MAM'S MEALS

Ingredients 1 can (16.3 ounces) refrigerated flaky biscuits 1 can (8 ounces) pizza sauce 2 cups finely shredded mozzarella cheese (8 ounces) 16 slices (1 1/2 inches in diameter) pepperoni Steps 1 Heat oven to 375°F. Separate biscuit dough into 8 biscuits. Cut each biscuit into 8 pieces; place in medium bowl. Add pizza sauce and 1 cup of the cheese; toss to coat. 2 Spread mixture in ungreased 9-inch square (2-quart) glass baking dish. Top with pepperoni and remaining 1 cup cheese. 3 Bake 22 to 28 minutes or until golden brown and bubbly.

Ingredients 2 cups uncooked elbow macaroni (about 6 oz) 3 eggs, beaten 1 block (10 oz) extra-sharp Cheddar cheese, shredded 2 1/4 cups milk Salt and pepper to taste Steps 1 Heat oven to 350°F. In Dutch oven or 3-quart saucepan, cook and drain macaroni as directed on package. 2 In 9-inch square baking dish, mix cooked macaroni, beaten eggs and shredded cheese. Add milk, salt and pepper; mix well. 3 Bake 45 minutes. Enjoy!

Ingredients Ingredient Checklist 1 (10 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®) 1 (1 pound) bulk pork sausage 1 ½ cups shredded Cheddar cheese, divided 6 eggs ½ cup milk 1 pinch salt and ground black pepper to taste 1 ½ cups cold water, or more as needed 1 (1.5 ounce) package pork gravy mix Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Step 2 Line the bottom of the prepared baking dish with biscuits. Step 3 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Scatter sausage over biscuit layer and top with 1 cup Cheddar cheese. Step 4 Whisk eggs, milk, salt, and pepper together in a bowl and pour over cheese layer. Step 5 Mix water and gravy mix together in a saucepan; bring to a boil. Reduce heat and simmer until gravy is thickene...

Ingredients 1 Tbsp. unsalted butter   1 cup chopped yellow onion (from 1 onion)   1/2 tsp. kosher salt   1/2 tsp. black pepper, plus more for garnish   3 garlic cloves, minced   4 cups chicken broth   1 (15-oz.) jar Alfredo sauce   2 cups frozen sweet green peas   2 cups shredded rotisserie chicken   1/2 lb. medium shell pasta, cooked according to pkg. directions   1 Tbsp. chopped fresh flat-leaf parsley How to Make It Step 1 Heat butter in a large Dutch oven over medium-high until melted. Add onion, and cook, stirring often, until translucent, 4 to 5 minutes. Add salt, pepper, and garlic; cook, stirring often, until fragrant, about 1 minute. Step 2 Stir in broth and Alfredo sauce; bring to a boil. Add peas and chicken; cover, and reduce heat to low. Simmer until peas are tender and chicken is heated through, 5 to 7 minutes. Step 3 Divide pasta among 6 bowls; ladle soup over pasta. Sprinkle wi...

Ingredients 3 pounds pork tenderloin   8 ounces barbecue sauce Sweet Baby Rae's Honey BBQ Sauce   1 onion small, minced   2-3 cloves garlic minced   2 dash(es) hot pepper sauce   salt to taste   ground black pepper to taste How to Make It Step 1 Salt and pepper pork loin(s) and place in crock pot Step 2 Add garlic and onion Step 3 Pour BBQ sauce over meat Step 4 Add hot sauce and stir to evenly distribute Step 5 Cook on LOW for 6-7 hours

Ingredients 2 tablespoons butter 1 cup chopped onions 1 1/2 cups water 1 1/2 cups heavy whipping cream 2 teaspoons Worcestershire sauce 1 box (6.4 oz) Betty Crocker™ Hamburger Helper™ Stroganoff 24 frozen cooked meatballs (from 22-oz bag) 1/2 teaspoon pepper 1/4 teaspoon ground allspice Chopped Italian (flat-leaf) parsley, if desired Steps 1 In 12-inch nonstick skillet, heat butter over medium-high heat. Add onions; cook 3 to 4 minutes or until onions are tender. 2 Stir in water, whipping cream, Worcestershire sauce, uncooked pasta and sauce mix (from Hamburger Helper™ box), frozen meatballs, pepper and allspice. Heat to boiling. 3 Reduce heat to medium; cover and simmer 8 to 10 minutes, stirring occasionally, until pasta is tender. Garnish with parsley. Serve immediately.

Ingredients 1/4 cup Gold Medal™ all-purpose flour 1 egg 1 tablespoon water 1 cup Progresso™ plain or Italian style panko crispy bread crumbs 1/2 cup grated Parmesan cheese 1 1/4 lb (20 oz) chicken breast tenders (from two 14-oz packages) Favorite dipping sauce, if desired Steps 1 Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray. 2 In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet. 3 Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce or gravy.