Mexican Manicotti

This is a fantastic recipe that my mother-in-law frequently made for her children. My husband and I make it frequently now as well and it makes enough for 2-3 dinners. I have adjusted the recipe slightly to suit our tastes.

10 while wheat or low carb lasagna noodles
1 8oz package of fat free cream cheese
2 cups shredded pepper jack cheese (often found only in the block)
1 can petite diced tomatoes liquid drained
2 cups cooked shredded or diced chicken
1 cup thick and chunky salsa (or salsa of choice)
salt and pepper to taste
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder

Heat oven to 350 degrees. Boil lasagna noodles in water, drain and cool.

Mix cream cheese, 1 cup of Pepper jack cheese and seasonings in bowl. Stir in shredded chicken. Spread mixture on lasagna noodles and roll. After placing a little salsa on the bottom of the 13x9 inch pan place the roll ups seam side down.

Poor remaining salsa over roll ups. Sprinkle remaining cheese. Bake covered for 30 minutes or until filling is hot.

Serve with salad and enjoy

The "Best Ever" Mac and Cheese - Slow Cooker style

2 cups uncooked whole wheat pasta (or whatever you choose)
2 Tablespoons butter, cut into pieces
2 1/2 cups reduced fat sharp cheddar cheese
2 eggs (omega eggs are what I use)
1/2 cup fat free sour cream
1 can cheese soup
1/2 teaspoon salt
1 cup fat free milk
1/2 teaspoon black pepper
1 teaspoon dried onion or many seasoning you prefer

Boil the macaroni until tender. Drain. In a medium saucepan mix cheese and butter until melted. Mix cheese and butter mixture, eggs, sour cream, soup, salt, milk, pepper and onion - stir well. Add drained macaroni and stir again. Cook on low for 3 hours stirring occasionally