This recipe is reminiscent of the caesar pasta salad from Cheddar’s that I loved growing up.  It makes a ton though, so make sure you have a bunch of hungry people to feed.

• 1 lb Radiatore pasta , cooked al dente
• 1 envelope Good Seasonings Italian seasoning, dry
• 2 cups grape or cherry tomatoes
• 2 large Romaine bunches, washed and chopped
• 4 cups croutons
• 2 cups shredded parmesan
• 16 oz Cardini’s Caesar dressing (more to taste)

The day before serving, cook the pasta and place in a bowl. Sprinkle with dry Good Seasons Italian dressing and about 1/2 cup of the bottled Cardinis dressing.  Refrigerate overnight. The next day, place the prepared pasta, grape tomatoes, chopped lettuce, croutons and Parmesan cheese in a large bowl.  Toss with about 1/2 of the bottle of dressing.  Let sit for a few minutes, add additional dressing to taste just before serving.

This has become my go-to roast recipe.  With a short ingredient list, it is super cheap and makes a ton, so there are always a lot of leftovers. It tastes pretty great too.

• 1 packet McCormick’s Au Jus seasoning
• 1 packet Hidden Valley Ranch dressing mix
• 1 stick salted butter
• 3-4 lb chuck roast

Line your crock pot with foil and lay the roast in the bottom.  Sprinkle the seasoning packets over the roast and place the stick of butter on top.  Cook on low for 8 hrs.

I found this recipe via Pinterest, and it is adapted from Six Sisters’ Stuff.  I was a little skeptical at first because I don’t normally like chicken salad, but the cream cheese base and ranch helped get me over my aversion.  It’s a great way to use up leftover rotisserie chicken.

• 2 cups rotisserie chicken, shredded
• 1/2 cup ranch
• 1/2 cup franks hot sauce
• 4 oz cream cheese, softened
• 1/4 teaspoon garlic powder
• onion powder to taste
• salt and pepper to taste
• buns

Combine all ingredients and mix well.  Spoon onto buns and top with your favorite sandwich toppings.  Store any leftovers in an airtight container in the fridge.

This recipe is courtesy of Pinterest.  I love how quick and easy this comes together, but make sure you cook it long enough otherwise they will be a little soft.

• 1 lb. hamburger
• 1/2 cup milk
• 2 eggs, beaten
• 1/2 cup grated Parmesan
• 1 cup panko or bread crumbs
• 1 small onion
• 2 cloves minced garlic
• 1/2 teaspoon oregano
• 1 teaspoon salt
• black pepper to taste
• 1/4 cup fresh basil, optional

Preheat your oven to 350 degrees.  Line a pan with parchment paper and roll the meatballs.  Bake for 30 minutes.

I made this for the first time this week, and I liked the hint of orange in the marinade. Recipe is courtesy of the blog My Kitchen Escapades. Don’t be intimidated by the instructions, it is very easy to do.

• 4 lb pork butt, trimmed and cut into 2″ cubes
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon cumin
• 1 medium onion, peeled and halved
• 1 orange, juiced and keep the halves
• 2 bay leaves
• 2 tablespoons lime juice
• 1 teaspoon oregano
• 2 cups water

Adjust oven rack to lower middle position and heat to 300 degrees.  Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice.  Bring the mixture to a simmer over medium-high heat, uncovered.  Once it simmers, cover pot and transfer it to the oven.  Cook until the meat falls apart when prodded with a fork, about 2 hours. Remove the pot from the oven and turn on the broiler.  Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan.  Remove and discard everything from the pot except for the cooking liquid.  Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes.  You should have about 1 C of liquid remaining when it is finished. While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces.  Once the liquid has become a syrup, gently fold in the pieces of pork into the pot.  Try not to break up the pork any further. Taste and add additional salt and pepper. Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat.  Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes.  Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes.  Serve immediately in a tortilla with all your favorite toppings.

This recipe is is so easy and great for leftovers.  I got the recipe from Pinterest, but it is also on the back of the packet.

• 3-4 lb pork tenderloin
• 1 packet McCormick’s Slow Cooker Pulled Pork packet
• 1/2 cup ketchup
• 1/2 cup packed brown sugar
• 1/3 cup cider vinegar

Place the tenderloins in the crockpot.  Mix together the rest of the ingredients then pour over the pork.  Cook on low for 8 hours, or high for 4. Shred the pork, then mix with the rest of the sauce.  Heat through and serve on rolls.

This recipe is courtesy of Peace, Love & Understanding (thatchbo.blogspot.com) via Pinterest.  I knew it was a hit when my six year old asked for more.

• 2 15 oz cans chili with beans (I like Wolf Brand Chili)
• 1 16 oz package beef frankfurters (I prefer Ball Park bun sized)
• 10 8 inch flour tortillas (the fajita sized ones)
• 1 8 oz package Cheddar cheese, shredded

Preheat oven to 425 degrees.  Spread 1 can of chili and beans in the bottom of a 9×13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and beans. Top with remaining can of chili and beans, and sprinkle with cheese.  Cover baking dish with aluminum foil, and bake at 425 degrees for 30 minutes.

This recipe is courtesy of Sweet Pea’s Kitchen via Pinterest. I greatly reduced the amount of hot sauce in this recipe

• 3 cups shredded chicken
• 1⁄8-1⁄4 cup hot sauce (to taste)
• 3 1⁄2 ounces of cream cheese, softened
• 1 3⁄4 cups sharp shredded cheddar
• 1⁄4 cup chopped green onions (if desired)
• 1 cup all purpose flour
• 4 eggs, lightly beaten
• 3-4 cups Corn Flakes, crushed

Preheat oven to 350°. Line a large baking sheet with parchment paper. In a large bowl, combine chicken, cream cheese, and hot sauce, cheddar cheese and green onions. Roll a heaping tablespoon of mixture into a 11⁄2 inch ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture. Place flour, egg and Corn Flakes in their own shallow dishes. Dip each chicken ball first into the flour, then egg, then Corn Flakes. Place on the prepared baking sheet and bake for 20-25 minutes. Serve warm with ranch or blue cheese dressing.