Italian Skillet Dinner

16 oz. box rotini
1 lb. bulk Italian sausage
2 14.5 oz. cans diced tomatoes
6 oz. can tomato paste
2 cups shredded mozzarella cheese

Cook pasta.

Meanwhile, in large skillet or Dutch oven, cook sausage over medium heat until no longer pink; drain. Stir in tomatoes, including juice, and tomato paste. Bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Remove all but approximately 1/2 cup of sauce to a bowl.

Drain pasta. Place half over the sauce in the pan. Layer with half of the reserved sauce and 1 cup of the cheese. Repeat with remaining pasta, sauce, and cheese. Cover and cook over low heat for 10 minutes.

Almost Stuffed Peppers

1 lb. ground beef
2 cups water
14.5 oz. can diced tomatoes
1 large green pepper, diced into large pieces
1 1/2 tsp salt
1/2 tsp basil
1/2 tsp pepper
2 cups uncooked instant rice

Brown ground beef. Drain. Set aside, keeping warm.

Meanwhile, combine water, tomatoes, green pepper, and seasonings in large pan. Bring to a boil. Reduce heat and simmer, uncovered, until peppers are tender. Stir in rice; cover and remove from heat. Let stand for 5 minutes.

Stir in beef. Return to stove and heat through, if necessary.

Arizona Slop

1-2 Tbsp oil
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 Tbsp chili powder
1/2 tsp salt
28 oz can diced tomatoes
16 oz can kidney beans, rinsed and drained
16 oz can corn
8 oz macaroni, cooked and drained
shredded cheddar (optional)

In large skillet, heat oil. Add onion, pepper, garlic, chili powder, and salt. Saute 4 minutes.
Stir in tomatoes, kidney beans, and corn. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.
Stir in macaroni.
Top each serving with shredded cheddar, if desired.

*Note: We love this with the cheese, but it is fine without it, too. Generally have tortilla chips with this, and sometimes corn bread.

Cheesy Potatoes and Ham

1 package (32 oz.) frozen cubed hash brown potatoes
2 cups cubed fully cooked ham
1 can condensed cheddar cheese soup, undiluted
3/4 cup milk
salt and pepper to taste

Combine potatoes and ham in crock pot. In bowl, whisk together soup, milk, salt, and pepper. Pour over potatoes. Cover and cook on low for 7-8 hours.