Pinterest meal #3,4, and 5!

Ok, I'm slacking major with my Pinterest meal reports! So here I am playing catch up. Pictures at bottom will be in following order: Chicken Spinach Pasta Bake, Pizza Muffins and Baked pickles, southwest chicken cornbread salad.

First up, Chicken Spinach Pasta Bake. Verdict? We liked it! So here's the recipe so you may impress your family with this dish :)

Chicken Spinach Past Bake
8 oz Rigatoni
1 Tablespoon olive oil
1 cup chopped onion
1 10 oz pkg frozen, chopped spinach, thawed
1/2 teaspoon salt / 1/2 teaspoon pepper
3 cups cooked, cubed chicken
1 14 oz can Italian diced tomatoes
1 8 oz tub chive and onion cream cheese
1 1/2 cups shredded mozzarella

Prepare rigatoni according to package. Cook onions in oil, just until tender. Transfer onion to large mixing bowl. Drain spinach well, pressing between paper towel, add to bowl with onions. Add chicken, rigatoni, salt/pepper, tomatoes, and cream cheese to bowl; stir well. Spoon mixture into baking dish. Sprinkle evenly with mozzarella cheese. Bake covered for 30 min and 375*. Uncover and bake additional 15 min. Enjoy!

Meal #4. Stuffed pizza muffins and baked "fried" pickle slices. These were both bomb!! Yum, yum, yum!!

Stuffed Pizza Muffins

1 tube of refrigerated crescent roll dough
Pizza sauce
Pepperoni
Mozzarella cheese

Roll out dough. Spread even, thin layer of sauce. Top with pepperoni and cheese. Roll up into a long log. Slice into four slices. Place each slice in a muffin tim. Bake at 350* for 20 min. (I added some olives to ours!)

I'm just posting the link to the Baked "Fried" Pickles. Here it is! http://www.thevanillatulip.com/2011/11/cilantro-garlic-ranch-fried-pickles-and.html?m=1

Meal #5 Southwest Chicken and Cornbread salad. We are having this tonight, so I can give a review, but it looks delish sitting in my fridge!

6 cornbread muffins, crumbled
1 sm can sliced olives, drained
1 16 oz can pinto beans, rinsed and drained
1 11 oz can whole kernel corn
1 cup spicy ranch (I made my own by adding Cajun seasoning to a bottle of ranch)
1 cup chopped bell pepper
2 cooked, diced chicken breast
1/2 cup diced red onion
1 cup chopped tomato
1/2-1 cup shredded cheddar cheese

In large, clear salad or trifle bowl layer half of the cornbread crumbs, followed by the olives, beans and corn. Top with half of the dressing. Layer peppers, chicken, onion, tomato, remaining cornbread crumbs and remaining dressing next. Top with the cheese. Refrigerate overnight or several hours.
I can't wait to try this tonight and let you all know how we liked it. I'm sure it's going to be another winner!