Deep Dish French Bread Pizza ***

These were actually pretty good.  My rolls were a bit too long and skinny to make it an easy task to hollow them out, though.  But that fact aside, we all enjoyed them.  With the hollowing out of the rolls, it can be a little time-consuming, but as long as you stick to a night when you have a bit of wiggle room, it's still doable.  Even better would be if you could hollow them out the weekend before, but that takes way too much forethought for yours truly.  :)

Photo courtesy of Batter Up and Fry

DEEP DISH FRENCH BREAD PIZZA
(luckymommyto2boys ~ Amy ~ via Batter Up and Fry)

For the sauce:
1 14.5 oz. can crushed tomatoes
1 clove garlic
2 t. dried oregano
½ t. salt
½ t. sugar
¼ t. fresh ground pepper

For the pizzas:
5 club rolls, 5-6” each
1 TB cooking oil
1 onion, chopped
1 lb. ground beef
1 t. salt
½ t. pepper
4-5 button or cremini mushrooms, sliced
20 slices pepperoni
2 c. mozzarella cheese, shredded

Preheat the oven to 350 degrees.
Pour the can of crushed tomatoes into a small bowl. Finely mince the garlic and toss in with the tomatoes. Stir in the oregano, salt, sugar and pepper. Set aside.
Prepare the rolls: Cut off just the very top crust of the roll. Use your fingers to pull out the bread from inside the roll, creating a bowl. Be careful not to pull too much off from close to the sides and bottom as you don’t want the ingredients to leak out. You will want the sides and bottom to be about ½-3/4” thick.
Heat the cooking oil in a sauté pan over medium-high heat. Add the onion and sauté for about 2-3 minutes or until tender. Add the ground beef to the pan and season with salt and pepper. Break up the meat as it cooks with a wooden spoon, stirring frequently until the meat is no longer pink. Remove from the heat and drain using a metal colander. Set aside.
Place the “bread bowls” onto a baking sheet. Spread the bottom of each with a good portion of the sauce. Then divide the ground beef mixture among the rolls (you don’t want these to over flow too much, so use less beef if necessary). Layer the mushrooms and the pepperoni on top of the beef. Now top the each bun with the mozzarella cheese. The mixture/cheese should come just barely above the top of the bun as it will sink a little as it cooks.
Cook the deep dish pizzas for about 15-20 minutes, until the cheese is melted and bubbling, the bread is slightly toasted, and the ingredients are warmed through. Let sit for about 5 minutes before serving.
Serves 5

Ze Jamaican Coconut Banana Wheels ***

The 7-year-old saw this one on Disney Junior's "Tasty Time with ZeFronk," and he immediately wanted to make it.  Since he fell on the playground at school this morning and busted his chin open, requiring a trip to the urgent care to be glued back together, I decided to baby him a little.  We picked up the ingredients and made this for dessert tonight.  They were really good!  The cocoa flavor was a little too strong for the kids, so I'm thinking I will either mix a little powdered sugar into the cocoa or mix the coconut and cocoa together before rolling the bananas in there.  That would let the coconut help bring out some sweetness in the cocoa.  Either way, we'll definitely do these again.  They loved that they could make them on their own!

Photo courtesy of Disney Junior

ZE JAMAICAN COCONUT BANANA WHEELS
(luckymommyto2boys ~ Amy ~ Tasty Time with ZeFronk on Disney)

bananas
cocoa powder
shredded coconut

Peel bananas, and slice into 1" rounds.  Sprinkle cocoa powder onto plate.  Roll bananas wheels in cocoa along outer edges, and place on plates.  Sprinkle with coconut.

Wyoming Cowboy Casserole *

This was decent.  It's nothing wrong with the recipe at all.  It just reminded me of when my mom used to make a similar casserole.  After eating it for dinner one night and then being up sick with a stomach virus for the next 24 hours or so, I could never stomach it again.  Long story short, that's why I wasn't too fond of this one.  Hubby and the kids enjoyed it.  It's definitely way easy, which is awesome.  It really is a wonderful recipe, even if it didn't do it for me personally.

WYOMING COWBOY CASSEROLE
(Amy - amylz - The Everything Slow Cooker Cookbook)

1 pound ground beef
1 cup Colby Cheese, cubed
1 (10 3/4 oz) can condensed tomato soup
1 (16 oz) can whole kernel corn (drained)
1 (16 oz) can red kidney beans
1/4 cup milk
1 teaspoon dry onion flakes
1/2 teaspoon chili powder

Brown the beef in a skillet; drain off grease. Cut the cheese into 1/2 inch cubes. Add all ingredients to the slow cooker. Cover and cook on low for 4 hours.
Serves:4

Chicken Spinach Casserole ***

We all really enjoyed this one.  It's kind of a like a spinach dip almost.  The original recipe said it just made a "casserole dish," so I doubled it.  WAY too much.  I would say to use a 9x13 and keep the recipe as-is.  I was craving spinach, though, and it definitely hit the spot.  I was pressed for time, so I used canned chicken (I rinsed it to remove some of the salt) and canned spinach and skipped the salt.  I prefer "real" chicken, of course, I'd do that again, if I was in a pinch.  Good stuff.  I asked the 9-year-old what he thought, and he said, "Delish!"  :)  I've made my corrections to the recipe below.

CHICKEN SPINACH CASSEROLE
(Amy ~ mama2AbbyNJohn ~ via COOKS.COM)

1 whole cooked chicken (or 2 large b/s breasts)
1 can diced green chilies, drained
1 clove garlic, minced
1 med. onion, chopped
2 tbsp. olive oil
1/2 tsp. cumin
1 can cream of chicken soup
1 (10 oz.) pkg. frozen spinach(or 2 small cans chopped spinach) , thawed and drained
1/2 tsp. salt
12-16 oz sour cream
8 oz. corn or tortilla chips
2 c. grated cheese (your choice)
Paprika

Saute garlic, onions and chilies (until onions are translucent); add cumin - cook 1 minute. Add soup, then defrosted spinach (squeezed dry). Add salt; simmer. Add chicken and sour cream. Heat thoroughly.
Layer chips, chicken mixture and cheese (2 times) in a 9x13 casserole dish and cook for 30 minutes at 350 degrees.
This can also be cooked in the microwave on HIGH for approximately 15 minutes.

Crockpot Cheesy Ravioli Casserole ***

Yum, yum, yum!  We had a crockpot ravioli last week that was a total bomb, so I was determined to find something that would work better for us.  Score!  We all loved it.  I'll definitely be making it again.  Also, I didn't start it on time, so I ended up cooking it on high for about 4 hours, and then we still weren't hungry, so it sat on warm for another hour.  It was still wonderful.  I forgot to take a picture, but the photo below is from the Six Sisters' website, where I found the recipe.  Clicking the picture will link to their site.

Photo from Six Sisters' Stuff

CROCKPOT CHEESY RAVIOLI CASSEROLE
(luckymommyto2boys ~ Amy ~ Six Sisters' Stuff)

1 tablespoon olive oil
1 garlic clove, minced
2 (26 ounce) jars four cheese pasta sauce
1 teaspoon Italian seasoning
2 cups mozzarella cheese, shredded
1/2 cup onion, chopped
1 (15 ounce) can tomato sauce
2 (25 ounce) packages frozen beef ravioli

Spray crock pot with Pam. In a large skillet heat oil over medium heat, add onion and garlic and cook for 4 minutes stirring occasionally. Stir in pasta sauce, tomato sauce and Italian seasoning. Place 1 cup of sauce in crock pot. Add 1 package of the ravioli, top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce over the top. Cover and cook on low for 5-6 hours.

Chili-Beef Stuffing Bake *

We really didn't care for this one.  The flavor of the stuffing and the salsa were basically just at war with each other.  It would have been much better with a Jiffy topping, or something like that.  I will never, never make it again as-is, though.  Just ick.

CHILI-BEEF STUFFING BAKE
(luckymommyto2boys ~ Amy ~ Kraft.com)

1-1/2 cups hot water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1-1/2 lb. lean ground beef
1 can (15 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup KRAFT Shredded Cheddar Cheese

HEAT oven to 400ºF. Add water to stuffing mix; stir just until moistened.
BROWN meat in large skillet; drain. Stir in beans, tomato sauce and salsa. Spoon into 2-qt. casserole; top with cheese and stuffing.
BAKE 30 min. or until heated through.

Easy Sloppy Joe Pot Pie ****

We all loved this!  Big surprise for me, since I'm normally not a very big fan of sloppy joes.  The bread part was good, but the kids really liked scooping up the extra meat mixture with tortilla chips.  I doubled the entire thing, so that I would have plenty of leftovers for our lunch.  Didn't work out as well as I'd hoped, since there were hardly any leftovers!  :) 
ETA: I don't have an ovenproof skillet, so I cooked the meat and onion in my skillet, added the sloppy joe sauce, and heated to warm. I then poured it in a 9x13 glass baking dish, sprinkled cheese on it, and then spread on the batter topping and baked for 30 minutes.  If not doubling the recipe, it would probably be fine in an 8x8 baking dish.

EASY SLOPPY JOE POT PIE
Cyndy (MyPB&Jelly)

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 can (15 1/2 ounces) original sloppy joe sauce
1 cup shredded Cheddar cheese (4 ounces)
1 cup Original Bisquick mix
1/2 cup milk
1 egg

Heat oven to 400ºF. Cook beef and onion in ovenproof 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in sloppy joe sauce. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake about 30 minutes or until golden brown.
*Amy's notes: I doubled the recipe and cooked the meat and onion in my skillet, added the sloppy joe sauce, and heated to warm.  I then poured it in a 9x13 glass baking dish, sprinkled cheese on it, and then spread on the batter topping and baked for 30 minutes.