THE STAG COOK

INGREDIENTS 5 Strips of Bacon (Diced... Cut into little Bacon Bit pieces) (wash knife and cutting board before chopping the vegetables) 1 pound of boneless skinless chicken breast (cut into 1 inch cubes) (wash knife and cutting board before chopping the vegetables) 1 teaspoon olive oil 1 (8punce) packaged elbow macaroni 2 1/2 (two and a half) Cups of Chicken Broth 1 Cup chopped zucchini (size of pencil eraser) 1/2 Cup of Chopped Onion 1 teaspoon of Dried Oregano 1 Can (14 1/2 ounce) "Italian Stewed Tomato" 1 Cup of Velveeta Cheese 1/2 Cup of "Mild Cheddar Cheese" DIRECTIONS In a large skillet, cook chicken in oil over medium-high heat until no longer pink. Cook bacon until crispy, but not burnt. Add the macaroni, broth, zucchini, onion and oregano to the chicken & bacon in the skillet. Bring to a boil. Reduce heat to low, cover and simmer for 7 to 8 minutes or until pasta is tender, stirring occasionally. Stir in tomatoes and cheddar ch

INGREDIENTS 1lbs Ground Chicken 1/2 Sweet Onion 1 whole green bell pepper 1 jar "Four Cheese Spaghetti Sauce" 1 Can Italian Seasoned Diced Tomatoes  6 table spoons brown sugar table spoons Parmesan cheese 1/2 tsp Cayenne Pepper 1 Package of Pasta (Spaghetti or your choice) DIRECTIONS: Chop the Green Bell Pepper into little cubes (the size of an eraser head)Put into a bowl and put aside. Chop the Sweet Onion into little cubes (the size of an `eraser head) Put into a bowl and put aside. Heat a pan with about a tablespoon of oil. Combine the vegetables into the hot pan. Cook until the onions and green bell pepper is reasonably soft (taste it) Pour the cooked vegetables into a plate and put aside. Brown the ground chicken (cook in a pan until it's no longer raw) Combine the vegetables with the cooked chicken. Stir Add jar of "Four Cheese Spaghetti Sauce" Add can of "Italian Seasoned Diced Tomatoes" Add 6 Table Sp