August 2010 (again completed by the Fabulous Fayla Williams!)

*Highlighted entries have a link to a recipe!
Try fresh, in-season fruit for dessert!

1
Cold Sandwiches
Chips
Fresh Fruit

2
BBQ Chicken Legs
Macaroni & Cheese
Roasted Asparagus

3
Corn Dog Casserole
Tator Tots
Apple Wedges

4
Philly Cheese Steak Macaroni Casserole
Fresh Strawberry Spinach Salad with Sweet Bacon & Blue Cheese Dressing

5
Spaghetti
Green Beans
Garlic Toast

6
Easy Chicken Pot Pie

7
Chorizo & Shrimp Quesadillas with Smoky Guacamole

8
Easy Chicken & Rice Casserole
Biscuits

9
Hamburgers
French Fries

10
Pancakes
Bacon

11
Southwestern Chili Mac
Salad

12
Chicken Jambalaya
Steamed Broccoli

13
Creamy Ham & Potato Casserole
Mixed Veggies

14
Tomato Soup
Grilled Cheese

15
Beef Roast & Veggies with Horseradish Gravy

16
Sweet Onion Marinated Chicken
Sesame Seed Coleslaw

17
Spicy Penne Rigate
Salad

18
Meatloaf
Potato Wedges
Roasted Squash, Zucchini & Onions

19
Light Chicken & Cashew Bake

20
Grilled Turkey Cutlets
Maple Sweet Potato Puree with Caramelized Onions

21
Scalloped Fish Stick Casserole

22
Gingered Tilapia & Carrots & Potatoes

23
Wrangler Bean Casserole

24
Chicken Drumsticks Cacciatore Casserole
Salad

25
Sloppy Joes
Sweet Potato Fries

26
Thai Shrimp Curry
White Rice

27
Seared Round Steak
Onion & Mushroom Sauce
Roasted Asparagus

28
Chilled Peanut Soba Noodles

29
Lazy Stroganoff
Rice or Noodles
Frozen Veggies

30
Swiss Steak
Mashed Potatoes

31
Chicken Boudine
Grilled Fresh Veggies

July 2010 (done by the famous Fayla herself!!!)

*Highlighted entires have a link to a recipe!
This month, fruit is going to be the dessert at the end of each meal--healthy and delicious!

1
Grilled Pepper-Jack Chicken Sandwiches
Potato Wedges
Canned Peaches

2
Chef Salad
Crackers
Canned Mandarin Oranges

3
Shake-A-Leg Chicken Dinner
Macaroni & Cheese
Bananas

4
Lasagna (with uncooked noodles)
Garlic Bread
Garlic Green Beans
Watermelon

5
Various lunchmeats Sandwiches
Homemade Microwave Potato Chips
Red Apples

6
Miso Soup
Stir Fry Chicken & Almonds
Cantaloupe

7
Pancakes
Bacon
Strawberries

8
Oriental Sliced Steak on Toast
Salad
Green Grapes

9
Cajun Chicken Pasta
Roasted Squash
Mango

10
Tuna Cakes
Corn
Salad
Plums

11
Slow Cooker Swiss Steak & Egg Noodles
Steamed Broccoli
Pit Free Cherries

12
Super Stuffed Baked Potato
Oranges

13
Hamburger Chop Suey
Brown Rice
Applesauce

14
Sloppy Joe Pasta
Salad
Red Grapes

15
Sizzling Beef & Vegetable Kabobs
With dipping sauce
Cantaloupe

16
Ravioli Casserole
Garlic Toast
Bananas

17
Quick Taco Salad
Canned Peaches

18
Slow Cooker Chili Dogs
Assorted Chips
Canned Pineapple

19
One-Skillet Rice & Beef Dinner
Kiwi

20
Homemade Fish Sticks
Roasted Vegetables
Fresh Nectarines

21
Meatloaf
Baked Potatoes
Garlic Green Beans
Granny Smith Apples

22
Cajun Orange Pork Chops
Orange & Mint Snap Peas
Oranges

23
Fajita Burgers
Steak Fries
Fresh Blueberries

24
Foil Pack Chicken & Artichoke Dinner
Mango

25
Slow Cooker Shredded Beef Buns
Homemade Potato Salad
Chilled Pears

26
Salmon Grilled in foil
Leftover potato salad
Honeydew Melon

27
Crisp & Creamy Baked Chicken
Brown Rice
Fresh Strawberries

28
Velveeta Tex-Mex Beef & Potatoes
Steamed Broccoli
Applesauce

29
Easy Ham & Cheese Wrap
Carrot Sticks
Assorted Chips
Watermelon

30
Beef Tacos
Refried Beans
Mexican Rice
Fresh Plums

31
Stuffed Turkey Burgers
Tator Tots
Bananas

June 2010

*Highlighted entries have a link to a recipe!
http://www.recipe.com/ and http://www.allrecipes.com/ have great recipes for those that are not linked

1
Pulled Pork Sandwiches
Potato Chips
Macaroni Pea Salad

2
Meatloaf
Mashed Potatoes
Green Beans
Hot Rolls

3
Pork Tenderloin
Scalloped Potatoes
Macaroni & Cheese
French Bread

4
Hamburgers
Potato Wedges
Baked Beans

5
Eat-out Night

6
Leftovers/Sandwiches/Cereal

7
Italian Chicken Breasts
Roasted New Potatoes and Onions
Hot Rolls

8
Hamburger Helper Beef Stroganoff
Peas
Bread & Butter

9
Take-out (I'll be gone all day to dr. appts.)

10
Ham
Macaroni & Cheese
Corn

11
Chicken Noodles
Mashed Potatoes
Peas
Hot Rolls

12
Eat-out Night

13
Leftovers/Sandwiches/Cereal

14
Chicken Potpie (topped with canned biscuits)
Mashed Potatoes
Fresh Veggies

15
Tuna Noodle Casserole
Peas
Hot Rolls
Tapioca Pudding

16
Pizza Toast
Peaches
Pudding (this was for my kids!)

17
Pot Roast
Potatoes and Carrots
Gravy
Green Beans
Hot Rolls

18
Spaghetti and Meatballs
Garlic Toast
Brownies

19
Eat-out Night

20
Leftovers/Sandwiches/Cereal

21
Chicken Sandwiches
Lettuce/Pickles
Chips

22
Turkey Taco Salad
Chips & Salsa

23
Stromboli
Salad

24
Meal in a Packet
Biscuits

25
Hamburger Patties
Mashed Potatoes with Cream Gravy
Creamed Corn

26
Eat-out Night

27
Leftovers/Sandwiches/Cereal

28
Egg Salad Sandwiches
Potato Chips
Pickle Spears

29
Cheesy Beef & Bean Burritos
Ranch Beans
Salad

30
Oven Barbeque Chicken
Corn on the Cob
Dinner Rolls

May 2010

*Highlighted entries have a link to a recipe!

1
Eat out night!

2
Leftovers/cereal/sandwiches

3
Chili Dogs
Fresh Veggie Platter
Tator Tots

4
Chicken Spaghetti
Crusty Bread
Salad

5
Frozen Pizza (any brand you like)
Carmel Apples
Cheese breadsticks

6
Ham
Sweet Potatoes with marshmallows
Dinner Rolls

7
Black Bean Chicken Soup
Biscuits
Spinach Salad

8
Eat out night

9
Leftovers/cereal/sandwiches

10
Goulash
Corn
Salad

11
Stromboli
Green Beans
Salad
French Bread

12
Beef Stroganoff over noodles
Mashed Potatoes (use the sauce on them as well)

13
Teriyaki Chicken Breasts
Baked Potato Wedges
Creamed Corn
Salad

14
Ribs
Baked Sweet Potatoes
French Bread
Salad

15
Eat Out Night

16
Leftovers/cereal/sandwiches

17
Lasagna
Crusty Bread
Fresh Veggie Platter

18
Chicken Potpie
Mashed Potaotes
Carmel Apple Dippers

19
Mexican Pile-on
Chips and Salsa
Veggie Platter

20
Tuna Noodle Casserole
Peas
Hot Rolls

21
Oven-baked Chicken
Potato wedges
French Bread

22
Eat out night

23
Leftovers/cereal/sandwiches

24
Taco Salad
Corn
Chips and Salsa

25
Beef & Noodles (Roast beef and Reames Egg Noodles)
Peas
Bread & Butter

26
Fried Catfish
Corn on the Cob
Baked Potatoes

27
Spaghetti & Meatballs
French Bread
Salad

28
Cold Cut Sandwiches
Chips
Pickle Spears

29
Eat out night

30
Leftovers/cereal/sandwiches

31
Tacos
Chips & Salsa
Ranch Style Beans

April 2010

*Highlighted entries have a link to a recipe!

1
Hamburger Patties
Mashed Potatoes with cream gravy
Cream Corn

2
Pizza
Spaghetti
Salad

3
Eat out night!

4
Cereal/Leftovers/Sandwich

5
Bean and cheese burritos
Salad
Salsa and Chips

6
Barbeque Ribs in crockpot
Corn on the cob
Crusty Bread

7
Goulash
Salad
Green Beans

8
Oven Barbeque Chicken
Corn on the Cob
Dinner Rolls

9
Bierox
Mashed Potatoes
Green Beans

10
Eat out night

11
Cereal/Leftovers/Sandwich Night

12
Stuffed Steak
Potato Wedges
Peas

13
Turkey Taco Salad
Fruit Cocktail Jello

14
Lasagna
Green Beans
Crusty Bread

15
Steak
Loaded Baked Potatoes

16
Oven-Fried Chicken
Scalloped Potatoes

17
Eat out Night

18
Cereal/Leftovers/Sandwich Night

19
Baked Ziti with Mozzerella
Green Beans
French Bread
Salad

20
Porcupine Meatballs
Salad
Bread to soak up the yummy sauce!

21
Mexican Pile-On
Ice Cream Sundaes

22
King Ranch Chicken Casserole
Chips/Salsa
Corn

23
Shredded Beef/Pork Brisket Sandwiches
Ranch Beans
Potato Salad
Chips

24
Eat Out Night

25
Cereal/Leftovers/Sandwich Night

26
Hamburgers
Baked Beans
French Fries

27
Tuna Casserole
Peas
Dinner Rolls

28
Crockpot Roast with Potaotes and Carrots
Salad
Biscuits

29
Taco Soup
chips/salsa

30
Cheesy Chicken and Scalloped Potatoes
Salad
Dinner Rolls

March 2010 Menu

* Highlighted post have a link to a recipe!

1
Crockpot Roast with potatoes and carrots
Green beans
Dinner rolls

2
Taco Soup
chips/salsa

3
Chicken Pot Pie
peas

4
Homemade cheese pizza
breadsticks
salad

5
Tomatilla chicken casserole
Cornbread
Salad

6
Eat out night!

7
Cereal/Leftovers/Sandwich night

8
Spaghetti and meatballs
Crusty bread
Green Beans

9
Cheesy Chicken and Scalloped Potatoes
Salad
Rolls

10
Chicken Veggie Tortillas
chips and salsa

11
Stromboli
Salad

12
Seasoned Tilapia Fillets
Asparagus with Dill Sauce

13
Eat Out Night

14
Cereal/Leftovers/Sandwich

15
Tuna Casserole
Sweet and Spicy Carrots

16
Tacos
Ranch Beans
Cinnamon Tortilla Chips

17
Baked Ziti (pasta, sauce, and mozerella cheese)
Cheese Breadsticks
Salad

18
Hamburgers
French Fries or Sweet Potatoe Fries
Pickle Spears

19
Grilled Chicken
Rice Pilaf
Green Beans or Peas

20
Eat Out Night

21
Cereal/Leftovers/Sandwich

22
Crockpot Chili
Crackers
Cheese
Cornbread Sticks

23
Homemade Chicken Noodle Soup
Grilled Cheese Sandwiches
Fresh Veggie Platter (broccoli, carrots, cauliflower)

24
Crockpot Ribs
Potato Salad
Rolls

25
Enchiladas Verdes
Corn
Salad

26
Velveeta Tex-Mex Beef and Potatoes

27
Eat Out Night

28
Cereal/Leftovers/Sandwich

29
Fish and Veggies in Foil Packet

30
Beef Potpie with Biscuits

31
Breakfast for Supper
Pancakes
Bacon
Eggs
Orange Juice

February 2010 Menu

*Highlighted entries have a link to a recipe!

1
Turkey Taco Salad
Spanish rice

2
Kickin' Chicken
Green beans
Baked potato wedges

3
Tater and Veggie Soup
Crackers or crusty bread

4
Triple-Decker Tortilla
Sopapilla Cheesecake

5
Bacon and Potato-Topped Mini Meatloaf
Mashed Potatoes
Green Beans

6
Eat out night

7
Cereal or Sandwich/Leftovers

8
Crockpot Pinto Beans
Cornbread

9
Oven-baked Chicken
Oven-Fried Onion rings

10
Pancakes
Bacon
Eggs
Toast

11
Goulash
French bread

12
Rotisserie Chicken Fajitas
Ranch Beans

13
Eat out night

14
Cereal or Sandwich/Leftovers (or take your honey out again for Valentine's Day!)

15
Chili Dogs
Tator Tots

16
Chicken Spaghetti
Crusty Bread
Salad

17
Tacos
Rice
Refried Beans
Salad

18
Chicken and Noodles
Mashed Potatoes

19
Beef Stroganoff
Veggies

20
Eat out night

21
Cereal or Sandwich/Leftovers

22
Seasoned Tilapia Fillets
Asparagus with Dill Sauce

23
Spaghetti
Green Beans
Bread

24
Porcupine Meatballs
Salad
Crusty Bread to soak up the sauce

25
Slow Cooker Chicken Dinner

26
Yankee Pot Roast and Veggies

27
Eat out night

28
Cereal or Sandwich/Leftovers

January 2010 Menu

* Highlighted entries have a link to a recipe!

1
Chicken Noodle Soup
Grilled Cheese

2
Sloppy Joes
Baked French Fries

3
Crockpot Cubed Steak & BeansMashed Potatoes

4
Buttermilk Pecan ChickenSalad

5
Spaghetti
Salad
Garlic Toast

6
Michael's Breakfast Casserole

7
Baked Tilapia
Brown Rice
Broccoli

8
Chuck Wagon Dinner

9
Black Eyed Pea SoupCornbread

10
Roast Beef & Gravy
Mashed Potatoes
Steamed Carrots

11
Easy Layered Taco Bake

12
Apple Kielbasa Coins
Toast

13
15 Minute Chicken & Rice Dinner

14
Quick & Spicy Tomato Soup
Grilled Cheese

15
Pancakes
Bacon

16
Chicken & Turkey Pot Pie with Pepper Biscuit Topping

17
Crock-Pot Barbeque Chicken with Corn on the Cob
18
Tangy Round Steak Strips with Noodles

19
30-Minute Turkey ChiliCrackers

20
MeatloafBaked Potatoes
Green Beans

21
Mushroom Ham Fettuccine

22
Yankee Tuna Salad SandwichesChips

23
Whatever Soup
24
Crock-Pot Hamburger Supper Recipe
25
Baked Chicken
Man N Cheese
Asparagus

26
Beef Stir Fry
LOTS of veggies
Rice

27
Tator Tot Casserole
28
Beef Tacos
Refried Beans
Spanish Rice

29
Turkey Sloppy Joes
Baked Potato Wedges

30
Beefy Mac N CheeseLOTS of Mixed Veggies

31
Crock-Pot Cheese-Shrimp ChowderCornbread

*Highlighted entries have a link to a recipe!

October 2009 Menu

*Highlighted entries have a link to a recipe!

1
Chicken & Noodles
Mashed Potatoes

2
Pancakes
Bacon

3
Taco Bake
4
Angel Chicken Pasta
5
Meatloaf
Baked Potatoes
Carrots

6
Broccoli-Chicken Rice Casserole

7
Spaghetti
Garlic Toast
Green Beans

8
Crockpot Chili
Crackers/Cheese on top

9
Velveeta Tex-Mex Beef & Potatoes
10
Smoky Turkey Shepherd’s Pie
11
Cajun Beef & Potatoes
12
Mexican Chicken
Corn
Salad

13
Taco Sloppy Joes
Chips

14
Fish & Veggies in Foil
15
Crockpot Apricot Chicken
Brown Rice

16
Homemade Pizza

17
Tomato Soup
Grilled Cheese Sandwiches

18
Crockpot Pork Chops
Mashed Potatoes
Steamed Carrots

19
Bruschetta Minute Steaks
Salad
Bread

20
Penny Saver Beef Casserole

21
Beef Stroganoff
22
Favorite Beef Stew
Cornbread

23
Open-Faced Tuna Melts
Parmesan Fries

24
T-Bone Steaks
Baked Potato
Asparagus

25
Pot Roast & Veggies
Mashed Potatoes

26
Cheesy Chili Soup
Crackers

27
Chicken Pot Pie
28
Tacos
Refried Beans
Mexican Rice

29
Fix & Go Chicken
Macaroni & Cheese
Mixed Veggies

30
Hamburgers
Chips

31
Beef Noodle Soup
Crackers

August 2009 Menu

*Highlighted entries have a link to a recipe!

1
LEFTOVERS

2
Ground Turkey Hominy
Tortillas

3
Enchilada Casserole
Refried Beans- can
Salad

4
Potato Meatloaf
Green Beans

5
Seasoned Turkey Burgers
Garlic-Parmesan Oven Fries

6
3 Alarm Italian Style Chili Mac
Garlic Toast

7
Garlic Chicken
Couscous (Boxed)
Asparagus

8
LEFTOVERS

9
Beef in Mushroom Gravy
Mashed Potatoes
Carrots

10
Shepherd’s Pie(use leftover mashed potatoes from the 9th)

11
Marinated Chicken
Corn on the Cob
Salad

12
Egg Salad Sandwiches
Chips

13
Pancakes
Bacon

14
Hamburger Hash
Broccoli

15
LEFTOVERS

16
Turkey Sloppy Joes
Chips

17
Meal-in-a-Packet
Canned Biscuits

18
Tacos
Rice
Refried Beans-can

19
Creamy Herbed Chicken with Fettuccine

20
Swiss Steak
Rice

21
Jalapeño Swiss Burgers
Potato Salad
Chips

22
LEFTOVERS

23
Crock Pot Pizza
Salad
Garlic Toast

24
Chicken Fried Steak
Mashed Pot-Gravy
Mixed Veggies

25
Grilled Chicken
Rice
Grilled Squash

26
Beef Potpie with Biscuits

27
Noodles with Creamy Meat Sauce
Salad

28
T Bones
Baked Potato
Veggie

29
LEFTOVERS

30
Slow Cooker Chicken Dinner

31
Spaghetti
Green Beans
Garlic Toast

September 2009 Menu

*Highlighted entries have a link to a recipe!

1
Enchiladas Verdes
Corn
Salad

2
Seasoned Tilapia Fillets
Asparagus with dill sauce

3
BBQ Beef Sandwiches
Garlic/Parmesan Fries
4
Italian Baked Chicken & Pastina
Canned Breadsticks

5
LEFTOVERS

6
Shredded Beef Fajitas
7
Garden Chickpea Salad
Crackers

8
Marinated Round Steak
Mashed Potatoes
Steamed Broccoli

9
Lemon Cream Chicken
Lemon Rice
Green Beans

10
Tuna Casserole
Sweet & Spicy Carrots

11
Summertime Spaghetti Sauce
Garlic Toast

12
LEFTOVERS

13
Crock Pot Beef Vegetable Soup
Cornbread (Boxed)

14
Quick Fix Beef Burrito Skillet
Can Mexican Corn

15
Chili Lime Fish Fry
Hushpuppies
Coleslaw

16
Chicken Boudine
Frozen Vegetable Medley

17
Swiss Steak with Rice

18
Sloppy Joes
Chips
Carrot & Celery Sticks

19
LEFTOVERS

20
Yankee Pot Roast & Veggies

21
Smoked Kielbasa with Rice
22
French’s Crunchy Onion Chicken
Mashed Potatoes

23
Paco’s Fish Tacos in Lettuce Wraps

24
Tuscan Pasta

25
Egg Salad Sandwiches
Chips

26
LEFTOVERS

27
Slow Cooking Pork Chops
Couscous (Boxed)

28
Cranberry Chicken
Cranberry Wild Rice Dressing
29
Taco Soup
Tortilla Chips

30
Whole Wheat Linguine with Green Beans, Ricotta & Lemon

May 2009 Menu

*Highlighted entries have a link to a recipe!

1
Chili Dogs
Fresh Veggies
Tator Tots

2
Leftovers

3
Leftovers

4
7 Can Soup

5
Chicken Spaghetti
Salad

6
Meatballs & Rice
Gravy
Veggies

7
Breakfast for supper

8
Beef Stroganoff
Veggies

9
Leftovers

10
MOTHER’S Day
OUT TO EAT!!

11
“Filet” Mignons
Baked Potatoes
Salad

12
Chicken Packets
13
Chili Bake
14
Beef Enchiladas
Mexican Rice

15
Frozen Pizza
Family Movie Night

16
Leftovers

17
Leftovers

18
Salisbury Steak
Mashed Potatoes
Veggies

19
Chicken Pepe
20
Beef Stew

21
Grilled Chicken
Pasta Packet
Veggies

22
Hamburgers
French Fries

23
Leftovers

24
Leftovers

25
Goulash
Green Bean Casserole

26
Chicken Pot Pie
27
Stromboli
Salad

28
Meatloaf
Baked Potatoes
Veggies

29
Spaghetti
Garlic Toast

30
Leftovers

31
Leftovers

Chicken Noodle Soup

2-4 cups chopped, cooked chicken meat
1 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onion
1/4 cup butter
8 ounces egg noodles (such as Reames)
12 cups water
9 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley

In a large stock pot, saute celery and onion in butter.  Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.

Add noodles, and simmer for 10 more minutes.

Crockpot Chili

1 lb. ground beef or turkey
4 cans red kidney beans (rinsed and drained)
2 Tbsp. chili powder
1 Tbsp. garlic powder
1 small onion, diced small
1 large (28 oz.) can diced tomatoes
1 64 oz. bottle/can tomato juice

Brown meat.  Drain excess fat if needed., then add onion, garlic powder, and chili powder to skillet.  Mix well.

Add meat mixture, beans, tomatoes, and tomato juice to crockpot.  Stir gently to combine.  Cook on high for at least 2-3 hours to ensure good flavor.  Serve topped with cheese if desired and crackers on the side.

King Ranch Chicken Casserole
Ingredients

1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided

Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
Southern Living, NOVEMBER 2000

Baked Ziti

Ingredients
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese


Directions

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.  In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. 

Preheat the oven to 350 degrees F. Butter or spray a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

Bake for 30 minutes in the preheated oven, or until cheeses are melted. Approximately 10 servings.

Cheesy Chicken and Scalloped Potatoes

4 chicken breasts
1 box scalloped potatoes with cheese sauce
2 cups water

Place chicken breasts in bottom of crockpot.

Mix dried potatoes with water and cheese sauce.  Pour over chicken.

Cook on low 8-9 hours.  Make sure chicken is cooked through and proper temperature.

Chicken Pot Pie

1 pie crust
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups chicken, light and dark, diced or shredded
1/4 cup flour
2 cups low-sodium chicken broth
1 cup heavy cream
Frozen peas (optional)
Fresh thyme, chopped (can also use dried)
salt and pepper to taste

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent.

Add chicken and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken broth, stirring constantly. Pour in cream. (May add frozen peas at this point if you’d like.)

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste, and fresh or dried thyme to taste.
Pour mixture into a casserole dish (9X9 square) or deep pie plate.

Roll out crust so that it’s about 1 inch larger than the pan you’re using (or use a storebought refrigerated crust).
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vent slits (8-10) in the top of the crust.

Bake for 30 minutes or until very golden and bubbly.  Allow to cool for at least 7-10 minutes before serving.

Slow Cooker Taco Soup

2 cans of kindey beans; rinsed

2 cans of pinto beans (or black beans); rinsed
2 cans of corn
1 large can of diced tomatoes
1 can tomatoes and chiles (such as Rotel)
1 packet taco seasoning
1 packet ranch dressing mix (optional)
1 lb browned ground turkey or hamburger (optional.)
shredded cheese and sour cream for topping (optional)

Brown meat if you are going to use it.  Drain fat and add meat to crockpot stoneware insert.  Sprinkle seasoning packet(s) on top of meat.  SDain and rinse the beans and add to crockpot.  Add the entire contents of the corn and tomato cans; stir.

Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

Crockpot Roast Beef with Vegetables

2 pounds boneless beef roast
1 teaspoon vegetable oil
salt and pepper to taste
1 onion, quartered
16 baby carrots
1 (10.75 ounce) can condensed cream of mushroom soup
4 cloves garlic, minced
2 tablespoons chopped fresh parsley


In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.

Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables.

Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.

Transfer roast to a serving platter and place the vegetables around it. Use the roast gravy from the slow cooker.

Chicken Veggie Tortillas

3-4 Chicken Breasts, cubed
3-4 red potatoes, skin on, sliced thin
1 small yellow squash, sliced thin
1 small-medium zucchini, sliced thin
1 small onion, chopped
olive oil
chicken grill seasoning
shredded cheddar cheese (optional)
sour cream (optional)
salsa (optional)

Heat two pans and add olive oil.  In first, add chicken and chicken grill seasoning.  Toss in pan with oil to combine.  Cook chicken until thoroughly done (at least 165 degrees).  In separate pan, add olive oil, chicken grill seasoning, and potatoes.  Cook over medium-high heat stirring and turning occasionally for approximately five minutes.  Then, add yellow squash, zucchini, and onions.  Reduce heat to medium, stir to combine and coat veggies.  Cover.  Stir and turn occasionally for approx. 5-7 minutes or until veggies are done to your taste.

Combine cooked chicken and veggies in one pan.  Place large scoop on tortilla, fold and enjoy!  Can top with cheese, sour cream, salsa, or just eat 'em!

Porcupine Meatballs

1 1/2 cups Italian bread crumbs
1 lb ground beef
2/3 cup uncooked parboiled rice
1/2 cup milk
1 package (1 oz) onion soup mix
1 egg
1 cup water
2 cans (11 1/2 oz each) tomato juice (3 cups)

Heat oven to 425°F. In large bowl, mix bread crumbs, beef, rice, milk, dry soup mix and egg. Using wet hands, shape mixture into 30 meatballs. Place in ungreased 13x9-inch baking dish or 3-quart casserole.

Pour water and tomato juice over meatballs; stir gently.

Cover and bake 50 to 55 minutes or until rice is tender and beef is no longer pink in center and juice is clear.

Rotisserie Chicken Fajitas

1 rotisserie chicken, cooked and meat shredded
1 large green bell pepper, sliced
1 medium onion, cut into chunks
salt
pepper
garlic powder
olive oil
6 flour tortillas
Shredded cheese
*Lettuce
*Tomatoes
*Guacamole
*Sour Cream

*optional toppings

Warm olive oil in a skillet on med-high heat. Add bell peppers and onions. Season with salt, pepper, and garlic powder. Saute until tender, stirring often. Add shredded rotisserie chicken and warm through.

Add chicken mixture to tortillas and top with desired toppings (cheese, lettuce, tomatoes, guacamole, sour cream, etc.).

Goulash

1 lb. ground beef
salt
pepper
garlic powder
1 16 oz. package large elbow macaroni
1 small onion, chopped finely
1 can diced tomatoes with onion
1 can tomato sauce
1 64 oz. bottle or can tomato juice

Cook pasta according to package.

Season ground beef with salt, pepper, and garlic powder and brown in skillet. Add onion and continue cooking, covered on low until onions are tender.

Drain pasta and return to pot. Add cooked beef and onions along with can of diced tomatoes, tomato sauce, and tomato juice (you may not use all of the tomato juice, but save it for hydrating leftovers). Bring mixture to a boil then reduce heat and simmer for 10-12 minutes.

Serves 6-8

Oven-Fried Onion Rings

3/4 c fine bread crumbs
3 T butter or margarine, melted
1/4 tsp salt
2 medium sweet yellow or white onions, cut into 1/4-inch slices
2 slightly beaten eggs

Lightly coat a large baking sheet with cooking spray. In a small bowl stir together bread crumbs, melted butter, and salt. Spread about 1/4 of the crumb mixture on a sheet of waxed paper.

Using a fork, dip the onion rings in the eggs, then in the bread crumb mixture. Replace waxed paper and add more of the crumb mixture as needed. Arrange the coated onion rings in a single layer on the baking sheet.

Bake at 450 degrees for 12-15 minutes or until the onions are tender and the coating is crisp and golden.

Oven-Baked Chicken

4 boneless, skinless chicken breasts (butterflied open)
3 c Italian bread crumbs
3 c flour
5-6 eggs
Tobasco sauce
Salt
Pepper
Garlic Powder
Dried Minced Onions

Heat oven to 400 degrees.

Set up a breading station in this order: large platter or plate of seasoned flour (use salt, pepper, garlic powder, and dried minced onions to season); large bowl of eggs (beat the eggs well and add a few dashes of Tobasco sauce to season); large platter or plate of bread crumbs. Have a sprayed pan ready at the end of the line to place chicken.

Take each piece of chicken and coat with seasoned flour. Shake off excess. Dip piece in egg mixture, then transfer to bread crumbs. Coat all surfaces with bread crumbs. Place on baking sheet and repeat with remaining chicken.

Bake at 400 degrees for 25-30 minutes (or until internal temperature is above 165 degrees).

Serves 4-6

Crockpot Pinto Beans

1 lb. dried pinto beans, (sort, cover with water, and soak overnight)
2 smoked ham hocks (approx 1/2 lb.) *use a sharp knife to break them down before using
1 tsp. chili powder
Salt
Pepper
Garlic powder
1 medium onion, chopped finely
water (approx. 4 cups)

Place drained beans and ham hocks in Crock Pot. Add water to cover, onion, and chili powder. Season with salt, pepper, and garlic powder, and stir well. Cook 5-6 hours on high. Ham hocks give dish extra flavor.

Bacon and Potato-Topped Mini Meatloaf

Heat oven to 350 degrees

1/2 lb. ground beef or turkey seasoned with salt and pepper
2 c cheddar cheese
2 c Italian bread crumbs
1 c chopped green bell pepper (about 1)
1 medium onion-divided (chop 1/2 and chunk half)
1/4 c tomato paste
2 red potatoes sliced thinly (skin-on)
8 slices bacon

Mix meat, cheese, bread crumbs, bell pepper, chopped onion, and tomato paste with clean hands in a large bowl. Divide into four equal parts and shape into four small loaves. Put loaves in a large baking dish lined with coated (cooking spray) foil.

Add sliced potatoes and onion chunks on top then put 2 slices of bacon over each to hold potatoes and onions on top (may need to use toothpicks to secure). Cover with foil and bake for 35 minutes. Uncover and bake additional 10-15 minutes, or until cooked through.

Serves 4

Sopapilla Cheesecake

2 8 oz packages Cream Cheese (Softened)
1 cup sugar
1 Tbsp vanilla
2 cans Crescent Rolls
1 stick butter
2 Tbsp sugar combined with 1/4 tsp. ground cinnamon

Beat cream cheese, sugar and vanilla in a bowl with a mixer. Set aside. Unroll and press 1 can of crescent roll dough in bottom of 13x9" glass baking dish. Spread cream cheese mixture on top evenly. Arrange second can of crescent roll dough on top of mixture to cover cream cheese. Melt stick of butter in microwave. Pour butter on top of crescent rolls. Sprinkle cinnamon-sugar mixture over all. Bake at 350 degrees for 35 minutes in preheated oven.

Notes: You can eat this warm or cold. I prefer to cool, then cut into squares and chill in refrigerator. This recipe is always a hit. When I serve or take it, I usually take the recipe with me to share.

Number of Servings: Serves 8-12

Triple-Decker Tortilla

Nonstick cooking spray
1 c canned pinto beans, rinsed and drained
1 c salsa
4 6-inch corn tortillas
1/2 c frozen whole kernal corn
1/2 c shredded Jack & Cheddar cheese
1/2 c shredded lettuce

Lightly coat a 9-inch pie plate with spray; set aside. Place beans in a small bowl; slightly mash the beans. In a small saucepan or skillet cook and stir beans over medium heat for 2-3 minutes. Set aside.

Spoon 1/4 c salsa into the bottom of prepared pie plate. Top with 1 of the tortillas. Layer half of the mashed beans, 1 tortilla, corn, 1/4 c of cheese, 1/4 c salsa, 1 tortilla, remaining beans, remaining tortilla, and remaining salsa.

Cover with foil, bake at 450 degrees for 12 minutes. Remove foil. Sprinkle with remaining cheese. Bake, uncovered for 3 minutes. Top with shredded lettuce.

Tater and Veggie Soup

4 medium red, white, or yellow potatoes, cut into bite-sized pieces (about 1 1/4 lbs.)
1/2 c sliced carrot (1 medium)
1/2 c sliced celery (1 stalk)
2 T butter or margarine
2 T all-purpose flour
1/2 tsp salt
1/2 tsp pepper
1 1/2 c milk
1 14-oz. can chicken broth
Shredded cheddar cheese (optional)

In a large saucepan, cook unpeeled potatoes n a large amount of boiling salted water for 5 minutes. Add carrot and celery. Cook about 10 more minutes or until vegetables are tender; drain. Transfer 1 c of the vegetable mixture to a small bowl; set remaining vegetable mixture aside. Use a potato masher to mash the 1 cup vegetables until nearly smooth. Set mashed vegetables aside.

In the same saucepan melt butter. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly.

Stir in the reserved cooked vegetables, mashed vegetables, and broth. Cook and stir over medium heat until heated through. If necessary, stir in additional milk to reach desired consistency. Season to taste with additional salt and pepper. If desired, sprinkle with shredded cheese.

Kickin' Chicken

Nonstick cooking spray
8 chicken drumsticks
1/4 tsp salt
1/4 tsp black pepper
2 cloves garlic, minced, or 1 tsp bottled minced garlic
2 tsp cooking oil
3/4 c barbecue sauce
1/4 c ketchup
1/4 c orange juice (or water)
2 T packed brown sugar
2T light molasses or maple-flavored syrup
Several dashes bottled hot pepper sauce (optional)

Lightly coat a 15/10/1-inch baking pan with cooking spray. Skin chicken. Arrange chicken in prepared baking pan. Sprinkle with salt and pepper. Bake in a 375-degree oven for 25 minutes.

Meanwhile, for sauce, in a medium saucepan cook garlic in hot oil over medium heat for 30 seconds. Stir in barbeque sauce, catsup, juice, brown sugar, molasses, and hot pepper sauce (if desired); heat through.

Reserve 1/4-1/2 c sauce. Carefully brush chicken with remaining sauce. Turn chicken and brush this side. Bake for 20-25 minutes more or until chicken is no longer pink (180 degrees). Reheat reserved sauce; drizzle some of the sauce over chicken.

Turkey Taco Salad

Nonstick cooking spray
12 oz. uncooked ground turkey
1 15-oz. can pinto beans, rinsed and drained
1 c frozen whole kernel corn
1 c bottled salsa
1/4 c water
4-6 c shredded lettuce
1/4 c shredded cheese (cheddar or Mexican blend)
1 c broken tortilla chips

Lightly coat a large nonstick skillet with cooking spray. Heat over medium heat. Cook ground turkey about 5 minutes or until no longer pink. Drain off any fat. Stir in beans, corn, salsa, and water. Bring to boiling; reduce heat. Simmer, covered, for 2-3 minutes to blend flavors.

Line 4 salad bowls or plates with lettuce. Top with hot turkey mixture. Sprinkle with cheese and tortilla chips. Serve immediately.

Meatloaf

Preheat oven to 350 degrees.

2 # Ground Beef
½ cup of crackers, smashed
½ cup of oatmeal
1 egg
1 can evaporated milk
2 tsp. chili powder
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
½ cup chopped onion

Mix well with your (clean) hands and put in a casserole baking dish.

Sauce for the top:
2 cups ketchup
1 cup brown sugar
2 tsp liquid smoke
1 tsp. garlic powder
Stir well. Pour over the top of the meatloaf.
Bake at 350 degrees for 30-45 minutes.

Stromboli

1 can Pillsbury Pizza Crust
½ lb shredded ham or ground beef or pepperoni (I usually use beef & pepperoni).
½ cup pizza sauce
1 cup mozzarella cheese
¼ cup bell pepper
½ t. dried Italian Seasoning

Unroll dough, place on cookie sheet. Spread sauce over it. Top it with all other ingredients, fold & pinch to seal the edges. Bake at 400 degrees for 15-20 minutes. Serve with a salad.

Chicken Pot Pie

2 pie crusts, thawed
2 cans Cream of Potato or Cream of Chicken
1 can mixed vegetables
2 cups cooked chicken
½ cup milk
½ t. basil
Salt & Pepper

Mix all together. Put in crust, top with the other crust. Spray crust with Cooking Spray. Sprinkle basil on the crust. Bake 375 degrees for 40 minutes.

Goulash

1 lb elbow macaroni
2 lbs ground beef
1 medium onion
2 cloves garlic, or minced garlic
1 t. ground cumin
1 TBSP paprika
1/8 t. ground nutmeg
1 TBSP dried marjoram
14 oz can crushed tomatoes
3 big TBSP sour cream

Cook macaroni according to package directions.

Brown ground beef & onion. Add garlic, cumin, paprika, nutmeg & marjoram. Mix in tomatoes. Heat through then stir in sour cream. Put macaroni in a bowls and put meat mixture over macaroni.

Chicken Pepe

1 pkg tortillas
2 cups cooked chicken
½ cup milk
2oz can green chilies
1 can cream of chicken soup
½ cup chopped onion
12 oz grated cheddar cheese

Combine chicken, milk, green chilies, and cream of chicken soup all together. Fry corn tortillas in oil until soft. Place tortillas in a 13 X 9 X 2 casserole dish. Layer other ingredients. Bake at 350 degrees until heated through and cheese is melted.

Salisbury Steak

1 ½ lb. ground beef
1/3 cup dry bread crumbs
1 egg, slightly beaten
¼ cup chopped onion
Salt and Pepper
2 cans Franco-American Gravy

Mix together all ingredients. Shape into oblong patties, brown in a skillet. Add gravy, cover and simmer for 20 minutes until steaks are done.

Beef Enchiladas

1 clove garlic, pressed
1 sm. can mushroom pieces, optional
1 lb. ground meat, cooked or cooked chicken, cubed
1 (10 oz.) longhorn or Cheddar cheese
1 pkg. corn tortillas
1 can Cheddar cheese soup
2 cans cream of mushroom soup
4 oz. chilies or picante sauce, optional
1 carton sour cream

Cook meat. Add garlic, chilies and mushrooms. Cook 5 minutes. Combine soups and sour cream. Add to meat mixture. Stir well. Cut tortillas into thirds. Layer in pan and cover with Cheddar cheese. Bake at 350 degrees for 45 minutes

Chili Bake

1 ½ lbs ground beef
½ cup chopped onion
16 oz whole kernel corn
15 oz can of chili with beans
1 pkg chili seasoning mix
1 cup shredded cheese
1 can Hungry Jack Buttermilk Biscuits

Brown meat & onion. Drain. Stir in corn, chili & seasoning. Simmer. Cook biscuits according to package directions. Split biscuits in half & spoon chili mixture on top. Top with shredded cheese.

Chicken Packets

2 cups cooked chopped chicken
3oz packet cream cheese
1 TBSP. chopped chives
2 TBSP. milk
Salt and Pepper
Mix above all together.

½ cup crushed seasoned bread croutons or crumbs
2 8oz package refrigerated crescent rolls
¼ cup melted margarine
Preheat Oven to 350 degrees. Unroll rolls. Make rectangles instead of triangles by sealing the perforations. Place ¼ cup of chicken mixture on top of each piece of roll. Fold over and seal. Dip packet in melted butter and roll in crushed croutons or crumbs. Bake 20 minutes or until golden brown.

“Filet” Mignons

2 lbs ground beef
4 slices crumbled bread
4 slices cooked, crumbled bacon
2 eggs
½ cup milk
Salt
1 small onion
2 t. celery flakes or celery salt
½ t. chili powder
1 t. liquid smoke

Mix completely. Make into “steak” patties. YUMMY!!

Beef Stroganoff

1 ½ lb round steak, cut into small pieces
1 can cream of chicken soup
1 onion
1 jar mushrooms
1 cup sour cream
1 package of noodles

Trim fat from meat. Season meat with salt and pepper, dredge with flour. Brown meat in skillet with onions. Add soup and mushrooms and ¼ cup water. Cook over low heat until heated through. Add sour cream, stir really well.
Make noodles according to package directions. Serve Stroganoff over the noodles.

Meatballs

1 lb. ground beef
¼ cup bread crumbs
1 egg
¼ cup ketchup
Salt and Pepper

Combine all ingredients, shape into small meatballs. In large skillet cook turning continually until meatballs are heated through.

Chicken Spaghetti

4 chicken breasts (or any other part of chicken meat you prefer)
1 Onion
1 Bell Pepper
7oz jar pimentos
8 oz can water chestnuts, drained
1 can cream of mushroom soup
1 ½ cup sour cream
1 lb. Velveeta cheese cut in cubes
16 oz box spaghetti noodles

Cut chicken into bite size pieces, boil chicken to fully cook. Sauté onion
And pepper in butter or cooking oil in a large skillet. Add pimentos, water chestnuts, cream of mushroom soup, sour cream and Velveeta to chicken.
Cook the spaghetti noodles then put in a large baking dish. Pour the
Chicken mixture over the top and bake at 350 degrees for 30-45 minutes or until heated through.

7 Day Soup

1 lb. ground beef or turkey or chicken
1 small onion (or more if you like onion flavor)
3 cans Campbell’s Minestrone
2 cans Ranch Style Beans
1 can Rotel Tomatoes
1 can whole Tomatoes

Brown meat with onion and drain off fat. Combine all other ingredients and heat through. Serve with crackers or cornbread.

Slow Cooker Chicken Dinner

Ingredients:
6 medium red potatoes, cut into chunks
4 medium carrots, cut into 1/2-inch pieces
4 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/8 teaspoon garlic salt
2 to 4 tablespoons mashed potato flakes, optional

Directions:
Place potatoes & carrots in a 5-qt. slow cooker. Top with chicken. Combine the soups and garlic salt; pour over chicken. Cover & cook on low for 8 hours. To thicken if desired, stir potato flakes into the gravy & cook 30 minutes longer. Yield: 4 servings.

Noodles with Creamy Meat Sauce

Ingredients:
2 pounds lean ground beef
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
Cooked egg noodles

Directions:
Crumble uncooked ground beef into a large casserole dish. Combine soups; pour over beef. Cover & bake at 350° for 1 to 1-1/4 hours or until the beef is no longer pink. Serve over noodles. Yield: 6-8 servings.

Beef Potpie with Biscuits

Ingredients:
1-1/2 pounds boneless beef top round steak, cut into 1/2-inch cubes
2 cups frozen peas & carrots, thawed
1 large potato, peeled, cooked & diced
1 medium onion, chopped
1 jar (18 ounces) beef gravy
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 tube (12 ounces) refrigerated buttermilk biscuits

Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, gravy, thyme & pepper. Transfer to a greased 9-in. deep-dish pie plate or 11-in. x 7-in. baking dish. Bake, uncovered, at 400° for 25 minutes. Place the biscuits in a single layer over meat mixture. Bake 10-15 minutes longer or until biscuits are golden brown. Yield: 6-8 servings.

Crock-Pot Pizza

Ingredients:
1 package (16 ounces) wide egg noodles
1-1/2 pounds ground beef or turkey
1/4 cup chopped onion
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 teaspoons Italian seasoning
1 package (3-1/2 ounces) sliced pepperoni, halved
3 cups (12 ounces) shredded part-skim mozzarella cheese
3 cups (12 ounces) shredded cheddar cheese

Directions:
Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef & onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms & Italian seasoning. Drain noodles. In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles & pepperoni. Sprinkle with a third of the cheese. Repeat layers twice. Cover & cook on low for 3-4 hours & until cheese is melted. Yield: 6-8 servings.

Potato Salad

Boil 6 red potatoes & let cool.
Chop potatoes in a bowl.
Add Miracle Whip (remember you can always add more if needed)
2-4 Tablespoons of Pickle Relish (depends on how much you like pickles)
2-4 Tablespoons diced onion
Salt & Pepper
Let cool in fridge before serving!
(Even better the next day)

Jalapeno Swiss Burgers

Ingredients:
2 pounds ground beef
4 slices Swiss cheese
1 small onion, thinly sliced
2 to 3 pickled jalapeno peppers, seeded and julienned
4 hamburger buns, split

Directions:
Shape beef into eight thin patties. Top four patties with cheese, onion & jalapenos. Top with remaining patties; press edges firmly to seal. Grill, covered, over medium-hot heat for 8-9 minutes on each side or until no longer pink. Serve on buns. Yield: 4 servings.

Slow-Cooked Swiss Steak

Ingredients:
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless beef round steak, cut into six pieces
1 medium onion, cut into 1/4-inch slices
1 celery rib, cut into 1/2-inch slices
2 cans (8 ounces each) tomato sauce

Directions:
In a large resealable plastic bag, combine the flour, salt & pepper. Add the steak; seal bag & toss to coat. Place the onion in a greased 3-qt. slow cooker. Top with the steak, celery & tomato sauce. Cover & cook on low for 6-8 hours or until meat is tender. Yield: 6 servings.

Creamy Herbed Chicken

Ingredients:
4 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 envelope garlic and herb pasta sauce mix
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
Hot cooked fettuccine

Directions:
Place chicken in a 3-qt. slow cooker. Combine the soup, milk, sauce mix, thyme & parsley; pour over chicken. Cover & cook on low for 4-5 hours. Serve over fettuccine. Yield: 4 servings. Editor's Note: This recipe was tested with Knorr Garlic Herb Pasta Sauce Mix.

Meal in a Packet

Ingredients:
1 pound lean ground beef
8 medium carrots, julienned
1 medium green pepper, julienned
1 envelope onion gravy mix
2 firm fresh tomatoes, halved

Directions:
Shape beef into four patties. Place each on an ungreased 14-in. square of heavy-duty foil. Arrange carrots & green pepper around patties. Sprinkle with gravy mix. Place a tomato half; cut side down, on each patty. Fold foil around meat & vegetables; seal tightly. Place on an ungreased baking sheet. Bake at 350° for 45 minutes or until meat is no longer pink. Yield: 4 servings.

Turkey Sloppy Joes

Ingredients:
1 pound ground turkey breast
1 small onion, chopped
1/2 cup chopped celery
1/4 cup chopped green pepper
1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted
1/2 cup ketchup
1 tablespoon brown sugar
2 tablespoons prepared mustard
1/4 teaspoon pepper
8 hamburger buns, split

Directions:
In a large saucepan coated with cooking spray, cook the turkey, onion, celery & green pepper over medium heat until meat is no longer pink; drain if necessary. Stir in the soup, ketchup, brown sugar, mustard & pepper. Transfer to a 3-qt. slow cooker. Cover & cook on low for 4 hours. Serve on buns. Yield: 8 servings.

Hamburger Hash

Ingredients:
1/2 pound ground beef
1 can (11-1/2 ounces) condensed chicken with rice soup, undiluted
1-1/3 cups water
1/2 cup uncooked long grain rice

Directions:
In a skillet, cook beef over medium heat until no longer pink; drain. Add soup, water & rice; mix well. Bring to a boil. Reduce heat; cover & simmer for 20 minutes or until rice is tender. Yield: 3 servings. To steam broccoli to serve with Hamburger Hash, place broccoli florets in a steamer basket over 1-inch of boiling water in a saucepan. Cover; steam for 5-8 minutes or until crisp-tender. Remove from the heat and toss with a little butter or margarine.

Egg Salad

2 boiled eggs per egg salad sandwich

Put desired about of eggs in a bowl.

Put a Good squirt of Mayo per egg & a good squirt of mustard per egg.

Mix well!!

Add salt & pepper
2 tsp garlic powder

Let cool in fridge before serving!

Marinated Chicken Breasts

Ingredients:
2 cups lemon-lime soda
1 cup soy sauce
1/2 cup olive oil
1/2 teaspoon garlic powder
1/2 teaspoon prepared horseradish
6 boneless skinless chicken breast halves (6 ounces each)

Directions:
In a large resealable plastic bag, combine the soda, soy sauce, oil, garlic powder & horseradish; add chicken. Seal the bag & turn to coat. Refrigerate overnight. Drain & discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear. Yield: 6 servings.

Shepherd’s Pie

(To save a lot of time, I use leftover mashed potatoes from the 9th….just need to add sour cream, egg & half & half) (So if you know you are going to make this recipe on the 10th, make sure to double potatoes on the 9th)

Ingredients
2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth (I use ½ & ½)
Salt & black pepper
1 tablespoon oil, 1 turn of the pan
1 3/4 pounds ground beef OR TURKEY (I use Turkey)
3 carrots, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire
1 cup frozen peas
1 teaspoon sweet paprika
2 tablespoons dried parsley flakes

Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes & pour them into a bowl. Combine sour cream, egg yolk & cream. Add the cream mixture into potatoes & mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or turkey. Season meat with salt & pepper. Brown & crumble meat for 3 or 4 minutes. Add chopped carrots & onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter & flour together 2 minutes. Whisk in broth & Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat & vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat & vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika & broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Beef in Mushroom Gravy

Ingredients:
2 to 2-1/2 pounds boneless beef round steak
1 to 2 envelopes onion soup mix
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water
Mashed potatoes, optional

Directions:
Cut steak into six serving-size pieces; place in a 3-qt. slow cooker. Combine the soup mix, soup & water; pour over beef. Cover & cook on low for 7-8 hours or until meat is tender. Serve with mashed potatoes if desired. Yield: 6 servings.

Garlic Chicken Breasts

Ingredients:
1 cup grated Parmesan cheese
2 envelopes garlic & herb or Italian salad dressing mix
4 boneless skinless chicken breast halves (6 ounces each)

Directions:
In a large resealable plastic bag, combine cheese & dressing mix. Add chicken; shake to coat. Place chicken in a greased 8-in. square baking dish. Bake, uncovered, at 400° for 20-25 minutes. Yield: 4 servings.

3 Alarm Italian Style Chili Mac

Ingredients
1 pound penne pasta or cavatappi (hollow pasta spirals)
Salt
2 tablespoons oil, 2 turns of the pan
1 1/2 pounds hamburger or turkey
2 tablespoons chili powder
Black pepper
1 onion, chopped
1 cubanelle pepper, seeded & chopped
1 red bell pepper, seeded & chopped
3 to 4 cloves garlic, chopped
1 cup beef stock
1 (28-ounce) can fire roasted crushed tomatoes
2 Tablespoons dried basil leaves
2 cups shredded smoked Cheddar or scamorza (smoked aged mozzarella)

Directions
Cook pasta in salted water until al dente. Preheat broiler to high.
Meanwhile, heat a deep skillet over medium high heat with oil. When oil ripples or smokes, crumble beef or turkey & brown, 5 to 6 minutes. Season the meat with chili powder, salt & pepper. When meat has browned, add onions, peppers & garlic. Cook vegetables until soft, 6 to 7 minutes. Add stock & scrape up pan drippings. Stir in crushed tomatoes, simmer sauce 10 minutes & fold in basil. Drain pasta & add to sauce. Toss to combine & transfer to a casserole dish. Cover with cheese & brown under broiler 3 to 4 minutes.

Garlic-Parmesan Oven Fries

Ingredients
4 medium potatoes
2 tablespoons vegetable oil
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Italian seasoning
2 teaspoons garlic powder
2-3 tablespoons parsley
1/3 cup shaved fresh parmesan cheese
(I have used canned parmesan cheese before & it is good)

Directions
Scrub potatoes, cut in half, and into 8 wedges per half (16 wedges per potato total).
Preheat oven to 450°F.
Toss all ingredients together except parmesan & parsley, mixing until potatoes are evenly
coated. Spread potatoes in an even layer on a nonstick-foil lined baking sheet.
Bake 35-45 minutes or until potatoes are cooked through & crisp up, stirring potatoes several
times during cooking to ensure even browning. Toss potatoes with parmesan & parsley when
they come out of the oven, & adjust salt if necessary.

Seasoned Turkey Burgers
Ingredients:
1/2 cup herb-seasoned stuffing croutons
1 pound ground turkey breast
1 small onion, finely chopped
5 hamburger buns, split
Lettuce leaves, onion, tomato slices and fat-free mayonnaise, optional

Directions:
Crush or process stuffing croutons into fine crumbs. In a bowl, combine crumbs, turkey & onion. Shape into five patties. Broil or grill over medium-hot heat for 8-10 minutes, turning once. Serve on buns with lettuce, onion, tomato & mayonnaise if desired. Yield: 5 servings.

Potato Meat Loaf

Ingredients:
1 pound potatoes
1 egg, beaten
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 pound lean ground beef

Directions:
Peel & grate potatoes; rinse & drain. In a large bowl, combine potatoes, egg, Worcestershire sauce, soy sauce, pepper & garlic powder. Add ground beef & mix well. Pat meat mixture into an 8-in. x 4-in. loaf pan. Bake at 350°for 1 hour or until no pink remains. Drain. Yield: 4-6 servings.

Enchilada Casserole

Ingredients:
1 pound ground beef
1 can (10 ounces) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups fresh or frozen corn
4 cups (16 ounces) shredded cheddar cheese

Directions:
In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce & salsa; set aside. Place two tortillas, overlapping as necessary, in the bottom of a greased 13-in. x 9-in. baking dish. Cover with one-third of the meat mixture; top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, & then top with remaining tortillas, meat and cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 6-8 servings.

Ground Turkey and Hominy

Ingredients:
1-1/2 pounds ground turkey
1 large onion, chopped
1 teaspoon minced garlic
2 tablespoons olive oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon pepper
2 cans (15-1/2 ounces each) hominy, rinsed and drained

Directions:
In a large skillet, cook the turkey, onion & garlic in oil over medium heat until meat is no longer pink; drain. Stir in the tomatoes & seasonings; heat through. Add hominy & heat through. Yield: 8 servings.

Beef Noodle Soup

1 pound ground beef
1 can (46 oz) V8 Juice
1 envelope onion soup mix
1 pkg (3 oz) beef ramen noodles
1 pkg (16 oz) frozen mixed veggies

In a large saucepan, cook beef & drain. Stir in V8 juice, soup mix, contents of noodle seasoning packet & mixed veggies. Bring to boil, reduce heat and simmer. Stir in noodles and cook 3 minutes until tender.

Fix & Go Chicken

4 Boneless, Skinless Chicken Breasts
1 (15 oz) can tomato sauce
1 (4 oz) can sliced mushrooms, drained
½ cup water
½ tsp Italian seasoning

In crock pot, place chicken. In medium bowl, combine sauce, mushrooms, water & Italian seasoning. Pour over chicken. Cover. Cook on high for 3 to 4 hours or on low 6 to 8 hours. Serve over rice.

Chicken Pot Pie

2 teaspoons oil
1 cup chopped onion
4 boneless chicken breast halves cut into 1 to 2-inch cubes, about 4 cups
2 tablespoons all-purpose flour
1 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
2 carrots, peeled and chopped
2 celery stalks, chopped
4 medium red potatoes cut into 1-inch cubes
1 (14 1/2-ounce) can crushed tomatoes
1 cup chicken broth
1/4 cup dry white wine
1 teaspoon Dijon mustard
1/2 cup frozen corn kernels
9-inch refrigerated pie crust
1 egg, lightly beaten

Preheat oven to 425 degrees F.
Heat oil in a large Dutch oven or oven-proof stockpot over medium heat. Add onion and sauté 2 minutes. Add chicken and sauté 5 to 7 minutes, until browned on all sides. Remove 1/2 the cooked chicken for later in the week, cover and refrigerate.
In a small bowl, combine flour, thyme, salt, pepper, and paprika. Add flour mixture to the chicken and stir to coat. Stir in carrots, celery, potatoes, tomatoes, chicken broth, wine, and Dijon mustard and mix well. Bring mixture to a boil. Cook until vegetables are tender.
Transfer stew to a clean 2-quart casserole dish and stir in corn.
Place pie crust on top of casserole and pinch around the edges to seal the crust to the dish. Brush the top with beaten egg and prick the surface 1 or 2 times with a sharp knife or fork to allow steam to escape during cooking.
Place casserole dish on baking sheet and bake 8 to 10 minutes, until crust is golden.

Cheesy Chili Soup

1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed
1 can (14-1/2 oz.) chicken broth
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
2 tsp. chili powder
1 cup Mexican Style Shredded Four Cheese, divided

Bring all ingredients except cheese to boil in medium saucepan.
Simmer on low heat 25 min. or until vegetables are tender. Stir in 1/3 cup cheese.
Ladle into bowls. Top with remaining cheese.

Slow Cooker Savory Pot Roast & Veggies

1 can (10 3/4 ounces) Cream of Mushroom Soup
1 envelope (about 1 ounce) dry onion soup mix
6 small red potatoes, cut in half
6 medium carrots, cut into 2-inch pieces (about 3 cups)
1 boneless beef bottom round roast or chuck pot roast (3 to 3 1/2 pounds)

Stir the mushroom soup, soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
*Or on HIGH for 4 to 5 hours.

Seasoned French Fries

5 cups frozen crinkle-cut French fries
1 teaspoon onion salt
1/4 teaspoon paprika
1/3 cup Parmesan Cheese

Arrange french fries in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with onion salt and paprika; toss to coat. Bake at 450° for 15-20 minutes or until lightly browned. Sprinkle with Parmesan cheese; toss to coat1/3 cup grated Parmesan cheese

Open-Faced Tuna Melts

2 cans (6 ounces each) tuna, drained and flaked
1/4 cup Miracle Whip
1 green onion, finely chopped
1 medium dill pickle, finely chopped
1 teaspoon horseradish sauce
4 hamburger buns, split
1 medium tomato, cut into 8 thin slices
8 slices process American cheese

In a bowl, combine the first five ingredients. Place buns cut side up on a baking sheet. Spread tuna mixture evenly over buns; top with tomato. Bake at 350° for 5 minutes. Top with cheese. Bake 3-5 minutes longer or until cheese is melted. Serve warm.

Favorite Beef Stew

2 or 3 carrots, cut in half long ways, then cut in 1-inch pieces
2 or 3 ribs of celery, cut in 1-inch pieces
2 large potatoes, peeled and cut in 1/2-inch pieces
11/2 c. chopped onion
3 cloves garlic chopped
1 bay leaf
11/2 T Worcestershire sauce
3/4 tsp. dried thyme leaves
3/4 tsp. dried basil leaves
1/2 tsp. black pepper
2 lb. lean stew meat cut in 1-inch pieces
1 can diced tomatoes, undrained (141/2 oz.)
1 can reduced-sodium beef broth (141/2 oz.)
¼ c. all-purpose flour
1/2 c. cold water

In the Crockpot layer carrots, celery, potatoes, onions, garlic, bay leaf, Worcestershire sauce, thyme, basil, pepper, beef, tomatoes with juice and broth. Cover and cook on low 8 to 9 hours.
Remove beef and vegetables to large serving bowl; cover and keep warm. Remove and discard bay leaf. Turn Crock Pot to on high; cover. Mix flour and water in small bowl until smooth. Add 1/2 cup cooking liquid; mix well. Stir flour mixture into Crockery Pot. Cover and cook 15 minutes or until thickened. Pour sauce over meat and vegetables. Serve immediately.

Beef Stroganoff

1 1/2 pounds beef tenderloin fillet or round steak
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups beef stock)
2 teaspoons prepared Dijon style mustard
1/4 cup sour cream
1 tablespoon oil
1/2 small onion, sliced
1/3 cup coarsely chopped cornichons (pickled gherkin cucumbers) (usually found in the pickle aisle)
1 pound extra wide egg noodles, cooked to package directions
Chopped or dried parsley leaves, garnish

Slice meat into 1/2-thick by 2 -inch long very thin strips and season with salt and pepper. Set in freezer.
Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in stock. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.
Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.
Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.

Penny Saver Beef Casserole

1 ½ lb ground beef
1 cup chopped onion
1 (8 oz) pkg cream cheese
1 (10 ¾ oz) cream of mushroom
¼ cup milk
1 tsp salt
¼ cup ketchup
1 (10 count) refrigerated biscuits

Preheat oven to 350. In a large skillet, brown beef & onions. Drain. Return to skillet and add cream cheese, soup, milk, salt & ketchup, mixing well. Pour into baking dish, bake for 10 minutes. Remove from oven, place biscuits around outer edge of baking dish. Return to oven for 15-20 minutes or until biscuits are browned.

Brushchetta Minute Steaks

1 T oil
6 thin boneless beef steaks (1/4 to 1/2-inch thick, 1-1/2 lb.)
2 large tomatoes, chopped (about 2 cups)
yellow pepper, finely chopped
1/4 cup Zesty Italian Dressing
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken, prepared as directed on package
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

Heat 1 T oil in large skillet on medium-high heat. Add steaks; cook 1 min. on each side or until lightly browned on both sides. Mix tomatoes, peppers and dressing; spoon over steaks. Top with prepared stuffing; sprinkle with cheese. Reduce heat to medium-low; cover. Simmer 3 to 5 min. or until cheese is melted and steak is cooked to medium doneness.

Crockpot Easy Pork Chops

4 pork chops, well trimmed
1 envelope onion soup mix
10 oz. can ready to serve chicken broth

You can brown the pork chops if you wish in a nonstick skillet 3-4 minutes on each side. Place pork chops in 3-1/2-4 quart Crockpot. In medium bowl, combine soup mix and chicken broth and stir until blended. Pour this mixture over the pork chops. Cover Crockpot and cook on low heat for 6 hours.