Taco Soup

2 cans of chicken
2 cans of corn
2 cans of black beans
2 cans of diced tomatoes
2 cans of water
1 packet of dry ranch dressing
1 packet of taco seasoning

Thaw. Cook in crock pot all day on low or cook on stovetop til boiling and let it simmer 15-20 minutes. Garnish with cheese, sour cream, tortilla chips, etc.

Tater Tot Casserole

1 2-lb package frozen tater tots
1 lb ground beef
2 10-oz cans cream of mushroom soup
1 soup can milk
Shredded cheddar cheese
Salt, Pepper, & Garlic Powder to taste

Place tater tots in 9x13 pan. Brown ground beef; drain. Spoon over tater tots. Mix soup and milk in bowl. Pour over top. Sprinkle with spices and cheese. Bake covered with foil for 1 hour on 350. Remove foil and bake an additional 30 minutes.

FOR FREEZER GROUP: bake covered for 2 1/2 - 3 hrs on 300.

Pesto-Alfredo Cheese Tortellini W/ Grilled Chicken

4-6 chicken breasts
1 T Olive Oil
1 T Butter
1-8 oz Package of mushrooms
1 t minced garlic
1 small red bell pepper
1 20 oz package cheese-filled tortellini
1 jars of alfredo sauce
1/8-1/4 cup of pesto
1/2 cup olives
1 tomato chopped
Grated parmesan cheese for topping
Optional-1-6 ounce jar of artichoke heats, drained and coarsely chopped.

Directions:Thaw completely. Cut chicken in strips and Grill or Broil chicken breasts until done. In sauté pan, melt butter with olive oil and cook garlic, mushrooms and bell peppers until tender. Cook tortellini til done, drain. Stir in alfredo sauce, pesto sauce, chicken, tortellini, artichoke hearts, chopped tomatoes and black olives into mushroom mixture. Stir in gently until mixed and heat over low until heated through. Top with grated parmesan cheese.

Homemade Chicken Lasagna

1 small package of Chicken Tenders
1 large can Tomato Sauce
1 8oz can Tomato Paste
1 16oz Cottage Cheese
2 eggs
Mozzerella Cheese shredded
Parmessan Cheese

Brown Chicken until cooked. Shred with a chopper while in the pan. Add Tomato Sauce and Tomato paste with 1 tsp garlic salt, 1 tsp Italian seasoning, 1 tsp Oregano, Salt and Pepper to taste. Let simmer for 30- 45 minutes. Boil Lasagna noodles and set aside till sauce is ready. Mix cottage cheese with 2 eggs and salt and pepper set aside. In 9X13 pan layer little sauce in bottom of pan then a layer of noodles with more sauce and half of cottage cheese mixture then mozzarella cheese and parmessan, then noodles, sauce, rest of cottage cheese mixture, mozzarella, and parmesan, then noodles sauce and cheese then cover with foil bake in oven for 30-45 minutes or until bubbly and cheese is melted.

Apricot Chicken

1 pkg onion soup mix
1 bottle Apricot preserves
About 20 chicken tenders

Mix the onion soup and the apricot preserves together. Put chicken in pan and pour mixture over the top of the chicken. Cook at 350 degrees for 1 hour, or until chicken is cooked all the way through.


If frozen in may take longer on the cooking time.

Stuffed Shells

1 box jumbo shells, boiled as directed
2 c. mozzarella cheese, shredded
1- 26 oz. jar pasta sauce
1- 15 oz. container ricotta cheese
1/2 c. grated parmesan cheese
1/8 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. pepper
1 egg

Spread small amount sauce in bottom of baking dish. Mix ricotta cheese, parmesan cheese, garlic powder, salt, pepper and egg in a bowl. Place small amounts of mixture in shells and set in baking dish. Cover with remaining sauce and top with mozzarella cheese. Bake at 350 degrees for 30-45 min. or until heated through.

Flank Steak Marinade

1 c. soy sauce
1/2 c. olive oil
2 tbsp. lemon juice
2 tbsp. minced garlic
1 can coke/ sprite or other sugared soda
3-4 splashes tobasco
Steak

Best if marinaded over night. Cook on Grill or may be broiled.

by Amy Hale