Pillsbury's Thanksgiving Turkey Cookies

I made these today with my kids. They are really fun to do together! The recipe calls for premade cookie dough, but I just used my sugar cookie recipe and cut out circles. Very fun!

Ingredients:

1 roll (16.5 oz) Pillsbury® Create ' n Bake™ refrigerated sugar cookies

1 container (16 oz) chocolate creamy frosting

Candy corn

Orange decorating icing

Black decorating gel

Miniature M&M baking bits

DIRECTIONS
1. Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2. Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

Chicken Pot Pie

Alright, I have been promising a few people this recipe for quite awhile. Since I may never get them a copy I figured I should just post it for all. Enjoy!

2 c chicken, cooked & cubed 1 3/4 c chicken Broth
1/3 c butter 2/3 c milk
1/3 c flour 1c Frozen Peas
1/3 c chopped onion 1c cooked carrots
1/2 t salt 1 1/2c mushrooms quartered
1/4 t pepper 1 pkg of ready made pie crust

Make a roux (mix and stir until it all sticks together, be careful not to burn it, keep heat low) with butter, flour, onion, salt and pepper. Remove from heat and stir in broth and milk. Heat to a boil, stirring constantly (sorry this takes a few minutes of your undivided attention). Add all else and put in pie shell. Bake at 425 for 30-35 min. Watch closely if the edges get too brown, cover the edges with foil.

Variations
We don't like mushrooms so instead I add 1c of frozen corn. I also boil my chicken and carrots in chicken broth. It adds a little extra flavor. I also use less salt when I do that.

Jenny

Sausage Breakfast Bake

Last one, I promise!!

1/2. c. butter
1 loaf French bread, cubed
1 tsp. dill
6 eggs
1 lb. sausage
2 tsp. dried basil
1/2 c. shredded cheese
2 c. milk

Melt butter, pour into 9x13 pan. Brown sausage and set aside. Layer bread cubes and sprinkle with basil, dill, and cheese. Sprinkle saugsage over. Layer remainder of bread. Beat eggs well and add milk. Pour over contents of baking pan. You may let it sit overnight in the fridge, but it is not required. Bake at 350* for 1/2 hour or until set. Cut into squares and serve hot.

Pumpkin Waffles

2 c. flour
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
3 eggs
1/2 c. oil
1/2. chopped nuts
2 tsp. baking powder
1/2 tsp. salt
1 3/4 c. milk
3/4 c. pumpkin

Mix and cook on waffle iron.

Pumpkin Muffins

1/2 c. butter or margarine, softened
3/4 c. firmly packed brown sugar
1/4 c. molasses
1 egg
1 c. cooked, mashed pumpkin (i use canned)
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped pecans

Beat butter at medium speed of an electric mixer. Gradually add sugar, beating well. Add molasses, egg, and pumpkin, mixing well. Combine flour, soda, and salt. Add to creamed mixture, mixing well. Stir in pecans. Spoon batter into greased muffin pans, filling them 3/4 full. Bake at 400* for 18 minutes.

German Pancakes

I know I'm ahead of schedule, but if I don't do this now, I probably won't get around to it. The Elders love it when we have them for breakfast and serve these.

6 eggs
1 c. milk
1 c. flour
1/2 c. sugar
1 tsp. vanilla
1/2 tsp. salt
1 cube butter or margarine

Preheat the oven to 350*. Melt butter in oven in 11x13 pan. Put eggs in blender and whip until frothy. Add milk, flour, sugar, salt, and vanilla. Blend for about 1 minute. Pour into pan of melted margarine. Immediately turn oven to 400* and bake for 15 to 25 minutes, or until puffy and golden brown. Serve immediately. Pancake will deflate fast.

Cranberry Jello

I love having this at Thanksgiving instead of plain cranberry sauce.

2 (6 oz.) cherry jello
2 1/2 c. boiling water
1 can jellied cranberry sauce
2 1/2 c. cold water
4 Tbsp. lemon juice
1 (20 oz) crushed pineapple, drained
1/2 c. chopped nuts

Dissolve jello in boiling water.
Beat cranberry sauce until smooth. Add to dissolved jello. Add cold water (you can use the drained pineapple juice for part of this if desired), lemon juice, pineapple, and nuts. Makes 4 quarts

Pecan Pie

1/3 c. melted and cooled margarine
2/3 c. brown sugar
1/2 tsp. salt
1 c. light corn syrup
3 eggs

Mix well with mixer or it is really easy in the blender.

Place 1 c. pecan halves into an unbaked pie crust and pour mixture over. Bake at 375* for 40 to 50 minutes.

Graham Krispies

As you can see, I have a lot of favorite treats. This one is quick and easy and it makes a great FHE refreshments.

18 graham crackers broken in half
1 c. nuts (optional)

line a cookie sheet with foil and put graham crackers and nuts on it.

Melt:
1 c. butter
Add:
1 c. brown sugar

Boil for two minutes. Pour over crackers. Put in oven at 375* for 10 minutes.

Oven Caramel Corn

3 3/4 qts (15 c.) popped corn (take out the unpopped kernels)
1 c. brown sugar (packed)
1/2 c. margarine
1/2 c. light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda

Heat oven to 200* Heat sugar, butter, corn syru, and salt, stirring occasionally until bubbly around the edges. Cook over medium heat for 5 minutes more. Remove from heat, stir in soda until foamy. Pour over popped corn. Add nuts if desired. Put on 2 cookie sheets. Bake one hour, stirring every 15 minutes.

Peanut Brittle

1 c. light corn syrup
1/2 c. water
2 c. sugar
2 c. raw peanuts
1/2 Tbsp. butter
1 1/2 tsp. salt
2 tsp. vanilla
2 tsp. soda

Cook syrup, sugar, and water to soft ball stage. Add peanuts to cooking mixture. Continue to stir constantly until syrup turns light golden color (hard crack) turn off the heat. Add the rest of the ingredients. Pour onto greased cookie sheet. Do not spread. It is fun to hit it with a table knife handle and watch it crack!

Peanut Butter Cups

I am just doing all of my posts now since we will be out of town, starting in early December.

1/2 lb. graham crackers, crumbled (1 1/2 pkg)
4 c. powdered sugar
1/2 lb. margarine, melted
2 c. peanut butter
2 c. chocolate chips

Mix melted margarine, cracker crumbs, powdered sugar, and peanut butter together until smooth. Mixture will be quite stiff. Press into 10x15 pan evenly. Sprinkle chocolate chips over mixture and place in 250* oven for a few minutes to melt chips. With a knife, spread melted chips over peanut butter mix until frosted. Chill slightly and cut into squares.

Cream Caramels

Okay, so I am a little behind! We have been traveling and just crazy, so here's my favorite candy recipe. I absolutely LOVE these, but they aren't that great for you, so I only make them about once a year.

2 c. sugar
1 c. light corn syrup
1/2 tsp. salt
1 c. whipping cream

Bring slowly to a boil and boil for 10 minutes.

Gradually stir in:

1 more cup of cream.

Boil for 5 minutes and add a Tbsp at a time to keep it boiling:

1 c. butter/margarine

Stir frequently as mixture begins to thicken and darken. Cook to 254* (a little dropped into cold water forms a hard ball.) Pour into buttered 7-inch square pan with 1 cup broken nuts scattered over the bottom. When cooled, cut into squares.

Orange Rolls

Okay, I had some requests for this recipe, so here it is. So yummy! FYI: These rolls are a special treat at our house... not a regular addition to our dinner!

3 tubes refrigerated buttermilk biscuits
1/2 cup butter
1 cup sugar
the peel of one orange, grated

In a small saucepan, melt the butter and sugar together over medium heat. Stir in the orange peel. Seperate the biscuits and dip in the orange mixture. Place the biscuits in a bundt pan sprayed with nonstick cooking spray. Pour any remaining sauce over the top. Bake in a preheated 375 degree oven for 15-18 minutes or until golden brown. Immediately invert onto a plate and serve.

Buckeye Balls

Here is the recipe I have used it turned out good, if anyone has a better one I would love to try it. Or if anyone knows an easier way of dipping??

1/2 cup butter, melted
1 pound confectioners' sugar
1 1/2 cups peanut butter
1 tsp vanilla
2 cups semisweet chocolate chips
1 TBS shortening

Comine the melted butter, sugar, peanut butter, and the vanilla together, mix well. Refrigerate for 1hour or until firm. Roll into 1 inch balls and place on waxed paper.

In the half of double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered are so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm, enjoy.

Dinner in a Pumpkin

I started making this every Halloween--I love it!!

1 small to medium Pumpkin
2 TBS vegetable oil
2 TBS soy sauce
1 onion chopped
1.5-2lbs ground hamburger
2 TBS brown sugar
1 can sliced mushrooms
1 can cream of chicken soup
1 1/2 cups of cooked rice
1 can waterchestnuts, chopped (optional)

Cut upen pumpkin and thoroughly clean out pulp and seeds. Preheat oven to 350 degrees. In a large skillet saute onions in oil until tender. Add meat and brown. Drain drippings. Add soy sauce, sugar, mushrooms and soup. Simmer 10minutes, stirring occassionally. Add cooked rice and wterchestnuts. Spoon micture into clean pumpkin. replace lid. Place on baking sheet and bake 1-2 hours or until pumpkin is tender. Remove lid and serve with meat of pumpkin.

Cream of Chicken Soup

This is my favorite soup. It takes a little time--but is really easy.

4 Chicken Breasts baked, colled and cut into pieces
1 med onion chopped
1 cup carrots chopped
1 cup celery chopped
2 cups potatoes chopped
2 cans of chicken broth (I just cook my chicken in water and us the broth)
Simmer ingredients (except chicken) with a lid for about 20minutes, or until vegetables are cooked.

Then in a seperate pan combine:
3/4cup margarine
2/3 cup flour
Stir together over medium heat for 2-3 minutes, then add:
1 quart warm milk
1/4 tsp pepper
1 tsp. sale
1/2 tsp. sugar

Stir together with wire wisk until thick. Add vegetable mixture (do not drain) to milk and cook till the flour is cooked out. Add chiken last. If it gets too thick, thin with broth or milk.

Pumpkin Gingerbread Trifle

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Italian Cooking Sauce mix

I love this recipe. It is so simple and quick to make yet yummy all at the same time. The best part is that it is made to be fozen so that you can pull out some home made spaghetti sauce anytime. It is a great recipe to save some money and have great fast spaghetii sauce.

2 (14.5 oz) cans of stewed tomatoes, pureed
4(8 oz.) cans tomato sauce
2c water
2(6 oz) cans tomato paste
2 T instant minced onion
2 T parsley flakes
3t salt
2T cornstarch
4 t green pepper flakes (I never put this in because I don't ever have it)
1t instant minced garlic
3t sugar
1.5t Italian seasoning

Combine all ingredients in a large kettle or dutch oven. Simmer 15 minutes over medium-low heat. Cool. Put into six 1-pint (or whatever size is convenient for you) freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 6 pints of Sauce. Enjoy!!

I usually make this for dinner one night and then freeze the rest!

Chocolate Peanut Butter Oat Bars

Crust:
2/3 c melted butter
1/4 c Peanut butter
1 c brown Sugar
1/4 c light corn syrup
1/4 t vanilla
4 c quick oats

Topping:
1c milk chocolate chips
1/2 c butterscotch chips
1/3c peanut butter

Melt topping in saucepan and pour over crust.

Beat together butter, peanut butter, sugar, corn syrup, and vanilla. Mix in oats. Press crust into greased 13x9 pan. Bake @ 400* for 12-14 minutes (until edges are brown) let cool for 5 minutes pour topping over crust. Chill bars in fridge for 2-3 hours. Enjoy!

**this is a really fun one for kids to help with

Spiced Pumpkin Seeds

I made these last night with the seeds from our two jack-o-lanterns. They turned out really yummy!

INGREDIENTS
3 tablespoons margarine, melted
1 teaspoon salt
1/4 teaspoon garlic salt
4 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

DIRECTIONS

Preheat oven to 300 degrees F (135 degrees C).

Wash and dry seeds.

Spread seeds on a plate and microwave for 2 minutes. Stir them and microwave 2 more minutes to dry seeds out.
Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish. (I used a cookie sheet covered in foil.)
Bake for 1 hour, stirring occasionally.

Cheesy Potato and Corn Chowder

I made this for the Linger Longer, and my family loved it!

INGREDIENTS
2 tablespoons margarine
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes (I didn't bother to peel mine.)
1 (15 ounce) can whole kernel corn

1 (15 ounce) can creamed corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
2 cups shredded Mexican-style cheese

DIRECTIONS
In large saucepan, melt margarine over medium high heat. Add onion; cook and stir until tender, about 5 minutes.
Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

I made ahead of time, threw it all in the crockpot, and let it cook for a few more hours. It would probably be really yummy in a bread bowl!

Hoping for some buckeyes

Hey everyone with the topic of candies and cookies coming up I was hoping some one had a GREAT buckeye recipe. I have screwed a few up, bet ya thought that couldn't happen well it can! Anyway some food for thought.

Split Pea or Lentil Soup

Split Pea or Lentil Soup

1 Packet of split peas or Lentils
1 lb. sliced carrots
1 large onion-chopped
1C fresh parsley - chopped or 1 Tbsp dried parsley
salt & pepper to taste
2-3 bay leaves (good without also)
1 1/2 qts water
1 hambone with honey glaze or 2 Tbsps honey

Place all ingredients together in a crockpot. simmer all day on high setting.

**It may need more water. The flavor is best the next day

I have tried using a ham steak cut up it is still good but tastes a little more hammy than I like. The hambone is really the best way to go. I have only tried it with split peas I have never tried the Lentils.

Easy Pumpkin Chocolate Chip Muffins

This is a Weight Watchers Recipe. I love this recipe because there is no added butter or oil. Yes!

1 pkg. Spice Cake mix (approx. 18 1/2 oz)
1 can pumpkin pie filling (15 - 16 oz)
1/2 bag chocolate chips, 6 oz (mini chips work great for mini muffins), or raisins
1/2 cup water
3 large eggs
cooking spray

Preheat oven to 350. In a large bowl, combine all ingredients and beat for 2 minutes. Add chocolate chips or raisins. Spray muffin tin with cooking spray. Spoon in batter 1/2 - 3/4 full. Bake for 10 - 12 minutes. (I used the mini muffin tins. Will need to cook longer for regular-sized muffins. Check muffins with tooth pick method).

ENJOY!!

Tortilla Soup

Hi everyone! Greetings from Albuquerque! I'm so glad I was included on this list. We're settling in and getting adjusted to our new home, but we definitely miss Columbus and all of you. Hope you're all doing great and I hope you enjoy this recipe from the Southwest. ;)

-Emily Golden


This is a really simple one since you just use the Trader Joe's soup base. (I know, sort of cheating, but it's delicious...) Also, I'm not much of a recipe writer, so sorry it's wordy.

3 medium boneless chicken breasts
1 jar Trader Joe's Roasted Corn Tortilla Chowder
8 oz. chicken broth
1 large fresh tomato, chopped or diced
1 1/2 c. super sweet corn (we like the Costco frozen kind)
8-10 oz. black beans, drained and rinsed
3 oz. black olives (optional)

Sour cream
Cheddar or Monterey Jack cheese

Flour tortillas
Butter (spray butter or cooking spray for a low-fat option)
Salt

We typically cook the chicken first, cutting it up and pan frying it fajita-style.
(You can season with Lawry's salt or fajita/taco seasoning).

If your corn is frozen, you'll want to to thaw it first just a little (but not cook it, so it's still crisp).

Then throw everything into a big pot and simmer over medium heat for about 15 minutes.

While the soup is warming, cut the tortillas into strips, put salt and butter on them, and put them on a baking sheet. (If you want to spice them up, you can use a TINY bit of cayenne pepper, paprika, or chili powder, or a combination.

Bake at 375 for 10 minutes, turning them over halfway through.

*Another option if you don't want to make your own tortilla strips: Whole Foods has awesome fresh tortilla chips, including some mild Southwest flavored ones. They're pricey [like $6 bucks a lb. or something ridiculous], but for a special occasion, they're so good.

When the soup's warm enough, just ladle it into your bowl and add a spoonful of sour cream to thicken the soup and top with cheese. Instant fiesta in a bowl!

REMINDER

Ladies, thank you for posting all of your yummy recipes. I cannot wait to get to the grocery and try them out!!!

Just wanted to remind you to use the LABELS. Labels are what help us keep our recipes indexed at the right of this blog. When posting a recipe you will find a separate entry box for the labels at the bottom of the posting screen. You can click on the link "Show all" found at the right side of the label entry box to see the labels already used.

Thanks a bunch and KEEP THOSE RECIPES COMING!!

Chicken Soup with Dumplings

This recipe is from the Lion House. I really love it

1 large yellow onion, diced
1/2 stalk celery, diced
2 carrots, diced
Meat from 1 chicken, cooked and shredded
4-6 c. chicken broth
1 c. fresh cut green beans
1 c. pearl barley
1 tsp. celery salt
1 Tbsp. fresh chopped parsley
2 bay leaves
1 tsp. thyme
Salt
Pepper

In small amount of cooking oil, sweat onion, celery, and carrots. Add remaining ingredients and simmer until barley is tender or vegetable softened. Season to taste with salt and pepper. Add spoon sized balls of dumpling dough (below) and simmer until dumplings rise.

Dumplings:

1 c. milk
1/2 c. butter
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. flour
3 eggs

Bring milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour, stirring until dough leaves sides of pan. Add eggs one at a time, forming a sticky dough.

Banana-Oatmeal Bread

Cooking Light, JUNE 1999

1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg

1 1/3 cups mashed ripe banana (about 2 large)
1 cup regular oats
1/2 cup fat-free milk

2 cups all-purpose flour (I do one cup wheat flour/1 cup regular)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Cooking spray


Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.

Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. (I use the mini muffin tins and cook them for 10-12 minutes.) Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 18 servings
CALORIES 185 (30% from fat); FAT 6.1g (sat 1.2g,mono 1.8g,poly 2.8g); PROTEIN 3.3g;
CHOLESTEROL 12mg; CALCIUM 72mg; SODIUM 200mg; FIBER 1.3g; IRON 1.3mg;
CARBOHYDRATE 30.1g

Freezer Crescent Rolls

These are awesome, because you freeze the dough, so you can have homemade rolls whenever you want. Plus, you don't have to knead the dough... I love that!

3 tsp active dry yeast

2 c warm water

1/2 c butter, softened

2/3 c nonfat dry milk powder

1/2 c sugar

1/2 c mashed potato flakes

2 eggs

1-1/2 tsp salt

6 to 6-1/2 c all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.

Turn onto a heavily floured surface; knead 8-10 times. Divide dough in half. Roll each portion into a 12-in. circle; cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on waxed paper-lined baking sheets. Curve ends to form crescents.

Cover and freeze. When firm, transfer to a large resealable plastic freezer bag. Freeze for up to 4 weeks.

To use frozen rolls: Arrange frozen rolls 2 in. apart on baking sheets coated with nonstick cooking spray. Cover and thaw in the refrigerator overnight.

Let rise in a warm place for 1 hour or until doubled. Bake at 350 degrees for 15-17 mnutes or until golden brown. Serve warm.

When I use the frozen rolls, I don't put them in the fridge overnight. I just set them on the counter, covered, for about 3-4 hours, or until doubled. They turn out great.

Chicken and Bows

Really good, easy and kid-friendly!

8 oz bow tie pasta (I used a little more)
1 pound boneless skinless chicken breasts, cut in chunks
1/2 c chopped sweet red pepper
2 Tbsp butter
1 can cream of chicken soup
1 c frozen peas
3/4 c milk
1/2 tsp garlic powder
1/8-1/4 tsp salt
dash of pepper
1/3 c grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear.
Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan cheese. Drain pasta; add to chicken mixture and toss to coat.

When I made it, I precooked the chicken, and cut it into pieces, and then added it when I added the soup. We really liked it that way, and it was a little quicker. Enjoy!

Picadillo

Recipe courtesy Daisy Fuentes (From the Rachel Ray on Food TV)

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 4 servings

1 medium onion, chopped
1 clove garlic, chopped
1 medium green bell pepper, ( Iuse red pepper)
chopped 1 tablespoon olive oil
1 pound ground beef
1/4 cup stuffed pimento olives, chopped
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 (8-ounce) can tomato sauce
Rice and beans, or tortillas,
for serving

In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
Serve with rice and beans or tortillas.
Cook's Note: For a slightly healthier alternative, use ground turkey or ground soy burgers instead of beef.

I have used this recipes a number of times so I have made some adjustments. I use hot sauce it adds a layer of flavor. If you like it hot used quite a bit if not just a couple of shakes to just add flavor. The other adjustment I started using is that I add the beans to the hamburger mixture and they cook more and when I serve it I top with sour cream. I am making myself hungry.

Vegetable Beef Soup

Stew Meat cut into chunks
2 cans beef broth
1 can stewed tomatoes
1-2 cans of water
1-2 beef bullion
potatoes
frozen veggies

Brown the meat in stock pan with a little olive oil. Once the meat is browned, add the broth, tomatoes, water and bullion. Bring to a boil and then simmer for a couple of hours. Add the potatoes about 1/2 hour before serving (depending on how big you cut them). Add the veggies about 15 minutes before serving.

Vegetable Cheese Soup

I tried this recipe tonight, and we really liked it. It was super quick and easy. It is easy to lighten up with fat-free soup and cheese, too.

1 medium potato, peeled and diced
1/4 cup each chopped onion, celery and carrot
1 chicken bouillon cube
2-1/2 cups water
1-1/3 cups frozen mixed vegetables
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1/2 pound process cheese (Velveeta), cubed

In a large saucepan, combine the potato, onion, celery, carrot, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are almost tender.
Stir in mixed vegetables and chicken soup. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Stir in cheese just until melted (do not boil).
Yield: 5 cups

French-Style Chicken

I tried this recipe tonight and we really liked it!

6 boneless skinless chicken breast halves (4 oz. each)
3/4 tsp. lemon pepper
1-1/3 c. reduced sodium chicken broth
3 medium unpeeled apples, cut into wedges
1 medium onion, thinly sliced
4 Tbsp. apple juice, divided
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 Tbsp. cornstarch
minced fresh parsley

Sprinkle chicken with lemon pepper. In a large nonstick skillet coated with nonstick cooking spray, cook chicken for 5-6 minutes on each side or until juices run clear. Remove and keep warm.

In the same skillet, combine the broth, apples, onion, 3 Tbsp. cider, cinnamon, and nutmeg. Bring to a boil. Combine cornstarch and remaining juice until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Top with chicken; sprinkle with parsley.

Tastes great with rice.

Asian Chicken Wraps

2 cups cooked chicken
1/2 head of romaine lettuce
1 pkg ramen noodles
1/4 c sliced almonds
Good Seasons Asian Sesame Ginger Dressing
Flour tortillas

Break apart ramen noodles. Spread noodles and almonds on cookie sheet. Toast in 350 degree oven for 5 - 10 mins (only 5 mins. if your pan is dark on the bottom). Don't use the seasoning packet that comes with the noodles.

Wash romaine and tear into small pieces. Use microwave to warm chicken and tortillas to at least room temperature. Mix chicken, romaine, noodles, and almonds in a bowl and toss with dressing. Place mixture inside tortillas and roll to form a wrap.

Optional: you can experiment with different ingredients such as mandarin oranges, chow mein noodles, matchstick carrots, and broccoli cole slaw.

Teriyaki Beef

3/4 pound sirloin tip steak, cut into thin strips
1/2 cup teriyaki sauce
1/4 cup water
1 T Cornstach
1tsp. sugar
1 bag (16 oz) frozen vegetables mixtures Broccoli, carrots, and water chestnuts

Spray large skillet with nonstick cooking spray; cook beef strips over medium-high heat 7 to 8 minutes, stirring occasionally.

combine teriyaki sauce, water, cornstarch and sugar; mix well

Add teriyaki sauce to mixture and vegetables to beef. Bring to boil; quickly reduce heat to medium.

Cook 7 to 10 minutes or until broccoli is heated through, stirring occasionally

Serve over rice

Makes 4-6 servings

Spanish Spirals

1 lb. Hamburger
1 med. Onion
1 can (28 oz.) Diced Tomatoes, undrained
2 cups uncooked rotini
1 tsp. Salt
1 tsp. sugar
1 tsp. chili powder
1/4 tsp. garlic powder

In a skillet, cook beef and onion over med. heat until meat is no longer pink; drain. Stir in tomatoes, rotini, salt, sugar, chili powder and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rotini is tender. (Yield: 4-6 servings)

Easy Chicken Enchilada Casserole

2-3 chkn breasts
1/4 C. diced onion
1/4 C. diced celery
1 can of diced tomatoes
1 can of cream of chkn soup
1 can of water
opt: corn, green chili's

chips
cheese


Heat oven to 350. cook and dice chicken. Layer bottom of 9 by 13 pan with tortilla chips. Mix all ingredients together, pour over chips, top with cheese. Bake for 30 min.

This will take longer than 30 min, but it's quick and delicious. If you like green onions, throw'em on top. Enjoy!

Black Bean Quesadillas with Corn Salsa

Cooking Light, MARCH 2004

Quesadillas:
1 tablespoon olive oil
1 1/2 tsp bottled minced garlic
1/2 cups chopped tomatoes
1 (15-ounce) can black beans, drained and rinsed
4 (8-inch) flour tortillas
3/4 cup (3 ounces) shredded cheese
1/2 cup chopped fresh cilantro
Cooking spray

Salsa: (WARNING- I have never tried this version, read below for what worked for me)
1 cup frozen sweet white corn
1 cup tomatoes, chopped
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon bottled minced garlic
1 red bell pepper, chopped

To prepare the quesadillas, preheat the broiler. Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes
or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with
cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.

To prepare salsa, combine ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. (The first time I made this I did not have all of the ingredients so I made the salsa by defrosting the corn in the microwave, and added the cilantro, and lime. It was great; added a nice sweetness. So I have never tried the boiled salsa.)

Other salsas work great too. I usually make the kids regular quesadillas on these nights.

Yield: 4 servings (serving size: 3 quesadilla wedges and about 1/3 cup salsa)