Quick Chili

(from Kraft Food and Family)

1/4 c salsa

1 can diced tomatoes

1 can kidney beans

2 tsp chili powder

1/4 tsp garlic powder

1/2 c chopped onions (I use frozen)

1/2 c chopped green pepper (frozen again)

1 pound ground beef

3/4 cup grated cheese

Cook beef, add vegetables and salsa. Cook until vegetables are crisp-tender. Add undrained tomatoes, drained and rinsed beans, chili powder and garlic powder. Stir until heated. Stir in cheese. Top with extra cheese.

-Lindsay

Chicken in a Pot

(from my Crock Pot instruction booklet)

2 carrots, sliced

2 onions, sliced (or I use frozen chopped onions)

2 stalks celery, cut into 1-inch pieces

1 whole broiler/fryer chicken, 2 to 3-pound

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup water, chicken broth

1/2 teaspoon dried basil

Put carrots, onion and celery in bottom of slow cooker. Place whole chicken on top of vegetables. Sprinkle with salt and pepper and add liquid over top. Sprinkle basil over top. Cover and cook on low 8 to 10 hours (or on high 3 1/2 to 5 hours, using one cup of water). Remove chicken and vegetables with spatula.

-Lindsay

Crispy Baked Pork Tenderloin

(from momswhothink.com)

1 pork tenderloin (1 pound), cut crosswise into 1-inch medallions

¼ cup butter, melted

¼ cup mayonnaise

4 to 5 teaspoons prepared mustard

1 ¼ cups crushed herb-seasoned stuffing mix

1. Flatten pork tenderloin pieces to ¼-in. to ½-in. thickness.

2. In a shallow bowl, combine butter, mayonnaise and mustard; dip tenderloin pieces, then roll in stuffing crumbs.

3. Place in a greased 13-in. x 9-in. baking pan.

4. Bake, uncovered, at 425 degrees F for 13-16 minutes or until juices run clear. Let stand for 5 minutes before slicing.

-Lindsay

BISCUIT PIZZA CASSEROLE

(my son's most picky friend requested this recipe so his mom could make it! From momswhothink.com)

3 ⅓ cups Bisquick

1 cup milk

2 cans (8 oz each) pizza sauce (2 cups)

1 package (8 oz) sliced pepperoni

2 cups shredded mozzarella cheese (8 oz)

1. Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2. In medium bowl, stir Bisquick mix and milk until soft dough forms.

3. Drop half of dough by spoonfuls evenly over bottom of baking dish (dough will not completely cover bottom of dish).

4. Drizzle 1 can pizza sauce over dough. Scatter half of the pepperoni over sauce. Top with 1 cup of the cheese.

5. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.

6. Bake 20 to 25 minutes or until golden brown.

-Lindsay

Easy Chicken and Broccoli Alfredo

(from the Campbell's Soup website)

8 oz. uncooked linguine

1 cup fresh or frozen broccoli flowerets

1 1/2 T butter or margarine

3 skinless, boneless chicken breast halves, cubed

1 can Cream of Mushroom Soup

1/2 cup milk

1/2 cup grated Parmesan cheese

1/4 t pepper

Prepare linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain in colander. In sauce pot over medium-high heat, heat butter. Add chicken and cook until browned, stirring often. In same pan, mix soup, milk, cheese, and pepper. Cook through, stirring occasionally. Toss with hot cooked linguine.

-Lindsay

Grandma Soup

(the ultimate pantry cleaner)

1 lb cooked ground beef

1 can pork and beans

1 can condensed minestrone soup

1 can diced tomatoes

Cheddar Cheese (shredded)

Mix all together in sauce pan. Add a minestrone soup can of water. Simmer together until warm. Top with shredded cheddar cheese.

-Lindsay

Chicken Alfredo Lasagna in a Crock Pot

(an easy Sunday meal from 101 More Things To Do with a Slow Cooker)

12 lasagna noodles, uncooked

2 jars (16 oz each) Alfredo sauce

1/3 cup water

1 1/2 cups chicken, cooked and diced

1 carton (16 oz) ricotta or cottage cheese

2 cups grated mozzarella cheese

Break 4 noodles to fit in the bottom of greased 6 to 7 quart slow cooker. Layer a third of Alfredo sauce, half of water, and half of chicken over noodles. Spread half of ricotta or cottage cheese and sprinkle a third of mozzarella over meat layer. Add another layer of noodles. Layer a third of Alfredo sauce, remaining chicken, water, and ricotta or cottage cheese. Sprinkle second third of mozzarella. Layer remaining noodles, sauce, and mozzarella. Cover and cook on low heat 4-5 hours. Do not cook more than 5 hours. Makes 10-12 servings. (I often half the recipe for our little family).

-Lindsay

Lemon Chicken

(from Kraft Food and Family)

1 Tbsp. oil

1 lb.  boneless skinless chicken breasts, cut into strips

1 pkg. (6 oz.) snow peas (about 2 cups), trimmed

1 small  red pepper, cut into strips

1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin

1 Tbsp.  cornstarch

1/2 cup chicken broth

2 Tbsp.  KRAFT Zesty Italian Dressing

2 cloves garlic, minced

HEAT oil in large skillet on medium-high heat. Add chicken; cook 4 min. or until cooked through, stirring occasionally. Add snow peas and peppers; cook and stir 2 min.

MIX dry gelatin mix and cornstarch in small bowl. Add broth, dressing and garlic; stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 min. or until sauce is thickened, stirring frequently.

SERVE over hot cooked rice, if desired.

-Lindsay

Stuffed Ham Rolls

(also great with just the topping as a regular roll)

2 one-pound loaves of Rhodes bread dough or 16 Rhodes rolls

1/2 lb. Thinly sliced ham

1/4 lb. Monterrey jack cheese

1/4 c melted butter

1/4 t. parsley flakes

1/4 t. garlic powder

1/2 c. parmesan cheese (grated in the green can)

Thaw dough. Cut loaves into 4 pieces or put 2 rolls together. Flatten into a 4-by-8-inch rectangle. Put cheese in center of dough. Top with ham. Seal edges and ends well. Roll finished stick in butter and lay on cookie sheet seam side down. Mix cheese and seasonings and sprinkle on top. Let rise for 10-15 minutes. Bake at 350 for 20-30 minutes or until brown. Makes 8 large breadsticks.

-Lindsay

Make-Your-Own Pasta Salad

(my husband's summer favorite)

Your choice of pasta (I like rotini)

A pile of each of the following ingredients (feel free to add more):

cubed ham

cubed turkey

cubed cheddar cheese

cubed Monterrey Jack cheese

olives

cucumbers (peeled and diced)

tomatoes, diced

avocados, diced

Your choice of salad dressing

Cook pasta according to package directions. While pasta is cooking, dice toppings. Put pasta in a big serving bowl and put all the other toppings in small bowls. Serve buffet style with each person making his or her own salad.

-Lindsay

Pasta/Spinach Chicken Salad

Marinade overnight:

2-3 cups cooked/cubed chicken (my new fave way to do this is Cheryl's tip of baking it in olive oil, salt and pepper:))

16 oz. cooked bow tie pasta

Marinade:

1 c oil

2/3 c teriyaki sauce

2/3 c white wine vinegar

6 T sugar

salt and pepper to taste

Just before serving

combine the pasta and chicken with the following ingredients:

6 oz. Crazins

3 (11 oz) cans mandarin oranges

1 bunch chopped green onion

2 tbs toasted sesame seeds

6 oz honey roasted peanuts

10 oz spinach (or to your liking- I tend to like more spinach leaves)

Enjoy!

-Steph