taco casserole - Steph

1lb. ground beef
1/2 c. chopped onion or flakes
1 (8 oz) can tomato sauce
1/3 c. water
1 env. taco seasoning mix
2 eggs
1 c. milk
1 (16 oz) can pinto or kidney beans
1 1/2 c. shredded jack cheese
10 crushed taco shells (2 1/2 c.)
1 c. shredded lettuce
1 large chopped tomato
1/2 c. shredded cheese

cook beef and onions; drain fat. stir in tomato sauce, water, and taco mix; heat through; beat eggs; stir in milk. add a small amount of the tomato sauce mixture to the egg mixture. add beans, jack cheese, and crushed taco shells. mix all ingrediants together; pour into casserole dish; bake at 350' for 30 minutes. top w/ lettuce, chopped tomatoes, and shredded cheese. let stand 5 - 10 minutes.

slow cooked chicken - Mer

Any amount of chicken breasts
1 can Cream of Mushroom Soup
1/4 cup cooking white wine
1/4 cup olive oil or any other cooking oil
Few dashes of Pepper
Few dashes of Onion salt
Few dashes of Rosemary Leaves

Put chicken in slow cooker or corning ware dish for the oven
Add all the other ingredients
Slow cook 6-8 hours in crock pot
If no crock pot, put in corning ware dish with lid on and put in oven at 250 for 6-8 hours
Serve with rice and use liquid from cooked chicken to mix in with the rice

chicken salad - Mer.

Can of Chicken
Hellman's Light Mayonnaise
Salt
Pepper
Red/ Purple Grapes
Celery
Sliced almonds or pecans
Red apple
Lemon Juice

Chop fruit and veggies and add everything together
Add a bit of Lemon Juice to keep the apple from turning brown

Spaghetti Pie-Steph

1 lb. ground beef
1/3 c. chopped onions or flakes
1 (26 oz) jar spaghetti sauce
1 (7 oz) pkg. spaghetti noodles
2 eggs beaten
1/4 c. parmesan cheese
1 (8oz) sour cream (optional)
4 oz shredded mozzarella cheese
salt and pepper to taste

brown meat and onion; drain. stir meat into sauce and simmer for 10 minutes. set aside. break noodles in halves. cook noodles according to package; drain. combine noodles w/ eggs and parm cheese. pour into greased 10 inch pie plate. spoon sour cream over noodles (opt.). pour meat sauce over noodles. bake 350' for 25 minutes. place cheese on top and return to oven until melted.

Tater Tot casserole - steph

1 lb ground beef
1 small onion, chopped or onion flakes
1 can cream of chicken or mushroom soup
1/2 tsp salt
1/2 tsp. pepper
1 c. shredded cheddar cheese or velveeta
1 (32 oz) bag frozen tater tots

brown meat w/ onions, season w/ salt and pepper then drain off fat. layer in bottom of 9x13 casserole dish and cover w/ one can of cream of mushroom soup, undiluted. sprinkle w/ a cup of cheese. top w/ tater tots and bake at 350' for 30 - 40 min. or until the casserole is heated through and the tots are done.

kid friendly and I think Napolean would love this! "are you gonna eat your tots?" "napolean give me your tots" hahahahaha

No Bake Lemonade Pie - Steph

2 prepackaged cookie crumb pie crusts ( vanilla wafer or oreo)
1 (12 oz.) can lemonade, pink lemonade, or limeade, frozen
1 can sweetened condensed milk
1 large tub cool whip

mix partially thawed can of lemonade w/ sweetened cond. milk and about half the tub of cool whip. pour into pie crusts. spread with remaining cool whip. chill in fridge for about an hour before serving. you may wish to garnish the pies w/ lemon or lime slices.

chicken roll-ups - Steph

4 chicken breasts
1 pkg. crescent rolls
velveeta cheese cut up is small pieces or you can use the shredded velveeta
1 can cream of chicken soup
1/2 c. milk

cook chicken. cut breasts into strips or you could shredd them. roll out crescent rolls and lay pieces of chicken and velveeta cheese, then roll up. place in greased 9x13 dish. brown at 400'. warm 1 can of cream of chicken soup and 1/2 cup milk. pour over chicken roll-ups. put back into oven and heat until soup mixture bubbles. serves 4 - 6.

skillet sticky chicken - Steph

2 tbls oil
3 lb fryer, cut up - can use boneless/skinless chicken breast or thighs
1 pouch dry onion soup mix
1/2 c. apricot or peach preserves
1/4 c. b-b-q sauce
1/4 c. water

heat oil in skillet and add chicken pieces. cook until chicken is browned on all sides. pour off fat. combine remaining ingrediants in small bowl. stir into skillet. reduce heat to low. cover and simmer 30 min. or until chicken is tender, stirring occasionally.