Kirstens Main Dish Recipes

Soups and Salads..................................................................................................................................................................3 Tonys Chili..........................................................................................................................................................................3 Six Can Chicken Tortilla Soup.............................................................................................................................................3 Black Bean and Salsa Soup..................................................................................................................................................3 Best Broccoli Cheese Soup (from Allrecipes.com)..............................................................................................................4 Baked Potato Soup................................................................................................................................................................4 Cheeseburger Soup...............................................................................................................................................................5 Turkey Pumpkin Chili..........................................................................................................................................................5 Potato Cheese Soup..............................................................................................................................................................6 Tropical Chicken Pasta Salad from Maren Quickert............................................................................................................6 Summer Pasta Salad..............................................................................................................................................................7 Classic Casseroles.................................................................................................................................................................8 African Chow Mien..............................................................................................................................................................8 Hungarian Noodles...............................................................................................................................................................8 Chicken Casserole with Noodles or Rice.............................................................................................................................9 Hearty Bean Casserole..........................................................................................................................................................9 Beefy Cabbage AuGratin......................................................................................................................................................9 Quick Ham and Cheese Bake.............................................................................................................................................10 Turkey and Dressing Casserole..........................................................................................................................................10 Hashbrown Potato Casserole..............................................................................................................................................10 Turkey or Chicken Tetrazzini.............................................................................................................................................11 Egg, Shrimp and Rice Bake................................................................................................................................................11 Chicken and Stovetop Stuffing Casserole..........................................................................................................................12 Sour Cream Chili Bake.......................................................................................................................................................12 Gluck...................................................................................................................................................................................13 Heavenly Potatoes and Ham...............................................................................................................................................13 Chicken-Spaghetti Bake.....................................................................................................................................................14 Tator Tot Casserole.............................................................................................................................................................14 Chicken Rolls......................................................................................................................................................................14 Tuna Noodle Casserole.......................................................................................................................................................15 Deluxe Baked Macaroni and Cheese..................................................................................................................................15 Cheesy Tuna Puffs..............................................................................................................................................................15 Spinach and Brown Rice Casserole....................................................................................................................................16 Kirstens Shepherds Pie.....................................................................................................................................................17 Italian-Inspired Dishes........................................................................................................................................................18 Beef Florentine...................................................................................................................................................................18 Sorta Lasagna......................................................................................................................................................................18 Simple Spinach Lasagna.....................................................................................................................................................19 Cavatini with Pepperoni......................................................................................................................................................19 Lasagna Alfredo Roll-Ups..................................................................................................................................................20 Creamy Garden Spaghetti...................................................................................................................................................20 English Muffin Pizzas.........................................................................................................................................................21 Chicken "Alfredo" Primavera.............................................................................................................................................21 Cheese Stuffed Meatballs...................................................................................................................................................21 Tomato & Spinach Pasta Toss from Kraft Food and Family..........................................................................................22 BBQ Chicken Pizza............................................................................................................................................................22 Italian Pasta Bake ...............................................................................................................................................................22 Hollys Pizza Burgers.........................................................................................................................................................23 Bubble Pizza from the Stonebrook Cookbook...................................................................................................................23 Chicken Bruschetta Bake....................................................................................................................................................23 Salmon Fettuccine...............................................................................................................................................................24 Crock Pot Lasagna from the Stonebrook Cookbook..........................................................................................................24 Mexican-Inspired Dishes....................................................................................................................................................25 Tacos with Chicken and Black Beans.................................................................................................................................25 1

Taco Skillet Lasagna...........................................................................................................................................................25 Mexican Baked Fish...........................................................................................................................................................25 Chicken Enchiladas ............................................................................................................................................................26 Beef Enchiladas..................................................................................................................................................................26 Seafood Enchiladas.............................................................................................................................................................27 Mexican Meatloaf...............................................................................................................................................................27 Taco Tot Casserole.............................................................................................................................................................28 Salsa-Beef Skillet................................................................................................................................................................28 Taco Pie..............................................................................................................................................................................28 Oaxacan Black Beans.........................................................................................................................................................29 Melanie's Black Bean and Corn Enchiladas.......................................................................................................................29 Fiesta Casserole..................................................................................................................................................................29 Asian and Indian-Inspired Dishes.......................................................................................................................................30 Sweet N Sour Pork..............................................................................................................................................................30 Curried Chicken and Broccoli............................................................................................................................................30 Chinese Crock Pot Dinner..................................................................................................................................................31 Pad Thai..............................................................................................................................................................................31 Aromatic Noodles with Lime-Peanut Sauce.......................................................................................................................32 Chickpea Curry...................................................................................................................................................................32 Chickpea & Sweet Potato Coconut Curry (from www.frugalabundance.com)..................................................................32 Other Main Dishes..............................................................................................................................................................34 Baked Apple Pork Chops....................................................................................................................................................34 Pork Chop and Apple Skillet..............................................................................................................................................34 Tuna Melts..........................................................................................................................................................................34 Meatloaf..............................................................................................................................................................................35 Sweet-Spicy Chicken Wings..............................................................................................................................................35 ............................................................................................................................................................................................35 Salmon-Broccoli Crepes.....................................................................................................................................................36 Greek Spaghetti Squash Toss.............................................................................................................................................37 Ground Beef Stroganoff......................................................................................................................................................37 Ham Balls...........................................................................................................................................................................38 Salmon Patties 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Soups and Salads

Tonys Chili 5 small cans tomato paste (6oz) 1 lb. ground beef, browned and seasoned with Chili Powder 4 cups water 2 cans Chili Beans (16oz) to 1 Jalapeo Pepper, chopped (add to taste) a Green Pepper, chopped 1 can Diced Tomato Chunks (16oz) an Onion, Chopped Chili Powder and Cayanne Pepper to taste (needs LOTS of chili powder) Mix all ingredients together and cook all day or at least five hours in a large crock pot (6qt). Continue to check seasoning throughout the day and add more if needed. Six Can Chicken Tortilla Soup 1 (15 ounce) can whole kernel corn, drained (or equivalent from frozen) 2 (14.5 ounce) cans chicken broth (or equivalent from bullion cubes) 1 (10 ounce) can chunk chicken (or equivalent from cubed, cooked chicken breasts) 1 (15 ounce) can black beans 1 (10 ounce) can diced tomatoes with green chile peppers, drained Tortilla Chips Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. Serve over tortilla chips placed in the bottom of each bowl. Black Bean and Salsa Soup 2 (15 ounce) cans black beans, drained and rinsed 1 1/2 cups vegetable or chicken broth 1 cup chunky salsa 1 teaspoon ground cumin 4 tablespoons sour cream 2 tablespoons thinly sliced green onion In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. Heat the bean mixture in a saucepan over medium heat until thoroughly heated. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Best Broccoli Cheese Soup (from Allrecipes.com) cup butter or margarine 1 onion, chopped 1 package of frozen broccoli (16oz) 4 cans of chicken broth (14.5 oz. each) or equivalent broth made with bullion cubes 1 lb Velveeta or other generic processed cheese loaf, cut into small pieces 2 cups milk 3 tsp. Garlic Powder, or more to taste 2/3 cup corn starch 1 cup water In a large pot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli and cover with chicken broth. Simmer until broccoli is tender, about 10-15 minutes. Reduce heat and stir in cheese cubes until melted. Mix in milk and garlic powder. In a small bowl, stir cornstarch into water until dissolved. Stir into soup. Continue heating, stirring frequently until thick. Makes 10-12 meal-sized servings. Baked Potato Soup 12 slices bacon 2/3 cup margarine 2/3 cup all-purpose flour 7 cups milk 4 large baked potatoes, peeled and cubed 4 green onions, chopped 1 1/4 cups shredded Cheddar cheese 1 cup sour cream 1 teaspoon salt 1 teaspoon ground black pepper Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Cheeseburger Soup 1/2 lb gr beef, brown & drain set aside 4 Tbsp butter, divided 1/4 cup onion, c celery, c shredded carrots 1tsp basil 1 tsp parsley flakes 3 cups beef broth 4 c diced potatoes 1/4 cup flours 8 oz american cheese (no substitutes) 1 1/2 c milk Salt & Pepper to taste 1/4 cup sour cream- optional In a deep skillet, melt 1 tbsp butter. Add onion, celery, carrots, basil and parsley. Sautee until tender. Add beef broth, potatoes and ground beef. Bring to a boil. Simmer 10-12 minutes until potatoes are tender. In another pan, melt 3 tbsp butter. Add 1/4 cup flour and heat until it bubbles. Add to soup to thicken and stir until smooth. Add remaining ingredients. Turkey Pumpkin Chili 1 lb lean ground turkey cup chopped onions cup chopped green bell peppers 2 cloves garlic, minced Two 14.5oz. cans diced tomatoes, with liquid 15 oz can pure pumpkin pure 15 oz can kidney beans, with liquid 15 oz can Great Northern beans, with liquid 15 oz can tomato sauce 4 oz can diced green chilies 2 tsp ground chili powder 1 tsp ground cumin (or more to taste) 1 tsp salt tsp ground black pepper 1 tsp oregano cup water Brown meat in large pot. Remove meat and place on paper towels to remove excess fat. Wipe any remaining fat from the pot and coat pot with cooking spray. (I didn't remove the meat. I just cooked the onions and green peppers with the turkey as it was browning....there wasn't much fat because I used lean turkey). Saut onion, bell pepper and garlic; saut until tender. Return meat to pot. Add all remaining ingredients and stir to combine. Simmer 30 minutes to 1 hour. If chili is too thick for you, add more water, and adjust seasonings as needed.

Potato Cheese Soup 4 potatoes, peeled and quartered 1 small carrot, finely chopped 1/2 stalk celery, finely chopped 1 small onion, minced 1 1/2 cups vegetable broth 1 teaspoon salt 2 1/2 cups milk 3 tablespoons butter, melted 3 tablespoons all-purpose flour 1 tablespoon dried parsley 1 teaspoon ground black pepper 1 cup shredded Swiss cheese or Mozzarella Cheese In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk. In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes. Tropical Chicken Pasta Salad from Maren Quickert 1 box bow-tie pasta (farfalle), cooked and drained 1 pkg. dry ranch dressing 2/3 cup mayonnaise cup milk 6 oz cream cheese, softened 1 cup cooked cut up chicken 16 oz pineapple tidbits, drained 22 oz mandarin oranges, drained Mix mayonnaise, cream cheese, milk, and dressing until well-blended. Combine with other ingredients. Chill. Makes 6-8 main course servings.

Summer Pasta Salad 12 oz. Rotini or other pasta 1 ripe avocado, cut into chunks 2 tsp. lemon juice lb. cooked shrimp, cubed ham, or chopped chicken (or more as desired) 1-2 tomatoes, diced pkg. fresh sliced mushrooms Dressing: cup mayo cup sour cream 2 tsp chopped chives (dried or fresh) Garlic, Salt and Pepper to taste Cook pasta according to package directions. Dont overcook. Rinse, drain and cool. Toss avocado chunks in lemon juice. Stir in cooled pasta shrimp or other meat, tomatoes and mushrooms until combined. Mix dressing ingredients in a small bowl. Fold dressing into salad. Cover and refrigerate until chilled. Makes about 4-6 servings.

Classic Casseroles
African Chow Mien 1lb Hamburger, browned (or, start with raw meat to save time but this makes it greasier) c. Soy Sauce c. Long-Cooking rice 1 can Cream of Mushroom Soup 2 c. water And one or more of the following ingredients, as desired: c. Onions, chopped 1 small can Water Chestnuts 1 small can mushroom pieces c. Celery, chopped Mix all ingredients together and bake at 375 for 1 - 2 hours uncovered. Dish is done when liquid is absorbed and rice is soft. This recipe is easily doubled or tripled to serve a crowd. (Serves 4-6) Hungarian Noodles 1 Onion (optional) 2 tbsp Butter or Margarine 1/4 c. Whole Wheat Flour 2 cups Thick Buttermilk 2 c. Cottage Cheese 1/4 c. Grated Parmesan Cheese 4 c. Cooked Pasta (Rotini works well) 1 can Asparagus (or similar amount of other veggie of choice) Chop onion into small pieces and saut in butter until soft Add flour and cook, stirring, for two minutes Stir in Buttermilk and both cheeses and heat gently until mixture boils Stir cooked pasta and veggies into sauce Put into a greased baking dish Bake uncovered at 350 for about 35 minutes It will be thick and bubbly when cooked Serves 4-6

Chicken Casserole with Noodles or Rice 2 Frozen chicken breasts, cooked and chopped 1 can cream of chicken soup can mushroom pieces (optional) cup shredded cheese 2 cups cooked rice or pasta Garlic and Pepper (or other favorite seasonings) to taste 1/2 package frozen broccoli or peas, thawed briefly in microwave Mix all ingredients and pour into greased baking dish. Bake at 350 about 30-35 minutes. Will Be bubbly when done. Top with more shredded cheese if desired. Easy to double or triple for a crowd. (Serves 3-4) Hearty Bean Casserole 1 lb. ground beef cup chopped onion (optional) 1 16oz. can baked beans 1 16oz. can light red kidney beans 2 cups cooked rice cup brown sugar cup ketchup 1 tbsp. vinegar 1 tbsp. mustard In a large skillet, brown ground beef and onion; drain. Add all remaining ingredients and mix well. Pour into ungreased casserole dish and cover. Bake at 350 for 30 minutes or until bubbly. Some people like to put hot sauce on it when it is done. Easy to double for a crowd. (Serves 4-6) Beefy Cabbage AuGratin 1 lb hamburger 1 tbsp butter head cabbage, chopped 1 cup grated cheddar cheese cup sour cream tsp dill cup dry bread crumbs Brown hamburger; drain and put in a large bowl. Melt butter in skillet and add cabbage. Cook until crisp and tender (about 5 minutes). Put cabbage in bowl with hamburger. Add 3/4 cup cheddar cheese, sour cream, dill weed and stir. Put in casserole pan and sprinkle with bread crumbs and remaining cheese. Bake at 325 for 30 minutes (Serves 4-6)

Quick Ham and Cheese Bake 1 cups chopped, cooked ham 1 cups frozen mixed veggies or broccoli cup grated parmesan cheese 1 cup bisquick baking mix or generic equivalent 1 cup milk 2 eggs 1 cup shredded cheddar cheese Preheat oven to 400. Mix ham, veggies, and parmesan cheese. Pour into 9" square baking dish. In another bowl, mix bisquick, milk and eggs until blended. Pour over mixture in pan. Bake 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheddar cheese and bake again until cheese melts. (Serves 3-4) Turkey and Dressing Casserole 4 cups cooked, chopped turkey 1 onion, chopped 1 cup celery, chopped 2 cans cream of chicken soup 1 cup mayo 2 cups dressing (dried bread) cubes 1 can mushroom pieces Sage to taste Saut onion and celery in water until tender; drain. Mix soup, mayo, cubes and mushrooms. Add turkey, onion, celery and sage and pour into greased 9x13 pan. Sprinkle with additional cubes. Bake, covered, at 325 for 1 1/2 hours, stirring after 45 minutes. Hashbrown Potato Casserole 3 lbs frozen hashbrowns cup butter Chopped onion and pepper to taste 1 can cream of mushroom soup 1 12oz. carton sour cream 2 cups shredded cheese 1-2 cups chopped, cooked turkey, chicken or ham (or omit meat to use as a side dish) Stir together all ingredients and pour into greased 9x13 baking dish. Top with 2 cups crushed corn flakes mixed with 3 tbsp butter. Bake at 350 for 1 hour. Try using fat-free or low-fat ingredients to make for a healthier dish- the taste isn't much different. (Serves 6+)

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Turkey or Chicken Tetrazzini 1 8oz. package spaghetti 6 tbsp butter 1 small onion, chopped cup flour 2 cup milk 1 can mushroom pieces 1 chicken bullion cube tsp salt 1/4 cup Parmesan cheese 4 slices white bread 2 cups chopped, cooked turkey (or chicken) Cook spaghetti. Meanwhile, cook onion in 3 tbsp butter until tender. Stir in flour until blended. Gradually stir in milk, mushrooms (with their liquid), bullion and salt. Cook, stirring, until mixture is slightly thickened. Remove from heat and stir in cheese. Tear bread into small pieces to make 2 cups bread crumbs. In a small sauce pan, melt 3 tbsp butter. Remove from heat and stir in bread crumbs. Preheat oven to 350. Add sauce mixture and turkey to spaghetti. Gently toss to mix well. Pour into greased baking dish and top with bread crumbs. Bake 20 minutes or until heated through (Serves 4-6) Egg, Shrimp and Rice Bake 9 hard-cooked eggs 3 tbsp. Mayonnaise 2 tsp. vinegar tsp. mustard Dash Worcestershire sauce Dash pepper 1 can mushroom pieces, drained 1 can (4.5 oz) tiny shrimp, drained cup milk 1 can cheddar cheese soup 3-4 cups hot cooked rice Cut peeled eggs in half length-wise. Slip out yolks and mash with fork. Mix in mayo, vinegar, mustard, Worcestershire sauce and pepper. Blend well. Fill egg whites with mixture, heaping up it up lightly. Heat oven to 350. Heat mushrooms, shrimp, milk and soup until just boiling, stirring occasionally. Spread rice into ungreased baking dish (11.5x7.5 fits perfectly). Arrange eggs in three rows on rice. Pour soup mixture over eggs. Bake uncovered for 15 minutes.

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Chicken and Stovetop Stuffing Casserole 1 box chicken flavored stuffing 1 can cream of chicken soup 2-3 chicken breasts, cooked and chopped 1 cup milk cup stick margarine, cut into small chunks bag frozen broccoli or green beans 1 cup shredded cheddar cheese Grease a medium size baking dish (I usually use one that is smaller, but about 4 inches deep). Place stuffing on the bottom of the dish, and cover with chicken pieces, veggies, and cheese. Mix together soup and milk, and pour over casserole (add more milk if it doesnt look very moist). Top with pats of butter. Bake for 30-45 minutes or until heated through and bubbly. About 4-5 servings.

Sour Cream Chili Bake 1 lb Ground Beef 1 15-ounce can Mexican Chili Beans (original recipe called for Pinto beans) 1 10-ounce can Enchilada sauce 1 8-ounce can Tomato Sauce 1 cup shredded cheddar cheese (original recipe called for American cheese) 1/4 cup chopped onion (use more or less to taste) 6 ounces corn chips 1 cup sour cream Addtl 1/2 cup shredded cheddar cheese for topping Brown ground beef and drain. Stir in beans, enchilada sauce, tomato sauce, 1 cup shredded cheese, and onions. Set aside 1 cup of corn chips. Crush remaining corn chips and add to meat mixture (If you are starting with a bag bigger than 6oz, I think its about 23 cups of chips you want to crush). Put mixture in greased 1 1/2 quart casserole dish. Bake at 375 for 30 minutes, covered. Spoon sour cream atop casserole and sprinkle with remaining cheese. Sprinkle reserved chips around the edge of the casserole. Bake another 2-3 minutes, uncovered. Or just serve the extra cheese, sour cream and chips on the table! (4-6 servings).

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Gluck 1 (8 ounce) package seashell pasta 1 onion, chopped 1 pound ground beef 1 (16 ounce) can chili without beans 1 (10.75 ounce) can condensed cream of mushroom soup 1 cup evaporated milk 1 (4 ounce) can sliced mushrooms 1 (4 ounce) can sliced black olives, drained 1/2 cup chopped pimento peppers (optional) 1 pound shredded Cheddar cheese, divided Preheat the oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. In a large skillet over medium heat, cook ground beef and onion until beef is no longer pink. Drain grease, and stir in the chili, cream of mushroom soup, evaporated milk, mushrooms and black olives. Mix in 3/4 of the Cheddar cheese and the cooked shell pasta. Transfer the mixture to a 9x13 inch baking dish, and sprinkle remaining cheese over the top. Bake for 1 hour in the preheated oven, or until the top is browned and bubbly. Heavenly Potatoes and Ham 5 pounds red potatoes, quartered 1 (16 ounce) container sour cream 1/2 cup butter 1 (10.75 ounce) can condensed cream of chicken soup 2 cups shredded Cheddar cheese 1/4 cup chopped green onion 2 cups cooked, chopped ham salt and pepper to taste 1 1/2 cups Parmesan cheese flavored bread crumbs 1/4 cup melted butter Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Place potatoes in a large pot of water, and bring to a boil. Boil until slightly tender, about 12 minutes. Drain, and transfer to a large bowl. Mix sour cream, butter, cream of chicken soup, Cheddar cheese, green onions, ham, salt and pepper with the potatoes. Spread mixture in the prepared baking dish. Sprinkle with bread crumbs, and drizzle with butter. Bake 30 minutes in the preheated oven. Serves 8+ (Works well to divide this recipe in half and make a smaller batch).

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Chicken-Spaghetti Bake 8 oz. Spaghetti 3 slices bacon, chopped 1/2 cup chopped onion 1 clove minced garlic 3 tbsp. flour 1 16oz. can chopped tomatoes 1 can cream of mushroom soup 1/2 cup milk 1 cup shredded cheddar cheese 2 cups cubed or shredded cooked chicken 1/4 cup grated parmesan cheese Break spaghetti pieces in half. Cook according to package directions. Meanwhile, cook bacon, onion and garlic until bacon is crisp. Blend in flour. Add tomatoes (undrained), soup and milk. Cook until thick and bubbly. Add shredded cheese and stir until melted. Stir in cooked pasta and chicken. Pour into 2 1/2 quart greased casserole. Top with parmesan cheese. Bake covered at 375 for about 30 minutes. Tator Tot Casserole 1 lb Ground Beef or Ground Turkey 1 can Cream of Mushroom Soup 1/2 bag frozen green beans 1/8 to 1/4 of a loaf of velveeta (or generic equivalent), cubed. (You can also use American or cheddar cheese if you prefer) 1/2 to 3/4 of a bag of tator tots Garlic, black pepper, and other seasonings to taste Brown ground beef/ground turkey. Meanwhile, thaw green beans in microwave. Drain ground beef. Mix green beans, soup, and meat in a bowl. Add any seasonings you like. Next add cubes of cheeseamount will depend on how cheesy you like it. Spread mixture into greased baking dish. The larger the dish, the more tator tots you get! I use either a 913 pan or a rectangular pan that is somewhat smaller. Arrange tator tots on top of meat mixture. Bake at 375 for about half an hour or until tator tots are golden brown. Serves 3-4. Chicken Rolls 3 cups cooked chicken, cubed or shredded 1 can cream of chicken soup 1 cup mayonnaise 2 cups shredded cheddar cheese 1 package brown and serve dinner rolls Butter for rolls Cut off the tops of the dinner rolls and scoop out the inside with a spoon or a melon ball scooper. Mix together the chicken, soup, mayonnaise, and cheese. Fill each roll with roll with the chicken mix. Butter the tops of the rolls and put back on top. Bake at 350 degrees till browned.
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Tuna Noodle Casserole 2 cans tuna, drained 1 bag egg noodles (about 4 cups uncooked) 1 can mushroom slices, drained 1 cups frozen peas, cooked 1 10.75 oz. can cream of mushroom soup 1 cups of shredded Mozzarella or Cheddar cheese Seasonings to Taste (Garlic, Salt, Pepper, etc) Cook egg noodles according to package directions and drain. Mix cooked noodles with remaining ingredients. Bake at 350 for 30 minutes or just heat on stove until thoroughly warm. Deluxe Baked Macaroni and Cheese 1 3/4 cups uncooked elbow macaroni 2 cups cottage cheese, small curd 1 cup sour cream 1 egg, slightly beaten 3/4 teaspoon salt dash pepper 8 ounces cheddar cheese, shredded paprika Cook macaroni according to package directions; drain well. In a medium bowl combine cottage cheese, sour cream, egg, salt, and pepper. Add shredded cheese; mix well. Add cooked macaroni, stirring to blend well. Turn mixture into a greased 9-inch square baking dish. Sprinkle with paprika. Bake at 350 for 45 minutes. Cheesy Tuna Puffs 1 (6 1/2 oz.) can tuna, drained 1/2 onion, chopped 3/4 cup shredded cheddar cheese 1 can condensed cream of mushroom soup 1 can refrigerated crescent rolls 1/2 c. milk Preheat oven to 375 degrees. Grease a small square or rectangle casserole dish. In small bowl combine tuna, onion, 1/2 cup shredded cheese (reserve 1/4 cup), and 5 tablespoons soup. In small saucepan or in microwave safe dish, heat remaining soup, reserved cheese, and milk until bubbly. Pour 3/4 cup of soup mixture into baking dish. Separate crescent dough into 4 squares. Place 1/4 of tuna mixture on each square. Fold over and seal each square closed. Arrange filled crescents over soup. Bake 25-30 minutes until golden brown. Serve with remaining sauce.

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Curried Seafood Bake 2 cups uncooked macaroni or other pasta 1/4 cup sliced green onions (or regular onions) 1/2 tsp curry powder 3 tbsp butter 3 tbsp flour 1 cup milk 1/2 tsp salt 1 cup sour cream 1 can lobster meat or crab meat (anywhere from 4 1/2 - 7 ounces) 1 can tiny shrimp (4 1/2 ounces) 1 cup shredded cheddar cheese 1/2 crushed crackers or bread crumbs 1 tbsp butter, melted Cook macaroni and drain. Cook onions and curry in 3 tbsp. butter until onion is tender. Add flour and salt. Add milk; cook and stir till thick and bubbly. Remove from heat; stir in sour cream and cheese. Stir in macaroni and seafood. Spoon into 2 qt casserole dish. Mix crumbs and melted butter; sprinkle on top. Bake, uncovered for 30 minutes. Serves about flour. Spinach and Brown Rice Casserole Vegetable oil, spray 10 ounces chopped spinach 1 egg 1 tablespoon flour 2 cups nonfat cottage cheese 3 cups cooked brown rice freshly ground black pepper 1/2 teaspoon thyme 1 tablespoon grated Parmesan cheese 2 tablespoons margarine 1 1/2 cups chopped onions 3 cloves garlic, minced 8 ounces mushrooms, sliced 3 tablespoons grated Parmesan cheese 2 tablespoons sunflower seeds (optional) Preheat oven to 375F. Lightly spray a 9-x-13-inch pan with vegetable oil. If using fresh spinach, rinse thoroughly and remove large stems. Tear into bite-size pieces. Set aside. In a bowl, mix egg, flour, cottage cheese, rice, pepper, thyme and 1 tablespoon Parmesan cheese. Set aside. Heat margarine in a large saucepan over medium-high heat. Add onion and saut until translucent. Add garlic and saut 1 minute. Add spinach and mushrooms. Cover and cook 7 minutes. Add cottage cheese mixture and blend well. Spoon mixture into prepared pan. Sprinkle 3 tablespoons Parmesan and sunflower seeds on top. Bake 25 to 30 minutes. 6 to 8 servings.

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Kirstens Shepherds Pie 1 pound lean ground beef or ground turkey 1/2 cup chopped onion 1/2 cup chopped celery (optional) cup flour 1 beef bullion or broth 1 cup frozen mixed veggies, cooked cup frozen spinach, thawed (optional) 1/2 teaspoon dried thyme Salt, Pepper and Garlic to taste 3 cups mashed cooked potatoes (best with homemade, but can use instant) 1 cup shredded cheddar cheese (or other cheese of choice) Preheat oven to 350 degrees and lightly grease a 2 quart baking dish. In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Add flour and stir to coat meat. Add bullion and simmer until thickened. Add veggies and seasonings and simmer until warm. Spread mashed potatoes on top. Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.

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Italian-Inspired Dishes Beef Florentine 1 12oz. package rotini or other shape of pasta 1 1/2 pounds ground beef Garlic powder to taste 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon pepper 2 (8 ounce) cans tomato sauce (Ive also used spaghetti sauce) 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 (8 ounce) container cottage cheese 1/4 cup chopped onion 1/4 cup tablespoons grated Parmesan cheese 1 1/2 cups shredded mozzarella cheese Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees . In a skillet over medium heat, brown the ground beef until evenly brown; drain excess fat. Season with oregano, salt and pepper. Stir in tomato sauce. Remove from heat, and stir in cooked noodles. In a medium bowl, combine spinach, cottage cheese, onion, half of the mozzerella cheese and Parmesan cheese. Spread half of noodle mixture in a large casserole dish. Layer with all of spinach mixture, then cover with remaining noodle mixture. (Or to make things simpler, skip layering step and mix all together). Bake in preheated oven for 15 minutes. Cover with remaining mozzarella, and continue cooking 10 minutes, or until cheese is melted. Sorta Lasagna 4 cups or 8oz. uncooked egg noodles 1 lb hamburger 1 lg onion 1 8 oz. can tomato sauce 1 tsp oregano 1 tsp basil 2 cups shredded Mozzerella cheese 1 cups Cottage Cheese cup mayonaise 1 tbsp dehydrated onion Cook noodles while making sauce. Brown hamburger and onion. Add tomato sauce, oregano, and basil to hamburger and simmer. Mix cottage cheese, mayonaise and dehydrated onion with drained noodles. Mix noodle mixture and hamburger mixture in a large pot on the stove, and heat through. (Serves 3-4)

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Simple Spinach Lasagna 1 tablespoon olive oil 2 (10 ounce) packages frozen chopped spinach 1/2 onion, chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 2 cloves garlic, crushed (or used powdered garlic or jar minced garlic) 1 (32 ounce) jar spaghetti sauce 1 1/2 cups water 2 cups cottage cheese 1 (8 ounce) package part skim mozzarella cheese, shredded 1/4 cup grated Parmesan cheese 1/2 cup chopped fresh parsley 1 teaspoon salt 1/8 teaspoon black pepper 1 egg 8 ounces lasagna noodles Preheat oven to 350 degrees F (175 degrees C). In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg. Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce. Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving. Cavatini with Pepperoni 1 yellow onion, chopped (optional) 2 cups sliced and quartered pepperoni (I usually use less than 2 cups and dont cut up) 16 ounces fresh mushrooms, sliced (or use 2 to 3 cans of sliced mushrooms) 1 (6 ounce) can tomato paste 1 (32 ounce) jar spaghetti sauce 1 clove garlic, peeled and minced (or use powdered garlic or jar minced garlic) 1 cup macaroni 1 cup rotini pasta 1 cup rigatoni pasta (or substitute other shapes) 1 pound ricotta cheese 2 cups shredded mozzarella cheese, divided 1/4 cup grated Parmesan cheese Combine green pepper, onion, pepperoni, mushrooms, tomato paste, spaghetti sauce, and garlic. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 350 degrees. Mix together pasta, ricotta, 1 1/2 cups mozzarella, and Parmesan. In a 9x13 inch baking dish, alternate pasta and cheese mixture and sauce mixture, ending with sauce. Top with remaining mozzarella. Bake in preheated oven for 30 minutes. Let stand for 5 to 10 minutes before serving.

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Lasagna Alfredo Roll-Ups 8 lasagna noodles 1 (10 ounce) package frozen chopped spinach or chopped broccoli (or a combo) 2 tablespoons thinly sliced green onion 1 pint part-skim ricotta cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 1 egg 21 ounces Alfredo-style pasta sauce or Spaghetti Sauce 1 cup shredded mozzarella cheese Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well. Meanwhile, cook broccoli and/or spinach according to package directions. Add green onions, ricotta cheese, Parmesan cheese, salt and egg. Preheat oven to 375 degrees F. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style. In a 812 inch baking dish, spoon about 1/2 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve. Creamy Garden Spaghetti lb fresh or frozen broccoli florets 1 cups sliced fresh zucchini 1 cups sliced fresh mushrooms (or about 2 cans mushroom slices) 1 large carrot, sliced 1 tbsp. oil 8 oz. uncooked spaghetti cup chopped onion 3 cloves garlic, minced or equiv. of minced garlic from a jar 2 tbsp. butter or margarine 2 tbsp. flour 2 tsp or 2 cubes chicken bullion 1 tsp thyme 2 c. milk 1 cup shredded mozzarella cheese (or use c. mozzarella and 1/2c. swiss) In a large skillet, saut broccoli, zucchini, mushrooms and carrot in oil until crisp-tender. Remove from heat and set aside. Cook spaghetti according to package directions. In another pan, saut onion and garlic in butter. Stir in flour, bullion and thyme until blended. Gradually add milk. Bring slowly to a boil and stir for two minutes or until thickened. Reduce heat to low, and add cheese until melted. Add veggies and heat through. Toss spaghetti with sauce mixture and serve. About 4 servings.

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English Muffin Pizzas 6 English Muffins, sliced and toasted 1 small can pizza sauce 8 oz. pkg shredded mozzarella cheese Pizza toppings as desired (pepperoni, mushrooms, olives, sausage, etc) Spread a small amount of sauce onto each toasted English Muffin. Place desired toppings on each pizza. Top with Mozzarella cheese. Bake at 400 degrees for 8-10 minutes or until cheese is lightly browned. Chicken "Alfredo" Primavera 8 to 12 ounces dry pasta (rotini, bow tie, etc) 1/2 cup chopped onion Garlic to taste 1 (8 ounce) package cream cheese 6 tablespoons butter 1/2 cup milk 1/2 cup water or chicken broth or vegetable broth 1/2 teaspoon garlic powder salt and pepper to taste 2 skinless, boneless chicken breast halves - cooked and cubed (or other meat/seafood of choice) 2 cups chopped fresh broccoli or other veggies of choice 2 small zucchini, julienned Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. While pasta is cooking, melt butter in a skillet and add onions; sautee. Add cream cheese and melt over low heat. Stir until smooth. Stir in milk and water or broth, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly. Mix in chicken, broccoli, zucchini, and any other veggies. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. Serve over pasta. Cheese Stuffed Meatballs 1 lb ground turkey 1 egg 1/2 cup italian seasoned bread crumbs 2 sticks string cheese 1 jar spaghetti sauce Take ground turkey and mix in by hand egg and bread crumbs. Cut string cheese into 12 small squares. Make meat mixture into 12 small balls, and press a cube of cheese into each ball, making sure meat is sealed around the cheese. Heat sauce until slightly bubbly. Add meatballs and cover. Cook for 20-30 minutes or until meatballs are thoroughly cooked, stirring occasionally. Serve over pasta.

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Tomato & Spinach Pasta Toss from Kraft Food and Family 2 cups penne pasta (7 oz.), uncooked 1/2 lb. hot or mild Italian sausage, casing removed 1 pkg. (6 oz.) baby spinach leaves (7 cups) 1 can (14-1/2 oz.) diced tomatoes with basil, garlic and oregano, undrained 1 cup Shredded Mozzarella Cheese 2 Tbsp Grated Parmesan Cheese COOK pasta as directed on package. Meanwhile, crumble meat into large deep skillet. Cook on medium-high heat until cooked through, stirring occasionally; drain. ADD spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm. DRAIN pasta; place in large serving bowl. Add meat mixture and cheeses; mix lightly BBQ Chicken Pizza 3 boneless chicken breast halves, cooked and cubed 1 cup hickory flavored barbeque sauce 1 tablespoon honey 1 teaspoon molasses 1/3 cup brown sugar 1/2 bunch fresh cilantro, chopped 1 (12 inch) pre-baked pizza crust 1 cup smoked Gouda cheese, shredded 1 cup thinly sliced red onion Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil. Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted. Italian Pasta Bake 1 box Rotini pasta, 16oz. 1 lb ground beef, pork or sausage 1 onion, chopped (optional) 1 can mushroom pieces (optional) 2 cups mozzarella cheese cup parmesan cheese 1-2 large jars spaghetti sauce Garlic or other seasonings to taste Cook pasta and drain. Brown meat. Add onions and mushroom if desired and cook until lightly browned. Mix together meat, pasta, 1 cups of mozzarella cheese, parmesan cheese, seasonings and spaghetti sauce. (Some people like it more or less saucy, hence the range in ammt. of sauce) Bake at 350 for about 30 minutes or until well heated. Top with remaining cheese and keep in oven until cheese melts.

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Hollys Pizza Burgers 2 lbs ground beef, browned, drained and cooled 8 oz. grated mozzarella cheese 1 10.75 oz. can tomato soup bottle of chili sauce cup Parmesan cheese 1 tsp. oregano 1 tsp. garlic Salt and Pepper to taste 24 medium buns, buttered (or use fewer buns for larger sandwiches) Mix ingredients together, spread on buttered buns and wrap immediately in foil. Bake at 400 degrees for about 20 minutes (check to make sure bottoms of buns dont burn). Or, freeze to cook later. If frozen, cook at 350 degrees for 40 minutes. Bubble Pizza from the Stonebrook Cookbook 2 tubes buttermilk biscuits 1 16oz. can pizza sauce 1 lb. ground beef or sausage, browned (or use pepperoni) 2 cups mozzarella cheese (or use mozzarella and cheddar) 1 can mushroom slices (optional) 1 small can olive slices (optional) Cut biscuits into fourths. Mix sauce, meat, biscuits and 1 cup cheese. Put in greased 9x13 pan and bake for 25 minutes at 350 degrees. Add rest of cheese on top, and bake another 10 minutes. Chicken Bruschetta Bake 1 lbs boneless skinless chicken breasts 1 pkg Stovetop Stuffing or generic equivalent 1 cups water 1 tsp Italian seasoning 1 can (28 oz) Italian style stewed tomatoes, well drained (or use regular canned diced tomatoes and add extra Italian seasoning) 2 cloves minced garlic cup shredded mozzarella cheese Preheat oven to 400. Cut chicken breasts into cubes. Place cubes of chicken into a greased 9x13 pan. Sprinkle with Italian seasoning. Combine stuffing mix with water. Spread tomatoes and minced garlic over chicken. Sprinkle cheese over tomoatoes. Top with stuffing mixture. Bake 30 minutes or until chicken is cooked through.

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Salmon Fettuccine 8 oz. uncooked fettuccine (or other pasta) 1 cups sliced fresh mushrooms 1 small zucchini, sliced 2 tbsp chopped onion 2 tbsp butter or margarine 1 tbsp flour cup milk cup canned or fully cooked salmon chunks cup frozen peas. thawed cup diced fresh tomato 1 tsp chopped parsley Salt and Pepper to taste 1/8 tsp basil 1/8 tsp oregano Cook fettuccine according to package directions. Meanwhile, in a large skillet, saut mushrooms, zucchini and onions in butter until crisp-tender. Stir in flour until blended. Gradually add milk. Bring to a boil. Cook and stir for 1 minute or until thickened. Add salmon, peas, tomato and seasonings; heat through. Drain pasta. Top with salmon mixture. Crock Pot Lasagna from the Stonebrook Cookbook 1 lb ground beef cup chopped onion 1 tsp minced garlic 1 can (29oz) tomato sauce 1 can (6oz) tomato paste 1 cup water 1 tsp dried oregano 1 pkg. no-cook lasagna noodles 4 cups shredded mozzarella cheese 1 cups cottage cheese cup grated parmesan cheese Cook beef, onion and garlic until meat is no longer pink. Drain. Add tomato sauce, water, tomato paste and oregano and mix well. Spread of the meat sauce in crock pot. Arrange 1/3 of the noodles over sauce (break noodles if necessary). Combine the cheeses and spoon 1/3 of that mixture over the noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.

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Mexican-Inspired Dishes
Tacos with Chicken and Black Beans 2-3 chicken breasts, thawed (or use pre-cooked and shredded meat) 1 can black beans 1 pkg, taco seasoning cup water Cut chicken breasts into small chunks and cook in a skillet in a small amount of oil. Add taco seasoning and cup water. Cook, stirring occasionally, until most water is absorbed. Drain black beans and add to skillet. Cook until heated through (5-10 minutes). Serve with taco fixings. We especially like this with rice-a-roni Mexican flavor rice. (4-6 servings). Taco Skillet Lasagna of a 12oz. package mini lasagna noodles or egg noodles 1 lb ground beef 1 pkg taco seasoning mix 1 cups hot water 1 cup cottage cheese cup Parmesan cheese cup mozzarella cheese Prepare noodles. In a large skillet over medium heat, brown ground beef; stir in taco seasoning, then add water. Bring to a boil; reduce heat and simmer (covered) for 15 minutes, stirring occaisonally. Stir in cottage cheese and parmesan cheese, then noodles. Heat through and top with mozzerella cheese. (Serves 3-4) Mexican Baked Fish 1 lb boneless fish fillets (I use pollock, because they are the cheapest!) 1 cup salsa 1 cup shredded cheddar cheese (or other cheese of choice) About 1 or 2 cups coarsley crushed tortilla chips Sour Cream Preheat oven to 400 degrees and lightly grease a rectangular baking dish (913 or a little smaller). Thaw fish if necessary. Place thawed fish fillets sude by side in baking dish. Cover with salsa, then sprinkle on the shredded cheese. Finally, cover in a layer of crushed chips. Bake for 15-20 minutes or until fish is opaque. Serve with sour cream. Quesadillas make a good side dish for this meal!

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Chicken Enchiladas 1 1/2 cups cooked shredded chicken 1 cup sour cream 1 can cream of chicken soup 1/3 cup chopped onion 2 tbs butter or margarine 1 garlic clove, chopped (I just use the pre-minced jar variety) 1/4 cup or more sliced black olives (optional) 1 4oz. can green chiles 1 cup shredded cheddar cheese (or more if you like it extra cheesy!) 1/4 cup milk 8 corn or flour tortillas Sautee onion and garlic in butter/margarine until tender. Add olives, chiles, sour cream and soup. Mix well. Reserve 3/4 cup of the sauce. Take remaining sauce and fold in chicken and half of the cheese. Warm tortillas. Spoon chicken mixture down center of shells and roll up. Place in a 913 pan seam side down. Combine reserved sauce with remaining cheese and 1/4 cup milk (and additional olives, if desired). Spoon sauce over top of rolled tortillas. Cover pan with foil and bake 350 degrees for 30 minutes. Remove foil and bake an additional five to ten minutes, or until top is slightly browned. Serve with tortilla chips, salsa and additional sour cream. Beef Enchiladas 1 lb ground beef 1 tsp garlic powder 1 tbsp. chili powder 1 8oz. can tomato sauce 1 8oz. can water 12 corn or flour tortillas 1 10 oz. can Cream of Chicken soup 3/4 cup sour cream 1/4 cup milk 2 cups shredded cheddar or mexican blend cheese Brown beef with garlic powder and drain. Add chili powder, tomato sauce, and water. Stir. Grease a 913 baking dish. Spoon a few tablespoons of beef mixure into each tortilla. Roll each tortilla and place seam-side down in the pan. In a small bowl, combine soup, sour cream, milk and 1 1/2 cups of the cheese. Spread this mixture on the top of the rolled tortillas. Bake at 350 for about 30 minutes or until bubbly and slightly browned on top. Sprinkle remaining cheese on top and leave casserole in oven long enough for cheese to melt. Serve with salsa and additional sour cream.

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Seafood Enchiladas 1 onion, chopped 1 tablespoon butter 1/2 pound fresh crabmeat (or use canned or imitation) 1/4 pound shrimp - peeled, deveined and coarsely chopped (or use tiny canned shrimp) 8 ounces Colby cheese 1 cup half-and-half cream 1/2 cup sour cream 1/4 cup butter, melted 1 1/2 teaspoons dried parsley 1/2 teaspoon garlic salt 6 (10 inch) flour tortillas Preheat oven to 350 degrees. In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat, and stir in crabmeat and shrimp. Mix in 1 cup shredded cheese. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture, and arrange the rolled tortillas in a 9x13 inch baking dish. In saucepan, combine half and half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour this sauce over the enchiladas, and sprinkle with remaining cheese. Bake in preheated oven for 30 minutes. Mexican Meatloaf 1lb ground beef cup picante sauce 1 pkg, taco seasoning 2 tbs. taco sauce 1 c. shredded cheddar cheese 1 c. crushed tortilla or taco chips cup chopped onion 1 egg Combine all ingredients and form into a loaf. Place in crock pot on low for six hours or bake in 350 degree oven for about 45 minutes to an hour. Serve with lettuce, sour cream, olives, and other taco fixings. Tator tots sprinkled with a little bit of taco seasoning makes a good side dish. Serves 4

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Taco Tot Casserole 1 lb ground beef 1 pkg Taco seasoning 1 (15.25 oz) can corn, drained 1 (11 oz) can nacho cheese soup 1 bag tator tots Salsa and Sour Cream (optional) Preheat oven to 375 degrees. Brown ground beef. Stir in seasoning mix and water as directed on mix package; cook as directed. Spoon ground beef into 8x12 or 9x13 casserole pan. Spoon corn over beef. Spread undiluted soup over corn. Put single layer of tator tots on top. Bake for about 40 to 50 minutes or until bubbly and potatoes are lightly browned. If desired, serve with sour cream and salsa. Salsa-Beef Skillet 1 lb ground beef 2 cups water 1 cup salsa 1 pkg (14oz) Kraft Deluxe or Velveeta Mac and Cheese dinner (the kind with the gooey packet of cheese rather than powder I use a similar generic brand) 2 cups frozen corn cup shredded cheese (Mexican blend, cheddar or mozzarella) 1 green onion, chopped Brown ground beef. In a large pan, combine cooked ground beef, water, salsa and macaroni. Bring to a boil. Reduce heat to low and cover. Simmer 10 minutes or until macaroni is tender. Add corn and cheese sauce mix. Cook 2 minutes or until heated through and blended. Sprinkle with shredded cheese and green onions before serving. Taco Pie 1 (8 ounce) package refrigerated crescent rolls 1 pound ground beef 1 (1 ounce) package taco seasoning mix 1 cup container sour cream 8 ounces shredded Mexican-style cheese blend 1 (14.5 ounce) package crushed tortilla chips Preheat oven to 350 degrees. Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions. Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed tortilla chips. Return to oven and bake at 350 degrees for 10 minutes, or until cheese has melted.

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Oaxacan Black Beans 2 cans black beans, drained (or soak the equivalent beans) 2 cups chicken broth (or veggie) 1 cup corn (canned, frozen, fresh, whatever) big handful of cilantro, chopped several large cloves of garlic, minced 1 tsp Chili Powder 1 tsp Red Pepper Flakes 1 tsp Oregano 1 tsp salt 1 tbsp brown sugar Combine all ingredients and bring to a boil. Reduce heat and simmer about twenty minutes. Serve with rice and Queso Blanco or mexican blend cheese. Fold into tortillas for some yummy burritos. Melanie's Black Bean and Corn Enchiladas 1 can Blackbeans 15 oz, rinsed, drained 1 can Mexicorn (Green Giant) undrained 1 can green chilies 4.5oz, chopped, undrained 2 cup colby-monterey jack cheese shredded (8oz) 1 can enchilada sauce 10oz 8 tortillas flour (6-7 inch) Heat oven to 350. Spray 13x9 inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chilies, 1 cup of the cheese and 1/4 cup of the enchilada sauce. Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down. Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa. Fiesta Casserole 3-4 cups cooked rice 2 cups cooked pinto beans-including a small amount of the liquid 2 bunches diced green onions 1 diced tomato (or one can tomatoes with peppers and onions for a spicier casserole) 1 can of kernel corn or equivalent of frozen corn 1 box of cornbread mix, prepared according to package directions but not baked (sometimes I use two boxes of mix for a thicker topping layer) Layer in order given in a 9x13 pan, adding any seasonings you like. Bake at 350 for 25-35 minutes. Serve with salsa and sour cream.

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Asian and Indian-Inspired Dishes

Sweet N Sour Pork 1 lbs Pork Steak or Pork Shoulder (often on sale for as low as .99 cents/lb) 2 tbsp. soy sauce 1 can of pineapple chunks (about 2 cups) cup brown sugar 2 tbsp. corn starch cup vinegar cup green pepper, chopped cup onion, chopped or thinly sliced Cut meat into small chunks, removing as much fat as possible. Brown meat in two tablespoons oil. Add cup water, and simmer (covered) until meat is cooked through. Drain pineapple, reserving syrup. Combine sugar, cornstarch, pineapple juice, soy sauce. Cook over low heat until thick, stirring constantly. Combine meat and sauce and allow to stand for 10 minutes. Add green pepper, onion and pineapple. Cook a little while until onion and peppers are soft. Serve over rice (4-6 servings). Curried Chicken and Broccoli 1 pkg. of frozen broccoli (14oz), thawed 2 cups cooked, chopped chicken 1 can cream of chicken soup cup mayo 1 tbsp. lemon juice tsp curry powder (this doesnt make it spicy just adds a unique, sweet flavor) cup shredded cheddar cheese Place the Broccoli in a 1 qt. microwave safe dish. Top with chicken. In a bowl, combine remaining ingredients. Spoon over chicken. Microwave at 70% power for 8-10 minutes. Serve with rice. (4-5 servings). I have never tried this in the oven, but I think it would probably work cooked at 325 for a short amount of time maybe 20 minutes?

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Chinese Crock Pot Dinner 1 1/2 pounds pork steak or loin, cut in 1/2-inch strips 1 lg. onion, sliced 1 sm. green pepper, sliced 8 oz. sliced fresh mushrooms 1 (8 oz.) can tomato sauce 4 carrots, sliced 3 tbsp. brown sugar 1 1/2 tbsp. vinegar 1 1/2 tsp. salt 2 tsp. Worcestershire sauce Brown pork strips in small amount of oil in skillet. Remove excess fat. Place all ingredients with pork in crock pot and cook on low 6 to 8 hours. Serve with hot cooked rice. Pad Thai 1 (12 ounce) package rice noodles 2 tablespoons butter 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces (shrimp is also good in this recipe) 1/4 cup vegetable oil 4 eggs 3 tablespoons white wine vinegar 1/4 cup fish sauce 3 tablespoons white sugar 1/8 tablespoon crushed red pepper or more to taste 2 cups bean sprouts 1/4 cup crushed peanuts 3 green onions, chopped 1 lemon, cut into wedges Cook rice noodles according to package directions. Drain, and set aside. Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes. Garnish with crushed peanuts, chopped green onions and wedge of lemon.

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Aromatic Noodles with Lime-Peanut Sauce

3/4 pound spinach linguine or whole-wheat spaghetti 2 cups (about 9 ounces) broccoli florets 2 cups (about 6 ounces) snow peas, trimmed 2 cups (about 6 ounces) sugar snap peas, trimmed 1/2 cup natural creamy peanut butter 1/4 cup low-sodium soy sauce 1/4 cup water 2 tablespoons rice vinegar 2 tablespoons fresh lime juice 1 scallion, cut into pieces 3/4 inch fresh ginger, finely grated 2 tablespoons brown sugar 1/4 teaspoon red pepper flakes 1/2 cup shelled unsalted peanuts

Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more. Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth. Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve. Chickpea Curry
2 tablespoons vegetable oil 2 onions, minced 2 cloves garlic, minced 2 teaspoons fresh ginger root, finely chopped 6 whole cloves 2 (2 inch) sticks cinnamon, crushed 1 teaspoon ground cumin 1 teaspoon ground coriander salt to taste 1 teaspoon cayenne pepper 1 teaspoon ground turmeric 2 (15 ounce) cans garbanzo beans 1 cup chopped fresh cilantro Cooked Rice

Heat oil in a large frying pan over medium heat, and fry onions until tender. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish. Serve over cooked rice. Chickpea & Sweet Potato Coconut Curry (from www.frugalabundance.com)
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2 tablespoons butter or peanut oil 1/2 cup chopped onion (or 2 tablespoons dry onion--reconstituted and well drained) 1 teaspoon EACH turmeric, cumin, & coriander OR 1 tablespoon curry powder 1/4 teaspoon EACH red pepper flakes, cinnamon & ground cardamom (or allspice) 15 ounce can chickpeas, drained and rinsed 15 ounce can sweet potatoes, drained and rinsed 1 tablespoon lemon juice or 1 teaspoon mild vinegar 1/3 cup unsweetened coconut shreds 1 cup vegetable broth (may be prepared with broth powder or bouillon cubes) Cooked rice or couscous Begin by chopping your fresh onion or reconstituting your dry onion by soaking it in warm water to cover; drain well. Next measure all of the seaonings and place them in a small cup. Set this aside. Open up the chickpeas and sweet potatoes. Drain them in a colander in the sink. Run water over them if possible, to remove as much of the salt and sugar as you can. Measure the lemon juice or vinegar, the coconut and vegetable broth. Set all these aside. You're doing all of this prep-work first because the actual cooking goes so fast. Measure the butter or peanut oil into a large skillet. Add the onion and fry until it begins to brown lightly. This will take only a minute or two with rehydrated onion, or about 5 minutes with fresh onion. All at once add the seasonings to the hot skillet. Stir until the onion is coated with the seasonings and they begin to put forth their odor. Add the remaining ingredients including the chickpeas, sweet potatoes, lemon juice or vinegar, coconut and vegetable broth. Stir so the seasonings dissolve into the broth and coat the solids. Bring the curry to a gentle simmer. Cook, stirring frequently, until the liquid is slightly thickened and the seasonings have permeated the dish. This will take about 10 minutes of simmering, maybe less if your heat is high. Serve over prepared rice or couscous. Offer stewed apricots and fresh yogurt on the side. Apricots lend the perfect note of sweet & tangy, while the yogurt offers cooling relief to heat in this curry. To stew apricots place 1/2 to 1-cup of dry apricots into a saucepan. Cover with water. Simmer until the water is almost gone. This takes 10 to 20 minutes, depending on how high the heat source is. Set the apricots aside to cool and then serve with the curry. I would prepare the apricots before the curry. The curry ingredients can be prepared and measured while the apricots simmer.

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Other Main Dishes

Baked Apple Pork Chops
Desired number of Pork Chops 1 to 2 tsp vegetable oil Per Pork Chop: 1 tbsp brown sugar Salt and pepper to taste tsp ground cinnamon tsp ground nutmeg 1 tbsp butter 1 tart apple, peeled, cored and sliced

Preheat oven to 350. Place oil in a skillet. Brown each pork chop lightly in oil. Place pork chops in a greased, oven safe dish. In a small skillet or sauce pan, combine remaining ingredients. Cook until apples are just tender. Pour sauce and apples over chops. Bake covered for 30 to 45 minutes or until chops are done. Cooking time will vary based on thickness of the pork chops. Pork Chop and Apple Skillet
4 pork chops 1 onion chopped 2 cups mushrooms, sliced 2 tablespoons basalmic vinaigrette dressing 1 1/2 cup rice, uncooked 1 can condensed chicken broth 1 cup water 2 red apples, sliced 1 teaspoon thyme

1. Spray nonstick skillet with cooking spray. Add chops and cook on medium-high heat 4 min. on each side until browned. 2. Add onion, mushrooms, and dressing. Cook an additional 3 minutes. 3. Stir in rice, broth, water, apples, and thyme. Reduce heat to medium and simmer 10 minutes or until heated through. Tuna Melts
2 cans tuna, drained 1/3 cup mayonnaise Chopped onion and celery, as desired (optional) Seasonings (salt, pepper, garlic, etc to taste) 6 English Muffins, split and toasted 2 to 3 tomatoes, cut into 12 slices 12 slices of American or other cheese of choice

Mix tuna, mayo, onion, celery and seasonings in a small bowl. Place a dollop of tuna mixture on each muffin half, dividing evenly between the 12 halves. Place a tomato slice on each muffin, and top with a cheese slice. Bake in a 400 degree oven for 8 to 10 minutes or until cheese is melted and tuna mixture is warmed.

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Meatloaf 1 lb Ground Beef 1 egg cup milk cup ketchup 1 tbsp Worcestshire sauce 1 chopped onion or minced onion to taste Seasonings to taste (salt, pepper, garlic, chives, Cavenders Greek Seasoning) to cup oatmeal Additional Ketchup for top (optional) Bacon slices for top (optional) Mix all ingredients, except Oatmeal. Add oatmeal until mixture achieves desired consistency. Place in greased loaf pan or other small pan. Add additional ketchup and bacon for top if desired. Bake at 350 degrees for about 45 minutes or until well cooked.

Sweet-Spicy Chicken Wings 2 pounds chicken wings, separated at joints, tips discarded 1/2 cup Louisiana-style hot sauce 1/4 cup butter 1/3 cup honey Garlic salt and black pepper to taste 1/4 teaspoon cayenne pepper, or to taste In a saucepan over medium heat, mix the hot sauce, butter, honey, garlic salt, black pepper, and cayenne pepper. Simmer about 10 minutes, until blended and heated through. Pour the sauce over the chicken wings and stir to coat. Preheat an outdoor grill for high heat. Lightly oil the grill grate. Grill the chicken 8 to 12 minutes on each side, or until juices run clear. (You can deep fry or bake the chicken instead if you want to, but it is best when grilled. May want to make two batches of sauce to have one for marinating for a while, and one for basting.)

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Salmon-Broccoli Crepes (note this is time consuming and a little difficult. It took close to an hour to prepare, start to finish) 12 crepes (see below for recipe) 1/4 cup chopped onion 1/4 butter or margarine 1/4 cup flour 1/4 tsp salt 2 1/4 cups milk 2 cups (8 oz) shredded cheddar cheese 10 oz. frozen chopped broccoli 1 14 oz. can salmon, drained and deboned Prepare crepes, set aside. In sauce pan, melt butter and cook onion until tender but not brown. Stir in flour and salt. Add milk. Cook and stir until thick and bubbly. Add cheese; stir until melted. Remove from heat. Cook broccoli according to package directions. Drain and cut up any large pieces. Fold in salmon and 3/4 cup of sauce. Spoon about 3 tbsp. of salmon mixture on to each crepe and roll up. Place in 913 baking dish seam side down. Pour remaining sauce over crepes. Bake at 375 for about 15-20 minutes, or until heated through and slightly brown on top. Crepes 1 cup all purpose flour 1 1/2 cups milk 2 eggs 1 tbsp. cooking oil 1/4 tsp. salt In a bowl, combine all ingredients and beat with mixer until well blended and no lumps remain. Heat a small (6-8 inch) lightly greased skillet. Remove from heat and spoon in about 1/4 cup (or slightly less) batter; tilt skillet to spread evenly. Return to heat and brown lightly on both sides. Repeat with remaining batter to make 12 crepes, greasing skillet occasionally

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Greek Spaghetti Squash Toss 1 spaghetti squash, halved lengthwise and seeded 2 tablespoons vegetable oil 1 onion, chopped 1 clove garlic, minced 1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese 3 tablespoons sliced black olives 2 tablespoons chopped fresh basil Optional -- 1/2 lb cubed chicken or shrimp, cooked Preheat oven to 350 degrees. Lightly grease a baking sheet. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes (and meat or seafood if using), and cook only until tomatoes (and meat or seafood) are warm. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm. Ground Beef Stroganoff 2 lbs ground beef 1 onion, chopped 1-2 cloves of garlic, minced (Or use equiv. amount of minced garlic from a jar) 1 can sliced mushrooms, drained Salt and pepper as desired 2 cups beef bullion, or 2 cups water plus 2 beef bullion cubes cup tomato paste 1 cups sour cream mixed with cup flour Brown ground beef. Add onions, garlic and mushrooms. Sautee until onion is golden brown. Crock pot method: Place all items in crock pot and stir well. Cook on low for 6-8 hours. Stove top method: Combine beef mixture and all items except sour cream/flour mixture and simmer until well-heated. Add sour cream and continue cooking until just heated through. Serve over hot buttered egg noodles. Serves about 6.

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Ham Balls 1 lb ground ham loaf (or use lb ground ham and lb ground pork) 1 cup bread crumbs 2 eggs, beaten to 1 cup milk Sauce: 1 cup brown sugar 1 tsp dry mustard (or use yellow mustard if no dry mustard available) cup vinegar cup water Mix meat, bread crumbs, and eggs. Add milk until mixture achieves a consistency that is easy to form into balls. Form into medium size balls should fill a 9x13 pan. Combine sauce ingredients until sauce is dissolved. Pour over ham balls. Bake at 350 for 45 min. to an hour, basting occasionally. Salmon Patties 1 (14.75 ounce) can salmon 2 tablespoons butter 1 medium onion, chopped 2/3 cup cracker crumbs 2 eggs, beaten 1/4 cup chopped fresh parsley 1 teaspoon dry mustard 3 tablespoons shortening Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender. Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs. Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side. Serve on whole wheat buns.

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Index of Main Dish Recipes

African Chow Mien.......................................................8 Aromatic Noodles with Lime-Peanut Sauce...............32 Baked Apple Pork Chops............................................34 Baked Potato Soup........................................................4 BBQ Chicken Pizza.....................................................22 Beef Enchilada Casserole............................................26 Beef Florentine............................................................18 Beefy Cabbage AuGratin..............................................9 Best Broccoli Cheese Soup (from Allrecipes.com)......4 Black Bean and Salsa Soup...........................................3 Bubble Pizza................................................................23 Cavatini with Pepperoni..............................................19 Cheese Stuffed Meatballs............................................21 Cheeseburger Soup........................................................5 Cheesy Tuna Puffs......................................................15 Chicken \.....................................................................21 Chicken and Stovetop Stuffing Casserole...................12 Chicken Bruschetta Bake............................................23 Chicken Casserole with Noodles or Rice......................9 Chicken Enchilada Casserole......................................26 Chicken Rolls..............................................................14 Chicken-Spaghetti Bake..............................................14 Chickpea & Sweet Potato Coconut Curry (from www.frugalabundance.com)...................................32 Chickpea Curry...........................................................32 Chinese Crock Pot Dinner...........................................31 Creamy Garden Spaghetti...........................................20 Crock Pot Lasagna......................................................24 Curried Chicken and Broccoli.....................................30 Curried Seafood Bake.................................................16 Deluxe Baked Macaroni and Cheese..........................15 Egg, Shrimp and Rice Bake........................................11 English Muffin Pizzas.................................................21 Fiesta Casserole...........................................................29 Gluck...........................................................................13 Greek Spaghetti Squash Toss......................................37 Ground Beef Stroganoff..............................................37 Ham Balls....................................................................38 Hashbrown Potato Casserole.......................................10 Hearty Bean Casserole..................................................9 Heavenly Potatoes and Ham.......................................13 Hungarian Noodles........................................................8 Italian Pasta Bake........................................................22 Kirstens Shepherds Pie.............................................17 Lasagna Alfredo Roll-Ups..........................................20 Meatloaf......................................................................35 Melanie's Black Bean and Corn Enchiladas................29 Mexican Baked Fish....................................................25 Mexican Meatloaf.......................................................27 Oaxacan Black Beans..................................................29 Pad Thai.......................................................................31 Pizza Burgers...............................................................23 Pork Chop and Apple Skillet.......................................34 Potato Cheese Soup.......................................................6 Quick Ham and Cheese Bake......................................10 Salmon Fettuccine.......................................................24 Salmon Patties.............................................................38 Salmon-Broccoli Crepes.............................................36 Salsa-Beef Skillet........................................................28 Seafood Enchiladas.....................................................27 Simple Spinach Lasagna.............................................19 Six Can Chicken Tortilla Soup......................................3 Sorta Lasagna..............................................................18 Sour Cream Chili Bake...............................................12 Spinach and Brown Rice Casserole............................16 Summer Pasta Salad......................................................7 Sweet N Sour Pork......................................................30 Sweet-Spicy Chicken Wings.......................................35 Taco Pie.......................................................................28 Taco Skillet Lasagna...................................................25 Taco Tot Casserole......................................................28 Tacos with Chicken and Black Beans.........................25 Tator Tot Casserole.....................................................14 Tomato & Spinach Pasta Toss from \Kraft Food and Family\....................................................................22 Tonys Chili...................................................................3 Tropical Chicken Pasta Salad from Maren Quickert....6 Tuna Melts...................................................................34 Tuna Noodle Casserole...............................................15 Turkey or Chicken Tetrazzini.....................................11 Turkey Pumpkin Chili...................................................5 urkey............................................................................10

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