Creamy Turkey with Noodles

Ingredients:

• 1/2 lb. egg noodles
• 2.5 cups turkey, cooked and cubed
• 1 can cream of mushroom soup
• 1/2 - 1 can of milk (empty soup can)
  
• salt and pepper to taste
  

Directions:

1. Cook noodles according to package. Combine noodles, turkey, soup, milk, salt and pepper.
2. Place in 7x11" pan. Cover and cook at 350* for 30-35 minutes. Uncover last 5-10 minutes.

*I didn't really measure, I just dumped, so I'm guessing on the turkey and noodles amount.

Cheeseburger Pasta

Ingredients:

• 1 lb. ground beef
• 1 can (10 3/4 oz) Campbell's Cheddar Cheese Soup *
  
• 1 can (10 1/2 oz) Campbell's Beef Broth
• 1 1/2 cups water
• 1/2 cup ketchup
• 2 cups uncooked medium shell pasta
  

Directions:

1. Cook beef in skillet until browned. Pour off fat.
2. Add soup, broth, water, ketchup and pasta. Heat to a boil. Cook over medium heat 10 minutes or until done, stirring often.

*Homemade Cheddar Cheese Soup
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper
1 1/2 cups milk
1 cup grated sharp Cheddar or smoky flavor Cheddar cheese

Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended.

Chicken Enchilada Casserole

Ingredients:

• 1.5 lb chicken breasts
• 2 T. minced onion (or 1/2 cup diced onion)
• 2 garlic cloves, minced (I used probably 1/2 tsp garlic powder)
• 1 T. vegetable oil
• 1/3 cup flour
• 2 T. taco seasoning
• 4 cups water
• 12 corn tortillas or 4 flour tortillas
• 1-1/2 cups shredded cheddar cheese
  

Directions:

1. Cook the chicken in a skillet with the onion and garlic in the vegetable oil, drain.
2. Stir in flour and taco seasoning, then add the water. Bring to a boil then reduce heat, cover and cook for 8 minutes.
3. Cut tortillas in half. Place cut edge on each side of 11 x 7 baking dish making a layer of tortilla, overlapping to fit. (if using flour tortillas, may have to cut them in quarters)
4. Spoon 2 cups of meat mixture over tortillas, then 1/2 cup cheese. Repeat layers. Top with remaining tortillas and sauce.
5. Bake uncovered at 375 for 20 minutes. Sprinkle with remaining cheese and bake 5 minutes until melted.
6. Serve with salsa if desired.
   

Grilled Chicken and Shells

Ingredients:
Serves 4

Coarse salt and ground pepper
Vegetable oil, for grates
1 1/2 pounds chicken cutlets
8 ounces medium pasta shells
1 pint cherry or grape tomatoes, halved
4 ounces fresh mozzarella, cut into 1/4-inch cubes
1/2 cup fresh parsley, chopped
1/4 cup grated Parmesan, plus more for serving
2 tablespoons butter

Directions
Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long.
Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.

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Garlic Roast Beef Sandwiches

Ingredients:

• 1 loaf (10 oz) frozen garlic bread
• 1/2 lb. sliced fresh mushrooms
• 2/3 c. sliced onion
• 1 tsp. minced garlic
• 4 tsp. butter
• 1 tsp. Worcestershire sauce
• 1 lb. shaved deli roast beef
• 6 slices Colby cheese
  

Directions:

1. Bake garlic bread according to pkg. directions.
2. Meanwhile, in large skillet, saute the mushrooms, onion and garlic in butter, until vegetables are tender.
3. Stir in Worcestershire sauce.
4. Layer each half of garlic bread with roast beef, mushroom mixture and cheese.
5. Return to oven; bake 1-2 minutes, or until cheese in melted.
6. Slice and serve
   

Chicken Alfredo

Recipe from here: Chicken Scampi
I added the peppers & onion.

Ingredients:

• 1 lb boneless, skinless chicken breast or tenders
• 1/4 cup flour
• 1 tsp pepper
• olive oil
• 8 oz angel hair pasta

for Alfredo Sauce:

• 8 oz cream cheese
• 3/4 cup Parmesan cheese
• 1/2 cup butter
• 1/2 cup milk
• 1 clove garlic, minced
• green & red peppers, red onion optional

Directions:

1. Boil & drain noodles
2. Put chicken in Ziploc bag with flour & pepper. Shake until evenly coated.
3. Coat the bottom of a large skillet with olive oil
4. Cook 4-5 mins on each side or until golden and juices run clear.
5. If adding peppers & onion, slice & lay on top of chicken. Cover & cook a few mins more.
6. Set noodles and chicken aside in a large bowl.
7. Add all ingredients of alfredo sauce in a skillet and cook until smooth.
8. Pour over chicken and noodles.
9. Toss to mix & serve.

Chicken 'n' Veggie Kabobs

Ingredients:

• 1 lb. boneless, skinless chicken breasts, but into 1" cubes
• 1 c. Italian salad dressing, divided
• 1/4 c. olive oil
• 1 tsp. garlic salt
• 1/2 tsp. dried rosemary, crushed
• 1 medium zucchini, cut into 1/2" slices
• 1 yellow summer squash, cut into 1/2" slices
• 2 medium onions, quartered
• 1 medium sweet red pepper, cut into 1" pieces
• 2 c. cherry tomatoes
  

Directions:

1. In small bag, combine chicken and 1/2 c. salad dressing. Marinate for 15 minutes.
2. Meanwhile, in large bag, combine the oil, garlic salt and rosemary. Add vegetables and toss to coat.
3. Drain and discard marinades. On 8 metal or soaked wooden skewers, alternately thread chicken and vegetables.
4. Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear.
5. Basting occasionally with remaining salad dressing
   

Sheperd's Pie

Ingredients:

• 2-1/2 pounds potatoes, peeled and cooked
• 1 to 1-1/2 cups (8 to 12 ounces) sour cream
• Salt and pepper to taste
• 2 pounds ground beef
• 1/2 cup chopped onion
• 1 medium sweet red pepper, chopped
• 1 teaspoon garlic salt
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (16 ounces) whole kernel corn, drained
• 1/2 cup milk
• 2 tablespoons butter, melted
• Chopped fresh parsley, optional

Directions:

1. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside.
   
2. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk.
3. Spread meat mixture into a 13-in. x 9-in. baking dish. Top with mashed potatoes; drizzle with butter.
4. Bake, uncovered, at 350° for 30-35 minutes or until heated through. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired. Yield: 8-10 servings.

Sausage Bow Tie Skillet

Ingredients:

• 8 oz uncooked bow tie pasta
• 1 lb cooked kielbasa or smoke polish sausage, cut into 1/4 inch slices
• 1 jar (4-1/2 oz) sliced mushrooms, optional
• 2 tsp minced garlic
• 2 T butter
• 1 T cornstarch (I subbed 2 T flour)
• 1-1/2 cups milk
• 1-1/2 cups fresh or frozen peas (I used green beans)
• 1 cup (4 oz ) shredded cheddar cheese

Directions:

1. Cook pasta according to pkg. Meanwhile in a large skillet, saute the sausage, mushrooms & garlic in the butter.
2. Combine cornstarch (or flour) and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 mins or until thickened (takes longer to thicken with flour than cornstarch)
3. Drain pasta; add to sausage mixture. Stir in peas/beans & cheese; cook until cheese is melted.
   

Yield: 4 servings

Barbecue Jack Chicken

Ingredients:

• 4 boneless skinless chicken breast halves (6 ounces each)
• 4 slices pepper Jack cheese
• 1 cup barbecue sauce

Directions:

1. Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers.
2. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear, basting frequently with barbecue sauce. Yield: 4 servings.

**You can substitute the pepper jack cheese with a cheese of your liking.

Zucchini Stir-fry

Ingredients:

• 1 lb. hamburger
• 2 zucchinis, sliced
  
• 1 onion, sliced
• mushrooms, sliced
• garlic, minced
• salt and pepper
• Instant white rice, cooked
  

Directions:

1. Cook hamburger; drain. Stir-fry zucchini, onion, mushrooms and garlic. Add hamburger, salt and pepper; mix and heat. Put over rice.
   

Weeknight Enchiladas

Ingredients:

• 1 lb ground beef
• 1 small onion, chopped
• 1 (10 3/4 oz) can tomato soup, undiluted
• 1 (10 oz) can mild enchilada sauce
• 8 (7 or 8 in) flour tortillas
• 2 cups (8 oz) shredded cheddar cheese, divided
• sour cream (opt)
• sliced ripe olives (opt)
  

Directions:

1. Cook beef and onion in a large skillet over medium-high heat until meat is browned, stirring until it crumbles; drain and return to skillet.
2. Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 9 x 13 baking dish. Pour remaining meat mixture over tortillas.
3. Cover and bake at 350* for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. If desired, serve with sour cream and olives.
   

Zuchinni Pancakes

Ingredients:

• 2/3 c Bisquick pancake mix
• 1/4 c Parmesan cheese
• 1/4 t pepper
• 2 eggs
• 2 c grated zuchinni
  

Directions:

1. Mix all ingredients together and spoon onto griddle. (batter will be quite thick)
   
2. Serve with bacon, ham, sausage, salsa, peppers, cheese, sour cream, etc as toppings.
   

One-Pan Taco Dinner

Ingredients:

• 1 lb. ground beef
• 1 pkg. taco seasoning
• 2 c. minute rice, uncooked
• 1 c. cheddar cheese, shredded
• 2 c. shredded lettuce (opt.)
• 1 large tomato, chopped (opt.)
  

Directions:

1. Brown meat in large skillet on medium-high heat; drain.
2. Add seasoning packet and 2 cups of water; stir. Bring to a boil.
3. Stir in rice, sprinkle with cheese and cover.
4. Reduce heat to low and simmer for 5 minutes.
5. Top with lettuce and tomato (optional) just before serving.
   

Egg Salad Sandwiches

Ingredients:

• 6 hard cooked eggs
• 1/2 cup celery
• 1 tbsp onion, chopped
• 1/3 cup mayonnaise
• 1/4 tsp salt
• dash pepper
  

Directions:

1. Chop eggs, mix all ingredients together. Spread on bread.
   

Chicken Salad Sandwiches

Ingredients:

• 1 1/2 cups cooked chicken or turkey, chopped
• 1/2 cup mayonnaise or salad dresing
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup celery, chopped
• 1/4 cup onion, chopped
  

Directions:

1. Mix together and enjoy on bread.
   

Sausage Sauerkraut Supper

Ingredients:

• 4 carrots, cut into 2 inch pieces
• 4 cups red potato chunks
• 2 (14 ounce) cans sauerkraut, drained and rinsed
• 2 1/2 pounds fresh Polish sausage, cut into 3 inch pieces
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 1/2 cups dry white wine or chicken broth
• 1 teaspoon pepper
• 1/2 teaspoon caraway seed

Directions:

1. In a 5-qt. slow cooker, layer carrots, potatoes and sauerkraut. In a skillet, brown the sausage; transfer to the slow cooker (slow cooker will be full). Reserve 1 tablespoon drippings in a skillet; saute onion and garlic until tender.
2. Gradually add wine or broth. Bring to a boil; stir to loosen browned bits. Stir in pepper and caraway. Pour over sausage. Cover and cook on low for 8-9 hours or until vegetables are tender and sausage is no longer pink.

Pretty Darn Good Meatloaf

This recipe is from Shannon's Food Blog, but I'm posting it here because it is the best meatloaf you will ever eat!

Throw in your food processor (or chop in small pieces by hand if you're so inclined):

2 garlic cloves
3 stalks fresh celery (the shorter kind...not the super-huge chemically altered kind)
1/2 large-ish onion
1 cup fresh parsley leaves
2 small carrots
a nice sized chunk of red and/or yellow bell pepper (you want about 1/2 cup minced)
1/4 cup of minced herbs: basil, oregano, thyme, sage (or you can use a dried Italian blend (1 heaping tablespoon)

Whirrrr until uniformly chopped to bits. Dump into a bowl along with:

1/2 cup rolled oats
1/2 cup ketchup or barbecue sauce (whichever is your meatloaf preference)
1/2 tsp salt
1/2 tsp red or black pepper
2 eggs
1/2-1 tsp dried cumin
2 pounds ground beef, buffalo, venison, etc

Squish it all up with your hands until combined. Form into a loaf in a 9 x 13 pan and top with more ketchup or barbecue sauce. Bake at 350 for an hour or until you're sure it's done.

How is that for a haphazard recipe?! Meatloaf is one of those things that is much better the second time around. This freezes awesome.

Cold Taco Salad

Ingredients:

• 8 oz 1000 island dressing
• 1/3 c. sugar
• 2 Tbsp taco sauce
• 1 env. taco seasoning mix-divided
• lettuce-chopped
• shredded cheese
• 1 lb. hamburger
• onion, black olives, tomatoes- other desired toppings
• Taco chips
  

Directions:

1. Mix 1000 island dressing, sugar, taco sauce, 1 Tbsp. taco seasoning mix together.
2. Brown 1 lb hamburger. Add remaining taco seasoning mix to hamburger.
3. Combine lettuce, cheese, browned hamburger and other desired toppings.
4. Stir in dressing and add taco chips just before serving.
   

Cheesy Chicken & Rice Casserole

Ingredients:

• 1 can (10 3/4 oz) Condensed Cream of Chicken Soup
  
• 1 1/3 cups water
• 3/4 cup uncooked regular long-grain white rice
• 1/2 tsp onion powder
• 1/2 tsp seasoned salt (can use regular salt)
  
• 1/4 tsp black pepper
• 2 cups frozen mixed vegetables
• 4 skinless, boneless chicken breasts
• 1/2 cup shredded Cheddar cheese
  

Directions:

1. Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
2. Top with the chicken. Season the chicken as desired. Cover the baking dish.
3. Bake for 50 minutes or until the chicken is cooked through and the rice is tender.
   
4. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.