Pesto-Alfredo Cheese Tortellini with Grilled Chicken

4-6 chicken breasts
1 T Olive Oil
1 T Butter
1-8 oz Package of mushrooms
1 t minced garlic
1 small red bell pepper
1 20 oz package cheese-filled tortellini
1 jars of alfredo sauce
1/8-1/4 cup of pesto
1/2 cup olives
1 tomato chopped
Optional-1-6 ounce jar of artichoke heats, drained and coarsely chopped.
Grated parmesan cheese for topping

Directions:Thaw completely. Cut chicken in strips and Grill or Broil chicken breasts until done. In sauté pan, melt butter with olive oil and cook garlic, mushrooms and bell peppers until tender. Cook tortellini til done, drain. Stir in alfredo sauce, pesto sauce, chicken, tortellini, artichoke hearts, chopped tomatoes and black olives into mushroom mixture. Stir in gently until mixed and heat over low until heated through. Top with grated parmesan cheese.

Taco Soup

Taco Soup

1 lb hamburger
1/2 onion, diced
1/2 packet of taco seasoning
1 tsp dried cilantro
1 tsp cumin
2 16 oz cans of diced tomatoes
1 can tomato soup
1 can of water
1 8 oz can of tomato sauce
16 oz can corn
16 oz can black beans
16 oz can red beans or chile beans
1 cup mild salsa

Brown hamburger with onion. Drain. Add all of the rest of the ingredients except for the salsa. Simmer 20-30 minutes. Add the salsa a few minutes before serving. Top with sour cream or shredded cheese & crushed tortilla chips. Makes 6-8 servings.

To eat from frozen: Thaw in refrigerator overnight. Reheat on the stove. Top with sour cream or shredded cheese & crushed tortilla chips.

Creamy Chicken

Creamy Chicken
In crockpot, place 3 large, 4 medium boneless, skinless chicken breasts.
Mix together:
1 can Cream of Mushroom soup
3/4 C. Sour Cream
3/4 C. Mayo
2 T onion soup mix
3/4 C. grated cheddar cheese

Cook 4 hours on high, 6 hours on low. Shred chicken and add a little milk if sauce is too thick. On serving day: Thaw in refrigerator overnight, heat through on stove. Serve over rice, mashed potatoes or noodles.

Broccoli Bacon Quiche

Broccoli Bacon Quiche
9" pie crust
4 eggs
1 1/2-2 cups of milk, half and half, or heavy cream (depending on how much less fatty or rich you want it)
1 cup cheese (I typically use cheddar, but Swiss is better)
4 slices of bacon, crumbled
2 cups frozen broccoli, cooked
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp pepper or lemon pepper
Preheat the oven to 350-degree. Sprinkle bacon, broccoli, and cheese at the bottom of the pie crust. Beat eggs, milk (or cream), and seasonings in a bowl. Pour mixture over the top of the ingredients in the pie pan. Bake for 30-35 minutes or until you can stick a knife in the center and it comes out clean.

Made in Minutes Spaghetti*

1 lb. ground beef
1/4 lb. mushrooms (or more)
1 onion, chopped
1 garlic clove, minced
28 oz. tomatoes
6 oz. can tomato paste
1 tsp. sugar
3/4 tsp. salt
1/2 tsp. basil
1/2 tsp. thyme

Brown ground beef with onions and garlic and then drain juice. Stir in tomatoes, paste, sugar, salt, basil and thyme. Add mushrooms and then simmer about 8 minutes or until thick and rich. Makes 6 cups.

Thaw frozen spaghetti sauce overnight in fridge, or in a microwaveable bowl in micro. Then bring to a simmer on stove. You can add a little water if you need to because it tends to be pretty thick.

shepherd's pie*

Shepherd's Pie
1 lb ground beef
1 can green beans
1 can corn
1 can tomato soup
mashed potatoes(I use 1 cup potato pearls from cannery)
1/2 onion, chopped
1/2 t SeasonAll
1/2 t pepper
1/2 c water

Brown ground beef with onion and seasonings, drain. Mix in soup, water, beans and corn.Prepare potatoes. Serve mixture on top or on the side.

15 minute stroganoff

Fifteen Minute Stroganoff
1 pound round steak
2/3 cup water
3 ounces canned mushrooms
1 envelope onion soup mix
1 cup sour cream
2 tablespoons flour
egg noodles, cooked and drained
Cut meat into thin strips; brown in shortening. Add water and mushrooms. Stir in onion soup mix; heat to boiling. Blend sour cream and flour, and add to hot mixture. Let thicken. Serve over noodles.NOTE: To make ahead, prepare completely; let cool and freeze. On serving day, make fresh noodles and heat sauce. Sauce will separate somewhat, but vigorous stirring brings it right back!

White Chicken Chili

White Chicken Chili
olive oil
1 chopped onion
2 cloves garlic
2 cooked and shredded chicken breasts
3 cans chicken broth
8 oz. cream cheese
2 cans any variety white beans
1 can garbonzo beans
2 cans white corn
1 tsp. cumin
1/4 tsp. cayenne pepper
1 tsp. oregano
1 Family size Cream of Chicken soup
Saute onion in enough olive oil to cover the bottom of the pan. Add remaining ingredients except the cream cheese and 1 can chicken broth. In seperate sauce pan, add the remaining can of chicken broth and add the cream cheese in small pieces. Heat over medium heat and whisk the cream cheese with the chicken broth until smooth. Add mixture to chili. Heat through. (This recipe makes 2 full meals)

Western Corn Chowder

Western Corn Chowder

2 cups water
2 cups potatoes, diced
½ cup chopped carrots
½ cup chopped celery
¼ cup chopped onion
1 ½ tsp. salt
¼ tsp. pepper
1/8 tsp chili powder
¼ cup butter
¼ cup flour
2 cups milk
1 cup cheddar cheese, shredded
1 can (15.5 oz) creamed corn

Bring water to a boil in a 3 quart pot. Add the next 8 ingredients (down to chili powder on the list) Return to boiling and simmer for 10 minutes. Do not drain.

Meanwhile, prepare cream sauce. Melt butter over low heat. Blend in flour and cook until smooth and bubbly. Stir in milk, bring to a boil, stirring constantly. Boil one minute and remove from heat. Add cheese, stir until melted.

Combine vegetables and cream sauce. Add creamed corn, reheat if necessary, but do not boil.