Italian Steaks

1 egg
1/2 cup seasoned bread crumbs
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. salt
1/8 tsp. pepper
1 beef top sirloin steak (1 lb.)
1 TBSP. canola oil
1 cup pizza sauce or thick and chuncky spaghetti sauce
1/4 cup shredded Italian cheese blend

In a shallow bowl, whisk egg. In another shallow bowl, combine bread crumbs, basil, oregano, salt and pepper. Cut steak into four pieces. Dip each piece in egg, then coat in bread crumb mixture.

In a large skillet, cook steaks in oil over medium high heat for 2 -4 minutes on eachs side or until meat reaches desired doneness.

Meanwhile, heat spaghetti sauce in a small sauce pan. Spoon over steaks and sprinkle with cheese. Serve with steamed veggies like zucchini, yellow squash, mushrooms and red peppers.

Mediterranean Chicken Packets

4 boneless, skinless, chicken breasts
salt and pepper
1 can (14.5oz) diced tomatoes drained
4 artichoke hearts from 1 can, quartered and drained
12 Kalamata olives, halfed and pitted
1/2 cup crumbled feta cheese
1/2 tsp. Italian seasoning
1 TBS. olive oil

Preheat oven to 375. Place four 12 inch squares of parchment paper or heavy duty foil on a work surface. Place a chicken breast on one half of each square, leaving a 2 inch border; season with salt and pepper.

Dividing evenly. top chicken with tomatoes, artichoke hearts, olives and feta. Sprinkle with Italian seasoning and oil. Fold parchment over ingredients and crimp edges to seal.

Place packets on a rimmed baking sheet (cookie sheet). Bake until chicken is opaque throughout. About 20- 22 minutes.

Use a wide spatula to move the chicken packets from the baking sheet to plates without opening or tearing them. Careful, they are hot and YUMMY!

Good Ol' Sloppy Joes

1 lb. ground hamburger or ground turkey
1 onion, chopped
1/4 cup green pepper, chopped
2 TBS. brown sugar
1/4 cup ketchup
1 tsp. mustard
dash of salt
dash of pepper
1/4 tsp. garlic powder
1/4 tsp. chili powder
dash of Worcestershire sauce
Hamburger buns

Brown meat with onions and green peppers. Add the remaining ingredients and let simmer together for a bit. Serveon buns with cheese if desired.

Citrus Jerk Orange Roughy

4 (4oz) orange roughy fillets
1 TBS. Jamaican Jerk Spice
1 tsp. Jamaican Jerk Spice
1 tsp. olive oil
4 TBS. orange marmalade
3 TBS. water
2 TBS. lemon juice
1/4 tsp. black pepper

Sprinkle both sides of fish with Jerk seasoning; press gently to adhere. Coat a large nonstick skillet with cooking spray. Add oil and heat over medium high heat until hot. Add fillets and cook for 3 minutes on each side or unti fish flakes easily. Remove fillets from skillet and set aside and keep warm. Add orange marmalade and the remaining ingredients to the skillet. Bring the mixture to a boil; cook for 1 minute. Pour sauce over fish , serve immediately!

Chicken Pesto Melts

1 loaf french bread
2 cups rotisserie chicken, shredded
1 cup basil pesto spread
2 cups mozzarella cheese, shredded
2 roma tomatoes, sliced

Preheat oven to 350 degrees.
In a mixing bowl, combine chicken, basil pesto, mozzarella. Mix throughly.
Spread the mixture on loaf of french bread and sprinkle with additional cheese if desired.

Place on a cookie sheet and bake for 10- 12 minutes. Slice into sections and enjoy warm!

Chicken and Spinach Stuffed Shells

My kids have so much fun with this one and they eat it too....

18 large pasta shells
1 (15oz) pkg. ricotta cheese
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
2 cups frozen spinach, thawed and squeezed to drain
1 1/2 cups chopped rotisserie chicken
1 jar of your favorite spaghetti sauce
2 cups shredded italin cheese

Heat oven to 350. Cook pasta as directed on package and drain.
In a medium bowl, mix ricotta, egg, Parmesan cheese, spinach and chicken. Spread about 1 cup of spaghetti sauce over bottom of a 9x13 pan. Spoon about 2 TBS. chicken mix into each pasta shell. Arrange shells, filled side up on sauce in the baking dish. Spoon remaing spaghetti sauce over stuffed shells. (I use a lot so the pasta doesn't dry out.) Cover with foil and bake about 30 minutes. Remove foil and sprinkle Italian cheese on top and bak uncovered about 5 to 10 minutes longer or until cheese is melted. ENJOY!

Roasted Red Pepper Tortellini Soup

2 (16oz.) jars roasted red pepper
2 (14.5oz.) cans chicken broth
1 package of sliced mushrooms
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. ground black pepper
2 (9oz) package fresh cheese tortellini, uncooked

Place roasted peppers in a blender or food processor and blend until smooth.

In a large saucepan, mix peppers, chicken broth and mushrooms. Season with basil, oregano, garlic powder, salt and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes or until pasta is soft. Serve with sour cream or Parmesan cheese.

Korean Barbecue Beef

4 to 4 1/2 lbs. stew beef
1/4 cup chopped green onions
1/4 cup soy sauce
1/4 cup beef broth
1 TBS. brown sugar
2 tsp. minced fresh ginger
2 tsp. minced garlic
1/2 tsp. pepper
2 tsp. sesame oil
2 tsp. sesame seeds. toasted
Hot cooked rice or linguini pasta

Place stew beef in crock pot. Combine green onions, soy sauce, broth, brown sugar, ginger, garlic, and pepper in a medium bowl; mix well and pour over meat. Cover and cook on LOW for 7 to 8 hours or until meat is tender.

Stir sesame oil into cooking liquid. Cover and cook for 15 to 20 minutes or until hot. Serve over rice or pasta and garnish with sesame seeds.

Chicken Chili Verde

2 1/2 lbs. chicken (6-8 breasts), boneless, skinless
1/2 cup onion, diced
1/2 clove of garlic minced
1 (20oz.) can diced tomatoes
1 fresh lime
1 can green chilies
2 (14oz.) cans pinto beans
1 TBS. oregano
1 TBS. cumin

Brown chicken with onion and garlic and a bit of oil. Put all ingredients except lime with chicken in a large crock pot and simmer ofr 2 hours. As chicken becomes soft, shred into pieces. You may need to help it along. Add juice of lime before serving. Serve meat in tacos or over crushed corn chips with lettuce, salsa, cheese, avocados, or what ever your heart desires!

Crock Pot Country Style Ribs

3 lb. pork ribs (I use boneless)
2 cup maple syrup
1 cup apple sauce
1/2 cup ketchup
6 TBS lemon juice
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2. tsp. cinnamon

In a large skillet, brown all sides of the ribs. Place ribs in a crock pot. Combine ingredients together and pour over ribs. Cook on low for 6 hours.

Thai Chicken Wraps

3-4 cooked, shredded chicken breasts
1 cup chopped, seeded, peeled cucumber
3/4 cup red bell pepper, chopped
1/3 cup roasted peanuts- slightly chopped
3 TBS. sugar
2 TBS minced fresh ginger, can use ground
6 TBS. lime juice
2 TBS. soy sauce
1/2 tsp. salt
1/2 tsp red pepper
2 cloves minced garlic
1/2 cup creamy peanut butter
4 TBS. water
6 TBS. fresh chopped cilantro
Large flour tortillas
chopped lettuce
cooked rice

Combine chicken, cucumber, pepper and peanuts in a bowl. Set aside. Place sugar and the next 6 ingredients (sugar to garlic) in a blender and process smooth. Add peanut butter and water and process smooth. Add peanut butter mixture to chicken mixture and stir well. Add cilantro and toss. Wrap in warm tortillas with lettuce and rice.

Pumpkin Gingerbread- My kids LOVE this and ask for it often.

3 cups sugar
1 cup oil
4 eggs
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. ginger
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp. allspice
2/3 cups water
1- 1lb.(29oz) can of pumpkin

In a large mixing bowl mix together sugar, oil and egg. In a seperate bowl mix the dry ingredients and spices together. Add the dry ingredient mixture and water alternately to the creamed mixture. Beat in the pumpkin. Pour batter into 2 greased 5x9 inch loaf pans. Bake in 350 over for 1 hour or until done. Frost with cream cheese frosting.

Smoky Beef Tacos

2 to 3 TBS. Chopped canned chipolte chilis in adobo
1/2 cup ketchup
1 garlic clove- chopped (recipe calls for 8 cloves, but my kids are not fans)
2 tsp. oregano
salt and pepper
1 boneless beef chuck roast (3 lbs.)
16 corn tortillas- lightly toasted

Preheat oven to 350. In a heavy pot with a tight fitting lid, stir together chilies, kethup, 1 cup water, garlic, oregano, 2 tsp. salt and 1/4 tsp. pepper.

Cut beef into 4 egual pieces. Add to pot, and turn to coat. Cover and bring to a boil. Transfer pot to oven. Bake, covered until beef is fork tender, about 2 1/2 hours. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with 2 forks and moisten as needed. Serve with tortillas and desired toppings.

THIS CAN ALSO BE DONE IN A SLOW COOKER. TRANSFER MEAT AND JUICES FROM POT AFTER BOILING. IF NECESSARY, ADD MORE LIQUID. COOK ON LOW FOR 6-8 HOURS.

Chicken Tortilla Soup

4-6 boneless, skinless chicken breast, dicced
3 TBS. olive oil
1/4 cup flour
2 large cans tomato sauce
1- 1/2 cups chicken broth
1 cup skim milk
2 carrots, sliced thin
1 green bell pepper, diced
2 cans black beans
2 cans diced tomatoes with green chiles
1 tsp. garlic
1 jalapeno, finely chopped
chili powder to taste

In a large stockpot combine olive oil and chicken and cook until no longer pink. Add flour and allow it to soak up the remaining oil. Add tomato sauce, chicken broth and whisk until smooth. Allow to simmer while adding the milk, tomatoes, black beans, carrots and green pepper. Stir in garlic and continue to simmer on low heat. Gradually add chili powder to your liking. Serve over tortilla chips broken in a bowl. Add cheese, sour cream or guacamole!

THIS MAKES A LOT, BUT IT FREEZES REALLY WELL. SO MAKE SOME AND SAVE SOME FOR LATER!

Check out the Made By You Mondays!

Tasty Salmon

1/2 cup balsamic vinegar
1/2 pkt.dry Good Seasons italian dressing
1 TBS. olive oil
2 spoonfuls of orange juice concentrate
2 TBS. Dijon mustard
3 TBS. honey
1/4 cup soy sauce
4 fillets of salmon

Place salmon in 9x13 baking dish. Mix first all ingredients and pour over the salmon. Let marinate for 3 to 4 hours. Grill or transfer to a clean, greased 9x13 baking dish and bake for 12 minutes at 400 or until fish flakeds easily with a fork.

Kid Friendly Mini Cheesecakes

24 Nilla wafers
3/4 cup sugar
2 eggs
2- 8oz. pkgs soft cream cheese
2 tsp. lemon juice
1 tsp. vanilla
cherry pie filling

Put a Nilla Wafer in bottom of a mini cupcake pan liner. (Round side up). Combine sugar, eggs, cream cheese, lemon juice and vanilla. Beat until very smooth. Spoon filling on wafer until half way full. Bake at 350 for 10 minutes. remove liners when cool. Top with pie filling!

London Broil- Slow Cooker- One of the BEST Roasts I have ever had!

3 lb. Flank Steak- or 3lb. roast
1- 24oz. can cream of mushroom soup
1- 24oz. can tomato soup
1 pkg. dry onion soup mix

Place roast in crock pot. In a medium bowl, mix together cream of mushroom soup and tomato soup. Pour soup mixture over the meat. Sprinkle dry onion soup mix over the top.

Cover and cook on low setting for 8 to 10 hours.

Serve with red potatoes, rice pilaf, or mashed potatoes. SOOOO GOOOD!!

Tomato, Pasta and Potato Bake

1 bag of rigatoni pasta
1 can (28 oz) crushed tomatoes
2 tablespoons fresh oregano leaves
1 pound of Yukon Gold potatoes peeled, sliced thin
1 cup grated Parmesan cheese
salt and pepper to taste

Preheat oven to 400. Bring 4 cups water to a boil and remove from heat. Lightly oil or spray a 9x13 baking dish. Arrange half of the pasta in a single layer in the dish. Top with 1/3 of the tomatoes. 1 table spoon of oregano, half the potatoes and 1/2 cup Parmesan cheese. Seast with salt and pepper. Repeat layers until done. Top with the tomatoes.

Place dish on a rimmed baking sheet. Carefully pour the hot water into dish until it comes up to the top layer. Tightly cover dish with foil and bake until liquid is absorbed and pasta and potatoes are tender, about an hour. Remove foil and top with 1/2 cup Parmesan. Bake until browned, 20 minutes. Let stand for 5 to 10 minutes before serving.

Heavenly Pancakes- Breakfast for dinner anyone?!

2 cups buttermilk
2 egg yolks
1/2 tsp vanilla
1/2 cup butter (melted)
Whisk first 4 ingredients together in order
Combine dry ingredients and add to above
2 cups cake flour
1/2 tsp. baking soda
1/8 tsp salt
Whip Egg Whites until frothy
Gradually add 1/2 cup powdered sugar
Fold egg white mixture into batter
Brush griddle with oil and cook.

Southwestern Chicken Soup- One of my favorites!

1 deli counter rotisserie chicken
1 24 oz jar of salsa verde
1 15oz. can canellini beans, drained
3 cups of chicken broth
1 tsp. ground cumin
1/2 cup sour cream

Remove chicken from bones and shredd. Place in large saucepan. Empty the salsa verde into saucepan. Cook 2 minutes over medium high heat, then add chicken, beans, broth and cumin. Bring to a boil, lower heat to a simmer and cook for 10 minutes, stirring occasionally.

Serve with a dollop of sour cream on top and some torilla chips.

I also recommend doubling this recipe. Seriving size is for 3.

PF Chang's Crispy Honey Chicken or Shrimp- Oh so worth the time!

1 lb Shrimp deveined & butterflied or 4 boneless chicken breasts
Vegetable oil for frying

Batter:
1 cup All purpose flour
1/2 cup Cornstarch
1 Egg
3/4 cup Ice water or soda water
1/8 tsp. Baking powder
1/8 tsp. Baking soda

Shrimp Marinade:
1 tbsp. Lite soy sauce
1/8 tsp. Pepper
1/4 tsp. Salt
1 tbsp Corn starch

Sauce:
1/2 cup Rice wine (mirin)
1/ 3 cup Honey
1/3 cup Rice vinegar
3 tbsp. Lite soy sauce
1 tbsp Minced garlic
Scallions
Cornstarch slurry--1/4 cup corn starch mixed with 1/4 cup water

Preparation
To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat shrimp with seasonings and marinate in the refrigerator for 10 minutes.

Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Batter shrimp a little at a time. Shake off excess batter. Carefully place shrimp into the hot oil. Shrimp is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the shrimp. Remember to check the oil temperature, it must remain hot.

Mix sauce ingredients in small sauce pan, bring to a boil. Add cornstarch slurry, a little at a time (you will not need all of it). The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.

To serve, you can either dip the shrimp/ chicken in the sauce or pour the sauce over the meat. (We dip, because it stays crisper that way!)

Tortellini Bean and Pesto Soup- Light

2 TBS. Butter
1 garlic clove
1 medium carrot- chopped or sliced
1 small onion chopped, 1/2 cup
1 medium celery stalk, chopped
6 cups water
2 tsp. vegetable or chicken granuales
1 can (15 oz) kidney beans, rinsed and drained
1 package cheese tortellini (2 1/2 cups)
1/4 tsp. pepper
6 TBS. Basil Pesto
6 TBS. Freshly grated Parmesan cheese

Melt butter in large pot over medium heat. Cook garlic, carrot, onion and celery in butter stirring occasionally.

Stir in water and bouillon granules. Heat to boiling, reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally until tortellini is tender.

Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately and enjoy!

White Cheese Chicken Lasagna- FOR CHEESE LOVERS!

9-12 lasagna noodles
1/2 cup butter
1/2 cup all purpose flour
1 tsp. salt
2 cups chicken broth
1- 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. ground black pepper
2 cups of ricotta cheese
2-3 boneless, skinless chicken breasts, cooked and cubed
1 10oz. pkg. frozen chopped spinach, thawed and drained
1/4 cup Parmesan cheese for topping

Preheat oven to 350. Cook lasagna noodles in water for 8 to 10 minutes. Drain and rinse with cold water. Set aside.

Melt butter in a large saucepan over medium heat. Cook the garlic in butter and add the flour and salt. Simmer until bubbly. Mix in the broth and milk and boil stiring constantly for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with basil, oregano and ground pepper. Remove from heat and set aside.

Spread 1/3 of this sauce mixture in the bottom of a 9x13 baking dish. Layer with 1/3of the noodles. Mix ricotta cheese and chicken and spread on top of the noodles. Layer again with 1/3 of the sauce mixture, spinach and remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4cup of Parmesan cheese. Bake 35 to 40 minutes. ENJOY!

Ham Fettucine Bake

1/4 cup dry bread crumbs
1/4 tsp. dried parsley flakes
3TBS. butter, divided
2 TBS. All purpose flour
2 cups of milk
1-1/2 cups of cheddar cheese, shredded
2 cups cubed fully cooked ham
1-1/2 cups cooked fettuccine
1 cup of frozen peas

In a small skillet, cook bread crumbs and parsley in 1 TBS. butter over medium heat for 4-5 minutes or until golden brown. Remove from pan and set aside.

In a large skillet, melt the remaining butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes until thickened. Stir in cheese; cook for 2-3 minutes longer or until melted. Stir in ham, fettuccine and peas. Transfer to a greased 8x11 baking dish and sprinkle with bread crumb mixture. Bake at 350 for 25 minutes or until bubbly.

Trish's Apple or Peach Cobbler- TO DIE FOR!

10- 12 large granny smith green apples peeled, cored and sliced into chunks or you can use 10 cans of whole peaches, drained and washed off.
1 1/2 cups sugar
1 tsp. cinnamon
1 TBS. Lemon juice
3 TBS. Flour
1 TBS. melted butter or margarine
1 pkg yellow cake mix
1 1/2 cubes of butter

Mix together and put in a 9x13 greased pan.

Evenly sprinkle yellow cake mix on top of apple or peach mixture. Slice and divide 1and 1/2 cubes of butter on top and bake at 350 degrees for 1 hour.

** Prepare in advance and then bake while you are serving dinner... this gives the kitchen a delicious aroma! SERVE WITH VANILLA ICE CREAM OR FRESH WHIPPED CREAM!

Chicken Piccata- Quick and Easy

6 boneless skinless chicken breasts
1 egg slightly beaten
1 TBS. water
1/2 cups dry bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1/4 cup all purpose flour
2 TBS. Butter
2 TBS. vegetable oil
2 TBS lemon juice
2 TBS. chicken broth
2 TBS chopped parsley
Lemon wedges if desired

Flatten chicken to 1/4 inch thickness between plastic wrap or plastic bag. Mix egg and water. Mix bread crumbs, salt, pepper, and garlic powder. Coat chicken with flour. Dip into egg mixture and then coat with bread crumb mixture.

Heat butter and oil in 12 inch skillet over medium heat. Cook chicken in butter mixture 8 to 10 minutes, turning once until juice is not longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm.

Stir lemon juice and broth into drippings in skillet. Heat to boiling; pour chicken. Sprinkle with chopped parsley and serve with lemon wedges.

Aunt Mary's Orange Cake- Awesome Crowd Pleaser

Cake
1 pkg. yellow cake mix
1 pkg. orange jello
3/4 cups of water
3/4 cup of oil
4 eggs

Frosting
2 cups of powdered sugar
1/2 cup frozen orange juice concentrate

Preheat oven to 350. Combine all cake ingredients and mix on medium speed for 2-3 minutes. Bake for 40 minutes or until toothpick comes out clean. As soon as cake comes out of the oven poke holes in the top of the cake using a fork. Pour frosting over the top of the cake spreading evenly and soaking into the holes. Serve plain, or with fresh whipped cream!

Cafe Rio's Shredded Pork!- Just in time for the Super Bowl!

Step 1

4 lbs. pork roast- bone in
2 TBS. brown sugar
2 tsp. crushed red pepper
2 tsp. salt
2 tsp. cumin
2 tsp. paprika
1 sliced onion
2 cloves minced garlic
1 cup chicken stock
1 can of coca cola- Not diet
Trim fat off the roast. Rub the brown sugar, red pepper, salt, cumin and paprika over the roast covering it completely. Put in a crock pot and cook on low. Add the garlic, onion, chicken stock and coke. Cook for 8 hours. ( A GOOD TIME TO PREPARE THIS IS BEFORE YOU GO TO BED, SO IT COOKS WHILE YOU SLEEP.)

Step 2
1 cup brown sugar
2 tsp. paprika

Take pork out of the crock pot and shredd the meat. While the meat is out add the brown sugar and paprika to the crock pot and let it dissolve. Return the meat to crock pot and continue to cook another 8 hours on low.
Serve with tortillas and toppings of your hearts desire!

Honey Sesame Pork and Rice Pilaf- EASY!!!

1/2 cup soy sauce
2 cloves of garlic minced
1 tsp. ground ginger
1 TBS. sesame oil
1- 1 1/2 lb. pork tenderloin
1/4 cup honey
2 TBS. brown sugar
1/4 cup sesame seeds

Combine soy sauce, garlic, ginger and sesame oil in a large plastic bag. Add tenderloin. Marinate at least 2 hours. Combine honey and brown sugar in a shallow bowl. Remove tenderloin from marinade. Roll tenderloin in honey mixture and then roll in sesame seeds. Roast in shallow pan (9x13 baking dishes work great) and cook at 375 for 20- 30 minutes or until a meat thermometer registers 160.

RICE PILAF
3/4 cup butter
1- 1/2 cups angel hair pasta broken into 3 inch strips
1 cup of uncooked white rice
3 cups chicken broth
1 TBS. finely chopped parsley

In a large heavy pan, brown noodles in butter. Sprinkle rice on top of noodles and add chicken broth. Cover and simmer on low heat for 15- 20 minutes or until liquid is absorbed. Stir occasionally. Remove from heat. Sprinkle with Parsely.

Chicken Rolls and Asparagus

2 (3oz.) pkgs. cream cheese, softened
1/4 cup butter, melted
1/8 tsp. pepper
1 can of mushrooms or you can use fresh if desired
2 cups of cooked and cubed chicken
2 cans crescent rolls
I cup of seasoned bread crumbs

Boil chicken and cube. Mix cream cheese, pepper, mushrooms and chicken. Unroll the 2 can of rolls. Place a spoonful of mixture in the center of each roll and roll up. Dip filled rolls in butter. (You can also use vegetable spray as well.) Roll in seasoned bread crumbs. Bake at 350 for about 11 minutes or until golden brown. Serve with chicken gravy or pour warm cream of chicken soup on top.

Baked Asparagus
1 Bunch of fresh asparagus
Balsamic vinegar
3/4 cup of Parmesean cheese

Place washed and trimmed asparagus flat, single layer on a cookie sheet. Pour balsamic vinegar on top until coated. Sprinkle with Parmesean cheese. Bake in oven at 350 for 10- 15 minutes are until asparagus is moist, but not soggy.

Hearty Minestrone Soup

2 14oz. cans of diced tomatoes
2 cups of water
2 medium carrots, chopped
1 medium zucchini, chopped
1 package of pepperoni (I use turkey pepperoni)
2 tsp. minced garlic
2 tsp. chicken bouillon granuales
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 16oz. cans kidney beans, rinsed and drained
1 pkg. frozen chopped, thawed and squeezed dry spinach
1 1/4 cups cooked elbow macaroni (I have used eggs noodles or my kids love the shells)
Shredded Parmesean cheese

In a 5 qt. slow cooker, combine first 9 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender. Stir in beans, spinach and macaroni. Cover and cook for 15 minutes longer or until heated through. Sprinkle with cheese!

Turkey Tetrazzini- My kids love this one!

1 lb. uncooked spaghetti
1/2 lb. sliced fresh mushrooms
1/2 tsp. minced garlic
2 TBS. olive oil
3 10oz. cans of condensed cream of mushroom soup
3 cups cubed cooked turkey (Great for leftover turkey meat)
1 1/3 cups chicken broth
1 tsp. Italian Seasoning
3/4 tsp. pepper
Shredded Parmesan Cheese

Cook Spaghetti. Meanwhile, in a Dutch oven or large cooking pot, saute mushrooms and garlic in olive oil until tender. Stir in soup, turkey, broth, Italian seasoning, pepper and 1 cup of Parmesan cheese. Drain spaghetti; stir into turkey mixture.

Transfer to 2 greased greased 8x8 baking dishes (great for freezing for upto 3 months!) or one 9x13. Sprinkle a little more Parmesan cheese on top. Cover and bake for 30-45 minutes at 350 or until heated through.

FOR FROZEN CASSEROLE:
Thaw in the refigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 45 minutes. Cook uncovered for 5-10 minutes longer or until bubbly.