It's been awhile....

Okay, I've fallen behind in updating the blog. I've been enjoying my favorite season and my new passion...canning/preserving. Blog entry to come.

Taco Hot Dish

Recipe compliments of Christy Kirby



1 – 1.5 ground beef or turkey
2 cups shredded cheese
1 pkg taco seasoning mix
1 8oz can tomato sauce
1 sm 2.25 oz can sliced black olives (skip if you don't like)
1 can Condensed Tomato Soup
8-10 Hard Shell Taco Shells

Brown meat, drain. Line 9 x 13 pan with 8-10 hard taco shells. Fill each taco shell with meat and put small amount of shredded cheese in each shell.

Mix 1 can of tomato soup with 1 can of water (use soup can) and heat on stovetop in saucepan. In another saucepan heat and mix 1 can of tomato sauce, 1 can of water (use tomato sauce can), 1 small can of olives, 1 package of taco seasoning mix.

Pour mixture of tomato sauce, water, olives and taco seasoning over shells in 9 x 13 pan. Then pour mixture of tomato soup and water over top. Layer top of hotdish with shredded cheese.

Bake at 350 for 45 minutes. Allow to sit for 10 minutes before serving. Server with all your favorite taco condiments.
Makes great leftovers.

Crock Pot BBQ Chicken

boneless/skinless chicken - enough for your family
1 bottle BBQ sauce

Put frozen chicken in crock pot. Pour 3/4 bottle of sauce over top of frozen chicken. Turn crock pot on low and let cook for 3-4 hours. Just before serving, place chicken on cookie tray. Pour remaining sauce over each piece of chicken. Broil until sauce is baked on. This only takes a couple of minutes.

Oriental Salad

Recipe compliments of Sherri Schmidt



Salad:
1 lb bag coleslaw
3 green onion
1/3 cup sunflower seeds
1 pkg Oriental Ramen noodles broken up (save for end)
1/2 cup slivered almonds(brown in pan with a little butter) or Sunkist Almond Accents Honey Roasted works just as well.

Dressing:
1/2 cup sugar
1/2 cup vegetable oil
1/3 cup apple cider vinegar
1 pkg Ramen noodle flavor pack (Oriental)

Mix all the ingredients for the salad together. Save noodles for the end, stir in right before serving.
I find that keeping the salad, dressing and noodles separate until right before serving ideal. Otherwise, the coleslaw is not as crisp and the noodles get soggy. And in our family the crunchy noodles is the best part of this salad.

Crockpot Italian Chicken

3-4 boneless skinless chicken breast
1 can of chicken broth
1 pkt of Italian or Zesty Italian salad dressing seasoning
1- 8oz pkg of cream cream cheese
1 can cream of chicken soup
Egg Noodles OR White Rice

In the morning place 3-4 uncooked, thawed or frozen chicken breasts in your crockpot with chicken broth and Italian seasoning pkt. Let this cook all day on LOW. About 45 minutes or so before serving (after it has cooked for about 7-8 hours), add in SOFTENED cream cheese and soup. Let this cook on HIGH in the crockpot until well blended (cream cheese will have completely melted). Or I do this by taking everything out of the crockpot and placing it in a big pot on the stove....it's quicker because you can turn the heat up high and stir. This is great on top of Egg Noodles or White Rice! Enjoy

Crockpot BBQ Pineapple Pork Chops

BBQ Pineapple Pork Chops from (Tasty Sensations)

4 pork chops (I bought the 1" thick, boneless ones from Costco - they are great, and lean)
1 cup crushed pineapple (not drained)
1 cup BBQ sauce (I like Sweet Baby Ray's brand, also available at Costco)
1/2 tsp. pepper
1/2 tsp. garlic salt

Place pork chops in a greased crock pot. Sprinkle with pepper and garlic salt. In separate bowl, mix pineapple and BBQ sauce. Pour sauce over pork chops and set at low for 6 hours (do not over cook). These were delicious and fell apart! No knives necessary, and the sauce was great.

Chicken & Noodle Casserole

1 can cream of chicken
1/2 cup milk
1/4 tsp black pepper
1/4 cup parmesan cheese
1 cup frozen peas
1 can all white chunk chicken breast in water, drained
2 cups medium egg noodles, cooked and drained
1/2 cup shredded cheese (optional)
2 tbsp, dry breadcrumbs
1 tbsp butter, melted

Stir soup, milk, pepper, parmesan cheese, peas, chicken and noodles in a 1.5 qt casserole dish. Bake at 400 for 20 minutes. Stir, add shredded cheese. Mix breadcrumbs and butter then sprinkle on top. Bake for 5 more minutes.

Karlene's note: I did not have any cream of chicken on hand so I used cream of mushroom. This made the dish taste more like a tuna casserole then a chicken one. I'm not a big fan of tuna casserole - well more that I had it to much growing up and now don't care to eat it as often.

Baked Parmesan Meatballs

1 lb. ground beef
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1 egg
1 clove garlic, minced

Preheat oven to 375. Mix meat, cheese, parsley, egg and garlic. Shape into 12 meatballs. Place in foil-lined baking pan. Bake 25 min or until cooked through.
I add these to spaghetti or some form of pasta. They would also be great as a meatball sub with some marinara sauce or served as an appetizer.

Chicken & Wild Rice Casserole

(recipe from Sherri Schmidt)

4 chicken breast (cut in half or stripes depending on chicken size)
1/2 cup regular long grain rice
1/2 cup wild rice
1 pkg Lipton onion soup mix
1 can cream of chicken soup
2 cans of water using the soup can

Butter a 13x9 glass dish. In bowl mix soup, water, onion soup mix, rice and wild rice. Pour a little of the mixture in dish to cover bottom. Place chicken breast in dish and then cover with the rest of the soup and rice mixture. Cover with foil. Bake in a preheated 350 oven for 1 hour. Uncover and stir to help the rice not stick to the bottom of the dish. Bake uncovered for another 15 minutes.

Karlene's Note: Wild rice has a little crunchy texture to it unlike white rice. Therefore, don't over cook.

Hash Brown Potato Casserole, aka Funeral Potatoes

2 lbs. pkg frozen hash brown potatoes
1/2 cup butter
1/2 cup finely chopped onion
1 can cream of chicken soup
1 cup of sour cream
1 tsp salt
1 - 8oz pkg of shredded cheddar cheese
1 cup crushed potato chips

Mix butter, onions, soup, sour cream, salt and cheese together in a large bowl. Then mix in frozen hash browns and crushed potato chips. Place in greased 9x13. Bake for an hour at 375 and if doubled for 1-1/2 hrs.

Crockpot Chicken Tacos

4-6 chicken breast (I use 4 and it makes plenty for dinner and leftovers)
1 cups salsa
1 pkg taco seasoning
3/4 cup water

Spray crockpot with non-stick cooking spray. Place frozen or thawed chicken breast in crockpot. Mix salsa, taco seasoning and water together. Pour mixture over chicken. Cook on high for 4 hours or low for 6-8 hours. In last hour or when chicken looks cooked pull chicken out and shred with fork. Put shredded chicken back in mixture to marinate/cook and turn down to low if not already on low. Serve with all your family favorite taco garnishes.

*I prefer PACE Picanta Sauce or Salsa and I use Mild or Medium therefore not to hot and my kids will eat.

Note: If you use thawed chicken breast you may need to adjust the timing down to 3 hours. I always use frozen as I always seem to forgot to defrost dinner.

Plain (Dill) Potato Salad

Perfect Plain Potato Salad (from Tasty Sensations)

6 medium whole potatoes - peeled boiled for about 15 minutes. Once they are soft enough to cut (don't overcook), let them cool slightly, and then dice.

1.5 cups Mayo
1 TBS. white vinegar
1 TBS. prepared mustard
1 tsp. salt
1/2 tsp. pepper (fresh ground)
1/2 tsp. dill weed
1/2 white or vidalia onion, finely chopped
4 hard boiled eggs, chopped

Mix the above ingredients together. Add diced potatoes, onions, and if you like celery (I didn't have any in my kitchen this time), you can add 2 stalks, chopped up. Mix it all together to coat. Add 4 hard boiled eggs, chopped. Let it all sit together in the fridge overnight, or at least 4 hours, to enhance flavor. Serve with BBQ!

Shrimp Pasta in White Sauce

Shrimp Pasta in White Sauce (from Taste and Tell)

1/2 butter
1 c sliced mushrooms
1/4 onion, diced
1 lb shrimp, peeled & deveined
1/4 c flour
1 c chicken broth
1 c cream or evaporated milk
1/2 c fresh Parmesan cheese
dash of nutmeg
1/4 t garlic powder
3/4 c steamed asparagus, but on a diagonal in 1/2 in. pieces
12 oz pasta noodles

Boil water in a large saucepan. Add noodles and cook until al dente.

In the meantime, melt 1/4 c butter in a medium saucepan over medium heat. Slowly cook the onions and then add mushrooms and cook until both are tender. Add shrimp and cook until shrimp have changed color and are cooked through.

In another large saucepan, melt the other 1/4 c butter. Add flour and stir until combined. Cook and stir for about 2 minutes. Then stir in chicken broth, cream, and pepper to taste. Add garlic powder and nutmeg to taste as well. Stir in the Parmesan cheese. Simmer 5-10 minutes or until it thickens. Stir the mushroom-shrimp mixture and asparagus into the sauce and combine. Serve over hot pasta.

Monkey Munch from Jon & Kate plus 8

Happy 4th of July!!!

This is a treat that was mentioned on TLC Show "Jon and Kate plus 8". Another popular name for this favorite mix is puppy food/chow...

9 cups Chex cereal (any variety)

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1.5 cups powdered sugar

1. Into large bowl, measure cereal; set aside.

2. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator

Baked Turkey Chimichanga

1 lbs. ground turkey breast - extra lean 98% fat free
1 can (16 oz.) fat free refried beans
1 cup salsa
1 small can (4.5 oz) green chili peppers
1 tsp. chili powder
1/2 cup chopped onion
1 cup light 2 % milk reduced fat shredded cheese, any type
8 burrito size tortillas

Preheat oven 350 – coat 13x9 pan with cooking spray.
Cook turkey in skillet. Add beans, salsa, pepper, chili powder, onions and cheese. Cook until warm and bubbly. Put 1/2 cup of mixture in each tortilla, roll up and bake for 20 minutes.
Garnish with fat free sour cream and salsa. Makes 8, they freeze well.
Weight Watcher Points approx. 5 pts each

Garlic Pork Chops

Garlic Pork Chops (from Campbell's Kitchen)

1 tbsp. vegetable oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 clove garlic, minced
1 can (10 3/4 oz.) cream of mushroom soup
1/2 cup milk
rice

Heat the oil in skillet over medium-high heat. Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides. Remove the chops and set aside.
Stir the soup and milk into the skillet. Heat to a boil. Return the chops to the skillet and reduce the heat to low. Cover and cook for 5-10 minutes or until the chops are done. I like to server this over rice.

Chicken Broccoli Divan

Chicken Broccoli Divan (from Campbell's Kitchen)

4 cups cooked broccoli flowerets
1.5 cups cubed cooked chicken
1 can cream of chicken
1/3 milk
1/2 cup shredded cheddar cheese
4 tbsp. dry bread crumbs (increased from original - like the dish with more)
2 tbsp. butter, melted (increased from original recipe)

Place broccoli and chicken in 9" pie plate or 2-qt. shallow baking dish.
Mix soup and milk and pour over. Stir until broccoli and chicken are well covered. Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top. Bake at 450 for 20 min. or until hot.

Fiesta Taco Casserole

1 lb. ground beef
1 cup salsa
1/2 cup sour cream
1 medium tomato, chopped
1 can spicy chili beans, undrained
2 cups broken tortilla chips
4 medium green onions, sliced
1/2 cup shredded cheddar cheese

Brown meat in skillet. Add beans and salsa. Heat to a boiling, stirring occasionally. Place broken tortilla chips at the bottom of ungreased 2 quart casserole dish. Top with beef mixture. Spread sour cream over beef mixture. Sprinkle with onions, tomatoes and cheese. Bake uncovered 20-30 minutes at 350. May garnish with salsa, lettuce, tortilla chips and more cheese. Can substitute taco seasoning for beans. Makes 4 servings.

Chicken & Rice Casserole

(recipe from Adrianne Glauser)

1 cup rice
1 can cream of mushroom or cream of chicken
1 can evaporated milk
1 pkg of dry onion soup
4-6 chicken breasts halved

Mix the soup and milk together and half of the onion soup mix. Take half of mixture and all of the rice and mix them together. Pour on the bottom of a 9 X13 pan. Lay chicken breasts on top of mix. Pour remaining half of the mixture on top of the chicken and sprinkle with onion soup on top. Cover with foil. Cook at 350 for 1 hour or until done.

Karlene's Note:
Our family absoutley loved this dish. The only thing I would add is a 1/2 cup water. After an hour not all the rice was done and most of the liquid was gone.

Cherry/Fruit Cobbler

2 cans (21 oz) cherry pie filling & topping (any pie filling; apple*, peach, etc.)
1 box yellow cake mix
1 stick of melted butter

Preheat oven to 350. Pour pie filling and their juices into a 9x13 baking dish. Spread dry cake mix over, evenly. Distribute the butter evenly by sprinkling over the top of the cake mix. Bake for about 50-60 minutes, until cake mix is lightly golden. Serve warm or cold. Delicious by itself or with ice cream.

Karlene's note: *When making this with apple pie filling I like to add a little cinnamon to the cake mix. And in the last 10 minutes of baking add sliced almonds to top.

Grandma Kelly's Meatloaf

1.5 - 2 lbs. ground beef
1/2 - medium onion, chopped
1/4 cup green pepper, chopped (optional)
12 saltine crackers
3/4 cup ketchup
1/4 cup milk
1 egg
2 stocks of celery, diced small (optional)

Crumble saltines until crumbs. Mix all ingredients and patty into loaf. Place loaf into greased bread pan. Bake at 350 for 60-90 minutes or until done.

Paprika Chicken with Sour Cream Gravy

Paprika Chicken with Sour Cream Gravy (from Campbell's Kitchen)


1/2 cup flour
2 tsp. paprika
1 tsp. ground black pepper
1 tsp. garlic powder
1 tsp. ground red pepper (did not have on hand - used chili powder instead and only used 1/2 tsp so it wouldn't be to spicy for my daughter. Worked out well - she loved the chicken)
4 boneless chicken breast
1/4 cup butter
1 can cream of chicken soup - regular or 98% fat free
1/4 cup sliced green onions
1 carton (8 oz) sour cream

Mix flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.
Heat butter in skillet over medium heat. Cook chicken 10 min. or until browned. Set chicken aside.
Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 min. or until chicken is done. Stir in sour cream.
Serve with mashed potatoes or rice if desired.

Tamale Pie

Tamale Pie (from Full Bellies, Happy Kids)

1 lbs. ground beef

1 can (10 oz.) diced tomatoes and green chilies, drained

1 cup chunky salsa verde, La Victoria

1 pkg (8.5 oz.) corn muffin mix, Jiffy

1 cup cream-style corn

1 can (2.25 oz.) sliced black olives, drained

1 cup shredded Mexican cheese blend

Preheat oven to 350 degrees.

In a medium saucepan, over medium heat, cook and stir ground beef until browned, breaking up clumps. Drain off fat; stir in tomatoes and salsa until thoroughly combined. Transfer to 1.5-quart casserole dish.

In a small bowl, stir together muffin mix and corn just until combined. Spread over mixture casserole. Sprinkle with olives.

Bake in preheated oven for 45 to 50 minutes or until bubbly. (If edges start to brown, cover with foil.) Top with cheese. Bake for 5 minutes more or until cheese is melted.

Karlene's Note: I loved this dish it was delicious. I did make a couple adjustments. I did not use salsa verde, instead used Pace picante sauce, which is a standard in my household. Also I did not measure out a cup of the cream style corn I just dumped the whole can in.

Yogurt Parmesan Chicken

Yogurt Parmesan Chicken (from Tasty Sensations)

2 c. crushed Ritz Crackers
2 T. parmesan cheese
1 tsp. garlic salt
1 tsp. seasoned salt
8 boneless chicken breasts (I use 4 and slice them in half by width, since they are so big)
8 oz. (1 c.) plain yogurt
1/4 c. melted butter

Combine Ritz crackers, parmesan, garlic salt and seasoned salt. Set aside. Dip each chicken breast in yogurt, then coat with crumb mixture. Arrange pieces in a buttered 9x13 baking dish. Drizzle with 1/4 c. melted butter and bake at 350 for 45-55 minutes. Serves 8.

Quick & Easy Shepherd’s Pie

1 lbs. ground beef
1 can of cream of mushroom soup
2 cans cut green beans, drained
1/2 cup chopped onion
3-4 cups mashed potatoes
1 cup cheddar cheese shredded

Preheat oven to 350 degrees
Brown ground beef with onions. Drain off fat; stir in can of soup. Transfer to 3-quart casserole dish. Top meat mixture with drained green beans then mashed potatoes. Bake for 20-25 minutes. Top with cheese. Bake for 5 minutes more or until cheese is melted

Karlene’s notes:
I have never been a big fan of mashed potatoes therefore to save on time I use instant. For all my food storage friends this is a great opportunity to use potato flakes or pearls. I prefer and use the pearls. It is also a great way to use leftover mashed potatoes.

Swiss Chicken Casserole

Swiss Chicken Casserole (from Tasty Sensations)

Preheat oven to 350.

Place 4 chicken breasts in greased glass dish. Cover with lots of swiss cheese. On top of that, pour 1 can cream of mushroom soup mixed with 1/4 c. milk. Top with 1 c. of Italian flavored bread crumbs (or stuffing - crushed), pour 1/4 c. melted butter on top. Bake for 50-55 minutes.

Garlic Dip

1 packet Good Seasons Zesty Italian
1 (16 oz.) sour cream

Mix together - refrigerate for 1-2 hours before severing with potato chips.

Salsa Dip

1 pkg dry onion soup mix
1 jar (8 oz.) Pace thick and chunky salsa (any salsa will work)
1 (16 oz.) sour cream

Mix together - refrigerate for 1-2 hours before severing with tortilla chips

Corn Casserole

8 oz. sour cream
1 can creamed corn
1 can regular corn (include water from can)
1 box Jiffy corn muffin mix
1 stick of butter, softened/melted

Mix all together and Bale at 350 uncovered for 45 min.

Karlene's note:
We've always had this dish with Thanksgiving dinner and sometimes Christmas. It would not feel the same with out it. Our family just loves it.

Monterery Tortilla Casserole

1 cup coarsely crumbled tortilla chips
2 cups cubed cooked turkey OR chicken
1 can (about 15oz.) cream-stlye whole kernel corn
3/4 cup Pace Picante Sauce
1/2 cup sliced pitted ripe black olives
1/2 cup shredded cheddar cheese
chopped green pepper or red pepper
tortilla chips

Layer crumbled chips, turkey/chicken, corn and picante sauce in 1qt casserole dish. Top with olives and cheese.
Bake at 350 degrees for 40 minutes or until hot. Top with pepper. Serve with chips.

Karlene's Note:
We made this with chicken and omitted the pepper as my husband doesn't care for them. It turned out very tasty.

Parmesan Chicken

Recipe from Sherri Schmidt

6 boneless chicken breast
4 Tbsp. butter melted
1 cup parmesan cheese
1/4 cup bread crumbs
1 tsp. oregano
1 tsp. parsley flakes
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika

Mix all ingredients in bowl except for the chicken and butter. Dip chicken in butter and then in to mixture. Bake in a greased 9x13 pan at 400 degrees for 20-25 minutes, uncovered.

Karlene's Note:
I cut the chicken breast in half so more of the mixture gets on the chicken and more of the favors get all the way through. On the parmesan cheese, I usually on have the grated on hand but when I have it I like to use half grated and the other shredded. We serve this over pasta and with or without pasta sauce. The chicken itself is so tasty that sometimes the pasta sauce takes away from the flavor of the chicken. I would recommend server the sauce on the side.

Pistachio Salad

2 pkgs jello instant pistachio pudding
2 cans (large) crushed pineapple
16 oz. cool whip
handful or 2 - miniature marshmallows

Put pineapple with juice from can into a large bowl. Stir in pudding until powder dissolves. Add cool whip and marshmallows.

Pork Chops & Stuffing Bake

4 cups corn bread stuffing
4-6 boneless pork chops, 3/4" thick
1 can cream of celery or 98% fat free cream of celery soup
1/3 cup milk
1/2 cup shredded

Prepare corn bread stuffing according to pkg directions Spoon stuffing across center of 3-qt. shallow baking dish. Place pork chops on each side of stuffing. Mix soup and milk. Pour over chops. Cover, bake at 400 for 30 min. or until done. Sprinkle with cheese. Serves 4-6.

*also delicious with cream of mushroom soup.

Diet Coke Chicken

4 - 5 boneless chicken breasts (20 oz.)
1 cup ketchup
1 - 12 oz. Diet Coke (any diet cola will work)

Put chicken in a non-stick skillet. Pour well-blended ketchup and diet cola over the chicken. Bring to a boil. Cover, reduce heat cook for 45 minutes, stirring occasionally. Remove lid, increase heat a little, cook until sauce thickens and sticks to chicken. Sauce will taste like BBQ and the chicken is very tender. Serve with rice. Serves 4

Weight Watchers: 4 points per serving – add for rice.

You can also make shredded BBQ chicken sandwiches with this. Simply use 2 forks and pull the chicken apart about 15 minutes before it's finished cooking.

Karlene's Note:
I've heard that you can place all ingredients in baking dish and cook in the oven at 375 for 30 minutes. As well as in the crock-pot on low until done. I have not tried cooking it these different ways. I will try the next time and post how it turns out.

Speedy Beef Stroganoff

1 lb. ground beef
1 can cream of mushroom or 98% fat free cream of mushroom soup
1/2 cup sour cream
1 tbsp. worcestershire sauce
1/3 milk
1/2 chopped onion
optional : fresh mushrooms or can of sliced mushrooms
egg noodles

Brown meat and onion together, drain. Add soup, sour cream, worcestershire, milk and fresh or canned mushrooms. Heat through. Serve on noodles. Serves 4

Fiesta Chicken & Rice Bake

1 can (10.75 oz.) cream of chicken or 98% fat free cream of chicken soup (we use the 98% fat free to cut down on calories)
1 cup salsa (any brand, we typically use Pace mild - for some reason the heat of the salsa increases when cooked - stick with mild if you want your kids to eat it)
1/2 cup water
1 cup frozen corn
3/4 cup uncooked regular long-grain white rice
4 boneless chicken breast halves
paprika
1/2 cup shredded cheddar cheese

Mix soup, salsa, water, corn and rice in a 2-qt. shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
Bake at 375 degrees for 55-60 minutes or until done. Sprinkle with cheese. Serves 4

No Boil Baked Mostaccioli

1 jar pasta sauce
1-1/2 cups water
1 (15 oz.) carton ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
8 oz. uncooked mostaccioli

Combine sauce, water ricotta cheese, 1 cup mozzarella and parmesan cheese in a bowl. Stir in the uncooked pasta. Spoon into 9x13 inch pan. Cover tightly with foil. Bake at 400 degrees for 55 minutes. Remove foil and sprinkle with remaining 1 cup of mozzarella cheese. Bake uncovered for 5 minutes. Let stand 10 minutes to cool. Makes 8 servings.

Quick & Easy Chicken Pot Pie

1 tbsp. butter or margarine
1 cup chopped celery (I would bring this down to 1/2 cup - it was too much celery for our liking)
1 can cream of chicken or 98% fat free cream of chicken soup
1/2 cup milk
1/2 tsp. onion powder
1/4 tsp. dried thyme leaves
1/8 tsp. pepper
1 bag frozen vegetables (broccoli, cauliflower, carrots)
1-1/2 cup cooked, cubed chicken
1 (10 oz) can Hungry Jack refrigerated flaky biscuits

Preheat oven to 375 degrees. In a large skillet, melt the butter. Add celery and stir over med-high heat until crisp tender. Stir in soup,milk, onion powder, thyme, and pepper. Mix well. Stir in thawed vegetables and chicken. Heat through. Spoon into 12 x 8 baking dish. Top with biscuits, cut into quarters. Place in preheated oven for 20-25 minutes or until biscuits are golden brown and filing is bubbly.

Quick Turkey Chop Suey

1 lb. ground turkey
1 can (16 oz.) bean sprout, drained
1 cup cropped celery
1/2 cup chopped onion
1 can (8 oz.) water chestnuts, sliced & drained
1 can (5 oz.) mushrooms, sliced
1/4 tsp. ginger
1 can (10.5 oz.) chicken or beef broth
2 tbsp. soy sauce
2 tbsp. corn starch
3 cups cooked rice or however much you need.

In large skillet, brown ground turkey. Drain off any fat. Add the vegetables, ginger and all but 1/4 cup of broth. Bring to a boil over medium - high heat. Reduce heat, cover, and simmer 20 minutes. Combine 1/4 cup reserved broth with the soy sauce and corn starch, mix well. Add to the meat and vegetable mixture, stirring until thickened and bubbly. Serve over rice

Easy Hamburger Patties

1 lb. ground beef
4-6 saltine crackers
2 Tbs. of Ketchup
chopped onion - dry or fresh (to your families liking)
1/8 tsp. pepper
1/8 tsp. salt
1/8 tsp. Lawry's seasoned salt
4 drops of worcestershire sauce

Crumble crackers until crumbs. Mix all and patty