Minestrone Soup

Minestrone Soup (justcookalready) ingredients 4 cups canned chopped tomatoes 4 cups water 1 cup beef broth 8 oz. tomato sauce 4 ribs celery, chopped 3 large carrots, chopped 2 large onions, chopped 1 tsp basil 1/2 tsp oregano 1 tbsp parsely 2 cloves garlic 1 tbsp sugar 1/4 lb ground turkey 1 can kidney beans 1 cup pasta directions throw everything in a soup pot over medium heat and allow to simmer and cook for 40-45 minutes, or until the vegetables are tender. while that's simmering, cook ground turkey and add to the pot. the last ten minutes, add the pasta. eat, and enjoy!

Funeral Potatoes

Funeral PotatoesRecipe by Our Best Bites (and church kitchens around America) 1 small-medium onion, diced2-3 cloves garlic, minced1-2 Tbsp. butter1 28-oz. bag shredded hash brown potatoes, thawed2 c. sour cream1 10-oz. can cream of chicken (or cream of mushroom) soup2 1/4 c. shredded sharp cheddar cheese3/4 tsp. kosher salt1/4 tsp. freshly ground black pepperOPTIONAL: Crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers Preheat oven to 350. In a large skillet, melt the butter over medium heat. Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant. Remove from heat. Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well. Add additional salt and pepper if necessary. Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout. Serve as a main dish with a salad and fruit or alongside roasted ham, turkey, chicken, or beef. Makes 6-8 main dish or 10-12 side dish servings.

Chicken Pillows

Crescent Chicken Roll-ups I know most everyone probably has this recipe, but I thought I would post it just in case one of you was missing it! hehe :) This is the easiest and greatest recipe. I make it at least twice a month! 6 oz softened cream cheese 1/4 c. melted butter 1/8 t pepper 2 cups cooked chicken (I also use the canned chicken from Costco when I am lazy) 1 - 4 oz can mushrooms (optional) 1/2 cup walnuts (optional, but a must for me) 1/2 cup chopped celery (optional) 2 cans crescent rolls 1 can cream of chicken soup 1/2 soup can of milk Mix first 7 ingredients (up to celery). Unroll crescent rolls (I just use my hand/fist to flatten out and make a little larger). Drop a large blob (2 to 3 T) in the center of each roll and wrap the roll around the blob. Place rolls in oven pan (9x13) and bake at 350 degrees until rolls start to turn golden brown on top. About 15-20 minutes. Mix cream of chicken and milk on stove. Pour over rolls and serve. I generally serve with white steamed rice and a veggie! Yummy!

No-Bake Cookies

No-bake Cookies These are so easy and fast, the perfect thing to whip up when you are craving some chocolate. 1 cube butter 2 cups sugar 1/2 cup milk 1/4 cup cocoa Stir together in a medium sauce pan, bring ingredients to a boil for 1 minute. Remove from heat then add: 1 tsp vanilla 1/2 cup peanut butter 3 1/2 cups rolled oats Mix together then return to burner for 1 minute. Drop by spoonfulls onto wax paper or aluminum foil. Cool to set.

Navajo Taco's

Navajo Taco's, Scones
Tina's Scones {even though people in the Midwest call it FRY BREAD!}1 quart buttermilk2 Tbsp yeast2 Tbsp sugar2 eggs well beaten6 Tbsp oil2 tsp salt3 tsp baking powder½ tsp soda6-8 c flour(sometimes it takes a little more)Directions: Warm 1 c buttermilk add yeast, sugar, eggs and oil. Stir well add rest of buttermilk and dry ingredients. Stir and knead 5 min. Let rise. Roll out ½ thick. Cut into triangles. Poke a hole in the center and fry to golden brown.Note: Dough can be kept in fridge up to a week.

Pioneer Woman Chicken Spaghetti

PIONEER WOMAN CHICKEN SPAGHETTI
This isn't as much work as it seems! Super yummy flavor & love that it can be made ahead!
2 cups cooked chicken * it says to use a fryer but i just did a few boneless skinless breasts2 cans Cream of Mushroom soup2 cups grated sharp cheddar cheese1/4 cup finely diced green pepper1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained * I used 2 oz. and it was plenty pimento3 cups dry spaghetti, broken into two inch pieces * I used about 16 oz. dry2 cups reserved chicken broth from pot1 teaspoon Lawry’s Seasoned Salt1/8 to 1/4 teaspoon Cayenne pepperSalt & Pepper to taste1 additional cup grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)
~ recipe from www.thepioneerwomancooks.com ~

Lemon Chicken Pasta

Lemon Chicken Pasta
Jessie Riley
Serves: 4
Category: Entrée
Prep time: 20-30
MinutesCook time: 20 minutes
Pasta:8 oz. uncooked pasta (I use Fettucine)3 Tablespoon Butter, melted1 Tablespoon Lemon juice1 1/2 teaspoon dried basil1/2 teaspoon garlic powder1/2 teaspoon lemon pepper1/4 cup parmesan cheese(this pasta is good even without the chicken & sauce)Chicken & sauce:4 Chicken breasts1 LARGE can or 2 small cans cream of chicken soup (reduced fat)1/4 cup fat free milk2 teaspoon lemon juice1/8 teaspoon pepper____________________Cook or Boil ChickenCombine soup, lemon juice, & pepper in sauce pan.Pour over chicken & serve on pasta
____________________Boil pasta & Combine butter, lemon juice, basil, garlic powder & lemon pepperAdd butter mixture to pasta until melted. Toss with Parmesan cheese