Baked Stew

• 2-3 Medium Sized Potatoes, peeled and cubed
• 3 Large Carrots, peeled and cubed
• 1/2 Onion, chopped
• 1 lb. Lean Beef Stew Meat (cut into bite sized pieces)
• 1 1oz. pkg. Dry Onion Soup Mix
• 1/2 t. Paprika
• 1 can Cream of Celery Soup
• 1/2 c. Ketchup

In a large plastic bag combine dry onion soup mix, paprika and meat. Shake the bag coating all of the meat with the seasoning.  Place in a lightly greased 9x13 in. baking pan.

Top meat evenly with chopped, carrots, potatoes, and onion.

In a small bowl mix cream of celery soup and ketchup. Pour all over meat and vegetables.  Cover tightly with tin foil and bake at 325 degrees for 2 hours.

Breakfast Pizza

• 1 8 oz can refrigerated crescent roll dough
• Cooking spray
• 1 c. frozen shredded hash browns, thawed
• 12 oz. sausage
• 1 c. shredded cheese
• 1/4 c. milk
• 1/2 t. salt
• 1/8 t. pepper
• 4-5 eggs
• 2 T. shredded Parmesan cheese

Roll out crescent roll dough making a 12 in. pizza crust.  Place dough on a pizza pan coated with cooking spray.  

Brown sausage over medium-high heat cooking thoroughly. Drain.

Top prepared dough with hash browns, sausage and cheese. Combine eggs, milk, salt and pepper stirring with a whisk. Pour carefully over pizza. Top with Parmesan cheese.  Bake at 375 degrees for 25 minutes or until crust is browned.

3 Cheese Enchiladas

• 1 8oz. Package Cream Cheese (I went with low fat to help with the health factor a bit)
• 2 c. Shredded Mozzarella Cheese
• 2 c. Shredded Cheddar Cheese
• Salsa
• Size Medium or Large Tortillas

In a large bowl, mix the cheeses and 1 cup salsa until smooth. Spoon mixture onto tortillas and roll up enchilada style. Place in a 9x13 in casserole dish.  Continue doing this until pan is full and cheese mixture is used.  Cover the top with salsa and extra shredded cheese. Bake at 350 degrees for 35-45 minutes or until the cheese in the enchiladas is melted.

Orange Julius

• 6 oz. Frozen Orange Juice concentrate (about half of a regular frozen juice container)
• 1 c. Milk
• 1 c. Cold water
• 1/2 c. Sugar
• 1/2 t. Vanilla
• 10-12 Ice Cubes

Combine all ingredients in a blender and blend until smooth, about 30 seconds.  Makes about 6 cups.

{These are a favorite treat at our house! Always seems to hit the spot.}

Chicken Cordon Bleu Casserole

• 2-3 c. cooked rice
• 3 c. cooked chicken, cubed
• 6 slices Swiss cheese
• 10 slices cut up ham
• 2 cans Cream of Chicken Soup
• 1/2 c. milk
• 1/2 c. sour cream
• 10 saltine crackers, crushed
• 1/2 t. Paprika
• 1/4 t. Garlic Salt
• 1/2 t. Parsley

Coat 9x13 dish with cooking spray. Spread rice evenly on bottom of dish.  Arrange chicken on top of the rice. On top of chicken place your Swiss cheese. Then arrange cut up ham on top of cheese.  In a medium sized bowl combine Cream of Chicken Soup, milk, and sour cream mixing until smooth making a sauce. Pour on top of ham in dish spreading it evenly.  In a Ziploc bag, crush crackers and combine with paprika, garlic salt and parsley. Sprinkle cracker mixture on top of sauce. Bake at 350 degrees for 30 minutes.

{Definitely a huge fan of this meal! I'll admit its not the healthiest but it sure is tasty and simple!}

Extra! Extra!

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Taco Bake

• 1 lb. hamburger
• 1 8oz. can tamato sauce
• 1 pkg. Taco Seasoning
• 1 pkg. Crescent Rolls
• 1 c. shredded cheddar cheese
• 1 8 oz. container sour cream
• Nacho Cheese Doritos

In a large skillet, brown hamburger. Then add tomato sauce, taco seasoning and a little bit of water. Let simmer about 5 minutes. 

In a 9x13 inch casserole dish press crescent rolls in bottom of pan and flatten making a crust.

Layer on top of crust, hamburger mixture, sour cream,  and cheese. Top with about 3/4 of a bag of crushed Doritos. Bake at 350 degrees for 30 minutes.

7-Layer Tostadas

• Tostada Shells or crisped tortillas
• 1 can Refried Beans, warmed
• Sour Cream
• Favorite Taco Seasoning
• Guacamole
• Lettuce
• Tomatoes, cubed
• Grated cheese
• Sliced Olives

To crisp your own tortillas,  preheat oven to 450 degrees. Preheat baking sheet as well by placing in the oven for about 10 minutes. Drizzle a tiny amount of Olive oil onto baking sheet, then spread around evenly with a paper towel and place tortillas on baking sheet. Let crisp watching them closely. It will take less than 5 minutes to crisp.

While tortillas are crisping, warm the refried beans in the microwave. Then mix a few tablespoons of your favorite taco seasoning into sour cream.

Putting it together:

On a plate spread a thin layer of beans onto tostada shell.  Then a thin layer of guacamole (not pictured, someone put together a faulty shopping list).  Following the guacamole, a thin layer of sour cream mixture.  On top of that some lettuce, tomatoes, olives and a pinch of cheese.

Bon Appetit!