Have any of you tried any of these new recipes? If so, which ones? What did you like? What didn't you like? What did you change, if anything?

We tried the crockpot roast beef two nights ago. It was yummy and oh so easy. Next time, I might use the McCormick Roast Beef Bag and Season spices instead of the aujus packet though. I just thought it was a little bland.

Tonight we had the Pampered Chef Reuben Ring. This is one that I posted, and we've had it before. It's still good! :) THe only thing I did differently this time was that I chopped up the sauerkraut and corned beef in the food processor.

I'm trying this one out today for the first time so I don't know how it will turn out but it sure sounds good on this rainy day! It is ever so slightly adapted from the Fix-it and Forget-it Cookbook.

1 lb. skinless, boneless chicken breasts, cut into pieces
3 potatoes, thinly sliced
10 3/4 oz. can tomato soup
16 oz. can crushed tomatoes
1 cup V-8 juice (spicy or regular...I used spicy)
10 oz pkg frozen corn
10 oz pkg frozen lima beans
1/4 tsp salt
1/4 tsp pepper
1 or 2 bay leaves, during cooking

1. Combine all ingredients in slow cooker
2. Cover. Cook on High for 3 hours. Reduce to Low and cook another 3 hours.

** Updated from earlier today: The cookbook recipe said 2 hours on High and 2 on Low, but my potatoes were not done and the chicken looked like it could use more time too. Also, next time I think I'll use ketchup instead of the tomato soup for a more tangy stew. Anyway, I'm having some now and I have to say it's pretty darn good with some corn bread.

Categories: soups, stew, one_dish_meals, crockpot, chicken

We're still in the turkey mode at our house after thanksgiving.

1 1/2 lbs. turkey breast
1/2 tsp. pepper
1 egg with 1 tsp. water
1/3 c. bread crumbs
2 tbsp. butter
1 small onion, finely chopped
1 1/2 c. hot water
1/2 tsp. sugar
1/2 lb. Jack cheese, sliced
1 1/2 tsp. salt
1/4 c. flour
1/3 c. Parmesan cheese
1/4 c. salad oil
a clove garlic
1 (6 oz.) can tomato paste
1 tsp. dry basil
1/2 tsp. oregano

Slice the turkey into 6 slices (with grain). Pound to make 1/4 inch thick. Sprinkle with salt and pepper. Dredge in flour, dip into egg, then in cheese and crumbs.
Heat oil. Add steaks and fry quickly until brown. Arrange in a 9 x 13 pan in a single layer.
Heat butter and oil. Saute' onions. Stir in the remaining ingredients, except the Jack cheese.
Simmer, uncovered, for 5 minutes. Pour 3/4 of the sauce over the steaks. Top with Jack cheese, then add the remaining sauce.
Bake at 350 degrees for 30 minutes. Serves 6.

Categories: turkey, italian

3-4 boneless, skinless chicken breasts
1 can diced green chiles
Juice of 3 limes
Salt, pepper, and cumin to taste
Corn tortillas
Fresh cilantro for garnish (optional)

Grind chicken in food processor or cut into strips. Brown chicken in skillet. Add chiles, salt, pepper, cumin, and lime juice and let simmer a little while longer. Serve, garnished with cilantro, in corn tortillas (I warm mine, but they may also be fried). I usually serve this with beans and/or rice and corn cakes.

Categories: mexican, chicken

This showed up in my email box today! Sounds yummy! :)

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Still stuffed or are you starved? Let the leftovers begin!

Turkey & Broccoli Alfredo
from Campbell's Kitchen

Prep/Cook Time: 15 min.

Ingredients:

1/2 pkg. linguine (8 oz.)*
1 cup fresh broccoli flowerets OR frozen broccoli flowerets
1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper
2 cups cubed cooked turkey


Directions:
COOK linguine according to pkg. directions. Add broccoli for last 4 min. of cooking time. Drain.
MIX soup, milk, cheese and black pepper in skillet. Add turkey and linguine mixture and heat through. Serve with additional Parmesan cheese. Serves 4.

TIP: *Or substitute spaghetti for linguine.
Delicious new disguise for leftover turkey! Remember this recipe when you have leftover chicken, too.

Categories: pasta, chicken, turkey, one_dish_meals

PEANUT SAUCE
2 tablespoons smooth peanut butter
2 tablespoons soy sauce
1-2 cloves garlic, minced or chopped
1/4 cup water
1 tablespoon brown sugar
juice from half a lemon (can be less, depending on your tastes)
In a non-stick pan, combine all ingredients, stirring constatntly over medium heat until peanut butter has melted. You can do this in the microwave too, for about 30-40 seconds.

Pour over pasta and veggies. This is great easy idea when you need to figure out something to do with leftover pasta/veggies/chicken/beef!

Categories: pasta, chicken, beef, asian, one_dish_meals

Incredibly easy!

I believe this is fron the Cambell's Kitchen...

6 oz. bowtie pasta
1 can cream of mushroom soup
2 cups diced, cooked chicken
1/2 cup milk
2 cans (12 oz) asparagus spears, drained

Cook pasta and drain. Chop 1/2 the asparagus and set aside.
Heat soup, chicken and milk in large skillet over medium heat, while pasta cooks.
Add pasta to soup mixture and stir. gently add chopped asparagus and heat through. Season to taste. Remove to serving dish. Place remaining asparagus in skillet and heat through. Serve w/ pasta

I will add that this needs a lot of extra spice. If you don't add something to it (anything!) it's pretty bland. Next time I'm going to spice it up a LOT. Maybe some basil, salt... and who doesn't love a little tabasco? ;)

Categories: chicken, one_dish_meals, pasta

The chile relleno casserole reminded me of this.

Ingredients:
6 eggs
Jack cheese, about 1 lb.
Ortega chilies
2 beef bouillon cubes
1 large can tomatoes
onion and garlic salt

Separate 3 eggs. Beat the yolks and add 3 tablespoons of flour. Blend. Pour into lightly oiled bake dish and brown until golden color.
Remove from the oven and put a layer of chilies (seeds removed), then add a layer of Jack cheese and another layer of chilies. Pour egg mixture over the cheese and chilies.
Meanwhile, take the bouillon cube and juice from the tomatoes, chopped onion, garlic salt (lots), a little hot chilies (red) and tomatoes. Simmer until the onion is tender.
Pour over rellenos and bake in a 350 degrees for 1 hour.

Categories: mexican, one_dish_meals, casseroles

Haven't tried this one yet but it sounds yummy! :)
LEMON CHICKEN

6 chicken breasts, cut up
1/4 c. flour
2 tbsp. oil
1 (6 oz.) can frozen lemonade concentrate
3 tbsp. catsup
1 1/4 tsp. salt
3 tbsp. brown sugar
1 tbsp. vinegar

Coat chicken with flour and salt. Brown in hot oil and drain. Transfer to crockpot. Mix remaining ingredients. Pour over chicken. Cover. Cook on high setting 3 to 4 hours. Remove chicken pour liquid into saucepan. Skim fat. Return chicken to cooker cover. Blend 2 tablespoons and water and 2 tablespoons cornstarch. Stir into liquid. Cook and stir until bubbly. Pour over chicken. Serve with rice and stir fried veggies!
Serves 6.

1 large can whole green chiles
1 lb. grated Monterrey jack cheese
1 sliced onion
4 eggs
13 oz. can evaporated skim milk
¼ c. flour
½ t. salt
8 oz. can tomato sauce
8 oz. salsa

Preheat oven to 325°. Spray a large baking dish with non-stick cooking spray or olive oil. Place half of chiles in a single layer in the dish. Cover with half of the onion slices. Sprinkle with half the cheese. Repeat layers with remaining chiles, onions and cheese. Combine eggs, milk, flour and salt in a large bowl and beat with a wire whip mixture is blended and without lumps. Pour egg mixture over cheese and chiles. Bake until a knife inserted into center comes out almost clean (appx. 40 minutes.) Remove casserole from oven. Mix tomato sauce with salsa and pour over casserole. Return pan to oven and bake an additional 10-15 minutes until edges are browned. Let stand 10 minutes before cutting.

Categories: one_dish_meals, mexican, casseroles

Adapted from the Fix-It and Forget-It Cookbook. Makes enough for 2 grown-ups, though recipe could easily be expanded for larger families. A big favorite here. Very quick to prepare, and it goes great with canned or frozen corn on the side. You also get to feel so gourmet because you made your own sauce! This recipe also makes good sandwiches: shred the chicken when done, and serve over buns.

1 to 1.5 lb boneless, skinless chicken breasts or breast pieces
1/4 c flour
1 c ketchup
1 c water
1/3 c Worchestershire sauce
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. seasoned salt (like lemon-pepper salt or onion salt)
Tabasco to taste (orig. recipe calls for 2 drops, we use more)

1) Coat chicken with flour. Place in crockpot.
2) Combine remaining ingredients in a separate bowl. Pour over chicken.
3) Cook on low 5 hours (or high for 3 hours).

Categories: chicken, crockpot, kid_friendly

My husband loves this one. And it's so easy! Make it even easier by using the precooked chicken. (You'll need about 1-1/2 packages)

It's from the Bisquick site.

2/3 cup Original Bisquick® mix
2 tablespoons water
1 egg
1 1/2 cups shredded Cheddar cheese (6 ounces)
3 boneless skinless chicken breast halves, cut into 1/2-inch pieces
2 teaspoons vegetable oil
1 1/4 cups salsa


1. Heat oven to 400ºF. Spray 8-inch or 9-inch square pan with cooking spray. Stir together Bisquick mix, water and egg in small bowl; spread in pan. Sprinkle with 1 1/4 cups of the cheese.
2. Cook chicken in oil in 10-inch skillet over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges.
3. Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted; loosen from sides of pan.

Categories: mexican, one_dish_meals, kid_friendly, chicken

I found this recipe on the back of a Minute Rice box many years ago. I've made it so many times, I don't need a recipe anymore!

2 cups cubed cooked chicken breast
1 1/2 cups Minute Rice
1 can cream soup (chicken, broccoli, mushroom - you can do half fat or fat free too)
1 1/4 cup milk
2 cups broccoli
2 cups cheddar cheese, shredded

I usually mix the soup and milk together in a 2 1/2 quart casserole dish. Then I add the chicken, broccoli, rice and 1 1/2 cups of the cheese. Cover.

Microwave for 10 minutes on high, stirring at half time. Sprinkle remaining cheese, recover and let sit for 5 minutes.

Enjoy! A great, EASY meal!

Categories: chicken, one_dish_meals, kid_friendly

This. Is. SO. Good. :) It's adapted (slightly) from a cookbook I have called "One-Dish Meals"

1 lb. lean ground beef or ground turkey
1/2 cup chopped onion
1 (28 ounce) can whole tomatoes, undrained, cut up
1 (15 ounce) can tomato sauce
1 teaspoon sugar (though I always add a little bit more)
1-1-1/2 tsp cumin
2 tsp chili powder
1 tsp dried oregano leaves
1 (15 ounce) can spicy chili beans, undrained
1 (15 ounce) can garbanzo beans, drained, rinsed

In large skillit, cook ground beef and onion until beef is browned and thoroughly cooked. Drain.
In crockpot, combine browned meat and onion with all remaining ingredients; mix well.
Cover; cook on low setting for 7-8 hours or until thoroughly heated.

We sprinkle some shredded cheese on it when we eat it and it's QUITE yummy. I also always make some cornbread to go with it. :)

Other topping suggestions:
chopped onions or green onions
sliced ripe olives
minced jalapenos
sour cream (or plain nonfat yogurt)
shredded lettuce
chopped fresh tomatoes
crumbled cooked bacon
diced roasted bell pepper

Categories: crockpot, ground_beef, ground_turkey, one_dish_meals

Initially a meat-less side-dish, I have tried adding sliced pre-cooked sausage to turn it into more of a one-dish (so-to-speak) meal.

Prep time: 5 minutes
Cook time: 1 hour

1 pkg baby carrots
4-6 coursely chopped raw potatoes
1 medium onion coursely chopped
3 Tbsp butter or margarine
2 Tsp salt

Mix ingrediants and either creatively create a sealed container out of foil OR use the fabulous new foil cooking bags that have come out in the past couple of years.

Cook on the grill (while grilling chicken, pork or steak) for 1 hour over medium heat. It just doesn't taste as good baked in the kitchen.

Categories: one_dish_meals, easy_sides, sausage

prep: 20 minutes
Bake: 60 minutes

6 cups cubed pre-cooked chicken or turkey
2 tsp cumin
2 tsp chili powder
2 cans strained canned or frozen corn
1 can strained black beans
chopped onion and chili peppers to taste (or leave out if too spicy for young ones)

2 cups sour cream
1 pkg taco seasoning

4 cups salsa

4 cups shredded cheddar or jack cheese

18 corn tortillas

Mix chicken, cumin, chili powder and vegetables together in a large bowl.
Mix sour cream and taco seasoning in a second, smaller bowl.
Take 10x13 baking dish and spray with non-stick cooking spray.
Lay a layer of 6 tortillas on the bottom of the baking dish (it's ok if they don't cover 100%).
Spread a layer of 1/3 of the sour cream mixture on the tortillas.
Spread a layer of 1/3 of the chicken mixture on the sour cream mixture.
Spread a layer of 1/3 of the salsa on the chicken.
Spread a layer of 1/3 of the cheese on the salsa.
Repeat two more times.

Bake at 350 degrees for 60 minutes.

Categories: pasta, mexican, one_dish_meals, chicken, turkey

This isn't exactly a recipe, more of a tip, I guess.

Mixing pre-cooked cubed chicken with Lipton Creamy Chicken flavored rice mix and cooking according to directions makes a really fast and easy meal. I always keep some chicken in the freezer and the rice mix in the cupboards for those days I don't want to mess with cooking.

I've also thrown in peas to add some veggies - but even better might be some finely shredded carrots. But canned peas were on the shelf and shredding carrots adds more work than I usually have.

Categories: chicken, one_dish_meals, emergency_backup_meals

From All Recipes. This is total comfort food for me, and easy to make too!

---

DIRECTIONS:

1. In a large, heavy skillet, brown ground beef with Worcestershire sauce, seasoning salt, and garlic. Drain well, set aside.
2. Cook noodles in a large pot of boiling water until done. Drain.
3. Return noodles to pot. Gently stir in ground beef, mushrooms, condensed soup and milk. Place the pan over low heat, and heat through. Stir in sour cream, and serve immediately.

Categories: ground_turkey, ground_beef, pasta, one_dish_meals

I'm not even a huge fan of reubens and I thought this was SO good. My husband LOVED it and ate the leftovers for DAYS.

2 pkg. (8 ounces each) refrigerated crescent rolls
8 ounces sliced deli corned beef, chopped (2 cups)
1 can (8 ounces) sauerkraut, drained and squeezed dry
1-1/4 cups (5 ounces) shredded Swiss cheese, divided
1/4 cip Thousand Island dressing
2 tablespoons snipped fresh parsley (or, if you are lazy like me, the dried stuff works too)
1 garlic clove
1 egg white, lightly beaten

1. Preheat oven to 375F. Combine corned beef, sauerkraut, 1 cup of the cheese, dressing, parsley and garlic; mix well.

2. Scoop filling evenly over dough (**directions below**). Finish shape (**again, directions below**). Brush with egg white. Sprinkle with remaining cheese. Bake 25-40 minutes or until golden brown.

Provide extra dressing for dipping. Serve with a salad! :)

Yields 8 servings

Dough Ring directions:
Unroll 2 (8 ounce) packages refrigerated crescent rolls; separate into 16 triangles. Arrnage triangles, slightly overlapping, in a circle on round baking stone with wide ends 4 inches from edge of stone. (points will extend off the edge of the stone) Roll wide ends of dough toward center to create a 5-inch opening)

Using an ice cream scoop, scoop filling evenly over dough in a continuous circle.

Bring points of triangles up over filling and tuck under dough to form a ring. (Filling will show)

You can also use the filling in the braid shape as described in the Chicken Braid recipe posted earlier.

Categories: Pampered_Chef, baking_stone, one_dish_meals

prep time: 5 min
cook time: 7-8 hours in crock pot

1 frozen (or thawed) roast
1 pkg dry Au jus mix (can be found in ready mixes section)
2 Tbsp beef bouillon
2 Tbsp Onion Flakes or chopped onion

Place roast in crock pot.
Mix the dry ingrediates with one cup of warm water and pour over roast.
Pour enough additional water over roast so that 1/3 of it is in the liquid.
Cook on Medium heat for 7-8 hours.

I like to add a bag of baby carrots and several small potatoes when I get home from work and turn the crockpot on high for the final hour, but if I don't have time I skip that step.

Recipe was given to me by a caterer who was so excited to find it that she had to share her good fortune. My family is eternally thankful to her.

Categories: beef, crockpot

This is how we make our spaghetti at my house. You can find the recipe from the back of a can of Hunt's Tomatoes Sauce.

Hints from Hunts

1. Whisk oil and tomato sauce together in a 2-quart saucepan. Blend in spices, onion and sugar.
2. Heat over medium heat for 5 minutes; reduce heat and simmer 5 additional minutes.
3. Serve over hot pasta.

Categories: pasta, italian

Potato soups are such a yummy cold-weather comfort food! I found this recipe a month or so ago on BusyMom, who suggests you add a little more spice and some cheese and use the bacon as a garnish rather than in the soup.

Looks like it orginated at AllRecipes.com. "This is a very rich and creamy soup. A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired."

Original recipe yield: 6 servings.


6 slices bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 (10.5 ounce) cans condensed chicken broth
2 cups water
5 large potatoes, diced
1/2 teaspoon salt
1/2 teaspoon dried dill weed
1/2 teaspoon ground white pepper
1/2 cup all-purpose flour
2 cups half-and-half cream
1 (12 fluid ounce) can evaporated milk

DIRECTIONS:
Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

Categories: soups, crockpot

This one JUST arrived in my email box and it sounds REALLY good. I'm assuming you could make this in the crockpot too.
They suggested serving it with a spinach salad and rolls. Sounds good to me!

from Campbell's Kitchen

Prep Time: 15 min. - Cook Time: 30 min.
Ingredients:
2 tbsp. butter OR margarine
4 green onions, sliced
1 stalk celery, sliced
1 3/4 cups chicken broth
1/8 tsp. ground black pepper
3 medium potatoes, peeled and sliced 1/4" thick (about 1 lb.)
1 1/2 cups milk

Categories: soups, crockpot

Prep: 10 minutes
Cook: 15 minutes

1 lb hamburger
1 pkg Velveta Shells & Cheese
1 can Tomato Soup
1 can chopped Tomatoes
1-1/4 cups water

Brown hamburger and drain.
Using same skillet, add shells from the package, with the amount of water indicated in the recipe to the pan, and add the tomato soup and tomatoes - bring to a boil, then cover and reduce to a simmer (as in the package instructions for the shells and cheese). When finished, add the cheese sauce and remove from the stovetop.

Modified from a recipe on a velveeta box. My teenager still loves Hamburger Helper, but I can't stand the stuff anymore - here's a healthier compromise.

Edited by Erin:
We tried this recipe and it was great! However, in the process, I came across the original recipe on the back of the box, which I think we'll try the next time. Here it is:

1 lb ground turkey or ground beef
3/4 cup milk
1/3 cup ketchup
1 pkg Velveeta Shells and Cheese
1 medium tomato, chopped
1/4 cup green onion slices

1, Brown meat in large skillet; drain.

2. Add 1-1/4 cups water, milk and ketchip. Bring to a boil. Stir in Shell Macaroni; return to a boil. Reduce heat to med. low; cover. Simmer 10 mionutes or until macaroni is tender.

3. Add cheese sauce, tomatoes and onions; stir until well blended.

Categories: ground_turkey, ground_beef, one_dish_meals, pasta, kid_friendly

Prep: 10 minutes
Bake: 60 minutes

Leftovers

1 lb of hamburger
1 can of Tomato Soup
Vegetables (raw, frozen, canned, or leftovers)
Mashed Potatoes (from scratch, instant, leftover, or they now sell tubs of it at the store)

Brown hamburger and drain excess fat.
Mix Tomato soup (as is - don't add water or milk) and hamburger and put in bottom of baking dish.
Add a layer of all the vegetables that you want to use.
Top it all off with a layer of Mashed Potatoes.
Bake at 350 degrees for 60 minutes.

Categories: ground_turkey, ground_beef, one_dish_meals, casseroles

From the Bisquick website. One of our favorites when the weather is cold!


1 package (16 ounces) frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg


1. Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
2. Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
3. Bake 30 minutes or until golden brown.

Categories: chicken, casseroles, one_dish_meals

"You gonna eat your tots?"

I made this once and it was a HUGE hit. I haven't made it since because I lost the recipe. But a quick google search brought it back! :)

1.5 lbs ground beef or ground turkey
1 small/medium onion
2 cans cream of mushroom soup
1 cup milk
1 2lb bag of tater tots
2 cups shredded cheese
Directions

Brown hamburger meat and onion. Drain.

Spray a 13 x 9 baking pan with non-stick spray. Pour hamburger mixture into pan.

In a separate bowl, mix cream of mushroom soups and milk together. Pour soup mixture over hamburger. Add tater tots on top and bake according to directions on tater tot bag.

During the last 5 minutes of baking, spread cheese over the top of tater tots and finish baking. Let it set for 5 minutes before eating.

Gotta have some veggies with it? How about broccoli or a salad? You could also throw some frozen peas into the casserole and make it food pyramid friendly! ;)

Categories: casseroles, one_dish_meals, ground_turkey, ground_beef

Prep time: 20 minutes
Baking time: 30 minutes

2 lbs hamburger
1 2 oz package of shredded Mexican or Cheddar cheese
1 8 oz pkg of Cream Cheese
3 Tbsp of Salsa
1 Large can Enchilada Sauce
1 pkg of 10 inch Tortillas

Brown the hamburger and drain.
Mix the hamburger, half of the cheese, the cream cheese and salsa together.
Spoon about 2 to 3 Tbsp of the mixture into the center of a tortilla and roll it up.
Place them seam side down in a 10x13 baking dish. Repeat until the pan is filled.
Pour the Enchilada sauce over the center of the enchiladas and top with remaining cheese.
Bake 30 minutes at 350 degrees.

These can be frozen after preparation and then baked when you need. I usually make ahead one or two extra pans. I have also made up to eight pans at a time for team dinners and the like and even picky teenagers devour them and ask for them year after year.

Categories: ground_turkey, ground_beef, one_dish_meals, mexican

This is a delicious, easy recipe and the results are surprisingly good!! I know it sounds weird to make lasagna in the crockpot, but seriously, it comes out really good. Give it a try.

1 lb. lean ground beef
1 (26 to 28 oz.) jar tomato pasta sauce
1 (8 oz.) can tomato sauce
1/2 (9 oz.) pkg. (about 8) no-boil lasagna noodles
1 (1-lb.) jar Alfredo pasta sauce
12 oz. (3 cups) shredded mozzarella cheese
1/4 c. grated Parmesan cheese

Brown ground beef and drain.

Spray a 4 to 5-quart crockpot with nonstick cooking spray. Spread 3/4 c. of the tomato pasta sauce in the bottom of the sprayed crockpot. Stir the remaining tomato pasta sauce and the can of tomato sauce into the ground beef.

Layer 3 lasagna noodles over the sauce in the crockpot, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 c. of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.

Repeat the layers twice, using 2 noodles in the last layer. Sprinkle parmesan cheese over top.

Cover and cook on low for 3 1/2 to 4 1/2 hours.

Categories: crockpot, italian, pasta, lasagna, ground_turkey, ground_beef

We're off to a good start! 18 people who requested membership (to be able to post recipes) have already accepted the invite. There are another 12 who requested membership who haven't gotten around to accepting yet... but 30 people! Wow! I'd love for this blog to grow to hundreds and hundreds of contributors eventually! None of us will ever eat the same thing twice again! ;)

Anyway, just wanted to let you know that I'm working on "Contributors" links list on the sidebar. Then you'll be able to explore each other's blogs/profiles and hopefully get a little traffic driven to your blog (if you have one).

I'll also eventually break that categories list on the sidebar up into sections to make it a little easier/faster to navigate. That might be awhile though... :)

Also, if you have any thoughts/comments/suggestions, don't hesitate to email me, post or comment. If you have category (keyword) ideas for your recipe that I overlooked or you disagree with the keywords I assigned to your post, please let me know about that too! The more accurate the keywords, the easier this place will be for everyone to use.

Thanks again for your interest and double thanks to those of you who have already contributed content!

Adapted from a family friend's recipe (which MAY have originated from the Sargento website.

1 package (12 ounces) jumbo pasta shells
1 pound ground beef (or ground turkey)
4-5 oz. cream cheese w/ chives
1 package (1 1/4 ounces) taco seasoning mix
1 3/4 cups salsa, divided
2 cups (8 ounces) Mexican-spiced shredded cheese, divided

Optional toppings:
crumbled tortilla chips (any kind will do)
chopped green onions
sour cream

Heat oven to 350 degrees. Spray a 13- by 9-inch baking pan with cooking spray.
Cook shells according to package directions; drain, add two tbsp melted butter and set aside.

Crumble beef into a large skillet. Cook and stir over medium heat 5 minutes or until no longer pink; pour off drippings. Stir in taco mix, cream cheese, and 3/4 cup salsa; simmer 2 minutes. Remove skillet from heat.

Stir 1 cup cheese into beef mixture. Fill each shell with 1 tablespoon of the mixture. Place shells in the baking dish open side down. Spoon remaining salsa over shells; top with remaining cheese. Cover dish with foil; bake 30 minutes or until hot and cheese is melted and slightly browned on top.

Top with tortilla chips, sour cream and/or green onions
I usually serve this with a side salad. And I make my life really easy by getting those prepackaged ones. :)

Categories: pasta, one_dish_meals, mexican, ground_beef, ground_turkey

From the Campbells Kitchen... it's another SUPER easy one.

2 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup OR Campbell's® 98% Fat Free Cream of Mushroom Soup
1/2 cup Pace® Chunky Salsa
8 (8") Mission® Fajita Size Flour Tortillas, warmed
1 cup shredded Monterey Jack cheese


Directions:

HEAT oil in skillet over medium-high heat. Cook chicken until browned, stirring often.

ADD pepper and onion and cook over medium heat until tender-crisp.

ADD soup and salsa and heat through. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortillas around filling.

Categories: chicken, mexican, one_dish_meals

These are from the Bisquick site. Big hit around our house! Even the baby likes them.

2/3 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted


1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
2. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

I serve this with a steamed veggie (usually broccoli) and some kind of carb -- instant mashed potatoes or tater tots. :)

Categories: chicken, kid_friendly

Adapted from a recipe in the November 2005 issue of Family Circle. This comes together so fast, and is even sort of fancy because it has a separate SAUCE. Leftover sauce also goes great over pasta for a quick (and toddler-friendly) lunch the next day! The amount of fennel seed called for in this recipe makes it really spicy. I made it with the full amount Monday night to rave reviews from the hubs (who takes Tabasco with everything), but if your family is less inclined to spiciness I would use much less.

Chicken:
2 tsp fennel seeds (cut to 1/2 or 1 tsp if less spiciness is desired)
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp black pepper
1 tsp olive oil
2 cloves garlic, minced
1 tsp thyme
4 skinless, boneless chicken breast halves

Sauce:
1 15-oz can diced tomatoes, drained
1 to 2 tsp dried basil
2 T olive oil
1 T balsalmic vinegar
1 clove garlic
1/2 tsp salt
1/4 tsp black pepper

1) Sauce: combine all ingredients in a food processor or blender and process until very smooth. Set aside until ready for use.

2) Chicken: mix together spices; then add oil, garlic and thyme, stirring to form a paste. Rub paste thoroughly over chicken; refrigerate spice-rubbed chicken for more than 30 minutes to make a dry marinade.

3) Heat oven to 375; bake chicken 20-25 minutes or until done.

4) Transfer chicken to dinner plates, top with sauce.

Categories: chicken, pasta

You can now get to this site from http://www.thenaptimegourmet.com

From the Campbell's Kitchen...

Prep/Cook Time: 20 minutes

Ingredients:

1 lb. ground beef (we use ground turkey)
3/4 cup Pace® Picante Sauce
1/2 cup barbecue sauce
2 green onions, sliced
5 hamburger rolls, split and toasted


Directions:
COOK beef in skillet until browned, stirring to separate meat. Pour off fat.

ADD picante sauce, barbecue sauce and green onions. Heat through. Serve on rolls. Makes 5 sandwiches

You can also put this in the crockpot after you brown the beef/turkey! So easy!

Categories: ground_beef, ground_turkey, crockpot

This is ever-so-slightly adapted from a Pampered Chef recipe. It's great because you can use pretty much whatever veggies you happen to have on hand. You can use different cheeses. You can spice it up! We have also made it using crab meat or shrimp.

2 Cups cooked chicken (lately, I have been using the Perdue pre-cooked chicken, works great!)
1 Cup chopped broccoli
1/2 Cup red bell pepper, chopped
1 pressed garlic clove (though we often use about 3!)
1/2 Cup mayo
1 cup shredded sharp cheddar cheese
2 tsp. Pampered Chef Dill Mix (or just plain ol' dill weed)
1/4 tsp. salt
2 pkg. (8 oz. each) refrigerated crescent rolls

Preheat oven to 375 degrees. Mix together and put mixture on crescent roll and braid. Brush with egg white and sprinkle with kosher salt. Bake 25-28 minutes on a baking stone.

Braid directions: (it sounds WAY more complex than it is. Basically you just open the two packs of rolls, press them together in the center to make a bigger rectangle. Put the chicken mixture in the middle, cut each side into strips and bring the strips from each side together to meet in the middle. It doesn't have to look pretty. )

Here are the super-anal directions:

Unroll 1 package of crescent dough;
: do not separate. Arrange longest sides of dough across width of 12 x 15 inch
: rectangle baking stone. Repeat with remaining package of dough. Using dough and
: pizza roller, roll dough to edges of baking stone, sealing perforations. On
: longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3
: inches deep using pizza cutter ( there will 6 inches in the center for the
: filling). Spread filling evenly over middle of dough. To braid, lift strips of
: dough across mixture to meet in center, twisting each strip one turn. Continue
: alternating strips to form a braid. Tuck ends up to form a rim at end of bread.

Categories: chicken, Pampered_Chef, baking_stone, one_dish_meals

I'm not sure if this really counts; it isn't a recipe. Perhaps you could call it a tip. I always keep a can of tuna and a Tuna Helper on hand in case I forget to defrost something or if something happens that prevents me from making what I planned. It's easy, fast and makes a decent meal. The tuna and Tuna Helper have a really long shelf life, so they last until I need to use them. I usually throw in some frozen broccoli or peas so I don't have to cook a separate vegetable.

Categories: tuna, pasta, emergency_backup_meals

Recipe From Allrecipes.com

1 teaspoon crushed garlic
2 tablespoons olive oil
2 tablespoons dry bread crumbs
2 tablespoons grated parmesan cheese
2 skinless boneless chicken breast halves

1. Preheat oven to 425 degrees
2. Warm the garlic & olive oil to blend the flavors. In seperate dish combine the bread crumbs and parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture then into the bread crumb mixture. Place in shallow baking dish.
3. Bake in the preheated oven for 30 to 35 minutes until no longer pink and juices run clear.

Categories: chicken

I'll start the ball rolling with this one. I'm making this for dinner tonight! I put the ingredients in the crockpot when the baby went down for his nap and it already smells YUMMY!

I got it from The Cambells Kitchen

Ingredients:

1 1/2 lb. skinless, boneless chicken breasts, cut into 1" pieces
2 medium Yukon gold potatoes, cut into 1" pieces
2 cups baby whole carrots
2 stalks celery, sliced
2 cans (10 3/4 oz. each) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 cup water
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk


Directions:
PLACE chicken, potatoes, carrots and celery in 6-qt. slow cooker.
MIX soup, water, thyme and black pepper. Pour over all.
COVER and cook on LOW 7 to 8 hr.* or until chicken is done.
MIX baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on HIGH 30 min. or until dumplings are cooked in center. Serves 8.
*Or on HIGH 4 to 5 hr.

Categories: chicken, crockpot

Welcome! As you can see, this site is just getting started. Ultimately, I hope it will be a collective resource for simple, yummy recipes for busy people!

The name was born from the idea that I basically only have my toddler's naptime to throw dinner together... it's hard to concentrate on cooking a complicated meal when he's busy tearing my kitchen apart and trying to find ways to hurt himself. I'm sure many of you sympathize!

You are encouraged to add to our collection of recipes as well as enjoy the ones we share. If you would like to particpate, please email erinspring at gmail dot com and I'll add you to the membership list. You'll need a Blogger account to post. (Don't worry, it's free and easy, just like these recipes)

As the site grows and recipes are added, there will be more and more categories, weekly menus and corresponding shopping lists!

Contrary to the (tongue in cheek) title, we don't ACTUALLY aspire to be gourmet chefs here. We all just want to offer our families a decent meal most nights of the week. So won't you join us? Please post your favorite simple recipes, whether they be one-dish, crockpot or a super-easy three-course meal. All I ask is that if you take the recipe from a website or cookbook, give credit where credit is due. I don't want Cambell Soup and Kraft coming after us for copyright violation! I also try to add what I serve with a meal if it's not "all-inclusive". I always love when recipes offer that suggestion.

Feel free to post comments under a recipe if you tried it and loved it, hated it, modified it or... just whatever!

Lets get cooking! :)


**update** You may notice a few more challenging recipes pop up here and there. That's because we have a wide variety of contributors to this blog with varying tastes and cooking skills. What seems easy to one person may not seem easy to someone else. But rest assured, there will always be plenty of quick, simple and healthy meals on here. And, as some readers have found, once you start making the easier ones on a regular basis, suddenly the harder ones don't seem as complicated anymore! Thanks for reading and happy cooking! :)