¾ pound ground beef ½ cup chopped onion ¾ cup grated parmesan cheese 1 egg (beaten) ¾ tsp. oregano ¾ tsp. garlic salt 12 manicotti shells (uncooked) 16 ounce can of tomatoes 15 ounce can of tomato sauce 1/3 cup of water 6 ounces shredded mozzarella Brown meat, drain. Add onion, cook until tender. Stir
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2 cups chicken, cooked and shredded (I used a rotisserie chicken) 1/2 cup ranch dressing ¼ cup hot buffalo wing sauce (I like Frank’s RedHot sauce) 4 ounce cream cheese, softened 2 celery stalks, finely diced ¼ cup onion, finely diced ¼ teaspoon garlic powder salt and pepper to taste buns In a large bowl,
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1 package of egg noodles (I like the NoYoke brand) 6 decent sized cubed steaks cut into 2×1″ pieces flour 1 onion 3 tablespoons olive oil (plus more if needed to cook the steak) 3 tablespoons butter 1 1/2 cups water 1 cup evaporated milk 2 tablespoons beef granules (these are like beef bouilion) 1/8
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2 pound ground beef 24 ounces picante sauce 3 cups shredded cheddar cheese 8 large burrito sized tortillas Sour cream to top Preheat oven to 350°. Cook beef in skillet, drain any juices. Stir in 1 cup picante sauce and 2 cups of cheese. Spread ½ cup picante sauce in 13×9” pan. Divide beef mixture
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2 1/2 Tbsp. cornstarch, divided 1/4 tsp. table salt 3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain 2 tsp. canola oil 1 cup(s) reduced-sodium chicken broth, divided 5 cup(s) uncooked broccoli, florets (about a 12 oz. bag) 1 Tbsp. ginger root, fresh, minced 2 tsp. minced garlic 1/4 tsp. red pepper
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1 (16 ounce) package dry ziti pasta 1 pound lean ground beef 1 onion, chopped 2 (28 ounce) jars spaghetti sauce 6 ounces sliced provolone cheese 6 ounces sliced mozzarella cheese 1 1/2 cups sour cream 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh basil Bring a large pot of lightly salted water to
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21 ounces cream of chicken soup (2 (10.5 ounce) cans condensed ) 8 ounces green chiles (diced) 5 olives (green, pitted) 1 jalapeno peppers (seeded and chopped) 2 tablespoons lime juice (fresh) 8 ounces cream cheese 8 ounces monterey cheese, shredded 1 ounce taco seasoning 1 pound chicken broth (cooked, shredded) 8 ready-to-bake flour tortillas
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2 cups chicken broth 1 cup celery, chopped ½ cup onion, chopped 3 oz. (1 ½ cups) seasoned dry bread cubes 8 oz. cooked chicken/turkey, diced 1 cup frozen peas 1 package chicken/turkey gravy mix (May omit mix and 1 cup broth and use 1 cup gravy instead) 1 tsp. sage seasoning 1/8 tsp. pepper
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1 package crescent rolls 2 (8 ounce) packages cream cheese 1 package Hidden Valley Ranch ¾ cup Miracle Whip 1 tsp. dill weed 1 tsp. garlic Favorite veggies (onion, celery, cucumber, carrots, green pepper, mushroom, tomatoes, radish, broccoli) Spread crescent rolls into a 13×9” pan like a pizza crust. Poke holes. Bake at 350° for
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1 (22oz) bag frozen Shredded Hash Browns 1 1/2 cups plain Greek Yogurt 1/2 cup fat free sour cream 1/2 cup fat free chicken broth 1/2 cup skim milk 1 tsp Garlic Powder 1 tsp Onion Powder 1 tsp Season All Salt 1/2 tsp Black Pepper 1 cup shredded cheddar cheese Preheat oven to 350
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