Chicken Spaghetti

Ingredients:

1 (16 ounce) package spaghetti 1 (10.75 ounce) can condensed cream of mushroom soup 3/4 pound processed cheese 1 (10 ounce) can diced tomatoes with

green chile peppers 1 cup chopped green onion 4 skinless, boneless chicken breast halves - boiled, cut into bite size pieces

Directions:

1.	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.	Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
3.	Add spaghetti and mix well, then stir in chicken. Heat through and serve

Quinoa Black Bean Burrito Bowl

Ingredients

• 1 cup quinoa
• 1 tbsp olive oil
• 1/4 cup minced onion
• 1 clove garlic, minced
• 2 cans (15 oz each) black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro

• 1/4 tsp chili powder (mild)
• Pinch of cayenne pepper (spicy)
• 1/4 cup fresh lime juice
• 1 cup shredded lettuce
• Salt

Optional Topping Ingredients

• Grated cheddar or jack cheese
• Sour cream or Greek yogurt
• Pico de gallo or salsa
• Diced seeded tomatoes

• Hot sauce or sriracha
• Sliced avocado
• Guacamole
• Corn

Tuscan Sausage Soup

Ingredients:
2 lbs. sweet Italian sausage – $8.00
3 carrots, peeled and chopped – $1.39
1 sweet onion, chopped – $1.03
4 cloves garlic, chopped – stock
3 quarts chicken broth – stock
2 14.5-ounce cans diced tomatoes, with juice – $3.58
2 15-ounce cans cannellini beans, drained and rinsed – $1.78
1 tablespoon dried basil – stock
1-lb (16-oz) whole wheat shell pasta, uncooked – $2.29
8 ounces spinach leaves – $3.00
salt and pepper to taste – stock
Grated Parmesan cheese for topping (if desired)
Grand total assuming well-stocked kitchen: $21.07
Cost per serving: $1.75
Directions:
1. Remove sausage from casings and brown over med-high heat in the bottom of your largest stockpot. Crumble the sausage as you brown it.
2. Add the carrots, onion and garlic and saute until tender and starting to turn a bit golden, about 7 minutes.
3. Add the chicken broth, tomatoes, beans, pasta and basil. Bring to a boil over high heat, then reduce to a simmer. Cover the pot and continue cooking until pasta becomes a bit tender, about 7 minutes.
4. Stir in the spinach and cook until just wilted. Taste and season with salt and pepper, according to your preference.
5. Serve hot garnished with grated parmesan, if desired.

Parmesan Chicken Bake

(adapted from Food.com)
6 chicken breasts
1 C light mayonaise or greek yogurt (I have done 1/2 of each as well)
1/2 c fresh parmesan cheese, plus more for the top
1 1/2 tsp seasoning salt
1/2 tsp pepper
1 tsp garlic powder

1. Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan. Lay the chicken inside the pan.
2. Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.) Sprinkle on a bit more fresh parmesan over all the chicken.
3. Bake uncovered for 45 minutes. This dish is even better the next day, so just reheat in the microwave!


*I wasn't sure if we'd like this so I cut it in 1/3 and only made 2 chicken breasts--but I wish I'd done the entire recipe! It was super yummy and I would have loved to have leftovers!

MISSY'S TACO SOUP

(great for a night when you have to scrounge up dinner)
1 lb. ground beef, browned and drained
1 medium onion, finely chopped
1pkg. dry Hidden Valley Ranch dressing mix
1 pkg. dry taco seasoning
1 large can ranch-style black beans
1 large can pinto beans
1 large can white corn
1 large can stewed tomatoes
2 8-oz cans Ro-Tel, diced (1 mild, 1 hot)
(Serve with tortilla chips, sour cream, grated cheddar cheese.)
Mix beef, onion, Hidden Valleymix, and taco seasoning. Simmer
until onion is tender. Add a small amount of water if necessary. Add
remaining ingredients and simmer on medium-low for 1 hour. Serve
with tortilla chips, sour cream, and grated cheddar cheese.
*add cilantro

BUTTERFINGERS

1/4 cup butter 2 tsp baking powder
1 1/4 cups flour 1 tsp salt
2 tsp sugar 2/3 cup milk
Heat oven to 425. Put butter in 9x9 square pan and put in oven while it is heating to melt...remove.
Mix dry ingredients. Add milk and stir to form dough. Turn dough on floured surface and next 7-8 times. Roll into 8 inch square and cut in half, then cut each half into nine - 4" strips. Dip each strip in melted butter, turn over and put in pan, strips close together. Bake 15-20 minutes or until golden brown.

*I half this for Dad and I and bake in a bread pan because they aren't that good left over. When everyone was home I 1 1/2 the recipe.

Basic Crepes

Ingredients:

1 cup all-purpose flour 2 eggs 1/2 cup milk

1/2 cup water 1/4 teaspoon salt 2 tablespoons butter, melted

Directions:

1.	In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2.	Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3.	Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot