Potato Chowder

From Mandy F....

2 can cream of potato soup

1 can corn

1 package sliced ham, diced

Add altogether and simmer for 30 minutes or so. Add salt & pepper and serve.

Oven Roasted Chicken

From Mandy F....

2 Chicken breasts, cut into tenderloin size pieces

10 Carrots stick, cut lengthwise

3 Potatoes, 1 inch cubes

1 packet French onion soup mix

1-2 tbsp oil

Add everything to a large Ziploc bag, or add half and half the seasoning

mix and do in two batches. Spray pan and add to 9x9 pan. Put in oven at

425* for 45 minutes.

Lasagna

From Mandy F....

Lasagna noodles (I’ve used manicotti ones too)

1 lb ground beef

Large Pasta sauce (pick a good one or add extra seasoning and use tomato sauce & paste)

Large Cottage cheese

Shredded mozzarella, abt. 2 cups

Parmesan cheese, abt. ½ cup

1 egg

Preheat oven to 375. Cook ground beef with salt and pepper, drain fat. Pour in pasta sauce and simmer for a while. Mix the 3 cheeses together. Place noodles in a sprayed 9x13 add a layer of cheese mixture, then meat mixture, then repeat. End with extra parmesan on top, cover with foil and cook for 1 hour. No need to cook noodles first if you cook it this way. I also like to add a layer of pepperoni in the middle, makes it special and delicious.

Hawaiian Haystacks

From Mandy F....

1 can cream of chicken soup

1 can of chicken

1 can of pineapple tidbits, drained

1 can sliced olives, drained

Shredded cheese

Chinese noodles, for crunch

Green onion, sliced

Cooked rice

Cook the soup & chicken together till hot, put on rice and toppings of your choice. These are the toppings my family uses, but I’ve seen many more. Try mandarin oranges, sliced celery, slivered almonds, diced green pepper, etc.

French Bread Dinner

From Mandy F....

1 loaf French Bread

1 lb ground beef

1 can cream of mushroom soup (I’ve used brown gravy in place of this too)

Shredded cheddar cheese

Some onion, either powdered or dehydrated

Powdered garlic

Cook ground beef with seasoning of your choice, I usually use onion, garlic & salt & pepper.

Drain fat. Add back to pan and add soup and cook till hot. Slice off the top of the French bread. Pull out some stuffing and fill with warmed mixture, cover with cheese. Broil until cheese is melted, put on the top of the loaf and slice into pieces to eat.

Chicken Crescent Rolls

From Mandy F....

8 count jumbo crescent rolls

8 oz cream cheese (use the chive & onion if you can, otherwise add seasonings below)

1 stalk celery, diced

1 can chicken, drained

1 can cream of chicken soup

1 can sliced mushrooms drained, optional

Garlic, onion, Salt & Pepper, optional

Mix the cream cheese with the seasonings, diced celery, chicken and mushrooms. Roll out the rolls and place a scoop of mixture in the center of each one, roll up, doesn’t have to be perfect, just seal the edges so the mixture doesn’t cook out. Cook as directed on crescent roll can. Heat up soup and use as a sauce on top.

If you have extra mixture you can add it to the sauce if you want.

Breakfast Burritos

From Mandy F....

12 Eggs, scrambled & cooked with salt & Pepper,

Hash browns, browned in oil

Shredded cheese

Cilantro, Chopped

Sour cream

Tapatito sauce

Tortillas

Use a tortilla and fill it up with your choice of above ingredients.