Quick Tomato Soup

Quick Tomato Soup-Laralee Reber

1 can tomato soup

8 oz cream cheese

1 Small onion, diced

1 can of Italian diced tomatoes or any other tomatoes you have on hand

1 can of milk

Directions—Saute onion in some butter, add soup and milk and combine. Add tomatoes and cream cheese until cheese is melted. Add basil, Italian seasoning, garlic, salt and pepper to taste or any other spices you would like. Blend everything together until smooth.  Goes great with grilled cheese sandwiches.

Macaroni and Tomato Juice

Macaroni and Tomato Juice -Lauren Shumway 

Boil any kind of noodle ( I usually use rotini, penne, or elbow). 

Drain and return to pot. Add tomato juice (homemade is BEST!!!).

Eat as a soup. Add shredded cheese, a dollop of butter, salt and pepper!

Dumplings

Dumplings- Lauren Shumway

2 cans broth or consommé (chicken or beef)

Flour

4 Eggs

Water

Salt and Pepper

For a family of 4:

Heat 2 cans of broth to boiling on stove. In separate bowl, crack 4 eggs. Season with salt and pepper. Beat eggs until yokes are broken. Add a dash of water. Add ½ cup flour and stir. Continue adding and stirring until sticky but firm consistency is reached. Usually it’s ½ cup flour to every egg, so in this case, 2 cups flour total. Dip a metal teaspoon into the boiling broth and spoon individual teaspoons of the egg mixture into the broth. The smaller they are the better because they will expand. Let boil about 3 minutes. Serve as a soup. 

Stroganoff

Stroganoff -Lauren Shumway

1 pound ground beef

Chopped onion, desired amount

Sal t and pepper

Garlic salt

1 can, Cream of mushroom soup 

8 oz. sour cream

½ milk

Brown gravy mix, optional

Brown ground beef with onion.  Drain and season with salt and pepper, garlic salt. Add cream of mushroom soup, sour cream, milk. Stir until desired consistency. May add more milk to make more “thin”. Add a few sprinkles of brown gravy mix if desired to boost flavor. Serve over rice, noodles, baked or mashed potatoes, or even toast!

Tuna Casserole

Tuna Casserole -Lauren Shumway

Boil desired amount of noodles.
Drain.
Add ¼ cube butter
1 can cream of mushroom soup
4 oz. cream cheese
Peas
Tuna
Cheese
Potato chips

Won Ton Salad

Won ton salad -Kristin Owens

1 head of lettuce or, a few bags of salad mix
1 package of won tons (egg roll wrappers) I buy the square ones 
2-3 grilled chicken breasts, diced
Fry your won tons and drain on paper towel. Toss chicken and lettuce 

Dressing :
1/2 c olive oil (you can use vegetable too)
1/2 c white or apple cider vinegar
1/4-1/2 c sugar
2 tbsp sesame seeds
1 tbsp accent ( u don't have to use this, I don't notice much of a difference if I do or don't)
Shake well and drizzle over salad, crush won tons on top.

I never use the whole bag so with the remaining I make ragoons with cream cheese, mozerella cheese and chives. Mix all together. Place a spoonful on each wrapper. Bring all corners together and pinch with a bit of water. Fry until golden brown.

Fast and Easy Brazilian Style Limeade

FAST and EASY Brazilian Style Limeade

12 oz can frozen limeade concentrate 1/2 can sweetened condensed milk

Add ice and water to your blender to equal 36 oz. Add limeade and blend into a slush. Add the milk to the whole batch, or if you prefer you can add a spoonful to each glass of slushy limeade. Great with spicy food, or on a hot day. (I have other "fresh squeezed, made from scratch" versions. This is fast.)

PW Restaurant Style Salsa

PW Restaurant Style Salsa -Heather Sawaya

1 can (28 Ounce) Whole Tomatoes With Juice

2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)

1/4 cup Chopped Onion

1 clove Garlic, Minced

1 whole Jalapeno, Quartered And Sliced Thin

1/4 teaspoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Ground Cumin

1/2 cup Cilantro (more To Taste!)

1/2 whole Lime Juice

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

http://thepioneerwoman.com/cooking/restaurant-style-salsa/

10 minute Black Bean Burritos

10 minute Black Bean Burritos- Heather Sawaya

1 can low sodium black beans

1/2 - 1 tsp cumin

1/2 tsp garlic powder

1/2 tsp chili powder

1c shredded cheddar or Monterey jack cheese

3 burrito size tortillas or 6 smaller flour tortillas

Drain and rinse beans. Warm on the stove top or in the microwave with spices. Roll beans and cheese into tortillas. Cook on a griddle or in a large frying pan until brown and crisp on one side, flip and brown the other side. 

Serve with bagged salad, corn chips and salsa for the fastest dinner. Make your own pico de gallo and guacamole if you have more time.  (I really love the Pioneer Woman's restaurant salsa and guacamole recipes.)

PW Restaurant Style Salsa

1 can (28 Ounce) Whole Tomatoes With Juice

2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)

1/4 cup Chopped Onion

1 clove Garlic, Minced

1 whole Jalapeno, Quartered And Sliced Thin

1/4 teaspoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Ground Cumin

1/2 cup Cilantro (more To Taste!)

1/2 whole Lime Juice

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

http://thepioneerwoman.com/cooking/restaurant-style-salsa/

FAST and EASY Brazilian Style Limeade

12 oz can frozen limeade concentrate 1/2 can sweetened condensed milk

Add ice and water to your blender to equal 36 oz. Add limeade and blend into a slush. Add the milk to the whole batch, or if you prefer you can add a spoonful to each glass of slushy limeade. Great with spicy food, or on a hot day. (I have other "fresh squeezed, made from scratch" versions. This is fast.)

Creamy Southwestern Corn

Creamy Southwestern Side dish (from Desiree Croby) -Emily Simmons

2 cans Southwestern Style Corn 

2 cups Cheddar Cheese
1 cup Mayo
1 cup Chopped Green Pepper 

1 can Black Beans
1 Bag Chili Cheese Chips, crushed 

Mix all ingredients, but don't put chips in until right before serving (they will get soggy). If you have the time, the flavor is better if you refrigerate the dish (minus chips) for an hour or so before serving. You can definitely play with this recipe a bit by adding some fresh tomatoes, onions, olives, etc. if desired. Alternate idea: I wanted to revive this on day 3, so, using a skillet, I cooked some of this on a flour tortilla with cheese---it was just as good as day one! 

Frech Bread Pizza

French Bread Pizza-Emily Simmons

1 loaf french bread (I like making bread one night and using extra loaf on a busy night)

pizza sauce
mozzarella cheese
pizza toppings

Preheat your oven to 475 degrees. Cut your french bread loaf in half lengthwise. Place on a cookie sheet. 

Then place your sauce, cheese and toppings. Your kids can help with this too! Bake for 15-20 minutes or until browned the way you like!

Cowboy Quesadillas

Cowboy Quesadillas -Emily Simmons
(http://www.ourbestbites.com/)

1/2 cup white rice
1/3 cup black beans
1 cup diced cooked chicken (use leftover meat too)
1/3 cup fresh frozen corn (no need to thaw)
2/3 cup diced tomato (didn't add~I don't like tomatoes!)
3 tbsp sliced green onions
1 1/2 cups shredded cheese ~ any type you like!
1/4 cup barbecue sauce (or try sour cream!)
small tortillas, fajita size
Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add barbecue sauce (or sour cream) and stir to combine. Place about 1/3 of the mixture on half of a tortilla and fold over to close. 

Heat a skillet to medium heat. When hot, spray with cooking spray and place your filled tortilla on top. Cook until golden brown or slightly crisp and turn over to cook on other side! 

Serve with a barbecue dipping sauce (equal parts barbecue sauce and ranch dressing) or try more sour cream, guacamole, or salsa and enjoy! 

Quick and Easy Dinner ideas

Quick and Easy Dinners Ideas- Jill Carpenter

COLD CEREAL! My kids favorite usually more a summer thing, but when dad's gone I have no problem saying yes to easy dinners like a bowl of cereal!

Breakfast foods. Favorites are Egg Burritos or pancakes. German pancakes take about 20 minutes.

Salads, but thats not always practical for everyone in the family.

Taco’s (I make double or triple batches of meat when I make it then freeze it for nights when we don't have time to cook. Makes taco's happen in a flash).

Panko Chicken (Costco Baked and ready in 25 minutes) were with noodles or on top of salad.

Spaghetti and Meat sauce. (Brown hamburger, mix in with your favorite sauce and serve)

Chicken tenders, steamed veggies, and toasted bread

Hamburgers

Bake Potato (microwaved) with Chili and cheese

Nacho’s (canned refined beans, shredded cheese, sour cream, avocados and tomatoes)or sometimes I just warm the beans first then make a seven layer dip.

Chicken nuggets and veggies sticks, steamed veggies or sliced fruit. For grown ups toss them sliced on top of a salad with our favorite combos depending on our mood (Asian, Chef, Chopped, etc)

Stir-fry or Curry Chicken and Vegetables over rice.

Chicken Taco's

Chicken Tacos -Nicole Hendershot

Soft tortillas
Rotisserie Chicken
Cooked Rice
Refried Beans
Shredded Cheese
Taco Sauce/Salsa

Can also do any taco fixings you like.

Shred the rotisserie chicken. Layer beans, rice, chicken and cheese in the tortillas. Add taco sauce/salsa and any other toppings.

Goulash

Goulash -Nicole Hendershot

12 oz pasta (I usually use elbow or small shells)
1 lb ground beef cooked
Jar of spaghetti sauce
Shredded cheese

Cook meat and drain. Cook pasta and drain. Combine meat, sauce and pasta. Pour into a 9x13 and cover with shredded cheese. Bake at 350 for about 15 minutes until the cheese is melted and it is warmed through.

Oriental Chicken Salad

Copy-cat of Applebee's Oriental Chicken Salad -Jill Carpenter

This is one of our favorite lunches and it is so speedy because I always keep fresh torn lettuce in the fridge. Even my kids like this one.

Oriental Dressing
3 Tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon Mustard
1/8 teaspoon sesame oil

Blend together all ingredients for dressing in a small bowl with an electric mixer. Chill

Salad (Jack and I usually have a combination of a dark leaf lettuce and iceberg in the fridge, but it even works well with bagged salad)

3 cups chopped romaine lettuce
1 cup red cabbage
1 cup napa cabbage
1/2 carrot julienned or shredded
1 green onion, chopped
1 Tablespoon sliced almonds (We like to toasted)
1/3 cup chow mein noodles

We use PANKO Grilled Chicken from Costco-a favorite pantry/freezer stocked item or Grilled chicken breast strips(you can buy this in bags too if you are avoiding breaded chicken) or chicken nuggets what ever makes it fit into the time you have to make it happen.

Mexican Haystacks

Mexican Haystacks -Nicole Hendershot

Chicken Gravy:
1 can costco canned chicken, I don't drain this. You could also use rotisserie chicken or cook and shred your own chicken, just add extra chicken broth for thinning.
1 can cream of chicken soup
1 can diced green chiles
1 can chicken broth (can add more or less depending on the consistency you would like)
1 tsp Cumin
1/2 tsp Chili Powder

Optional: I add a few large scoops of sour cream or half of a block of cream cheese if I have them on hand. 

Serve over rice with taco fixings and crushed chips on top