Asian Chicken Noodle Soup

2 cans chicken broth

1 cup water

3 Tbsp soy sauce

2 pkgs Ramen noodles (no spice pkgs)

1 (8oz) frozen mix oriental vegetables

1 1/2 pounds chicken, chunked and cooked

Chow mein noodles

In a pan, combine broth, water, and soy sauce.  Add Ramen noodles, vegetables, and chicken.  Bring to a boil.  Reduce heat and simmer for 5-7 minutes.  Garnish with chow mein noodles. 

Artichoke Dip

1 pkg (8 oz) cream cheese, softened

1 can (14 oz) artichoke hearts, drained and chopped

2 Tbsp butter, melted

1 clove garlic, minced

1/4 cup grated parmesan cheese

Triscuit thin crisps

Spread cream cheese onto bottom of microwaveable 9 inch pie plate.  Mix artichokes, butter and garlic; spoon evenly over cream cheese.  Sprinkle with parmesan cheese.  Microwave on high 1 minute or until heated through.  Serve with triscuits.

Serves 10

Apple Cranberry Salad Toss

1 pkg (10 oz) mixed salad greens

2 apples, sliced

1 cup walnut halves, toasted

1 cup dried cranberries

1/2 cup sliced green onions

1/2 cup light raspberry vinaigrette dressing

Toss all except dressing.  Add dressing and mix lightly. 

Serves 8

Appetizer Pizza Breadsticks

1 pkg DiGiornio Pizza, thin crispy crust four cheese

2 Tbsp olive oil

1/3 cup grated parmesan cheese

1/4 tsp cayenne pepper

Preheat oven to 400.  Brush edges of pizza crust lightly with oil.  Drizzle remaining oil evenly over pizza.  Mix 3 Tsp of the parmesan cheese and the pepper; sprinkle evenly over pizza.  Place pizza directly on center oven rack.  Bake 20-22 minutes or until edges are golden brown.  Sprinkle with remaining parmesan cheese.  Cut pizza into quarters; cut each quarter into eight thin sticks.  Serve with ranch dressing or salsa for dipping sauces.

Serves 16

All in One Pot Saucy Pasta

1 pound ground beef

1 medium onion, chopped

1 jar (26 oz) spaghetti sauce

3 cups bite sized pasta

1 cup sliced mushrooms

1 cup shredded pizza four cheese

Brown meat and onion in deep nonstick skillet.  Add 3 1/2 cups water, spaghetti sauce and pasta; cover.  Bring to boil.  Reduce heat to low; simmer 20 minutes, stirring occasionally.  Add mushrooms; cook 5 minutes.  Stir in cheese.

Serves 6 

Alfredo Chicken and Biscuits

2 cups chopped broccoli

1 1/2 cups sliced carrots

1 cup chopped onion

2 Tbsp olive oil

2 cups cubed cooked chicken

10 oz Alfredo sauce 

1 cup bisquick

1/3 cup milk

1/4 tsp dill weed

In a skillet, saute the broccoli, carrots, and onion in oil until crisp-tender.  Stir in the chicken and alfredo sauce, heat through.  Transfer to a lightly greased 8 inch square baking dish.  In a small bowl, combine the baking mix, milk and dill just until moistened.  Drop by rounded Tbsp onto chicken mixture.  Bake, uncovered, at 400 for 18-22 minutes or until bubbly and biscuits are golden brown. 

Serves 4

A1 Chili

1 1/2 pounds hamburger

1 green bell pepper, chopped

1 onion, chopped

1 clove garlic, minced

3 Tbsp chili powder

1 can diced tomatoes, undrained

1/2 cup water

1 can chili beans, undrained

1/3 cup A1 steak sauce

Cook hamburger, bell pepper, onion, and garlic in pan.  Drain.  Add chili powder; cook 1 minute; stirring constantly.  Add tomatoes and water.  Bring to boil; cover.  Reduce heat to low and simmer 15 minutes.  Add beans and steak sauce.  Cover and simmer 5 minutes. 

Serves 6

30 minute Italian Pork Chop Dinner

 2 cups instant brown rice, uncooked

4 bone in pork chops (1 1/2 pounds)

1 tsp oregano

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

1/4 cup Italian dressing

1 can Italian style diced tomatoes, undrained

1/2 cup shredded mozzarella cheese

Cook rice as directed on pkg.  Meanwhile, heat large skillet on high heat.  Add chops; cook 2 minutes or until bottoms of chops are browned.  Reduce heat to medium; turn chops.  Sprinkle with oregano; top with peppers, dressing and tomatoes.  Bring to boil.  Reduce heat to low; simmer 12 minutes or until chops are cooked through.  Spoon rice onto serving plates; top with chops.  Cover to keep warm.  Increase heat under skillet to high; cook vegetable mixture 1-2 minutes or until vegetables are tender and sauce is thickened, stirring occasionally.  Spoon over chops; top with cheese.

Serves 4

15 Minute Skillet Cassoulet

1 onion, chopped

1 garlic clove, minced

8 oz Polska kielbasa sausage, slice 1/4” thick

1/4 tsp thyme

3/4 cup chicken broth

30 oz canned northern beans, drained and rinsed

1 1/2 Tbsp canned tomato paste

1/2 cup dried bread crumbs

Preheat broiler.  Coat skillet with cooking spray and heat.  Add onion, garlic, and sausage.  Saute until onion is tender, about 3-4 minutes.  Add thyme, broth, beans, and tomato paste; simmer 10 minutes.  Transfer to a pan that will fit in the broiler.  Sprinkle bread crumbs over beans.  Place pan in broiler until bread crumbs are browned, about 1 minute. 

Serves 4

15 Minute Beef Stew

1 Tbsp olive oil

1 pound boneless sirloin steak, cut into 1 inch cubes

1 envelope onion mushroom soup mix

1 cup water

2 Tbsp tomato paste

1 can new potatoes, drained and cut into chunks

1 pkg frozen peas and carrots, thawed

In skillet, heat olive oil and brown steak.  Stir in remaining ingredients.  Bring to a boil over high heat.  Reduce heat and simmer uncovered 10 minutes or until steak is tender.

Serves 4