Wednesday, August 19, 2009


Taco Soup-
2 chicken breasts, cut up small- you can use any type of meat or no meat
1 onion chopped
1 can Rotelle tomatoes (Mexican tomatoes)
1 can stewed tomatoes (i don't like chunky tomatoes so I used diced instead)
1 can kidney beans
1 can pinto beans
1 can white beans
1 can corn
1 packet ranch dressing
1 packet taco seasoning
sides of sour cream, chips (we like Frito's), and grated cheese

1. Chop the onion and cook with the chicken breast, drain.
2. Add in the rest of the ingredients (the original recipe says to NOT drain the cans but rinsing the beans of the juice they are in helps reduce the "gassy" effects significantly!-so I rinse the 3 cans of beans and then add about a half can or so of water for the right consistency.
3. Add the corn in without draining it...
4. Bring to a boil and reduce to simmer for about 15-20 minutes. If you want to throw it all in crock pot and cook on low while gone for the day it tastes even better. The longer you cook it the more the flavors join together.
Top with the cheese, chips, sour cream! ENJOY!!

Easy Shepherd Pie
1 lb. ground beef
2 cups hot mashed potatoes - use instant or make fresh
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese
1 cup Shredded Cheddar Cheese, divided into 1/2 cups
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

Heat Oven to 375
Brown meat in skillet, drain
MIX potatoes, cream cheese, 1/2 cup Cheddar and garlic until well blended.
COMBINE meat, vegetables and gravy; spoon into 9-inch square baking dish.
COVER with potato mixture and remaining Cheddar. Bake 20 min. or until heated through.

Campbell's Easy Chicken Pot Pie
Prep: 10 min -
Cook: 30 min
1 can Campbell's® Cream of Chicken Soup- you can also use Cream of Mushroom or Celery
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked chicken (frozen chicken breast chopped or Rotisserie chicken pulled)
1/2 cup milk
1 egg
1 cup all-purpose baking mix (Bisquick)
PREHEAT oven to 400°F.
Mix soup, vegetables and chicken in 9" pie plate.
MIX milk, egg and baking mix. Pour over chicken mixture.
Bake 30 min. or until golden.
Makes 4 servings
This recipe created by Campbell's.

I have used this as a base for my recipe- instead of the Bisquick I use Puff Pastry sheets which make an awesome top. Instead of 9" pie plate I use smaller dishes to make individual cups of it and just cut the puff pastry sheets into about 4" squares.
You can use any veggies you want- frozen or canned- my kids like peas, carrots, potatoes, Lima beans, green beans.

If you use the puff pastry you won't need the egg and milk or Bisquick.
to freeze- put into individual cups place puff pastry over- cover and freeze- to eat take out, thaw and bake for about 45 minutes.
My girls have used the microwave and toaster oven to cook/reheat these.

Quick Eggplant Parmigiana
plain bread crumbs (recently i have been using panko they make it crispier)
grated Parmesan cheese
dried oregano (if you use Italian bread crumbs no need for this)
all-purpose flour
2 eggs lightly beaten
eggplant - (12 to 15 oz) trimmed, and sliced crosswise into 1/4" slices
1 cup light spaghetti sauce (I use jar spaghetti- any kind- any flavor)
2 oz finely-shredded part-skim mozzarella cheese
Preheat the oven to 350 degrees.
Coat two 10- by 15-inch rimmed baking sheets with nonstick cooking spray or use wax paper for super easy clean up
Place the bread crumbs, Parmesan cheese, and oregano in a shallow dish; mix well.
Place the flour in another shallow dish and place the eggs in a third shallow dish.
Dip the eggplant slices in the flour, then the eggs, then the bread crumb mixture, coating completely with each.
Arrange the eggplant in a single layer on the baking sheets.
Lightly coat the tops of the eggplant with nonstick cooking spray.
Bake for 25 to 30 minutes, or until golden.
Spoon the spaghetti sauce evenly over the eggplant slices, then sprinkle with the mozzarella cheese.
Bake for 8 to 10 minutes, or until the cheese is melted.
Serve immediately.


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