Mom's Goulash

1 lb box macaroni cooked
2 cans condensed tomato soup
1 lb ground beef cooked
1 small onion
1/2 cup green pepper
8 oz diced canned tomatoes
1 cup shredded cheddar cheese (I use sharp)
2 TBL grated parmesan cheese
Brown ground beef with onion and green pepper.  Add to cooked macaroni noodles.  Add tomato soup, tomatoes and cheeses.  Stir and serve with warm bread.

Cheesy Potatoes

1 package frozen Southern Style Hasbrown potatoes
1 can cream of chicken soup
16 oz container sour cream
1 med onion chopped
2 sticks butter - melted
1 cup crushed potato chips or corn flakes


Mix first 5 ingredients together.  I do it in a big bowl.  Pu in greased 9x13 pan.  Put crushed chips on top.  Cover with foil and bake at 350* for 1 1/2 hours.

Spanish Rice

1 lb bacon
1 lb ground beef
1 med onion
1 small green pepper
1 lrg can stewed tomatoes
1 tsp chili powder
1 tsp oregano
2 cups rice
1 cup shredded cheddar cheese

Preheat oven to 350*.  Cook rice and set aside.
Cook bacon and onion until bacon is nearly done.  Add ground beef and green peppers.  Cook until brown. 
Add tomatoes, rice, seasonings and simmer 15 minutes.   Put in 9x13 pan sprayed with nonstick spray. Cover with cheese and cover with foil.  Bake in oven until cheese is melted. 

Quick Chicken and Dumplings

1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cooked cut up chicken
1 can cream of chicken soup
1 cup orginal Bisquick
1/3 cup milk
paprika to taste

Heat milk, vegetable, chicken and soup to boiling in 3 quart saucepan, stirring frequently.

Mix bisquick and milk until soft dough forms.  Drop by spoonfuls onto chicken mixture.  Sprinkle with paprika

Cook uncovered over loq heat 10 minutes.  Cover and cook 10 more minutes.

Let sit 5+ minutes before serving.

Honey Chicken Stir Fry

1 pound boneless skinless chicken breasts, cut into 1 inch pieces

1 garlic clove, minced

3 teaspoons olive oil, divided

3 tablespoons honey

2 tablespoons reduced-sodium soy sauce

1/8 teaspoon salt

1/8 teaspoon pepper

1 (16 ounce) package frozen broccoli stir-fry vegetable blend

2 teaspoons cornstarch

1 tablespoon cold water

Hot cooked rice

Directions

1. In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 teaspoons oil. Add the honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm.
2. In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through. Return chicken to the pan; mix well. Combine cornstarch and cold water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice.               

taken from allrecipes.com

Oven Baked Chicken Parmesan

4 boneless skinless chicken breasts
1 egg slightly beaten
3/4 cup Italian seasond dry bread crumbs
1 32 oz jar Pasta sauce
1 cup mozzerella cheese

Preheat oven to 400*

In 9x 13 pan arrange chicken.  Bake uncovered 20 minutes

Pour pasta saucce over chicken then top with cheese.  Bake an additional 10 minutes or until chicken is not longer pink.  Serve with hot cooked pasta.

Taco Seasoning

1 TBS. chili powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp oregano
1/2 tsp paprika
1 1/2 tsp cumin
1 tsp sea salt
1 tsp black pepper

Use 3 TBS per 1 lb ground beef