HEARTY MINESTRONE SOUP

Here's what you need:
1 Tbl. olive oil
1 small onion
1/4 cup diced celery
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/8 teaspoon each:
oregano
basil
garlic
pepper
1/2 tsp. dried parsley
1 tsp salt
1 can beef broth (14.5 0z.)
1 can chicken broth (14.5 oz.)
1/2 cup fresh broccoli flowerets
1/2 cup fresh green beans (I used canned)
1/2 cup fresh cut carrots
1 can diced tomatoes (14.4oz.)
1 cup uncooked bow-tie macaroni
Parmesan cheese for topping


What you do:

Saute onion, celery, and peppers in oil. Add spices, salt, and pepper. Add beef and chicken broth, let simmer 10 min. Steam broccoli, beans and carrots until tender (I just add them to the soup broth instead of dirtying another pan:) add tomatoes to broth. Add macaroni just before you are ready to eat. top with cheese. This is very forgiving soup if you have a missing veggie or don't care for a veggie you can substitute it for something else. (my likes it better with a little Italian Sausage in it, what is it with men and meat:)

Italian Chicken

WARNING: NOT FOR THE DIETER!!

If you like this:

You'll love this:

The chicken literally melts in your mouth! Yum!

4 boneless, skinless chicken breast

1/2 cup margarine or butter

1 env. dry Italian salad dressing mix

1 10.75-oz. can cream of chicken soup

1 8-oz. pkg. cream cheese

1/2-1 cup water

Bow tie or cooked rice

Cube raw chicken and put into a slow-cooker. Add butter or margarine and dressing mix. Cook on low for 6 hours, and then turn up to high and cook 1 additional hour. Stir in soup and cream cheese, and cook for an additional 1/2 hour. Stir in enough water to create a smooth consistency. Serve over rice or noodles.

Makes 6-8 servings. *super rich, a little goes a long way*

Dont' Knock It Till You Try It, Sweet and Spicy Meatballs

20-ish frozen meatballs (my favorite are the Kirkland brand)

1 cup Grape Jelly

1 cup Salsa

Dump all ingredients in slow cooker and cook on low 6 to 8 hours, stir at about 4 hours. I serve over rice as a main dish, but I originally tasted these as and appetizer.

Spanish Chicken Wraps

I pick this little treasure up at a recipe exchange for enrichment a few years back!

2 Chicken breasts, cooked then cubed

1 box/package of spanish rice, cooked by directions

1/2 can of pinto beans, drained

1/2 can of black beans, drained

1/2 can of sweet corn, drained

1/2 cup of shredded mexican cheese

2 tblsp of Macayo's taco sauce (any sauce can be substituted, this is just my favorite)

1 package (8) flour tortilla wrap

1. Combine all ingredients in large bowl and mix together.

2. Place mixture in wrap (about 1 cup), fold in ends, then roll outside edges together.

3. Can be refrigerated for several hours and eaten cold or warmed. Serve with more taco sauce, sour cream, or guacamole.

Fruit Pizza

1/2 cup softened butter

3/4 cup sugar

1 egg

1 1/4 cup flour

1 tsp cream of tartar

mix and press into un-greased cake pan bake 8-10 mins at 350 degrees

8 oz cream cheese

1/2 cup sugar

2 tsp vanilla

mix and spread on top of cookie.

Chill then top with fruit of your liking..

When i made this for the first time i put it on alinium foil... not the best idea. haha It got stuck to it and it was pretty hard to get off... wax paper would probably be a better bet :)

One of my best friends I went to hair school with brought this to class and shared it with me... I have been dyeing to get the recipe from her even since. i just got it from her a couple of weeks ago and I decided I would share it with everyone... Thanks for the recipe Kelli, you are the best!! Hope you enjoy!

Spicy Beef

This is a tonight and tomorrow meal (two for one). I make a day one with half and a day two with the other half.

Spicy Beef Sloppy Joe, aka my favorite sloppy joe (Day 1)

2 lb. lean ground beef

2 16oz jars salsa

3 cups sliced fresh mushrooms (8oz)

1 1/2 cups shredded carrots (3 medium)

1 1/2 finely chopped red and/or green sweet peppers

1/3 cups tomato paste

2 tsp. dried basil, crushed

1 tsp. dried oregano, crushed

1/2 tsp. salt 1/4 tsp. cayenne pepper

4 cloves garlic, minced

6 rolls

1) In a skillet cook beeef over medium heat until brown, stirring to break meat in pieces. Drain fat. In 5 or 6 qt. slow cooker stir together beef and remaining ingredients (except rolls).

2) Cover; cook on high-heat setting 4 to 5 hours or on low-heat 8 to 10 hours.

3) Reserve 5 cups of the meat mixture for Spicy Beef Taco Salad. Serve remaining meat mixture on rolls.

Spicy Beef Taco Salad (Day 2)

5 cups reserved meat mixture from spicy beef sloppy joe

1 15oz can black beans, rinsed and drained

1 tsp. taco seasoning

1 head iceburg lettuce

1 cup shredded cheddar cheese

1 cup chopped tomatoes

1/3 cup dairy sour cream

assorted tortilla chips

1) In a saucepan stir together meat mixture from spicy beef sloppy joes, beans, and seasoning. Heat to boiling; reduce heat simmer, covered 10 minutes.

2) To serve, place lettuce slices on serving plates. Add meat mixture. Top with cheese, tomatoes, and sour cream. Add tortilla chips.

*Spicy beef mixture can also be frozen for up to 3 months. Thaw in refrigerator overnight before using.

Kid Friendly Sloppy Joe

1 lb (ish) ground beef

1 teaspoon garlic pepper

1 can tomato soup

1 tablespoon mustard

1 package hamburger buns

In large skillet brown beef. Mix all other ingredients into skillet with browned beef, stir until well blended. Serve in buns.

*I love to serve this along with salt and vinegar chips, perfect combination!*