Chinese Noodle Hot Dish

3/4 cup diced celery
1.5 pounds ground beef
1/2 cup diced onion
1/2 cup uncooked rice
1 can chicken with rice soup
1 can cream of mushroom soup
2 cups water
2 Tablespoons soy sauce
2 Tablespoons Worcestershire sauce
1 bag Chinese noodles

Heat oven to 375 degrees. Brown the ground beef with onion and celery. Mix all ingredients and bake for 1 hour. Sprinkle with Chinese noodles and bake for an additional 15 minutes.

Sloppy Joes

1.5 pounds of hamburger
1 can tomato soup
1 Tablespoon mustard
2 dashes Worcestershire sauce
1/4-1/3 cup Ketchup
1/2 medium onion chopped
2-3 dashes of hot sauce
1 Tablespoon brown sugar

Brown hamburger and onion. Add all ingredients and simmer 20-30 minutes. Serve on hamburger buns.

Baked Ravioli

1 package frozen cheese ravioli
2 (6oz) packages of fresh spinach
26 oz jar of spaghetti sauce
1/2 teaspoon crushed red pepper
1 cup shredded mozzarella cheese
1/4 cup thinly sliced fresh basil

Preheat oven to 375. Cook ravioli in boiling water for 4 minutes. Stir in spinach until wilted and drain. Pour half of pasta sauce in the bottom of a 9x13 pan, sprinkle with red pepper. Place ravioli and spinach on top, top with 1/2 cup of cheese and remaining sauce. Cover pan with foil and bake for 25 minutes. Then remove foil and sprinkle with remaining 1/2 cup of cheese and bake for 5 minutes (until cheese on top is melted). Garnish with fresh basil!

Spinach and Artichoke Dip

1 can drained artichokes
1 package frozen spinach
1/2 cup sour cream
1/2 cup mayo
3 oz cream cheese
1/3 cup mozzarella
1/4 cup Parmesan cheese
1 tsp garlic powder

Cook spinach per package instructions and drain. Place all ingredients in the food processor and place in a 1 quart dish. Bake at 325 degrees for 30 minutes. Serve with tortilla chips or bread.

Chicken Tortilla Soup

1 Tablespoon of olive oil
4 Garlic cloves, minced
2 jalapeno peppers chopped fine
2 cans diced tomatoes in juice
2 cans black beans, rinsed
1 can reduced sodium chicken broth
1 package frozen corn
1 cup water
1.5 chicken breasts cooked and shredded
salt and pepper
tortilla chips

Heat olive oil in pan over medium heat. Add garlic, chili powder, and jalapeno peppers and cook until fragrant (approximately 1 minute). Add chicken, tomatoes, black beans, chicken broth, corn and water. Bring soup to a boil. Season with salt/pepper and serve with tortilla chips.

* Can make vegetarian by omitting chicken and substituting vegtable broth

Tator Tot Hotdish

1 pound of hamburger browned
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 bag of frozen mixed veggies
1 bag of tator tots
1/2 can of water

Mix all ingredients together and bake at 350 degrees for 1 hour.

Chicken Pot Pie

1.5 chicken breasts cooked (I use bone in and pull apart into bite sized pieces)
2 refrigerated rolled pie crusts (1 box)
16oz bag of frozen veggies
1 can light cream of chicken soup
1 can light cream of celery soup
1/2-1 cup of chicken stock or water (I use water from cooking chicken)
salt/pepper to taste

Preheat oven to 400 degrees. Spray bottom of 9 inch pie dish with cooking spray. Unroll 1 pie crust and place in bottom of pie dish. Mix together chicken, veggies, and soups. Add some chicken stock or water to thin out. Add salt and pepper. Pour into pie dish. Cover with crust and crimp edges together. Cut holes in top crust to vent. Bake for 45-60 minutes until top is dark golden brown and bottom crust is cooked.

Monkey Bread

3 cans buttermilk biscuits
3/4 cup sugar
1 Tablespoon cinnamon
1/2 cup butter
1 cup brown sugar
1/4 tsp vanilla

1. Preheat oven to 350 degrees

2. Cut biscuits into quarters. Combine sugar and cinnamon in a small plastic bag. Shake each biscut piece until coated.

3. Spray 9x13 pan with nonstick spray. Arrange biscuits in pan.

4. Cook butter with brown sugar on medium heat until it bubbles, stir frequently. Add vanilla and pour evenly over biscuits.

5. Bake 25 minutes.