Heather's Recipes

1 lb. ground turkey cooked, seasoned, drained (or beef) 1-2lb bag tater tots 1 can cream of mushroom 1 can evaporated milk 1 can cream of chicken 1 pkg frozen mixed veggies A hand full of cheese Brown meat & place in large cass. dish. Add Veggies & cheese. Cover with tater tots. (If you line them up you can cover the whole top better) Mix soup & milk together. Pour over top. Bake at 350 for 1 Hour.

I saw this on Super Healthy Kids blog. This was really good. I had it for lunch today for leftovers. It is very filling. I made it with brown rice just because I love it. I added some green & red peppers and seasonings. I could eat this by itself, but with meat-eaters in my family I made it with steak, corn and some fruit. The kids would have been happier without tomatoes in it. -1 cup uncooked rice -2 cups water Cook in rice cooker -1 TBL Olive oil -1 onion chopped Saute in frying pan then add -1 can black beans (drained and rinsed) -1 can diced tomatoes (undrained) -1/2 tsp oregeno -1/2 tsp garlic powder Add cooked rice to bean/ tomato mixture and heat through.

8 flour tortillas 1 lb. hamburger, browned 1 can refried beans 1 can sliced olives 1/4 c. diced onions 1 c. mozzarella cheese, grated 1 c. salsa Shredded Lettuce Sour cream Place 4 torttillas on bottom of baking dish. Layer tortillas, refried beans, and hamburger, then sliced olvies, diced onions, mozzarella cheese, and salsa. Repeat layers. Top with grated cheese. Bake for 15 to 20 min. at 350. Top with shredded lettuce, sour cream, and salsa. Serve I am making this with Mexican Corn tonight.

I am trying out some new recipes to find some more that I really like to add to my favorites. I am pretty sure this one is it. I found it in our Payson Ward Cookbook. I Love those ward cookbooks. Ingredients: 3 lb. chicken breasts 1 tsp. garlic salt 1/2 tsp. black pepper 1 beaten egg 4 to 6 Tbsp. cornstarch or flour 3/4 c. sugar 1/2 c. vinegar 1/2 c. chicken stock 1/4 c. catsup 1 Tbsp. soy sauce Sprinkle chicken with garlic salt and pepper. Let stand for one hour or more. ( This is what it said in the recipe and she probably meant in the fridge, but I skipped this step .) Preheat oven to 325. Dip chicken in beaten egg, then in cornstarch or flour. Brown in hot oil. ( I added some pepper and garlic salt while cooking ). Drain. Place in baking dish. Cover with the following sauce: Mix sugar, vinegar, chicken stock, catsup, and soy sauce in saucepan and heat. Pour over chicken. Bake uncovered for 1 hour. Turn chicken once or twice. Makes 6 servings. **This really is good and I made it wit...

1/3 c. dry bread crumbs 2 Tbsp. grated Parmesan cheese 3/4 tsp. Italian Seasoning 1/2 tsp. Garlic powder 1 lb. boneless skinless chicken breasts 1 egg, beaten 1 can (8 oz) tomato sauce 3/4 C. Shredded mozzarella cheese To Freeze: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat. Place chicken on a greased cookie sheet. Bake in preheated oven 375 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked. Freeze in 1 gallon bag with separate bags of sauce and shredded cheese. To Serve: Thaw overnight in the refrigerator. Reheat chicken in 375 oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese and bake add. 3 min. until cheese is melted.

It has been a few years since I made these, but they are soooooo good. I made them as a freezer meal, but I think next time I will double the recipe and freeze half. 1 lb. boneless skinless chicken breasts, cooked and shredded 2 c. water 1 c. mild salsa 1 pkg. Taco seasoning mix 2 cups instant rice, uncooked 8-12 flour tortillas In skillet or saucepan, combine chicken, water, salsa, and seasonings. Bring to a boil. Add rice, simmer on low for 5 minutes. Spoon mixture into center of tortillas and wrap. You can add cheese to mixture before wrapping, if desired. To Freeze: Simply wrap each folded tortilla in tin foil and place in 1 gallon freezer bag. To Serve: Reheat and eat.

These were on sale at the grocery store for $1. They also had this recipe as a taste tester. The kids loved it. I loved it. So this is what's for dinner. It is funny because I went to the store for some buns to make something else and grabbed these noodles instead. These are great because they have 0 cholesterol, fat free. Probably not as good as whole wheat pasta, but way more cheaper. 1 lb. hamburger 6 oz. No Yolk dry noodles 1 onion, chopped 1 can tomato soup 1 can cream mushroom soup 1 can mushrooms 1 1/2 c. cheese, shredded 8 oz. sour cream 1/4 tsp. garlic powder Salt & Pepper to taste Directions: Cook noodles as directed on package Preheat oven to 350 Cook ground beef and onion in a large skillet until beef is browned and onion is tender. Drain fat. Stir in noodles, soups, mushrooms, sour cream and 1 cup cheese. Season with garlic powder, salt, and pepper. Pour into a 9X13 in. baking dish. Sprinkle with remaining cheese. Bake for 30 min. This was good, but you co...