Souper Meat & Potato Pie

1 can cream of mushroom soup

1 pound ground beef

1/4 c onion, chopped

1 egg, slightly beaten

1/4 c bread crumbs

2 T parsley

1/4 t salt

Dash pepper

2 c mashed potatoes

1/4 c cheese, grated

Mix 1/2 cup soup, ground beef, onion, egg, bread crumbs, parsley, salt and pepper. Press firmly into 9 inch pie dish. Bake 350 degrees for 25 minutes. Top with mashed potatoes. Top with remaining soup and cheese. Bake an additional 10 minutes.

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This was one of my favorite things my mom used to make for our family while I was growing up. I used to make it all the time but hadn't made it in years.

Chimichanga's

2 cups chicken, cooked & shredded (I just cooked some frozen chicken breasts in my crockpot all day with a little bit of water and seasoning)
2/3 cup salsa
1 tsp cumin
1/2 tsp oregano
Shredded Cheddar
Tortillas

Combine chicken, salsa & spices.  Spoon onto tortillas, sprinkle with cheese, and roll up like a burrito, tucking both ends in.  Spread butter on both sides of wrap and bake at 400 for 15-20 minutes.  Makes 6.

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My family loved these!  VERY simple, and you could change it up by adding corn, black beans, dipping in sour cream, whatever you have! 

Best Banana Bread Ever!

1/3 cup butter
3/4 cup sugar
1 egg, beaten
1 1/2 cup flour (I used 100% whole wheat)
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
4 bananas
2 TB water
1 tsp vanilla

Cream butter & sugar together.  Add beaten egg.  In seperate bowl, combine dry ingredients.  In a blender, puree bananas, water and vanilla until smooth.  Combine all the mixtures and bake in a greased bread pan for 50-55 minutes at 350 until a toothpick comes out clean.

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SO GOOD!!!  This is definitely my new banana bread recipe.  Might have to make it every week!  I love finding recipes like this where I can substitute the whole wheat flour and not lose ANY flavor.

White Bean Chicken Soup

1 Tb oil
1 onion, diced
2 tsp minced garlic
2 lb chicken, cut into bite-size pieces

Saute in a skillet over med heat until onion is tender.

Transfer to slow cooker and add:
1 can great northern beans, drained & rinsed
1 can garbanzo beans, drained & rinsed
1 can sweet white corn, drained
1 small can diced green chilies
2 cups water
2 tsp chicken boullion granules
1 tsp cumin

Cook on low 7-8 hours.  Serve with shredded cheese on top.

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My kids loved this!  Easy, nutritious, inexpensive.  My kind of dinner!  We'll definitely be having this a lot this winter.

Potato Ham Chowder

Into the crockpot goes:

1 box Au Gratin potatoes with cheese
1 small red pepper, diced
1-2 carrots, grated
2 cups diced ham
2 cups cold water
2 cups whole milk
Black pepper to taste

Stir to combine and cook on Low for 4 hours. 

Add 1 cup frozen peas and cook 15 minutes to heat. 

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This was really quick and easy to make.  We ate it after our Sunday hike, and it tasted so good after a chilly day outside! 

Simple Hearty Beef Stew

2 lb stew meat
2 TB flour
1 TB oil

Coat meat in flour and some black pepper, and brown in a skillet with the oil.  Set meat aside.

In crockpot, combine:
3 cups chopped potatoes
4 carrots, sliced
2 onions, cut into wedges
4 tsp minced garlic

Place stew meat on top and add:
3 cups beef broth
1 tsp thyme
1 bay leaf

Cook on low for 8 hours.  Before serving, combine 1/4 cup flour with some water and add to crockpot and cook on high for a few minutes to thicken stew.

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So easy and really yummy!!  The stew meat fell apart, and the flavor was fantastic!

Peanut Butter Bars

1 cup peanut butter
6 tablespoons butter
3/4 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
3 eggs
1 cup all-purpose flour
1-2 cups semisweet chocolate chips


Directions

Mix peanut butter, butter or margarine, and sugars until creamy. Stir in vanilla. Beat in eggs. Mix in flour. Spread dough into a greased 9 x 13 inch pan.

Bake at 350 degrees for 20 to 25 minutes. Remove pan from oven, and sprinkle with chocolate chips. Let stand 5 minutes and spread. (Add more or less chocolate chips depending on how thick you want the chocolate topping.)  Cool, and cut into bars.

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YUM!  No other words necessary! :)  Go make them!

Whole Wheat Blender Pancakes

Combine in blender the following and mix on high speed for 2 full minutes

1 c whole wheat (the actual wheat, NOT whole wheat flour)
1 c milk

Add: 1 c more milk and blend 2 more minutes (do not add more wheat!!!)

Add: 2 eggs
2 T canola oil
1 tsp salt
1 tsp cinnamon
1 T brown sugar
Blend well.
Can store in refrigerator overnight.
Just before cooking, add 1 T baking powder
Blend in gently with moment speed until mixed, the batter will be fairly liquid-y!
Use 1/8 cup to pour into heated pan.  When bubbly, flip.  Makes about 18 or so pancakes, depending on size.

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My mom has been making these pancakes for a few years, they are SO good!!  I love having one more thing to use my wheat for and get those whole grains into my kiddos (and less sugar)!  Cam is eating his 4th pancake right now, and Allie is on her 3rd!  These pancakes are also great because you can make a big batch and reheat them the next day, they taste just as good!  Enjoy!

Cuban Black-Bean Stew

1 TB olive oil
1 medium red onion, chopped
1 garlic clove, minced
1 red bell pepper, chopped
2 cans black beans, rinsed & drained
1 can vegetable broth
1 TB cider vinegar
1/2 tsp oregano
course salt and ground pepper

Heat oil in a large saucepan over medium.  Add onion, garlic, and bell pepper.  Cook, stirring occasionally, until onion is soft, 8-10 minutes.

Add beans, broth, vinegar and oregano.  Cook, mashing some beans, until slightly thickened, 6-8 minutes.  Season with salt & pepper.  Serve beans over long-grain white rice.

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Yum!  My kids loved it!  And it tasted even better the next day!

Beef Noodle Bowl

Recipe from Kraft Foods

1/2 lb. linguine, uncooked  (I used angel hair, it was good!)
3 cups broccoli florets
3 carrots, peeled, sliced
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce
COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

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This is so good, one of Nate's favorites.  Cam inhaled it too!  It's a quick recipe for a weeknight!  Enjoy!