Ingredients:

• 4 medium potatoes
• 2 tablespoons olive oil
• 2 tablespoon taco seasoning, divided
• 1 teaspoon salt

Directions:

1. Cut potatoes into cubes and place cubes in a mixing bowl.
2. In a small bowl mix olive oil, 1 tablespoon taco seasoning and salt together.
3. Pour oil mixture over potatoes.
4. Toss potatoes until each cube is evenly coated.
5. Sprinkle another tablespoon of taco seasoning and toss potatoes again.
6. Bake at 375 degrees F for 1 hour, flipping potatoes halfway through.

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Ingredients:

• 3 cups penne pasta, uncooked
• 1 can Mexican style diced tomatoes
• 1 15 oz can black beans
• 1 can whole kernal corn
• 1/2 cup celery, thinly sliced
• 2 green onions, thinly sliced
• 1/2 cup Italian dressing

Directions:

1. Prepare pasta according to package directions. Drain.
2. Combine pasta with all other ingredients in order listed in a large bowl.
3. Mix well and refrigerate for at least 1 hour before serving.

Serves: 8

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• 1/2 cup sour cream
• 1/2 cup cream of mushroom soup
• 1/4 teaspoon salt
• 2 cups cooked chicken, chopped
• 1 cup cooked broccoli, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup grated cheddar cheese
• 2 packages of refrigerated crescent rolls
• 1 egg white, lightly beaten

Directions:

1. Mix sour cream, cream of mushroom and salt in a large mixing bowl.
2. Add chicken, broccoli, bell pepper and cheese to the mixing bowl.
3. Pull the crescent rolls apart to triangles and place on a cookie sheet.
4. Scoop the chicken mixture onto the triangles.
5. With the other package of crescent rolls, place a triangle on top of the mixture and press the sides together so the mixture is sealed inside.
6. Bake in a 375 degree oven for 25 minutes or until golden brown.

Serves: 10

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Ingredients:

• 4 medium potatoes
• 2 teaspoons salt
• 1/2 cup milk
• 2 eggs
• 1 cup flour
• Shortening, oil, or butter for frying

Directions:

1. Grate washed potatoes. You can peel the skin or leave the skin on.
2. Combine with salt, milk, eggs, and flour.
3. Drop mixture by spoonfuls into hot shortening, oil or butter  in skillet and fry to golden brown on both sides.

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• 2 cups vegetable or chicken stock (or two cups water and two teaspoons bullion)
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1/4 cup white beans
• 3 cloves garlic, minced
• 2 cans diced Italian style tomatoes
• 1/2 cup peas, fresh or frozen
• 3/4 cup pasta shells
• 1 tablespoon dried basil
• 1 tablespoon dried parsley

Directions:

1. Add stock, onion, celery, carrots, beans and garlic to pot.
2. Bring to a boil.
3. Reduce heat to medium, cover and cook for 10 minutes.
4. Add peas and tomatoes.
5. Return to a boil and add pasta.
6. Simmer for 10 minutes or until pasta is tender.

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• 1 8 ounce package of cream cheese
• 2 Italian salad dressing seasoning packages
• 3 Cream of celery soup cans
• 2 pounds of boneless chicken

Directions:

1. Mix cream cheese, Italian salad dressing seasoning and cream of celery soup together.
2. Combine cream cheese mixture with the chicken in the crock pot.

Great served over rice!

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• 3 cups milk
• 1 package of cheesecake flavoured instant pudding
• 1 banana peeled and chopped
• 1 cup of frozen strawberries

Directions

1. Add all ingredients in order to the blender
2. Blend on high for 2 minutes.
3. Serve immediately.

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• 1 cup sugar
• 1/2 cup butter, melted
• 1/3 cup cocoa
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup flour

Directions:

1. Grease an 8×8 Square baking pan.
2. Mix sugar and cocoa together.
3. Stir in melted butter.
4. Add vanilla and one egg at a time.
5. Mix batter well.
6. Stir in flour.
7. Bake in 350 degree F oven for 25-30 minutes or until a toothpick inserted in middle of brownies comes out clean.
8. Frost with desired frosting.

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This recipe is also cheaper than buying hamburger meat!

Ingredients:

• 1/2 an onion
• 2 cups cooked black beans
• 1 cup corn kernels
• Salt,  pepper, chili powder, parsley, basil (experiment with seasonings!) to season
• 1/2 cup cooked rice (great way to use leftover rice!)
• 1 egg
• 1/2 cup of flour

Directions

1. Saute onions, black beans, corn, and seasonings until onions are golden in a pan on medium-high heat.
2. Add rice to the pan and saute about 5 more minutes on medium heat. Let cool.
3. Transfer saute mixture into a mixing bowl.
4. Mix in egg and flour.
5. Shape the mixture into small balls.
6. Either place the balls on a foreman grill or flatten and cook on a frying pan.

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Ingredients:

• 1 head broccoli, chopped
• 1/2 onion, finely chopped
• 4 medium mushrooms, chopped
• 2 tablespoons butter
• 1 cup milk
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 chicken breast, thawed and cut into cubes

Directions:

1. Steam or boil broccoli
2. Place cubed chicken and broccoli into a greased casserole dish.
3. Saute onions, mushrooms and butter in a sauce pan over medium heat.
4. Add milk  to the saucepan.
5. Mix cornstarch and water together in a small container.
6. Before milk begins to boil turn heat down to a low setting and add  the cornstarch mixture.
7. Whisk sauce together until sauce is thick and smooth.
8. Pour sauce over the chicken and broccoli.
9. Bake in a 350 F oven for 1 hour or until chicken is fully cooked.

We like this served over rice.

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