Tasty Lentil Tacos

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells or tortillas
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar cheese
6 tablespoons fat free sour cream


In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.
I did not stir the salsa into the lentils. We added the salsa to the tacos as desired.

Chicken 'n' Biscuits

1 medium onion, chopped
2 teaspoons vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups milk
1 tablespoon Worcestershire sauce
1/3 cup cream soup substitute mix plus 1 tsp. chicken bouillon OR 1 can cream of chicken soup
8 oz. water
1 (16 ounce) package frozen mixed vegetables
2 cups cubed, cooked chicken ( I used 2 chicken breasts)
2 tablespoons grated Parmesan cheese (I used cheddar as I didn't have any parmesan)
BISCUITS:
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons vegetable oil
1/2 cup milk or water
1 tablespoon minced fresh parsley


In a saucepan, saute onion in oil until tender. Stir in flour, basil and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Add cream soup and water. Bring to a boil; boil and stir for 2 minutes. Stir in vegetables, chicken and Parmesan cheese; reduce heat to low.
Meanwhile, combine flour, sugar, baking powder and salt in a bowl. Combine milk, oil and parsley; stir into dry ingredients just until combined. Transfer hot chicken mixture to a greased 2-1/2-qt. baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 375 degrees F for 30-40 minutes or until biscuits are lightly browned.

Slow Cooker Texas Pulled Pork

1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
1/2 cup apple cider vinegar - scant
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
8 hamburger buns, split
2 tablespoons butter, or as needed

Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns. (We did not toast the buns since I baked fresh buns this morning)

Baked Farmer Sausage and Potatoes

2 lbs frozen farmer sausage (I used one ring)
4 medium potatoes, peeled and sliced about 1/2 inch thick
6 medium carrots, peeled and cut into 3-4 pieces each

Gravy:
sausage drippings
2 tablespoons flour
1/2 cup milk (this works with soy milk as well)
salt and pepper

If desired, peel frozen farmer sausage. (The best way is to hold it under a trickle of warm water.) Break sausage into 4-6 chunks. Place potatoes and carrots into a roaster or large casserole dish. Add water to cover the bottom of the dish. Place frozen sausage chunks over top (so drippings will flavour the vegetables), cover, and bake at 375F for 1-1/4 hours. Remove from oven and drain juices from casserole dish into a saucepan. (You may want to put the sausage and vegetables in a serving dish now and keep warm in the oven.). For gravy: Mix flour and milk together, adding milk gradually so a paste forms and slowly gets thicker -- you don't want lumps! (Actually, a Tupperware gravy shaker works best for this. You can just throw it all together and shake it up without worrying about lumps at all.). Add milk mixture to drippings and bring to a boil, stirring constantly, until gravy is thickened. (Depending on how much water content your sausage had, you may need to add a little more flour or milk to achieve the desired thickness.). Add salt and pepper to taste and serve.
Serves 4-5

I also have started making this in the crock pot! Layer the veggies on the bottom, add about 1 cup water and put sausage on top. Cook on low 8 hours.

Ham Tetrazzini

2 tablespoons chopped onion
1 tablespoon butter
1 tsp. Herb and Garlic Dip Mix (optional but highly recommended)
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water
1/2 cup shredded Cheddar cheese or mozza/ swiss blend
1 cup diced ham
6 ounces spaghetti or broad egg noodles
2 cups frozen veggies


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan over medium-high heat, saute chopped onion in butter until tender.
Stir in cream of mushroom soup, water, seasoning, veggies and shredded cheese. Heat mixture until cheese melts, stirring often.
Add ham, cooked and drained pasta.
Stir until heated through, add extra cheese on top if desired. Serve hot!

Asian Sesame Stir Fry

225 g (1/4 of 900-g pkg.) spaghetti, uncooked
1/2 cup Kraft Signature Asian Sesame Dressing
3/4 lb. (340 g) uncooked peeled deveined large shrimp or whatever meat you like
1 Tbsp. grated ginger root (I used a few dashes of ground ginger)
1/2 lb. (225 g) snow peas, stems removed or your favourite veggie blend (I used a frozen Thai veggie blend instead of fresh veggies)
1 red pepper, cut into thin strips
2 Tbsp. lite soy sauce
4 Tbsp. Kraft Smooth Peanut Butter
2 green onions, sliced
1 Tbsp. sesame seed (I used 1/4 cup toasted whole almonds)

COOK spaghetti as directed on package. Stir together dressing, peanut butter and soya sauce. Add ground ginger, if using ginger root fry with meat when meat is almost done.Meanwhile, fry meat in frying pan. Once cooked add veggies and sauce. Cook on medium heat about 5 minutes or until veggies are tender crisp. Add last two ingredients when ready to eat.

DRAIN spaghetti. Serve topped with shrimp mixture.

"Mennonite Lasagna"

9 Lasagna Noodles either boiled as per directions on box or the ready bake variety
2 cups creamed cottage cheese
1 egg
1/4 tsp. dried onion flakes or onion salt
1 cup grated cheddar cheese
2 cups cooked mashed potatoes
1/4 tsp. salt
1/4 tsp. dried onion flakes or onion salt
1 tbsp. Epicure cheese chives and bacon dip mix (optional)
1/8 tsp. pepper

Line 8x10 baking dish with 3 noodles. In medium bowl mix cottage cheese, egg, and first amount of onion flakes. Spoon over noodles and spread. I saved about 1/2 cup of the cottage cheese mixture for the top of the lasagna. Other topping option is to put fried onions on top. Cover with another layer of noodles. Mix together cheddar cheese, seasonings and mashed potatoes. Spread over noodles. Cover with layer of noodles. Top with left over cottage cheese and grated cheddar cheese or fried onions. Bake 30 minutes in 350 degree oven. Let stand 10 minutes before cutting. Can be served with sour cream if desired.

Cheesy Pepperoni Bake

1 - 3.5 oz. package sliced pepperoni, divided (I have used farmer sausage cubed or summer sausage sliced instead of pepperoni)
1 - 14.5 oz. can diced tomatoes
1 - 10.5 oz. can cream of mushroom soup
1 - 8 oz. package of elbow macaroni (I've used what ever small sized pasta I have)
1 - 8 oz. package shredded cheddar cheese
1 cup water

Reserving several pepperoni slices for garnish, combine remaining pepperoni, tomatoes, soup, uncooked macaroni, 1 cup cheese and water in a 2 quart baking dish. Sprinkle remaining 1 cup cheese on top. Garnish with reserved pepperoni. Cover and refrigerate overnight or at least 6 hours ( I usually prepare this around 10 am and am able to have supper around 5 pm) to allow macaroni to absorb liquids. Bake covered casserole in a 350 degree oven for 45 minutes. Uncover and bake 15 minutes longer or until heated through and cheese is bubbly. Serves about 6.

Pumpkin Chili - Friesen Style

1 lb. ground beef
2 cups pureed pumpkin
2 cans kidney beans (or beans of choice)
1/2 green pepper chopped
1 onion chopped
1 cup salsa
16 oz. canned tomatoes (more if desired, this was all I had on hand)
1 cup tomato sauce
1 tbsp. pumpkin spice
1 tbsp. chili powder
1 tsp. minced garlic (equivalent to 2 garlic cloves minced)
1/8 cup sugar

Cook beef in frying pan with onion and garlic. Drain off fat. Put into pot and add the rest of the ingredients. Simmer 1/2 to 1 hour. Serve with bread or biscuits (we enjoyed fresh biscuits with this meal). Top with shredded cheddar cheese if desired.

Cheesy Italian Sausage Bake

2 cups penne pasta uncooked
3/4 lb. Italian sausage, casings removed (I used mild Italian sausage)
2 cups halved zucchini slices
1 red pepper chopped
1 cup tomato sauce
1/2 cup shredded cheddar cheese
1/4 cup shredded parmesan cheese

Cook pasta as directed on package. Brown sausage, stir to break up sausage. Drain fat. Stir in veggies and sauce. Cook 5-6 minutes until veggies are tender-crisp. Add cooked pasta and cheddar cheese. Mix well. Spoon into greased 9 x 13 pan and top with parmesan cheese. Bake 15- 20 minutes in 350 degree oven.

Lazy Man's Cabbage Rolls

1 med. head cabbage (I used pre-packaged coleslaw mix)
1/2 c. rice
1-1 1/2 lb. ground beef
1/4 lb. ground pork, optional ( I did not use this)
1 lg. onion
2 tsp. salt
1/4 tsp. pepper
1 can tomato soup

Chop and boil the cabbage until partially transparent. Cook the rice according to the package directions. Brown meat and onions and season to taste. Combine cooked rice and meat.
Layer in a casserole starting with a layer of cabbage. Top with meat/rice mixture. Continue layering with cabbage layer on top. Dilute tomato soup as directed on the can and pour over entire casserole. Bake at 350 degrees for 1/2-3/4 hours. If preferred use tomato sauce instead of tomato soup.

Mexican Style Lasagne

1-1/2 lb. (675 g) extra-lean ground beef
2 cups 3 Cheese Mexicana Finely Shredded Cheese, divided
3/4 cup salsa
12 oz. can corn (or equivalent of frozen corn)
4 flour tortillas (6 inch)

HEAT oven to 400ºF.
BROWN meat in large skillet; drain. Add 1-1/2 cups cheese; cook until melted, stirring frequently. Stir in salsa and corn.
SPREAD 1/4 of meat mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 2 tortillas. Repeat. Top with remaining meat mixture and cheese; cover.
BAKE 35 min. or until heated through, uncovering the last 5 min.

Cheesy Beef Roll-ups

1 lb. ground beef
1/2 cup BBQ sauce
1 1/2 cups Mexicana cheese shredded
5-8 flour tortillas
Chopped veggies (optional)
Brown ground beef. Add any veggies if desired (I added onion and zucchini). Add BBQ sauce. Place meat mixture in center of tortillas. Top with 1 cup cheese. Roll up tortillas and place in casserole dish. Sprinkle remaining cheese on top of tortillas. Bake at 350 degrees for 10 minutes.

Crunchy yogurt chicken

1 - 1 1/2 cups plain yogurt, sour cream or thick kefir
2 -3 cups crushed crackers, or bread crumbs
1 tbsp. Epicure Caesar or Ranch dressing mix
4 - 6 chicken breasts without skin

Mix dressing mix and crumbs together. Coat chicken in yogurt, dip in crumb mix and place in baking dish. Bake at 375 degrees for about 30 minutes until chicken is cooked all the way through. Serve with rice or potatoes.

Tuna and Noodles

8 oz. broad egg noodles
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk
10 oz. can of condensed cream of mushroom soup
2 cups grated mozzarella cheese
6 1/2 oz. (184g) canned flaked tuna in water (DO NOT DRAIN)
2 cups frozen mixed veggies

Cook noodles in water for 5-7 minutes until tender but firm. Drain. Return noodles to pot.
Measure flour, salt and pepper into separate large saucepan. Stir well. Gradually mix in milk so no lumps remain. Heat and stir until boiling and thickened. Add soup. Stir well. Add cheese, tuna, veggies and noodles. Stir. Turn into ungreased 3 L casserole dish. Bake, uncovered in 350 degree oven for about 20 minutes until bubbly hot. Serves 8.

Easy Taco Casserole

1 lb ground beef
1 cup salsa
1/2 cup salad dressing (I use Miracle Whip)
2 tsp. chili powder
2 cups crushed tortilla chips
2 cups shredded cheese
1 medium tomato, chopped
2 cups shredded lettuce

Fry beef and add salsa, salad dressing and chili powder. In a 2 quart baking dish, layer half of the ground beef, cheese, and then the rest of the ground beef. Cover with chips. Bake at 350 degrees for 20-25 minutes. If desired, top with tomatoes and lettuce before serving.

Budget Beef Stroganoff

1 - 1 1/2 lb lean Beef Round Steak (or any leftover steak, roast beef etc.)
1 tsp. salt
1 tsp. paprika
1/8 tsp. pepper
1/8 tsp. garlic powder
1 tbsp. margarine
1 can cream of mushroom soup
1 1/4 cups beef broth or water
1 cup chopped onion
1 small green pepper
1 can mushrooms (optional)
1 cup chopped carrots
2 tbsp. flour
1/2 cup sour cream
3 cups hot, cooked rice

Sprinkle meat with seasonings and brown in margarine. Add onions and green pepper, and cook a bit longer. Stir in soup, 1 cup broth, and mushrooms. Cover; simmer 30 minutes or until meat is tender. Blend remaining broth and flour, stir into meat mixture. Cook about 5 minutes, stirring frequently. Add sour cream; heat thoroughly, but do not boil. Serve over rice.

Curry Pasta

1 1/2 c veg. broth
1 c. light coconut milk
1 tsp each sugar and coriander
1/2 tsp each cumin and chili pwd.
1/4 tsp each curry pwd and ginger
8 oz rotini pasta (about 3 cups dry)
1 c frozen green peas thawed OR 1 cup cooked lentils (I use lentils instead of peas)
1/2 c fine chopped red pepper
1/4 c dried currants (I use Craisins)

Combine broth, milk, sugar and spices in saucepan. Bring to a boil. Add pasta, reduce heat to med-low. Cover and simmer for 6 min, occasionally stir. Add peas, pepper and currants. Simmer 6-7 min more, until liquid is absorbed and pasta is tender. Let stand 5 more min. Makes 4 servings.

Chicken and Chickpea Stew

2 celery stalks
2 carrots diced
1 onion chopped
2 garlic cloves minced
4 cups less sodium chicken broth
3 cups marinara sauce ( I use my homemade tomato sauce)
1 - 19 oz. can chickpeas rinsed and drained
1 -19 oz. can white kidney beans rinsed and drained
1 1/2 cups dry short tube pasta
1/2 tsp. pepper
8 skinless, boneless chicken thighs cut into 1/2 inch cubes ( I've actually never made this with chicken as there is plenty of protein with the chickpeas and beans, but I'm sure it would taste good with chicken)
1/2 cup grated fresh parmesan ( I use mozzarella cheese as I don't have parmesan in the house)

IN large sauce pan heat olive oil over medium heat. Add celery, onion and carrot and saute until tender. Add garlic and cook about 1 minute, stirring constantly.

ADD broth, marinara, chickpeas, kidney beans, pasta and pepper and bring to a boil.

REDUCE heat to low-medium and simmer until pasta is tender, about 10-12 minutes.

ADD chicken to pan and cook 3-5 minutes until chicken is done.

SPRINKLE with parmesan and serve.

Southwestern Baked Spaghetti

* 8 ounces uncooked spaghetti, cooked
* 1/2 cup milk
* 1 egg
* 1 lb ground beef
* 1 medium onion, chopped
* 1 medium green bell pepper, chopped
* 2 garlic cloves, minced
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/2 teaspoon oregano
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 (8 ounce) cans tomato sauce
* 1/2 cup shredded cheddar cheese
* 1/2 cup shredded monterey jack cheese
(I used 1 cup edam/mozzarella cheese mix instead of cheddar and monterery jack cheese. You can buy this pre-shredded mix at Superstore. I like to use this for most Italian style dishes.)

Combine hot drained spaghetti, milk and egg; mix well. Pour spaghetti mixture into a buttered 9X13 inch casserole dish. Brown ground beef with onion, bell pepper and garlic in a large skillet; drain. Return drained meat back into the skillet and add seasonings; Cook for 2 minutes. Stir in tomato sauce and cook for 2 more minutes. Spread meat mixture over spaghetti. Sprinkle with cheese. Bake at 425°F for 10 minutes or until cheese melts and is bubbly. Remove from oven and let stand for 10 minutes.