White Chili

2 c. cooked chicken, cut up
1 onion, chopped
4 c. chicken broth
2 tsp. garlic powder
2 tsp. oregano
2 tsp. cumin
1 tsp. cayenne pepper (optional)
1 can diced green chili
3 cans great northern beans
1-3 c. pepperjack cheese
1-2 c. sour cream

Cook onion in part of broth. Add the rest of the broth, chicken, spices, beans and green chili. Add desired amount of cheese and stir till melted. Add desired amount of sour cream last and heat through. Serve with tortilla chips (or rice, pasta or toast). (The amounts of pepperjack cheese &/or cayenne pepper would depend on how hot you like it. I usually add a smaller amount of the cheese for flavor but no cayenne pepper or it is too spicy hot. You can also cook the chicken and onion and then add the rest of the ingredients, with the sour being last just before serving.)

Clouds and Trees

Break broccoli and cauliflower into bite size chunks (if you really want to impress mom with the nutrition thing, cut up a few carrots too) and put them in a covered bowl in the microwave with about ½ inch of HOT water in the bottom until they are brightly colored and just cooked a little (crunchy, not soggy). Put some cheese on the top or put some ranch dressing on or some butter and salad supreme. They taste okay and you can tell your parents you are eating healthy!

Submitted by: Debbie

Impossible Cheeseburger Pie

1 lb extra-lean ground beef
1 cup chopped onion
½ tsp salt
1 cup shredded cheddar cheese
½ cup Bisquick
1 cup skim milk
2 eggs

Heat oven to 400. Grease 9” pie plate. Cook ground beef and onion until beef is brown; drain. Stir in salt. Spread in pie plate; sprinkle with cheese.
Stir remaining ingredients with fork until blended. Pour into pie plate.
Bake 25 minutes or until knife inserted in center comes out clean. Makes 6 servings. High Altitude: bake 30-35 min.

Submitted by: Debbie

Bisquick Cheddar Garlic Biscuits (like the ones at Red Lobster)

2 cups Bisquick
2/3 cup milk
½ cup shredded cheese
2 Tbs. melted butter
1 tsp. minced garlic OR 1/8 tsp garlic powder

Preheat oven to 450. Mix 1st 3 ingredients to form a soft dough. Drop by spoonfuls onto an ungreased cookie sheet. It makes about 9 biscuits. Bake 8-10 minutes. Mix butter and garlic and brush on warm biscuits.

Submitted by: Debbie

Lasagna

Start with your favorite spaghetti sauce (homemade or canned) add meat (well drained, cooked hamburger or mild Italian sausage). It’s best if the sauce is cooked down to be a little on the thick side.
1 small can of tomato sauce – pour a little sauce into the bottom of a deep 9x13 pan and spread it around to keep the noodles from sticking.
1 pkg Lasagna noodles slightly undercooked and dried
Shredded cheese
Parmesan cheese
Mix 1 8 oz carton cottage cheese, 3 eggs, 1 Tbs. Parsley flakes

Put a layer of noodles on the tomato sauce-layer spaghetti sauce, shredded cheese, Parmesan, and cottage cheese mixture. None of the layers need to completely cover – just drizzled here and there. Continue alternating layers until noodles are gone or you are within ½ inch of rim of pan. Press down to get rid of air pockets and tuck in noodle edges. Use spaghetti sauce and cheese on top to finish with a nice look and use the rest of the small can of tomato sauce to cover the ends so the noodle edges don’t get hard while cooking. Bake at 350 for 1 hour- longer if frozen – or until thoroughly hot – allow to sit at least 15 minutes before cutting. If you are freezing this, cover with plastic wrap as foil will react with tomato sauce. Cover with foil for the first half of baking time.

Submitted by: Debbie

Little Meatloafs

(Form meat into the size of a small fist, and drizzle in my yummy barbecue sauce......My kids hate meatloaf, but they love this one!)

1 egg
3/4 cup milk
1 cup shredded cheese
1/2 cup quick oats
1/2 cup onion
1 tsp salt
1 lb ground beef

Form into the size of a small fist, (or make it look like a mini loaf of bread)and smother in topping.

Topping

2/3 cup ketchup
1/2 cup Brown sugar
1 1/2 tsp mustard

Bake for 350 for 45 minutes

Submitted by: Lisa

Tortilla Soup

1 c. chopped onion
1 28 oz can chopped tomatoes w/ juice
1 clove chopped garlic
1 tsp. cumin
5 c. chicken stock fresh or canned
1 tsp. chili powder
1 avocado
6 corn tortillas cut in 1" squares
1 c. monterey cheese, grated

Saute onion and garlic with 2 tsp. chicken stock-until onion is limp. Add remaining stock, tomatoes, cumin, chili powder, salt, pepper to taste. Boil about 12 min. Add tortilla squares (should be dried or fried). Cook 15 min. Serve with bowls of cheese and sliced avocado. Serves 4.

Submitted by: Melinda

Scalloped Potatoes

1 can cream of mushroom soup
½ c. milk
4 c. thinly sliced potatoes
½ c. thinly sliced onion
1 T. margarine
1 c. shredded cheese

Blend soup, milk, pepper (dash). In buttered 1 ½ qt. casserole dish arrange alternate layers of potatoes, onion, soup mixture, and cheese. Dot top with butter, sprinkle with paprika. Cover and bake @ 375 degrees for 1 hr. Uncover. Bake 15 min. more, or until done.

Add hamburger in layers for a main dish.

Submitted by: Melinda

Breakfast Casserole

1 lb. sausage
6 eggs, slightly beaten
6 slices of bread, torn into pieces
2c. milk
1 tsp. dry mustard
1 tsp. salt
1 lb. grated cheese

Brown sausage until fully cooked. Add milk and bread to eggs. Mix well. Add seasonings, cheese and sausage. Stir until cheese and sausage are mixed well throughout egg mixture. Pour into lightly sprayed 9 x 11 pan. Refrigerate overnight. Bake at 350 degrees for 45 min.

Variations:
Add cooked, shredded potatoes (if you add a lot, add an egg)
Add green chilies
Use bacon in stead of sausage

Great for Christmas morning breakfast.

Submitted by: Melinda

Chicken Salsa Salad

2 cups cubed cooked Chicken
1 bag salad greens
1 cup salsa
1 cup ranch dressing
1 small can sliced olives (drained)
1 cup shredded cheddar cheese
2 cups crushed tortilla chips

Mix salsa and ranch dressing together. Mix all other ingredients in a large bowl. Toss with dressing mix.

Submitted by: Vicki

Oven Omlet

¼ cup melted butter
1 ½ dozen eggs – beaten
1 cup sour cream
1 cup milk
1 ½ tsp. Salt
¼ cup green onions (optional)
1 lb sausage or bacon – cooked
6 oz grated cheddar cheese

Mix all ingredients together. Pour ingredients in a greased 9X13 pan. Cook 35 minutes or until done at 325 degrees. (I find that it takes longer to cook)

Submitted by: Vicki

Cream of Broccoli Soup

1 can cream of celery soup
1/4 c. flour
1 TB dried minced onion
½ cube butter (I only use about 2 TB.)
3 ½ c. milk
¼ tea. Garlic powder
Salt and pepper to taste
1 – 10 oz. pkg. frozen chopped broccoli, thawed, or use leftover
1 c. yellow grated cheese, optional.

Blend soup, flour, and onion in saucepan then add milk, butter, and seasonings and heat while stirring till thick. Add broccoli and cook a couple more minutes on low heat, stirring. Add cheese and stir till melted.

Submitted by: Anna

Tuna Ring

Tuna Mix:
Stir 2 cans drained tuna w/ fork. Beat and add an egg
1 tea celery seed or celery salt (may substitute diced celery)
½ c. grated cheese
¼ tea pepper
Add a cut up onion
Stir well. Sprinkle parsley flakes

Biscuit:
2 c. Flour, 1 tea salt, 1 TB Baking Powder, ¼ c. oil or cut in shortening, ¾ c. milk. Mix well. Knead lightly 20-25 times. Roll out into a rectangle 15”x 10”. Spread tuna mix on it. Roll up and form a circle. Pinch ends together & place seam side down. Slice roll 2/3 “ deep on outside of ring, 1” apart. Separate slices to show tuna. Brush w/ egg or butter. Grease pan. Bake 25-30 minutes at 350º.

Cheese Sauce:
¼ c. butter
¼ c. flour
Optional: sauté onions in butter
Let flour & butter bubble 1-2 min. (do not scorch)
Add
2 c. milk
½ tea dry mustard
½ tea salt
¼ tea pepper
Whip w/ wire whip. After it thickens add 1 c/ or more cheese to taste.
Serve over tuna roll.

Submitted by: Maria

Oodles of Noodles

½ pound ground beef
1 small onion, chopped
2 c. Rotini noodles, uncooked
2 (14.5 oz.) cans tomatoes
1 c. water
1 package taco seasoning
1 (15 oz.) can kidney beans, drained
1 c. grated cheese
1 (15 oz.) can whole kernel corn, drained

Cook ground beef and onion until done; drain fat. Add noodles, tomatoes, water, taco seasoning, kidney beans and corn; mix well. Cover and simmer over low heat for 20 min. or until noodles are tender. Add cheese and stir until melted. Serves 6-8.

Submitted by: Anna

Mexican Supper

1 lb. Ground beef or turkey
1 pkg. Taco seasoning
¾ c. water
1 can cream of chicken soup
1 (4 oz) can green chilies (diced)
¼ c. onion (chopped)
1 pkg (12) 6” corn tortillas
1 can (15 oz) tomato sauce
grated cheese

Brown meat and onions together, stir in taco seasoning, water, and soup. Simmer 5 minutes. Add tomato sauce and chilies. Tear tortillas into bite-sized pieces and stir in until well-moistened. Top with grated cheese and simmer 10 minutes more.
Can be made in an electric fry pan or transferred to a casserole dish and baked at 375º for 10 minutes. 4-6 servings.

Submitted by: Maria

Mexican Rice with Tuna Gravy

4 c. boiling water
1 ½ c. rice (not quick rice). Boil water, add rice. Boil about 20 minutes. Remove from heat, let set for 10 minutes in a covered pan.

Add:
about 2 c. grated cheese
1 can chopped green chilies
1 pkg. Philadelphia cream cheese

Mix together well. Heat so cheese will melt. Serve with tuna gravy.

Tuna gravy:
2 ½ c. milk
3 TB flour (approx 1 TB per cup)
Bring to a boil. Salt and pepper to taste. Add one can tuna fish. Serve with Mexican Rice.

Submitted by: Maria & Melinda

Ham and Potato Casserole

Boil 8 medium potatoes. Slice – layer potatoes, cheese cubes and ham chunks. Cover each layer with 1 can cr. of mushroom soup mixed with 1 can milk. Heat through and serve.

Submitted by: Anna

Cheese Ball

1 ½ lbs. Longhorn/Cheddar cheese
8 oz. Cream cheese
2 cloves garlic or 1 tea. Garlic pwd.
2 TB. Minced onion
1 tea. Worcestershire sauce

Grate cheese and cloves. Add cream cheese and mix well. Roll in nuts.

Submitted by: Anna