1 3-4 pound beef roast 1 cup water 1 cup salsa 1 envelope onion soup mix 1 envelope Italian dressing mix 1 envelope Au Jus mix Whisk together water, salsa and seasoning packets. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours. Shred
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1 can cream of mushroom soup ½ cup milk 1 cup frozen peas 10 ounces canned tuna ¼ of a 12 ounce package medium egg noodles cooked and drained 2 Tbsp. plain dry bread crumbs 1 Tbsp. melted butter Heat oven to 400°. Stir soup, milk, peas, tuna and noodles in a 1 ½ quart
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Ingredients 1 tablespoon canola oil 12 ounces ground turkey breast 2 cups thinly sliced kale 1 cup chopped onion 1 tablespoon chopped fresh thyme 1 teaspoon garlic powder 4 ounces presliced mushrooms 1 1/2 cups 2% reduced-fat milk 1 1/2 tablespoons all-purpose flour 3 ounces Swiss cheese, shredded (about 3/4 cup) 3/4 teaspoon black pepper
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2-3 pounds stew meat (or a 3-pound chuck roast, cubed) 1 teaspoon salt 1/4 teaspoon black pepper 1 medium yellow onion, diced ¼ teaspoon garlic salt 1 tablespoon Worcestershire sauce 1 ½ cups beef broth or stock 1 tablespoon ketchup 1/3 cup flour 6-7 tablespoons apple juice or water 4-8 ounces sliced mushrooms 1/2 cup
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INGREDIENTS 1 lb beef (sirloin steak or stew meat) 1 onion 3 celery ribs 3 sweet potatos (peeled) 2 (14 ounce) cans diced tomatoes 4 cups beef stock 4 cups water 2 tablespoons beef bullion 2 teaspoons garlic powder 1 tablespoons olive oil (or any cooking oil) 5 cups frozen corn, peas, carrots and green
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1 package crescent rolls 2 (8 ounce) packages cream cheese 1 package Hidden Valley Ranch ¾ cup Miracle Whip 1 tsp. dill weed 1 tsp. garlic Favorite veggies (onion, celery, cucumber, carrots, green pepper, mushroom, tomatoes, radish, broccoli) Spread crescent rolls into a 13×9” pan like a pizza crust. Poke holes. Bake at 350° for
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4 chicken breasts, cooked and diced 1 (10.75 oz) can cream of chicken soup 2 (4 oz) cans diced green chilis 1 (16 oz) container sour cream 1/2 onion, finely diced 1/2 cup milk 1/2 teaspoon garlic salt salt and pepper to taste 1 (10 oz) package tortilla chips 1 cup Monterrey Jack cheese, grated
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1 package refrigerated biscuits 1 pound ground beef 2 cups shredded zucchini 2 medium stalks celery, diced 1 ½ tsp. salt 1 small onion diced 1 tsp. dry mustard ¼ tsp. pepper 1/3 cup milk 2 eggs ½ cup shredded cheddar cheese Grease a 9” pie plate. On a lightly floured surface with a rolling
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