Turkey Shepherd Pie

1 lb ground turkey (may substitute ground beef)
1 can of turkey gravy
1 box of cooked Stuffing
6 c. prepared mashed Potatoes
shredded cheddar cheese

Mix cooked ground turkey with gravy.  Spray Pam on a 9×13 pan. Layer meat on bottom then top with prepared stuffing and finally a layer of mashed potatoes. Bake from frozen covered for 1 hr. 45 min. at 400. Then take off foil and cover with a layer of cheese.

"Totally a family favorite. This is especially good in the fall when many of these ingredients go on sale. This feeds 6-8." - Maggie Goebel

Orange Chicken

"This is an easy one. Serves 2 people. It's best to use ingredients as a guide and do it by feel. I'm not much for measuring. I know it's simple and a little bland but it beats a drive thru."- Kylee Reeder 

 

1 boneless skinless chicken breast cut into bit size pieces

1/2 cup of water

1/4 cup orange marmalade

1/4 cup teriyaki sauce (Hawaiian style is our favorite) 

1 teaspoon Oil

Season-all

garlic powder

cooked rice

In a large skillet over medium heat add teaspoon of oil. 

When oil is hot add the chicken breast pieces (you can season to taste at any time, I like seasoning my chicken before I fry it). Cook 6-8 minutes lightly browning each side.

When chicken is done add the teriyaki sauce and orange marmalade. Reducing heat to medium/low to avoid over heating. Cover and simmer for 5-7 minutes checking consistency. If it looks thin and watery then add more orange marmalade,  if it's too thick add teriyaki sauce. 

Serve the orange chicken over cooked rice. 

 

Margarita Chicken (alcohol free)

3 chicken breasts cut into 1 inch cubes

1/2 teaspoon Season-all to taste

1/8- 1/4 teaspoon garlic powder 

1 Tablespoon Lemon juice

1 Tablespoon of oil 

1/2 water (some extra on hand as needed)

1/2 cup Margarita mix 

1/2 cup dry Rice

1 1/2 cups frozen Corn 

1 can black beans

Cut chicken into cubes and put into a bowl or large zip lock bag. Once cut add oil, seasonings, lemon juice and stir or shake. 

Place a large frying pan over medium/high heat. Do not add any oil. Dump chick mixture into pan and cook until light golden brown. When chicken is fully cooked add water, rice, Margarita mix, frozen corn and black beans. Reduce heat to medium/low. Cover and simmer 8-10 minutes when rice looks fluffy. 

Serves great over corn chips, in a burrito or by itself. Tastes amazing with diced tomato, cheese or Pico de Gallo.  Serves 4.

 

"This is a great one pot meal. When my in-laws come to town this one gets a lot of requests."

- Kylee Reeder

Quinoa Enchilada Dip

A lightened-up, healthy enchilada bake that you can enjoy guilt-free, chockfull of quinoa, black beans and cheesy goodness. And the leftovers taste even better! We love using chips to dig in.  All my kids love this meal and it is a easy 30 minute meal!                                                      

 

1 cup quinoa
1 can (10-ounce) Old El Paso™ mild enchilada sauce

1 can (4.5-ounce) Old El Paso™ chopped green chiles, drained

1/2 cup canned corn kernels, drained

1/2 cup canned black beans, drained and rinsed

2 tablespoons chopped fresh cilantro leaves

1/2 teaspoon cumin

1/2 teaspoon chili powder

Kosher salt and freshly ground black pepper, to taste

3/4 cup shredded cheddar cheese, divided

3/4 cup shredded mozzarella cheese, divided

1 avocado, halved, seeded, peeled and diced

1 Roma tomato, diced

In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.

Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.

In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.

Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.

Serve immediately, garnished with avocado and tomato, if desired.

-shared by Diane Jaggi

Sausage and Tortellini Soup

3 cups cooked Italian sausage
3 cups uncooked tortellini
4 cups water
1 can evaporated milk
6 chicken boullion cubes
1 tbsp. oregano
1 tbsp. parsley
1 tbsp. chives
salt & pepper to taste
parmesan cheese

Put all ingredients except tortellini in medium size sauce pan and bring to boil.  Allow to simmer about 15 minutes.  Add tortellini and allow to boil according to pasta pkg. instructions.  Sprinkle with freshly grated parmesan cheese and serve. Serves 4 adults.

"This meal is so yummy. I double it for my family of 6. There is usually enough left for my husband to take a serving to work the next day."  - Maggie Goebel

Chicken Cordon Bleu Casserole

1 c. evaporated milk
3 oz. cream cheese
1-1/2 tsp chicken bouillon
2 c. cooked ham, cubed
2 c. cooked chicken, cubed
1 c. mozzarella cheese, shredded
1 c. swiss cheese, shredded
1 c. cheese (either swiss or mozzarella), shredded
rice

In a medium bowl, combine the milk and cream cheese until the cream cheese is broken into small chunks. Stir in the chicken bouillon, mix well. Add chicken, ham and first 2 cups of cheese to the milk mixture.
Pour into a 9x13 inch baking dish. Top with the remaining cup of cheese. Bake at 350 for 30 minutes or until cheese is melted.
Let cool at least 5 min. Serve over  cooked rice.

"This has been a really popular meal at our home and friends houses." - Maggie Goebel