Dinner

• 2 - 12.5 oz cans of Chicken Breast in water.

• 2 - 15 oz cans of Veg-all Mixed vegetables.

• 2 - 10.75 oz cans of Cream of Chicken Soup.

• 2 cans of biscuits.

In Dutch oven combine Chicken, Veg-all and Cream of Chicken Soup.

Top with biscuits.

Bake until biscuits are brown, approximately 1 hour at 350 degrees.

• 6 slices bacon

• 1 cup sliced mushrooms

• 1 cup chopped onions

• 1 clove garlic, minced

• 2 tablespoons chopped fresh parsley

• 1 tablespoon dried parsley

• 2 tablespoons bacon drippings

• 2 cans (16 oz.) green beans, drained

• 1/2 teaspoon salt

• 1/4 teaspoon rosemary

In skillet, fry bacon. Crumble and set aside.

Remove all but 2 tablespoons bacon drippings from skillet.

Sauté mushrooms, onions, garlic, and parsley in bacon drippings.

Stir drained beans into sautéed mixture with remaining

seasonings and simmer 20 minutes.

Top with crumbled bacon before serving.

• 21⁄2 cups chicken, cooked and chopped

• 2 cups shredded Cheddar cheese, divided

• 1 103⁄4 oz. can cream of mushroom soup

• 1 103⁄4 oz. can cream of celery soup

• 1 10 oz. can RoTel Diced Tomatoes and Green Chilies, undrained

• 1 4 oz. can diced green chilies

• 3⁄4 cup sliced green onions

• 10 flour tortillas (8 inch), cut into small pieces

• 1 tbsp sliced green onions for garnish

Lightly oil or spray dutch oven. You can also line with tin foil and coat with a non-stick spray.

Combine chicken,1 cup cheese, both soups, undrained tomatoes, green chilies and the 3⁄4 cup green onions in large bowl.

Mix tortilla wedges into chicken mixture.

Spoon mixture into prepared dutch oven.

Bake at 350 degrees for 30 minutes or until bubbling and hot.

Top with remaining 1 cup cheese, bake for 5 minutes or until cheese has melted.

Let sit for 10-15 minutes before serving.

Garnish with 1 tablespoon green onions.

• 1 large onion, chopped

• 2 cups chopped celery

• 2 cups chopped carrots

• 4 cloves garlic, chopped

• 1 tablespoon ground cumin

• 2 teaspoons chili powder

• 1/4 teaspoon black pepper

• 6 cups water

• 1 tablespoon Dr. Fuhrman's VegiZest or other no-salt seasoning, adjusted to taste

• 6 cups cooked black beans or 4 (15 ounce) cans low sodium or no-salt-added, divided

• 1 (16-ounce) jar mild picante or salsa, no-salt-added or low sodium

• 2 cups frozen corn, thawed

• 1 1/2 cups diced tomatoes

In a large soup pot, combine onion, celery, carrots, garlic, cumin, chili powder black pepper, water, VegiZest and 3 cups beans.

Bring to a boil, reduce heat and simmer for 15 minutes.

Please remaining 3 cups beans and picante sauce or salsa in a blender or food processor.

Blend on high speed or until smooth.

Stir into soup mixture along with corn and tomatoes.

Simmer for an additional 15 minutes.

• 1/2 c. olive oil

• 2 T. Cajun seasoning

• 2 T. lemon juice

• 2 T. fresh parsley, chopped

• 1 T. honey

• 1 T. soy sauce

• 1/8 t. cayenne pepper

• 1 lb. uncooked large shrimp, cleaned and peeled

• Garnish: grated Parmesan cheese

Combine first 7 ingredients in an ungreased 13"x9" baking pan.

Add shrimp; toss to coat.

Bake at 450 degrees for 8 to 10 minutes, until shrimp turn pink.

Toss shrimp and pan juices with Pasta & Peppers.

Garnish with grated Parmesan cheese as desired. Serves 4.

• 1/3 cup lemon juice

• 2 Tbsp. butter

• 2-3 Chicken Breast Cubed

• Chicken Rice A Roni

In one skillet:

• 1/3 cup lemon juice

• 2 Tblsp butter

• 2-3 Chicken Breast Cubbed

In another skillet:

• Make your Chicken Rice A Roni.

• Sauté your Chicken in Butter/lemon juice cook untill chicken is white.

• Once your Rice A Roni is brown, add the Chicken with 4 cups of water, add the season packet.

• Stir, then cover the skillet and turn heat down low.

• Cook for 18-20 minutes till rice is cooked.

• 1/3 cup lemon juice

• 2 Tbsp. butter

• 2-3 Chicken Breast Cubed

• Chicken Rice A Roni

In one skillet:

• 1/3 cup lemon juice

• 2 Tblsp butter

• 2-3 Chicken Breast Cubbed

In another skillet:

• Make your Chicken Rice A Roni.

• Sauté your Chicken in Butter/lemon juice cook untill chicken is white.

• Once your Rice A Roni is brown, add the Chicken with 4 cups of water, add the season packet.

• Stir, then cover the skillet and turn heat down low.

• Cook for 18-20 minutes till rice is cooked.

• 2 pkgs crescent rolls.

• 1 1/2 pound ground beef.

• 1 jar pizza sauce.

• 4 oz shredded mozzerella cheese.

• 4 oz shredded cheddar cheese.

• 4 oz pepporoni.

• 1 tsp. garlic powder

Brown ground beef and drain.

Line bottom of dutch oven with one package of crescent roll.

Spread some pizza sauce on the dough.

Add the beef, onion powder on top.

Sprinkle the cheese evenly.

Add the second package of crescent roll to make a top crust.

Bake 30 minutes at 350 degrees.

• 6 medium potatoes

• 1/8 tsp. pepper

• 1 tsp. vinegar

• 1 Tbsp. Vegetable Oil

• 1 Tbsp. water

Peel potatoes and cut into strips.

Mix pepper, vinegar, cooking oil and water in oven.

Add potatoes.

Bake for 30 to 40 minutes at 350 degrees until done.

Serves 6.

• 12 slices of bacon, cut into small pieces

• 8 medium potatoes, peeled and cut into strips

• 2 Cup Shrdedded Cheese

Heat Dutch Oven over coals.

Cook bacon until brown, remove.

Leave bacon grease for flavor.

Stir in potatoes to dutch oven cover and add coals.

Heat for 45 minutes or until fries are done.

Stir in bacon, cover with cheese.

Heat for 10 to 15 minutes.

• 8 ounce package pasta.

• 16 ounce bag of frozen peppers and onions

• Salt

• Pepper

• Grated Parmesan cheese

• Cooked Frozen Shrimp

Cook pasta according to package direction.

During last 4 minutes of cookies, stir in a bag of peppers and onions and shrimp.

Drain.

Sprinkle with salt, pepper and cheese.