Pioneer Woman's Mexican Lasagna

Here is what I am making for dinner tonight......it looks really yummy!!

http://thepioneerwoman.com/cooking/2008/08/cooking-with-pastor-ryan-delicious-mexican-lasagna/

Jesi's Slow Cooker Chicken Cacciatore

Ingredients
1 pound frozen chicken breasts
1 large jar of Marinara *your favorite, we use TS Everything Italian marinara*
2 onions cut into slices
2 green bell peppers sliced
and sliced fresh mushrooms if your husband allows it (mine doesn't)

Throw it all in your crockpot and cook on low for 8 hours. Then shred the chicken. I made noodles and rice to serve it over but you can also make mashed potatoes.

This came from my friend and fellow Tastefully Simple Consultant Jesi!

Thanks!

Chicken Stroganoff

In the crockpot

2-4 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 packet of onion soup mix

Cook on low for 8-10 hours

Add a container of sour cream about 15 minutes before you serve.

Cook either rice or egg noodles (or both) and pour the stroganoff over it!!

Super EASY and really Yummy!!! It took me 5 minutes to make this morning and then 10 minutes just before I served it to make the rice and noodles!!

Stuffed Peppers

Great Meal!!! This came from Betty himself (I read somewhere that "Betty" was actually two men). I made mine with half a jar of Prego (I had it leftover in my fridge) and I skipped the cheese and it was great!! I will try the sauce it calls for next time but I did not have it available today!!

6 large green peppers
1 pound ground beef
2 tbs chopped onion
1 cup cooked rice
1 tsp salt
1/8 tsp garlic salt
1 15-ounce can tomato sauce
3/4 cup shredded mozzarella cheese (3 ounces)

1. Cut thin slice from stem end of each bell pepper. Remove seeds and membranes; rinse peppers.

2. Cook ground beef and onion in skillet, stirring occasionally, until beef is brown; drain. Stir in cooked rice, salt, garlic salt and 1 cup of tomato sauce; heat until hot.Heat oven to 350 degrees. Stuff peppers with beef mixture. Stand upright in square 8-inch by 8-inch pan. Pour remaining sauce over peppers.

3. Cover and bake 45 minutes. Uncover and bake 15 minutes longer. Sprinkle with cheese. (Can be frozen, just don't add the cheese until baking).

Chicken and Rice

This is the Nelson family recipe. Thanks for giving it to me Katie!

Ingredients:
1 can cream of mushroom soup
1 soup can full of milk
3/4 cup rice, uncooked
1 - 4 oz can of mushroom pieces
1 envelope onion soup mix
4 boneless skinless chicken breast

Directions:

1. Preheat oven to 350 degrees
2. Mix mushroom soup and milk. Reserve 1/2 of the mixture.
3. Mix remaining soup mixture, rice, mushrooms (w/liquid) and 1/2 onion soup; pour into 13X9 pan. Place chicken on top.
4. Pour remaining soup mixture and sprinkle with onion soup.
5. Cover and bake for 1 hour. Uncover and cook an additional 15 minutes.