Stir Fry from Emily T.

Eggplant-Tomato Stew with Garbanzo Beans from Dawn

1 medium eggplant, peeled and cut into 1/2-inch cubes

2 cups chopped tomatoes

1 1/2 cups sliced carrots

1 15-ounce can garbanzo beans, drained

1 8-ounce can red kidney beans, rinsed and drained

1 cup chopped onion

1 cup sliced celery

3 cloves garlic, minced

3 cups chicken broth

1 6-ounce can Italian-style tomato paste

1/2 tsp dried oregano, crushed

1/2 tsp dried basil, crushed

1/4 tsp salt

1/4 tsp pepper

1/4 tsp crushed red pepper

1 bay leaf

1. In a crock pot, combine eggplant, tomatoes, carrots, garbanzo beans,

kidney beans, onion, celery, and garlic.

2. Combine chicken broth, tomato paste, oregano, basil, salt, pepper,

crushed red pepper, and bay leaf. Pour over vegetables.

3. Cover; cook on low-heat setting for 7-8 hours or on high-heat setting for

3 1/2 -4 hours. Discard bay leaf. Makes 6 servings.

Chicken Gnocchi Soup from Esther

Submitted by: Esther Edwards

(It’s better than Olive Garden’s version!)

2-3 chicken breasts, cooked & cubed

4 C. chicken stock

1 stalk celery

1 garlic clove

1 carrot

½ onion

1 tsp. thyme

1 Tbsp. olive oil

Salt & pepper

1 C. spinach

2 C. cream

16 oz gnocchi

In a large pot sauté chopped celery, garlic, carrot and onion in the olive oil. Add chicken, stock & seasonings. Bring to a boil. Add gnocchi and cook until they are soft and done. Stir occasionally. Over low-medium heat add spinach until it is wilted then add the cream. Heat cream but do not boil. Stir occasionally.

(You can find gnocchi, which is a potato dumpling, often in the pasta aisle or with the boxed potatoes. Another place is the frozen pasta section.)

Pasta from Janil

Brazilian Stroganoff from Michelle

I made Brazilian Stroganoff and the recipe is very simple but I don't measure anything out or time anything...so here it is :) Chicken or Beef Onion Garlic Olive Oil Water Ketchup Crema Media (can be found in the Authentic Mexican section of the grocery store) You can use chicken or beef cut into bite size pieces...I usually use about 2 or 3 lbs Chop up some onion and garlic and cook with olive oil until onions are soft Add the meat and brown Add about a half cup of water and cook for a little while longer Add some ketchup...probably a little less than a quarter of a cup...you can always add more later if you think it needs it Let that cook for a little bit then take it off the heat and add 1 or can of media crema Place it back on the stove to heat it back up Eat with rice -If the ketchup taste is too strong I usually add 1 or 2 beef boullion cubes and more media crema -Also if you have too much water it will be really runny so you can drain some water before putting the ketchup in if you need to -It's also good in a crock pot...just cook the meat, onions, garlic, and water on low then when that is ready add the ketchup and cook for a little bit then turn to warm and add the media crema -I never had a real recipe for this so it comes out a little differently every time but it's still good :)

Chicken Divan from Stacey

6 cups steamed white rice

2 cups cooked chicken breast cut into cubes ( OR 1 large can of white chicken...I'm ALL about making it easier!!)

1 16oz. package of frozen broccoli

2 cans of cream of chicken soup

1 cup of mayo (I use Helmans Light)

1 8oz. pkg. of shredded cheddar cheese

bread crumbs for topping

In baking dish layer:

rice

chicken

broccoli

Mix next three ingredients together and put as next layer

Top with bread crumbs

Bake at 350 until ingredients are bubbling (about 30 min.)

Chicken Enchiladas from Kara

Ingredients

• 1 can Cream of Chicken Soup
• 8 oz sour cream
• 1 cup salsa
• 2 tps chili powder
• 2 cups chopped cooked chicken
• 1 cup shredded cheese
• 6-10 flour tortillas
• 1 medium tomato, chopped
• 1 green onion, sliced

Directions

1. Mix soup, sour cream, salsa and chili powder.
2. Reserve 1 cup salsa mixture for topping. Mix the rest of the salsa mixture with the chicken and cheese.
3. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in a baking dish. Pour reserved salsa mixture over enchiladas. Cover.
4. Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.

Hefty Lasagna from Hope

What you need :
lasagna ,
Spaghetti sauce with mushrooms ,
carrots 14.5 oz,
spinach ,
cottage cheese 8 oz,
american cheese 10-12 oz
soy ( or meat if you like )
Italian stewed tomatoes 14.5 oz
Pureed squash, half a cup
( Note most of this is from Aldi )


Boil Lasagna Noodles for about 10-12 min or until done . ( Don't over boil )

Layer in a 9x13 dish
I alternated ingredients
And topped with lots of cheese
then baked for 35-40 min till all melted

Served with broccoli and a dinner roll