chicken tortellini soup

6 1/2 cups water
3 cans (10 1/2 oz each) condensed chicken broth or 2 boxes of broth
1 can condensed cream of chicken soup
2 cups cubed cooked chicken
1 cup chopped onions
1 cup sliced carrots
1/2 teaspoon dried basil leaves
3 cloves garlic finely chopped
1 package (7 oz) dry cheese tortellini
1 box (9 oz) frozen chopped broccoli, thawed
1/4 cup grated parmesan

1. In 5 quart saucepan heat all ingredients except tortellini, broccoli and cheese to boiling. Stir in tortellini. Reduce heat and simmer uncovered 30 minutes, stirring occasionally.
2. Stir in broccoli; simmer 5-10 minutes longer or until broccoli is crisp tender. Sprinkle each serving with cheese.

ps-this is NOT very toddler friendly as a soup (I'm sure every mother of a toddler knew that already...but just in case...), but drain off the broth, and all the little tidbits are quite toddler friendly.

cheesy stuffed squash

Ingredients

2 squash
1/4 lb bacon
1/8 cup chopped onion
1/4 cup breadcrumbs
1/3 cup shredded cheddar cheese
paprika
salt and pepper

Directions

1. Boil the squash 10 minutes until softened.

2. When cooled enough to handle, remove the stems and cut in half lengthwise.

3. Remove the pulp.

4. Cook the bacon until crisp.

5. Saute the onion in 2T bacon drippings.

6. Add crumbled bacon, breadcrumbs and squash pulp.

7. Fill the squash shells

8. Top each shell with cheese.

9. Broil until melted.

10. Sprinkle with paprika.

open faced hamburger phillies

1 pound ground beef
1/2 medium green bell pepper, cut into 1/2 inch strips
1/2 medium red bell pepper, cut into 1/2 inch strips
1/2 medium yellow bell pepper, cut into 1/2 inch strips
1 small onion cut into thin wedges
1/2 cup creamy ceasar dressing
4 hoagie buns
8 slices thinly sliced provolone cheese

1. in 12 inch skillet, cook beef, bell peppers and onion over medium high heat, 5-7 minutes, stirring occasionally, until beef is thoroughly cooked and drain, then stir in 1/4 cup of the dressing.
2. Spread remaining 1/4 cup dressing on cut sides of bread. Place all buns, cut sides up, on ungreased large cookie sheet. Broil 5 minutes or until lightly toasted. remove bread from broiler. Spread beef mixture on cut halves of bread. Top with cheese.
3. Return to broiler; broil 5 inches from heat 2-3 minutes or until cheese is melted.
Makes 4 sandwiches.

taco soup

from my friend Cynthia J.
1 lb ground beef or ground turkey
1 onion, diced
1 package dry taco seasoning
1 package dry ranch salad dressing mix
1 cans pinto beans
1 can kidney beans
1 can black beans
1 can whole kernal corn
2 cans Rotel tomatoes with green chilis

Brown ground beef with onion and drain. Add remaining ingredients and simmer until hot. Serve with sour cream, cheese, and tortilla chips.

ground beef stew over mashed potatoes

Ingredients
1/2 pound lean ground beef
1/4 cup chopped onion
1/2 bag frozen mixed vegetables
1 can diced tomatoes
1 jar beef gravy
1/4 teaspoon oregano
1/4 teaspoon pepper
6 peeled and diced potatoes
2 tablespoons margarine
1/2 teaspoon garlic and herb Mrs. Dash
1 small can evaporated milk

1. In 12 inch nonstick skillet, cook beef and onion over medium high heat, stirring frequently, until beef is thoroughly cokoed and drain
2. Stir in mixed vegetables, tomatoes, gravy, oregano, and pepper. Heat to boiling, Reduce heat to low; simmer 8-10 minutes, stirring occasionally until vegetables are tender.
3. In 2 quart saucepan boil potatoes until tender and drain. Place potatoes, margarine, Mrs. Dash and 1/2 can evaporated milk. Mash with potato masher or whip with blender, adding more evaporated milk until desired consistency.
4. Serve beef mixture over potatoes
Makes 4 servings