Yields: 4-5 servings

Ingredients

1 lb. ground beef

1 small onion, chopped

1/2 tsp garlic salt

1/4 tsp pepper

10 3/4-oz. can condensed cream of mushroom or celery soup

4-oz. can (1/2 cup) mushroom stems and pieces, drained

3/4 cup dairy sour cream or yoghurt

Instructions

• In a medium skillet, brown ground beef and onion; drain excess fat. Stir in garlic salt, pepper, soup and mushrooms. Simmer covered, 15- 20 min. Stir in sour cream; heat through, but do not boil. Serve over rice, noodles or chow mien noodles.

Yield: 8 servings (2 quarts)  | Prep: 25 min | Cook: 35 min

Ingredients:

1 large onion, finely chopped

2 tbsp butter

3 cups diced small red potatoes

2 cans (14-1/2 ounces each) chicken broth

2 cups cooked cubed turkey breast

2 cups frozen mixed vegetables, thawed

1/2 tsp salt

1/2 tsp white pepper

1/2 tsp poultry seasoning

2 cups heavy whipping cream

Instructions:

• In a large saucepan, sauté onion in butter until tender. Add potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the turkey, vegetables, salt and pepper and poultry seasoning. Cook 10-12 minutes longer or until vegetables are tender. Stir in cream; heat through (do not boil).

Prep: 1 hour 15 mins | Serves: 8

Ingredients

2 lbs ground beef

8 medium potatoes, peeled and chopped into quarters

1 large yellow onion

Salt, pepper and garlic to taste

1/4 cups Worcestershire sauce

2 tbsp. ground curry (season to taste)

1/2 bag (1.5 cups) shredded carrots

Instructions

1. Chop onion finely and sauté in 2 tbsp. olive oil until soft. Add beef and cook until brown. Add seasonings and sauce and simmer with carrots. While this is cooking, boil potatoes for 25 mins. When potatoes are done, pour water off and mash with butter, salt, pepper and milk.
2. Spread beef mixture into 9×13″ pan and pour in just enough water to cover the bottom but not rise above the beef/onion/carrots. Spread mashed potatoes evenly over top and mark with fork in a criss-cross pattern. Bake at 350° for 40 mins until lightly brown and bubbling around edges.

Prep: 40 mins | Bake: 25 mins | Yield: 16 servings (3/4 cup each)

Ingredients

4 small zucchini, halved lengthwise and cut into 1″ slices

2 large onions, cut into wedges

2 medium yellow summer squash, halved lengthwise and cut into 1″ slices

2 large sweet yellow peppers, cut into 1″ pieces

1 cpu fresh baby carrots, halved lengthwise

2 tbsp olive oil

3 1/2 cups uncooked fusili pasta

2 cups (8 oz.) shredded fontina cheese

1 1/2 cups heavy whipping cream

1/2 cup canned diced tomatoes in sauce

1/2 cup grated Parmesan cheese, divided

2 garlic cloves, minced

1/2 tsp salt

1/4 tsp pepper

Instructions

1. In a large bowl, combine the first six ingredients. Transfer to two greased 15x10x1″ baking pans. Bake at 450°F for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°F.
2. Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper. Stir in vegetable mixture.
3. Transfer to a greased 13×9″ baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.