calzones

2 1/2 teaspoons yeast

1 cup warm water

2 1/2 cups flour

1 teaspoon honey

1 teaspoon salt

2 Tablespoons olive oil

cornmeal (If you are making pizza you need cornmeal, if you are making calzones you can just oil the pan really well)

pizza toppings

Directions: In your kitchen aid add warm water. Use a spoon to mix yeast in until it dissolves. Mix the flour and salt together then add half the dry mixture to the bowl. Use dough hook to start mixing, then add the honey and olive oil. Add the rest of the dry mixture and mix until correct consistency. Let the dough rest for fifteen minutes before using. If using cornmeal sprinkle it on the pan before spreading the dough out to use.

veggie mac and cheese

1 handful	Asparagus
1 carton	Baby bella mushrooms
1 container	Cherry tomatoes
2 cloves	Garlic, fresh
1/4 tsp	Garlic powder

1 1/2 cups

100% whole wheat elbow macaroni, whole wheat

1	Black pepper, freshly cracked
2 tbsp	Flour, whole wheat white
1/4 tsp	Paprika
1/4 tsp	Pink himalayan or kosher salt

1 tbsp

Olive oil, extra virgin

2 oz	Cheddar cheese
2 oz	Monterey jack cheese
1/2 cup	Parmesan cheese
1 cup	Whole milk

1 cup

Chicken stock homemade or low sodium prefered

INSTRUCTIONS

1. Slice mushrooms, mince garlic, and put them together in a large sauté pan or pot on the stove with the olive oil. Cook over medium-high heat until mushrooms are spongy and garlic is tender.
2. Slice tomatoes and asparagus in half. Add all other ingredients and stir. Bring to a boil, then reduce heat and cover, stirring very frequently so nothing sticks. Cook on low heat for about 15 minutes or until pasta is tender and cheese is melted and nicely incorporated

http://www.3boysunprocessed.com/one-pot-veggie-mac-n-cheese-2/

Enchilladas

tortillas
cheese
enchillada mix
1 cup of water
tomato paste
tomato soup

Brown meat. mix water, paste, and soup together.

chicken pot pie

Ingredients: 
* 2 cups frozen veggies, thawed
* 1 cup cooked chicken, or 1 can chicken
* 1 can cream of chicken soup
* 1 cup Bisquick
* 1/2 cup milk
* 1 egg, beaten

Method

Preheat oven to 400 degrees. Mix veggies, chicken and soup in a glass pie plate. In a separate bowl, mix the Bisquick, milk and egg. Pour batter on veggie mixture. Bake for 30 minutes.

 Bindrup change: we like it better without bisquick and cut up refrigerator biscuits and put those on top... way better

Tacos

1 pound of ground beef
taco seasoning
tortillas
lettuce
tomatoes
cheese

Chicken Casserole

Ingredients:
cooked chicken
1 can of cream of chicken soup
6- 8 tortillas
1 cup of cheese
1/2 can of chillies
1/2 cup of sour cream

Mix cream of chicken soup, sour cream, chicken, chillies, and 1/2 of the cheese.
Layer the mixture and tortillas in the casserole dish (make sure to get the bottom with lots of the mixture and the edges of the tortillas.

Cook 10-15 minutes at 350

Chicken and Cornbread Stuffing Casserole

1can (10 3/4 oz) condensed cream of chicken or celery soup
1 1/4cups milk
1cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
1/2cup sweetened dried cranberries
2cups cut-up cooked turkey or chicken
1 1/2cups cornbread stuffing mix
1cup Original Bisquick® mix
1/4cup milk
2eggs

1.Heat oven to 400°F. Spray 3-quart casserole with cooking spray.
2.In 3-quart saucepan, heat soup and 1 1/4 cups milk to boiling, stirring frequently. Stir in peas and cranberries. Heat to boiling, stirring frequently. Remove from heat. Stir in turkey and stuffing mix. Spoon into casserole.
3.In small bowl, stir remaining ingredients until blended; pour over stuffing mixture.
4.Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.

Poppy Seed Chicken Casserole

3-4 chicken breasts cubed and cooked
1 1/2 pints sour cream
2 cans of cream of chicken soup
1/2 C butter
1 1/2 tbsp poppy seeds
20 ritz crackers

combine chicken with sour cream and soup. Spoon into casserole dish. in a small bowl combine melted butter, poppy seeds, and cracker CRUMBS. Drizzle over chiken mixture. bake at 350 for 30-45 minutes or until bubbly and golden.

bindrup change- add peas, use less butter, and eat it over rice.

Taco Bake

1 pound ground beef
1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup
1 cup Pace Thick & Chunky Salsa
1/2 cup milk
6 flour tortillas (8") or 8 corn tortillas (6"), cut into 1" pieces
1 cup shredded Cheddar cheese (4 ounces)

In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.
Add soup, salsa, milk, tortillas and half the cheese to a separate mixing bowl. Mix in meat.
Spoon into 2-quart shallow baking dish. Cover.
Bake at 400°F for 30 minutes or until hot. Sprinkle with remaining cheese. Serves 4.