8-ounce block cream cheese
1 cup sour cream
2 10.5-ounce cans cream of mushroom soup
1 4-ounce jar hot diced chili peppers
8 small chicken breasts (or 4 large chicken breasts cut in half lengthwise)
8 slices of bacon
1 2.25-ounce jar dried beef
1/2 teaspoon cayenne pepper

Spray a 9x13-inch baking dish with cooking spray and preheat the oven to 350 degrees.
Make the sauce: Melt cream cheese over low-medium heat. Stir in sour cream, cream of mushroom soup, and chili peppers.
Line the bottom of the pan with dried beef.
Wrap each chicken breast with one slice of bacon, then arrange the bacon-wrapped chicken breasts over the dried beef.
Pour the sauce over the chicken, then sprinkle with cayenne pepper.
Cover with foil. Bake in the preheated oven for two hours.
Serve over cooked white rice.
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4 cups Zucchini, diced into 1 inch pieces
1 cup Mayonnaise
1 cup Shredded Cheddar Cheese
2 Eggs, slightly beaten
1 tsp. Pepper
3/4 – 1 tsp Garlic Powder
1/4 cup Panko Breadcrumbs
1 Tbsp. Butter, melted

To a pot of boiling water, add the diced zucchini and cook for 3 minutes. Drain and cool.

In a bowl, combine the parboiled zucchini, mayonnaise, cheddar cheese, eggs, pepper, and garlic powder.

Pour into a greased 1 1/2 quart baking dish.

In a bowl, combine the Panko breadcrumbs with melted butter. Pour breadcrumbs over the top of the casserole.

Bake, uncovered, at 350 degrees for 35 minutes, or until zucchini is fork tender.

Makes 8 servings.

RC: Chanda of My Farmhouse Table
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1 lb lean ground beef
1 large onion (chopped)
1/2 teaspoon of salt
1/2 teaspoon of garlic powder
a dash of Worcestershire sauce
1 cup of shredded cheese
1 cup of milk
1/2 cup of Original Bisquik mix
2 eggs

Heat oven to 400 degrees. Spray a 9 inch pie plate with non-stick cooking spray. Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess oil. Stir in salt, garlic powder and Worcestershire sauce and then spread in pie plate. Next, sprinkle the shredded cheese on top of the beef. In a small bowl, whisk together the milk, eggs and Bisquik. Make sure you try to get as many lumps out as you can. Pour over meat mixture. Bake in oven for 25 minutes or until a knife comes out clean. Enjoy.

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1 one-pound package of ground chicken, turkey or hamburger
Splash of olive oil
2-3 cloves of garlic, finely chopped

1/2 box of elbow macaroni or other similar pasta

1 onion, finely chopped
?1 can of corn (15.25 oz.) or about 3-4 ears of fresh corn
1 red pepper, diced
1 small can tomato sauce (8 oz.) or one can of crushed or diced tomatoes (14.5 oz.)
3-4 squirts of Heinz catsup
?Pepper to taste

?Grated sharp cheddar cheese

Optional
2 zucchini, sliced then quartered

Using a large sauté pan, cook ground meat and garlic in a splash of olive oil. Break up the meat as it cooks.

Add onions, then corn (and other optional vegetables) and cook. Add tomato sauce and simmer. At the same time, cook macaroni until just done. Add macaroni to the meat/vegetable mixture. Add about 2-3 good squirts of catsup and mix well.

Top with grated cheese.

RC: feedingmyohana.com
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1 to 2 pounds stew beef (or substitute boned, skinless chicken breast, cut in bite-sized pieces)
1 bay leaf
2 cups fresh, frozen, or canned peas
1 cup sliced carrots
2 onions, chopped
1 teaspoon salt
pepper to taste
1 can (10-3/4 ounces) condensed Golden Mushroom Soup plus 1/2 can water
2 to 3 potatoes, sliced

Preheat the oven to 275 degrees. Combine all the ingredients in a roasting pan and bake for about 5 hours. Or toss everything in the slow cooker and simmer for a few hours until everything is tender, fragrant and cooked through. Serve hot.

RC: Allrecipes.com
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