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Ingredients:
7.5 oz Macaroni
1 Can Fire Roasted Tomatoes
1 Large Can Chicken, drained
1/4 Cup Parmesan Cheese
1/2 Cup Shredded Italian Cheese
1/2 Onion Coarsely Chopped
1/2 Bell Pepper Coarsely Chopped
1 Tablespoon Butter
Salt & Pepper to Taste

Directions:
Melt Butter in skillet over low to medium heat add onion and bell pepper and cook until tender.  Bring to boil 6-8 cups salted water in large dutch oven pan.  Add macaroni and cook on medium heat until desired tenderness.  Drain and add the onion, bell pepper, tomatoes, Parmesan cheese, and chicken.  Heat through stirring constantly.  Salt and pepper to taste and stir thoroughly.  Turn heat to low and sprinkle the Italian cheese on top and cover until cheese is melted.  Serve with desired side dishes...a salad would go well with it.  Tonight we had corn on the cob and left over potato salad with ours.  So tasty!

As you can see from the pictures...you don't have to use expensive ingredients for your dish to be fabulous.  I buy most of mine from Aldis and have never been disappointed.

 
 
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Ingredients:
Frozen Breaded Chicken Tenders
16 oz Jar Spaghetti Sauce
8 oz Thin Spaghetti
1 cup Shredded Mozzarella or Italian Cheese
1/2-3/4 Shredded Parmesan Cheese
foil

Directions:
Preheat oven to 375. Place frozen breaded Chicken Tenders in a skillet sprayed with non stick spray over medium heat...watch carefully and turn 2 or 3 times.  Put in rectangle casserole dish and pour spaghetti sauce over chicken, cover with the cheeses then cover with aluminum foil and put in oven for 30-35 minutes.  Uncover and bake for another 5 minutes.  While the dish is baking put water on to boil (about 6 cups with tablespoon of olive oil and tsp salt added).  When water begins to boil...Add dry spaghetti (I break it in 2 as I put in the water).  Turn burner down to medium and cook until spaghetti is as tender as you prefer.  Serve the Parmesan Chicken over a generous portion of spaghetti and a slice of garlic toast.


 
 
You can't get much simpler than this...Pork n Kraut cooked in the crock pot.  Before you turn your nose up to kraut...have it fixed this way first!  The kraut seasons the pork and the pork seasons the kraut, making a tasty dish.
Ingredients:
1 package meaty country pork ribs
1 can kraut
salt and lots of pepper to taste
Directions:
Put package of ribs in crock pot adding some salt and pepper and cook on high for an hour.  Turn down to low and cook for a couple of hours.  Add can of kraut and continue to cook on low for another hour.  Told you it was easy.  We fix mashed potatoes and black eyed peas to serve with this dish.  Good Southern Cooking at it's best!
 
 
You'd be surprised to find out how many don't know how to make tuna salad.  I have added pictures that show the steps pretty simply and the ingredients plus directions.
Ingredients:
  1. 2 cans chopped tuna (in water)
  2. 4 eggs boiled (ten minutes
  3. 1/2 medium onion chopped
  4. 1 large kosher dill pickle chopped
  5. Salt and pepper to taste
  6. 1/3 to 1/2 cup light mayo (according to taste)
  7. White or wheat sandwich bread - toasted if wanted.
Directions:
  1. Drain water off cans of tuna and place in mixing bowl
  2. In a sauce pan cover 4 eggs with water and bring to a boil.  Turn down to medium to low heat and cover and boil for 10 minutes.  Run cold water over eggs until cool enough to peel off shell...rinse and coarsely chop.
  3. Add remaining ingredients (except bread of course) and stir thoroughly (start with less mayo and add more as you feel is needed.
  4. Put a generous portion on sandwich bread and serve with soup and/or chips.
 
 
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Ingredients:
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
  3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender

 
 
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One of the most sought after recipes on my site is the Cheesy Chicken Broccoli Foil Packets.  More than half a million people (I promise it's true) have been there and many have shared their success in making it.  Hobos in a Foil Packet is a recipe that  I have made for my growing family for years.  It is an excellent meal for camping trips or just those "in a hurry" nights.  You can use ground beef or ground turkey and the clean up is a breeze.
Ingredients:
1 lb ground beef (or ground turkey)
4 small to medium potatoes
4 carrots
1 onion sliced
salt
pepper
Aluminum Foil

Directions:
Preheat oven to 350.  Tear off 4 pieces of foil and spray with Canola Oil Spray.  Evenly divide the pound of ground beef or turkey and flatten into a patty on each sheet of foil.  Add Salt and pepper to taste.  Add slices of onion divided as shown in the picture below. Lightly salt and pepper.
Next add peeled and thinly sliced potato (one per packet) - salt and pepper to taste.  Then final layer is the carrot that has been peeled and thinly sliced (one carrot or more per each packet.)  Again salt and pepper to taste.  Roll up the foil around the meat and vegetables to seal and place on a cookie sheet. Place in oven and bake for 45 minutes to an hour.  Take out of oven and Puncture the top of the foil to let out the steam on each packet.
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Hobos baked and ready to plate
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As you can see...it makes a beautiful plateful of food! And tastes as good as it looks!
 
 
I love that this is so easy!  I have made it with peaches and it is yummy...but today I had blueberries that I needed to use...so...here is the recipe.  It was the wonderful...absolutely wonderful!

Ingredients:
3/4 cup of granulated sugar
3/4 cup of milk
3/4 cup of self rising flour
1 cup blueberries
3/4 stick of butter
Directions:
Preheat oven to 350 degrees
Melt Butter in hot oven using a small oblong baking dish
Combine sugar, milk and flour
Pour mixture over the butter
Pour blueberries over the top and spread evenly
Bake 350 degrees for 45 minutes or until golden brown.
 
 
I found this on Pinterest and can't wait to give it a try.  On the original recipe...they suggest that you follow the ingredients and directions to the letter...so be sure to do that.
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Full recipe at JustaPinch.com
Ingredients:
- 1 16 oz. jar dry roasted, unsalted peanuts
 -1 16 oz. jar dry roasted, salted peanuts
 -1 12 oz. package semi-sweet chocolate chips
- 1 bar (4 ozs.) sweetened german chocolate (green packaging), broken into pieces
- 3 lbs. (two 24 oz. pkgs.) white almond bark, broken into pieces [there are several different brands, you'll just have to use the brand found in your area. manufacturer's have lowered the ounces in some packaging, so use the equivlaent of 3 lbs.(some packages of almond bark may have candy coating on the package)

Directions:
Put ingredients into a 4 or 5-quart crockpot in EXACT order as listed. Cover and cook on LOWEST setting [on your appliance] for 3 hours. DO NOT remove lid! Turn off and allow to cool slightly. Mixture will not be melted but will be soft. Mix thoroughly and drop by teaspoon size cookie dropper or a teaspoon onto wax paper. Let cool thoroughly. Makes approximately 150 - 170 pieces, depending, of course, on how large you make the pieces.

**NOTE: There seems to be discrepancies in the terms crockpot and slow cooker. This recipe is for a crockpot which, when on low, will only melt the ingredients. A slow cooker will get hotter and start to cook the ingredients, thus resulting in an inferior product. Please be aware of what kind of appliance you have. It seems the older "crockpot" works best. There have been some who have burned their ingredients because their appliance is too hot. The makers and manufacturers of these appliances seem to interchange the description of their appliances calling slow cookers crockpots. It seems that Rival owns the name crockpot, therefore, others can't use the name crockpot, they are slow cookers. It's very confusing, but slow cookers, indeed, cook hotter, which could result in burning of this recipe. There are many discussions and explanations of this subject within the comments.

 
 
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Ingredients:
1 lb beef stew meat
1 small onion
1 small can mushrooms
1 can cream of mushroom soup
2/3 can milk
1/2 cup flour
Salt and Pepper (to taste)
Vegetable Oil

Directions:
In bowl mix some salt and pepper with your flour (approximately 1/2 to 1 tsp salt and pepper) amount depends on your taste...I would use less then add extra salt to the mixture in the crock pot in the last few minutes of cooking (to your taste).  Dredge your stew meat in the flour and brown on both sides in vegetable oil heated in skillet on stove top.  Place the browned beef in the crock pot...

Coarsely chop a small onion and put on the meat, cover with the undrained can of mushrooms.  Stir and cover.  Turn crock pot on high and cook for 1 hour...
After the first hour, stir the mixture and add can of cream of mushroom soup and 2/3 can of milk.  Stir mixture and put crock pot on low and cook for 2-3 hours.
While my main dish was slow cooking, I snapped some fresh green beans and put them in water on the stove with some salt and pepper and 3 slices of bacon and let them cook down until tender.  When there was about an hour cooking time left on the beef, I peeled some potatoes and put on to boil for mashed potatoes.  Just look at that Crock Pot Kettle Beef Tips...looking pretty dang yummy!
When the potatoes were almost done, baked up a batch of biscuits and sliced a tomato fresh from the Farmer's Market and walah!!!  We had a great meal!  We put the kettle beef over our mashed potatoes and our biscuits.
 
 
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Just finished making these and they were amazing - actually they still are ...it made a bunch!

Ingredients:
-Package of Refrigerator Sugar Cookie Squares
- Fresh Strawberries
- 1/4 - 1/3  cup sugar
- cinnamon
- aluminum foil
- whipped cream

Directions:
Preheat Oven to 350.  Spray a cookie sheet with Pam type spray.  Put flour on a cutting board.  Put a little flour on your hand and press the cookie dough square into a flat circle on the board and then place on the cookie sheet.  Lightly sprinkle cinnamon on the cookies and bake for 7-9 minutes. They will be soft. 

Carefully drape the cookie over a paper towel roll covered in aluminum foil.  Be careful as you do this so that they do not break.  (As soon as I got one on the roll..I gently pressed it down and if there is a small crack forming, I pressed it together while it was warm and pliable)  Let them cool completely before removing from the roll.

While the cookies are cooling, slice your fresh strawberries in a bowl and add the 1/4 to 1/3 cup sugar (depending on your taste) and set aside.
When the cookie forms have cooled - place on a saucer and fill with strawberries and top with whip cream.
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Next serve to your waiting husband LOL.

He loved them...as you can see - one is already gone and he is about to start on the next one.

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Like I said before...he loved them! 

Your hubby will too!