Beef and Asparagus Stir-Fry

 1 1/2 pounds asparagus

8 oz. spaghetti noodles

1/2 cup soy sauce

1 1/2 teaspoon ground ginger

2 teaspoon cornstarch

4 teaspoon vinegar

1 1/2 teaspoon sugar

2 cloves garlic, minced

3/4 pound top round steak, thinly sliced

1 Tablespoon oil

1 small tomato, seeded and diced

In medium bowl mix soy sauce, ginger, cornstarch, vinegar, sugar, garlic and 1/2 cup water.  Add beef, tossing to coat well set aside.  

Cut asparagus into 2 inch long pieces.  In a 12-inch skillet over high heat in oil asparagus, stirring frequently, until tender over high heat, stirring constantly, until beef just looses its pink color and sauce boils and thickens slightly.  

To serve spoon meat mixture over spaghetti noodles and sprinkle with diced tomatoes. 

Easy Lasagna

2 small packages frozen large cheese filled ravioli 

1 package frozen spinach 1 cup cooked ground beef (optional) 

1 jar spagetti sauce 

Cheese  

In baking dish, layer spagetti sauce, ravioli, spinach, beef and cheese until baking dish is full. Then layer with grated cheese. Bake uncovered in oven at 350 degrees until bubbly.

Chicken Pot Pie

1 can cream of Potato Soup 

2 cups Veg-All (drained) or fresh or frozen veggies 

1/2 cup milk 

1/4 tsp. Thyme 

Dash of Pepper 

Add 1 cup cooked and shredded chicken 

2 frozen pie crusts (thawed) 

Mix filling and put in pie crust, take other crust and place on top of the crust and pinch edges together and cut slits on top of crust. Bake according to pie crust box.

Chicken Crescent Rolls

1 pkg. crescent rolls 

1 cup shredded chicken 

3 to 6 oz. of cream cheese 

1 cup Chopped broccoli (fresh or frozen) 

1 cup grated cheese 

1 TBSP melted butter 

Combine all ingredients except rolls in a bowl. Place dough on cookie sheet either in individual triangles or in squares. Place desired amount of mixture in dough and roll up. Press any openings closed. Bake according to package directions on crescent rolls. If any of mix is left it can be frozen and used for another batch.

Easy Broccoli Cheese Soup

6 to 7 potatoes, peeled and diced 

1 1/2 tsp salt 

3 chicken bouillon cubes 

3/4 cup butter 

3/4 cup flour 

4 cup milk 

1 cup broccoli, chopped fine (frozen is okay) 

6 to 8 oz. Cheez Whiz

In a large pot, cover potatoes with water and add 1/2 teaspoon salt. Boil until cooked (be careful not to cook too long or the potatoes will be mushy). Dissolve chicken bouillon cubes and the butter in the pot. Add flour. Mix well. Add the milk, broccoli and Cheez Whiz. Simmer until thick