Beef Enchilada Skillet

1 pound ground beef

1 jar (16 ounces) Pace® Picante Sauce

8 corn tortillas (6-inch), cut into 1-inch squares

4 ounces shredded Cheddar cheese (about 1 cup)

Sour cream

Chopped green onion

* Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat.
* Stir the picante sauce, tortillas and half of the cheese in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until it's hot and bubbling.
* Top with the remaining cheese. Serve with sour cream and green onions.

Found At: http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=25723&INTCID=Picky_Eater_Pleasers_Collection_Recipe_2|Beefy_Enchilada_Skillet

Honey BBQ Ribs

On the Grill: Honey BBQ Ribs


1 rack pork spareribs (about 4 pounds)

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup

3/4 cup ketchup

1/3 cup honey

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

* Place the ribs into an 8-quart saucepot and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the meat is tender. Drain the ribs well in a colander.
* Heat the soup, ketchup, honey, garlic powder and black pepper in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes.
* Lightly oil the grill rack and heat the grill to medium. Grill the ribs for 20 minutes or until well glazed, turning and brushing often with the soup mixture. Cut the ribs into serving-sized pieces.

Found At: http://www.campbellskitchen.com/recipedetail.aspx?recipeID=25591

3-Cheese Pasta Bake

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 package (8 ounces) shredded two-cheese blend (about 2 cups)

1/3 cup grated Parmesan cheese

1 cup milk

1/4 teaspoon ground black pepper

3 cups corkscrew-shaped pasta, cooked and drained (about 4 cups)

* Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.
* Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.

Found At: http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=25195&categoryId=2&ref=%2fRecipeCategory.aspx%3fcategoryId%3d2

Skillet Garlic Chicken

1/4 teaspoon ground sage

1/4 teaspoon dried thyme leaves, crushed

4 skinless, boneless chicken breast halves (about 1 pound)

Vegetable cooking spray

2 cloves garlic, minced

1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Chicken Soup

1/2 cup water

Parslied Rice

* Stir the sage and thyme in a small bowl. Season the chicken with the sage mixture.
* Spray a 12-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the chicken and cook for 15 minutes or until the chicken is well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
* Add the garlic to the skillet and cook and stir until lightly browned. Stir in the soup and water and cook until the mixture is hot and bubbling. Serve the sauce over the chicken with the Parslied Rice

found at: http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=4&ref=%2fhome.aspx

Crescent Roll Pizzas

"Take a can of crescent rolls. Mash two triangles together to create a rectangle (for individual pizzas). Then place sauce (either pizza or spaghetti) in the center. Fill with either cheese, pepperoni, or any desired filling. Bake at 350 for 15 minutes or till golden brown.
Ingredients:

1-2 cans crescent rolls
1 cup pizza/spaghetti sauce
1 cup shredded Mozzarella cheese
1 pkg. pepperoni slices

Directions:

My family loves this recipe, hope someone else can enjoy it also. These also work great for kids lunches when they have the ability to heat it up. Almost like homemade Hot Pockets."

found at: http://frugalfamilyrecipes.blogspot.com/

Week 2

Time for another week of planning! I do not want to go shopping on Sat. night for the next week's meals again, so I'm posting this early. I figure if I post a week early, on a Sunday or Monday, that gives me the entire rest of the week to look for coupons/get to the grocery store during the day, and still have my nights to spend with my family! So, here's the menu plan for Week 2, recipes to follow.

Meal 1: Crescent Roll Pizzas

Meal 2: Skillet Garlic Chicken

Meal 3: Hearty Lasagna Soup

Meal 4: 3-Cheese Pasta Bake

Meal 5: Honey BBQ Ribs

Meal 6: Beef Enchilada Skillet

Meal 7: Chili Eggs and Cheese Burritos

Tinfoil Dinners

a.k.a. "Hobo Dinners"

This takes me back to when I first made these, at girls' camp in North Dakota.

What you need:
tinfoil
hamburger (uncooked)
potatoes (peeled/chopped)
onion soup mix
butter (optional)
salt
pepper

For the hungrier crowd, use 1/2 pound of ground beef, otherwise for the little kids 1/3 or 1/4 lb. will be plenty. Lay out your tinfoil, it needs to be big enough to be able to wrap the food. Add potatoes- the smaller they're chopped the better they cook. Add a small amount of onion soup mix and a thin slice of butter (maybe 1 tablespoon worth?). Wrap in tinfoil, make sure it's folded over twice or three times, or gathered tightly at the top so it can steam. (you don't want hard potatoes and raw meat.) Bake them on a cookie sheet in the oven for 1 hour at 375 degrees.

Other suggestions: you can make this more of a shepherd's pie by adding a few tablespoons of tomato soup, or change the flavor by adding a small amount of cream of mushroom soup or cheese and broccoli soup