Creamy Potato Soup

Ingredients
1 package (30 ounces) frozen shredded hash brown potatoes
6 cups of water
1/3 cup chopped onion
2 cans (10 3/4 oz each) condensed cream of celery soup, undiluted
4 oz Velveta cubed
1 cup (8oz) sour cream
1/2 tsp salt
1/4 tsp pepper
Directions
1. In a large saucepan, combaine the potatoes, water and onion. Bring to a boil. Reduce heat; stir in soup and cheese. Cook and stir until cheese is melted.
2. Stir in the sour cream, salt, and pepper. Cook and stir until heated through (do not boil.)

From best simple recipes

Spinach Pizza

Ingredients
1 premade pizza crust
1/2 cup Alfredo sauce
2 cups of chopped spinach (the recipe calls for 4 but it was way too much!)
2 medium tomatoes chopped
2 cups of mozzarella cheese
Directions
1. Spread alfredo sauce over the pizza crust within 1 in. of edges. Top with spinach, tomatoes, and cheese. Bake at 450 for 8-15 minutes or until cheese is melted and crust is golden brown.

from best simple recipes

Microwave Chicken Parmesan/Chicken Breast Cacciato

Ingredients
1 (8oz) can tomato sauce
1 tsp Italian Seasoning
1/4 tsp garlic powder
1/2 cup cornflake crumbs
1/4 cup grated Parmesan cheese
1 tsp dried parsley flakes
6 boneless skinless chicken breast halves
1 egg beaten
2/3 cup shredded mozzarella cheese

Directions
1. In a microwave-safe bowl, combine the tomato sauce, italian seasoning and garlic powder. Cover and microwave on high for 2 minutes; stir. Cook at 50% power for 3-5 minutes or until mixture simmers, stirring once; set aside.
2. In a bowl, combine the crumbs, parmesan cheese and parsley. Dip the chicken into egg, then roll in the crumb mixture. Place in a lightly greased shallow 3 qt. microwave safe dish. Cover and microwave on high for 10-12 minutes, rotating a half turn after 5 minutes.
3. Pour tomato mixture over chicken; sprinkle with mozzarella. Cook, uncovered, at 50% power for 3-5 minutes or until meat juices run clear.

from allrecipes.com

Salmon and Garbanzo Bean Soup

Ingredients
1/2 pound bacon, chopped
1 onion, thinly sliced
1 pound salmon fillets, cut into 1 inch cubes
5 cups chicken broth
1 bunch fresh spinach, rinsed and thinly sliced
1 (14 ounce) can garbanzo beans, drained
salt and pepper to taste

Directions
1. Cook bacon in a large pot over medium-high heat until the fat has rendered out and the bacon begins to crisp. Pour out the excess grease, then stir in the onion. Continue cooking and stirring until the onion has turned golden-brown, 5 to 8 minutes more. Add the salmon cubes, and cook gently until they turn opaque on all sides, but are not yet cooked in the center.

2.Increase heat to high, and pour in the chicken broth. Once the soup begins to simmer, reduce heat to medium-low, and cook for 10 minutes. Stir in the spinach and garbanzo beans, return to a simmer, then season to taste with salt and pepper, and serve.

Creamy spinach sausage pasta

Ingredients
3 cups of uncooked large tube pasta
1 lb bulk italian pasta
1 c finely chopped onion
1 can (14 1/2 oz) italian diced tomatoes, undrained
1 pkg (10 oz) frozen creamed spinach, thawed
1 pkg (8 oz) cream cheese, softened
2 cups shredded part-skim mozzarella cheese, divided
Directions
1. Cook pasta according to package directions. Meanwhile, in a dutch oven, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the tomatoes, spinach, cream cheese, pasta, and 1 cup fo mozzarella cheese. Transfer to a greased 11 in x 7 in. baking dish.
2. Cover and bake at 350 for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.

from simple and delicious cooking

Veggie potato soup

Ingredients
6 medium potatoes, cubed
3 cans (14.5 oz each) vegetable broth
1 medium carrot, thinly sliced
1 large leek (white portion only), chopped
1/4 cup butter, cubed
1 garlic clove, minced
1 tsp, dried thyme
3/4 tsp salt
1/4 tsp dried marjoram
1/4 tsp pepper
1/4 cup all purpose flour
1 1/2 cups half and half cream
1 cup frozen peas, thawed

Directions
1. In a 5 qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
2.In a small bowl, combine flour and creamm until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.

makes 11 servings
from simple and delicious cooking

Ham and brie melts

Ingredients
8 slices multigrain bread
1/4 cup apricot preserves
8 oz. sliced deli ham
1 round (8oz) Brie cheese, rind removed and cut into 4 slices
3 tbsp butter softened

Directions
1. Spead 4 slices of bread with half of preserves. Layer with ham and cheese. Spread remaining bread with remaining preserves; place on top. Butter outsides of sandwiches.
2. In a large skillet over medium heat, toast sandwiches for 2-3 mintues on each side or until breas is lightly browned and cheese is melted.

makes 4 sandwiches
from taste of home cooking