Southwestern Broccoli Cheese Soup

4 cups water
4 bouillon cubes
4 cups fresh broccoli florets
3 cups frozen Southern-style has brown potatoes
1 cup chopped carrots
1 cup chopped celery
1/2 tsp each salt and pepper
3 tbsp flour
2 cups milk
6 oz. velveeta, cubed
1 cup chunky salsa

1.In a large saucepan, combine the water, bouillon cubes, vegetables, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until the vegetables are tender.

2.Combine the flour and milk until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cheese; cook and stir until cheese is melted. Add salsa; cook and stil until heated through.

Notes: This taste simular to wisconsin cheese soup. Also we forgot the potatoes and it tasted really good.

Veggie Macaroni Salad

2 cups uncooked elbow macaroni
1 large tomato, seeded and chopped
1 cup frozen peas, thawed
1/2 cup shredded cheddar cheese
1/2 cup chopped celery
1 hard cooked egg, chopped
2 green onions, sliced

Dressing:
3/4 cup mayonnaise
1 cup plain yogurt
2 tbsp sugar
1 tbsp prepared mustard
1/8 tsp celery seed

1. Cook macaroni according to directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg, and onions.

2. In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving.

Cabbage Rolls

1 medium head cabbage
3/4 lb lean ground beef
1/2 cup chopped onion
1 (14.4 oz) can diced tomatoes, undrained
1/2 cup water
1/3 cup rice
1 can (15 oz) tomato sauce
1 tbsp. Worchestershire sauce
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp sugar
1/2 cup shredded mozzarella cheese

1.Cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls. (refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V shaped cut. Set aside.

2.In a large nonstick skillet, cook the ground beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and water; bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes.

3.Place about 1/3 cup beef mixture on reserved cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up compeletly to enclose filling.

4.In a bowl, combine the tomato sauce, Worchestershire sauce, bail, thyme, and sugar. Spread half on the bottom of a 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Top with cabbage rolls and remaining tomato sauce mixture.

5.Cover and bake at 350 for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

Easy Stroganoff

Rice
Meatballs (We buy the cooked ones you just warm up)
1 can Cream of Mushroom
1/2 cup Sour Cream

Cook rice accoring to package. Cook meatballs accoring to package.

In a sauce pan mix together a can of cream of mushroom and 1/2 cup sour cream until warm.

Serve sauce over meatballs and rice.

Lazy Lasagna

1-1/2 Cups uncooked wide egg noodles

1 Cup Spaghetti sauce

3/4 Cup shredded mozzarella cheese

1/2 Cup cottage cheese

2 TBSP grated parmesan cheese

1- Cook noodles. Warm spaghetti sauce; stir in mozzarella and cottage cheese. Fold in noodles. Pour into greased baking dish. Sprinkle with Parmesan cheese.

2- Bake uncovered at 375 for 20 minutes or until bubbly.

Meatloaf

3 pounds ground beef
1/2 cup dry bread crumbs, (I used Croutons & Oatmeal in place of this)
3-1/2 cups milk
1 cup minced onion
2 eggs
2 tablespoons salt
2 tablespoons Worcestershire sauce
1/4 tsp ground pepper

Combine all ingredients. Divide into two foil loaf pans (9"x5"x3"). Wrap, label and freeze.

On cooking day:
Remove from freezer and unwrap 2 1/2 hours before cooking. Preheat oven to 350F, cooking for 2-1/2 hours. Shorten cooking time by removing from freezer in the morning, checking for doneness after one hour of cooking.

Mexi Beef Casserole

1 pound ground beef
1 15-oz can sweet corn, drained
1 cup mild, chunky salsa
1/4 cup sliced black olives
1 pkg cooked egg noodles
1 15-oz can black beans, drained and rinsed
1/4 cup taco sauce
1 package taco seasoning mix
1/2 cup tomato sauce

Cook egg noodles according to instructions, drain. Meanwhile, brown beef in a skillet until brown and fully cooked. Drain any grease. In a bowl, combine all ingredients, then pour into a freezer container or a 9x13 baking dish. Freeze (may want to allow it to come down to room temperature before placing in freezer)
On cooking day, thaw completely in fridge (take it out the night before or morning of).

In a preheated 325F oven, cook for 30-45 minutes, or until bubbly and completely hot throughout. Serve!