Pillsbury breakfast mini quiche

Ingredients
2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls each)
1package (8 oz) cream cheese, softened
3 Eggs
1small onion, chopped (1/4 cup)
1box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1/4teaspoon salt
1/8teaspoon pepper
1cup shredded mozzarella cheese (4 oz)

Directions
Heat oven to 350°F. Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).
Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.

Marisabel's guacamole

1 cup thinly diced tomatoes
1/2 cup thinly diced white onion
1/4 cup chopped cilantro
5-6 avocados
1/4 cup sour cream (Mexican?)
Garlic salt to taste
Salt to taste
Juice of 1 large lime

Spicey Lo mein

This dish tastes even better the next day! And it's not really spicy, the hoisin sauce and dash of cayenne pepper just give it a little kick.

Vegetable Lo Mein

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 4

INGREDIENTS:
8 ounces uncooked Udon noodles
1/2 cup sesame oil, divided
2 cups fresh sliced mushrooms
1 cup shredded carrots
2 cloves garlic, minced
2 cups fresh bean sprouts
1-2 cups chopped Bok choy
1 tablespoon cornstarch
1 cup chicken or vegetable broth
1/4 cup hoisin sauce
2 tablespoons honey
1 tablespoon soy sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add udon noodles and cook for 8 to 10 minutes or until al dente; drain. Heat oil in large wok and fry cooked noodles to lightly brown. Set aside.
2. Heat remaining oil in a large wok or saute pan. Stir fry mushrooms, carrots, Bok choy, and garlic until tender. Stir in bean sprouts; cook one minute. Mix cornstarch and broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
3. Add fried udon noodles and toss. Serve immediately or refrigerate.

Eggplant Parmesan

Eggplant Parmesan

Ingredients

• 2 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 2 cups Italian seasoned bread crumbs
• 1 can Hunts spaghetti sauce
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 10 minutes each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients (spaghetti sauce and cheeses). Sprinkle basil on top.
4. Bake in preheated oven for 30 minutes, or until golden brown.

Tater tot casserole

Ingredients

1 lb. hamburger

2 cups cooked brown rice

1/2 onion, finely chopped

2 small cans mushroom stems and pieces

1 T butter

2 cans green beans

2 cans cream of mushroom soup

1 bag of frozen tater tots

Directions

1. Ahead of time cook one cup raw brown rice in 2 to 2.5 cups water. (This takes almost an hour.)
2. Sauté in 1 T of butter finely chopped onion and mushrooms until onions are sweet. 
3. Brown hamburger.
4. In large bowl combine cooked brown rice, hamburger, onion and mushroom mix, and green beans. Mix in cream of mushroom soup until well combined.
5. Press into 3 qt. casserole dish and top with tater tots.
6. Bake at 350 degree F for 1 hour or until tater tots are crispy.

Broccoli Chicken Casserole

Ingredients
16 oz. bag frozen broccoli
1 cup cooked, cubed chicken (or one large can cooked chicken)
1 can cream of mushroom soup
1/2 cup miracle whip
3/4 tsp. lemon juice
Heaping 1/4 tsp. curry powder
1 cup shredded cheese
Bread crumbs (about 2 slices worth)

Cook broccoli.

In bottom of 8x8 casserole dish, layer cooked broccoli then chicken.

Mix together cream of mushroom soup, miracle whip, lemon juice, and curry powder. Layer onto broccoli and chicken.

Top with shredded cheese then buttered bread crumbs.

Bake at 350F for 25-30 mins.

Angel Chicken Pasta

Ingredients

3 boneless, skinless chicken breast
2 T butter
1 (.7 oz) package Italian-style salad dressing mix
1/2 cup chicken broth
1 (10.75 oz.) can condensed golden mushroom soup
8 oz. cream cheese with chives
1 or 2 (6.5 oz.) cans sliced mushrooms
1 pound angel hair pasta or cooked brown rice

Directions

1. Preheat oven to 325 degrees F.
2. In large saucepan, melt butter over low heat. Stir in packet of dressing mix. Blend in broth and golden mushroom soup. Mix in cream cheese and stir until smooth. (I use a fork to beat it to blend in the last little cream cheese balls.) Add canned mushrooms (or if cooking slow cooker add directly with cubed, raw chicken). Heat through but do not boil. Arrange chicken breasts in single layer in 9x13 baking dish. Pour sauce over.
3. Bake for 60 minutes in preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta. 

I also like to cube the chicken and cook in the slow cooker on high for about 4 hours. Then I freeze it in baggies for lunches and dinners later!