Lindsay's Recipes

Chicken Pot Pie Source: Linda Kahler (adapted) Ingredients: 2-3 chicken breasts, cooked and chopped 1 large can of Veg-All mixed vegetables 1 can cream of chicken soup 2/3 cup chicken broth 4 tablespoons butter, melted seasonings to your liking 2 pie crusts Directions: Place one pie crust in the bottom of a pie plate. Set the other crust aside. Combine the remaining ingredients in a large bowl, stirring to combine. Pour the mixture into the pie plate. Top the pie with the second crust and crimp the edges. Cut slits in the top crust to allow steam to escape. Place the pie on a baking sheet in case it bubbles over in the oven. Bake at 350 for 45 minutes or until the crust starts to brown.

Pie Crust Ingredients: 1 cup flour 1/2 teaspoon salt 1/3 cup plus 1 tablespoon butter or shortening 2-3 tablespoons cold water Directions: Mix the flour and salt in a large bowl. Cut the butter into the flour with a pastry cutter. Add 2 tablespoons of water and cut it into the dough. Continue adding water until you can form a ball from the dough.

Snickerdoodles Ingredients: 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup shortening 1 1/2 cups sugar 2 eggs 2 tablespoons sugar 2 teaspoons cinnamon Directions: Sift together the first four ingredients in a bowl and set aside. Cream together the shortening and sugar. Add eggs and mix on low speed until incorporated. Slowly add the flour mixture until all is combined. Chill the dough until easy to handle. Mix the sugar and cinnamon in a bowl. Form the dough into balls and roll the balls in the cinnamon sugar. Place the balls on a cookie sheet and slightly flatten them. Bake at 400 for 8 minutes.

Cheesy Baked Tortellini Source:  Instrupix Ingredients: 1 20 oz. container refrigerated tortellini 1 lb ground beef 1 jar pasta sauce 8 oz cream cheese 1 cup shredded mozzarella cheese 1/2 cup grated parmesan cheese Directions: Cook the pasta according to the package. Drain and set aside. Meanwhile, brown the ground beef with seasoning of your choice. Drain the grease on paper towels and return the meat to the pan. Add the sauce and cream cheese to the meat. Heat the mixture over medium heat and stir until the cream cheese is melted. Pour the sauce over the tortellini and stir gently to combine. Pour mixture into a greased 9"x13" dish. Sprinkle with mozzarella and parmesan. Bake at 350 for about 20 minutes. Broil for an additional 2-3 minutes to brown the cheese.

One-Pan Ham & Rice Skillet Source:  The Girl Who Ate Everything  (adapted) Ingredients: 1 tablespoon olive oil 1/2 onion, finely diced 1/2 teaspoon minced garlic 3/4 cup uncooked white rice 1 cup diced ham 1 1/2 cups chicken broth 1 cup grated cheddar cheese Directions: Heat oil in skillet over medium heat. Add onion and cook until translucent. Add garlic and cook for another minute. Add the rice, ham and chicken broth. Cover and bring to a boil. Reduce heat and simmer until rice is fully cooked. Add water if necessary to get rice fully cooked. Stir in the cheese until melted. Note: Other meats and broths could be substituted.

Shredded Meat Burritos Source: Joanna Knox via Jackie Adams, adapted by me Ingredients: 3 lbs. meat (chuck roast, pork butt or chicken breasts/thighs) 1 cup water 1 1/2 tablespoons vinegar 2 tablespoons chili powder 1 teaspoon salt 2 teaspoons oregano 1 teaspoon cumin 1 teaspoon minced garlic 1/8 teaspoon black pepper 1 can Rotel tomatoes flour tortillas grated cheddar cheese 1 can enchilada sauce Directions: Spray the inside of the slow cooker with cooking spray. Place the meat in the slow cooker and pour the water over the meat. Add the vinegar, chili powder, salt, oregano, cumin, garlic, black pepper and tomatoes. Cook on low heat for 7-8 hours. Remove the meat to a cutting board and shred with forks. Discard the fat and place the shredded meat back in the slow cooker with the juices and tomatoes. Stir to combine. Spray a 9"x13" pan with cooking spray. Spread a thin layer of enchilada sauce on the bottom of the dish. Assemble burritos with cheese an

Hamburger Veggie & Pasta Soup Source:  The Kitchen Magpie Ingredients: 1 1/4 pounds ground beef 1 medium onion, diced 2 teaspoons minced garlic 1 28 oz can diced tomatoes 1 10.75 oz can condensed tomato soup 1 qt beef broth 1 teaspoon dried thyme 2 bay leaves 2 cups frozen vegetables 1 teaspoon sugar 1/2 teaspoon black pepper 2 cups small pasta, uncooked Directions: Brown the ground beef with the onion in a Dutch oven. When almost done, add the garlic and cook for 1 minute more. Add all of the remaining ingredients except the pasta. Simmer on low heat for 40 minutes. Meanwhile, cook the pasta. After 40 minutes of cooking the soup, remove the bay leaves and add the pasta. Stir to combine.