This is a quick easy to make recipe.  This works well when you don’t have a lot of time to make dinner!

3 1/2 cups of mini penne noodles
1 cup chopped celery
2 tbsp water
1/2 cup sour cream
1/2 cup ranch dressing
1 can tuna, drained, flaked
1 jar chopped pimientos, drained

Cook and drain noodles as directed on the box. While they are cooking, place celery and water in a skillet and cover. Cook over medium heat for 3-4 minutes.

Once the noodles are done, stir the noodles and the remaining ingredients and into the skillet. Cook for about 5 minutes until thoroughly heated.

This is an easy to make slow cooker recipe. My slow cooker tends to cook warm, so once I added the rice, I had add more water than what the recipe calls for. Next time, I think I would add another can of condensed cream of chicken soup.

1 lb. boneless skinless chicken breasts cut into 1 inch slices
1 can condensed cream of chicken soup
1 jar (4.5 oz) sliced mushrooms
1/2 cup water
1 1/2 cups frozen vegetables, thawed
1 1/2 cups uncooked instant white rice

In a slow cooker place chicken. Top with soup, mushrooms, and water. Stir to mix and spread evenly over chicken. Cover and cook on low for 4 - 5 hours.

About 15 minutes before serving, stir thawed vegetables and rice into the chicken mixture. Cover and cook on low for another 10-15 minutes or until the rice is done. Salt and pepper to taste.

If you want an easy to cook recipe that allows you to give your family a bit from all the food groups, this is it. It is the perfect bite size for little toddlers too!

1 lb ground beef
2 cups frozen mixed vegetables
1 jar (12 oz) beef gravy
1/2 tsp salt
1 bag frozen potatoes O’Brien with peppers and onions, thawed
2 cups shredded Swiss cheese

Heat oven to 350 degrees. Spray a 12×8 inch (2 qt) baking dish with nonstick cooking spray.

Brown ground beef and drain. Stir in mixed vegetables, gravy, and salt. Cook until vegetables are thawed and mixture is thoroughly heated.

In the baking dish, layer 3 cups of the potatoes and 1 cup of the cheese. Spoon the ground beef mixture over the cheese. Top with the remaining potatoes.

Cover with foil and bake 55 - 60 minutes or until bubbly. Remove foil and sprinkle remaining cheese. Bake uncovered 5 minutes or until cheese is melted. Sprinkle with paprika before serving.

1 lb ground beef
1/2 cup diced pepperoni
5 tbsps of diced onions (I personally use less since I am not a huge onion fan)
1 jar chunky tomato pasta sauce
1 box (10.6 oz) Pillsbury refrigerated Parmesan breadsticks with garlic
2 cups shredded Colby-Monterey Jack cheese blend

Preheat oven to 375 degrees. Spray a 12×8 (2 qt) glass baking dish with cooking spray.

Brown ground beef and drain. Stir in pepperoni, onions, and pasta sauce. Cook until boiling.

Unroll dough into 1 large rectangle. Spread garlic mixture from the box evenly over the dough. Separate dough into 10 breadsticks. Cut each breadstick into 3 crosswise pieces.

Pour ground beef mixture into baking dish. Spread dough pieces evenly over hot ground beef mixture.

Bake 15 - 18 minutes or until topping is golden brown and no longer doughy. Sprinkle with cheese and bake 10 minutes longer or until cheese is melted.

I’ve had two sick kids this week, and this easy to make recipe is a life saver for times like these.

1 bag (25 oz) frozen Italian style sausage filled ravioli, thawed
1/2 cup pepperoni slices
1 jar roasted tomato and garlic pasta sauce
1 1/4 cups shredded Swiss cheese
1/4 tsp Italian seasoning

Heat over to 350 degrees. Mix all ingredients except cheese and Italian seasoning. Put into a 8 inch square (2qt) glass baking dish. Sprinkle with cheese and Italian seasoning. Bake 40 - 50 minutes until heated and bubbly.