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.

This easy to make recipe is one that my mom came up with.

1 can cream of celery
1 can cream of mushroom
1 can cream of chicken
1 lb ground beef
medium onion chopped up
5 tbsp soy sauce
1/2 cup rice
1 1/2 cup water
Chow mein noodles

Brown hamburger and onion. Add in a dash of salt and pepper. Drain grease.

In a roaster, pour the ground beef. Add in rice, soy sauce, and all the soups. Take 2 handfuls of the chow mein noodles into roaster. Add water.

Bake at 375 degrees for 1 1/2 hours. When serving, top with more chow mein noodles.

1 lb ground beef
1/4 cup chopped onion
2 cups diced peeled potatoes
1 bag frozen mixed vegetables
3 cups of water
2 cans (10 1/2 oz each) beef broth
1 can diced tomatoes
1 tbsp Worchestershire sauce

Cook ground beef and onion until browned and drain. Stir in all remaining ingredients and heat till boiling. Reduce heat to low; cover and simmer for 18-20 minutes or until the vegetables are tender.

1 cut up whole chicken (3 - 3 1/2 lbs) (I used a roaster for this recipe instead. You just have to cook it a tad longer)
2 tablespoons olive or vegetable oil
1 envelope savory herb with garlic soup mix
1/3 cup of chicken broth
1 large onion cut into 6 wedges
2 - 3 handfuls of baby carrots
2 medium unpeeled russet potatoes each cut into 8 peices.

Heat over to 425 degrees. In a small bowl, mix broth and soup mix. Brush both sides of chicken pieces with about half the oil mixture.

In a large bowl, mix celery, onion, carrots, potatoes, and remaining oil mixture. Arrange vegetables in an ungreased pan. Bake 15 minutes.

Place chicken pieces in pan overlapping the vegetables if necessary. Bake 35 - 40 minutes longer until vegetables are tender and the chicken is 170 degrees for breasts and 180 degrees for thighs and legs.

Makes 4 servings