Yummy Sausage and Tomato Manicotti

1 (8 oz.) pkg. uncooked manicotti noodles
1 (15 oz.) can tomato sauce
1 (10 oz.) can diced tomatoes with green chiles, garlic, oregano and basil
1 lb. Italian pork sausage
1 (8 oz.) pkg. cream cheese
1 cup ricotta cheese
4 cups (16 oz.) shredded mozzarella cheese, divided
1/2 cup chopped fresh parsley (optional)

Cook pasta according to pkg. directions; rinse with cold water and drain. Mix tomato sauce and diced tomatoes in a blender for about 20 seconds or until smooth; set aside. Remove casings from sausage and discard. Cook sausage in large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Stir in cream cheese, ricotta cheese and 2 cups mozzarella cheese. Spoon into manicotti shells; arrange stuffed shells in lightly greased 13x9-inch baking dish. Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese. Bake at 350 degrees for 20 minutes or until cheese is melted and bubbly. Let casserole stand 10 minutes before serving. Sprinkle top with chopped fresh parley, if desired. Enjoy!

Tuna Noodle Casserole

1 can tuna (7 1/2 oz)
1 can cream of mushroom soup
1 small can green peas (or small frozen pkg.)
3 cups noodles, cooked
1/2 teaspoon salt
1/2 cup milk
4 to 5 slices of bread torn up in small pieces
1/4 cup butter, melted
1 medium pkg. shredded cheddar cheese

Flake tuna in casserole dish. Add soup to tuna. Add noodles, salt, and peas. Stir all together.
Sprinkle top with shredded cheese and then top with bread pieces. Pour melted butter over bread pieces. Bake 30 minutes at 350 degrees. Enjoy!

Yummy & Very Easy Beef in a Crockpot

2 lbs. beef (cubed with fat removed)
1 pkg. Lipton dry onion soup
1 can cream of mushroom soup (do not add water or milk)
1 cup red cooking wine

Mix all ingredients and cook in crockpot for approximately 8 hours. Serve over rice or buttered noodles. Enjoy!

Easy Baked Lasagna

1 lb. ground beef
1 clove garlic (minced)
1 1/2 Tbls. parsley flakes
1 Tbls. basil
1 1/2 tsp. salt
1 (1 lb.) can tomatoes
2 (6 oz.) cans tomato paste
10 oz. lasagna noodles
3 cups cottage cheese or ricotta
2 Tbls. parsley flakes
2 beaten eggs
2 tsp. salt
1/2 tsp. pepper
3/4 cup Parmesan cheese
1 lb. Mozzarella, sliced thin

Brown meat slowly and drain off excess grease. Add next 6 ingredients; simmer, uncovered for 30 minutes to blend flavors, stirring occasionally. Cook noodles in boiling salted water until tender, drain and rinse in cold water. Combine cottage cheese with eggs, seasoning and Parmesan cheese. Place 1/2 noodles in 13x9 baking dish, spread 1/2 cottage cheese mixture, 1/2 Mozzarella, 1/2 meat sauce. Repeat layers. Bake at 375 degrees for 30 minutes. Garnish with slices of Mozzarella cheese. Let stand 15 minutes before cutting. Enjoy!

Easy Navy Bean Soup

2 cups dry navy beans
6 cups of water
1/2 cup carrots, chopped
1 cup ham, chopped (you can use a leftover ham bone too)
1 medium onion, chopped
salt and pepper to taste

Soak beans overnight; drain and rinse beans. Put the soaked beans, 6 cups of water, the carrots, onion, and meat in a large pan and bring it all to a boil. Turn the heat to low and cook 2 hours (until the beans are tender.) If needed, add more water while the beans are cooking.