Crockpot Turkey and Rice

2 cans (10 3/4 oz. each) cream of mushroom soup
2 1/2 cups water
2 1/2 cups uncooked white rice
1 cup sliced celery
2 cups cubed cooked turkey (Thanksgiving leftovers is great!)
2 cups frozen peas and carrots
1 tsp. poultry seasoning
2 Tbls. minced onion

Pour soup and water into Crock-pot and mix. Add remaining ingredients and stir. Cook 5 to 7 hours on low or 2 1/2 to 3 1/2 hours on high. Check from time to time to make sure rice does not get mushy. Enjoy!

Sausage, Mushroom & Spinach Lasagna

8 oz. lasagna noodles (you can use whole-wheat)
1 lb. Italian sausage with casings removed (turkey is excellent)
4 cups sliced mushrooms (10 oz.)
1/4 cup water
1 lb. frozen spinach, thawed
1-28 oz. can crushed tomatoes (chunky is best)
1/4 cup chopped fresh basil
1/4 tsp. salt
Freshly ground pepper to taste
1 lb. ricotta cheese (2 cups & you can use skim)
8 oz. shredded mozzarella cheese, divided (about 2 cups & you can use skim also)

Preheat oven to 350 degrees. Coat a 9 by 13-inch baking dish with cooking spray. Bring a large pot of water to boil. Add noodles and cook until not quite tender, about 2 minutes less than package directions. Drain; return the noodles to the pot, cover with cool water and set aside.
Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add sausage; cook, crumbling with a wooden spoon, until browned, about 4 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until cooked through and the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.
To assemble lasagna: Spread 1/2 cup of the tomatoes in the prepared baking dish. Arrange a layer of noodles on top, trimming to fit if necessary. Evenly dollop half the ricotta cheese over the noodles. Top with half the sausage mixture, one-third of the remaining tomatoes and one-third of the mozzarella. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half of the remaining tomatoes and half of the remaining mozzarella. Top with third layer of noodles and the remaining tomatoes. Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes. Remove the foil; sprinkle with the remaining mozzarella on the top. Return to the oven and bake until the cheese is just melted but not browned, 8 to 10 minutes. Let rest for 10 minutes before serving. Enjoy!

Summer Fruit Salad

Salad:
1 large mango, peeled & diced
2 cups fresh blueberries
2 bananas, sliced
2 cups fresh strawberries, halved
2 cups seedless grapes
2 nectarines, unpeeled & sliced
1 kiwi fruit, peeled & sliced
Honey Orange Sauce:
1/3 cup unsweetened orange juice
2 Tbls. lemon juice
1 1/2 Tbls. honey
1/4 tsp. ground ginger
dash of nutmeg

Prepare the fruit. Combine all ingredients for sauce and mix. Just before serving, pour honey orange sauce over fruit. Enjoy!

Hash Brown Potato Quiche

3 cups frozen hash brown potatoes, thawed
1/3 cup butter, melted
1 cup cooked ham, chopped
1 cup (4oz.) shredded cheddar cheese
1/4 cup green pepper, chopped
1/4 cup finely chopped onion
2 eggs
1/2 cup milk
1/2 tsp. salt
1/4 tsp. black pepper

Spread the potatoes on paper towels and press out any remaining moisture. Pat the potatoes over the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle the butter over the potatoes, making sure the edge is totally covered. Bake at 425 degrees for 25 minutes. Reduce the oven temperature to 350 degrees after baking hash browns.
Layer the ham, cheese, pepper and onion over the baked potato crust. Whisk the eggs, milk, salt and pepper in a bowl until blended and pour over prepared layers. Bake for 25 minutes, or until a knife inserted in the center comes out clean. Refrigerate any leftovers. Enjoy!

Oriental Cole Slaw

My friend from work Hyunsup gave me this recipe (it's very good!).

1 (16 oz.) bag of slaw mix
3-5 green onions, chopped
1/2-1 cup sun flower seeds
2 pkgs. Ramen Noodles (beef flavored), crumble noodles

Mix together.

1/4 cup vegetable oil
1/4 cup vinegar
1/4 cup mayo
1/2 cup sugar
2 pkgs. of the Ramen Noodle beef flavored packets

Mix well and then add to the slaw mix. Serve immediately. Enjoy!

(*does not make a very good left over dish*)

Stroganoff Superb

1 lb. beef sirloin steak, cut into thin strips (budget: you can also use round steak cut into cubes)
3 Tbls. butter
1/2 cup chopped onion
1 (4 oz.) can sliced mushrooms, drained
1/2 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. pepper
1 (8oz.) cream cheese, cubed
3/4 cup milk
hot, buttered noodles

Brown steak in butter in large skillet. Add onions, mushrooms and seasonings; cook until vegetables are tender. Add cream cheese and milk, stir over low heat until cream cheese is melted. Serve over noodles. Enjoy!

Jumbled roasted potatoes

2 sweet potatoes
4 Yukon Gold potatoes
8 new potatoes
1/4 cup plus 2 Tbls. olive oil
1 tsp. dried tarragon
1/8 tsp. salt
1/8 tsp. black pepper

Preheat oven to 425 degrees. Peel and cube the sweet potatoes and Yukon Gold potatoes. Scrub the new potatoes and cut into cubes. Place the potatoes in a large saucepan. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook the potatoes for 3 minutes. Drain thoroughly. Spread the potatoes in a single layer on a large nonstick baking sheet. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper. Roast the potatoes until browned and crisp, about 25 minutes. Serve immediately. Enjoy!