Noodle Heaven
Source: Lisa - Once A Month Mom

8 ounces egg noodles (I used 8oz for the first batch and decided it was not even...so for the second batch I used 16oz.) 
1 lb  ground beef 
2 tsp garlic, minced
1 tsp salt
1 tsp sugar
16 oz tomato sauce
8 oz cream cheese, softened
1 cup sour cream
1 tsp onion salt
1 cup cheddar cheese, shredded


Brown ground beef in skillet and drain grease.  Combine beef, garlic, salt, sugar and tomato sauce and simmer on low for 10 minutes.  In a small bowl, blend cream cheese, sour cream, and onion salt.  Boil noodles according to package directions, under-cooking by a minute & drain.  In a greased 9X13 pan, lawyer noodles, cream cheese mixture, and meat sauce.  Repeat.  Sprinkle cheese on top.  Bake 350 degrees for 40 minutes or until heated through. (We covered it while baking it in the oven)

Freezing Directions:

Follow directions as listed above but DO NOT BAKE. Cover with foil and freeze up to 3 months.  To Serve: Thaw.  Bake 350 for 40 minutes or until heated through. (We covered it while baking it in the oven)

I made this and brought it over to my family's house to have dinner with them and it was a huge success. My mom asked me for the recipe over and over and I was finally able to print them out for her. Now she, and everyone else that reads this, can have it for themselves. It definitely is a Heavenly Dish.

Beef Taco Skillet
Source: Diane E. - Sunny Mesa Ward Cookbook

1 lb. Ground Beef (we use ground turkey for everything and can't tell a difference.)

1 can Tomato Soup (I didn't realize we were out of tomato soup so I used 11oz of Traditional Spaghetti Sauce from Hunt's. I was hesitant to use that but heck, it's tomato with spices. Tasted just fine!)

1/2 C Salsa

1/2 C Water

1/2 C Sour Cream (optional)

6 6inch Flour Tortillas, cut in 1inch squares (we did it this way but we also think it will be good if you left the tortillas out, mixed everything up, and roll it up for a burrito.)

1/2 C Cheese

Brown meat and drain.

Place meat back in skillet along with the soup, salsa, water, sour cream (optional), and tortillas (unless you want to use them for burrito style).

Bring to a boil, reduce heat and simmer for 5 minutes.

Sprinkle cheese over the top and serve.

We like this meal...and I love corn so I might try adding a can of corn in with it just to give it that extra crunch. Next time we will do it burrito style because we always have left overs and the tortillas kinda get soggy after awhile.

Very easy meal!

Salsa Chicken
Source: Caitlyn S. - BYU 175th Married Student Ward Cookbook

4 Boneless Skinless Chicken Breasts - I prefer them to start out frozen in the crockpot.
1 C. Salsa
1 pkg (or 4tsp) Taco Seasoning
1 can Cream of Chicken Soup
1/2 C. Sour Cream (optional)
1 C. Shredded Cheese (optional)

I might even suggest and try putting a can of corn or frozen corn in with it next time.

Crockpot:
Add Chicken, taco seasoning, soup, and salsa (and possibly corn) in Crockpot.
Cook on High 3-4 hours or Low 6-8 hours.
Remove from heat and stir in sour cream and cheese.
Serve over rice.

Oven:
Preheat oven to 375degrees.
Chicken will need to be thawed out.
Sprinkle taco seasoning on both sides of the chicken.
Place in greased 9x13 dish.
Pour soup and salsa (and possibly corn) over all.
Bake 25-35 min or until chicken thoroughly cooked.
Sprinkle with cheese and bake another 3-5 min, or until cheese melted.
Top with sour cream if desired.
Serve over rice.

I have only made this in the crockpot. I love coming home to a yummy-smelling house after work...with little time being spent in the kitchen,

If you know of any awesome crockpot recipes, please email them to me. I would love more!

NikDawnaBerry{at}gmail{dot}com