Creamy Tortellini Tomato Soup

2	whole large Cloves Of Garlic Minced
2	Tbl Olive Oil
2	10¾ oz Cans of Condensed Tomato Soup
¼	cup Sun Dried Tomatoes, chopped
2	cups Half-and-half
2	cups Chicken Stock
1	tsp Onion Powder
1	Tbl Italian Seasoning
½	tsp Salt
½	tsp Pepper
1	whole 9 Oz Package Of Cheese Filled Tortellini
½	cup Shredded Parmesan Cheese, for garnish

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown.
Be sure to keep an eye on it so it doesn’t get too brown or burnt.
When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices.
Bring to a simmer.
Once simmering, drop tortellini into the soup. Cook according to the package directions.
After tortellini are cooked, ladle soup into bowls and top with parmesan cheese

Chicken Alfredo Biscuit Bake

Ingredients:

• 1 Tbsp. salted butter
• 1/2 medium onion, diced
• 1 (16 oz.) jar Alfredo sauce 
• 1/4 cup milk
• 5 breasts cooked chicken, chopped
• 1 can refrigerated buttermilk biscuits
• 1 Tbsp butter, melted
• 1 Tbsp. Parmesan cheese, grated
• Any vegetables for add-ins

Directions:

1. Preheat oven to 350°F.
2. Spray an 8 inch glass baking dish with cooking spray and set aside.
3. In a large, nonstick skillet, melt 1 Tbsp. butter over medium heat.
4. Cook the onions until soft. {About five minutes, stirring occasionally.}
5. Stir in the Alfredo sauce, milk, chicken and vegetables
6. Cook until thoroughly heated and bubbly, stirring occasionally.
7. Pour mixture into baking dish.
8. Separate your biscuits and cut each one in half, crosswise.
9. Arrange around the edge of the baking dish, overlapping slightly.
10. Drizzle the melted butter over the biscuits and sprinkle with cheese.
11. Bake 15-20 minutes or until biscuits are golden brown. {Make sure the biscuits are completely cooked before you get to eager to pull them out. We made this mistake the first time we had this and ended up eating doughy biscuits. Bleh.}
12. Serve with veggies or salad and enjoy!

Potato, Cheese & Ham Casserole

26 oz. bag of hashbrowns
2 cups colby jack cheese, shredded (8 oz)
10 oz. ham, cut into chunks
1/4 cup onion, minced
1 cup milk
1/2 cup beef stock or broth
2 tbsp. butter, melted
1/4 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper

Preheat oven to 425.  In a large bowl, combine hashbrowns, cheese and onions.  Combine, in a separate bowl, the milk, broth, 1/2 of the butter, garlic powder, salt and pepper. Mix well, then pour over the hashbrown/cheese mixture and mix well.  Heat the remaining butter in a pan.  Cook potato mixture, stirring occasionally, until heated through and all the cheese is melted, about 7 - 8 minutes.  Transfer to a baking dish and put in the oven to bake for 45 minutes to an hour.  

Crockpot Ravioli

• 25 oz bag of frozen ravioli (we like cheese)
• 1 jar of your favorite spaghetti sauce
• 1 cup mozzarella cheese

Dump Ravioli & Tortellini into crockpot and cover with sauce.  Cook on high for 3 hours.  20 minutes before done cover with cheese.

Chicken Alfredo Rollups

9 lasagna noodles

2 ½ cups alfredo sauce (optional homemade recipe below)

2 cups cooked, shredded chicken

oregano

garlic salt

3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)

Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.