Vegetable Pizza

How easy could this be? From Campbell's Meal Mail, gotta love those!

Garden Vegetable Pizza

1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells

1 tbsp. vegetable oil

1/2 lb. small broccoli flowerets (about 1 1/2 cups)

4 1/2 oz. mushrooms, sliced (about 1 1/2 cups)

1 medium green OR red pepper, chopped (about 3/4 cup)

1 small onion, chopped (about 1/4 cup)

3/4 cup Prego® Traditional Italian Sauce or Prego® Organic Mushroom or Tomato & Basil Italian Sauce

1 cup shredded mozzarella or Swiss cheese (about 4 ounces)

Thaw the pastry shells at room temperature for 40 minutes or until they’re easy to handle. Heat the oven to 400°F. Lightly grease 2 baking sheets. On a lightly floured surface, roll the pastry shells into 7-inch circles. Put the pastry circles on the baking sheets. Using a fork, prick the pastry circles thoroughly. Bake for 10 minutes or until golden. Leave the pastry circles on the baking sheets, and place the sheets on wire racks. Set aside. Heat the oil in a 10-inch skillet over medium-high heat. Add the broccoli, mushrooms, pepper and onion and cook until the vegetables are tender-crisp. Spread the Italian sauce over the pastry circles to within 1/2-inch of the edge. Divide the vegetable mixture among the pastry circles and top with the cheese. Bake for 5 minutes or until the cheese is melted. Serves 6.

Monte Cristo Sandwiches

This looks like something easy and nutritious to prepare for the kids' this summer! This is like a French toast sandwich. It'll take a few eggs and some milk but sometimes we need to use milk up before it spoils and our eggs build up in the fridge.

Monte Cristo Sandwich

• 2 slices bread
• 1 teaspoon mayonnaise
• 1 teaspoon prepared mustard
• 2 slices cooked ham
• 2 slices cooked turkey meat
• 1 slice Swiss cheese
• 1 egg
• 1/2 cup milk

1. Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.
2. Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.

Chicken and Sausage with Bowties

This will be something quick to fix and yummy to eat for five hungry kids this summer!

Chicken and Sausage with Bowties

• 1 (16 ounce) package uncooked farfalle pasta
• 2 skinless, boneless chicken breasts
• 1 pound spicy Italian turkey sausage
• 1 tablespoon olive oil
• 2 cloves garlic, sliced
• 1 (14.5 ounce) can crushed tomatoes
• 1/2 cup red wine
• 2 tablespoons chopped fresh basil
• 1 teaspoon dried rosemary
• salt and pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Wash chicken breasts and cut into large bite size pieces. Remove casing from sausage and cut into large pieces. In a large, deep skillet over medium low heat, put oil and garlic and saute to flavor oil. Remove garlic from oil.
3. Add chicken and sausage to skillet and brown both lightly until they are opaque. Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the skillet mixture. Toss and serve.

More Taco Salad

Here's the taco salad recipe we use, right from the kitchen of our great friend.

Taco Salad

1 lb. ground turkey
1 can refried beans
Package taco seasoning
Half head lettuce
Tomato, chopped
Container of sour cream
Package of shredded cheese
Package of tortilla or nacho chips

Cook the ground turkey, add refried beans and taco seasoning. Spread the chips out on a plate and add meat/beans and the rest of the ingredients. Enjoy!

Taco Salad

This recipe comes from Campbell's Meal Mail:

Taco Salad

1 lb. ground beef

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup

1/2 cup water

1 pkg. (1.12 ounces) taco seasoning mix

2 tbsp. chopped green chiles

1/2 tsp. ground cumin

1 can (about 15 ounces) kidney beans, rinsed and drained

2 cups tortilla chips

4 cups shredded lettuce

1/2 cup sour cream

1 medium tomato, chopped (about 1 cup)

4 green onions, sliced (about 1/2 cup)

Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir 1/2 can soup, water, taco seasoning, chilies, cumin and beans in the skillet and cook until the mixture is hot and bubbling. Heat the remaining soup in a 1-quart saucepan over medium heat until it's hot and bubbling. Arrange the chips on a large serving platter. Top with the lettuce, beef mixture, remaining soup, sour cream, tomato and onions.

Penne with Shrimp

Oooh I gotta make this! How I do love shrimp and pasta!

Penne with Shrimp

• 1 (16 ounce) package penne pasta
• 2 tablespoons olive oil
• 1/4 cup chopped red onion
• 1 tablespoon chopped garlic
• 1/4 cup white wine
• 2 (14.5 ounce) cans diced tomatoes
• 1 pound shrimp, peeled and deveined
• 1 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
3. Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

Sausage Potato Bake

How I do love sausage and potatoes together! Here's a great one from All Recipes today. You can even cook this one in the slow cooker!

Sausage and Potato Bake

• 8 cups cubed potatoes
• 1 pound smoked sausage, sliced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed vegetable beef soup

1. For oven: Preheat oven to 350 degrees F (175 degrees C).
2. In a 4 quart casserole dish, combine the potatoes, kielbasa OR sausage, mushroom soup and vegetable beef soup. Mix together well.
3. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
4. For slow cooker: Place the potatoes, kielbasa OR sausage, mushroom soup and vegetable soup in a slow cooker.
5. Cook on low setting for 6 to 8 hours.

Here's one for sausage and potato soup!

Creamy Kielbasa and Potato Soup

• 4 potatoes, cubed
• 1 onion, chopped
• 1 stalk celery, cut into 1/2 inch pieces
• 1 (14 ounce) can beef broth
• 1 (14.5 ounce) can chicken broth
• 1 cup water
• 3/4 pound kielbasa sausage, sliced into 1/2 inch pieces
• 1 (10.75 ounce) can condensed cream of chicken soup
• ground black pepper to taste

In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated though and slightly thickened. Season with pepper. Serve hot.