Crockpot Taco Soup

Ingredients

• 1 (16 ounce) cans beans in tomato sauce (don't drain)
• 2 (16 ounce) cans tomato sauce1-2  cups water (make it as thick or as thin as you like it!)
• 1 cup frozen niblet corn
• 1 1/2 cups salsa
• 1  envelope taco seasoning mix
• 1  envelope Ranch Dressing and Seasoning Mix
• 1 lb shredded chicken, ground beef or 1 lb any meat (I usually use leftover shredded pork)

Directions

1. Cook meat and drain.
2. Shred if needed.
3. Add all ingredients to crock pot.
4. Stir.
5. Cook on high for 2 hours or low for 4 hours.
6. Keep on low until serving to keep hot.
7. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

Pasta Primavera

(adapted from this recipe)

900g of pasta (I used Penne) 
1/4 cup butter
1 envelope Knorr's vegetable soup mix
1 1/2 teaspoons all purpose flour

1 pkg frozen veggies (I used the California mix-broccoli, cauliflower, and carrots)

2 cups milk
2 TBS grated Parmesan cheese

1. Bring a large pot of water to a boil and add pasta.  Cook till al dente, and drain.

2. In a saucepan melt butter.  Blend Knorr soup mix with flour and milk, and then add to saucepan.  Stir.  Add in frozen veggies. Bring to a soft boil, and then reduce heat to low and simmer for 7-10 minutes or until sauce begins to thicken.  Stir in grated cheese.

3. Toss with cooked pasta and serve.

Super Easy Chicken Parmesan

Ingredients:
your favourite Chicken Fingers (I like M&M meatshop chicken fingers)
1 slice of mozzarella or provolone cheese for each chicken finger
your favourite pasta sauce, enough to cover
grated Parmesan cheese, optional

Directions:

*Bake chicken fingers until cooked through on a baking sheet.

*Transfer baked chicken to another baking dish (trust me, don't pour cold sauce on top of a hot baking pan...not that I have any experience with what happens if you do!)

*Top each chicken finger with a slice of cheese and pour sauce on top.

*Sprinkle on Parmesan cheese and bake until sauce bubbles.

*Serve with your favourite pasta.