Scout Packs in a Pan

What you will need:
1 to 1 1/2 pounds ground beef
1/2 cup chopped onion
salt and pepper
3 large Potatoes, sliced
2 carrots, shredded
1 can cream of mushroom soup
1 Cup Shredded Cheddar cheese

Brown ground beef in a skillet with chopped onions; cook until onions are tender. Drain off excess fat; transfer ground beef and onion to casserole dish. Add layer of sliced raw potatoes, sprinkle with salt and pepper; shred carrots to cover potatoes. Put soup over carrots. Bake at 350* for 40 to 50 minutes, or until potatoes are tender. Sprinkle shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted. This serves 4 to 6.

Cheese Crusted Lasagna Soup

Soup
1 lb. Italian sausage
2 onions, chopped
4 garlic cloves, minced
2 tsp. oregano
1 bay leaf
1 tsp. basil
1/2 tsp. crushed red pepper flakes (you may omit these)
2 T tomato paste
1 can (28oz) diced tomatoes, undrained
1 medium bell pepper, diced
8 oz. mushrooms, sliced
1 C fresh spinach
6 C chicken broth
8 oz. whole wheat pasta shells

Cheese Base {per bowl}
1 T ricotta cheese
1 T Parmesan cheese, shredded
2 T Mozzarella cheese, shredded
salt and pepper, to taste


Brown sausage until cooked through. Drain excess grease.
In a large stockpot, add onion, garlic, oregano, mushrooms, bell pepper, and red pepper flakes and a bit of olive oil (if needed) and saute about 5 minutes. Then, add in sausage and tomato paste and saute until lightly browned.
Add in the tomatoes, broth and bay leaf.
Simmer the soup for 30 minutes to allow the flavors to blend.
Add in the pasta and spinach and cook until tender; about 7-9 minutes. Remove the bay leaf.
Add in basil and season with salt and pepper.Place ricotta cheese in the bottom of the soup bowl. op with Parmesan cheese, mozzarella cheese, salt and pepper, as desired. Serve soup over the cheeses in the bowl. Makes about 13 C ups of soup.

Happy Eating!!!

Chicken Enchilada Pasta

CHICKEN ENCHILADA PASTA

2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream

Penne pasta

Optional toppings

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Cook chicken, drain, and shred {or shred your rotisserie}. Meanwhile boil pasta according to package and chop the veggies. The most time consuming part of this recipe is the time spent chopping the veggies.

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Gross. Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

This recipe is really good. It makes a ton. Hope you enjoy!