Lately I have been trying to gather some new recipes. It is trial and error but here are a few we have really liked! Cheeseburger Soup by: Jennifer HernIngredients:
3/4 lb ground beef
1 tablespoon olive oil
3/4 cup chopped onions
3/4 cup chopped carrots
3/4 cup chopped celery (I just put the celery, onion, and carrots in the food processor)
1 teaspoon basil
1 teaspoon parsley
3 cups chicken broth
4 cups peeled and diced potatoes
3 tablespoons butter
3 tablespoons flour
2 cups Velveeta cheese, cubed
1 cup milk
salt and pepper
1/4 cup sour cream
Directions:
Brown ground beef and set aside. In the same pan, heat olive oil. Saute the onions, carrots, celery, basil, and parsley in the olive oil until the vegetables are tender. Add the broth, potatoes, and beef. Bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender.
In a small skillet, melt butter and stir in flour. Cook until bubbly. Add to soup and boil for 2 minutes, stirring constantly. Reduce heat to low; add cheese, milk and salt and pepper to taste. When the cheese has melted, remove from heat and blend in the sour cream.
Chicken and Broccoli Casserole
(This is a good recipe to freeze.)
Ingredients:
4 large chicken breasts
2 cans cream of chicken soup
1 cup shredded cheddar cheese, plus some to put on top
1 pack (10 oz) frozen broccoli
1 cup mayo
1 tablespoon lemon juice
1/2 cup slivered almonds (opt. I didn't put these, Cody didn't want them)
1 cup minute rice
Directions:
Cut chicken and cook. Put broccoli and rice in a bowl, cover with water, and microwave for about 6 minutes (doesn't have to be fully cooked (if making to freeze, you can just leave the broccoli frozen and cook the rice). Place chicken on bottom of pan. Put the broccoli on top of the chicken. Combine all other ingredients except almonds, and pour on top. Top with some cheese and almonds. Freeze or Cook. Allow to thaw in refrigerator at least overnight. Bake at 350 for until bubbly.
Turkey Macaroni Casserole
(A great recipe for leftover turkey. This is a great freezer meal too.
I think you could also use chicken if you have this instead of turkey.)
Ingredients:
2 cups uncooked macaroni pasta
1/4 cup butter
1 Green Bell Pepper Chopped
2 cans (10 3/4 ozs) Cream of Chicken soup
2/3 cup milk
2 cups shredded Cheddar Cheese
2 cups chopped cooked turkey
1/2 sleeve of buttery crackers
Directions:
Cook and drain macaroni, following package directions.
Meanwhile, in a medium saucepan, melt butter over medium-low heat.
Add green pepper and cook until tender.
Blend in soup, milk, and shredded cheese.
Cook, stirring, until cheese is melted.
Combine cheese mixture, and turkey with macaroni.
Transfer to a 3-quart casserole.
Crush crackers over top of casserole.
Bake at 350° for 30 minutes, until hot and bubbly.
What an amazing man God is shaping you to be. Twelve years ago I would have never imagined we would be where we are today. It has been so much fun doing life with you. You continually teach me through your wisdom, love, and passion for the Word. 
