Chicken Pot Pie Cups

I have been trying to be better about cooking real meals and not just throwing hamburger helper on the stove

A few nights ago I made chicken pot pie cups [a big hit with the family]

What you need

1 1/2 cups frozen mixed vegetables, thawed

1 cup diced cooked chicken

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits 

What do do

1 Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well. 

2 Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. 

3 Spoon a generous 1/4 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place. 

4 Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

[I decided last minuet to put some cheese on top, its totally optional and just put it on 3-5 mins before they are done]

Princess #2 clearly enjoyed them haha

Hamburger Casserole

What you need

3 cups uncooked rotini pasta (8 oz) 

1 lb lean (at least 80%) ground beef 

1 large onion, chopped (1 cup) 

1 teaspoon garlic powder 

1/2 teaspoon salt 

1 can (14.5 oz) diced tomatoes, undrained 

1 can (15 oz) tomato sauce 

1 tablespoon sugar 

1 cup shredded American-Cheddar cheese blend (4 oz)

What to do

1 Heat oven to 350°F. Cook and drain pasta as directed on package.

2 Meanwhile, in 10-inch skillet, cook beef, onion, garlic powder and salt over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

3 Stir in tomatoes, tomato sauce, sugar and pasta. Pour into ungreased 8-inch square (2-quart) baking dish.

4 Cover dish with foil. Bake 30 to 40 minutes or until bubbly around edges.
5 Sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

We served it with rolls and salad 

Crock Pot: Beef Burgundy

What you need

Crock Pot

1.5 pounds beef stew meat

1 can (10.75oz) condensed cream of mushroom soup, undiluted

1 cup red wine [I used Pinot Noir]

1 small onion chopped

1 can (4oz) sliced mushrooms

1 pk (1oz) dry onion soup mix

1 Tbs minced garlic

What to do

Combined all ingredients in (4.5 qt) Crock Pot

Cook on low 6-8 hours

Serve with fettuccine or egg noodles