See this at: allrecipes.com| Added on 07/09/08

* 2 pounds lean ground beef * 1 (46 fluid ounce) can tomato juice * 1 (29 ounce) can tomato sauce * 1 1/2 cups chopped onion * 1/2 cup chopped celery...

See this at: allrecipes.com| Added on 07/09/08

"A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and...

See this at: allrecipes.com| Added on 07/09/08

* 1 pound shredded, cooked chicken * 1 (15 ounce) can whole peeled tomatoes, mashed * 1 (10 ounce) can enchilada sauce * 1 medium onion, chopped * 1...

See this at: makeaheadmeals.blogs...| Added on 07/09/08

This to-die-for classic Italian dish gets sneaky -- with vegetables that is. This recipe calls for two fresh zucchini, but you can also sneak in other vegetables such as muchrooms, carrots, etc. for all of those finicky eaters in your family.... See more

This to-die-for classic Italian dish gets sneaky -- with vegetables that is. This recipe calls for two fresh zucchini, but you can also sneak in other vegetables such as muchrooms, carrots, etc. for all of those finicky eaters in your family. Ingredients: 1 pound of uncooked ziti, rigatoni or penne rigata 1 tsp vegetable oil 1 large onion, chopped 2 medium zucchini, diced 3 cloves garlic, minced One 28-oz can of crushed tomatoes in purée 2 tsp Italian seasoning plus 1 tsp 1/4 tsp crushed red pepper flakes 1/4 tsp salt 1/8 tsp pepper 2 egg whites One 15-oz container part-skim Ricotta cheese 2/3 cup of part-skim Mozzarella cheese, shredded 1/3 cup grated or shredded Parmesan cheese Make-Ahead Preparation: Prepare pasta according to package directions. While pasta is cooking, warm the vegetable oil in a large saucepan over medium-low heat. Add the onion, zucchini and garlic. Cover the pan and cook until the vegetables are soft, about 5 to 10 minutes, making sure not to brown the garlic.... See less