2 lb ground beef

1 box (32 oz) beef broth

1 cup Salsa

1 can pinto beans

1 can black beans

1 can kidney beans

1 can diced tomatoes

1 can Rotel tomatoes

1 bag frozen broccoli

1 12 oz bag frozen carrots

   (or 1/2 bag small carrots cut)

2 12 oz bag frozen peas and carrots

1/2 cups dried minced onion (or 1 large onion)

2 Tablespoons + 1 teaspoon taco seasoning

   (or 2 pkgs taco seasoning)

1/4 cup Ranch Dressing Mix

   (or 1 pkg Ranch Dressing Mix)

2 lb cooked chicken (3 breasts cubed)

1 box (32 oz) chicken broth

10 oz frozen carrots

   (or 1/2 bag small carrots cut)

12 oz frozen peas & carrots

1/2 cup lentils (optional)

2 can beans

2 cans diced tomatoes

1/2 cup dried minced onion (or 1 medium onion)

2 teaspoons dried minced garlic

1 teaspoon celery salt

1 teaspoon poultry seasoning

1 teaspoon salt

1/2 teaspoon pepper

2 lb. ground beef, browned

1 Tablespoons onion powder

1 Tablespoon dried chopped onion (was 1 large onion)

4 Tablespoon brown sugar (can be doubled)

2 small cans tomato paste

1/2 cup catsup

1 Tablespoon Worcestershire sauce

1 Tablespoon regular table mustard

1 teaspoon Salt

1/2 teaspoon pepper

Brown ground beef. Add all the other ingredients and let simmer at least half hour. Best: make it a day ahead and let the flavors blend together in the refrigerator, then just reheat. If it seems a little stiff, add a little water.

1 1/2 packages shredded chicken

1 egg

cheese

Bake at 400 for 20 minutes.

In a quart canning jar

2 tablespoons of water

2 teaspoons salt

Microwave 25 sec, swirl, and zap another 25 sec

Fill jar up to 2 inches from the top with raw almonds

Shake almonds until fully coated

Put on wire baking tray for toaster oven, spread one layer deep

Bake for 11 minutes at 375

(was 13 too long, try 11 next time.)