From: Pillsbury - Simply One Dish - Feb/March 2008

- 1 1/4 lb boneless beef round steak (1/2-3/4 in. thick)
- 1 package (8 oz) sliced fresh mushrooms
- 1 large onion - sliced, separated into rings
- 1 (10 3/4 oz) can condensed French onion soup
- 1 package (6 oz) 10-minute herb stuffing mix
- 1/4 cup butter or margarine - melted
- 1 cup shredded mozzarella cheese (or provolone/swiss)

Cut beef into 6 serving sized pieces. Layer half each of beef, mushrooms, and onion in 3.5-4 qt slow cooker. Repeat layers. Pour soup over ingredients. Cover, cook on low setting 8-10 hours.

Before serving, mix stuffing mix, melted butter, and 1/2 cup liquid from slow cooker. Toss to mix. Place stuffing on top of contents in slow cooker. Increase heat setting to high. Cover, cook 10 mins longer. Sprinkle with cheese. Cook until cheese is melted before serving.

From: Betty Crocker - Easy Weeknight Meals - Sept 2002

- 2 ts olive/vegetable oil
- 1 lb boneless skinless chicken breast strips for stir fry
- 3/4 cup chicken broth
- 1 (9 0z) package refrigerated cheese-filled ravioli
- 3 small zucchini - cut into 1/4 in slices
- 1 large red bell pepper - thinly sliced
- 1/4 cup basil pesto
- freshly grated parmesan cheese (optional)

Cook chicken in oil about 4 mins. Remove from pan.

Add broth and ravioli to skillet. Heat to boiling, reduce heat. Cover and simmer about 4 mins or until ravioli are tender.

Stir zucchini, bell pepper and chicken into ravioli. Cook over medium-high heat about 3 mins, stir occasionally. Toss with pesto. Sprinkle with cheese.

From: Betty Crocker - Easy Weeknight Meals - Sept 2002

- 1 lb extra-lean ground beef
- 1 tb worcestershire sauce
- 1 ts garlic pepper
- 1/2 ts onion powder
- 2 cups frozen sugar snap peas, carrots, onions and mushrooms (from 1 lb bag)
- 32 frozen steak fries (from 28-oz bag)
- 4 frozen half-ears corn on the cob
- 1/2 ts garlic pepper

Heat oven to 450 degrees. Cut four 18×12 in sheets of foil.

Mix beef, worcestershire saurce, 1 ts garlic pepper and the onion powder. Shape mixture into 4 patties, about 1/4 in thick.

Place 1 patty on center of each foil. Top each with 1/2 cup veggies and 8 steak fries. Place 1 piece of corn next to each patty. Sprinkle 1/2 ts garlic pepper over veggies. Fold foil over patties and veggies. Seal edges at top, making tight 1/2 in fold; fold again. Repeat folds at sides. Allow space on sides for circulation and expansion. Place packets on large cookie sheet.

Bake 15-20 mins or until patties are no longer pink in center.

Hehe, E’s creation of a meal. lol!