by Vickie Marcy

Created on: February 10, 2008   Last Updated: April 27, 2011

There's nothing like sitting down to a hot, hearty meal with your family just minutes after arriving home from a hectic day. Meals that are not only tasty and creative, but fast and easy to make is what a lot of parents need in their busy lives. Instead of stopping at a fast food restaurant or grabbing take-out, try a few of these recipes. In addition to being tasty, these recipes appeal to most kids.

Most of these recipes can be put together, baked and on the table in under 30 minutes. My family asks for these recipes often, and since they're so easy, it's not a problem to serve a delicious meal every night. I've included a couple desserts that are a perfect ending to a great meal. I hope you enjoy these!

CORNBREAD CHICKEN BAKE Serves 6 -8

2 cans cream of mushroom soup
1 can whole kernel corn, drained
2 cups chicken breast, cooked and cubed
2 boxes (8oz.) cornbread mix
1 1/2 cups milk
2 eggs
1 cup shredded cheddar cheese
Spray a 13x9 pan, set aside. In medium saucepan, combine soup, chicken and corn. Heat until bubbly. In large bowl, combine cornbread mix, milk and eggs. Stir just until moistened. Pour hot chicken mixture into sprayed pan, spread evenly. Spoon cornbread mixture over top of hot mixture, smooth. Sprinkle with cheese, bake at 375 degrees for about 20 minutes or until golden brown and cornbread is done.

HAMBURGER SOUP

2# ground chuck
1 package dry onion soup mix
1 15 oz. can beef broth
1 large can tomato juice
2 15 oz. cans mixed vegetables
3 15 oz. can cannelloni beans, (white kidney beans)

Brown ground chuck, drain off fat. Add rest of ingredients, bring to boil. Lower heat to simmer, cook for 20 30 minutes.

CROCK POT BEEF STEW

2 lbs lean beef chuck, trimmed and cut into 1-inch cubes
1/3 cup dried bread crumbs
1 tsp salt
1/8 tsp ground black pepper
1 yellow onion, sliced
3 carrots, cut into thick strips
4 stalks celery, chopped
1 (4.5oz)can sliced mushrooms
2 medium potatoes, cubed
2 (10.75oz) cans condensed tomato soup
2 cups beef broth
2 cloves garlic, minced

Combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes into a slow cooker and add onion, carrots, celery, potatoes, mushrooms, tomato soup, garlic and broth. Stir well, cover and cook on low for 10-12 hours, or on high for 3-5 hours.Spray a 13x9 pan, set aside. In medium saucepan, combine soup, chicken and corn. Heat until bubbly. In large bowl, combine cornbread mix, milk and eggs. Stir just until moistened. Pour hot chicken mixture into sprayed pan, spread evenly. Spoon cornbread

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