Easy Chicken Divan, from Stacy

I put a 10oz. bag of frozen broccoli florets on the bottom of a glass baking dish. 
Then I strip a rotisserie chicken of its meat and break it up a little. 
Mix that with a can of cream of chicken, a can of cream of mushroom, and half a cup of mayo (I use smart balance omega 3 mayo). 
Pour that over the broccoli and kind of spread it around evenly. 
Sprinkle with a cup of shredded cheddar and bake. I usually serve it over rice.

Cheesy Sloppy Joe Bake, from Karli

Brown 1lb ground beef/turkey with some chopped onion and garlic. 
Pour in a can of petite diced tomatoes, a squirt of BBQ sauce, a smaller squirt of brown mustard and a little brown sugar. 
The amount depends on if you like it sweet or more tomato-y. 
Bring to a boil and pour in a baking dish. 
Mix some Bisquick, garlic powder and shredded cheddar cheese with just enough water to make the batter spread over the meat mixture. 
Bake @ 425 until biscuit topping is done. 
Not real healthy but I sometimes add pureed veggies...

Beef Stew, from Carrie

1 can each of cream of mushroom soup, tomato soup, and beef broth.
1-2 medium onions chopped large
1-2 lbs stew meat
7-10 small -medium red potatoes, diced chunky
1/2 - 1 full bag of baby carrots

As you can see, the measurements aren't too specific I guess it just depends on how much of everything you like. I use just a few carrots because I'm not a big fan of cooked carrots. I use lots of taters and onions, 'cause that's my thing. So, make it how you want it.

Toss it all in the pot and simmer on low for 8 hours+ in the crock pot or 3 hours on med-low on the stove-top.

It tends to be a little runny for my liking so I pull out a few potatoes, mash them up and toss them back in to thicken it right before serving (or I add a cup of instant potato flakes)

Chipotle Gouda Mac & Cheese, from Shelli

* Kosher salt
* 1 pound cavatappi or elbow macaroni
* 1 quart milk
* 8 tablespoons (1 stick) unsalted butter, divided
* 1/2 cup all-purpose flour
* 12 ounces chipotle gouda, grated (4 cups) eta: I used 8 ounce and it was fine!
* 8 ounces extra-sharp cheddar, grated (2 cups)
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon nutmeg
* Panko

Directions

Preheat the oven to 375 degrees F.

Add salt to large pot of boiling water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gouda, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked pasta and stir well. Place the mixture in 6 to 8 individual gratin dishes, or large casserole dish.

Melt the remaining 2 tablespoons of butter, combine with panko, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Delicioso Spaghetti Sauce, from Kris

Spaghetti sauce:

Onion, small dice
garlic like 6 - 8 cloves, finely diced
ground meat of choice (4% beef or turkey breast for us)
petite diced tomatos in juice
tomato sauce
fresh sliced mushrooms (sauteed prior to entering party)
s&p
oregano to taste (about 1 - 1/2 tsp dried)
basil a good heaping TBSP dried from the beginning or 1/4 cup fresh at the end
any other Italian herbs you want - marjoram, rosemary etc...

Simmer away for hours until reduced, thickened and delicioso.

San Francisco Chicken, suggested by Michelle

C/P of recipe (I did double the sauce and serve it over egg noodles. Herb salad with goat cheese on the side):

4-6 Boneless chicken breasts (or boneless pork chops)
3 cloves garlic, minced (or 1/2 tsp. garlic powder)
4 T. soy sauce
3 T. brown sugar
1 1/2 c. chicken broth
1 T. cornstarch

Lightly brown chicken breasts in a small amount of oil. Remove from pan and add garlic, soy sauce, brown sugar and 1 c. chicken broth. Stir to mix and return chicken to pan and cover. Simmer for a few minutes until the chicken is done (15-20 minutes or so). Remove chicken again and add remaining broth which has been mixed with cornstarch. Bring to a boil to thicken and return chicken to the pan, coating it well. Serves 4. Simple and delicious!

I like to double the sauce and serve it over rice or noodles.

Cara's Beef Buns, from Cara

Bun Recipe:
2T yeast
1c plus 2T warm water
1/3c oil
1/4c sugar
1 egg
1t salt
3 - 3 1/2c flour

Dissolve yeast in water. Add oil and sugar and let rest for 5 minutes. Stir in remaining ingredients to form a soft dough. Knead dough for 3-5 minutes. Divide into 8 pieces and form into balls. Let rest on ungreased pan for 10 minutes. Bake 8-12 minutes.

For the flour I used 1/2 cup of toasted wheat germ, 1 cup of wheat flour, and 1 1/2 - 2 cups of white flour.

It was the lightest, softest dough when I was kneading it. OMG, so nice. They were so tasty, too.