Tomato Beef Barley Soup

1 lb ish cubed beef
2 cups peeled cubed tomatoes
large can tomato puree or crushed tomatoes (28 oz?)
1 medium onion
2 cloves garlic
4 cups beef broth
1/4 t paprika
1/4 t dried oregano or basil
1/2 cup barley (or more)

Sautee onions and garlic in olive oil until clear and tender. Add beef and brown. Add both types of tomato, broth and spices and bring to a boil. Simmer about 5 minutes. Bring back to a boil and add barley. Simmer uncovered until barley is tender. Add water if it gets too thick. Add salt and pepper to taste.

Heart Skillet Meal

From the Best of Mennonite Fellowship Meals Cookbook Serves 4

1 lb cubed beef
1/4 cup chopped onion
1/2 cup uncooked rice
1 cup diced carrots
1 cup diced potatoes
1-2 cloves garlic
1-1 1/2 cups water2 T soy sauce
1/4 t pepper
salt to taste

Saute beef and onion. Stir in rice, carrots, potatoes and garlic. Add water, cover and simmer on low heat for 40 minutes or until rice is tender. Right before serving stir in soy sauce salt and pepper.

Chicken Divan

2 bunches broccoli cut and steamed
2 cups chicken diced
2 cans cream of chicken soup
1 cup mayonnaise
1 t lemon juice
1/2 t curry powder
1/2 cup grated cheddar cheese
cooked rice (white or brown)

Arrange cooked broccoli and chicken in the bottom of a greased 13x9 pan. Combine soup, mayo, lemon juice and curry powder.

Option A- Top chicken and broccoli with rice, then soup mixture then cheese and bake at 350 for 30 minutes or

B- Pour soup mixture over chicken and broccoli and bake at 350 for 30 minutes (or until bubbly) then serve over rice