May I present your weekly Sandra Lee:

She has made a career out of helping women who are crunched for time get dinner on the table fast- AND make it special. Her philosophy is to use 70% store bought ingredients and then add 30% freshness thingies. No one will ever notice they’re eating maggots collected from a grave site!

Sandra Lee on creamy chicken noodle soup:

Ingredients

* 1 store-bought roasted chicken
* 1 cup diced onions
* 1 cup diced celery
* 1 cup diced carrot
* 4 (14-ounce) cans low-sodium chicken broth
* 2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic
* 2 teaspoon fines herbs*
* Salt and pepper
* 2 cups egg noodles, cooked

Cooking Time: 9 Hours

Wait, what? DID SHE JUST SAY NINE HOURS???? Despite the obvious deliciousness of “fines herbs,” I would like to suggest just dumping a can of chicken noodle stoupids into a pot, adding a can of cream of mushroom stoupids, two stoupid cans of water, and cooking on the stove top until brown. OR USE YOUR MICROWAVE!!!

Excuse me, I have to go die.

May I present your weekly Sandra Lee:

She has made a career out of helping women who are crunched for time get dinner on the table fast- AND make it special. Her philosophy is to use 70% store bought ingredients and then add 30% freshness thingies. No one will ever notice they’re eating shiba inu weewee pads!

Sandra Lee on snacks:

INGREDIENTS:
1 bag (12-ounce) semisweet chocolate morsels, Nestle®
1 bag (12-ounce) milk chocolate morsels, Nestle®
1 bag (12-ounce) premier white morsels, Nestle®
1 bag (12 1/4-ounce) ridged potato chips, Ruffles®

Prep time: 15 minutes

Soooooooo, I melt semisweet, milk, and premier morsels in a thingy and then dip potato chips in it? Disgusting. I need therapy just for subjecting myself to this.

May I present your weekly Sandra Lee:

She has made a career out of helping women who are crunched for time get dinner on the table fast- AND make it special. Her philosophy is to use 70% store bought ingredients and then add 30% freshness thingies. No one will ever notice they’re eating grave sludge!

Sandra Lee on Meatloaf:

Ingredients

* 4 cups Potatoes O’Brien (recommended: Ore-Ida)
* 1 pound lean ground beef
* 1 1/4 pounds ground pork
* 1 (5.29-ounce) box Garlic Herb Shake and Bake (recommended: Kraft)
* 1 (1.1-ounce) envelope Beefy Onion Soup Mix (recommended: Lipton)
* 1 (4.5-ounce) jar Sliced Mushrooms, drained (recommended: Green Giant)
* 1 egg
* 1 (12-ounce) can condensed Cheddar soup, divided
* 1/2 cup evaporated milk
* 1 (10-ounce) can condensed cream of mushroom soup
* 1 onion, sliced thin
* 1 (8-ounce) package sliced fresh mushrooms

:::Shudder:::

May I present your weekly Sandra Lee:

She has made a career out of helping women who are crunched for time get dinner on the table fast- AND make it special. Her philosophy is to use 70% store bought ingredients and then add 30% freshness thingies. No one will ever notice they’re eating freezer turds!

Sandra Lee on making Fried Cheese Ravioli:

INGREDIENTS:
* Vegetable oil, for frying
* 1 (9-ounce) package 4 cheese ravioli

PREPARATION:
In a straight-sided skillet, heat 2-inches of oil, over medium-high heat. Oil is ready when the tip of a wooden skewer is inserted and the oil bubbles around it.
When oil is ready, carefully fry ravioli until golden brown, about 1 minute per side. Drain on a paper towel-lined plate.

Meet Sandra Lee:

She has made a career out of helping women who are crunched for time get dinner on the table fast- AND make it special. Her philosophy is to use 70% store bought ingredients and then add 30% freshness thingies. No one will ever notice they’re eating bomb cellar food!

Sandra Lee on Making Risotto:

INGREDIENTS:
2 cups uncooked garlic-and-butter-flavored rice, Uncle Ben’s Natural Select®
1 3/4 cups water
1 can (10 3/4 ounces) cream of mushroom soup with roasted garlic, Campbell’s®

PREPARATION:
In medium saucepan, combine rice, water and mushroom soup.
Bring mixture to boil.
Cover and simmer 10 minutes.