Cheese Enchiladas

Cheese Enchiladas
These enchiladas are easy to make and with a homemade tomato sauce
and cheesy filling, they will go quickly.

2 cans (15 ounces each) tomato sauce

1-1/3 cups water

2 tablespoons chili powder

2 garlic cloves, minced

1 teaspoon dried oregano

1/2 teaspoon ground cumin

16 flour tortillas (8 inches), warmed

4 cups (16 ounces) shredded Monterey Jack cheese

2-1/2 cups (10 ounces) shredded cheddar cheese, divided

2 medium onions, finely chopped

1 cup (8 ounces) sour cream

1/4 cup minced fresh parsley

1/2 teaspoon salt

1/2 teaspoon pepper

Shredded lettuce, sliced ripe olives and additional sour cream, optional

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tablespoons sauce over each tortilla. In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes. Pour remaining sauce over top. Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives and sour cream if desired. Yield: 16 enchiladas.

Contributed by Amber H.

Confetti-Stuffed Burritos

2 1/2 c. (1/2-inch) cubed peeled sweet potato

3/4 c. low-salt chicken broth
1/2 c. coarsely chopped onion
2 garlic cloves, minced
3/4 c. fresh corn kernels (about 2 ears)
3/4 c. drained canned black beans, partially mashed
1/2 c. chopped red bell pepper
1/4 c.  minced fresh cilantro
1 1/2 Tb.  fresh lime juice
3/4 c. canned fat-free refried beans
8 (8-inch) flour tortillas
1/2 c.  fat-free sour cream
1/2 c.  bottled salsa
4 tsp. chopped fresh cilantro (optional)

Combine sweet potato and broth in a large nonstick skillet. Bring to a simmer over medium-low heat; cover and cook 7 minutes or until tender. Add onion and garlic; cook 2 minutes. Add corn, black beans, bell pepper, cilantro, and lime juice; simmer, uncovered, 6 minutes or until thoroughly heated. Combine sweet potato mixture and refried beans in a medium bowl. Spoon about 1/2 cup sweet potato mixture down center of each tortilla, and roll up. Place burritos in a 13 x 9-inch baking dish; cover with foil.

Bake at 350° for 15 minutes or until thoroughly heated. Serve each burrito with 1 tablespoon sour cream and 1 tablespoon salsa. Sprinkle each burrito with 1 teaspoon chopped cilantro, if desired.

Quick Mexican Casserole

6 oz Fritos chips

1-15 oz can chili beans

1-15 oz can enchilada sauce

1-8 oz can tomato sauce

1 Tb minced onion (dried)

¹/₂ lb grated cheese

1-8 oz sour cream

Mix all together except sour cream and part of cheese.  Bake at 350° for 30 minutes.  Remove from oven and spread sour cream over top.  Sprinkle remaining cheese.  Return to oven for 10 minutes.

Homemade Pasta

3 egg yolks

1 whole egg

1 tsp salt

1 Tbs water

2 c whole wheat flour

Beat eggs in bowl until lemon colored.  Add salt and water, beating well.  Add flour, 2 T. at a time, mixing with fork until ball forms.  Roll out half at a time, turning often and adding flour as needed, to 1/16 inch thickness.  Cut to desired width with pizza cutter.  Cook in boiling broth or salted water until tender, 3 to 8  minutes.

Notes:  You don't have to use all whole wheat flour, but using some makes the dough easier to handle than all white flour.  Actually, I use 2 eggs and enough water to make a dough.

Contributed by Stephanie H.

Golden "Chicken" Patties

Recipe from Vegetarian Times Complete Cookbook

2 15-ounce cans chickpeas

1 ½ cups quick oats

1 clove garlic, minced

Salt to taste

Dash freshly ground black pepper

2 to 3 tablespoons vegetable oil

Drain the chickpeas and reserve the liquid. In a food processor or blender, process the chickpeas with ½ cup reserved liquid. If the puree is dry, add more liquid, a tablespoon at a time, to achieve a smooth, thick paste. Place the chickpea puree in a mixing bowl and add the remaining ingredients except the oil. Mix well, adding additional water or oats as necessary to make a mixture that keeps its shape. Shape into 8 patties. In a heavy skillet, heat the oil and fry the patties until golden brown on each side, about 20 minutes all together.   Serves 8

Variation:
1. Add gravy to the patties for extra moistness and flavor.
2. Make into “chicken” nuggets for the kids and serve with ketchup

Contributed by Suzanne G.

Peach Mustard Glazed Pork Chops

1-16 oz can sliced peaches

2 tsp Worcestershire sauce

2 Tb peach preserves

2 Tb Dijon style mustard

4 boneless pork chops

Vegetable oil

Pepper

Mix first four ingredients in small bowl and set aside.  Brush chops with vegetable oil and pepper.  Brown on one side, 6-8 minutes.  Turn and add peach mixture.  Reduce heat to low and cover.  Simmer for 8 minutes.  Serve with peaches and sauce.

Green Chili with Hominy (Posole)

Thaw a fresh pork or ham roast – cook in slow cooker or roast in oven until tender enough to shred.

Add the shredded meat back into the broth it was cooked in, add:

4 cups of water
1 large can of white hominy, drained
5-10 roasted green chilies, to your taste for heat
2 cans Rotel canned tomatoes, drained
Use either a large white onion, chopped, or a large bunch of green onions chopped
1 large bunch of cilantro, cleaned and chopped
1-2 T. of minced garlic
Salt and Pepper to taste

Combine all the ingredients in either the slow cooker or a crock pot; simmer on low until all vegetables are tender.

Contributed by Steve and Tammy M.

My Favorite Chili

2 lbs ground pork**

1 medium onion, coarsely chopped

2 tablespoons minced garlic

2 Cans of (10oz) Ro-tel or (14.5oz) Hunts Diced Tomatoes^##

2 15oz cans kidney or lima beans, drained

2 15oz cans tomato sauce

2 15.5oz cans Hominy (yellow and white), drained

4 tablespoons chili powder

2 tablespoons ground cumin

2 teaspoons salt

1 teaspoon black pepper

 In large frying pan, sauté the onions and garlic in oil for a few minutes, add the pork and fry until pork is cooked.

Preferred:  Stir remaining ingredients into large crockpot and mix well.  Add cooked pork/onions/garlic to crockpot and cook on low heat for 2-3 hours, stirring occasionally. 

Optional:  The remaining ingredients may also be added to the frying pan and cooked stovetop for faster cooking time.

Can be served with:    Shredded Cheddar cheese, Sour cream, Warmed flour tortillas

**For Mild Chili, use a sweet Italian or regular pork sausage

**For Spicy Chili, use Hot Italian Sausage

^## I prefer to use Ro-tel diced tomatoes and green chilies.  I also like Hunts Fire Roasted tomatoes.  Use your favorite.

Contributed by Eric C.

Fish Stick Supper

1-12 oz pkg frozen shredded hash brown potatoes, thawed

4 eggs

2 cups milk

1 Tb dried minced onion

1 Tb snipped fresh dill or 1 tsp dill weed

1¹/₄ tsp seasoned salt

¹/₈ tsp pepper

1 cup (4 oz) shredded cheddar cheese

1-12 oz package frozen fish sticks (about 18)

Break apart hash browns with a fork; set aside.  In a large bowl, beat eggs and milk.  Add onion, dill, seasoned salt and pepper.  Stir in hash browns and cheese.  Transfer to a greased 11x7 inch baking dish; arrange fish sticks over the top.  Bake, uncovered, at 350° for 50 minutes or until top is golden brown and fish flakes with a fork.  Let stand for 5 minutes before cutting.  Makes 6 servings.

Contributed by Stephanie H.

Glazed Salmon

Salmon steaks, browned

¼ c. honey

¼ soy sauce

1 Tb. lime juice

1 Tb. Dijon mustard

Cook honey, soy sauce, lime juice and Dijon mustard over medium heat for 2-3 minutes.  Pour over salmon and serve.

Herb-Coated Cod

¼ cup butter, melted

²/₃ cup butter-flavored cracker crumbs

2 Tb. grated Parmesan cheese

½ tsp. dried oregano

½ tsp. dried basil

¼ tsp. garlic powder

1 lb. cod fillets

Combine butter with cheese, oregano, basil, and garlic powder.  Dip fillets in butter mixture and then coat in cracker crumbs.  Bake uncovered at 400^° for 14 to 20 minutes.

Herbed Shrimp Fettuccine

6 oz fettuccine or medium egg noodles

1 envelope herb and garlic soup mix

1³/₄ cups milk

1 lb shrimp, cooked

2 cups broccoli florets

¹/₄ cup grated Parmesan cheese

Cook fettuccine according to package directions.  Meanwhile combine soup mix and milk in saucepan.  Cook and stir over medium heat until smooth.  Add shrimp and broccoli, simmer uncovered for about 3 minutes. Drain pasta; toss with the shrimp mixture.  Sprinkle with Parmesan cheese.  Serves 4.

Easy Mexican Chile Verde

1  2-3 1b. Pork roast

1  16 oz. jar green (verde) salsa

Place roast and salsa in crock pot/slow cooker for 4 hours on high (6 hours on low).  Then take two forks and shred roast.  Cook for another hour. Serve with tortillas, jack cheese & any other toppings desired.

Ham and Swiss Chicken

When I first made this, my husband said the recipe was a keeper. It reminds you of
chicken cordon bleu but is much easier to make.

 

2 eggs

2 cups milk, divided

1/2 cup butter, melted

1/2 cup chopped celery

1 teaspoon finely chopped onion

8 slices bread, cubed

12 thin slices deli ham, rolled up

2 cups (8 ounces) shredded Swiss cheese

2-1/2 cups cubed cooked chicken

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

In a large bowl, whisk eggs and 1-1/2 cups milk. Stir in the butter, celery and onion. Stir in bread crumbs. Place half of the mixture in a greased 3-qt. slow cooker; top with half of the rolled-up ham, cheese and chicken. Combine soup and remaining milk; pour half over the chicken. Repeat layers once. Cover and cook on low for 4-5 hours or until a thermometer inserted into bread mixture reads 160°. Yield: 6 servings.

 

Contributed by Amber H.

Sticky Fingers

1/3 cup brown sugar

1/3 cup Worcestershire sauce

1/4 cup ketchup

2 Tbsp.  honey

2 Tsp.  hot sauce

2 Tsp. apple cider vinegar

12-16 oz  frozen breaded chicken tenders

Prepare chicken as directed on package in the oven.  In a sauce pan over low heat, combine all ingredients, except chicken.  Warm sauce, stirring occasionally, while you cook the chicken.  Spray pan with cooking spray and place coated chicken back on pan.  Bake in a 350° oven for 5-7 minutes, or until sauce thickens and becomes sticky. 

Contributed by Gaylynn S.

Sweet Barbecue Chicken Kabobs

1 lb boneless skinless chicken breasts

2 cups pineapple chunks

1 each of red and green pepper

1/2 cup barbecue sauce

3 Tbsp.  Frozen orange juice concentrate, thawed

Can use skewers to cook better.  Brush sauce and juice on kabobs.  Grill 8 to 10 minutes occasionally brushing with remaining sauce.

Contributed by GayLynn S.

Chicken Gordon Bleu

6 boneless, skinless chicken breasts

6 slices of fully cooked ham

6 slices of Swiss cheese

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

1/2 cup chicken broth

1/4 cup parmesan cheese

1/2 tsp. sage

1/4 tsp. paprika

1/4 tsp. pepper

fresh parsley (optional)

 

Flatten chicken to 1/8 inch thickness.  Place a slice of ham and cheese on each breast.  Roll up and tuck in ends, secure with toothpick.

Combine soup, broth, parmesan cheese and spices.  Pour over chicken.

Sprinkle with parsley.  Bake 350° for 2 hours.

 

Contributed by GayLynn S.

Raspbery Glazed Chicken

 

¾ cup seedless raspberry jam

¼ c. cider vinegar

¼ cup soy sauce

3 garlic cloves, minced

1 tsp. pepper

3 lbs. chicken

 

Combine first five ingredients and bring to a boil for 1 minute.  Pour over chicken and refrigerate for 4 hours.  Bake at 375^° for 30 minutes, brush with sauce and then bake for 20-25 minutes longer.

Mushroom Chicken

1 lb. boneless, skinless chicken breast

1 pkg. dry chicken gravy mix

1-10 ¾ can cream of mushroom, or chicken soup

1 cup chicken broth

1 cup pasta, uncooked

 

Place chicken in skillet or slow cooker.  In separate bowl combine soup, broth and gravy mix.  Pour mixture over chicken.  Cover and cook on medium low until chicken is thoroughly cooked and noodles are tender.  Serves 4.

Parmesan Chicken

boneless skinless chicken breasts

1 can diced petite tomatoes
1 can tomato sauce
1/2 cup grated Parmesan cheese
1 cup grated mozzarella cheese
1 can mushrooms (optional)
salt and pepper

Put chicken in 9 x 13 baking dish.  Add all other ingredients and mix in a bowl.  Pour over chicken.  Cover and cook for 30 minutes on 350°.  Uncover and cook for 10 minutes longer.Check for doneness.

Serve over rice.

Contributed by GayLynn S.