Chicken Enchiladas

Ingredients:

- 4 to 6 pieces of boneless, skinless chicken breasts
- 8 oz. sour cream
- Family size cream of chicken soup
- 1 can rotel (or just plain green chili's if you would rather)
- 1 onion
- 1 package shredded cheese (Mexican blend)
- 1 can red enchilada sauce
- 1 can chopped olives (optional)
- 1 package of tortillas

Directions:

Cook chicken and shred. In a large bowl combine sour cream, cream of chicken soup and rotel. In another bowl combine shredded chicken and chopped onions. Spread cream mixture on tortilla, put chicken mix on top, sprinkle with cheese and roll and place in pan. Repeat with the next tortilla and continue until pan is full. Pour enchilada sauce over the top, spred chopped olives over that, and then put remaining shredded cheese on the top until completely smothered. Bake in oven at 375 degrees for 30-45 minutes or until heated all the way through.

Tater-tot Casserole...

Ingredients:

1 lb ground turkey
1 bag frozen tater tots
1 can corn, drained
1 can green beans, drained
1 can cream of mushroom soup
sharp cheddar cheese

Directions:

Preheat oven to 350. Place frozen tater-tots on bottom of casserole dish. Cook ground turkey in a large skillet and season as desired. Combine meat, corn, green beans and soup. Spread over tater tots. Top with cheese and bake for 45 minutes.

Beef Stew

Ingredients:

- 1 1/2 lbs stew meat
- 5 medium potatoes cut up
- 3 cups sliced carrots
- 1 large can cream of mushroom
- 1 package dry onion soup mix
- 3 cups water
- 1/4 teaspoon pepper

Directions:

Brown mean and mix. Cook low in a crock pot 6-8 hours

Old-Fashioned Hungarian Goulash

Cut 2 pounds of sirloin steak into bite-sized pieces. Toss with 2 TB. of dijon mustard. Brown steak in 2 TB. butter and set aside.

In a heavy skillet, saute 2 onions in 1 TB. butter.

Add:

2 cloves garlic minced 1/2 tsp. worcestershire sauce

1 grated carrot 2 TB. hungarian paprika

2 TB. brown sugar salt and pepper to taste

1/4 C. tomato sauce

1 can beef broth

Simmer uncovered for about 10 minutes to reduce sauce. Add beef and simmer an additional 5 minutes.

Just before serving add 1 1/2 C. sour cream. Do not boil but heat thoroughly ( it will curdle if it boils) Serve on buttered poppy seed noodles.

Buttered Noodles with Poppy Seeds:

8 oz. fettucine noodles 1 TB. lemon juice

6 TB. melted butter 1 TB. poppy seeds

Cook noodles until tender but firm. Drain. Toss with butter, lemon juice and poppy-seeds.

Italian-Ranch Roast Beef...

Ingredients:
One large Beef Roast
1 packet Ranch Dressing mix
1 packet Italian Dressing mix
1 packet Brown Gravy mix
1 can Chicken Broth

Directions:
Cut all fat off roast. Mix all packets together with the chicken broth and pour over roast in a large crock pot. Cook until the meat can be shredded with two forks.

Shipwreck Casserole

Ingredients:

1 lb hamburger
1 can tomato soup
1 12 oz box of macaroni noodles
1 can corn

Directions:

Boil noodles and set aside. Brown hamburger. When hamburger is cooked through, add tomato soup, cooked noodles, and corn. Mix all together and put in a 9 X 13 pan. Sprinkle cheese on top and bake at 375 degrees until heated all the way through.

Terriyaki Chicken Stir-fry...

Ingredients:

Boneless, skinless chicken breasts
Stir-fry vegetables
Terriyaki sauce
rice

Directions:

Cut raw chicken into bite size pieces. Cook over medium heat in a large skillet and season as desired. When chicken is cooked add frozen vegetables and cook until tender crisp. Pour in terriyaki sauce. Serve over cooked rice.

Creamy Ranch Pork Chops and Rice

1 T Vegetable Oil
4 Boneless Pork Chops
1 can Cream of Mushroom Soup
1/2 can Milk
1 pkg Ranch Salad Dressing Mix
Paprika (optional)

Rice

Heat the oil in a 10-inch skillet over medium-high heat.  Add pork and cook until it is well browned on both sides.

Stir in the soup, milk, and half the package of ranch dressing mix in the skilled and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes or until the pork is cooked through.

Sprinkle dish with paprika.

For ranch style rice add the remaining package of ranch dressing mix to the water when making rice. 

Chicken Noodle Soup

Ingredients:

1 large onion
1 cup celery
2 cups cooked chicken
4 large carrots
1 1/2 cups brocolli (optional)
2 quarts water (or chicken broth)
1 package egg noodles
Chicken bullion to taste

Directions:

Add onion, celery, carrots and chicken to water or broth. Boil until tender. Add brocolli and noodles. Continue to boil until noodles are done. Add bullion if more flavor is needed.

Taco Soup...

Ingredients:

1 lb ground turkey
1 can dark red kidney beans
1 can light red kidney beans
1 can black beans
1 can corn
1 Tb spoon brown sugar

Directions:

Cook and season ground turkey as desired. Combine all ingredients with their juices in crock-pot. Top with sour cream, tortilla chips and cheese.

Cheater Chicken Pesto Rolls

2 tubes buttermilk biscuits
3 Tablespoons pesto
1 80z package cream cheese, softened
1 1/2 cups rotisserie chicken, shredded
3 Tablespoons red peppers, chopped
2 Tablespoons black olives, chopped
Fresh Parmesan cheese
Marinara or Alfredo Sauce

Make biscuits into 9x11 inch rectangle.  Blend pesto into cream cheese and spread over entire surface of dough.  Distribute chicken, peppers, and olives evenly over dough.  Roll up.  Slice into 12 equal sections.  Place on side and cook at 375 for 20-25 minutes.  Pour sauce over top before serving.

3 cans Chicken and Rice

Ingredients:

4 boneless, skinless chicken breasts
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1/4 cup of skim milk
1 1/2 cups brown rice

Directions:

Preheat oven to 350 degrees. Mix together all soups, rice, and milk in a casserole dish lightly sprayed with Pam. Lay chicken pieces on top. Dot chicken with spray butter and sprinkle with salt, pepper and paprika. Bake 1 1/2 hours.