Cream Cheese Enchiladas

Parmesean Chicken

Recipe from Body-for-Life Cookbook

Homemade Chicken Pot Pie

Recipe from culinaryobsessed.blogspot.com

This was so yummy! Next time, I want to be brave and try making my own pie crust, thought the Pillsbury was FABULOUS! Also, I think that I'll use a frozen veggie mix with broccoli, cawlifower, beans, peas etc. More variety and probably more tasty than the canned stuff!

1 package deep-dish pie crust (2 crusts)
1 can condensed cream of chicken soup
1 can mixed vegetables
1/2 cup milk
2 chicken breasts, cooked and cubed

Preheat oven as instructed on pie crust package. In a medium bowl, mix together soup, mixed vegetables, milk, and chicken. Stir until combined. Pour into pie crust. Place second crust on top. Pinch edges together. Cut several slits in center of crust.

Bake as directed for double crust pie, or until crust is golden brown.

*You may find that you need more or even a little less milk - some brands of mixed vegetables seem to have more liquid than others. Just make sure your filling is pouring consistency but not runny. I highly recommend placing the pie on a baking sheet before baking to avoid having the ingredients bubble over into the oven. Talk about a mess!

Another pizza recipe

Recipe from http://dinneranddessert.wordpress.com

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

In a large bowl, dissolve the yeast and brown sugar in the water and let sit for 10 minutes. Stir in the salt and oil into the yeast solution. Mix in 2 ½ cups of the flour.

Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well-oiled bowl, and cover with a cloth. Let the dough rise until doubled; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

Preheat oven to 425. If baking on a stone, place toppings on the dough, and bake immediately. If baking on a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Sandwich Ring

Recipe from The Pampered Chef

2 packages Crescent Roll Dough - (8 oz. each)
1 cup Chicken Breast - cooked & chopped
6 slices Bacon, cooked crispy - crumbled
1 cup Monterey Jack Cheese - shredded
1 cup Mayonnaise - (not Miracle Whip)
2 tablespoons Dijon Mustard
1 T. Dried Parsley OR 2 T. Fresh Parsley - chopped
1 1/2 tablespoons Green Onions - finely chopped
2 medium Roma Tomatoes - or other small tomatoes
1 medium Red or Yellow Bell Pepper
2 cups Lettuce - shredded

Preheat oven to 375F. In a medium bowl, mix mayonnaise, mustard, parsley and onion. Set aside. In a large bowl, mix chicken, bacon, 3/4 cup of the cheese and 1/3 cup of the mayonnaise mixture and mix well. Set aside. Open and unroll crescent roll dough, and separate into triangles. Arrange triangles in a circle on a round baking stone (or a greased pizza pan if you do not have a baking stone) with the wide ends of triangles overlapping in the center and points hanging over outside edge, leaving at least a 5-6 inch clear circle in the center of the stone (pan). Spoon chicken mixture evenly onto dough, onto the wide ends of the triangles. Wrap pointed ends of dough around chicken mixture, and tuck under the wide ends of the dough, forming a closed ring with slits around the outside edge, where filling shows through in places. Slice Roma tomatoes into enough wedges to place one wedge in each open slit around the ring. Bake for 20-25 minutes or until golden brown. Remove from oven, and sprinkle with remaining shredded cheese. Set aside. Remove top from bell pepper, and clean out seeds and filaments which are inside. Wash and dry pepper with a paper towel. If needed, slice thin pieces from bottom of pepper to allow it to stand up like a cup or bowl, without wobbling. Fill pepper with mayonnaise mixture, and place in center of sandwich ring, then fill in the space between the pepper and the sandwich ring with the shredded lettuce. Serve in wedges with the mayonnaise dip. This is a great appetizer, or as an accompaniment with a soup or salad.

Pizza

I feel like I am featuring Amanda's recipes at my home this week! Who wouldn't?!!! They are so yummy!!!
Recipe from Amanda Hepworth

1 c warm water
1 Tbsp yeast
1 heaping tsp sugar
1 tsp salt
2 Tbsp olive oil
2 sprinklings Italian Seasoning
2 sprinklings garlic powder
2 1/2 to 3 c flour
McCormick Pizza Seasoning Italian Blend
8 oz can tomato sauce
mozzarella cheese
pepperoni
sliced olives

Place yeast and sugar in warm water and let dissolve until foamy. Add salt, olive oil, and seasonings; stir. Next add flour and allow to mix with dough hook (or knead) until a ball. Lightly oil bowl, turn dough to coat, and cover. Place in a warm place to rise.

When dough is done rising, roll out onto a pizza stone. Fold under edges and crimp like a pie crust. Spread tomato sauce over dough and sprinkle with pizza seasoning (more or less depending on how spicy you like). Top with pepperoni and mozzarella (I also sprinkle with parmesan and cheddar). Bake at 375 for 20-25 minutes. Top with olives and enjoy!

Green Enchiladas

Recipe from the Body for Life Cookbook

4 portions chicken breast

4 green onions, sliced

2 Tbsp fresh cilantro, chopped

1 Jalapeno, seeded and minced

3 cans green enchilada sauce

8 corn tortillas

1 cup reduced fat cheddar cheese, shredded

2 cups lettuce, shredded

1/2 cup salsa

1/2 cup light sour cream

1 tomato, diced

1 can ripe olives, sliced

Heat oven to 350. Spray pan with nonstick spray. Place chicken in large pot and cover with water. Bring to boil and reduce heat and simmer until no longer pink. Drain and cool, Shred .

In skillet add green onion, cilantro and jalapeno and saute for 2 minutes. Add chicken and 1 can enchilada sauce. Cook until heated.

Pour the 2 remaining cans of sauce in bowl and microwave. Dip each tortilla in the sauce and fill with about 1/8 of the chicken mixture. Roll. Pour sauce over enchiladas and sprinkle with cheese. Bake about 15 minutes.

Divide lettuce and place a portion of enchiladas on top. Top with salsa, sour cream, tomatoes and olives.

Dad's Dutch Oven

Recipe from Randy Gillette

1 package bacon- chopped
flour
salt
butter
1/2 cup water
potatoes
carrots
onions-chopped
6 ounces 7-up

In dutch oven, brown bacon. Remove bacon but leave grease. Coat chicken with flour, salt and pepper in ziplock bags. Brown. Add potatoes, carrots and bacon. Add seasoning salt to each layer. Add water and 7-up. Spread 1 cube butter on top. Cook 40-45 minutes.

Option: Put layer of refrigerator biscuits on top for the last 10-15 min and cook until brown.

You can also cook this in your oven in a normal pot at 250 degrees.

Beef Pot Roast

Put 1 cup flour in zip lock baggie. Put roast in baggie and cover with flour. Sear exterior of roast in frying pan.

Put 1/3 cup water in Crockpot. Add roast. Add 1 bag baby carrots and 3-5 chopped potatoes. Cover with 1 package onion soup mix.

Cook in Crockpot on high for 4+ hours or on low for 8+ hours.

Shepherd's Pie

Brown 1 lb hamburger.

Add:
1 can tomato soup
1 can diced tomatoes
1 can green beans (drained)
1 can corn (drained)

Warm. Put in casserole dish.

Boil and mash 3-5 potatoes. Add 1/2 to 1 cube butter. Season with salt and pepper to taste. Spread on top of mixture in casserole dish.

Bake at 300 degrees for 30 minutes

Stir Fry

This is a basic dish that I created that I've never measured anything for. I just eyeball it according to how many people I'm feeding.Thaw chicken and veggies. Cut chicken into small pieces. Warm 2 tablespoons oil in wok or frying pan. Add chicken and cook with occasional stirring until golden brown. Add desire amount of veggies and soy sauce (I don't measure it, I just add enough to make sure that there is about 1/3 cup standing juice). Continue cooking and stirring occasionally for about 5-10 minutes or until vegetables are tender. Serve over brown rice.

Oven- BBQ Chicken

3 1/2 to 4 lbs chicken pieces, thawed

BBQ Sauce:
3/4 cups ketchup
1/2 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1/2 cup packed light brown sugar
1/2 teaspoon salt
dash pepper
1/4 teaspoon onion powder

Place thawed chicken on bottom of baking dish. Mix BBQ sauce ingredients in separate bowl. Pour sauce over chicken. Cook chicken as directed on store-bought package.

Chicken Enchiladas

Recipe from Cindy Gillette

2 cups chopped chicken (canned works great)
1 pint sour cream
2 cans cream of chicken soup
1 (4 oz) can chopped green chilies
1/2 cup chopped onions (optional)
2 cups grated cheese
12 large flour tortillas

Mix chicken, chilies, and onions in mixing bowl. Set aside. In small saucepan, add soup and sour cream. Heat until warm. You may want to put a little bit of the sour cream mixture in the bottom of the pan to keep the tortillas from sticking to the pan. Heat tortillas for 30 seconds each in microwave. Spread large spoonful sour cream mixture over each tortilla. Divide cracker mixture between 12 tortillas. Sprinkle with small amount cheese. Roll tortilla and put in 9x13 inch pan, squeezing to fit all in one layer. Spread remaining sour cream mixture over the top. Sprinkle with remaining cheese. Bake for 30 minutes at 350 degrees.

Cafe Rio Burritos

I struck gold when I found this recipe laying on one of the computers at work!!!

2 1/2 lb roast (beef or pork)
1 package flour tortillas (burrito size)
2 (15 oz) cans green chile enchilada sauce (old El Paso- mild)
1/2 cup brown sugar
15 oz can black beans (warmed and drained)
1/3 lb Monterrey Jack Cheese, grated
Rice (prepared with chicken broth instead of water if desired for flavor)

For sauce, combine:
1/2-3/4 cup green chile sauce
1/2 cup brown sugar
Pour mixture over shredded meat and mix together.

Heat over to 350 degrees. Spray 9x13 pan with Pam. Pour 1/2 cup green chile sauce in bottom of pan. Sprinkle each tortilla with shredded cheese, rice, black beans and 1/3 cup meat mixture. Roll filled tortilla up and place in pan. Pour remaining green chile sauce over burritos and sprinkle with cheese. Bake in oven 20 minutes or until cheese is melted. Serve with creamy tomatillo sauce and garnish wish your choice of tomatoes, salsa, guacamole, and sour cream.

*You can also cook chicken in crock pot in a can of chicken broth, then shred and mix with sauce.

Salmon and Asparagus

Salmon
I use both fresh or frozen salmon.

Heat the oven to 350 degrees. Place thawed salmon in pyrex pan. Place 1/2 tablespoon butter slice on top of salmon. Sprinkle lightly with Lowry Garlic and Parsley seasoning salt. Bake 15-20 minutes,

Asparagus with Lemon Vinaigrette
Steam fresh asparagus in steamer/rice cooker for 11-13 minutes.

1/4 cup extra-virgin olive oil
2 tablesppons lemon juice
3/4 teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
3/4 teaspoon coarse salt
Pinch pepper

In bowl, combine ingredients. Store, covered in refrigerator. Serve at room temperature.

Remove asparagus from heat and refresh under cold water; drain well. Toss asparagus with enough lemon vinaigrette to lightly coat.

Chicken and Rice

Recipe from Amanda Hepworth

3 chicken breasts, cut in half
2 c milk
2 cans soup (cream of mushroom and chicken)
1 cup uncooked rice (regular not minute)
½ pkg onion soup mix

Prepare chicken. In a 9x13 greased baking dish, mix rice, soup, and mix. Pour in pan. Place chicken on top; cover with aluminum foil. Bake at 350 degrees for 1 hour 15 minutes.

I occasionally 1/2 this recipe (only adding 1 can of soup, I like the chicken) and cook it in a smaller dish and it works great for feeding 2 people.

Goose Creek Chicken

Recipe from the kitchen of Amanda Hepworth

8 or 9 chicken breasts
swiss cheese slices (enough to put on each piece of chicken)

Place a slice of cheese on top of each piece of chicken in a greased 9x13 baking dish.

2 cans cream of chicken soup
8 oz sour cream
1 Tbsp lemon juice

Combine ingredients in a separate bowl then pour over chicken.

1 cube butter
1 pkg butter flavored crackers, crushed (I use wheat Ritz)

Combine butter and crackers then sprinkle over top of chicken. Bake covered at 350 degrees for 1 ½ hours. Serve over white rice (I use brown rice).

Fajitas

1 lb cube steak
KC Fajita Marinade (or you can make your own with garlic salt, lime juice and pepper)
Tortillas
Toppings: tomatoes, cheese, salsa, sour cream, guacamole

Cut steak into 1/2 x 2 inch strips. Cover with marinade and let sit in refrigerator for 30 min. Cook steak in frying pan on stove. Warm tortillas. Place steak and desired toppings in warm tortilla.