Enchilada Casserole

Ground beef (1-11/2 LB.)
1/3 cup finely chopped onion
Garlic (fresh or powder)
Enchilada sauce (1 can mild or medium to your taste)
Yellow corn (1 small can)
Bush's Chili Beans (3/4 to 1 full can)- do not drain (You can use Black Beans if you prefer)
3 oz. cream cheese cubed
1/3 cup sour cream
8-12 oz grated colby jack (or cheddar)
Nacho flavor chips ( or Julio's Chips are best)

Brown meat in large skillet, add onion and garlic and cook till softened. Next add Enchilada sauce, corn and beans. Stir to mix well. Then add cream cheese and sour cream, again stirring and mixing well till cream cheese melts. You can add a little water if meat mixture is too thick - it should be a little soupy.

Take a casserole dish and spray with Pam (or likes). Put a small amount of meat mixture on bottom of casserole dish, then add crushed chips, sprinkle cheese and add more meat sauce and continue with one more layer of chips and cheese. Save enough meat mixture to cover on top chips and sprinkle with remaining cheese.

Bake in 350 oven for 30 minutes or till bubbling through.

2 alarm chili

Buy the "2 alarm chili" packet from HEB
Add 2 cans pinto beans
2 cans kidney beans
2 cans stewed tomato
ground beef

only add in about 1/4 of the chili powder packet...it is HOT without the whole packet!

Healthy Mexican Rice...

1 cup chopped onion
2 minced cloves of garlic
1 cup of brown rice
2 tbs. olive oil

*Brown the above - be sure and dont burn, just brown

add in:

1 14 oz. can of rotel
add 1/2 cup of water
1 tbs, vinegar
salt and pepper to taste

let simmer for an hour! It is SO good...spicy too!

I add a little more water depending on how the rice is doing at an hour.

Let sit for 5 minutes an cool before serving

I make this every week and snack on it here and there for dinners and lunch! it's my favorite

Court

Green Enchiladas - YUM!

2 cans of Hatch green chile enchilada sauce
flour tortillas
2 to 3 baked chicken breasts
1 tub cream cheese
2 pkg. of colby/ jack cheese
2 diced (pickled) jalapeno

*pour one can of the enchilada sauce in bottom
of baking dish.
*mix shredded or chopped chicken (if in a hurry I even put the
rotissery chicken in there!), 2 jalapenos, cream cheese & 1/2 colby
jack cheese
*put filling in tortillas, roll and place in dish
* pour next can of sauce over all
*add crushed fritos if you want crunch
*put remainder of grated cheese on top
*bake at 375 for 25-30 minutes, salt & pepper to taste

A friend brought these to me after we had Matthew...they are AMAZING!

Court

Pasta Dish - Sauteed Chicken & Veggies

Okay, so I sort of copied Olive Garden's Chicken Scampi, but used my very limited cooking-brain to create the flavor! It was SUPER YUMMY!

1 pkg of boneless, skinless chicken tenders
1 pkg of extra wide egg noodles
1 red bell pepper
1 yellow bell pepper
1 medium sized purple onion
2 cloves of garlic - chopped/minced
2 cups of sliced mushrooms
1 ice cream scoop of sour cream
1/2 bottle of Italian dressing
1/4 cup of butter
1 tbsp of olive oil
garlic salt (add to your desire)

Salt/pepper chicken in a bowl. Add the Italian dressing to marinate. (Or marinate to your desire). Once marinated, grill chicken and set to the side.

In a large saucepan, pour olive oil and minced garlic. Heat pan on medium. Don't burn your garlic. Add mushrooms and let cook for one or two minutes. Then, peppers. Let cook for a few minutes then add onions.

While the veggies are cooking you might get your water boiled and start cooking your pasta.

In the veggie pan, add two tablespoons of butter. As your veggies start to soften, add the "ice cream" scoop of sour cream. Stir in well. Taste, and adjust your mixture to your desire (more salt, more sour cream, add pepper, etc.)

Once your pasta is cooked, add it to your veggie pan. Stir in well. You will again need to check your mixture to assure the taste is to your liking. Adjust as needed. Cut up the chicken into bite size bites, and add to dish.

If you have any questions, please feel free to email me at jmrudd@hotmail.com I have quick access to email so will be able to respond in a timely manner.

Enjoy! Jessica Tootle

BEEF DILLY!

1 boneless beef chuck roast (2-4lbs)
16 oz jar whole pickles, undrained
1/2 cup chili sauce (I use Homade brand)
garlic

cut roast in half and place in slow cooker. add pickles with juice. mix in chili sauce and garlic. cover and cook on low 8-9 hours.

Discard pickles. Shred meat. Serve on rolls. I also serve with honey dejon mustard.

This is my favorite 'staples'! Boo loves it too!

Tortelini Soup

This is so easy and it will surprise you how good it is. I made it for my neighbors and home group, and they all went nuts and eat it all the time...it's super easy!

Recipe:

1 lb. ground sausage (cooked)
4 chicken breasts
2 28 oz. cans basil garlic tomato's
6 cups chicken broth

In a large pot,

Boil chicken and then shred - put shredded chicken back in pot.
Add sesasoning as you like...the tomato's are very flavorful alone though.
throw in the tomato's and the chicken broth and let it simmer for a while.

about 20 minutes before serving or so, add 1/2 a bag of frozen tortellini

That's it! Makes a large pot! SO YUMMY! Enjoy!