Swiss Chicken

4-5 Chicken breasts
5-6 swiss cheese slices
1 can cream of celery soup
1 can cream of chicken soup
2 tbls of orange juice
1 cup sour cream

Arrange chicken in a large casserole dish. Mix soups, orange juice and sour cream together. Pour over chicken, place swiss cheese across the chicken. Sprinkle across the top with seasoned bread crumbs. Bake on 350 for 1 1/2 hours. Cover if starts to brown.

I served this with rice and a veggie on the side.

Mexican Chicken Lasagna

I tried this at a pampered chef party a few weeks ago, and made it the other night. It turned out good and the kids really liked it.

1 pkg (8oz) cream cheese
1/4 cup lightly packed fresh cilantro chopped
2 cups shredded monterey jack cheese, divided
1 can (28oz) enchilada sauce
12 corn tortillas
3 cups diced or shredded cooked chicken
2/3 cup chopped onion
addition chopped cilantro (optional)

Soften cream cheese in microwave for 30-45 seconds. Add cilantro and 1 1/2 cups of jack cheese; mix well. Spread 2/3 cup of enchilada sauce over bottom of casserole dish (8x11) . Pour remaining sauce into large bowl; set aside.

Dip 4 tortillas into enchilada sauce, and arrange on bottom of dish. Scoop half of cheese mixture over tortillas, spread evenly. Top with 1 cup of chicken and 1/3 of onion. Repeat layers one time. Dip remaining 4 tortillas and arrange over second layer. Top with remaining chicken and onion. Pour remaining sauce over lasagna and sprinkle with remaining 1/2 cup cheese. Cover and bake for about 30 min. on 350.

*I don't have the deep dish baker they say to use, so I just used an 8x11 casserole dish. And I didn't add the cilantro. I'm not a huge fan of it and knew the kids wouldn't be either.

Honey Lime Enchiladas

I got the recipe from my friend Wendi. You all should check out her recipe blog...I have tried a number of dinners from her and they have all been a hit with my family. I'm adding it to mine, so I don't have to go back through hers...I hope you don't mind Wendi?




Honey Lime Enchiladas

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1/4 lbs. pork or chicken, cooked and shredded

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Sauce:

1/3 c. honey

1/4 c. lime juice

1 Tbs. chili powder

1/2 tsp garlic powder

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2 (10 oz) can green enchilada sauce

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equal parts mixed together of:

shredded mozzarella cheese

shredded cheddar cheese

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flour tortillas

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Mix together sauce ingredients then add to shredded meat. Let the sauce soak into the meat for about 30 minutes.

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Lightly spray 2 pans with non-stick baking spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

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Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Fiesta Taco Casserole

1	lb lean (at least 80%) ground beef
1	can (15 to 16 oz) spicy chili beans in sauce, undrained
1	cup Old El Paso® Thick 'n Chunky salsa
2	cups coarsely broken tortilla chips
4	medium green onions, sliced (1/4 cup)
1	medium tomato, chopped (3/4 cup)
1	cup shredded Cheddar or Monterey Jack cheese (4 oz)
	Tortilla chips, if desired
	Shredded lettuce, if desired
	Additional Old El Paso® Thick 'n Chunky salsa, if desired

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Total Time: 35 min

1.	Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
2.	In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese.
3.	Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.

Grilled Picnic Taco Nachos


5 cups tortilla chips
1 can (15 oz) Progresso® black beans, drained, rinsed and mashed
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
2 teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
2 plum (Roma) tomatoes, chopped
2 medium green onions, sliced (2 tablespoons)
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)

1. Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla chips in pan.
2. In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.
3. Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil.

Cream cheese Crockpot Chicken

2 8oz packages cream cheese (room temp)
2 pkts dry Italian dressing
2 cans cream of chicken soup
6-8 frozen chicken breasts

Mix cream cheese, dressing and soup together. Place chicken in crockpot, pour soup mixture over chicken. Cook on low 6-8 hours. Serve over noodles or rice. (We like rice).

Baked Enchilada Casserole

INGREDIENTS:

• Crisco® Original No-Stick Cooking Spray
• 3 tablespoons Crisco® Pure Corn Oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 pounds lean ground beef
• 1 1.25 ounce pkg taco seasoning mix
• 1 4-ounce can diced green chilies
• Salt and pepper
• 12 5 to 6-inch diameter corn tortillas
• 1 15-ounce can black beans; rinsed and drained
• 2 cups grated sharp cheddar cheese
• 1 15-ounce jar enchilada sauce
• 1 16-ounce jar salsa

PREPARATION DIRECTIONS:

1. 1.
   Heat oven to 350°F. Spray a 13x9x2-inch glass dish with no-stick cooking spray; set aside. Heat corn oil in a large skillet over medium heat; add onion and garlic. Sauté just until onion is softened; remove from pan.


2. 2.
   Add ground beef; cook over medium high heat until brown, about 10 minutes. Reduce heat to low. Add onion and garlic back to pan. Mix in taco seasoning and green chiles; sauté 5 minutes. Season mixture with salt and pepper.


3. 3.
   Overlap 6 tortillas on bottom of prepared dish, covering the dish completely. Spoon beef mixture evenly over tortillas. Spoon beans over beef.


4. 4.
   Pour half the enchilada sauce and half the salsa over the beans. Sprinkle with ½ cup cheese. Cover with remaining 6 tortillas. Pour remaining enchilada sauce and salsa over tortillas. Sprinkle with remaining cheese.


5. 5.
   Bake until hot and bubbling at edges, about 30 minutes. Let stand 5-10 minutes before serving.

Turkey Club Bake	16 Ratings 11 Reviews
All of the classic club sandwich ingredients—bacon, tomato, mayo and cheese—come together in this tasty turkey bake.
Prep Time:20 min Start to Finish:35 min Makes:6 servings 2 cups Original Bisquick® mix 1/3 cup mayonnaise or salad dressing 1/3 cup milk 2 cups cubed cooked turkey 2 medium green onions, sliced (1/4 cup) 6 slices bacon, crisply cooked and crumbled 1/4 cup mayonnaise or salad dressing 1 large tomato, chopped (1 cup) 1 cup shredded Colby-Monterey Jack cheese (4 ounces) 1. Heat oven to 450ºF. Grease cookie sheet. Stir Bisquick, 1/3 cup mayonnaise and the milk in medium bowl until soft dough forms. Press dough into 12x8-inch rectangle on cookie sheet. 2. Bake 8 to 10 minutes or until golden brown. 3. Mix turkey, onions, bacon and 1/4 cup mayonnaise. Spoon over crust to within 1/4 inch of edges. Sprinkle with tomato and cheese. Bake 5 to 6 minutes or until mixture is hot and cheese is melted.

Pepperoni and Cheese Bake

3 cups penne noddles
3 cups spaghetti sauce
1 pkg sliced pepperoni, quartered
1 cup mozzarella cheese
1 tbls grated parmesan cheese

Heat oven to 350. Prepare pasta to pkg directions. In large bowl toss pasta, sauce, pepperoni and cheese. Pour into 11x7 baking dish. Sprinkle with Parmesan cheese. Bake for 30 min or until hot and bubbly.

Steak Burritos

1~1 1/2 lbs round steak, cubed
1 can pinto beans, drained
2 cans diced green chilis
2 cans diced tomatoes
1/2 onion chopped
1 cup shredded cheese

brown steak and onion. Add tomatoes, simmer 1 hour. Add beans and chili's simmer 20 more min. Add 1/2 cup down center of tortilla, roll. Top with more meat mixture and cheese. Put in oven to melt.

Italian Pork Chops

4~6 boneless pork loin chops
1/2 cup bisquick mix
1/3 cup Italian salad dressing
1/2 cup garlic herb bread crumbs
2 tbls veg oil

Coat pork chops with bisquick, then dip into dressing, then coat with bread crumbs. Heat oil in skillet to med~med high. Cook pork chops about 5 min or until golden brown. Reduce heat to low. Carefully turn pork. Cook 10~15 min longer or until pork is done.

*I usually need to add a little more oil then the 2 tlbs.*

Crock Pot Chicken

4-6 frozen chicken breast
2 can cream chicken soup
1 pkg Lipton's onion soup

Place chicken in slow cooker, mix cream of chicken soup and onion soup together. Pour over chicken. Cook 6-8 hours on low. Serve over rice or egg noodles

Zesty slow cooker BBQ Chicken

6 frozen chicken breasts
1 bottle BBQ sauce
1/2 cup Italian dressing
1/4 cup brown sugar
2 tbls worcestershire sauce

place frozen chicken in crockpot on low. Mix all ingredients together, pour over chicken. Cook for 6-8 hours on low. 3-4 hours on high. Shred chicken, and let cook for another hour. Serve on buns.

BBQ Chili Bake

1 lb ground beef
1/2 cup BBQ sauce
1/2 cup chopped onion
1 can hormel chili
1 pkg. macaroni and cheese

Preheat oven to 350. Brown meat add onion; drain. Add BBQ sauce, and chili. Prepare Mac and cheese to pkg directions, omitting the milk.
Layer half the mac and cheese, then add meat mixture, cover with rest of mac and cheese. Cover with foil and bake for 30 min.

Chicken Spaghetti Toss

5 green onions, chopped
2 garlic cloves, minced
2 tbls butter
2 tbls olive oil
3 tbls lemon juice
3 tbls freshed parsley, minced
1 tsp lemon pepper
1 1/2 lbs boneless skinless chicken breasts, cubed and cooked
1 pkg spaghetti

In large skillet saute onion and garlic in butter and oil, until tender. Stir in cooked chicken, lemon juice, parsley, salt and lemon pepper. Saute for 15-20 min or until heated through. Meanwhile, cook noodles to pkg directions; drain. Add to chicken mixture and toss.

Beef and Bean Chimichangas

Ingredients:

	1 pound ground beef
	2 tablespoons Crisco® Vegetable Oil
	1 medium onion, chopped
	2 cloves garlic, minced
	1 small red bell pepper, diced
	1 (16 oz) can whole tomatoes, drained and chopped
	1/3 cup salsa
	1-1/2 teaspoons chili powder
	3/4 teaspoon ground coriander
	1/2 teaspoon ground thyme
	1/2 teaspoon salt
	1/8 teaspoon cayenne pepper
	1/8 teaspoon ground cumin
	1 cup refried beans
	1 cup cooked black beans
	6 (8 inch) flour tortillas, warmed according to package directions for easier folding
	Crisco® Pure Corn Oil
	3/4 cup shredded Monterey Jack cheese
	Shredded iceburg lettuce (optional)
	Additional salsa (optional)
	Guacamole (optional)
	Sour Cream (optional)

Directions:

Brown ground beef in a medium skillet over medium high heat. Drain. Remove beef from skillet; set aside. Add all-vegetable oil to the same skillet.

Add onion, garlic and red bell pepper. Cook and stir over moderate heat until onion is tender. Stir in cooked ground beef, tomatoes, salsa, chili powder, coriander, thyme, salt, cayenne and cumin.

Cook over medium-low heat, stirring occasionally, 10 to 15 minutes, or until mixture is thickened. Remove from heat.

Stir in refried beans and black beans.

Place 1/2 cup beef mixture in center of each tortilla. Fold opposite sides of tortilla toward center over beef mixture. Fold ends toward center; secure with wooden pick. Chill 15 minutes.

Heat 2 inches all-vegetable oil in deep-fryer or large saucepan to 375°F.

Fry 1 or 2 chimichangas at a time 1 1/2 to 2 minutes or until golden brown. Drain on paper towels. Sprinkle top of each chimichanga with 2 tablespoons Monterey Jack cheese.

Serve immediately on a bed of shredded iceberg lettuce with salsa, guacamole and sour cream, if desired.

Yield: 6-8 Servings

Tortellini Alfredo

Tortellini Alfredo

2 pkg cheese tortellini
1/2 cup onion, chopped
1/3 cup butter
1 1/2 cup frozen peas
1 cup thinly sliced mushrooms
1 cup cubed, fully cooked ham
1 3/4 cup whipping cream
1/4 tsp pepper
3/4 cup grated Parmesan cheese

Cook tortellini according to package directions. Meanwhile, cook onion in butter until tender. Add peas, mushrooms, and ham, cook until mushrooms are tender. Stir in cream and pepper, heat through. Add Parmesan cheese, stir until melted. Drain tortellini and place in serving dish, add sauce and toss to coat.

Creamy Macaroni and Cheese Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Slow Cookin'

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups) 4 tablespoons (1/2 stuck) butter, cut into pieces 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese 3 eggs, beaten 1/2 cup sour cream 1 (10 3/4-ounce) can condensed Cheddar cheese soup 1/2 teaspoon salt 1 cup whole milk 1/2 teaspoon dry mustard 1/2 teaspoon black pepperBoil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally. We had this Sunday night, with a salad and garlic bread. Very good.