Porkchops and Rice-Candace

2 cans beef consume soup-cambell's

1 can water

2 cups white rice

Lean cut porkchops without bone

Brown porkchops in a skillet on each side, set aside. Put rice on the bottom of a cassarole dish.

Place browned porkchops on top. Pour soup and water over the rice and porkchops, making

sure the rice is submerged. Bake at 350 for 45 mins or until the liquid is absorbed into the rice.

Laura-Peach crumble

Ingredients

• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 tsp. nutmeg
• 1 tsp. cinnamon

• Pinch of salt
• 4 tbsp. butter
• 5 peaches, or 2 16-oz. cans of peach halves, drained and sliced

Instructions

1. First, make the topping by combining flour, brown sugar, nutmeg, cinnamon and salt in a bowl. Cut in the butter and mix with your fingers until crumbly. Set aside.

2. Peel and slice peaches. Arrange the slices in a buttered 1-quart baking dish. Cover with the crumble topping and bake at 450 degrees for 20 minutes. Serve warm with ice cream or whipped cream. Makes 4 servings.

Quick Chicken Soup-Candace

Full of down-home flavor, this classic chicken noodle soup can be on your table in 20 minutes or less.

Total: 20 minutes

Yield: 6 servings (serving size: about 1 cup)

Ingredients

2 cups water

1 (32-ounce) carton fat-free, less-sodium chicken broth

1 tablespoon olive oil

1/2 cup prechopped onion

1/2 cup prechopped celery

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 medium carrot, chopped

6 ounces fusilli pasta

2 1/2 cups shredded skinless, boneless rotisserie chicken breast

2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.

2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot; sauté 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.

Kitchen Notes

Heat the broth mixture in the microwave to jump-start the cooking. Meanwhile, sauté the aromatic ingredients in your soup pot to get this dish under way. Though we like the shape of fusilli, you can also make this soup with wide egg noodles, rotini, or even orzo. *I used Ramen noodles and the chicken flavor packet that came with it, one half of the packet for each package of ramen noodles that you use.

Nutritional Information

Calories:

237

Fat:

4.8g (sat 1g,mono 2.4g,poly 0.9g)

Protein:

22.9g

Carbohydrate:

23.9g

Fiber:

1.7g

Cholesterol:

50mg

Iron:

1.8mg

Sodium:

589mg

Calcium:

28mg

Firehouse Meatloaf-Candace

1 egg, beaten

1 cup soft bread crumbs

1/2 cup bottled pasta sauce with vegetables and/or herbs

1 to 2 cloves garlic, minced

1/2 teaspoon dried rosemary, crushed

8 ounces Italian sausage, pork sausage links, or ground beef

1 pound ground beef-*I used ground chicken, turkey would be fine too.

2 ounces provolone or mozzarella cheese, cubed-I just used finely shredded mozzerella*

2 tablespoons bottled pasta sauce with vegetables and/or herbs

2 tablespoons shredded provolone or mozzarella cheese

directions

In a large bowl combine egg, bread crumbs, the 1/2 cup pasta sauce, garlic, and rosemary. Remove casings from sausage, if using. Add ground beef and sausage; mix well. Press two-thirds of the mixture evenly in the bottom of an 8x4x2-inch loaf pan.

Make a 1/2-inch indentation down the center of the meat mixture. Place the cheese cubes in indentation. Pat remaining meat mixture evenly over top.

Bake, uncovered, in a 350 degree F oven for 55 to 60 minutes until no pink remains and until a thermometer inserted in the thickest part of the loaf registers 170 degree F. Let stand for 10 minutes.

To serve, transfer meat loaf to a platter. Drizzle top with the 2 tablespoons pasta sauce Sprinkle with the 2 tablespoons shredded cheese. If desired, garnish with fresh rosemary sprigs. Makes 6 servings.

To Make Ahead: Prepare meat loaf as directed, except do not bake. Cover and chill for up to 24 hours. To serve, bake meat loaf, uncovered, about 1 hour or until no pink remains and a thermometer inserted into the thickest part of the meat loaf registers 170 degree F.

Panko Breadcrumb Chicken-Candace

1 egg

3/4 cup panko bread crumbs

chicken breast-4 pieces

parsley

paprika

tomato basil garlic mrs. dash

pepper

(seasonings to taste)

Wisk egg in a small bowl

Toss together the seasonings with the bread crumbs

Dip chicken in egg and then into bread crumb mixture

Cook chicken in skillet sprayed with cooking spray for 4-5 mins on each side until chicken is cooked all the way through. Serve with onion soup mix potatoes and veggies. =)

Bean Soup

1 lb beans, soaked overnight

1 lb ground turkey sausage

1 onion diced

1 green bell pepper diced

1 red bell pepper diced

4 minced garlic cloves

1 12oz can diced tomato

1 6oz can tomato sauce

1/4 teaspoon hot pepper flakes

2 bay leaves

1/4 teaspoon black pepper

2 tablespoons olive oil

8 cups water or chicken stock

-------------------------------------------

in a stock pot saute onion and sausage in olive oil untill browned.

ass garlic, green and red peppers. Saute an additional 2 minutes. add remaining ingrediants, bring to a boil then simmer on low, covered, for 2-3 hours.

Broccoli and Cheese Smashed Potatoes

Broccoli and Cheese Smashed Potatoes

Serves 4

Tags: sides vegetables potatoes 30 Minute Meals boil simmer

Submitted by

Rachael Ray

*Note* I used regular potatoes so they need to boil a little longer and be cut up in quarters. I also used regular 1 percent milk.*

INGREDIENTS

1 1/2 pounds small Yukon Gold potatoes

1 small head broccoli

1 cup whole milk

2 tablespoons butter

1 1/2 cups shredded sharp cheddar cheese

Salt and freshly ground black pepper

PREPARATION

Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop the broccoli into 1/2-inch dice.

Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli. Season with salt and pepper, to taste, and transfer to a serving bowl to serve.

Chicken Paprika

1 pound boneless, skinless chicken breasts, trimmed, cut into 2-inch pieces

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1 tablespoon canola oil

2 large green bell peppers, thinly sliced

1 large onion, halved and thinly sliced

2 teaspoons hot or sweet paprika

1/2 cup dry white wine

1 1/2 cups canned crushed tomatoes

1/2 cup reduced-sodium chicken broth

1 tablespoon lemon juice

1/4 cup reduced-fat sour cream

2 tablespoons chopped fresh parsley

directions

Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.

Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. Add tomatoes, broth and lemon juice; bring to a boil. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes.

Remove from the heat; stir in sour cream. Sprinkle with parsley.

Roasted Green Beans and Tomatoes

Roasted Beans and Tomatoes

Serves 4

Tags: sides vegetables beans 30 Minute Meals roast

Submitted by

Rachael Ray

on 08/08/08

These go well with Provencal Chicken Burgers with Pizzaladiere Topping.

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INGREDIENTS

1 pound trimmed green beans

1 pint cherry tomatoes

Extra virgin olive oil (EVOO), for drizzling

Salt and freshly ground black pepper

PREPARATION

Heat the oven to 450°F with an empty baking sheet on an upper rack.

Coat the beans and tomatoes with EVOO and season them with salt and pepper. Pour the beans and tomatoes on the hot baking sheet and roast for 22-25 minutes until caramelized. Serve as a side.

Mocha Crinkle Cookies

• 
  
  1 Cup unsweetened cocoa powder
  2 cups sugar
  ½ Cup vegetable oil
  4 eggs
  2 teaspoons Vanilla
  2 cups all-purpose flour
  2 teaspoons baking powder
  ½ teaspoon salt
  ½ cup confectioners’ sugar
  1. In a medium bowl, mix together cocoa, white sugar, vegetable oil and vanilla Beat in eggs one at a time. Combine the flour, baking powder, and salt; in a separate small bowl, stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to take the batter and put it in plastic wrap and then roll it into a log so that by the time it comes out of the fridge all you have to do is cut the log. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
  3. Bake in preheated oven for 10 to 15 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
  4. I use Ghirardelli Chocolate for these cookies because I find it to be much more rich in flavor than plain ol’ Hershey’s. I’ve done it with both and Hershey’s just doesn’t do it, it leaves a flour flavor in the dough.
  5. They are done when the edges are a bit harder than the middle of the cookie. The middle will feel like a brownie when they are done.

Veggie Chili with Pasta

VEGETABLE CHILI WITH PASTA

1 (15 oz can) chickpeas, rinsed, drained

1 (15 oz can) red kidney beans, rinsed, drained

2 (14-1/2 oz each can) no-salt added diced tomatoes, undrained

1 (8 oz can) tomato sauce

1 cup finely chopped onion

1/2 cup chopped green pepper

3 tsp. chili powder

1/2 tsp. dried oregano

1/2 tsp. cayenne pepper

2 minced garlic cloves

1 cup dried wagon wheel macaroni or elbow macaroni

1/2 cup reduced-fat cheddar cheese

In a 3-1/2 to 4-quart slow cooker, combine chickpeas, kidney beans, tomatoes, tomato sauce, onion, green pepper, chili powder, oregano, cayenne pepper, and garlic. Cover, cook on low for 4-5 hours, or on high for 2-21/2 hours.

Meanwhile, cook pasta as directed, drain. Stir pasta into slow cooker. Sprinkle each serving with cheese.

A filling chili, with no meat. The cheese is optional

Quick mushroom chicken bake

4 skinless, boneless chicken breast halves (about 1 pound)

Lemon pepper seasoning

1 tablespoon vegetable oil

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 can (4 ounces) sliced mushrooms, drained

2/3 cup milk

1/2 cup grated Parmesan cheese

1 clove garlic, crushed

Ground black pepper

Hot cooked rice, pasta or mashed potatoes

• Season the chicken with the lemon pepper seasoning. Heat the oil in a 10-inch skillet. Add the chicken and cook for 10 minutes or until well browned on both sides. Place the chicken into a 2-quart baking dish.
• Stir the soup, mushrooms, milk, cheese and garlic in a small bowl. Season with the black pepper. Pour the soup mixture over the chicken.
• Bake at 350°F. for 30 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.

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Candace-"Lisa's Spanish Rice"

3 Tbl vegetable oil

1 cup uncooked long-grain rice

1 tsp garlic salt

1/2 tsp ground cumin

1/4 cup chopped onion

1/2 cup tomato sauce

2 cups chicken broth

Serves 4

Heat oil in a large saucepan over medium heat, sauté onion in oil ( I also added fresh minced garlic with the onion). Add rice, cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20-25 min. Fluff with fork.

another pesto pasta dish

Ingredients

• 1/2 cup chopped onion
• 2 1/2 tablespoons pesto
• 2 tablespoons olive oil
• 2 tablespoons grated Parmesan cheese
• 1 (16 ounce) package pasta
• salt to taste
• ground black pepper to taste

Directions

1. Cook pasta in a large pot of boiling water until done. Drain.
2. Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
3. In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

Candace-Three Berry Scones

Three Berry Scones

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breakfast

POINTS® Value: 2

Servings: 12

Preparation Time: 10 min

Cooking Time: 25 min

Level of Difficulty: Easy

We lightened up this typically heavy English treat by using only a fraction of the butter and low-in-fat buttermilk in place of cream.

Ingredients

2 cup(s) all-purpose flour

3 Tbsp sugar

1 Tbsp baking powder

1/2 tsp table salt

2 Tbsp butter, chilled and cut into small pieces

1 cup(s) buttermilk

1 1/2 cup(s) frozen unsweetened mixed berries

2 serving(s) butter-flavor cooking spray

Instructions

Preheat oven to 400ºF. Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder and salt. Mix in butter until mixture is size of fine crumbs. Stir in buttermilk and then stir in berries.

Shape dough into two 7-inch circles on prepared baking sheet. Cut each circle into 6 wedges and coat with cooking spray.

Bake until cooked through and golden, about 20 minutes. Yields one wedge per serving.

Baked Oatmeal

32 oz canned peaches

3 cups oatmeal

1 tsp baking powder

3?4 cup brown sugar

1/2 tsp salt

2 tsp cinnamon

2 tsp vanilla

1 cup milk

1/4 cup butter

4 egg whites

*Preheat oven to 375

*Mix all dry ingredients together

*Melt butter and measure the milk, then add all wet ingredients to the dry ones and stir

*It's ok to let it sit while you drain and cut up peaches (I usually like them in smaller pieces than the slices in the can)

*Line bottom of the pan with peaches and scoop/pour oatmeal mix on top. (9"X9")

*Bake 30-45 minutes

Serve with milk if you like :)

Coffee Cake

Coffee Cake:

cooking spray

1 ½ cups flour

2 teaspoons baking powder

½ teaspoon salt

3 tablespoons shortening

1/3 cup sugar

1 egg

2/3 cup milk

1 tablespoon butter

½ cup brown sugar

1 teaspoon cinnamon

1.preheat oven to 425

2.sift flour, baking powder, and salt into med bowl

3.in another bowl beat in the shortening until mixture is creamy then add sugar

4.add egg and milk to the shortening, beat well

5.add dry mixture to the shortening mixture and fold in. Pour into greased baking pan

6.melt butter in a saucepan then mix in brown sugar and cinnamon then sprinkle over batter in baking pan

7.bake for 25 min

Chicken Spaghetti

2 chicken breasts, boiled and shredded

Chicken Broth

2 cans mushrooms-can leave out if desired

2 large onions chopped

2 green bell peppers chopped

2 stalks celery chopped, could replace with green onions or zucchini?

about 1 cup shredded cheddar cheese, use more less to taste

1 lb package spaghetti noodles-*to make as much as I did for BUNCO, I used almost 2 lbs.

2 cans tomato soup

1 can black olives-could leave out or sub for another veggie

Boil chicken in chicken broth, then shred. Saute all the veggies in chicken broth until soft.

Mix all the ingredients together and top with the grated cheese. Bake at 350 for 30-45 mins.

Herbed Chicken with Sour Cream Wine Sauce

Up to 6 medium to small chicken breasts

1 can mushrooms, sliced

3 tablespoons sour cream

1 can of garlic cream of mushroom soup

oregano-to taste

thyme-to taste

basil-to taste

1/2 cup white wine

Preheat the oven to 350

Place chicken in a glass dish sprayed with cooking spray. Mix together the wine, sour cream,

mushrooms together in a bowl and pour over the chicken. Bake covered for 45 mins and then uncover and bake for 15 more mins.

Cheesy Hashbrown Chili

2 tablespoons extra virgin olive oil (EVOO)

1 onion, chopped

2 tablespoons chili powder

2 teaspoons ground cumin

1/4 cup tomato paste

1 pound ground beef

Salt and pepper

1 can red kidney beans (15 ounces), drained and rinsed

1 can diced tomatoes (15 ounces)

1 bag frozen shredded hash brown potatoes (1 pound)

1 cup shredded cheddar cheese

PREPARATION

Pre-heat the oven to 400°F. Position a rack in the upper third of the oven.

In a large saucepan, heat the EVOO over medium heat. Add the beef and cook, breaking up the meat with a wooden spoon, for 5 minutes. Season with salt and pepper.

Add the onion, chili powder and cumin, and cook, stirring, until the onion is soft, about 5 minutes. Add the beans and tomatoes with their juices and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to an 8-inch x 11-inch baking dish.

In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.

Asian Chicken

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound)

1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup

1 1/2 cups water

1 package (1.25 ounces) teriyaki seasoning mix

1 bag (16 ounces) frozen stir-fry vegetables

1 1/2 cups uncooked instant white rice

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the soup, water, seasoning mix and vegetables in the skillet and heat to a boil. Stir in the rice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

*Note* You can also use ramen noodles and make an Asian noodle bowl.

Laura- Chicken Pesto Penne Pasta

Ingredients:

1 (16 ounce) package penne pasta
2 Tablespoons butter
2 Tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
1 1/4 cups heavy cream
1/4 cup pesto
3 Tablespoons grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Heat butter and olive oil in a large skillet over medium heat.

3. Saute chicken and garlic until chicken is almost cooked.

4. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese.

5. Cook until chicken is no longer pink inside. Stir in cooked pasta

Laura- Chicken pot pie

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Stretch A Buck Burrito Burgers

Ingredients

1 cup cold leftover white or brown rice

1 pound ground turkey

1 (15-ounce) can pinto beans, rinsed and drained

Palmful chili powder

1 1/2 teaspoons, half a palmful, cumin

1 1/2 teaspoons coriander, half a palmful

1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)

1 tablespoon canola oil

1 ripe avocado

1 clove garlic, grated or finely chopped

1 lime, zested and juiced

1 jalapeno or serrano pepper, seeded and finely chopped

1/2 small red onion, finely chopped

1/2 cup sour cream

4 red leaf lettuce leaves

1 ripe tomato, sliced

4 crusty rolls, split

Directions

Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side.

While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream.

Place burgers on buns with lettuce and tomato and top with sour cream guacamole.

Veggie Meatloaf

Ingredients

2 tablespoons extra-virgin olive oil

1 small zucchini, finely diced

1 red bell pepper, finely diced

1 yellow bell pepper, finely diced

5 cloves garlic, smashed to a paste with coarse salt

1/2 teaspoon red pepper flakes

Kosher salt and freshly ground pepper

1 large egg, lightly beaten

1 tablespoon finely chopped fresh thyme

1/4 cup chopped fresh parsley

1 1/2 pounds ground turkey (90 percent lean)

1 cup panko (coarse Japanese breadcrumbs)

1/2 cup freshly grated Romano or Parmesan cheese

3/4 cup ketchup

1/4 cup plus 2 tablespoons balsamic vinegar

Directions

Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g

*side note* I didn't make the glaze and it was really good like that.*

Red Sauce Enchiladas

• Red Sauce Enchiladas
• 
  
• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1/2 pint sour cream
• 1 cup shredded Cheddar cheese
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (optional)
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• 1 tablespoon chili powder
• 1/3 cup chopped green bell pepper
• 1 clove garlic, minced
• 8 (10 inch) flour tortillas
• 1 (12 ounce) jar taco sauce
• 3/4 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Hashbrown Cassarole

BOUNTIFUL BRUNCH 6 SERVINGS

1 1# PKG. FROZEN HASHBROWN POTATOES (SHREDDED OR SQUARES)

1/4 CUP MELTED BUTTER

1/2 CUP CHOPPED ONIONS

1 TEASPOON. SALT

1/4 TEASPOON PEPPER

1 CAN CREM MUSHROOM SOUP (CAN USE CREAM CELERY/ BROCCOLI/ CHICKEN)

1 PINT SOUR CREAM

1 CUP GRATED CHEDDAR CHEESE

1 PKG THAWED FROZEN CHOPPED SPINACH

SAUTE ONIONS. ADD REMAINING. BAKE 350 IN GLASS 9 x 12 DISH 45-50 MIN

LET STAND 15 MIN BEFORE SERVING/ SERVE WITH CHILLED TOMOTO JUICE, SAUTEED SLICES POLISH SAUSAGE AND SOURDOUGH TOAST.

Garlic butter cheddar chicken

Ingredients:

1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.

3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.

4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture.

5. Arrange the coated chicken breasts in a 9x13 inch baking dish.

6. Drizzle with any remaining butter and top with any remaining bread crumb mixture.

7. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.