Friday, October 14, 2011

Mexican Casserole & Dill Squash

Mexican Casserole
1 lb ground beef
1/2 chopped onion
1 15 oz can pinto beans (you can use any canned bean for this...I used a variety)
1 pkg enchilada sauce (dry mix)
1/2 lb Colby Cheese
1/2 lb Monterrey Jack Cheese
1 c sour cream
1 small can diced green chilies
1 small can cream of mushroom or cream of chicken (whatever you prefer)
1 pkg small flour tortillas

Brown hamburger and onion in medium pan; drain grease. Add pinto beans with liquid. Sprinkle dry enchilada mix and stir and set aside. Melt both cheeses in non-stick pan, add soup, sour cream, chilies. In casserole pan, layer tortillas, then meat, then sauce; repeat. Bake at 350 for 20 minutes. Longer if frozen (stick a knife in teh niddle at 45 minutes.

Dill Squash & Peppers
4 cups cubed squash
1/2 green pepper
1/2 red pepper
2 T butter (not included)
3 T water (not included)
Salt & pepper to taste (not included)
Take cubed squash and peppers and add 2 T butter (not included) and put it in a medium sauce pan. Add 3 T water and sprinkle with 1/2 T dill seasoning. Cook on medium heat for about 7-8 minutes. Squash is done as soon as it becomes translucent, but don't overcook (it becomes mushy). This squash I cut could stay in the fridge until SUNDAY (but I wouldn't wait longer than that to eat it). You can freeze it as well, just cook it for less than 7 minutes or it becomes too soggy. Add salt and pepper to taste.

Wednesday, October 12, 2011

Easy Taco Soup

1 can chili (with meat and beans)

1 can whole kernel corn (with liquid)

1 can diced tomatoes (with liquid)

1 can tomato sauce

1 can black beans (with liquid)

1 1/2 to 3 tablespoons dry taco seasoning mix

This meal is SO easy. All you have to do is open all the cans and combine everything in a crockpot. Cook on low for 6-8 hours in the crockpot or just heat on the stove. When you are ready to serve dish up the soup into bowls then add a spoonful of sour cream and a handful of Fritos chips to your bowl and stir it up.

Sweet Chicken Tacos

1 ½ lbs chicken
1 can Rotel or petite diced tomatoes
1 can red enchilada sauce
1 can green chilies
1/2 cup brown sugar
Garlic salt to taste
8 fresh uncooked tortillas
1 cup Minute rice (optional – I have included)
1 cup cheese (optional – I have included)
Sour cream (optional – I have included)
Lettuce (optional – I have not included)

Place frozen chicken in crockpot. Mix the 1st 4 ingredients and pour over chicken. Cook on medium or high for 4-6 hours.

When chicken is cooked through, shred and add the garlic salt. Allow to soak for several minutes to add flavor.

Cook tortillas on stovetop over medium heat for approx 30 seconds on each side.

Serve sweet chicken on tortillas with your choice of additional toppings. I prefer to include cooked minute rice, cheese, sour cream and lettuce in mine. :) Hope you enjoy!

Chicken Bacon Cesear Pita's

Grill Chicken (you can season if you want with Seasonal All or Lemon Pepper) cut into chunks (whatever size you want.) Mix together Cesear Salad with Dressing, Croutons, Bacon and Cheese, toss in chicken and mix together. Cut Pitas in half and you should be able to make an opening, put salad mixture in pita and enjoy!!

Comes with Pringles Chips and Strawberry Punch.


The salad will go soggy if you use everything so if you only want to mix half and serve for dinner and then the other half for lunch or leftovers the next night save some salad and dressing or you can stuff yourself with everything in one night! I've made Pita Sandwiches the next day with lunch meatst which is good too if you have no salad leftover but have Pitas. Be creative!

Monday, October 10, 2011

BBQ Chicken Sandwiches


3-4 Chicken Breasts
1 c. (approx.) BBQ Sauce
1 c. (approx.) Grape Jelly
Buns (grilled if you want)
Lettuce and Cheese optional

Mix the jelly and bbq sauce together. Put chicken (thawed or frozen, whatever you prefer) in crockpot. Pour mixture on top of chicken (everything is done up until this point... just empty chicken and sauce mixture into crockpot). Cook on high 3-4 hours or on low for 6-8 hours. Shred chicken using two forks. Put the shredded bbq chicken on buns and serve with broccoli and pasta side. Enjoy :)!