Cheesy Potato Chowder

2 cups diced potatoes
1/2 cup diced celery
1/2 cup sliced carrots
1/4 cup chopped onion
1/2 tsp salt
1/2 tsp pepper
2 cups water
2 cups milk
2 cups shredded cheddar(sharp is best :-) )
1/4 cup flour
1/4 lb ham diced

Mix veggies, salt, pepper and water in pot. Bring to a boil and simmer for 15-20 minutes until veggies are tender. While veggies are cooking, in separate small pan melt butter and then stir in flour. Add milk and cook for 3-4 minutes or until heated, stirring occasionally. Add cheese and stir until melted. Do NOT drain water off of cooked veggies. Add cheesy sauce and ham to veggies, simmer for a few minutes until ham is heated.
Enjoy! :-) This soup is soooooooo good! I like to double the carrots and celery and have a thick soup. The original recipe called for cooking the whole thing in the microwave, I adapted it for stove top.
Stacie

Mexican Rice and Beans

2+ cups beans ( Kidney and Black beans)
1 1/2 cups corn (frozen)
1 jar of salsa
2 1/2 cups V8 juice
1 cup uncooked brown rice
1/2 teaspoon cumin
1/2 teaspoon oregano
3/4 teaspoon salt
Shredded cheddar cheese for the top (after cooked)

In a 9×13 inch baking dish place all the ingredients together and stir until mixed.
Cover with foil and bake in a 375 degree oven for 1 1/2 hours or until rice is cooked. Sprinkle your shredded cheese over the top of cooked casserole and place back in oven until melted.

We just had this for the first time tonight and loved it! It's going to become a staple here! :-)

Enjoy! Stacie

Clean Out Your Fridge Quiche

(Makes 2 large pie pans)

12 eggs
1 cup milk
2 cups shredded cheese
1 lb. sausage, browned (or throw in bacon if you prefer)
1/2 cup onion
1 clove garlic, minced
any chopped vegetables of your choice:
spinach, tomatoes, broccoli, red peppers...
salt, pepper, a little but of Lawry's, whatever you like for seasoning
4 cups brown rice, cooked

Grease two pie pans. Press brown rice in pans to make the crust. Saute onion and garlic. Mix all ingredients together. Pour into pie pans.
Bake at 375* for 50-60 minutes. Let sit for 10 minutes.

I was just given this recipe by a friend and we LOVE it! I just made half the recipe. She says she makes them both and sticks one in the freezer. Then it's an easy dinner to just thaw and bake!
Enjoy! Stacie

Turkey Enchiladas

3 tablespoons plus 1/2 cup vegetable oil
1 3/4 cups finely chopped onions
1 28-ounce can enchilada sauce
5 plum tomatoes, finely chopped
1 1/2 teaspoons finely chopped canned chipotle chilies*
1 cup chopped fresh cilantro
3 cups coarsely shredded cooked turkey
2 cups grated Monterrey Jack cheese
3/4 cup sour cream
12 5- to 6-inch corn tortillas

*Chipotle chilies canned in a spicy tomato sauce are sold at Latin American markets, at specialty foods stores and at some supermarkets.

Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 11/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper. Preheat oven to 350°F. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.

Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes.

Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauce boat. Serve enchiladas, passing sauce separately.

NOTES: I prefer using green enchilada sauce. Sis replaced the turkey with chicken and Mom doesn't fry the tortillas. A great use for leftover turkey or chicken, and goes very well with fresh guac and frijoles a la charra.

Aunt Lisa

Creamy Chicken Italiano

4 boneless, skinless chicken breast halves (or chicken breast tenderloins....adjust amount for the number of people you are cooking for)
1 envelope dry Italian salad dressing mix
1/4 cup water
8 0z pkg cream cheese softened
1 can Cream of Chicken soup (Cream of Mushroom is good too)
4 oz can mushroom pieces drained (optional)

Place chicken in slow cooker. Combine salad dressing mix and water, pour over chicken. Cover and cook on low for 3 hours. Combine cheese and soup until blended. Stir in mushrooms, pour over chicken. Cover and cook on low 1 hour or until chicken juices run clear. Serve over noodles or rice.
This has become one of my favorites. It is easy, and VERY tasty! I often double it for company, or for left overs the next day. If you are running behind, you can cook the chicken in the skillet. Do not let it brown if you want the "white" look, just cook it at 250 degrees or so. I use fettuccine noodles and mix them right in after they are cooked, then serve it all mixed together.
Grma Susie

Feta Chicken

6 boneless skinless chicken breasts
8 oz. crumbled feta cheese
Italian style bread crumbs
4 T. butter, melted
garlic powder
thyme

Pound out the chicken breasts with a meat tenderizer until 1/4 to 1/2 thick. Roll in bread crumbs and place on cookie sheet. Put cheese on 1/2 of each and fold over. Sprinkle each with garlic powder and thyme. Drizzle with melted butter and secure shut with toothpicks. Bake at 450* for 20 minutes.

Karena

Mediterranean Chicken

6 boneless skinless chicken breasts
1 small block of mozzerella cheese, sliced
4 small zuchinni, sliced
4 small yellow squash, sliced
4 large tomatoes, sliced
dried basil
dried oregano
garlic salt
salt and pepper

Place chicken breasts in large baking dish. Sprinkle with garlic salt. Place 3 small slices of cheese on each chicken breast. Then layer 3 slices of zuchinni on each. Sprinkle with basil. Place 3 slices of squash on each. Sprinkle with oregano. Place 2 slices of tomato on each. Season with salt and pepper. Cover dish tightly with aluminum foil. Bake at 400* for 30 minutes. Serve with hot cooked rice.
* I like to buy extra zuchinni, squash and tomatoes. I dice them all and put them in a baking dish. Add some basil, oregano, garlic salt, salt and pepper and a little onion. Mix well, add 1/2 cup water, cover tightly and bake at 400* for 30 minutes. Makes a yummy side dish with the chicken! :-)
Enjoy!
Stacie