Tortilla Chicken

Tortilla Chicken Crock Pot Recipe

1 dozen corn tortillas
3 cans cream of mushroom soup or cream of celery soup
1 (8oz) pkg. Jack cheese, grated
1 (8oz) pkg. Cheddar cheese, grated
2 cans (4oz each) chopped chilies
1 boiled deboned chicken (3 to 4 cups chopped)
1/2 med. onion, diced

Layer in a crockpot: Soup, tortillas, cheese, chicken, chilies, onion, soup; repeat, etc. until ingredients are used up. Start on high for 1/2 hour. Reduce temperature to low and cook for 6 hours.

Ridiculously Easy Honey Orange Chicken

This recipe is in violation of the "no fruit and meat" rule at my house. But not only did my husband LIKE this meal, he requested that it go into rotation -- which is a high honor around here.

You will need:

Half a bag of frozen chicken tenderloins
1 cup orange juice
1 orange, zested and sliced
2-3 tbsp honey
1 onion, sliced
three cubes chicken bouillon, crushed (about 2 tsp.)
salt and pepper
paprika

Preheat oven to 350 degrees.
Arrange still frozen chicken evenly in large baking dish. Yes, still frozen.
Sprinkle with pepper, salt and paprika. Cover with onion slices.

In a small bowl combine orange juice, honey, chicken bouillon, 1-2 tsp of grated orange peel (you can use a zester or the smallest part of the cheese grater)

Pour the mixture over the chicken. Place dish into oven, bake for 45 minutes to one hour.
Cover the chicken and onions with the orange slices, put back into the oven for another 15-20 minutes or until the chicken is golden brown and the sauce is bubbly.

Serve over rice or orzo.

Meat Rolls

Serves 4

This recipe comes from my Great-Grand Mother on my mom's side.

ingredients:

1 lb Ground Beef
1 can of Vegetable Soup
1 can of Tomato Soup
flour
vegetable oil
milk
Bisquick

Directions:

First use the directions for making Bisquick Biscuits. Roll dough out flat no to flat. Then in a large frying pan cook ground beef. After cooked, add 1 can of vegetable soup. Stir meat & soup together. Then pour mixer on to the dough & roll it into a roll. Cut roll in to 2 1/2 inch slices & place into greased 13 x 11 cake pan. Preheat oven 450 and heat for 8 - 10 minutes or until biscuits are golden brown.

For The Gravy:
In large frying heat enough vegetable oil in the bottom to cover it, then add flour & milk to desired thickness & add 1 can of tomato soup to that.

*For larger servings just increase your proportions.

Viola...pour gravy over meat rolls & serve. Enjoy!

Maple Glazed Salmon with Wild Rice and Asparagus

Don't be turned off by the title of this post! This meal was ridiculously easy and EVERYONE ate it, including the baby!

The menu was Maple Glazed oven baked Salmon, steamed asparagus (now on sale at Safeway!) and Wild Rice (from a mix, also on sale currently.)

First thing, marinate the salmon.
I got a bag of frozen salmon fillets from my local market, very affordable. You will also need....
1/3 cup maple syrup
1/3 cup rice wine vinegar
1/2 tsp ground ginger

Mix all that stuff up in a shallow bowl, throw in the salmon and refrigerate for at least 20 minutes.

Meanwhile, if you have a rice cooker, set it up with the veggie steamer for the asparagus. If not, you can microwave or boil the asparagus, instructions to follow...

Near the end of your 20 minute marination...prepare the wild rice as per instructions on the box. I made Rice a Roni Naturals Wild Rice which takes about a half hour to cook.

If you're steaming the asparagus, start the rice cooker when you start the wild rice, then throw the asparagus into the steamer about 15 minutes later. If you're boiling, wait....boil the water then toss in the asparagus, it takes about 5-7 minutes, same for microwave....

When you have about 15 minutes left on the wild rice, preheat the oven to 450. Let it heat up for five minutes with a shallow baking dish/cookie sheet with a lip INSIDE the oven. (I recommend lining with foil for easy cleanup)

After five minutes, put the salmon on the baking dish/sheet and put into the 450 degree oven for 7-10 minutes until easily flaked with a fork. I had to turn mine halfway since it had no skin on....if you have skin on, put the fish skin up and you won't have to turn it.

Everything should get done all around the same time.

Plate it all up, salt and pepper to taste and drizzle some maple syrup over the salmon, sort of like a toaster strudel.

I'm telling you it's a hit! My husband and kids are NOT fish lovers...they loved this!

tortilla casserole

You need:

6 Corn tortillas
1 can of cream of mushroom soup
1 small can of green chills
Shredded cheese
*(Optional) Chicken or beef may be added


Mix soup & green chills in sauce pan...warm.

Layer tortillas, soup mixture, & cheese in a casserole dish. Repeat as many times as desired. Use small or large casserole dish (increase to 2 cans of soup & more tortillas for large dish).

Heat Oven to 350 degrees. Melt cheese in oven. Serve & enjoy!

Stroganoff

1 or 2 lbs Hamburger Meat

1 or 2 cans of Cream of Mushroom Soup

1 lb Sour Cream

1 12 oz Bag of Egg Noodles (cook noodles as directed on the bag)


Directions:

Cook hamburger meat, add to cooked noodles, then add soup & sour cream. Stir all together and warm to desired temp.

Serve & Enjoy!

Very Quick & Easy...my kids actually like this one.

Not Exactly Loretta's Spaghetti Sauce :)

Technically not a "meal" but it can be used in many meals and is much better for you than store-bought sauce which is chock full of preservatives, artificial colors, sugar and other yucky stuff.

You can make this and can it (I use a big canning pot and steam) or you can freeze it. It freezes beautifully.
This recipe will make about 6 quart jars of sauce at probably half the cost of storebought. You can size the recipe up or down to suit your needs.

You need:
Olive oil, about 3 Tbsp. Enough to cover the bottom of the pot.
Six 28-ounce cans of whole peeled tomatoes (or if you don't have a food processor or want to skip a step, crushed tomatoes)
Four 6-ounce cans of tomato paste
Two medium onions, chopped small
Six cloves of garlic, minced
Salt and pepper to taste
Oregano, about 3 Tbsp
Basil, about 1 Tbsp
Rosemary, all the leaves off of about four two inch sprigs

*I don't MEASURE when I put the spices in mine, I just put in what I think looks and smells good and I have for years and I still have no actual idea how much goes in. So....


Heat the oil in the bottom of a very large stock pot.
Toss in the chopped onions. Cook for about 3 minutes.
Add the garlic. Cook for another 2 minutes.

While that's cooking, open up all the cans of tomatoes and run them through the food processor (or not if you got crushed). At the end of the 2 minutes, dump all the tomatoes into the pot. Stir it up good. Turn the flame WAAAY down. Set a timer for an hour.
You can't just walk away though. You need to come back and stir every so often. This stuff is going to be MOLTEN HOT LAVA. Be careful.

At the end of the hour, dump in all tomato paste, all the spices, salt and pepper as you like it. Stir it all up. Smell it or taste it, adjust spices as needed.
Set a timer for an hour. Same deal. Come back and stir the molten hot lava every 10-15 minutes or so.

And that's it!
At the end of the hour you're done.
If you're steam canning...pour into clean dry quart jars and submerge in hot water for about 45 minutes or more/less depending on your location (altitude affects canning).
If you're gonna freeze it, pour into clean dry freezer safe containers and stack up in your freezer.

Voila! You'll never eat Ragu again.