Chicken Pot Pie

2 premade pie crusts
2 chicken breasts, cooked and shredded
2 tbsp butter
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 tbsp chicken bouillon
2 cups milk
3 cups frozen vegetables (I like peas, carrots, corn, and southern-style hashbrowns)

Preheat oven to 375 degrees. Melt butter in large saucepan over medium-high heat. Stir in flour, salt, pepper, and bouillon until dissolved and cook one minute. Add milk stirring constantly until bubbly. Add frozen vegetables and shredded chicken. Put bottom pie crust in pie plate and pour in filling. Lay second pie crust over top and pinch sides to seal. Cut slit in top of crust, place strips of foil around edges and bake for 1 hour to 1 1/2 hours or until crust is golden brown.

3 Ingredient Enchiladas

1 package frozen taquitos (cheese, beef, chicken, whatever)
1 jar enchilada sauce
Shredded cheddar cheese

Preheat oven to 350 degrees. Place taquitos in casserole dish; cover with enchilada sauce. Sprinkle cheese on top.

Bake in oven until cheese bubbles, about 10-15 minutes.

Tequila Berry Salad

1 head lettuce, sherreded
1/2 head cauliflower chopped fine
1 lb. cooked bacon, cooled/crubled
1/4 to 1/2 Parmesan cheese

DRESSING:
1 cup mayo
1/4 cup sugar

Mix dressing in small bowl; let sit for 15 min. Combine lettuce, cauliflower, bacon and parmesan cheese in large bowl. Toss dressing into salad just before serving

Grami's Creamy Lemon Meringue Pie

1 gram cracker crust
2 eggs, seperated
1 (14 oz.) can sweetened condensed milk
1/2 cup lemon juice
1 tsp. cream of tarter
1/4 cup sugar
1 tsp. grated lemon rind (optional)

Preheat oven at 350 F

1. In bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and rind. Turn into crust.

2. Meringue: Beat egg white with cream of tarter until foamy; gradually add sugar; beat until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake 15 min. or until meringue is golden brown. Cool, chill before serving.

Creamy Chicken and Rice

4 cups COOKED rice
1/2 cup butter or margarine, divided
1/4 cup all-purpose flour
2 cups milk
2 tsp. chicken bouillon granules (or 2 bouillon cubes)
1/2 to 1 tsp. seasoned salt
1/2 tsp. garlic powder
1/4 tsp. pepper
4 to 5 cups cubed COOKED chicken
12 ounces process American cheese, cubed
2 cups (16 oz.) sour cream
1 1/4 cups crushed butter-flavored crackers (about 32)

Spread rice into a greased shallow 3-qt. or 13in x 9in x 2in baking dish; set aside. In a saucepan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. Melt the remaiining butter; toss with cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425 F for 10-15 minutes or until heated through.

Spinach Alfredo Lasagna

12 oz. lasagna noodles
1 pound bulk pork sausage
1 package (10 oz.) frozen chopped spinach, thawed and well drained
1 jar (17 oz.) Alfredo sauce
1/2 tsp. salt
1/4 tsp. pepper
1 egg
2 cups (8 oz.) shredded cheddar cheese
1 carton (15 oz.) ricotta cheese
1/2 cup grated Parmesan cheese
1 cup (4 oz) shredded mozzarella cheese

Soak the noodles in hot water for 15 minutes. Mean while, in a skillet, brown the sausage. Drain noodles; set aside. Drain sausage; add spinach, Alfredo sausce, salt and pepper. In a bowl, combine the egg and cheddar, ricotta and Parmesan cheeses: mix well. In an ungreased 13-in.x 9-in.x 2-in. baking dish, layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese. Cover and bake at 350 F for 45 minutes. Let stand for 15 minutes before cutting.

Oriental Coleslaw

SALAD:
One package of Top Romen (chicken flavor)
2 oz or 2/3 cup of sliced almonds
9 oz shredded coleslaw
optional: pineapple, orraisins

DRESSING:
1/2 cup corn oil
1/4 cup sugar
1 tbsp. red wine vinegar

Combine salad ingrediance in a large bowl. Combine dressing ingrediance in a small bowl. Toss dressing into salad.

Serves: 6-10

Bean & Corn Salsa

1 can black beans-drained & rinsed
1 can corn drained
1 can Ro-Tel or 2 lg tomatoes peeled & diced
1 bunch green onions, chopped
3 Avocados, diced

Dressing:
2 tsp olive oil
1-2 limes squeezed
2 tsp red wine vinegar
1 tsp cumin
Salt & pepper to taste

Drain and rinse beans and corn. In a bowl mix beans, corn, tomatoes, onion and avocado. Stir together dressing ingredients in another bowl. Add to veggies, stir and let refrigerate until ready to serve. Serve with tortilla chips.

Note: If you plan to make salsa before hand don't add avocados in until ready to serve to avoid browning.

Brownie Pudding Cake

1 1/4 cups all-purpose flour
1 1/2 cups granulated sugar, divided
1/2 cup unsweetened cocoa powder, divided
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla, divided
1 cup semi-sweet chocolate morsels
1 3/4 cups boiling water
1 tablespoon powdered sugar (optional)

1. Preheat oven to 350 F. Combine flour, 3/4 cup of the granulated sugar, 1/4 cup of the cocoa powder, baking powder and salt in a large bowl. Add milk, melted butter and 1/2 teaspoon of the vanilla; stir until smooth. Stir in chocolate morsels. Spread batter evenly in 8x8 pan.

2. In a small bowl, whisk together remaining 3/4 cup granulated sugar and 1/4 cup cocoa; gradually stir in boiling water and remaining 1 teaspoon vanilla. Carefully pour mixture evenly over batter in pan.

3. Bake 30-35 minutes or until tooth pick inserted in center comes out clean. Cool 10-15 minutes. Sprinkle with powder sugar (can be optional).

Note: Our family loves to eat this dessert warm with vanilla ice cream topped with nutts and whip cream...YUMMY!!!!

Pizza Crust

1 package active dry yeast
1 cup warm water (110F)
1/2 teaspoon salt
2 teaspon olive oil
about 3 1/2 cups all-purpose flour
corn meal
tomato sause
cheese
toppings of your choice

In a large bowl, dissolve yeast in warm water; let stand until soft (about 5 min.). Stir in salt and the 2 teaspoon olive oil. Gradually mix in 3 cups of flour to form a soft dough. Turn dough out onto a floured board and knead until smooth and elastic (about 5 min.), adding remaining flour as needed. Turn dough over in a greased bowl; cover and let rise in a warm place for about 20-30 min.
Prepare pizza pan with a light coating of corn meal. Roll dough out to desired pizza size. Gently put into pizza pan.
Top pizza with tomato sause, cheese and toppings of your choice. Bake on lowest rack at 500 F for about 12-15 min.

Cheesy Potato Soup

5 potatoes, peeled and cubed

1 carrot finely chopped 

1 1/2 c. water

1 tsp. salt

2 1/2 c. milk

3 Tbsp. flour

3 Tbsp. melted butter or margarine

1 1/2 tsp steak seasoning (I use McCormick Montreal Steak)

1 tsp. pepper

2 c. shredded 4 cheese blend

In a pot combine potatoes, carrot, water, and salt.  Bring to a boil.  Reduce heat and simmer 15-20 min.  Stir in milk.  Combine butter, flour, steak seasoning, and pepper in a small bowl.  Stir into potatoes, cook til thick and bubbly.  Remove from heat and stir in cheese.  Eat with lots of bread!

Tator Tot Casserole

I'll start since someone has to. I could eat this once a week and be just fine, but Eric is ready to bump this meal out of the rotation. We've eaten it a lot. This is a modified version of traditional tator tot casserole: ground turkey instead of beef, chicken stock and sour cream instead of canned cream soup. I like adding quinoa to meals, but if you don't or don't have any on hand, just up the ground turkey to 1/2 lb. This meal can easily be doubled if you want to make a regular casserole size...we can't eat that much. And you can use any frozen vegetables you want or have in your freezer. You can probably add fresh vegetables, too. You might need to cook them a little first, though.


Tator Tot Casserole

1 tbsp olive oil
1/3 lb ground turkey breast
salt and pepper
poultry seasoning
1 cup cooked quinoa
1/2 bag frozen peas and carrots
1 tbsp flour
1 cup chicken stock
1/2 cup sour cream
1 bag frozen tator tots
1/4 cup shredded cheddar cheese

Preheat oven to 450 degrees or according to directions on tator tot bag. Heat oil in large skillet over medium high heat. Brown turkey breast and season with salt, pepper and poultry seasoning. Add quinoa and frozen vegetables and mix well. Stir in flour and let cook 1 minute. Add chicken stock and sour cream and stir until smooth. Bring to bubble. Pour into 8x8 casserole dish and top with frozen tator tots (it probably won't take the whole bag). Bake according to directions on tator tot bag (about 25 minutes). Sprinkle with cheese the last few minutes.