Layered Tortillas

from Brenda...from Pampered Chef, so yummy.

2 Chicken Breasts (or 4 to 5 tender loins)

1 bunch of cilantro

1 red bell pepper

1 can of refried beans

2 green onions

1 1/2 cups cheese

Tortillas about 6

1 tbsp southwest chipolte seasoning (I use mrs dash)

Cook and cut up 2 chicken breasts or 4 or 5 tender loins.

Dice cilantro, red bell pepper, and green onions and mix with chicken and add seasoning.

Spread refried beans on 4 of the tortilla shells, then spread chicken mixture on covering the beans and press till flat.  Put cheese on top of the chicken mixture.

Layer the tortilla shells as follows to make a stack

tortilla

beans

chicken mixture

cheese

tortilla

beans

chicken mixture

cheese

tortilla

Bake at 375 for um maybe like 25 min?  Till top is light brown.

If you have enough stuff you can make a third layer if you want.

Relief Society YUMMY dinner menu

Sweet Pork

3-4 pounds pork roast

Cover roast half way with water.  Cook in crockpot for SIX HOURS on low or until it shreds.

Then add:
1 8 oz. bottle taco sauce
1 T cumin
1 c. brown sugar
1 can Dr. Pepper (caffeine free, of course!)
*Mix thoroughly and cook an ADDITIONAL 3 HOURS.

 

Lime Cilantro Rice

In a large pan saute:

2 T butter
1 yellow onion, chopped
4 garlic cloves, minced

 

Add the following and bring to a boil:

6 2/3 c water
8 t chicken bullion
1/2 bunch cilantro
2 t cumin
2 small cans green chilies
1T lime juice
1/2 t pepper

Add 3 cups white rice. Reduce heat, cover and simmer for 30 minutes. (If you use brown rice, adjust water and time.)

***If you have a rice cooker I have sauteed the first three ingredients and then added everything to the rice cooker.

 

Tomatillo Dressing

1 pkg Hiden Valley Ranch Dressing Mix
1 c buttermilk
1 c mayonnaise
1-2 tomatillos
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cillantro, chopped
1/2 t lime juice
1/2-1 small jalapeno, seeds removed or it will be too hot.

Puree in blender.

 

Enchilada Sauce

1 small (4 oz) can diced green chiles
1 (7 oz) can salsa verde
1/2 cup chicken broth
2 tsp sugar
1 tsp salt

Combine all ingredients in a small saucepan.  Bring to a boil, then reduce heat to medium-low and let simmer for 20 minutes. Refrigerate after simmering to allow the flavors blend even more.

Black Beans

6 cans black beans (drained and rinsed)
1/4 c olive oil
4 cloves garlic
2 large minced onions
2 minced green peppers
1 t. cumin
2T sugar
Saute garlic, onions and peppers in oil and add spices and beans. Simmer 30 minutes. If too dry add chicken broth.

White Chicken Lasagna

from my friend Susan

1/2  cup butter melted

1/2  cup flour

3/4 teaspoon salt

1/4 teaspoon black pepper

1/2 t. dried basil

3  cups chicken broth

3 cups chicken diced

8 oz. lasagna noodles

2 cups cottage cheese

1 egg slightly beaten

1   10 oz frozen spinach cooked and drained

1/2 lb. of mozzarella thinly sliced

8 oz fresh Parmesan cheese grated

10-12 Servings

Melt butter in a large saucepan and blend in flour, salt, pepper, and basil.  Stir in chicken broth and boil until thickened.  Pull of the stove and add chicken.  Boil and drain noodles.  Mix cottage cheese and egg and put to the side.  Place 1/3 of chicken mixture on the bottom of a 9x13 pan and then layer with half of the noodles, and half of the cottage cheese, spinach, and mozzarella cheese.  Top with the last of the chicken mixture and Parmesan cheese.  

375 degrees for 45 minutes

Great Freezer Meal.  SO SO yummy.  If you do freeze need to defrost before oven.  

Ham and Cheese Casserole

from Nancy Durrant
Super easy, and yummy, perfect for leftover ham

2 cups cooked rice
1/2 cup cheddar cheese
1/2 cup milk
1 cup diced ham
1 can cream of mushroom soup
2 tbl. chopped onions

Bake at 375 until slightly brown. (I put it in a 8x8 or 9x9 pan. I also added a little more rice and cheese. Takes about 15-22 minutes.)

Cranberry Pork

I'm sorry, I can't remember where I got this from. It was one of those blog hopping days and just copied and pasted recipe to try... But it is seriously delicious, easy, and different.

1 16oz can whole berry cranberry sauce
3 Tbs. lemon juice
4 Tbs. Dijon mustard
3 Tbs. brown sugar
2lbs of pork tenderloins

In a small mixing bowl, combine the cranberry sauce, lemon juice, mustard and brown sugar. Place pork tenderloins in crockpot and pour cranberry mixture on top. Cover; cook on low 8-10 hours (or on high for 4-5 hours).

Tropical Roast Chicken

Tropical Roast Chicken

(Moist, and lightly flavored)

¼ c. seasoned rice vinegar

¼ c. 0range marmalade

1 ½ T. minced ginger

1 T. minced garlic

1 T. dark sesame oil

½ t. salt

½ t. paprika

4 skinless chicken breast halves

(bone in or boneless)(Bone in has better flavor)

Preheat oven to 375 degrees In a small bowl

Combine all ingredients except chicken.

Mix well. Brush both sides of chicken with glaze.

place on a foil lined baking pan

Bake 20 min. then brush with remaining glaze.

Bake until done, 15 – 25 min. ( longer for bone in )

Pork Chops alla Pizzaiola

Recipe courtesy Giada De Laurentiis

Prep Time:

7 min

Inactive Prep Time:

--

Cook Time:

30 min

Level:

Easy

Serves:

2 servings

Ingredients

• 2 tablespoons olive oil
• 2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
• Salt and freshly ground black pepper
• 1 small onion, thinly sliced
• 1 (15-ounce) can diced tomatoes, in juice
• 1 teaspoon herbes de Provence
• 1/4 teaspoon dried red pepper flakes, or more to taste
• 1 tablespoon chopped fresh Italian parsley leaves

Directions

Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.

Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.

Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

Easy Chimichangas

-Once again my mom made these and they are great, and way easy! http://annasrecipefile.blogspot.com/2009/01/easy-chimichangas.html

11/2 c. chicken, cooked and chopped

2/3 c. salsa
1 c. grated cheese
2 green onions, chopped
1 t. cumin
½ t. oregano (dried)
flour tortillas
melted butter

Mix salsa, cumin, oregano, chicken, cheese, and onion. Place a dollop of filling in each tortilla and roll up. Place seam side down on a “Pamed” baking sheet. Brush with butter and bake for 25 minutes. Garnish with sour cream, salsa, avocado, etc.

Tuscan Chicken Pasta

-My mom made this, yummy, she got it from this http://thebellalife.wordpress.com/2009/07/18/debs-famous-tuscan-chicken-pasta/

Servings: 4-6 Servings
Cook Time: 30 minutes

INGREDIENTS:
3-4 Chicken Breasts
6 ounce package of Fusilli or Rotini Pasta
3-4 Roma Tomatoes (chopped)
½ cup Sun Dried Tomatoes (julienned)
2 cups of small Broccoli Florets
¾-1 cup Extra Light Olive Oil
1½-2 Tablespoons Pasta Blend Seasoning (Trader Joe’s has a great one!)
1 teaspoon Garlic Salt
Parmesan Cheese (to taste)
Lemon Pepper

Fill large pot with water, set on stove, and turn heat to high. Bring water to a boil and pour in the 16 ounce package of pasta noodles. Cook for 8-11 minutes until noodles are cooked through and tender. Drain pasta and set aside.

Season chicken with lemon pepper and throw on grill (medium heat for approximately 6 minutes on each side). After you have taken the chicken off the grill, cut in to 1-1½ ” squares and set aside.

In the meantime, chop your roma tomatoes and broccoli florets (set aside).Then, in a small bowl whisk together olive oil, pasta blend seasoning and garlic salt.

Take out a large bowl and add the pasta, chicken, roma tomatoes, broccoli, and olive oil mixture. Now, toss the ingredients to together and season with parmesan cheese (to taste). Serve immediately.

This pasta goes great with a tossed salad and toasted garlic bread. ENJOY