Chicken Enchiladas

1 chicken (cooked and cut into small pieces) OR about 3 skinless, boneless chix breast

1 can cream of chicken soup

16 oz. sour cream

2 cups shredded monterray jack cheese ( can use colby/jack blend)

Mix above together

Assembly:

glass 9x13 pan, spray with cooking spray

Take 10 burrito size soft flour torillas and 1 16oz jar of salsa

dip both sides of a tortilla in the salsa, then place in pan. Add a heaping spoonful of the above mixture toward one end of the torilla, then roll it up and push to end of pan

Repeat until you havedone all 10 and paced them side by side

Take any remaining filling mixtrue and spread it over the top of the enchiladas, and do the same with the salsa. Top with sliced olives, and green onions.

Top with a little more cheese

Cover with foil and bake 45 min at 350

Parmesean Chicken Tenders

5 lbs chicken tenders (basically one of those big packs from Sam's)

1/2 C oil

1-1/2 C grated parmesan cheese

1-1/2 C panko bread crumbs

1 t seasoned salt

1/2 t paprika

1/2 t garlic salt

Mix all dry ingredients together in shallow bowl. Dip chicken in oil first then in bread crumb mix. If you are freezing, place in plastic container using wax paper in between layers. When you are ready to use, bake the frozen tenders at 375 for 35 minutes. Make sure to cover baking sheet w/aluminum foil and spray generously w/ cookingspray for easy clean up.

Thanks Terumi for this one!

Teriyaki Pineapple Chicken

6 boneless chicken breasts or thighs
1 small can pineapple tidbits, drained and juice reserved
1/2 of the juice from the above can of pineapple
1 bottle Lawry's teriyaki marinade

Place chicken pieces in crockpot container sprayed with nonstick cooking spray. Combine teriyaki sauce and pineapple juice together. Pour over chicken. Cook on LOW for 3-4 hours (if you have an older crockpot, it may take more like 4-6 hours). Add pineapple tidbits in the last hour of cooking. Serve over hot cooked rice.

~~~~~~~~~~~~~~

Can add broccoli, green peppers, carrots, onion for a teriyaki meets sweet-n-sour meal.

Paula Dean's Beef Stroganoff

1 1/2 pounds cubed round steak, cut into thin strips
House Seasoning (recipe follows )
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles

Directions

Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.
Yields: 1 1/2 cups

Paula Dean's Mac & Cheese

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Directions

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Asian Sauce

3 Tbs plain greek-style yogurt or sour cream
2 Tbs mayonnaise
1 Tbs brown sugar
1 Tbs soy sauce
1 tsp dijon mustard
1/2 tsp sesame oil
1/4 tsp chili sauce

Combine ingredients in a small bowl.

Hummus (Courtesy of Cathy Arnold, Heidelberg)

2 cans garbanzo beans, drained and rinsed
1/2 cup water
2 Tbs lemon juice
4 Tbs tahini (sesame seed paste)
2 Tbs olive oil
2 large cloves garlic, pressed or finely chopped
Salt and pepper to taste

Combine beans and water in food processor, blend. Blend in lemon juice, tahini and olive oil. Press the garlic over the paste, mix. Add salt and pepper.