Chicken Enchiladas

3 T. vegetable oil
1-1/2 cups chopped,
cooked chicken breast
2 tsp. cumin
2 tsp. garlic powder
1-16 oz. jar mild salsa
1-10 oz. can red enchilada sauce
2 c. shredded Colby-Jack cheese
12 corn tortillas

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat. Sprinkle chicken with cumin and garlic powder. Remove cooked chicken and cut up in small pieces. Microwave tortillas for 30 seconds. Coat the botton of a 9x13 pan with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon small amount of chicken and a little cheese in each tortilla. Roll up and place in pan with seam side down. Mix salsa with remaining enchilada sauce and spread over top of enchiladas in pan. Cover with remaining cheese. Bake at 350 degrees for 30 minutes or until heated through.

Pineapple Meatballs

12-20 Meatballs
3/4 cup BBQ Sauce
3/4 cup orange juice
1/2 cup packed brown sugar
2 Tablespoons of corn starch
1 can crushed pineapple

Arrange meatballs in greased pan. Mix ingredients. Pour over meatballs.
Bake Covered 45min @ 350 degrees. Remove from oven and serve with rice.

Pizza Hot Dish

1/2 lb. lean ground beef
2 oz. sliced pepperoni chopped (1/2 cup)
1 jar (14 oz.) tomato pasta sauce (2 cups)
1 cup water
2 cups uncooked ready cut spaghetti (7 oz.)
1/4 cup olives
1/2 green bell pepper cut into bite size strips
1 cup shredded mozzarella cheese (4 oz.)

in skillet cook ground beef over medium hear stirring occasionally until thoroughly cooked. Add pepperoni cook 1 minute drain.
Stir in pasta sauce, water and uncooked spaghetti. Heat to boiling: sir. Reduce heat to medium-low: cover and cook 10 to 15 minutes or until spaghetti is of desired doneness, stirring occasionally.
Gently stir in olives. Pour into casserole dish, Arrange pepper strips over top. Sprinkle with cheese.
To Serve: Thaw: Heat till hot all the way through on 350 (about 30 minutes)

By Charri Jensen

Creamy Italian Mushroom Chicken

4-6 Chicken Breast
1 8 oz. regular cream cheese
1 8 oz. chive cream cheese
2 cans of cream of mushroom soup
1 pkg. of dry italian dressing

Sprinkle dressing over chicken, mix soup and cream cheeses
together and pour over chicken. Cook @ 350 for 60 mins.
Serve over rice.

Thaw and cook on 350 for 60 mins.

Beef and Bean Chimichangas

INGREDIENTS
1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced

DIRECTIONS

Preheat the oven to 350 degrees F

Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.

Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Cover pan with foil and freeze.


Thaw and brush the tortillas with melted butter. Bake for 30 to 35 minutes in preheated oven, or until golden brown. If frozen, cook for 45-50 minutes. Serve with lettuce and tomato.

By Maureen Casper

Chicken Fajitas

Chicken

Green or red bell pepper, sliced thin

Onion, sliced thin (optional)

Lime Juice

Slat

Pepper

Cumin

Oregano

Red pepper

Garlic powder

Onion powder

Tortillas

Top with: Cheese, sourcream, salsa, lettuce, tomato, guacamole

INSTRUCTIONS FOR LABEL:

Thaw. Saute til meat is cooked through.  Fill tortillas and top with cheese and your choice of toppings (sourcream, salsa, lettuce, tomato, guacamole).