April Favorites

These are to be repeated:
Enchilada soup
Taco soup
Western Corn chowder
3 envelope roast
Marinated Steak
Pepper Steak
Marinated turkey
Southwest Chicken

Hamburger Tetrazinni

1 lb hamburger
3 cans COM soup
1 tsp Italian seasoning
3/4 tsp pepper
1 can chicken broth
Mix and this is bag #1

2 cups Parmesan cheese (bag #2)

1/2 lb fresh mushrooms, sliced
1 cup chopped onion (I used 2 Tbs dried minced)
1 tsp minced garlic
Mix and this is bag #3

Label: Cook spaghetti noodles. Saute bag #3. Add spaghetti noodles, bag sauce bag, mushroom bag, 1 1/4 cups water and 2/3's of cheese. Place in a pan and place remaining of cheese on top. Cook in oven at 350 for about 20 minutes, everything is cooked so you just need to cook long enough to melt cheese.

Pizza Rolls

1 Loaf french frozen rolls bread dough
1 lb sausage
1 teaspoon salt
1/2 tsp pepper
2 cups mozzarella cheese
1 tsp Italian herb seasoning
1 tsp fresh parsley
4 cups Italian tomato sauce

Thaw dough and roll 14x24 thin. Brown sausage, and add all all seasonings and cheese together.
Spoon ingredients onto dough. Roll lengthwise like a jelly roll and cut into 1 inch slices. Place on sprayed cookie sheets at let rise for 10 minutes. Cook at 400 for 20-25 minutes. Served with warm tomato sauce.;

Grilled chicken parmesan

4 chicken breasts
1 tbsp olive oil
1\2 tbsp garlic powder
1\4 tbsp black pepper
1 tsp dried basil
1 28 oz can of spaghetti sauce
1 cup mozzarella\parmesan cheese ( half of each )
Sprinkle chicken with garlic powder and olive oil, bake half done. Cool and Sprinkle black pepper ad basil. Dump chicken un baking pan and pour spaghetti sauce over chicken.Freeze.

Thaw and cook covered at 350 until done. Uncover, add cheese and broil a few minutes. Serve with pasta.

Pineapple Black Bean Enchiladas

2 tsp. vegetable oil
1 lg yellow onion
1 medium red pepper
1 20 oz pineapple tidbits, drained
1/2 c pineapple juice reserved
1 15 oz can black beans, drained and rinsed
1 4 1/2 oz can diced green chiles
1 tsp. salt
1/2 c chopped cilantro
3 c shredded cheese
1 10 oz can enchilada sauce
8 flour tortillas
1/2 c sour cream
8 tsp chopped cilantro

Heat oven to 350. Heat oil in skillet, saute onion and pepper for 4-5 minutes. Stir in pineapple, beans, chiles and salt. Cook and stir until thoroughly heated. Remove from heat, stir in cilantro and 2 cups of cheese. Spread 1 T. enchilada sauce in middle of tortilla, spread 3/4 c of mix onto sauce, roll up tortilla and place seam side down in pan. In small bowl mix 1/3 c pineapple juice and remaining enchilada sauce; pour over enchiladas. Sprinkle with remaining cheese, cover with foil, bake 30 minutes, remove foil and bake additional 10 minutes. Serve with sour cream and cilantro.

March Favorites

March's favorites were:

Beef Stir Fry
Broccoli Chicken
Ham and Swiss Braid
Spicy Vegetable Soup