Tortilla Soup - Dana

1- 14 oz Can diced tomatoes
1- med. onion chopped
4-5 crushed cloves of garlic
2- Cans chicken broth
1- can creamed corn ( can use 2 cans if you want)
1- can Rotel tomatoes
1T cumin
2 tsp chili powder
sprinkle of oragano
4-5 chicken breasts
salt & pepper to taste
chopped cilantro to taste

Simmer in crock pot all day. 1 hr before serving remove chicken and cut into peices. put cut up chicken back into soup. Serve with tortilla chips Sour cream & avocados.

Enjoy!

Cafe Rio Burritos - Dana

yield: 6 people

1.5 lbs of chicken breasts
lemmon pepper
romain lettuce
2 cans Salsa Verde
Ranch dressing
uncooked tortillas
grated cheese

1) Slice raw chicken breasts and mix with some lemmon pepper. Cook in the oven at 350 for 45 minutes or until they aren't pink anymore.
2) Slice up romain lettus.
3) Mix two cans salsa verde with some ranch dressing to taste.
4) cook tortillas as they say on the package...30 seconds per side?
5) Put all of the above in the tortilla

I make the cafe rio rice and pinto beans to put in these burritos too.

Cafe Rio Rice - Dana

3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Sweet and Sour Chicken - Dana

1 bottle Catelina Dressing
1 C. Brown Sugar
1 can pineapples (crushed is better but cubed works well too)
1.5 lbs chicken cubed (you can put in more or less depending on how much you want)

1) Mix the four ingredients above in a 9x13 pan and bake on 350 for 1 hour.
2) In the mean time make some rice so the chicken can be served over top of it. I use white rice in a ratio of 1 cup rice to 2 cups water. For one 9x13 pan I make 3 cups of rice with 6 cups of water in the rice maker.

Kathy's Lasagna (diana)

Brown:

1-2 lbs. browned hamburger

1 chopped onion

Add:

1 can tomato paste

2 8 oz. cans tomato sauce (or 1 - 15 oz can)

½ t. salt

1 t. oregano

1 t. basil

1 T. dried parsley

2 bay leaves

2 cloves minced garlic

dash of pepper

1 c. sharp cheddar cheese shredded

28 oz. can crushed tomatoes

Simmer together for 1 – 1 1/2 hours.

Mix together 1 pt. cottage cheese and 2 eggs.

Layer together in 9x13 pan:

Sauce

Noodles

Sauce

Cheese (Monteray Jack or Mozzarella)

Noodles

Sauce

Cottage cheese mixture

Noodles

Sauce

Cheese

Bake 350 degrees 30 to 45 mintues.

I use Barilla (No Boiling Required) lasagna noodles.

Broccoli, Rice, Cheese, and Chicken Casserole (Kim)

3 c cooked rice

2 (10 oz) cans chunk chicken, drained

1 (10 oz) can condensed cream of chicken soup

1 (10 oz) can condensed cream of broccoli soup

1/4 c butter

1 c milk

1 (16 oz) package frozen chopped broccoli

1 small white onion, chopped

1/2 lb. shredded cheddar cheese

Preheat oven to 350 degrees. In a greased 9x15 pan, spread rice at bottom. Layer frozen broccoli on top.  Add chicken as the next layer. Combine in a separate bowl cream of chicken soup, cream of broccoli soup, butter, milk, and onion. Spread completely over chicken, making sure to cover all edges. Sprinkle with cheese. Bake for 30-35 minutes.

Sweet and Sour Meatballs (Kim)

Meatballs:

1 lb. ground beef

1/2 c oatmeal

1/4 c milk

1 1/2 t onion

1 t salt

1/2 t worcestershire sauce

1 egg

Preheat oven to 400. Mix all ingredients together. Roll into meatballs. Bake for 20-25 minutes.

Sauce:

1/2 c brown sugar

1 T corn starch

15 oz can pineapple tidbits

1/3 c vinegar

1 T soy sauce

1 green pepper, chopped

Mix brown sugar and corn starch in a pan. Stir in pineapple, vinegar, and soy sauce. Heat to boil, stirring occasionally.  Reduce heat and add meatballs. Cover for 10 minutes.  Stir in green pepper. Cover until crisp.

Chicken Turnovers (Diana)

2-3 pieces boiled chicken depending on size

1 pkg cream cheese

1 can crescent rolls

1 can cream of chicken

1 cup sour cream

breadcrumbs

rice

Preheat oven to 350 degrees. Unroll crescent rolls and push two together to make a rectangle. Mix cream cheese and chicken chunks and place down center of rectangle. Fold up, roll in breadcrumbs and place in baking dish. Cook for 15 minutes. In a saucepan, heat soup and sour cream. Pour over the top of turnovers and bake for 5-10 minutes more. Yields four servings over rice.

Curried Butternut Chicken Bisque (Derek)

Serves 4 to 6

1 2 to 2 1/2 pound butternut squash

3 tablespoons brown sugar

1 teaspoon curry

1 medium white onion, finely chopped

3 tablespoons extra virgin olive oil

2 garlic cloves, minced

2 tablespoons fresh ginger, minced

1 14 oz can unsweetened coconut milk

1 14 oz can/box chicken broth

2 cups, cut up/cubed cooked chicken breast (I used the breast of a rotisserie chicken I bought at the market)

2 teaspoons curry powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Hot White Jasmine Rice, prepared as instructed or to your preference. At least 2 cups. The rice should be plain to balance out the curry. I make mine with a little bit of butter and a pinch of sea salt.

Garnish with

Cashews (I used/ like raw the best)

Fresh chopped cilantro

For the squash (you can do this up to a day ahead, which will allow you to make this in about 20 minutes)

Preheat oven to 350

Spray a rectangular baking dish with cooking spray.

Cut squash lengthwise and remove seeds and pulp.

Place squash flesh side down onto the baking dish.

Bake for 30 minutes.

While squash is baking, make the Jasmine rice (which should take 12 to 14 minutes for 2 cups prepared) and mix together 3 tablespoons of brown sugar and 1 teaspoon curry powder in a small bowl .

Remove squash from oven and flip the squash right side up.

Sprinkle the quash with brown sugar and curry mixture and bake for another 20 to 25 minutes, until quash is soft and the flesh can be scooped out.

Scoop squash out into a bowl and mash well with potato masher, set aside until needed.

For the soup, sauté onion in olive oil over medium high heat until the onion is translucent and soft, 4 to 5 minutes. Add ginger and garlic and cook for another minute.

Add squash, coconut milk, chicken broth, chicken, curry, salt and pepper. Cook soup until heated through.

On the bottom of a soup bowl, hot rice and ladle curry bisque over the rice.

Garnish with plenty of chopped cashews and cilantro (which can be prepared while the soup is heating through/simmering or while the squash bakes if you are making the meal all at once).

Cheese Enchiladas (Jacquelyn)

sauce: mix together and simmer 20 minutes

2-8 oz. cans of tomato sauce

1 small can of chopped chilis

1 tsp. cumin

1/2 tsp. salt

stir together:

1 lb. cottage cheese

bunch of chopped green onions

2 cups grated cheddar and monetery jack cheese

package of flour tortillas

Grease pan. Place 1/2 cup tomato sauce in bottom of pan. Place 1/2 cup cheese mixture in each tortilla and roll up. Pour sauce over enchiladas and top with grated cheese. Bake at 400 for 20 minutes.

French Bread Pizza (Timothy)

Buy french bread, put pizza sauce, put cheese, put any toppings you want on it, and then cook it at either 375 or just put it on broil.

Layered Enchiladas! (By Elizabeth)

1 lb ground beef (or ground turkey)
1 small onion, chopped
tortillas
15 oz can of stewed tomatoes
6 oz can tomato paste
1 pkg enchilada sauce mix
1 c water
1 can sliced olives (optional)
10 oz cheddar cheese
10 oz monterrey jack cheese (or Mexican blend)
sour cream and/or guacamole to top (optional)

Grease 9x13 pan. Grate cheese. Brown meat with onion, drain and set aside. In sauce pan combine sauce mix, 2 cups water, paste, tomatoes, olives and meat. Blend well, bring to boil, reduce heat and simmer 15 min., stirring occasionally. Cover bottom of pan with tortillas. Spoon sauce over tortillas, add cheese, repeat with remaining ingredients (usually 3 layers). Cover with foil, poke holes in top. Bake 350 degrees covered for 20 minutes, uncover and continue cooking for 10 min. Let stand 5 min. before cutting.