Grilled Southwest Pork Chops

1 Tablespoon Chili Powder

1 Tablespoon Vegetable Oil

1 Teaspoon Cumin

1/4 Teaspoon Salt

1/4 Teaspoon Cayenne

1 Garlic Clove

Pork Chops

Combine and spread marinade on pork chops for at least 30 minutes, but for no more than 24 hours.  Grill pork chops.

Cheesy Black Bean Enchiladas

1 Can Refried Beans

1 (8 oz) Cream Cheese, Softened

2 Cups Sour Cream

Cayenne Pepper

1/2 Cup Salsa

1 Can Black Beans (do not drain)

3 Cups Shredded Cheddar Cheese

1 Can Green Chilies 

Tortillas

Mix bean mixture in bowl and microwave for a few minutes until smooth.  Add to tortillas and roll 'em up!  Bake at 350 degrees for 20-30 minutes.

Chicken Casserole

2 Cans Chicken

1 Can Mixed Vegetables

1 Can Cream of Chicken Soup

1 Can Cream of Mushroom Soup

1 Can Evaporated Milk

1-2 Boxes Prepared Stuffing

Combine the first 5 ingredients in a casserole dish.  Evenly spread prepared stuffing on top.  Bake at 350 degrees for 45 minutes.

Alfredo Sauce

1/2 Cup Butter

1-2 Cloves of Garlic

1 (8 oz) Cream Cheese

3/4 Cup Grated Parmesan Cheese

1/2 Cup Milk

Melt butter and saute garlic.  Cup up cream cheese into bits and add to pan.  Add parmesan cheese and milk.  Salt and pepper to taste.  Serve over fettucini noodles. You can add grilled chicken and broccoli too!

Meatloaf

2 Pounds Ground Beef (or Turkey)

1 small Onion, Chopped

1/4 Cup Ketchup

1 Egg

Oatmeal

Combine all ingredients.  Place into a greased muffin pan and bake for 20 minutes at 350 degrees.

Yummy Chicken and Rice

6 Boneless Chicken Breasts
2 Cans Cream of Chicken Soup
2 8-oz. Cream Cheese
2 Packs of dry Italian Salad Dressing

Place chicken, soup and dressing in crock pot for 6-8 hours. Do not add water. Add cream cheese just before serving. Serve over rice or noodles.

Southwest Turkey Sandwiches

1 4-oz. Can of Diced Olives
1 Teaspoon Chili Powder
1 Teaspoon Cumin
1/4 Teaspoon Salt
1/2 Cup Mayo
1/3 Cup Sour Cream
1/3 Cup Onions
8 Slices of French Bread
3/4 lb. of Turkey lunch meat
2 Tomatoes, sliced
2 Avocados, sliced
3/4 Cup Cheddar Cheese

Combine first four ingredients. Add mayo and sour cream. Spread on each piece of bread. Stack on lunch meat, tomato, avocado, and cheese. Bake for 15 minutes at 350 degrees.

Cheesy Mac

4 Cups Cooked Elbow Macaroni, Drained
(approximately 2 cups uncooked)
2 Cups Grated Cheddar Cheese
3 Eggs, Beaten
1/2 Cup Sour Cream
4 Tablespoons Butter, Cut into Pieces
1/2 Teaspoon Salt
1 Cup Milk

* Preheat oven to 350 degrees.
* Bake for 30-45 minutes.

After macaroni has been boiled and drained, add cheddar cheese while macaroni is still hot. Combine remaining ingredients and add to macaroni mixture. Pour into casserole dish and bake. Top with additional cheese if desired.

Glazed Apricot Chicken

1/2 Cup of Miracle Whip
1/2 Cup of Apricot Preserves
1 Package (1 1/4 ounce) Onion Soup Mix
4 Boneless, skinless chicken breast halves

* Preheat oven to 350 degrees.
* Bake for 25-30minutes.

Mix dressing, preserves, and soup mix. Place chicken in a 9x13 baking dish. Spread dressing mixture over chicken and bake. Serve over rice.

Barbeque Pork Chops

4-5 Thin Slices of Onion
8-9 Thin Slices of Green Pepper
1 Teaspoon of Ground Cloves
1/2 Cup of Crushed Pineapple, drained
1 Cup of Barbeque Sauce
Pork Chops

* Preheat oven to 350 degrees.
* Bake for 1 1/2 hours.

Place meat in a 9x13 baking dish. Put cloves, salt, pepper, green pepper, onion, and pineapple on top. Place 1/2 to 3/4 inches of water in bottom of pan. Cover completely with barbeque sauce and bake.

Chicken Crescents

8 ounces of Cream Cheese, Softened
4 Tablespoons of Butter, Melted
4 Cups cooked, cubed chicken
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
5 Tablespoons Milk
2 Tablespoons Onion, Chopped
2 8-oz. Can Refrigerated Crescent Rolls
2 Tablespoons Melted Butter
2 Cups Seasoned Croutons, Crushed

Blend cream cheese and butter. Add chicken, salt, pepper, milk, and onion. Mix well. Spoon 1/4 cup mixture near base of triangle and roll up crescent style. Brush each roll with melted butter and sprinkle on crouton crumbs. Place on an un-greased baking sheet and bake 30 minutes at 350 degrees.

Qucik Lasagna

1/2 Pound Ground Beef
1 Cup Chopped Onion
2 Large Garlic Cloves
2 Teaspoons Oregano, Crushed
2 Cans Condensed Tomato Soup
1/2 Cup Water
2 Teaspoons Vinegar
1/2 Pound Plain Lasagna Noodles, Cooked
1 Pint Cottage Cheese
1/2 Pound Mozzarella Cheese, Thinly Sliced

In saucepan, brown beef and cook onion, garlic, and oregano. Add soup, water and vinegar. Simmer for 30 minutes, stirring occasionally. In baking dish arrange three alternate layers of noodles, cottage cheese, meat sauce, and mozzarella. Bake at 350 degrees for 30 minutes. Let stand about 15 minutes.

Enchilada Casserole

1 Pound of Ground Beef
3/4 Cups of Picante Sauce
1 Can of Cream of Chicken Soup
1 Small Can of Chopped Green Chilies
1 Medium Onion
1 Cup of Sour Cream
Grated Cheese
Flour Tortillas

Mix cooked meat, onion, and picante sauce together. Spoon into center of tortilla. Roll to form an enchilada and place seam side down in a 9x13 baking dish. Mix soup, sour cream, and green chilies. Pour over enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes.

Homemade Pizza Dough

2 Packages Active Dry Yeast
2 Cups Warm Water
2 Teaspoons of Sugar
4 Tablespoons of Olive Oil
2 Teaspoons of Salt
5 Cups of Flour

Preheat oven to 425 degrees. Dissolve yeast in warm water. Stir in remaining ingredients and beat vigorously (about 20 strokes). Let dough rise/rest for 5 minutes. Lightly grease cooking sheet. Add sauce and toppings! Bake for 20-25 minutes.

Chicken Enchiladas

1 Large Can of Mild Green Enchilada Sauce
4-5 Chicken Breasts
1 Medium Onion, Diced
2-3 Garlic Cloves, Minced
1/2 Teaspoon Ground Cumin
Salt & Pepper to Taste

Place the above ingredients in a large pot and bring to a simmer on medium low heat. Simmer for 2-3 hours or until chicken pulls apart very easily. Remove chicken from sauce and set aside to cool. Remove sauce from heat and stir in:

1 Can Cream of Mushroom or Cream of Chicken Soup
1 Pint Sour Cream

Pull apart cooled chicken, removing any fat or gristle, add chicken to sauce.
Heat 1 package of small flour tortillas in microwave for about 20-30 seconds. Place 1 tortilla on a plate a sprinkle with shredded cheddar cheese. Spread a layer of the chicken mixture over the cheese, and roll tortilla. Place in a greased 9x13 baking dish. Continue rolling enchiladas and placing tightly together in baking dish. Bake enchiladas "naked" at 350 degrees for 7-10 minutes, or until tortillas are browned slightly. Remove from oven and cover with red enchilada sauce and more cheddar cheese. Place back in the oven and back until sauce and cheese is bubbly in the center. Remove from oven and let sit for at least 5 minutes before serving. Enjoy!