Mexican Layered Chicken

Ingredients

1 spray(s) olive oil cooking spray
2 pounds(s) uncooked boneless, skinless chicken breast
30 oz. canned black beans, rinsed & drained
3 cups sour cream
2 cups shredded cheese (Mexi blend or other), divided
8 oz. chopped green chilies
(2) 4 oz cans
2 t. ground Cumin
1/2 t. black pepper
12 medium corn tortillas cut into 2 inch strips
1 cup salsa

Directions

• Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
  
  
• Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces. (I used 3 cans of chicken and skipped this step)
  
  
• Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
  
  
• Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
  
  
• Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

Pork & Stuffing Bake

Pork & Stuffing Bake
Prep: 10 minutes
Bake: 30 minutes
Serves: 6

Ingredients:

4 cups Bread Stuffing
1 1/4 cups water
4 tbsp. butter
6 boneless pork chops, 3/4" thick
1 can cream of celery or cream of mushroom soup
1/3 cup milk
1/2 cup shredded Cheddar cheese

Directions:

Prepare stuffing using water and butter according to package directions.

Spoon stuffing across center of 13 x 9 x 2” shallow baking dish. Place chops on each side of stuffing.

Stir soup and milk in bowl. Pour over chops. Cover.

Bake at 400°F. for 30 min. or until done. Sprinkle with cheese.

Baked Ziti

INGREDIENTS

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Chicken Pot Pie

INGREDIENTS

• 3 bone-in chicken breast halves, skinless
• 1 (14.5 ounce) can chicken broth
• 3 potatoes
• 1 yellow onion
• 3 stalks celery
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 cups frozen mixed vegetables
• 1 to taste salt and pepper to taste
• 1/4 teaspoon garlic powder
• 1 (9 inch) frozen prepared pie crust, thawed

DIRECTIONS

1. Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
4. Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
5. In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
6. Add chicken broth and bring to a boil. After it has become thick, add potatoes.
7. Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
8. Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
9. Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

MY SIMPLIFIED DIRECTIONS:

I used 2 cans of chicken, 1 can of diced potatoes, 1 can of vegal. I sauteed the onions like the recipe says then I added the can of vegal and then the flour and chicken broth at the times directed above. I used 2 Pillsbury pie crusts one for the bottom and one for the top. Took a lot less time and was still delicious!

Upside Down Pizza

This is my husbands favorite now and will always be a "need a meal" idea type of meal. You can make a lot of different variations, ie: pepperoni, sausage, candadian bacon, pineapple, mushrooms, olives, etc. Whatever you like on a pizza you can use for the filling! Enjoy!

Ingredients

FILLING:
1 pound Ground beef
1 medium onion, chopped
1 (14oz.) jar Pizza Sauce
6 oz. Turkey pepperoni
16 oz. Mozzarella cheese, shredded
CRUST:
1 cup 2% Milk
2 Eggs
1 tsp. Oil
1 cup Flour
1 tsp. Basil
1 tsp. Oregano
1/2 cup Grated Parmesan cheese (opt.)


Directions

Preheat oven to 400. Coat a 9x13" pan with nonstick cooking spray.
Brown ground beef and onion until meat is done, drain. Add sauce and pepperoni, heat through.
Pour into prepared pan and sprinkle with cheese.
Mix milk, eggs, oil, and flour till smooth. Add spices and cheese. Pour over top.
Bake uncovered for 25-30 minutes or until crust is golden.
Cut into 12 equal pieces.

Nutritional Information:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 344.6

• Total Fat: 19.7 g
• Cholesterol: 108.5 mg
• Sodium: 819.5 mg
• Total Carbs: 15.3 g
• Dietary Fiber: 1.2 g
• Protein: 25.4 g