Chicken Burritos

1 Can Black Beans
1 Can Pinto Beans
20 OZ Green enchilada sauce
1 Can Corn
16 OZ Salsa
1 Can Green Chilis
1 1/2 Cup Minute Rice
5 TBLS Lime Juice
Fresh Cilantro
2 Frozen Chicken Breasts


Dump everything into crockpot except rice, lim juice, and cilantro..cook on low all day. 20 minutes before serving add your 3 remaining ingredients. Put this stuff into tortillas, and add all your fresh mexican produce...lettuce, tomatos, olives, sour cream etc...

Rice Casserole

1 pound ground beef

2 TBS butter

1 onion chopped

1 green pepper chopped

1/2 cup uncooked rice

1 tsp. salt

1 tsp. chili powder

1/4 tsp. pepper

1 can tomato soup

1 1/2 cans water

Add ingredients together and bake in covered dish.
Bake @ 350 degrees for 1 hour.

By Shelley Robinson

Kay's Browned Rice

Melt 3/4 butter.
Saute 2 cups rice, 1 onion, in the melted butter.
Add 2 can's beef bouillon.
Put in the oven at 350 for 45 minutes.

Hearty Minestrone Soup

1/4 cup Olive oil

2 tablespoons unsalted butter

2 medium onions, coarsely chopped

6 to 8 cups shredded cabbage or packaged coleslaw mix

3 medium red potatoes diced

2 cups chopped carrots

2 cups chopped zucchini

1 1/2 cups chopped, trimmed fresh green beans

1 1/2 cups cooked navy beans or white kidney beans

1 cup chopped celery

2 tablespoons dried basil

1 1/2 teaspoons dried oregano

1 4 ounce wedge Parmesan cheese

2 32 ounce cartons chicken broth

1 14.5 ounce can stewed tomatoes, undrained and cut up

1/2 cup uncooked arborio or long grain rice.

In 7- to 8 quart dutch oven, heat oil and butter over medium heat.  Add onions and cook, uncover 10 minutes or until tender and golden, stirring occasionally.  Add Cabbage, potatoes, carrots, zucchini, green and navy beans, celery, basil and oregano.  Cook, uncovered, 6 minutes, stirring occasionally.

Remove rind from Parmesan.  Wrap rind in double layer of 100% cotton cheese cloth.  Finely shred Parmesan; cover and chill.

Stir broth, undrained tomatoes and rice into soup.  Bring to boiling, reduce heat to low.  Add wrapped rind.  Simmer, covered, 2 hours stirring occasionally.

Makes 12, 1 1/2-cups

Nutrition: 231 calories, 10 grams fat, 29 grams carbo, 6 grams fiber, 9 grams protein

By Midwest Living magazine

Spaghetti Dish

1 lb ground beef

2 (3/4 lb) can Ragu spaghetti sauce

12 oz spaghetti

2 T butter

2 T flour

1 3/4 cup milk

3/4 cup shredded Velveeta cheese

 (plus 1/2 c more)

1/2 cup Parmesan cheese

Fry hamburger, add spaghetti sauce.  Heat.  Break spaghetti into thirds and cook according to directions  Drain and rinse.  Melt butter in medium saucepan, stir in flour and gradually add milk.  Cook until it boils, add cheese (3/4 cup).  Cook until melted.  Layer in 9x13 - inch pan: 1/2 spaghetti, 1/2 meat sauce.  Repeat.  Top with the (1/2 cup) Velveeta.  Sprinkle with Parmesan.  Bake at 350 for 20 to 25 minutes.

By Suzanne Hahn

Taco Bake

2 lbs ground beef

1/2 to 2/3 med. size onion chopped

2 cans tomato sauce

1 - 15oz. can kidney beans

2 tsp. chili powder

1/2 tsp. salt

1/2 tsp. pepper

Cook hamburger and onion. Drain grease. Add the other above ingredients. Grease 9x13 pan and break up corn chips in bottom and cover with abovemixture. Cover with about 2 cups shredded cheddar cheese. Bake @ 350 degrees for about 20 minutes or until heated through and cheese is melted. Take out of oven and cover with lettuce and chopped tomato. Serves about 8.

By Shelley Robinson

Mom's Chili

About 1 to 1 1/2 pound of hamburger

About 1/2 of a med. onion chopped

About 1 large stalk of celery sliced

Fry together in pan. Drain any grease.

1 Can tomato juice or V-8 juice

1-2 cans chili beans

1-2 cans kidney beans

(NOTE: Sometimes I will put in 2 cans of one bean and 1 can of another. It all depends on how far you want it to go)

Mix in meat mixture

Add:

some salt (canned juice, especially V-8 is pretty salty, so don't overdo. You can always add more later)

pepper About 2 tsp.

Dash chili poweder (depending on how spicey hot you want it. I just put inabout 1/2 -3/4 tsp.)

1/2 tsp basil

Simmer or put in crock potIt's good to make in the morning so flavors go through. Serve with grated cheese, bread sticks, and OF COURSE - apple cider

By Shelley Robinson

CRACKED WHEAT CEREAL

You can crack your wheat, a little at a time in bosch blenderkeep in freezer for later use

1 Cup cracked wheat

3 Cups water

1/2 tsp salt

Cook about 20 minutes stirring frequently

Note: Be careful that it doesn't boil over as it makes a HUGE mess andhard to clean up.

By Shelley Robinson

SHEPHERDS PIE

1 - 1 1/2 pound hamburger

1/4 - 1/2 onion chopped

Fry together and drain grease.

1 can cream of mushroom soup thinned down with milk

- about like cake batter consistancy.

If you use larger amounts of hamb. I would use 2 cans of soup.

You don't want it too runny, but not too dry either.

1 can drained mushrooms (if you like them)salt and pepper to taste

1 small bag of mixed vegetable or your own veg (green beans, carrots etc)

chopped small and microwaved until JUST tender

Mix all together

Grease bottom of baking dish

Cover bottom with the above mixure

Make mashed potatoes or instant mashed potatoes

Cover the meat mixture

Put shredded cheese on top.

Cover and bake at 350 degrees for 30-45 minutes.

By Shelley Robinson

CHEESE OR FUNERAL POTATOES

1 medium bag frozen shredded or diced hash browns

2 cans cream of chicken soup

2 cups sour cream1 cup shredded cheddar cheese

1/2 cup butter

1/3 cup chopped onion

2 cups cornflakes - slightly crushed

3 TBSP melted butter

Saute onions in 1/2 cup butter.

Combine soup concentrate, sour cream,cheese, onions with butter. Gently blend into potatoes. Combine cornflakes and 2 TBSP. melted butter. Sprinkle on top.Bake at 350 degrees for 45 minutes.

NOTE: This is a "forgiving" recepie. You can add a little more sourcream, cheese, and onion. I usually don't measure precisly.

By Shelley Robinson

BEAN AND HAM SOUP

(Need to start the night before)

My dry bean mix from storage:black beans, pinto beans, split peas, norhtern white beans, garbanzo beans, kidney beans, small white beans.

I will take equal parts and put in large pail to have on hand.

Soup:

2 cups dry bean mix Put in large pan and fill pan with water and soak overnight. Drain and rinse well.

Put beans in 2 qts. water.

Add 1 pound diced ham

1 onion chopped small 1/4 - 1/2 tsp.

minced garlic (I usually use 1 large or 2 small cloves -chopped)

1/2 tsp. salt1 cup thin sliced carrots (or 1/2 cup dehydrated from storage)

1/2 - 1 cup sliced celery

1-2 16oz cans diced tomatoes (or about 4 frozen tomatos chopped)

1 can green chilies

Put in crock pot and let cook 4-6 hours.

By: Shelley Robinson

Zucchini Supreme

Ingredients:
6 cups zucchini or yellow squash cut into wedges
1/4 cup onion
1 tsp salt
1 can of cream of chicken soup not diluted
1 cup sour cream
1 pkg seasoned stuffing mix
1/2 cup melted margarine
shredded cheese

directions:
- Cook squash, onion, and salt together until tender
- combine soup, and sour cream
-toss stuffing mix with melted margarine
-spoon half of the stuffing into the bottom of a greased pan
-top with squash, then soup mix, then cheese
-sprinkle remaining stuffing on top
-bake at 350 for 30 minutes

This is better then in sounds, Yum!

Mom's Orange Jello

1-3oz box orange jello
2-3oz boxes vanilla tapioca pudding
3 cups water

Directions: Put jello and tapioca pudding into water and bring to a boil, stirring
constantly until dissolved and boiling. COOL COMPLETELY

ADD:1 can drained mandarin oranges1 small carton cool whip Mix and refrigerate *

note: make sure you use tapioca pudding that comes in a pudding likebox. Don't use the tapioca that you have to make from scratch that is ina taller red box.

Waikikik Chicken Wave Runner

2 tbsp oil

4 cups old cooked rice

1 small onion, thinly sliced

and separated into rings

1 1/2 cups broccoli florets

2 tbsp diced ginger rot

2 cups cubed rotisserie chicken

1/2 cup apricot preserves

1/2 cup toasted sliced almonds

Heat oil in large nonstick skillet over medium heat

Add rice and onion; saute until rice is golden, stirring often.

Add broccoli and ginger.

Cook until broccoli is crisp and tender

Add chicken and preserves.

Heat through, stirring often.

Add almonds.

Serve while hot.

Serves 4

490 cal, 12g fat, 78g carbs, 18g pro, 3g fiber

Cilantro Lime Rice

4 cups water

2 cups rice

1 lime

4 chicken boullion cubes

2 T butter

1/4 cup chopped cilantro

pinch salt

Combine in rice cooker.

About 20-25 minutes.

This will serve 10 to 15 people.

(I double it for ten 10 15 people)

Cafe Rio Sweet Pull Pork

6 lbs. pork roast

2 cups water

1 cup coca-cola

1 pkg lipton onion soup mix

16 oz salsa

1 cup brown sugar

taco sauce

Cook first 4 ingredients in crock pot

for 6-8 hours on low.

Shred the pork with two forks.

After pulled, add salsa, brown sugar,

1 cup of cooking juice and some taco sauce.

Cafe Rio Dressing

1 1/3 c sour cream

3/4 c mayonnaise

1 bunch cilantro

1 pkg ranch dressing mix

4 tsp salsa verde (green salsa)

2 cloves of garlic

1/8 tsp Tabasco sauce

juice of 1 lime

Mix together in the blender.

Refrigerate.

Dinnertime Quesadillas

Makes: 4 servings, two quesadillas each

2 cups shredded cooked chicken
1/2 cup drained canned whole kernel corn
1/2 cup sliced green onions
1/2 cup drained canned black beans, rinsed
1 cup Salsa
1 cup Mexican Style Finely Shredded Four Cheese
8 Flour Tortillas, (6 inch)

LAYER chicken, corn, onions, beans,

salsa and cheese evenly over one half of each tortilla.

FOLD tortillas in half to enclose filling.

COOK one or two quesadillas at a time in large

nonstick skillet on medium-high heat 3 min.

on each side or until quesadillas are lightly

browned on both sides and cheese is melted.

Nutrition Information
Calories: 500
Total fat: 18 g
Carbohydrate: 51

Thanks to Kraft Food.com

Green Chili Taco Soup

1 box of chicken broth
2 pre baked chicken breast
1 bottle of green chili salsa
4 cans white navy beans

Cook until warm

Serve with tortilla chips and sour cream

Taco Soup By Audra

1 can kidney beans
1 can black beans
1 can corn
1 can diced tomatoes
1 can tomato sauce
1 can slice olives
2 chicken breast
1 packet of dry ranch dressing
1 packet of taco seasoning

Serve with tortilla chips and sour cream

Cinnamon Rolls

1/2 cup shortening
2 cups scalded milk
1 cup mashed potato's
3Tbls yeast
1/2 cup water
2 eggs slightly beaten
1 cup sugar
1 tsp salt
7 cups flour

Okay now put shortening in mixing bowl, pour scalded milk over and let cool to luke warm
Add eggs, sugar, slat, mashed potato's, and four cups of flour. beat all together until smooth.
Then add yeast and the rest of the flour.
Mix tell soft sticky ball, put in a big bowl, spray it first with pam, cover with damp towel and let rise until double in size, divide dough in half, make it 1/4 to 1/2 in thick when rolling it out. melt a whole cube of butter and spread over the dough then add as much sugar and cinnamon as you want I like lots and I mean lots. Then roll it up hotdog way and then use a piece of string to cut it into 1 inch sections. place on cookie sheet and let rise again. about double in size.
Cook at 350 for 20 mins.

the last ones I made I only cooked or like 15 mins. so just watch them, you want them to be light golden brown when you take them out.

The frost them when they are almost cooled down. That way the frosting melts a little bit.

Low-Fat Garlic Spinich Dip

This zesty dip is easy to make and a healthy

choice for your next appetizer.

Serve with a crusty baguette, thinly sliced.

1/2 cup light mayonnaise

1 1/2 plain low-fat yogurt

4 green onions, thinly sliced

1/4 cup lime juice

3 cloves garlic, minced

One 10 ounce package frozen chopped

spinach, thawed, drained, and squeezed dry.

Combine all ingredients in a bowl. Cover and refrigerate for 30 minutes to allow the flavors to blend.

Source: Cooking.com