Sour Cream Chicken Enchiladas

Please forgive me. This recipe is anything but healthy. It is pretty tasty, though. :) It's one of those recipes that my mom made when I was young and I copied it before I left for college. I still have the recipe card that I wrote back in high school.

Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1/2 tsp salt
1 (4 oz) can diced green chilis
1 cup chopped, cooked chicken or turkey

* Combine all ingredients and stir until smooth.

Filling:
2 cups grated cheddar cheese
1/2 cup chopped onions

* Combine in separate bowl.

Other ingredients:
12-15 Corn tortillas
1 (10 oz) can enchilada sauce
cooking oil
sour cream
Cheese, grated, for topping

* Dip corn tortillas in hot oil to soften.
* Spread a small amount of sauce over each tortilla and place potion of filling (onion and cheese mixture) across center of tortilla.
* Roll each tortilla and place seam-side down in a 9x13 baking dish.
* Fill as many tortillas as you have filling for, but leave some of the sauce for the top of the enchiladas.
* Pour remaining sauce over enchiladas, and then pour the can of enchilada sauce over the top.
* Sprinkle generously with cheese and bake at 350 for 20-30 minutes, until bubbly hot.
* Serve with green onions, salsa, and/or sour cream.

Sweet and Sour Chicken

This is a recipe from my friend Mariana. It is always a favorite! I have tried this recipe with boneless, skinless chicken and was not as happy with it. I have also tried it in the crock pot (instead of baking for an hour in the oven, place the chicken and then the sauce in the crock pot and cook on low for about 8 hours). The breading is not as crispy, but the flavor is fabulous! It definitely works well as a crock pot dish.



2 1/2 pounds chicken pieces (not boneless-skinless--our favorites are drumsticks)
garlic powder
2 eggs, beaten
1 cup flour
4 Tbsp margarine
2 cups sugar
1 cup red wine vinegar
1/2 cup pineapple juice
1/2 cup ketchup
2 Tbsp soy sauce

Wash and pat dry chicken pieces. Sprinkle with garlic powder. Dip in beaten egg, then in flour to coat. Brown in margarine in a saute pan. Place in baking dish. Combine all other ingredients and pour over chicken. Bake at 350 degrees for 1 hour, turning once.

Chicken Pockets

2 cups cooked, chopped chicken
1 can great northern beans (or another variety of beans)
4 oz of cream cheese (half a package)
1 Tbsp chopped green onion
2 Tbsp pesto sauce
2 tsp Italian seasoning
2 Tbsp milk
salt and pepper to taste
1/2 cup crushed croutons
2 packages refrigerated crescent rolls
1/4 cup melted butter or margarine (I used a lot less)

Mix all ingredients except for crouton crumbs, crescent rolls, and butter in a medium mixing bowl. Unroll tube of crescent rolls. Each can contains 8 triangles. Press two triangles together so that you have 4 rectangles (per can). Place about 1/4 cup of the mixture on each rectangle, fold dough over filling, and pinch edges to seal. Brush melted butter on each pocket and then coat with crouton crumbs. Place pockets on a baking sheet and bake at 350 F for 20 minutes or until golden brown.

Note: I found this recipe in a freezer meal cook book and changed it around a lot. If you want to freeze this meal to make ahead, simply freeze the chicken mixture in a freezer bag. Store the crescent rolls in the fridge until ready to use.

Loaded Corn Chowder

1 Tbsp butter
1 medium green bell pepper, coarsely chopped (about 1 cup)
1 medium red bell pepper, coarsely chopped (1 cup)
¾ cup sliced green onions (about 7)
3 cups water
¾ lb new potatoes, cut into chunks (about 2 ½ cups)
1 Tbsp chopped fresh or 1 tsp dried thyme leaves
½ tsp salt
1 cup half-and-half
1/8 tsp pepper
2 cans (15 oz each) creamed-style corn


1. Melt butter in Duth oven/pot over medium heat. Cook bell peppers and onions in butter 3 minutes, stirring occasionally.

2. Stir in water, potatoes, thyme, and salt. Heat to boiling, reduce heat to low. Cover and simmer about 10 minutes, or until potatoes are tender.

3. Stir in remaining ingredients. Cook until hot (do not boil).

Ukrainian Borshch

My husband recently requested that I whip up some authentic(ish) borshch for an International Night dinner at church. We compared recipes until he found one that looked right. It turned out great! Even KitKat said, "It might look scary, but it smells and tastes great!"

Warning: Prepare to be red....



-1/2 lbs Beef on Bone (I left out the beef)
-10-12 cups cold water
-1 teaspoon salt
-1 yellow onions (chopped)
-2 medium beets (cut into thin strips)
-1 medium carrot (cut into thin strips)
-1 medium potato (diced) --I used extra potatoes
-1/2 cup thinly sliced celery
-1/2 diced strings beans
-2-3 cups shredded cabbage
-3/4 cup strained tomatoes
-1/2 clove garlic crushed
-chopped dill
-50 grams sallow (pork fat--found in the pork section of the local grocery store's meat dept)
-1/2 cup sour cream

1. Cover meat with cold water, add 1 tsp salt, bring to a boil slowly (skim foam--yum yum!).
2. Cover, simmer for 1 hour on low heat
3. Fry beets in oil for 3 to 5 minutes, add to broth.
4. Pan fry carrots, potatos, celery, green beans: add to soup continue cooking for ten minutes.
5. Add cabbage, cook til tender (do not over cook).
6. Stir in tomatoes and garlic.
7. Season to taste with salt and pepper bring to soft boil.
8. Garnish with dill.
9. Add pork fat to soup, place in oven for ten minutes.
10. Ladle into bowls, add a dollop of sour cream & serve.

Crock Pot Chili with Baked Potatoes

2 lb ground beef
1 large onion, chopped
1 large green pepper, chopped
1 cove garlic, chopped
1 (14.5 ounce) can diced tomatoes
2 (15-16 ounce) cans kidney beans, drained
2 (8 ounce) cans tomato sauce
4 tsp chili powder
1 tsp dried basil
I also sprinkle chipotle seasoning to taste

1. Brown beef, onion, green pepper, and garlic in saucepan. Drain.
2. Combine all ingredients in slow cooker.
3. Cover. Cook on low 5-6 hours.
4. Serve over baked potatoes with cheese, sour cream, bacon, and broccoli.

Wheaty Tortilla Soup

This is a recipe shared by my sister, Andrea. I was skeptical at first (WHOLE wheat kernels?) but everyone LOVES this soup. Plus, I love the HEALTHINESS factor, and the fact that this is such a filling meatless dinner.

* ½ cup whole wheat berries
* 2 cups water
* 1 tsp garlic salt

In pot, bring wheat to a boil. Cover and simmer till soft (30 minutes). Then add:

* 1 cup water (I personally like to add more liquid than this)
* 1 Tbsp tomato bouillon (you can substitute 1 tsp of beef bouillon for the tomato, for a total of 2 tsp beef)
* 1 tsp beef bouillon
* ¼ tsp ground cumin
* ¼ tsp chili powder
* 1 tsp garlic powder (or minced fresh garlic)
* ½ onion, minced
* 1 can diced tomatoes, undrained
* 1 can corn, drained
* 2 cans black beans, drained
* I also sprinkle the soup with some chipotle spice for extra flavor

Simmer. Tear pieces of corn tortilla into individual bowls. Cover with soup. Top with cheese and crushed tortilla chips, olives, sour cream, etc.

Greek Chicken Pasta

I found this recipe on allrecipes.com when I was searching for ways to use my enormous jar of artichoke hearts. It was a huge success. I can't wait to have it again!

* 1 pound uncooked pasta
* 1 tablespoon olive oil
* 2 cloves garlic, crushed
* 1/2 cup chopped red onion
* 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
* 1 (14 ounce) can marinated artichoke hearts, drained and chopped
* 1 large tomato, chopped
* 1/2 cup crumbled feta cheese
* 3 tablespoons chopped fresh parsley
* 2 tablespoons lemon juice
* 2 teaspoons dried oregano
* salt and pepper to taste
* 2 lemons, wedged, for garnish

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.

3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.

Tuscan Bean Soup

This recipe is from my friend, Karen. Everything that comes out of her kitchen is fabulous, so I am so excited to try this soup this week!

1 Tbs. olive oil

1 medium onion, diced

2 celery stalks, diced

2 medium carrots, sliced

2 1/2 C vegetable (or chicken) broth

2 garlic cloves, minced

1/2 tsp. dried rosemary

1 C small pasta shells (any small pasta works well)

1 8-oz. can tomato sauce

1 15-oz. can canellini (or any white) beans

1 tsp. dried sage or basil

Heat oil in large saucepan over medium heat. Add onion, celery and carrot; saute about 3 minutes. Add broth and 2 1/2 C water; cover and bring to a boil. Lower heat to medium and cook for 5 minutes. Add garlic, rosemary, and pasta. Cook uncovered for 5-8 minutes or until pasta is tender but firm to the bite (al dente). Stir in tomato sauce, beans and sage; heat through. Serve hot--pasta will soak up broth after a little while.

**This recipe is wonderful with a little fresh parmesan on top and crusty bread on the side!

Pizza Dough

3/4 tsp salt
3/4 tsp sugar
4 cups flour
2 tsp dry yeast
1 1/4 to 1 3/8 cups hot water
3 Tbsp olive oil

Mix dry ingredients together and then add hot water and olive oil. Mix well (I use a Kitchen Aid stand mixer). If mixing by hand, knead until dough is smooth and elastic.

Rise, covered, in a warm place for one hour.

Punch dough down with fists, separate into 2 equal parts, and shape into 2 pizzas on greased pans. I simply press the dough into the desired shape with flat part of hands. Top with sauce, cheese, and any other ingredients you'd like to add, and bake for 15-20 minutes at 400 degrees F.

The kids love to each have their own mini pizza. So instead of making two large pizzas, we give each person their own small ball of dough. They shape and "accessorize" their pizza however they like. It's the ultimate family meal!

For my favorite pizza sauce recipe, see HERE!

Chicken Fricassee in the Crock Pot

3-4 lbs chicken pieces, skin removed (you may use boneless, skinless)
2 tsp salt
1 tsp paprika
2 medium onions, sliced
3 stalks celery, sliced
2 carrots, peeled and sliced
1 bay leaf
1 cup chicken broth
½ cup flour
½ cup water

1. Place vegetables and bay leaf in crock pot. Place chicken pieces on top and sprinkle with salt and paprika. Pour in broth. Cover and cook on low for 8-12 hours, or on high for 4-6 hours.

2. One hour before serving, turn to High. Remove chicken pieces and de-bone (if necessary), and return meat to crock pot. Make smooth paste of flour and water, and stir into liquid in crock pot. Cover and cook until thickened.

3. Serve over hot noodles; garnish with parsley. Serves 6-8.

Salmon with Pesto

4 5-6 ounce salmon fillets
¼ cup mayonnaise
3 Tbsp basil
Parmesan cheese

1. Place fish fillets on the greased unheated rack of a broiler pan, tucking under thin edges. Broil 4 inches from the heat for 4-6 minutes, or until fish begins to flake when tested with a fork. If fillets are 1 inch or more thick, carefully turn once halfway through broiling.

2. Meanwhile, for topping, in a small bowl stir together mayo and pesto. Spoon mixture over fillets. Broil about 1 minute more or until topping is bubbly. If desired, garnish with Parmesan.

Three-Cheese Pasta

2 Tbsp butter
2 Tbsp flour
½ tsp salt
1/8 tsp pepper
2 cups milk
1 cup shredded Fontina or mozzarella cheese (4 oz)
1 cup shredded Gruyere or Swiss cheese (4 oz)
½ cup grated Parmesan cheese
6 cups uncooked egg noodles
3 Tbsp dry bread crumbs
1 Tbsp butter

1. Melt 2 Tbsp butter in 2-qt saucepan over medium heat. Stir in flour, salt, pepper until blended. Cook, stirring constantly, until smooth and bubbly; remove from heat.

2. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheeses; keep warm over low heat.

3. Heat oven to 350°.

4. Meanwhile, cook and drain noodles as directed on package.

5. Alternate layers of noodles and cheese mixture, ending with noodles, in ungreased 2-qt casserole dish.

6. Heat bread crumbs and 1 Tbsp butter over medium heat, stirring frequently, until crumbs are toasted. Sprinkle over noodles.

7. Bake uncovered about 20 minutes or until hot and bubbly.

Chicken Pot Pie

Pie crusts for bottom and top of pie (you can either make your own recipe or use frozen pie crust dough)
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
½ tsp salt
¼ tsp pepper
1 ½ cup chicken broth
2/3 cup milk
2 to 3 cups cooked chicken (or turkey left-overs!)
2 cups frozen vegetables, thawed (ie—corn, carrots, and peas)

1. Heat oven to 425 F. Prepare piecrusts and place bottom crust in 9-inch pie pan.
2. In a medium saucepan, melt butter. Add onion and cook 2 minutes. Stir in flour, salt, and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
3. Add chicken and vegetables; remove from heat. Spoon chicken mixture into crust-lined pan.
4. Top pie with remaining crust; cut slits in several places. Bale at 425 F for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving. Makes 6 servings.

White Chicken Chili

This recipe comes by special request. It is one of our family's favorites, and actually won a chili cook off about 7 years ago. It is more of a soup than a chili, in my opinion, though. It is not thick like a chili. Oh, but so yummy!

Prep: 20 minutes
Cook: 1 hour 10 minutes

¼ cup butter
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
4 cups cooked chicken or turkey, cut or shredded into bite-sized pieces
3 cups chicken broth
2 Tbsp chopped fresh cilantro
1 Tbsp dried basil leaves
2 Tbsp ground red chilies or chili powder
¼ tsp ground cloves
2 cans great northern beans, undrained
1 medium tomato, chopped (3/4 cups)
Tortilla chips

1. Melt butter in large pot or dutch oven over medium heat. Cook onion and garlic in butter, stirring occasionally, until onion is tender.

2. Stir in remaining ingredients except tomato and tortilla chips. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.

3. Serve with fresh tomatoes and tortilla chips.

Note: I often cook this in my crock pot. After step one, I add all ingredients (except for the tomato and chips) to the crock pot and cook on low for several hours. Because the chicken is already cooked, this doesn’t need all day in the crock pot.

Caribbean Pelau

This is a recipe handed don to me from a dear friend from Trinidad. I haven't made it yet myself (I'll let you know how it turns out this week, along with any tips or notes about the recipe)


2 ½ lb chicken, cut up (June's recipe did not specify boneless or bone-in. I say--you chose!)
2 Tbsp lemon juice
salt and pepper to taste
1 Tbsp oil
1 Tbsp brown sugar
2 Tbsp margarine or butter
3 carrots or 1 lb sliced carrots
green onions, chopped
½ onion, chopped
½ green pepper, chopped
1 cup long grained rice
1 can pigeon peas (gandules)

Put lemon on chicken and leave for 20 minutes. Rinse lemon off, then season with salt and pepper to taste. Heat oil and stir brown sugar until golden brown. Put in cut up chicken and stir thoroughly. Lower heat to medium and cover, cook for 30 minutes, stirring occasionally. Add all other ingredients, cook until tender. Since you'll be adding uncooked rice here, you'll need to cover and cook a decent amount of time (30+ minutes?). The original recipe did not specify.

Sesame Pork Ribs (Crock Pot)

1 medium onion, sliced
¾ cup packed brown sugar
¼ cup soy sauce
½ cup ketchup
¼ cup honey
2 Tbsp cider or white vinegar
3 garlic cloves, minced
1 tsp ground ginger
¼-1/2 tsp crushed red pepper flakes
5 lbs country-style pork ribs
2 Tbsp sesame seeds, toasted
2 Tbsp chopped green onions

1. Place onions in bottom of slow cooker.

2. Combine brown sugar, soy sauce, ketchup, honey, vinegar, garlic, ginger, and red pepper in large bowl. Add ribs and turn to coat. Place on top of onions in slow cooker. Pour sauce over meat.

3. Cover and cook on low 5-6 hours.

4. Place ribs on serving platter. Sprinkle with sesame seeds and green onions. Serve sauce on the side.

Yummy served with rice and veggies!

My Favorite Taco Salad

My Mom made this for us growing up, and it is one of those recipes that I have continued to make for my own family. I simply love it! The only thing I've added over the years is the can of black beans. It stretches the meat filling. Yum!

Brown together 1 lb ground beef and 1 small onion, chopped
Add:
6 oz can tomato paste
8 oz can tomato sauce
3 6-oz cans of water
2 Tbsp sugar
2 cloves garlic, crushed
1 tsp each: oregano, chili powder, and cumin

Cover and simmer slowly for 40 minutes. Add 1 cup cooked white rice and a can of black beans.

Serve on top of fritos corn chips and garnish with cheese, lettuce, tomatoes, ranch dressing, sour cream, avacado, or any combination of the above! Beware: it really adds up—don’t overload that plate! ☺

How CandyMan likes to eat it:

How Reese likes to eat it:

Chicken Caesar Salad Wraps

1 ½ lbs chopped cooked chicken
Flour tortillas

Dressing:
1 clove garlic, puree
½ cup olive oil
¼ cup mayonnaise
2 Tbsp lemon juice
2 tsp Dijon mustard
1 tsp Worchestershire sauce
1 tsp anchovy paste or salt
1 tsp ground black pepper

Salad:
Romaine or other lettuce, chopped
½ cup Parmesan cheese
1 cup croutons, crushed
1 cup chopped tomatoes (optional)

Mix dressing together in bowl and whisk. Assemble wraps by placing desired amount of salad, chicken, and dressing on each tortilla. Tuck bottom of tortilla up over the filling, and roll the sides.

Note: You can TOTALLY use store-bought Caesar salad dressing and a pre-cooked rotisserie chicken, making this a super easy meal to make!

Fresh Tomato and Spinach Pasta

I can't recommend this meal enough! It will now be on my all-time favorite list. I felt like I was eating at an Italian restaurant, and I never feel that way when I'm eating food I cooked. :)

8 oz. (2 2/3 cups) dried ziti or mostaccioli
1 medium onion, thinly sliced
2 cloves garlic, minced
1 Tbps olive oil
3 cups coarsely chopped, seeded tomato (6 medium)
1/8 to ¼ tsp crushed red pepper
4 cups spinach, coarsely chopped
¼ cup pine nuts, toasted
¼ cup Parmesan or Gorgonzola cheese

1. Cook pasta according to package directions; drain and keep warm.

2. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomato, ½ tsp salt, ¼ tsp black pepper, and red pepper. Cook and stir over medium-high heat about 2 minutes or until tomato is warm and releases some of its juices. Stir in spinach; heat just until greens wilt.

3. To serve, top pasta with tomato mixture; sprinkle with toasted pine nuts and cheese.