Chicken Enchildas (from Charity)
10 small or large soft tortillas
5 grilled chicken tenderloins (shredded)
1 package of mexican blend cheese
1 can of cream of chicken soup
1 can of red sauce
Preheat Oven to 350
Saute chicken until cooked through then either shred or chop up chicken (depending on how you like it).
Mix chicken, soup and sauce in a medium size bowl
Spread mixture on tortillas and add cheese. Roll up tortillas and place in a greased pan. Once you have finished rolling up all tortillas, smear remaining sauce mixture on top of tortillas and sprinkle cheese on top of that. Bake for 20-25 mins or until cheese thoroughly melts. You can make this even healthier by using lowfat products. Add chips, salsa, spanish rice. Enjoy!
Chicken Fried Steak with Gravy (From Genia)
Recipe courtesy Sandra Lee
Semi-Homemade Cooking with Sandra Lee
2 packages garlic-ranch salad dressing mix 1 cup all-purpose flour Ground black pepper 1 egg, lightly beaten 2 cups buttermilk, plus 1 cup 1 pound cubed steak, cut into 4 pieces Oil, for frying 1 cup chicken broth 1 (2.64-ounce) package gravy mix Mashed potatoes, for serving
Combine 1 package salad dressing mix, flour, and pepper, to taste, in a large plastic bag. Set aside. Combine another package salad dressing mix, egg, and 2 cups buttermilk in a shallow bowl. Soak steaks in buttermilk mixture. Remove 1 steak and toss in flour mixture. Shake off any excess flour and dip again in the buttermilk mixture. Return to flour mixture and toss. Repeat process for remaining steaks.
Heat 1/2-inch layer of oil in a large cast iron skillet to 350 degrees F. Place 2 steaks in the pan at a time. Cook for 4 minutes on each side or until golden brown. Drain on paper towels.
To make the gravy, combine 1 cup buttermilk, chicken broth, and gravy package in small saucepan. Bring to simmer over medium heat and stir well. Top steaks with gravy and serve with mashed potatoes and gravy, if desired.
Meatloaf (from Tonya)
1 lb. ground beef (93% lean)
1/4 teaspoon of salt (I didn't put that much in)
1/4 teaspoon of black pepper
1/2 cup chopped onion
1/2 chopped green pepper
1 egg lightly beaten
8 oz canned diced tomatoes with juice
1/2 cup quick cooking oats...
1/3 cup barbecue sauce...(you can use ketchup, but I like it so much better with barbecue sauce!)
2 tablespoons brown sugar
1 tablespoon prepared mustard
* We like it better when we double the topping part of the recipe and make it into two layers. If you just put the barbecue sauce on top, you don't taste it as much...(if that makes sense). So, I put one half in the middle of the ground beef and put the other layer on top to make it even better! Either way, it is good though.
Preheat oven to 375 degrees
Mix all the meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Mix ingredients for topping and spread on loaf.
Bake for one hour.
Stove Top Stuffing Chicken Bake
It is off the Stove Top box....
1 package Stove Top Stuffing
4 boneless, skinless chicken breasts
1 can cream of mushroom soup
1/3 cup of sour cream
Mix contents of stuffing mix pack and 1 2/3 cup of water, set aside.
Place check in 13 x 9 dish.
Mix soup and sour cream and pour over chicken.
Spoon stuffing evenly over top.
Bake at 375 degrees for 35 minutes or until chicken is cooked.