White Bean Chili

1 can of chicken broth
1 jar of verde sauce (its over by the Pace Picante- I like mild)
3 breasts of chicken cooked and shredded
3 cans of White beans drained
1 small container of sour cream (I think it's a 16 ounce?)
1 small can of chopped green chili's
few shakes of garlic salt and pepper
1 can of corn drained
1/3 cup of shredded cheese (like mild cheddar or mexican)
Up to1 TBS of sugar to give it a little sweetness

Throw it all in a soup pot and cook on med/low and low for about 35 minutes

Spanish Rice

I got this recipe from simplyrecipes.com. I now serve it whenever we have enchilada's.

INGREDIENTS
2 T olive oil (can use up to 1/4 C)
1 onion, chopped fine
1 garlic clove, minced
2 C medium or long-grain white rice
3 C* chicken stock (or vegetable stock if vegetarian)
1 heaping T tomato paste or 1 C of diced fresh or cooked tomatoes, strained (Our favorite so far has been to add 1 can of diced tomatoes)
Pinch of oregano
1 tsp salt

*Check the instructions on the rice pkg for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 C of water for every cup of rice, then for this recipe use 4 C of stock for 2 C of rice.

METHOD
(The first time we did this I browned the rice and put it all in the rice cooker, but we liked it better the second time when I skipped browning the rice and just put it all in the rice cooker right off.)
1. In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

2. In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instruction on the rice pkg. Turn off heat and let sit for 5 minutes.

Serves 4 to 6.

Tuna Cakes

I got this recipe from my sister. The kids and I really liked it and Caleb had seconds so he didn't think it was too bad.

2 (6oz) cans tuna, drained, flaked
1 (6oz) pkg stove top stuffing (Caleb think it will be better with just breadcrumbs, and adding salt and pepper. We will be trying that next time.)
1 C shredded cheddar cheese
1/2 C shredded carrots
1/3 C Miracle Whip
2 T relish
3/4 C water

Mix in bowl. Refrigerate 10 minutes. Can add more water and/or an egg if it looks dry. (I added both.) Heat nonstick skillet over medium heat. Spray with cooking spray. Use 1/3 C of mixture to form ball, place in skillet and flatten with spatula. Cook 3 minutes per side.

Amazing Pork Tenderloin in the Slow Cooker

I got this recipe from allrecipes.com, submitted by chowsito. We all liked it, but I over cooked it a little.

INGREDIENTS:
1 (2lb) pork tenderloin (I used pork tenderloin we already had sliced, just cook for less time)
1 (1oz) envelope dry onion soup mix
1 C water
3/4 C red wine ( I used red grape juice)
3 T minced garlic
3 T soy sauce
freshly ground black pepper to taste

DIRECTIONS:
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Enchilada Pie

1 lb. ground beef
2 tsp cumin
1 3/4 C salsa
1 C chopped tomatoes
1 (4-oz) can chopped green chilies
1 C frozen corn (I use canned corn.)
3 flour tortillas
1 (8-oz) pkg 4-cheese mexican blend (I use mozzarella and cheddar mixed when I don't have the other on hand.)
Top With: sour cream and chopped tomato

Brown beef with cumin. Stir in salsa, corn, chilies, and tomato. Bring to a simmer and cook 10 min. Preheat oven to 350. Coat a 9-in. deep dish pie plate or a round 2 1/2 - 3 quart casserole dish with nonstick cooking spray.

Put tortilla in prepared pie plate. Spread with 1/2 of meat mixture, then sprinkle with 1/3 of cheese. Repeat layers using 1/2 remaining cheese. Top with remaining tortilla; cover with foil. Bake for 30 min. Uncover, sprinkle with remaining cheese and bake 10 min. Let cool 5-10 min. before cutting into wedges.

Serve with toppings.

Dishpan Cookies

1 C brown sugar
1 C sugar
1 C vegetable oil
2 eggs
1 t vanilla
2 C flour
1 t baking soda
1/2 t baking powder
1/2 t salt
2 C corn flakes
1/2 C chopped nuts
6 oz chocolate chips
3/4 C oatmeal

Cream together sugars, oil, eggs, and vanilla. Add flour, baking soda, baking powder, and salt. Now add remaining ingredients. Mix thoroughly.
Bake at 325 for 10 - 12 min.

Banana Pudding

8 oz cream cheese
1 can sweetened condensed milk
2 small boxes vanilla pudding
3 - 4 medium bananas, sliced
1 box vanilla wafers
12 oz. Cool Whip
3 1/2 - 4 C milk

Mix cream cheese and sweetened milk until smooth. Add pudding and milk. Slowly fold in Cool Whip. In a glass bowl layer cookies, pudding, and bananas.

Recipe from: Rachel's classmate's grandmother

Easy Parmesan Garlic Chicken

1/2 C Parmesan Cheese
1 pkg dry Italian salad dressing mix
6 boneless skinless chicken breast halves
1/2 tsp garlic powder

Mix cheese, garlic powder and salad dressing mix. Moisten chicken with water(I skip this step); coat with cheese mixture. Place in shallow baking dish. Bake at 400 for 20-25 min. or until chicken is cooked through.

Family Foil Dinner

1/2 pkg onion soup mix
1 lb ground beef
season salt
1 egg
shredded cheddar cheese
2 - 4 potatoes, sliced into sticks about the size of fries
baby carrots (or sliced carrots)
1 onion, sliced into rings
garlic powder
onion powder
4 - 6 T butter

Preheat oven to 400. Layer a 9x 13 pan with foil. (Use several layers to keep it from leaking the juices out.)

In mixing bowl beat egg. Add ground beef, season salt, onion soup mix, and cheese (I use about 1 C cheese). Shape beef mixture into patties and place in 9x13 pan. On top of patties layer potatoes, carrots, and onion rings. Shake garlic powder, onion powder, salt, and pepper over the top. Cut butter into cubes and scatter around on the top.

Put foil over the top and fold the edges together so the food is in a foil pocket. Bake for 1 - 1 1/2 hours.

Pork Spare Ribs

2 (8-oz) cans tomato sauce
1/2 C onion, chopped
1 C water
1/2 C brown sugar
1/2 C lemon juice
2 T Worcestershire sauce
1 t mustard
1 t salt
1/4 t pepper

Cook in crock pot on low for 6 hours.

OR

Broil pork until brown, place in pan on stove with remaining ingredients until meat is cooked through.

Crunchy Garlic Chicken

2 T butter or margarine, melted
1 1/2 tsp chopped fresh chives (or parsley)
1/4 tsp salt
1/4 tsp garlic powder
1 C crushed cornflakes
1 1/2 tsp chopped fresh parsley
1/4 tsp paprika
3 boneless skinless chicken breast halves (1 3/4 lbs)2
2 T butter or margarine, melted
1 T milk

Heat oven to 425. Grease 13x9x2 in. pan.

Mix 2 tablespoons butter, the milk, chives, salt and garlic powder. Mix cornflakes, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cornflakes mixture. Place in pan. Drizzle with 2 tablespoons butter.

Bake uncovered 20-25 minutes or until chicken is no longer pink when centers of thickest pieces are cut.

I put about half the amount of parsley called for. I don't like it as much with the full amount.

Crockpot Stroganoff

1 - 1 1/2 lbs beef stew meat
1/2 onion, diced
1 clove garlic minced
1 tsp salt
4 tsp pepper
1 lb mushrooms chopped
1 can cream of mushroom soup
1/2 C water
1 C sour cream
Pasta

In crock pot stir together all ingredients except sour cream. Cook on low 6-8 hours. Add sour cream right before serving, cook on high and stir for 10 minutes.
Serve over pasta.

I got this from some friends of ours in California. It's super easy and very yummy!

Husband's Delight

1 lb ground beef
10 oz egg noodles (I've used spaghetti noodles and spiral noodles)
1 (14oz) can italian diced tomatoes (I use regular and just add some italian seasoning)
1 tsp salt
1 T sugar
8 oz sour cream
8 oz cream cheese, softened
about 1/4 onion, chopped
about 1/2 pound cheddar cheese

Preheat oven to 350.

Cook Pasta and drain.

Cook ground beef and onion (I also added about a tsp of chopped garlic) on medium heat. Drain. Add tomatoes with juice, salt, and sugar. Simmer for 15 minutes. Combine sour cream and cream cheese.

In a 9x13 pan layer noodles, meat mixture, and sour cream mixture. Top with sliced cheese ( I used shredded cheese instead). Cover and bake 20 min. Remove foil and cook an additional 5 minutes until cheese is melted.

(Caleb thinks it might be a little better if you mix everything together instead of layering it. That way the topping would be more evenly spread with the pasta, especially if you use shredded cheese. We'll probably try it that way the next time I make it.)

Recipe from: Melody

Chicken Supreme Casserole

This is one we all really like.

3 boneless skinless chicken breast halves, cooked and cubed
2 cans green beans drained
3 - 4 medium potatoes, cooked and cubed
1 box dry seasoned stuffing mix (chicken flavored)
desired amount of cheddar cheese (We probably use 1 1/2 to 2 Cups.)
1/2 C butter or margarine, melted
2 cans cream of mushroom soup

Pre-cook chicken and potatoes. In greased 9 x 13-in pan mix together the chicken and potatoes in bottom. Spread cheese on top, followed by the soup, then green beans. Spread stuffing mix over the beans and poured melted butter on top. Bake at 350° for 30 min.

Cooks note: I mix the stuffing according to package directions before putting it on top.

Hamburger Stroganoff

1 lb ground beef
1 medium onion, chopped (1/2 C)
1 clove garlic, finely chopped
1 can cream of mushroom soup
1 (4 oz) can mushroom pieces and stems, drained (I omit this while cooking and add some to the top of mine when dishing it up.)
1/2 tsp salt
1 C sour cream
Hot cooked noodles or rice

Cook beef, onion and garlic in 10-in skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

Stir soup, mushrooms and salt into beef. Simmer uncovered 10 minutes; reduce heat to low.

Stir in sour cream; heat until hot.

Serve over noodles or rice.

Recipe from: Betty Crocker