Onion Rings

4 sprays cooking spray
2 large egg whites
1/2 c. fat free sour cream
2 large yellow onions sliced into 1/4 inch thick rounds and separated into rings
5 packets uncooked instant oatmeal
2 tsp. garlic powder
1 tsp. salt
1/2 tsp. dry mustard

Preheat oven to 400. Coat 2 large baking sheets with cooking spray. In a large shallow bow, whisk together egg whites and sour cream. Add onion rings and turn to coat. Transfer onion rings to a large bowl and set aside. In a small bowl, combine remaining ingredients. Sprinkle mixture over onions and toss to coat. Spread onions on prepared baking sheets and lightly coat with cooking spray. Bake until tender and golden, about 40-45 mins.

Decadent WW Brownies

1 box Krusteaz fat free brownies
1 can pumpkin (small can)
1/3 c. water
1 c. chocolate chips

Mix all ingredients. Divide into 24 muffin cups sprayed with pam. Bake at 350 for 25 mins.

2 WW pts. each

Dump Cake

1 20 0z can crushed pineapple
1 21 oz. can light cherry pie filling
1 box yellow cake mix
1/2 c. water
1/2 c. applesauce
1/2 c. pecan pieces

Mix cake mix, water and applesauce. Spray 9 X 13 pan with cooking spray. Dump undrained pineapple into pan and spread. Dump cherry pie filling in and spread. Spread cake batter over fruit and sprinkle with pecans. Bake at 350 for 40 mins.

5 WW pts. per serving

Chocolate Peanut Butter Pie

1/2 gallon fat free frozen vanilla yogurt
8 oz. fat free cool whip
1 small package sugar free chocolate instant pudding
1/2 c. peanut butter
1/3 c. grapenuts cereal
2 reduced fat graham cracker pie crusts

Mix all ingredients together using a mixer. Pour into 2 pie crusts and freeze. Makes 2 pies.

5 WW pts. per serving

Brownie Sandwich

1 box brownie mix
cool whip

Make brownies as directed on the box. Spread onto cookie sheet and bake as directed. Use a cookie cutter and cut out brownies into cookies. Put cool whip in the middle of two cookies.

Peanut Butter Fingers

1 cube margarine
1/3 c. sugar
1/2 c. brown sugar
1 egg
3/4 c. peanut butter
1/4 tsp. salt
1/2 tsp. baking soda
1 c. flour
1 c. oatmeal

Combine ingredients together and press into a 9 X 13 pan and bake at 350 for 10 mins. Top with 1 c. whipped peanut butter. I do this right after it comes out of the oven so it will harden a little when it cools down. I wait until it is completely cool before I put the frosting on.

Frosting:
3 Tbsp. softened margarine
3 Tbsp. ocoa
1 Tbsp. corn syrup or honey
1/2 tsp. vanilla
1 c. powdered sugar
1 Tbsp. milk

Beat butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and milk; beat until smooth, immediately spread over fingers.

Raspberry Icebox Dessert

2 pkgs raspberry gelatin
2 c. boiling water
3 c. fresh or frozen raspberries
2 c. graham cracker crumbs
1/4 c. packed brown sugar
1/2 c. butter, melted
1 1/2 c. cold milk
1 pkg. instant vanilla pudding mix
1 pkg. (8 oz) cream cheese, softened

In a bowl, combine the gelatin and water, stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy. In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13 X 9 X 2 dish. In a mixing bowl, beat the milk and pudding mix on low speed for 2 mins. In antoher mixing bowl, beat cream cheese until smooth. Gradually add pudding and spread over crust. Spoon gelatin mixture over top. Chill until set.

Yummy Fruit Salad

16 oz. cool whip
2 c. buttermilk
2 pkgs. french vanilla pudding mix
1 regular size can chunk pineapple drained
2 small cans mandarin oranges drained
1/2 pkg. E. L. fudge cookies crushed up

Mix together with cool whip, buttermilk and pudding until blended. Add pineapple and mandarin oranges and refrigerate. Stir broken up cookie pieces in right before your ready to serve.

Chicken Salad

2 c. cooked diced chicken
1/4 c. minced onion
1 c. minced celery
1/2 c. mayo
1/4 c. ranch dressing
1/2 tsp. salt
1/4 toasted slivered almonds
1/8 cup roasted sunflower seeds

Combine all ingredients and refrigerated for a couple of hours before serving. Fill approx. 15-20 rolls depending on the size of the rolls.

Orange Jello Salad

8 oz. container cool whip
16 oz. container of cottage cheese
15 oz. can mandarin oranges, drained
3 oz. pkg orange jello
1 c. chopped walnuts

Combine all ingredients. Can be serv ed immediately or refrigerate for firmer texture.

Touchdown Taco Dip

1 can (16 oz) refried beans
1 pkg. cream cheese softened
1 c. sour cream
2 Tbsp. taco seasoning mix
2 garlic cloves
1/2 c. cheddar cheese
1/2 c. pitted, ripe olives
1 medium tomato sliced
1/4 c. sliced green onions
2 Tbsp. fresh cilantro, chopped
tortilla chips

Preheat oven to 350. Spread refried beans over bottom of 9 X 13 pan. Combine cream cheese, sour cream and taco seasoning. Spread over beans. Grate cheese over top. Bake 15-18 mins. Sprinkle olives, tomato, onions and cilantro on top. Garnish with additional sour cream if desired. Serve with chips.

Dorito Casserole

Bag of nacho cheese Dorito chips
1-2 lbs.ground beef
16 oz. taco sauce
2 cans cream chicken soup
1 c. milk
2 c. shredded cheddar or Mexican style cheese

In skillet, brown hamburger and drain fat. Add taco sauce, soup and milk. Place layer of Doritos in 9 X 13 casserole dish. Alternate with layers of meat mixture. Top with cheese. Bake 20 mins. at 375. Top with your choice of optional toppings such as lettuce, tomatoes, sour cream, olives, onions, etc.

Poppyseed Chicken

2 lb. chicken cooked and chopped
2 cans cream of chicken soup
2 c. grated cheddar cheese
1 pint sour cream
2 rolls ritz crackers, crushed
1 stick of butter melted
2 Tbsp. poppy seeds

Place chicken in the bottom of 9 X 13 baking dish. Mix soup, cheese and sour cream together and spread over chicken. Combine crakcers and butter, then layer over sauce sprinkling poppy seeds on top. Bake at 325 for 20-30 mins Serve over noodles or rice.

Chicken Stroganoff

6 boneless skinless chicken breasts
1 can 98% fat free cream of mushroom soup
16 oz. fat free sour cream
1 pkg onion soup mix

Place chicken in crock pot. Mix the other ingredients and pour over chicken. Cook 4-6 hours or until chicken is tender. Serve over noodles.

Awesome Chicken

2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
2 Tbsp. ketchup
1 c. salsa
4-6 boneless chicken breasts

Mix first 4 ingredients. Spray a baking dish with nonstick cooking spray. Place chicken in the baking dish, cover with sauce and bake at 350 for 1 hour.

Crock Pot Meatloaf- WW

2 lb. extra lean ground beef
1 egg
2/3 c. oatmeal
1/2 c. ketchup

Mix all ingredients and shape into a loaf. Place in crock pot and cook on low for 7 hours.

Shortcut Stroganoff

1 Tbsp. vegetable oil
1 lb. boneless beef sirloin strips
1 can cream of mushroom soup
1 can condensed beef broth
1 c. water
2 tsp. worcestershire sauce
3 c. uncooked corkscrew pasta
1/2 c. sour cream

Heat oil in skillet. Add beff and cook until browned and juices evaporate. Add soup, broth, water, worcestershire and pasta. Heat to a boil. Cook over medium heat 15 mins. or until done. Add sour cream and heat through.

Quick Chicken Parmigiana

1 [pkg frozen or refrigerated fully cooked breaded chicken patties
1 jar spaghetti sauce
1/2 c. grated Parmesan cheese
1/2 c. shredded mozzarella cheese
4 cups cooked spaghetti

Place patties in 2 quart shallow baking dish. Top each with ab out 1/4 c. pasta sauce. Sprinkle Parmesan cheese and mozzarella cheese. Bake at 400 for 15 mins. Heat remaining sauce and serve with chicken and spaghetti.

Chicken Noodle Soup

2 pkg. grandma's frozen noodles
2 lg. cans chicken broth
1-2 cans chicken
4-6 carrots cut up
4-6 stalks celery cut up
diced onion (optional)

Combine all ingredients and bring to a medium boil until noodles and carrots are tender. Season with salt and pepper.

Taco Soup

Chicken (about 1 piece per person)
1 can corn
1 can black beans
1 can pinto beans
1 can kidney beans
taco seasoning

Cook chicken and shred it. Add all the other ingredients. Do not drain the cans. Stir and simmer for 3 mins. Eat with chips and sour cream. You can add onions, peppers, stewed tomatoes or anything else that you desire.

Double Berry Trifle Squares

1 pkg. pound cake, cut into 10 slices
3 Tbsp. cranberry juice of orange juice
2 pkg frozen raspberries (10 oz each)
2 Tbsp. sugar
2 1/2 c. cold milk
2 pkg. (4 serving size each) Jello vanilla instant pudding
1 8 oz tub cool whip

Arrange cake slices in bottom of 9 X 13 inch pan. Drizzle cake slices with juice. Top with frozen raspberries, separating raspberries as needed. Sprinkle with sugar. Pour milk into large bowl. Add pudding mix. Beat with wire whisk 1 min. Gently stir in 1 cup of the cool whip. Spoon mixture over raspberries in pan. Top with remaining cool whip. Refrigerate until ready to serve.

Submitted by Melodie

Earthquake Cake

9 X 13 greased pan
Put in bottom of pan:
2/3 c. coconut
2/3 c. pecan
2/3 c. chocolate chips

Mix 1 German chocolate cake mix as per instructions on box. Pour cake mix over the first ingredients. Melt 8 oz. cream cheese and 1 cube of butter. Mix with 1 lb. powdered sugar. Pour icing over unbaked cake. Bake at 350 for 40-45 mins.

Submitted by Melodie

Banana Nut Bread

1 c. sugar
1/2 c. oil
2 eggs
2 c. flour
3 ripe bananas
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped nuts

Cream sugar, eggs and oil. Mix well. Mash bananas and add to mixture. Add nuts. Pour in 2 greased bread pans. Bake 350 for approx. 1 hour.

Submitted by Melodie

Chicken Salad Pitas

1 can chicken
1 small jar pimento
chopped celery
mayo or miracle whip

Mix all together. Serve in a pita topped with lettuce and tomato.

Submitted by Melodie

Chili Verde

1 lb. pork tenderloin cut into 1 inch pieces
1/3 c. plus 2 Tbsp. flour divided
2 medium onions, chopped
2-3 cloves of garlic minced or pressed
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. garlic powder
5 fresh roasted Anaheim chilies-peeled, seeded and chopped ( a trick to peeling these is to place them under the broiler for a few mins. until the skin turns brown and then they just peel right off)
1 14.5 oz. can chopped tomatoes
2 1/2-3 c. water
3-4 tsps. chicken stock or bouillon
fresh ground pepper to taste
chili powder to taste (optional)
flour tortillas
mexi cheese blend
1 can refried beans, heated

Toss pork with 2 Tbsp. flour and set aside. Lightly spray large deep skillet and preheat on medium for 2-3 mins. Add pork to pan and cook, turning often until flour is a dark golden brown. Reduce heat to low and continue to cook for an additional 5 mins. or until moisture from pork starts to lift browned glaze off bottom of pan. Remove pork from pan and set aside. Increase heat to medium and add onions and garlic to pan. Saute onions until soft and browned from deglazing bottom of pan, about 5 mins. Add small amounts of water if necessary to keep onions from drying out. Add salt, cumin and oregano to onion, continuing to saute until spices are fragrant. Add tomatoes and chilis to pan. Stir in flour a little at at time, mixing well after each addition. Slowly stir in water and bouillon. Increase heat and bring to a boil, while stirring, return pork to pan and reduce heat to low. Simmer covered for 35-45 mins. Uncover pan and increase heat to medium. Stirring often, cook chili verde at a high simmer until sauce is thickened, 15-20 mins. We usually place a little of the refried beans in the tortilla and then add some of the chile verde and then some cheese. Roll tortilla up and spread more sauce and cheese on top. Yummy!

Submitted by Tara

Submitted by Tara

Mac and Cheese with broccoli and chicken (Rachel Ray)

2 Tbsp. extra virgin olive oil
1 pound of chicken breast tenders, chopped
salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
2 1/2 c. raw broccoli florets, available packaged in produce department
3 Tbsp. butter
3 Tbsp. all purpose flour
1/2 tsp. cayenne pepper
1 tsp. paprika
3 c. whole milk
1 c. chicken stock
3 c. yellow sharp cheddar
1 Tbsp. prepared Dijon mustard

Place a pot of water on to boil for macaroni. Heat a medium pan over medium to medium high heat. Add extra virgin olive oil and chicken and season with salt and pepper. Saute a couple of mins. then add onion and cook another 5-7 mins. until onions are tender and chicken is cooked through. Turn off heat and reserve. To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 mins then add broccoli and cook 3 mins more or until pasta is cooked to al dente and florets are just tender. While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a min. more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 mins. Drain macaroni or pasta and broccoli. Add back to pot and add chicken to the pasta and broccoli. Add cheese to milk sauce and stir to melt it in. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve.

Submitted by Tara

Chicken Chili-crock pot

4 boneless skinless chicken breasts, mostly thawed and cut into chunks
2 cans great northern beans, rinsed and drained
1 15.5 oz can hominy, drained
1 envelope taco seasoning mix
1 4.5 oz. can diced green chilies
1 can cream of mushroom soup
chopped green onions

Place chicken in bottom of crock pot. Top with remaining ingredients except green onions. Cook on low for 8-10 hours. Top with green onions when you serve it if desired. This is very delish for a cold day. I just served it with cornbread.

Submitted by Tara

Brown Sugar Pork with Sweet Potatoes

4 medium sweet potatoes, peeled and cut into 1/2 inch slices
2 1/2 lb. pork boneless roast
1/2 c. packed brown sugar
1/2 tsp. cayenne pepper
2 tsp. salt
1/4 tsp. pepper
1 clove garlic, finely chopped

Place sweet potato slices into crock pot. Place pork on sweet potatoes. Mix remaining ingredients in small bowl and spring over pork and potatoes. I usually add a little more brown sugar. Cook in crock pot on low for 8-10 hours.

Submitted by Tara

Chocolate Eclair Cake

2 small packages of vanilla instant pudding
3 1/2 c. cold milk
8 oz. cool whip
1 box graham crackers
1 can milk chocolate frosting

Mix pudding and milk and add cool whip. In a 9 x 13 pan, place3 one layer of graham crackers. Add half pudding mixture, then another layer of graham crackers. Add rest of pudding mixture and then one more layer of graham crackers. frost top of graham crackers with milk chocolate frosting. Refrigerate overnight.

Submitted by Tara

Strawberry Crepes

I got this recipe from WW and thought it sounded really good.

5 large egg whites
1/8 tsp. table salt
1 tsp. vanilla extract
1 1/2 Tbsp. butter, melted
1 c. skim milk
1 c. all purpose flour
cooking spray
1 pound strawberries sliced very thin
1/4 c. powdered sugar

In a medium bowl, whisk together egg whites, salt, vanilla extract, melted butter, milk and flour until combined. Coat skilled with cooking spray; Set over medium heat. When pan is hot, add 1/4 c. of batter and tilt skillet to cover entire bottom of pan with a thin layer of batter. Cook for 2 mins.; flip over. Top with 1/3 c. strawberries; cook for 2 more mins. Fold crepe over and slide onto serving plate. Sprinkle with sugar.

WW points is 3
Serves 8

Chicken/Shrimp Alfredo

6 oz. whole wheat fettuccine
shrimp/chicken (however much you want)
1 c. frozen peas
3-4 cloves garlic minced
2 tsp. corn starch
dash of nutmeg
3/4 c. low sodium, low fat chicken broth
1/4 c. Parmesan cheese
3/4 c. 2% Greek yogurt
salt
pepper

Boil your pasta and about 2 mins. before it is done, add the frozen peas. Saute chunks of salt and peppered chicken in a pan using cooking spray as the oil. Add the shrimp when chicken is almost done and cook it through. While pasta is cooking, melt the butter in a saute pan over medium heat and add garlic until fragrant about 2 mins. Combine cornstarch, nutmeg in a bowl and whisk in the chicken broth. Pour into the pan with the butter and garlic and raise the heat so it will boil. Then whisk in the cheese. Remove from heat and stir in yogurt until smooth. Toss the noodles and sauce together. Add the chicken/shrimp. I added some red pepper flakes so it is a little spicy and you may need to add more salt and pepper to taste.

Awesome Sugar Cookies

1 c. Crisco butter shortening or 1 stick Crisco butter flavor all vegetable shortening sticks
1 1/2 c. granulated sugar
1/2 c. firmly packed brown sugar
2 tbsp. milk
3 lg. eggs, lightly beaten
1 tsp. vanilla extract
4 c. flour
1 1/2 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cream of tartar
Colored sugar and sprinkles

Frosting:

4 c. powdered sugar
1/3 c. Crisco butter shortening
1 1/2 tsp. vanilla extract
6-7 tbsp. milk
food coloring

Combine shortening, sugars in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla. Combine flour, baking soda, cream of tartar and salt in separate large bowl. Mix into shortening mixture until well blended. Chill 1 hour. Heat oven to 350. Roll out 1/3 of dough at a time to about 1/4 inch thickness on floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets. Bake 6-8 mins. or until edges of cookies are slightly golden. Remove immediately to cooling rack.

Frosting:

Combine powdered sugar, shortening and vanilla in bowl with electric mixer; slowly blend in milk to reach desired consistency. Beat on high speed for 5 mins. or until smooth and creamy. Tint frosting with food coloring. Decorate cookies as desired.

Chcolate Chunk Cookies

1 c. flour
1 c. whole wheat flour
1/2 c. quick cooking oats
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/2 c. packed brown sugar
1/3 c. butter or margarine
2 egg whites
2 tbsp. milk
1 tsp. vanilla extract
1 pkg. semisweet chocolate chips

Preheat oven to 375. Coat baking sheets with cooking spray. In large bowl, combine flours, oats, baking soda and salt. In another large bowl, combine sugars, butter, egg whites, milk and vanilla extract. Add the flour mixture and stir until moistened. Stir in chocolate chips. Drop by teaspoonfuls 2 inches apart on cookie sheet. Bake 10-12 mins. or until lightly browned around the edges. Places on racks to cool. Makes 48 cookies.

Buttery Breadsticks

6 Rhodes Texas rolls, thawed but still cold
1/4 c. butter or margarine melted
1/2 c. grated Parmesan cheese
garlic salt
parsley

Cut rolls in half, then roll each piece into a 6 inch rope. Dip in butter, then roll in cheese. Place on large baking sheet sprayed with non stick spray. Sprinkle with garlic salt and parsley. Cover and let rise until double in size. Cook at 350 for 15 mins. or until golden brown.

By: Melodie Newman

Cheeseballs

2 boxes of cream cheese
1-2 bunch of green green onions
1 small can of crushed pineapple
1 small green pepper
seasoning salt

Don't be afraid to use your hands. Finely chop green onions and green pepper. Mix everything into a bowl. Form two balls. You can roll them in chopped nuts if you'd like. Serve with crackers.

By: Melodie Newman

Meatloaf

1 lb. hamburger
1 egg
1 c. oatmeal
little bit of Worcestershire sauce, pepper and garlic salt
1/2 c. chopped onion
1 can tomato sauce

Mix everything in bowl or cooking dish. Form to the dish and bake at 350 for 1 hour.

By: Melodie Newman

Beef Enchiladas

1 can of Nally's no bean chili
1 pkg of tortillas
shredded cheese (however much you want to use)
1 can of red enchilada sauce

Put a spoonful of no bean chili on each tortilla, wrap it up, put in casserole dish. Spread sauce over tortillas, then sprinkle cheese on top. Cook at 350 for 1 hour.

By: Melodie Newman

Chicken Tortilla Soup

3 cans chicken
1 chopped onion
1 tbsp. minced garlic
1 c. chopped celery
1 chopped green pepper
2 cans or 1 small bag of frozen corn
1 large can chicken broth
2 cans of cream of chicken soup
1 cup salsa
1/4 tsp. cumin
1/2 tsp. chili powder

In soup pan saute onion, celery, garlic and green pepper. Pour in cans of broth, chicken soup, salsa, corn, cumin and chili powder. Bring to a boil and add chicken. Cook on low temp for 2-3 hours. Serve in tortilla bowl with cheese, green onions, sour cream and chopped avocado. You can make your own tortilla bowls by taking a tortilla and forming it into a bowl in a muffin pan. Bake at 350 for about 10 mins or until golden brown.

By: Melodie Newman

Pasta Al Forno

1 lb hamburger
1 jar pasta sauce
3 T. olive oil
grated cheese
1 bag of any size pasta

Brown hamburger and set aside. Heat sauce and olive oil together, add hamburger. Cook pasta. Put half pasta on bottom of greased casserole pan, pour sauce over pasta, spread cheese. Repeat layers. Cook at 350 for 30 mins.

By: Melodie Newman

Elderado Casserole

1 lb. ground beef
1 tbsp. garlic salt
1 tbsp. onion
1 c. sliced olives
2 cans tomato sauce
1 c. sour cream
1 c. cottage cheese
1 can green chilies
1/2 lb. grated cheese
tortilla chips

Brown and drain meat. Add onion, salt, sauce, olives. Simmer. Mix sour cream, cottage cheese, and chilies. Crush chips slightly. Place half on greased casserole dish. Add 1/2 meat, 1/2 cheese mixture, 1/2 cheese. Repeat. Bake at 350 for 30 mins.

by: Melodie Newman

Chip dip

32 oz. small curd cheese
1 pkg onion & chive cream cheese
green onions-chopped
seasoning salt, onion and garlic salt

Mix all ingredients together and serve with potato chips.

By Melodie Newman

Mel's Spaghetti Sauce

This must be done in a crock pot...cooking on low all day.

1 lb. hamburger
3-4 cans tomato sauce
2 cans tomato paste
1 chopped onion
1 tsp. minced garlic
1 green pepper-chopped
1 pkg. spaghetti seasoning
4 tbsp. Mccormick Italian seasoning

Brown hamburger and onion together. In crock pot, put all ingredients and add a dash of brown sugar. With tomato paste, fill the cans with water and pour into crock pot to get all of it out. Through out the day, stir and taste. You may need to add more Italian seasoning...it's up to your taste buds! Serve with noodles, garlic toast and green salad. Enjoy!

German Pancakes

1/4 c. butter
1 c. flour
1 c. milk
6 eggs, lightly beaten
1/2 tsp. salt

Preheat oven to 350. Melt butter in med. baking dish. In med. bowl, mix flour, milk, eggs and salt. Pour the mixture into prepared baking dish. Bake for 30-40 mins.

by Cherish Newman

Russian Pork/Chicken

I don't remember who gave me this recipe so if it was you, claim it!

4-6 pork chops, loin or chicken
1 small jar of apricot jam
1 bottle of Russian dressing
1 packet of onion soup mix

Put meat in greased 9 X 13 pan. Mix jam, dressing, soup mix in small sauce pan until warm. Pour over meat and bake at 350 for 45-60 mins. Serve with rice or mashed potatoes.

Delicious Chicken Enchiladas

1 can cream of chicken soup
8 oz sour cream
1 C. picante sauce
2 t. chili powder
2- 3 chicken breasts

Mix above except chicken. Place chicken in crockpot and pour 1 cup of above mixture over it (reserve the rest in the fridge). Cook on low for 4 to 5 hours. Shred chicken and roll into tortillas with cheese. Fill 9 X 13 pan and pour remaining picante sauce mixture over all. Top with a little more shredded cheese. Bake at 350 for 40 mins. These are especially yummy with diced tomato, shredded lettuce and a little sour cream on top.

Chicken and Stuffing Bake

This is definitely one of my easy go to recipes

3 - 4 boneless skinless chicken breasts
1 box of stuffing mix
1 can cream of chicken soup
1/2 C - 1 C sour cream (just throw in a few big spoonfuls)
milk

Place chicken breasts in greased 9 X 13 pan. mix soup, sour cream, and milk - adding enough milk to make a gravy consistency. Pour over chicken. Pour box of stuffing mix on top (just dry). Cover with foil and bake at 350 for 25 mins. Then remove foil and bake for 20 mins more. This is so filling with the stuffing that I just serve it with a vegetable and bread.

Swedish Meatballs

Hello.. Hello? Anyone checking this? Well this is another one of the lovely mother-in-law's recipes. I just made them the other day and my boys loved them. Plus it makes a bunch so you can freeze some for future dinners. Awesome!

Swedish Meatballs

2 lbs lean hamburger
1 lb sausage
2 T. minced onions
1 C bread crumbs
salt and pepper (a little of each)
3 eggs
3 t. allspice
3/4 C canned milk

Mix allspice and bread crumbs together so that it distributes more evenly to the meat. Throw everything together in a big bowl and mix it with your hands until nicely blended. Roll into small balls and place on cookie sheet lined with tin foil. You can put them pretty close together since they actually shrink during cooking. Bake at 325 for 25 mins. They should be brown in color. Drain on paper towels. This should make almost 75 meatballs. I usually use around 25 per dinner and then put 50 more into sandwich bags (25 in each) and throw in the freezer for future dinners.

Gravy:
1 can cream of mushroom soup, water and milk (enough to cover meatballs - I usually throw everything in the crockpot to heat up) simmer sauce for 1/2 hour or so. Thicken with cornstarch - more than normal and then add 1/2 C sour cream.

Serve over mashed potatoes. mmmm.. So yummy!