Chicken Chalupas

This recipe is easy and delicious, very filling and it makes quite a bit.


2 large chicken breasts cooked and shredded or 2 cans of chicken
3 cups monterey jack cheese
1 pint sour cream
1 can cream of chicken soup
10 flour tortillas

Grease a glass/baking dish and preheat oven to 350.
In a bowl, combine 2 cups cheese, sour cream, and cream of chicken. mix well and then split the mixture putting one half in a seperate dish and setting it aside. Add chicken to the mixture and mix well. Fill tortillas, roll them up and lay them side by side in the baking pan. Pour other half of mixture that you set aside on the top of the tortillas to evenly coat them and sprinkle with 1 cup of monterey jack cheese. Cover will foil and bake for 35-40 minutes.

*Green chille sauce would be great with this too but I leave it out because my husband doesn't like it :)
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Enjoy!

Oreo Cookie Cake-Jessa's Way!

This is such a yummy recipe! I got it off of Allrecipes a while back and I love it muchas!



Ingredients

* 1 (20 ounce) package chocolate sandwich cookies
* 1/2 cup butter
* 1 (16 ounce) container frozen whipped topping, thawed
* 2 (8 ounce) packages cream cheese
* 1 cup confectioners' sugar
* 2 cups milk
* 1 (3.5 ounce) package instant vanilla pudding mix

Directions

1. Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
2. Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
3. Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.

Nutritional Information open nutritional information

Amount Per Serving Calories: 313 | Total Fat: 20.3g | Cholesterol: 33mg

Orange Chicken for Dummies (or the smart people who like easy recipes)

SO I love this dish and have made it successfully so many times it makes me feel like I can cook some mean Orange Chicken.
You need:
1 envelope dry onion soup mix
1 cup catalina salad dressing
1 cup apricot preserves
6 chicken breasts

Mix the catalina dressing, apricot preserves, and dry onion soup all together. (I mix mine right in the glass container that I will be cooking it.) Place your chicken in a oven dish and place mixture over the top. Place in oven and cook at 350 for 45-60 minutes. The time will depend upon the chicken. Just let it go until it is properly cooked. (I have mine cook for about fifty minutes and then cut it up and let it cook for five to ten minutes longer.) Once it is done you have some delicious orange chicken.
I like mine cut up and over some rice with a veggie on the side.

This is a quick easy meal and tastes really good as leftovers too!

Chicken and Biscuits

This is a tasty casserole style dish that is quick and easy . . . my favorite

Chicken and Biscuits

Preheat oven to 350 degrees

1 can cream of chicken soup
3/4 cup sour cream
3/4 cup grated cheddar cheese
2 chicken breasts in chunks
Salt and pepper

Mix this all together and pour into the bottom of a 9 by 9 baking dish

Place biscuits on top (I use bisquick to make them but refrigerated biscuits work also)
Sprinkle with additional cheddar cheese and bake for 20 minutes or until the cheese is melted.

TIPS: I like to add broccoli to the creamy mixture to trick my family into eating vegetables. I have also used mixed vegetables such as carrots, potatoes and onion, etc to create more of a chicken pot pie style dish. Experiment with it . . .

Corny Ham and Potato Scallop Recipe

I made this the other night and it was Delicious.

Ingredients

• 5 potatoes, peeled and cubed
• 1 1/2 cups cubed cooked ham
• 1 (15 ounce) can whole kernel corn, drained
• 1/4 cup chopped green bell pepper
• 2 teaspoons instant minced onion
• 1 (10.75 ounce) can condensed Cheddar cheese soup
• 1/2 cup milk
• 3 tablespoons all-purpose flour

Directions

1. In a slow cooker, combine potatoes, ham, corn, green pepper, and onion. In a small bowl, stir together soup, milk, and flour until smooth. Pour soup mixture over ham and vegetables, and stir gently to coat.
2. Cover, and cook on Low for about 8 hours, or until potatoes are tender.

skip to the bottom to see what i actually did, the recipe is a lil fancy schmansy if you ask me....
**quinoa is a gluten free grain**

Spicy Quinoa, Cucumber and Tomato Salad

By MARTHA ROSE SHULMAN

This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic.

1 cup quinoa

3 cups water

Salt to taste

2 cups diced cucumber

1 small red onion, finely minced (optional)

2 cups finely diced tomatoes

1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped

1/2 cup chopped cilantro, plus several sprigs for garnish

2 tablespoons fresh lime juice

1 tablespoon red wine vinegar or sherry vinegar

3 tablespoons extra virgin olive oil

1 avocado, sliced, for garnish

1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.

2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.

3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.

Yield: Serves six.

Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for a couple of days.

Nutritional information per serving: 236 calories; 14 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 5 grams dietary fiber; 12 milligrams sodium (does not include salt added during cooking); 6 grams protein

Martha Rose Shulman can be reached at martha-rose-shulman.com.

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ive never cooked with quinoa before so i did, for the most part, follow the instructions about soaking and yes, i even placed a dish cloth btwn the quinoa and the lid. i did not however use the amts called for in all the rest of the ingredients. i dont like cucumber or tomato but they both have nutritional benefits and ever since ive returned from Turkey i find myself craving it - weird, i know.  so i used half of a cuc and half a tom. i used red pepper flakes cuz i dont like biting into jalapeno or serrano pieces. i dont take the time to measure stuff when i cook, so i splashed in some white and apple cider vinegar (thats what was in my cupboard) and squeezed out half a juicy lime into the bowl. i used scallions instead of onions, cuz im not a fan of red onion and i dont really like uncooked white onions. i used the entire avocado in the salad, i didnt garnish anything (why bother, its just for me tonight and school lunch tomorrow). i added chicken (hormel foods natural choice grilled carved chicken breast- cuz im lazy!) for some added protein. because i used less cuc and tom i needed only about 2/3 (if even that) of the cooked quinoa to make a nice grain/veggie ratio. i didnt follow the instructions as far as what-to-add-to-the-bowl-when, i dumped everything in and let it marinate while the quinoa simmered. (i did try the soaking of cucs in salt but did not drain them on towels or anything) My version didnt look nearly as elegant as pictured above. 

it all kinda clumped together into a goolash. I tried to fluff it rather than stir it when i added the quinoa to everything else. 

but it tasted super yummy, fresh, crisp and was quite filling. if i were to make it again id add garlic (i love garlic, you just cant go wrong with garlic) and something orange, maybe orange bell pepper or carrots, doesnt it look like it needs orange? id also add bacon if i was feeling really ambitious and wanted to take the time to make it as well. kalamata olives and some feta cheese would make it a very Mediterranean style dish. 

of course organic veggies/products and all natural hormone/nitrate free meats are the best way to go! enjoy! and id love to hear your additions/deletions/modifications if you get creative! 

i wouldnt have found this if it wasnt for my friend jon

Crock Pot Chicken Alfredo Lasagna

A family favorite!!!

Ingredients:

12 lasagna noodles (uncooked)
2 jars (16 oz. each) Alfredo sauce
1/3 cup water
1 1/2 cups chicken, cooked and diced
1 carton (16 oz.) ricotta or cottage cheese--we use ricotta
2 cups grated mozzarella cheese

Break 4 noodle to fit bottom of greased 6 to 7-quart slow cooker. Layer a third of Alfredo sauce, half water, and half chicken over noodles. Spread half of ricotta or cottage cheese and sprinkle a third of mozzarella over meat layer. Add another layer of noodles. Layer a third Alfredo sauce, remaining chicken, water and ricotta or cottage cheese. Sprinkle second third of mozzarella. Layer noodles, sauce and mozzarella. Cover and cook on low 4-5 hours. Do not cook more than 5 hours! Makes 10-12 servings.

Variation: Add a small can (2.25 oz.) of sliced olives between layers

Serve with hot garlic bread and ENJOY!