Creamy Chicken Lasagna

Ingredients:

3 skinless, boneless chicken breast halves
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
1 (8 ounce) package cream cheese, softened
2 cups shredded mozzarella cheese
1 (26 ounce) jar spaghetti sauce

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.

2. Meanwhile, either place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred. Or microwave chicken until cooked, turning every few minutes, then shred.

3. Preheat oven to 350 degrees F. Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.

4. Spread 1/3 of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the half of the chicken mixture (this works best by dropping mixture onto the sauce using two spoons), and top with 3 lasagna noodles; repeat. Top with remaining sauce, and ?.k, jmhngbfvdcsz

5. Bake for 45 minutes in the preheated oven.

Green Chili Burrows

Ingredients:

1 Roast

1 to 2 cans Diced tomatoes (better if they have green chilis in with them

Seasonings like: garlic powder, season salt, salt, pepper, and any other meat seasonings you like.

1 to 2 can of green chilis (depending on how hot you like it)

Directions:

Place all ingredients in a crock pot. Add probably 1 cup water. Let cook on high for like 5 hours and then check. If cooked, then take the roast out and shred the meat. Add the shredded meat back to the pot and simmer for 1 hour. Serve on tortilla shells. Serve with rice if you like. Also can top with cheese or sour cream. The roast can be cooked over night if you think it will be a tough one. Just to the roast and plenty of water and some seasonings. Cook on Low over night. In the morning if cooked take the roast out and shred it and then add the tomatoes and green chilies to the crock pot and meat. (Make sure to pick out any access fat in the crock pot before add the tomatoes and green chilies.) Simmer on low until ready to eat.

Pork Barbecoa

Ingredients:

3 pounds pork (shoulder & Boston butt work really well)
20 oz coke
1 1/2 cups ketchup
1 clove garlic
1- 1 1/2 cups brown sugar
1 cup tomatillo sauce (or crushed tomatillos)

Directions:

Cut pork into small cubes, around 2", and place in crock-pot. Pour enough coke to cover meat. Add clove of garlic and ketchup - mix together. Cook on high for 3-4 hours or until tender enough to shred meat. Shred meat in a separate bowl. Remove liquid in crock pot except for enough to cover the shredded pork. Add brown sugar and tomatillo sauce to liquid in crock-pot. Add shredded meat. Let simmer until you're ready to eat.

Zucchini Boats

Ingredients:

1 cup water
2 cups stuffing mix
2 zucchini, medium-large, sliced in half lengthwise
cooking spray
12 precooked meatballs, cut in quarters
2 cups pasta sauce
1 cup shredded part-skim mozzarella cheese

Directions:

Heat oven to 400 degrees. Bring water to a boil in a medium saucepan over high heat, add stuffing mix, cover and remove from heat. Using a melon baller or teaspoon, scoop out most of the pul from the zucchini halves. Place in a 9x9 inch (or similar size) baking dish coated with cooking spray. Fill each zucchini half with 1/4 cup stuffing and 12 meatball quarters, and top with 1/2 cup sauce. Cover with foil and bake for 20 minutes. Remove foil, sprinkle each zucchini half with 1/4 cup cheese and return to oven for 5 minutes, or until cheese is melted.

Breadsticks

Ingredients:

1 1/2 cups warm water
1 Tbls. yeast, rapid rise
2 Tbls. sugar
3-4 cups flour (3 1/2)
1/2 tsp. salt
1 cube butter
Toppings: Parmesan cheese, garlic powder, salad or vegetable supreme.

Directions:

1. Mix water, yeast and sugar- dissolve.
2. Add in flour and salt and mix by hand.
3. Knead and let rise 10 minutes
4. Melt butter on large cookie sheet
5. Roll or press dough out almost size of cookie sheet
6. Cut into 14-16 strips and then cut lengthwise
7. Lat strips in butter on cookie sheet to coat and then turn over and place on sheet so butter
side is up. Do all strips.
8. Top with cheese, garlic, and/or salad supreme.
9. Let rise in cookie sheet for 20-25 minutes, until almost fills cookie sheet.
10. Cook at 350 degrees until golden brown, about 15-25 minutes.

Beef Taco Skillet

Ingredients:

1 lb. ground beef
1 can tomato soup
1/2 cup salsa
1/2 cup water
6 flour tortillas(6"), cut into 1" pieces
1/2 cup shredded cheddar cheese

Directions:

Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup salsa, water, and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Can also add corn or green peppers.

Makes 4 servings.

Taco Soup

Ingredients:

1 1/2 lbs hamburger
1 chopped onion
1 15 oz. can pinto beans
1 15 oz. can black beans
1 15 oz. can kidney beans
3 8 oz. cans tomato sauce
1 4 oz. can chopped green chilies
2 Tbls. Taco seasoning
1 15 oz. can corn
1 1/4 cup water

Directions:

Put hamburger and onion in soup pot and brown meat. Add salt and pepper to taste. Then add rest of ingredients and let simmer until flavors blend, about 1/2 hour. Top with grated cheese, corn chips, and sour cream. Can be frozen.