Mexican Lasagna

This is a new family favorite. It is rare at my house for my kids to request or eat leftovers, but they love love love this.

Spray 9 x 13 pan with nonstick spray

Layer two times: (use half of each item for the first layer and half for the second)
Browned and seasoned (add cumin) beef
torn corn tortillas
1 can rinsed black beans
1 can stewed tomatoes diced (can also use regular diced tomatoes)
1 can olives sliced
1 can Enchilada sauce
Sour cream (a few dollops spread around)
Cheese

Top with crushed tortilla chips under the last layer of cheese

Bake covered at 350 for 20 minutes.

Salisbury Steaks

2 lbs ground beef
1/2 C crushed saltine crackers
2 eggs, slightly beaten
1/4 C milk
1 Tbsp cream of mushroom soup
2 Envelopes beef gravy mix

Combing ground beef, cracker crumbs, eggs, milk and soup mix. Mix thoroughly. Shape into patties (6-8). If freezing, place wax paper between each patty. Place in freezer bag.

Slow cooker method: put patties in a slow cooker. Mix gravy according to the package directions and pour over patties. Cook on medium for 4-6 hours.

Stove Top Chicken Casserole

With Baby #3 coming, I wanted to stock up on freezer meals so when I don't want to cook, we can still have something yummy. I need to write these recipes down so I can return the cookbook :). I hope someone else enjoys these too...

1 Box stuffing mix
1/2 Cube butter
2 C chicken, cooked and diced
2 Cans Cream of chicken soup
1 C milk
2 large stalks of celery washed and sliced

Melt butter. Stir into entire package of stuffing, turning to coat as evenly as possible. Reserve 1/2 of mixture and set aside. Cover the bottom of a 9x13 pan with the stuffing.

Mix all of the other ingredients together and pour over the top of the stuffing. Use the reserved stuffing mix to sprinkle over the top of the casserole. If freezing; cover with foil and freeze. Otherwise, cover and bake at 350* for 30 minutes or until bubbly. Uncover the last 10 minutes of baking. Good with rice or mashed potatoes.

Ham and Cheese Pockets

This is a recipe that I made by combining a couple different recipes I use.

It is relatively quick, and we all love it! It makes 5 pockets, but can easily be doubled to make more if needed.

Filling:

1 1/2 - 2 Cups grated Cheese

1 Cup chopped deli ham

Dough:

Dissolve:

1/2 TBS yeast in

3/4 C. warm water

Add:

1TBS Sugar

1/4 tsp salt

1 1/2 cups flour

Mix all together and knead, adding more flour as needed until dough is not sticky. Divide dough into 5 sections and roll each out until about 1/4 inch thick and place on a sprayed cookie sheet. In the middle of each place about 1/2 cup of the filling mixture. Fold the dough over and press the edges with a fork to seal. Brush the tops with melted butter and sprinkle with garlic salt. Let raise for 10 minutes. Bake at 375* for 15-18 minutes, until lightly browned. Yummy!

Ham & Cheese Omelet Roll

4 ounces cream cheese, softened
3/4 C milk
2 TBL all purpose flour
1/4 tsp salt
12 eggs
8 ounces ham, finely chopped (1 1/2 C)
6 ounces cheddar cheese (1 1/2 C)
1/4 C green onions
2 TBS dijon mustard

Combine cream cheese and milk; whisk until msooth. Add flour and salt.

In another bowl, whisk eggs. Add cream cheese mixture. Mix well. Pour into greased cookie sheet.

Bake at 375* for 30-33 minutes untilm omelt is puffy and golden. Remove omelet from oven, spread mustard on. Sprinkle with half of the cheese, top with ham and green onions. Sprinkle with remaining cheese. Starting at one short side, roll up jelly-rool fashion. Garnish top with additional cheese and green onions. Let stand 5 minutes to allow cheese to melt. Slice and serve.

ham and beans

3 Handfuls of fresh grean beans ( washed and snapped)
1 Onion diced
1 1/2 -2 cups of ham diced
2-3 potato's

Cook beans, Onion, and ham in water (fill and inch above veggies) until tender. (about 2 hrs. on low) add potato's (quartered) 20-30 minutes. Add salt and garlic salt to taste.

Its really easy and very good.

Chicken Cordon Blue

• 4 boneless skinless chicken breasts
• 4 slices, precooked ham
• 4 oz mozzarella cheese
• 1/2 tsp thyme
• 1/4 tsp salt and pepper
• 1/4 cup butter
• 1/2 cup cornflake crumbs

1. Place one chicken breast at time on pieces of plastic wrap. Flatten each to 1/8 inch thick using the flat side of a meat mallet or rolling pin.
2. Divide ham among flattened breasts. Cut cheese in 8 sticks about 1 1/2 inches long; place on ham. Sprinkle with thyme, salt and pepper. Roll ham around cheese, then roll up chicken breast with ham inside, tucking in ends and sealing well. Fasten edges with toothpicks if you necessary.
3. Melt butter, dips each chicken breast in butter, turning to coat evenly; roll in crumbs. Place seam-side down in baking dish; sprinkle with any remaining crumbs. Cover with paper towel until ready to bake. Bake for 40 minutes @ 350.
Chicken Cordon Blue GRAVY

• 1 can cream of chicken soup
• 1/2 cup sour cream
• 2 Tbsp lemon juice
• Pinch of dried onion to season

Mix all ingredients together and heat until warm. Pour over chicken cordon blue.