Posted by Anne on January 28, 2010
Ingredients:
- 3 cups cubed cooked chicken
- 1 cup salsa ( I mixed green salsa and chunky red salsa)
- 1 can (4 oz) chopped green chilis
- 10 (8 in) flour tortillas
- 2 1/2 cups whipping cream
- 2 cups (8 oz) Monterey Jack cheese shredded
- 1 cup (4 oz) Cheddar Cheese shredded
Directions:
Combine chicken, salsa and green chilies. Fill each tortilla with a portion of the chicken mixture. Roll up and place, seam-side down in a sprayed 13×9 inch baking dish. Pour cream over top. Sprinkle evenly with both cheeses. Bake at 350* for 45 minutes or until golden and most of the cream is absorbed. Makes 6 servings.
Here it is fresh out of the oven:
And served with some Spanish rice.
These were amazing!
I could have eaten the whole dish!
Enjoy!
Popularity: 10% [?]
Posted by Anne on January 21, 2010
Ingredients
1 can 103/4 oz condensed cream of mushroom soup
1 cup milk
1 cup diced ham
2 cups broccoli florettes
1 cup uncooked instant rice
8 ounces processed cheese spread, cubed (such as Velveeta)
Directions:
Place soup in slow cooker and gradually whisk in the milk until smooth. Add remaining ingredients. Cover and cook on Low 3.5-4 hours. If possible, stir mixture half way through cooking.
Makes 4 servings.
The finished product:
This meal was soooooo good! Everyone enjoyed it, including my oldest who HATES broccoli!
It was quick and easy to make and the cost was very low.
I doubled the recipe and cooking time stayed the same.
Enjoy!
Popularity: 8% [?]
Posted by Anne on January 19, 2010
Ingredients:
4-6 thick loin cut chops
Lemon pepper
oil
1-2 large oranges
1/2 cup orange marmalade
1 cup ketchup
1 teaspoon zest of an orange
Directions:
1. Sprinkle pork chops with lemon pepper and brown in oil.
2. Mix ketchup, orange juice, orange zest and orange marmalade together in a separate bowl.
3. Place pork chops in a 9×12 baking dish and cover with the orange sauce.
4. Bake at 400* for 45 minutes to 1 hour.
Results:
Served with hot biscuits and stuffing:
Popularity: 8% [?]
