Easy Enchilada Caserole

1 lb seasoned with salt and pepper browned ground beef
12-16 soft corn tortillas
1 large can mild red enchilada sauce
1 cup cheese

green onions and black olives to top

Pour 1/2 can enchilada sauce in a 9 by 11 pan. Layer 6-8(depending on what covers the pan) corn tortillas as evenly as possible on sauce. Layer beef. Top with 6-8 more tortillas. Add the rest of the enchilada sauce. Layer cheese, onions and black olives. Bake at 350 for 30 minutes.

Mexican Rice

2 tbs. olive oil
1 tbs. garlic
1 cup rice

Add all to pan and fry for 2 minutes.

Add 2 cups chicken bullion, 1/2 tsp. cumin, 3 tbs. salsa(you may substitute any tomatoe product ie tomatoe paste, enchalada sauce). Cover, turn to low and cook for 20 minutes. You may add black olives if you wish.

Eggnog Cheescake

3 (8 ounce) packages of cream cheese, softened
1 Cup white sugar
3 Tbsp. all purpose flour
¾ Cup eggnog
2 eggs
2 Tbsp. rum extract (don't worry...no alcohol)
1 tsp. ground nutmeg
1 tsp. cinnamon
18 mini graham cracker pie crusts or 2 large Crusts

Preheat oven to 425 degrees. Soften cream cheese. Blend with sugar, flour, eggnog, and eggs. Add rum extract, nutmeg, and cinnamon. Pour into graham cracker pie crusts. Bake at 425 for about 8 minutes. Reduce heat to 250 degrees. Continue baking for about 20 minutes or until firm to touch. (Longer for larger pies) Remove and cool. Refrigerate. Serve with whipped cream and a sprinkle of cinnamon.

Perogie Casserole

1 onion, chopped
1 pkg. perogies, frozen
1 can cream of mushroom soup
1 cup milk
1 cup shredded cheese
1 cup sour cream
1/2 cup melted butter

Place chopped onion in casserole dish. Spread the package of perogies on top. Mix the remaining ingredients together and pour over perogies. Bake for 1 hour at 350 degrees.

*SO not good for the hips. But it works in a pinch. I tried it for the first time last night. It's not bad, but it's super easy!

Sweet and Sour Pork

2 T butter
2 T olive oil
3 lbs. lean pork, cut in strips
¼ C cornstarch
2 t salt
1 t pepper
½ C packed brown sugar
½ C vinegar
2 (20-oz) cans pineapple tidbits, drained with juice reserved
2 T soy sauce
1 ½ C red or green bell pepper, cut in strips
½ C thinly sliced onion
Rice for 8-10

Melt butter in a large skillet, add olive oil. Stir-fry pork strips until browned, about 10 mins. Cover and simmer on low about 30 mins. Drain meat and set aside.

In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, reserved pineapple juice, and soy sauce. Cook and stir until boils. Reduce heat. Stir and cook 2 mins. Add pork, peppers, onion, and pineapple. Cook 3 mins longer over med heat. Serve over rice. Makes 8-10 servings.

super duper easy tuna casserole

3 - 4 cups of rotini (dry... don't cook it!)
3 cups of milk
340 g can of tuna... drained
1 chopped sm. onion (unless of course you LOVE onion... chop a bigger one)
1/2 - 1 cup of grated cheddar cheese
10 oz can of condensed cream of chicken soup
1 - 2 cups of corn

Mix all the ingredients together in a casserole dish EXCEPT the corn... add that for the last 20 min. of baking time. Make sure you use a deep casserole dish, not one of those big shallow ones, it won't work out... believe me, I've tried. Bake for about an hour at 350 F.

Parmesan Crusted Chicken with Cream Sauce

Ingredients:

1/2 cup reduced sodium chicken broth
Ritz Crackers, finely crushed (if you buy bulk, use one of those pkgs. that are wrapped seperately in the big box)
4-5 Tbsp Parmesan Cheese
4 boneless skinless chicken breast halves
2/3 cup Chive and Onion Cream Cheese Spread (you could pick any spread you wanted)

Mix cracker crumbs and Parmesan cheese in bowl. Rinse chicken with cold water, shake off excess water. Dip chicken in some melted butter or egg whites or milk (your choice), and then in the cracker mixture. Turn chicken to coat. Place in greased baking dish and bake at 350 for about 35-45 minutes or until chicken is done.

For the sauce pour 1/2 cup chicken broth and cream cheese to skillet. Cook, stirring constantly. Simmer 3 minutes or until sauce thickens.

Note: This happens quite fast. Watch carefully! If you let it go too long, it gets thick and clumpy so as soon as it's all melted and slightly thick it's good to go!

Serve sauce over chicken.

*Sorry it's not a great picture. My flash made it look even worse. Even though it doesn't look tasty, I swear to you, it really is! :)