Chicken Chili Verde

1-2 cups cooked chicken, cubed
1 (28 oz.) can green enchilada sauce
1 (15 oz.) can black beans, rinsed & drained
1  cup frozen corn
1 cup chopped onion
2 garlic cloves, minced
1/4 cup fresh cilantro

Combine all ingredients in large saucepan.  Bring to a boil.  Reduce heat and simmer uncovered for 30-40 minutes.

Serves 4-6. I double this recipe.

Options:       
Serve with tortillas or quesadillas.

Chicken in a Pastry

1 lb. boneless, skinless chicken breasts
1/2 t. salt
1/8 t. pepper
2 T. margarine
4 oz. cream cheese
3 green onions, chopped
2 T. milk
2 pkg. crescent rolls
1/4 cup seasoned croutons, crushed

Cut chicken into 1/2 inch pieces, season with salt and pepper.  Cook in skillet until no longer pink.  Remove from heat.  Add cream cheese, green onion, and milk.  Stir until well blended.  Separate crescent dough into 4 square (pressing seams of 2 triangles together).  Place chicken mixture in center of square and fold dough corners over mixture pressing seams together.  Melt margarine and brush over each pastry.  Sprinkle with croutons.  Place on lightly greased cookie sheet.  Bake at 350 for 20 minutes or until golden brown.

Options:        
Make extra to freeze.

Chicken Stir Fry

1 lb. chicken breasts, cut into strips
1 pkg. stir fry veggies
1 can chicken broth or bouillon
2-3 T. cornstarch
2 T. soy sauce
3 T. vinegar
3 T. sugar

Mix broth, cornstarch, soy sauce, vinegar, and sugar until smooth.  Fry chicken in large skillet until cooked.  Stir in veggies and cook until tender-crisp. Pour on sweet and sour sauce.  Cook until mixture boils and thickens, stirring constantly.

Options:        
Serve over rice (white or brown). 
Use fresh veggies (broccoli, onion, carrot, mushroom, etc.)

Cornflake Chicken

4 boneless, skinless chicken breasts
1 cup cornflakes, crushed
1 tsp. seasoning salt
1 egg, beaten

Combine cornflakes and salt in a shallow bowl.  Dip breasts in beaten egg, then roll them in the cornflake mix.  Bake at 350 for 30 minutes or until juices run clear.

Red Beans and Rice

1 1/2 cup rice
1 small onion, chopped
2 (15oz.) can kidney beans (1 undrained)
1 (15oz.) can diced tomatoes
1/2 t. garlic salt
1/4 t. oregano
1/4 t. basil

Prepare rice.  Sauté onions until tender, add remaining and cook over medium until bubbly.  Reduce, cover, and simmer for 15 minutes.  Serve over rice.

Options:  Top with shredded cheese.
       Use 4 cups cooked dry kidney beans.

Summer Pasta Salad

1 pkg. tri-color rotini
1-2 cups cooked ham, cubed
1 tomato diced
1 cup frozen peas
1 cup cheddar cheese, cubed
3 green onions, chopped
1/4 cup Italian dressing
1-2 t. Salad Supreme Seasoning
sliced black olives, optional

Cook and drain noodles.  Add all other ingredients and toss to coat.  Can add more or less of any ingredient to taste.  Chill.

(From Ros’ Soccer Party in AZ)

Scalloped Mac and Ham

1 1/2 cup elbow macaroni
1/4 cup chopped onion, optional
2 T. margarine
2 T. flour
1/4 t. basil
1/8 t. pepper
1 1/2 cup milk
1 cup cooked, diced ham

Cook and drain macaroni.  In saucepan cook onion in margarine until tender.  Stir in flour, basil, and pepper.  Add milk.  Cook and stir until thick and bubbly.  Remove from heat.  Stir in macaroni and ham.  Put in greased casserole dish.  Bake at 350 for 30 minutes.

Options:  Sprinkle grated cheese on top.
       Cover with bread crumb topping.
       Cook in microwave for 10 minutes.
       Use smoked sausage instead of ham.

(Adapted from BH&G Cookbook)

Jerry's Pan Lasagna

1 pkg. (8oz.) lasagna noodles
1 lb. italian sausage or ground beef
2 cups spaghetti sauce
1 3/4 cup (15 oz.) ricotta cheese
2 cups mozzarella cheese, shredded
2 T. grated Parmesan cheese
1 egg
2 t. parsley
salt and pepper to taste

Cook pasta according to package directions and drain.  Lay flat on foil to cool.  Heat oven to 350.  In large skillet, cook meat until brown.  Drain and stir in spaghetti sauce.  In medium bowl, mix ricotta, 1 cup mozzarella, parmesan, egg and seasonings.  In 9x13 pan spread 1/2 cup meat sauce then place 3 pasta pieces lengthwise over sauce.  Spread one half ricotta mix over pasta, cover with one cup meat sauce.  Repeat layers of pasta, ricotta, and meat sauce.  Top with remaining pasta, meat sauce and mozzarella cheese.  Cover with foil.  Bake 30 minutes then remove foil.  Bake 15 minutes or until hot and bubbly.  Let stand 10 minutes.  Makes 10-12 servings.

Tuna or Crab Salad

1 can of tuna or 1/2 pound crab (or imitation) meat 
2 cups pasta (shells work well), cooked
1/2 - 3/4 cup mayo
salt and pepper to taste
1/4 cup onion (white or green), optional
mustard, to taste

Mix all ingredients and chill.

(Pop Pop’s Recipe)

Pasta Bake

8 oz. pasta of choice
1/2 pound italian sausage, optional
1 jar spaghetti sauce
2 cups mozzarella cheese, shredded

Cook pasta according to package directions.  Brown meat if desired.  Mix sauce and pasta.  Put into greased casserole dish.  Sprinkle cheese on top.  Bake at 350 until cheese melts and heat through.