For some heat add in a finely chopped and seeded jalapeno pepper when cooking the beef

Servings 6

INGREDIENTS:

1 pound ground beef

1 medium onion, finely chopped

1 small green bell pepper, seeded and finely chopped

1 teaspoon crushed chili  flakes, or adjust to taste

2 tablespoons chili powder, or to taste

4 garlic cloves, minced

seasoned salt and fresh ground black pepper, to taste

1 (4 ounce) cans green chilies, diced

12 (6 inch) corn tortillas ( cut into about 1-1/2-inch pieces, you could use flour tortillas but the corn is better)

1 (10 ounce) cans cream of mushroom soup, undiluted

1 1/2 cups canned sliced black olives

1 1/4 cups red enchilada sauce ( I use my own recipe posted here on the site)

1/2 cup sour cream

2 1/2 cups cheddar cheese, divided

2 firm tomatoes, coarsely chopped

TOPPINGS:

shredded lettuce

diced tomatoes

chopped green onions

INSTRUCTIONS:———————————–

Preheat oven to 375 degrees F..

Grease an 11 x 7-inch casserole dish.

In a large skillet cook the ground beef with bell pepper, dried chili flakes (if using) and chili powder; cook over medium heat until beef is no longer pink; drain fat, then continue cooking until the meat is browned (this may take about 10-12 minutes to brown) add in the garlic the last 2-3 minutes of cooking time.

Season with seasoned salt and black pepper to taste then transfer to a large bowl.

Stir in the tortilla pieces, cream of mushroom soup, black olives, red enchilada sauce, sour cream and 1-1/2 cups shredded cheese; mix to combine.

Transfer to prepared baking dish.

Cover and bake for about 30 minutes.

Uncover and sprinkle with remaining 1 cup or more of shredded cheese then 2 chopped tomatoes.

Return to oven and bake uncovered until casserole is bubbly and the cheese has melted (about 8-10 minutes).

Serve topped with more chopped tomatoes, shredded lettuce and chopped green onions if desired.

Test Kitchen Notes; skinless boneless chicken breasts may be used in place of the thighs with cooking time slightly

Servings 4

INGREDIENTS:

4 boneless skinless chicken thighs

salt and fresh ground black pepper

1 cup low-sodium chicken broth

4 slices Swiss cheese (can use 2 slices per chicken thigh)

1 (10-1/2 ounce) can condensed cream of chicken soup, undiluted

1 (10-/2 ounce) can condensed cream of mushroom soup, undiluted

1/2 teaspoon garlic powder

1/4 cup milk

2-1/2 cups dry herb flavor stuffing mix (such as Pepperidge Farm, low-sodium if possible)

1/2 cup butter, melted

INSTRUCTIONS:——————————————-

Season chicken thighs lightly with salt and pepper and place chicken breasts in crock pot skin side facing up.

Pour the chicken broth around the thighs.

Plave one slice of Swiss cheese on each thigh.

In a bowl whisk both cans of soup with garlic powder and milk until smooth and well combined.

Cover chicken with soup mixture, then sprinkle stuffing mix over all.

Drizzle the melted butter on top.

Cook on low setting for for 6-8 hours or on high settings for 4-5 hours.

Taken from my “Favorites” folder!

Servings 6

INGREDIENTS:

1-1/2 cups uncooked elbow macaroni

1 pound Velveeta cheese, cubed

3 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (can use more)

2 cups milk or 2 cups half-and-half cream

2 tablespoons prepared yellow mustard (can use Dijon)

1 (8 ounce) package cream cheese, softened

1 to 2 tablespoon dried parsley

salt and fresh ground black pepper, to taste

TOPPING:

1 1/2 cups dry breadcrumbs

2 tablespoons melted butter

INSTRUCTIONS:———————————

Preheat oven to 350 degrees F.

Grease a medium casserole dish.

For topping; in a bowl combine the breadcrumbs with melted butter; set aside.

In a large saucepan cook the macaroni until firm-tender; drain then immediately mix in the Velveeta cheese then set aside.

In a medium saucepan melt butter; add in the flour, garlic powder and cayenne; stir for 1 minute.

Add in the milk or half and half, mustard, cream cheese, salt and pepper and parsley, then stir until cream cheese is thoroughly combined and melted.

A then pour over macaroni mixture.

Season with salt and pepper.

Transfer to casserole dish.

Top with bread crumb mixture.

Bake for 30-40 minutes or until top is a light golden brown.

Plan ahead the chicken must be refrigerated for 24-48 hours, use only seasoned salt white salt will not be as good, this will also work using a larger roasting chicken 6 pounds and up you will need to use 2 lemons for a larger chicken

Servings 6

INGREDIENTS:

1  whole chicken (about 3-1/2 to 4 pounds)

1/4 cup warm melted butter

3 tablespoons vegetable oil

seasoning salt and fresh ground black pepper

3 teaspoons garlic powder (can use more)

2 tablespoons cold butter, divided

1  large whole lemon ( using a fork pierce holes all over in the lemon/s)

chicken broth mixed with water (or can use all water)

This makes a large amount of sauce so you can freeze for another meal, also plan ahead,  the sauce must be made 1-3 days ahead and refrigerated before using to blend and intensify the flavor, the meatballs may be baked in the oven before adding to the sauce

Servings 8

INGREDIENTS:

double recipe for my Parmesan meatballs keeping the garlic amount the same do not double

olive oil ( to cover bottom of the pot)

2 medium onions chopped

8 large garlic cloves, finely chopped

1 -2 bay leaves

1 tablespoon dried oregano ( rubbed with fingers to release the oils)

1 tablespoon dried basil ( rubbed with fingers to release the oils)

1 teaspoon crushed red pepper flakes ( optional or to taste)

1 teaspoon fresh ground black pepper

1 (6 ounce) cans tomato paste

1/3-1/2 cup dry red wine ( or to taste)

2 (28 ounce) cans crushed tomatoes ( can use 3 cans if you plan of freezing some sauce)

2 (28 ounce) cans diced tomatoes, well drained

salt, to taste

2 teaspoons sugar ( optional and to be added in the last 30 minutes of cooking time)

INSTRUCTIONS:———————————–

Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).

Drain the diced tomatoes over a strainer (you don’t have to drain them completely dry).

Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.

Saute onion with bay leaf, oregano, basil and crushed chili peppers and black pepper for about 5-7 minutes or until the onions are transparent.

Add in fresh garlic; cook stirring for 2 minutes.

Add the tomato paste; mix and stir for about 2 minutes or until well combined with the onion mixture.

Add in the wine; stir well to combine.

Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for about20 minutes stirring frequently.

Reduce heat to medium add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).

Simmer uncovered on low heat for about 3-4 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don’t be afraid to simmer even 6 hours!) adding more salt if desired (if you find that about halfway through cooking the sauce is too thick add in some water to thin) season with salt about halfway through cooking and then again towards the end if needed.

Skim off any fat that might gather on top of sauce.

Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 3 days before using.

Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).