Green Chili Pork

Another fabulous recipe from Jesi!! I am glad I know this girl!!!!

Mmm, this is so easy and yummy and makes a ton of food!

1 Frozen 2-3 Pound Pork Roast
2 Cans Green Enchilada Sauce
2 Fresh Jalapenos-deseeded and diced
1-2 Bell Pepper sliced (or frozen bell pepper strips)
2 Onions Sliced

Seasonings I used
Garlic Garlic, Cumin, Seasoned Salt, Black Pepper

Throw it all in your crock pot and cook all day. Since our meat was frozen we did about 8 hours on high. Shred the meat and enjoy! We have eaten this in tortillas, with chips and cheese, you could add canned veggies and make a taco soup, use in enchiladas, tacos, or on top of nachos. Also great with scrambled eggs, salsa and diced breakfast potatoes made into burritos, or migas!

I skipped the jalapenos and used the pork in tacos.....my new favorite meal!! Lots of leftovers.

Chicken Tortilla Soup

I found this on the side of a can of Hormel Chicken. It was super easy, consisted of stuff I already had in my house and was YUMMY!!!

4 - 6 inch flour or wheat tortilla
3 - cups water
2 - chicken bullion cubes
1 - package of taco seasoning
1 - 16 oz jar of medium salsa
2 - 10 oz cans of chicken
1 - 15 oz can of black beans
1 - 11 oz can of corn with green and red peppers

Place tortilla strips onto baking pan. Lightly spray strips with nonstick cooking spray. Bake at 400°F until crisp, about 5 minutes. Meanwhile, in large saucepan, combine water, bouillon, taco seasoning mix and salsa. Bring mixture to a boil. Reduce heat and simmer for 5 minutes. Add chicken, black beans and corn. Heat until warmed through, about 10 minutes. Ladle into warm bowls and top with tortilla crisps and sour cream.

Stuffed Peppers

Great Meal!!! This came from Betty himself (I read somewhere that "Betty" was actually two men). I made mine with half a jar of Prego (I had it leftover in my fridge) and I skipped the cheese and it was great!! I will try the sauce it calls for next time but I did not have it available today!!

6 large green peppers
1 pound ground beef
2 tbs chopped onion
1 cup cooked rice
1 tsp salt
1/8 tsp garlic salt
1 15-ounce can tomato sauce
3/4 cup shredded mozzarella cheese (3 ounces)

1. Cut thin slice from stem end of each bell pepper. Remove seeds and membranes; rinse peppers.

2. Cook ground beef and onion in skillet, stirring occasionally, until beef is brown; drain. Stir in cooked rice, salt, garlic salt and 1 cup of tomato sauce; heat until hot.Heat oven to 350 degrees. Stuff peppers with beef mixture. Stand upright in square 8-inch by 8-inch pan. Pour remaining sauce over peppers.

3. Cover and bake 45 minutes. Uncover and bake 15 minutes longer. Sprinkle with cheese. (Can be frozen, just don't add the cheese until baking).

Beef Pot Roast

A classic and family favorite!

4 lb beef roast
2 tsp salt
1/2 tsp pepper
1 cup beef broth (I use bullion cubes to make this)
8 small potatoes, cut in half (I use red potatoes)
8 medium carrots, cut in fourths
1 tsp thyme leaves
1/2 tsp dried oregano leaves
4 cloves of garlic, crushed

1. Cook beef in a 12 inch skillet over medium heat until browned on all sides.
2. Rub thyme, oregano and garlic into meat
3. Place potatoes and carrots in the crockpot, place beef on vegetables.
4. Pour beef broth into crockpot.
5. Cover and cook on low setting 8 to 10 hours.

Tuna Macaroni Salad

I love tuna salads and this is my favorite!!

INGREDIENTS:

16 ounces macaroni 2 (6 ounce) cans tuna, drained 1 (15 ounce) can peas, drained 1 (15 ounce) can carrots, drained

1 (1 ounce) package dry Ranch -style dressing mix 1 cup mayonnaise 1/2 cup milk salt and pepper to taste

DIRECTIONS:

1.	In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2.	In a large bowl, combine pasta, tuna, peas and carrots.
3.	Whisk together the salad dressing mix, mayonnaise and milk. Stir into pasta mixture. Cover and refrigerate until chilled.

Chicken and Rice

This is the Nelson family recipe. Thanks for giving it to me Katie!

Ingredients:
1 can cream of mushroom soup
1 soup can full of milk
3/4 cup rice, uncooked
1 - 4 oz can of mushroom pieces
1 envelope onion soup mix
4 boneless skinless chicken breast

Directions:

1. Preheat oven to 350 degrees
2. Mix mushroom soup and milk. Reserve 1/2 of the mixture.
3. Mix remaining soup mixture, rice, mushrooms (w/liquid) and 1/2 onion soup; pour into 13X9 pan. Place chicken on top.
4. Pour remaining soup mixture and sprinkle with onion soup.
5. Cover and bake for 1 hour. Uncover and cook an additional 15 minutes.

Eggs on Toast

This is my Grandma Sigler's recipe! Thank you Aunt Mary for giving it to me! We love it!

INGREDIENTS:

6 Hard Boiled Eggs 3 T Butter 3/4 C Milk

3 T Flour 6 Pieces of Toast

DIRECTIONS:

1.	Hard Boil 6 eggs
2.	Separate whites and yolks (make sure you clean the whites of all egg yolks)
3.	Smash the egg yolks with a fork and set aside.
4.	Cut up egg whites as small as you like.
5.	Melt butter
6.	Remove from heat and add flour, stir until it is all mixed in. It should look pretty pasty.
7.	Return to med-low heat and add milk gradually. Keep stirring. Sauce will thicken as you stir.
8.	Add chopped egg whites.
9.	Serve over toast.
10.	Sprinkle crumbled egg yolks on top.

BBQ Beef Cups

I originally heard about this recipe on Moms Corner but the recipe was on Allrecipe.com and quickly became a favorite in my house!! I use the Grands home style or southern style biscuits.

INGREDIENTS:

3/4 pound lean ground beef 1/2 cup barbecue sauce 1 tablespoon dried minced onion

1 (12 ounce) package refrigerated biscuit dough 1/3 cup shredded Cheddar cheese

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
2.	In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat.
3.	Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
4.	Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.

Garlic Bread

Yummy, Yummy! This is my variation...we have it at least once a week. I suggest fresh bread, but you can freeze what you won't use for the next time!

1 loaf Italian or French bread
margarine or butter to lightly coat
garlic salt
Tastefully Simple Garlic-Garlic

1. Preheat oven to 375 degrees.

2. Cut loaf of bread in half. I only cut enough for our meal, you don't have to make the entire loaf at one meal.

3. Spread margarine to lightly cover the bread completely (end to end).

4. Sprinkle with garlic salt and Tastefully Simple Garlic-Garlic seasoning.

5. Place on pizza pan face up. Bake 4-6 minutes depending on the thickness of the bread.

Alfredo Sauce

We love, love, love this alfredo sauce!! My husband just mentioned this as one of his favorites!! I make egg noodles and garlic bread with it. Found on allrecipes.com


INGREDIENTS:

1/4 cup butter 1 cup heavy cream 1 clove garlic, crushed

1 1/2 cups freshly grated Parmesan cheese 1/4 cup chopped fresh parsley

DIRECTIONS:

1.	Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.