Breakfast Enchiladas +-

From: AllRecipes

• 2c cubed, fully cooked ham
• 1/2c chopped green onions
• 10 (8 inch) flour tortillas
• 2 cups shredded Cheddar cheese, divided
• 1 Tbs all-purpose flour
• 2c half-and-half cream
• 6 eggs, beaten
• 1/4 tsp salt

• Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
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• In a bowl, combine flour, cream, eggs and salt if desired until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.
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• Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

Creamed Eggs ✔+

From: My Recipe Box

• 4 Tbs butter
• 4 Tbs flour
• 2c COLD milk
• 8-10 hard boiled eggs, chopped
• salt to taste
• white pepper to taste
• pepper to taste

In a medium sauce pan melt butter.

Add the flour and stir until the flour just begins to turn golden.

Add the COLD milk and whisk until the clumps are gone.

Heat to a simmer.

Add eggs and heat through.

Add salt and peppers to taste.

Serve over toast.

Beef Stroganoff ✔+

From: Mom Cunningham

• 1lb ground beef or stew meat
• 1T olive oil
• 1 med. onion, diced
• 1 garlic clove, minced
• 1 10 ½ oz can condensed cream of mushroom soup
• 1c dairy sour cream
• 1 3 oz can mushrooms, undrained -or- fresh mushrooms
• 2T ketchup
• 2T Worcestershire sauce
• pasta

Heat oil in skillet.

Add garlic and onions and cook until garlic becomes fragrent.

Add meat and brown.

Add fresh mushrooms.  Stir occasionally until mushrooms are soft.

Add cream of mushroom soup, sour cream (don't use light... it will curdle), ketchup, and Worcestershire Sauce.

Heat through.

DON’T BOIL.

Serve over pasta.

Slow-Cooker Lemon Garlic Chicken ✔+

From: The Kitchn

Serves 2 to 4 with leftovers

• 4 to 5 pound chicken

For the seasoning rub:

• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 sprigs thyme, leaves stripped and minced

For the cooking liquid:

• 2 lemons, quartered
• 1 head garlic, cloves separated, but left in their skins
• 2 chicken bouillon cubes or 1 teaspoon bouillon paste, divided (optional for richer flavor)
• 2 sprigs thyme
• 2 tablespoons soy sauce
• 1/4 cup chicken broth
• 2 sprigs rosemary

For the gravy:

• 1/4 cup all-purpose flour

Remove the bag of gizzards and discard (or reserve for stock). Pat the chicken dry with paper towels.

Mix all the seasoning ingredients together in a bowl. Gently work your fingers under the skin covering the breast meat and slide them back and forth to separate the skin from the meat without tearing it. Scoop up a dollop of the seasoning and work it under the skin covering both breasts. Rub any remaining seasoning over the drumsticks and thighs. Transfer the chicken to the slow cooker, breast-side up.

Squeeze and reserve the juice from one of the lemons. Stuff the rinds into the cavity of the chicken along with one whole bouillon cube and a few garlic cloves. Crumble the other bouillon cube over the chicken and rub it into the skin. Arrange the remaining lemon quarters, the rest of garlic cloves, and the thyme around the chicken. Combine the reserved lemon juice, the soy sauce, and the broth, and pour it over the chicken.

Place the lid on the slow cooker and cook for 4 to 6 hours. Thirty minutes or so before the time is done, add the rosemary sprigs.

Remove chicken from the slow-cooker and allow it to rest on a baking sheet, tented with foil, for about 20 minutes. The wings and drumsticks may fall away as you lift the chicken; this is normal.
While the chicken is resting, strain the cooking liquid into a sauce pan and bring to a rapid simmer. Scoop out a half cup of the liquid and whisk it with the flour in a separate bowl. Slowly pour the flour slurry back into the cooking liquid while whisking. Continue simmering and whisking until the gravy thickens. Taste and add salt and pepper as desired.

When ready to serve, remove the skin from the chicken and discard. Use your fingers to pull the meat away off the bones; it should come away easily with gentle pressure or use a knife as needed.

Sweet and Sour Turkey (or Chicken) Meatballs + -

From: My Recipe Box

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 large carrots, chopped
• 1 (14.5 ounce) can chicken broth
• 1 (15 ounce) can tomato sauce
• 1/4 cup packed brown sugar
• 1/4 cup distilled white vinegar
• 1 (8 ounce) can crushed pineapple with juice
• 1/4 cup ketchup
• 1 slice white bread
• 2 tablespoons milk
• 3/4 pound ground turkey (or chicken)
• 1/2 zucchini, shredded
• 1 egg, beaten
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 2 cups instant rice*

Heat oil in a large skillet.  Add onion, green pepper, and carrot (zucchini if you want).  Cover for 5 minutes, until onion is softened.  

Stir in broth, tomato sauce, brown sugar, white vinegar, pineapple with juice, and ketchup.  

Simmer for 10 minutes, or until the veggies are tender.

While your veggies are simmering, soak the bread in the milk until it is absorbed.  Mix the ground turkey, shredded zucchini, egg, salt, black pepper, and garlic powder.  Shape into about 12 meatballs (about 2 Tbs each).

Drop the meatballs into the simmering sauce.  Cook 15 minutes, or until cooked through.  Turn over half way through cooking.

Remove skillet from heat.

*Optional - stir in rice. Cover and let stand 5 minutes.  Fluff rice with fork before serving.

Porcupine Meatballs + -

From: Mom Cunningham

• 1 ½ lbs ground beef
• ¾ c uncooked quick rice
• ¾ c milk
• 1 diced onion
• salt and pepper
• 10 oz can tomato soup
• 1 can water
• ½ t basil
• ½ t salt
• ½ t pepper
• ½ c Worcestershire sauce

Preheat oven to 350°.

Combine ground beef, rice,milk, onion, salt, and pepper.

Shape the meat into small balls.

Place in 9x13 inch baking dish.

Mix tomato soup, water, basil, salt, pepper, and Worcestershire sauce.

Pour over meat.

Cover and bake at 350° for 1½ hours.

Slow Cooked Chicken Enchilada Chili ✔+

From: Picky Palate

• 2 large boneless skinless chicken breasts
• One 15 ounce can corn, drained
• One 15 ounce can black beans, drained
• One 10 ounce can diced tomatoes
• 8 ounces (1 Cup) red enchilada sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic salt
• 1 Cup chicken broth (optional)
• Cooked Steamed Rice

Place all ingredients into crock pot on high heat. Cook on high for 4-5 hours, until chicken shreds easily with a fork. Shred both breasts into bite size pieces and spoon over cooked rice or tortilla. You can also add about 1 cup chicken broth to the chili to make it a bit saucier. Totally optional.

Makes 8 servings