Quick and Easy Meal Ideas

-Easy Chicken Enchiladas

14 corn tortillas
4 oz. sour cream
1 can cream of chicken
1 can of chilies
1 can of enchilada sauce (i like the green)
1 tsp. garlic powder
1/2 pepper
1/2 c. cheese (I like moteray jack)

mix all together except the cheese and sauce. Fill the tortillas and roll. put a little sauce on bottom of 13x9 pan before you add filled enchiladas. put in enchiladas and pour remaining sauce over top. make sure to cover all of the tortilla shell. sprinkle with cheese.
Cook on 325 for 20 min or until bubbly.

-Fried Burritos

We like to fry our burritos sometimes just to mix it up. The idea was originally invented by my brother.
just get a large flour tortilla (we like the fresh uncooked ones)
add refried beans, cheese, onions, rice or whatever you like. Fold up and heat oil in frying pan and cook on all sides until brown. serve with sour cream, salsa lettuce, tomatoes ect. It It is kinda like a challupa I guess.

-Easy Stir Fry

Just pick veggies and meat of choice and stir fry in high heat pan with olive, canola or sesame oil until crisp tender (add the softer veggies later so they do not cook to fast.) And for the noodles I just use top ramen noodles and then sprinkle the seasoning packet over the stir fry. (only use one packet or it is too salty.) Then add ginger, soy sauce, or garlic along with that.








Chicken Dumpling Soup
I found this easy soup recipe a few years ago in a light and tasty magazine and we now eat it a lot because it is made with bonless chicken breast and so you don't have to cook a whole chicken and take all day! I always double it for leftovers, it tastes even better the next day.

1 pound bonless chicken breasts, cut into 1 1/2 inch cubes
3 cans reduces sodium chickn broth (or boulion)
3 cups water
4 medium carrots chopped
1 medium onion, chopped
1 celery rib, chopped
1 teas. minced fresh parsley
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. fresh garlic
1/4 tsp. pepper (I like to add more)
then I just throw in whatever seasoning I like to add some more flavor!

DUMPLINGS:
3 egg whites
1/2 cup cottage cheese
2 Tbls. water
1/4 tsp. salt
1 c. flour

In a large nonstick skillet coated with nonstick spray, brown chicken. Add the broth, water, veggies and seasonings. bring to boil. Reduce heat; simmer uncovered for 30 min. meanwhile, for dumpling, beat the egg whites and cottage cheese in a mixing bowl. Add water and salt. Stir in the flour;mix well
Bring soup to a boil. Drop dumplings by tablespoonfuls into the boiling soup. Reduces heat; cover and simmer for 15 min. or until a toothpick inserted in duplings comes out clean. Serve immediatley.
Yield: 4 serving


Chicken Tortilla Soup
this is so fast and easy! I love it topped with Fritos and sour cream!

4 boneless, skinless chicken thighs
1 4-ounce can chopped green chilies, drained (hot or mild, depending on preference)
2 cloves of garlic, minced
1 yellow onion, diced
2 15-ounce cans of diced tomatoes, including juice
1/2 - 1 cup chicken broth
1 teaspoon cumin
Kosher salt and pepper
4 corn tortillas, sliced into 1/4 inch strips
2 tablespoons chopped cilantro
1/2 cup shredded Monterey jack cheese
1 avocado diced and tossed with lime juice to prevent browning
1 lime, cut into wedges

Directions
Place chicken in slow cooker.
In a separate bowl, combine chilies, garlic, onion, tomatoes, 1/2 c chicken broth and cumin. Blend and pour over chicken.
Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
Just before serving, add tortillas and cilantro to Crock-Pot® slow cooker. Stir to incorporate. Adjust seasoning to taste.
Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.
Serves: 4-6
Size: 3-6 quarts

Recommended slow cooker