Saturday, September 30, 2006

Crispy Potato Wedges

Last night we had sloppy joes and these potato wedges. I cheat on the sloppy joes, I use manwich, but I really like this recipe for potato wedges because it's easy to change the spices to suit your mood.

Crispy Potato Wedges

1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp each basil, thyme, oregano
1/4 tsp paprika
4 to 6 potatoes, cut in wedges ( I really like to use the little red or golden butter potatoes. And if you use these little potatoes I increase the # to about 6-8 depending on # of people)
1/2 c parmesan cheese

Mix oil and seasoning in a plastic bag. Place cut potatoes in bag and shake. Dump potatoes onto an ungreased cookie sheet, and arrange in a single layer. Bake at 450 degrees for 15 minutes. Sprinkle parmesan cheese on potatoes and bake an additional 15 minutes. Serve hot.

* I sometimes even skip the other seasonings and just do these with Mrs. Dash.

Friday, September 29, 2006

Amy's Cheesy Broccoli Ham Sandwich

I just made this for lunch today and it was so good I wanted to share it! I made bread using Amy's bread machine recipe but you can also use frozen bread dough (if you're smart enough to get it out early enough to let it thaw and rise). It seemed easier to make fresh dough from scratch.
Once the dough has risen once turn it out on the counter (I use 2 silicone baking sheets on top of counter) and then let it rest for 10 minutes (or else the dough fights back when you go to roll it). Roll it as thin as possible (mine was about 14 inches by 26 inches). I brushed the dough with horseradish mustard (but Amy's recipe doesn't call for it). Then top half the dough with 2 cups finely chopped ham, 3 cups shredded cheese, and 1 package frozen broccoli (thawed). Fold the naked half of the dough over the filling and turn the edge to seal. Bake for about 30 minutes in a 350 degree oven.

Thursday, September 28, 2006

What to do with left over roast - BBQ Sandwich

After spending hours cooking pot roast to perfection, we'd eat it and have like half left over (unless I'd cut it in half, then everyone would want more and I'd run out ...). I used to put the left over meat in the fridge and hope the sandwich fairy would make sandwiches or something, but it'd end up just going bad. And I'd feel bad for wasting it. But NOW, the day after pot roast dinner is BBQ sandwich dinner.

Left over pot roast (beef, pork, it's all good)
Bottle of BBQ sauce, more or less depending on how juicy you like it (KC Masterpiece really is the best)
Cheese slices

Because I'm lazy, I put the meat in the crock pot, pour on the BBQ sauce and just let it go until it's time to eat (if that will be within an hour I warm up the meat in the microwave first). The meat just gets tenderer and tastier. It's so yummy and amazingly the BBQ meat leftovers actually do get made into sandwiches.

Wednesday, September 27, 2006

Coconut-Chicken Curry

I thought I'd share what I'm planning on cooking tomorrow. This is a recipe I just recently got but I love it!! It's soo easy.

1 1/2 lbs skinless, boneless chicken thighs (I actually use breasts) cut into bite size pieces
1/2 cup (or less if you don't like things as spicy) red curry paste***
1 tablespoon olive oil
1 large onion coarsly chopped
1 1/4 cup fresh coconut milk or (what I use) one 13.5 oz can unsweetened or reduced fat coconut milk
1 1/2 cups matchstick carrots or 3 carrots thinly sliced

***be careful while cooking because this does stain!

In a bowl combine chicken and curry paste, let stand at room temp for 30 minutes.

Heat a 12 inch skillet over medium heat. Add olive oil, onion and chicken mixture. Cook about 8-10 minutes stirring occasionally, or until chicken is no longer pink inside.

Remove Chicken from skillet. Carefully add coconut milk to skillet, scraping up the crusty bits. Add carrots. Bring to a boil, reduce heat and simmer uncovered for 5 minutes. Return chicken to skillet. Simmer uncovered for 3 to 5 minutes or until liquid thickens slightly. Serve over rice.

Tuesday, September 26, 2006

Green Beans

I was just getting meat out to thaw for dinner and preparing to accompany it with green beans. We love our green beans. They are my favorite vegetable side dish and they look nice enough to serve for holiday meals (we do... right next to the brussels sprouts, yum!). The most important item needed to make truly exceptional veggies of any kind is a steamer basket or if you have a nice cookware set you may be the proud owner of a steamer insert (it looks like the top of a double boiler but has holes in the bottom... you may have wondered how you can dip chocolates if the chocolate all ends up in the water under the pan).
First, put an inch of water or so in the bottom of the pan (otherwise the veggie juices burn onto the bottom of pan, veggies don't cook, and the smoke detector goes off.... we have had that happen). Don't let the water touch the vegetables. Steam actually cooks faster than boiling in water (so says Alton Brown). Next, fill the steamer insert with as many green beans as you would like to eat. Then, top the beans with slices (I use half circles) of sweet onion... we usually use one whole large onion...this makes half beans, half onions our favorite ratio. Cook the beans and onions until they are tender (about 20 minutes for us, I buy frozen petite green beans). Once the beans are cooked lift the steamer insert off the water and drain water. Pour beans and onions into the saucepan. For the final decadent touch I add about a tablespoon of butter (sometimes) and a small handful of prepared bacon bits. Dave and the kids get confused by the bacon bits into thinking this is a bacon dish instead of a vegetable one. It puts Chris off a little and he has to separate the bacon out of the beans. Sam and Dave are tricked into eating the beans.

Monday, September 25, 2006

I Just Want To Say Thanks!

I wanted to tell all the contributing members thanks so much for sharing these recipes ... even if only us four utilize this blog, it has sparked my cooking creativity and increased my desire to cook dinner for my family! We've only been doing this for 6 days and already have over 20 amazing recipes. Let's keep going and when we have oodles and oodles, we'll compile and proof it and (here's my two ideas) take it to kinko's and have them make nice spiral bound copies (as cheaply, but nicely as possible) which we can give to friends and family for Christmas AND/OR see if we can't find some niche to fill in the recipe book industry and publish it and split the millions of profits that are sure to pour in! Wouldn't that be freaking awesome? Collaborate, get published and make money just by compiling what we cook for dinner?! You wanna be rich right? I do ... and if not, at least well fed.

Thank you!


I call it Taco Soup and I love it

Here's a super easy little thing to make when you want the flavor of Mexican food.

1 lb. ground beef
chopped onion, green pepper, garlic
1 can (14.5 oz) diced tomatoes (with green chilies is good) (juice and all)
1 can red kidney beans (rinsed)
1 can black or pinto beans, if you like
1 can sliced olives (drained)
1 can corn (with juice) (optional, I don't like corn so much ...)
1 can tomato sauce
1 pkg taco seasoning
1 cup water

Brown the meat with salt, pepper (drain fat). Cook up chopped onions, green pepper, and garlic. Break out your handy dandy can opener and start dumping. Pour in the taco sauce and water and heat it all up. You can eat this as soon as everything is warmed through or throw everything in the crockpot and let it simmer happily for hours on end. Serve with shredded cheese, sour cream, and taco chips. Lots of variation possibilities, someone I know throws in a package of dry ranch dressing mix. Just use what you like and have.

Pork Chops and Peaches

I thought I'd post now what I'll be making tomorrow because my husband has been asking for this. Actually I've been meaning to but I keep forgetting until it's too late to get it in the crockpot. So I figured if I posted it then I'd have a better chance of remembering. It's working so far I even got pork chops out of the freezer and into the fridge to be ready!

5-6 pork chops
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 - 8oz can tomato sauce
1 - 29 oz can cling peach halves
1/4 cup vinegar
salt and pepper

Brown pork chops in a skillet before arranging in the crockpot. (I have to admit that I have also just thrown them in without browning and there isn't much different) Sprinkle chops with salt and pepper. In a small bowl combine the rest of the ingredients except the peaches. Add 1/4 cup of the peach syrup to the brown sugar mixture. Finish draining peaches, and place them over the chops. Pour the brown sugar mixture over all.
Cover and cook on low 4-6 hours


Katie gave me her mom's bread machine roll recipe and I have been collecting compliments off it ever since. With soups, roasts, just about anything, who wouldn't LOVE some hot fresh rolls?! On Sunday, I throw all the ingredients in the bread machine and set the timer so they are perfectly proofed when I get home, 10 minutes of work, endless familial gratitude!

1 egg
1 cup + 5 TBS warm water
1/4 cup sugar
1/4 cup vegetable oil
1/2 tsp salt
4 cups flour
2 tsp yeast

Put in the bread machine in that order, mix on dough mode (oh, how I love my bread machine, I could never make bread products without it!). When done, pound into rolls (you can make 12 big babies in a 9X13 or 16ish more normal sized ones on a cookie sheet), flip-flop then in some melted butter. Cover with some plastic wrap and let rise to about double in size (1/2 hour or so - speed up the process by putting them in a cold oven with a bowl of hot water under them). Bake at 400 degrees for 10-15 minutes. I slather more butter on top when they come out. The thought of these is making my mouth water. They are SO good and SO easy! My eternal gratitude Aunt Pat!!!

My favorite bread!

It must be fall in the last couple days we've had chilli, potato soup, and now beef stew! My recipe for beef stew is pretty basic, but I love to make this quick bread to go with it! Actually I'll make this bread to go with pretty much anything. This sweet bread even works in place of pound cake as a dessert.

Quick Sally Lunn Bread

2 eggs separated
1/2 cup sugar
2 cups flour, sifted
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons butter melted
1/4 cup sugar (for the top of bread)

Preheat oven to 350. Beat egg yolks with sugar. Mix in flour, baking soda and salt, alternating with milk. Add melted butter. Beat egg whites until stiff, fold into batter. Pour into greased loaf pan. Sprinkle top with sugar.

Bake 40-45 minutes.

Brats & Salad

We've been eating brats all weekend, so I decided to post our favorite meal, even though it's very simple.


1 pkg Johnsonville Brats (frozen or fresh)

*If fresh, we just fry them up in a very little bit of oil. If they are frozen, it is sometimes helpful to boil them first to help the center get cooked. They're done when they're no longer pink inside.

*We love to eat them with a slice of sour dough bread or a baguette.
*Also amazing, are the maggi brand spaeztle noodles. they come in a yellow box and cost like $5, but last 2 meals (if you have self control...they really are so so good!) You just boil them.


1/2 avacodo
Romaine lettuce
cheese chunks

Toss with a little bit of nice vinegar (i like rasberry flavored or a good balsamic) and oil, salt & pepper!


Sunday, September 24, 2006

Baked Potato Soup

This was actually last nights dinner, but I love to make a double batch for leftovers and to freeze! This is also a pretty easy recipe since it doesn't need to simmer for long.
( Janet I found my recipe!)

2/3 cup butter
2/3 cup flour
6 cups milk (you can substitute some of this for chicken broth, as long as the liquid = 6 cups)
1 cup bacon, cooked and crumbled
salt and pepper
4 large baked potatoes
1 cup sour cream
5 oz chedder cheese, grated
4 green onions chopped

Melt butter over medium heat, using a whisk blend in flour till smooth. gradually add milk, whisking continuosly. Add salt and pepper to taste. Simmer over low heat stirring often!
Cut potatoes in half and scoop out meat ( set aside). When milk mixture is very hot whisk in potatoes. Stir in green onions, whisk well, then add sour cream and bacon. Heat thoroughly.
Add cheese, a little at a time until melted.

**This can be done in the crock-pot, the only thing I do different is to put the flour in first and whisk in melted butter. When that is mixed well I then gradually add in the milk while I continue to whisk. Then I just dump the rest and give it a stir before I cover it. It's a little thinner this way but still good.

Friday, September 22, 2006

Recipe request

I'm looking for a recipe for sticky pecan rolls. I have several good cinnamon roll recipes (one that you make the night before and refrigerate, then remove the rolls in the morning and let them rise) so what I'm really after is the recipe for the sticky, caramel like, gooey, messy topping that some people put in the bottom of the cinnamon roll pan. Also, has anyone checked out what kind of advertising this blog attracts? Not an undergarment ad among them!

Tuna Noodle Bake

Hi I saw a request for Tuna casserole recipes so I wanted to share this favorite at our house!

1/2 package egg noodles
1 can cream of mushroom soup ( I have used cream of celery when I'm out of the other)
1 1/4 cups milk
1/2 cup grated parmesan
1/4 cup chopped olives
1 can tuna, drained and flaked ( I actually like the taste with two better)
salt and pepper to taste

Heat oven to 350 degrees

Cook noodles according to package directions; drain.

Mix all ingredients together in a buttered 2 qt casserole.

Bake uncovered 25 - 30 minutes

Shepherds Pie

Shepherds Pie (last night and left overs tonight!)

1 1/2 lbs. hamburger
1 can tomato soup
1 can italian stewed tomatoes
1 can french cut green beans
lots of mashed potatoes:)

fry hamburger (you can add onions too, that's yummy) and add tomatoes soup and stewed tomatoes, green beans, salt and pepper to taste. pour into a casserole dish and spread mashed potatoes on top and grate cheese over that. bake 350 until hot through and cheese is melted.

My Dad's twist on Stroganoff

Hi my Dad is a great cook and I kept trying to get my stroganoff to taste like his and it just wasn't working. I finally asked what he added to his and I couldn't believe it. His secret ingredient was ketchup. I love the extra flavor so I thought I'd share his recipe.

1 pound beef tenderloin of sirloin steak
2 tablespoons all-purpose flour
1 8-ounce carton of sour cream (our less if you don't want it quite so rich)
2 tablespoons beef bouillon
1-2 tablespoons of ketchup (depending on taste)
2 tablespoons margarine or butter
1 1/2 cups mushrooms (if you and stand those)
1/2 cup chopped onion
garlic to taste
2 cups hot cooked noodles

Thinly slice meat across the grain into bite size strips. In a large skillet saute meat, mushrooms, onions and garlic in the margarine or butter. Cook till meat is done. Add remaining ingredients to skillet and cook on medium heat till bubbly. Cook one more minute. Serve over noodles

Thursday, September 21, 2006

Grandma Canfield's Hamburger Stroganoff

This has been a quick hamburger stand-by in our family for longer than I've been around. Grandma actually measures everything, so this recipe is much different from any coming from my kitchen. I hate washing dishes and that includes measuring spoons and cups. Of course, grandma can make the same dish several times and have it taste the same every time... that's not a guarantee I can make about anything coming out of my kitchen.

1/2 cup minced onion

1 pound ground beef

garlic salt

2 Tbsp flour

1/4 tsp pepper

1/4 tsp paprika

1 can cream of mushroom soup

1 cup sour cream

Saute (can't find the accent mark) onions until golden. Stir in beef and cook until browned. Stir in flour and seasonings and saute 5 minutes. Add soup and simmer, uncovered, 10 minutes. Stir in sour cream. Heat 10 minutes. Serve over toast, rice or noodles.

Our Version of Stroganoff

Ok, I have no clue how to spell stroganoff, so if I've got it wrong... let me apologize before I go any further. Mommy brain seems to affect (effect?) my spelling horribly! This is what we call stroganoff, I'm not sure if it's even anywhere close to the real stuff, but we like it!
4-5 pounds round roast (I buy the pre-sliced kind)
2 cans cream of mushroom soup (gotta love it)
2 chopped sweet onions (or 1 strong onion)
2 beef boullion cubes
1-2 cups sour cream (depending on how rich you like it)
Place all ingredients except sour cream in a crock pot (and yes, once again, I use frozen roast). Cook for 5-8 hours (depending on crock pot size and speed... ours makes this in 4 hours on high or 6 hours on low heat). Stir the sour cream in during the last half hour of cooking (too early and it gets weird). Serve over buttered krinkly egg noodles. Some people who enjoy eating fungus may want to add additional fresh or canned mushrooms at some point during cooking. Grandma keeps telling me this is good over baked potatoes or toast as well (but we like noodles too much to try other kinds of starchy foods).

Recipe Request

I think I have never had REAL stroganoff .. only hamburger helper stroganoff which is pretty gross. Legend tells of people who make it with like steak and roast and such. If anyone (or everyone) has a good stroganoff recipe, I'd love to try it out on my family ... please include any cooking tips ... after dinner tonight ... I realize how unqualified I am to make up recipes and how desperately I need this blog! Thanks for all your contributions!!!

My Baked Salmon

FYI - salmon is a good source of those Omega 3 fatty acids we need for brain function(and possibly mercury which makes you go crazy). Last week I bought a couple of those vacuum sealed flash frozen filet things - they were on sale 4 for $5. But I had never cooked salmon or any kind fo fish so I referred to a couple recipes and came up this this smashingly awesome and super easy recipe:

This is for two servings (my husband doesn't eat seafood)

2 filets of salmon (thawed in the fridge for a few hours, then open package, wash and pat dry)
1/2 cup of crushed corn flake cerial seasoned up with salt, pepper, lemon pepper, rosemary, season all, and garlic salt ( just use whatever you like)
1/4 cup milk
1/4 cup flour
1-2 T butter melted

Preheat Oven to 450 degrees. Dip the fish in the milk, then the flour, then the milk again, then the cornflake mixture, try to coat it pretty evenly. Place in a glass baking dish (I sprayed the pan with Pam). Drizzle on the melted butter and cook for 15-20 minutes or until the fish is "flakey" (4-6 minutes per 1/2 inch thickness). It turned out fabu! And it's healthy - though they recommend pregnant and lactating women eat seafood with caution - farm raised fish is usually a safe bet.

Baked Penne Pasta

JLynn Bailey shared this recipe at a wedding shower and it sounded so easy I made it the next evening. It's been a favorite ever since! You can play with the quantities until you have your own version, here's a guesstimate of what I do with it.
1/2 pound good dry pasta
1 can Hunt's traditional spaghetti sauce (the only brand we buy)
1/2 pound hot italian sausage
1 onion, chopped
1 pepper, chopped
Cook the pasta in salted water. Brown the sausage (or ground beef) add the onions and peppers (I always start with frozen meat, if you have thawed meat it would be better to saute the onions and peppers first, then add meat). Stir in spaghetti sauce and cooked pasta. Top with a whole lot of mozzarella cheese (normal people would probably use about a cup and a half, we use most of a pound). I usually stir in a bag of chopped, frozen spinach too. Bake until your cheese is good and bubbly... usually 20-40 minutes depending on how much cheese you use and how hot the mixture was when you placed it in the oven.

Macaroni and Cheese

1/2 pound good pasta (we use Garafalo)
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups shredded cheese (your choice of flavors, we like cheddar but swiss is always a hit too)
Mix flour and butter in large saucepan to make a roux (I use a whisk to avoid lumps). When thoroughly mixed slowly add milk and whisk until smooth (a little milk, whisk, a little more milk, whisk, etc). Bring mixture to a boil while continuously stirring and cook about 2 minutes or until thickened. Remove from heat and stir in cheese. Add cooked pasta to cheese sauce. Bake in a moderate oven (325 - 375) for about 45 minutes or until bubbly and a little crunchy along the sides. Dave especially likes it if I sprinkle more cheese on top. We also sometimes add cooked chicken or tuna, pepper and onions, taco meat.... whatever may be cluttering up the fridge that won't make another meal on it's own. Broccoli is very good. The cheese sauce is also the same one I use to make broccoli with cheese sauce, or cauliflower with cheese sauce. Stir in a can of cream of chicken soup and some salsa and you have a great cheese dip too (without the pasta of course).

Wednesday, September 20, 2006

Anderson Family Meal List (proposed)

Ok, we got some ideas from Katie's list. Dave's making happy noises abour brats!

  • Bratwurst with peppers and onions (because everything's better with peppers, onions and hot sauce).
  • Stroganoff (made with roast, cream of mushroom soup, onions and sour cream).
  • Beef roast
  • Tuna casserole
  • Baked Pasta (canned spaghetti sauce, sausage, spinach, pasta and cheese)
  • Green Chile Enchiladas
  • Macaroni and Cheese (maybe even the real, baked kind)

Now I'm kind of drawing a blank about what else we might eat. Hopefully I can steal some more ideas from you guys.

Just for Brandy

Leg of Lamb
Remove all the fat and faschia (the tough membrane covering the muscle). Mix 1 qt. of water with 1 Tbsp cider vinegar. Wash lamb in solution, then pat dry.
Poke holes all over the leg and insert slivers of garlic (about 3 cloves). Boil water with sliced lemon and olive oil (just drizzle some in, I'm not sure how much). Rub leg well with lemon/oil/water stuff then rub salt and lots of lemon pepper and leaf oregano over leg. Put in a pan on a rack with 1 cup of water in bottom (If you don't have a rack use thick sliced onions). Baste with broth every 1/2 hour (without any fat on the roast I find that I need to add water in order to baste). Roast at 300-350 degrees about 1 hour per pound.
Cool leg to slice. Pour off and reserve broth. I usually cook the leg in the morning and then remove it from the refrigerator about an hour before dinner. It's best when you carve the roast and arrange it in a casserole dish with the meat covered in broth (I use beef broth instead of the drippings) and then reheat it in the oven. It sounds much more complicated than it is. Never, ever leave the fat on! Yuck! Greasy meat! Yuck! Yuck! Yuck! That would be the reason most people think they don't like lamb. Yuck!


so the Tufts aren't exactly eating gourmet.....

flour tortillas
refried beans
sour cream

fill tortilla with beans, cheese and microwave for less than a minute while preheating the skillet. you want enough oil to coat the bottom of the pan for frying and i like to add a little butter to make it taste really good (hmm...such a healthy meal, no worse than betos though, i'm sure!). roll up your tortillas and fry them . add sour cream and salsa.

what's for dinner encore!

i need to make a list of stuff i like to make to go grocery shopping tomorrow. i thought i'd make my list here and maybe you all will post your lists to give me new ideas???

here goes:

potato soup
roast (thanks janet)
enchiladas (thanks brandy)
chicken and rice (with the crm chkn soup)
stir fry
bratwurst (this is dave's specialty)
alfredo (dave's again)
chicken parmesan (i have a good recipe for this, i'll have to post it)
shepherd's pie
chili cheese chips
chicken divan
vegetable medley with italian sausage over rice

hmmmm...i really need some more casserole ideas, anybody got an easy one?

Tuesday, September 19, 2006

Major revelation!

Ok, this is a major revelation. It's my very important secret ingredient for delicious pot roast and also for crock pot chicken.
Italian dressing mix.
For the pot roast you sprinkle the dressing mix over the top of the roast (I prefer round roasts, not chuck), add enough water to come halfway up the roast and cook for 5-7 hours. About half an hour before you're ready to eat mix a few tablespoons flour (I use about a 1/4 cup) and 1 1/2 cups of water (more or less depending on how much gravy you need) in a shaker bottle (the kind with the wagon wheel inside) and pour in with your roast. You don't need to stir or mess with the gravy. Just put the lid back on, turn the pot to high, and when your family's ready for dinner you'll have wonderful roast beef and gravy to serve with the mashed potatoes and green beans you made while the gravy was thickening!
Our version of crockpot chicken is made with italian dressing (the cheaper the better). Arrange whatever amount of chicken you wish to cook in the crock pot and pour italian dressing (already prepared, not the dry mix) in until you mostly cover the bottom layer of meat. I do mess with this a little as it cooks because I rearrange the chicken every couple hours so that all pieces spend time in the dressing. I also start with flash frozen breasts and they seem to cook just fine in about 5 hours (I have a 7qt. pot). I don't use the liquid as gravy because I'm just not convinced that the oil would be healthy in that large a dose.

Cheater Stir Fry

Okay, this is a total cheat b/c I use a seasoning packet from the store...but it's really yummy!!!!

1 pkg Sun Bird Beef & Broccolli Seasoning package (most groceries carry this in the chinese food section incl. Target & Wall-M)
1 pkg of your favorite stir fry veggies or of course fresh ones if your ambitious (I love the generic Wallmart brand, I specifically shop at Wallmart for their frozen veggies. I'm very picky and I don't like any other brands. I use their asparagus stir fry and their "Deluxe" stir fry with baby corn and fresh water chestnuts)
2 tbs soy sauce
1 c rice
Your favorite meat (I use a couple strips of chicken)

follow the directions on the back of the sun bird sauce mix:) okay, so this hardly counts as a recipe, but it really is one of our favorite meals and it's healthy....!

Really Yummy Enchiladas

We're having enchiladas for dinner tonight and it happens to be my favorite thing I can cook. So here's my recipe (technique would be more accurate).

Makes 8 servings (and leftovers are amazing)

You will need:

1 pkg McCormick's Enchilada Sauce mix (I've tried the cans of sauce, I like this powder better)
1 1/2 Cups water
1 can (8 oz.) tomato sauce
1 lb. ground beef (sometimes I use shredded chicken, ground turkey would work, and plain cheese ones are good too)
8 (or so) tortillas (I use flour, corn or wheat would work)
lots of shredded cheddar cheese
1. Stir sauce mix water and tomato sauce in a medium size pot. Bring to a boil, reduce heat and simmer until a thickened (5 mins).

2. Brown the meat (I season it with salt, pepper, season-all), drain the fat. Stir in 1/2 cup of the sauce.

3. Grab a tortilla - spread a little sauce on in, put about 1/4 cup meat down the middle, add some cheese. Roll it up and place seam side down in a 9X13 dish (like a cake pan) Repeat for all tortillas. Pour remaining sauce (and any meat if you have it) over tortillas and top with more yummy cheese.

4. Bake in 350 degree oven for about 15 minutes until cheese is bubbly.

Other option: Sometimes I make a box of Rice a Roni Spanish rice and put rice in the tortillas, also, olives are great in and on these. Serve with a dollop of sour cream on top. You can double the batch and freeze a pan, 2 great dinners in one shot.

What's for Dinner?

Ah, the question every women loves to hear. This little blog is devoted to the sharing of tried and true good recipes for good food. Feel free to share and use and enjoy.