Mexican Lasagna

This is one of my favorite recipes that I remember my mom making when I was little. Childhood memories... how precious!

Ingredients:
1 pound hamburger
1/2 of an onion
1 can cream of chicken soup
1 can enchilada sauce
Milk
Cheddar cheese
Tortillas
1 can sliced black olives
Pam

1. Cook hamburger and onion in a skillet until hamburger is brown.
2. In a small bowl, mix soup, 1/2 can of enchilada sauce, and 1/2 can on milk.
3. Mix sauce and meat together.
4. Grease a casserole dish with Pam.
5. Layer: one tortilla, meat mix, shredded cheddar cheese, tortilla, meat mix, shredded cheese, etc until you have filled your casserole dish (about six tortillas).
6. Top with shredded cheese and black olives. (I usually have to cut my tortillas in order to fit in the pan. I always top with sauce, the extra tortilla pieces, then the cheese and olives. The tortillas usually crunch up a bit and are yum)
7. Bake at 350* for 30 minutes.



It is tradition to serve with Spanish rice and refried beans.

Enjoy!

Chicken Lasagna Roll-Ups

This is a YUMMY and FUN twist on Lasagna! ENJOY!

Ingredients:

*12oz can of chicken

*2 cups Ricotta Cheese

*1/2 cup Grated Parmesan Cheese

*2 eggs, beaten

*1/4 tsp Italian Seasoning

*12-15 lasagna noodles, cooked
*1 jar spaghetti sauce

*1 1/2-2 cups shredded Mozzarella Cheese

PREHEAT oven to 375*

SAUTE chicken in a little bit of oil with a dash of Italian Seasoning to give it some flavor; Cool before adding to the rest of the ingredients.

COMBINE first 5 ingredients after chicken has cooled. SPREAD onto cooked lasagna noodles. ROLL up tightly. ARRANGE filled-rolled noodles, seam-side down into a lightly greased 13x9 baking dish. COVER with spaghetti sauce. TOP with mozzarella cheese.

BAKE 30 minutes, or until heated through.

Cheese Enchiladas

These are THE best enchiladas.

It's one recipe of my mom's that we love and they are easy-peasy!

I'm ALWAYS craving them too.

::INGREDIENTS::

*1 Lb Hamburger

*1 Can Cream Of Mushroom Soup

*1 Can Green Chilies

*1/2 Can of Milk

*(1) 10oz Can Enchilada Sauce

*18-20 Corn Tortilla Shells

*Cheese

Brown hamburger. Add rest of sauce ingredients. Simmer.

While sauce is simmering, cook shells in hot oil. (this was so intimidating to me at first, but its not bad once you get the hang of it)

Roll each tortilla up with cheese and place in 9x13 ungreased pan.

Cover with sauce and top with cheese.

Bake @ 350 degrees for 15-20min

Sorry no pictures :( They were devoured before I found my camera :)

P.S.. I always make double for left overs. They are just as amazing the next day.

Homemade Granola Bars

These are quite delicious and very easy to make. Yum-o!

Ingredients:
3/4 c. butter
1 c. brown sugar
2 T. light corn syrup
2 T. honey
4 c. rolled oats

Optional:
Chocolate Chips
Craisins
Raisins

Instructions:
In saucepan, melt butter, sugar, corn syrup, and honey over low heat. Stir until sugar dissolves. Remove from heat and stir in oats. At the very end quickly stir in chocolate chips, if using, (they will start to melt). Spread mixture into a 9 x 13 pan. Press mixture flat. Bake at 350 for 25 minutes. Allow to cool for 10 minutes then carefully cut into bars. Let cool completely before lifting bars out of the pan. Enjoy!

Mashed Potato Soup

Simple solution of what to do with lots of leftover mashed potatos...




Ingredients:
2 cups of leftover mashed potatoes
1/2 cup milk
1/2 cup chicken broth
1/2 stick butter
1 teaspoon celery salt
Shredded cheese
Optional frozen veggies (I tossed in a couple handfuls of frozen peas... Carrots would be yum too)

Mix all ingredients- except cheese- in a pot and heat until warm and creamy. Top with shredded cheese.

Banana Nut Waffles

Ingredients:
1 egg
1 cup milk
1 cup flour
1 t. baking soda
1/2 t. baking powder
1 t. vanilla
2 T. sugar
2 T. oil
2 mashed bananas
1/4 c. chopped walnuts

Beat egg in small bowl. Add milk and mix. Add flour, soda, powder, vanilla, sugar, and oil. Mix until somewhat smooth. Add bananas and nuts and mix lightly. Pour batter into greased and warm waffle maker. Remove after waffles are lightly brown. Add syrup and whipped cream. Enjoy!

Lentil Stoup

I tried a new recipe tonight that was super filling, super easy, super cheap, super healthy and super yum!




Ingredients:
1 pound (2 cups) dried lentils
2 cans (14.5 oz each) of beef broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 bag (16 oz) california style veggies (broccoli, cauliflower, carrots)
1 can cream of mushroom soup

1. Rinse lentils off in a colander. (Make sure your lentils don't fit through the holes in your colander... ;)
2. Combine lentils, beef broth, salt, and pepper in a crock pot.
3. Cover and cook on low for at least 2.5 hours... probably longer... until lentils are soft and tender. (unless you like them a bit crispy... to each their own)
4. Stir in veggies and cream of mushroom soup.
5. Cover again and cook on low for another 30 minutes to one hour until the veggies are soft and the sauce is warm.




Enjoy!