Quick Mex Dinner Idea!

What do you do w/your leftover Chimichanga meat? Gather all leftover rice (i used Spanish rice a roni), taco meat, refrieds, black beans, cheese & tortillas. Get the old griddle out, slap a variety of junk on a tortilla, roll it up and put on griddle. Takes a couple of minutes to melt cheese. Put toppings on table & there you go Quick Mex!

Zoupa Soupa..

10 Red potatoes leave skins on
1 Carrot
3-4 celery stocks
1 medium yellow onion
1 package of sausage
1 can evaporated milk
1 cup or more fresh greens
1/3 tsp. crushed red chillies
dried crushed oregano
dried crushed basil
salt
pepper

Cut up veggies place in stockpot, cover with water about 2/3 to the top.
boil till potatoes are softened. Cook sausage salt and season depending on your sausage, then add your crushed red chili peppers to the sausage, (caution very hot)
when your taters are soft add the sausage and evaporated milk, cook on high for 5-10 minutes, turn on low add your greens and serve. salt and pepper to taste.


I prefer to leave the potato and onion slightly chunky. It turns out to be a fairly thin broth with chunky veggies and sausage.

Em's Soup

2 qts. Water
4-5 med. baked Potatoes w/ skins, chopped
1 lg. Chicken breast, cooked, chopped small
2 c. finely chopped fresh Spinach
1 can Italian style diced Tomatoes
1 1/2 tsp. Costco Chicken Base
Salt & Pepper

-Prepare ingredients and add all together in stockpot. Boil till well blended. Add more water as needed and extra seasoning as desired. *I haven't tried this out yet, but it sounds very yummy!!

Sis. Jalea's Chili

2# Hamburger

2 cans Pinto beans

2 cans Black beans

2 cans Chili

2 cans Ro-tel

Chili seasoning pkg. or chili powder

Grated cheddar cheese

-Cook and season hamburger, draining grease. Add with beans, Ro-tel, and seasoning in large stockpot. Cook till boiling and serve with grated cheese. *I changed the recipe a little to suit my family--1# hamburger only, substitute 1 can of the chili for another can of pinto beans w/ chili flavoring, and i use mild Ro-tel which is plenty hot enough for my family. Very easy to add more cans of beans and extra seasoning to stretch.

EASTER STAND-BY

Chicken & Rice Casserole is an every time I fix don't get any gripes meal! The good thing about it is you can make it w/little mess. You need a rice cooker, chicken breast, cream of chicken & broccoli. Put rice in cooker. Throw a couple of chicken breast in a 9x13, I always cook enough chicken for 2 meals (so i have some chicken for enchiladas). Add water, bouillon or just plain old johnny's & pepper. Bake chicken until done, spoon off fat if there is any while leaving juice in pan. Cut chicken in the pan w/juice taking out the other excess chicken for later meal.

Put cream of chicken in juice. Throw a bag of 1/2 thawed broccoli in and the cooked rice,stir.

After stirring gently pat down rice mixture & shake johnnys and pepper over the top. Sprinkle on grated cheese.
Bake at 350 for 30 minutes. As you eat dinner SMILE because you have A. chicken cooked for the next meal ---and B. You did not dirty anything huge, just the rice cooker & 9x10 pan.
ENJOY--recipe added by Liz

Skylenes Wonderful Focaccia Bread‏

2 c. lukewarm water
2 t. yeast
4 c. flour
2-3 t. salt
olive oil

Toppings
2 T. Rosemary
salt

Stir yeast into water until dissolved. Briskly stir in 2 cups flour & salt until smooth. Stir in remaining 2 c. flour just until flour is incorporated. Dough will be slightly sticky.*Same day: Let dough rise until doubled 30-40 minutes.*Overnight: refrigerate, take out 2 hours before using.

*To shape: Preheat oven to 500 , pour dough into greased skillet. Rub oil over top and sprinkle on toppings. Let rise for 15-20 minutes.*To bake: reduce heat to 400 Bake 30-35 minutes.*Flatbread: Pull dough flat in pan, poke little holes everywhere, brush on oil and sprinkle toppings. Bake flatbread 15-20 minutes.

Petra's Tortilla Soup'ay

Tortilla Soup

1-2 Chicken Breast
cooked and chunked
1 onion
4 cloves garlic
2-3 Tbsp Olive oil
2 tbsp chilli powder
2 tbsp oregano
4 cans chicken broth
1 can diced tomatoes
1 can green chillis
1 can black beans
2 ears of corn or 1 - 1 1/2 cups frozen corn
1 can black olives

cut up your onion and garlic, saute it in your olive oil. place your chicken in the onion/garlic mix continue to saute, when looks good, add your oregano and chili powder, pour in the chicken broth (the oregano burns easy so be ready to pour your broth in) let it come to a boil and simmer 10 min. then add your tomatoes, green chilis, black beans, corn and olives. allow to cook a little bit and then serve.

cook your cut up corn tortillas and lightly salt.

serve with avacodo, cheese, sour cream and cilantro