Chick on a Stick

Chicken tenderloins
marinade of your choice (30 minute ones work great)
skewers (soaked in water for about 20 minutes)

Marinate chicken at least 30 mins.  Make chicken skewers by putting chicken strips on skewers.  Line a cookie sheet with foil and broil the chicken on each side for 8-9 minutes.  Eat right off the stick!  Teriyaki is great paired with fried rice.

Hashbrown Casserole

30 ounce Ore Ida Frozen Hashbrowns
2 cups bacon pieces or 1 lb breakfast sausage
6 eggs beaten
1 cup of milk
salt and pepper to taste
16 ounces of cheese ( can combine pepperjack, sharp, mozzarella etc)

Pour 4 Tablespoons melted butter over hashbrowns and bake at 400 degrees for 20 minutes.  Stir in the meat and cheese with the hashbrowns. Beat eggs, milk and salt/pepper.  Pour on top of hashbrowns, meat and cheese mixture.  Bake at 350 for 40 minutes.

Chicken Enchiladas

1 lb uncooked chicken breast strips

1 package (8 oz) cream cheese, cut into cubes

1 can (4.5 oz) chopped green chiles

2 tsp. cumin

1 package flour tortillas for soft tacos & fajitas (6 inch)

2 cans (10 oz each) green chile enchilada sauce

1 cup shredded Cheddar cheese

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spred a little of the green chile enchilada sauce on the bottom, about 3-4 tablespoons.

Boil Chicken for about 20 minutes.  Shred when cooled.  In a saucepan, stir in cream cheese and chiles on medium heat. Cook and stir until blended and cream cheese is melted. Add in shredded chicken and ½ of shredded cheese. 

Spoon chicken filling onto tortillas; roll up and place seam sides down in baking dish. Pour enchilada sauce over top; sprinkle with remaining cheddar cheese. Bake for 25 minutes or until hot and cheese is melted.

Beef Stroganoff

1 (8 ounce) package egg noodles

1 pound ground beef

1 (10.75 ounce) can fat free condensed cream of mushroom soup

 1 tablespoon garlic powder

1/2 cup sour cream

salt and pepper to taste

Prepare the egg noodles according to package directions and set aside.

In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally. Add the sour cream and season to taste. Remove from heat and combine the meat mixture with the egg noodles.

Fried Rice

2 cups Cooked Rice

Frozen peas and carrots

2 tablespoons vegetable oil

2 eggs

soy sauce to taste

Heat wok or pan over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat.

Bubble Bread

8-10 Rhodes Rolls thawed
mozzarella cheese
parmesan cheese
Pizza sauce for dipping

Roll out rolls into thin pizza dough.  Place on pan.  Sprinkle with parmesan and mozzarella.  Bake at 400 degrees for 14 or until bubbly and lightly browned.

Muddy Buddies

9 cups Rice Chex or Corn Chex cereal

1 cup semisweet chocolate chips

1/2 cup peanut butter

 1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Rice Krispy Treats

1/4 cup butter

4 cups miniature marshmallows

 5 cups crisp rice cereal

Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.

Add cereal. Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.