Ingredients
Corn tortillas
1 medium onion, chopped
Enchilada Sauce, recipe follows
3 cups (about) shredded cooked chicken
3 cups (about) grated cheese - Cheddar & Mozzerella/Monterey Jack

Directions
Spray 9x13 baking dish with non-stick spray, make layers of tortillas, sauce, chicken, onions, and cheese - repeat layers to fill the dish. Pour any remaining sauce over enchiladas. Cover with foil.

Preheat oven to 350. Bake about 35 minutes.


Enchilada Sauce Recipe

Ingredients
3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 ounce) can tomato sauce

Directions
1. Combine all dry ingredients in a small bowl.
2. Stirring constantly, slowly add enough of the water to make a thin paste.
3. Pour into pan and add rest of water.
4. Cook over medium heat, stirring constantly, until mixture thickens.
5. Stir in tomato sauce.
6. Use in your favorite enchilada recipe.

Ingredients
(1) 10-oz package Frozen, chopped broccoli
4 c. Cooked, chopped chicken
(1) 10 ¾-oz can Condensed cream of chicken soup
½ c. Low-fat mayonnaise
¼ tsp Curry powder
¾ c. Parmesan Cheese, grated, divided

Directions
Cook broccoli in boiling water according to package directions, drain. Mix chicken, soup, mayonnaise, mushrooms, curry powder, and ½ cup of the Parmesan cheese in a medium bowl. Mix with broccoli and spread in 9x9 baking dish. Sprinkle the remaining ¼ cup parmesan cheese over top. Cover dish with foil and freeze.

To prepare for serving, thaw dish, and bake covered in a preheated 350-degree F oven for 40 minutes. Remove foil, stir to bring colder food in center to the outside, bake 20 minutes more.

We like to mix this with 3 cups cooked brown rice to serve.

Ingredients
2 lbs. Boneless, skinless chicken breasts
3 Tbsp. Margarine or butter, melted
2 tsp. Worcestershire sauce
½ c. Dried bread crumbs – Italian style
1/3 c. Parmesan cheese, grated

Directions
Cut chicken into 1-inch pieces (kitchen shears work best). Combine chicken, melted margarine, and Worcestershire sauce in a 1-quart freezer bag to make a marinade. Combine the bread crumbs and Parmesan cheese in a second freezer bag. Tape the two bags together. Label and freeze.

To prepare for serving, thaw and remove the chicken pieces from marinade. Shake them in the bread crumb bag to coat, a few at a time. Preheat oven to 450-degrees F. Arrange chicken on a greased cookie sheet. Bake for 7 to 9 minutes or until no longer pink in the center.

Ingredients
1 lb. Lean ground beef or turkey (2 ½ c. browned)
1 ¼ c. Onion, chopped
2 c. Carrots, peeled and sliced
1 c. Green bell pepper, chopped
(1) 16-oz. can cut green beans, drained
(1) 16-oz. can corn, drained
3 stalks celery, sliced
(1) 46-oz. can tomato juice (low sodium)
2 tsp. Sugar
1 tsp. Celery seed
Salt and pepper to taste

Directions
Cook ground beef or turkey in a large saucepan until brown, about 10 to 15 minutes. Drain the fat and min in remaining ingredients. Bring to a boil; reduce heat. Simmer covered 30 minutes, stirring occasionally. Cool and freeze.

To prepare for serving, thaw stew. Then bring to a boil; reduce heat; simmer 10 minutes.

Ingredients
16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Directions
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

You can also make the meat mixture ahead of time and freeze in ziploc bags. Thaw and serve with the lettuce or tortillas.

Ingredients
12 oz. Boneless, skinless chicken breasts
½ c. Green onion, sliced, divided
2 cloves Garlic, minced
2 Tbsp. White vinegar
2 Tbsp. Soy sauce
3 Tbsp. Vegetable oil, divided
¼ tsp. Cayenne pepper
¼ tsp. Black pepper
1 Tbsp. Cornstarch
1 Tbsp. Water
(1) 12-inch pizza crust (we do homemade dough)
½ c. Monterey jack cheese, grated
½ c. Mozzarella cheese, grated
¼ c. Slivered almonds

Directions
Cut chicken into 1-inch pieces (kitchen shears work best). In a large bowl combine ¼ cup of the green onion, minced garlic, vinegar, soy sauce, 2 tablespoons of the oil, and the cayenne and black pepper. Add the chicken pieces; stir to coat. Refrigerate the chicken in the marinade for 30 minutes. Drain, reserving marinade.

Heat remaining tablespoon of oil in a large skillet on medium high; add chicken pieces. Cook and stir about 5 to 7 minutes or until no longer pink. Stir cornstarch into the reserved marinade adding the 1 tablespoon of water. Add to skillet. Cook and stir until thickened and bubbly. Cool and freeze. While chicken is cooking, combine the grated cheeses in a 1-quart bag, the remaining ¼ cup of green onions in a 1-quart bag and the almonds in another 1-quart bag. Tape all three bags together to the package of the Italian bread shell.

To prepare for serving, thaw chicken mixture. Preheat oven to 400-degrees F. Spoon mixture evenly atop bread shell. Sprinkle with cheese. Bake, uncovered, for 12 minutes. Top with slivered almonds. Return to oven for 2 minutes more.