Lion House Beef Enchiladas

Sauce: I only make 1/2 the sauce because it's WAY MORE than more-than-enough! So I have already halved the recipe for you here.

1 1/2 cans (8 oz.) tomato sauce
1/2 can (1 pound) chili con carne without beans
1/2 can (1 pound) kidney beans
1 1/2 cups tomato juice
1/2 teaspoon basil
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/4 teaspoon crushed red pepper

Mix all ingredients together in saucepan. Simmer on low heat for 30 minutes.

* I made this for dinner last night. I only made half of the recipe because it's just me and Dan (too spicy for Amelia). This means I only made half of the half-recipe of the sauce (confused yet?) and I STILL had more than enough on the enchiladas and I had this much leftover still. I don't know why the recipe calls for so much. I guess maybe you could make the full recipe of the sauce and freeze it for the next time you make it?

Filling: This is the full recipe for the filling - 1/2 the sauce is plenty for the full filling recipe

1 pound lean ground beef
1/2 cup tomato sauce
1 tablespoon taco seasoning
1 teaspoon crushed red pepper
2 teaspoons oregano
Dash Tobasco Sauce
12 corn tortillas
1 cup grated cheddar cheese
1/4 cup ground onion

Brown beef in skillet. Add tomato sauce, taco seasoning, red pepper, oregano, and tobasco sauce. Mix thoroughly. Divide beef mixture evenly onto tortillas. Sprinkle cheese and ground onion evenly over beef mixture; roll up tortillas. Place seam side down in baking dish. Pour sauce over top. Bake at 350 degrees for 30 minutes. Sprinkle with additional cheese before serving.

Sorry, I'm not so good at making the food look tasty in pictures, but believe me, these are GOOOOOOD!

So sorry, I probably made this more confusing than needed to be. If you have any questions let me know. These are SO tasty! Good old Lion House - they really know what they're doing!

Peach CheeseCake

I just made this on sunday, and I failed to get any pictures because this baby was eaten up way too fast. You will LOVE this dessert!

Crust and Crumb Topping
2 1/2 cups crushed graham crackers
1 stick butter
6 Tbsp. powdered sugar

** Mix together. Reserve 1/4 of the mixture for crumb topping at the end. Press the rest of the crumb into a 9x13 pan to form a crust.

Peach Filling
2 cups water
2 Tbsp. cornstarch
1 cup sugar
3 oz. peach, orange or apricot jello (half a big box)
4 cups fresh, sliced peaches

**Cook water, corn starch and sugar on medium heat until thick. Remove from heat and add jello. Stir to dissolve. Allow to cool and then add in thin peach slices. Pour over crust and let it set up in the fridge.

Topping
8 oz. cream cheese
3 Tbsp. milk
1 cup powdered sugar
2 cups cool whip or whipping cream

**Mix cream cheese, milk and powdered sugar well, then stir in the cream. Spread on top of peach mixture and sprinkle the reserved crumb topping on last.

Keep in fridge.

Italian Dressing Chicken & Peppers

We love this meal in our house - no recipe necessary and is really yummy. As a healthier alternative, I usually use low fat or no fat italian dressing.

1 lb. chicken

2 bell peppers (red, orange, & yellow go better than green)

italian dressing

italian blend cheese (or mozzarella - again, lower fat option)

Brown chicken in skillet (I like to cut the chicken into chunks). Add chopped bell peppers (1" cubes, or so) & enough italian dressing to really coat all the chicken & peppers. Cover with lid and simmer until peppers are crisp tender. Right before eating, add in enough cheese to your liking and stir it in to melt. Serve over rice. Mmm...it's kind of making my mouth water a little bit just thinking about it!

We've been super busy lately and I haven't cooked as much as I normally do so I am still pictureless for my recipes - sorry!

A Healthy Choice

Well, here's another EASY recipe from me. Surprise surprise...I like to take the easy way out when it comes to dinner. BUT, this one is also pretty darn healthy.

Chicken and Rice (Don't be fooled by the title, this isn't your ordinary Chicken and Rice!)

*Heat 2 teaspoons canola oil in a medium skillet over medium-high heat.

*Brown on both sides 6 oz. chicken.

*Add 2 cups vegetables of choice - in this one I added carrots, broccoli, onion, and red and green pepper.

*Stir in 1 cup chicken broth.

*Bring to a boil and add 1 cup instant brown rice, uncooked (I think I only had white when I made this).

*Reduce heat to low, and cook 5 minutes or until chicken is cooked through and liquid is absorbed.

*Let stand 5 minutes before serving.

Ta-Da! And enjoy!

sorry I'm late!!

This is a simple recipe!

CHICKEN PARMESIAN!

spaghetti noodles
jar of marinara sauce
tyson chicken patties
slices of cheese (whatever you like)


cook noodles and heat up sauce, cook patties in microwave, oven, or toaster oven put cheese on top at the very end of cooking so it can melt. Then add everything together and cover with the warm spaghetti sauce. This is a recipe for when you don't have a ton of time and you don't want just noodles and sauce (which is what we call a poor mans meal)! So yah this is a nummy easy turn on the normal chicken parmesian.

Ham Fried Rice

You need:

• Steamed rice
• carrots, celery, peas, onion, broccolli
• ham (or you could use chicken, beef or pork)
• eggs

1. Steam some rice!

2. Get out some delicious sauces... I use these:

3. Chop up your veggies

yummy!

4. Brown your ham, (this was leftover from a sunday dinner months ago that I froze) then chop it up bite size.

5. Stir it all together and cook your veggies for 10 or so minutes. ( I drizzle in some olive oil for this step) This is when you add sauces to make it all flavorful. When your veggies are mostly cooked, throw in 2 eggs and scramble them into the mix.

6.Then stir in the rice. The 'fried' part is now, when you let it cook on med. low and don't stir for 5 minutes or so the rice and veggies get all crispy and fried looking. Then flip over each chunk, and let it fry on the other side. *(like hashbrowns...)

Enjoy! Next recipe I'll do is eggrolls to go along with it!

Who knew??

I'm seriously interested to know if I'm just that out of the loop, or if this is new to anyone else...

I get daily recipe e-mails from Kraft Foods. A few days ago I got one for Weeknight Taco Salad. The recipe was for your basic taco salad, but they had instructions on how to make your own Tostadas for bowls for the salad.

All you do is roll up large pieces of tin foil into about 3-inch balls. Lay a tortilla over the top of each ball, spray with cooking spray, and bake at 425 for 6-8 minutes.

I thought it was the coolest thing ever. This was totally new to me! But, like I said, maybe I'm just THAT out of the loop...What about you?