Super Easy Stuffed Mushrooms

These are really quick, easy and inexpensive to make. Great for busy people that want to have a great appetizer.

Ingredients:

1 box of turkey stuffing 

20 larger white button mushrooms

Directions:

Wash the mushrooms and remove the stems, setting the stems aside. Start making the stuffing according to package instructions. While it is cooking, arrange the mushrooms on a baking sheet. Finely dice the stems. When the stuffing is done, mix the stems with the stuffing. I use a cereal spoon to stuff the mushrooms. when they are all stuffed (you will probably have left over stuffing for lunch the next day) put them in an oven on broil for about 2-3 minutes untill heated all the way through. 

** For something different, add your favorite cheese to the stuffing mixture before stuffing the mushrooms!

Garden Chili

• 1 lb of ground beef, turkey, or chicken
• 3 cans of beans (I like to mix it up with garbanzo, kidey and black beans.)
• 2 bell peppers 
• 1 cup of grated carrots
• 3 celery stalks
• 1 cup onion
• chili powder

You can either use this recipe in a crock pot or in a stock pot on the cookstove.

If using a crock pot, dice and grate your veggies, add it to the crock pot with the beans and raw beef or turkey crumbled up. Cook on high for 6 hours or low for 8 hours. 

For the stove top. First brown the beef or turkey in the bottom of a large sauce pan. Add salt, pepper and garlic if you like. Once the meat is browned, add the beans with the liquid and onion. cook until the onion is soft. Add the remaining ingredients and chili powder to taste. Simmer on medium low until heated through. About 20-30 minutes. Serve with a side salad and fresh bread!

This Chilis is better the next day for leftovers! You can even freeze half of it for a dinner later in the month!

**Makes about 20 cups of chili**

Make Your Own Mayo

Ingredients

2 eggs

1 tsp salt

1 tbsp honey

6 tbsp apple cider vinegar

2 cups oil

Directions

Blend all ingredients except oil on low speed until smooth. Add oil VERY SLOWLY - this is important to keep the oil from separating. Blend on low speed until well mixed.

Yield: 2.5 cups

** This is great mayo and you can add spices or use olive oil to make it more flavorful! No preservatives and so much better than store bought. **

Cheap Easy Delish Mexican Dinner

Here is a cheap, easy, and quick weeknight dinner that is a new "What's in the Pantry" dinner that my family enjoys. 

Ingredients

2 (15 oz) cans Nalley's Chili 

1 (12 oz) can Mexi-corn (corn with peppers)

1 (8 1/2 oz) box Jiffy Corn  Muffin Mix

1 egg

1/3 cup milk

Directions

In a cassarole dish mix the chili and the corn together. Cover and place in a 400 degree oven to heat through. Meanwhile, mix the egg, milk and corn muffin mix together in a bowl just until smooth. take the chili mix out of the oven and spoon the muffin mix over the hot chili mix. Bake uncovered at 400 for 20-25 minutes or until a toothpick comes out clean. Spread butter over the corn bread. Brown lightly under the broiler. 

Chicken Parmesan

Ingredients

1 tsp Extra Virgin Olive Oil 1/2 cup grated parmesan cheese
1/2 tsp minced garlic 1/2 cup breadcrumbs
1/4 cup hot pepper sauce 1/4 cup minced fresh cilantro (can use 2-3 tbsp dried cilantro)
1/4 tsp salt 4 boneless skinless chicken breast halves
1 egg white

Directions
Preheat oven to 350. lightly coat a baking sheet with cooking spray. In a shallow bowl, whisk the oil, garlic,hot pepper sauce, egg white, salt and 2 tsp water. In another shallow bowl, combine the parmesan, bread crumbs and cilantro. Dip the chicken breast in the egg white mixture to coat. Then dredge in the parmesan mixture to coat completely and place on the baking sheet. Repeat with the remaining chicken. Lightly coat the chicken with cooking spray and bake for 35 minutes.

**A good variation is to sub the hot pepper sauce for 1/4 cup Worcestershire sauce and chopped parsley instead of cilantro.**

Chicken Enchiladas

• To make sauce:
• 2t canola oil
• 1 onion, chopped
• 1-2 jalapeños, chopped (I only use one for the kids)
• 3 cloves garlic
• 1T chili powder
• 2t cumin
• 1/2T sugar
• 1/2t salt
• 1 15oz can tomato sauce
• 1 cup water (+ more as needed for consistency... much of the water evaporates off when enchiladas bake, so you want your sauce to be rather thin before baking)
• To make chicken enchiladas:
• 4 cups cooked, shredded chicken
• Approx. 14 homemade flour tortillas
• 2 cups shredded cheese (jack, pepper jack, or cheddar/jack mix)
• 1/3c green onions, thinly sliced

Directions:

Heat a pot over medium heat. Swirl canola oil in bottom of pan. Add onions, jalapeños, and garlic. Cook until fragrant and tender.

Add spices, sugar, and salt. Stir and allow spices to toast, 2 minutes.

Pour in tomato sauce and water. Simmer 5 minutes.

[At this point you can cool sauce, blend sauce in blender, and cover and store in refrigerator until ready to use or move on with making enchiladas]

To Make Chicken Enchiladas:

Place  chicken in the pot with sauce and simmer, 30-45 minutes, until chicken has absorbed all the flavor of the sauce.

Preheat oven to 425. Grease a 13x9 pan.

Transfer chicken to bowl, season with salt. Mix and set aside.

Transfer cooled enchilada sauce to blender and whirl until smooth. Put 1/4 cup sauce into bowl of shredded chicken. Add 1/2c shredded cheese to bowl with chicken and sauce. Stir to combine.

Steam homemade flour tortillas in a tortilla warmer in the microwave, about 2 minutes, until hot and pliable. *If you do not have a tortilla warmer, a ziploc bag works well.

Spoon shredded chicken mixture (about 1/4 cup) onto center of warm tortilla, roll, and place seam-side down in greased pan. Repeat until all the chicken has been used.

Lightly spray the top of enchiladas with cooking spray. Cook, uncovered, for 7 minutes.

Remove pan from oven. Pour enchilada sauce over the entire pan of enchiladas.

Sprinkle remaining cheese evenly over top. Sprinkle green onions over cheese.

Bake 20 minutes more, or until sauce is bubbly and cheese is gooey and melted.

Flour Torillas

These tortillas are AWESOME! I never buy tortillas anymore since I found this recipe! Try it out. So quick and easy.

Ingredients:

3 cups flour

1 tsp salt

1/3 cup vegetable oil

1 cup warm water

Directions:

Combine all the flour, salt, oil and water until it forms a dough. take the dough and make into 1"-2" balls. Pat the dough flat with your hands and take a rolling pin to roll into circles. Try to get it as thin as you can. Put the dough on a flat pan on the stove (I use my large cast iron pan) and cook until there are little brown specs on both sides like you would see on tortillas from the store.

That's it!