BBQ Pork

Ingredients:
Boneless country style pork ribs (you can find this on sale for $1.69/lb at Broulims, often)
*you can make as little or much as you would like. the packs come with 2+ lbs, I think
BBQ sauce
*one bottle will normally do, but it's up to you..you can add more later too

Directions:
crockpot
place ribs in crockpot, cover with BBQ sauce, cook on low 7-8hrs, on high 4-6hrs
oven
place ribs in casserole dish or anything with a cover (tin foil even works), cover with bbq sauce
and cook at 300° for 3-4hrs

Serve over rice. I like a side of corn or caesar salad and some sort of bread. So easy!!

Beef Burgundy

Ingredients:
1 1/2 lbs stew meat (1 or 2 packages)
3 cans cream of chicken soup
2 cans French Onion soup (just look in the Campbell's canned section)

Oven directions:
Cut up stew meat, put in casserole dish with lid. Add cream of chicken and french onion soup. Mix together and cook at 300° for 3 hours. Serve over rice.

Crockpot directions:
Cut up stew meat. Add cream of chicken and french onion soup. Mix together and cook in crockpot for 4-6 hrs on high or 7-8 hrs on high. Serve over rice

**decrease the amount: 1 lb (or less) stew meat, 2 cans cream of chicken, 1 can french onion

Chicken Chalupas*

*This is what my mom called it..but mostly it's just a white sauce enchilada

step 1-cook and shred 3 cups chicken
*I like to boil the chicken and then stick the cooked chicken in my kitchenaid with the flat beater for a minute, it shreds it perfectly! This can also be done with a regular set of beaters)

step 2-heat in saucepan:
2 cans cream of chicken soup
1 pint sour cream (160z)
1 cup milk
4 oz diced green chiles (can be omitted)
1 diced onion
1 1/2 cups monteray jack
(some people like it with a can of sliced olives, but I am not one of those people :)

step 3-set aside 2 cups

step 4-add 3 cups shredded chicken to remaining sauce in pan

step 5-spread 1/2 cup of set aside sauce on bottom of the pan

step 6-fill ten torillas and lay in pan with the fold down

step 7-cover tortillas with remaining sauce and 1 cup cheddar

step 8-bake 350° for 35-45 minutes


**if you have extra filling or if you want to stretch your meal you can make an additional pan, either a square pan or pie pan. When I use a pie pan I just make a layer of sauce, tortilla, filling, tortilla, filling, tortilla, sauce, cheese...instead of of making individual chalupas. I like to freeze this one and use it later in the week or give away.

Chicken Enchiladas

Most of you probably make your own version of this...but here is mine:

Ingredients:
enchilada sauce packet
6 oz tomato paste
2 cups water
1 1/2 cups cooked shredded chicken (about two breasts)
3-4 cups of cheddar cheese (divided)
1 cup rice
1 cup beans (kidney or black)
1 cup frozen super sweet white corn
7-8 flour tortillas (soft taco size is fine)

Directions:
1-make sauce according to packet directions
2-boil chicken then shred (I use my kitchenaid, you can also use a normal beater)
3-combine: shredded chicken, rice, beans, corn, 1 cup sauce, 1-2 cups cheddar cheese
4-spread 1/2-1 cup of sauce on bottom of 9x13 pan so it doesn't stick
5-fill 7-8 tortillas with filling and place fold down in pan
6-cover tortillas with remaining sauce and top with shredded cheese
7-bake at 350° for about 45 min or until bubbly
(cover with aluminum foil if you wish to cook it longer but don't want the cheese to be crispy)