Sour Cream Enchiladas

Sour Cream Enchiladas from My Mom

1 ½ pounds hamburger, browned and drained
8 ounces sour cream
one can Cream of Mushroom Soup
 one small can green chiles
 one package flour tortillas ( approx eight 10 inch tortillas )
one package taco seasoning
1-2 cups shredded cheddar cheese
salsa

Brown hamburger, draining off grease. Mix with taco seasoning. In a separate dish, combing sour cream, soup and green chiles. Mix ½ of sauce with seasoned hamburger. Mix 2-3 T mixture at one end of tortilla and roll up. Place in 12 X 7 baking dish. Pour remaining sauce over top of tortillas and sprinkle with cheddar cheese. Bake at 350 degrees for 30 minutes. Serve with salsa. I have used a 9 X 13 pan also.

Peas & Carrots Soup with Dumplings

From Everyday With Rachael Ray Mag - March 2011

Serves 4

2 Tbsp EVOO (extra virgin olive oil)
3 Tbsp butter
3 carrots - peeled, halved lengthwise & thinly sliced
1 rib celery, chopped
1 medium onion, chopped
Salt & Pepper
1 fresh bay leaf
2 rounded Tbsp flour
One 32-oz container (4 cups) chicken or vegetable stock
1 rounded Tbsp dijon mustard
1 cup frozen peas
2 Tbsp finely chopped fresh tarragon, dill or parsley
1 8-oz box biscuit mix (about 2 cups), batter prepared according to package directions.

Heat a couple of Tbsp EVOO, 2 turns of the pan, over medium-high heat in a large soup pot or dutch oven. Add the butter to melt, then add the carrots, celery, onion; season with salt, pepper & the bay leaf. Cover the pot & cook, stirring occasionally, until the carrots soften, 7-8 minutes. Sprinkle the flour on the vegetables & stir for a minute, then whisk in the chicken stock until thickened. Stir in the mustard & peas. For a thinner soup, add 1 to 1 1/2 cups water with the stock.

Add the chopped fresh herbs to the biscuit batter & combine. When the soup is bubbling, for the batter into small dumplings using 2 spoons, then drop them onto the surface of the soup. Cover the pot with a tight-fitting lid & cook the dumplings, gently stirring, until just firm, 8 to 10 minutes. Transfer the soup & dumplings to shallow bowls; discard the bay leaf.

Macaroni & Beef

From my Mom (modified by me)

1lb gr beef
2-3 cups macaroni noodles
1 med onion chopped
1-2 cups corn (frozen or canned, drained)
1 24oz jar spaghetti sauce
1-2 C. shredded sharp cheddar cheese

Cook macaroni noodles according to package directions. Brown ground beef with onion. Stir noodles, ground beef, spaghetti sauce & corn together. Add cheese & stir til melted.


Clearly not the Eastern European definition of "Goulash" but this was sort of what we called goulash in our house growing up. I like it better this way. My Mom's recipe was for slightly larger quantities made in a slow cooker with additions like mushrooms, but I just used what I had on hand. Oh and I added cheese. Because I love cheese. My kids probably won't eat it anyway. *sigh* Oh well.

Myrna's Pasta Salad

From my sister's Mother-in-Law, Myrna

8oz rainbow rotini pasta (or I just use a whole 12oz box)
1 small pkg sliced pepperoni
1 cup chopped (fine) cauliflower
1 cup chopped broccoli florets
2-3 carrots, sliced
1/2 cup chopped celery
1/2-1 cup chopped green onions
8oz Monterey jack cheese, diced
Ripe olives, sliced

Mix together & then stir in 8oz Italian dressing (or more, if desired).

I usually omit the things I don't ike - celery & olives; and then I add sliced cherry tomatoes!

Meal Plan - July 18-22

Monday - Fiesta Chicken

Tuesday - Fresh Hummus & Veggies

Wednesday - Leftovers

Thursday - Honey Fried Walleye & Couscous

Friday - Chicken with Sweet Potatoes & Cauliflower

Saturday - Pizza

Fiesta Chicken

From my Mom (via the Uncle Ben's Rice Box)

1 1/2 C. whole grain brown rice
4 chicken breasts or chicken strips
cooking oil/cooking spray
1 medium onion, diced
1 red bell pepper, diced
1 Tbsp chili powder
3 C. Water
3/4 C. prepared salsa
1 C. corn, drained (or frozen)
1/4 C. cilantro, chopped (optional)

1. Cut chicken breasts into 1/2 inch strips.

2. Heat 5 qt pan with tight fitting lid over medium high heat. Spray pan with cooking spray or add a little oil. Add chicken & cook til done, about 5 minutes.

3. Add onion, red pepper & chili powder. Mixx well & cook 2 minutes more.

4. Add rice, water, salsa & corn. Mix well & bring to a boil. Cover & reduce heat to a simmer. Simmer 30 minutes.

5. Remove from heat, top with cilantro & keep covered 5 minutes or until ready to serve.

(I don't care for cilantro so "optional" indeed!_

Basic Hummus

From Better Homes & Gardens

1 15-ounce can chickpeas (garbanzo beans), undrained*
1/4 cup tahini (sesame paste)
1 tablespoon lemon juice
2 to 4 cloves garlic
1/4 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper (optional)
Whole wheat pita bread wedges, pita crisps, bagel chips, carrot sticks, and/or celery sticks

directions

In a food processor bowl or blender container, combine chickpeas, tahini, lemon juice, garlic, salt, and red pepper, if desired. Cover and process or blend until smooth. Spoon into a serving bowl. Serve with pita wedges or crisps, bagel chips, and/or carrots and celery. Makes 6 to 8 side-dish servings (1-3/4 cups).
Make-ahead tip: Prepare hummus; cover and chill up to 24 hours.
*Note: For a thicker spread, drain the chickpeas, reserving the liquid. Add enough liquid to process easily and to make desired texture.