chicken noodle soup

Ingredients
1 (10 1/2 ounce) can condensed chicken noodle soup
1 cup vegetable, cooked, drained
1 (10 1/2 ounce) can water
1 (5 1/2 ounce) can chicken, cut up
Directions
1Combine all ingredients in a saucepan and bring to a boil.
2Simmer 5 to 7 minutes over low heat.
3CHICKEN NOODLE SOUP 1 lb. (about) chicken breasts 2 (13 3/4 oz.) cans chicken broth 1/2 cup each chopped onion, carrots and celery 1 cup water medium egg noodles
4In large saucepan combine all ingredients except noodles. Simmer, covered, 30 minutes.
5Remove chicken and cut off bones and cut into small pieces.
6Add to soup.
7Stir in noodles.
8Simmer, covered, 15 minutes.

Chicken Fajitas

Ingredients
1 tablespoon oil
4 boneless skinless chicken breasts, sliced into long thin strips
1 Spanish onion, sliced in rings
1 green pepper, seeded and cut in strips
1 red pepper, seeded and cut in strips
1 dash salt
1 dash pepper
1 tablespoon lemon juice, fresh or bottled
8-10 flour tortillas (7 inch) Directions
1Heat oil in frying pan.
2Add chicken.
3Stir-fry until cooked.
4Turn into bowl.
5To same frying pan, add onion, green and red peppers and more oil if needed.
6Saute until browned.
7Spread on warm platter.
8Return chicken to pan to heat.
9Sprinkle with salt and pepper.
10Drizzle with lemon juice.
11Heat quickly.
12Place over onion mixture.
13To prepare for eating, lay 1 tortilla on plate.
14Place some onion/pepper mixture down centre, then a few chicken strips on top.
15Garnish with cheese, sour cream, or salsa or guacamole.
16Roll.
17Fold up and hold one end while you bite from the other end.
1 cup grated medium cheddar or sharp cheddar cheese

Breakfast Sausage Casserole

1 (16 ounce) package pork sausage

1/2 onion cut

1/2 pepper cut

6 eggs

package of hashbrowns

Preheat oven to 350

Spray the casserole dish with Pam, and layer the bottome with the hashbrowns, let them sit

while waiting for the hashbrowns to thaw brown the package of sausage, and then layer it on top of the hashbrowns, add the onions and peppers, and top with eggs (uncooked)

cook for about 30 min or untell eggs are done (scrambled)

Navajo Tacos

Ingredients:
1 loaf frozen white bread dough, thawed
FILLING:
1 envelope taco seasoning
1 can refried beans

Oil for deep-fat frying
Chopped tomato
Finely chopped onion
Shredded lettuce
Shredded cheddar cheese
Taco sauce

Directions: Allow dough to rise. Meanwhile, for filling, cook beef in a skillet over medium heat until no longer pink; drain. Stir in taco seasoning Simmer 15-20 minutes ; set aside. After dough rises, punch down. Make tortillas by dividing dough onto 10 to 12 equal balls. Using a small amount of flour, roll each ball into an 8-in. circle (tortillas should be thin). Fry each tortilla in 1/4-in. hot oil until golden brown, turning once. Drain tortillas on paper towels; keep warm. Top each tortilla with meat mixture, tomato, onion, lettuce, cheese and taco sauce. Yield: 10-12 servings.

I will also take the dough and roll them flat before cooking

Mexican Mac and Cheese With Chicken

Ingredients
2 boneless skinless chicken breasts
1 lb pasta shells
1 tablespoon butter
2 tablespoons garlic, minced
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
1/2 cup vidalia onion, chopped
1 teaspoon adobo seasoning
2 tablespoons flour
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
1 teaspoon parsley
2 cups Mexican blend cheese (cheddar and monteray jack)
Directions
1Preheat the oven to 400ºF.
2Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente.
3In butter, saute the peppers, onion and garlic and cook until veggies are softened and fragrant.
4Add chicken to pan.
5Stir in the adobo powder, flour, chili powder and cumin.
6Stir and cook until chicken is browned.
7Slowly whisk in the milk and simmer until the sauce thickens, about 5 minutes. Remove from heat. Add parsley.
8Stir in all of the cheese until melted.
9Pour into greased casserole dish and bake uncovered for 10-15 minutes or until bubbly

Porcupine Meatballs

Ingredients
1 1/2 lbs hamburger
1/2 cup uncooked rice
2/3 cup milk
1/2 tablespoon dried onion flakes
1 teaspoon salt
1/4 teaspoon pepper
1 (10 1/2 ounce) can tomato soup
3/4 cup water
Directions
1Combine hamburger, rice, milk, dried onion, salt and pepper make into meatballs and put in shallow pan.
2Combine 1 can tomato soup and 3/4 cup of water. Mix together and pour over meatballs.
3Cover tightly with aluminum foil and bake for 1 hour at 325°F.

Ground Beef Stuffed Green Bell Peppers With Cheese

Ingredients
6 large green peppers
1 lb beef, Ground
1/2 cup onion, Chopped
1 (16 ounce) can tomatoes, diced
1/2 cup long grain rice
1/2 cup water
1 teaspoon salt
1 teaspoon worcestershire sauce
1 cup cheddar cheese, Shredded (about 4 ounces)
Directions
1Cut tops from green peppers; discard seeds and membranes.
2Chop enough of the tops to make 1/4 cup, set aside.
3Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
4Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
5Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.
6Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender.
7Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
8Bake, covered in a 350 degree oven for 30 minutes.