okay, okay....here are some dang recipes :)

So...this is for you Robyn...I'm actually really embarrassed that I am putting these on this blog because I don't really consider them recipes when they are soooo easy and only have a few ingredients....anyway, here they are for what they are worth.

Sorry...no pictures...I wasn't even going to attempt it!

Cheese Enchiladas

Green enchilada sauce
Lots of shredded cheddar cheese
Flour tortillas (as many as you need for however many enchiladas you are going to make)
Preheat oven to about 300 degrees

So.....completely immerse the tortillas in the green enchilada sauce (I usually pour the sauce into a pie pan for an easier dipping process) and then roll up a whole lot of cheese inside the now dripping tortilla and then place in glass Pyrex cooking dish. Complete this process again and again until you are satisfied with how many enchiladas you want. I usually cram a whole bunch in there. Then, take remaining cheese and spread on top of enchiladas and pour more enchilada sauce on top. Cover with tinfoil and bake on low for about an hour and then remove tinfoil and continue baking (you can turn the oven higher at this point if you want to speed up the process) until it gets a bit crusty on top (maybe 30 more minutes or so). Enjoy!!!


Easy Crock pot Chicken (found this recipe at AllRecipes.com)

1 can cream of chicken soup
1 can cream of mushroom soup
1 can cheddar cheese soup
8 chicken breasts (uncooked and lightly seasoned with a bit of garlic salt and onion salt)
Sour cream (if so desired)

Just FYI, I lighten this meal up by using the low fat or fat-free soup and sour cream.

So.....put the chicken in the crock pot, add the three different cans of soup (try to mix the soup together a bit) and cook on low pretty much all day (6-8 hours). At the end you can mix in 1 cup of sour cream (still really good without it and probably better for you). Eat this over rice, veggies, or pasta. Sometimes I will also saute a few mushrooms at the very end and add them at the same time as the sour cream.

Oh and sometimes, I use the left over chicken and sauce and add them to the aforementioned enchiladas just to spice it up a bit. It is very delicious!