Easy Dinner Recipes

Food Storage Ham Bake
From: Ginny Lund

1 box Betty Crocker potatoes and packet
(or dehydrated potatoes)
2 cups hot water
1/2 cup milk
3 Tbl. butter or margarine
1 can of ham

Add all ingredients to a crockpot. Stir and cook on low for 6 hours. Top with cheese.

Sweet and Spicy Chicken Stirfry
From: Brenda Curtis

For sauce:
1/4 cup Catalina Dressing
2 Tbl. Soy Sauce
1/4 tsp. crushed red pepper
garlic to taste

1 lb. chicken, cut into bite sizes
3 cups rice, cooked
3 cups chopped vegetables (frozen or fresh)

Cook chicken in small amount of oil in skillet or wok. Add veggies and cook a few minutes. Add sauce mixture, cook until heated through. Serve over rice.

*Depending on amount of veggies used I double or triple the sauce recipe.

Quick and Easy Sandwich Shape-Up
From: Michelle Mason

Bread, wheat or white
Options:
Chicken Salad
Tuna Salad
Ham and Swiss Cheese
Roast Beef and Cheddar
Scrambled eggs, crumbled bacon, and cheddar

Trim off the crust of the bread and flatten with rolling pin. Mold into a muffin tin greased with vegetable-oil spray. Bake at 375 degrees for 10 minutes, or until the edges are lightly browned. Fill the cooled cups with any filling of your choice.

Spinach Tortilla Wraps
From: Jill Prince

spinach tortilla wraps
thin sliced turkey (our family likes mesquite smoked from the deli)
dried cranberries
onion and chive cream cheese
spinach leaves

Spread cream cheese over tortilla. Dot with cranberries. Place a thin layer of turkey, then spinach on top. Roll up. Eat immediately or roll in plastic and refrigerate. Can be made a couple of days in advance.

Sausage and Pasta Skillet
From: Jennifer Holladay

1/2 onion, chopped
2 cloves garlic, minced
1 lb. sausageor keilbasa, cut up
3-4 cups vegetables (peppers, carrots, zucchini, snap peas, corn, broccoli, etc.)
1 can diced tomatoes in juice
1/2 lb. pasta
2 Tbl. oil
1/2 cup parmesan cheese
1/2 cup water or broth

Bring water to boil for pasta. When boiling add pasta. Cook until al dente. Drain. Meanwhile, in large skillet saute onions, garlic, and sausage until onions are translucent. Add everything else but cheese and pasta. Cover and simmer until veggies are done. Add pasta and cheese.

Easy Chicken Enchiladas

1 can chicken breast (10 oz.)
1 can cream of chicken soup
1 can Rotel Tomatoes
1 cup sour cream
1 cup shredded cheese
tortillas

Preheat oven to 350 degrees. Combine first 5 ingredients in a bowl. Spoon mixture into tortillas and place in baking dish. Reserve some of the mixture and spread over the rolled-up tortillas and sprinkle with cheese. Bake for 20-25 minutes until cheese is melted and enchiladas are warmed through.