Stromboli

1 loaf frozen dough (Rhodes) or you can use dough made from scratch.  Roll out in a rectangle about the size of a cookie sheet.  Spread the following mixture on dough:

1 tsp. Worcheshire sauce
3 tsp. mustard
garlic salt to taste

Layer 1/4 pound of each of the following:

Salami
Provolone
Chopped Ham
Browned Sausage (Italian, hot or regular)
Shredded Mozzarella

Fold up sides and ends.  Flip over so seam is on the pan.  Make diagonal slashes across the top (not all the way thru.  Brush with melted butter and sprinkle with oregano, pepper and salt.

Bake at 400* for 5 minutes then at 350* for 20-30 minutes.

You can make any combo of fillings.  I like spinach, red onion, chicken and cheese.  You could do cheddar and broccoli and chicken.  You can also add grilled veggies like mushrooms, peppers, onions.  They do add moisture and can affect the dough, but it still tastes great.

White Bean and Squash Soup

2 Tbsp olive oil
2 cups chopped yellow onion
3 bay leaves
2 stalks celery
garlic
1 pound of butternut squash (I buy this frozen at target, otherwise you have to buy a whole squash then dice it.  You can ask your grocer about it.)
1/2 pound ham hock (in the meat section, you could also probably leave this out if you have a bumch of ham to add to the soup)
8 c. chicken stock
1 15 oz. can of whole peeled tomatoes, drained
2 15 oz. cans of cannellini white beans, drained and rinsed
1/2 tsp thyme
fresh spinach
salt and pepper


sauté onion and bay leaved in oil.  add chopped celery, cook 2 minutes.  add garlic, cook a minute.  If using frozen squash - add ham, stock, tomatoes and thyme to pot, bring to simmer.  Simmer for 1 1/2 hours.  If using fresh squash, add it as well.  remove ham hock if using one.  Add white beans and frozen squash, cook for 15 min or so.  Add spinach, simmer until wilted.  Remove bay leaves before serving.

Chicken Enchilada {tomatillo}

Olive Oil or butter
1/2 medium onion, chopped
garlic
1 1/2 tsp cumin
1/4 c. flour
2 cups chicken stock or broth
chopped cilantro
2-3 pounds of chicken cooked and chopped (can use a deli roasted chicken)
salt
pepper
10 + flour tortillas (I usually use the smaller ones, taco sized and make more of them)
Monterey Jack cheese (or cheddar or Colby)
Sour cream
Herdez green salsa


Saute onion in butter/olive oil 5-7 min.  Add garlic and cumin and cook for another minute.  Sprinkle flour and stir, don't let it burn, gradually add chicken stock to make a sauce.  Stir on low simmer until thick.  Add half (or so) of the green salsa (I use Herdez).  Turn off burner.  Add some cilantro and fold in chopped/shredded chicken.  Season with salt and pepper.


Spread some green salsa on the bottom of 9x13 pan.  Coat tortilla with green salsa and put a scoop of the chicken mixture in the tortilla.  Roll up.  Place in pan.  Once pan is full, pour salsa over top and spread cheese over top.  Bake uncovered for ~30 minutes.


Serve with black beans and Mexican rice.  I use the store bought pouches of Mexican rice (yellow rice).  It's cheap.

Crock Pot Chicken Tortilla Soup

1 lb frozen chicken breasts (2-3)
1 15 oz. can Rotel tomatoes
1 10 oz. can red enchilada sauce
1 medium onion chopped
4 c. water (or combo of water and chicken broth)
1 tsp. cumin
1 tsp chili powder
1/4 tesp black pepper
1 bay leaf
1 10 oz. bag frozen corn
1 Tbs chopped cilantro (opt)


Place all ingredients in slow cooker.  Cook on low 6-8 hours or high 3-4 hours.  Take chicken out and shred then put back in.  Serve with tortilla chips or strips, cheddar cheese and sour cream.

Chicken Spaghetti

2 c cooked chicken, cubed
3 c. dry spaghetti, broken in pieces, then cooked in chicken broth
2 c. chicken broth
2 cans cream of mushroom soup
2 c. shredded cheddar
1/4 c. green pepper diced
1/4 c. onion minced
1 jar pimentos, drained
1 tsp seasoning salt, optional
1/8 tsp cayenne pepper, optional
salt and pepper
1 c. shredded cheddar

Mix everything together.  You can add water or chicken broth if it seems too thick.  Bake at 350* for 30-45 minutes, until bubbly.

Chicken Paprikash

Cook 2-4 chicken breast in butter, with salt and pepper on both sides.  Cook until (light) brown, about 3-4 minutes per side.  Remove chicken from pan.  It doesn't have to be cooked through all the way at this point.

Chop two onions in half and slice into thing slices, should end up with half circles.  Cook in the pan you used to cook the chicken.  You can add more butter if needed.  Simmer on Medium heat for 5-7 minutes, don't brown or burn, they should be translucent yellow.

Add 2 Tbsp. of paprika.  Stir.  Add the pieces of chicken.  Nestle them into the onions.  Cover and cook on Medium heat for 20-25 minutes.  Remove chicken, add 1 c. sour cream to sauce.  Stir, add back the chicken.

Serve over rice or noodles with a side of broccoli or veggies.

Alfredo Sauce

1/2 c. butter
~2 tsp minced garlic or two cloves chopped/minced
2 c. heavy cream (can use Half and Half, it's cheaper, not as thick, but still tastes good)
1/4 tsp. white pepper or regular pepper (this is more to taste)
1/2 c. grated parmesan cheese (shredded fresh or grated dry stuff)
3/4 c. mozzarella cheese

Melt butter over Medium/Low heat.
Add garlic, cream & pepper and bring to a simmer.
Stir often.
Add parmesan cheese and simmer sauce for 8-10 min, until sauce is thick and smooth.
Add mozzarella cheese and stir frequently.

Serve with angel hair pasta.  Can add grilled chicken, bacon, broccoli or shrimp or any combo of what you have on hand.