Chicken Parmesana

½ c. Italian dressing
½ c. Progresso Italian bread crumbs
½ c. grated parmesan cheese
3 boneless, skinless chicken breasts sliced in half horizontally to make 6 thin pieces
1 ½ c. shredded mozzarella cheese

Marinate chicken for 2 hours in Italian dressing. Combine breadcrumbs and parmesan cheese. Coat marinated chicken pieces in breadcrumb mixture. Place breaded chicken on a greased cookie sheet and bake at 375 degrees for 30 minutes or until chicken is cooked through. Top with shredded mozzarella and broil until cheese is melted. Serve with your favorite pasta and marinara sauce.

Creamy Chicken Enchiladas

2-3 chicken breasts, boiled, and cubed
2 cans Cream of Chicken soup
1 pint sour cream
2- 4 oz. cans of diced roasted green chiles
4 c. shredded cheese (Colby Jack or cheddar)
8-10 flour tortillas

Combine soup, sour cream, chiles, and 2 c. cheese. Tear tortillas into bite size pieces. Layer in a glass casserole dish. Repeat layers similar to lasagna. Sauce, chicken, tortillas, and 1 c. of cheese divided between the layers. Make 2-4 layers depending on the size of your dish. Top with remaining cheese. Bake at 350 degrees for 45 minutes- 1 hour until heated through and bubbly. I have also microwaved a half batch on high for 8-10 minutes.

Candice's Pork Chile Verde

1- 2 lb. pork roast, cubed (about 2-3 Tbsp. size.)

2- 4 oz. cans of diced roasted green chiles

1 Tbsp. bottled jalapenos, chopped finely

1/3 c. water

Sear pork cubes in a hot skillet with a little oil, salt, and pepper. Put into crock pot. Add chiles, jalapenos, and water. Cover and cook on low for 6 hours. Can be doubled in a large crock pot.

Pasta Salad

12 oz Small Shell Pasta
1-1 1/2 cups ranch dressing - I prefer Hidden Valley Ranch, made from a packet
1 cup frozen peas
1/2 cup shredded carrots
1 cup diced tomatoes
1 cup shredded cheddar cheese
Real Bacon Bits
Salt and pepper to taste

Combine all ingredients

Mock Cafe Rio Salad

Uncooked tortillas
Cheese
Black Beans
Tomatoes
Onions
Lettuce

Fry tortilla and melt cheese on one side. Top with warm black beans, lettuce, and pico de gallo. Drizzle creamy cilantro dressing on top.

Candice's Creamy Cilantro Dressing:
1 C. Mayonnaise
1 pkt. Hidden Valley Ranch dressing
1 c. cilantro, loosely packed
1/4-1/2 fresh jalapeno, chopped
1/2 c. Herdez Salsa Verde
1/4 tsp. crushed garlic
Combine all ingredients and puree. Chill.

P.S. I love to add Pork Chile Verde, fajita style chicken and Mexican rice too.

Twice-Baked Potato Casserole

"SouthernLiving - easy entertaining"
8 medium-size baking potatoes (4 pounds)
2 cups shredded Cheddar Cheese, divided
1 (16 oz) container of sour cream
1 (8oz) package cream cheese, softened
1/2 cup milk
1/2 cup butter, melted
2 cloves garlic minced - (we used 1/2 tsp minced garlic and thought it strong. Use 1/4tsp)
1 tbsp chopped fresh chives
1 1/2 tsp salt
1/2 tsp pepper
6 bacon slices, cooked and crumbled
4 green onions, chopped
Bake potatoes. Peel potatoes, and coarsely mash pulp with a potato masher. Stir in 1 cup Cheddar Cheese, sour cream, and next 7 ingredients. Spoon into a lightly greased 13 X 9 baking dish.
Bake at 350 degrees for 30 minutes or until thoroughly heated. Sprinkle with remaining 1 cup cheese, bacon and green onions. Yield: 8 servings.

Old Fashioned Oatmeal Favorites

Oats
Water
Salt

Boil water and salt. Stir in oats. Cook about 5 minutes over medium heat. Just follow the instructions on the back of the Quaker Oats box.

Toppings:
Dan's favorite - ice cream and maple syrup
Michelle's favorite - brown sugar
Jake's favorite - peaches and cinnamon