Chicken Enchiladas

These freeze well...

28 oz. Can Tomato Sauce
2 pkg. Enchilada Seasoning Mix
3 large chicken breasts
1 green pepper (chopped)
1 red pepper (chopped)
1 medium yellow onion (chopped)
2 medium sized potatoes
1 ½ c. vegetables (corn, peas, black beans)
1 ½ c. shredded Mozzarella cheese
3 c. shredded cheddar cheese


Combine tomato sauce and enchilada seasoning mix in medium size bowl. Set aside.

In large skillet place diced chicken breasts, peppers and onion, sprinkle with 1 package of seasoning mix, brown very lightly until chicken is tender.

While the chicken is cooking, peel and cube the potatoes. Boil in water until slightly soft. (Do not overcook – makes them mushy later).

Drain the potatoes and add to the cooked meat mixture then add your favorite mix of veggies.

Take a tortilla and spread with one tablespoon of the seasoned tomato sauce you set aside. Next layer with meat and vegable mixture. Sprinkle with 1 – 2 tablespoons of Mozzarella and roll up placing in a 13 x 9 dish. Continue this process until you have used up all of the mixture. Pour remaining sauce over enchiladas and cover with cheddar cheese. Bake at 375 for 35-40 minutes.
The enchiladas may be cooked ahead and frozen or stored in the refrigerator then cook right before serving.

Grilled Zucchini

2 -3 Zucchini, halved lengthwise and cut into 2 inch pieces
butter or margarine
Lawry's seasoning salt
2 - 3 T fresh grated parmesean

Pat zucchini dry and spread cut surface with a thin layer of butter. Sprinkle liberally with seasoning salt and then grated parmesean. Grill or broil till zucchini is soft and topping is lightly browned.

Orange Chicken

So, this one is officially tried and true. Jean made it recently for dinner guests and it was a hit...

1 egg
1/3 c orange juice
1 - 1 1/2 c herb-seasoned stuffing mix, crushed
1 - 1 1/2 t paprika
1 T grated orange peel
1 t salt
8 boneless skinless chicken breast halves
6 T butter or margarine, melted
Orange slices (optional)

In a shallow bowl, beat egg; add orange juice. In another bowl, mix paprika, orange peel, salt and stuffing mix. Dip chicken into egg mixture, then into crumbs, turning to coat well. Pour butter or margarine into 13 x 9 inch bakng dish. Place chicken in baking dish, turning once to coat both sides. Bake, uncovered, at 375 for 45 minutes or until the chicken is tender and the juices run clear. Garnish with orange slices if desired. Yield: 4 to 8 servings.