Chocolate Crepes

Servings: 12 (1 crepe each serving)

Ingredients:

1 cup Flour
2 Tbsp. Cocoa Powder
1 Tbsp. Powder Sugar
1 1/2 Cups Milk
2 Lrg Egg Whites
1 Whole Egg
1 tsp. Oil


Mix in Large bowl.
Heat and Spray small fry pan ( about 8 ")
As you would cook a pancake, pour in about 1/3 cup into sprayed pan. This should only be a thin layer. Let start to bubble and flip. Cook through both sides.

Fill inside with desired fruit and whipped cream. Topp with powdered sugar and chocolate syrup.

Hawaiin Haystack

2 Cans Cream of Chicken Soup
2 Cans of Milk
1 cup of chopped chikcen breast (cooked)

Heat over stove.

Serve over rice

and top with whatever you like

Ive had with:

Broccoli
Cheese
Mushrooms
Carrotts
Pineapple
Mandarin Oranges
Raisens
Asian Noodles
Olives


Super easy, great for large get togethers.

Outback Mac A Roo N Cheese

Yeild: 4 Servings

2 C. Dry Penne Pasta
8 oz. Velveeta Cheese
1/2 C. Heavy Cream

Cook past according to pacakge directions. Cube velveeta cheese, so it can melt easily. in a small sized saucepan combin velveeta cheese and heavy cream. Turn the heat on low, and stir until cheese is melted. Reduce the heat to simmer until you are ready to combine with pasta. Once pasta done, strain and combine with cheese mixture.


If you want to save some for later you can add more heavy cream to bring it back to saucy consitensy. You can replace heavy cream with milk, but creamier with heavy cream.

Chorizo and Egg Breakfast

Jaiden has been requesting this for Breakfast.

Ingredients:
1 PKG Pork Chorizo
6 Eggs
roughly 2 cups chopped/cooked potatoes (we used a bag already for breakfast)
About 10 tortillas, warms on the stove (We preffer pre-cooked, there soo yummy)


1. Cook chorizo over stove top high heat until cooked through, about 5-7min (Like you would ground beef)
2. Add Egg and scrabble untill cooked though.
3. We normally serve with just egg and chorizo but add potato for a little change and to go further.
4. Heat tortillas and serve.
5. Eat by tearing tortilla in pieces and pinching up meat as shown below.

Super yummy!

Rigatnoi w/ Italian Chicken

Ingredients
6 skinless, boneless chicken breast halves
2 cups Italian salad dressing
1 (16 ounce) package uncooked rigatoni pasta
1 (28 ounce) can diced tomatoes with Italian herbs
1/4 cup butter
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese (I topped with the dried parmesan and It was fine)
1 tablespoon dried parsley

Directions
1.Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.
2.Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.
3.Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley


I made this as a freezer meal and it turned out good. Pete loved it more than the kids though. It made ALOT. I turned it into 2 seperate dishes.

Chicken Tortilla Soup

This soup is YUMMY!! I made it for my "big" family and it was a big success


Chicken Tortilla Soup
Servings:4


Ingredients:
2 Skinless, Boneless Chicken Breast
1/2 teaspoon Olive Oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 oz.) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 Tablespoon lemon juice
1 cup chunky salsa
8 oz. corn torilla chips
1/2 cup shredded Pepper Jack Cheese

Directions:
1. In large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. The nadd the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20-30 minutes.

2. Serve with tortilla chips, sour cream, cheese


I added cilantro and avacado also

Enjoy!

Chiptle Chicken Quesadillas

Ingredients:
3 Tblsp. Extra Virgin Olive Oil
Tortillas
2 Cups Diced Cooked Chicken
2-3 Chipotle Peppers in adobo sauce from can (3 if you like spice)
1/4 cup fresh cilantro leaves, chopped
1 fresh corn on the cob, kernels removed (or half of a can)
1 cup drained black beans
2 cups shredded cheddar cheese
2 cups sour cream
2-3 Tblsp. adobo sauce from can of chipotle peppers


Heat 2 Tblsp. Olive Oil in large skillet on medium heat. Add chicken, chipotle peppers, cilantro, corn and beans until heated through, about 5 minutes.

On seperate pan, form quesadilla by filling with chicken mixture and shredded cheese.

Serve with sour cream and Adobo sauce mixed together as a dipping sauce.