I chose the following:
- Taco Lasagna rated 3
- Slow Cooker Chicken Cordon Bleu rated 5
- Chicken Enchiladas (serves 12) rated 5
Cook 4 large chicken breasts and cut into 24 strips. Melt 1/4 c. butter in Dutch oven. Add 2 c. chopped onion and 4 minced garlic cloves. Saute until tender. Add 2 16-oz cans diced tomatoes, 2 8-oz cans tomato sauce, 2 4-oz cans chopped green chiles, 2 t. sugar, 2 t. cumin, 1 t. salt, 1 t. oregano, 1 t. basil; mix well. Bring to boil, reduce heat, simmer covered for 20 min. Remove sauce from heat, dip each tortilla into the sauce, place 1 chicken strip and 2 T. Monterey Jack cheese in tortilla and roll. Blend 1 1/2 c. sour cream into remaining sauce, pour over tortillas. Sprinkle with remaining cheese. Bake, covered, at 350 degrees for 40 minutes or until heated through.
- Minestrone rated 4
1 lg onion, chopped
1 lg. potato, diced
1 c. carrot, sliced
1 c. celery, sliced
1 c. cabbage, shredded
3 1/2 c.canned tomatoes, undrained
1 crushed bay leaf
1/2 t. thyme
1/2 t. basil
2 1/2 t. salt
pepper to taste
1/4 c. regular rice
3 c. water
Brown meat and onion. Add other ingredients. Put in plastic bag and freeze if making freezer meal.Cover and simmer several hours or put in crock pot.
- Chicken Pot Pie (this one was a repeat and had a rating of 4.8)
We always have a great time.

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