September's Chicken Enchiladas

1 T. butter
1/2 c. chopped green onions
1/2 t. garlic powder
1 (4 oz.) can diced green chiles
1 (10.75) can condensed mushroom soup
1/2 c. sour cream
1 1/2 c. cubed, cooked chicken breast
1 c. cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 c. milk

1.  Preheat to 350 C.  Lightly grease large baking dish.
2.  In a medium saucepan over medium heat, melt butter and saute green onion until tender (3-4 min.).  Add garlic powder, green chiles, soup, and sour cream.  Save 3/4 of this sauce.  With the other 1/4 in the pan, add chicken and 1/2 c. cheese.  Stir.
3.  Fill each tortilla with chicken mix and roll up.  Seam-side down.
4.  In small bowl, combine the 3/4 sauce with milk.  Spoon this mix over tortillas and top with 1/2 c. cheese. Bake 30-35 min. or until cheese is bubbly.

*  I found the filling to be yummy but a little wimpy, so as I prepared them I reserve more sauce for the inside and less for the top.  Next time I make these, I'd also add more chicken to them. *

These enchiladas are entirely cooked, so just thaw them out and cook or try cooking them from frozen.

Italian Sausage Soup

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Directions

1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.  

Directions for frozen soup: Thaw, heat, and serve!

Dinner in a Pumpkin September

Ingredients:


1 medium pumpkin, remove top and clean insides out
1 1/2- 2 lbs of ground beef 1 cup chopped celery
1 onion, chopped
1/4 cup green onion, chopped
3 c. cooked rice

1 can cream of chicken soup

1 can cream of mushroom soup1/2 cup chopped or sliced mushrooms (omit if you aren't a mushroom fan)
3 tablespoons brown sugar
4 tablespoons soy sauce

salt and pepper 

Brown hamburger. In another pot, cook rice (white or brown) as directed on package. Chop and saute celery, onion, and green onion. Once tender combine vegetables with hamburger, cream of chicken, cream of mushroom, mushrooms, brown sugar, soy and salt and pepper. Mix well.

Put mixture inside the pumpkin, replace lid. Place on baking sheet and into a 400 degree oven. Bake until pumpkin is tender (1 1/2 to 2 hours). Scoop out to serve, scraping sides of pumpkin to get the cooked pumpkin in the mixture. It is so good it melts in your mouth!

The World's Best Chicken September

The World’s Best Chicken
Serves 4
1 pound boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & Pepper
Rosemary
Preheat oven to 400 degrees. In a small bowl, mix together mustard, syrup, and vinegar. Place chicken breasts into 9×13 baking dish. Season with salt and pepper.