What's for dinner?

Melissa this is for you.

Some of my friends have asked for some recipes and I'm sure if some of you are like me, you're always looking for new recipes to try. So I thought I'd share a few of my recent favorites. These recipes come from people in my family. The first one I'm going to share with you I really don't know what it's called...so I'll call it

Tawnya's Spicy Chicken

1 can black beans

8 oz. soften cream cheese

1 1/2 c. shredded cheese

1 can chopped green chilies

1 T. Chili Powder

3/4 c. enchilada sauce

3/4 c. Heavy cream (whipping/ultra past)

4 chicken breasts cut upSpray 9x13 pan. Put cut, raw chicken on bottom. Mix all other ingredients together in a separate bowl and then pour over chicken. Bake at 350 for 40 minutes. Serve over rice. You can also make it a burrito with rice.

Chicken Enchiladas

6-8 boneless chicken breasts(I only used 5)

12 corn tortillas

1 pint sour cream

2 cans cream of chicken soup

4 oz can diced green chilies

grated cheese

15 oz can olives

picante sauce, optional

Put chicken in pot and cover with water. Boil until tender, about 1-2 hours. Remove from broth to cool. Save a little of the broth. Combine soup, sour cream, and chilies. Add a little broth and mix. A little picante sauce can be added as well. Add a scoop of sauce to the bottom of a 9x13 pan. Using six tortillas and half of other ingredients each time, layer tortillas, chicken, sauce and then cheese. Repeat layers and top with some sliced olives. Bake at 350 for about 30 minutes. Makes great leftovers.

Sweet Surprise Pork Chops(start the night before)

8-10 pork chops(I only did 3 cuz that's all I needed)
1/3 c. chopped onions

1/2 c. soy sauce

1/4 c. olive oil

1/4 c. ketchup

1 clove garlic, chopped

salt, pepper

1/2 c. brown sugar

1/2 can Dr. Pepper(optional)

Combine everything but chops in a large ziploc bag. Add chops, seal bag and mush a little. Place in a large bowl, in case bag leaks. Marinate overnight, mushing occasionally. Grill chops "under a brick" style(Heat grill & bricks to medium temp. Place meat on grill & cover with foil. Place a hot brick on each piece of meat & cook 10-12 minutes on each side.) Great marinade for other meats as well!

Veggie Chili

1 T. butter or coconut oil

3 cloves garlic, minced

1 c. chopped onions

1 c. chopped carrots

1 c. chopped green bell peppers

1 c. chopped red bell peppers

2 T. chili powder

1 1/2 c. chopped fresh mushrooms

1(28oz) can chopped peeled tomatoes

1(15oz) can black beans, UNDRAINED

1(15oz) can kidney beans, UNDRAINED

1(15oz) can pinto beans, UNDRAINED

1 1/2 T. dried oregano

1 1/2 T. dried basil

1 1/2 T. garlic powder

1 1/2 T. cuminHeat butter/oil in a large pot @ medium heat. Cook & stir in garlic, onions & carrots until tender. Mix in green/red bell peppers. Season with chili powder. Cook 5 minutes, until peppers are tender. Mix in mushrooms. Stir in tomatoes and all beans with ALL liquids. Season with cumin, oregano, basil & garlic powder. Bring to a boil. Reduce heat to medium & cover. Cook 20 minutes, stirring occasionally. Serves 16, so this is great freezer meal! Serve with rice & add a meat like chicken or ground beef.

If you have ANY questions, please feel free to ask. If you try them out, let me know how you liked them. Enjoy!