Chicken Wraps

Got Recipe from Tracie

Chicken
Lettuce
Tomato
Flour Tortillas
Ranch Dressing
Crutons

Cut chicken into bitesize pieces cook and season. Chop lettuce and tomatoes, mix together. Fill the tortilla with the chicken salad. Pour on dressing. Roll up.

*To make it faster and easier buy a salad in a bag and then add chicken. Ceasar mix is very Good.

Tostados

Recipe from Tracie...

Flour tortillas
refried beans
cheese
lettuce
tomatoes
sour cream
ground beef


Fry tortillas in a couple of inches of veggie oil. Just until light brown. Drain on paper towels. Heat up beans, grate cheese, chop lettuce, dice tomatoes. Top tortillas with beans, veggies, chesse, and sour cream you can also add seasoned ground beef if you want.

Stuffed Green Peppers

2 large green sweet peppers
dash salt
3/4 pound ground beef, pork, lamb, or bulk pork sausage
1/3 cup chopped onion (1 small)
1 7 1/2 ounce can tomatoes, cut up
1/2 cup water
1/3 cup long grain rice
1 T Worcestershire sauce
1/2 t dried basil or oregano, crushed
1/2 cup shredded American cheese or monterey jack/cheddar blend

1. Halve sweet peppers lengthwise, removing stem ends, seeds, and membranes. Immerse peppers in boiling water for 3 minutes. Sprinkle insides with dash of salt. Invert on paper towels to drain well.

2. In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, Worcestershire sauce, basil or oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling. Reduce heat. Simmer, covered, for 15-18 minutes or till rice is tender. Stir in 1/4 cup of the cheese.

3. Fill peppers with meat mixture. Place in 2 quart square baking dish along with any remaining meat mixture. Bake at 375 about 15 minutes or till heated through. Sprinkle with remaining cheese. Let stand about 2 minutes, or until cheese is melted.

No MEAT Enchiladas

I got this recipe from Yvonne.

Enchilada Sauce

3 Tbsp. Vegetable oil
1 1/2 tsp. chili powder
1 1/2 Tbsp. Flour
1 1/2 Cup water
1 tsp vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp oregano

Filling

Tortillas
3/4 cup refried beans
onion diced
1/2 cup chopped olives
1/2 cup cottage cheese
diced tomatoes
cheese

1. Heat oil, chili powder and flour in small pan. Add water gradually to make smooth sauce. And add vinegar and spices. Boil-smimmer-3 minutes.

2. To assemble- Place beans, cheese, cottage cheese, onion, olives, tomatoes. Roll up, cover with sauce. Cheese on top.

3. Bake 350 degrees 20 minutes.

Avocado Dip

I haven't actually tried this one yet, but it sounds so yummy, I had to include it.

3 avocados, pitted and peeled
2 tablespoons lemon juice
1/4 teaspoon salt
1 package (8-oz.) cream cheese, softened
1 (16-oz.) container sour cream
1 packet ORTEGA Taco Seasoning Mix - Regular
2 cups shredded cheddar cheese
3 cups chopped tomatoes
5 green onions, sliced
1/2 cup sliced black olives

Mash avocados and blend in lemon juice and salt, mixing well. Spread evenly in a bowl or on a serving plate to the edges.

Beat cream cheese with an electric mixer until smooth and creamy. Stir in sour cream and taco seasoning mix, blending well. Spread over the avocado layer. Sprinkle with cheddar cheese, tomatoes, green onions and black olives. Keep refrigerated until serving time. Serve with tortilla chips.

Note: Make with Refried Beans next time and only half of the Taco Seasoning Mix and I made it with lime juice instead of lemon juice, it tasted really good.

Lemon and Lime Rice

2 Cups Rice, uncooked
1 Tbsp. Butter or Margarine
1 Tbsp. Chopped fresh cilantro
1-1/2 tsp. grated lemon peel
1-1/2 tsp. grated lime peel
1 juice of a lemon
1 juice of a lime
1/2 tsp. salt

Cook rice as directed on package.
ADD butter; stir until melted. Add remaining ingredients; mix lightly. Serve warm
Yield: 4 servings