Frito Pie

Beef/Turkey Chili
Sour Cream
Cheddar Cheese
Frito's/Corn chips
Salsa

Ham and Beans

Ham/Ham bone (boiled and fat removed, keep juice)
10 cups of soaked and cooked beans (fresh pinto is best)
6 garlic cloves minced
1 small can salsa
1 large can diced tomatoes (or dice up 8 fresh)
6 celery stocks chopped
1 yellow onion chopped
1 red onion chopped
1 large can Hominy
1 tsp pepper
1 Tbsp. Oregano
Salt if needed

In a large tall pot, boil ham bone with water almost covering bone. About 3 hours.  Remove all meat and take out large fat pieces.  Keep the juice. Add pre-cooked beans.  (OR pre-soaked beans un-cooked and cook longer) Add remaining ingredients and cook medium low additional 2 hours or until beans/celery cooked fully. 

Chicken Lettuce Wrap/Baked Chimmy Changa

1 bag chicken tenderloins (from trader joes, about 1-2 lbs)

1 1/2 TBSP trader joes taco seasoning mix

(put in crock pot and cook, shred chicken when done)

Mix in chicken:

8 oz cream cheese (optional)

3/4 block pepperjack cheese grated (12oz)

Wrap in thin flour tortilla (or lettuce)

If using tortilla:

Put on cookie sheet and spray with olive oil.

Bake 350 for 15 min. Flip and spray other side with oil and bake another 15 min.

Top with:

sour cream

salsa

cheddar cheese

green onions

Chicken Cream Cheese Enchiladas

3 cooked and chopped chicken breast (boil is best, use broth)
1/2 green AND 1/2 red bell pepper chopped
1/2 cup chicken broth
1 small onion chopped
1 cup salsa
3 fresh tomatoes diced
2-3 garlic cloves (optional)
1 - 8oz package Philadelphia cream cheese
10-15 - 6" tortillas
3 cups Cheddar cheese

In a medium pot boil chicken till cooked all the way (about 20 min boiling), remove chicken from pot and set aside. Drain broth from pot (or put in freezer safe container and freeze broth).  Chop or shred chicken.  In the same pot add cream of chicken soup/broth, chopped onion, peppers, garlic and the chicken.  Heat through, not boil.  Add salsa.  Stir. Turn off heat and remove from burner.  Dice up your cream cheese add to mixture and stir softly.  Add generous amount of mixture to center of tortilla and roll.  Place in a large baking dish that has a LID or you can use foil to cover.

Once you have your tortillas filled, there will be left over sauce, that is OK you want to leave some left over, about 1/2 or 1 cup worth, chicken and all!! Add cheddar cheese to the left over sauce and stir until melted.  Poor over the center of the enchiladas in baking dish then cover with lid or foil.

BAKE 350 for 20 min. uncover and bake additional 10 min to make cheese on top slightly golden. 

Serve with salad on side.