Crockpot Italian Chicken

1 stick butter (I usually use a tad less)
1 pkg Good Seasons Italian seasoning (find in the salad dressing aisle)
4-5 chicken breasts
8 oz cream cheese
1 can cream of chicken soup

Melt butter in a crockpot, mix in Italian seasoning and chicken.  Cook on low 4-6 hours.  Shred or cube chicken and return to crockpot.  Melt in the cream cheese and soup until smooth.  Serve over rice or egg noodles.

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This is one of those tasty dinners that I make sure I serve with several sides of vegetables to make up for how heavy/fattening it is!  It is SO good though!  I usually serve it with egg noodles since we eat a lot of rice already. 

Last Minute Lasagna

1 16-oz bag frozen large cheese ravioli
1/2 of a 24-oz jar pasta sauce
1/2 10-oz box frozen spinach, thawed & squeezed
1/2 8-oz bag shredded mozzarella
1/4 cup grated Parmesan

Heat oven to 350.  Spoon 1/3 of the pasta sauce into a 9x9 dish.  Place half of the ravioli on top in a single layer.  Sprinkle with spinach and half of the mozzarella.  Layer on remaining ravioli and top with remaining sauce and both cheeses.  Cover with foil and bake for 25 minutes.  Uncover and bake until bubbling.  Serves 4.

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We had a parent meeting today at Cameron's school, and one of the mom's brought this recipe to share, along with the actual dish she made as an "after-meeting snack".  It was SO good, and Allie liked it so much that I only got a few bites!!  It only serves 4, so you could also double it and use a 9x13 pan.  The mom said you can throw beef or sausage into it too, but I thought it tasted excellent just like this.  Yum!!

Enchiladas

2 T oil
2 T flour
1 tsp red chili powder
dash oregano
dash garlic powder

Blend above ingredients well, stir in 1 (8oz) can tomato sauce and 2 cans of water. Cook over medium heat, stirring occasionally, until thickened.

Brown 1 lb ground beef with an onion. Add 1 can refried beans and salsa (about 1/2 cup, enough to make it saucy!).

Soften corn tortillas with damp paper towels in microwave. Can put Crisco in between.

Put meat/bean sauce in tortilla, top with shredded cheese, roll it up and put it in a 9x13 pan.

Pour enchilada sauce on top and top with cheese.

Cover with tin foil and bake at 350 for 30 minutes.  If desired, uncover for last 5-minutes for a crispy top. 

Can make ahead of time and put in fridge, and bake for 45 minutes.
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This is the enchilada recipe our mom made for us when we were growing up. The amounts were never an exact science--this is how she passed it on to me. Enjoy!!