I have a couple family favorites. They are:
Sweet and Sour Chicken
4 - 6 boneless chicken breast
10 oz apricot preserves
1 bottle Catalina salad dressing
1 packet onion soup mix
Spray baking dish with Pam, add chicken and mix the remaining ingredients and pour on top. Bake at 350 for about 50 - 60 minutes.
Serve with rice and a veggie.
Beef and Cheese Enchiladas
1 lb. ground beef or round (I used a little over a #)
1/2 c. chopped onion, or to taste
1/2 c. chopped green pepper, or to taste
1 can enchilada sauce
1 packet taco seasoning
8 oz. milk
1 can cream of chicken soup
2 c. (or more as desired) grated Cheddar cheese
1 1/2 pkg. corn tortillas, about 18 (I used 8 big tortillas...whole wheat, low carb ones)
1 can refried beans (I did not use these...I added about a cup, cup and a half of cooked rice)
I also added hot sauce and some salt and pepper to the meat
Saute ground round, onions and green pepper. Drain fat and add water and taco seasoning according to the package.Combine enchilada sauce, milk, soup. Partially cool meat mixture and add rice, 1 cup of cheese and half cup of the sauce mix/ Soften tortilla shells in microwave (I wrapped them in paper towel and microwaved them for about 45 seconds) or over steaming water for easy rolling. Spoon half of the sauce on the bottom of the pan. Spread each tortilla with approximately 1 tablespoon of refried beans; then spoon on some of the beef mixture.
Spoon on some of the cheese/soup mixture. (I filled each tortilla with approximately 1/2 cup of meat filling) . Roll up the enchilada. Place in long casserole dish. Repeat until all tortillas are used. Pour extra sauce over enchiladas. Sprinkle with remaining cheese. Bake 30 minutes at 350 degrees.
Beef and Barley Soup
1 1/2 # ground beef
1 med onion, chopped
1 clove garlic, minced
2/3 cup pearl barley
4 carrots, diced
3 ribs celery, diced
1 28 oz can crushed tomatoes
3 10.5 oz cans beef consomme (I use broth...can never find comsomme...don't even know what it is!!!)
2 cups water
1 10.5 oz can tomato soup (optional...I always use it)
1 bay leaf
1/4 cup minced parsley
salt and pepper to taste
Brown beef, onion and garlic in a large pot. Add barley and remaining ingredients (except parsley). Cover and simmer for 1 1/2 - 2 hours. Stir in parsley and serve.
***You could also brown meat, etc and then put in a crock pot to cook on high for about 3 hours.
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