Chinese Chicken Salad

Salad:
1 head lettuce (romaine, leaf, or combination)
2 Tbs toasted sesame seeds
1/2 c. sliced and toasted almonds (bake on cookie sheet at 400 for 7-10 min. watch)
1 pkg Ramen noodles, broken
1 can mandarin oranges, drained
1 can sliced water chestnuts, sliced again
Green onions, sliced
1-2 c shredded chicken (best if you simmer about 3 chicken breasts in :1/2 c soy sauce, 1 1/2 c-ish water, 1 tsp ginger, then shred when cooked.  This of course makes way more than you need.  I freeze in 1 c. bags for later)

Dressing:
1/4 c canola oil
2 Tbs sugar
1 tsp salt
3 Tbs rice vinegar
(drops of sesame oil optional)

Roasted Butternut Squash

1 squash, peeled and cubed into 1" pieces or smaller.

Place in 9x13" pan or cookie sheet.

Pour 2 Tbs olive oil over and mix.

Sprinkle garlic powder, course salt, and pepper over.  Mix again.

Bake uncovered 20-30 min at 375.

Cami's Enchiladas

1 lb ground beef (half turkey)
1 onion, chopped
1 c black beans
1/2 tsp salt
1/4 tsp pepper
1 (10 oz) can cream of mushroom soup
1 (10 oz) can mild red enchilada sauce
7 (10") flour tortillas
1- 1 1/2 c grated cheddar cheese
Green onions, opt
Iceberg lettuce shreds
Sour cream, opt
Guacamole, opt
Tomatoes, opt

1. Brown ground beef and onion, drain.  Add black beans, salt, pepper.
2. In bowl combine mushroom soup and enchilada sauce.  Set aside.
3. Pour 1/3 of the soup/sauce mixture on bottom of sprayed 9x13 pan.
4. Heat tortillas for 20 seconds in the microwave to soften.  Set out.  
5. Put a small plop of sauce on each tortilla.  Smooth onto the tortilla down the center.
6. Place about 1/3 c meat mixture on each tortilla.  Add 1-2 Tbs cheese to each one.  
7. Roll up and place seam side down in 9x13 pan.
8. Cover with remaining sauce and cheese.  Top with green onions.

Bake at 375 for about 30-40 min or until bubbly, hot and melted.

Serve over lettuce shreds and top with sour cream, guac, and tomatoes.

Haylee's Tomato Sauce

(To go on Lasagna Swirls)

1 large onion
2 cloves garlic
3 Tbs butter
2- 1 lb 12 oz can crushed tomatoes (2 pint size homeade)
16 oz tomato sauce
2 Tbs sugar
2 Tbs olive oil
2 tsp basil
1 tsp Italian Seasoning
Pinch of red pepper flakes
Salt and pepper to taste
(Top with parmesan cheese)

Saute onion and garlic in butter.  Combine the rest of the ingredients and simmer 10 min.
Cook earlier on and simmer for a longer (cover after the first 10 min), or stick in the crockpot.

Spinach Lasagna Swirls

8 oz lasagna noodles
2-10 packages frozen chopped spinach, thawed and well drained
1 lb ricotta cheese
1 c grated parmesan cheese, divided
8 oz cream cheese
8 oz mozzarella cheese
1/2 tsp basil
1/4 tsp oregano
salt and pepper to taste

To make the swirls:
cook the noodles and set on wax paper to dry.
Beat the rest of the ingredients together until well blended.
Lay out each lasagna noodle and spoon about 1/2 c filling onto each one.  Roll up jelly-roll fashion.  Place in 9x13 plan coil side up.  Pour sauce over the rolls and top with parmesan cheese.
Bake loosely covered at 350 for 30-40 min until heated through and mozzarella in filling is melted.

Quick and Easy Breakfast Casserole

4 slices good white bread, crusts removed and cubed.
1/2-1 c ham or lb sausage or bacon
1 c shredded cheese
6 eggs
2 c milk
1 tsp salt
dash of pepper

Place cubed bread in 9x13 dish.  Top with ham, then cheese.
Mix eggs, milk, salt and pepper together.  Pour over the top.

Bake at 350 for 40-45 min
Can be prepared the night before, covered and refrigerated until time to bake.  (uncover when you bake it)

From Celia Spaulding