Suiza Enchiladas

Las Palmas Green Chile Enchilada Sauce
1 can Cream of mushroom soup
shredded cheddar cheese to taste
cooked chicken chunks
1/4 C. diced onions
corn tortillas

Mix enchilada sauce with cram of mushroom soup. Divide in half. Add chicken chunks, onions and small amount of cheese to mixture. Put a spoonful of chicken fixture into each tortilla, roll and put into cake or casserole pan. Pour remaining sauce over the enchiladas. Bake for 25 minutes on 350 cover with shredded cheese and bake for 10 minutes more. Serve with lettuce, black beans, diced tomatoes, sour cream etc.

Zucchini Bread

3 eggs
1 C. oil
2 C. sugar
2 C. grated zucchini
3 t. vanilla
3 C. flour
1 t. salt
1 t. soda
1/4 t. baking powder
2 t. cinnamon
1/2 chopped nuts

Beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Add flour, salt, soda, baking powder, and cinnamon together. Mix until blended. Pour into 2 greased loaf pans. Bake 325 for one hour.

Seasoned Eggs

Chopped Onions
Chopped Basil
Chopped Cilantro
Eggs
Chopped Ham

The time saver is that I like to have these already chopped and bagged frozen in the freezer so, all I have to do is crack some eggs, chop a little ham and as the eggs are cooking throw in some of my seasoning and voila! Tasty eggs in under 5 minutes.

BBQ Glaze

makes approx.1 cup/prep 5 min

Combine

3/4 cup apricot preserves
2 Tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Brush the sauce onto meat toward the end of grilling to add flavor.

Recipe: Family Circle Magazine

Bread Maker Rolls

1 cup water
1/4 cup sugar
2 eggs ( slightly beaten)
1 t. salt
2 T. oil
4 cups flour (I usually use 1/2 white 1/2 wheat but all wheat or all white is good too)
2 t. yeast

Follow directions for bread machine dough. Form into balls and let raise for another hour on greased (spray is great) cookie sheet. Bake 375 for 12 minutes.