The Kitchen is the Heart of the Home > The Recipe Box

Main Entrees

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Shelly:
Please post your main entree recipes here by replying to this post.

luvs2scrpbk:
Black Bean and Corn Quesadillas

2 tsps olive oil
3 Tbls finely chopped onion
1 15.5 oz can black beans drained and rinsed  ( or dried beans cooked, less sodium)
1 10 oz can whole kernal corn, drained ( or frozen  or fresh!)
1 Tbls brown sugar
1/4 cup salsa
1/4 tsp red pepper flakes
2 Tbls butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shreed Monterey Jack cheese, divided

Heat oil in a large saucepan over medium heat.   Stir in onion, and cook until softened, about 2 minutes.
Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well.   Cook until heated throught, about 3 minutes. 

Melt 2 tsps of the butter in a large skillet over medium heat.  Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture.   Place another tortilla on top, cook until golden then flip and cook on the other side.  ( I ususally just fold one tortilla in half and flip)
Repeat with remaining tortillas and filling.   
Add sour cream, green onions cilantro or whatever your family likes!!!

Cheryl:
Chicken Casserole

4 large chicken breasts, boiled and shredded
24 ounces sour cream
1 (family size) can cream of mushroom soup
1 (small can) cream of chicken soup
Crackers
Melted butter

Layer chicken in bottom of 9 x 13 casserole dish.  Mix sour cream and both soups.  Pour over chicken.  Crush crackers and mix into melted butter; put over chicken/soup mixture.  Bake 350 degrees for 30-40 minutes.

Cheryl:
Chicken Enchiladas

10 oz. cream of chicken soup
1/2 cup sour cream
1T butter
1 onion, chopped
1 teaspoon chili powder
2 cups chicken breasts, cooked and chopped OR 2 cans chicken
4 oz. chopped green chilies, drained
tortillas
1 cup shredded cheddar cheese

Preheat oven to 350 degrees.
In a small bowl, combine soup and sour cream; set aside.  Melt butter, add onion and chili powder.  Saute til onion is tender.  Stir in chicken, chopped green chilies, and 2 tablespoons soup mixture.  Cook and stir til heated through.  Put 1/2 cup soup mixture in bottom of 9x13 casserole dish.  Spoon 1/4 cup chicken mixture in center of tortillas.  Roll and place seam side down in dish.  Pour remaining soup mixture on top.  Sprinkle with cheese.  Bake 25 minutes.

Shelly:
This is a family favorite, especially in the fall and winter

Yankee Franks and Noodles

1 lb frankfurters, sliced
1/2 cup chopped onion
1/2 tsp basil or oregano
2 tbs butter
1 can cream of celery soup
1/2 cup milk
1/2 cup chopped tomatoes (usually use canned)
2 cups cooked egg noodles
2 tbs chopped parsley


In skillet, brown franks in butter and add onions.  Cook and add seasoning until tender.  Stir in soup and milk.  Add tomatoes. 

Add noodles and parsley.  Heat through. 

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