Easy Supper Ideas

I always have quite a bit of time to myself when I sub.  I like to use that time to read books, magazines, recipes, and draw future house addition plans. :)

Here are a couple recipes I found last week when I subbed in home ec.  I really gravitate towards easy, homemade meals.  That way, I know the ingredients that go into them, but they also don't take all afternoon to prepare.

The first recipe I have made; it was very well-received.  I doubled the recipe because I love leftovers.  Clarence enjoyed helping me spoon the mixture onto the noodles and then roll them up.

Lasagna Roll-Ups
1/2 lb. ground beef
1 small onion, chopped
3/4 tsp. garlic salt
1-2 tsp. pizza seasoning
1/4 tsp. crushed red pepper flakes
1 jar pasta sauce, divided
2 c. shredded mozzarella cheese, divided
8 lasagna noodles, cooked

Cook hamburger and onion.  Sprinkle with garlic salt,  crushed red pepper and pizza seasonings.  Remove from heat; stir in 1/2 c. pasta sauce and 1 1/2 c. cheese.  Spoon 1 c. pasta sauce into a 8X8 greased baking dish (I used 9X13, but I doubled the recipe, and I had to stack a couple).  Spoon 1/4 c. meat mixture down center of each lasagna noodle; roll up and place seam side down in dish.  Spoon remaining sauce over roll-ups. Cover with foil (I didn't...oops!); bake at 375 degrees for 35 minutes or until heated through.  Remove from oven; uncover and sprinkle with remaining cheese.  Let stand 5 minutes before serving.

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I haven't made these yet, but I plan on it soon. They sound delicious!  I also think it'd be easy to swap hamburger for the chicken, since I always have an over-abundance of it.

Cheesy Chicken Enchiladas

1 lb. chicken breasts, cut into 1/2" pieces
1 envelope taco seasoning
1 jar (16 oz.) chunky style salsa
1 can black beans, rinsed and drained
1 can corn, drained
2 c. cheese, diveded
1 can mild enchilada sauce
8 flour tortillas
2 TBSP. black olives
2 TBSP. green onions

Prepare chicken - fry in a little olive oil.  Add taco seasoning. Stir in salsa, beans, corn and 1 c. cheese.  Spread 1/4 c. enchilada sauce on bottom of a 9X13 pan. Place 2/3 c. chicken mixture down center of each tortilla; roll up. Place in dish seam-side down.
Pour remaining sauce over tortillas; sprinkle with remaining cheese and olives.  Bake at 375 degrees for 20 minutes or until cheese is melted and filling is hot.


I have a couple cookie recipes I'll post soon......have a super evening in the meantime!