Enchiladas Verde

This isn't the greatest picture, but these were so delicious! We had them with salad and corn bread. In the recipe it has you fry the corn tortillas in 1/4 oil before adding the meat mixture, it sure was delicious, but maybe not the best thing for us. Next time I will try just misting some oil in a frying pan and cooking them that way, we'll see.
1 lb. ground beef
1 large onion, chopped
1 small garlic clove, minced
1/4 tsp. salt
2 cups shredded cheddar cheese
1 can condensed cream of chicken soup
1 pkg. (8 oz.) process cheese (Velveeta), cubed
3/4 cup evaporated milk
1 can (4 oz.) chopped green chilies, drained
12 corn tortillas (6 inch)
1/4 cup canola oil
In a large skillet, cook the beef, onion, garlic, and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese; set aside.
Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in the chilies.
In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden. Drain on paper towels. Place a scant 1/4 cup of reserved meat mixture down the cetner of each tortilla. Roll up and place seam side down in a greased 13 in. x 9 in. baking dish. Pour cheese sauce over the top. Cover and bake at 350 degrees for 25-30 minutes or until heated through.

Crockpot Lasagna

This was a very yummy crockpot recipe. You do have to brown the beef and do a little work before adding it to the crockpot, but once it is in, you can sit back and relax when dinner time is approaching...one of my favorite things! The salad is delicous and you can add whatever ingredients you want! And toast...you can't get any easier!

Crockpot Lasagna
1 pound ground beef
1 small onion
1 (48 ounce) spaghetti sauce
1-2 teaspoons Italian seasoning (optional)
1 (24 ounce) cottage cheese
1 egg
12-14 lasagna noodles, uncooked
3 cups mozzarella cheese
In medium skillet, brown ground beef and onion. Drain well. While ground beef is browning, combine egg and cottage cheese. Mix thoroughly.Add drained ground beef to sauce. Add Italian Seasoning, if desired. Pour half of meat mixture on bottom of crock-pot. Layer uncooked lasagna noodles on top of meat sauce. Overlap to cover as completely as possible. (Cut noodles however necessary to fit into your shape crock-pot. Next, spread 1/2 of cottage cheese mixture over uncooked noodles. Top with half of mozzarella cheese. Repeat all 4 of these layers, ending with mozzarella cheese on top. Cook on High for approximately 4 - 5 hours or on Low for 6 hours.

Salad
4 cups mixed salad greens, washed and dried
1 apple or pear, peeled, cored, and sliced
1/3 cup raisins or craisins
½ cup slivered or whole almonds
12 grapes or cherry tomatoes, halved
2 scallions, white and green parts, sliced on the bias
2 carrots, grated
1 avocado, diced

(I did Romaine Lettuce, Pear, Craisins, sliced almonds, 2 green onions, grated carrots, I would have added avocado, but it wasn't a good one) I had a balsamic dressing in the fridge that I used, but this one seems good)

Balsamic Vinaigrette
1/3 cup balsamic vinegar
1 shallot, finely diced
salt and pepper
2/3 cup olive oil
In a large bowl, combine all salad ingredients. To mix the vinaigrette, in a small bowl, combine the vinegar, shallot, and 1 tsp. Salt. Whisk until the salt is dissolved. Slowly add the olive oil and whisk until incorporated. Season with salt and pepper, if necessary. Toss the salad with just enough vinaigrette to wet lightly. Season with salt and pepper and serve.

Toast with Butter