Print Recipe- 1 pkg of frozen Burritos (I use the Cederlane ones from Costco-12 in a package)
- 1 can of Enchilada sauce ( I use Old Elpaso)
- 1 pkg of shredded cheese-Mexican mix
Preheat oven to 350 degrees.
In a pyrex dish, spray bottom with non-stick spray. (The size of the pyrex dish depends on how large of meal you want to make.)
Pour enough enchilada sauce to just cover the bottom of dish. Line up burritos inside the dish. Pour remaining sauce over burritos. Sprinkle cheese over the sauce.
Spray a sheet of tin foil with non-stick spray, place that side down and cover burritos.
Bake for 35-45 minutes or until completely cooked through. Enjoy
Print Recipe
Have left over potatoes? Make these delicious potato knish. This was a great idea given to me by my sister-in-law. She said they are easy and her family, she has young kids, loved them.
- Any left over potatoes
- Margerine
- Salt
- Puff Pastery
Thaw puff pastry. Preheat oven t 400F. Scrape out the center of the potatoes and mash up. Add margarine and salt to taste.
Cut puff pastry into squares at the size desired. Place a spoonful of the mashed potato mixture into center of the square. Fold over and seal all edges of knish. Bake for 15 minutes or until lightly brown.
Print Recipe
Here's another easy and resourceful way to use up left over chicken. All 3 of my kids loved it and that is saying something!
- 1 can of Veg-all
- 1/2 cup of sliced mushrooms (You can use canned mushrooms too.)
- 1/2 cup diced onion
- 1/4 cup margarine (non-dairy)
- 1/3 cup flour
- 1 cube chicken bouillon dissolved in 2 cups hot water
- 3/4 cup non-dairy creamer (I used rice milk to keep it all non-dairy and less fat)
- 1/2 tsp salt
- 1/4 tsp ground sage
- pepper
- 3 cups cooked and cubed chicken
- 2 unbacked pie crusts (I used Pepperidge Farm Puff Pastry Sheets.)
Preheat oven to 450 degress.
Thaw puff pastry and place one in pie dish that has been coated with non-stick spray if not using ready made. Keep 2nd one to cover pie.
Saute' mushrooms and onions in margarine until soft. Add flour and combine well. Gradually add bouillon and creamer stirring constantly. Add salt, sage, pepper to taste and continue cooking until mixture is bubbling and turns thick. Stir in chicken and veg-all. Pour into pie crust and place 2nd pie crust as a cover and crimp edges and cut 4 slits in top. Bake for 15 minutes or until lightly browned.
(Can also be made with turkey)
Don't Have an Ingredient - Easy Subsitutions
•Baking powder: For each teaspoon use 1 teaspoon baking soda
plus 1/2 teaspoon cream of tartar.
•Brown sugar: For 1 cup: use 1 cup granulated sugar plus 2 tablespoons molasses or dark corn syrup.
•Buttermilk: For 1 cup: use 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup and let stand five minutes, or use 1 cup yogurt.
•Chocolate: For 1 ounce unsweetened chocolate: use 3 tablespoons cocoa + 1 tablespoon butter. For 1 ounce semisweet baking chocolate: use 1 ounce unsweetened plus 1 tablespoon sugar.
•Heavy cream: For 1 cup: use 2/3 cup milk and 1/3 cup butter.
•Eggs: For one large egg: use 1/4 cup cholesterol-free egg product (keep some in the freezer for emergencies like this).
•Egg yolk: For one yolk: use 2 tablespoons cholesterol-free egg product.
•Flour: For 1 cup all-purpose flour: use 1 cup plus 2 tablespoons cake flour.
•Honey: For 1 cup: use 3/4 cup sugar + 1/4 cup liquid.
•Milk: For 1 cup: use 1/2 cup evaporated milk plus 1/2 cup water, or keep dry, powdered milk on hand and mix according to directions.
•Sour cream: For 1 cup: use 1 cup plain yogurt.
•Sugar: For 1 cup granulated: use 3/4 cup maple syrup plus 1/4 teaspoon soda and reduce the liquid by 3 tablespoons, or use 1 cup light brown sugar (packed) or 2 cups powdered sugar.
