4-6 boneless, skinless chicken breasts
1 can diced green chiles, drained REALLY well
1 green onion per chicken breast, minced
1 1/2 slices thin swiss or jack cheese
8 ounce package Old El Paso Roasted Tomato Mexican Cooking Sauce
salt and pepper to taste
1 tablespoon butter per chicken breast, melted and cooled slightly
1/4 cup shredded Parmesan cheese
1/2 cup fresh fine bread crumbs
1/2 tablespoon chili powder
1/2 teaspoon garlic salt

  • Preheat oven to 400 degrees.
  • Crush together the bread crumbs, chili powder and garlic salt until you have fine crumbs.
  • Add Parmesan cheese and blend well.  Set aside.
  • Pour sauce into bottom of baking dish.
  • Flatten chicken breasts – I like to put them in a large ziploc bag and use a rolling pin.
  • Season with salt and pepper.
  • Add a single layer of cheese on chicken breasts.
  • Top with green onions and green chiles.
  • Carefully roll chicken breasts, securing with baking bands. DO NOT USE RUBBER BANDS.
  • Roll each breast in butter and then the crumb mixture.
  • Place on top of sauce.
  • Bake uncovered 20-25 minutes until chicken is cooked through.
  • Plate chicken.
  • Ladle sauce over chicken.
  • Enjoy.


I ran across a little blurb of a recipe in an old pamphlet and thought about trying it.  It was just weird enough that I figured it must really be good. I found it a bit plain when I first combined the ingredients and made some adjustments for us, but I’ll give you both versions (original in black with my changes in red) and let you decide.

6 large pork loin chops
1 stick butter
2 cups peanut butter 1/2 cups JIF peanut butter
seasonings to taste Hawaiian pink salt & fresh ground black pepper
2 cups milk 1 1/4 cups heavy cream
3/4 cup green chile verde sauce (Las Palmas or Old El Paso)

  • Preheat oven to 325 degrees.
  • In a large skillet melt butter over medium high heat.
  • Season pork chops with salt and pepper.
  • Add pork chops to butter and brown, searing both sides. Remove pork chops to a prepared baking dish and cover.
  • Bake 30 minutes.
  • Add peanut butter to butter drippings, stirring to blend well.
  • Add chile verde sauce, blending again.
  • Add milk blending together until you have a creamy gravy. Add whipping cream gradually blending until you have a creamy gravy.
  • Pour gravy over pork chops. DON’T DO THIS! Instead make this gravy while pork chops are baking.  Gravy will be creamier and tastier without going into the oven.
  • Bake 30 minutes.
  • Enjoy.


I had such good luck with throwing together the Tomato Bean Soup that I’d try another round with different ingredients and was not disappointed!  Tonight’s offering I made with chicken, but it could easily be made with stew meat, cubed pork or chili grind beef.

2-4 chicken breasts (or meat of choice)
10 ounce green enchilada sauce
10 ounce Rotel original tomatoes and green chiles
1 large onion, chopped large
2 large celery ribs, chopped
1 cup baby carrots
1/3 cup white wine
1 package Taco Bell Seasoning (1/8 cup homemade)
2 cups egg noodles

  • Whisk together the wine, enchilada sauce and seasoning.
  • Spray crock-pot with non-stick spray.
  • Place meat in bottom topped by chopped veggies.
  • Pour sauce over.
  • Cook 4-6 hours on low. I started with frozen chicken breasts so did the first 2 hours on high and then 3 hours on low. During the last hour I added egg noodles.

I also found some locally made tortillas that are half flour and half corn that are excellent accompaniment for this stew.


Hubby had dental work the other day and I didn’t realize how much he was going to need a soft menu so I was scrambling to make a soup with what I had on hand.  This soup turned out so well that hubby asked for thirds!  The best part was how simple it was.

1 1/2 cups great northern (white beans)
1 can Bush’s seasoned black beans
1 can Hunt’s diced tomatoes (I used basil, oregano and garlic flavored)
1 KNORR beef gel
6 ounces Sprite
1 ham steak, cubed into bite size pieces

  • Whisk the bouillon with sprite until well blended.  
  • Add everything to crock pot.
  • Cook 4-6 hours on low.


2 large skinless, boneless chicken breasts, cut into bite sized pieces
1/4 cup Wondra
3 tablespoons corn meal
1 LARGE egg, beaten
4 ounce can of green chiles, drained WELL
2 tablespoons cilantro, chopped
1/4 teaspoon crushed red pepper
1/2 cup shredded cheddar/Monterey Jack cheese mix
Taco sauce, warmed
Sour cream

  • Toss chicken pieces, egg and green chiles until well coated.  Chill for 30 minutes.
  • Preheat oven to 375 degrees.
  • Spray baking dish with non-stick cooking spray.
  • Combine Wondra and corn meal in a large ziploc bag.
  • Add chicken pieces to bag, tossing to coat each piece well.
  • Add cilantro and red pepper, tossing again.
  • Layer into baking dish.
  • Top with cheese.
  • Bake uncovered for 25-30 minutes until cheese is melted and chicken is cooked through
  • Serve with Taco sauce and sour cream.


  • 2 pounds boneless chicken breasts (or bone in if your prefer)
  • 1 teaspoon garlic salt
  • 1 teaspoon white pepper
  • 1/2 cup sour cream +
  • 1 4 oz. can chopped green chiles, drained
  • 1 bunch green onions, chopped
  • 1 can Rotel mild original tomatoes with green chiles, drained
  • 1 14 oz. can mild enchilada sauce, green
  • 2 cups finely shredded jack and cheddar cheese
  • tortillas

Place chicken in stock pot with enough water to cover, salt and pepper. Bring to a low rolling boil until chicken is cooked through. Cool, de-bone if necessary and cut into bite sized pieces, preferably shredded.

In a large bowl mix together the chicken pieces, Rotel tomatoes, green chiles, 1 cup of the cheese and 1/4 cup of the sour cream. Mix well.

I like to slice off the major portion of the arc of the tortilla so I have a large rectangle to work with. Lightly spread a thin layer of sour cream on each tortilla. Divide the chicken mixture amongst all the tortillas and roll them securely. Place each one seam side down, side by side in a lightly sprayed rectangular baking dish. Pour the sauce evenly over enchiladas and top with remaining cheese.

Bake foil covered for 30 minutes at 325 degrees. Uncover and bake another 15 minutes until cheese is melted and crisp. Serve with refried beans.


So our move is a ways off, but I’m making a conscience effort to clean out the cabinets of canned goods and the freezer of meat.  I have a few packages of pork chops in there that I’ve been eating around.  The original package of pork chops was a family pack and the first 2 we ate were quite tough.  I have found though that slow roasting them and shredding them makes them delicious!

So I was poking around in the cabinet and found a can of pineapple, a can of artichoke hearts and had one of those moments where anything sounded possible. It was a great decision!  These are going to be one of our new favorites.

4 boneless pork chops
8 ounce can crushed pineapple
6 ounce can pineapple juice
1 small onion, finely diced
14 ounce can artichoke hearts, drained well

  • Spray baking dish with non-stick spray.
  • Spread onion pieces in baking dish.
  • Salt and pepper pork chops well on both sides and place on top of onions.
  • Combine the artichokes, pineapple juice and pineapple in a small food processor blending until smooth.
  • Pour over top pork chops.
  • Cover with foil.
  • Bake 2 hours.
  • Uncover and bake 20 minutes more.
  • Rest 10 minutes before shredding.
  • Shred pork and toss with pineapple mixture.
  • Serve with cabbage slaw and limes.


For those quick week night meals this recipe is perfect!

2 cups shredded cooked chicken
1 large bunch green onions, chopped
1/4 cup salsa
1/4 cup guacamole
1 can refrigerator biscuits, grand size
1 cup shredded shredded cheddar cheese

  • Preheat oven to 375 degrees.
  • Combine in large bowl the salsa, guacamole, green onions, chicken and cheese.
  • On a floured board between wax paper layers, roll out each biscuit to about double the original size.
  • Fill each biscuit with chicken mixture and fold over into a moon shape.
  • Press the edges firmly to seal.
  • Bake 20 minutes or until golden brown.
  • Serve with a side of sour cream and salsa for dipping.


Chipotle chiles add a nice smoky heat to the sauce.  Serve this piquant chicken with lime wedges, chopped cilantro and chiles, and sour cream.

3 pounds skinless chicken breast
1-1/2 cups oil
2 cans Chipolte Peppers in Adobo Sauce
1 (can) 16 ounce whole tomatoes, chopped
1 cup onions, chopped fine
1/2 cup chopped celery
1 large bunches green onions, chopped
1/4 cup chopped parsley
3 large cloves garlic, sliced thin
3 cups chicken broth
1 tablespoon red pepper
1 teaspoon black pepper
2 tablespoons sea salt
2 tablespoons sugar
1/2 teaspoon oregano
2 tablespoons Worcestershire sauce

  • Drain peppers, retaining sauce. Finely chop peppers and set aside.
  • In a heavy skillet, add 1/4 oil and heat until hot. 
  • Add 1/2 cup flour and stir mixture until roux is a nice caramel color.  Set aside.
  • In a 4 quart heavy pot add 2 to 3 tablespoons of oil and adobo sauce. 
  • Cook on low heat until brown in color. 
  • Add onions, celery, garlic and stir until mixture is sauteed. 
  • Add roux, a pepper or two depending on your heat index and whole tomatoes, while continuing to stir to keep mixture from sticking to bottom of pot. 
  • Slowly add chicken broth while stirring to blend all ingredients together. 
  • Add all seasonings, sugar and Worcestershire sauce. 
  • Cook on medium heat for about 1 hour, stirring every 10 to 15 minutes. 
  • Turn down heat, and add green onions and parsley. 
  • Heat remaining oil until hot. 
  • Slowly add chicken and pan-fry until slightly brown. Salt and peppering generously.
  • Drain on paper towels to remove excess oil. 
  • Slowly add chicken to the sauce and cook for about 45 minutes.


I’ve been making these for years on weeknights and they are a family favorite for a quick meal.

2 cups chopped chicken*
1 can green chiles, chopped and drained well
1 can roasted garlic cream of mushroom soup
grated Mexican blend cheese
  • Preheat oven to 350 degrees.
  • Mix the soup and green chiles together.
  • Fold in chicken pieces.
  • Spray baking dish with PURE.
  • Stuff and roll tortillas.
  • Place in baking dish.
  • Top with cheese.
  • Bake 30 minutes.

These can also be prepared the day before so thay are ready for the oven the minute you walk in the door.

RED AND GREEN SHREDDED BEEF ENCHILADAS – These are the greatest enchiladas for leftover pot roast.

I take the leftover pot roast and shred it adding red enchilada sauce. Then I throw it in the freezer until we want enchiladas. Then I spread some sour cream on the tortillas, plop some red meat inside and add a bit of cheese.

Roll them up, top them with green enchilada sauce and a bit more cheese. Bake at 325 degrees for 45 minutes and serve with homemade refried beans.


3-6 boneless, skinless chicken breasts
3 cups frozen hash brown potates
1 large can Durkee’s french fried onions, divided
1 can Old El Paso green enchilada sauce
1 can Rotel tomatoes, drained
1 can white niblets corn, drained
1 cup grated sharp white cheddar, divided
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk
salt and pepper to taste

  • Preheat oven to 375 degrees.
  • Spray large casserole dish with PURE.
  • Spread potatoes along the bottom.
  • Top with first half of french fried onions.
  • Top with first half of cheese.
  • Salt and pepper chicken breasts layering them over cheese seasoned side down.
  •  Salt and pepper top sides of chicken.
  • Layer corn and tomatoes over top of the chicken.
  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in liquid. 
  • Return to heat and cook, constantly stirring until smooth and thickened.
  • Whisk in enchilada sauce.
  • Pour over corn and tomato layer.
  • Top with remaining cheese.
  • Ring French fried onions around the edge.
  • Bake 30-45 minutes covered.
  • Bake another 15-30 minutes uncovered.
  • Let stand 5-10 minutes.

We had wonderful leftovers below and they tasted better and more full of flavor on day 2 and 3.