Chicken Enchiladas

* 1 tablespoon butter
* 1/2 cup chopped green onions
* 1/2 teaspoon garlic powder
* 1 (4 ounce) can diced green chiles
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1/2 cup sour cream
* 1 1/2 cups cubed cooked chicken breast meat
* 1 cup shredded Cheddar cheese, divided
* 6 (12 inch) flour tortillas
* 1/4 cup milk

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Homemade Spaghetti & Meatballs

Heat oven to 400 degrees

MEATBALLS:
½ lb Hamburger
½ lb Italian Sausage
½ - ¾ c. grated parmesan cheese
2 T basil
2 T oregano
1 tsp red pepper flakes (or more if you like spicey)

Mix above together with hands until thoroughly blended
Add: 1 egg stir egg and mix in to meat mixture with hands

Form mixture into meatballs and put onto jelly roll pan (pan with sides to catch grease)

Place pan into oven and cook 20-30 minutes until done (time depends on how big you made the meatballs)

SAUCE:

Favorite Spaghetti Sauce

While meatballs are in the oven take a jar of your favorite spaghetti sauce. If you are in a hurry, just warm the sauce up, add meatballs to sauce and spread over cooked spaghetti.

If you have time and would like to add some flair :

Jar of Favorite Spaghetti Sauce
1 onion diced
1 red pepper (orange or yellow work too) diced
½ cup red wine
1 tsp red pepper flakes (if you want some spice in the sauce )

Sauté the peppers and onions. Add sauce, wine and red pepper flakes. Simmer for 10-15 minutes. Add meatballs.

Serve over spaghetti noodles. Enjoy!

THE MEATBALLS FREEZE WELL! MAKE A DOUBLE OR TRIPLE BATCH WHEN YOU HAVE TIME. COOK, COOL AND FREEZE IN FREEZER BAGS. NOW YOU HAVE A QUICK DINNER WHEN YOU ONLY HAVE 15 MINUTES TO PULL SOMETHING TOGETHER. JUST ADD THE MEATBALLS TO THE SAUCE, BRING TO A BOIL AND THAN REDUCE TO SIMMER FOR 10 MINUTES WHILE THE SPAGHETTI NOODLES ARE COOKING. THE MEATBALLS THAW QUICKLY!

Chicken Athena

3 tablespoons olive oil
1 3 1/2 pound chicken, cut into 8 pieces
6 garlic cloves, chopped
1 1/2 teaspoon aniseed, crushed
1 28-ounce can Italian plum tomatoes
1/2 cup low-salt chicken broth
1/4 cup Ouzo, Pernod or Ricard
1 tablespoon dried oregano, crumbled
12 black, brine-cured olives, pitted
4 ounces feta cheese, crumbled
Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken in batches if necessary until brown, about 5 minutes per side. Transfer to plate.

Pour off all but 2 tablespoons drippings from skillet. Add garlic and aniseed and stir 30 seconds. Add tomatoes, broth Ouzo and oregano. Bring mixture to simmer, breaking up tomatoes with back of spoon. Return chicken to skillet. Bring to simmer and cook uncovered 15 minutes. Transfer chicken breasts to plate. Turn chicken pieces in skillet over and simmer 5 minutes longer. Transfer chicken in skillet to same plate.

Cook Orzo Pasta with sauteed spinach and cherry tomatoes to accompany the Chicken.

Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes. Season with salt and pepper to taste. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Sprinkle feta cheese over and serve.