Mexican Rice

http://www.food.com/recipe/mexican-rice-316309

1/4 cup extra virgin olive oil
3 garlic cloves
8 ounces tomato sauce
1 small Spanish onion
2 teaspoons chicken bouillon
4 fresh cilantro stems (coarsley chopped or left whole)
2 cups white rice
4 cups water
Directions:
1With a blender or hand blender mix tomato sauce, garlic & onion, put aside. 2In a pan lightly brown rice in E.V.O.O. 3When lightly browned add 1/2 of tomato mixture to rice, (save rest for next batch), 4Make sure all of the rice is coated and add your water, boulion and cilantro. 5Bring to a boil and cover with tight fitting lid and bring down to simmer for ten minutes, then turn stove off and let rice sit for another five minutes with lid on.

Chicken Pot Pie

1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 deep dish frozen pie crusts

1 Preheat oven to 400°F.
2 Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
3 Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
4 Combine broth and half and half.
5 Gradually stir into vegetable mixture.
6 Cook over medium heat stirring constantly until thickened and bubbly.
7 Stir in salt and pepper; add chicken and stir well.
8 Pour into pie shells and top with pie tops.
9 Cut slits to allow steam to escape.
10 Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

To cook from frozen state cook at 375 degrees for 50 minutes or longer if needed.

http://www.food.com/recipe/delicious-chicken-pot-pie-10744

Sausage Supper

1 lb fully cooked sausage, cut in to 1/2inch slices
1 medium onion, chopped
1 medium green bell pepper, cut into 1inch chunks
1 can (14 1/2 oz.) diced tomatoes, undrained
1/2 cup beef broth
1 TBS brown sugar
1/4 tsp garlic powder
1/4 tsp pepper
1 can (20 oz.) unsweetened pineapple chunks
2 TBS cornstarch
Hot cooked rice

In a skillet, cook the sausage, onion, and green pepper until the sausage is lightly browned; drain.
Add tomatoes, broth, brown sugar, garlic powder, and pepper.
Drain Pineapple, reserving juice.
Stir pineapple into sausage mixture. Bring to a boil uncovered for 5 minutes.
Combine cornstarch and reserved juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

http://www.grouprecipes.com/31944/sausage-supper.html

Tuna Melt

2 cans albacore
1/2 cup mayo (I dont measure this out, I just put enough in to make it moist)
1/2 cup cheese (I dont measure this either I just throw it in)
2 green onions
1/2 tsp garlic salt
1/4 tsp pepper
rolls

Drain cans of albacore.
Put tuna in a bowl.
Add graded cheese to bowl.
Rinse green onions, cut them up, and place in bowl.
Add pepper and garlic salt.
Mix it a couple times and then add the mayo.
Preheart you oven or toaster oven to 325.
On your cookie sheet cut the rolls in halve.
Place the bottom have upright with the tuna on it.
Then take the top half and place it upright on the pan.
Makes for a really yummy sandwhich.

http://www.grouprecipes.com/32030/tuna-melt.html

Chicken And Biscuits

1/2 large onion
1 1/2 tsp butter
4 cups cooked chicken
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup pimento or small jar
1 cup shredded cheese
shopping list
6 biscuits

Heat butter in small pan and saute onions.
Place chicken in water to boil for 20 minutes.
While chicken is boiling combine sauted onions, sour cream, cream of chicken soup, milk, and pimento in a bowl and mix well.
When chicken is done boiling take off stove and either cut it in chunks or shred it.
Put chicken in bowl with other ingredients and mix well.
Greese Baking Dish and spoon mixture into dish.
Bake at 350 for 15 minutes
Take out of oven and sprinle 3/4 cup cheese on top.
Arrange biscuits on top of sprinkled cheese and then add the remaining cheese on top of the biscuits.
Bake until biscuits are golden brown usually about 20 minutes.
TIP: Try and space the biscuits apart a little. If they are touching it will take longer for the biscuits to cook through evenly.

http://www.grouprecipes.com/32217/chicken-and-biscuits.html

Chicken Tortilla Soup

4 - 6 chicken breast halves (2-3 chicken breasts cut in half)
2 15 oz. cans black beans un-drained or pinto beans
2 15 oz. can Mexican stewed tomatoes
1 cup salsa
14.5 oz. can tomato sauce
tortilla chips
Shredded cheddar cheese
sour cream

Combine all ingredients, except chips and cheese, in large slow cooker.
Cover and cook for 8 hours on low or 4 hours on high.
Just before serving, remove chicken and cut/shred into bite size pieces.
Stir back into soup.
To serve, place a handful of chips into each bowl and ladle soup over chips, top with cheese.
Add sour cream when serving.

http://www.grouprecipes.com/34784/chicken-tortilla-soup.html

Chicken Brocolli Quiche

1 can cream of chicken soup
1 cup milk
6 eggs
pinch of cayenne pepper or paprika
10 ounces broccoli
1 cup shredded cheese
2 frozen pie crusts

Bake at 450 20-25 minutes

http://www.grouprecipes.com/98330/chicken-brocolli-quiche.html