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Spaghetti

Ingredients

16 oz dry Spaghetti
Cheese - Garlic Toast
Bread - Garlic Toast
Garlic Butter - Garlic Toast
Parsley
Thyme
Basil
Sage
Oregano
1 can of sauce (24oz)
1lb Ground Beef (85%)
1.5lb Mild Italian Sausage
¾c Brown Sugar
Onion
Garlic

Directions

Parsley: Remove large parts of stem, chop
Basil: remove stem, chop
Oregano: Pull/remove leaves from stem. Chop
Thyme: Whole stem in sauce, remove later. OR pull off leaves, remove stem, chop
Sage: Remove leaves, chop

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Garlic Butter

Ingredients

1 c (2 sticks) softened butter
1 tbsp minced garlic
¼ c grated Parmesan
1 tsp garlic salt
1 tsp Italian seasoning
½ tsp black pepper

Directions

Combine ingredients and mix until smooth

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Mom's Chicken Enchiladas

Ingredients

1 whole cooked chicken, parted
1 small red onion chopped
2 4 oz cans green chilis (drained)
6 large tortillas
1 10.5 oz can of Cream of Chicken Soup
2 limes
1 cup Sour Cream
¼ cup Milk
6 cups Shredded cheese

Directions

9x13 Baking Dish
Makes 6 large servings (1000cal per serving)

Shred chicken, place in mixing bowl.
Add onion + chilis.
Squeeze limes over for taste.
Optional: mix in some shredded cheese.
Roll mixture into tortillas and lay side by side in baking dish.

Mix cream of chicken soup, milk, and sour cream.
Pour over the tortillas.

Top with cheese to taste.

Place a foil tent over the dish and bake at 350º for 25-30 minutes.
Remove foil and cook for 10 more minutes to brown/crisp cheese.

Change Edit

Mom's Chicken Enchiladas

Ingredients

1 whole cooked chicken, parted
1 small red onion chopped
2 4 oz cans green chilis (drained)
6 large tortillas
1 10.5 oz can of Cream of Chicken Soup
2 limes
1 cup Sour Cream
¼ cup Milk
6 cups Shredded cheese

Directions

9x13 Baking Dish
Makes 6 large servings (1000cal per serving)

Shred chicken, place in mixing bowl.
Add onion + chilis.
Squeeze limes over for taste.
Optional: mix in some shredded cheese.
Roll mixture into tortillas and lay side by side in baking dish.

Mix cream of chicken soup, milk, and sour cream.
Pour over the tortillas.

Top with cheese to taste.

Place a foil tent over the dish and bake at 350º for 25-30 minutes.
Remove foil and cook for 10 more minutes to brown/crisp cheese.