Honey Lime Enchiladas

Someone gave us these as a freezer meal when I had Alice, and they are DIVINE! When I made them, I reduced the honey to 1/4 cup and added a can of black beans to the chicken mixture.

(recipe and picture from melskitchencafe.com)

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken or pork, cooked and shredded (about 3 small chicken breasts)

8-10 flour tortillas

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

Oatmeal Waffles

2 cups oatmeal (quick or slow)
1 1/2 cups milk (can use water)
2 eggs, beaten
1 T molasses or brown sugar
2 T oil
3/4 cup flour
1 T baking powder
1/2 t salt

Measure oatmeal into mixing bowl and add milk. Let soak 5 minutes. Add eggs, brown sugar, and oil and mix well. Add dry ingredients and mix just to combine. Cook in waffle iron or like pancakes.

Variation: Add 1/2 cup chopped apple and 1/2 t cinnamon

Variation #2 (inspired by Apple Cheddar Scones): Fold in 1 grated apple, about 1/2 cup grated cheddar cheese and some sugar (1-2 T). 1/4 cup per side was perfect on our waffle iron. Delicious!

Apple Cheddar Scones

2 cups flour (I used half whole wheat)
1/4 cup sugar
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/3 cup butter, cold
1 cup buttermilk
1 cup grated cheese
1 cup apple, chopped or shredded

Mix flour, sugar, baking power, soda, and salt. Cut in butter with your fingers or with criss-crossed knives. Add buttermilk and stir to combine. Fold in cheese and apples. Turn out onto floured board. Divide in half. Sprinkle more flour on top* and pat each portion into a circle and cut into 8 wedges . Transfer to greased cookie sheet and bake at 425 15-20 minutes, or until golden. Yum!

*The dough was pretty wet, but I didn't knead the extra flour in, just left it on top and bottom so I could handle the dough enough to pat it into the circles and use a spatula to transfer them.

Recipe adapted from Recipezaar

Breakfast sausage

1 t salt
1/8-1/4 t pepper
1 t sage
1/4 t ginger
1 t nutmeg
1 t thyme
2 lb ground pork

Mix spices. Sprinkle over pork and mix in with your hands. Cover and refrigerate overnight or for several hours to let flavors blend. Cook as desired.

Sweet Potato Soup

http://www.food.com/recipe/sweet-potato-soup-139574

Seriously so good! I only used 1-2 T of peanut butter, and 3 big sweet potatoes.

Simplified Farmhouse Chicken

3-4 carrots, cut in chunks
1 onion, diced
Chicken pieces
1/4 cup Italian dressing
1 can cream of mushroom or chicken soup
1/4-1/2 tsp oregano
2 oz cream cheese

Place vegetables in crockpot. Place chicken on top of veggies and drizzle Italian dressing over the chicken. Spread cream soup over chicken and veggies and sprinkle with oregano. Cook on low 6-8 hours or until done. If using frozen chicken, cook on high for a couple hours, then turn to low for 3-4 hours. When done and while hot, stir in cream cheese until melted. Shred chicken if desired. Serve over rice or noodles.

(inspired by Farmhouse Chicken Dinner)