Monday, April 25, 2011

Sausage with Fried Cabbage and Onions

1 pkg. link sausage (I like to use the John Morrell brand. It's skinless and very tender.)
1 medium onion
1 bag shredded coleslaw mix or 1 medium head cabbage, coarsely shredded
salt and pepper to taste

Heat large skillet over medium heat.

Slice sausage in half lengthwise, then into 1/4-inch pieces. Cut onion into 1/4- to 1/2-inch wedges. Cook together in skillet until sausage begins to brown; add about 1 Tbsp. butter.

When onion begins to turn clear, add cabbage and salt and pepper. Add more butter as needed to keep food from burning. Saute 3 or 4 minutes or until cabbage cooks down and starts to turn clear.

Serve hot with cornbread.

Makes 4-6 servings.

Thursday, April 14, 2011

Chicken Enchiladas

4-5 chicken breasts, boiled and torn into bite-size pieces
1 can cream of chicken soup
1 can cream of mushroom soup
2 cans sliced mushrooms
1 can chopped green chilies
1 16-oz. container sour cream
1 fresh jalapeno, seeded and diced
1 1/2 c. shredded sharp cheddar or Mexican blend cheese
25 small flour tortillas (or 15 large ones)

In a large bowl, combine chicken, soups, mushrooms, chilies, sour cream, jalapeno, and cheese. Mix well. Put about 2 Tbsp. filling (or more if using larger tortillas) on one side of tortilla, then roll. (Wrap individually in wax paper, then place in freezer bag to freeze.)

Bake at 350 degrees for 20 minutes if thawed, 35 minutes if frozen.

Top with sour cream and shredded cheese or salsa.

Makes about 20 enchiladas, depending on tortilla size and how much filling you use for each.

*Tip: Freeze your leftover chicken broth for use in other recipes. You can season your broth by cooking onion, pepper, and celery trimmings with your chicken. This is much healthier than store-bought broth, which tends to be high in sodium.