This is a great little something from my mother-in-law. It can be as spicy as you want by just using your favorite type of salsa.
Thanks Karen!
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Category Archives: Salsa
Salsa Rice
This is any easy way to add variety to your rice. Great served along enchiladas, tacos, and the list goes on and on.
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Salsa Egg Bake
Although this recipe doesn’t actually call for Salsa “inside” it. I feel it is a must to be served with it. This makes it a winner on our table. The littler mouths can eat it with ketchup if they think my latest version of salsa is too hot and I can still have the spice of salsa on mine!
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Southwestern Stroganoff
To call this dish “easy” is truly an understatement. Even with the step to hydrate your Freeze Dried Beef. If you want to try this on for flavor without popping a can of precious beef open, just brown a lb. of beef and use instead.
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Enchilada Bake
This recipe is great to use up left over homemade tortillas. Even if they have gone a little dry, you can use them in this recipe and have great results!
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Zucchini Tortilla Casserole
–From Andrea M.
Andrea shared this recipe with us last year when we were literally drowning in zucchini! It quickly became a family favorite. By changing the kind of beans and veggies you use, this can always look like a new dish. –Mellyn
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Continue reading Chicken Enchiladas
My sister’s recipe!
Soft homemade Taco Shells that are easy to roll, and a basic sauce made from creamed soups make this easy to create, “off the shelf.”
Potato ‘n’ Bacon Breakfast Casserole
This hearty breakfast casserole gave me hope that powdered eggs are good for more than just baking. The kids devoured it, and after our previous powdered egg experience (see Don’t SCRAMBLE the eggs!), we all breathed a sigh of relief! –Mellyn
Sweet ‘n Spicy Chicken
This is one of my all-time favorite chicken recipes. When I serve it to company, they never guess my “secret” ingredient — jelly! I especially like it served with rice and broccoli on the side. –Mellyn 
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African Chicken Peanut Soup
–Adapted from a Cooking Light recipe shared with us by Debbie C.
I’m just amazed at how versatile basic ingredients can be! By changing a few of the spices, basic beans and rice become something reminiscent of African cuisine?! I wasn’t sure how the kiddos would react to this one. Surprisingly, both Picky Boy and Little Girl ate it without complaining!
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Chicken Enchilada Casserole
This recipe is adapted from one I received at a “kitchen” wedding shower. It has always been one of our favorites! It tastes best if you make it the day before; giving the flavors more time to blend. You can also dress it up by keeping the tortillas whole and rolling the chicken mixture into enchiladas. If you do this, I’d recommend reserving about 1/2 of the soup mixture and adding chicken to the other half. Fill your tortillas with the chicken mixture and pour the reserved “soup” mixture over the top before baking.
Turkey Black Bean Wraps
This recipe is so simple! It calls for a can of turkey, but it can also be made from leftovers if you want to try the flavor on for size this week.
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