1 Pkg Smoked Sausages cut into rounds
1 Small Onion Chopped
1/2 Green Pepper Chopped
1/2 Red Pepper Chopped
5 Large Potatoes peeled and chopped into 1/2 inch pieces
Olive Oil
Fine Sea Salt
Freshly Ground Black Pepper
Sweet Paprika
Dried Thyme
1 c Grated Sharp Cheddar Cheese

Preheat the over to 400 degrees.  Line a large baking tray with sides with several  sheets of foil, and drizzle with a bit of oil.  Spread the oil out over the pan.  Set aside.

Put the sausage rounds, onions, potatoes and peppers in a large bowl.  Drizzle with a couple tablespoons of olive oil and season to taste with salt, pepper, paprika and dried thyme.  Toss together until everything is evenly distributed.  Pour this out onto the baking tray and spread it out as much as you can.

Place into the preheated oven and roast for 45 - 60 minutes stirring every 15 minutes until the potatoes are golden brown and tender.

Turn off the oven.  Sprinkle the cheese over the top of the cooked meat and potatoes.  Pop back into the over for 1-2 minutes until the cheese is melted.

3/4 lb Canadian Bacon, chopped
6 English Muffins, split and cut into 1 inch pieces
8 Eggs
2 C 2% Milk
1 t Onion Powder
1/4 t Paprika

Sauce
3 Egg yolks
2 T Lemon Juice (or juice of 1 lemon)
1 t Dijon Mustard
1 c Butter, melted
dash of cayenne pepper (if desired)

Place half the bacon in a greased 13X9 baking dish.  Top with english muffins and remaining bacon.  In a large bowl, whisk the eggs, milk and onion powder.  Pour over top of bacon and english muffins.  Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Sprinkle with paprika.  Cover and bake at 375 degrees for 35 minutes.  Uncover and bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

In a blender or food processor, blend the egg yolks.  Then slowly add the hot melted butter.  Then add the lemon juice, mustard and cayenne pepper.  Serve immediately with casserole.

1 1/2 lbs Hamburger
48 ozs Spaghetti Sauce
16 ozs Ricotta Cheese
16 ozs Sour Cream
4 ozs Parmesan Cheese
1 pkg Lasagne Noodles
1 8 oz pkg Pepperoni
1 lb grated Mozzarella Cheese
1 lb grated Cheddar Cheese

Brown hamburger and stir in spaghetti sauce.  Mix ricotta cheese and sour cream together.  In 9X13 pan, layer noodles, spaghetti sauce, cheese and sour cream mixture, pepperoni and grated cheeses.  Repeat.  Bake at 350 for 1 hour.

4 Chicken Breasts1 Small Can diced olives
1 Small can diced green chilis
4 cans Cream of Chicken Soup
2 C Monterey Jack Cheese
2 C Mild Cheddar Cheese

In a large bowl, mix together olives, chilis, soup and half the cheeses.  Mix well.  In a medium bowl, put shredded chicken and 2 cups of sauce misture and mix well.  Place some of the chicken misture in the middle of a tortilla dn roll up like a burrito.  Place in a greased 9X13 pan (8-10 per pan).  Then pour sauce mixture over enchiladas and then sprinkle on other half of cheese mixture.  Then cover and bake at 350 for 45 minutes to 1 hour

1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 C Sour Cream
1 Can Diced Green Chilis
2 lbs Chicken (about 6 boneless skinless breasts)
1 T Cumin
1 T Garlic Powder
2 t Poultry seasoning blend
1 Onion
1 bunch fresh cilantro
1 Green Pepper
1 Yellow Pepper
1 Red Pepper
1 Pkg White Corn Tortillas
12-16 oz Har of Salsa
1 lb Mild Cheese
1 Can Sliced Mushrooms

Saute chicken and shred or chop into small chunks.  Add seasonings, diced onion, finely chopped cilantro and diced peppers. 

Blend soups, sour cream and chilis in a bowl (jalapenos if you like it hot)

Cut tortillas into 1 inch strips.  Grate cheese.

Spread half of the soup mixture in the bottom of a 9 X 12 inch casserole pan.  Layer in tortillas.  Spread half of the chicken mix on that.  Sprinkle on half of the olives, half the salsa and half the cheese.  Repeat the layers (tortillas, chicken, olives, salsa & cheese)

Cover and bake for 30 minutes at 425.

3 c Yellow Corn Tortilla Chips coarsley crushed
1 1/2 c Salsa Verde (Green Salsa)
1/2 Lime
12 Eggs
3/4 Milk
1 c Shredded Colby & Monterey Jack Cheese Blend
2 T snipped Fresh Cilantro
1 medium Onion chopped
1 large Poblano or Green Bell Pepper, seeded and diced
1 small Garlic clove, pressed
1 c Diced Cooked Chicken
1 Plum Tomato, Sliced
Additional cilantro, salsa and sour cream if desired

Preheat ove to 350.  In medium bowl, combing crushed chips and salsa.  Juice lime half into bowl; mix wll and set aside.

In large bowl, combine eggs, milk, 3/4 cup of the cheese and cilantro; whisk until well blended.  Add tortilla chip mixture to egg mixture; mix well.

Heat large skillett over medium high heat until hot.  Spray skillet with nonstick cooking spray.  Add onion, poblano pepper and garlic.  Cook and stir 2-3 minutes or until crisp-tender.  Add chicken; stir well.  Pour egg mixture carefully over ingredients in skillet (DO NOT STIR).  Place in oven; bake 22-25 minutes or until egg mixture is set in center.  Carefully remove from oven.

Arrange tomato slices in a circular pattern over top of frittata.  Sprinkle with remaining cheese.  Let stand 5 minutes or until cheese is melted.  Garnish with additional smipped cilantro if desired.  Cut into wedges and serve with additional salsa and/or sour cream.

1 T Vegetable Oil
6 Medium Zucchini, Sliced
1/2 Medium Onion chopped
1 can Drained Corn
1 can Drained Diced Tomatoes
2 t Garlic Powder
Salt and Pepper to Taste
1/2 lb each Sharp and Monterey Jack Cheese Shredded

Heat oil in pan.  Add zucchini, onion and cook until onion is tender.  Stir in corn and tomatoes and add seasonings.  Cover and cook 15 minutes or until zucchini is soft.  Remove from heat.  Stir in cheese.  Cover and let stand about 5 minutes.

1 1/2 lbs Hamburger
48 ozs Spaghetti Sauce
16 ozs Ricotta cheese
16 ozs Sour Cream
4 ozs Parmesan Cheese
1 pkg Lasagne Noodles
1 lb Grated Mozzarella Cheese
1 lb Grated Cheddar Cheese
Pepperoni

Brown hamburger.  Stor in spaghetti sauce.  Mix ricotta cheese and sour cream.  In 9X13 pan, layer noodles, sauce, cheese sour cream and pepperoni. repeat.  Bake at 350 for 1 hour.

2 1/2 - 3 lbs Cooked Chicken
3 pkgs Frozen Broccoli
3 slices Bread Cubed
1 can Cream of Muhroom Soup
1 can Cream of Chicken Soup
1/2 c Sour Cream
1 c Shredded Cheddar Cheese
1/2 t Salt
1/8 t Pepper
1 t Lemon Juice
1/2 t Curry Powder
3 slices Bread Cubed
1/4 c Melted Butter
Paprika

Cut chicken into chunks.  Spread chicken in 9X13 pan which has been lightly oiled.  Cook broccoli unti partially done.  Drain & spread on top of chicken.  Sprinkle 3 slices cubed bread over broccoli.

Combine soups, sour cream, cheese, salt, pepper, lemon juice & curry powder.  Spread over chicken and broccoli. 

Melt 1/4 c butter and pour over remaining 3 slices of cubed bread.  Toss until covered.  Sprinkle on top of soup mixture.  Sprinkle with paprika.  Cover and bake 30 minutes at 350.

1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 c Sour Cream
1can Diced Green Chiles (Jalapenos if you like it hot)

2 lbs chicken (about six boneless skinless breasts)
1 T Cumin
1 T Garlic Powder
2 t Poultry Seasoning
1 Onion
1 Bunch Fresh Cilantro
1 Green Bell Pepper
1 Yellow Pepper
1 Red Bell Pepper

1 pkg White Corn Tortillas
12-16 oz Jar Salsa
1 lb Mild Cheese
1 can Sliced Black Olives

Saute chicken and shred or chip it in little chunks...add seasonings, diced onion, finely chopped cilantro and diced peppers.  Blend soups, sour cream and chiles in a bowl.  Cut tortillas into 1 inch strips.  Grate cheese.  Spreak half of the soup mixture in the bottom of a 9X12 pan.  Layer in tortillas, spreak half the chicken mixture on that.  Sprinkle on half of the olives, half the salsa and half the cheese.  Repeat the layers, tortillas, chicken, olvies, salsa, cheese.  Then cover with foil and bake 30 minuntes at 425.  Take the foil off and bake another 10 minutes.  Cut in squares to serve.

4 C sliced squash

1/2 c chopped onions

1 pkg ritz crackers crushed

2 eggs

3/4 c milk

1 c cheese

1/4 c melted butter

2 T butter

Put veggies in large pan with small amount of water. Saute for 5 min. In large bowl, mix eggs & milk. Stir in drained veggies. In separate bowl, mix crushed crackers & cheese. Stir half of the cracker mixture into the veggie mix. Pour melted butter into mix. Stir well. Pour into 9x13 pan. Top with remaining cracker mixture, dot with butter and bake at 400 for 25 min.