Southwest Egg Rolls

3 chicken tenders, seasoned with salt, pepper and steak seasoning and grilled
1 Tbsp. oil
2 Tbsp. red bell pepper, minced
1/4 cup green onion, minced
1 can corn
1 can canned black beans, rinsed and drained
2 Tbsp. (or more) frozen spinach, thawed and drained
1 small can green chillies
1⁄2 Tbsp. fresh parsley, minced
1⁄2 tsp. cumin
1⁄2 tsp. chilli powder
1⁄4 tsp. salt
1/2 Tbsp. onion powder
Garlic Powder
dash cayenne pepper
1 or 2 tomatoes, diced
1 cup Monterey Jack or cheddar cheese, shredded
1/2 cup pepper jack
Flour Tortillas

Be generous with the spices. Sauté the red pepper in a sauté pan with 1 T. oil, until tender. Cut the chicken into cubes and add to onions and peppers. Add the corn, black beans, spinach, green onions, chillies, parsley and seasoning and warm until spinach is separated and soft. Remove from heat and add cheese and tomatoes.

Put a large scoop of filling into the center of each tortilla; wrap tightly. Put them directly onto a George Foreman grill until cheese is melted.


Avocado Ranch Dipping sauce:
1 cup ranch dressing
1 avocado
1 tsp. minced onion
salt and pepper to taste

Blend all ingredients till smooth.

Meatball and Pineapple Hoagies

1 large sweet onion, halved and sliced (2 cups)
2 Tbsp. olive oil
1 16-oz. pkg. frozen cooked meatballs, thawed
1 cup peeled, cored pineapple, chopped
1 cup desired chutney
1/4 tsp. crushed red pepper
4 hoagie buns, split and toasted

In a large skillet cook onion in hot oil over medium heat for 8 minutes, or until tender, stirring frequently. Stir in meatballs, pineapple, chutney, and crushed red pepper. Cover skillet; cook 3 minutes more, or until heated through, stirring once. Serve in buns. Serves 4

Honey Mustard Chicken (Outback's Alice Springs Chicken)

Marinade:
1/2 c. dijon mustard
1/2 c. honey
1/2 tsp. oil
1/2 tsp. lemon juice

Mix together and pour 2/3 of sauce over the chicken. Cover and chill
for 2 hours.

4 skinless chicken breasts
1 Tbl. oil
2 cups sliced mushrooms
2 Tbl. butter

salt, pepper, paprika

4 pieces cooked bacon--halved
1 c. shredded jack cheese
1 c. shredded cheddar cheese


Preheat oven to 375 degrees. Sear chicken on stove with oil for 3-4
minutes. Remove from heat. Saute mushrooms in butter in another
pan.

Brush each breast with reserved marinade. Season with salt, pepper,
and paprika. Put 2 halves of bacon on each chicken. Put on
mushrooms, then sprinkle cheese on top.

Bake 20-25 minutes.

If you like lots of dipping sauce you might want to make a little
extra.

Mexican Lasagna

1 lb ground beef
1 medium onion, chopped
Fresh garlic
1 (15 oz) can tomato sauce
¾ cup water
1 can stewed tomatoes
1 packet taco seasoning
9 flour tortillas
1 cup sour cream
2 cups shredded cheese
½ cup olives, chopped

Brown hamburger with onion and garlic in a large skillet. Drain fat. Add tomato sauce, water, chili powder and salt. Simmer for 20 minutes. In a 9x13 inch pan, spoon ¼ meat mixture on bottom arrange 3 tortillas over meat sauce, overlapping. Spread 1/3 of sour cream over tortillas. Sprinkle with 1/3 of cheese. Repeat twice. Garnish top with chopped olives, if desired. Bake at 350 degrees for 20 minutes, or until hot and bubbly.

Green beans

• 1 pound fresh green beans, trimmed
• 3 tablespoons light soy sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon white sugar
• 2 tablespoons sesame oil
• 2 teaspoons minced garlic

Place the green beans in a large saucepan or pot with one inch of water. You may place them in a steamer insert if you have one. Bring to a boil, cover and cook for 5 minutes, they should still be firm and bright green.
In a small bowl, stir together the soy sauce, balsamic vinegar and sugar; set aside.
Heat the sesame oil in a large skillet over medium heat. Add garlic and cook until starting to brown. Add the green beans and stir to coat with the oil. Stir in the soy sauce mixture and simmer for a couple of minutes uncovered to reduce the sauce. Transfer the beans to a serving dish and pour the sauce over them.

Blue Ribbon Chili

2 lbs ground beef
½ onion, chopped
1 tsp ground black pepper
½ tsp garlic salt
2½ cups tomato sauce
1 (8 oz) jar salsa
4 tbsp chili seasoning mix
1 can light red kidney beans
1 can dark red kidney beans

In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Roasted corn on the cob with cilantro lime butter

6 ears of corn
Cilantro lime butter recipe

Preheat oven to 400 degrees. Coat each ear of corn with 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side

Cilantro lime butter

2 sticks unsalted butter
¼ cup chopped cilantro leaves
1 lime, zested and juiced
2 tsp salt
¾ tsp cayenne pepper