10-12 Boneless,Skinless Chicken Breasts
2 Cups Ground Bread Crumbs (Progresso Brand is Best)
4 Cups Favorite Stuffing Mix (I use Pepperidge Farms)
1 Cup Mushrooms sliced (optional)
1 Cup butter melted
1/2 cup honey
2 cups mayonnaise
1/3 Cup Dijon Mustard

Place chicken breast between two pieces of wax paper, pound slightly. Not too much. Lay whole chicken breast flat on greased baking sheet. Coat both sides with breadcrumbs. Follow stuffing instructions from package, with mushrooms (optional) and butter. Place stuffing on one half of each chicken breast, fold over and secure with toothpicks. Bake 375 for 30 minutes.

Sauce: Mix honey, mayonnaise and mustard together in a small saucepan and heat over medium heat until warmed through. Top each chicken breast with sauce before serving.

1 lb Jimmy Dean Regular Sausage
1 lb LEAN Ground Beef
1 Egg
3 pieces of white bread broken into small pieces.
1/4 C. Italian Style Bread Crumbs - I use Progresso
1/4 C. Parmesean Cheese -I use the Kraft kind with the green lid.

Throw it all in a bowl and mash together with your hands until well incorporated. Press tightly into a bread loaf pan, bake 375 for approximately 50 minutes. Let rest in pan for 10 mins before turning out to slice. If you like you can cover the top with Ketchup or Tomatoe Paste.

1 lb ground beef
1 package HOT Jimmy Dean Sausage
1 Small ish Onion
1 Large Bottle Pace Thick & Chunky Salsa (medium)
1 small can Cream of Chicken Soup
1 block Velveeta

Brown ground beef, sausage and onion in a frying pan and drain all the grease off. Chop the Velveeta into chunks and place Soup, Salsa, drained meat mixture back into a large pan on medium heat. Stir often. When the Velveeta is completely melted it's ready to eat.

Optional: Add chili beans or drained/rinsed black beans

This is a favorite of my kids. We always had this on motor home trips. It reheats very well.

2 Cans Chicken Broth
1 Can Black Beans Rinsed
1 Jar (11 1/5 ounces) Pace Thick & Chunky Salsa
(also good: container of fresh salsa made in the produce department or Costco Mango Salsa)
2 Chicken Breasts Baked and Cubed

Warm up, Serve over Cumbled Tortilla Chips with Cheddar Cheese, Sour Cream and Guacamole

1 Small head Napa Cabbage
5 Green Onions
2 Pkg Oriental Flavor Ramen Noodles
½ Cup slivered almonds
1 TBsp Poppy Seeds
3 TBsp Sesame Seeds
4-6 Roasted, Boneless Skinless Chicken breasts cubed

Dressing:
6 TBsp Apple Cider Vinegar
1/3 Cup Sugar
1 Cup Salad Oil
2 Seasoning Packets from Oriental Flavor Ramen Noodles
Toast almonds and seeds in 375 oven for 12 minutes. Don’t brown them. Chop cabbage finely. Add green onions. Crunch ramen noodles finely. Add cabbage mix to noodles. Add cubed chicken and seed m ix. Toss in salad dressing and let sit in fridge approx one hour before serving.

6 Chicken Breasts
6 Slices Swiss Cheese
1 Can Cream of Chicken Soup
¼ Cup Water
1/3 Cup Butter
1 Cup Bread crumbs

Clean chicken and place in greased baking dish. Put one slice of swiss cheese on each breast. Combine soup and water. Pour over top of chicken and cheese. Sprinkle bread crumbs on top and drizzle with melted butter. Bake uncovered for 45 minutes to 1 hour at 350° . Use melted cheese and juice from pan for gravy.

2 Cans Green Chile
1 Chopped Onion
2 Cans Cream of Mushroom Soup
2 Cans Milk
3 Tablespoons Margarine
Onion Salt
2 Dozen Corn Tortillas
1 Small Bottle Pimentos
Garlic Salt
Salt & Pepper
Grated Cheese

Saute chile, pimento, onion in butter. Add Seasonings, Soup and milk. Simmer for a few minutes. In a buttered casserole dish layer sauce, tortillas, and cheese until your casserole is full. Top with lots of cheese. Bake 350 until cheese is melted. Mom always says the trick to good enchiladas is lots of sauce and lots of cheese. You can also add chicken to make this more hearty.

1 Lb. Bacon
1 Onion
2 Cans Cream Corn
2 Cans Whole Kernel Corn
(or 1 Package Frozen Corn)
4 Cups Milk or Half and Half
4-5 Potatoes depending on crowd
Salt & Pepper to taste

Dice Bacon, Onion, and potatoes. Brown all together until bacon is done. Drain mixture. Combine all ingredients into stock pan. Simmer until potatoes are done. Careful not to scorch milk.