Gina's Chicken Enchiladas

Get This:

- 1 Whole Chicken

- Olive Oil: about 1.5 Tbsp

- One Onion chopped

- .5 Tbsp Minced Garlic

- 1 Can Mexican Stewed Tomatoes

- 1 28oz. Can Tomato Sauce

- 2 or 3 Large Cans of Mild Enchilada Sauce

- 1 - 16oz. Container Sour Cream

- Large bag of Mexican Cheese

- Flour Tortillas

Do This:

- Clean and boil chicken

- Pull all chicken off bones and place in a bowl.

- Put a little olive oil in pan with minced garlic and onion and saute for a little while.

- Add Mexican stewed tomatoes to onion mixture and saute a bit more.

- Add tomato sauce and enchilada sauce, bring to a boil and simmer for a while (about 20 minutes)

- Take bowl of chicken and add Mexican cheese and sour cream and mix. Set aside until sauce is ready.

- Add a little sauce to the chicken mixture and stir.

- Get flour tortillas and spoon mixture in a roll them up.

- Place them in a greased pan.

- Pour sauce on top and top off with Mexican cheese.

- Bake on 350 for about 45 minutes or until cheese is slightly toasted.

Crab Rangoon

Get This:

- 8 oz. Cream Cheese - softened

- 6 oz. Canned Crab Meat - drained, minced

- 1/2 tsp. Soy Sauce (I use a little more, about 3/4tsp)

- 1/4 tsp. Garlic Powder

- 12 oz. Package Wonton Wrappers

- 1 egg yolk - beaten *optional

Do This:

- Cream together cream cheese, crab, soy sauce, and garlic powder.

- Place a scant tablespoonful of filling onto the center of each wonton wrapper.

- Brush egg yolk (I prefer to use water, not as messy and seems to work better) on the edges of the wrappers, fold over in a triangle shape, and seal edges.

- Place filled rangoons in a single layer on a baking sheet lined with waxed paper.

- Freeze rangoons completely, takes approximately 1 hour. If you do not have time to freeze the rangoons, they still taste fine.

- Deep-Fry rangoons in 375 degree oil, turning once, until golden brown.

- Drain on cooling racks.

*I like to serve it with simple cocktail sauce. It would also be good with sweet and sour sauce.

Spicy Pineapple Chicken Tacos

Get This:

- Boneless Skinless Chicken Breasts - boiled and shredded

- Cumin

- Mexican Oregano

- Salt

- Peppet

- Chili Powder

- Onion

- Garlic

- Jalepeno

- Tomato Paste

- Crushed Pineapple

- Corn Tortilla Shells

For Pineapple Salsa:

- 2 Cups diced Pineapple

- 1/2 Cup Red Onion

- 2 Tbsp Chopped Cilantro

- Juice of lime to taste

- Optional: Ass a little jalepeno to spice it up.

Do This:

- Boil some chicken and shred

- Spice it up with cumin, mexican oregano, salt, pepper, chili powder, onion, garlic, jalepeno, just a spoonful of tomato paste, and crushed pineapple... all to taste.

- Add chicken stock if needed for moisture.

- Put in a corn shell and top with pineapple salsa.

Creamy Italian Chicken and Orzo Skillet

Get This:

- 1 pound Boneless, Skinless Chicken Breasts Cut in Bite size pieces

- 1 Small Zucchini

- 1 10oz. Tub Philadelphia Italian Cheese and Herb Flavored Cooking Creme

- 1/2 Cup Chopped Tomatoes

- 2 Cups Hot Cooked Orzo Pasta (You can substitute rice)

Do This:

- Cook chicken and zucchini in large non-stick skillet on medium heat 6-7 minutes until chicken is done.

- Add cooking creme and tomatoes, cook and stir 2 minutes.

- Serve over pasta or rice.

Shrimp Dip

Get This:

- 1 8oz package of cream cheese

- 2 Tbsp Lemon Juice

- 2 Tbsp Finely Chopped Celery

- 1/2 Cup Salad Dressing

- 1 Tbsp finely chopped onions

- 1 Small can shrimp (drained and rinsed)

Do This:

Mix all ingredients together and put in the fridge for 6-8 hours before servings. Serve with plain potato chips. I prefer Ruffles!

Chicken Salad

Get This:

- 5 Chicken Breasts

- 3 Cups Red Grapes

- 3 Tbsp Onion

- 1.5 Tbsp Pimento

- 1 Tbsp Lemon Juice

- Dash Curry Powder

- 1 Tsp Salad Supreme

- 1/2 Tsp Salt

- Pepper to Taste

- 1 1/3 Cup Mayo

- 2 Cups Celery

- Almonds (optional)

Do This:

- Boil Chicken with celery stock and 1tsp salt. Cut cooked chicken into cubes.

- Slice grapes in half, chop onion and celery finely and add to chicken.

- Add Pimento, lemon juice, curry powder, salad supreme, salt, mayo, and pepper and mix well with a spoon.

- Refrigerate for a couple of hours (or overnight) and enjoy!

Baked Garlic Parmesan

Get This:

2 tablespoons Olive Oil

1 Clove Garlic, minced

1 cup Dry Bread Crumbs

2/3 cup Grated Parmesan Cheese

1 teaspoon Dried Basil Leaves

1/4 teaspoon Ground Black Pepper

6 Skinless, boneless chicken breast halves

Do This:

1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish

2. In a bowl,blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.

3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.