Quick Fire Roasted Chicken Enchiladas

1 can Chicken Chunks, drain most of juice (Costco)
1 Roasted Pasilla Pepper (I buy these when on sale, roast them remove chard skin and freeze, then I use as needed)
1 tsp minced garlic (I buy a lg bottle at Walmart in produce section)
1 Tb Butter
Drizzle of Olive Oil
Ground Cumin

8 Corn Tortillas
Shredded cheese
Salsa Verde (Any kind will do)
Sour Cream

In a medium sauce pan Melt butter and Oil together, saute garlic. Slice roasted Pasilla and saute with garlic. Add chicken with a little of the remaining juice and sprinkle with cumin. Break down chunks of chicken and let everything heat through. Lightly oil tortillas and heat thru on a dry pan. As the tortillas are warmed take each tortilla and sprinkle a horizontal line of cheese down the middle of the tortilla, then spread a spoonful of chicken on top of the cheese. Roll tortilla and leave the edge down on the plate. I then spoon as much or as little of the salsa verde (I just used whatever I had in the fridge, Hernandez or Victoria something) over the tortilla and top with sour cream.

Yeah, I'm using my own picture this time. We usually eat everything before I get a chance or remember to take a picture.

Really the quick part is only if you roast the pasilla ahead of time. And using the canned chicken chunks (they are great when you are in a hurry, soups, tacos and sandwiches). The roasted pasilla has such a great flavor. You can add them to scrambled eggs or any other kind of meat for great tacos. Kulesa and I really like this version instead of the creamy american kind.

Best Pot Roast & Gravy

Roast (I usually get what ever is cheapest, bottom round roast)
Worcestershire Sauce
Basil
Onion Soup Mix
Garlic
Salt
Pepper

Yellow Potatoes, quartered
Baby Carrots
Large onion, chopped

Gravy:
Drain Drippings, remove as much oil as possible
1-2 cans Campbell's Golden Mushroom Soup
Cornstarch, if needed.

I usually bake this in my roaster oven so it doesn't heat up your house. I place the roast in the pan and dowse it generously with Worcestershire sauce, then sprinkle it heavily with basil to completely cover the top of the roast. I then sprinkle evenly with remaining spices and cover. Bake at 275 for 6hours. After about 4 hours I add the cut up vegetables, cover and cook 2 more hours. Then drain liquid drippings and mix with condensed soup, do not add water. If the gravy is still to thin mix a heaping table spoon of cornstarch with a little water and add to gravy mixture to thicken. Slice roast to serve.

DELICIOUS!!! This is one of our favorite Sunday meals. Add some rolls and a nice green salad (really the salad is just for me cause salad is like criptonite to Kulesa).

Bagel Egg Strata

Submitted by Chantal Tom
You need to allow 4-24 hours for it to sit in the fridge before baking.

1/4 C. butter or margarine, melted
8 C. plain bagels cut into bite size pieces (approx. 6 bagels)
1 pkg. of Jimmy Dean reduced fat sausage
8 oz. Swizz cheese (shredded or torn up)
8 eggs, beaten
2 C. milk
1 C. cottage cheese

Cook sausage and set aside.
Place melted butter in a 3-quart rectangular baking dish, spreading to cover the bottom. Spread bagel pieces evenly in prepared dish.
Sprinkle sausage and Swizz cheese evenly over bagel pieces.
In a large bowl, combine eggs, milk, and cottage cheese. Pour over layers in dish.
Press down gently using the back of a wooden spoon to moisten all the ingredients. (I like to smoosh it all together with my fingers so the cottage cheese, sausage, and cheese aren't just sitting on the top of the bagels.)
Cover and chill in the refrigerator for 4 to 24 hours.

Preheat oven to 350 degrees. Bake, uncovered, about 45 minutes to 1 hour or until set and edges are puffed and golden. Let stand for 10 minutes before serving.
Makes 12 servings.

Chantal made this for Baby Lucy's Blessing Brunch. It was very delicious, I had to have the recipe!! Instead of layering the ingredients in the pan, I just mixed everything in a large bowl then poured in into the baking dish. Worked out great!