Easy cooking recipes . really easy?

really easy with no meat please








thanks guys!Easy cooking recipes . really easy?
Easy ENCHILADAS





1 pkg. flour tortillas


1 small container ricotta cheese


8 oz. shredded mozzarella or Mexican cheeses


chopped fresh cilantro


small can diced mild green chilis


large can enchilada sauce


1 egg


Mix the cheeses, chilis, cilantro and egg together until well mixed. Put some equally onto each of the tortillas. Place a thin layer of enchilada sauce on bottom of 9x13'; pan. Roll up the filled tortillas and pack into the pan. Pour the rest of the enchilada sauce on top... Cover with foil and bake about 35-45 min. at 350Easy cooking recipes . really easy?
CHEESE ENCHILADAS


Ingredients:





4 cans Cream of Chicken Soup


16 oz of sour cream


1-4oz can chopped green chilies


1 medium onion finely chopped





1 pound cooked shredded chicken (opt)


(or 2 cans – break up with a fork)





20 - 10” white flour tortillas





1½ pounds of grated Cheddar Cheese


1½ pounds of grated Monetary Jack





Chili Sauce without beans (opt)


Instructions:


Preheat oven to 350 degrees


Spray a large pan 12 X 17 (or 2 smaller pans) with Pam or other similar vegetable coating.





In a large bowl mix the first 4 ingredients until well blended. Then add chicken if wanted.





In a separate large bowl mix together the cheeses.





Spread a small amount of sauce mixture on the tortilla. Add about a handful of cheese and role up placing seam side down in the pan. Repeat this process until all the tortillas have been used.


Spread remaining sauce mixture (about 1 to 1½ cups) over the top and sprinkle with remaining cheese (about a cup).





Bake until the cheese is melted approx. 45 minutes – 1 hour.





Heat Chili and serve over the top of enchiladas if desired.





Serve with Refried beans, Spanish rice, Cheese dip and Salsa and Chips for a complete meal or great just by themselves.


This can be made ahead of time and frozen for up to 3 months
squash casserole





Ingredients:


2 pounds acorn or butternut squash


1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted


1 cup (8 ounces) sour cream


1/3 cup butter or margarine, melted


2 medium carrots, shredded


1/2 cup finely chopped onion


2-1/4 cups herb-seasoned stuffing mix, divided


Directions:


Cut squash in half; remove and discard peel and seeds. Cut squash into 1/2-in. cubes. Cook squash in a small amount of water for 3 minutes; drain and set aside. In a bowl, combine soup, sour cream, butter, carrots and onion; stir in 2 cups of stuffing mix. Fold in squash. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350° for 25 minutes or until squash is tender
Curried Cabbage


1 tbsp. olive oil


1 1/2 tsp. curry powder


1 med. onion, thinly sliced


4 cups shredded green cabbage


1 1/2 tsp. fresh lemon juice


2 tbsp. plain yogurt


Heat oil in a skillet, over medium heat. Add curry powder. Cook 30 seconds.


Add onion and cook until translucent. Add cabbage and cook, stirring occasionally until wilted and soft.


Remove from heat.


Stir in lemon juice and yogurt until cabbage is coated.
go to trader joes and get the pasta noodles in the shape of shells...and then stuff them with ricotta cheese, and pour red sauce over the top its really good and doesnt take too long...heres what you need..................(you can double if you need more)





a 16oz box of shells


1 large egg (2 if small)


1 pound of ricotta cheese


ground spinach


red tomato sauce (no chunks)








*cook noodles the way you would cook any other noodles


*take them out of water and let them cool


*preheat oven to 350 degrees


*make the cheese filling, beating the cheese, egg, and chopped spinach into a bowl


*put red sauce all over bottom of pan(s)


*stuff your shells and place them in the sauced pan one by one after filled


*once pan is full of shells, put red sauce on top of the shells...not too much tho...just ENOUGH


*place aluminum foil over the top of you pan


*put in oven for 15-20 minutes depending on the strength of your oven





this is what they end up looking like...........





http://familyfun.go.com/Resources/Cookbo…








***hope i helped and good luck!!! YUM YUM YUM
http://www.associatedcontent.com/article/782391/the_four_best_desserts_for_your_4th.html?cat=22
Salads.
toast .
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