Chicken Enchilada Pasta

I found this recipe on My Kitchen Cafe. It was liked by all, except for Brady, but that's not surprising. I'll be making it again.
(picture from mykitchencafe.blogspot.com)

serves 6-8
2-3 chicken breasts, cooked and cubed or shredded 2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild and only one can)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used mexican blend)
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Baked Chicken

1/2 cup flour
2 tsp paprika
1 tsp pepper
1/4 tsp dry mustard
3 tsp salt
chicken (I used tenders, but you could use any cut)

Mix all dry ingredients in a plastic bag, coat chicken, place in sprayed pan and bake at 350. If using bone-in chicken you will need to bake for probably 1 1/2 hrs or 2 hrs if a large chicken, but If you use boneless chicken breast it will be about 30 minutes. I used chicken tenders and they were done in 15. I also sprayed with a bit of butter and that made them a bit crisper. Really good and really easy!

Sweet and Sour Meatballs

Here's a basic meatball recipe: (or you can use your own favorite or buy them)
Note: I didn't use this recipe comment if you do on what you think.

1 pound ground beef
1 egg
1/4 cup dry bread crumbs
1 onion, diced

Sauce:
1 cup packed brown sugar
3 tablespoons corn starch or all-purpose flour
1 1/2 cups water
1/4 cup distilled white vinegar
3 tablespoons soy sauce
1 T ketchup (optional)
1 tsp minced garlic (optional)

DIRECTIONS
1. In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.

2. In a large skillet over medium heat, gently brown the meatballs and set aside. (you could also bake them)

In a large saucepan, combine the brown sugar, cornstarch, water, white vinegar, soy sauce, and ketchup. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

We served over rice. You could probably use the sauce with chicken too.

Pork Chops and Rice Casserole

4-5 Pork chops* (not too thick)
1 Cup uncooked rice (NOT minute)
1 Can Cream of Chicken Soup
1 Can Chicken and Stars (Or other condensed soup)
1 Cup Water

Season and brown pork chops on both sides (optional). Place them in greased (I used Pam spray) 9x13 pan. Spread rice in-between pork chops. Top rice and chops with cans of soup (I mix the soups together in a separate bowl and then spread it over the top). Pour water over top. Use a fork to get air bubbles out from between the layers. Bake at 350 degrees for one hour.

*You can also use chicken with this same recipe, or a combination of both pork chops and chicken.