Chicken or Beef Enchiladas

Ingredients:

Taco seasoning

1 lb. lean ground beef (at least 80%) OR 1 lb. boneless, skinless, chix breasts

2 cans Old El Paso enchilada sauce (any variety...I use mild)

2 cups shredded cheese

Flour or corn tortillas

Directions:

1. Preheat oven to 375. Lightly grease a 9 x 13 baking dish.
2. If using chicken, cut into cubes. Sprinkle chicken/beef with taco seasoning.
3. In a skillet, cook meat over medium/high heat. When thoroughly cooked, drain.
4. Into skillet, stir in 1 can of enchilada sauce and 1 cup shredded cheese.
5. Spoon enchilada filling onto tortillas, roll up, and place seam sides down in baking dish.
6. Pour 2nd can of enchilada mix on top of rolled enchiladas, and top with remaining cheese.
7. Bake 15-20 minutes or until hot.

Party Loaf!

Ingredients:

1 loaf vienna bread

1 white onion, chopped

1 block swiss cheese, grated

1 stick butter

1 tbsp. butter

1 tbsp. poppy seeds

Garlic powder (to taste)

Directions:

• Cut slits in the loaf of bread (as many as possible, horizontally) to prepare for insertion of other ingredients.
• Grate cheese and distribute evenly between slits of bread.
• On a stove, cook onions in butter (about a tablespoon). When fully cooked, put onions in slits of bread with the cheese.
• Microwave one stick of butter with about 1 tablespoon poppy seeds and garlic powder (to taste). Pour mixture into the slits of bread.
• Bake bread (covered in foil) for about 45 minutes at 350 degrees.

Cinnamon Sugar Dip

Ingredients:

• 1/4 c. Weight Watchers Whipped Cream Cheese
• 3/4 c. Fat Free Cool Whip
• Cinnamon (to taste)
• Splenda (to taste)

Directions:

(I usually double the recipe)

Mix all ingredients together and serve with cinnamon pita chips (in the deli section of the grocery store)