Butternut Squash and Chorizo Enchiladas

Sauce: 2 oz butter
5 T flour
2 C beef broth
4 T chili powder (depending on how spicy you like it, I only used 1 T but it wasn't that spicy so I think I'll use 2 T next time, I just think 4 would be really spicy)
1 t cumin
2 t garlic powder
1/2 t salt
1 t ground cinnamon
pinch nutmeg
1 t brown sugar
1/2 C Crema Mexicana

Filling: 10 oz chorizo beef or pork
1 small butternut squash or 16 oz bag frozen cooked

Topping: 12-16 corn tortillas
5 oz shredded queso quesadilla

Sauce: Melt butter in saucepan and whisk in flour ( I used all 5 T and it got pretty thick, next time I am only going to use 3 T at the most). Cook for 2 minutes on med heat, stirring constantly. Slowly whisk in broth. Add remaining ingredients, except Crema, whisk thoroughly. Bring to a slight boil and remove from heat. Let cool, then mix in Crema.

Filling: Cook chorizo according to package and drain well. Set aside. Cook the squash-I usually just steam mine in my rice cooker instead of baking it because it's faster. Allow to cool and scoop out flesh and mash. Add cooled chorizo.

Lightly coat bottom of a baking dish with sauce. Scoop filling into tortillas, roll and place in pan. Coever the tops with the sauce and top with shredded cheese. Bake uncovered at 350 for 15-20 minutes or until cheese is browned.

I microwaved the tortillas in a damp kitchen towel for a minute so they wouldn't crack when I rolled them. And I also just used Monterey Jack cheese instead of the queso quesadilla.

Drizzle with crema mexicana. These were so delicious and sweet it was almost like eating a dessert.

Almost Famous Chimichangas

Ok I tried to copy and paste and it just wouldn't do it so I just had to add the link.

These were soooooooooooooooooo good!

http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-chimichangas-recipe/index.html

It says to put in a cup of the filling and I didn't even put that much and it was huge. Next time I will use smaller tortillas and freeze half of them. It made 4 really big chimichangas and if you have any sides then it's way too big to finish by yourself. Also I froze the remainder of the sauce to use for next time so I would suggest either halfing it or just plan on freezing it with the frozen chimichangas.

El Pollo Loco Chicken

1 Cup  White Wine Vinegar
1 Cup Olive Oil
1/2 Cup White Wine
1 Tbsp Oregano
1 Tsp Thyme
3 Tbsp Salt
10 Garlic cloves minced
1 1/2 Tsp. Tabasco Sauce
2 Whole Chickens (halved)

Mix all ingredients and marinate the chicken which has been cut in half.  Marinate for several hours in the refrigerator.  Grill chickens slowly until down.

Meatballs

5 lbs. ground beef

1 cup Italian seasoned bread crumbs

1/4 cup worcestershire sauce or steak sauce

1 tsp basil

2 tsp salt

1-2 tsp pepper

1 tsp garlic salt

1 tsp onion powder

Mix all ingredients together in a large bowl using your hands. (Yes, its easiest to just get messy and mix away! or you can use your mixer!!) If your mixture is a little too dry add a little more steak sauce or worcestershire sauce.  If your mixture is a little moist then add some bread crumbs.  Shape into one inch balls.  Place on foil lined baking sheets and bake at 350 degrees for 20-30 minutes turning occasionally with tongs.  Allow to cool.  Divide into five portions: one for tonight and the other four in labeled, freezer safe containers.

Sauce

2 cans cream of mushroom soup

1 1/3 cups milk-may use powdered milk

2 tsp lemon juice

Mix all together and heat and serve with a portion of meatballs. Sauce may be frozen with each portion of meatballs.

Serve over rice, noodles, or potatoes.

These meatballs can also be made into meatball subs, sweet and sour meatballs, spaghetti and meatballs, etc.

Shepard's Pie

1 lb ground beef/turkey
1/2 C chopped onion
1 14.5 oz can tomatoes (diced, diced with seasoning, crushed, whole, whatever)
1 14.5 oz can green beans (french, cut, whatever you like)
1 14.5 oz can tomato sauce
4-5 potatoes mashed
1/2-1 C shredded cheddar

Brown meat with onion. Drain then add tomatoes and green beans and season to taste with S&P and heat through(I just heat them up so it cooks for less time in the oven, but you could layer everything cold and cook longer in the oven). In greased 8x8 baking dish layer meat and veggies, tomato sauce and mashed potatoes. Cover and cook at 350 for 25 minutes. Then add cheese an cook about 5 minutes til melted.

Freezer meal: Let thaw and cook cook at 350 for 30 min or straight from freezer cook at 350 for 45-60 minutes.

Cincinnati Chili

2 1/2 pounds lean ground beef
1 (15 ounce) can tomato sauce
1 1/3 (6 ounce) cans tomato paste
5 tablespoons chili powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 1/4 teaspoons salt
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon onion salt
2 teaspoons steak sauce
1 quart water

Brown the beef lightly.
Place all the ingredients in a crock pot and mix together well. Cook for 12 hours or more on low.

Beef Chimichangas

1 lb ground beef

1/2 cup finely chopped onion

1 can refried beans

2/3 cup salsa

1 1/2 tsp chili powder

2 cloves garlic-minced

1/2 tsp ground cumin

1 1/2 cups cheddar cheese-shredded

flour tortillas

2 Tbs butter-melted

In a skillet brown beef and drain.  Stir in onions and beans, salsa, chili powder, garlic, and cumin.   Place about 1/2 cup of mixture onto tortillas.  Fold and place seam side down on baking sheet.  Brush with butter.  Bake at 375 degrees for 25-30 minutes.  Serve with sour cream and guacamole.

These may be frozen prior to baking in a freezer container.  Thaw in refrigerator prior to baking.

Chicken Chimichangas

2/3 cup picante sauce or salsa

2 tsp cumin

1/2 tsp oregano

1 1/2 cups chicken-cooked and chopped

1 cup cheddar cheese-shredded

2 bunches green onions-chopped

1 can refried beans

flour tortillas

2 Tbs butter-melted

Mix all ingredients except tortillas and butter.  Place about 1/2 cup mixture in center of tortilla. Fold and seal.  Place seam side down on baking sheet.  Brush with margarine.  Bake at 400 degrees for 25 minutes.  Garnish with additional cheese and green onions.  Serve with sour cream and guacamole.