Chicken and Broccoli Alfredo

1/2 pkg. linguine (8oz.)
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 lb. skinless, boneless chicken breasts cut into cubes
1 can cream of mushroom soup
1/2 cup milk
1/2 cup Parmesan cheese
1/4 tsp. pepper

Cook linguine according to pkg. directions. Add broccoli for last 4 min. of cooking time. Drain.

Heat butter in skillet. Cook chicken until browned, stirring often.

Add soup, milk, cheese, pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

This meal was okay. I like creamier alfredo sauce.

Black Bean and Cheese Enchiladas

1	teaspoon vegetable oil
1	medium onion, finely chopped (1/2 cup)
1	teaspoon ground cumin
1	can (15 oz) Progress® black beans, drained, rinsed
1	package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated
2	cups shredded Monterey Jack cheese (8 oz)
1	can (10 oz) Old El Paso® enchilada sauce
1/2	cup shredded Cheddar cheese (2 oz)
	Old El Paso® Thick 'n Chunky salsa, if desired

	Print these coupons...
	About Concordance™

1. Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. Add onion and cumin; cook and stir until onion is tender. Stir in beans.
2. Place about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3. Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.

I would like a nice black bean burrito recipe. This is not it! It's really easy and it tastes okay but it's no cafe rio! I think maybe it needs some rice with it. So I'm going to keep searching. I think it was after this recipe I kept asking Jeremy what he thought of it. He said it was okay but he wouldn't say anything else and I kept asking him what else it needed. I told him I wouldn't get mad at what he said I just wanted some input. It was funny!

Peanut Butter Crunchies

1 cup karo syrup
1 cup sugar
1 cup peanut butter
5 cups Special K Cereal

Boil karo syrup and sugar. Take off the heat and stir in the peanut butter. Pour over special k cereal. Mix together and drop in spoonfuls onto waxed paper.

I got this recipe from my sister-in-law Jenni. She went on a camping trip with us before she was engaged to my brother and made this yummy treat. It took me 8 years to finally make it!! I should have made it sooner because I remembered how good it is! My only problem is (and I have the same problem with rice crispies) I cook it to long so it always ends up harder than softer.

Hot Dog and Bean Casserole

Makes 12 servings
Prep 10 minutes
Cook 6 minutes
Bake at 350 for 45 minutes

1 package (16 ounces) all-meat hot dogs
3 cans (15 1/2 ounces each) pork & beans, drained
1/3 cup bottled barbecue sauce
2 tablespoons light-brown sugar
1 package (8.5 ounces) corn bread mix (such as jiffy)
1/3 cup milk
1 egg

1. Heat oven to 350. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray

2. Heat a large nonstick skillet over medium-high heat. Add the hot dogs and cook about 3 minutes per side until nicely browned. Remove to a cutting board and cut into 1/2-inch pieces on the bias.

3. In large bowl, mix together hot dogs, beans, barbecue sauce and brown sugar. Spoon into the prepared baking dish.

4. Prepare corn bread following package directions, using mild and egg. Spread evenly over the top of the casserole.

5. Bake at 350 for 45 minutes, until bubbly. Allow to cool slightly before serving. May be served hot or slightly warm.

Jeremy and I couldn't decide if we liked this or not so I'm going to try to cook it again. The only thing I would change is I used the jiffy corn mix but it barely covered the casserole. I would either use two boxes or make a different kind. I also did not drain the pork and beans but didn't see that it made a big difference.

Chicken Crumb Coating

Ingredients

• 2 cups crushed cornflakes
• 1 cup grated Parmesan cheese
• 1/4 cup sesame seeds
• 1 teaspoon paprika
• 1/2 teaspoon ground oregano
• ADDITIONAL INGREDIENTS:
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 1/3 cup milk

Directions

1. In a bowl, combine the first five ingredients. Cover and refrigerate for up to 4 months.
2. To prepare chicken: Dip chicken pieces in milk, then roll in about 1-1/4 cups coating mix. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 350 degrees F for 45-50 minutes or until chicken juices run clear.

This was a very good recipe!! Definitely making it again! I loved it and so did Jeremy. Everyone was mad with me because I only made one piece of chicken. Since we were married I have only made one piece because neither of of us wanted a whole one. Now though that four people are eating maybe I should make more chicken! :)