Debbie's Breakfast Burritoes

1 pkg. regular sausage
1/2 small red onion, diced
1 small can chopped green chilies
1 dozen eggs
shredded cheddar cheese
salsa of your choice
fajita size flour tortillas

Brown the sausage with onions and drain, then add the chopped green chilies and mix in. Next, add eggs one at a time into the sausage mixture and scramble. Add some cheese on a flour tortilla, top with sausage & egg mixture, then add some salsa and heat in the microwave until warmed, fold into a burrito and eat.

Chicken Tortilla Soup

2 boxes of chicken broth (I think it's the 32 oz size)
2-3 pkgs. southwestern chicken strips (pre-cooked)
1 small can corn
1 can rotel diced tomatoes & green chilies
1 pkg. sliced mushrooms
1 small onion, diced
1 tsp. minced garlic
1 zucchini, chopped
1 yellow squash, chopped
tortilla chips, crushed
shredded cheddar cheese

Place all ingredients in a large pot and cook until veggies are tender.
Place some crushed tortilla chips in a bowl, add soup and top with cheese.

*This recipe feeds 4-6, so just make a larger pot for more people. Enjoy!

Cheesy Squash Casserole

6 large yellow squash (cut into thin slices)
1 medium onion (sliced)
salt & pepper
1/2 cup sour cream
1 cup sharp cheddar cheese, grated
butter & cooking oil
ritz crackers (crushed for topping)

Place squash & onion in large skillet with cooking oil and tablespoon of butter, just enough to saute. Add salt & pepper and cook until veggies are tender. Remove from heat, add the cheese and sour cream and stir well. Pour into a greased 9 X 9 casserole dish. Top with crushed crackers. Bake at 350 for about 20 minutes or until golden brown and bubbly.

Crock Pot Potato Soup w/Ham

5 pounds peeled & sliced potatoes
1 small onion, chopped
2 tablespoons butter
2 chicken bouillon cubes
2 tablespoons dried parsley
water (enough to cover the potatoes)
2 cups milk
1/2 cup flour
1 cup diced ham

Put potatoes, onion, butter, bouillon, parsley & water in crock pot. Cook on low 6 hours. 30 minutes before serving, mix the milk & flour together and add to soup. Add 1 cup diced ham. Cook 30 minutes or until thickened.

Texas Spaghetti

1 pound spaghetti
1 pound lean ground beef
3 slices cooked, chopped bacon
salt & pepper
1 small onion, diced
3 tsp. minced garlic
2 tsp. hot sauce
2 tablespoons worcestershire sauce
1 cup water
1 14 oz. can roasted diced tomatoes
1 8 oz. can tomatoe sauce

Cook spaghetti as directed on package. In a large pot, brown beef, onion & garlic. Season with salt & pepper. Add pre-cooked chopped bacon, hot sauce, worcestershire sauce & water, cook 5 minutes. Add tomatoes & tomatoe sauce. Simmer for 10 minutes and add spaghetti and toss. Serve with garlic bread.

Pasta Casserole

12 oz. uncooked penne pasta
1 pound italian sausage (mild or hot)
1 small onion, diced
1 can diced tomatoes w/basil, garlic & oregano
1 can tomatoe paste
1/2 cup water
3 cups shredded mozzarella cheese

Cook pasta according to package directions. Brown sausage & onion, then stir in tomatoes, tomatoe paste & water. Combine sausage mixture with pasta. Add 2 cups mozzarella cheese and mix, then pour into a baking dish. Top with remaining 1 cup of mozzarella cheese. Bake uncovered 20-25 minutes on 350.
Serve with garlic bread and salad.

Chicken Pot Pie

2 cans mixed vegetables, drained
1 can cream of chicken soup
1 pkg. pre-cooked chicken chunks
1/4 tsp. sage
2 9" frozen ready to bake pie crusts
1 can chicken broth
salt & pepper to taste

In a bowl, combine vegetables, soup, chicken, sage, salt & pepper and just enough chicken broth to make a good sauce. Pour mixture into one of the frozen pie crusts. Use the other pie crust to make the top crust, and if you let it thaw out a little, you can work with it easier. Use a fork to make a few holes in the top of the pie. Bake at 350 until golden brown.