Grilled New Potato Packet

Prep: 5 min / Total: 25 min

1/2 lb. each red and white baby new potatoes (I usually just cut up 4-5 regular sized potatoes into bite- sized pieces)
2 Tbsp. water
2 tsp. oil
3 Tbsp. Italian dressing
2 Tbsp. grated Parmesan Cheese
1 Tbsp. parsley (if you have it- I sometimes leave this out)

Place potatoes in the center of an 18-inch long piece of foil (you may need to double- wrap it). Drizzle with water, oil, and dressing, and sprinkle cheese on top. Fold foil packets up and seal ends. You can grill this- picnic or camping style on a grill or fire for about 20 minutes, but I have done this in my oven at 350 for about 25 minutes. Poke holes in the top of the packet to allow steam to escape, then carefully unwrap the foil. Add the parsley at this point, along with any seasoning you like, such as salt and pepper.

Yummy, Easy Chicken Bake

Chicken pieces
Cream of Chicken Soup
1 package of powdered ranch dressing or garlic-herb dressing (I prefer the ranch)
1- 8 oz container of sour cream

Put the chicken in a baking pan, sprinkle the package of dressing mix all over the chicken, so it's covered on all sides, then put the cream of chicken soup over the chicken. You kinda have to stir the soup so that any of the dressing mix that's not on the chicken gets stirred up with the soup, or it burns. Then cover the pan in tinfoil (dull side facing out), and bake at 350 for at least an hour (if the chicken is frozen to start, it'll need a little longer). When it's cooked, shred the chicken, and mix in the sour cream with the chicken and soup mixture. Serve over rice or pasta.

Instant Creamy Tomato Soup

1 14 oz. Can Tomato Sauce

1 Can Evaporated Milk

1 14 oz. Can Diced Tomatos

1-2 tsp Sugar (optional)



Bring to a simmer and serve with Grilled Cheese Sandwiches.

Easy Mexican- Inspired Wraps

-1 can cooked chicken
-1 TBSP olive oil (could also use canola oil)
-assorted spices- i use garlic powder, onion powder, ground red pepper, chili powder, cumin, etc. (like 1/4- 1/2 tsp. or so of each one, depending on how much you like it)
-ranch dressing
-salsa
-tortillas
-cheese

Cook the chicken in a pan with the oil and spices, on medium for just a couple minutes (the chicken is already cooked) so it doesn't get dry. Add some ranch dressing and salsa (however much you want). Spoon the chicken into some tortillas, add some shredded cheese, and roll up. I like to put it back into the pan to let the tortilla get crispy. I also like to serve it with salsa, black beans and rice.

Quick Taco Soup

1 lb ground beef (browned)
1 can diced tomatos
1 can corn
1 can tomato sauce
1 can kidney beans
1 can filled with water
1 pkg taco seasoning

Put everything in a pot. Bring to a boil and then simmer for 10 minutes. Serve with tortilla chips, shredded cheddar, and sour cream. (I like to brown a few pounds of ground beef at a time and have it sectioned in bags in the freezer to cut down on prep time.)

Molten Chocolate Cake

(Chili's style)

1 box dark chocolate cake mix (plus the ingredients it calls for)
1 recipe hot fudge
Vanilla ice cream
Chocolate shell (hardens when you put it on ice cream)
Caramel (optional)

1. make the cake mix as directed, pour batter into "texas size" muffin tin (you can also try a regular sized muffin tin) and cook as recommended on box
2. After cooling, cut a "well" in the top of each mini cake, and spoon out excess cake. Spoon in hot fudge sauce
3. If you are making it for later, put the cakes into the freezer, and when you are ready, place the cakes in the microwave, and warm them up accordingly.
4. top with vanilla ice cream, and chocolate shell.

Mmmmmmmmm! So good!

Fudge Pudding Cake

1 c. All-purpose flour
3/4 c. granulated sugar
2 TB baking cocoa
2 tsp baking powder
1/4 tsp. salt
1/2 c. Milk
2 TB vegetable oil
1 tsp vanilla

1 cup chopped nuts (or chocolate chips!)
1 c. packed brown sugar
1/4 c. baking cocoa
1 3/4 cup boiling water (can do in microwave)

1. Mix flour, granulated sugar, 2 TB cocoa, the baking powder and salt in 2-quart microwaveable casserole (a 9x9 glass pan will work perfectly)
2. Stir in milk, oil, and vanilla. Stir in nuts. Spread evenly in casserole. Mix brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour boiling water over batter.
3. Microwave uncovered on Medium (50%) 9 minutes; rotate casserole 1/2 turn. Microwave uncovered on High 5-6 minutes or until top is almost dry. Serve warm with ice cream of whipped cream.

Store leftovers in the refrigerator