School Night Suppers – 2010

Crunchy Nacho Dogs
1 can (8 oz) crescent dinner rolls
4 slices american cheese
4 hot dogs
1 tablespoon milk
1/2 cup crushed nacho cheese-flavored tortilla chips

Heat oven to 375F.  Light grease cookie sheet.  Unroll crescent roll dough and separate into 4 rectangles. Firmly press perforations to seal.  Place cheese slices on rectangles; place hot dog in center of each. Fold short sides of dough over hot dogs; roll up each.  Press edges to seal.  Brush rolls with milk; roll in crushed nacho flavored tortillas. Place rolls, seams side down, on cookie sheet.  Bake 15 to 22 minutes or until deep golden brown.  If desired, serve with ketchup, salsa or sour cream.

Bacon Cheeseburger Quesadillas
3 hamburger patties, homemade or premade
8 oz shredded cheese, cheddar or Mexican blend
1 onion sliced
1 small can of sliced mushrooms
shredded lettuce
bacon bits
1 tomato, chopped
pickle slices
1 pack large tortillas

Grill or fry your burgers as you normally would.  When they are fully cooked slice or chop them as you would fajita meat.  In a large skillet over medium head place a tortilla.  Over half of the tortilla layer the cheese and meat and any other toppings you’d normally put on your cheeseburger (onions, tomato, lettuce, mushrooms, bacon, etc).  Fold the empty side of the tortilla over the side covered with food.  When cheese melts flip the quesadilla to toast the other side.  Serve with favorite cheeseburger “sauce” like ketchup, mayo, mustard, BBQ sauce, etc.

Julie Kay’s Slow-cooked Chicken and Gravy
1 Whole, Cut – Up Chicken
1 Can – Cream of Chicken Soup
1 pack of Lipton Onion Soup Mix
1/2 cup water

Wash & pat dry the chicken parts, then place in slow cooker. Sprinkle with garlic powder and pepper. In a medium bowl, stir the soup, soup mix and 1/2 cup of water together. Pour over the chicken pieces. Cover and cook on low for 8 hours. Serve over rice.

Serves 4-6.

Fish Tacos with sauce
Fish Tacos
Frozen fried fish filets (Mrs. Paul’s- cook whole box)
fish taco sauce (see recipe below)
shredded cheese
sliced jalapenos (optional)
flour tortillas

Cook filets according to package.   Then chop up fillets and box will make about 7 tacos.  Put your favorite toppings.  The ones suggested are just preferred by Sam and his family!

Fish Taco Sauce
1/2 cup sour cream
1/2 cup mayonnaise
juice of half a lime
1/2 teaspoon cumin
1/2 teaspoon dill weed
1/2 teaspoon chili powder
dash of hot sauce
1 tablespoon fresh cilantro, chopped

In a small bowl, whisk the sour cream and mayonnaise until well blended.

Squeeze the juice from one lime half into the mixture, then whisk thoroughly.  You’ll want the consistency of a pourable, creamy salad dressing.  If still too thick, add more lime juice from the other half.  If too runny, add sour cream.

Add all the spices, whisking to mix thoroughly.  Add the cilantro, and whisk again.

Cover the bowl with wrap and refrigerate for at least one hour – the longer the better.

Serve chilled.  Spoon over tacos, or add into taco salads.

Easy Crescent Taco Bake from Pillsbury

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 lb lean ground beef
3/4 cup salsa
2 tablespoons taco seasoning mix
1 cup shredded Cheddar cheese (4 oz)
shredded lettuce
diced tomato

Heat oven to 375 degrees F. Unroll dough; separate into 8 triangles.  Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.  In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes.  Spoon meat mixture in crust lined pan; sprinkle with cheese.  Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted.  Serve topped with lettuce and tomato.

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