Spicy Cabbage Casserole

1 lb ground beef or turkey
1 cup chopped onion
2 cloves garlic, minced
1 bell pepper, chopped
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1 10 oz. can Ro-tel tomatoes, chopped
3 15 oz. cans tomato sauce
1 cup uncooked rice
1 cabbage, shredded
12 oz. grated American cheese

In a deep heavy skillet over moderately high heat, combine the beef, onion, garlic, bell pepper, oregano, salt, and pepper, stirring constantly, until brown. Add the tomatoes, tomato sauce, and rice and mix thoroughly. In a buttered 9x13" casserole dish, layer the meat mixture, cabbage, and cheese. Bake the casserole, covered, at 350 degrees for 1 1/2 to 2 hours.

Serves 4-6, unless you are eating with me. Then it only feeds 2!

Crock Pot Salsa Chicken

1 jar salsa
1 can cream of mushroom soup
1 package taco seasoning
3-4 chicken breasts (works best if they are frozen)
1 cup sour cream

Place chicken breasts in crock pot, and sprinkle with the Taco Seasoning. In a large bowl, mix the salsa and cream of mushroom soup. Pour the salsa mixture over the crock pot, cover, and cook for 4-6 hours. Once chicken is cooked thoroughly, mix in 1 cup of sour cream.

Serving Suggestions:

• Served over buttered noodles
• Dice chicken, serve in flat wrap or tortilla shell with rice
• Serve over Lipton broccoli cheese rice

Ruth's Chicken

½ cup butter or margarine
3 cloves garlic, pressed (I use minced)
¼ cup Worcestershire sauce
1 lemon, juiced (you can use the concentrate)
½ cup cracker crumbs
½ cup Parmesan cheese (I use 1 cup for extra flavor)
3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 (12 ounce) package noodles, cooked and buttered

In a saucepan over low heat combine the butter, garlic, Worcestershire sauce, and lemone juice and remove from the heat. In a small bowl, mix the cracker crumbs and Parmesan cheese. Season the chicken breasts with salt and pepper. Dip each piece of chicken in the butter sauce and roll it in the crumb mixture. Arrange the chicken in a 9x13” casserole dish and pour the remaining butter mixture over it. Sprinkle the dish with the remaining crumb mixture. Bake, covered, at 350 degrees for 30 minutes. Uncover and continue baking for 20-30 minutes. Serve the chicken with the buttered noodles.

The recipe calls for cutting the chicken up before dipping in the butter, I always cook it whole because it is easier. I also usually put a little lemon, garlic, and Worcestershire sauce in the butter on the noodles for extra flavor.