Let It Burn

This is a meal I make fairly regularly. Very easy and inexpensive ingredients- just about everything is fresh and my family loves it! It also makes your house smell delish while it's cooking and serves great the next day as leftovers. Diana's Potato, Chicken, and Corn Chowder for the Crockpot 1 sweet onion (vidalia, Maui sweet, or walla walla) 2 celery stalks 3 carrots 3-7 russet potatoes, not peeled (amount depends on the size of your crockpot) 2 Cups frozen corn 1/8 tsp black pepper 1/2 tsp garlic powder 1/4 tsp onion powder 1/4 tsp salt 3/4 tsp flat leaf parsley, chopped 3 tsp Better Than Bouillon low sodium chicken bouillon 3 Cups water (that's a Reynold's crockpot liner, available at your local grocer) Chop all fresh veggies and add to crockpot. Add frozen corn. Add seasonings, bouillon, and water, no need to stir. Cover with lid and turn crockpot to low heat for 3 hours. At 3 hours stir the soup and turn to high. Check soup after 1 hour to see if...

This is a super easy recipe. Freezes well, great to make for company, potlucks, etc. 2 C turkey or chicken, cooked and chopped. (To roast: place chicken breast on shallow baking sheet, sprinkle with EVOO, salt, and pepper and bake at 350degrees for about 20 minutes or until no longer pink in the center. Allow to cool and then chop up.) 1 can cream of chicken or cream of mushroom soup 1 pint (16oz) sour cream 4oz can chopped green chilies, undrained 1/4 C chopped onion 1 can sliced olives, drained 1 Cup + 1/2 C grated cheddar cheese 1 package large flour tortillas (the bigger size is easier to work with) Combine all except 1/2 C cheese and tortillas. Spread some across the bottom of a 9x13 pan, just to coat it. Roll up some of the mixture in each tortilla and then place the tortillas in the pan. Pour remaining mixture over the top and spread evenly. Sprinkle 1/2 C cheese over the top. Bake uncovered at 350 degrees for 30 minutes or until bubbly. *This is also yummy with swee...