Recipes from Today's Meeting of the Pioneers

Mary brought Enchiladas

1 lb chicken
1 pkg corn tortillas
1-2 tsp mild chili powder
1 onion, chopped
10 oz can enchilada sauce
8 oz can tomato sauce
flour, for thickening
salt and pepper to taste
1-1/2 cups grated cheddar cheese
1/2 head lettuce, shredded
2 tomatoes, chopped
1 avocado, diced

Cook meat with chili powder, salt, pepper, and onion. Add enchilada and tomato sauce. Rinse cans out with 2 cups of water and add to mixture. Add flour and water to thicken. Simmer for 10 minutes. One at a time, dip tortillas in meat-sauce mixture to soften and layer in a casserole dish; spoon a little meat mixture on the top. Alternate tortilla, meat mixture and cheese. If there is any sauce left, pour on the top, end with a layer of cheese.

Bake for 20 minutes in a 350 degree oven. Top with lettuce, tomatoes, and avocados and serve.

Serves 6.

Sybil brought Easy Garden Bake from Weight Watchers

1 cup chopped zucchini
1 medium onion, chopped
1 large tomato, chopped
1/3 cup grated Parmesan cheese
1/2 cup Bisquick reduced fat baking mix
1 cup skim milk
2 eggs or 1/2 cup egg substitute
1/2 tsp salt
1/8 tsp pepper

Heat oven to 400 degrees. Grease a 9 inch pie plate. Layer the zucchini, tomato, onion and cheese in pie plate. In small bowl, stir remaining ingredients together until well blended. Pour into pie plate.

Bake for 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.

Makes 6 servings. 2 points per serving.

DeeAnn brought Beef Enchilada Casserole

1 pound lean ground beef
1/2 cup chopped onion
1 can (about 10 ounces) red enchilada sauce
1 can (10 1/2 ounce) condensed cream of mushroom soup
1 can (10 1/4 ounce) cream of chicken soup
1 can (4 ounces) chopped green chili peppers
1 cup milk
1 small clove garlic, minced
1 package (about 11 ounces) chili Fritos
8 ounces grated Cheddar cheese or Mexican cheese blend
1 can (4 ounce) chopped ripe olives

Preheat oven to 375°

In a large skillet, brown ground beef with onion; remove from heat and drain off excess fat. Add chili sauce, soups, chopped chili peppers, milk, and minced garlic; mix well.

In a greased 9x13x2-inch baking pan, place a layer of half the Fritos; top with half of the ground beef mixture. Layer with remaining crumbled tortilla chips, then remaining meat mixture. Sprinkle cheddar cheese and chopped black olives over top. Bake at 375° for 35 to 40 minutes. Let stand for 10 minutes before serving.

Cei brought Ham and Grits Casserole

4 cups water
¼ tsp salt
1 cup quick-cooking grits, uncooked
1 cup chopped reduced-fat, low salt ham
3 Tbs reduced-calorie margarine
1 tsp low-sodium Worcestershire sauce
1 cup egg substitute
vegetable cooking spray
½ cup shredded reduced-fat sharp cheddar cheese

Combine 4 cups water and salt in a large saucepan; bring to a boil. Stir in grits; cover, reduce heat, and simmer 5 minutes or until grits are thickened, stirring occasionally. Remove from heat. Add ham, margarine, and Worcestershire sauce; stir until margarine melts. Gradually add egg substitute, stirring well.

Spoon grits mixture into an 11x inc baking dish coated with cooking spray. Bake at 350°F for 45 minutes. Sprinkle with cheese. Bake 5 additional minutes or until cheese melts. Let sand 5 minutes before serving.

Yield: 8 servings

Sherry brought another enchilada type casserole.

1-1/2 lbs cooked ground beef
1/4 cup cooking oil
2 cups frozen bell pepper and onion stir fry
1 pkg taco seasoning mix
1/4 cup hot water
16 oz can refried beans
1/2 cup salsa-milk
2 cups Fritos
1-1/2 cups shredded cheddar cheese
1 can corn, drained

Heat oven to 375 degrees. Spray pan with cooking spray. Heat oil in a large skillet, add hamburger, pepper and onion stir fry. Cook until hot, add water, corn and taco seasoning mix. Simmer till water is absorbed, stirring occasionally. In a separate bowl mix salsa and refried beans. Spoon 1/2 beef mixture into baking dish, then add 1/2 of the bean mixture on top. Then place a layer of chips on top of that. repeat with a layer of meat, then bean mixture, then chips. Cover with aluminum foil, and bake for 30 minutes. Remove foil and add cheese to the top. Bake for 10 more minutes without foil.