And you thought I wasn't a cook....

Ok, Jayna asked for these recipes so I thought it would be easy to put them on here for everyone!

This is from Victoria from Southern Living...really good!

Easy Enchiladas

1 lb turkey sausage
1/2 cup chopped onion
1 tsp minced garlic
1 (7.76-oz) can tomatillo salsa, divided (green salsa)
1/4 cup fresh cilantro
8 (6-inch) fajita size corn tortillas
2 cups (8oz) shredded Mexican four cheese blend
Vegetable cooking spray
2 cups refrigerated fresh medium heat tomato salsa (look in the refrigerated section)
1/2 cup low sodium chicken broth
Garnish: Chopped fresh cilantro

1. Brown sausage in large skillet over med-high heat, stirring occasionally until meat crumbles are no longer pink. Remove sausage from skillet and drain on paper towel
2. Saute onion and garlic in sausage dripping over med-high heat, 2 to 3 minutes or until onion is tender. Remove from heat. Stir in sausage, 1/2 cup tomatillo (green) salsa, and 1/4 cup chopped fresh cilantro
3. Place 2 tortillas btwn damp paper towels. Microwave tortillas at high for 15 seconds. Repeat procedure with remaining tortillas.
4. Spoon about 1/3 cup sausage mixture evenly down center of each softened tortilla, and sprinkle each with 1 Tbsp cheese; roll tortillas up, and place, seam sides down, in a lightly greased 13 x 9- inch baking dish. Lightly coat top of each tortilla with cooking spray
5. Bake at 350 for 20-25 minutes or until tortillas are crisp
6. Stir together 2 cups fresh tomato salsa, 1/2 cup chicken broth, and remaining tomatillo (green) salsa in a medium sauce pan over med-high heat; cook, stirring occasionally, 4-6 minutes or until thoroughly heated. Pour salsa mixture over tortillas, and top evenly with remaining cheese. Bake 5 more minutes or until cheese is melted. Let stand 5 minutes and garnish with cilantro if desired


Good App:

Mini Beef Wellingtons
1 sheet Pepperidge Farm puffy pastry

1/2 c. Boursin cheese (about 2 1/2 oz.) or garlic flavored cream-type cheese

8 oz. uncooked beef tenderloin, cut into 1/2-inch cubes (one beef tenderloin fillet with the bacon off)

Salt

Freshly ground black pepper

1 egg, lightly beaten

Preheat oven to 400 degrees. On lightly floured sheet of parchment paper, roll out pastry to 7 1/2 x 15 inch rectangle then cut into 1 1/2 inch squares. Spoon 1/2 tsp. of the cheese in the center of the square. Season beef with salt and pepper and place cube on cheese. Fold pastry over, tucking in corners. Place, seam-side down, on parchment lined baking sheet. Lightly brush each pastry with beaten egg. Bake 10-12 minutes, until puffy and golden brown. Let cool slightly and serve. May be frozen before baking up to one week. Yield: 48 pieces.

And the Lasagna Bread that the Wales brought us when we had Liza ...soooo good!

1 lb lean ground beef
1/2 onion chopped
basil
oregano
pepper
1 egg
1/2 cup cottage cheese
1/4 cup Parmesan Cheese
small can tomato paste
pkg mozzarella
2 can cresent rolls Pillsbury
small can tomato sauce

brown beef and onion , add spices and drain
add tomato sauce and tomato paste ...set aside

mix egg, Parmesan and cottage cheese

on cookie sheet , roll out both cresent rolls into one large square--pinch the perforations together
in center, put 1/2 meat mixture, then 1/2 cottage cheese mixture, and 3 or so slices of mozzarella, then repeat

fold dough to center and gather or bunch at top, then pinch any places where dough is coming apart...
bake at 350 for about 30 min.