Creamy Chicken Enchiladas

Ingredients:

1 or 2 boneless skinless chicken breasts (or 4-6 tenders)
1 small onion
1/2 cup chopped celery
1 small can black olives chopped
1 pack cream cheese softened
1 small container sour cream
1 can cream of mushroom soup
1 pack flour tortillas

In a pan cook cut up chicken, add celery and onion. Just let the onion sweat.
In a bowl combine 1/2 of your sour cream, 3/4 of your cream cheese, olives, and your chicken mix.
In baking dish place a thin layer of cream of mushroom soup.
Fill your tortillas with your mixture and fold. Place in pan close together.
In your empty mixture bowl combine the remaining sour cream and cream cheese with your cream of mushroom. Spread over top of enchilladas.
Bake at 350 for about 30 mins or until edges start to brown.

Add spanish rice on the side:
2 cans diced tomatoes
1 1/4 cup rice
Spanish seasoning
Onion

In pan sautee onion add butter and brown rice. Place in baking dish with tomatoes. Stir im seasoning to taste. Bake covered for 30 minutes at 350.

Yakisoba ...quick and easy

Okay so this is a quick and easy way to have an oriental favorite at home...

Ingredients:
1 or 2 packs of Top Ramen (any flavor)
Meat of your choice (I do 2 chicken Breasts)
Stir Fry Veggie mix.
Teriyaki sauce

Start by Boiling your Ramen Noodles with no flavoring. Drain and set aside..
Cook your meat in a small amount of sauce (I usually do this in chunks)
Add your veggie mix. Cook until veggies are done.
Toss your noodles in to your hot pan with Teriyaki sauce to flavor ( i do about 1/2 cup) Quickly toss all ingredients together (this works best in a wok but you can use a regular frying pan) Once fully hot and covered in sauce. Serve and enjoy...Add anything you like to mix it up. This is a great Veggie dish too you can add just veggies or Tofu if you are feeding wanting to go more vegetarian.

This is a favorite even of my 16 month old, and My mom can get my sister to eat her veggies with this dish too... :-)