Nachos
You literally can put anything on nachos and make it
work. Kelly had left over chicken tortilla soup the other
day and that became the base for her nachos. Seriously
it was creamy and loaded with corn, onions, pablano
peppers and huge chunks of chicken. It worked for her
and I am sure it will for you. Have some leftover chili...
make nachos. Have some hamburger meat? Crumble it
up and make nachos. Don’t have chips? Use crackers and
the fixing and you still have nachos. (You get the picture)
Rice bowls
Cooked rice, (your choice of flavor such as-
brown, Mexican, yellow, Cajun, etc.), beans,
cooked chicken or beef, cheese, corn, lettuce,
salsa and tortilla chips. Place rice in a bowl and
top with your favorite toppings. Easy peasy!
This next idea may not sound too appetizing to many,
but it’s better than it sounds. My mom used to make this
for us when we were growing up. Back then it wasn’t
my favorite. As an adult, I’ve grown to like it. To the
best of my memory, these are the ingredients she used.
Tuna Casserole
7 oz canned tuna, use juice and all
8 oz. egg noodles, cooked
1 can cream of chicken or mushroom soup
1 can english peas, drained
1/2 cup mayo
3/4 cups evaporated milk
1 cup shredded cheddar cheese
1/2 small onion, diced
2 cups crushed potato chips
Salt and pepper to taste
Preheat oven to 325
Mix all ingredients together in a large casserole
dish, reserving 1/2 cup of cheese.
Top with crushed potato chips then sprinkle reserved cheese over the top.
Bake for 20-30 minutes.
Serve hot.
Use 1/4 cup of milk if you do not have evaporated milk. OR Just use
the tuna, noodles and soup. Canned chicken works well too.
40 LAKE WEDOWEE LIFE