Southwestern Egg Rolls

I got this recipe from Kaylene from when we did dinner trades. The sauce is so yummy!

2 boneless, skinless chicken breasts, cooked and cubed
1/2 red bell pepper, diced
2 T green onion, sliced
1 can or 1 C frozen or canned corn
1 can black beans, rinsed and drained
1 can diced green chiles
1 t cumin
1/2 t chili powder
1/2 t salt
Dash of cayenne pepper
2 C shredded cheddar cheese
Flour tortillas

Avocado dipping sauce:
1 C ranch dressing
1 avocado, seeded and mashed
juice of one lime
salt, pepper, cayenne to taste

Combine everything but the tortillas. Slightly warm tortillas to make them easier to roll. Place a portion of the mixture into each tortilla and roll as tightly as possible. Spray a jelly roll pan or baking stone and place the chicken rolls an inch apart from each other. Brush the tops of each tortilla with a little butter and bake in oven at 400 until golden brown. Dip the rolls in the dipping sauce that has been pureed until smooth.

Instant Pastafazool

When I was in Young Women's, we collected some easy recipes to send to the missionaries. Over the years, I have made some of the recipes, and this is one that we like. Plus, it's a great food storage recipe.

1 15 oz can chili with beans
1 8 oz can tomato sauce
7 oz elbow macaroni, cooked (about 2 C dry)
1/2 C grated cheese

Mix chili and tomato sauce. Heat. Drain cooked macaroni and add to chili, along with cheese. Toss to mix. Top with extra cheese. Serves 4-5.

Chicken Tikki Masala

Marinade:

1 C plain yogurt
1 T lemon juice
2 t ground cumin
1 t ground cinnamon
2 t cayenne pepper (I used 1)
2 t black pepper (I used 1)
1 t minced fresh ginger (I just shook on some ground ginger)
1 t salt
3 boneless chicken breasts

Combine ingredients for marinade. Pour over (or rub on if it's thick) chicken and refrigerate for an hour or more. Grill or cook in frying pan. Discard marinade

Sauce:

1 T butter
1 clove garlic, minced
1 jalapeno, finely chopped (opt)
2 t ground cumin
2 t paprika
0-1/2 t salt
1 can (8 oz.) tomato sauce
1 C cream (or canned coconut milk)
1/4 C chopped cilantro

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low until it thickens (about 20 minutes, or if you want it runnier, just bring to a boil, then go to next step). Add cooked chicken and simmer for 20 minutes. Add cilantro. Serve over hot rice with additional chopped cilantro.

From Alicia Rowberry and Victoria Frost