How to Make Easy Meals

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Ingredients:

30 fresh mushrooms, with stems removed
1 cup almonds, slivered
1/2 pound of bacon, cooked crisp and crumbled
1 (8 ounce) package Cheddar cheese, shredded
6 green onions, chopped fine
2 C mayonnaise

Instructions:

Place the almonds in a large mixing bowl.  Add the bacon and cheese.  Stir in the green onions.  Fold in the mayonnaise and stir to incorporate all the ingredients together.  Heat the broiler.  Stuff the mushrooms with the mayonnaise mixture.  Spray a shallow baking dish with a non stick cooking spray.  Place the mushrooms in the baking dish.  Broil 10 minutes 4 inches from the heat.

Ingredients:

1 lb. cream cheese, softened
2 16-oz. cans chili (with or without beans and meat)
1 lb. shredded cheese (flavor of your choice)
1 bag tortilla chips

Instructions:

Preheat oven to 300 degrees.  Using a 9X 13″ baking pan, spread cream cheese on the bottom.  Create one layer with chili followed by shredded cheese to cover the top.  (To make more, double recipe and layer twice)  Place pan in oven and bake for 15 minutes or until cheese has melted.  Serve with tortilla chips.

Ingredients:

Nonstick vegetable spray
10 chicken cutlets
2 cups all-purpose flour
2 eggs
2 cups seasoned bread crumbs
1 12-oz. can large pitted black olives, drained
Ketchup
1 head of lettuce, shredded

Instructions:

In a small bowl place 2 eggs and beat throughly.  In another bowl place flour.  In a third bowl place bread crumbs.  Slice chicken cutlets into strips that resemble a long witch’s finger.  Cut them slightly skinny, long and crooked for better looking fingers.  Take chicken finger and flour slightly being sure to cover entire finger. Then dip in the egg and roll in the bread crumbs.  Place fingers onto a broiler pan sprayed with cooking spray.  Broil 5 minutes then turn and continue to broil until brown and cooked through. Place shredded lettuce on plate.  After chicken fingers have cooled place on lettuce bed.  Cut the olives in half. Trim to look like a long jagged fingernail.  Place a dab of ketchup on the end of chicken finger and place olive nail into ketchup so it will hold.  Serve.

Ingredients:

2 ripe, dark-skinned soft avocados
5 ounces of shredded cheddar cheese
10 sprigs fresh cilantro
4 tablespoons chunky salsa
Salt and freshly-ground pepper to taste

Instructions:

Wash and chop cilantro.  On a cutting board and using a sharp knife, slice avocados in half.  Remove the pits and put aside.  Remove the center of avocados with knife and place in a bowl.  Mash leaving a few lumps for brain effect.  Stir in salsa until well blended.  Add cheese and mix well.  Place cilantro in the mixture and continue to mix until all ingredients are blended together well. Place pits in dip to keep dip from turning brown.  Cover and refrigerate for at least 1 hour.  Remove from refrigerator and discard pits. Add salt and pepper to taste being sure to stir well.  Serve with your favorite chips or fresh vegetables.

Ingredients:

1 package of large flour tortilla
1/4 cup olive oil
Salt, optional
Halloween shaped cookie cutters

Instructions:

Place tortilla on a flat surface.  Using the cookie cutters, cut each tortilla into your favorite Halloween shapes.  Brush olive oil onto both sides of your shape.  Place on cookie sheet.  Place in broiler.  When the shape begins to brown, flip and finish browning the other side.  Sprinkle with salt if desired and serve with your favorite dip.

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