Mini Meat Loaf

It always cracks me up when someone thinks I'm some mega chef: I simply am not! The biggest reason my family generally has a home cooked meal is because it's frugal. I don't generally spend a lot of time fixing dinner, but a nice dinner doesn't have to take a lot of time to prepare! This recipe came about when I was experimenting with meat loaf recipes... trying to scale them back and simplify the process. A success was born! Feel free to be creative with this recipe and add your own touch. It's not unheard of for me to add a carrot or two, finely shredded, in with the meat. What they don't know won't hurt them! Oh, and I double the recipe for my family. These make great left overs/snacks!

Enjoy!

Mini Meat Loaves

1 lb. ground beef, ground turkey, or a mixture of both
1/4 c. Italian bread crumbs
1 egg
ketchup or bbq sauce to taste
3 sticks string cheese

Mix ground meat, bread crumbs, and egg until very well blended. Shape into approx. 1/3 cup size balls. Place in sprayed cupcake tins. Top with a little bit of ketchup or sauce. Cut string cheese sticks into 3 pieces each. Put one chunk of cheese in the middle of each mini meat loaf. Bake at 350 degrees for 30-45 minutes, or until no longer pink.

Sour Cream Enchiladas

No pictures today, just a delicious recipe I hope you enjoy!

Sour Cream Enchiladas
1 Whole chicken or 3 chicken breasts (cooked and cut into bite size pieces)
2 cans cream of chicken soup
1 pint sour cream
1 ½ teaspoon minced onion
1 or 2 cans (4 oz. each) mild green chiles
1 dozen flour tortillas
2 cups grated cheddar or sharp cheese

Put chicken, soup, 1 cup sour cream, onion, ½ of the cheese, and chiles in a bowl. Mix together. Soften tortillas in microwave. Place 2 heaping tablespoons of chicken mixture in each tortilla and roll up. Place in oiled 9x13 inch pan. Add remaining cheese and sour cream to remaining chicken mixture. Use as a topping over the enchiladas. Bake at 350 degrees for 30 minutes.