FRESH TOMATO AND ALFREDO TORT

1 Tbls. Vegetable Oil
1 Tbls. Sesame Seed Oil
1 Tbls. Balsamic Vinegar
1 Onion (halved and sliced)
1 Chicken Breast (diced)
1 Tbls. Smoked Paprika
1/2 Tbls. Celery Salt
1/2 Tbls. Lemon Pepper
2 Tbls. Oregano (crush in palm of hand before adding)
1 Clove of Minced Garlic
1 Tbls. Maggi Seasoning
3-4 Tomatoes (medium to large)
1 jar of Alfredo Sauce
Tortellini
Parmesean Cheese

1- Begin by browning the onion in the vegetable and sesame seed oils.
2- When onion is translucent add chicken.
3- Put water on to boil.
4- Add smoked paprika, celery salt, lemon pepper, oregano, garlic and Maggi seasoning.
5- When chicken is cooked, add balsamic vinegar and tomatoes.
6- Add tortellini to boiling water.
7- Add Alfredo sauce to chicken mixture and allow to simmer until tortelini is al dente (tortellini should cook for about 8-9 minutes if using dried tortellini).
8- Drain tortellini and add to the sauce, mixing thoroughly, and topping with Parmesean Cheese.
9- Let simmer for about 10 minutes.

Serves: 4 adults

CHEESY FANCY EGGS

Eggs (enough for all who are eating. Usually 2 per person)
cheese
pepperoni
tomatoes
oregano
parsley
paprika
onions
garlic powder
pepper

Mix everything together. Put in a pan that you would use for scrambled eggs. Make just like scrambled eggs. Eat and Enjoy!!!

CREAMY CHICKEN TACO SOUP

1 Onion chopped
1 can Mushrooms
1 can of Corn
1 can of Chili, Pinto, or Kidney Beans
1 can Cream of Chicken Soup
2 large Chicken Breasts
1 pkg. Taco Seasoning
1/2 cup cheese (velveeta or your choice of shredded)
1 Tbls. butter

Place onion and 1 Tbls. butter in a crockpot, covered, turned up to HIGH. While onion sweats, brown the chicken breasts in the microwave then cube the chicken. Add the corn, mushrooms, beans, chicken and taco seasoning to the crockpot. Cook on HIGH for 2 hours. Serve over rice or corn chips of your choice.

You may garnish the soup with freshed chopped tomatoes, green onions, avacado, cheese or sour cream, as you like.

Serves: 4 adults