Monte Cristo Sandwiches

16 slices bread
8 slices turkey
8 slices ham
8 slices swiss cheese
mayonaise
prepared pancake batter (one cup pancake mix, one cup milk, two eggs)

Make the sandwiches with mayonaise on each slice of bread, meat, and cheese. Cut the crusts off bread and slice in half, diagnally.
Heat griddle. Dip each sandwich in pancake batter and cook on griddle until golden brown. Get all sides, including the ends.
Serve with jam and powdered sugar on top. (It sounds crazy, but it’s sooooo good!)
Accompany this with fresh fruit or veggie tray.

My Dad’s favorite Meatloaf

1/4 tsp. Pepper
1 ½ lbs. ground beef
1 egg, beaten
3/4 c. uncooked oats
3/4 c. milk
1/4 c. chopped onion
1 ½ tsp. Salt
Sauce:
1 1/3 c. ketchup
½ c. brown sugar
4 T. prepared mustard

Combine all ingredients except for sauce; mix thoroughly. Pack firmly into loaf pan. Combine ingredients for sauce and pour half over meatloaf. (A small amount of sauce can be mixed into meat before packing in pan) Bake at 350' for 1 hour. I drain grease a couple times throughout cooking. Use extra sauce for dipping.

Quick & Easy Caesar Chicken

The night before you plan to make this recipe put these ingredients into a gallon freezer ziploc bag.
2 lbs. frozen boneless, skinless chicken breasts or tenderloins (I like tenderloins)
1 (16 oz) bottle creamy caesar salad dressing
2-3 cloves freshly pressed garlic
Coat well.
Let chicken thaw in fridge until you are ready to cook the next day. It will marinate as it thaws. Remove from bag and place in casserole dish. Bake at 400' for 40-45 minutes. (A little less for tenderloins) Add parmesan cheese toward the end to melt into it. Serve over hot, buttered noodles or rice. This is also good in wraps with a little lettuce.
Accompany with steamed veggies of your choice.

Mexican Cheddar Skillet

4 boneless Chicken breast halves, coarsely chopped
2 T. Oil
3 c. rice, cooked
1 (14 ½ oz.) can chopped tomatoes, drained
8oz. Jar chunky salsa
1 c. cheddar cheese

Cook chicken in skillet in hot oil for 4-5 minutes. Stir in rice, tomatoes, and salsa. Reduce heat to low; cover. Simmer 8-10 minutes until it’s bubbly. Sprinkle with cheese and cook 3 min. more.
Serve with tortilla chips or wrap in torillas and eat like a burrito. Serve with a green salad.

Hawaiian Haystacks

2 cans condensed cream of chicken soup
4 boneless, skinless chicken breast halves, cooked and cubed

Add 1 can of water to soup. Then add cooked chicken. Heat through.
Serve over hot, cooked rice with any/all the following toppings: cheese, crushed pineapple, green onions, chow mien noodles, chopped green pepper, chopped celery, olives, coconut, almonds, etc. One dish wonder with vegetables and fruit as part of the main dish!