Tachycardic Enchiladas

Prep Time: 1 hour 

Cook Time: 25 minutes

1/2 cup Salsa

1/2 cup Chicken Broth

3 (8 ounce) cans Tomato Sauce

1 teaspoon ground Cumin

4-5 boneless skinless Chicken breasts, or equal to 6 cups

3 tablespoons pickled Jalapeño Peppers, chopped

1 (15 ounce) can black Beans, rinsed and drained

12 (6 inch) corn Tortillas

1 1/2 cups shredded Monterey Jack Cheese

1 1/2 cups shredded sharp Cheddar Cheese

1 (16 ounce) container Sour Cream

1 bunch Scallions, chopped

Salt, Pepper, Garlic powder to taste

Preheat oven to 350 degrees fahrenheit.

Pound chicken to equal size for even cooking. Season with salt, pepper, and garlic powder. Place on a cookie sheet and bake for 1 hour, or until chicken juices run clear. Let chicken rest for at least 5 minutes before shredding. 

While chicken is cooking, combine salsa, chicken broth, cumin, and tomato sauce. Spread 3/4 cup of mixture in bottom of 13x9 inch baking dish. 

In a large bowl, combine chopped peppers, black beans, 1/2 cup tomato sauce mixture, and shred in cooked chicken breast, stirring to mix well. Spoon chicken mixture evenly down centers of tortillas. Roll up tortillas and place, seam side down, on sauce mixture in baking dish. Top with remaining sauce mixture and sprinkle with cheeses. 

Cover and bake for 25 minutes. To serve, top with sour cream and scallions. 

Submitted By: Donna Richard, EMT-Paramedic


Massachusetts, USA

Timeless Meatloaf

Prep Time: 15 minutes

Cook Time: 60 minutes

1 1/2 - 2 lbs. lean ground Beef (90 percent or less)

1 cup Tomato Sauce

1 Egg

1/2 teaspoon minced Garlic

1 small Green Pepper, chopped
1 small Onion, chopped

1 cup Quaker old fashioned Oats

1/4 cup grated Parmesan Cheese

Salt and Pepper to taste
1/2 Ketchup, or more to cover

Preheat oven to 350 degrees fahrenheit.

In a large mixing bowl, place all ingredients except ketchup. Mix ingredients together, then shape into a loaf and place in a loaf pan. Spread ketchup over meatloaf and bake for one hour, uncovered. 

Submitted By: Donna Richard, EMT-Paramedic


Massachusetts, USA

Donna’s Fish and Shrimp Casserole

Prep Time: 10 minutes

Cook Time: 45 minutes

3 lbs. fresh Cod fish

1/2 lb. cooked Shrimp, diced.

1/2 cup Milk 

1 can condensed Cream of Shrimp soup

6 tablespoons Butter

1 teaspoon red hot chopped Pepper (found in Ethnic food aisle)

1 teaspoon Garlic, minced

3 tablespoons fresh Parsley, chopped

2 rolls Ritz crackers, crushed fine

1/2 cup grated Parmesan Cheese

Optional: 1-2 packets Goya Sazon

Preheat oven to 350 degrees fahrenheit.

In a 13x9 inch baking dish pour soup and milk, mix well. Place fish on top of mixture and press down. Spread diced shrimp over fish. 

In a sauce pan, melt butter, hot chopped pepper, garlic, parsley, and Sazon if using. 

Combine finely crushed crackers and parmesan cheese in a mixing bowl. Add mixture from saucepan and note consistency. If it seems too dry add small amount of water and mix. 

Spread mixture to cover fish and shrimp in baking dish. Bake for 45 minutes, uncovered. 

Submitted By: Donna Richard, EMT-Paramedic


Massachusetts, USA