Bacon-wrapped Teriyaki Chicken Skewers

So, I got this from my Best Bites cookbook and went to type out the recipe, and realized, duh, it's online too. So here it is:
http://www.ourbestbites.com/2009/04/bacon-wrapped-teriyaki-chicken-skewers/

I used the "homemade" sauce that they recommend-there is a link on this recipe.

Quesadilla Casserole

1 lb ground beef
1/2 cup chopped onion
1 can (15 oz) tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (14 1/2 oz) whole kernel corn, undrained
1 can (4 oz) chopped green chilies, undrained
6-8 flour tortillas (8 inch)
1 1/2-2 cups shredded cheddar cheese (I use mild)
2 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp oregano leaves
1/2 tsp crushed red pepper

1. Brown beef and onion in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn, and green chilies; mix well. Stir in all of the spices except red pepper. Bring to a boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.
2. Spread 1/2 cup of the beef mixture on bottom of 13X9 pan (or 1/4 cup if splitting into 2 8X8's) sprayed with non-stick cooking spray. Top with 3 of the tortillas (or 2 if doing 8X8 pan) overlapping or stacking as needed. Layer with 1/2 of remaining beef mixture, and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
3. Bake in preheated 350 oven 15-20 min (if frozen and thawed 20-30 min) or until heated through. Let stand 5 min before serving.

Cheesy Chili Tots

This should be enough different from Kim's-sorry had already shopped when she posted!!

Cheesy Chili Tots

1 pound ground beef
2 cans (15 oz each) chili with beans
1 can (8 oz) tomato sauce
1 can (2 1/4 oz) sliced ripe olives, drained
1 can (4 oz) chopped green chilies
2 cups (8 oz) shredded cheddar cheese (divided)
1 package (32 oz) frozen tater tots

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the chili, tomato sauce, olives and chilies. Transfer to two greased 8X8 baking dishes. Sprinkle with 1 cup cheese, top with tater tots. Cover and freeze or cover and bake. (if using immediately, cook 30-35 min; sprinkle with 1/2 cup cheese and bake 5 more min).
2. To use frozen: Remove from freezer 30 min before baking (do not thaw).  Cover and bake at 350 for 75-90 min or until heated through. Sprinkle with 1/2 cup of cheese. Bake 5 more min or until the cheese is melted.

Ham and Potato Casserole

2 ham steaks, cubed (I just have the deli slice it for me, about 1/4 inch thick) approx 3 cups
1/2 cup butter or margarine
24oz  (or 32oz depending on brand you buy) Hash brown potatoes
2 cans cream of chicken soup
1 pint sour cream
1/3 cup onion (optional; you can also you dried flakes, like 2 tbsp)
1 cup grated cheese (I use cheddar)

Melt butter and spread in 9X13 or 2 8X8 pans. Mix other ingredients and put in dish(es). Can top with extra cheese and buttered cracker crumbs. Bake at 350 for 30 minutes or until warm throughout. Or freeze and thaw and then bake (can bake longer from partially frozen state).

Spinach Artichoke Tortellini

1 pkg tortellini noodles (I used cheese filled. Can be frozen or refridgerated)
2 jars (6.5 oz each) artichoke hearts
1 pkg frozen spinach-thawed and drained
1/2 cup sour cream (I use light)
1/2 cup mayo (I use light)
1 clove garlic; pressed
3/4 cup parmesan cheese

Cook tortellini noodles (boil about 9 minutes from frozen-follow directions on package) Chop artichoke hearts (I use pampered chef food chopper; faster than a knife). Mix with spinach, sour cream, mayo, garlic, and cheese. When well mixed, carefully add cooked noodles and put in casserole dish. Can be split between 2 8x8's and frozen. To bake, thaw and bake at 375 for about 25-30 minutes, uncovering for the last 5 minutes or so.

Chicken Enchilada Casserole

Chicken Enchilada Casserole

2 cups cooked and diced chicken
12 corn tortillas
2 small cans red enchilada sauce
2 cans cream of chicken soup (I use 98% fat free)
1 can olives, sliced
2 (4 oz) can diced green chilies (I use mild)
2 cups (approx) grated cheddar cheese

Mix soup, chicken. chilies, and olives in bowl. In 9 X 13 pan (or 2 8X8's) layer as follows:
Enough enchilada sauce to cover bottom, tear half of tortillas and lay across bottom, cover with half of soup/chicken mix, enchilada sauce, cheese, torn tortillas, soup/chicken mix, enchilada sauce and top with remaining cheese. Bake 30-40 min (until bubbly) at 350 degrees. (Or freeze, thaw and then bake!)