Suggested by Karli - Kraft's Chicken Enchilada Skillet

I made Chicken Enchilada Skillet from the Kraft Food and Family magazine. Let's see if I can remember off the top of my head....
3-4 chicken breasts cut into bite size pieces
1 14oz can chicken broth
1/4 cup ranch dressing
2 TBS flour
4-5 flour tortillas cut into bite size pieces
shredded cheese of choice (I used sharp cheddar)
2 TBS olive oil

Cook chicken in olive oil until done. Mix broth, dressing and flour together and pour in skillet. Stir in tortillas and simmer until sauce thickens. Sprinkle cheese on top, cover with lid until cheese melts.It was very yummy!

I used fat free dressing and 2% milk cheese so it wasn't too bad for us either.

Butter Chicken, from Amber

Butter chicken is chicken in a tomato-based sauce with spices. It is served in Indian food restaurants. I get a pre-made spice kit from the local Indian market. This is what I did:

Mix together 1/2 c. water, spices and 4 table spoons lemon juice.
Marinate 1 lb of chicken breasts (cut into cubes) in the mixture of an hour.
Boil 2 lbs of tomatoes until soft and then separate the skins and seeds.
Cook chicken in the marinade and tomato puree for 20 minutes.
When it is cooked through turn off the heat and add a 1/2 cup milk and a stick of butter.

It is so yummy!

Cheap Asshole Chili, from Michelle

Turkey chili can stretch like a mo fo.

I use ground turkey. If you use two pounds, you can add one or two cans each of black beans and red kidney beans, a 28-oz can of diced tomatoes, chili powder to taste, cumin to taste, and a small can (4oz? 5oz?) of tomato sauce. Throw some chicken stock (or water if it's really cheap asshole time) in it if it's too thick. I've been eating plain old chili all week (over tortillas or a handful of Fritos with a dollop of fat free sour cream).

You can turn leftovers into burrito filling by mixing about 2 c of the chili w/ some shredded cheese (and sneak more cheap veggies in if you want--a cup of succotash (corn and baby lima beans), then put the filling in some flour tortillas, cover w/ more shredded cheese, bake at 400 for about 30 mins (if the chili was previously refrigerated). I like to mix prepared chili sauce w/ sour cream and serve hot.

Suggested by Alison - Ratatouille

Ratatouille at Cooking for Engineers

Fresh Broccoli How-To, from Kris

Broccoli

- Broccoli
- water
- butter
- salt

Steam until done (about 3 minutes). Drain, add butter and salt and quickly saute over high heat for about 1 - 2 minutes.

Lemon-Garlic Pasta, from Kris

Lemon-Garlic Pasta

- 1 package spaghetti pasta
- 7 cloves garlic minced
- 2 TBSP butter
- 1 TBSP olive oil
1/3 cup fresh lemon juice (or thereabouts)

Cook pasta according to package directions, add 1/2 of the minced garlic to the pasta cooking water to enhance garlic flavor. Drain pasta, set aside. In pasta pan, melt butter and olive oil together over medium heat. Add minced garlic, allow to cook (but not burn!) for about 1 - 2 minutes to extract garlic flavor into oil. Add pasta back into pan, add lemon juice, salt and pepper. Toss well. I like to also add parmesan cheese and sometimes some fresh dill to the pasta as well.

Lemon-Dill Salmon with Cucumber-Dill Sauce, from Kris

Lemon-Dill Salmon:

-1 boneless, skinless salmon fillet (we get the big ones at Costco)
- 2 lemons sliced thinly
- 1/4 stick butter sliced in thin slices
- 1/4 cup fresh dill
- aluminum foil to wrap salmon for the grill
- salt and pepper to taste

Lightly spray aluminum foil with cooking spray. Arrange half of the butter slices and lemon directly on the foil. Salt and pepper the salmon, place on top of lemon/butter slices and top with fresh dill. Wrap in aluminum foil and place on grill.

Cucumber-Dill sauce:
- 4 oz sour cream
- 2 TBSP mayo
- 1/2 cup finely diced English cucumber with skin
- 1/4 cup fresh dill chopped
- 1 TBSP fresh squeezed lemon juice
- salt and pepper

Combine above ingredients in bowl and refrigerate.