Simple fish tacos

Gordons beer battered fish fillets
sour cream
taco seasoning
corn/flour tortillas
shredded cabbage
a lime
cook the fish fillets according to the directions, then drain on paper towels
mix a tablespoon or two of sour cream with 2tsp or so of taco seasoning.  Sorry, ive never really measured it.  it turns out a pink color.
warm up the corn tortillas in a skillet with a little oil, then spread some of the sauce down the middle, add some shredded cabbage and a fish fillet.
squeeze a little lime juice over the top of each taco (or even add some to the sauce before you plate it if you love lime like me:)

makes 10 tacos

Crispy burritos

I used to make a batch of this every week, and then when anyone was hungry i could just pull the bowl of filling out of the fridge and whip one up.  so easy and cheap!

can of black beans
burrito size tortillas
spanish rice Rice Sides from Knorr
cup of cooked chicken, chopped (optional)
your fav kind of cheese
handful chopped fresh cilantro (optional)

Cook the Rice Sides rice as directed, then take half of it and put it in a mixing bowl.  Freeze the rest and you can use it for next weeks batch.
add to the bowl a drained can of black beans and the chicken.
mix well.

To assemble the burritos put the cheese in the middle (I favor pepperjack) then 2 big scoops of the mix. 
Get a skillet nice and med/high hot and spray the bottom of the burrito with spray oil.  Put it oil side down on the skillet then spray the top of it with oil.  When the bottom of it is crispy, flip it and crisp the other side.

thats it!

when you make a burrito from a refridgerated state, nuke the mix open on the burrito before you wrap it up to make sure the center is warm when you eat it.  maybe 25-30 seconds.

Angie's Pasta

Had to name this one after my friend:) since she was the one who gave me the recipe.

It makes a lot but you can also double it for a huge group.

1/2 box bowtie noodles
1.5 chicken breasts cooked and shredded
8 oz chive and onion cream cheese
big head of broccoli cut into florettes
1/2 red bell pepper, cut into slivers (optional)
cup chicken broth or half a can
1 clove minced garlic

in a skillet/saucepan cook broccoli, bel pepper, garlic and broth until tender crisp
dump cream cheese in and simmer till creamy
add chicken and salt/pepper
toss with cooked noodles

Raisin bran muffins

In a large container mix these dry ingredients:

7 1/2 cup raisin bran (15 oz box)
5 cups flour
3 cups sugar
5 tsp baking soda
2 tsp salt

smaller container mix these wet:

1 cup oil
4 eggs
1 qt buttermilk

add wet to dry and mix thoroughly.
scoop into medium muffin tins.
bake at 400 degrees for 15-20 minutes.

refridgerate extra batter
Makes A LOT!  you wil have breakfast covered for weeks :)