Lunch Ladies Enchiladas Recipes
BRUNCH ENCHILADAS
An overnight refrigerator prep for these ham, egg and cheese enchiladas make them a perfect addition to your next brunch menu. Switch up the ingredients and serve them at pot lucks and casual dinners, too.
Provided by By Inspired Taste
Categories Breakfast
Time 8h55m
Yield 5
Number Of Ingredients 10
Steps:
- Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup ham mixture down center of each tortilla; roll up and place seam side down in baking dish.
- In another large bowl, beat eggs, half-and-half, flour and salt. Pour over tortillas. Cover; refrigerate 8 hours or overnight.
- To serve, heat oven to 350°F. Uncover dish; sprinkle remaining 1 cup cheese over top. Cover baking dish; bake 25 minutes. Uncover; bake 10 minutes longer or until set and cheese is melted. Serve with red pepper sauce on the side.
Nutrition Facts : Calories 760, Carbohydrate 49 g, Cholesterol 335 mg, Fat 4, Fiber 2 g, Protein 40 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 2130 mg, Sugar 7 g, TransFat 3 g
LUNCH LADIES' ENCHILADAS
These are what the school cafeteria used to call enchiladas. I loved them as a kid, but when I started cooking, I could never figure out what sauce they used for them. It took years, but I found out the secret sauce: spaghetti sauce! They're nothing like enchiladas, but they're still good. I've included instructions for lower fat, but don't be fooled. These enchiladas are definately not a diet food.
Provided by Upsidedown Again
Categories Meat
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook the ground beef and drain. For lower fat enchiladas, add the rice or broccoli to the meat and heat through. At the same time, heat the spaghetti sauce.
- Roll the ground beef in the tortillas and pour sauce over the top.
- Keep the enchiladas warm in the oven until right before you serve them (they get cold fast). Sprinkle the cheese on as you serve them.
Nutrition Facts : Calories 543.8, Fat 31.7, SaturatedFat 13.6, Cholesterol 106.8, Sodium 1042.3, Carbohydrate 29.9, Fiber 1.4, Sugar 11.8, Protein 33
LUNCH LADIES CREAMY ITALIAN SPINACH
When I was growing up, my mom worked full time as a teacher in the special needs program at our school, had a husband and two kids to look after, so my brother and I didn't get lunches packed from home a lot. We also went to private school (same one where my mom taught) so we spent 13 years each in the same place day after day and we really got to know the cafeteria staff well, which was a blessing and a curse, because they watched over us and if we didn't order the hot meal more than once a week, or had soda instead of milk at lunch mom knew and we were in trouble and don't even get me started about the candy bars, (they had been given express orders to not let us buy them!). Wednesday was spaghetti day and they served creamy Italian spinach and garlic bread with it! Everyone in the whole school loved that spinach some kids ate double orders of that and nothing else for lunch. It was a "secret" recipe so they wouldn't divulge it to anyone and we only got to have that creamy yummy goodness on Wednesday afternoons. When I was a junior and a senior in highschool, I had last lunch (with 4k-10th going before) and they always ran out of that spinach. My mom mentioned how I liked it so much and was so sad I didn't get there in time to have it anymore and lo and behold from that day on every Wednesday I was presented with a special bowl of spinach they had put aside just for me. They eventually gave the recipe to my mom, we scaled it way down and we don't have spaghetti in our house without it. So enjoy a trip to my elementary, middle and highschool cafeteria. Note the stage in the back ground and the basketball goals hanging from the ceiling. And I hope you enjoy this as much as I do.
Provided by SarahBeth
Categories < 30 Mins
Time 20m
Yield 1 side dish, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- With kitchen shears cut raw bacon into small pieces and fry until crispy but not burned, drain well on paper towels.
- Place spinach in a large corning ware type bowl that is micro-wave safe.
- Add bacon, sour cream, cheese and seasonings to the spinach stir well to combine.
- Heat covered in a microwave oven for 3 minutes. Remove from microwave and stir well. Heat for additional 2 minutes.
- OPTION: For a nicer presentation, after microwaving sprinkle parmesan cheese over top of the spinach and place in 350*F oven for about ten minutes or until cheese is melted and beginning to brown.
THE BEST LUNCH LADY PEANUT BUTTER BARS RECIPE
These Lunch Lady Peanut Butter Bars are the EXACT recipe they once served in schools! These peanut butter bars have a soft, chewy peanut butter cookie base, creamy peanut butter center and chocolate buttercream on top. These are the best peanut butter bars of all time!
Provided by Camille Beckstrand
Categories Dessert
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, cream together butter, sugar and brown sugar together.
- Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.
- Add oats, flour, baking soda and salt and mix until well combined.
- Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
- Bake for 15 minutes and remove from oven.
- Drop remaining peanut butter (about 1 1/2 cups) by very small spoonfuls (we use a baby spoon) all over on top of warm bars. Let set for about 5-6 minutes and gently spread when peanut butter has begun to melt. It will spread easily when the peanut butter has softened on the warm bars. Don't try to spread it while still thick.
- Then let the bars cool until peanut butter has set up.
- While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
- Cut into bars and serve.
Nutrition Facts : Calories 459 kcal, Carbohydrate 51 g, Protein 10 g, Fat 26 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 44 mg, Sodium 377 mg, Fiber 3 g, Sugar 35 g, ServingSize 1 serving
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