Crab and Shrimp Enchiladas

1/4 cup butter
1/4 cup flour
2 cups chicken broth
2 cups (8 ounces) Monterey Jack cheese, shredded
3/4 cup half-and-half
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
2 - 8 ounce packages imitation crab
8 ounces cooked small shrimp (salad shrimp)
1/2 cup sliced green onions
8 - 8 inch flour tortillas

Heat oven to 350 degrees. Spray a 13x9x2 glass dish with nonstick cooking spray. Melt butter in saucepan. Whisk in flour. Slowly whisk in broth. Bring to a gentle boil. Whisk in cheese, half-and-half, salt and pepper. Place sour cream in bowl; slowly whisk in 1 cup of sauce. Whisk sour cream mixture into remaining sauce. Remove from heat. In bowl combine crab, shrimp, 1 cup sauce, and 1/4 cup green onions. Place 1/2 cup crab and shrimp filling on each tortilla. Roll up; place in dish. Cover with remaining sace. Bake 20-25 minutes or until hot. Let stand 5 minutes; sprinkle with remaining 1/4 cup green onions.

Taco Salad

1 pound ground beef
1 package taco seasoning
1 bottle catalina dressing
1 bag doritoes, crushed
grated cheese (as desired)
1 can kidney beans, drained
1 bag salad mix

Brown ground beef and drain. Add taco seasing. Cool. In large bowl mix salad, cheese, doritoes, beans and meat. Pour in catalina dressing. Mix well.

Taco Soup

1 1/2 pounds hamburger
28 ounces stewed tomatoes
1 - 16 ounce can kidney beans (undrained)
1 - 16 ounce can whole kernal corn (or frozen corn)
1 - 16 ounce can garbanzo beans (drained)
1 - 8 ounce can tomato sauce
1 teaspoon chili powder
garlic powder to taste
1 envelope taco seasoning mix

Fry hamburger, drain grease. Add other ingredients. Simmer until you are ready to eat. May top with cheese. Serve with Fritos. (may omit garbanzo beans and substitute with another can of kidney beans)

Dijon Pork Chops

4 boneless pork chops
3 tablespoons lemon juice
1/2 cup dry bread crumbs
vegetable spray
3 tablespoons dijon mustard

Heat oven to 375. Trim all visible fat from pork chops. Spray a 13x9x2 pan with cooking spray. Place bread brumbs in shallow dish. Combine mustard and lemon juice. Blend well. Dip both sides of pork chops in mustard mix, then in bread crumbs to coat. Place chops in pan. Bake 30-40 minutes or until no longer pink, turning half way through.