Pot Stickers, Redneck Gourmet Style

Ok, I was vegetarian for quite awhile and came up with this originally as a vegetarian meal, but have found that turkey will work as well.

Ingredients

1 lb either vegetarian sausage or turkey sausage (ground turkey will work, but not as flavorful)
1 package of dumpling rounds or even won-ton wrappers (found in produce section near vegetarian food)
1-2 cloves garlic, minced
ginger, minced (equivalent to amount of garlic)
soy sauce (I just add enough for taste & color)
1 green onion, finely chopped
olive oil

Steps

1. Mince garlic and ginger.  Chop green onion

2.  Mix in a medium or large bowl garlic, ginger, sausage, and onion.  Add in soy sauce slowly.

3.  Using a small spoon (like you would eat cereal with... well what you would give a kid to eat cereal with lol), spoon a small amount into round or wrapper.  Seal with water.  You want to make sure there are no air bubbles in the dumpling and that it isn't too full.

4.  Continue the process until all the meat mixture is used.  Left over rounds or wrappers can be used to make home made raviolis.

5.  Bring a pot of water to bowl, place small amounts of the dumplings into the water.  Boil until the pasta part is done.

6.  Drain and place in a skillet hot skillet on medium heat with a little olive oil.  Lightly brown the dumplings.  

7.  Serve with your favorite dumpling sauce... They're perfectly fine with just soy sauce.

My Take on Campbell's Easy Chicken & Cheese Enchiladas

I cut recipes out of the coupons and then make them my own.  Here is some pretty good enchiladas!

Ingredients

1 10.75 oz can condensed cream of chicken soup (I used Healthy Request)
1/2 cup (4 oz) sour cream
1 cup (8 oz) picante sauce (whatever heat everyone will like)
2 tsp chili powder
2 cups chopped and seasoned cooked chicken (I used McCormick Monterey chicken seasoning)
1/2 cup shredded Monterey Jack cheese
6 medium sized tortillas, warmed
1 small tomato, chopped (optional)
1 green onion, chopped (optional)
extra shredded cheese (optional)

Steps

1.  Stir soup, sour cream, picante sauce, and chili powder in a medium bowl.

2.  Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

3.  Divide chicken mixture among tortillas.  I found that it was easiest to level the chicken mixture in the bowl, then make a line straight down the middle, then divide each half in thirds.  Roll up tortillas and place them seam-side up in a 2-qt. (8x11) shallow baking dish.  Most likely, you will need to place the filled tortillas short ways in the baking dish.  Pour remaining picante sauce mixture over filled tortillas. Cover baking dish (VERY IMPORTANT)

4.  Bake at 350 degrees F for 40 min or until enchiladas are hot and bubbling.  Add cheese to top for last 10 minutes of cooking.  Top with tomato and onion if you like (I did not).

Plating... they are gooey!