Tuesday, February 26, 2008

Chicken Taco Soup

We make this ALL the time. Easy, healthy, delicious!

Chicken Taco Soup

32 oz chicken broth
2 cans (15oz) chili beans
1 can Great Northern Beans
1 can Mexican style tomatoes
1 can diced tomatoes and green chilies
2 cans white corn
2 packages of Lawry's (or any type) Chicken Taco spices and seasoning
1.5 lbs boneless chicken breasts (I usually throw in the frozen ones from Meijer)

Throw everything in the crock pot
Close to dinner, take out chicken, shread, put back in.

Top with cheese, cilantro, etc.

It makes a HUGE pot and we always have extras to freeze too! Enjoy!

Sunday, February 24, 2008

Chicken and Noodles

I know everyone has their own recipe for this, but this one is super simple! It is originally from Sara Bowyer

Chicken and Noodles

One whole chicken, cut up
bag of Reames Egg Noodles (in frozen section)
some carrots cut up
4T of Chicken base
salt and pepper

-put chicken in pot, cover with water, boil till cooked
-pull chicken out to cool; put carrots, noodles and chicken base in water
-shred chicken and add to pot
-cook as little (when noodles and carrots are cooked) or as long (hours!) as you want on low/med-low

YUMMY! It is cooking as I type this!

Baked Potato Soup

Here's another family favorite. I think I'll make it this week. I usually double it because it's so yummy.

Baked Potato Soup
from The Pampered Chef

4 med. baked potatoes
2 slices bacon
1/2 cup celery, chopped
1/2 cup gr. onions with tops, thinly sliced
1 can (14.5 oz) chicken broth
1 1/2 cups milk
1 garlic clove, pressed
1/2 tsp. salt
1/4 tsp. gr. black pepper
1 cup light sour cream
1/2 cup cheddar cheese, shredded

1. Remove skins from baked potatoes. In bowl, coarsely mash potatoes with a potato masher.
2. In a large pot, cook bacon over med heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but 1/2 tsp. drippings in pot. You will be using this pot for the soup.
3. Meanwhile, chop celery and slice green onions. Add broth, milk, mashed potatoes, celery, onions, garlic, salt, and black pepper to drippings in pot. Bring to a boil. Reduce heat; simmer 10 minutes.
4. Stir in sour cream and reserved bacon. Serve in bowls and sprinkle cheddar cheese over each.

Friday, February 22, 2008

Chicken Casserole

1 box long grain wild rice
1 lb. chicken
1 cup sour cream
3/4 cup mayo
1 can cream of chicken soup
1 pkg. shredded cheddar cheese

Preheat oven to 350.
Follow instructions for rice....and cook chicken alongside. Cube the cooked chicken. Take a 9x13 casserole dish and spread the rice on the bottom of this dish when the rice is done (the rice takes about 20 min. to prepare). Put the chicken over top of the rice across the full dish. Mix your soup\mayo\sour cream really well and spread that over top the chicken\rice mixture. Sprinkle as much of the pkg. of cheese as you want over top. Bake for 20 min. or until cheese is fabulous looking.....walah!

Rosemary Chicken

1 package of boneless chicken thighs
1 or 2 boneless chicken breasts
1 sprig of fresh rosemary
olive oil
kosher salt
three cheese bread crumbs (or seasoned)
6 red potatoes
romano cheese

THIS IS SO EASY AND SOOOOOO GOOD. The problem is: I have no exact m'ments for the ingredients... So, do this "to taste"... it always turns out so yummy!

Preheat oven to 350.
Take a 9x13 casserole dish. Quarter your Red Potatoes. Put your Chicken in the bottom of the dish. Sprinkle kosher salt (go wild) over top of the chicken. Add your potatoes in b\w the chicken. Add about 1 in. of water over top the ingredients. Sprinkle your bread crumbs. Sprinkle Romano cheese over top of that. A little drizzle of olive oil and S&P... Trim as much rosemary as you want and decorate the top of the dish (it is pretty). Throw in the oven for 1.5 - 2 hours! Amazing! Goes well with French Bread Rolls and Extra Fine Green Beans. And a bottle of white wine : ) ENJOY!

Stuffed Shells

Here's one from a old church cookbook. I've been making this favorite since we were married:

Stuffed Shells

1 egg
1 pkg. cream cheese (softened)
16 oz. cottage cheese
1/2 tsp. garlic salt
1 tsp. basil
1/8 tsp. pepper
a bit of onion (I usually just use 1/2 tsp. of onion powder)
1/2 cup mozzarella cheese, shredded

1 lb. large shells, cooked
1 lb. ground round, browned and drained
1 jar of pasta sauce
1 cup (or more) mozzarella cheese, shredded

Cook shells, rinse in cold water. Mix together filling. Fill shells. Lay in bottom of 9x13 pan. Top with sauce. Bake 20 minutes, 350 degrees. Top with mozzarella cheese. Bake additional 10-15 minutes or until cheese is melted.

Avacado Feta Salsa

Yeah, I am the first one!

Avacado Feta Salsa

2 plum tomatoes
1 avocado, chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 T snipped fresh parsley
1 T snipped fresh oregano
1 T olive oil
1 T red or white wine vinegar
4 oz. feta cheese, coarsely crumbled
In a medium bowl, combine all ingredients except feta cheese. Stir gently to mix. Gently stir in feta cheese. Cover and chill for 2 hours or up to 6 hours. Serve with tortilla chips, pitas, or homemade bread. Makes 12 (1/4 cup) servings.

This recipe was found at this link.