Chicken Noodle Soup

Really Great Chicken Noodle Soup  (Kristen's Recipe. thanks!) 
3 chicken breasts
8 cups water
2 cups sliced carrots
1 cup sliced celery
½ chopped onion
6-7 chicken bouillon cubes, crushed (I use Chicken Bouillon paste)
2 cans cream of chicken soup
1 cup milk
salt and pepper to taste
As many spiral shaped egg noodles as you want (I use a 12-16 ounce bag)
 
Put the 8 cups of water in a big pot and bring to boil, add the chicken breast to water and boil them until cooked through.  Remove chicken from water once completely cooked and set them aside to chop.  Add the carrots, celery, onion and bouillon to pot.  Cook until tender.  While vegetables are cooking, boil noodles in a separate pot until tender then rinse and set them aside.  Once vegetables are tender, add chopped chicken, noodles, cream of chicken, and mild to pot, and heat.  Salt and pepper to taste if you would like.  

Next Up: Macaroni & Cheese

This recipe is the one Michelle did once last year. I really liked it and wanted to make it again. I just copied her recipe. Hope you guys don't mind!

f you’d like to cook and serve this meal immediately (rather than freezing it), bake uncovered until golden and

bubbling, 20 to 30 minutes. You can also freeze portions now and bake them as needed for quick meals.

INGREDIENTS:

1	POUND SHORT PASTA, SUCH AS CAVATAPPI OR MACARONI
6	TABLESPOONS BUTTER
¼	CUP ALL-PURPOSE FLOUR
4	CUPS MILK
1/8	TEASPOON CAYENNE PEPPER
1/8	TEASPOON GROUND NUTMEG
3	CUPS SHREDDED (12 OUNCES) SHARP CHEDDAR CHEESE
1	CUP FINELY GRATED (2 OUNCES) PARMESAN CHEESE
3	CUPS VERY COARSE FRESH BREADCRUMBS

Cook pasta in a large pot of boiling salted water 1 to 2 minutes less than package instructions. Drain, rinse with cool water, and return to pot.

Meanwhile, heat 4 tablespoons butter in a medium saucepan over medium-high heat. Add flour; cook, whisking, 1 minute. Add milk, cayenne, nutmeg, and 2 teaspoons salt; bring to a simmer. Cook, whisking, until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until smooth. Pour over pasta; toss to coat.Divide among baking dishes.

Melt remaining 2 tablespoons butter; toss with breadcrumbs. Sprinkle over pasta. Cover tightly with plastic wrap; freeze up to 3 months.

Preheat oven to 375 degrees. Place frozen dish on a baking sheet; remove plastic. Cover with foil. Bake until bubbling, 60 to 70 minutes for large dishes, 40 to 50 minutes for small. Remove foil; continue baking until golden, 5 to 10 minutes more.

Hawaiian Haystacks

I used....

6 LARGE Chicken Breasts

4 Cans of Cream of Chicken Soup

1\2 C. Cream Cheese

A little bit of milk

Season as desired- I just used pepper and a little garlic salt. 

I make it in a crockpot so that I can throw it all in, and leave it for the day. 

Lay on a bed of white rice. {provided}

Dress with desired toppings such as:

Won tons {provided}

Cheese

pineapple

tomato

Greep Peppers

Mandarin Oranges

Whatever else you can dream of! 

Again, I am feeling so bad that the chicken part didn't make very much. I am hoping with all the toppings, we'll all be pleasantly surprised by how far it goes. :)

Enchilada Soup

Made by Camilla S.


Chicken Enchilada Soup
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk (I used skim)
1 cup shredded Pepper jack cheese (4 ounces)
2 chicken breasts

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

Picture is property of www.realmomkitchen.com

Chicken Pot Pie

Hey Girls! Here is a link to my Chicken Pot Pie recipe from last month. Sorry I am late in posting... I have been a little out of it the last few weeks. I will post this months recipe soon!

Chicken Pot Pie

"Rumbi" Coconut Chicken Soup

2 cans chicken broth
2 cans water
1/2 cup sliced celery
1/2 cup carrots, cut up
1/4 cup onions, diced
1/2 pkg chicken fajita seasoning
2 cups shredded chicken
1 cup rice
1 can light coconut milk
salt & pepper
1/2 cilantro (no stems)
1 cup avocado, diced
1 lime, juiced
shredded cheese

Saute celery, carrots, onions & chicken. Add broth, water, fajita seasoning, coconut milk & rice (brown or white).  Season with salt & pepper.  If you want more flavor add more fajita seasoning.  Boil then simmer on low.  Remove from heat & add cilantro, avocado & lime juice, then stir.  Top with cheese (optional).

Baked Ziti

Baked Ziti

adapted from http://vittlesandbits.blogspot.com/

• 16 oz.  ziti (or any other tubular pasta, such as penne)
• 2 C. small-curd, lowfat cottage cheese
• 2 eggs 
• 1/2 C. freshly shredded parmesan or romano cheese, divided
• 3 1/2 C. tomato sauce, divided 
• 3/4 t. cornstarch
• 1/2 t. garlic powder
• 1/4 C. heavy cream
• 3/4 C. lowfat or whole milk
• 1 1/2 C. freshly grated mozzarella cheese, divided
• 2 T. chopped, fresh basil

Combine cottage cheese, eggs, and 1/4 C. parmesan cheese in a small bowl.  Set aside.  Grease a 13x9 baking pan and set that aside as well.

Preheat oven to 350 degrees, and bring a large pot of water to a boil.  Add pasta and cook only 5 or 6 minutes. (You want it to half-cook now, and do the rest of the cooking in the oven.  This prevents it from getting mushy.)

Drain pasta in colander, and return now-empty pot to stove over medium-low to medium heat.  Add cornstarch, garlic powder, cream, and milk.  Bring to a simmer and cook until thickened, 3-4 minutes.

Remove cream sauce from heat, and add cottage cheese mixture along with 1 C. tomato sauce and 1 C. mozzarella cheese.  Stir to combine, then add pasta.  Stir to coat thoroughly with the sauce.

Transfer pasta to prepared baking dish, and spread evenly in dish.  Pour remaining 2 1/2 C. tomato sauce over top, and spread in even layer.  Sprinkle chopped basil, and remaining 1/4 C. parmesan over the top.  Then sprinkle with remaining 1/2 C. mozzarella (feel free to use more if you like it super cheesy!)

Cover dish tightly with foil and bake 45 minutes.  Remove from oven and take foil off top of dish.  Bake an additional 15 minutes uncovered, then remove from oven and serve.

Beef Dip Sandwiches

Best Ever Beef Dip Sandwiches
recipe from AllRecipes

4 pounds beef chuck roast

1 tablespoon minced garlic

1 tablespoon dried rosemary

3 bay leaves

1 cup soy sauce

6 cups water

Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better. 

To serve, place in hamburger buns or split french bread and top with your preferred cheese if desired. Feel free to dip your sandwich in the au jus left in the slow cooker too!

* To make ahead/freezer meal - Place all the ingredients except the water into a gallon sized freezer storage bag; seal and freeze. When ready to prepare, defrost completely. Place contents into your slow cooker and add 6 cups of water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better. 

Poppy seed chicken

1/2 c. butter
1 cup crushed ritz crackers
1 Tbsp. poppy seeds
4 chicken breasts, cooked and cubed (I used chicken tenders, I like the bigger pieces of chicken)
1 can cream of chicken soup
1½ c. sour cream

Topping:

½ c. crushed ritz crackers

3 Tbsp. parmesan cheese


Melt butter, add crackers and poppy seeds. Stir in remaining ingredients. Pour into a 9x13 inch pan. Top with ritz cracker topping. Bake for 20 minutes at 350 degrees.

Make ahead freezer meal: Make as directed above then freeze before baking, when ready bake frozen @ 350 for 40 min or until hot and bubbly

Chicken Enchiladas

Recipe from my friend, Elizabeth Chapman (http://www.emyselfandi.com/2010/02/few-more-answers.html)

 

Ingredients:

3 chicken breasts (cooked and shredded)

2 8oz packages of cream cheese (softened)

1/2 pkg taco seasoning

1 can black beans

1 can Mexican corn

1 can diced tomatoes

1 can green chilies (depending on how much spice you like!)

1 can green enchilada sauce

8 - 10 burrito tortillas - wheat, uncooked*

Shredded Mexican cheese

- Mix first 6 ingredients together (Drain all canned items)

- Cook tortillas

- Spread mixture generously in tortillas & roll.

- Place them in a casserole dish

- Top with cheese

- Cover with Green Enchilada Sauce

- Bake at 350 for about 30 minutes

Black Bean 'n' Pumpkin Chili

Black Bean ‘N’ Pumpkin Chili

1 medium onion, chopped

1 medium sweet yellow pepper, chopped

3 garlic cloves, minced

2 tablespoons olive oil

3 cups chicken broth

2 cans (15 ounces each) black beans, rinsed and drained

2 ½ cups cubed cooked turkey (I have always used chicken)

1 can (15 ounces) solid-packed pumpkin

1 can (14 ½ ounces) diced tomatoes, un-drained

2 teaspoons dried parsley flakes

2 teaspoons chili powder

1 ½ teaspoons dried oregano

1 ½ teaspoons ground cumin

½ teaspoon salt

In a large skillet, sauté the onion, yellow pepper, and garlic in oil until tender.  Transfer to a 5 qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through   YIELD: 10 SERVINGS (2 ½ QUARTS)

Macaroni Grill Penne Rustica -

Recipe via Your Homebased Mom

Ingredients:
12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)
½ pack thick bacon
48 oz. (3 boxes) penne pasta
2 large red bell peppers- diced
1 cup grated parmesan cheese
½ tsp paprika
Gratinata Sauce:
2 tsp butter
2 tsp chopped garlic
1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup
1 tsp dijon or dry mustard
1 tsp salt1 tsp chopped rosemary
¼ tsp cayenne pepper
8 cups heavy cream
Directions:
Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream.Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces.Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.
Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.
Number Of Servings: Yields one 8×8 and two 9×13 casserole dishes.
Preparation Time: More than an hour