Mexican Corn Chowder

This Recipe is from the Girlfriends on the Go cookbook:

1 1/2 lbs of chicken
1/2 cup chopped onion
1/2 tsp. garlic powder
3 Tbl. butter
2 chicken bouillon cubes
1 cup hot water
1 tsp. ground cumin
2 cups half/half
2 cups shredded monterey jack cheese
1 (15 oz) can creamed corn
1 (4 oz.) can chopped chilies
1/4 tsp. hot sauce
1 bag of Tortilla chips

In Large sauce pan, brown chicken, onion, garlic, and butter. dissolve bouillon in hot water and add to chicken. then add cumin and bring to boil. reduce heat, cover and simmer for 5 minutes. add remaining ingredients. cook until cheese melts. crush tortilla chips on top of soup.

I add black beans to the soup.

Shephard's Pie

I'm not really sure on the recipe, but it's something like this (you can add or subtract whatever you like)

Cook and Mash 3 potatoes.
Brown 1lb ground beef
Mix 1 can drained green beans with
1 can tomato soup
As much cheddar cheese as you like.


Bottom layer should be the green beans mixed with soup.
Next layer should be the mashed potatoes.
Ground Beef above that.
Cheddar cheese (as much as you want) on the very top.

Since the meat is already cooked, just bake in oven around 35o-400 degrees until it's nice and warm in the center.

Also, you can add whatever else you would like, onions, corn, other seasonings.... so many variations would be yummy.

Chicken Pockets

Dough (2 hour French bread Dough):

1/2 cup warm water

1 Tbsp. plus 1 tsp. yeast

3 Tbsp. sugar

1 Tbsp. salt

1/3 cup oil

2 cups very hot tap water

6 cups flour

Chicken Pockets:

1 batch of 2-hour French bread dough

8 oz. cream cheese

4 Tbsp. melted butter

1/2 tsp. salt

1/4 tsp. pepper

2 Tbsp. chopped green onions

2 cups cooked and cubed chicken

4 Tbsp. milk

1 1/2 cups Italian bread crumbs

Chicken gravy:

1 can cream of chicken soup

3/4 cup water or milk

Dissolve yeast and sugar in 1/2 cup water. In a large bowl, combine salt, oil, and 2 cups hot water. Mix in 3 cups flour. Add the yeast mixture. Mix in remaining 3 cups of flour. Punch down every 10 minutes for 50 minutes. If making Chicken Pockets, continue on to the next part of the recipe.

Blend cream cheese and melted butter until smooth. Add the remaining ingredients. Roll out bread dough and cut into 3-inch squares. Place 1/2 cup of chicken mixture in the center of each square. Pull up the corners and seal the edges. Roll in melted butter and then in bread crumbs. Let rise until double in size. If freezing, see directions below. Otherwise, bake at 350 for 20 minutes or until golden brown. Serve with chicken gravy.

Empty can of soup into saucepan and whisk in water or milk. Heat until very warm, stirring continually. Serve over chicken pockets.

Freezing directions: Flash freeze chicken pockets and place in a freezer bag. Include a can of cream of chicken soup with each meal for group member to prepare the grave at home.

Chicken Enchilada's

Chicken Enchiladas

11/2 pounds of Chicken
1 can green enchilada sauce
1 can cream of chicken soup
8oz of Salsa
2 cup Cheese

Cook Chicken, Mix together all ingredients and put in tortillas
cook for 30 on 350.