Chicken Tortilla Soup
Ingredients:
49oz chicken broth
2x 10z cans Mexican tomatoes (undrained)
1x 15oz can Fiesta corn (drained)
1x 4oz can diced jalapenos (semi-drained)
1x 15oz can black beans (drained and rinsed)
2 tbs lime juice
1 tbs kosher salt
2 tsp minced garlic
1/2 tsp ground cumin
1x yellow onion - chopped
Chicken
Directions:
1) Cook chicken and onion until done over medium heat; dice or shred chicken
2) Combine all ingredients in the crockpot (sans chicken broth) and mix
3) Fill the crockpot the remainder of the way with broth and stir gently
4) Cook on low 6-8 hours
5) Serve with Mexican cheese and tortilla chips
Sunday, September 29, 2019
Saturday, October 27, 2018
Stir Fry
Stir Fry
Ingredients:
1lb chicken or steak
2 cups beef or chicken broth (via bullion cubes)
2 Tbsp corn starch
4-6 Tbsp soy sauce (reduced sodium)
1 Tbsp ground ginger
1 Tbsp cumin
Dash of garlic salt
Sliced water chestnuts
1 bag frozen vegetables.
Rice
Directions:
1) Cook chicken or steak until done over medium heat
2) Make 2 cups beef/chicken broth via bullion cubes and transfer to bowl
3) Add corn starch, soy sauce, ginger, cumin, garlic salt to broth and mix
4) Add vegetables and water chestnuts to meat and heat until warm throughout
5) Add sauce and simmer until desired consistency
6) Serve over rice
Ingredients:
1lb chicken or steak
2 cups beef or chicken broth (via bullion cubes)
2 Tbsp corn starch
4-6 Tbsp soy sauce (reduced sodium)
1 Tbsp ground ginger
1 Tbsp cumin
Dash of garlic salt
Sliced water chestnuts
1 bag frozen vegetables.
Rice
Directions:
1) Cook chicken or steak until done over medium heat
2) Make 2 cups beef/chicken broth via bullion cubes and transfer to bowl
3) Add corn starch, soy sauce, ginger, cumin, garlic salt to broth and mix
4) Add vegetables and water chestnuts to meat and heat until warm throughout
5) Add sauce and simmer until desired consistency
6) Serve over rice
Monday, October 22, 2018
Hawaiian BBQ Chicken
Hawaiian BBQ Chicken
Ingredients:
4 boneless skinless chicken breasts
1 cup bbq sauce
1 15-ounce can pineapple slices (including juice)
2 tsp soy sauce
1 Tbsp garlic salt
1 red bell pepper, diced
2 medium zucchini, sliced
green onions for garnish
Directions:
1) Heat grill to medium heat. Cut 4 sheets, enough to wrap the chicken and veggies, of heavy duty foil. Place chicken on center of aluminum foil and divide the veggies and add 2-3 pineapple slices into each packet.
2) In a bowl, whisk together bbq sauce, juice from the can of pineapple slices, soy sauce, and garlic. 3) Spread about 2 Tablespoons of the sauce on the chicken and make sure to reserve about ¼ cup.
4) Place chicken packets onto grill and grill for 13-15 minutes flipping at about 7 minutes.To serve carefully open packets, baste with reserve sauce and garnish with green onions.
Ingredients:
4 boneless skinless chicken breasts
1 cup bbq sauce
1 15-ounce can pineapple slices (including juice)
2 tsp soy sauce
1 Tbsp garlic salt
1 red bell pepper, diced
2 medium zucchini, sliced
green onions for garnish
Directions:
1) Heat grill to medium heat. Cut 4 sheets, enough to wrap the chicken and veggies, of heavy duty foil. Place chicken on center of aluminum foil and divide the veggies and add 2-3 pineapple slices into each packet.
2) In a bowl, whisk together bbq sauce, juice from the can of pineapple slices, soy sauce, and garlic. 3) Spread about 2 Tablespoons of the sauce on the chicken and make sure to reserve about ¼ cup.
4) Place chicken packets onto grill and grill for 13-15 minutes flipping at about 7 minutes.To serve carefully open packets, baste with reserve sauce and garnish with green onions.
Sunday, October 21, 2018
Crockpot Chicken and Noodles
Crockpot Chicken and Noodles
Ingredients:
1 1/2 - 2 pounds boneless, skinless chicken breasts
2 cans cream of chicken soup
2 tsp dried parsley
1/2 tsp seasoned salt
1/4 tsp lawry's seasoning
1/4 tsp garlic powder
1/2 stick butter, sliced
3 1/2 cups chicken broth
8 oz. egg noodles, uncooked
Directions:
1) Place chicken breasts in the bottom of the crockpot, then top with the soups (no water added) and sprinkle with the spices
2) Add butter slices to the top, and pour in the chicken broth
3) Cook over low heat for 6-8 hours, or high heat for 3-4 hours
4) Remove the chicken from the pot and shred into large chunks
5) Add the shredded chicken back to the pot along with the dry egg noodles and stir
6) Continue cooking for 30-45 minutes, until noodles are tender
Ingredients:
1 1/2 - 2 pounds boneless, skinless chicken breasts
2 cans cream of chicken soup
2 tsp dried parsley
1/2 tsp seasoned salt
1/4 tsp lawry's seasoning
1/4 tsp garlic powder
1/2 stick butter, sliced
3 1/2 cups chicken broth
8 oz. egg noodles, uncooked
Directions:
1) Place chicken breasts in the bottom of the crockpot, then top with the soups (no water added) and sprinkle with the spices
2) Add butter slices to the top, and pour in the chicken broth
3) Cook over low heat for 6-8 hours, or high heat for 3-4 hours
4) Remove the chicken from the pot and shred into large chunks
5) Add the shredded chicken back to the pot along with the dry egg noodles and stir
6) Continue cooking for 30-45 minutes, until noodles are tender
Monterey Chicken Spaghetti
Monterey Chicken Spaghetti
Ingredients:
12 oz dried spaghetti
4 cups chopped cooked chicken
1 (16-oz) container sour cream
2 cans cream of chicken soup
1 (10-oz) package frozen spinach, thawed and drained
2 cups shredded Monterey Jack cheese, divided
2 garlic cloves, minced
1 (6-oz) can French's French Fried Onions, divided
Directions:
1) Preheat oven to 350F; Lightly spray a 9x13-inch pan with cooking spray
2) Cook spaghetti according to package directions; Drain
3) In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup cheese, garlic and 1/2 can of French's French Fried Onions
4) Stir in cooked spaghetti; Pour into prepared pan
5) Sprinkle remaining shredded cheese and onions on top of pasta mixture
6) Bake, uncovered, for 40 to 50 minutes
Ingredients:
12 oz dried spaghetti
4 cups chopped cooked chicken
1 (16-oz) container sour cream
2 cans cream of chicken soup
1 (10-oz) package frozen spinach, thawed and drained
2 cups shredded Monterey Jack cheese, divided
2 garlic cloves, minced
1 (6-oz) can French's French Fried Onions, divided
Directions:
1) Preheat oven to 350F; Lightly spray a 9x13-inch pan with cooking spray
2) Cook spaghetti according to package directions; Drain
3) In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup cheese, garlic and 1/2 can of French's French Fried Onions
4) Stir in cooked spaghetti; Pour into prepared pan
5) Sprinkle remaining shredded cheese and onions on top of pasta mixture
6) Bake, uncovered, for 40 to 50 minutes
Quick Chicken and Rice
Quick Chicken and Rice
Ingredients:
Canola oil
2 chicken breasts
1 cup chopped celery
1 cup chopped carrots
1 medium onion
2 Tbsp soy sauce
1 tsp canola oil
Directions:
1) Heat oil in a medium skillet over medium high heat
2) Saute chicken until all sides are well browned
3) Stir in the celery, onions, carrots with a little water and soy sauce
4) Cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes or until celery is tender and chicken is cooked through
5) Serve over rice
Ingredients:
Canola oil
2 chicken breasts
1 cup chopped celery
1 cup chopped carrots
1 medium onion
2 Tbsp soy sauce
1 tsp canola oil
Directions:
1) Heat oil in a medium skillet over medium high heat
2) Saute chicken until all sides are well browned
3) Stir in the celery, onions, carrots with a little water and soy sauce
4) Cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes or until celery is tender and chicken is cooked through
5) Serve over rice
Mac and Cheese Bake
Mac and Cheese Bake
Ingredients:
2 cans cream of chicken soup
3/4 cup milk
1 lb elbow macaroni
4 tomatoes diced
12 slices cheddar cheese
Directions:
1) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain.
2) Preheat oven to 350F.
3) In a medium saucepan, heat soup and milk over medium heat until simmering. Remove from heat and stir in macaroni.
4) Pour macaroni mixture into 9x13 baking dish. Place a layer of tomatoes, then a layer of cheese slices over macaroni. Repeat.
5) Bake for 25 minutes or until cheese is golden and bubbly.
Ingredients:
2 cans cream of chicken soup
3/4 cup milk
1 lb elbow macaroni
4 tomatoes diced
12 slices cheddar cheese
Directions:
1) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain.
2) Preheat oven to 350F.
3) In a medium saucepan, heat soup and milk over medium heat until simmering. Remove from heat and stir in macaroni.
4) Pour macaroni mixture into 9x13 baking dish. Place a layer of tomatoes, then a layer of cheese slices over macaroni. Repeat.
5) Bake for 25 minutes or until cheese is golden and bubbly.
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