Chicken and Black Bean Green Enchilada Rice Bake (from Laura Dewsnup)

Chicken and Black Bean Green Enchilada Rice Bake

(from picky-palate.com)

Ingredients

• 2 cups white rice (cooked)
• 2 1/2 cups cooked chicken breast shredded
• 15 oz can mild green enchilada sauce
• 4 oz can sliced black olives
• 15 oz can diced tomatoes
• 1/2 cup sour cream
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp McCormick Gourmet Roasted Ground Cumin
• 15 oz can black beans drained and rinsed
• 2 cups shredded cheddar cheese

Instructions

• Preheat oven to 350 degrees F. and spray a 9x13-inch baking dish with non-stick cooking spray.
• Cook rice according to package directions.
• Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese.
• Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Notes

Makes 6-8 servings

Crock Pot Split Pea Soup

 

Ingredients

• 1 package (16 ounces) dried green split peas, rinsed
• 2 cups cubed fully cooked ham
• 1 large onion, chopped
• 1 cup julienned or chopped carrots
• 3 garlic cloves, minced
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1 carton (32 ounces) reduced-sodium chicken broth
• 2 cups water

Directions

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.

Creamy Roasted Red Pepper Pasta

Ingredients 

1 lb. Rigatoni pasta

12 oz. jar of roasted red peppers, drained

1 cup cream

1/2 cup chicken or vegetable broth

8 leaves of basil

1/2 tsp salt

1/2 tsp red pepper flakes

1/2 cup shredded Parmesan cheese

Directions 

1. In a high speed blender add heavy cream, stock, roasted red peppers, basil, salt and red pepper flakes. Blend until smooth.
2. Cook pasta until al dente (about 6 minutes). Remove from heat and drain. 
3. In the same pot the pasta was cooked in, add your creamy roasted red pepper sauce and bring to a gentle simmer over medium-low heat. Add the parmesan cheese and drained pasta and cook for another 1-2 minutes, stirring constantly. Remove from heat and serve hot topped with extra parmesan cheese and fresh basil. Enjoy!

Tortellini Soup with Italian Sausage and Kale

Tortellini Soup with Italian Sausage and Kale

Ingredients 

1 lb ground Mild Italian Sausage

1 onion minced

6 cloves of garlic 

2 Tbsp tomato paste

1 14 oz can crushed tomatoes 

1 qt chicken stock

1 tsp salt

3 large kale leaves

10 oz of fresh or frozen tortellini 

1 cup heavy cream

Parmesan cheese (optional)

1/4 tsp red pepper flakes (optional)

Directions

In a large soup pot cook sausage, onions and garlic for about 5 minutes then drain excess fat.  Add tomato paste, crushed tomatoes and stock. Bring to a boil and simmer for 15 minutes. Chop kale into 1/2 inch pieces and add it, the tortellini, and cream to the pot. Simmer gently for 3 to 5 minutes. Serve with Parmesan cheese and red pepper flakes if desired.

Dill Chicken Soup (done in 30 minutes)

 Dill Chicken Soup (from Taste of Home)

Ingredients

• 1 tablespoon canola oil
• 2 medium carrots, chopped
• 1 small onion, coarsely chopped
• 2 garlic cloves, minced
• 1/2 cup uncooked whole wheat orzo pasta
• 1-1/2 cups coarsely shredded rotisserie chicken
• 6 cups reduced-sodium chicken broth
• 1-1/2 cups frozen peas (about 6 ounces)
• 8 ounces fresh baby spinach (about 10 cups)
• 2 tablespoons chopped fresh dill or 1 tablespoon dill weed
• 2 tablespoons lemon juice
• Coarsely ground pepper, optional

  
  

  Directions

  • In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes.
  • Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.

Chicken Pie with Baking Powder Biscuits

 Chicken Pie

(a great use for leftover chicken)

Ingredients:

4 Tbsp Butter
4 Tbsp Flour
Salt and Pepper
1 cup hot water
1 chicken bouillon cube
1 cup milk
2 cups cooked chicken, cut into cubes
1 cup cooked carrots
1 can green beans, drained
1-2 potatoes, cooked, peeled, and cubed
1 can refrigerator biscuits (or one recipe of the baking powder biscuits below)

Instructions:

Melt butter and stir in flour and salt and pepper to taste.  Dissolve bouillon cube in the hot water (or use 1 cup of chicken broth) and stir into the flour and butter mixture.  Add milk and stir constantly over medium heat until thickened.  Combine sauce with chicken and vegetables in a casserole dish and cover with biscuits.  (I usually make my own biscuit recipe and roll it out and lay it over the top and trim the edges)  Bake at 425 degrees Fahrenheit for around 18 minutes until the biscuits are lightly browned and the sauce is bubbly.

You can prepare this recipe ahead of time without the biscuit topping and refrigerate it.  When ready to bake, take it out of the refrigerator and let it come to room temperature then add the biscuits and bake.

Baking Powder Biscuits

Ingredients:

2 cups flour

1 Tbsp baking powder

1 tsp salt

1/3 cup shortening

about 3/4 cups milk

Instructions:

Sift flour and baking powder together. Cut shortening into flour mixture until it resembles coarse cornmeal.  Make a well in the center and pour in about 2/3 cup of milk all at once.  Stir quickly with a fork.  If the mixture seems dry add a little more milk to form a dough just moist enough to leave the side of the bowl and form a ball.  Gently roll out the dough to 3/4 inches thick.  At this point you can lay it over the chicken pie or cut out biscuits.  If you cut out biscuits bake 12 to 15 minutes on an ungreased pan at 450 degrees Fahrenheit. 

Grilled Chicken

 Grilled Chicken

Ingredients:

1-2 lbs Chicken or Turkey

1/3 cup soy sauce

1/3 cup vegetable oil

3/4 cup 7-Up

1 tsp garlic powder

Instructions:

Combine soy sauce, oil, 7-Up and garlic powder in a sealable container or bag.  Marinate the chicken in the mixture for 4-6 hours (keep refrigerated).  Grill using your preferred method. 

Chicken Cheese Soup

 Chicken Cheese Soup

Minutes to Prepare: 30
Minutes to Cook: 45
Number of Servings: 8

Ingredients

    5 medium potatoes, peeled and cubed
    1 quart water
    2 carrots, peeled and sliced thin
    1/2 onion, finely chopped
    2-3 boneless chicken breasts ,cubed
    3 low sodium chicken bullion cubes
    2 stalks celery
    1/3 cup margarine/butter
    1/3 cup flour
    8 ounces processed cheese(like velveeta) or cheddar cheese

Directions

Put all ingredients except margarine, flour and cheese in pot (I like to use crockpot and cook 8 hours on low) cook until veggies soft and meat done. Make roux of margarine and flour and add 1/4 cup of cooking broth. add to pot and stir until thickened. Add cheese and stir until melted.
Great the next day for leftovers.

Makes 8 1 cup servings.

Number of Servings: 8

Nutritional Info

    Servings Per Recipe: 8
    Amount Per Serving
    Calories: 288.3

    Total Fat: 12.9 g
    Cholesterol: 33.8 mg
    Sodium: 230.4 mg
    Total Carbs: 29.3 g
    Dietary Fiber: 3.6 g
    Protein: 14.1 g

Enchilada Casserole

 Enchilada Casserole

1 can each - cream of mushroom and cream of chicken soup

1 29 oz can enchilada sauce - Rosarita brand

combine soup and sauce with water about 4 cups

Brown 2-3 lbs hamburger - season to taste - I use pepper and garlic

Put a thin layer sauce in the bottom of a 9x13 pan then layer, tortilla shells (I used one then tore one in ½ and used the other ½ to fill the holes), more sauce, meat, and, cheese, then repeat ending with a layer of tortillas sauce and cheese.  Make it like a lasagna.

Bake uncovered 375 for about 25-30 minutes.  Until the cheese is melted and sauce is bubbling.

** This recipe makes 2 9x13 pans. When I make it just for my family I half the recipe using cream of mushroom soup and use ½ the enchilada sauce.  The other ½ I freeze and use for another time.  I’m sure you could make the whole batch and freeze the actual casserole but I don’t have freezer space.  For our trip I used only cream of mushroom soup.

Broccoli and Chicken Casserole

 Broccoli and Chicken Casserole

1 can cream of chicken soup

½ c sour cream

½ c mayo

½ c cheese

1 tbsp lemon juice

Mix these ingredients together to make the sauce for the casserole

1 lb chicken, boiled and cut up or shred

1 pkg frozen broccoli

1-2 cups rice, cooked

In a 9 x 13 pan layer rice, chicken, then broccoli and top with sauce.

Bake @ 350 for 30 minutes.

I have also made this in the pan just smaller than the 9 x 13 for my family. I usually use 2 chicken breasts, and 1-1 ½ cups rice, just enough to cover the bottom of the pan.

Sloppy Joes (from Tawnie Oliverson)

Sloppy Joes

This recipe is a family favorite!  I never really liked sloppy joes until my mother-in-law showed me how she made them when I was first married.  I have made them this way for years now!  It’s quick, simple and very tasty!

1 lb. Hamburger

1 can of Campbell’s Chicken Gumbo Soup

1/3 cup Ketchup

1 tbl. Mustard

Hamburger buns 

Brown hamburger and drain fat.  Mix in the Chicken Gumbo soup.  Add the ketchup and mustard to the mixture and stir well.  Let simmer on low for 10-15 minutes and it’s ready to serve!  Makes approx. six sloppy joes.

Stuffed Pepper Soup (from Natalie Chamberlain)

Stuffed Pepper Soup

from Cookingclassy.com

Servings: 6 Servings

Prep Time10 minutes

 

Cook Time40 minutes

Ingredients

• 1 lb lean ground beef
• 2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 small yellow onion chopped (1 cup)
• 1 cup chopped red bell pepper (a little over 1/2 of a medium)
• 1 cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 (14.5 oz) cans petite diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can low-sodium beef broth
• 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
• 1/2 tsp dried basil*
• 1/2 tsp dried oregano
• 1 cup uncooked long grain white or brown rice (I love both options)
• Cheddar or mozzarella cheese, for serving (optional)

Instructions

1. In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
2. Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer. 
   
3. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.

4. While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup.** 

5. Serve warm topped with optional cheese and garnish with fresh parsley.

Recipe Notes

• *For more flavor double up on the herbs. This is also good with 2 tsp Italian seasoning in place of basil and oregano.
• **For a thinner soup don't add all of the rice and for a thicker heartier soup add it all.
• **Also, if you plan on having it for leftovers the next day then don't add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).

Easy Chicken Nachos (Instant Pot or Crockpot) from Emily Child

 Easy Chicken Nachos (A Child Family Favorite)

3-4 chicken breasts

1 can corn

1 can black beans

1 cup salsa (any kind)

Place chicken in Crockpot or Instant Pot. Drain corn and black beans and pour on top of chicken. Pour salsa on top.  Cook in Crockpot for 4 hours or in an Instant Pot for 18-20 minutes if chicken is thawed or 23-25 minutes if frozen.  When chicken is cooked, shred it. Serve with chips and cheddar cheese melted on top. It can also be served on a salad, in a tortilla as a burrito or for use within a quesadilla. 

Cream of Chicken Soup (from Annette Corry)

Cream of Chicken soup

One rotisserie chicken--Costco-(I used Bowman’s)--pull off meat and set aside.

Boil bones in water with 4-5 TB chicken bouillon.

Saute 3 stalks of celery, ½ onion in olive oil.

Add to chicken broth mixture.

Simmer 35-45 minutes.

Strain bones, celery and onions out of the broth.

6 Yukon gold potatoes, diced

3 c. carrots, diced

2 c. frozen peas

Add:

1 ½ tsp salt

½ tsp garlic salt

½ tsp pepper

2 TB dry mustard

1 TB parsley

Can add more chicken bouillon, if needed.

Simmer 25 min--season to taste. Make sure potatoes are somewhat firm for Todd.

Mix 4 TB cornstarch and 3 TB cold water in a bowl.  Add to soup to thicken.

Add shredded chicken.

Chili Lime Chicken (Grill or InstantPot) and Mango Salsa

Chili Lime Chicken and Mango Salsa

(from Melskitchencafe.com)

CHILI LIME CHICKEN:

•  2-3 pounds boneless, skinless chicken breasts
•  1 tablespoon chili powder
•  1 1/2 teaspoons ground cumin
•  1 teaspoon paprika
•  1 teaspoon dried oregano
•  1 teaspoon onion powder
•  1 teaspoon garlic powder
•  1 teaspoon coarse kosher salt
•  1/2 teaspoon black pepper
•  1/4 teaspoon cayenne pepper
•  3 tablespoons fresh lime juice (from about 2-3 limes)

MANGO SALSA:

•  1-2 mangoes, peeled, pitted and diced (for about 1-2 cups chopped mango)
•  1/2 cup small diced red pepper
•  1/2 cup finely chopped red onion
•  1 jalapeno, seeds and membraned removed, finely diced
•  1/2 cup chopped fresh cilantro
•  1 tablespoon fresh lime juice
•  1/4 teaspoon ground cumin
•  Pinch of salt and pepper
• 
  
• For the chicken, place the chicken in a ziploc bag or in a dish. Combine all the marinade ingredients (chili powder, cumin, paprika, oregano, onion powder, garlic powder, salt, pepper, cayenne and lime juice) and pour over the chicken. Refrigerate for a couple of hours (up to 8 hours). Grill the chicken until cooked through (about 6-7 minutes per side on a grill preheated to medium-high heat). Alternately, the chicken can be pressure cooked at high pressure for 8 minutes; on an InstantPot, add the chicken and marinade ingredients PLUS 1/2 CUP LOW-SODIUM CHICKEN BROTH OR WATER, secure the lid and press manual --> 7 minutes (let the pressure cooker naturally release pressure when finished cooking). Let the chicken rest for 5 or so minutes before slicing into strips or shredding
• 
  
• For the mango salsa, combine all the ingredients in a medium bowl and give it a good stir. Refrigerate until ready to serve; can be made a day or so in advance if you have the willpower not to eat it all before you serve it with the tacos.
• 
  
• Make Ahead: this recipe is so dreamy because all of the components can be prepped ahead of time. The chicken can sit in the marinade for up to 8 hours (conversely, I've also been pressed for time/lazy before and forgot to marinade and thrown all the chicken/marinade ingredients in the pressure cooker without marinading beforehand). The mango salsa can be prepped a day or so in advance and refrigerated, and the avocado cream can be made a couple hours ahead of time, too (even a couple days ahead of time if you don't mind the color darkening a bit).
• 
  

Sweet Curry Chicken (from Jenni Gines)

Sweet Curry Chicken

4 large chicken breasts
1  cube butter (1/2 cup)
1/2 cup honey 
1 tsp curry powder
1 tsp mustard 
1 tsp sat 

Melt the butter and honey together, then stir in the curry, mustard and salt. Pour the sauce over the chicken breasts. Bake in a 9x13 pan at 375 for 40-50 min or cook in a crockpot on low for 3-4 hours. 
When done cooking, shred the chicken so it can soak up the sauce. Serve over rice and veggies. 
**when using my crockpot I will put in 6 chicken breasts (or a bunch of chicken tenders) and double the sauce recipe

Roasted Tomato Pasta (from Jodi Fulks)

 Roasted Tomato Pasta

16 oz. whole wheat pasta of choice

12 roma tomatoes or carton of grape tomatoes

1/2 cup olive oil

1/2 cup minced, fresh basil or 1 T. dried

1/4 cup minced, fresh oregano or 1 T dried

2 T minced, thyme or 2 tsp dried

1-2 tsp. salt

1 tsp. pepper

1 tsp. minced garlic

1 tsp. red pepper flakes

1/4 c grated parmesan cheese

1.    Prepare pasta according to package directions.  Set aside.  Meanwhile, prepare tomatoes.

2.    Cut roma tomatoes in half and place on large baking sheet.  If you are using grape tomatoes, there is no need to halve them.  Place remaining ingredients, except cheese, on baking sheet and stir tomatoes around to mix herbs and seasoning. 

3. Broil for 5-7 minutes or until tomatoes are softened and slightly roasted.  Pour entire mixture over pasta.  Use a rubber scraper to get every bit of seasoning from the baking sheet.  Sprinkle with cheese and serve.  Makes 8 servings. 

Flat French Bread (from Cami Wardle)

This is the fastest, easiest, and yummiest bread recipe. We love making it on Sundays and using leftovers for French toast later in the week. 

FLAT FRENCH BREAD

Ingredients:

2 tablespoons yeast

2 cups warm water

1 tablespoon sugar

2 teaspoons salt

4 cups flour

1/3 cup melted butter

In mixing bowl, dissolve yeast in warm water. Let sit for a few minutes. Add sugar, salt and flour. Mix, with the dough hook, for 8 minutes on medium speed. Scrape sides of bowl, if necessary, midway. Let dough rest until double in bulk (about 45 to 60 minutes.) 

Grease a 9" x 13" glass pan with shortening. Preheat oven to 400 degrees. Throw dough out onto floured surface and form into a log. Place in glass pan and press flat to edges. Pour melted butter over dough, covering entire surface. Bake for 20 - 25 minutes. Let cool for a few minutes, then turn bread out onto cutting surface. Slice!

Lasagna (from Tawnie Oliverson)

Lasagna 

This recipe makes one large 9 x 13 casserole dish of Lasagna.  Enjoy!

Meat Sauce:

2 lbs. Ground beef

1 tsp garlic powder

2 tbsp. Parsley flakes

2 tbsp. Basil

2 tbsp. Oregano

1 tsp salt

2 cans (14.5 oz) petite diced tomatoes

2 cans (8 oz) tomato sauce

Lasagna noodles (you will need six)

1 1/2 containers (16 ounce) of cottage cheese

2 slightly beaten eggs

1 tsp pepper

2 tbsp Parsley flakes

2 tbsp Basil

2 tbsp Oregano

Grated mild cheddar cheese

Grated mozzarella cheese

Brown hamburger and drain fat.  Add spices, diced tomatoes and tomatoes sauce.  Simmer, uncovered, for approx. 45 minutes until sauce thickens, stirring occasionally.  

Cook noodles and drain.  Rinse in cold water.  Combine cottage cheese with slightly beaten eggs and spices.  

Line three lasagna noodles in bottom of 9x13 baking dish.  

-Spread half the cottage cheese mixture over the noodles.  

-Sprinkle grated mild and mozzarella cheeses over the cottage cheese.  

-Add half the meat mixture over the cheese.  

Repeat layers.  Bake in 375 degree oven for 30 minutes.

Elegant Chicken (from Debbie Evans)

Elegant Chicken

4-5 Chicken Breasts

1 pkg Italian Seasoning packet or 1 small bottle of Italian dressing

1 can cream of mushroom soup

1 pkg. cream cheese

Sour Cream – about 1 cup

Cook chicken with Italian seasoning in Crock Pot. After cooked, drain out yucky stuff and leave any liquid left. Mix soup and cream cheese together then mix in with chicken. Cook until heated through.

Serve over rice, noodles or mashed potatoes.