Chicken Enchilada Soup

mmm...EASY AND freezable, great SOUP FOR CHILLY DAYS ! We eat A LOT of soup, I mean at *least* once a week while the weather is cold. This soup is si Yummy,AND I LOVE the noodle like quality the Tortillas give to the soup.

Ingredients:

* 1 pound skinless, boneless chicken breast halves
* 1 tablespoon vegetable oil
* 1/2 cup diced onion
* 1 clove garlic, minced
* 1 quart chicken broth
* 1 can whole corn drained
* 1 can black beans drained
* 1 cup enchilada sauce
* 1 teaspoon salt
* 1 teaspoon chili powder
* 1/2 teaspoon ground cumin
* 3 flour Tortilla's cut with Pizza cutter in to strips (like noodles)

Garnish w/ shredded cheese & Sour Cream.

Directions

1. In a large pot over medium heat, cook chicken breasts ( I boil 5 pounds since I more than quadruple this recipe and freeze) in oil until well browned on all sides. Remove and set aside.
2. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
3. Pour into pot with remaining enchilada sauce, Corn,beans, salt, chili powder and cumin. Bring to a boil.
4. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
5. Slice Tortilla's (one on top of the other, with a pizza Cutter.
Add the tortilla strips while soup is still boiling and take off heat, stir and let sit for five minutes before serving.
6.Serve with a sprinkling of cheese, dollop of sour cream...tortilla chips, or quesidillas.

Grilled Coconut Chicken

So YUM!
I have tried two Coconut Chicken recipe's, one from the Ourbestbites.com girls, and one from the "It's good for you" Pampered Chef cookbook (Ok so there recipe was for Shrimp..but same concept)
I liked both, but the Our Best Bites had so much seasoning...I missed the Coconut...so here is a compromise of both recipe's that gave me the best of both worlds.

Ingredients:


NOTE:
(borrowed from Our Best bites)
If you're not familiar with Panko, it's a Japanese style bread crumb. I started using it in place of regular bread crumbs a few years ago and I just can't go back now. Panko makes everything SO light and crispy, you'll be amazed. Up until now I've always bought Panko in the Asian section of the grocery store. But I just found out that Progresso now makes Panko! I was so happy to see that because now you can find it next to the Progresso bread crumbs in the pasta isle.


"As many as you need"
Washed and Trimmed Chicken Tenders

2 cups sweetened flaked coconut
1-2 eggs (start with one and crack another if it runs out)
1 C flour
2 C sweetened coconut flakes
1 C panko bread crumbs
1 tsp garlic salt
1/2 tsp curry powder


Cover Grill with Tin Foil
preheat Grill to 450 degrees.


Give coconut a rough chop so it's about the same size as the panko pieces


Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.


Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.

Working with one chicken tender at a time, dredge in flour...


then dip in egg...


And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.


Place chicken tenders on a foil-lined Grill (for easy clean up and keeps coconut from falling through the grill) that has been sprayed with non-stick cooking spray.

Bake in your 450 degree oven for about 10- 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

*We ate these with 1/2 Jalapeno Jelly mixed with 1/2 Apricot jelly for dipping sooo YUMMY!

In-a-Hurry- To- Eat Chicken Noodle Soup

It's Sunday , after church and the short ones are STARVING...there is no bread defrosted to be found...the thought of heating up corn dogs makes you want to GAG...so here we go...

4 cups HOT WATER
5 cubes bullion
2 LARGE (can be frozen) Chicken broth
2- cups frozen mixed veggies
2 Tablespoons Costco Organic salt Free Seasoning
2 teaspoons Garlic Salt
3 Table Spoons Onion Flakes
2 Cups Old fashioned Country Noodles

Directions:
Put HOT water in Pan, turn up to High Heat
and Chicken Bullion smashed between two spoons to water. Toss in Chicken Breasts and Boil until cooked...Fish them out, cut em up.
Thrwo chicken back in the water with veggies, once boiling again add rest of spices and onions,stir well, add noodles and let boil for duration of package directions...
Serve as soon as you can, with Saltines, or whatever you can scavenge up.

Put yourself and angry, full, tired small people down for naps...happy Sunday!

Sweet Green Chili Enchilada's

Super YUMMY AND SUPER EASY! Just use the Bajio Chicken as the filling with a lil' added Monterrey Jack cheese...
So I have always been curious about the Green Store Bought Enchilada Sauce..I am a die hard Rosarita Red Sauce fan...but too cheap to just buy a can and try it out until my friend Corrie brought a can on ova...and let me just say that was a start of a beautiful new recipe..and my kids LOVED em.

You see we use the Bajio Sweet Green Chili Chicken Recipe for Nacho's, Burritos...and well I Generally have a crock-pot going ...or a bag of Sweet Chicken Bliss just waiting in my freezer...

So here ya go...

Use:
Whole Wheat or White Flour Tortilla's
or
Corn Tortilla's ( I think they freeze better)
Shredded Mexican Cheese
Green Encahlada Sauce
a crock pot of Bajio Chicken



fill em' up with the Bajio Chicken
Sprinkle the top with cheese
(Stick a small slice of Cream Cheese (if you have some) on top
rolle em' up
Put them them in a pan with Green Enchilada sauce half an inch poured in bottom.
Fill up the pan with rolled friends until full...cover with the green stuff again.

Sprinkle cheese over the whole sha-bang .
and...Bake at 350 for half an hour...

Thai Peanut Sauce Chicken~ Crock-pot

Can't remember what website I found this on...it is EASY and fresh tasting ...and Thai-licious!...I touched it up quite a bit...and my KIDS licked their plates and ate so many seconds, and thirds...there were no leftovers to be seen.

Eat with this: http://feedingabunchamunchkins.blogspot.com/2010/06/lime-cilantro-rice-with-pineapple.html

Ingredients:
• 1 package of baby carrots ( skinny fresh green beans are fantastic too)
• 8-10 chicken breasts or tenders, sprinkled with salt and pepper
• 1 tablespoon grated fresh ginger
• Juice and zest of one lime
• 1 finely chopped large garlic clove (about two teaspoons)
• 1 teaspoon curry powder
• 1 teaspoon ground coriander
• 1 can chicken broth
• 1 can unsweetened coconut milk
• 2 cups cooked jasmine, brown or white rice
. 3/4 teaspoon of salt
• 1/2 cup chopped cilantro, for sprinkling on top (optional)

added after crock-pot cooking is almost finished:
3 cups creamy peanut-butter
5 Tablespoons Oyster Sauce (found in Asian cooking aisle)
2 teaspoons soy sauce
1 Tablespoon Chili Powder
1/4 teaspoon salt


Directions:
Place ingredients (except rice) in crock pot in order given. Cook on low heat setting for 8-10 hours.
Next cut chicken in strips, or shred.

Garnish:
Roasted peanuts
Fresh Cilantro

Last put peanut-butter, Oyster Sauce and Soy Sauce in microwave safe bowel...microwave for 30-45 seconds...whisk in remaining ingredients...and then slowly stir into crock-pot mixture....serve with in a half hour!
Serve in bowls with cooked jasmine, brown,white rice or the recipe recommended above. Top with roasted peanuts & cilantro, if desired.

Notes: This is an easy and impressive Thai meal. You will make it again and again.

Chili-Lime Chicken and Lemon Asparagus ~Grilled EASY

Ingredients

• 1 pound fresh asparagus, trimmed and peeled
• 4 tablespoons olive oil
• 1 teaspoon sea salt
• 2 teaspoon lemon juice
  

Directions

Preheat a grill.

Place asparagus in Gallon sized baggie: Drizzle oil over the asparagus, add lemon juice and salt shake bag until they are coated. Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear 1/4 turn.

Ingredients:

• Chicken Breasts, washed and pat dry (as many as you are serving)
• lime wedges, one lime per chicken breast
• chili powder
• sea salt

Directions

Preheat a grill.

Put chicken on grill and Immediately squeeze lime juice over the top, sprinkle first with chili powder, next salt. Continue to coat at least four times while you flip and grill chicken.
Leaves chicken moist and YUMMMMY!

Chicken Alfredo Ravioli EASY (Double & Freeze)

RECIPE FOR 3 Qt. Pyrex Glass Pan

Ingredients

• 2 package frozen cheese tortellini (found in Freezer section)
  
• 2 cups cup up cooked chicken ( pre-grilled chicken is used here)
  
• 2 jars (1 lb.) Ragu ® Cheesy! Roasted Garlic Parmesan Sauce
• Garlic Salt to Taste
• 2 cups Mozzarella Cheese
• Parmesan to Sprinkle
  

Directions:

In 3-quart saucepan, cook tortellini according to package directions. Drain, and to a 3Qt. Pyrex Glass pan.
Pour Ragu Sauce in and mix in...add garlic salt if desired. Sprinkle with Cheeses...and bake at 350 for 30 minutes....
my kids GOBBLE this up.
* You could also add broccoli florets if you wanted to get a little more green into this dish!

Chicken Pot-Pie ~ EASY & Freezeable D&F

Recipe makes 2 Pies

Ingredients:
1 pkg Frozen Mixed Veggies
2 cups cooked Chicken and cut in bite size pieces (broiled or pre-grilled, Left over chicken or turkey works great too)
2 cans Cream of Chicken Soup
1/2 cut dehydrated onions
2 Tablespoons of Costco (Organic No-Salt Seasoning)...or Mrs. Dash
* Garlic Salt to Taste optional
2 boxes of pre-made pie crust ( store brand works great) ~ or Homemade

Directions:
Set out pie crust one half hour before beginning.
Pam pie plates or throw-away metal pans
Roll out crust and push gently into bottom of the pan....prick bottom with fork.

Mix:
All ingredients other than crust together well....

Split mixture between the two pie plates. Cover with remaining crust...pinch edges, and trim crust in necessary. crimp edges between fingers... prick top of pies with fork.

BAKE: according to double crust Pie directions on Pie crust box.
Generally 400 degrees for 35 minutes....

Chicken Waldorf Salad

Chicken Waldorf Salad
(I double this)
Ingredients:
• 3 cups chopped cooked chicken
• 2 red brae burn, cubed
• 2 cups Red Grapes washed and halved
• 4 celery ribs, sliced
• 4 green onions chopped
• 1/2 cup chopped walnuts
Dressing
• 1 1/2 cup mayonnaise
• 4 TBsp teaspoon Dijon mustard
• 3 teaspoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
Garnish
• 1/2 fresh romaine lettuce or Spinach
Directions
1.
Mix together chicken, apples, celery, grapes, green onions & nuts in a bowl.
2.
Whisk together, dressing ingredients.
3.
Season to taste.
4.
Pour over chicken mixture in bowl; toss well.
5.
Refrigerate at least 2 hours.
6.
Arrange lettuce or Spinach on serving plates; top with chicken Waldorf salad. ….
ALSO….GREAT in Pita, Tortilla or Toasted Bread.

Homemade Chicken Noodle Soup ~ for Chavonne :0)

Homemade Chicken Noodle Soup

1 whole Chicken (make sure you have taken the "innards" out)
Salt, pepper, onion powder, garlic powder, basil and bay leaf
6 chopped Red Potato with skins on
3 cups baby Carrots
1 white or yellow onion chopped
1 can whole kernel corn

Last add Homemade Egg Noodles (recipe below) Thanks Wendy!!!

Egg Noodles

2 eggs slightly beaten
1 cup warm water
2 tablespoons canola or olive oil
1 teaspoon salt
3 cups all-purpose flour

Mix all ingredients together with an electric mixer (I use my Boche) until a dough is formed. Roll out thin (1/8-inch or so) on a heavily floured surface. Cut into short, thin strips with a pizza cutter. Dredge heavily in flour before adding them to the pot of chicken soup. Once dropped into the soup, mix soup thoroughly. Add a handful of noodles at a time.



1.
In a large pot boil a whole chicken (make sure you have taken the "innards" out). (Place chicken in pot and add water until chicken is covered. Add salt, pepper, onion powder, garlic powder basil and bay leaf. Then bring to a boil. Simmer for about 3-4 hours.) Remove chicken from broth. Reserve broth.

2.
Take meat off of bones. Discard all fat, bones and cartilage. Add chicken meat back into pot of broth. Add more water and spices (salt, pepper, onion powder, garlic powder, basil and bay leaf). You want to leave about 5 (or so) inches between water level and top of pot. Bring to a boil.

3. Add Veggies: Boil until semi soft


4.
Add homemade egg noodles and stir. Let boil for 5-10 minutes, then serve hot.

Summer Chicken Stew

I made the recipe up when I was looking at all the wonderful things out of my garden…and it was a rainy cold day. It is now a family favorite; it has so many good veggies in it and is so pretty it is fun to serve for friends and family with some homemade wheat rolls.
(Ads always I double…because I LOVE leftovers!)
Ingredients:
• 2 cups diced cooked chicken (boiled)
• 2 ½ inch sliced small zucchini’s
• 2 ½ inch sliced small yellow squash
• 3-6 small green onions, finely diced
• 3 peeled Sweet Potatoes
• 1 cup baby carrots
• 4 cups warm water
• 1 cup dry Poultry Gravy mix
• 2-3 bay leaves
• 1 pinch basil
• 1/2 teaspoon fresh rosemary, snipped (optional)
• 3 tablespoons butter
• In a hurry I just use a basic Miss Dash seasoning
Directions
1.
Pam Crock-Pot or rub with Olive Oil.
2.
In Bowl mix Gravy mix and water with seasonings together…Pour in Crock-pot.
3.
Place all the rest of ingredients into crock pot.
4.
Cook on "low" setting for approximately 6 hours.

Baked Lemon Pepper Chicken and Linguine

What you will need:
1 small 6-8 lb. Chicken or Hen (you can cook two at a time)
Lemon pepper seasoning (Mrs. Dash)
Salt
1 cube butter
1 package linguine
Parsley
Garlic Salt
Fresh Parmesan

Serve with Green Salad or Squash

Directions:
Thaw Chicken ….rinse with luke warm water inside and out …. Take out insides.
Pat dry with paper towels.
Rub with butter
Lightly salt … then LIGHTLY (to much is WAY too much) dust with lemon pepper.
Wrap in tin foil and place in oven ….Bake according to package directions or until juices run clear.

Linguine: Cook according to directions … drain… put back in pan on low heat. Add 4 TBsp butter dash with garlic salt…. Throw in hand full of Parmesan… and stir until Parmesan is melted.

Chicken Cabbage Salad

What you will need…
1 Bag of Coleslaw… sold in packaged salad area in produce area
6 Green Onions Chopped
2 Packages Oriental Ramen Noodles
6 Table Spoons Red Wine Vinegar
1/2 cup Fresca soda
3 TBSP Soy Sauce
Small bag of chopped Almonds (optional)
2 Chicken Breasts cooked w/ garlic salt and cut up in bite size pieces
Or I use Foster Farms pre-cooked grilled chicken strips (Costco)
2 cans Mandarin Oranges ( drained and cut in thirds)

In Salad Bowl combine Coleslaw, Chopped Green Onions, Chicken, Crushed up Ramen noodles and almonds… in small container Combine Vinegar, and Both Oriental Season Packets (from Ramen Noodles) and Soda and Soy Sauce. Mix together well and toss over salad.
Keep Refrigerated.

Chicken or Steak Fajita’s

What you will need…
1o four Tortillas’
Packet of Fajita seasoning
1lb. Chicken or steak cut in strips
1 small white onion (chopped)
1 handful chopped fresh cilantro
1 teaspoon of cumin
1 red pepper
1 yellow pepper
1 green pepper (all peppers washed seeded and sliced into thin strips)
Juice of fresh limes

Garnish with:
Shredded cheese
Sour Cream
Salsa
To be served with Mexican rice and Pina Colada’s


In skillet pan add two table spoons of oil and brown your meat with onion… add a pinch of salt.
Next follow season packet instructions adding the water and seasoning…add juice of one lime and cumin.
Then add your peppers stir well and cover your pan…. Lowering the temp to medium low….let cook for 5 minutes and check… The filling will be ready when peppers are soft but still crisp slightly when you bite into them.
Have your tortillas warming on a plate inside your oven….

OPTION # 2 ~ Pam Crock-pot add meat, and frozen package of onions and red, green and yellow peppers.
cook on low for 6 hours.

Fill tortillas with mixture…
Add Cheese, sour cream, fresh lime juice and salsa to your liking.

YUMMY….


You can also throw all ingredients in to a croc pot on low for 6 hours.
Just remember to check on it and stir.

Blackened Chicken Alfraido

What you will need….
Chicken Breasts- At least one per Person
Alfredo Sauce 1 or 2 Jars Depending
1 Package of Fettuccine Noodles
Olive Oil
Salt
Garlic Salt
Italian Seasoning
Fresh Parmesan Cheese
Serve with Garlic Bread or Bread sticks
Spinach salad or Sautéed yellow squash & zucchini


Take thawed chicken breasts and rub with Garlic salt and a pinch of Italian seasoning…. Pan Sauté with olive oil until well browned on both sides …. While browning add parmesan to chicken in pan so it will form a crust around the chicken. Set aside and keep warm in oven.
Boil noodles according to package with Olive Oil and Salt… after draining them add Alfraido Sauce in pan with noodles and cook on low (continue stirring until sauce in heated with the noodles…. Add parmesan and spices to taste.
On plate place the noodles with the Chicken on top.
Voila….
Must be served with lit candles and good music.

Red or white Chicken Enchiladas

I double or Quadruple this, because the middle is the same for each ...I sometimes will quadruple the recipe and do half and half and freeze them...
cook one hour instead of half an hour for thawed at 350.

What you will need….

8 Flour Tortilla’s
4 0r 5 Chicken Breasts
2lbs Shredded Colby jack cheese
8 oz. tub of sour cream
1 can chopped olives
6 green onions (optional) Chopped
(For Red Enchilada’s)
1 large can & 1 small can
Red Enchilada sauce
(Or for White Enchiladas)
1 Large can
Cream of Mushroom Soup
Mix with one full can water
1 large mixing bowl
1 greased 9x13 Pan

Directions:
Crock-pot Chicken and shred, or boil the chicken and chop, mix cheese(reserve some cheese to sprinkle on top), sour cream, green onions and chopped olives.
Use chicken mixture to fill flour tortilla's and roll up and put ends down in a glass or metal pan. Pour Sauce (red or white) over top and sprinkle with remaining cheese and olives.

Bake at 350 for 30 minutes, or until cheese is melted.

Serve with Green Salad,
Chips & Salsa

Naughty Creamy Italian Chicken

I call this *Naughty Chicken* since a good deal of the recipe calls for Cream Cheese and butter. ~ THIS IS NOT DIET FRIENDLY~
MY KIDS and Hubbie LOVE this it is a fix it and forget about it...or Freeze it and eat it later ...AWESOME for FREEZER meal grouping!!!

Cream Cheese Chicken
4 .7-ounce envelope Italian dressing mix
2 cubes butter
8-10 pounds boneless skinless chicken breast
4 10.75-ounce can cream of chicken soup
4 8-ounce package cream cheese

Turn slow cooker on High. (I ALWAYS PAM my crockpot for easier clean up) Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2-4 hours. Until chicken is mostly cooked.
In a sauce pan on medium heat Put cream of chicken soup and cream cheese. Stir to melt, add other package of Italian dressing and mix well until smooth and creamy. Pour sauce into slow cooker over chicken and turn crock pot on low. Allow to cook one more hour, serve or after an hour turn on warm until dinner time.

For Freezer meals: let Chicken cool in the crock pot:

Then place chicken and sauce into a gallon resealable freezer bags.I use Cup sized portions to measure (so for a Family of Five, five Cups) Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly.



*Serve over mashed potatoes, rice, or hot buttered noodles.

Black and White Chicken Chili

This is a GREAT Soup to make in batches and freeze. When I Quadruple the recipe for freezing I Boil whole chickens for the meat.

Ingredients:

8 skinless boneless chicken breasts

1 32 oz. can chicken broth or use your own homemade version...

1 large onion chopped

3 tablespoons chili powder

2 jalapeno chiles seeded and finely chopped (optional I don't use em)

3 teaspoons ground cumin

2 15 oz. can Great Northern beans undrained

salt, to taste

2 15 oz. can black beans drained

1 can diced tomatoes w/ juice

* MUST Mix in a dollop of Sour Cream upon serving!!!

***************************************************************************

Wash chicken with cold water and pat dry with paper towels. Cut chicken into 1/2-inch cubes. Spray nonstick Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat. Add chicken; cook 2 minutes, stirring frequently. Add onion and chilies. Cook 5 minutes longer, stirring occasionally. Add remaining ingredients. Bring to a boil.

Reduce heat; simmer, uncovered, 20 to 30 minutes to blend flavors.

To serve, top with sour cream, shredded cheddar cheese, and crumbled tortilla chips.

*****************************************************************************

I wait until cool and store in Gallon Freezer bags with 6-8 cups of soup per bag.

Bajio Chicken Chile Salad

Ingredients:

5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)
********************************************************************
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.If you want it spicier rather than sweeter add a hotter salsa and more green chilies.