Description:
Ingredients:
1 whole chicken
1-2 cans cream of chicken soup
1/2 c. frozen peas
1 lb. egg noodles or homemade noodles
Salt and pepper to taste
Directions:
Trim off skin from whole chicken and remove kidneys, gizzard and neck. Place in large pot and fill with water until 2 in. from top. Season water with salt, pepper and onion powder. Simmer until done and tender (at least an hour). Remove chicken onto plate. Strain any yuckies in water. Add more water and heat to boiling. Add noodles and cook until tender. Add frozen peas. In small bowl add cream of chicken soup and some water and wisk until smooth. Stir into big pot of soup until smooth. In the meantime, remove meat from bone and break into pieces. Place in soup last. Heat through and serve.
Canned chicken or cooked chicken breasts can be used instead of a whole chicken to make the recipe faster. Homemade noodles are fantastic in this recipe, but once again, they take longer.
Sunday, November 4, 2007
Creamy Chili
Ingredients:
1 lb hamburger (ground beef)
1 large chopped onion
28 or 32 oz can whole tomatoes, cut up and drained
2 cups tomato juice
2 cans chili beans (15 oz. each)
1 package taco seasoning mix
1 can cream of chicken mushroom soup
1 can cream of cheddar cheese soup
3 cups milk
1 tsp chili powder
Method
Fry the hamburger with the onion in a 4- or 5-qt. pan; drain off fat.
Add all other ingredents. Bring to boil and then turn to low; cover and cook for 1 hour.
Notes: You can also mix in 3 cups of cooked macaroni to have another delicious meal idea.
--Amber Meadows
1 lb hamburger (ground beef)
1 large chopped onion
28 or 32 oz can whole tomatoes, cut up and drained
2 cups tomato juice
2 cans chili beans (15 oz. each)
1 package taco seasoning mix
1 can cream of chicken mushroom soup
1 can cream of cheddar cheese soup
3 cups milk
1 tsp chili powder
Method
Fry the hamburger with the onion in a 4- or 5-qt. pan; drain off fat.
Add all other ingredents. Bring to boil and then turn to low; cover and cook for 1 hour.
Notes: You can also mix in 3 cups of cooked macaroni to have another delicious meal idea.
--Amber Meadows
Spinach Salad
1 cup chopped apple
3/4 cup pecans
1/2 cup chopped dried cranberries
10 oz fresh baby spinach
Combine all salad ingredients and toss well.
Dressing
1/3 cup basalmic vinegar
1tbsp sugar
2 tbsp cranberry juice
1tsp dijon mustard
1/4 tsp salt and pepper(each)
2tbsp sour cream
Combine first five ingredients and bring to a boil over medium heat. Cook 1 minute.Remove from heat and stir in sour cream. Drizzle warm dressing over spinach salad. Toss well. Sprinke with bacon if desired.
3/4 cup pecans
1/2 cup chopped dried cranberries
10 oz fresh baby spinach
Combine all salad ingredients and toss well.
Dressing
1/3 cup basalmic vinegar
1tbsp sugar
2 tbsp cranberry juice
1tsp dijon mustard
1/4 tsp salt and pepper(each)
2tbsp sour cream
Combine first five ingredients and bring to a boil over medium heat. Cook 1 minute.Remove from heat and stir in sour cream. Drizzle warm dressing over spinach salad. Toss well. Sprinke with bacon if desired.
Spinach Tomato Tortellini
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6
Ingredients:
1 (16 ounce) package cheese tortellini1
(14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
Directions:
1. Bring a large pot of water to a boil. Add the tortellini, and cook untiltender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt,pepper, basil and garlic in a large saucepan over medium heat. Cook and stiruntil the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir thismixture into the saucepan along with the Parmesan cheese. Heat through, thenreduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepanwith the sauce. Stir to coat, and serve.
--Amber Meadows
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6
Ingredients:
1 (16 ounce) package cheese tortellini1
(14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
Directions:
1. Bring a large pot of water to a boil. Add the tortellini, and cook untiltender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt,pepper, basil and garlic in a large saucepan over medium heat. Cook and stiruntil the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir thismixture into the saucepan along with the Parmesan cheese. Heat through, thenreduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepanwith the sauce. Stir to coat, and serve.
--Amber Meadows
Wednesday, October 10, 2007
Slow Cooked Sirloin
1 boneless beef sirloin steak (1 ½ pounds)
1 medium onion, cut into chunks
1 medium green pepper cut into chunks
1 can beef broth
¼ cup Worcestershire sauce
¼ t. dill weed
¼ t. dried thyme
¼ t. pepper
Dash crushed red pepper flakes
2 Tbsp. cornstarch
2 Tbsp. water
In a large nonstick skillet, brown beef on both sides. Place onion and green pepper in slow cooker; top with beef. Combine the broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on high 3-4 hours or until meat reaches desired tenderness. Remove beef from crock pot and keep warm. Combine cornstarch and water; stir until smooth; gradually stir into cooking juices. Cover and cook 30 minutes longer or until slightly thickened. Return beef to slow cooker; heat through. Serve with rice or mashed potatoes.
6 servings
--Amber Meadows
1 medium onion, cut into chunks
1 medium green pepper cut into chunks
1 can beef broth
¼ cup Worcestershire sauce
¼ t. dill weed
¼ t. dried thyme
¼ t. pepper
Dash crushed red pepper flakes
2 Tbsp. cornstarch
2 Tbsp. water
In a large nonstick skillet, brown beef on both sides. Place onion and green pepper in slow cooker; top with beef. Combine the broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on high 3-4 hours or until meat reaches desired tenderness. Remove beef from crock pot and keep warm. Combine cornstarch and water; stir until smooth; gradually stir into cooking juices. Cover and cook 30 minutes longer or until slightly thickened. Return beef to slow cooker; heat through. Serve with rice or mashed potatoes.
6 servings
--Amber Meadows
Chicken with White Barbecue Sauce
1/3 cup mayonnaise
3 Tbsp sugar
1 tsp salt
½ tsp pepper
¼ cup lemon juice
¼ cup cider vinegar
2 boneless skinless chicken breasts
In a small bowl, combine the mayo, sugar, salt and pepper. Gradually whisk in lemon juice and vinegar. Pour ½ cup marinade into Ziploc bag; add the chicken. Refrigerate for at least 30 minutes (the longer the better). Cover and refrigerate remaining marinade for basting. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade.
--Amber Meadows
3 Tbsp sugar
1 tsp salt
½ tsp pepper
¼ cup lemon juice
¼ cup cider vinegar
2 boneless skinless chicken breasts
In a small bowl, combine the mayo, sugar, salt and pepper. Gradually whisk in lemon juice and vinegar. Pour ½ cup marinade into Ziploc bag; add the chicken. Refrigerate for at least 30 minutes (the longer the better). Cover and refrigerate remaining marinade for basting. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade.
--Amber Meadows
Chicken and Corn Chili
2 boneless, skinless chicken breasts
1 jar salsa – we love Sam’s Choice Black Bean and White Corn
2 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
1 can Mexican-style corn
1 can pinto beans
Place chicken and salsa in a ziploc bag or container the night before you want to eat this chili. In the morning, season the chicken and salsa mixture with garlic powder, cumin, chili powder, salt and pepper. Place in Crock Pot. Cook on low for 6-8 hours. About 2-3 hours before you want to eat, shred the chicken with two forks then place back in the slow cooker. Add the corn and pinto beans, continue cooking. Simmer until ready to serve. We like it with sour cream and shredded cheese on top and we eat it with tortilla chips. You can add all kinds of topping to this though – be creative. It’s fantastic any time of the year!
--Amber Meadows
1 jar salsa – we love Sam’s Choice Black Bean and White Corn
2 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
1 can Mexican-style corn
1 can pinto beans
Place chicken and salsa in a ziploc bag or container the night before you want to eat this chili. In the morning, season the chicken and salsa mixture with garlic powder, cumin, chili powder, salt and pepper. Place in Crock Pot. Cook on low for 6-8 hours. About 2-3 hours before you want to eat, shred the chicken with two forks then place back in the slow cooker. Add the corn and pinto beans, continue cooking. Simmer until ready to serve. We like it with sour cream and shredded cheese on top and we eat it with tortilla chips. You can add all kinds of topping to this though – be creative. It’s fantastic any time of the year!
--Amber Meadows
Taos Tumble Salad
2/3 cup Caesar salad dressing
1 teaspoon ground cumin
2 bags (10oz each) classic romaine lettuce
1 pint (2 cups) grape or cherry tomatoes
1 cup (4 oz) shredded Cheddar Cheese
2 cups coarsely broken lime-flavored tortilla chips
In a small bowl, mix dressing and cumin. In a large bowl, toss remaining ingredients with dressing mixture.
Sprinkle with additional cheese and chips if desired. Serve immediately.
8 servings
Cheesy Chicken
4 boneless, skinless chicken breasts
1 tsp garlic powder
Salt and pepper to taste
1 can condensed Cream of Cheddar soup
1 can condensed Southwest Pepper Jack soup
1 can condensed Fiesta Nacho Cheese soup
1 (8 oz) container of sour cream
In a crock pot, layer chicken then season with salt, pepper and garlic powder. Combine all 3 soups in a bowl and mix well. Pour over chicken and cook on low for 4-6 hours. About a half hour before serving, stir in the sour cream. We love this served over rice!
--Amber Meadows
1 teaspoon ground cumin
2 bags (10oz each) classic romaine lettuce
1 pint (2 cups) grape or cherry tomatoes
1 cup (4 oz) shredded Cheddar Cheese
2 cups coarsely broken lime-flavored tortilla chips
In a small bowl, mix dressing and cumin. In a large bowl, toss remaining ingredients with dressing mixture.
Sprinkle with additional cheese and chips if desired. Serve immediately.
8 servings
Cheesy Chicken
4 boneless, skinless chicken breasts
1 tsp garlic powder
Salt and pepper to taste
1 can condensed Cream of Cheddar soup
1 can condensed Southwest Pepper Jack soup
1 can condensed Fiesta Nacho Cheese soup
1 (8 oz) container of sour cream
In a crock pot, layer chicken then season with salt, pepper and garlic powder. Combine all 3 soups in a bowl and mix well. Pour over chicken and cook on low for 4-6 hours. About a half hour before serving, stir in the sour cream. We love this served over rice!
--Amber Meadows
Grilled Mexican Citrus Chicken
½ cup orange juice
½ cup lime juice
½ cup olive or vegetable oil
¼ cup chopped fresh cilantro
¼ cup chopped onion
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
½ teaspoon Tabasco sauce
8 boneless skinless chicken breasts
In a large shallow dish or gallon Ziploc bag, mix all ingredients except chicken. Add chicken; turn to coat with marinade. Refrigerate, turning chicken occasionally, at least3 hours but no longer than 24 hours.
Grill chicken, brushing with remaining marinade. Grill for 15 to 20 minutes (or until juices run clear).
--Amber Meadows
½ cup lime juice
½ cup olive or vegetable oil
¼ cup chopped fresh cilantro
¼ cup chopped onion
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
½ teaspoon Tabasco sauce
8 boneless skinless chicken breasts
In a large shallow dish or gallon Ziploc bag, mix all ingredients except chicken. Add chicken; turn to coat with marinade. Refrigerate, turning chicken occasionally, at least3 hours but no longer than 24 hours.
Grill chicken, brushing with remaining marinade. Grill for 15 to 20 minutes (or until juices run clear).
--Amber Meadows
Creamy Bowties with Chicken
¼ teaspoon pepper
1/8 teaspoon cayenne pepper
2 boneless skinless chicken breast halves (5 ounces each)
2 bacon strips, diced
½ cup sliced fresh mushrooms
1 green onion sliced
1 garlic clove, minced
1 cup uncooked bow tie pasta
1 Tbsp butter
4 teaspoons all purpose flour
½ cup fat free half and half
2 Tbsp chicken broth
½ cup plus 2 Tbsp shredded Asiago cheese, divided
1 ½ teaspoons light cream cheese softened
1 plum tomato, seeded and diced
Rub pepper and cayenne over chicken. Broil 4-6 in. from the heat for 4-5 minutes on each side or until juices run clear. Set aside and keep warm.
In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 teaspoons drippings. In the drippings, sauté mushrooms, onion and garlic. Remove from heat; set aside.
Cook pasta according to package directions. Meanwhile, in a saucepan, melt butter over medium heat; stir in flour until smooth, gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add ½ cup Asiago cheese and cream cheese; stir until cheese is melted.
Cut chicken into strips. Drain pasta. Toss chicken, pasta, bacon and mushroom mixture with cream sauce. Top with tomato and remaining Asiago cheese.
--Amber Meadows
1/8 teaspoon cayenne pepper
2 boneless skinless chicken breast halves (5 ounces each)
2 bacon strips, diced
½ cup sliced fresh mushrooms
1 green onion sliced
1 garlic clove, minced
1 cup uncooked bow tie pasta
1 Tbsp butter
4 teaspoons all purpose flour
½ cup fat free half and half
2 Tbsp chicken broth
½ cup plus 2 Tbsp shredded Asiago cheese, divided
1 ½ teaspoons light cream cheese softened
1 plum tomato, seeded and diced
Rub pepper and cayenne over chicken. Broil 4-6 in. from the heat for 4-5 minutes on each side or until juices run clear. Set aside and keep warm.
In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 teaspoons drippings. In the drippings, sauté mushrooms, onion and garlic. Remove from heat; set aside.
Cook pasta according to package directions. Meanwhile, in a saucepan, melt butter over medium heat; stir in flour until smooth, gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add ½ cup Asiago cheese and cream cheese; stir until cheese is melted.
Cut chicken into strips. Drain pasta. Toss chicken, pasta, bacon and mushroom mixture with cream sauce. Top with tomato and remaining Asiago cheese.
--Amber Meadows
Tuesday, October 9, 2007
CHICKEN BAKED SALAD
2 cups of cooked chicken (½ inch size)
1 cup Celery finely chopped
½ cup mayonnaise
1cup broken potato ships
½ cup chopped almonds
½ cup chopped onion
1 ¼ cup cheddar cheese (chopped, not shredder)
Preheat the oven 375 degrees.
Spray a 9” x 11” pan with non stick spray.In a medium bowl combine the chicken, celery, and mayonnaise; pour it over the sprayed pan and in another bowl mix the potato ships, almonds, onion and pour it over the chicken mix. Finally sprinkle the cheese over the two layers and bake it for 30 min.
1 cup Celery finely chopped
½ cup mayonnaise
1cup broken potato ships
½ cup chopped almonds
½ cup chopped onion
1 ¼ cup cheddar cheese (chopped, not shredder)
Preheat the oven 375 degrees.
Spray a 9” x 11” pan with non stick spray.In a medium bowl combine the chicken, celery, and mayonnaise; pour it over the sprayed pan and in another bowl mix the potato ships, almonds, onion and pour it over the chicken mix. Finally sprinkle the cheese over the two layers and bake it for 30 min.
Monday, October 8, 2007
Mexican Lasagna
Prep Time: 20 min.
Cook Time: 30 min.
Ingredients
1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2 1/2 cups Thick 'N Chunky Salsa
1 (11 ounce) can whole kernel corn, drained
1 teaspoon chili powder
1 teaspoon ground cumin
12 (6 inch) corn tortillas, divided
1 (16 ounce) Cottage Cheese 1 cup Shredded Sharp Cheddar Cheese
1 (2.25 ounce) can small pitted ripe olives, drained Cooking Directions
Preheat oven to 375 degrees F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.
Layer one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with Cheddar
cheese and olives.
Bake 30 min. or until heated through.
Yield: 8 servings
Cook Time: 30 min.
Ingredients
1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2 1/2 cups Thick 'N Chunky Salsa
1 (11 ounce) can whole kernel corn, drained
1 teaspoon chili powder
1 teaspoon ground cumin
12 (6 inch) corn tortillas, divided
1 (16 ounce) Cottage Cheese 1 cup Shredded Sharp Cheddar Cheese
1 (2.25 ounce) can small pitted ripe olives, drained Cooking Directions
Preheat oven to 375 degrees F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.
Layer one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with Cheddar
cheese and olives.
Bake 30 min. or until heated through.
Yield: 8 servings
Beef and Bean Chimichangas
Prep Time: 15 min.
Preheat the oven to 350 degrees F (175 degrees C).
Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended.
Yield: 8 servings
Cook Time: 30 min.
Ingredients
1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced
Cooking Directions
1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced
Cooking Directions
Preheat the oven to 350 degrees F (175 degrees C).
Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended.
Cook until heated through, then remove from heat, and set aside. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.
Yield: 8 servings
Chicken Enchilada Quiche
Prep Time: - 10 minutes
Cook Time: - 55 to 60 min
Ingredients
1 Pillsbury(R) refrigerated pie crust, softened as directed on box
4 eggs
1 cup half-and-half or milk
1 1/2 cups canned chicken, drained
1 1/2 cups broken tortilla chips
2 cups shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 cup Thick 'n Chunky Salsa
1 (4.5 ounce) can of Chopped Green Chiles
1/2 teaspoon salt
Pepper, to taste (optional)
Sour cream (optional)
Thick 'n Chunky Salsa (optional)
Cook Time: - 55 to 60 min
Ingredients
1 Pillsbury(R) refrigerated pie crust, softened as directed on box
4 eggs
1 cup half-and-half or milk
1 1/2 cups canned chicken, drained
1 1/2 cups broken tortilla chips
2 cups shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 cup Thick 'n Chunky Salsa
1 (4.5 ounce) can of Chopped Green Chiles
1/2 teaspoon salt
Pepper, to taste (optional)
Sour cream (optional)
Thick 'n Chunky Salsa (optional)
Cooking Directions:
Heat oven to 350 degrees F. Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled Pie.
In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.
Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.
Yield: 8 servings
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