Szechuan Chicken

Super fast and easy!

2 Tbls Oil
1 pound chicken breasts cubed
Red Pepper flakes
1 10oz package of frozen stir fry veggies (I use california bled with broccoli, cauliflower and carrots)
1/4 cup Teriyaki sauce
2 packages oriental flavored ramen noodles

Bring 4 cups water to a boil and add noodles with seasoning packets (do not break noodles).  Boil 3 minutes, till done, and drain.

Meanwhile brown chicken in oil, sprinkled with red pepper flakes, in a skillet. 
Stir fry 3 minutes.
Add veggies and teriyaki sauce and stir fry 5 minutes until veggies are tender and chicken is done.
Serve over noddles in a bowl with chop sticks.

YUMMY!

Chicken Broccoli Casserole

2 cans cream of chicken soup
1 c. mayo
20 oz pkg frozen brocoli cuts
1/4 tsp curry powder
1 Tbls lemon juice
7-8 Chicken breasts - cooked and cubed

Mix all ingredients together and put in casserole dish, top with cheese, bake til cheese is bubbley.
I add some rice or pasta to make it more substantial or make it go farther.

Chicken Fried Rice

4 egg whites
1/2 c. scallions/green onion chopped
2 med. cloves minced garlic
12 oz. diced chicken
1/2 c. diced carrot
2 c. cooked brown rice
1/2 c. frozen peas thawed
3 Tbsp soy sauce

Scramble egg whites and set aside.
Saute scallions and garlic. Add chicken and carrots till chicken browned (5min.)
Add egg, rice, peas, soy sauce.
Heat Through

Tuna Casserole

12 oz egg noodles
12 oz tuna
2 c. sliced mushrooms
1 c. peas
16 oz sour cream
1/2 c. mayo
2 tsp Dijon Mustard
1/2 tsp salt and pepper
1/2 c. shredded jack or swiss cheese

Cook noodles put in lg. bowl.
Fold in tuna, mushrooms and peas
Wisk sour cream, mayo, mustard, salt and pepper together in seperate bowl.
Fold into noodles.
Put in 4 qt. dish and cover w/ cheese.
Bake 350 for 30 min. till golden and bubbly.

Parmesan Bow-tie Skillet

3 cups bow-tie pasta - cooked and drained
1 jar (14 oz) spaghetti sauce
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/4 cup grated parmesan cheese, divided

Combine pasta, spaghetti sauce, ricotta cheese, 1/2 cup of mozzarella and 2 Tbsp parmesan in a large skillet or large saucepan.
Cook on meduim heat 10 min. or until heated through,stirring occasionally.
Remove from heat.  Sprinkle with remaining 1/2 cup mozzarella cheese adn 2 Tbsp. parmesan cheese.
Cover and let stand 5 min. or until cheese is melted.

You can add chicken to it if you need a little more substance.

Sloppy Joes and Corn

1 tsp oil
1 cup fine chopped onion
1 cup fine chopped green pepper
2 cloves minced garlic
1 lb ground beef
1 (6 oz) can tomato paste
2 tsp chili powder
1 tsp curry
1/2 tsp salt
14 oz can beef broth or 2 cups prepared broth
14 oz can corn drained
Hamburger buns

Sautee onion and pepper
Add garlic and beef, brown
Add paste, chili powder, curry, salt and broth
Simmer until thick, then add corn and heat through

We eat our sloppy joes open face because they are less messy, but if you like the mess, have at it!

Halloween Chili

This recipe is another one from my youth.  My mom got it from her good friend, Renee Topper in West Des Moines, Iowa, when I was in middle school.  Ever since then we have had this chili on Halloween night every year.  It makes a HUGE stock pot of chili but it freezes well and it easy to half.

5 (28 oz) cans diced tomatoes
4 (8 oz) cans tomato sauce
2 (15 oz) can chili beans w/ sauce
4 lbs. ground beef - browned
4 Tbls. chili powder
3 tsp cumin
1/4 cup sugar

Mix everything together in a LARGE (stock) pot and heat thoroughly
Serve with chopped onion, grated chedder cheese and mustard (if desired).

Microwave Mexican Casserole

1 lb. ground turkey
1 cup salsa
2 cups hot water
1 pack taco seasoning
1 box mac and cheese (do not prepair)
1 can corn
1 cup sour cream

Add everything but sour cream to a 2.5 qt. covered microwavable casserole dish and mix together until powdered cheese is blended.
Microwave for 8 minutes, stir and microwave for another 6 minutes.
Add sour cream and let sit 2 minutes.

Super fast, super yummy!

Slow Cooker Beef Stew

1 lb. Beef, cut in 1 inch cubes
1 small onion, chopped
2 cups mushrooms, sliced
2 garlic cloves, minced
2 carrots, sliced
15oz can pinto beans
1 1/2 cup beef broth
14 1/2oz can crushed tomato
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
1/4 tsp. Thyme

Saute onion, garlic and mushrooms.
Place beef adn veggies into slow cooker and add 1/2 the beans.
Put the remaining beans, with 1/2 the broth in the blender and puree.
Pour in slow cooker and add remaining broth, tomatoes and seasonings.
Cook on high 7 hours.

No Time Crock Pot Chicken

4 chicken breasts
1 can cream of chicken
1 can cream of celery
1/2 cup sour cream

Place chicken in slow cooker.
Mix soups until smooth and pour over chicken.
Cook on low 8 hours.
Stir in sour cream for the last 30 min.
Serve over rice or pasta.

Mexican Shredded Chicken

3-4 Chicken Breasts
1 can Green chilis
1 pack Taco seasoning
1/2 tsp. minced garlic
1 cup chicken broth
Salsa
Cilantro

Combine and pour over chicken in crock pot.
Cover and cook on low 7-10 hours or on high 4-5 hours.
Shred the chicken and return to pot to mix with the juices.
Serve in tacos instead of ground beef.

Creamy Italian Chicken

1 1/2 lbs. Chicken
1 pack Italian dressing mix
1/4 cup water
8oz. cream cheese
1 can cream of chicken soup

Put chicken in crock pot.
Mix seasoning and water and add to crock pot.
Cook all day (6 hours low or 4 hours high).
Take out the chicken  and cut up or shred.
Mix cheese adn soup with the drippings from crock pot.
Add the chicken back to crock pot and heat through.
Serve over rice, pasta or broccoli.

Crock Pot Taco Soup

1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
28oz. can diced tomato
16oz frozen corn
1 package taco seasoning
4 chicken breasts - frozen OR 1 lb. browned ground beef
1 can water

Add everything but the corn to crock pot.
Cook on high 3-4 hours.
Remove chicken and shred, then add it back with the corn.
Cook for 15 more minutes to heat through.
Serve with tortilla chips, cheese and sour cream.

*Can also use ground beef instead.  Brown the beef and make taco meat. Add to crock pot instead of chicken and taco seasoning.

Tortellini Primavera with Pesto Sauce

I was skeptical of this one because of the pesto sauce, but it is REALLY good.  If you wanted it to be a little more substantial you could add chicken (maybe even have it over rice?)

9 oz. refrigerated (or frozen) cheese tortellini
16 oz frozen stir-fry vegetables
8 oz sour cream
2 Tbls. pesto
1/4 tsp. salt
1 oz. finely shredded Parmesan cheese
1/8 tsp. pepper

Cook the tortellini and vegetables in a pot of boiling water until tender.
Drain and return to pot.
While that is cooking combine the sour cream, pesto and salt.
Add sauce to pasta and vegetables, mix well, sprinkle with cheese and serve immediately.

YUM! Makes 4 servings

Crock Pot Sweet and Sour Chicken

1 pound chicken breasts (frozen or thawed)
3/4 cup water
3/4 cup ketchup
1/2 cup sugar
2 Tbls. vinegar
2 Tbls. worschershire
3 Tbls. soy sauce

Place chicken in the crock pot.
Combine remaining ingredients and pour over chicken.
Cook on High for 4 hours.
Serve on rice and top with pineapple

Chicken Dippers

1/2 cup seasoned bread crumbs
3/4 oz parmesan cheese
1 tsp garlic powder
3 med. eggs
1 pound chicken tenders
1 cup marinara sauce

Combine crumbs, cheese and garlic powder in shallow dish.
Whip eggs till fluffy and place in seperate shallow dish.
Dip chicken in the egg then the crumbs and coat.
Place on a greased 9x13 baking dish.
Bake at 400 for 25 minutes until crispy.
Serve with warmed sauce.

Shepherd's Pie

1 pound ground beaf
1/2 cup copped onion
1 can cut green beans, drained
1 can condensed cream tomato soup
4 servings instant mashed potatoes (prepaired)
1/2 cup grated cheese

Brown the meat with the onion until tender, drain.
Stir in the green beans and soup, heat through.
Pour into lightly greased 8x8 dish.
Top with potatoes.
Bake at 350 for 25 minutes.
Top with cheese and bake 10  more minutes or until cheese is bubbly.

Curry Chicken

1 1/2 Tbls Vegetable oil
1 medium onion thinly sliced
1/4 tsp. salt
2 tsp. curry powder
1 can coconut milk
1 small can (14 oz) diced tomatoes
1 small can (4oz) tomato paste
1 pound chicken breast cubed
3 cups fresh spinach

In a large skillet heat the oil over medium heat.
Add the onion and salt and cook till tender.
Add curry powder, cook 2 min. stirring constant.
Add coconut milk, tomatoes and tomatoe paste.
Cook 5 minutes until thick, stirring constant.
Add chicken and cook 10 minutes (until chicken is done).
Add spinach and cook an additional 3 minutes until well wilted.
Sea salt to taste and serve over rice.

Chicken Artichoke Casserole

1 pound boneless skinless chicken breasts, cut into 2 inch cubes

4 Tbls. butter or margarine, divided

salt and pepper to taste

1 9oz package frozen artichoke hearts, thawed or 1 14oz can water-packed artichoke hearts, drained and halved

1/4 cup all purpose flour

1/8 tsp ground nutmeg

2 cups chicken broth

1 cup (4oz) shredded cheddar cheese

1/4 cup dry bread crumbs

1 Tbls minced fresh savory or 1 tsp dried savory

1 Tbls minced fresh thyme or 1 tsp dried thyme

Hot cooked noodles or rice

In a skillet, saute chicken in 1 Tbls butter until no longer pink.  Season with salt and pepper.  Place chicken and artichokes in a greased 11in x 7in x 2in baking dish; set aside.  In a saucepan, melt remaining butter; stir in flour and nutmeg until smooth.  Gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.  Stir in cheese until melted; spoon over chicken.  combine bread crumbs, savory and thyme; sprinkle over chicken.  Bake uncovered, at 350 for 25-35 minutes or until golden brown. Serve over noodles or rice yields 4-6 servings.

Chicken Capri

1 cup low fat ricotta
1/2 tsp oregano
1/4 tsp salt
1/4 tsp pepper
4 chicken breasts
1/2 tsp garlic powder
2 Tbsp olive oil
1 cup crushed tomotoes
4 slices mozzarella

Blend ricotta, oregano, salt, and pepper in a blender
Rub chicken with garlic
Warm oil in a skillet and add the chicken.  Cook 12 min. per side. Remove from heat to a 9x13 dish
Spoon 1/4 cup cheese mixture and 1/4 cup crushed tomatoe on each chicken piece
Top each breasts with a slice of cheese
Bake at 350 degrees for 20 min.

Yields 4 servings

377 calories, 17g fat, 9g carbohydrates, 45g protein