Orzo with Roasted Vegetables - Britta
Pumpkin Waffles with Buttermilk Syrup - Cheryl
Sunday Chicken Dinner - Kim Rogers
Crock Pot Teriyaki Chicken - Kim Roylance
Chicken Primavera with Penne - Stacey
Taco Soup - Tamara
White Chili - Tawnee
Friday, January 13, 2012
Taco Soup
1 lb. Hamburger
1 package Taco Seasoning
1 package Hidden Valley Ranch mix
1 onion
1 can kidney beans, drained
1 can northern white beans, drained
1 14 oz. can diced tomatoes with juices
1 28 oz. can stewed tomatoes with juices
1 can corn, drained
1 can diced tomatoes - Mexican style with juices
Tomato juice
Sour cream
Cheese
Oyster crackers
Cook meat and onion with taco seasoning and Ranch packet. Put the meat and canned items in pot on stove except corn. If needed, add tomato juice or water to get the desired consistency. Simmer until heated thoroughly. Add the corn about 10 minutes before it's finished cooking. You can throw in an extra can of drained kidney or black beans if you want.
Serve with oyster crackers, sour cream, and cheese.
1 package Taco Seasoning
1 package Hidden Valley Ranch mix
1 onion
1 can kidney beans, drained
1 can northern white beans, drained
1 14 oz. can diced tomatoes with juices
1 28 oz. can stewed tomatoes with juices
1 can corn, drained
1 can diced tomatoes - Mexican style with juices
Tomato juice
Sour cream
Cheese
Oyster crackers
Cook meat and onion with taco seasoning and Ranch packet. Put the meat and canned items in pot on stove except corn. If needed, add tomato juice or water to get the desired consistency. Simmer until heated thoroughly. Add the corn about 10 minutes before it's finished cooking. You can throw in an extra can of drained kidney or black beans if you want.
Serve with oyster crackers, sour cream, and cheese.
White Chili
3 chicken breasts
1/2 medium onion, diced
1 to 2 cloves garlic, minced
3 - 15 1/2 oz. cans Northern beans (rinsed and drained)
2 cups chicken broth
1 can diced green chilies
1/2 tsp. paprika
2 tsp. cumin
1 1/2 tsp. oregano
1/4 tsp. cloves
1 cup sour cream (or 8 oz.)
Put everything except sour cream in crockpot for 4 hours on high or 8 hours on low. Shred chicken and add sour cream, warm back up and serve. Top with chips, cheese, sour cream, or green onions.
1/2 medium onion, diced
1 to 2 cloves garlic, minced
3 - 15 1/2 oz. cans Northern beans (rinsed and drained)
2 cups chicken broth
1 can diced green chilies
1/2 tsp. paprika
2 tsp. cumin
1 1/2 tsp. oregano
1/4 tsp. cloves
1 cup sour cream (or 8 oz.)
Put everything except sour cream in crockpot for 4 hours on high or 8 hours on low. Shred chicken and add sour cream, warm back up and serve. Top with chips, cheese, sour cream, or green onions.
Crock Pot Teriyaki Chicken
3-4 Boneless, skinless chicken breasts
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice
Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened. Serve with chicken and rice.
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice
Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened. Serve with chicken and rice.
Sunday Chicken Dinner
4 boneless, skinless chicken breasts
1 envelope chicken gravy mix
Dash pepper
1 10-oz pkg frozen peas
3 10.75 cans cream of chicken soup
1 small onion, chopped
2 c. potatoes, cut up
1 c carrots, sliced
Place chicken breasts in a single layer in a large baking dish. In a separate bowl, mix all remaining ingredients, and pour mixture over the chicken breasts. Cover with foil. Bake at 350 for 90 minutes.
*the original recipe says 325 for 3-4 but it was way over cooked in my opinion. This time and temp works for me. However, just one time my carrots and potatoes were still a little crunchy, so you could take out the chicken and continue cooking for a little bit longer.
1 envelope chicken gravy mix
Dash pepper
1 10-oz pkg frozen peas
3 10.75 cans cream of chicken soup
1 small onion, chopped
2 c. potatoes, cut up
1 c carrots, sliced
Place chicken breasts in a single layer in a large baking dish. In a separate bowl, mix all remaining ingredients, and pour mixture over the chicken breasts. Cover with foil. Bake at 350 for 90 minutes.
*the original recipe says 325 for 3-4 but it was way over cooked in my opinion. This time and temp works for me. However, just one time my carrots and potatoes were still a little crunchy, so you could take out the chicken and continue cooking for a little bit longer.
Chicken Primavera with Pasta
1 lb. chicken breasts, cut into pieces
2 cups frozen stir fry vegetables
1 tub Philadelphia Italian Cheese and Herb cooking cream
2 cups cooked pasta
Cook chicken in skillet 5-6 minutes until done. Add vegetables. Cook for 2-3 minutes until heated through. Add cooking cream. Cook and stir for 3 minutes. Serve with pasta.
2 cups frozen stir fry vegetables
1 tub Philadelphia Italian Cheese and Herb cooking cream
2 cups cooked pasta
Cook chicken in skillet 5-6 minutes until done. Add vegetables. Cook for 2-3 minutes until heated through. Add cooking cream. Cook and stir for 3 minutes. Serve with pasta.
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