Chicken Enchilada Soup

boil one whole chicken or 5 large chicken breast, then shred. Reserve 5 cup of broth.

1 28 oz. can Las Palmas green enchilada sauce

1 tsp. cumin

5 cups broth

5 Tbsp. cornstarch

1 15 oz. can black beans

1 small can tomato sauce

1 tsp. garlic powder

5 tsp. chicken bouillon

Add:

shredded chicken

2 cups shredded cheese ( colby jack)

1 large diced tomato

Mix. cook on high until cheese is melted (this can be heated in a crock pot or on the stove top)

Serve with tortilla chips and cheese

Grandma's Hawaiian Haystacks

Chicken gravy mixture:

5 pounds chicken breast- cooked and shredded - or canned

2 large cans cream of chicken soup

2 large cans cream of mushroom soup

1 large can cream of celery soup

1 can milk ( fill one of the large cans with milk)

1 pt. sour cream

1 small can green chile enchilada sauce

6 cans chicken broth (or use 12-16 cups of homemade stock)

2 jars alfredo sauce - find in the spaghetti isle

1 envelope hidden valley ranch seasoning

seasoning to taste- crushed red pepper and seasoned pepper

Toppings:

cooked rice

shredded cheese

bell peppers- diced

celery- diced

green onions- diced

tomatoes- diced

sprouts- washed and drained

pineapple chunks or tidbits- drained

coconut

sliced almonds

Chinese crunchy noodles

ham - cubed

crasins

soy sauce

maraschino cherries- drained

sweet and sour sauce

Beef and Creamy Potato Casserole

1 pound lean ground beef

1 can ( 10 3/4 ounces) condensed cream of mushroom soup

1/2 cup milk

1/4 teaspoon pepper

1 can (2.8 ounces) French-fried onions ( I get the bigger container b/c we like more on top)

4 cups frozen country-style hash brown potatoes (from 32-ounce bag)

2 cups frozen cut green beans

Directions:

1. Cook beef in skillet over med. heat about 8 min, stirring frequently, until brown; drain. Stir soup, milk, pepper, and half the onions (if you get the bigger container only put in about a 1/4 cup of the fried onions).

2. Spray 3 1/2- to 4 quart slow cooker with cooking spray. Layer potatoes and green beans in cooker. Top with beef mixture; spread evenly.

3. Cover and cook on low heat setting 6 to 7 hours. Top with remaining fried onions before serving.

Chicken Pot Pie Crumble

1 1/2 Lbs chicken

3 cups chicken broth

2 tablespoons vegetable oil

1 onion , chopped fine (about 1 cup)

3-4 carrots, peeled and sliced (about 1 cup)

1/2 c. celery, chopped fine

salt and pepper (to taste)

4 tablespoons (1/2 stick) unsalted butter

1/2 c. flour

1 c. milk

3/4 c. frozen peas

Crumble Topping:

2 c. flour

2 tsp baking powder

3/4 tsp salt

1/2 tsp pepper

1/8 tsp cayenne pepper

6 Tbsp unsalted butter , cut into 1/2-inch cubes and chilled

3/4 c. Parmesan cheese

1 c. heavy cream

FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat (If you don't have a dutch oven, just use a stock pot). Cook until chicken is just done (8 to 12 minutes). Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven.

FOR THE TOPPING: Combine flour, baking powder, salt, pepper, and cayenne in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces onto a baking sheet. Bake at 450-degrees until fragrant and starting to brown (10-13 minutes). Set aside.

FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender (about 5 minutes). While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.

Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer and stir until sauce thickens, about 1 minute. Add salt and pepper to taste. Remove from heat and stir chicken-vegetable mixture and peas into sauce.

Pour mixture into 9x13 pan (or if you have small individual-sized oven-safe dishes, you can use those-- see picture above). Scatter crumble topping evenly over filling. Bake on rimmed baking at 400-degrees sheet until filling is bubbling and topping is well browned (about 12-15 minutes). Serve hot and enjoy

Paprika Chicken

This dish was served to us at our wedding luncheon. We try to make it every year on or around our anniversary (thus the name...) We just had it last week (Happy Anniversary Sweetheart)! It has turned out perfect every time we have made it. This chicken is so tender and flavorful it doesn't need any kind of sauce or gravy. Serve with Anniversary Bowtie & Asparagus Pasta (click HERE).

4 boneless skinless chicken breast halves

1/2 c. Parmesan cheese

1 1/2 c. Italian bread crumbs (you can also use Panko bread crumbs and add Italian seasoning)

1 1/2 cubes (3/4 cup) melted butter

Paprika

Combine Parmesan cheese with breadcrumbs. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated. Place in baking dish and sprinkle generously with paprika. Bake uncovered for 35-40 minutes @ 375 degrees - Do not overcook!

Emily's Southwest Taco Soup

This is by far my favorite taco soup recipe, it has so much flavor! My husband loves to eat it by dipping in one chip at a time, I like to crunch a bunch in at once. We eat this constantly at our house. I make up a big batch in the crock pot and freeze the leftovers in individual containers - it reheats really well.

3 chicken breasts

Valentina hot sauce

2 cans chicken broth

3 cans italian stewed tomatoes

1 bunch cilantro, with the stems removed

salt to taste

2 cans black beans, drained and rinsed

2 cans sweet corn, drained and rinsed

Stick the chicken breasts in a crock pot and smother with Valentina hot sauce. Cook on high for three hours or until you can shred up the chicken with a fork. Add the chicken broth. Blend the stewed tomatoes until smooth then add the cilantro and pulse a few times. Add the tomato mixture to the crock pot, then the corn and black beans and salt. I also like to add some more hot sauce here because I like it spicy, but this part is optional. Let cook for about 1 more hour. Serve in individual bowls. Top with cheddar cheese, sour cream, and tortilla chips.

BBQ Beef

1 boneless beef roast (about 3-4 pounds)

I crush a couple garlic cloves and salt and pepper on the roast and put in crock pot

Beef broth (probably 1 1/2 cups water and 2 bouillon cubes)

1 large onion, chopped

3/4 cup ketchup

1/4 cup brown sugar

2 Tbsp. white vinegar

1 tsp. salt

1 tsp. ground mustard

1 tsp Worchestershire sauce

¼ tsp garlic powder

¼ tsp paprika (I don’t think I put this in)

3 drops hot pepper sauce

White Bean and Sausage Soup

I got this recipe from The Girl Who Ate Everything

4 (15 oz) cans of white cannellini beans, rinsed and drained
2 (32 oz) cans or boxes of chicken broth
2 (28 oz) cans Italian style diced tomatoes
2 lbs mild Italian sausage (I used hot sausage. I think it makes the soup)
2 oz fresh basil
2 cloves garlic, minced
Salt and pepper to taste

Cook sausage in frying pan until cooked through. In large pot, add sausage and then add all other ingredients. Simmer for 15-20 minutes. Add salt and pepper to taste.

served with rice (added inside individually) and rolls!

Lasagna

Meat sauce

1 hot sausage

1 regular sausage

1 lb. hamburger

1-2 diced yellow onions

a couple cloves of garlic minced

8 cans tomato sauce

italian seasoning

salt

pepper

oregano

sugar

brown meat, simmer with onions and garlic. Add the remainder of the ingredients

Cheese sauce

ricotta cheese, a couple eggs, salt and pepper, parsley. Combine.

Layer, noodles, sauce, ricotta mixture, mozerella, Colby Jack Cheese, parmesan. Repeat. The last layer don't use ricotta mixture.

Quick French Bread Pizza

1 large loaf French Bread

butter or margarine

canned pizza sauce

Mozzarella cheese

pepperoni and or any other toppings you like

Cut french bread load in half lengthwise for a top and bottom half. Spread butter on inside of each. Place on foil lined cookies sheet. Spread pizza sauce liberally. Put some cheese, then toppings then more cheese. Bake 375 degrees for about 20 minutes- or until cheese in bubbly.

Baked Spam with Glaze

1/3 cup brown sugar

1/2 tsp vinegar

1 tsp prepared mustard

1/2 tsp water

cloves

Score spam. Put cloves on, and baste with sauce. Bake 35 minutes at 375 degrees.

Meat Loaf

Ingredients:

2 eggs

3/4 cup milk

1/2 cup crumbled ritz crackers

1/4 cup finely chopped onion

2 tbsp snipped parsley

1 tsp salt

1/2 tsp ground sage (opt)

1 1/2 lbs ground beef

1/4 cup ketchup

2 tbsp brown sugar

1 tsp dry mustard

Combine eggs and milk; stir in crumbs, onion, parsley, salt, sage and 1/8 tsp pepper. Add beef; mix well. Pat into a 8 by 4 by 2 inch loaf pan; bake for 1 1/4 hours. Spoon (drain) off fat. Combine ketchup, sugar, and mustard; spread over meat Return to oven for 10 minutes. Serves 6.

Goulash

1 lb ground beef or turkey

1 can tomato sauce

1 can corn

salt pepper

Brown ground beef or turkey in deep frying pan. Add salt and pepper to taste. Add the tomato sauce and the corn. Simmer letting all flavors combine. Serve with hot rice or tortilla/frito chips.

Chicken Cacciatore

1 cup flour

salt

pepper

12 boneless, skinless chicken breasts (flayed)

1 large can of spaghetti sauce

1 tbsp brown sugar

grated cheese (preferably mozzarella, opt)

Mix together flour, salt and pepper (to tast). Dip chicken into flour miture. Brown chicken in a pan with 1/2 inch depth of oil. Line 13 in by 9 in pan with aluminum foil. Place the chicken inside. Mix brown sugar with spaghetti sauce. Pour spaghetti sauce over the chicken. Sprinkle a handful of cheese over the top (opt). Cover with Foil. Bake at 350 degrees for 45-55 minutes.

Chicken Adobo

1 chicken cut into pieces (or thighs cut in half)

1 cup soy sauce

1/2 " slice ginger, grated

1 scant cup vinegar

1 clove garlic, minced

1 tsp pepper

Season chicken with salt and pepper. Place in saucepan and add ginger, garlic, vinegar, and soy sauce. Simmer until tender (1-1 1/2 hours). If liquid disappears before chicken is done, add 1/4 cup hot water. When meat is tender, saute until brown. Serve with rice.

5 Spice Chicken

Marinade

3/4 cup soy sauce

1 cup brown sugar

1/4 tsp sesame oil

1/4 tsp ground ginger

1/4 tsp powdered garlic

2 tbsp green onion chopped

3 lbs boneless, skinless chicken thighs

1/4 cup flour

3/4 cup corn starch

1 3gg

Dipping Sauce

3/4 cup ketchup

2 tbsp rice vinegar

1/2 cup brown sugar

1/4 tsp 5 spice (or more to taste)

1 " piece ginge root, grated

1/2 cup ketchup

Mix the marinade together in a large bowl. Put in the chicken. Let marinade for 3-5 hours. heat up a 1/2 inch oil in a frying pan. Mix together flour and cornstarch in a bowl. In another bowl, eat the egg with a couple tablespoon water. Dp the chicken in the egg mixture and then into the flour mixture. Set on a cookies sheet for about 15 minutes. Cook in the oil until golden brown on each side. Put on paper towels to drain extra oil. Plate chicken on coarsely cut cabbage (or lettuce) and serve with the 5 spice sauce on the side.

Poppyseed Chicken

1 cup sour cream

1 cup cream of chicken

1 tbsp poppy seeds

3-4 diced (cooked) chicken breasts

1/2 cup butter (melted)

1 tbsp lemon juice

Combine in 13 in by 9 in pan.

Sprinkle 1 1/2 crumbled ritz crackers over the top.

Cook at 350 degrees for 30 minutes.

Tangy Pork Chops

4 pork chope

1/2 tsp salt

1/8 tsp pepper

1 medium onion chpped

2 celery ribs (diced)

1 can stewed tomatoes

1/2 cup ketchup

2 tbsp cider vinegar

2 tbsp brown sugar

2 tbsp warchestershire sauce

1 tbsp lemon juice

1 beef bouillon cube

2 tbsp cornstarch

2 tbsp water

Combine pork chops, salt, pepper onion, celery stewed tomatoes, ketchup, cider vinegar, brown sugar, warchestershire sauce, lemon juice, beef bouillon in crock pot. Cook for 4-6 hours (until pork is tender). Combine cornstarch and water, add when pork is completed cooking to thicken sauce. Serve over rice.

Taco Soup

1 lb ground hamburger browned with one finely chopped yellow onion

Add

1 (15 oz) can kidney beans

1 (15 oz) can pinto beans

1 (15 oz) can corn

1 (4.5 oz) can diced chiles

1 (15 oz) can diced tomatoes

1 package taco seasoning mix

1 package hidden valley ranch seasoning mix

simmer for 15-20 minutes (until heated through and flavors combine), serves nicely with cornbread.

chicken parmesan

4 chicken breasts (I like to butterfly them or pound them with a meat mallet so they are thinner.)

1/2 stick butter (melted)

1 c. Parmesan cheese

1 c. Italian breadcrumbs

1/2 t. garlic powder

Jar of Spaghetti sauce

mozzarella cheese

Preheat oven to 350 degrees. Line a baking dish with foil and spray with cooking spray.

Mix the Parmesan cheese, bread crumbs, and garlic powder in a shallow dish. *It really doesn't matter how much Parmesan cheese and bread crumbs you have. Just make sure it's equal parts. Melt butter in a shallow bowl. Dip the chicken in the melted butter, then the bread crumb mixture then place on the baking sheet. Cover the middle of the chicken with spaghetti sauce. Bake for 35-40 minutes. Sprinkle mozzarella cheese on top for the last 5 minutes of baking. Serve over spaghetti with extra spaghetti sauce.