Cheesy Chicken Broccoli and Rice

This recipe is SUPER easy and in the crock pot. . .my two favorite things. I only had about 4 hours before dinner needed to be ready so I left the crock pot on high the whole time, if you had all day you could probably leave the crock pot on low.

Ingredients:

• 3 frozen chicken breasts (fresh is fine)
• 2 cans cream of chicken soup
• 3 1/2-4 cans water
• 2 tbsp onion powder
• 2 tsp black pepper
• 1 tbsp salt
• 2 cups rice
• 3/4 head broccoli
• 2 1/2-3 C shredded cheese

Directions:

Put soup, water, frozen chicken and seasonings into crock pot on high until chicken is cooked through. Shred chicken and put back in crock pot. (you could put it on low if you have extra time). 2 hours before serving add uncooked rice (put crock pot back on high if you had switched it). 45-60 minutes before serving, add broccoli and cheese. Stir to make sure the cheese is all mixed in before serving.

If you don't want to worry about putting the rice and broccoli in at the right time, you could prepare both separately before and add it in the last few minutes. . .that just meant more dirty dishes and effor though on my part, so I opted for all in the crock pot.

-Camille Davis

Pumpkin Pie Cake

Cake

Ingredients:

• 1 yellow cake mix
• 1 egg
• 1/2 C butter, melted
• 1 small can pumpkin (about 15 oz.)
• 2 tsp. pumpkin spice
• 1/2 C brown sugar
• 2 eggs
• 2/3 C evaporated milk

Directions:

Measure 1 C of cake mix and set aside. Mix remaining cake mix, 1 egg and butter. Press in 9x13 pan. Mix together pumpkin, pumpkin spice, brown sugar, 2 eggs and evaporated milk. Pour over cake mix. Sprinkle with topping. Bake at 350 for 40-45 min.

Topping

Ingredients:

• 1 C cake mix
• 1/2 C sugar
• 1 tsp cinnamon
• 1 tbl melted butter

Directions:

Mix together with fork and sprinkle over pumpkin mixture.

It's awesome! I swear I was biting into a piece of heaven. The top is kind of crunchy like a streusel or coffe cake, the pumpkin is all soft and gooey, and the bottom is like a cake. . .so darn fantastic!

Camille Davis

Herbed Lentils and Rice

Lentils are one of those foods that I'm really not sure how to use (if you are reading this and thinking of all the fabulous ways you use lentils, send it in!!) In my ward at Beale AFB, we had a recipe exchange specifically to share food storage recipes. My good friend Angela Harris made this dish and trust me when I tell you it is delish!!

Ingredients:

• 3 C water
• 3 tsp. granulated chicken bouillon
• 3/4 C dry lentils
• 3/4 C onion, chopped
• 1/2 C brown rice
• 1/2 tsp salt
• 1/4 tsp oregano
• 1/4 tsp. thyme
• 1/8 tsp. pepper
• 4 oz Swiss Cheese

Directions:

Combine all ingredients except cheese and set aside. Shred half of the cheese and add to rice mixture and mix. Bake covered 350 for 1 1/2 to 2 hrs. Cut remaining cheese into strips and place on top of cooked rice. Return to over for about 3 minutes for cheese to melt on top.

Whole Wheat spaghetti with garlic zucchini and tomato

Melissa's waffle entry reminded me of how much we love this recipe from cuisinenie!!

Ingredients:

• whole wheat spaghetti
• 3 tbl olive oil
• coarse salt and pepper
• small red onion cut into thick slices
• 3 garlic cloves, minced
• 1 large zucchini cut lengthwise into sticks
• 2 plum tomatoes cut lenghtwise into strips
• 3/4 c parmesan cheese

Directions:

Boil noodles in salted water. Sauté 3 garlic cloves in 2 tbl of olive oil for 3 minutes. Add zucchini and 1/2 C water. Let sit on med. for 10 minutes. Add tomatoes, onions and 1 tbl of oil. Salt and pepper to taste. Add cheese.

My kids love this. And if I don't have zucchini, we like it with mushrooms and frozen peas. We'll basically eat any vegetable mixed with olive oil and pasta.

Pumpkin Soup

This is a recipe I copied after seeing online. I keep thinking I'll try it one October or November, but i haven't mustered the courage. It's supposed to be great, pumpkin in soup just seems strange to me. Maybe if you try it and let me know how it tastes, I'll give it a shot.

Ingredients:

• 1 tbl extra-virgin olive oil
• 2 tbl butter
• 1 bay leaf
• 2 ribs celery with greens, chopped
• 1 medium yellow onion, chopped
• Slat and pepper
• 3 tbl all-purpose flour
• 2 tsp poultry seasoning or 2 tsp ground thyme
• 6 C water/6 boullion cubes (or 6 C chicken stock)
• 1 28 oz can cooked pumpkin puree
• 2 C milk (or heavy cream if you want it heavier)
• 1/8 tsp ground nutmeg

Directions:

Heat a medium soup pot over medium to medium hight heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour and poultry seasoning and cook flour a minute. whisk in 2 C chicken stock and then puree the mixture in a blender. Put back in pot, add the remaining 4 C of stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit, then add in milk and nutmeg. Reduce heat to low and keep warm until ready to serve.

Chicken Noodle Soup

2-3 Boneless Skinless Chicken Breasts
1 diced onion or onion powder
1-2 cups sliced carrots
1 cup diced celery
2 diced potatoes
Eggs
Flour
Salt
Chicken Bouillon


Put the chicken breasts and diced onions (or onion powder) in a large pot of water and boil them until they are thoroughly cooked. Remove them from the water, leaving the water in the pot. Dice up the chicken and return it to the pot. Add the carrots, celery and potatoes and continue to boil.

Mix up your noodle dough. I don't have exact measurements for this, but I use 6 eggs, about 1/2-1 teaspoon of salt and about 2 cups of flour and mix it together, adding more flour as needed until it makes a dough that is only slightly sticky. Then sprinkle flour on a flat surface and knead flour into the dough until it is a good consistency to roll out. Roll it out like a cookie dough and then sprinkle more flour on top to avoid sticking. Fold the dough in half, then fold it in half the other direction and roll it up into a log. Slice it thinly on alternating angles to make the noodles. Spread them out, cover with a dish towel and let them sit to dry for a few minutes.

When you done with the noodles, make sure the soup is at a good rolling boil and sprinkle a few noodles at a time into the pot. Let them sit in the soup for a few seconds before stirring so they firm up a little. If you don't wait a few seconds, your noodles will make your soup a mushy mess! After you've stirred in a handful or two and the soup is at a rolling boil again, repeat the noodle drop process until you are out of noodles. You can also put in their extra flour to thicken up the broth.

Let it simmer for about 15 minutes or so and add chicken bouillon to taste. Enjoy!

whole wheat waffles, berries and cream

*photo courtesy of my super cool sister, Courtney B.

1 3/4 cups whole wheat flour
3 tsp baking powder
1/2 tsp salt
2 eggs
1 3/4 cups milk (can sub in rice or soy milk)
1/2 cup vegetable oil

mix and bake. top with whipped cream and fresh (or frozen) berries.

whipping cream:
one quart whipping cream

place in mixer until cream turns thick. add 1 tsp of sugar if desired.

(from cuisinenie)

Easy Chicken Sandwich filling

1 can of chunk chicken
1 cup chopped grapes
1 cup chopped celery
1 cup miracle whip/ or mayo (depending on your fav.)

Open the can of chicken and drain. Then take and dump can of chicken in a bowl and get a fork and flake the chicken, so it is no longer in clumps. Add the chopped celery, grapes, and the dressing of your choice. Stir up until evenly moistened. Serve in rolls, sandwich bread, or even tortillas.

You can probably add or alter any veggies or fruit of your choice.

Pumpkin Chocolate Chip Muffins

4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin
1 1/2 cups oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips

In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees. Makes 24-30 muffins.
* For a healthier method I swap my oil for the exact same amount of applesauce (which can be done in any recipe using oil). Works and tastes great as well.

Halloween Treats

At the Friday lunch bunch some crafty sisters brought in some tasty treats!! Maybe if I post these pictures, these talented ladies will share their recipes (hint hint!!).

Jeanine's Spaghetti and Eyeballs

Jin's Pumpkin Treats

Deja's Breadstick Bones

Deja's Eyeball Vegetables

Lani's Pumpkin Cake

Don't they look fabulous?? They tasted yummy too!!

Oreo Cookie Cake

Layer as follows in 13x9 pan:

25 Oreo cookies, crushed [no substitutions]

1/4 c. butter or margarine, softened but not melted

Mix together thoroughly and then press into bottom of 13x9 pan. Bake for 10 minutes at 350. Let cool 30-40 minutes.

2 (8 oz.) package of cream cheese

1 (16 oz) box powdered sugar

Cream together and layer on 1st crust. Be careful not to lift first layer of Oreos.

Crush another 20 Oreo cookies and sprinkle on top of cream cheese.

Mix 1 small box of chocolate instant pudding with 1 3/4 c. milk

[Editor's note: I use a large box, the more chocolate the better, and mix it with the amount of milk on box]

Layer this over the top of the cookies. Be careful not to lift the layer of Oreos.

Spread 1 Cool Whip tupperware over the top.

Drizzle with chocolate syrup and top with chopped pecans.

It's rich so make sure to have a glass of milk close by! This is not for the faint of heart.

White Chicken Chili

2 medium onions, chopped

1 Tbsp. garlic powder

1 Tbsp. oregano

2 Tbsp. cumin

1/2 tsp. cayenne pepper

2 small cans green chiles

4 cans Great Northern Beans

3 c. chicken broth

1 chicken bullion cube

4 c. cooked, shredded chicken breast

2 cans white corn, drained

1 Quart sour cream

4 c. shredded Monterey Jack cheese

Saute onions in butter or oil until transparent. Add spices and all other ingredients, except cheese and sour cream. Cook over medium heat for 30-40 minutes. Add sour cream last 10 minutes of cooking. Pour into bowls and top with cheese.

[Editor's note: I do this to taste - my boys don't like "spicy" so I usually have to decrease the cumin and cayenne pepper. Other than that, its creamy, delicious and just that good....hope you enojoy! ]

taco topper soup

Ingredients:

• 1 lb ground beef
• 1 small onion chopped
• 1 can stewed tomatoes
• 1 can corn (with liquid)
• 1 can kidney beans (with liquid)
• 1/2 C taco sauce
• 3-4 tsp chili power
• 1/3 tsp garlic

Directions:

Brown beef with the onion. Drain grease. Mix in large pot with other ingredients. Heat to boiling and then simmer for about 15 minutes. Top with cheese and chips (we like fritos with it). So easy. So tasty.

peanut butter-cup cookies

(for amy-if you haven't noticed, when someone asks me for a recipe I will just be adding it here. that way I have a copy online and if anyone else wants it, I can just refer them here. feel free to do the same!)

I found this recipe in the October issue of Real Simple. I made them for the youth fireside we just had Sunday, and I thought they were delicious!! I've been thinking of other candy bars I could substitute for the reeces; like how about milky ways?? or kit kats?? or maybe snickers? I need to stop thinking about it actually.

Ingredients:

• 1 1/2 C all purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 C unsalted butter
• 3/4 C dark brown sugar
• 1/2 C granulated sugar
• 1 lrg egg
• 1 tsp pure vanilla extract
• 1 12-oz pckg small peanut butter cups, coarsely chopped

Directions:

Heat oven to 375. In a large bowl, whisk together the flour, baking soda, and salt. Beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups. Drop tablespoon-size mounds of dough 2 inches apart on baking sheets. Bake until light brown around the edges, 12-15 minutes. Transfer to a baking sheet to cool.

Cheesy Potato Soup

This is the soup that I made on General Conference weekend for those of you that tried it.

2 tbl Buutter
1/2 c chopped onion
4 medium potatoes diced
1 1/2 tbl salt
1 1/2 c water
1/4 cup flour
1 1/2 tbl paprika
1/2 tbl pepper
1 c sour cream
2 1/2 c milk
1 1/2 c shredded cheese

Saute onion in butter, add potatoes, salt and water. Cover and cook until tender. Blend flour, paprika, pepper, and sour cream until smooth. Stir into potatoes, Add milk and heat to boiling stirring constantly. Remove from heat, add chees and stir until melted. This will feed about 6 people. I don't usually add that much paprika especially if you are usuing smoked paprika, and of course I like more cheese then that.

5 ingredient chip dip

(for teresa!! but i'll still make you dinner when you come to visit)

When I had my first baby, my second cousin became my domestic mentor and gave me some fabulous recipes. I took it as a subtle hint that I needed to take over the kitchen duties to officially be a mom. Previous to this time, I had never even cooked meat before (too messy!!).

This is still one of my favorite and easiest recipes that I have.

Ingredients:

• one can of black beans drained
• one can of shoe peg corn drained (can use other corn)
• 16 oz jar of favorite salsa
• 16 oz shredded cheese
• one chopped avocado

Directions

Mix the ingredients together and eat with tortilla chips.

Tortilla Soup

Bryan and I got this recipe when we got married and it is still one of our favorites. It's not what I normally think of when I think of tortilla soup-no beans or rice, not very spicy. But it's creamy and yummy.

Ingredients:

• 3 cans chicken broth
• 2 cans cream of chicken soup
• 1 medium onion chopped
• 1 lrg. green pepper chopped
• 3 stalks celery chopped
• 3-6 chicken breasts (depending on how much chicken you want!!)
• 1/2 cup salsa
• cumin and pepper (to taste)

Soup Toppings (each one is optional!!)

• crushed tortilla chips
• chopped avocados
• chopped tomatoes
• chopped green onion
• shredded monterrey jack cheese

Directions:

Boil chicken and remove from water. Shred chicken and set aside. Saute onion, pepper and celery until barely crisp. Mix broth and soup in large pan. Heat until boiling. Add chicken, onions, peppers, celery, and salsa. Add pepper and cumin to taste.

To serve, place crushed tortilla chips in individual bowls. Add chopped avocados and tomatoes. then pour soup in bowl. Add green onion and top with cheese.

halloween snacks

I was surfing for healthier halloween ideas, when I found this amazing website (maybe you've seen it?). My first reaction was excitement at how many cute things there were. That quickly led to feeling overwhelmed and depressed (what kind of a mother doesn't make an ediblechandelier for her child's afternoon snack?!!). But then I gave myself a pep talk and decided I would feel better if I vowed to do one fun recipe per holiday. I don't have to do it all right?? right??

Ok, so I will share the link with you if you promised not to be overwhelmed and just excited about some new ideas!! Probably you are all much more secure in your motherhood then I am anyway;)

Here are some pics to give you an idea of what's on the site!!

Shrunken Apple Heads

Spider Web Pizzas

Pumkin Cheese Balls

Mummy Meat Loaf

For the link to Gourmet Mom on the Go, with a lot more halloween treats and all year greatness, click here.

Zucchini-Tomato Strata

-This can be served as a vegetarian main dish, or as a great Fall side dish.-

4 medium zucchini, sliced 1/4 inch thick
1 onion, chopped
4 cloves garlic, chopped
8 oz. fresh mushrooms, sliced
4 tomatoes, sliced
1 cup shredded cheese

3/4 cup spicy vegetable tomato-juice cocktail
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. seasoned salt
1/4 tsp. ground black pepper
1 cup stuffing croutons

Arrange half of zucchini slices in crock pot. Top zucchini slices with half the onion, half the garlic and all of the mushrooms. Repeat with remaining zucchini, onions and garlic. Arrange sliced tomatoes over top. Combine juice, basil, oregano, salt and pepper; pour over top. Cover and cook on LOW 6-8 hours (HIGH 2-3 hours). Top with stuffing croutons and cheese during last 10-15 minutes. Buen provecho!

Pumpkin Cookies

This is the most requested recipe I own! I got it from my mission president's daughter, MaryAnn Housel, who happened to be our ward when Darren and I were newly married.

The amounts in parentheses are modifications I made so a whole can of pumpkin can be used rather than just 1 cup.

1 cup shortening (1 ¾ cup)
1 cup sugar (1 ¾ cup)
1 teas vanilla (1 ¾ teas)
1 cup pumpkin (1 fifteen oz. can)
1 egg (2)
2 cups flour (3 ½)
1 teas baking soda (1 ¾)
1 teas salt (1 ¾)
1 teas cinnamon (1 ¾)
½ teas nutmeg (scant teas)

Cream shortening, sugar, and vanilla. Then add flour, soda, salt, cinnamon, and nutmeg. Drop by teaspoon onto ungreased cookie sheet. Bake 10 minutes at 350 degrees. Frost cookies when cool.

Frosting
1 pkg 8 oz cream cheese (best if at room temperature) (1 ½ packages or 12 oz)
2 cups powdered sugar (3 cups)
2 TBSP butter (3 TBSP)
2 teas vanilla (3 teas)

Beat together until smooth.

Pumpkin Bread

I LOVE this bread. I always begin making it at the first sign of Falls arrival!

What you'll need:

3 1/2 cups flour
2 1/2 cups sugar
1 1/2tsp salt
2 tsp baking soda
2 cups pumpkin
1 tsp cinnamon
1 tsp nutmeg
1 cup vegetable oil
4 eggs
2/3 cups water

Instructions:

Mix all dry ingredients in one bowl
Mix all wet ingredients in another bowl
Combine wet and dry ingredients
Add chocolate chips until your hearts desire!
Cook in bread loaf pans for 1 hour at 275-300 degrees

-Rebecca Price

Butter Beer

(While living in West Valley City Utah, I attended an Enrichment Night where this fabulous cook prepared a Halloween meal and gave us the recipes. I wish I had her name so I could give her credit. The next three recipes come from her!!)

This is a really fun recipe, especially if you're kids are into Harry Potter!!

Ingredients:

• 1 pt vanilla ice cream
• 1/2 stick of butter
• 1/3 C brown sugar
• 2 tsp cinammon
• 1 tsp grated nutmeg
• 1/4 tsp clove
• 1 qt apple cider

Directions:

Cream butter and spices together. Beat in vanilla ice cream. Re-freeze mixtures. Scoop out the frozen mixture into a glass. Pour hot apple cider over the ice cream mixture.

Harvest Salad

This recipe is like the balsamic bleu salad at Atlanta Bread Company. Yum!!

Ingredients:

• Your favorite lettuce
• Dried Cranberries
• Crumbled bleu cheese
• Walnuts
• Diced fuji apple
• Balsamic vinagrette dressing

Directions:

Mix your desired amount of each ingredient and enjoy.

Pumpkin meal

this sounded strange to me. and i probably would have never made this on my own. but i tried it at the Halloween Recipes Enrichment Night, and it was delicious!! so give it a try:)

Ingredients:

• 1 yellow onion
• 2 lbs ground sausuge
• 2 tbs soy sauce
• 2 tbs brown sugar
• 1 can cream of chicken soup
• 1 1/2 C cooked rice
• 1 can sliced water chesnuts

Directions:

Brown sausage and onions. Add all other ingredients except rice. Simmer 15 minutes. Add rice. Put in hollowed out pumpkin. Cover with tinfoil and cook at 350 for one hour, until gold and bubbly, and the pumpkin soft.

rolls

This recipe comes from Heather's Florida friend, Brooke Hansen. The dough is great for cinnamon rolls also!

Ingredients:

2 eggs + water to + 1 C

4 C flour

3/4 C soft butter or margarine

2 tbs sugar

3/4 tsp salt

2 tsp active dry yeast

Directions:

Set bread maching to dough setting. Add ingredients in order listed. After cycle, place dough on a floured surface. Roll out. Cut with a wide mouth jar or cup. Butter center. Fold in half. Place on baking sheet. Let rise 30 min. Bake at 350 15-20 min., till golden brown.

Heatherly Ricks

Bruna's Pumpkin Cream Dessert

this is one of my favorite desserts:

Pumpkin:

Cut a lid on the top of a medium good shaped size pumpkin,
take all that crap out (seed etc) wash & dump the water out.

Fill it up with sugar close to the top, add about 5-6 sticks or so of cinnamon & a hand full of cloves (not tooooo much cloves :p not too little ether :p

put the lid back, hold with a tooth pick & wrap in aluminum foil , bake on medium till the sugar is all melted (i guess over a hour)

after the sugar is all melted, put all that sugar syrup in a container with lid & save on the fridge (you can leave the stick & cloves there, for decoration, just don't eat them)

after you dumped all the syrup out & saved, fill up the pumpkin with table cream (will find on the Latino area, (PS, when u open the cans of table cream you will see a little liquid there, dump that liquid out (sink) be careful not to dump table cream, if u don't see the liquid I am talking about, put a knife/spoon on the cream (between cream & can & the liquid will come up, so u can get rid of it easier,. Then fill the pumikin, put them lid back & put it on the fridge over night.

Next day you can cut slices like a cake, the cream will be in a hard consistence, you put the slices on the plate (laying like a slice of cake) & add some of that sugar syrup on the top, specially of the cream, the only part people don't eat is the skin of the pumpkin, of course the cinnamon sticks & cloves :p :)

PS, u need a bunch of cans of table cream, the pumpkin can't be those tiny ones, or those tall ones, case that would take too much cream & would probably collapse when slice... the medium oval shape are perfect for these ;)

Bruna Smith

Mexican Chicken

4 chicken breasts

1 can of rotel tomatoes

1 pack of taco seasoning

Place the chicken breasts in the crock pot. Add the can of rotel tomatoes (or substitute it for a can of green chilies). Then add 1 pack of taco seasoning. Close the lid and cook on low for 6 hours. I like to pull the chicken apart and then cook for 1 more hour.

My kids enjoy making tacos and I love to put the chicken on salad.

Lyndi Briggs

Mom's Cinnamon Rolls

This is the recipe for my mom's cinnamon rolls that I always make on conference weekend. They are seriously the greatest things ever. And they can't be too temperamental because if I can make them anyone can. They are the only "bread" that I have ever made and I know nothing about making bread. I guess I am only motivated enough to make sweet bread. Any bread specific questions should be directed to Loni Cordova or Anne Allen :)

2Tbsp yeast and 1/2 cup warm water. ( I just use the little packet)
1 tsp sugar
2 cups scalded milk
1/2 cup butter
2 tsp salt
1 cup sugar
2 eggs
1 cups mashed ptoatoes
7-8 cups flour

Add milk and butter in saucepan. Scald. add sugar, salt and potatoes. mix up well.

Meanwhile, in a separate small bowl mix yeast, water and sugar. Let sit until it grows. :) (I don’t know how big it’s supposed to get. Those of you who make bread all the time may know how to tell when it’s done. I just let it rise until it’s overflowing the bowl I use)

I transfer the saucepan contents to my kitchen aid. I mix it up for a few seconds to break up any potato chunks. Add one 1 cup flour. mix. You can add the eggs while you are adding flour. You don’t want it to be too hot when you add the eggs. (I usually end up adding 2 cups of flour and then it is cooled enough to add eggs.) Add yeast. Add the rest of the flour. it should be the right consistency somewhere between 7 and 8 cups of flour.

Let rise in a bowl for about 1 hour or until double in size.

knead. Rolls out and add butter and cinnamon sugar. Cut and let rise again on the baking pan until double in size again. Bake at 350 for about 12-15 minutes.

Top with your favorite cream cheese frosting while still warm. (i'd give you my recipe but then I'd have to kill you.) just kidding. It's just a regular recipe I just use more butter in mine because butter is yummy. Whip it for a long time and use the best vanilla you can afford.

-Jen Funk

salsa chicken

I found this recipe in a barbeque cookbook. You're supposed to take the individual servings, put them in foil packets and cook them over the grill. I found even that too complicated. I just dump everything into one 9 x 13 pan and cook it in the oven. This might be the easiest recipe ever. And we love the way it tastes. bonus.

Ingredients:

3 boneless, skinless chicken breasts (1/2 breast per person)

1 1/2 C of corn (1/4 C per person)

1 1/2 C black beans drained (1/4 C per person)

1 1/2 C salsa (1/4 C per person)

shredded cheese

Directions:

Dump corn, black beans, and salsa in pan. I just use my kitchen scissors and cut chunks or strips of chicken into the pan. I cut them kind of small so I don't have to cut them for the kids later. I cover it with foil, and am not sure on the temp or heat, but would guess 375 for 30-40 min. Just check to make sure the chicken is done. We put shredded cheese on the dish while it is warm and spoon it over rice or into tortillas. Or sometimes I just top it with tortillas chips. You can add more corn and beans then what I suggested if you want the meal to go further.

*I haven't actually tried this, but it seems like it would work with canned chicken and would therefore make a good food storage meal.

italian crockpot chicken

2.5 pounds Chicken (I prefer frozen breasts, but you could use any cut)
2 cubes Cream Cheese
2 cans Cream of Chicken Soup
2 packets dry Italian Salad Dressing Mix

Put all the ingredients in your crockpot and cook 8 hours on low or 4-5 hours on high or until the chicken pulls apart easily with 2 forks. Shred the chicken and mix the sauce up well. Serve over egg noodles or my favorite, brown rice.
Makes plenty to feed your family and have leftovers for lunch or for a freezer meal.

-Jessica Meek

King Ranch Chicken

2-4 chicken breasts, cooked and chopped
1 can cream of mushroom soup
2 cans cream of chicken soup
1/2 lb velveeta cheese (or cheddar cheese)
1 can Rotel tomatoes and green chilies (use less for kid-friendly version)
1 chopped green pepper
1 chopped onion
1 tsp. chili powder
garlic salt to taste
8-10 flour tortillas, torn into bite sized pieces

Saute green pepper and onion in butter. Add cheese, soups, and Rotel; melt. Add tortillas and chicken. Seasonings. Pour into 9x13 pan and bake at 350 degrees for 30 minutes or bubbly.

Nelli Mangel

Tzatziki Sauce

1 cucmber, shredded (skinned)
2 teaspoons garlic powder
1 tablespoon salt
pinch of dried mint flakes
1/4 cup red wine vinegar
3/4 cup milk
1/2 cup salad oil (veg, etc)
3 cups sour cream

Mix all ingredients except sour cream. Pour into sour cream, mix well. Refrigerate. (Makes a lot of sauce, so maybe do half). Makes for a yummy dip, sauce for pitas, gyros, etc.

-Nelli Mangel

Shoney's Strawberry Pie

1 cooked deep dish pie crust
Fresh or frozen strawberries (enough to fill crust)

Whisk below together:
8 level Tablespoons cornstarch
1 1/2 cups sugar
1 large box strawberry jello

Add:
3 cups water

Bring to a boil over low/med heat (takes a few minutes). Stir until thickened (where a dipped spoon leaves a little trail of jello hanging when pulled out). Do not overcook it or it will be too chewy.

Put strawberries in pie pan and cover completely with jello mix. Chill and serve with whipped cream. YUM!

-Nelli Mangel

Chili

1 pd hamburger (browned)

Add to cooked hamburger:

2 15 oz. cans pinto beads-add liquid or drain for thicker chili
2 15 oz. cans tomato sauce
1 cup salsa-you can use mild or medium depending on how hot you would like it.
2-3 tbsp. chili powder

Sprinkle cheese on top of each serving!!
Yummy!!!!

Sometimes I double the recipe for leftovers or to freeze.
-Melissa Buhler

Easy Chicken Enchiladas

1 pd. chicken, cubed
1 pkg. cream cheese into cubes
1 pkg. flour tortillas
1 4 oz. can of green chiles
2 10 oz. cans of green enchilada sauce
1 cup cheddar cheese

Directions:
Cook chicken in skillet until no longer pink. Add cream cheese and green chiles. Stir until creamy. Stuff chicken and cream cheese mixture into tortillas. Pour green enchilada sauce over the top and sprinkle cheese.
Bake on 400* for 15-20 mins.

Enjoy!!! My family loves this recipe and it is easy to make!!!
-Melissa Buhler :)

black bean salad

(for rebecca)

My sister in law made this for me and once I tried it it's all I wanted to eat for like three weeks. Seriously yummy.

Ingredients:

dressing

• 2 tsp minced garlic
• 2 tbl apple cider vinegar
• 1/4 c olive oil
• 1 tsp chili powder
• 1/4 tsp cumin
• 1 tbs honey
• 1/2 tsp salt
• 1/4 tsp black pepper

filling

• 1 can black beans drained
• 1 c corn (drained if canned)
• 1 red pepper diced
• 1 small red onion diced
• 2 tbl cilantro chopped

Directions:

Put ingredients for dressing in blender or food processor to combine. Mix with filling. Serve in warm tortillas.

apricot glazed chicken

This recipe is honestly as easy as it gets. Make sure to keep ladeling the sauce over the chicken, otherwise it tends it tends to dry out. FYI, my kids liked it better when I shred the chicken and mix it in rice.

Ingredients:

• 1 cup chunky apricot preserves
• 2/3 cup bottled Russian dressing
• 1 envelope (1.13 oz size) dry onion soup mix
• 4 boneless chicken breast halves

Directions:

In a medium bowl, mix together the apricot preserves, dressing, and dry soup mix until well blended. Arrange 1 of the chicken breast halves in the bottom of a 3 1/2 quart electric slow cooker. Spoon a fourth of the apricot mixture on top. Add 3 more layers of chicken with the apricot mixture in between and on top. Cover and cook on the high setting 1 hour. Reduce the heat setting to low and continue cooking, covered, 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Serve the sauce over the chicken.

serves 4