Sabrina's Chicken Tortilla Soup from January Relief Society Meeting

4 c. chicken breasts, cooked & shredded
1 can corn, drained
2 cans tomato soup
1 can Rotel tomatoes
2 t. dried onion or 3 T fresh onion
2 c chicken broth
2 cans chicken and rice soup
1 can cream style corn
2 cans ranch-style beans
2 tsp. garlic salt
2 cubes chicken boullion

Combine and heat

Tomato Cheese Soup

Tomato Cheese Soup

Serves 7-8

2 cans Beef Consomme Soup

2 cans Tomato Soup

2 cans water

1/2 tsp. thyme

1/2 tsp. marjoram

4 tsp. butter

Simmer 15 minutes

Pour over grated Swiss cheese and croutons in a cup

Crockpot Chicken

6 chicken breasts cut in cubes
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
2 cans cream of chicken soup
1 can cheddar cheese soup

Combine ingredients in crockpot and cook 6-10 hours on low. Serve over rice.

Country Style Pork Ribs

1 1/2 lbs bonesless country-style pork ribs (we found out the boneless part is important)
1 med onion, sliced
2 c tomato juice
1/2 c packed brown sugar
1/4 c cider vinegar
1/4 c ketchup
2 T Worchestershire sauce
1 t ground mustard
1/4 t chili powder

Place ribs and onion in a 3 qt crock pot. In a small bowl, combine the remaining ingredients. Pour over ribs. Cover and cook on low for 5 1/2 to 6 hours or until a meat thermometer reads 160.

Apple-Sausage Rigatoni

6 oz. dried rigatoni (about 2 cups)
8 oz. cooked smoked Keilbasa sausage, halved lengthwise, cut into 1" pieces
1 1/2 golden delicious apples, cored and cut into 1/2" thick slices
1/2 cup whipping cream
1/2 cup crumbled Gorgonzola cheese
snipped fresh basil (to sprinkle on top)

In 4 quart dutch oven, cook pasta according to directions. Drain. Set aside.

In same dutch oven, cook sausage until lightly browned. Add apples; cook stirring occasionally, until apples are lightly golden, 5-7 minutes. Stir in cooked pasta the whipping cream and cheese. Heat through. Garnish with basil. Makes 4 servings

Angel Hair Pasta

12 oz. angel hair pasta, cooked, drained

Saute:
1 small onion, chopped
4 TBSP. olive oil

Add chicken if desired

Add pasta to onion

Salt and Pepper to taste
Squeeze juice of 2 lemons

Top with 4 TBSP. Parmesan cheese

Manicotti

For 12

Cook shells

Mix:

2 eggs
4 cups shredded mozzarella cheese
2 cups ricotta or cottage cheese
6 TBSP. fresh basil or 2 TBSP. dried basil
1 TBSP. oregano

Fill shells with mixture

1 jar of spaghetti sauce (spread over tops of shells)
Sprinkle with Parmesean Cheese

Cover with foil and Bake 350 degrees fro 30 minutes

Greek Style Chicken

12 pieces of chicken (bone in) can be thighs, legs, breasts, etc.
4 c. water
6 chicken bouillon cubes
juice of 4-6 lemons
10 cloves of garlic
2 TBSP. oregano
2 TBSP. olive oil

Preheat oven to 350 degrees
Place chicken in 13x9 pyrex dish. Salt and pepper the chicken. Dissolve bouillon in water and microwave on high for 4 minutes. Combine lemon, water, garlic, oregano, oil. Pour over chicken. Cover with tin foil. Cook at 35o degrees for 2 hours. Serve over rice with juice from pan.

Poppy Seed Chicken

2 cups cooked chicken, diced
2 cans cream of chicken soup
1- 8 oz. tub sour cream
1/4 cup Parmesean Cheese
3 cups crushed Ritz crackers
1/2 cup butter (melted)
1 TBSP. poppy seeds

Preheat oven to 350 degrees
combine chicken, 2 cans of soup, sour cream, cheese. Place in cooking dish and bake for 3o minutes or until bubbly. Combine ritz, butter, poppy seeds. Sprinkle over chicken sauce evenly and cook for another 15 minutes or until crackers are lightly browned. Serve over rice.

Made-over Chicken Tetrazzini

8 oz. spaghetti, uncooked
1 lb. boneless chicken breasts, cubed
1 medium red pepper, chopped
2 cups sliced mushrooms
4 oz. cream cheese
1/4 cup flour
14 oz. chicken broth
3 TBSP. parmesan cheese
1/2 cup mozzarella cheese

Preheat oven to 350 degrees. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers, and mushrooms. Cook and stir 5 minutes or until chicken is no longer pink. Remove from skillet and set aside.

Place cream cheese, flour, and broth in a skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low, and simmer for 5 min., stirring frequently.

Drain pasta, return to saucepan. Add cream cheese mixture, chicken mixture, and 2 TBSP. Parmesan cheese. Mix well. Spoon into 2 qt. round casserole dish, cover with foil. Bake 25 minutes. Top with mozzarella and remaining 1 TBSP. Parmesean cheese. Continue baking, 2 minutes, or until mozzarella cheese is melted.

Makes 6- 1 cup servings

Chicken and Beans Burritos

Chicken Breast Tenders seasoned with salt, pepper, garlic powder, cumin, chili powder, red pepper flakes

Salsa (casa chicas or casa sanchez)
Black beans (drained)
Corn
Onions

cook chicken in olive oil until juices run clear. Serve with tortillas

Cajun Chicken Pasta

4 oz. linguine pasta
2 boneless skinless chicken breast halves, sliced into thin strips.
2 tsp. Cajun seasoning
2 TBSP. butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 c. heavy cream
1/4 tsp. dried basil
1/4 tsp. lemon pepper
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. ground black pepper
2 TBSP. grated parmesan cheese

1. Boil salted water and add pasta. Cook 8-10 min.
2. Place chicken and seasoning in bowl and toss to coat
3. Saute over medium heat chicken in butter until no longer pink and juices run clear, about 5-7 minutes. Add peppers and onions and cook for 2-3 minutes. Reduce heat, stir in cream. Season sauce with the rest of spices.
4. In a large bowl, toss pasta with sauce and sprinkle with cheese.

Yellow Squash Casserole

Serves 10

4 c. sliced yellow squash
1/2 c. chopped onion
35 buttery round crackers, crushed
1 c. shredded cheddar cheese
2 eggs, beaten
3/4 c. milk
1/4 c. butter, melted
1 tsp. salt
ground black pepper to taste
2 Tbsp. butter

Directions

1. Preheat oven to 400 degrees F
2. Place squash and onion in a large skillet. Pour in just enough water to cover bottom of skillet. Cover with a lid, and cook over low heat until squash is tender, about 5 minutes. Drain well.
3. In medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together beaten eggs and milk. Stir egg mixture into squash mixture, followed by 1/4 c. melted butter, salt, and pepper. Mix well, then spread into 9x13 pan. Cover top with remaining cheese and cracker mixture. Dot with 2 Tbsp. butter.
4. Bake in preheated oven for 25 minutes, or until heated through and browned on top.

Hawaiian Haystacks

Cook and de-bone 1 chicken

Make Gravy:
melt 1/2 c. margarine
Blend in 3/4 c. flour until smooth
add 2 c. chicken broth
1 c. milk
1 can cream of chicken soup
1 tsp. salt
1/2 tsp. pepper

Stir until gravy is smooth and thickened. Mix in chicken cubes and serve with:

chopped celery
chopped green onions
pineapple chunks
chopped tomatoes
grated cheddar cheese
grated coconut
almond slivers
Chinese noodles
cooked rice

10-20 servings

Summer Chicken Salad

3 c. boneless, skinless chicken breast (1 1/2 lbs. cooked, cubed)
1 c. chopped grapes
4 Tbsp. chopped celery
2/3 c. light mayonnaise
1/4 c. white wine vinegar
2 Tbsp. soy sauce
2 tsp. curry powder
2 tsp. ginger
2 tsp. grated onion

In a large bowl, combine cooked chicken, grapes, and celery. In a separate bowl, whisk together mayonnaise, vinegar, soy sauce, curry powder, ginger, and onion. Pour dressing over chicken mixture and stir. Serve over lettuce or inside rolls or croissants.

White Chicken Chili

White Chili

Serves 8-10

3 – 15 oz. cans white beans and their liquid

1 large yellow onion, chopped

2 T olive oil

1.5 – 2 lbs boneless, skinless chicken breasts, cut in bite-size pieces

4 cloves garlic, minced

2 – 4 oz cans chopped green chilies

2 t oregano leaves

1 t cumin

1 t coriander

1/4 - 1/2 t cayenne pepper

1 – 15 oz. can chicken broth, fat free

Monterey Jack cheese, shredded (or mix of Jack and Cheddar)

In a skillet, sauté onions in oil until soft and tender. Do not brown. Move to pot in which chili will be assembled. Cook chicken pieces and garlic in same skillet, adding a bit more oil initially if necessary to prevent sticking. Use medium high heat and stir constantly to prevent browning of meat and garlic and uniform, quick cooking of meat. Cook only long enough for all chicken pieces to turn white. Overcooking will result in tough, dry meat. In the pot with onions, add cooked chicken, undrained beans, chilies, and all spices. Add chicken broth to desired consistency (the whole can will make it more like soup; less or none will give a more chili-like consistency). Bring to a simmer and cook gently for 15 minutes. Serve topped with shredded cheese and sour cream.

Mexican Lasagna

Mexican Lasagna
Filling:
1-15 oz. can black beans, rinsed and drained
1-16 oz. jar mild green salsa

Sauce:
1 lb. lean ground pork sausage or beef, cooked and drained
2-16 oz. jars mild red salsa

Cheese:
8 oz. shredded mexi-blend (I like to use more.)

In a pan, spread 1/3 c sauce on bottom. Layer 4 lasagna noodles, filling, sauce, and cheese. Repeat.

(Freezes well up to 3 months. Just thaw in fridge night before baking.)

Bake covered 375 degrees for 45 minutes. Uncover and bake 10 more minutes. Let stand 15 minutes. Serve with sour cream.

Russian Chicken

Russian Chicken

In a crock pot, place:

6-8 boneless, skinless chicken breasts (I use frozen ones if I don't have any thawed)

1 bottle Russian salad dressing

1/2 jar apricot preserves

1 packet Lipton Onion Soup Mix

Slow cook on low 'til chicken is cooked through, 3-6 hours, depending on frozen or not and the power of your crock pot.

I like to serve it with Basmatti Rice, with the sauce spooned over the top.

April Cooking Group: Potato Gnocci with Tomato Sauce

April Cooking Group: Potato Gnocci with Tomato Sauce

Potato Gnocchi
1 1/2 lbs. potatoes (peeled, cut in 1/4s)
1 1/4 c. flour, plus extra for kneading
1 Tbsp. butter
3/4 tsp. salt
1 egg

Boil potatoes and drain and mash. Add remaining ingredients and blend. Knead for 1-2 minutes with additional flour. Roll small amounts into "snakes" and cut in 1" pieces. Boil until they float and remove with a slotted spoon.

Gnocchi Sauce
1 Tbsp. olive oil
1/2 small onion, peeled and finely chopped
2 cloves garlic
1 can crushed tomatoes (28 oz.)
2 tsp. dried basil
1/2-1 Tbsp. sugar, depending on preference
1/2 tsp. salt
1/4 tsp. pepper

Saute onion and garlic in olive oil. Cook for 5 minutes. Add rest of ingredients and bring to a boil. Cover and let simmer 1 hour.

Fast Enchilada Casserole

Fast Enchilada Casserole
1 lb. ground beef
1 half chopped onion
1 clove minced garlic
1 large can red mild enchilada sauce
1 dozen corn tortillas
4 cups shredded sharp cheese
Sliced olives
Brown the beef with the onions and garlic until it is cooked thoroughly.
Mix with the enchilada sauce. Tear the corn tortillas into quarters and
layer with the beef and enchilada sauce, sprinkling cheese between the
layers. End with cheese on top and some sliced olives. Bake at 350
degrees until hot and bubbly, about 20-30 minutes.