Salmon Artichoke Pasta

(If you hate fish leave it out or use chicken)

3 Tbs olive oil
1-2 cloves garlic, minced
1 med. onion, sliced
1 can artichoke hearts in water, drained
16 oz can stewed tomatoes (I got "italian style")
1/8 tsp crushed red pepper
1 tsp sugar
1 Tbs basil
1 lb pasta (I used fettuccini-yum)
1/4 cup white cooking wine
1 salmon filet (or chicken, or whatever)

Saute onion and garlic in olive oil. Add chopped artichoke hearts and saute 10 minutes on low heat. While you wait, measure out and compile the tomatoes, pepper, sugar, basil and wine. Raise heat, add tomato mixture and bring to simmer. Cook 35 minutes on low simmer. Don't worry children, the alcohol cooks out.

While you wait, cook the pasta and salmon. For the salmon, I heat up olive oil in a pan with italian seasoning and basil in the oil, then put the fish skin side UP in the oil. You want the top to be the yummy herb part, not the skin. Cook it for a few minutes, then flip it and cook a few more till it flakes. Don't overcook salmon. When it's done, remove the skin, chunk it up and toss it with the pasta and sauce. Sprinkle with parmesan cheese if you like.

Makes 4-6 servings.

Recipe from Mrs Harding Cooking.

Chicken Lime Tacos

1 1/2 Lbs. chicken, cubed
1/4 c. red wine vinegar
juice of 1 lime
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
4-5 green onions, chopped
4 cloves garlic, minced
4 Tbsp fresh cilantro (or to taste)
Flour tortillas

Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like!

Recipe from Favorite Family Recipes.

Adrian's Broccoli Cheese Soup

Well this is Amanda's recipe but Adrian made a couple changes to it to make it a little better.

#1:

3-4 Carrots; sliced or chopped

1 large Onion; chopped

2-3 Potatoes; diced or chopped (5 potatoes perfect)

10 Chicken Bouillon cubes (low sodium ones worked great)

3 stalks Celery; chopped

Broccoli florettes; cut or chopped (2 bunches)

Garlic Salt to taste (optional)

#2:

1 16 oz Cheez Whiz

1 ¼ cup Flour

2 sticks Butter

Cook #1 ingredients in 3 quarts water (in a big pot) with bouillon until tender.  Melt 2 sticks of butter in small pan.  Add 1 ¼ cup of flour, stir until smooth.  Gradually add to pot.  Add 1 16 oz cheez whiz.  Cook on low for 20 minutes until blended.

Sprinkle bacon & cheese on top.

Charity's Broccoli Cheese Soup

 

Veggies First:

1 Pot water – 2 ½ cups or more if needed

3 Chicken bouillon cubes

1 Onion

1-2 Celery

2 cups Carrots

4-5 Cups Potatoes

Cook on medium heat for 20 min. 

Add Broccoli (10 oz frozen bag)

Cook 7 minutes or until soft.  Drain all water.

Sauce:

½ cup Butter

1 Tbsp Dry Mustard

½ tsp Parsley

1 lb Velveeta cheese

2 cups Milk

¼ cup Flour

Stir everything but cheese.

Then add cheese – melt – pour over veggies.

Low Fat Chicken Enchiladas

2 cups shredded chicken
1 can Old El Paso green enchilada sauce
1 can 98% (or 99%) fat-free cream of chicken (I hate this stuff too, but it tastes good in this!)
1 c. low-fat cottage cheese (just trust me-- you won't even know it's there)
1/2 tsp. garlic salt
1 tsp. cumin
1 tsp. chili powder
red pepper flakes to taste
salt and pepper to taste
1/4 c. cheddar cheese (If you can find the 2% cheese use that)
10 "light" tortilla shells

Mix together all of the ingredients (except the tortilla shells) in a medium-sized mixing bowl. Put a little of the mix in each tortilla shell, roll up, and place in a 9x13 baking dish. Spread any leftover mixture over the top and sprinkle on a LITTLE bit of cheese. Bake at 350-degrees for 20-25 minutes. Serve with olives, tomatoes, salsa, avocado, lettuce.. or anything else you like on your enchiladas!

Recipe from Favorite Family Recipes.

Thai Honey Peanut Chicken

Ingredients

• 1 pound Chicken, In Chunks
• ¼ cups Soy Sauce
• 2 Tablespoons Honey
• 1 Tablespoon Lime Juice
• 1 teaspoon Minced Garlic (approximately 1 Large Clove)
• 1 Tablespoon Natural Peanut Butter (heaping Tablespoon Even Better)
• ½ teaspoons Curry Powder
• 1 teaspoon Sriracha (optional)

Preparation Instructions

Mix ingredients and marinate chicken for 2-3 hours.
Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done. Reduce heat to medium-low and add precooked veggies if desired. Serve topped with sesame seeds.
To thicken sauce if needed: reduce heat to medium-low and add a cornstarch slurry (1 teaspoon cornstarch in 1 tablespoon water).
Substitutions: replace chicken with tofu; replace peanut butter with tahini or another nut butter; if using regular peanut butter (i.e. Skippy) instead of natural peanut butter, reduce honey by 1 tablespoon.

Recipe from The Pioneer Woman.

Sweet & Spicy Noodles with Chicken

2-3 chicken breasts cut into chunks and cooked (I like to cook it with some peanut sauce tossed in to give the chicken some added flavor)

1 lb noodles, fully cooked and drained (any kind you prefer)

In a small sauce pan brown 4 tsp minced garlic in some olive oil then add:

1/4 c. vegetable oil

1/3 c. white vinegar

1/4 c. sugar

1/4 c. sesame seeds

3 Tbsp. soy sauce

1 Tbsp. red pepper flakes
2 c. steamed broccoli (optional)

Toss the chicken, noodles, and sauce together in a large fry pan or wok on medium heat. Let it all simmer together for about five minutes so the noodles absorb some of the sauce. Toss in steamed broccoli (optional). Serve hot.

Recipe from Favorite Family Recipes.

Chicken Tikka Masala

Marinade:

1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 tablespoons minced fresh ginger (I used ground Ginger, 2 tsp)
1 teaspoon salt
3 boneless, skinless chicken breasts

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream
1/4 cup chopped cilantro

Combine all marinade ingredients except chicken. Pour sauce over chicken and refrigerate for one hour {I, Angie, marinated it about 10 hours while I was at work}. Grill or cook chicken in frying pan. Discard marinade.

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.

Recipe from Mrs Harding Cooks.

Stuffed Pesto Chicken

4-6 boneless skinless chicken breasts
1 c feta cheese
1/4 c paprika (this is NOT a typo, yes 1/4 CUP)
1/4 tsp cumin
1/4 tsp oregano
1/4 tsp thyme
1 1/4 tsp salt
1 c pesto
1-2 cloves garlic
2 1/2 T olive oil

Preheat oven to 350 degrees. With sharp knife cut a slit into chicken breasts not cutting all the way through, just creating a "pocket". Stuff with feta cheese and put into 9x13 baking dish. In small bowl combine: paprika, cumin, oregano, thyme and salt. Spread evenly over chicken. Spoon pesto over chicken. Sprinkle with garlic. Drizzle oil over the top and cover with aluminum foil (shiny side down). Put in oven for 35-45 minutes (chicken breast thickness vary greatly) until no longer pink inside. Serve with rice or potatoes.

NOTE: Now if you don't care how it looks you can skip the stuffing the feta in the middle and just sprinkle it on top. Also this is great layered in a slow cooker and cook on low for 3-4 hours. Again, not as pretty, but tastes just the same.

Recipe from Favorite Family Recipes.

Big Kahuna Chicken Teriyaki Sandwiches

4 chicken breasts
1 bottle Teriyaki sauce (we used Lawry's brand)
3/4 c. brown sugar
4 slices deli ham
1 can sliced pineapple (or you can use fresh which would be even better)
4 slices Pepper Jack cheese
4 large hamburger buns

Pound chicken breasts until they are about 1/4" thick all around. Place in a large Ziploc bag. Combine Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the mixture to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 4-5 hours. Separate remaining Teriyaki mixture into 2 separate bowls (to prevent cross contamination use 2 separate brushes too)-- one for the pineapple, one for the chicken. Open pineapple can and save a little of the juice in a bowl. Place chicken and pineapple on the grill (medium heat).

Brush with Teriyaki sauce every few minutes until chicken and pineapple are done-- try to only flip the chicken and pineapple once. Either on the grill or in a frying pan, cook ham with a little of the pineapple juice until it becomes nice and hot. Slice open hamburger buns and place a piece of cooked chicken on each bottom bun. Top with cheese, ham, grilled pineapple, and bun top. Serve immediately with remaining grilled pineapple.

Recipe from Favorite Family Recipes.

Veggie Quesadilla

These quesadillas are FULL of flavor and quite healthy (under 400 calories per serving)! You can serve them with sour cream or salsa, but they are great all by themselves!

1 c. frozen corn
1 c. grated zucchini (juices squeezed out)
1/2 bunch cilantro, chopped
2 Tbsp. diced jalapeno (or more if you like it hot)
1 can black beans, drained and rinsed
1/2 tsp. salt
1/4 tsp. pepper
1-2 tsp. chili powder
1/2 tsp. cumin
2 c. Monterey Jack cheese, shredded
flour tortillas (if you want to be really healthy, use whole-wheat tortillas)

In a large bowl, combine all ingredients except for the cheese (and tortillas of course). Place mixture in a large skillet and fry until hot. In the meantime, heat a medium-sized skillet over medium heat. Place a tortilla in the pan. On half of the tortilla add a few large scoops of the corn/bean mixture and a little cheese. Fold tortilla over, then flip sides. When cheese is melted, cut in half and serve!

Recipe from Favorite Family Recipes.

Mexican Chicken Corn Chowder

1 1/2 lbs. Chicken Tenders (usually about 8)

1/2 C. onions

1-2 cloves minced garlic

3 Tbs. Butter

2 Chicken boullion cubes

1 C. hot water

1/2 tsp. Ground Cumin

In a fry pan, brown chicken with butter, garlic, and onions. If desired, fresh onions added at the end are good, too. After the chicken is cooked, shred with 2 forks or spatula (keep warm). In your large soup pot, heat 1 Cup water and add chicken boullion and ground cumin. Simmer for 5 minutes until dissolved.

2 Cups Half and Half

2 Cups Shredded Cheese

1 Can cream style corn

1 Can regular corn

1 Can diced Green Chilies

Add all the remaining ingredients above to the hot water mixture. Heat and add chicken. Be careful...it will burn easily on the bottom. Stir often, heat slowly. Garnish with Fresh chopped tomatoes and Cilantro! Crushed corn chips, avocado, and shredded cheese are also good garnishes. My husband likes tabasco sauce for a little zing of flavor, as well. This recipes serves approximately four.

Recipe from The Sisters Cafe.

Mindi's Artichoke Dip

2 small cans marinated artichoke hearts cut up

1 C Mayo

1 C Mozarella Cheese

1 C Parmesan cheese (powdered kind)

1-2 Cloves garlic

Optional:

Sun dried tomatos

Salt to taste (usually the crackers are salty enough that you don’t have to add any to the dip)

Let sit for at least 1 hour – overnight for garlic to flavor all the dip

Cook on 350° for 30-35 min or until bubbly on top

Chicken Makhani (Butter Chicken)

Ingredients:

1lb boneless, skinless chicken breast, diced into bite-sized pieces

4 cloves garlic, minced

1tsp salt
1/2tsp pepper
1/4tsp cayenne (or more to taste)
1/4tsp coriander
1/4tsp cumin
1/4tsp cardamom
juice of 1 lime
3Tbsp butter
1 onion, diced
1 (8oz) can tomato sauce
1 (14.5oz) can petite diced tomatoes (do not drain)
1/2c half-and-half
1/4c cilantro, diced
rice to serve

Directions:
In a small bowl, combine garlic, salt, pepper, cayenne, coriander, cumin, and cardamom with the juice from the lime. Whisk to combine. Add chicken pieces and stir to coat. Cover with plastic wrap and refrigerate overnight to marinate.

When ready to cook, heat butter in a large pan to melt and add chicken and marinade. Cook chicken until no longer pink, about 5-6 minutes. Add onion and stir, cooking over medium heat until onion is tender and translucent. Add tomato sauce and diced tomatoes with their juice and cover with lid. Simmer about 20 minutes, or until the sauce has thickened somewhat.

Turn off heat, stir in half-and-half and chopped cilantro. Serve over warm rice.

Recipe from My Muffin Thursdays.

Broccoli Cheese Soup

1 cup uncooked chicken (cut into small pieces)

1 can chicken broth

1 lb. broccoli

2 potatoes peeled and cubed

Cheese Mix:

1 cube butter
1 tsp. chicken bullion

1 cup milk

1 lb. velveeta cheese

1 tsp. red pepper flakes (optional)

Simmer chicken in broth for 15 min. Add broccoli and potatoes and simmer 7 more minutes. In separate pan over low heat (or microwave in a large glass bowl) melt butter, bullion, milk, and cheese together. Mix sauce with chicken and veggies-do not drain broth. (You can leave out the potatoes and chicken if you prefer just broccoli).

Recipe from Favorite Family Recipes.

Beans & Spanish Rice

Beans:
1 can black beans
1/2 tsp. cumin
1/2 tsp. chili powder
salt & pepper to taste

Heat up black beans in a small pot. Add remaining ingredients. Serve hot.



Spanish Rice:
(This is actually Jared's Aunt Jenalyn's recipe.. with a few additions. Thanks Aunt Jen!)

1 c. white rice
1/2 onion, chopped
1/2 c. corn (optional)
1 can tomato sauce
1 can diced tomatoes
1/2 can diced green chiles, drained
1 can water
Salt & pepper to taste
1 tsp chili powder
1/2 tsp. cumin

Brown rice and onion in oil (and optional corn). Add tomato sauce, diced tomatoes, chiles and water. Add remaining ingredients. Bring to a boil and cover. Simmer on low for 20 minutes.

Recipe from Favorite Family Recipes.

Chicken Azteca

 


(Makes 10-12 servings)

2 (15 oz) cans black beans, rinsed and drained
4 cups frozen corn
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. onion powder
2 cups Pace salsa, divided (we used the black bean and corn salsa)
Tabasco sauce (or any other hot sauce), to taste.. (**optional.. this isn't part of the original recipe but we added it for an added kick)
10 skinless, boneless chicken breast halves
2 (8 oz) pkgs. cream cheese, cubed
cooked rice (I made a Spanish rice of sorts by adding a little tomato sauce, cumin, onion, and garlic powder to the rice while cooking. I didn't spice it up a lot... I didn't want it to overpower the flavor of the chicken)
shredded cheddar cheese

Combine beans, corn, garlic, cumin and 1/2 of the salsa in slow cooker. Arrange chicken breasts over top. Pour remaining salsa (and optional hot sauce) over top of chicken. Cover. Cook on high 2-3 hours or on low 4-6 hours. Remove chicken and cut into bite size pieces. Return to crockpot. Stir in cream cheese. Cook on high until it melts. Spoon chicken and sauce over cooked rice. Top with cheese.

Recipe from Favorite Family Recipes.