Monday, January 16, 2017

Chicken Zoodle Soup

1 large potato
5 - 6 medium sized zucchini
4 carrots
1 cup greek yogurt
1 can cream of chicken soup
2-3 tsp chicken bouillon powder
Shredded Chicken
salt and pepper

How to Make:
Dice the potato very small.  The key to a very fine dice on a potato will ensure you have potato in every bite of soup!  Put the diced potato and sliced carrots in a large pot and add chicken bouillon to the water and boil.  Then take zucchini and spiralize it and add it to the pot.  Add more water if you need to.  Make sure everything is cooked through.

In a medium sized bowl add greek yogurt and cream of chicken soup.  Stir well and then add a few ladles of soup into the bowl.  Stir the soup into the greek yogurt mixture.   If you skip this step the greek yogurt will curdle and not make your soup creamy.  Lower your heat and add the yogurt and soup mixture back into the soup. .  To finish add your shredded chicken.  If done to early the chicken will sit on the bottom of the pan and burn.  Add salt and pepper and taste.  Enjoy!      

I am looking for an alternate to cream of chicken soup once I find a yummy alternate I will update the recipe.  :)

Sunday, August 12, 2012

Super Yummy EASY Chicken Salad Sandwiches

4 - 6 chicken breast or 2-3lb's
16 oz. jar of sliced banana peppers
4 Tbsp diced garlic

Crusty Rolls
Sliced Cheese

Place chicken  breasts, jar of banana peppers including juice, and garlic in the crock pot.  Add Salt and Pepper to taste.    Cook on low for 6-8 hours or on high for 4 hours.  About an hour prior to it being done stick a fork in the chicken and it will shred so easily in the crock pot.  Once done the shredded chicken will soak up even more of the juices.

When ready to eat cut your rolls in half on one side put your cheese and tomato and other piece put your chicken.  Set your oven to broil and toast it open faced.

Sunday, July 29, 2012

Chicken in A Hurry

  • 2 1/2 - 3 Pounds of chicken drumsticks
  • 1/2 Cup of ketchup

  • 1/4 Cup of water

  • 1/4 Cup of brown sugar, packed
  • 1 envelope onion soup mix

  1. Step One

    Arrange chicken in slow cooker.
  2. Step Two

    Combine remaining ingredients and then pour over the chicken.
  3. Step Three

    Cover and cook on HIGH for 4–5 hours or on LOW for 7–8 hours. 

Funeral Potoatoes

  • 32 oz bag of frozen shredded hash browns
  • 2 (10 3/4 oz) cans Cream of Mushroom Soup
  • 2 cups Sour Cream
  • 1 1/2 cup grated Cheese
  • 1/2 cup melted butter or margarine
  • 1/2 c. chopped onion
  • 2 cups finely crushed Corn Flakes
  • 2 Tbs butter or margarine melted
  • Grease 9x13 baking dish and preheat oven to 350
  • In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
  • Gently fold hash browns into mixture.
  • Pour mixture into pan.
  • Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
  • Bake for 1 hour.

Thursday, June 21, 2012

Monterrey Chicken

I haven't made this yet but I want to it looks delish!

  • 3 boneless skinless chicken breasts – trimmed and split
  • salt & pepper to taste
  • chopped onion (optional)
  • bbq sauce
  • shredded cheese
  • chopped tomato (optional)
  • preheat oven to 400
  • place chicken in baking dish, top with seasoning and onion
  • spread on bbq sauce
  • bake 20 minutes
  • add cheese to top and melt
  • let cool slightly, top with diced tomatoes

Garlic Chicken

Garlic Chicken

 5-6 Boneless Skinless Chicken Breast 
1 can cream of mushroom
½ pint whipping cream (the small one)
Garlic Salt

I have made this chicken from raw and frozen and it tastes better if the chicken is raw.  Place chicken in casserole dish and sprinkle each chicken breast with garlic salt and paprika.  Flip the breasts over and repeat.

In a separate bowl mix the cream of mushroom and the whipping cream and spoon over the chicken.
Bake at 350 for 90 minutes.

This is excellent served over rice.

I double the sauce ingredients.

This would probably really yummy in the crock pot I just haven't done that yet.    

Saturday, May 26, 2012

Enchilada Casserole - (Paula Dean 2006 Magazine)

2 lbs ground beef
1 medium onion
1 pkg taco seasoning
15 oz can pinto beans, drained
15.25 can corn drained, drained
4 oz. chopped green chilies
14.5 oz. can petite diced tomatoes, undrained
19 oz. can enchilada sauce
20 5 1/2" corn tortillas
2 8oz. pkg shredded Colby & Monterrey jack cheese blend
2/3c. water

In a large skillet, cook beef, onion until browned.  Drain and then add taco seasoning and 2/3 cup water, cook over medium for 10 mins.  Stir in beans, corn, chilies, tomatoes, and enchilada sauce.  Remove from heat.
Tear corn tortillas into bite size pieces.  Place half into baking dish.  Spoon half of mixture over tortillas. Sprinkle with half of cheese.  Repeat layers.

Lightly grease a 9 x 13 dish.
Bake for 30-40 min. at 350 degrees until hot and bubbly.