Creamy Potato Soup

This is one of my favorite soups. I got the recipe from the Food Nanny, but altered it to be a bit lower fat. It's so yummy!

1 lb chicken breast

4 C chicken broth

1/2 medium yellow onion, diced

5 carrots, peeled and cut into chunks

4 medium potatoes, peeled and cut into bite-size chucks 

1/4 C flour

2 C evaporated fat-free milk

3/4 C frozen peas

Salt and ground black pepper

1. Put chicken and broth in large pot and bring to boil. Decrease heat, cover, and simmer until chicken is tender, about 20 min. Remove the chicken to cool.

2. Add the onion, carrots, and potatoes to the simmering broth. Cover and return to boiling. Reduce heat and simmer 10 min until veggies are tender.

3. Meanwhile, tear chicken into bite-size pieces.

4. In a small bowl, whisk flour and a part of evaporated milk together until smooth.

5. Add the flour and milk mixture, and the chicken pieces to the soup pot. Stir and bring to a gentle boil over medium-high heat. Once soup thickens a bit decrease heat to simmer, add the peas, salt and pepper to taste, and cook just until peas are heated through. Serve immediately or keep warm but do not boil.

Serve with bread sticks, hot rolls, or crusty bread. Makes about 12 cups

Chocolate Trifle

1 package brownie mix

1 (3.9 ounce) package instant chocolate pudding mix (I use sugar free)

1/2 cup water

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container cool whip, thawed

1 (12 ounce) container cool whip, thawed

1 candy bar, cut in chuncks

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.   

In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces cool whip until no streaks remain.               

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of cool whip. Repeat layers. Sprinkle candy bar chunks on top for garnish. Refrigerate 8 hours before serving.

Naan Bread

1 (.25 ounce) package active dry yeast

1 cup warm water

1/4 cup white sugar

3 tablespoons milk

1 egg, beaten

2 teaspoons salt

4 1/2 cups bread flour

 2 teaspoons minced garlic (optional)

1/4 cup butter, melted

 In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Easy Tostadas

1 large chicken breast (shredded)
1 C. salsa
1 can beans (pinto or black)
Lettuce, shredded
Cilantro, shredded
1 tomato, chopped
Corn tortillas or Tostada shells
Cheese
Sour cream

Cook chicken and salsa together in a Crockpot for several hours. When cooked shred chicken. Next toast corn tortillas in the toaster or oven or use tostada shells; spoon on chicken/salsa mixture. Top with lettuce, tomatoes, cilantro, and cheese. Serve with additional salsa and sour cream.

Missionary Casserole

8-10 oz pkg. egg noodles
1lb. hamburger
Dash of salt
Dash of pepper
1 onion (or onion powder and garlic powder/salt)
1 29 oz. can tomato sauce
8 oz. pkg. cream cheese (softened)
1 C cottage cheese
¼ C sour cream
1 T butter
Mozzarella cheese

Cook noodles as directed in salted water. Brown hamburger and onion in a skillet. Season with salt and pepper. Add tomato sauce. Simmer on low. In a small bowl, mix cream cheese, cottage cheese and sour cream. Beat or stir until smooth. When the noodles are cooked and drained, stir butter into noodles to prevent sticking. Pour half the noodles into 8x13 casserole dish. Spoon a little hamburger mixture over noodles. Next spread the cream cheese mixture over noodles. Layer the rest of the noodles and hamburger mixture on top. Sprinkle Mozzarella cheese on top. Bake at 350 degrees for 30-45 minutes

Famous Pork Chops

Ingredients

* 1 cup crushed butter crackers
* garlic salt to taste
* ground black pepper to taste
* 3 eggs, beaten
* 4 pork chops
* 1/2 cup butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.
3. Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.

Notes: I used Saltine crackers instead of Ritz, I used 2 eggs and when you place the butter make sure you don't put the butter on top of the chops. On some of my chops I put it on top of them and it made the cracker mix soggy. The ones I didn't put the butter directly on top of...I LOVED the crunch! Loved this recipe and the simplicity.

Strawberry Spinach Salad

Serves: 6 Edit
Yields: About 12 cups or 6 accompaniment servings
Total Time: 5 min
Prep Time: 5 min
Ingredients
* 1 pound(s) strawberries, hulled and sliced
* 2 tablespoon(s) (plus one teaspoon) white balsamic vinegar
* 1 tablespoon(s) olive oil
* Salt and coarsely ground black pepper
* 2 bag(s) (5 to 6 ounces each) baby spinach
* 3 ounce(s) (3⁄4 cup) goat cheese, such as Montrachet, crumbled
* 1/4 cup(s) sliced almonds, toasted
Directions
1. In blender, puree 3/4 cup strawberries with vinegar, olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Transfer vinaigrette to large serving bowl.
2. Add spinach and remaining straw­berries to bowl and toss to coat with dressing. Crumble goat cheese over top of salad and sprinkle with toasted almonds.

Side note: I had this salad a few months ago and LOVED IT. As you probably notice I love strawberries b/c I have already put 2 or 3 recipes with strawberries. :)

Best Tuna Salad

Maybe I've only had bad, bland tuna salad in the past, but I've never cared much for it. I've been trying to eat healthier lately, so a couple weeks ago I found myself glaring at unused cans of tuna in my pantry, trying to think of a bearable way to eat them, somehow. I found this recipe on Allrecipes.com ("Barbie's Tuna Salad"). It's a recipe originally from a caterer who serves it as an appetizer with gourmet crackers. I made sandwiches. It was so good, my kids gobbled it up--no complaints--and I ate it straight out of a bowl, no bread needed. It was that good! This changed my mind about tuna salad (and sweet relish) forever. I'm surprised to be actually looking forward to eating it again tonight. I didn't have any parmesan cheese on hand; still excellent! Let me know if this changes your mind about eating tuna salad, too. :)

Best Tuna Salad

3 cans (5 oz) White Tuna, drained and flaked

1/4 c. mayonnaise -- or as little or much as you prefer

1 T. parmesan cheese

3 T. sweet pickle relish

1 stick of celery, minced (optional--not called for in original recipe, but I like some crunch)

1/8 t. dried onion or onion powder

1/4 t. curry . . . trust me . . .

1 T. dried parsley

1 t. dried dill

1 pinch garlic powder

Stir together the tuna, mayo, parmesan cheese, relish, onion, and celery. Season with remaining ingredients. Mix well, and serve with crackers or on a sandwich. Makes 3-4 regular-sized sandwiches.

Thai Pizza

This is one of our favorite meals. It's super yummy, light, healthy. I love to serve it with the fruit salad below. The ingredients are easy to find year-round, which is nice. Try it- you gotta try it.

1 regular size Boboli pizza crust
2 cloves fresh garlic, minced
1 Tb. butter, melted
1/3 C. creamy peanut butter
2 Tb. honey
2 Tb. rice vinegar (or just a touch less)
1 Tb. soy sauce
1 tsp. shredded fresh ginger (this is the ingredient that puts it over the top!)
red, yellow, or orange bell peppers, cut in small slivers
carrots, shredded
green onion, chopped
cilantro
bean sprouts

Spread butter and garlic on top of crust and bake at 425° for 7-10 minutes until slightly browned. Cool. Whisk peanut butter, honey, vinegar, soy sauce, and ginger in bowl, then spread evenly over cooled crust. Combine veggie toppings in a bowl. Pile veggies on top of peanut sauce. Enjoy.

Favorite Fruit Salad

I love this fruit salad. It's different, quick, and delicious. Doesn't make for good leftovers though, so eat it all.


½ C. vanilla yogurt
½ Tb. orange juice concentrate
¼ tsp. cinnamon
1 medium apple, chopped
1 C. green grapes, halved
¼ C. dry roasted peanuts


Beat together yogurt, orange juice, and cinnamon in medium bowl. Add remaining ingredients and mix lightly. Serve immediately.

Large Shells Italiano

1 package (16 oz) of Large Shells, uncooked noodles
1 lb of ground beef
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 cup water
2/3 cup (6 oz) can tomato paste
1 can (4 oz) sliced mushrooms drained, (optional)
1 beef bouillon cube
1 tablespoon dried parsley flakes
1 teaspoon sugar
1/1 teaspoon dried basil leaves
Salt and ground black pepper to taste
Grated Parmesan Cheese

Cook pasta according to package directions. In large skillet over medium heat until thoroughly cooked; drain. Add onion and garlic; cook 3 minutes or until tender. Stir in remaining ingredients except pasta and cheese; heat to boiling. Reduce heat; simmer for 20 minutes or until thickened, stirring occasionally. Toss hot pasta and sauce; sprinkle with cheese.

Make 8 servings

Note: My kids loved this recipe!!!!!! I also got this off of the back of the noodles package (American Beauty brand)

Easy Chicken with Basil Cream Sauce

1 package (12 oz) Bow Tie noodles, uncooked
1 tablespoon butter or margarine
1 lb. boneless, skinless chicken breasts cut into thin strips
1/2 teaspoon garlic salt
1 cup of milk
1 package (3 oz) cream cheese, cubed
1/2 teaspoon dried basil leaves
1/2 cup grated Parmesan cheese

Cook pasta according to package directions. In large skillet over medium heat, melt butter. Sprinkle chicken with garlic salt; cook 2 minutes on each side or until no longer pink. Add milk and heat just to boiling; stir in cream cheese and basil. Reduce heat, stirring constantly until cream cheese is completely melted and chicken is thoroughly cooked. Removed from heat, stir in Parmesan cheese. Toss hot pasta and sauce; serve immediately.

Makes 6-8 servings
NOTE: I would double the milk and cream cheese to make more sauce. We like lots of sauce with our noodles. Really enjoyed this recipe and got it off the back of the noodles package.

Pineapple Chicken

Garlic salt
3-5 pounds of chicken pieces
Cornstarch
Beaten egg

Sprinkle garlic salt on chicken pieces. Dip in cornstarch and then in egg. Fry in oil until browned. Place chicken in a casserole dish, pour the sauce over the chicken, and bake at 350 degrees for 45 minutes.

Sauce
½ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 cup crushed pineapple
½ teaspoon salt

Mix and bring ingredients to a boil
Add rice or noodles with a veggie to complete the meal.

Note: I would suggest making more sauce... every time I forget to make more sauce and the sauce is really good to poor over the chicken again when it is over rice or noodles. Another note... when browning the chicken is does not have to cooked all the way through. If you do that then when it cooks in the oven you will dry out the chicken slightly. Enjoy!

Fruit Salad with Strawberry Glaze

A woman in our ward brought it to the Christmas Party and made three HUGE bowls of it. It was gone so fast that almost half of the people didn't even have a taste. She gave me the amounts for a very large group... so I sized it down. You may have to adjust the sizes as you make it.

Strawberry Glaze (Maria's or Rosetta's)- found in the produce section
1 pkg (qrt) of Strawberries (fresh or frozen)
1 group of Grapes
3-4 bananas
NOTE: some people add pineapple chunks (20oz can, drained) and/or mandarian oranges (15 oz can, drained)

Cut strawberries and grapes in half. Cut bananas in slices. Then pore Glaze on fruit and mix. Chill 1 hour before serving.

Parmesan Chicken

Parmesan Chicken Recipe

Ingredients

1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches
Method






1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Serves 4-6.

NOTE: I accidentally used Pork with this (not thinking) and it took longer to cook but it was still really good.

Tamale Pie Casserole

1 can creamed corn

1 12-16 oz. slightly thawed frozen corn

1 tsp. garlic powder

1 cup salsa

1 small can tomato sauce

1-2 chopped onions

1/2 tsp. salt

12-15 corn tortillas

1 rotisserie chicken (or you can use beef)

Cheddar and Monterrey cheese ( goes on top... so put as much as you like)

1 big tomato

Directions:

Saute onions and chicken until nice and juicy. Add corns, spices, salsa, tomato sauce and simmer for about 10 minutes. take a greased 9x13 pan and put 1/3 of sauce on bottom. Then layer a few tortillas on top. pour 1/2 of the rest of the sauce on top of that. Again, layer a few tortillas until well covered, then layer the last bit of the sauce on top. Take the big tomato... cut in slices and place on top like pepperonis... Sprinkle cheese on top. Cover with foil. Cook for 30-35 minutes. Serve with sour cream and tortilla chips.

Crockpot Applesauce Chicken

My husband found this website: http://crockpot365.blogspot.com, "A Year of Slow Cook: Crockpot". It is excellent. I am trying out recipes he is selecting and amazed at the tasteness and quality of the recipes. Here is one we tried tonight and really liked!



Ingredients:
--4 frozen chicken breast halves or thighs (I used 2 of each)
--1 1/2 cups of applesauce
--1 T dried onion flakes, or 1 yellow onion, chopped finely
--1 T apple cider vinegar
--1/4 tsp cinnamon
--1/2 tsp black pepper
--2 cloves garlic, minced
--1/4 tsp red pepper flakes (optional, I used them, and added more to the adult servings)

The Directions.

A 3 or 4 quart crockpot is the best size for this, but I did use a 6 quart. If your pot cooks fast, err on the lower end of cooking time.

Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.

Cover and cook on low for 5-7 hours, or on high for 3-4.

Saucy Mexican Chicken

We tried this recipe tonight and we absolutely LOVED IT! I have found using Kraft Foods recipes (from their magazine) has been a "hit and miss" with finding tastey foods. This one was easy, fast and good. :)

What You Need!
1 lb. boneless skinless chicken breast halves (4 small breasts)
1 jar (16 oz.) Chunky Salsa
1 can (15 oz.) black beans, rinsed
1 cup Shredded Cheddar Cheese
Make It!

COOK chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.

ADD salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF).

TOP with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Substitute
Prepare using 8 boneless skinless chicken thighs.

Quick Bruschetta for Two

I love this recipe. I generally quadruple it though.

1/4 c. diced tomatoes

2 T. shredded mozzarella

1 T. chopped fresh basil (1/2 t. dried)

2 t. shredded parmesan cheese

2 t. zesty Italian dressing

2 thin slices French bread (1/4 in. thick)

Combine tomatoes, mozzarella, basil, Parmesan and dressing and spoon evenly over bread. Broil until cheese is melted. Watch closely because bread burns quickly.

Cappellini Pomodoro

2 cloves garlic, minced

2 lbs. plum tomatoes, seeded and diced (I just use grape tomatoes from Costco cut in halves with seeds and everything)

1 oz. fresh basil leaves, minced

1/3 C. olive oil

3 oz. parmesan cheese

12 oz. dry angel hair pasta, cooked

¼ tsp. pepper

Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of parmesan cheese. Serve immediately and pass remaining parmesan.