Slow Cooker Upside-Down Chicken Pot Pie

This a favorite at our house, but how can you go wrong with a classic like Chicken Pot Pie?
My kids give this recipe a 5 Star rating; I have been making it for a couple of years now and can't believe I couldn't find it when I came searching on my blog for it.  I love this classic comfort food and that I can throw my chicken thighs in frozen and still have it done in 6-7 hours on low.
Make your favorite biscuit.  I usually use Bisquik because it keeps things simple, but any favorite biscuit will act like the crust if you will.  Split the biscuit and place in bowl and spoon some of the hearty stew over the top. Or if you are filling extra motivated you could bake pasty puff shells in place of the biscuits.  It's even good without biscuits if you don't have time to get to them.


Slow Cooker Upside-Down Chicken Pot Pie

1 1/4 pound of boneless chicken thighs (3 Costco size thighs)
1/2 cup chopped onions (Instant onions could be used here 1 Tablespoon. I prefer fresh always)
1 dried bay leaf
1/4 teaspoon pepper
1 jar (18 oz) chicken or Turkey gravy or 2 envelope pouches made as instructed on package
2 medium celery stalks, diced
Add the last 15 minutes of cooking:
1 (12 oz) bag of your favorite frozen mixed vegetables

Place the chicken in a 3 1/2 to 4 quart slow cooker. Top with onions, bay leaf, pepper and gravy.  Place celery on gravy.  Cover and cook on LOW for 6-8 hours. (If you have an older crock pot it may take 8-10 hours just check your chicken to make sure it is cooked through).

About 30 minutes before serving, make and bake your biscuits.  Meanwhile, gently stir in frozen vegetables into the chicken mixture.  Increase heat to high setting, cover and cook for 15 minutes. Remove bay leaf.

Serve with your favorite biscuits as preferred- over the top or on the side whatever makes the crowd happy.  My in-laws like this served over mash potatoes. Its versatile.

MAKES 8 (3/4 cup each) SERVINGS

This recipe is adapted from a recipe I got from Betty Crocker Kitchens

Yaki Udon

Our family has really developed a craving for sushi or Japanese cuisine. We give the credit to Jack for that! He has become quite the sushi maker and we the connoisseurs-aren't we lucky!   Jack recently made some "organic Udon authentic Japanese wheat noodles" they were great but I think a thin linguine will be a great substitute (One we will probably have to use more often then not.  We can't come by Japanese noodles easily in our parts.) When we get around a "World Market" we like to see what fun things we can try.  Jack picked noodles up and we tried the recipe on the back of the package. These were a huge hit at our table, so much so, that Jack had to make them again the next day for lunch.  The kids loved them and could eat the whole recipe by themselves if we would allow it.  Gotta love a recipe like that!

Yaki Udon
(Serves 5 according to package)

9.5 oz Hakubaku Udon Noodles or Thin linguine
7.5 oz Chicken breast, finely sliced
1/2 Medium onion, finely sliced (we used our favorite sweet onion here)
1 Carrot, finely sliced
3 oz Cabbage, finely sliced
3 Spring onions, cut on angle
3 Tablespoon Olive Oil
3 Tablespoons Soy Sauce
Pinch of salt
Ground black pepper to taste

Bring a large pot of water to a boil and cook the Udon Noodles for 4 minutes, (for linguine according to package for al dente) drain, then rinse well under cold water. Put olive oil into frying pan and heat up.  Cook chicken thoroughly, then cook onion, carrot, cabbage, and noodles lightly.  Once everything is warmed up, add spring onion, pinch of salt, pepper, and soy sauce.  Toss in pan. Serve

Chicken Chimi's!

My sister in law loves to cook and I love that she passes on her good finds. This is a recipe she got from her "Food Network Magazine".  We loved it! We don't have great Mexican restaurants near us.  I had fun preparing this one and Jack even joined me. We felt like want-to-be chefs in a kitchen.  We called the kids to dinner and welcomed them to a mexican restaurant. They thought we were so silly, but it was fun to enjoy this delicious dinner together.

 This is supposedly a copy cat of "Chi-Chi's" chimichangas 

* I didn't take a picture of this one until I had started chowing down so you get what you get! At least it has a picture I haven't been that ambitious for a while ;-)

Chi-Chi Copy Cat Chimichangas

2 Tablespoons unsalted butter
4 Tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove the seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 Tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 (15 oz) can refried beans
4 (10-inch) flour tortillas (I used 10 fajita size and we thought they were perfect size! plus 2 10-inch)
1 cup shredded monterey jack cheese, plus more for topping
Mexi-sauce, for topping (see recipe below)
Shredded lettuce, for topping
Mexican rice for a side

Preheat oven to 450. Melt the butter with 2 Tablespoons vegetable oil in a skillet; transfer to a bowl.  Heat the remaining 2 Tablespoons oil in the skillet.  Add the onion, garlic, and jalapeno and cook until soft, about 3 minutes.  Add the chili powder, cumin, cinnamon, and 1 teaspoon salt, toast 30 seconds.  Add the tomato and cilantro and cook until slightly dry, about 2 minutes.  Stir in the chicken and sour cream and warm through.  Remove from the heat.

Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 Tablespoons refried beans down the center of each tortilla, leave a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese.  fold in the ends and roll up.

Put the chimichangas seam-side down on the baking sheet; brush with the butter-ol mixture. Bake 8 to 10 minutes per side, brushing again after you flip.  Top with the sauce, more cheese, lettuce and tomato.  Serve with rice and the remaining beans.



CHI-CHI Mexi-sauce

Saute 1/2 cup chopped onion and 2 cloves of in a skillet with vegetable oil.  Add a pinch of chili powder, cumin, sugar, and salt. (I really used my "pinch" spoon here); cook for 30 seconds.  Stir in two  4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.

Asian Noodle Soup

We tried this Asian Noodle soup for a quick lunch this weekend and everyone enjoyed it. Jack loved the base of this soup and had many new variations he wants to try.

4 oz Shiitake mushrooms, stems removed (I used my dry Shiitakes and rehydrated them prior to adding)
2 cans chicken broth (14.5 oz each)
3 Tablespoons soy sauce
2 teaspoons garlic, finely minced
2 teaspoons finely chopped fresh ginger or 1 teaspoon ground dried ginger
1 cup angel hair pasta, broken into pieces (I measured mine out to 2.5 oz)
3/4 cup skinless boneless chicken breast, shredded or cubed tofu (4 oz) - (3 Costco chicken tenders)
1/2 cup carrots, julienned or thinly sliced
1/2 teaspoon Asian sesame oil
1/4 cup green onions, thinly sliced (optional)

In a medium saucepan, over medium heat, combine chicken broth with 1 1/2 cups water, the soy sauce, garlic, and ginger; bring to a simmer.  Add mushrooms, pasta, chicken or tofu and carrots; simmer until mushrooms are soft, about 5 minutes. Stir in sesame oil, and desired green onions.


Recipe sources--Mushroom Council via Cooking.com

Slow Cooker Tuscan-Style Chicken Sandwiches

One afternoon I needed to find some good crockpot recipes to help me get through the meal times during soccer season when practice made it hard to have a meal on the table, homework completed, and kids in bed on a school schedule not a summer schedule. So I printed several to try. This was one of the first ones we put to the test. It did not disappoint us! We served it at a clinic staff party we held at our house. It received rave reviews then too. It is a 5 star recipe for me and many others. I give it stars for simplicity, flavor, and a time saving!

I can't readily find Foccia bread so I used Torta bread rolls from Costco and loved it! I have also roasted my own peppers from the garden. Both tasted well. I will say that the banana peppers vs red bell the major difference for me was by using the red it added a splash of color to the dish.

  

Slow Cooker Tuscan-Style Chicken Sandwiches

http://www.bettycrocker.com/recipes/slow-cooker-tuscan-style-chicken-sandwiches

1 1/4 lb. (about 6) boneless skinless chicken thighs

2 gloves garlic, minced

1/2 cup roasted red bell pepper (from a jar), cut into bite-size strips

1/2 teaspoon salt

1/4 cup mayonnaise

3 Tablespoons pesto (See Homemade recipe below)

Foccia (Italian flat bread) or Torta bread

Tomato Slices

1. Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with garlic, roasted pepper strips and salt.

2. Cover; cook on Low setting for 6 to 7 hours.

3. Just before serving, remove chicken from slow cooker; place on large plate. Shred chicken with 2 forks; return to slow cooker and mix well.

4. In small bowl, combine mayonnaise and pesto; blend well. Cut focaccia into 6 wedges; split each in half. Spread cut sides with mayonnaise mixture. With slotted spoon, place about 1/3 cup chicken mixture onto bottom half of each focaccia wedge. Top each with tomato slice and top half of focaccia.

Makes 6 sandwiches

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Ingredient Info

Focaccia is a flat, round Italian bread with a dense texture that slices perfectly for sandwiches. Look for focaccia in the grocery store's bakery or deli, or stop by an Italian bakery.

Kitchen Tip

Freeze any remaining pesto to use on pasta or crostini, or to add a flavor-boost to sauce, soups, eggs and rice. Drop pesto in 1- to 2-tablespoon portions onto a waxed paper-lined cookie sheet; freeze until firm. Transfer the frozen pesto portions to a food storage freezer bag. Remove only what you need, then return the resealed bag to the freezer.

Nutrition Information:

1 Serving (1 Sandwich)Calories 460(Calories from Fat 225),Total Fat 25g(Saturated Fat 5g,),Cholesterol 65mg;Sodium 920mg;Total Carbohydrate 33g(Dietary Fiber 1g,Sugars 2g),Protein 26g;Percent Daily Value*:Exchanges:2 Starch;3 Lean Meat;3 Fat;Carbohydrate Choices:2 ;*Percent Daily Values are based on a 2,000 calorie diet.

Jill's HOMEMADE PESTO

1/2 cup pinenuts*

2.5 oz Fresh Basil

1 clove garlic

5 Tablespoons Olive Oil

Salt to taste (about 1/4 teaspoon)

Place in a food processor and processes all ingredients until texture is smooth and creamy.

*I have also used almonds, but the texture never turns smooth and creamy. It has bits of nuts in it, but still has a nice flavor. I have read that you can also make pesto with peanuts as well. I personally love the pinenut texture best.

Chicken Gnocchi Soup

Chicken Gnocchi Soup

Time: 30-40 minutes total

Yield: 12 servings

Recipe adapted from Freida Loves Bread and Allrecipes

 and JAMIE COOKS IT UP blog

This recipe got 5 stars from everyone in my family last night. It was a perfect meal for a cold spring evening! Thanks to Jamie for her talents in the kitchen!

1 medium onion, chopped

3 large carrots, peeled and grated

4 stalks celery, chopped

3 cloves garlic, peeled and chopped

2-3 T olive oil

1 Rotisserie Chicken (or 1 Can of Mom’s canned Chicken) reserve juices from chicken 

7 C water

8 chicken bullion cubes

1 (16 ounce) package Potato Gnocchi

4 C half and half 

1 1/2 C spinach, chopped

1 t thyme

1/8 t nutmeg

1 T sugar

1/4 C cold water

5 T cornstarch

salt and pepper  

2 T butter

1. Chop onion. Mince garlic. Julienne and rough chop your carrots. 

2. Heat Olive oil in a large pot up over medium high heat. 

3. When the oil is hot toss your chopped veggies into the pan. Cook them over medium high heat, stirring occasionally for about 5-8 minutes or until the onions are translucent. 

4. Cook and chop your chicken, or use rotisserie chicken. (I used mom’s good canned chicken.)

5. Pour the broth that is left in the bottom of the chicken package into a large measuring cup. You should have about 1 cup of broth from the pan.  (Mom’s canned chicken has roughly 1 cup juices, pour this in with the tender vegetables.) 

Chop chicken

When your veggies are done cooking pour the broth from the chicken and 7 cups of hot water into the pot. Add 8 chicken bullion cubes and give it a nice stir. 

8. Add the chopped chicken and bring the soup to a boil. 

9. Open up the package of Gnocchi and pour it into the pot. Let the soup come to a boil again and allow the gnocchi to cook for about 3-4 minutes. The gnocchi will be cooked  through when they float to the top of the broth. It should happen pretty fast. 

10. Chop about 1 1/2 cups of spinach and toss it into the pot. 

11. Pour in 4 cups of Half and Half, 1 teaspoon dried thyme, 1/8 teaspoon nutmeg, 1 tablespoon sugar and 2 tablespoons of butter and bring soup to a boil. 

12. In a small bowl combine 1/4 C cold water and 5 tablespoons of cornstarch. Mix it well and pour it into the soup pot. 

13. Return the soup to a boil, while you stir. It will thicken as the soup reaches a boil. 

14. Taste it and season it to your liking with salt and pepper. 

Chicken with Mushrooms and White Sauce

This recipe has been in our "GOOD Recipe!" file for several years. When I got mushrooms in my BB basket last week this recipe popped into my mind. It never disappoints our tastebuds.

Chicken with Wine Sauce is the title on the recipe card 7:7 from my Easy Everyday Cooking file.

*This recipe calls for white wine but chicken broth can be used, hence the reason I changed my title of the recipe. This recipe is so rich and delicious, enjoy it!

Chicken with Mushrooms and White Sauce

4 Skinless, boneless, chicken breast (4 oz ) each

1/3 cup All-purpose flour

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup butter or margarine

8 oz mushrooms, sliced

1/3 cup white wine or chicken broth

1/4 cup chopped fresh parsley or 2 Tablespoons dried parsley

3/4 cup whipping cream

Pound each chicken breast to a 1/4-inch thickness. Mix flour, salt, and pepper together on waxed paper. Coat chicken with flour mixture. Shake off excess.

Melt butter in large skillet over medium heat. Add chicken, cook chicken over medium-high heat until golden brown, about 3 minutes per side. Remove and set aside; cover to keep warm.

Add mushrooms and white wine/chicken broth to skillet. Cook stirring continually, for about 2 minutes. (I like to add so minced garlic or garlic salt and 1/2 cup thinly sliced onions with the mushrooms for added flavor. Its great without it too.) Add parsley and whipping cream to skillet. Cook over low heat stirring continually, until sauce thickens, about 2 minutes. Serve sauce over chicken.

We like to serve this with a fresh salad or steamed seasonal vegetable side and a slice of nice bread. The perfect partner for it is angel hair pasta, but as you can see from our picture we like it with rice too.

Teriyaki Chicken and Noodles

It has been a while since I posted anything! I finally cooked something that got rave reviews from my kids and my nieces and nephews. My sister-in-law and her kids all gave this 5 stars and so did we. I snagged this recipe from Jamie Cooks It Up blog; almost everything I have cooked from her blog has gotten rave reviews. She is an excellent cook. I will say that I always CUT BACK the ingredients sometimes its been to cut back on the amount of cream of mushroom soup cans or the sugar for my health as well as the wallet. For this recipe I cut the sugar back by 1/4 cup. If I am going to eat that much sugar I want it to be in my treats not my main course. I think no matter how you may modify this recipe for your liking that you will find it a quick and easy meal that pleases those who like a little Japanese meal occasionally.

Teriyaki Chicken and Noodle Bowl (for the original recipe see www.jamiecooksitup.blogspot.com)

4 Chicken thighs, boneless and skinless

2 Tablespoons Olive Oil

salt and pepper

3 Large Carrots

1 Red Pepper (I used several small sweet peppers from my Bountiful Basket)

8 Mushrooms

1/2 Sweet Onion (original calls for red)

1 16 oz pkg. Angel Hair Pasta or Thin spaghetti noodles

Teriyaki Saucea

1 1/2 cups COLD water

1/2 cup packed Brown sugar (Original recipe calls for 3/4 cup)

1/2 cup Soy Sauce

1 teaspoon Garlic Powder

3 Tablespoons Corn Starch

1 teaspoon Sesame Oil

Cut chicken thighs into strips or bite size pieces. Heat 1 Tablespoon oil in a large skillet on medium high heat. Add your chicken. Salt and Pepper to taste. Cook for about 10 minutes, stirring frequently; chicken should be golden brown on all sides.

While chicken is cooking, chop your vegetables-chopping them small, but not finely. When the chicken is cooked through, remove from pan, keeping it warm and letting it rest. Add remaining 1 Tablespoon of oil to your hot pan and cook veggies until crispy tender.

Meanwhile mix all Teriyaki Sauce ingredients together in a medium sized bowl. Once the veggies are cooked remove from the pan and keep warm with the chicken. Pour your Teriyaki Sauce into the hot pan. Cook whisking frequently until mixture thickens; roughly 3-5 minutes. When sauce is thick remove from heat.

To serve**, place noodles with chicken and vegetables , and top with desired amount of Teriyaki Sauce.

** We served it up in individual portions which worked great. Where we doubled the recipe for company, everyone was able to eat their fill, and the left over noodles could be used for butter noodles or spaghetti noodles the next day because they weren't covered in sauce.

Chicken Marinara

This is a nice dish that comes together in roughly 30 minutes. There are steps you can do ahead of time if you know that the dinner hour time is going to be hectic or crunched. Seems to be the story of everyday living for most families now days.

Chicken Marinara

1 Green Bell Pepper

1 Large Carrot

1 Medium Zucchini

1 Tablespoon Olive Oil

4 Skinless, Boneless Chicken Breast, Pounded to 1/4-inch Thickness

1/2 teaspoon Dried Oregano

Salt and Pepper

1 (14 oz) can Stewed Italian Tomatoes

1/2 cup sliced black olives

5 medium mushrooms sliced (about 3 oz. I have even used a 4 oz can of Mushrooms)

Cut bell pepper, carrots, and zucchini into thin sticks about 3 inches long; set aside.

Heat a large skillet over medium heat. Add oil; cook chicken until lightly browned, about 3 minutes per side. Sprinkle with oregano, salt, and pepper. Remove chicken from skillet. Add tomatoes, olives, mushrooms, bell pepper, carrot and zucchini to skillet. Cook covered, for 3 minutes. Return chicken to skillet; increase heat to medium-high. Cook, uncovered, for about 5 minutes or until sauce is slightly thickened and chicken and vegetables are tender.

* We like to serve this with Angel Hair or Linguine pastas or it's good over rice too.

**Make Ahead steps: Slice bell pepper, zucchini, and carrots 1 day ahead. To store wrap in damp paper towels, place in plastic bags and refrigerate.

Spinach and Bacon Pasta Toss

This is a recipe I got from kraft foods magazine 4 plus years ago. When I got tomatoes and spinach in my Bountiful Basket several weeks ago this was what I served up for dinner with a side of bread.

Spinach and Bacon Pasta Toss

1 lb. Any Variety of pasta, uncooked

3/4 cup Italian Dressing

1 lb. boneless skinless chicken breast, chopped

1 pt cherry tomatoes, halved (or 1-2 cups diced fresh tomatoes, drain of juices)

1 bag (6 oz) baby spinach leaves (4 cups)

1 cup shredded Mozzarella cheese, divided

8 slices bacon, crispy cooked and crumbled

Cook noodles as directed on package. Drain, reserving 1/2 cup of the cooking water.

Meanwhile, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 minutes. or until cooked through. Add tomatoes; cook 1 minute, stirring occasionally.

Add spinach, 1/2 cup of the cheese and the bacon; toss lightly to combine. Sprinkle with remaining 1/2 cup cheese.

Makes 8 servings; 1 1/2 cups each

Chicken and Citrus Salad

The year I had my twins I remember falling in love with this salad. I love baby spinach and strawberry salads. Its a salad packed with vitamins A and C. As Spring approaches and I get my spring recipes out I am feeling like posting them even though I don't have a picture of them at the moment! Looking at all these fresh recipes is bringing the touch of sunshine I need on this gray and stormy day.

Chicken and Citrus Salad

4 cups each: Baby Spinach and Mixed Salad Greens

2 Cups sliced Strawberries

1 can (15 oz) Mandarin Oranges segments, drained

8 oz sugar snap peas, halved

1 pkg. (6 oz) Oven Roasted Chicken Breast cut in to strips

1/2 cup Pecans, Toasted

1/2 cup Raspberry Vinaigrette

Toss all ingredients in large bowl. Spoon onto plates.

Makes 4 servings.

Chicken Tortilla Soup

I have been in one of my unmotivated, "I need something new, exciting, yet quick to cook!" modes. I snagged this recipe from the Pioneer Woman blog. It's nothing that new (I have a recipe similar for the crock pot, but different ingredients), but it is a nice change form the Taco (beef) Soup I make during the cold months. I really enjoyed it. I didn't use the whole corn tortillas. Remember I am unmotivated and lazy right now! I simply crunched corn chips into it-EASY! This recipe was easy but doesn't win the race for being the quickest start to finish.

Chicken Tortilla Soup

ADAPTED from Pioneer Women's blog (I've changed many of the spices)

2 Whole Boneless, skinless Chicken Breast

1 Tablespoon Olive Oil

1 teaspoon Cumin

1 teaspoon Chili Powder

1/2 teaspoon Garlic Powder

1 1/2 teaspoon salt

1 Tablespoon Olive Oil

1 cup Diced Onion

1/4 cup Green Bell Pepper, diced

1/4 cup Red Bell Pepper, diced

2 cloves Garlic, minced

1 can diced tomatoes (Or use 1 can Rotel Tomatoes and Green Chilies)

1/2 (4 oz) can diced chilies (Omit if using the Rotel)

8 cups Chicken Broth (made with my chicken base or bouillon)

3 Tablespoons Tomato Paste

4 cups Hot Water (I left this out hoping to not need to simmer for reduction to save time)

2 cans Black Beans, Drained

5 Whole Corn Tortillas, cut into uniform strips around 2 to 3 inches {or Corn chips ;-)}

Garnishes:

Sour Cream

Diced Avocado

Diced Red Onion

Salsa or Pico De Gallo

Grated Monterey Jack Cheese

Cilantro

Preheat oven to 375 degrees. Mix cumin, chili peppers, garlic powder, and salt. Drizzle 1 Tablespoon olive oil chicken breast, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. Place chicken breast on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 Tablespoon olive oil in a pot over medium high heat. Add onions, red peppers, green peppers, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir. Pour in tomatoes, chilies, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings adding more if needed--add more chili powder if it needs more spice, and be sure not to under salt. Turn off hear and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream and your other favorite garnishes.

Creamy Chicken and Wild Rice Soup

Okay I admit it! I have not had the motivation to cook up a storm, make my menu, or anything of the sort! I have been preoccupied with house decisions and trying harder to focus on the things that matter most! Yep you guessed it my recipe blog becomes a low priority, but something I still enjoy so I am trying not to give it up completely. We all need a little pleasure in life right!

I finally got online and said that I was going to choose just a couple of recipes that might help jump start my enthusiasm for the kitchen duty again! I was looking for meals in 30 minutes or less or quick and simple meals. Does any one out there have some good standby's that they always go to when they are not wanting to spend all afternoon/evening in the kitchen? I would LOVE LOVE LOVE if you would share! (Yeah Linda I guess I am talking to you! LOL! You seem to be the only personal to leave me a comment from time to time. Thanks for checking on me. ;-) )

So I found another soup that is a keeper at my home. I got it off a blog who got it off a blog, etc. Then I modified it to my liking the original called for a ridiculous 4 cans of cream of chicken soups! I thought that was a little excessive. I cut it back the amount of canned soup and added more vegetables and it was a hit for my family. We like soups, so if you are soup loving like us you might enjoy this too.

Jill's Creamy Chicken and Wild Rice Soup

10 cups water

10 bullion cubes or 10 teaspoons Chicken Base (I love my ckn base. I buy it at Costco)

4 Chicken Boneless, skinless (You can start with it Frozen! LOVE IT!)

(I like a combo of white and dark so I use 2 boneless thighs and 4 chicken tenders--Costco chicken is my fav)

1 teaspoon salt

1/4 teaspoon black pepper

2 boxes Rice a Roni Wild Rice flavor

1 onion, finely chopped

2 cups chopped carrots

1 cup celery, finely chopped

1 small can stems and peices Mushrooms

2 cans Cream of Chicken Soup

Fill your pot with water bring to a boil. Add chicken, onion, bullion, salt, and pepper and bring to boil. Reduce heat to medium and simmer about 25 minutes. Remove chicken pieces from the boiling broth after the 25 minutes. Use scissors or knife and cut or shred your chicken. Return chicken to the pot. The chicken should be cooked through.

Add the carrots, celery, mushrooms and boxes of rice (pour in the rice and seasoning packets that come along in the box). Cover and let simmer about 15 minutes more, until the veggies and rice are cooked.

Add the cream of chicken soups, turn up the heat and let it come to a boil. Once the soup is thickened (this takes just a few minutes after it comes to a boil again) it is ready to be served.

Serve it up with your favorite slice of bread and a side salad.

Turnover Chicken Crescent Rolls

This is a quick and simple dinner that my kids just love. I got the recipe from my mother-in-law a few years back. I don't make it very often, but my kids and husband probably wish I did. Chalk up a point for one that everyone loves, but it's not the healthiest dish there is--probably why it taste good.

Turnover Chicken Crescent Rolls

1 (3 oz) softened Cream Cheese

2 Tablespoon melted margarine

2 cups cooked cubed chicken

1/4 teaspoon salt

1/8 teaspoon pepper

2 Tablespoon milk

1 Tablespoon chopped green onion

2 Tablespoons pimento (optional)

Mix all ingredients together (can be made ahead of time and chilled)

1 (8 oz pkg.) crescent rolls

Roll crescent rolls flat with rolling pin. Put 1/4 cup chicken mixture on roll--fold up sides and seal. Brush top with melted margarine. Dip into bread crumbs. (I skip the butter and bread crumb part and it makes it all the more simple! My family doesn't seem to mind either.)

Place on a lightly greased cookie sheet. Bake at 250 degrees for 20-25 minutes. Top with chicken gravy and serve.

Chicken Gravy--

1 Can Chicken Gravy

1 can cream of Chicken Soup

Mix together and heat until hot.

Or if you want to keep it super simply I just use a can of Cream of Chicken Soup diluted. I keep it stocked in the pantry, but I don't stock gravy. My family likes it all the same.

Cafe Rio Chicken (2 different recipes here)

My good friend Sharla served this at a surprise birthday lunch she hosted in my behalf. Everyone loved the recipe so of course I had to ask her a copy. And of course I had know idea about the surprise, so there is no picture. Doesn't a soft shell taco all wrapped up look the same anyway? It isn't hard to imagine it is it. YUM!

Cafe Rio Pork or Chicken (Sharla P. family recipe)

4 lbs. Pork Roast or Chicken

2 cups brown sugar

1 (12-14 oz) jar Salsa

2 cans Coke (24 oz or 2 1/2 cups)

FOR PORK:

Place roast in crock pot, fill half way with water and cook for 6-8 hours on low. Disgard water. Shred meat with forks and return to crock pot. Combine sugar, salsa, and coke in a separate bowl. Add to crock pot. Cook about 3 hours more on low. Stir Occasionally

FOR CHICKEN

Simply add chicken to crock pot. Combine sugar, salsa, and coke in a separate bowl; add to crock pot. Cook 5-6 hours on low (or until chicken is done I have several crock pots and they all cook at different rates). Stir occasionally.

Place in a warm tortilla on a plate. Top with Rice, Black beans, pork/chicken, lettuce, and top with plenty of Creamy Tomatillo Cilantro Dressing.

Cafe Rio Chicken (www.365daysofcrockpot.com)

5 lbs boneless, skinless chicken thawed

1 small bottle Kraft Zesty Italian Dressing

1 Tablespoon Chili powder

1 Tablespoon Cumin

3 Cloves Garlic, minced

Mix all ingredients except the chicken in a bowl. Place chicken on bottom of a greased crock pot.

Pour mixture in a bowl over the top of Chicken. Cook on high 5-7 hours. Shred chicken with a fork and reserve juice to pour over chicken when serving.

Orzo Chicken Noodle Soup

Last week I tried two new recipes on one night--bad idea! Main dish was a chicken dish in the crock pot I really didn't like the flavor, Jack hate it but didn't have much to say, the kids didn't like it all that well. The other was a Brown Butter and Cinnamon Orzo. This recipe was created because I was trying to find a recipe that I could use the pound of orzo that I had cooked. I did a search for orzo soups and found a few online. One was a pumpkin orzo from Paula Dean (I have yet to try it.) A couple others were a chicken noodle of sorts. The one I modified was from Food Network chef Anne Burrell. I chose hers because she used cinnamon and nutmeg in her chicken noodle soup. I thought this would be a good choice because my orzo had a cinnamon flavor on it. If you are interested in Anne Burrell 's original recipe check it out on foodnetwork.com.

Jill's Orzo Noodle Soup

Extra-virgin olive oil, as needed

1 large onion, cut into 1/2-inch diced

4 ribs celery, cut 1/2-inch diced

5 carrots, cut 1/2-inch diced

Kosher salt (1/2 teaspoon- 1 teaspoon)

2 gloves garlic, smashed

1 lb. boneless chicken meat-use white and brown meats as desired, diced into small pieces

8 cups water

9 Bouillon cubes or 3 Tablespoon Chicken Base

1 teaspoon Poultry Seasoning

2 bay leaves

1 Tablespoon lemon juice

4 cups Orzo (prepared prior cooked to "al dente" in a separate pot of well-salted water)

* My recipe is very different from Anne's recipe which called for 1 teaspoon ground cinnamon and 2 grates of fresh nutmeg. I left these out because I was using the Brown Butter and Cinnamon Orzo left overs I had.

Coat a large stock pot with olive oil. Add onions, celery, garlic, and chicken pieces. Cook until chicken is no longer pink . Season with salt. Fill the pot with water and bouillon or chicken base. Add seasonings and bring to a boil, then reduce to a simmer. Add lemon juice and simmer soup for an additional 30 minutes.

Spoon some of the prepared Orzo into the bottom of each dish and ladle hot soup over the pasta. Having as few or as many Orzo noodles as you wish.

Lemon Chicken

This morning I was asking my boys what we should make for dinner tonight. They said, "Pasgetti" so we might just have spaghetti and meatballs. I was curious what they thought of last nights Lemon Chicken, so I asked. How many stars was last nights dinner. One star, four stars...? Cameron replied 5 stars, Quin piped up and said 8 stars! Then Cameron said 100 stars. The number kept climbing so I said, "Did you guys really like it?" Their eyes got as big as their smiles as the nodded their heads. So folk I guess this one is a keeper. For me it is a keeper because it is so quick and easy and I always have everything on hand to make it. Once again this is a recipe my sister Echo, who is a great cook recommended. (I think she is going to get her on Label...guess that's like my cooking Hall of Fame. ;-)) Echo said this is her go to meal when she is short on time and doesn't know what she is making.

This is a east and quick gourmet dish that could be served with anything from a baked potato to noodles or rice of choice. A nice seasonal vegetable or salad rounds out the meal perfectly.

Lemon Chicken

3 Whole chicken breast, boned, skinned, and halved (I used tenders and pounded them into cutlet like pieces).

1 1/2 cup flour (I only used 1/2 cup for starters. You can always add more so you don't have waste.)

1/3 cup Butter

2 Tablespoons Olive Oil

Salt and Pepper

Wash and dry chicken pieces. Pound them flat with a mallet. Melt the butter and oil in a large skillet. Put the flour in a plastic bag and drop the breast in to coat. Regulate the heat to moderately high, and put the chicken breasts in the skillet. Cook approx. 3 minutes on each side. When they are done, salt and pepper them and put them on an oven proof dish and into a 250 degree oven to keep warm while you make the sauce. (I personally added 1/2 teaspoon salt and 1/4 teaspoon pepper right in with my flour before coating the breast so I didn't have to worry about it. I also didn't put mine in the oven while making the sauce. I simply covered it with foil. The sauce comes together so quickly I think its a waste of energy to warm the oven for that amount of time. Unless you have it on for something else.)

Sauce:

Add 4 Tablespoons butter to the chicken skillet and melt, scrapping up brown bits from bottom of pan. Remove from heat; add 4 Tablespoons finely chopped parsley (I didn't, tasted fine still), and the juice from 1/2 lemon. Pour hot sauce over breasts and serve. (I spooned it over each piece with a Tablespoon).

Margherita Pasta with Grilled Chicken

My sister-in-law gave me this recipe and said they really enjoyed it. We second the notion. If you like the smell of Italian food cooking, you will love this one. My kitchen smelled heavenly while I was preparing it and I couldn't wait to eat it. I knew Jack and I were going to love it because our favorite pizza flavor is the Margherita Pizza. Sure enough Jack loved it and so did I. Our kids love the noodles and chicken they are not crazy about tomatoes yet, but they are at least willing to taste them. I didn't have the grape tomatoes as listed, but had two home grown tomatoes that I was saving to try this dish with. There's nothing like a home grown veggies!

Margherita Pasta with Grilled Chicken

(From Cuisine at Home magazine)

For the Pasta--

8 oz dry spaghetti

3 cups (12 oz) halved grape or cherry tomatoes. I used regular tomatoes/slightly drained

2 cups (8 oz) diced fresh mozzarella (I used 8 oz shredded mozzarella-can't get fresh here)

1/4 cup extra-virgin olive oil

2 Tablespoons minced garlic (I used 3-4 med/large size cloves)

1/2 cup thinly sliced fresh basil (I used a little less and it was still good, but full amount can only make it tastier.)

Salt, black pepper, and red pepper flakes to taste

Toasted pine nuts (we didn't have on hand)

For the chicken--

4 boneless, skinless chicken breast halves (4 or 5 oz each) I used 6-7 Costco tenders

Extra-virgin olive oil, dried oregano, salt, black pepper, and red pepper flakes

Preheat the grill to medium-high.

Bring a large pot of salted water to a boil for the spaghetti.

Cook spaghetti according to package; drain and set aside. (I did this last so it was warm to serve.)

Combine tomatoes and mozzarella for the pasta in a bowl; set aside.

Coat chicken with oil, oregano, salt, black pepper, and red pepper flakes. (Season them like you would when BBQ not specific amounts, just shake it on. I didn't use much of the red pepper flakes because my kids don't love hot and spicy. A few pinches did the trick for us). Grill, covered, until cooked through, about 4 minutes per side. (Less for tenders). Remove chicken from grill and tent with foil; rest 3-4 minutes. Slice each breast into strips.

Heat 1/4 cup oil in a skillet over medium-low. Add garlic and cook until fragrant, about 1 minute. (cooked mine a little longer) It's important to cook the raw taste out of the garlic so it doesn't overpower the other flavors in the dish. OH CAN YOU SMELL IT NOW? YummO.

Toss tomatoes and cheese mixture with the garlic-infused oil and pasta . Stir in basil; season with salt, black pepper, and red pepper flakes to taste.

To serve, divide pasta mixture among 4 bowls, and top with sliced chicken and pine nuts. (Those are huge portions! We fed our little family of 5 easily with a nice amount of left overs. Granted we served it with sauteed zucchini and a slice of ciabatta bread.)

Oh I hope you Italian food lovers give this one a try. It is a quick meal to prepare 30 minutes tops.

Breaded Chicken with Basil Cream Sauce

This dish was delicious! I found it on realmomskitchen.com who took it from foodonthetable.com. It was a hit with my family. We loved the sauce over pasta too. If you like things extra saucy you may want to double the sauce recipe. We served it with angel hair pasta--how could you go wrong in the eyes of kids and pasta lovers. We will make this again, but it was great to use our garden fresh basil. If you don't have fresh substitute 1 Tablespoon dried Basil in the sauce. Hope you get to please your pallet with this tasty dish.

Breaded Chicken with Basil Cream Sauce (foodonthetable.com)

4-6 chicken breasts (I would recommend pounding them into thin cutlets or buying cutlets)

flour (about 1/2 cup)

2 eggs, beaten

3/4 cup Italian bread crumbs

3/4 cup panko bread crumbs

salt

black pepper

3 Tablespoon butter (can use 1 Tbsp more if needed)

Sauce:

1/2 cup chicken broth

1 cup heavy whipping cream

1 (4.0 ounce jar) sliced pimento peppers, drained

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil (or 1 Tbsp. dried)

black pepper

Place eggs in a shallow bowl. Place flour in a shallow bowl. In another shallow bowl, combine both bread crumbs with salt and pepper to taste.

Coat chicken with flour. Then dip in egg, then coat with breadcrumb mixture.

In a skillet over medium heat, fry chicken in butter, on both sides, until the juices run clear, about 15 minutes. Remove from skillet and keep warm.

Add the broth to the skillet; bring to a boil over medium heat. Stir and scrape to loosen browned bits from pan.

Stir in the cream and pimentos (If using dried basil add this now); boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper to taste. Simmer and stir until heated through. To serve, pour the sauce over the chicken.

Orange Chicken and Vegetable Stir-Fry

I got this recipe from a blog called Jamiecooksitup. My family loved it. I used 9 chicken tenders when I tried it and Jack said there needed to be more meat in the dish. The kids and adults gobbled it down so I guess it was a hit. I passed the recipe on to my sister-in-law two doors down and her family had the same response. So Thank You Jamie-who ever you are- for this creation and for sharing it with us.

Orange Chicken and Vegetable Stir Fry www.jamiecooksitup.blogspot.com Time: 45 minutes Yield: 6 servings Recipe created by Jamie Cooks It Up! 4 chicken breasts 3/4 C flour 1/4 t salt 2 T olive oil 5 large carrots 1 onion 2 bell peppers (red, green or orange...you choose) 6 stalks celery (I will use a little less next time my kids weren't crazy about it) salt and pepper to taste (again with the "you choose") Sauce: 3/4 C fresh orange juice (I use from concentrate and it works fine) 1/4 C soy sauce 1/2 t ginger 2 t rice vinegar 1/2 C brown sugar 1/2 t sesame oil pinch red pepper flakes (Optional if you don't like the kick! Jack and I like it; kids not so much.) 2 T corn starch 1 C chicken broth Cut those chicken breasts up into 2 inch cubes. Combine the flour and the 1/4 t salt in a small bowl, and toss until coated. Heat up a large skillet. When it's nice and hot add 1 T oil and put your floured chicken into it. Toss the chicken in gently, now. Cook your chicken until it is golden all over. (About 10 minutes) While your chicken is cooking up, chop up your veggies. Make sure they are about the same size. When your chicken is pretty and golden, take it out of the pan and place it on a nice plate. Add another T of oil into the hot skillet. Add your veggies and cook over medium high heat until crisp tender...about another 10 minutes. While your veggies cook add all sauce ingredients to a medium sized sauce pan. Whisk them together until they are all combined nicely. Bring to a boil. Once it boils it should thicken up nicely for you. When your veggies are crisp tender add your thickened sauce and chicken into the pan. Serve over a bed of rice.