Chicken Tortilla Soup

This recipe if from my sister-in-law, and has a few changes.  I love how quick and easy it is!  It could be another food storage recipe if you used canned chicken and dried onion flakes.

Ingredients:

1/4 C onion, diced

3 cans chicken broth

3 cans cream of chicken soup

3 chicken breasts, cooked and shredded

1 C salsa

1/2 tsp pepper

1 tsp chili powder

1 can black beans (drained and rinsed)

1 can corn

Saute onion in small amount of chicken broth.  Add cream of chicken, remaining chicken broth, and shredded chicken.  Bring to a boil.  Reduce heat and add remaining ingredients.  Simmer for 20 minutes.

Serve with tortilla chips, cheese, avocado, tomato, diced green onion, sour cream.  (In this picture, I didn't have any tomato or green onion).

I made this one time using left over rotisserie chicken, and it was really yummy.  Now that is what I use fairly often. I will just buy one and use half of it one night, then the next night make this soup using the other half.  I used medium salsa, and it was a little too spicy for my kids, but great for me.  I also have made small batches using only 1 can of cream of chicken and chicken broth, then just whatever amount looked good for the rest of the ingredients. 

Carrot Cake

The wives in our office enjoyed this cake the other night. It is SO Yummy!

Before

After

4 eggs, beaten

2 cups flour

2 cups sugar

2 t baking powder

1 t cinnamon

1/2 t salt

1/2 t baking soda

3 cups finely shredded carrot (lightly packed, and if they aren't finely shredded the carrots could sink to the bottom of the cake during baking)

3/4 cups oil

1/2 cup finely chopped nuts (I used walnuts, pecans could work)

1/2 cup raisins.

1. Grease two 9x1 1/2-inch round cake pans.

2. Preheat oven to 350.

3. Stir together Flour, sugar, baking powder, cinnamon, salt, and baking soda. Set aside

4. In another bowl combine eggs, carrot, oil, nuts and raisins. Add egg mixture to flour mixture. Stir until combined. Pour batter into the pans.

5. Bake for 30 to 35 minutes or until a wooden toothpick inserted comes out clean. Cool cakes for about an hour.

6. Frost with Cream Cheese Frosting. Cover and store cake in refrigerator for up to 3 days.

*I also saw a recipe online that added 1 Cup of shredded coconut, and 1 cup of drained crushed pineapple. If you are daring give it a try. I would have, but didn't have pineapple or coconut in the house.*

Cream Cheese Frosting

1 8-ounce package cream cheese, softened

1/2 cup butter

2 t vanilla

5 1/2 - 6 cups powdered sugar

1. Beat cream cheese, butter, and vanilla with an electric mixer until light and fluffy.

2. Gradually beat in powdered to reach spreading consistency. This frosts tops and sides of two 8- or 9- inch layers. (Halve the recipe tp frost a 13x9 1/2 inch cake) Cover and store the frosted cake in the refrigerator.

Island Tacos

Serves 12

1 cup fresh squeezed lime juice
1 cup white vinegar
1 cup corn oil
1 tbsp salt
1 tbsp Lawry’s season salt
1 tbsp ground pepper
2 tsp garlic powder
1 cup soy sauce
½ cup Worcestershire sauce
½ cup sesame seeds
8 whole chicken breast halves w/out skin
Flour tortillas

Separate marinade. Marinate chicken 1-3 hours. Grill chicken and slice thinly. In separated marinade dip tortillas and grill on bbq.

Serve with avocado, salsa, cheese, tomatoes and lime wedges.

Italian Chicken

6 chicken breasts
1 pkg. Good Seasons Italian Dressing Mix
2 Tbsp. Dried onion flakes

Place chicken in crock pot and sprinkle with Good Season and onion flakes.
Cook all day (low heat).

45 minutes prior to serving:
Remove chicken from pot and drain off juices and add:
1 can cream of chicken soup
8 oz. Cream cheese
1 can chicken broth
1 can or 1 cup sliced fresh mushrooms (optional)
Mix well.
Place chicken back in sauce and cook for 45 minutes to 1 hour.

Serve over rice or noodles.

Navajo Tacos

Ingredients:

Cooking oil
Rhodes rolls
Chili (Canned is easy, but if you want to make your own, by all means do it)
Top with: Cheese, lettuce, tomatoes, avocado, sour cream..etc.  Whatever taco toppings you have.  My hubby loves hot sauce, I love fresh lime juice.

I love Rhodes rolls!  It really could be any brand of frozen rolls, but I use Rhodes for tons of stuff. You also could just make your own bread dough if you are super ambitious.   Heat your oil in a frying pan to Med heat.  You may have to play with the heat to get it how you like it.  Sometimes they cook too fast.  Thaw out your rolls by placing them on a plate and throwing them in the microwave.  Microwave for about 30 sec, then flip over and do another 30 sec, just until they are soft.  Smash 2 rolls together and flatten.  Toss in hot oil and fry until cooked.  Flip over and cook other side. 

Here is my fried bread in the different stages

   Top with whatever toppings you want.  A lot of people like to add taco meat.  We just like to spread chili on it.  Of course the fried bread is good to use as a scone with honey, cinnamon, and sugar too. :)

Parmesan Chicken for Two

1/2 cup Ritz crackers, crushed
1 Tblsp. Parmesan cheese
1/2 tsp. garlic salt
2 boneless, skinless chicken breasts
1/4 cup plain yogurt
1 Tblsp. melted butter

Combine cracker crumbs, cheese, and garlic. Dip chicken in yogurt then coat with crumbs. Place in greased baking dish. Drizzle with melted butter. Bake at 350 degrees for 45 minutes.

Serve over noodles with Alfredo or Marinara sauce.

Easy Chicken Pot Pie

1 2/3 c. frozen mixed vegetables, thawed
1 c. cut up chicken
1 can cream of chicken soup
cheese

1 c. original Bisquick
1/2 c. milk
1 egg

Mix vegetables, chicken and soup in ungreased 9 inch pie plate (or 8x8 in dish). Sprinkle with cheese. Mix Bisquick, milk, and egg together and pour over the vegetable and chicken mixture. Bake for 30 minutes or until golden brown at 400 degrees.

Calico Baked Beans

I use this as a main dish even though i think it was meant for a side dish.
1/2 lb. Bacon, chopped (i use microwavable)
1 lb. Hamburger
1 med. Onion, chopped
1/2 tsp. Salt
1/2 c. Catsup
3/4 c. Brown sugar, packed
1 tsp. dry mustard (i use reg. mustard)
2 Tbsp. Vinegar
1 (16 oz.) can Kidney Beans
1 (16 oz.) can Pork & Beans
1 small can Lima Beans (drained)

Brown hamburger, bacon, and onion, drain. Add salt, catsup, sugar, mustard, and vinegar. Mix well and bring to a boil then add beans to mixture. Put in 2 quart baking dish, leave uncovered and bake in 350 degree oven for 1 hour.

Beef Pot Roast

My sister-in-law told me to try this roast recipe off of mmmcafe, and it was really yummy.  I have had problems with my roasts turning out too dry, not enough flavor, etc. but this one was really yummy and I think I will stick with this recipe now.  And of course, it is really easy!

I didn't take this picture myself, I stole it.

3 pound-ish chuck roast, thawed

1 package dry ranch seasoning
1 package brown gravy mix
1 package italian seasoning
3/4 cup water (if using a frozen roast, only use 1/2 cup water)
Combine all 3 packages of dry seasoning and cover all sides of roast with mixture. Place in a slow cooker and pour water over the top. Cover and cook on low for 8 hours, or high for 4 hours.  (obviously the slower you cook it, the more tender it will be.  My crockpot is too hot and never takes 8 hours.)

Everything Salad

I got this recipe from my sister-in-law...hope you like it as much as we do!!

1/2 cup slivered almonds
3 Tblsp. sugar
1/2 head iceburg lettuce
1/2 head green leaf lettuce
1/2 head romaine lettuce
1 cup chopped celery
4 green onions, chopped
1 small can mandarin oranges, drained
1 avocado, chopped
1 diced apple (I prefer gala)
1/4 cup craisins
1/2 cup crumbled feta cheese

Dressing ingredients:
2 Tblsp. white wine vinegar
2 Tblsp. sugar
1 Tblsp. parsley
1/4 cup light olive oil
1/2 tsp. salt
1/2 tsp. pepper

Blend all dressing ingredients, and place in refrigerator to chill.

In a small saucepan, stir almonds and sugar together over medium heat until sugar melts and nuts are toasted brown. Spread out on a greased cookie sheet to harden. Toss lettuce, celery, onions, and craisins together. Add mandarin oranges, apple, avocado, cheese, toasted nuts, and dressing right before serving. Dressing tastes better if it has an hour or so to blend together before tossing with salad.