Sun-dried tomato pasta

My neighbor made this pasta for me when I had my baby.  It was so yummy, and I have made it several times since.  I love how easy it is!

1 bottle alfredo sauce
1 can stewed tomato chunks (you could use sauce if you don't like chunks)
1 jar sun-dried tomato pesto (Find it by the spaghetti sauce.  It is in a little jar, just like normal pesto.)
Parmesan cheese
chicken
bow tie pasta

Cook your pasta according to directions
Cook chicken however you like to cook it.
Warm alfredo, tomatoes, and peso in a sauce pan.  Throw in a handful or two of Parmesan cheese. 
Dump pasta, sauce and chicken into a baking dish.  Throw a little more cheese on top and bake at 350 until warm and bubbly.

This recipe makes a lot!  I always cut it in half and it still fills a 9x13 in pan.  It is nice because you buy the ingredients once and make it twice!

It would work to use sun-dried tomato alfredo and normal pesto too.

Creamy Chicken Noodle Soup

4 Chicken Breasts Cooked and shredded or cut into small pieces
(you can also just buy a rotisserie chicken that is already cooked at the store and shred the meat from that)
5 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 quarts water
1 tsp. Basil
4 tsp. Chicken bouillon
2 cans Cream of Chicken soup
Frozen noodles (Grandma's or Reames home style egg noodles)

Boil vegetables, water an bouillon for about 15-20 minutes. Add chicken soup, basil, chicken and pepper to taste. Bring to boil, then add 1/2 package noodles (defrosted). Boil for 20 minutes or until noodles are cooked.

Cream of Wild Rice Soup

My neighbor gave me this recipe, and it was amazing.  I didn't take a picture though.  We dipped rolls into it, but I thought it would be perfect for bread bowls.  This recipe made a pretty big pot for my family, so we ate some, then I froze the rest for later.

3c. cooked Uncle Ben's Wild Rice
2 carrots (diced small)
1c. diced chicken
1c. flour
salt and pepper
1 large onion, diced  (does anyone ever really use the whole onion in one recipe?  I don't)
2 celery stalks (diced small)
1/2c. butter
8c. chicken broth
1c. half and half

Saute' carrots, celery and onion in butter until tender.  Add flour.  Add broth, rice, chicken and seasonings.  Bring to a boil.  Add half and half and reheat, but don't boil again.

(My friend suggested to me that I mix the flour with some of the broth before adding it to the soup to prevent getting flour clumps.  I did that, and it worked well.)

Broccoli and Bow Ties

This is in my top 5 favorite dishes. The recipe is from food network (I think it's a Paula Deen recipe). It is delicious and pretty healthy too!!

kosher salt
8 cups broccoli florets (4 heads)
1/2 lb. farfalle (bow tie) pasta
2 Tblsp. unsalted butter
2 Tblsp. olive oil
1 tsp. minced garlic
1 lemon, zested
1/2 tsp. freshly ground black pepper
1 Tblsp. freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts (optional)
freshly grated parmesan cheese (optional)
3-4 chicken breasts, cooked and cubed

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow tie pasta according to the pkg. directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, cook the chicken in a little oil until no longer pink. Heat the butter and oil and cook the garlic and lemon zest over med-low heat for 1 minute. Off the heat, add 2 tsp. salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with pignolis and cheese, if using, and serve.
(To toast pignolis, place them in a dry saute pan over med-low heat and cook, tossing often, for 5 minutes, until light brown.)

Thai Peanut Noodle Salad

I got this recipe from ourbestbites and it is delicious!
Dressing: (make this ahead and refrigerate)
1/2 cup peanut butter
1 lime, juiced and zested
2 1/2 tsp. sesame oil
1 Tblsp. seasoned rice wine vinegar
2 Tblsp soy sauce
3 Tblsp. honey
2 cloves garlic, roughly chopped
1 Tblsp. minced ginger
1/2 cup roughly chopped cilantro (stems and all)
1/2 cup vegetable oil
1/4 tsp. kosher salt
2 tsp. sriracha chili sauce
2-4 Tblsp. water (to desired consistency)

Place everything in a blender and mix until smooth. Makes about 2 cups. Store in the refrigerator until ready to serve.

Salad:
8 oz. Linguine
4 cups shredded greens: napa cabbage, romaine lettuce, spinach, etc.
2 cups thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/2 of a red onion, thinly sliced
3 cups diced or shredded grilled chicken (I used rotisserie chicken)
about 1/2 cup honey roasted peanuts
cilantro, if desired

Bring a pot of water to a boil. Add salt and pasta. While the pasta is cooking, start chopping veggies.

The great thing about this salad, is you can use whatever veggies you like. I usually use romaine lettuce, and purple cabbage, and any of the remaining ingredients that I have in the fridge.

When the pasta is cooked, drain it and rinse in cold water until it has cooled off. Place noodles on the plate and cover with veggies and chicken. Pour dressing over all and top with peanuts and cilantro, if desired.

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. 

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.

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.

Sticky Coconut Chicken

I got this recipe from My Kitchen Cafe.  Seriously yummiest food blog EVER!  

I made this recipe for the first time this past Sunday.  It was so yummy!  My husband and I were sad when it was all gone.  We wished we would have grilled up more chicken.  

6-8 boneless, skinless chicken thighs (we used chicken breasts and they worked just fine)
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Honey Mustard Chicken

My husband is with Platinum for 3 more days so I thought I better get this in while I am still a Platinum Wife.
Marinade:
1/2 c. dijon mustard
1/2 c. honey
1/2 tsp. oil
1/2 tsp. lemon juice

Mix together and pour 2/3 of sauce over the chicken. Cover and chill
for 2 hours.

4 skinless chicken breasts
1 Tbl. oil
2 cups sliced mushrooms
2 Tbl. butter

salt, pepper, paprika

4 pieces cooked bacon--halved
1 c. shredded jack cheese
1 c. shredded cheddar cheese


Preheat oven to 375 degrees. Sear chicken on stove with oil for 3-4
minutes. Remove from heat. Saute mushrooms in butter in another
pan.

Brush each breast with reserved marinade. Season with salt, pepper,
and paprika. Put 2 halves of bacon on each chicken. Put on
mushrooms, then sprinkle cheese on top.

Bake 20-25 minutes.

If you like lots of dipping sauce you might want to make a little
extra.

Chicken Fajita Pita

This is a recipe that our family LOVES.  It is super east and quick.  It makes my mouth water just thinking about it.   Hope you enjoy!
1 clove garlic, minced (I buy the little glass bottles of diced garlic and use about a tsp.)
3 tbs. oil
Mexican seasonings to taste (I used a tsp. of cumin, but anything you like will work)
1 1/4 lbs. skinless, boneless chicken breast, cut into strips
1 cup red, green, yellow bell pepper strips
1 small onion diced
2 tbs. lime juice
4 whole wheat pitas, cut in half
Toppings:
shredded cheese
shredded lettuce
sour cream
salsa or cut tomatoes
diced avocados or guacamole

In a large skillet heat oil, garlic, and Mexican seasoning over medium high heat.  Add chicken; saute on each side 4-5 minutes or until tender.  Add pepper strips,onion, and lime juice; saute 4 minutes.  Spread chicken mixture on pita bread.  If desired top with shredded lettuce, cheese, sour cream, salsa, sliced avocado, etc.

Florrie's Salad

My neighbor brought this salad to a pot luck once, and it was amazing!  I love me a good salad!

Romain lettuce
Mozzarella cheese
bacon (cooked and shredded into pieces)
chicken (cooked and shredded)
candied almonds (to "candy" them, you just put them in a frying pan over med-low heat with sugar.  I add a little butter to make it quicker)

I didn't do amounts, because you just add whatever amount you want.  Toss is all together.  Don't add dressing until right before you are ready to eat.

Dressing:
1/2 C rice vinegar
1/2 C oil
1/2 C sugar
2 Tbs poppyseeds
2 tsp rasberry jam
Add all ingredients together in dressing bottle and shaka-shake it up.