Kathy Ganem's Chicken Soup - chocked full of veggies

No pictures of this one but it was easy to make and Bret loved it because of all the veggies.

1 can green chili
1 can corn
1 can crushed tomatoes
1 cup chopped celery
1 cup chopped onion
1 cup sliced carrots
1 sliced zuchinni
1 sliced yellow squash
6 cups of chicken broth
1-2 pounds of diced up chicken (I bought a chicken from the deli and let Alex have a few bites and tore off the rest for the soup)
2 tablespoons of chili powder
1 teaspoon sage
2 tablespoons salt
2 teaspoons pepper

In a large pot, mix all ingredients. Cook till food is tender.

Serve with tortilla chips.
In a skillet, add 3 tablespoons of vegetable oil and heat. Add cut corn tortillas and minced garlic with cilantro. As tortillas crisp, place on paper towel to dry; salt immediately.

Serve the soup with grated cheese, sour cream, chopped avocado too!

Oriental Salad

1 head romaine lettuce
4 chopped green onions
1 c. small broccoli florets
1 c. mandarin oranges
1/4 c. butter
2 pkg. Top Ramen noodles
1 c. chopped pecans
Dressing:
1 c. oil
1/2 c. sugar
1/2 c. red wine vinegar
2 tsp. salt
½ tsp. pepper
2 chicken flavoring packets from ramen noodles

Brown noodles and nuts in butter and set aside. Mix dressing and chill. Tear lettuce and chop green onions and broccoli. Toss lettuce, oranges, onions, broccoli and noodles and nuts mixture. When ready to serve, toss salad with dressing.

Classy Chicken

1 cup all-purpose flour
4 boneless, skinless chicken breast halves
salt and pepper to taste
2 tablespoons butter or margarine
1/2 cup dry white wine
1/2 cup fat-free chicken broth
1 tablespoon Dijon mustard
1 zucchini cut in half lengthwise, then sliced diagonally
5 sun-dried tomatoes, chopped
1 clove garlic
1 teaspoon dill weed
1/3 cup fat-free sour cream
Place the flour into a shallow dish. Season chicken with salt and pepper, and then dredge in flour. Shake off excess. Heat the butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side.
Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor. Stir in the mustard. Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed. Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes. Remove the chicken to a platter, and remove the pan from the heat. Stir sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more wine or broth first. Season with salt to taste, and serve chicken with sauce poured over it.

Cheesy Cream of Broccoli Soup

1/2 c. minced onion
1/4 c. butter
1/4 c. flour
1/2-1 tsp. salt2 c. milk
2 1/2 c. chicken broth
2 c. grated cheese
1 lb. cooked diced chicken
1 (15 oz.) pkg. thawed chopped broccoli
Saute onions in butter until tender. Add flour and salt for 2-3 minutes. Add milk, broth, stirring constantly. Add cheese and stir until melted. Add chicken and broccoli. Heat and serve.

Marinated Chicken Breasts

6-8 boneless, skinless chicken breasts
1 c. lemon-lime soda
1 t. garlic powder
1/2 c. oil
1/3 c. soy sauce
1 T. horseradish

Mix all ingredients together, except chicken, in a medium bowl. Cut chicken breasts in half. Add chicken and let soak for 24 hours in the refrigerator. Barbecue on grill.

Microwave Caramel Corn

14 c. popped popcorn
1 c. brown sugar
1 c. butter
1/4 c. light Karo syrup
1 large paper grocery bag
1/2 tsp. baking soda


Combine in a microwave safe bowl, brown sugar, butter and karo syrup. Microwave 3 min. on high. Stir, microwave 2 min. more. Add baking soda; stir. Mixture should bubble up. Pop popcorn, place in grocery bag. Pour mixture over popcorn in bag. Stir together. Microwave 1.5 minutes on high, shake and stir. Microwave 1 minute on high, shake and stir. Microwave 1 minute on high, shake and stir. Enjoy!

Salsa

(3) 28oz cans diced tomatoes (or you can use some fresh if in season)
1 t. onion salt
1 t. garlic powder
1 t. minced garlic (the kind in the jar)
1 t. salt
1 t. pepper
1 jalapeno minced
1 can El Pato sauce (8 oz. Size) (yellow can)
1 bunch green onions minced
1 large white or yellow onion chopped.
1 4-oz. can diced green chilies

Add all ingredients in blender (I use one of those salsa makers from the fair) and blend slightly once or twice about 5 seconds each time. Refrigerate. Will last about 1-2 weeks if kept refrigerated.
(This makes about 6 pints)

Chicken Asparagus

Ingredients:
4 partially cooked chicken breast cubed
1 bundle of asparagus - cut
1 clove garlic
1-2 dashes of hot red pepper seasoning
Montreal chicken seasoning
1/2 box of Mostacholi pasta cooked and drained
Fresh Parmesan cheese
olive oil


Cube 4 partially cooked chicken breasts. Place 2 tablespoons of olive oil in skillet with garlic and chicken. Season the chicken with Montreal chicken seasoning. Stir-fry approximately 4-5 minutes until chicken is cooked. Add asparagus and cook another 3-4 minutes until asparagus is tender. Add a dash of red pepper seasoning. Next add your cooked pasta into the skillet. Add your parmesan cheese and let it cook just a minute until the cheese is melted. Add salt and pepper to taste. Serve immediately.

White Spaghetti- Scottee

1 Box Angel Hair Spaghetti
2 Eggs mixed together in a separate bowl
Heavy Whipping Cream
15-20 pieces Bacon- Cut up and cooked
Garlic Powder
Salt
Pepper.

This is an easy, yummy meal that my kids love!!

Boil Water and cook spaghetti until done. Drain water and add 2 beated eggs to the hot noodles and stir like crazy. The heat of the noodles cook the eggs, so no need to worry about germs. Add 15-20 pieces cut up, cooked bacon pieces (I like the precooked stuff for convenience purposes). Add about 1/2 cup whipping cream and garlic powder and stir. You have to keep adding whipping cream until the mixture is nice and creamy. Add salt and pepper and garlic powder to taste.

Way Easy!!
Way Yummy

Broccoli Salad (served at the RS Birthday Dinner in a green bowl)

Broccoli Salad

4 cups Broccoli Flowerets
½ cup salted Sunflower Seed Kernels
½ cup Craisins½ cup Green Onions
6 - 8 slices BaconFinely chop raw Broccoli.

Slice Green Onion.Cook and crumble Bacon.

Mix these ingredients together.
¾ cup Mayonnaise
½ tablespoon Apple Cider Vinegar
1/3 cup SugarStir together.

Pour over other ingredients and mix well.

Karen's Golden Grahams Indoor Smores

INDOOR S'MORES From Golden Grahams Cereal box
Makes 48 squares
2/3 c Light corn syrup
2 tb Butter or margarine
11 1/2 oz Nestle milk chocolate morsels
1 ts Vanilla
10 oz Golden Grahams cereal (about 8 cups)
3 c Miniature marshmallows
Grease a 13x9x2" rectangular pan. Heat corn syrup, butter and chocolate morsels to boiling in 3-quart saucepan, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss quickly until completely coated with chocolate. Fold in marshmallows, 1 cup at a time. Press mixture evenly in pan with piece of waxed paper. Let stand until firm, at least 1 hour. Cut into 1-1/2 inch squares.

This was made for the RS Enrichment Luncheon today.

Kristi Bigelow's White Chocolate Party Mix

White Chocolate Party Mix
5 cups Cheerios
5 cups Corn Chex
2 cups Salted Peanuts
1 lb M & Ms
1 pkg (10 oz) mini pretzels
2 pkg (12 oz) vanilla chips
3 Tbs oil

Combine all ingredients except chips and oil in bowl. Microwave chips and oil on medium-high heat 2 minutes. Stir. Microwave on high 10 seconds. Stir until smooth. Pour over cereal mixture and stir well. Spread on wax paper. Cool. Break apart.


YUMMY!

Taco Turnovers-Colleen Manumaleuga

1 pound Hamburger
1 pk taco seasoning
1/4 cup water
1 can GRANDS bisquits
3/4 cup shredded cheese

opt' garnishes
sour cream
salsa
chopped green onions

Brown the hamburger till cooked, add seasoning and water. Simmer for at least 10 minutes to allow the seasoning to get infused and water to cook out. roll out the grands bisquits on a slightly floured surface till they are about 4 in in diameter. add 2 tblsp of the taco meat and some cheese to the center of the bisquit. fold over to make a turn over and firmly press edges together with the back of a fork. alllow room on a cookie sheet for them to expand. Bake at 375 for 12-15 minutes or until golden brown. serve with anything you do on a taco, just put it on top!

*my kids love these and so does the big guy too!! Makes a great friday night EASY dinner with some rice and a salad (:

Lemon Meringue Squares- Pam Edwards

_*Lemon Meringue Squares*_
CRUST
1/2 cup butter
1/2 cup sugar
1 tsp. vanilla
1 1/2 cup flour
1/2 tsp salt
FILLING
1 1/3 cup sugar
1/2 cup cornstarch
dash of salt
1 3/4 cup water
4 egg yolks slightly beaten
2 Tbsp. butter
1/2 cup fresh lemon juice
MERINGUE
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar
Heat oven to 350 degrees. Grease 13x9 pan. In a large bowl, combine all crust ingredients; mix at low speed until crumbly. Lightly press into prepared pan. In medium saucepan, combine 1 1/3 cup sugar, cornstarch and salt. Gradually stir in water; blend until smooth. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Stir about 1/2 cup hot mixture into egg yolks then add the egg mixture back into the saucepan. Cook until bubbly. Remove from heat and add butter and lemon juice. Pour over crust. In a small bowl, beat the egg whites and cream of tartar until soft peaks form (about 1 minute). Add 1/2 cup sugar 1 spoonful at a time beating on high speed until stiff peaks form. Spread the meringue over the hot filling. Bake at 350 degrees for 25 to 30 minutes or until the meringue is golden brown. Cool for half an hour then refrigerate for at least an hour before serving.

Easy Bean Dip- Scottee Barry

1 small can refried beans
2 inch cube of Velveeta Cheese
1/2 C sour cream
Picante Sauce to taste

In microwave heat the beans for about 1 min. Dice cheese and add to beans and stir. Continue to heat in 45 second increments until cheese is melted. Keep stirring. Stir in sour cream and return to microwave for about 45 seconds more. Stir in enough picante sauce to give it a kick. I use medium. Best served warm with Fritos or Tortilla chips.

1 out of 5 in Difficulty
5 out of 5 in Yummy!!

White Texas Sheet Cake- Scottee Barry

Large 1/2 sheet cake pan
2 Cup Sugar
2 Cups + 4 T Flour
1 t vanilla
2 cubes margarine
1/2 tsp salt
1 tsp soda
2 eggs
1 C water
1/2 c sour cream

In large bowl put margarine and water. Heat in microwave 2 minutes. Stir until margarine is melted. Pour in sugar, flour, salt and soda and stir until smooth- a wire whisk works great. Add eggs and beat well with a mixer. Add Sour cream and STIR until blended (Don't use mixer). Pour into greased and floured 1/2 sheet pan. Bake 375o for 20-25 minutes. Remove from oven and start frosting.

Frosting--
1 Cup Margarine
1 C Walnuts Chopped
6 T canned milk
1 t vanilla
4-5 C powdered sugar

Cook milk and margarine in microwave in large bowl until mixture is "curdley"- about 4 minutes. Look and stir every two minutes. Add a dash of salt and vanilla and beat adding powdered sugar until smooth and then add nuts. Spread carefully on warm cake!!

4 out of 5 Difficulty. Once you get it, it gets easier.
5 out of 5 Yummy!!

Easy Frosting Recipe- Scottee Barry

3 Cups powdered sugar
shake of salt
1/2 tsp vanilla
3 Tbs shortening
4 Tbs canned milk

Blend everything together with a mixer. Mix until fluffy. I like to add just a little extra shortening. Way easy and Yummy!!

Orange Chicken- Scottee Barry

4 boneless skinless chicken breasts
1 Large Naval Orange- juiced and zested
1- 2 Tbs Olive Oil
1 tsp minced garlic
1 Tbs canola oil
1/2 c orange marmalade
1 c beef broth (Divided)
1/4 tsp crushed red pepper flakes
1 tsp soy sauce
2 tsp cornstarch

1. Place chicken, olive oil, orange juice and 1/2 of the zest in a Ziploc bag and place in the fridge for 1/2- 1 hour before cooking.
2. In a medium saucepan over medium heat, saute garlic in canola oil until fragrant (like 10 seconds, so have other stuff ready to go) Do not let the garlic get brown. Add 1/2 cup beef broth, orange marmalade, pepper flakes, and soy sauce to the garlic. Bring to a boil; reduce heat and simmer for 5 minutes. In a small bowl, stir cornstarch into remaining 1/2 c broth and add the mixture into simmering sauce. Return to simmer for 3-5 minutes until sauce thickens.
3. Cook chicken in a medium frying pan. I cook mine on a George Forman Grill.
4. Pour sauce over chicken and serve hot. I like to have it over rice. :)

This recipe is VERY easy. A 2 out of 5 on Difficulty.

Pecan Crusted Chicken- Scottee Barry

4 boneless skinless chicken breasts
1/2 cup pecan halves or pieces
1/4 cup plain dry breadcrumbs
1 1/2 teaspoons freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground Cayenne red pepper
1 large egg white
2 Tablespoons water
1 Tablespoon canola oil

1. Working with one breast at a time, pound each piece until about 1/4- 1/2 inch thick. I put them in a Ziploc bag and hit them with a hammer:).
2. Place pecans, breadcrumbs, orange zest, salt, and red pepper into a blender or food processor. Pulse until it is finely ground. Then dump mixture into a flat bowl (I use a pie tin) and put the egg white and water into another flat bowl.
3. Dip pounded chicken into egg mixture and then coat in the breadcrumbs. Set aside.
4. Heat 1/2 of the oil in a medium to large skillet over medium heat and place 2 of the chicken breasts in the oil. Put the lid on and cook on medium heat for 2-4 minutes. Flip the chicken and cook 2-4 minutes or until it is not pink inside. (Try not to flip them more than once... the breading falls off) Wipe out pan with a paper towel and repeat for the other 2 chicken breasts.

This recipe is actually pretty easy. I would say it is a 3 out of 5 in difficulty and a 5 out of 5 on taste!! YUMMY!!

Nutritional info: Per Serving: 281 calories, 15g fat, 29 g protein