Chicken Tortellini Soup

 From Jenny:

Ingredients

• 7 3/4 cups boiling chicken broth
• 1 (14.5 ounce) can stewed italian tomatoes, cut up
• 1 (10 ounce) package frozen chopped spinach, thawed and/or one zuccini chopped, half of an onion chopped
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt + any additional spices you might enjoy.
• 1/4 teaspoon pepper
• 1 (9 ounce) package refrigerated cheese tortellini
• 2 1/2 cups cubed cooked chicken

Directions

1. In a Dutch oven or soup kettle, combine the broth, tomatoes, spinach, Parmesan cheese, salt and pepper. Cook for 10 minutes; add the tortellini and chicken. Cook for 5 minutes or until tortellini is heated through.

Columbian Enchiladas

Chicken (boiled and shredded)

3 cans cream of chicken

1 onion, chopped

1 can green chiles

1 red bell pepper, chopped

1 can black beans

1 can corn

cheese

tortillas

 

Boil and shred chicken.  Add remaining ingredients and fill tortillas.  Sprinkle cheese inside each tortilla.  Save one can cream of chicken for bottom and top of enchiladas. Pour half of can in bottom of 9X13, place enchiladas, and cover with remaining half of cr. of chicken and cheese.  Bake @ 350 for 30 minutes.

 

Just as a side note, if you use the full can of beans and corn and the full onion, it will make ALOT of mix.  I used half a can of each and half an onion and had enough for about 8 enchiladas.  So, this recipe is very versatile as well.

Italian Chicken & Pasta

2-4 chicken breasts

8 oz. bottle Italian dressing

1 can cream of chicken

1 8 oz. package cream cheese

1/2 tsp. Italian seasoning

Place chicken and Italian dressing in crockpot and cook on low 4-6 hours or until tender and able to shred.  Shred chicken and remove about half of the Italian dressing (you can actually leave all of it if you'd like a really strong Italian taste).  Add cream of chicken and cream cheese until melted.  Add Italian seasoning.  Serve over your choice of pasta.  Bow tie pasta or spiral pasta is fun.

This recipe is actually very adjustable.  If you'd like it to be a bit more saucy, you can add another can cream of chicken, or chicken broth, or a little milk.  Just experiment and see what you like.  Very easy meal prep though!

Sweet'n Sour Chicken with Veggies

Chicken (I usually use about 4-6 tenders, so probably 2-4 chicken breasts)

1 Tbsp. oil

2-3 carrots, sliced

1 clove garlic minced

1 onion, chopped

4 Tbsp. corn starch

1 1/3 cups water

2 Tbsp. oil

1/2 cup sugar

2/3 cup vinegar

4 Tbsp. soy sauce

small can pineapple chunks

1/2 red bell pepper

1/2 green bell pepper

Cut chicken into 1" cubes. Saute in oil with onion, garlic, & carrots. Remove from heat.  Combine sugar and corn starch in sauce pan, stir in water. Add oil, vinegar, and soy sauce. Heat and stir and thickened (this takes about 5 minutes- and you need to be continually stirring it until the thickening happens).  Add sauce to chicken and carrots. Add peppers and pineapple and heat until softened.  Serve over rice.

Sweet and Sour Chicken (Baked)

This is really yummy. It looks like it's fried, but it's baked. It's quite sweet, I think it could use less sugar. I made too much sauce, but was able to freeze it and use it again and it turned out perfectly!

4 chicken breasts
1-2 eggs, beaten
Cornstarch
Oil
1 1/2 c. sugar
1/2 c. ketchup
1 c. white vinegar
1 tbsp. soy sauce
1 clove garlic, crushed (or minced from a jar)

Cut chicken into strips or pieces. Dip in egg, roll in cornstarch. Heat oil in skillet and brown chicken in hot oil. The more you brown it (don't burn it!) the crispier the chicken will be, after it's baked. Place in 9x13 dish. Combine other ingredients and pour over chicken.  Bake, uncovered, at 400 for 30 minutes, or until chicken looks crispy enough for your liking. Serve over rice.

Mexican Dish with Quinoa!

1 1/2 cups water

1/2 cup Quinoa

 Put in a pot and bring to soft boil, then cover and turn down to low for 15 minutes

take off the burner and let cool either in fridge or just out on counter.

Mix:

Quinoa

chicken (optional)

tomatoes

avocado

cilantro

black beans

corn 

a little bit of olive oil (just to softly coat the salad)

Mexican Seasoning (to taste, about 2 Tbl)

salt and pepper

salsa and chips (optional)

Quinoa Vegtable Stew

This is a very healthy and absolutely delicious recipe! We loved it! It is so tasty. I found it on my friend's recipe blog, Nutritious and Delicious. I made mine with red quinoa and whatever vegetables I had. It's super easy. We like it with whole wheat pita bread.

1 yellow onion, diced small

3 ribs celery, diced small

Olive oil

3 garlic cloves, minced

2 large carrots, diced

1 can corn, drained

1 can kidney beans (or any bean of your choice), drained

1 red pepper, diced

1 medium zucchini, diced

1 cup dry quinoa (if it's not pre-rinsed, you need to rinse it 2 or 3 times)

6 cups water

4 chicken or vegetable bouillion cubes

1/2 jar spaghetti sauce

Salt and pepper, to taste

In a large stockpot, saute onion and celery in olive oil until onion is translucent, about 6 minutes. Add the garlic cloves and saute 1 minute. Add the carrots, corn, beans, pepper, zucchini, quinoa, water and bouillion cubes and stir well. Bring to a boil and then turn down to medium-low and cover to simmer for 30 minutes. Watch to make sure there is enough water and add water if it needs. Once the quinoa is cooked, add the spaghetti sauce and the salt and pepper. Serve with your favorite bread.

White Texas Sheet Cake

1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda

Frosting

1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 teaspoon almond extract

In small saucepan, bring butter and water to boil. Remove from heat. In large bowl, mix flour, sugar, eggs, sour cream, almond extract, salt and baking soda. Add butter and water mixture. Beat until smooth. Pour into greased 15x10 inch baking pan. Bake at 375 for 16-18 minutes or until cake is golden brown and tests done. Cool for 20 minutes. Meanwhile, for frosting, combine butter and milk in saucepan. Bring to a boil. Remove from heat. Add sugar and almond extract and mix well. Spread over warm cake.