Chicken Noodle Soup

9-11 servings

4 c. chopped chicken
1 c.chopped celery
1/4 c. chopped onions
1/4 c. butter
8 oz. egg noodles
1 16-oz. package of frz. mixed vegetables (corn, peas & carrots)
12 c. water
9 cubes chicken bouillon (I probably use around 13 or so)
1/2 t. dried marjoram
1/2 t. ground black pepper
1 bay leaf
1 T. dried parsley

Directions:
In a large stockpot saute celery and onion in butter or margarine.

Add chicken, frz. vegetables water, boullon cubes, marjoram black pepper, bay leaf and parsley. Simmer for 30 minute.
Add noodles, and simmer for 10 more minutes.

Taco Soup

1 lb. of Lentals, or hamburger cook until done
2 can's stewed tomatoes
1 can of tomatoe sause
2 can of corn
2 can of green beans
1 can of kidney beans
1 pkg. taco seasoning mix

Once you put your soup in your bowls, then add, cheese, olives, sour cream, ( I use plain yogurt instead of sour cream) and tortilla chips.
Of course you can spice it up by adding chili peppers I do. The nice thing with this recipe is you can make it to fit your family, just add more cans of veggies. Very Snacky!!

CHALUPA

4 lb pot roast or pork loin roast
1 lb pinto beans
2 cloves garlic, chopped
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. oregano
1 small can green chilis
1 Tbsp. salt

Put all ingredients in large pan and cover with water. Cook, covered, over low heat. Add water if needed. After 6 hours, take out bones and fat and break up roast with a fork(shred it). Cook with lid off until thick, about 1 hour.

Serve over a bed of corn or tortilla chips, and top with grated cheese, shredded lettuce, diced tomatoes, chopped onions, sliced avoados, and salsa.

(I always make this in the crock pot, and usually cook the roast overnight first-take it out and shredd it, and then add it back in after the beans and everything have cooked for a few hours. It is really yummy. I've made it many times in a 20qt roaster for church socials and big family gatherings. Easy and a big hit). azmomof8

Chicken Tortilla Soup

2 boneless, skinless, chicken breasts
2Tbsp. olive oil
1 medium onion, chopped
1 4oz can diced green chili, drained
1 tsp. chili powder
1 tsp. cumin
1 large garlic clove, minced
1/2 tsp. oregano, crumbled
1/4 tsp. cayenne pepper
6 cups chicken broth
1 16oz can diced tomatoes
1 cup corn (fresh or canned)
1/3 cup fresh cilantro, chopped
salt and pepper

Pour 1 Tbsp. olive oil on baking sheet and roll chicken breast in oil on both sides. Salt and pepper, cover with foil, and bake for 25-30 minutes at 350 degrees. Cut into small chunks and set aside. Heat 1 tbsp. olive oil in heavy, large saucepan over medium low heat. Add onion and saute until translucent, about 4 minutes. Add chilies, chili powder, cumin, garlic, oregano, and cayenne. Stir 1 minute. Mix in stock, tomatoes, and their juices. Bring mixture just to boil. Add chicken and simmer for a few minutes. Add corn and simmer 1 minute. Mix in cilantro. Season with salt and pepper. Serve with sour cream and tortilla strips. (I double this recipe for my family of 10)

Lemon Chicken

6 skinless, boneless chicken breast halves, cut into bite-size strips
2 tablespoons margarine or butter
1 tablespoons all purpose flour
½ teaspoon dried tarragon, crushed
½ teaspoon salt
¾ cup water
1 teaspoon instant chicken bouillon granules
1 lemon, thinly sliced
Hot cooked rice

Cook half the chicken in half of the margarine or butter in a large skillet over medium heat until tender and no longer pink, about 2-3 minutes. Remove from Skillet. Repeat with remaining chicken and margarine or butter. Return all chicken to skillet.Stir together the flour, tarragon and salt. Add to skillet and stir to coat chicken. Stir together the water and bouillon granules and add to skillet. Stir in lemon. Bring to boiling. Reduce heat; cover and simmer 5 minutes. Serve over hot cooked rice.

Pork Chops in Creamy Gravy

4 boneless pork loin chops (1/2 inch thick)
½ teaspoon peppered seasoned salt
1 ½ cup frozen green beans
1 (12 oz) jar home-style pork gravy
2 teaspoons paprika
¼ teaspoon dried marjoram leaves
½ cup sour cream


Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Sprinkle pork chops with seasoned salt; place in skillet. Cook chops 3 minutes or until browned on one side.

Turn chops. Add beans, gravy, paprika and marjoram; mix gently. Bring to a boil. Reduce heat to medium-low; Cover and cook 9 to 11 minutes or until pork in no linger pink in center and beans are tender.

Remove chops from skillet. Add sour cream to bean mixture; stir until smooth. Cook and stir just until heated. Serve bean mixture with chops.

Tikki Chicken

¼ cup honey
¼ cup ketchup
1 Tbs. soy sauce
2 tsp. grated fresh ginger
6-8 pieces chicken tenderloins
3 cups cornflakes, crushed to crumbs
1 can (8 oz) crushed pineapple
1/8 tsp. Salt

1. Heat oven to 375ºF. Line a baking pan with foil.

2. In a large bowl, combine honey, ketchup, soy sauce, and ginger. Transfer 2 Tbs. of sauce to a small bowl. Add chicken to the large bowl of sauce, and toss to coat well. Place cornflake crumbs in a shallow bowl, coat chicken with crumbs and place in prepared baking pan. Spray chicken with vegetable cooking spray. Bake 20-25 minutes.

3. Add pineapple to reserved sauce in the small bowl; stir in salt. Serve with baked chicken.

Serve with fresh green beans and wild rice

Cooking Tip: Before measuring the honey spray the measuring cup with cooking spray. The honey will just slide right out.