Spicy Chicken Enchilada Soup

Total Servings: 5
Serving Size: 1 1/2 Cups
WW SP per serving: 3

Ingredients
1 tbsp. olive oil
1 jalepeno pepper
1 onion
3 garlic cloves, minced
1/2 cup corn
1 (6 oz) package Southwestern grilled chicken breast
1 tbsp. chili powder
2 tsp. salt
1/2 tsp. pepper
2 (15 oz) cans fat-free chicken broth
1 (10 oz) can diced tomatoes with green chilies
1 (10 oz) can enchilada sauce
3 tbsp. tomato paste
Optional: sour cream, shredded cheese, tortilla chips, and/or cilantro (not included in SP total)

Instructions
1.  In a large skillet, heat oil over medium heat.  Chop up jalepeno and onion, and add to the skillet.  Allow to cook fo 6-8 minutes, or until tender.
2.  Add garlic and corn and cook one minute longer.
3.  Mix in chicken (cut bite-sided), chili powder, cumin, salt, and pepper.
4.  Stir in broth, tomatoes, enchilada sauce, and tomato paste.  Cook an additional 6-8 minutes, or until warm.
5.  Serve with optional ingredients.

Creamy Chicken Vegetable Soup

Total Servings: 8
Serving Size: 1 1/2 Cups
WW SP per serving: 4

Ingredients
3 tbsp. butter
1/2 lb sliced mushrooms
5 medium chopped carrots
3 sliced celery ribs
1 large chopped onion
1/4 cup flour
1 tsp. parsley flakes
1/4 tsp. pepper
10 cups water
5 tsp chicken bouillon (add more if needed)
1 cup brown rice
1 1/2 cups cooked chicken, diced
1 cup fat-free half-and-half

Instructions
1.  In a 6-qt. stockpot, heat butter over medium-high heat.
2.  Add the mushrooms, carrots, celery, and onion.
3.  Cook and stir 8-10 minutes, or until vegetables are tender.
4.  Stir in flour, parsley, and pepper until blended.
5.  Stir in water and chicken bouillon.  Bring to a boil.
6.  Reduce heat.  Stir in rice and simmer uncovered 20 minutes, or until the rice is tender.
7.  Turn off heat.  Stir in the chicken and the half-and-half.
8.  Serve warm.

Chicken Cordon Bleu w/ Green Beans & Mushrooms

Total Servings: 4
Serving Size: 3 oz piece of cooked chicken, 1 oz ham, 1 slice cheese, 3/4 cup veggies.
WW SP per serving: 4

Ingredients
1 lb boneless, skinless chicken breast (4-4 oz breasts)
Salt and pepper to taste
1 tbsp olive oil
1 (12 oz) package frozen cut green beans
1 cup fresh mushrooms, chopped or sliced
4 oz deli ham (about 8 thin slices)
4 mozzarella cheese slices

Instructions
1.  Sprinkle chicken with salt and pepper.
2.  Heat oil in a large skillet and add chicken. Cook for 5-7 minutes on each side, or until fully cooked.  Transfer chicken to a plate.
3.  Add the green beans and mushrooms to the skillet.  Sprinkle with salt and pepper.  Cook 5-6 minutes.  Transfer the green bean and mushroom mixture to another bowl.
4.  Put chicken back in the pan and allow to heat up a little.  Flip each piece of chicken over and top with one oz. of sliced ham (2 slices) and top each with one slice of cheese.  Cook covered about 2-4 minutes, or until cheese is melted.
5.  Serve 1 chicken breast with 3/4 cup green beans and mushrooms.

Chicken Pot Pie Soup in a Jar

1 cup seasoned chicken slices, broken into smaller pieces
1/3 cup freeze dried carrots
½ cup dried onions
1 cup potato chunks
1/3 cup freeze dried peas
1/3 cup Veloute sauce (chicken gravy)
1-2 Tbsp. chicken bouillon
1 Tbsp. butter powder
½ Tbsp. powdered milk
2 Tbsp. flour
1 tsp. Chef’s choice seasoning

Put all ingredients into a pot.  Add 6 cups of water and bring to a boil . Stir well for a minute or two, allowing the gravy to thicken.  Simmer 10 -15 minutes.  Serve with rolls.

Katherine's One-Pot Chicken Alfredo

• 1 cup Thrive freeze-dried chopped chicken
• 1 tsp. Thrive chicken bouillon
• 1 tsp. garlic powder
• 1/4 tsp. pepper
• 14 oz water
• 1 cup cream
• 1/2 lb pasta (I like the Thrive Whole Graine Penne Pasta or the spirals)
• 1/4 cup Thrive dehydrated carrots
• 1/4 cup Thrive freeze-dried broccoli
• 1/4 cup Thrive freeze-dried cauliflower
• 1 1/2 cup Thrive freeze-dried Parmesan cheese

Combine all ingredients in a pot and bring to a boil.  Simmer for 15-20 minutes, or until the pasta is tender, stirring occassionally.  Just before eating, add the Parmesan cheese.  There should still be some liquid in the pasta to hydrate the cheese nicely.

Creamy Chicken Soup With Dumplings

Soup:
1 cup diced carrots
3/4 cup chopped celery
1/2 cup chopped onion
6 cups water
6 chicken bouillon cubes
1 - 1 1/2 lbs chopped chicken, cooked (or one can)
1 tbp. Italian seasoning

Dumplings:
1 cup flour
1 cup whole wheat flour
2 tsp baking powder

1 tbsp sugar
1 tsp salt
3/4 cup milk

Roux:
2 tbsp butter (I use olive oil)
3 tbsp flour
2 cups of water

1.  Prepare the soup by combining all the ingredients.  Bring to a boil, stirring occasionally until vegetables are soft.

2.  Mix all the ingredients for the dumplings and drop by tablespoon into the boiling water.  Cover while boiling for three minutes.

3.  For roux, melt butter (or oil) and whisk flour into it.  Cook over medium until lightly browned.  Add 2 cups of water, whisking until blended and thickened .  Stir mixture into soup and simmer for another 2 minutes.

Jerk Chicken

2 bunches of green onions, cleaned and trimmed
1-1 1/2 Tbsp. Tabasco sauce
2 Tbsp. soy sauce
2 Tbsp. fresh lime juice
1 Tbsp. dry mustard
1 Tbsp. salt
5 tsp. ground allspice
2 bay leaves
2 garlic cloves, peeled
2 tsp. sugar
1 1/2 tsp. dried thyme
1 tsp. cinnamon

Place all ingredients in a food processor and puree.  Yes, I know, it looks like baby poop.  But it's the best chicken marinade ever!

Use to marinate chicken parts at least overnight, preferably two days.  this makes enough to marinate 5-6 lbs of chicken parts, or 2 chickens.  Coat the chicken by adding the mixture in a bowl and mixing by hand, or by putting the chicken and marinade in sealable plastic bags and kneading.

Repeat the mixing occasionally to ensure good coverage.  Grill the chicken as usual. 

Chicken Parmesan

4 boneless, skinless chicken breast halves
1 cup Italian-seasoned breadcrumbs
1 cup grated Parmesan cheese
2 large egg, lightly beaten

1 jar spaghetti sauce
1 cup shredded mozzarella cheese

Place chicken in a large Ziploc bag (the freezer bags hold together better) and flatten to 1/4-1/2 inch thickness using a meat mallet or a rolling pin.

Combine the breadcrumbs and the Parmesan cheese.  Dip chicken in beaten egg.  Dredge in breadcrumb mixture.

Brown chicken on both sides in olive oil.  Arrange chicken in a baking dish.  Pour spaghetti sauce over the chicken.  Sprinkle with mozzarella cheese.  Cover and bake at 375 for 60 minutes, or until thoroughly heated.

Serve over spaghetti noodles.

Chicken Enchilada Soup

I got this recipe from my friend Holli. She made it for Super-Saturday last October, and I loved it.

I tweeked a few things, just to use my food storage.

2 cans chicken
1 tbsp dried onion
1 tbsp dried garlic
5 cups water
4 cubes chicken bouillon
2 cups water
1 cup masa harina (Maseca)
1 cup red enchilada sauce
16 oz Velveeta cheese
1 tsp. salt
1 tsp chili powder
1/2 tsp. cumin

1. Add 5 cups water and bouillon to pot and bring to a boil.
2. Add onion and garlic.
3. Combine masa harina and 2 cups water in a bowl and whisk until well blended.
4. Add masa mixture to the pot, along with enchilada sauce, cheese, and spices. Bring to a boil.
5. Add chicken (shred it with a fork).
6. Reduce heat and simmer 30-40 minutes.
7. Serve with shredded cheese, tortilla chips and/or pico de gallo.

Chicken Noodle Soup

10 cups water
6 cubes chicken bouillon
1/2 lb carrots, chopped
2 celery ribs, chopped
1 onion, chopped
salt and pepper to taste.
1 can chicken (or 1-2 cooked chicken breasts, diced)
1 pkg frozen noodles
optional, dash of basil

Add everything except the noodles and bring to a boil. Boil for about 5 minutes, then add the frozen noodles, making sure to separate them as you put them in. Boil for about 10-12 minutes.

Country Fried Chicken

4 boneless skinless chicken breasts

1 1/2 cups buttermilk (or 1 1/2 cups milk with 2 tablespoons lemon juice)

2 1/2 cups flour

1 teaspoon pepper

2 teaspoons salt

2 tablespoons garlic powder

1 tablespoon paprika

1 tablespoon seasoning salt

1 teaspoon crushed thyme (optional)

1 1/2 cups oil (for frying)

Pour the oil in a fry pan and let it get hot. Cut the chicken breasts in half, then pound in a bag until they are about 1/2 inch thick. Mix flour, garlic powder, paprika, Season All, and thyme and put in a pie tin. Put the buttermilk in another pie tin and add salt and pepper. Dip the chicken in buttermilk, then in the flour/seasoning mixture. Fry until done.

Country Gravy
2 tbsp. oil (from the country fried chicken)
3 tbsp. flour
2-3 cups milk
dash of salt, pepper, garlic powder, & thyme

Mix flour with hot oil, add milk and seasonings and stir over med. heat until thickened.

Almond Chicken Salad

4 cups cubed cooked chicken
1 1/2 cups seedless green grapes, halved
1 cup chopped celery
3/4 cup sliced green onion
3 hard-cooked eggs, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion pepper
1/4 teaspoon celery salt
1/8 teaspoon dry mustard
1/8 teaspoon paprika
1/2 cup slivered almonds, toasted
1 kiwifruit, peeled and sliced (optional)

1. In large bowl combine chicken, grapes, celery, onions, eggs.

2. In another bowl, combine the next 9 ingredients; stir until smooth.

3. Pour over chicken mixture and toss gently.

4. Stir in almonds and serve immediately, or refrigerate and add almonds right before serving. Garnish with kiwifruit if desired.

Chicken Rolls / Chicken Wreath

Chicken Rolls

1 pkg crescent rolls
¼ cup butter
4 oz cream cheese
1 cup cooked chicken(I always use the canned chicken from the cannery)
Chicken gravy


Mix chicken, butter, and cream cheese. Put into rolls and wrap. Baste with melted butter. Bake at 350 for 30 minutes, watching closely so that the rolls don't burn. Put gravy over before eating.

Or.....

Chicken Wreath
from Pampered Chef

1/2 Cup red bell pepper, chopped
1/2 Cup broccoli, chopped
1/4 Cup water chestnuts, drained and chopped
2 Tbsp. onion, chopped
6 oz. cooked chicken breast, chopped
2/3 Cup cream of chicken soup
1 Cup.(4 oz) shredded Cheddar cheese
2 (8 oz.) pkg. refrigerated crescent rolls

Preheat oven to 350ºF.

Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl.

Unroll crescent rolls and arrange triangles in a circle on a 15" baking stone with the bases overlapping in center and points toward the outside. Scoop filling mixture onto widest portion of each triangle. Fold points of triangle over filling and tuck under base at center. (Filling will not be completely covered.) Bake 25-30 minutes or until golden brown. Cut into wedges and serve warm.

Hawaiian Haystacks

Hawaiian Haystacks
(This is what my family likes. You can add and subtract according to your tastes.)

chicken gravy
chicken
celery
rice
tomatoes
olives
Oriental noodles
pineapple
cheese
peas

Baked Chicken and Rice

1 ¼ cup rice (uncooked)
2 cans cream chicken soup
1 ¾ cup milk
Dry onion (or fresh)
1 can cream mushroom soup
2 chickens cut up

Butter a 9” x 13” pan. Combine rice, soups and milk. Put in pan. Lay chicken on top. Sprinkle with onion. Cover and bake 2 hours at 325.

Cream Cheese Chicken

from Darin's mom

Put 1 package chicken strips (about 4 breasts) in a crock pot. Sprinkle 1 package (2 envelopes) of Good Season Italian Salad Dressing on top of chicken. Cook all day.

About 1 hour before serving, mix 1 package cream cheese and 1 can cream mushroom soup and spread on chicken.

Serve over rice.

Pasta Alfredo

1 pkg (16 oz) uncooked pasta
3 Tbsp. butter
3 Tbsp. flour
1 ½ cups milk
1 ½ cups heavy cream
2 cups Parmesan cheese
Salt & Pepper to taste
Cooked carrots and broccoli, chopped
1 lb. diced chicken

1. Cook pasta according to directions.
2. Melt butter in a large pan. Whisk in flour until smooth.
3. Add milk and cream, bring to boil. Reduce heat and simmer for 5 minutes.
4. Add Parmesan, salt (go lightly), pepper, carrots, broccoli, & chicken, stir. Add pasta.
5. Add milk, if desired, to thin.

Chicken and Salsa Soup

2 (8 oz.) cans chicken
1 3/4 cups water
1 can chicken broth
1-2 tsp. cayenne pepper
1 ½ cups frozen whole-kernel corn
1 cup salsa, thick & chunky
½ cup pepper jack cheese
3 cups tortilla chips

Combine all ingredients except cheese and chips in large saucepan. Heat through. Add cheese. Serve with tortilla chips.

Chili’s Cajun Chicken Pasta / Cajun Seasoning

Cajun Chicken Pasta

* 4 boneless, skinless chicken breast halves
* cajun seasoning (see below)
* 4-5 tbsp. olive oil
* 4 tbsp. flour
* 3 cups milk
* 1/2 tsp. lemon pepper seasoning
* 1 tsp. salt
* 1 tsp. black pepper
* 1/4 tsp garlic powder
* 16 oz. cooked penne pasta (drained)
* 2 Roma tomatoes, diced
* green onion
* fresh shredded parmesan, to taste

1. Slightly moisten chicken with water.

2. In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.

3. In large skillet, saute' chicken in olive oil, over medium heat, turning whenever necessary. (I usually bake the chicken.)

4. When chicken is about half-way done, grab a second skillet and create a roux by combining flour, 3-4 tbsp. olive oil, and remainder of seasonings over medium heat. Add milk, stirring with a whisk and bring to a boil for one minute.

5. When cream mixture begins to thicken, add the pasta and turn off heat. Stir well.

6. When chicken is cooked through, place on cutting board and slice into strips.

7. Spoon pasta and sauce onto large serving plates and top with chicken, diced tomatoes, green onion, and parmesan.


Homemade Cajun Seasoning

1 tsp. garlic powder
1 tsp. onion powder or dry minced onion
1 tsp. ground red pepper
1 tsp. paprika
1 tsp. black pepper

Chicken Enchiladas

Sauce:
1 10-oz can cream of chicken soup
1 soup can milk
1 tbsp dry minced onion
1 tsp cumin
1/2 tsp salt
1 4-oz can diced green chiles

Filling
10-12 corn or flower tortillas
2-3 cups diced cooked chicken
1 can white beans (I like black)
1 cup shredded cheese

In medium saucepan combine soup, milk, onion, cumin, salt, and green chiles. Heat sauce to a simmer but do not boil. Pour 1 cup sauce into 9x13-inch baking dish. Gently mix chicken, beans and 1/2 cup sauce in medium bowl. Dip each tortilla into remaining sauce and drain slightly. Place about 1/3 cup chicken filling on each. Roll tortilla around filling and place seam side down in baking dish. Spread remaining sauce evenly over enchiladas. Cover and bake at 375 for 18-20 minutes or until hot and bubbly. Sprinkle with cheese and serve.