white bean chicken chili

3 chicken breasts
1 can rotel
1 can corn
1 can cream of chicken soup
1 can (14 oz) broth
1 can white beans
1 can chili pinto beans
salt
cumin
chili powder

Cook on high 8 hrs in crock pot
Shred chicken once done cooking and top with mexican cheese

from my friend toni jones

Thai Shrimp Soup (mild)

Ingredients
1 cup uncooked rice (thai recipes usually use white rice, but brown works fine too)
2 TBSP butter
1 lb small raw shrimp, peeled and deveined (or substitute chopped/shredded chicken)
salt and black pepper
1 onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced or cut in strips
1 TBSP fresh ginger, grated (freeze prior then use a microplane grater for ease)
2-3 TBSP red curry paste
2 cans (13.5 oz) unsweetened coconut milk (substitute 1 can light milk for less fat)
4 cups vegetable broth
2 TBSP fresh cilantro, chopped
1 lime, juiced
Sautéed mushrooms (optional)

Directions
Cook rice according to package directions. Melt butter in large pot. Add shrimp and pepper and salt. Cook until done, 2-3 minutes. Remove shrimp from pan and set aside in a large bowl. Add onion, garlic, and red bell pepper to pot. Salt and lightly pepper then cook, stirring occasionally, until tender (4-5 minutes). Add curry paste and ginger and mix in well. Slowly whisk in coconut milk and vegetable broth until well combined. Bring pot to boil then reduce heat to med/low and simmer for 10 minutes. Add cooked rice (keep in mind it'll expand significantly if not eaten right away), shrimp, cilantro and lime juice. Enjoy!

Fresh Strawberry Sorbet

2 cups water
1 cup sugar
1 quart (32 oz) strawberries, hulled
1/3 cup fresh orange juice
1/3 cup fresh lemon juice

Stir water and sugar in saucepan over high heat until sugar dissolves. Boil 5 minutes.
Puree strawberries in food processor/blender until smooth. Add strawberry puree and orange and lemon juices to sugar syrup. Stir. refridgerate until cold.
Process mixture in ice cream maker. Freeze after in air tight container. You can just put in a shallow container and skip the ice cream maker.

*I used less sugar and a little more lime
*my ice cream maker only fits a half batch of this.

Hummus

I finally made this after many years of having it on my to do list! Add more/less cumin and lemon to suit your taste. You can also either omit the tahini (ground sesame seeds) if you don't have it or don't like it, or can try using peanut butter in its place. I also plan on trying it with roasted garlic, roasted red peppers or kalamata olives.

Ingredients:

One 15 oz can chickpeas (garbanzo beans), rinsed OR 1 1/2 cups cooked chickpeas
1/4 cup fresh lemon juice (about 1 large lemon)
1/4 cup tahini
2 garlic cloves, minced
2 Tbs olive oil
1/2 tsp salt
1/2 tsp cumin
2-3 TBS water (or liquid from cooked chickpeas)
dash of paprika for serving

Directions:

In food processor, combine tahini and lemon juice. Process for 1 minutes. Scrape sides. Process another 30 seconds. Add garlic, olive oil, salt and cumin. Process 30 seconds. Scrape sides. Process another 30 seconds. Add half chickpeas and process 1 minute. Add rest of chickpeas and process 1-2 minutes. Add water until consistency suits your fancy! Put into bowl and sprinkle with paprika.

Ratatouille

This is a great fall dinner food. Most everything is in season. You can add more eggplant if you want, or leave out the yellow squash and add more zucchini if that is all you have. I like it with less bell peppers, so I just added 1 cup instead of two. Delicious served with bread.

Ingredients:
1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 tsp minced garlic
2 cups medium diced eggplant, skin on (1 medium eggplant)
1/2 tsp fresh thyme leaves (1/8 tsp dried)
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash (1 zucchini)
1 cup diced yellow squash (1 yellow squash)
1 1/2 cups peeled, seeded and chopped tomatoes (1 14.5 oz can diced tomatoes)
1 Tbs thinly sliced fresh basil leaves (1 tsp dried)
1 Tbs chopped fresh parsley leaves (1 tsp dried)
salt and pepper to taste

Directions:
Set a large sauté pan over medium heat and add olive oil.
Once hot, add onions and garlic. Cook, stirring occasionally, until lightly caramelized, about 5-7 minutes.
Add the eggplant and thyme to pan. Cook, stirring occasionally, until eggplant partially cooked, about 5 minutes.
Add green and red peppers, zucchini and squash to pan. Cook additional 5 minutes.
Add tomatoes, basil, parsley and salt and pepper to taste. Cook additional 5 minutes.
Serve hot or at room temp.

From Food network

Meat Stuffed Bell Peppers

I usually double this recipe. You can add lentils in place of ground hamburger for a vegetarian/healthier version, or even do 50/50.

Ingredients:
4 bell peppers

2 Tbs olive oil
8 ounces ground beef
1/2 onion, finely chopped
1/2 tsp dried thyme (sometimes I add less thyme and then add some oregano)

1 cup hot cooked rice
1 ripe tomato, peeled, seeded, and finely chopped (when I double this I used a can of diced tomatoes)
2 large eggs, lightly beaten
1 clove garlic, minced
1 tsp dried basil
Worcestershire sauce or red pepper flakes to taste
Salt and black pepper to taste

1/2 cup breadcrumbs
1 Tbs olive oil
Parmesan cheese

Prepare bell peppers (de-stem and clean out). Steam over boiling water for 10 minutes. Meanwhile, heat oil in large skillet and sauté meat, onion and thyme until meat is browned. Add rice, tomato, eggs, garlic, and seasonings.  Fill peppers with mixture and set in baking dish. Add breadcrumbs on top and drizzle with oil. Sprinkle with cheese. Cook 375 for 25 minutes.

Adapted from the Joy of Cooking

Crock Pot Chicken and Black Beans

3-4 boneless chicken breast halves, cut in strips
1 can (12-15 oz) corn (or frozen), drained
1 can (15 oz) black beans, rinsed and drained
2 teaspoons cumin
1 teaspoon chili powder
1/2-1 onion, halved and thinly sliced
1 green bell pepper, cut in strips (I leave this out)
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste

Combine all ingredients in the crockpot and cook on LOW about 6 hours.
Either warm some tortillas and put crock pot mixture in the tortillas with lettuce, cheese and sour cream or serve over some rice.

Porcupine Meatballs

Ingredients:
Meatballs
-1 1/2 lbs ground beef
-2 Tbs chopped onion
-1 tsp seasoned salt
-1/2 tsp pepper
-1-2 tsp oregano, basil or any other spice desired for flavor
-2-3 cups cooked rice
Sauce
-1 can tomato soup
-1 can water

Directions:
Mix meatball ingredients together. Shape into balls and place in a deep skillet or 9x13 pan. Mix sauce and heat to boiling. Pour over meat. Cover. Cook over low heat 1 hour or bake 325 degrees F for 1 hour. Serve over plain rice. Freeze meatballs for a quick freezer meal.

Chicken Chorizo Zucchini Stir Fry

Ingredients

• ½ red onion, chopped (I use white if I don't have red)
• ½ chopped cilantro
• 4 large zucchini, cut into 1/3 inch cubes
• 1 red pepper, seeded and chopped (green is okay if that's all you have)
• 6-8 oz. Mexican chorizo (This is spicy! Add less until you know how spicy you like it, say 3-4 oz.)
• 2 cups cooked chicken, chopped or shredded
• 1 Tb. oil, if needed
• Salt and Pepper

Instructions

1. Heat a large skillet over medium-high. Brown the chorizo for 2-3 minutes, then add the chicken until warmed through. Remove the chorizo and chicken, and set aside.
2. Add the onions to the skillet and sauté for 1 minute. Add the zucchini, red pepper and a tablespoon of oil if needed. Sauté for 2-3 minutes, until just cooked, but not mushy. Salt and pepper to taste. Then add the protein back in.
3. Remove from heat and stir in the cilantro. Serve immediately!

Got recipe from here: http://punchfork.com/r?url=http%3A%2F%2Faspicyperspective.com%2F2011%2F02%2Fchicken-chorizo-no-potato-hash.html

Mashed Cauliflower

Ingredients:
-2 heads cauliflower, trimmed and roughly chopped
-4-6 garlic cloves, whole
-2 tsp fresh thyme (or a little over 1 tsp dried thyme)
-4 Tbs butter
-3/4 tsp + salt
-1/2 tsp pepper

Bring a large pot of water to a boil.  Add the cauliflower and garlic and cook 6-8 minutes, or until fork tender. Drain and put in food processor or puree with an immersion blender. Add the butter, thyme, salt and pepper. Puree until smooth. Top with a little Parmesan cheese if desired. Serves 8.

Squash and Onions with brown sugar

Squash and Onions with Brown Sugar
serves 2

1 large yellow squash (or 2 medium)
2 small onions (or one medium)
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons brown sugar

Slice the squash into 1/2-inch rounds, cutting large ones in half. You should end up with roughly 2 cups of cut squash. Cut the onions into similar-sized slices.

Add the butter to a wide sauce pan that has a lid and heat over medium heat. When the butter has melted, add the onions and cook until soft, about 4-5 minutes. Add squash, salt, pepper, and brown sugar. Stir, then cover and cook for about 20 minutes, until squash is very soft.

Remove the cover and continue to cook for about 8 minutes, just to give the juices a chance to evaporate slightly. There will be some liquid in the pan, but it should be thicker than water, almost like a glaze. Season with more salt and pepper, if needed, and serve immediately.

Moist boneless skinless chicken breasts from Joy Of Cooking

What You Need

Ingredients [OR] Materials

1 to 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
1/4 cup flour
1 teaspoon freshly chopped herbs (optional)
Olive oil
1/2 tablespoon butter

Equipment

10-inch sauté pan with lid

Instructions

1. Pound the chicken breasts to an even thickness with the handle or flat of a knife.

2. Lightly salt and pepper the chicken breasts.

3. Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well.

4. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.

5. Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.

6. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.

7. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.

8. After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.

9. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren't dried out in the least. Doublecheck them to make sure there is no pink in the middle. Slice and eat.

Garlic Chicken Stir Fry with Quinoa, Peppers and Basil

Ingredients:
1 cup quinoa
1 1/2 cups chicken broth or 1 1/2 cups water with 1 bouillon cube/1 tsp powder
1 1/2 lbs chicken breast
4 Tbs olive oil
1 small onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
5 cloves garlic, thinly sliced
20 leaves fresh sweet basil, julienne (I used dried basil)
Grated Parmesan Cheese (a must)
salt and pepper to taste

Directions:
Soak quinoa for 15 minutes in a medium size pot. Rinse several times. Add broth (or water and bouillon) to pot. Bring to full boil. Cover and let boil 1 minutes. Turn down heat very low and let cook 15 minutes. Remove from heat and allow to sit 5 minutes with lid on. Fluff with fork. Set aside.
Cut chicken into one-inch pieces. Heat large nonstick skillet over high heat and add the oil. Add chicken and saute for 5 minutes or until golden brown. Add onions and bell peppers; saute for 1-2 minutes; add garlic and saute until peppers become slightly limp, but still bright, about 1-2 minutes. Season with salt and pepper. Remove the pan from heat; add basil and quinoa. Toss until basil wilts; garnish with Parmesan Cheese

(You can use brown rice in place of the quinoa and it all still goes together well.)

Authentic Orange Chicken

-2 hour chicken marinating time needed for this recipe.

SAUCE
1 1/2 cup water
2 Tbs orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
1 cup brown sugar
1/2 tsp minced ginger root
1/2 tsp garlic, minced
2 Tbs green onions, chopped
1/4 tsp red pepper flakes (or less if you don't like spicy
2 1/2 Tbs soy sauce
1 Tbs grated orange zest (grate off orange part of orange peel)

3 Tbs cornstarch
2 Tbs water

CHICKEN
2-4 boneless chicken breasts, cut into 1/2 inch pieces
1 cup flour
1/4 tsp pepper
1/4 tsp salt
3 Tbs oil (or more if frying instead of sauteing chicken

Directions:

Pour water, orange juice, lemon juice, rice vinegar and soy sauce into sauce pan and set over medium high heat. Stir in orange zest, brown sugar, ginger, garlic, green onion and red pepper flakes. Bring to a boil. Remove from heat and cool 10-15 minutes. Place chicken pieces in zip lock bag. Pour in 1 cup cooled sauce and refrigerate 2 hours.

In another bag mix flour, salt and paper. Add marinated chicken and shake to coat.

Place oil in skillet and heat on medium high. Brown chicken and put in paper towel. (If frying, add more oil and do not move chicken while first side is browning. When first side is browned, turn chicken and do not move until 2nd side of chicken is browned. Remove from pan.)

Wipe out skillet. Add remaining sauce and bring to a boil. Make mixture out of cornstarch and water and add to sauce. Allow to thicken while stirring. Add chicken and serve over rice.

Chicken Salad with grapes and slivered almonds

Ingredients:
-2 large cans chicken (or 3 chicken breasts, cooked and shredded)
-1/4 cup chopped green onions (opt)
-1 cup grapes (quartered), may use apples
-1/2 cup Craisins
-1/2 cup mayonnaise
-1/4 cup Ranch dressing
-1/2 cup (toasted) slivered almonds

Directions:
Combine ingredients. Can be used as a sandwich spread and is great on croissants.

Recipe by Lucia

Cashew Chicken

Ingredients:
2 chicken breasts, cubed
1-2 tsp soy sauce
1 tsp cornstarch
2 tsp vinegar
1 small onion, cubed
1 1/2 cups green veggies (or 1 bag stir fry)
1-2 Tbs cornstarch dissolved in 2 Tbs soy sauce and 1 cup chicken broth
pepper
1 c cashews (may roast if desired)

Directions:
Marinate chicken in 1st 4 ingredients 20-60 minutes. Add oil to wok and set on high heat. Add chicken and cook until white. Remove. Add onion and cook 1 minute. Add veggies and cook until crisp. Remove. Add cornstarch mixture to wok and cook until thickened, stirring often. Add chicken and veggies. Season with pepper if needed. Stir in cashews. Serve with rice.

Quinoa Salad

Just fun facts: Quinoa is highly nutritious. It contain all the essential amino acids, making it a complete protein.Quinoa is sold at many health food stores in bulk.

Ingredients:
1 cup quinoa

1 1/2 cups water

1/2 tsp salt

oil

1 chopped cucumber
1 chopped tomato

1 chopped yellow pepper

1/4 cup chopped parsley

1/4-1/2 cup walnuts (I like to use candied walnuts. See below)

1/4 cup olive oil

3 Tbs lemon juice

salt and pepper to taste

-Soak quinoa for 15 minutes in a medium size pot. Rinse several times. Add water, oil and salt to pot. Bring to full boil. Cover and let boil 1 minutes. Turn down heat very low and let cook 15 minutes. Remove from heat and allow to sit 5 minutes with lid on. Fluff with fork. Cool.

In a large bowl mix together quinoa, veggies and nuts. Combine olive oil and lemon juice to make dressing. Add to salad. Mix. Add salt and pepper to taste.

-Quinoa can be cooked and refrigerated ahead of time if desired.

-Easy Candied walnuts: cook some nuts in small pan on medium for a few minutes (faster than in the oven). Remove. Add some sugar to pan and melt it. Add the nuts, mix and then lay them as separately as possible on greased wax paper that is sitting on a cookie sheet. Sprinkle on some salt.

Smokey Orange Chicken Thai Salad

Ingredients:

1 recipe Smokey Orange Chicken

4 cups chopped romaine lettuce

1 cup diced cucumber

1 cup diced tomato

1/2 cup chopped scallions

1 cup reduced-sodium chicken broth

2 tablespoons smooth peanut butter

1 tablespoon reduced-sodium soy sauce

2 tablespoon fresh lime juice

2 teaspoons sesame oil

1/4 cup dry roasted peanuts

Directions:

Using a fork, pull chicken meat from bone in shreds. Place lettuce in a large bowl (or divide onto individual dishes). Top lettuce with chicken, cucumber, tomato, and scallions.In a small bowl, whisk together broth, peanut butter, soy sauce, lime juice, and sesame oil. Pour mixture over salad. Top with peanuts just before serving.

Yummy BBQ chicken (from goose berry patch slow-cooker recipes book)

Ingredients:
4 boneless, skinless chicken breasts
3/4 cup chicken broth
1 cup barbecue sauce
1 sweet onion, sliced
salt and pepper to taste

Place ingredients in a slow cooker; stir gently. Cover and cook on high setting for 3 hours or on low setting for 6 to 7 hours.

Serve over rice.

Thai chicken wraps

Ingredients:

• 6 8-10inch plain, red and or green flour tortillas
• 12 ounces skinless, boneless chiken breast strips for stir-frying
• 1/2 tsp garlic salt
• 1/4 to 1/2 tsp pepper
• 1 tbsp cooking oil
• 4 cups package shredded broccoli (broccoli slaw mix)
• 1 medium red onion, cut into thin wedges
• 1 tsp. Grated gringer root (optional)
• 1 recipe peanut sauce

Instructions

Wrap tortillas in paper towels. Microwave on 100% power (high) for 30 seconds to soften. (Or, wrap tortillas in foil. Heat in a 350 oven for 10 minutes)

Meanwhile rinse chiken; pat dry. In a small bowl combine garlic salt and pepper. Add chiken; toss to coat evenly. In a large skillet cook and stir seasoned chiken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Remove from skillet; keep warm. Add broccoli, onion, and ginger root to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.

To assemble, spread each tortilla with about 1 tbsp peanut sauce. Top with chiken strips amd vegetable mixture. Roll up each tortilla, securing with a toohpick. Serve immediately with remaining sauce.

 

Peanut Sauce

Ingredients:

1/4 c. sugar

1/4 c. creamy peanut butter

3 tbsp soy sauce

3 tbsp water

2 tbsp cooking oil

1 tsp bottled minced garlic

Instructions:
In a small saucepan combine all ingredients. Heat until sugar is dissolved, stirring frequently. Makes about 2/3 cup.