Chicken & Hominy Soup (by accident!)

This was a TOTAL oops recipe, but has turned into a new family favorite! I started making my chicken tortilla soup the other night but halfway through I realized I had no black beans or chicken breasts!! So I tweaked it a bit and came up with this. I was shopping the other day and hominy was on sale so I grabbed 2 cans. I have never fed my family hominy before so I wasn't sure if they'd like t or not. Well... they LOVED it! Not too shabby for an oops!

4 c. (2 cans) chicken broth
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. dried oregano
*Combine ingredients and bring to a boil*

2 cans hominy (rinsed & drained)
1 can corn
2 cans of canned chicken (12oz. ea.) *I buy mine at Costco* (Shred with forks)
1 /2 c. salsa
1 small yellow onion (diced small)
lime wedges (optional)
Sour cream (option)
Shredded Mexican blend cheese (optional)
avocado (optional)

1-Once you have brought the top 4 ingredients to a boil, turn it down to med. heat and add all the remaining ingredients.

2-Simmer until all ingredients are warmed through and onion is translucent/ tender.

3-Serve in bowls topped with sour cream and shredded Mexican blend cheese and warm cheese quesadillas. Throw on some avocado slices and give it a squirt of fresh lime juice!

*I have made this 3 times now and have tried a few different things in it. One of my new favorites is 1 can of stewed tomatoes. Just be sure you mush them up really well with your hand before you add them to the pot. Also avocado slices for the top is yummy!*

Chicken and Stuffing Casserole

This dish is SO EASY. And one of my "go to" recipes when I can't think of anything to make. My kids LOVE this and almost always have secconds! Serve with warm rolls, and a salad and you have dinner done in no time flat.

4 boneless, skinless chicken breasts, fat trimmed
1 pound (1 large head) of broccoli florets, cooked (I don't reccomend using frozen)
1 can condensed cream of mushroom soup
1 Tbsp. mayo (can use light)
1 c. shredded cheddar cheese (I always end up using about 1 1/2 c.)
1 c. dry stuffing mix (I used Herb flavored or a good cornbread stuffing. Chicken flavor would work as well)
pepper to taste
garlic salt to taste

1-Pre heat oven to  350 degrees.
2- Cut chicken breasts in to 1 in. chunks place in large skillet on the stove, and add 1/2 c. water. Add dash of pepper and dash of garlic salt to season. Let chicken cook entirely through, or until all water has evaporated. If you like, you can brown your chicken at this point. (I always do)
3- In a small bowl, mix together soup and mayo. Set aside. In a 9x13 baking dish layer chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the oven for 25-30 min.

*I have made this before and the top turned out a little too crunchy. Here are a few tips that might help. Take 1/4 c. water and pour evenly over the top of the stuffing to soften. Also you can add a few pads of butter to the top. This seemed to help me!

*Tip: Add a can of corn or 1c. frozen, cooked corn. If you do this, be sure to add another 1/2 can. of soup!*

Southwest Potato Salad

I LOVE potato salad. Just plain old regular potato salad (with my Mom's twist of course!) But if you are in a potato salad rut, give this a try. It has a bit of zip to it and goes great with burgers or grilled chicken!

3 lbs. red potatoes, washed, skin LEFT ON, cubed, cooked

1/2 c. mayo (can use light)

1/2 c. sour cream (can use light)

1/2 c. salsa

1/4 c. canned, chopped green chilies, drained

1/4 c. olives, sliced, drained

2 large tomatoes. seeded and chopped (about 2 c.)

1 can (11 oz) whole kernel corn with red and green peppers, drained

1-In a large pan boil potatoes until tender. Remove from heat and drain. Let cool about 10 min then cut into cubes

2-Mix mayo, sour cream, and salsa in a large bowl. Gently stir in potatoes and remaining ingredients.

3-Cover and refrigerate at least 2 hours before serving.

*If you want, you can add cooked cubed chicken to this and it is so good. I used about 2 cups.

Chinese Cabbage Salad

My husband is in LOVE with this salad. He always asks, "when are you making that cabbage 'stuff' again?"!! For someone that is not big on cabbage (at all) this sure pleases his taste buds! It is super easy and goes great with burgers or steaks.

1 large head cabbage, rinsed, chopped

4 green onions, chopped

2 packages of Ramen noodles, crunched up (chicken flavor)

1/2 c. slivered almonds

2 c. cooked, cubed, well peppered chicken

Dressing:

4 Tbsp. vinegar

4 Tbsp. sugar

1/2 c. salad oil (vegetable oil works fine too)

seasoning packages from noodles

1-Cut up all your veggies and place in a large bowl. Add you almonds, Ramen noodles, and cooked chicken. Set aside.

2- In a small bowl combine all ingredients for your dressing and mix well. Pour over salad and toss to coat.

3- Chill in fridge for at least an hour before serving

*The last time I made this, I added a small can of Mandarin oranges and it was DELISH!

Oriental Chicken Kabobs

One word. AMAZING!! Seriously these are so good!! The sauce to dip them in is delish!! I served these with homemade fried rice. Great family meal!

1/2 c. creamy peanut butter

1/2 c. water

1/4 c. soy sauce

4 cloves garlic, pressed

3 Tbsp. lemon juice

2 Tbsp. firmly packed brown sugar

3/4 tsp. ground ginger

1/2 tsp. crushed red pepper flakes (this adds "zing" but is far from hot)

4 boneless, skinless chicken breasts cut into 1 in. wide strips

metal, or wooden skewers (about 8 will work)

1-Combine peanut butter, water, soy sauce, garlic, lemon juice, brown sugar, ginger, and red pepper flakes in a small saucepan. Cook over medium heat for one minute or until smooth; let cool. Remove garlic from sauce and set aside

2-Take you chicken strips and thread onto your skewers

3-Cook kabobs on the grill for about 6-8 minutes or until chicken is cooked through, turning once. Be sure to baste your meat once or twice while cooking.

4-Serve with reserved sauce for dipping over fried rice.

*Tip: If you are using wooden skewers be sure to soak them in water for at least 20 to keep them from burning on the grill)

*If you would like, you can always grill veggies on skewers to serve with this as well. We use green and red bell peppers, onion wedges, and pineapple. Cook until crisp tender on the grill. DON'T BURN!! Use the upper rack!

Asian Chicken Wraps

These are so delicious and ideal to take on a picnic or to serve as a light lunch. Give them a try!

1 1/2 c. thinly sliced Chinese cabbage (I just use a little of red and green)

1 1/2 c. thinly sliced ice burg lettuce (I buy the already shredded lettuce, Saves time!)

1 c. bean sprouts If you are not a fan, simply leave them out)

1 medium red bell pepper, sliced into strips

1/2 c. light ginger salad dressing

2 tsp. soy sauce

4 (10 in.) flour tortillas

1 1/2 lbs. boneless, skinless, chicken breasts, grilled

1.In a large bowl combine cabbage, lettuce, bean sprouts, bell pepper, salad dressing, and soy sauce. Toss and mix well.

2- Place veggie mixture across the center of each tortilla to within in 1 inch from the edge

3. Thinly slice chicken breasts and arrange slices on top of veggie mixture

4. Fold over and roll tightly

Tip: If you are transporting these, cut them in half and secure them with a tooth pick. They are less likely to come un-raveled and make a big mess!

Tip:If you do not like the taste of cabbage, use broccoli slaw it is a great alternative and just as good!

Andrea's Easy Chicken Pot Pie

The other night I had just gotten back from the grocery store (after spending $170.00!) And realized as I was putting stuff away, I still had stuff in my fridge I knew I needed to use, instead of just wasting it. Therefore, this recipe was invented. Hope you like it!

4-5 small red potatoes, washed, cubed

1 small bag frozen carrots and peas mixed

2 c. frozen sweet kernel corn

2 c. chicken broth

1/4 c. butter, cubed

1/4 c. flour

1 tsp. all purpose seasoning (McCormick)

1/2 tsp. salt

1/2 tsp. pepper

1 rotisserie chicken, picked apart

1 store bought pie crust

1-In a large skillet combine your potatoes, frozen carrots & peas mixture, corn together. Cover with water and bring to a boil. Cook until potatoes are tender (about 8-10 min) Drain.

2-In a medium saucepan melt your butter over medium heat. Stir in the flour until smooth. Gradually add broth, 1 tsp all purpose seasoning, 1/2 tsp. salt, 1/2 tsp pepper. Bring to a boil; cook and whisk for 2 minutes or until it slightly thickens. Remove from heat.

3- Pick chunks off of your chicken, using mainly the breast and leg meat.

4-In a 8x8 baking dish add your drained vegetables,sauce and chicken together, stir well to coat.

5-Unroll your pie crust, and place it over the top of your baking dish. DO NOT cut the edges off, fold them down around the edge of the dish. Cut 5 1/2 inch slits in the top, for ventilation.

6-Bake at 375 degrees for 23-30 min, or until crust is slightly brown on top.

Fried Chicken Cobb Salad

Salad has got to be my FAVORITE food. I love always trying different salad recipes. This one is pretty quick because the chicken is just bout right in the store. And for those of you who's husband's don't like salad, give this one a try I bet they will like it! I usually make these with grilled steaks, and baked potatoes. But they can also make for a great lunch time meal just by themselves!

1 head iceberg lettuce, rinsed/dried

1 lb. deli popcorn chicken

12 cherry tomatoes, quartered

1 avocado, pitted, peeled, and cut into chunks

1/2 cucumber, peeled, seeded, chopped

4 slices of pre-cooked bacon, heated and chopped (I don't usually re-heat mine again once I have cooked it)

1/2 c. deli blue cheese crumbles

1/2 ranch dressing

1/2 c. BBQ sauce

1. Prepare salad bowl by cutting stem end off head of lettuce; cut the head into four wedges and remove some of the center leaves to create individual salad bowls. Place each "salad bowl" in a shallow dinner. glass bowl

2. Evenly divide chicken pieces and sprinkle over lettuce

3. Sprinkle evenly with tomatoes, avocado, cucumber and bacon

4.Cover each bowl loosely and chill until ready to serve.

5.To prepare dressing, mix ranch dressing and BBQ sauce together.

6.Drizzle dressing over top of each salad and sprinkle tops with 2 Tbsp. each of blue cheese, serve immediately.

Chicken In Cream Sauce

At our house we love Italian food. This is one of my husband's favorite dishes. And mine too because it is farley easy and quick. I serve it with either a Cesar salad, or Italian cheese bread.

4 oz. boneless skinless chicken breasts; cut into thin strips

1 med. red pepper cut into strips

1/4 chopped green onions

1 tsp. Italian seasoning

1/2 tsp. salt

2 Tbsp. butter

1 package (8 oz.) cream cheese, softened

1/2 c. milk

8 oz. linguine,cooked, rinsed, drained

1-Cook chicken, veggies, ans seasoning in butter in a medium skillet on medium heat for 10 min. or until chicken is cooked through. Stir occasionally. Simmer for 5 min.

2-Stir in cream cheese and milk, put on low until it is mixed in and smooth

3-Place hot linguine on serving plates and top with chicken mixture.

Chicken Tortilla Soup

This is such a quick and easy meal, that I always keep the ingredients in the pantry just in case I'm in a pinch a need to make something quick for dinner. My kids especially love this, it's not spicy and they love the Frito's! It calls for chicken, but like I said, if I am in a hurry I just leave it out.

4 c. chicken broth (2 cans)
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. dried oregano
*Combine the ingredients to a boil

1 small yellow onion
1 can each of black AND pinto beans (drained and rinsed)
1 can corn drained
1/2 c. salsa
2 cooked chicken breasts, shredded

1 bag Frito's
shredded cheese
sour cream

1-One you have brought the top 4 ingredients to a boil, turn in down to med. heat and add the remaining ingredients.
2-Once it has fully warmed on the stove, place a handful of Frito's in to the bottom of your bowl. Top with the "soup" mixture and then add cheese and sour cream
3- Enjoy!

Pizza Factory's BBQ Chicken Pizza

This is the best BBQ Chicken Pizza ever. A Pizza Factory Classic. However, I apologize that I didn't score their pizza dough recipe. My snitch can only give me so much! So for now, use a pre-made crust. Enjoy!

3 boneless chicken breast, halved, cooked and cubed
1 c. hickory flavored BBQ sauce
1 Tbsp. honey
1 tsp. molasses
1/3 c. brown sugar
1 (12 in.) pre-baked pizza crust
1 c. smoked Gouda cheese
1 c. mild cheddar cheese
1 c. thinly sliced red onion

Pre heat oven to 425. In a saucepan over medium high heat, combine chicken, BBQ sauce, honey, molasses, and brown sugar. Bring to a boil. Spread chicken mixture over pizza crust, and top with cheese and onions. Bake for 15-20 min, or until cheese is melted.

Sour Cream Enchiladas

This recipe is very quick, easy are REALLY good! It's one of my kids' favorites!

3-4 chicken breasts, fat trimmed off, then wrapped in tin foil (individually)
1 carton sour cream (large)
1 can cream chicken soup
1 can green chilies, drained
black pepper to taste
salt to taste
olives (optional)
shredded cheese, divided
large tortillas

1-cook individually wrapped chicken breast in the oven at 375, or until pink is gone. Shred w/ a fork
2-In a medium bowl combine sour cream, soup. set aside 1 1/2 cups
3-After reserving the 1 1/2 cups continue to mix shredded chicken, green chilies, pepper, salt, olives and 1 cup shredded cheese to the remaining soup mixture.
4-Stir well and coat evenly
5- Lay out tortillas in a greased baking dish, and fill them with as much mixture you would like
6-When the pan is full, top with the 1 1/2 cups reserved sauce. Then cover with remaining shredded cheese.
7- Bake in the oven at 375 until bubbly, and cheese is melted.

*I serve this with spanish rice. Makes for a great meal!

Hawaiian BBQ Chicken

This is an awesome crock pot recipe! Just pop it in, let it cook, and bam! Dinners done!

2 bottles BBQ sauce (Honey Smoked)
1/2 c. green pepper chopped
1/2 c. brown sugar
2 small cans crushed pineapple (drain juice)
1 large chicken breast per person
Condiments of your choice (Chinese noodles, mandarin oranges, shredded coconut, green onions, water chestnuts, cheese, shredded cooked carrots...)

1- Place all ingredients in a crock pot, let cook for 6 hours.

* When this is all done, I shred the chicken chicken, and serve it over rice. I set out bowls with different condiments in them and serve it kind of buffet style. It is sort of comparable to Hawaiian haystacks. Make sure to use the leftover juice in the crock pot to pour over the rice!

Chicken And Broccoli Pot Pies

1 rotisserie chicken
2 c. frozen chopped broccoli, thawed and drained well
1/2 c. shredded swiss cheese
1/2 c. bottled alfredo sauce
1/2 c. milk with 1 Tbsp. all purpose flour whisked in
1 tsp. paprika
1 tsp. chopped parsley (or use parsley flakes)
1/2 tsp. black pepper
1/2 pkg. 15 oz. refrigerated pie crusts, room temp.

1. Preheat oven to 375
2. Cut rotisserie chicken meat into 1 inch chunks (I usually do them smaller than this)
3.In a large saucepan over med. heat combine chicken chunks, broccoli, cheese, alfredo sauce, milk mixture, paprika, parsley and pepper. Stir until it thickens and is hot and bubbly. Remove from heat. Set aside to cool for about 10 min.
4.To prepare your pie crust, place on a floured work surface; lightly roll out with rolling pin. With a sharp knife, cut pie crust into 1/2 in. thick strips. Set aside
5. Divide cooled chicken among four oven safe bowls for individual pies
6. Top each bowl with pie crusts in a lattice pattern
7. Place bowls on a baking sheet, to catch any overflow. Bake at 30 -35 min, until golden brown, and filling is hot and bubbly.

*If you don't wish to make individual pies you can place all of the mixture in a LARGE pie bowl, just make sure that it is deep.

Chicken In A Roll

I know there are many diff. versions of this, but this is my family's favorite. I hope you like it too!

8oz. cream chese, sofetned (you can use low-fat, but NOT fat free)
2/3 cup up green onions
1/4 c. butter (melted)
2 oz. canned mushrooms
3 medium chicken breasts cooked/cubed
2 cans crescent rolls (I actually use 1 can, but I but the LARGE crescent rolls they are 50% bigger)
2 pkgs chicken gravy (brown gravy is also good)
Black pepper to taste


Pre-heat oven to 375 degrees
1.Cut away excess fat from chicken, cut in cubes, coat w/ a generous amount of black pepper, cook fully, browning slightly. set aside.
2.Mix softened cream cheese, onions, mushrooms, and chicken in a medium bowl. Stir until everything is coated with the cream cheese.
3. Take your crescent rolls and lay them out on a baking dish. Take one heaping spoonful of the chicken mixture and place it on the wide end of the crescent. Roll up and seal all the edges on the roll.
4.With your hand, or a cooking brush apply the butter the top of the crescent roll, place in oven to bake. Bake at 375 for about 12 min, or until lightly golden brown
5. Top with gravy, and serve warm!