Chicken Taco Soup (Missy)

This is a picture of the actual soup I made, not a online reproduction:)

Here is the link for the recipe: chicken taco soup

In case of linkage failure:

INGREDIENTS

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer (I used 1 can of broth instead b/c of the bitterness of the beer)
  
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

DIRECTIONS

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Baker Boyz Favorite Divan (Jess)

*3 Large Chicken Breasts

*14 oz bag Frozen Broccoli Florets or same amount fresh

*2 Regular sized cans Cream of Chicken

*3 TB Mayo

*2 TB Curry Powder if you love curry...if not, only use 1 TB

*1 TB lemon juice

*couple shakes of Pepper

*8 oz Grated Cheese

*1/2 cup Bread Crumbs

*1 tbs Butter

*Rice

Steam broccoli and spread out in the bottom of a casserole dish, cutting any larger pieces. Boil and chop up chicken breasts then spread on top of broccoli. To make the sauce mix combine cream of chicken, mayo, lemon juice, curry powder and pepper. Spread sauce evenly on top of chicken. Spread cheese on top of sauce layer. Last but not least melt butter and mix it with bread crumbs to make the yummy, crispy top layer!

Cover with foil and bake at 375 for 30 minutes. The last 5 minutes uncover to make the top nice and crispy. Don't forget to make the rice!

My kids loooove this meal...

As you can see :D

Chicken Chimichangas with Jessica's Green Sauce

Chicken Chimichangas with Jessica's Green Sauce

Rated: Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 40 Minutes Servings: 8

Ingredients:

Jess's Green Sauce 2 (10.5 ounce) cans condensed cream of chicken soup 2 (4 ounce) cans diced green chiles 5 pitted green olives (optional) 1 jalapeno pepper, seeded and chopped 2 tablespoons fresh lime juice 1/4 to 1/2 cup cilantro Chimi's 1 (8 ounce) package cream cheese 1 (8 ounce) package shredded Monterey Jack cheese

1/2 (1 ounce) package taco seasoning 1 pound shredded cooked chicken meat (I use 2-12.5oz. cans of drained canned chicken) 8 (10 inch) flour tortillas 1/2 cup vegetable oil 1 (8 ounce) package shredded sharp Cheddar cheese 1 cup chopped green onion 1 (8 ounce) container sour cream

Directions:

1.	Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, lime juice and cilantro. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
2.	In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
3.	Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
4.	To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.

Weekly Menu

Hi,
I have my weekly menu posted on my cooking blog! Maybe this will help give you some more ideas:) Missy

CREAMY ENCHILADAS
These are delectable.
INGREDIENTS:
2 C chicken, cooked & shredded
2 T olive oil
1 clove garlic crushed
8 oz tomato sauce
1/4 t salt
3 C heavy cream
5 bouillon cubes - chicken
1/3 C olive oil
12-18 tortillas
1 1/2 C monterey jack grated cheese
1 large onion
1/4 t sugar

DIRECTIONS:
Sautee onion in 2 T oil until translucent. Stir in garlic, tomato sauce, salt, sugar and chicken. Cover and simmer 5 mins. In a large saucepan heat cream. Dissolve bouillon in cream - don’t heat too hot. Set aside. In a small skillet heat ~1/3 C of oil and dip each tortilla in oil turning once for a few seconds to soften - drain on paper towel. Dip tortilla in cream mixture - place on flat surface - put 3 T chicken mixture and roll up. Place rolled tortilla seam side down in 9X13 baking dish. Pour any remaining sauce over enchiladas. Cover with grated cheese. Bake 350 25-30 mins.

Laura's Spicy Peanut Chicken

I love this recipe b/c its fast and really pretty! The sauce is brown and the red peppers, green onion, and we top it with sesame seeds! People are always impressed. Josh says its as good as something you would get at Pei Wei.

I use Honey Roasted peanuts instead of dry roasted. The honey melts off them in to the sauce.
I go a little easier on the ground red pepper b/c my family is a little sensitive.
And I always double the sauce b/c come on you can never have too much sauce!

Spicy Peanut Chicken

This colorful stir-fry gets its kick from a dash of red pepper.

Prep Time: 20 min

Total Time: 25 min

Makes: 4 servings

62 Ratings
28 Reviews

1/4	cup Progresso® chicken broth (from 32-ounce carton)
1	tablespoon cornstarch
1	tablespoon sugar
2	tablespoons soy sauce
1	tablespoon white vinegar
1/4	teaspoon ground red pepper (cayenne)
1	tablespoon vegetable oil
1	pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
1	garlic clove, finely chopped
1	teaspoon grated gingerroot
1	medium red bell pepper, cut into 3/4-inch pieces
1/3	cup dry-roasted peanuts
2	medium green onions, sliced (2 tablespoons)

	Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
	Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
	Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.