Homemade Chicken Noodle Soup

Boil & chop 1 lb. chicken breats
12 cups chicken broth

pre-cook noodles - I use one bag of Amish wide egg noodles

in separate pot:
12 cups chicken broth
1 tsp. season all
1 tbls. salt and pepper to taste
1 cup chopped celery
1 cup chopped carrots
1/4 cup water
can add choppeed onions

to make creamy:
and 1/3 cup cornstarch to 1 cup cold water, then add to soup

Chicken Dippers

2 Chicken breast halves

Marinade:

3/4 cup buttermilk

1 tsp caeser salad dressing

1 tsp soy sauce

1 smal clove garlic, crushed

1/4 tsp Paprika

1/4 tsp. dried Oregano

Breading:

5 oz bag cheese flavored potato chips

5 tbls grated Parmesan cheese

6 tbls all purpose flour

1 egg

makes enough for 4 people

bake @ 400

put Marinade ingredients in large bowl or bag and mix together very well!

cut chicken breasts into strips and place in marinade. cover and refridgerate for an hour

put chips in a large bag and crunch with hands until the become small crumbs. pour crumbs onto a large plate and mix in parmesan cheese

put flour on a plate and miz in a little pepper

beat the egg in a bowl with a tbls of cold water.

Dip the chicken in flour, egg them crumbs

Put onto a cookie sheet and repeat until all chicken strips are coated in crumbs

bake in the oven for 15 mins!

They take great with caesar salad and dipped in the caesar salad dressing or ketchup!

Chicken Pot Pie Crumble

1 1/2 lbs chicken boiled in 3 cups chicken broth and cut into bite size peices

1 medium onion diced

3 carrots, peeled and diced

1/2 cup celery, diced

3/4 cup frozen peas

salt and pepper to taste

2 cans cream of chicken soup

after can of cream of chicken empty, use that can for one can milk

1/2 cup flour

Crumble Topping:

2 c. flour

2 tsp baking powder

3/4 tsp salt

1/2 tsp pepper

1/8 tsp cayenne pepper

6 Tbsp unsalted butter , cut into 1/2-inch cubes and chilled

3/4 c. Parmesan cheese

1/2 cup milk

Cheese Filled Breaded Chicken

4 chicken breasts
one 4 oz peice of swiss cheese, such as emmantaler cut into four 3 inch sticks
salt and pepper
1/2 cup all purpose flour
2 lrg eggs
3/4 cup plain dry breadcrumbs
5 tbls olive oil
2 cups broccoli florets

Preheat oven to 350

place raw chicken breasts on a work surface, gently cut thep top of the chicken breast back, and cut out a small pocket of chicken out of the breast.
insert the cheese into the pockets. put the top back over the top of the cheese.
sprinkle chicken with salt and pepper.
Place the flour in a bowl
whisk the eggs to blend in another bowl
place the breadcrubs in a third shallow bowl.
working with one breast at a time, lightly dust with flour
then dip in egg to coat
finally coat chicken breasts with breadcrumbs

place a very large oven proof constick saute pan over medium heat. Drizzle 3 tbls of olive oil into hot pan. Place the chicken breasts, tenderloin side up, in hot pan and fry for 5 mins then turn over and drizzle 2 tbls olive oil around chicken and gently shake the pan to ensure that the oil coats the bottom of the pan.

transfer pan to oven and bake chicken breasts for about 10 mins., or until the are cooke through and the cheese is melted. take out of oven and let sit for about 5 mins. While sitting, bring a large pot of water to a boil and add broccoli florets and cook for 4 mins. until broccoli is crisp-tender. Drain the broccoli and season it with salt and pepper. serve with chicken and Enjoy!!

Roasted Rotisserie Chicken

Sometimes you just have to let someone else do the cooking for you!
Tonight is the adult session of our Stake Conference and Spencer had to go to the Priesthood session first... So in the state of panic to find something to eat quickly and that wasn't forzen, I ran to the grocery store and picked up one of these Roasted Rotisserie Chicken! My mom loves them , but we have never tried it!
It isn't frozen, they are fresh and hot when you pick them up! I got this a a store called Meijer out here in Michigan, but you can get them at Walmart too, or probably any grocery store! They are in the front of the store, by the bakery and fresh meat section!
They really are good and all you have to do is have a salad and dessert to go with! Spencer just took parts of it with him in a tupperware container!
Yeah...Dinner is done! and Tommorrow we can start cooking again!

Cravin' Me Some Cafe Rio!

Cafe Rio Cilantro Rice

2 c. white rice

4 c. water

4 chicken bouillon cubes

1 tsp. cumin

2 cloves garlic, minced

6 green onions, chopped

6 sprigs cilantro, chopped

-Boil water and add bouillon cubes to dissolve. Combine all ingredients in rice cooker. Cook until rice is done and all liquid is absorbed.

Cafe Rio Lime Chicken

7-8 chicken breasts

2 Rotel-brand diced tomatoes/green chilis

1 tsp. pepper

1 tsp. salt

1 tsp. chili powder

1 tsp. garlic salt

1 tsp. cayenne pepper

1 dash tobasco

lime juice

-Cook everything together in the crock pot.

When done, shred chicken and add lime juice to taste

Cilantro Tomatillo Dressing

4 Tomatillos (throw away the outer peel and quarter)

1/2 Cup Mayo, not Miracle whip
1/2 Cup Milk
1 Packet Ranch Dressing mix
pinch of Red Pepper Flakes
1 bunch of cilantro, washed and stems discarded
1 Lime