Ranch Chicken Skillet

Ingredients:

2 tsp Olive oil
2 cups cooked chicken (bite sized pieces)
1 lb pkg of broccoli stir fry veggies
2 T ranch dressing mix
1 can black beans, drained
½ cup instant brown rice, uncooked
1 can fire roasted diced tomatoes, undrained
½ cup chicken broth
minced dried onion (to taste)
shredded cheese

Directions:

In deep skillet, heat oil, chicken, frozen stirfry, ranch dressing mix and saute for 2 minutes.

Stir in onion flakes, beans, tomatoes, rice and broth. Bring to a boil, then cover. Simmer on low for 5 minutes until rice is tender.

Sprinkle cheese over skillet and let stand covered for 5 minutes until liquid is absorbed.

Crock Pot Cream Cheese Chicken Chili

http://rita-may-recipes.blogspot.com/2011/11/crock-pot-cream-cheese-chicken-chile.html

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese

Put the chicken in the crock pot.
Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
 to blend in the cheese.
Shred the chicken into large pieces
and serve over rice.
Can also serve in tortillas or taco shells, with chips.

Cream Cheese Chicken Soup

1 small Onion, chopped (or you can use minced onion)
2 Tbsp. Butter or Margarine
3 cups Chicken Broth
3 med. Carrots, sliced
2 med. Potatoes, peeled and cubed (of course we just keep cutting until it looks like enough for all who are eating it)
2 cups cubed cooked Chicken (We use a whole pkg.)
2 Tbsp. Fresh Parsley or equivalent amount dried Parsley
Salt & Pepper to taste
1/4 cup All-Purpose Flour
1 cup Milk
1 (8 oz.) pkg. Cream Cheese, cubed

In a large saucepan, saute the onion in butter. Add broth, carrots & potatoes. Bring to a boil. Reduce heat; cover & simmer for 15 minutes or until vegetables are tender. Add chicken, parsley, salt & pepper; heat through. Combine flour & milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat. Add cream cheese; cook & stir until melted.
Yield: 8 servings.
Like I said we usually make a big batch, so we add more then they say!
This is one of my family's favorite recipes! It is Delicious!!!

Easy One Pan Teriyaki Chicken

2 chicken breasts
4 garlic cloves minced
1 1/2 c water
1/4 c soy sauce
1/4 c brown sugar
1/4 tsp ginger
2 c minute rice
small bag of frozen broccoli

If chicken is unprepared, fry chicken in oil with garlic. When chicken is done, put in water, soy sauce, brown sugar, ginger and garlic and boil. Once boiling, throw in rice and frozen broccoli. Cover and heat on a med-low setting for 5 minutes. Remove from heat for 5 minutes or until water is absorbed. Fluff and serve.

Not Quick - Chicken Asparagus Soup

Ok, this one is Not Quick. If a recipe is not quick it has to be reallllllly good for me to keep it. And this one is. I usually make the broth and soup base the day before and the soup the next day since it's time consuming.

2 lbs fresh asparagus; 2 large potatoes, peeled or not and diced; 1 lg onion, chopped; 2 T dried parsley; 2 garlic cloves, minced; 2 T vegetable oil; 3.5 C (2 cans) chicken broth; 1 tsp salt; 1/2 tsp. pepper; 1 bay leaf; 2 C cubed cooked chicken; 2 C half and half, Parmesan cheese 

Make broth - Cut tips off asparagus, set aside. Cover stalks with water in large pot. Bring to a boil. Reduce heat, cover and simmer 40 min. Strain, reserve 4 C of cooking liquid. Discard stalks.

Make soup base - In dutch oven, saute potatoes, onion, parsley and garlic in oil til vegetables are tender. Stir in broth, salt, 1/4 tsp pepper, asparagus water, and bay leaf. Bring to a boil. Reduce , simmer uncovered 30 min. Discard bay leaf, cool slightly. In blender, a little at a time, puree soup.

Make soup - In soup kettle or dutch oven, put soup base, chicken, half and half, and asparagus spears. Bring to a boil. Reduce heat and simmer uncovered 5 min. or until spears are tender. Sprinkle with Parmesan.

Sweet and Sour Chicken

This is not a red sauce, it's more like the brown sweet and sour sauce you'll find in .....China. Imagine that. Man, I wish I could go back to China for the food! I've made this since high school, it's great stuff.

Feeds 2 adults and some children. :)

2 chicken breasts cut in short strips
2 T oil
1 c. Chopped carrots
1 garlic clove minced
1 T cornstarch
1/4 c soy sauce
8 oz pineapple chunks with juice
3 T brown sugar
3 T white vinegar
1/2 tsp ginger
prepared rice

Brown chicken in oil. Add carrots and garlic (if freshly minced) to chicken and oil. Cook and stir 2 minutes or until carrots are tender. Mix cornstarch, soy sauce, sugar, vinegar and ginger, and garlic if out of jar. Dump this mixture and pineapple along with it's juice in with chicken and carrots. Bring to full boil. Serve with prepared rice. 

Garlic Brown Chicken

Original Recipe here: Easy Garlic Chicken
My version:

•  2 boneless skinless chicken breasts
•  2 garlic cloves, minced
• 2 tablespoons brown sugar
• 3 teaspoons olive oil
• 1 tablespoon onion flakes 
• salt and pepper 

Line baking dish with foil and grease. Mix the ingredients. Smear on top of chicken breast.  Sprinkle with salt and pepper. Bake at 500 degrees about 20-30 minutes.

Chicken and Black Bean Burrito Filling

1/2 c. salsa
1 c. cooked cubed chicken
1 can black beans, drained
1/4 tsp. cumin
1 1/2 c. shredded cheese
tortillas

In med. bowl, stir together all ingredients.
Heat in microwave until heated.
Fill soft tortillas with filling.

Italian Peasant Soup

This one takes a lot of chopping, but after that it's fast. Makes a ton, I often serve this for gatherings, but I freeze serving sizes in ziplocs when we make it for ourselves.

1 lb. sausage links, cut in 1" pieces

1 lb. cubed cooked chicken

1 large or 2 med. onions, chopped

6 large garlic cloves, minced (I use equivalent of preminced garlic from jar)

2 cans kidney beans, rinsed and drained

2 cans diced tomatoes, undrained

2 cans (3.5 cups) chicken broth

1 tsp. basil

1 tsp. oregano

6 handfuls of fresh spinach (small bag or half of a large bag), chopped

grated parmesan

In skillet/cast iron preferred over med. heat, cook sausage til no longer pink, transfer to large dutch oven/pot. Cook onions (& garlic if you're using fresh garlic) in skillet til tender, transfer to pot. Cook chicken if uncooked til no longer pink, transfer to pot. Add broth, beans, tomatoes, basil and oregano (& garlic if using preminced). Cook uncovered 10 min. Add spinach and heat just til wilted. Sprinkle with parmesan.

Even finicky kids eat it - just don't tell them ahead of time there is spinach! I get raves over this soup all the time and often lots of people go back for seconds.

Sour Cream and Bacon Crockpot Chicken

4 chicken breasts
bacon slices
1 can (10oz) roasted garlic cream of mushroom soup
1 c. sour cream
1/2 c. flour
(optional, chopped onion, more garlic, parmesan cheese (at the end as a topping)
egg noodles

Wrap raw bacon around each raw breast and place in crockpot.

In bowl, combine soup, sour cream, and flour (onion and garlic if desired). Whisk. Pour this concoction over chicken.

Cook on low 6-8 hours or until meat is 160 degrees. Cook noodles according to package, rewhisk the sauce, and serve over noodles.

Caveat: This doesn't look very appealing but it is extremely yummy.

Creamy Tortilla Soup

I had extra turkey leftovers from the holidays. (Who doesn't have leftovers?) After a few sandwiches, I was down to the dregs, maybe a cup of shredded turkey. So, Leftover Tortilla Soup was in order.

Quick Easy Creamy Tortilla Soup (Less than 15 minutes)

1 can of diced tomatoes
1 can tomatoes and chilies (Or a substitute for tomatoes and chilies is 1 cup salsa if you do not have this on hand)
1 can refried beans
3 1/2 cups chicken broth
1/2 to 1 cup corn (frozen, fresh, canned, whatever)
1 lb cooked chicken or turkey (or whatever you got left!)
shredded cheese
tortilla chips

Stir tomatoes, salsa, beans, broth and corn in a large pot. Bring to a boil. Reduce heat and add meat until heated through. Ladle into bowls and top with cheese and crushed tortilla chips to liking.

I ladle serving sizes into freezer bags and freeze for later since this makes too much for my family to eat in one sitting.

Pull out of the freezer, place it in a sink of hot water to soften enough to get it out of the bag and zap it in the microwave.