Catherine Spicy Chicken Soup

Ingredients

• 2 quarts water
• 4 skinless boneless chicken breast
• 1/2 tsp salt
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 2 Tbsp dried parsley
• 1 tsp onion powder
• 5 cubes chicken bullion
• 3 Tbsp olive oil
• 1 onion, chopped
• 3 clove garlic, chopped
• 1 (16 oz) jar chunky salsa
• 2 (14.5 oz) can peeled and diced tomatoes
• 1 (14.5 oz) can whole peeled tomatoes
• 1 (10.75oz) can condensed tomato soup
• 3 Tbsp chili powder
• 1 (15 oz) can whole kernel corn drained
• 2 (16 oz) can of chili beans undrained
• 1 (8oz) container sour cream

Directions

• In a large pot over medium heat combine chicken, salt, pepper, garlic powder, parsley, onion powder and bullion cubes. Bring to a boil, then reduce heat and simmer 1 hour. Remove chicken, reserve broth, shred chicken.
• In a larger pot over medium heat, cook onions and garlic until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, shredded chicken and chicken broth. Simmer 30 minutes.

NOTE: I added carrot and celery. The sour cream I added at the time I ate the soup. This makes a lot. Freezer the soup for later. ~Annemarie

Click HERE for a printable version.

M&M Cookies

Ingredients

• 1 cup butter or margarine
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 2 tsp vanilla
• 2 1/2 cups of flour
• 1 tsp of salt
• 1 tsp baking soda
• 1 1/2 cups of plain M&M's

Directions

• Set over to 375
• Beat together sugars and butter until light and fluffy.
• Blend in eggs and vanilla.
• Add combined flour, soda and salt. Mix well.
• Stir in 1/2 cup M&M's
• Drop dough by round teaspoonfuls onto cookie sheet.
• Press 2-3 additional M&M's into each cookie.
• Bake 10-12 minutes, until golden brown

Click HERE for a printable version

Glaze for Ham

Ingredients

• 1 cup packed brown sugar
• 1/2 cup of maple flavored syrup
• 1/4 cup Grey Poupon Dijon mustard
• 1 Tbsp cornstarch
• 1 can (20 oz) crushed pineapple in juice

Directions

• Mix sugar, syrup and mustard, bring to boil, add cornstarch and pineapple with juice in saucepan on high eat. Cook and stir until sauce is thickened and begins to boil. Slice ham and serve!

Click HERE for a printable version.

Country Garden Alfredo

Light never tasted so good!

Ingredients

• 16oz frozen mixed vegetables
• 12oz egg noodles
• 8oz reduced fat cream cheese, cubed & softened
• 2 cups of cooked chicken breast
• 1 cup reduced fat milk
• 1/2 cup sliced green onions
• 3 Tbsp Molly McButter natural butter sprinkles
• 2 tsp Mrs. Dash garlic and herb

Directions

• Cook noodles according to package directions.
• In last 4 minutes of boiling add vegetables to noodles, drain.
• In separate saucepan add milk, cream cheese, Molly McButter and Mrs. Dash.
• Heat until cheese is thoroughly melted.
• Toss hot noodles, chicken and green onion and sauce.

Click HERE for a printable version

Mexican Taco Stew

Gluten free! Lots of friends at work have made this for their family and yes, even the kids loved it. We served it in a bowl and broke up corn chips and put it on top with sour cream and cheese. Very, very yummy! ~Geri

Ingredients

• 1/2lb 85% lean ground beef or turkey
• 1 medium onion, chopped
• 2 Tbsp taco seasoning (gluten-free)
• 2 cups low sodium chicken broth
• 1 large zucchini or summer squash, cut into small cubes
• 1 (15oz) can no-salt-added black beans
• 1 (14.5oz) can diced tomatoes
• 1 cup frozen corn kernels
• 1 cup medium salsa

Method

• Brown meat in a large pot over medium high heat. Drain, remove and set aside. In the same pot, saute onion and garlic until onion is translucent. Add meat back to pot and sprinkle mixture with taco season to blend. Add remaining ingredients and simmer, covered, stirring occasionally, 15 to 20 minutes.

Click HERE for a printable version

Chicken Broccoli Casserole

One of our favorite meals! Hope you enjoy. ~Geri

Ingredients

• 1 1/4 lb fresh broccoli or more (chopped and cooked)
• 4-6 cups cooked chicken, coarsely chopped
• 6 Tbsp butter or margerine
• 6 Tbsp flour
• 2 tsp flour
• 1/4 tsp pepper
• 3 cups milk
• 1/2 cup mayonnaise
• 1 tsp lemon juice
• 1 cup cheddar cheese, grated
• 2 Tbsp butter or margerine
• 1/2 cup bread crumbs

Directions

• Layer broccoli on bottom of greased 9x13 baking dish. Layer chicken over broccoli.
• In saucepan melt the 6 Tbsp butter, stir in the flour, salt and pepper. Gradually stir in the milk and continue stirring until the white sauce is smooth and comes to a boil. Remove from heat.
• Combine mayonnaise and lemon juice with white sauce and pour over chicken and broccoli. Sprinkle with cheese.
• Melt Tbsp butter. Stir in bread crumbs and sprinkle over casserole.
• Bake at 350 for 30-40 minutes.

This can easily become a gluten free dish by substituing rice flour for regular flour and gluten free "bread" crumbs for your standard bread crumbs.

Click HERE for a printable version

King of Italian Meat Sauces

You an cook the sauce the night before if you like and then warm it up or keep it in the crock pot. Each day it gets better. ~Geri

Ingredients

• 1 1/2 cups onion, chopped
• 1lb or less of extra lean ground beef and/or bulk Italian sausage - cook first then chop to sizes you like
• 4 cloves garlic, minced
• 3 (14.5oz) cans Italian-style stewed tomatoes with Oregano & Basil. (Stewed tomatoes can be rather large in size so when I put them into the pan I squish them with a potato masher to make the size I like (up to you)
• 1 (6oz) can tomato paste (I use maybe 1/2 can more - depends on how thick you like it, you can always thin it down with water or wine)
• 1/4 cup parley, chopped (I use dry and don't always buy fresh)
• 1/4 cup brown sugar
• 1 tsp salt
• 1/8 tsp black pepper
• 1 1/2 tsp dried oregano, crushed
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 1/8 tsp cayenne pepper
• 2 cups water

Directions

• Combine onion, meat and garlic in a Dutch over and cook until meat is brown and onion is tender (**we cook any sausage in a separate pan and then add to the already browned onion and garlic**). Drain off any fat. Add remaining ingredients. Simmer, uncovered, until sauce has thickened, about 2 hours, stirring occasionally.
• Remove bay leaves. Serve over hot linguine and top with Parmesan if desired.

Serves 6 - 8

Clicke HERE for a printable version

Chicken in a Hurry

Ingredients

• 2-3 lbs skinless chicken drumsticks
• 1/2 cup ketchup
• 1/4 cup packed brown sugar
• 1/4 cup water
• 1 pkg dry onion soup mix

Directions

• Place chicken in crock pot, mix rest of ingredients and pour over chicken. Cover and cook on high for one hour then low for 5-6 hours.

Click HERE for a printable version

Creamy Grits

I love making this with ham! ~Corey

6 Servings

Ingredients

• 2 cups uncooked grits
• 2 (14oz) cans chicken broth
• 2 cups whipping cream
• 10.75oz can of cheddar cheese soup
• stick of butter
• 2t hot sauce
• 1t salt

Directions

• Combine in crock pot, cover and cook on low for three hours.

Click HERE for a printable version

Sausage and Spanish Rice

Gotta love them (easy, crock pot recipes) with kids. Enjoy! ~Corey

6 Servings

Ingredients
14oz small turkey sausage, thinly sliced
28oz can diced tomatoes, undrained
1 1/2 cups uncooked instant rice
2 cups water
1 cup salsa
1 1/2 cups diced green peppers and onions
1 pkg taco season

Directions
Combine in crock pot, cover, and cook on low for four hours

Click HERE for a printable version

Chocolate Zucchini Cake

I LOVE making this cake and always get rave reviews. In late summer it's inevitable that someone you know has crazy amounts of zucchini in their garden and this makes great use of it. ~Janelle

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 4 eggs
• 1 1/2 cups vegetable oil
• 3 cups grated zucchini
• 3/4 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

Click HERE for a printable version