Chicken Cordon Bleu Casserole

4 boneless chicken breasts
4 slices swiss cheese chopped
4 slices ham, chopped
1 can cream of chicken soup
1/2 c. sour cream
10 Ritz crackers
1/2 tsp. paprika
1/4 tsp. garlic salt
1/2 tsp. parsley
Place chicken in a skillet and cook for 4 minutes on each side. Cut into bite-size pieces and place in a greased 9 X 13. Layer swiss cheese on top of chicken followed by a layer of ham. Mix soup and sour cream together and spread on top of ham. Crush crakers and add spices. Sprinkle on top of soup mixture. Bake at 350 for 45 mins.

BBQ Chicken

1 cup of your favorite BBQ sauce
1/4 cup brown sugar
4 chicken breasts
Put all ingredients in crockpot and cook on low 6-8 hours or high 3-4 hours. (when I made this I didn't measure anything. I used 1/2 bottle bbq sauce and then sprinkled just a little brown sugar on it. ) If it starts looking dry add some water. I shredded my chicken 30 mins before dinner and served it in rolls. It made excellent chicken sandwiches.

Honey Lime Chicken Enchiladas

6 Tbl. honey

5 Tbl. lime juice {1 large lime}

1 Tbl. chili powder

1/2 teas. garlic powder

1 pound chicken cooked and shredded {3 small chicken breasts}

8-10 flour tortillas

1 pound monterey jack cheese,shredded

1 cup heavy cream {I use sour cream}

16 ounces green enchilada sauce

Mix first four ingredients and toss with shredded chicken. Let marinate for at least 1/2 hour { I toss mine together and put in ziplock bag in the morning and let it sit in fridge all day} Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 backing pan. Fill flour tortillas with chicken and shredded chesse, saving about 1 cup of chesse to sprinkle on top of enchiladas. Mix the remaing sauce with the sour dream and leftover marinade if there is some. Pour on top of the enchiladas and sprinkle with chesse. Bake at 350 for 30 minutes or until brown and crispy on top.

Japanese Chicken

2 eggs
3/4 C. soy sauce
2 C. vinegar
1\3 C. water
4 C. sugar

1 C. flour

6 Tbsp. sesame seeds

8 chicken breast

Whip eggs in bowl. In a separte bowl, combine flour and sesame seeds. Dip each chicken breast in the egg mixture,then roll evenly and heavily in the flour mixture. Arrange chicken breasts in greased 9x13 inch pan. Mix soy sauce, water, and sugar, pour over chicken breasts. Bake uncovered at 350 for 40-45 minutes. Serve with rice. (I decreaed the sugar to 3 cups and the sesame seeds to 4 Tbsp.) by Kaylene

Creamy Chicken Noodle Soup

Perfect soup for a cold snowy day like today!
2 chicken boullion cubes
2 c chopped carrots
3/4 c chopped onion
1/2 c sour cream
2 1/2 oz or 4 c cooked noodles
3-4 c chicken stock (or chicken broth)
4 chicken breasts
2 c chopped celery
2 cans cream of chicken soup
Cook and cube chicken. Salt and pepper to taste. Heat chicken stock and add boullion, carrots, celery and onion. Simmer until tender. Add cream of chicken soup and sour cream. Add chicken and noodles. Add water as needed. Salt and pepper to taste. Any preferred vegetables can be substituted.

Cranberry chicken

This is so good. They served it at the relief society christmas dinner and program. It was served with a baked potato, green salad and a roll. It is easy to make because it is done in the crockpot and the chicken was so soft and yummy. (serves 6)

6 chicken breasts

8 oz of catalina (or french) dressing

1 can whole berry cranberry sauce

1 pkg. dry onion soup mix

Spray crock pot with pam. Mix all ingredients together. Add chicken and spoon some sauce over the top and cook on low 4-6 hours.

Wendy's Chili

2 lbs ground beef
1-29 oz can of tomato sauce
1-29 oz can of pinto beans
1-29 oz can of kidney beans
1 c onion, diced
1/2 c green chilies, diced (1 lg can)
1/4 c celery, diced
3 medium tomatoes, diced
2 tsp cumin
3 Tbsp chili powder
1 1/2 tsp black pepper
2 tsp salt
2 c water
Brown meat. Combine all ingredients in crock-pot. Simmer on low for 8 hours, or 3-4 hours on high. Stir occasionally. You can add more beans and spices if desired. It makes a lot but it freezes well!

Cream Cheese Chicken

This is a really good and super easy!
1 cube butter
1 pkg Good Seasons Italian dressing
6 chicken breasts
1 can cream of chicken soup
8 oz. cream cheese
Melt butter and add package of dressing in crock pot; add chicken and simmer on high for 2 hours. Add soup and cream cheese to hot sauce and chicken; simmer for 1 hour. Serve over rice or noodles. (I turned it on low and put the soup and a frozen cream cheese in right before we left for church so it cooked for over 3 hours and was fine. I also shredded the chicken breast so my kids would eat it.)

Pipers Chowder

This is the pipers chowder that Mom makes. I called Mardee to get the recipe.

5 lg. potatoes (2 cups)

1/4 c. chopped onion

1/2 c. carrots (about 3 large)

1/2 c. celery (3 stalks)

1 can corn (drain depending on desired thickness) recipe calls for creamed corn but I prefer just corn. (Corn goes in last)

Bring above ingredients to a boil in 2c. water and 1 tsp. salt. Simmer 10 mins with lid or until veggies are tender but not over cooked.

Cream sauce:

1/4 c. marg.

1/4 c. flour

2 c. milk

10 oz. colby jack cheese (or sharp cheddar)

Melt marg. and then stir in flour. Gradually add milk and stir until smooth. Stir in grated cheese until melted. Add to cream sauce the can of corn, the veggies and remaining broth. Stir until well mixed. Can add more water or milk to desire consistency. Heat but do not boil. Serve pipping hot.

Chicken Chili

Chicken Chili
4 chicken breasts, cubed
1 chopped onion
2 garlic cloves
1 tsp chili powder
S&P to taste
Brown all this together. Put in crock pot and add
3 cans Great Northern Beans (16 oz)
1 can diced green chilies (4 oz)
2 cubes chicken bullion
2 cubes beef bullion
1 tsp. cumin
Cook on low for 6-8 hours. If it is too thick, add a little water. Before serving add grated cheese to the chili,or garnish individual bowls with grated cheese.

White Bean Chicken Chili

This chili is really good if you're looking for somthing with a little different flavor...

4 chicken breasts, cubed
1 med onion
1 tsp minced garlic
3 cans great northern beans, rinsed
2 cans chicken broth
2 cans diced green chilies
1 tsp. salt, oregano, and cumin
1/4 tsp cayenne pepper

1 c. sour cream
1 c. heavy whipping cream

Saute chicken with onion and garlic. Add everything but sour cream and whipping cream. Simmer for 20 min. Then add sour cream and whipping cream just before serving.

Prep time: 30-45 min
serves: 6-8 people

Pork Tenderloin with gingered apples

I made this the other night and we liked it. I hardly ever buy pork. I'm not usually a pork fan but this was a good meal.

4 tart apples such as Granny Smith

4 Tablespoons unsalted butter
3 Tablespoons of light brown sugar
1 teaspoon of peeled and grated fresh ginger OR 1/2 teaspoon of ground ginger
2 to 4 Tablespoons of water depending on how much juice you want
4 slices of pork tenderloin, about 2 inches thick (I used top lion chops)

salt and pepper
1 Tablespoon of Extra-virgin olive oil

Slice the apples thinly lengthwise. In a saucepan over medium heat 3 Tablespoons of the butter. When melted add the sliced apples and saute', stirring and tossing, for 5 minutes. Add the brown sugar and ginger and continue to saute' for another 4 minutes. Add 2 Tablespoons of the water, cook until the apples are almost tender, 5-6 minutes; watch carefully so they do not burn. Transfer apples and drippings into a bowl or plate, set aside. Trim all excess fat from the pork chops. Place each pork slice, cut side up, between 2 sheets of plastic wrap and, using a rolling pin, flatten to about 1 inch or so thickness. Sprinkle both sides with salt and pepper. In the same saucepan you cooked the apples in, melt the remaining 1 Tablespoon butter with the 1 Tablespoon of olive oil. When hot, add the pork slices and saute'. Cook on each side about 5-6 minutes on each side or until browned and no longer pink inside. Add the apples and their juices from the bowl back into the pan with the cooked pork. Add 1-2 Tablespoons of water(more if you want more sauce). Heat and mix the apples in with the pork.

Thyme Roast and baked potatoes

My sister came up with this one and said it was yummy. It's a great way to use the herbs in your garden. These are the ones I have and a hard time using but you could substitute them for others like oreganofor roast or green onions on the potato.

1 yellow onion, halved and sliced
1 roast
1 bunch fresh thyme
2 cups water
Salt and pepper

russett potato for each person
fresh chives

In a pan put roast in the middle and surround with onions and fresh thyme sprigs. season with salt and pepper and put 2 cups of water in. Cook at 350 for 4-6 hrs.

Put potatoes in oven about 1 hour til roast is done.

Serve potatoes with fresh chives and sour cream.

Kathy Merrills Roast

So i was able to get this from Kathy Merrill a long time ago when we first got married. Jordan said I had to get the recipe because it's 'sooo good' and it is. My favorite part is that it's soo easy!

1 roast (cheap is great and I get about a 3-5 lb one)
1 pkg au jus seasoning packet
1 pkg italian dressing seasoning packet
water

Put roast in crockpot. put both seasoning packets in and fill crockpot with water about halfway up the roast. turn on low for 6-8 hrs. serve with rolls.

Creamy Tomato Soup

With the tomatoes in full swing and the weather cooling off a bit I've got the crave for grilled cheese and fresh tomato soup. This is nothing like opening a can of tomato soup. Last summer was the first time I ever made my own tomato soup and I don't think I will ever eat it out of the can again.

Creamy Tomato Soup

1 T olive oil
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar

1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced sun-dried tomatoes, packed in oil (I used some cherry tomatoes that I had dried)
2 (14.5 oz) cans diced tomatoes, undrained (I used fresh tomatoes out of the garden approx. 15-20)
1 (14oz) can chicken broth
3 oz cream cheese (can use light)
optional: 1/2 tsp red pepper flakes

Optional: Parmesan cheese and fresh basil for garnish

Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often. Add sun-dried tomatoes, canned or fresh tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you're adding red pepper flakes, add them now). Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth. You could also add cream cheese directly to the pot and use an immersion blender to combine. Add additional salt and pepper to taste. (Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.)

Deam Duna (Creamed Tuna)

This is an inexpensive dish to make and fast. Creamed Tuna

1\4 C.butter or margarine

2 slices American cheese

1\4 C. flour

2- 6oz.cans tuna

Milk

Salt and pepper to taste

In large saucepan, melt butter, whisk in flour and allow to cook until slightly browned. Slowly add milk and whisk continually until combined in a smooth, thick sauce; continue adding milk until sauce has a thin consistency. Crumble sliced cheese into the sauce and add tuna, breaking up larger pieces with a fork. (I drained the tuna) Simmer on low until sauce thickens to desired consistency;season with salt and pepper. Serve over toast or rice.

Veggie Lasagna

So this is really the only lasagna I make these days because it's my mom's and I can remember it in my head. I need to find a meat one. Jordan likes it so you know that it's gotta be good even though there is no meat in it. (shocking I know)

9 Lasagna noodles
1 jar spaghetti sauce (I like the four cheese classico)
shredded mozzarella cheese on top (3/4 cup)

Filling:
1 1/2 big carrots grated
1 pkg frozen chopped spinach (defrosted and water squeezed out of it)
1 small carton of large curd cottage cheese
1-2 eggs (1 if large, 2 if medium)
2 tsp salt and pepper
1 Tbsp marjoram
1 1/2 c. shredded mozzarella cheese

cook noodles. Mix filling in large bowl. Layer 9x13 pan with 3 large spoonfuls of sauce, spread around on bottom of pan. Put 3 noodles, then layer sauce again. Put down 1/2 of filling, spread out. Layer 3 more noodles, sauce, rest of filling. Put final 3 noodles, sauce, and top with cheese.

Bake at 350 for 30-40 minutes or until bubbling. Goes great with garlic french bread.

Shredded BBQ

I just wanted to post one more shredded BBQ beef recipe that is similar to the sweet pork. This recipe reminds me of a meal that was brought to us when Ashlyn was born. It is simple to make, tasty and it freezes well. I love having it for left overs or to send with Adam for lunch. I freeze some and then when I am ready to use it I just put it in the fridge the night before or I have even put it in the crock pot frozen. If you reheat it in the crock pot just be careful not to let the meat dry out. It makes great sandwiches or serve it over rice.
Shredded BBQ
3-4 lb. chuck roast *also great with pork roast or chicken
1 C. ketchup
3 T. Dijon mustard
2 T. Worcestershire sauce
1 T. balsamic vinegar
½ C. brown sugar
2 T. hot sauce
1 t. garlic powder
1 t. lemon pepper
½ t. ground ginger
1 t. salt
½ t. black pepper

Rinse and pat dry your meat. Place it in a large crock pot. Season with salt and pepper. In a mixing bowl combine the rest of the ingredients. Pour over meat in crock pot. Cook on high for 3-4 hours or on low for 4-6 hours. When the roast is done, remove it from the crock pot and shred. Return the shredded meat to the crock pot and mix into the juices. Allow to cook for an additional 30 minutes with the lid off. Serve on buns or over rice.

Sweet Pork- Cafe Rio Style

I know everyone probably has this recipe but I will post it on here for a quick reference. This recipe is one Andrea shared with the family. She made it on conference weekend a while back and we have all been hooked since.
Sweet Pork:
3-5lb pork loin or pork roast
1 1/2 cans classic coke (just over 2 cups)
3/4 c sugar (I tried using 1/2 brown sugar-and like it)
7 oz can of chipolte chilies in adobo
1 tsp dry ground mustard
1 tsp heaping cumin
1 tsp minced garlic (or the equivalent of garlic powder) (I’ve left this out)

Remove the chilies from the adobo and place all ingredients in the blender. Rinse can of adobo with the coke and dip peppers in there to get the adobo sauce off them. Blend until well mixed, place pork in crock pot and pour sauce over it. Cook for 4-6 hours on high or 7-9 hours on low. Carefully turn roast over half way through. Cook in sauce until pull apart tender and then shred. Shred meat 30 mins. before ready and put back in sauce.

Cilantro Lime Rice
1 c. rice
2 c water
3 cubes chicken boullion or 1 ½ tsp. chicken base
1/2 tsp dried onion
1/4 bunch cilantro
1 tbsp oil
1 fresh lime
Cook all ingredients together then squeeze lime on before serving. Mix and fluff rice.

Creamy Cilantro Dressing
1 packet buttermilk ranch dressing powder
1 c mayo
1 c milk
1/2 bunch cilantro (can use the stems)
2 tomatillos
1/2 serrano pepper seeded
Blend in blender and let thicken. (This is always pretty runny for me. I cut the milk down once but then it tasted really salty.)

Pineapple chicken stuffed pasta

I came across this recipe and made it for dinner. The flavor combination was really good. Adam gave it 5 stars. J/K but he did really like it!!
Pineapple chicken stuffed pasta:
1 box pasta shell, cooked according to package directions
1 16 oz. can pineapple tidbits, slightly chopped
2 C. cooked shredded chicken
¼ C. chopped celery
½ C. chopped cashews
1 t. Italian seasoning
1 ½ t. salad supreme seasoning
½ C. mayonnaise
2 C. your favorite spaghetti sauce
2 C. shredded mozzarella cheese
Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Mix the chicken, pineapple, celery, cashews, seasonings and mayonnaise together in a mixing bowl. Stuff the cooked pasta shells with the chicken mixture. Top each shell with a tablespoon of spaghetti sauce. Cover with shredded cheese. Bake for 35-40 minutes or until heated through.