This is my mother-in-law's own personal recipe! It is my FAVORITE, and so easy!
2 cups of cooked, chopped chicken (3 cooked chicken breasts or 1 can of chopped chicken)
1 can chicken broth
4 cups of cooked chopped potatoes
1 can cream of chicken soup
2 cups milk
1 pureed onion (my MIL does this in the blender but I just use a bit of onion powder)
1 T Dry Hidden Valley ranch dressing mix
2 chicken boullion cubes
1 T chopped garlic OR 1 tsp garlic powder
salt and pepper
Mix all together, heat, and enjoy! I usually put this in the crock pot (with the potatoes uncooked) and let it cook on low all day for when I get home. It is DELICIOUS!
Monday, January 21, 2008
Tuesday, January 15, 2008
9 can soup
one can of each:
hormel chili with beans
hormel chili without beans
whole kernel corn
diced potatoes
diced tomatoes
green beans
campbells's veggie beef soup
sliced mushrooms
veg-all
dump all in crockpot. do NOT drain!! stir a few times to combine. cook on low for a few hours.
we like to eat it with frito's. yum yum. this recipe makes a ton! and i mean a ton!! and there is no real way to cut it down so i usually try to share with a friend, and then i still have some left to freeze! it is a great quick meal to grab from the freezer!
and you can play with the ingredients some... we don't like a ton of green beans so since the veggie beef soup and the veg-all already has green beans we leave out the single can of green beans and have 8 can soup!
thanks to my friend and neighbor, jenny holloway, for sharing the soup with us and giving me this recipe!!!
hormel chili with beans
hormel chili without beans
whole kernel corn
diced potatoes
diced tomatoes
green beans
campbells's veggie beef soup
sliced mushrooms
veg-all
dump all in crockpot. do NOT drain!! stir a few times to combine. cook on low for a few hours.
we like to eat it with frito's. yum yum. this recipe makes a ton! and i mean a ton!! and there is no real way to cut it down so i usually try to share with a friend, and then i still have some left to freeze! it is a great quick meal to grab from the freezer!
and you can play with the ingredients some... we don't like a ton of green beans so since the veggie beef soup and the veg-all already has green beans we leave out the single can of green beans and have 8 can soup!
thanks to my friend and neighbor, jenny holloway, for sharing the soup with us and giving me this recipe!!!
cashew chicken by adelle
2-4 boneless, skinless chicken breasts
2 tablespoons butter
1/4 cup chopped green onion
1 cup sliced mushrooms
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sliced celery
1 1/2 tablespoons soy sauce
1/2 cup cashews
combine all ingredients except chicken in crockpot. stir a couple of times but not too much. add chicken; can either place on top or mix in. cover; cook on low for 6 to 8 hours (or on high for 4 to 6 hours).
serve over hot white rice.
2 tablespoons butter
1/4 cup chopped green onion
1 cup sliced mushrooms
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sliced celery
1 1/2 tablespoons soy sauce
1/2 cup cashews
combine all ingredients except chicken in crockpot. stir a couple of times but not too much. add chicken; can either place on top or mix in. cover; cook on low for 6 to 8 hours (or on high for 4 to 6 hours).
serve over hot white rice.
asian beef stew by adelle
2 onions, cut into 1/4 inch slices
1 1/2 pounds round steak, sliced thin across the grain
2 ribs celery, sliced
2 carrots, peeled and sliced
1 cup sliced mushrooms
1 cup orange juice
1 cup beef broth
1/3 cup hoisin sauce (i found this with the teriyaki sauce at kroger)
2 tablespoons cornstarch
place onions, beef, celery, carrots, and mushrooms in crockpot. combine orange juice, broth, hoisin sauce, and cornstarch in small bowl. pour into crockpot. cover; cook on high for 5 hours or until beef is tender.
if you want to add peas, get 1 cup of frozen peas, stir into crockpot after the 5 hours and cook 20 minutes longer or until peas are tender.
if you like it a bit spicy you can also add 1 to 2 teaspoons chinese 5 spice powder or curry powder to the orange juice mixture.
serve over broth simmered white rice.
1 1/2 pounds round steak, sliced thin across the grain
2 ribs celery, sliced
2 carrots, peeled and sliced
1 cup sliced mushrooms
1 cup orange juice
1 cup beef broth
1/3 cup hoisin sauce (i found this with the teriyaki sauce at kroger)
2 tablespoons cornstarch
place onions, beef, celery, carrots, and mushrooms in crockpot. combine orange juice, broth, hoisin sauce, and cornstarch in small bowl. pour into crockpot. cover; cook on high for 5 hours or until beef is tender.
if you want to add peas, get 1 cup of frozen peas, stir into crockpot after the 5 hours and cook 20 minutes longer or until peas are tender.
if you like it a bit spicy you can also add 1 to 2 teaspoons chinese 5 spice powder or curry powder to the orange juice mixture.
serve over broth simmered white rice.
Monday, January 14, 2008
Sausage and Rigatoni Pasta-CHRISTY
I got this recipe out of the new Kraft cookbook. I get one in the mail every season and it is full of quick but delicious recipes! And it is FREE.
Sausage and Rigatoni Pasta
8 oz. (1/2 box) Rigatoni Pasta
Italian Turkey Sausage (Jenny Owens)
1/4 cup onion
1/4 cup Kraft sundried tomato salad dressing
1 sm. can tomato paste
Remove the casings and lightly brown the sausage-chop roughly with the spatula. Add onions and tomato paste and stir. Cook, covered, for 15 minutes on med. low or until onions are tender and sausage is cooked through. Meanwhile, cook pasta.
When sausage mixture is done add salad dressing. Mix with cooked pasta and serve topped with parmesan cheese.
The salad dressing is delicious and surprisingly low in fat and calories. I served a green salad with the pasta and used the salad dressing.
Sausage and Rigatoni Pasta
8 oz. (1/2 box) Rigatoni Pasta
Italian Turkey Sausage (Jenny Owens)
1/4 cup onion
1/4 cup Kraft sundried tomato salad dressing
1 sm. can tomato paste
Remove the casings and lightly brown the sausage-chop roughly with the spatula. Add onions and tomato paste and stir. Cook, covered, for 15 minutes on med. low or until onions are tender and sausage is cooked through. Meanwhile, cook pasta.
When sausage mixture is done add salad dressing. Mix with cooked pasta and serve topped with parmesan cheese.
The salad dressing is delicious and surprisingly low in fat and calories. I served a green salad with the pasta and used the salad dressing.
Friday, January 11, 2008
Success!!-Christy
Adelle, your paprika soft tacos and Apricot Chicken is soooo good. The kids loved it as well and that is priceless as far as I am concerned!!
Tuesday, January 8, 2008
Exciting!
Yay! New recipes! How exciting. I can't believe that something I actually started is working, and people seem to be using it. Rare.
Happy cooking :)
Love, Ashley
Happy cooking :)
Love, Ashley
Saturday, January 5, 2008
apricot chicken by adelle
so easy and so scrumptious!
chicken breasts (however many you want; if you do more than 8, you will need to double the dressing mixture)
1 envelope of onion soup mix
1 (10 ounce) jar apricot preserves
1 (8 ounce) Russian salad dressing (this can be tricky to find, i have only found it in the 8 oz. bottle, it tends to hide on the shelf; you can substitute with catalina dressing if you can't find it)
combine salad dressing, soup mix, and preserves in a bowl and mix well. arrange the chicken in a single layer in a shallow baking pan. spoon the dressing mixture over the chicken. bake, covered with foil at 350 degrees for 1 1/2 hours.
great with a salad and rice cooked with chicken broth instead of water.
chicken breasts (however many you want; if you do more than 8, you will need to double the dressing mixture)
1 envelope of onion soup mix
1 (10 ounce) jar apricot preserves
1 (8 ounce) Russian salad dressing (this can be tricky to find, i have only found it in the 8 oz. bottle, it tends to hide on the shelf; you can substitute with catalina dressing if you can't find it)
combine salad dressing, soup mix, and preserves in a bowl and mix well. arrange the chicken in a single layer in a shallow baking pan. spoon the dressing mixture over the chicken. bake, covered with foil at 350 degrees for 1 1/2 hours.
great with a salad and rice cooked with chicken broth instead of water.
paprika chicken soft tacos by adelle
i took part of a recipe i had and revamped it so this is not an exact recipe... it is one of those meals that you can adjust easily to fit your personal flavor preferences! and depending on how your stove is, you kind of have to adjust the temperature throughout so that the chicken and onions don't get too done before you add the seasonings. just be sure to move all the stuff in the skillet around alot so they don't get stuck to the pan and make those gross crusties (you know what i am talking about right?).
ingredients:
chicken breast tenders
1 medium onion, chopped or sliced
1 garlic clove, chopped
sweet paprika (i use "hungarian paprika 100% sweet delicate by papa imported" but you can use any kind of sweet paprika)
salt & pepper
EVOO (extra virgin olive oil)
tortillas (small or large, just depends on how much you pile inside (o:)
optional toppings:
low fat cheddar cheese or cheddar and monterey
fat free refried beans
chunky salsa or taco sauce
lettuce
heat large skillet over medium-high heat. add EVOO about 2 Tb. add chicken and let it cook a few minutes on each side. then add onions and garlic. cook all together for a few more minutes until chicken is pretty much done. season with salt and pepper, just a few dashes of each in the pan. then sprinkle the chicken with paprika. stir/shake so all the chicken gets the seasoning. reduce heat to low for a few minutes.
place a small handful of cheese on a tortilla and warm in microwave just enough for cheese to melt. add chicken and any other toppings you'd like, roll up and enjoy!!
ingredients:
chicken breast tenders
1 medium onion, chopped or sliced
1 garlic clove, chopped
sweet paprika (i use "hungarian paprika 100% sweet delicate by papa imported" but you can use any kind of sweet paprika)
salt & pepper
EVOO (extra virgin olive oil)
tortillas (small or large, just depends on how much you pile inside (o:)
optional toppings:
low fat cheddar cheese or cheddar and monterey
fat free refried beans
chunky salsa or taco sauce
lettuce
heat large skillet over medium-high heat. add EVOO about 2 Tb. add chicken and let it cook a few minutes on each side. then add onions and garlic. cook all together for a few more minutes until chicken is pretty much done. season with salt and pepper, just a few dashes of each in the pan. then sprinkle the chicken with paprika. stir/shake so all the chicken gets the seasoning. reduce heat to low for a few minutes.
place a small handful of cheese on a tortilla and warm in microwave just enough for cheese to melt. add chicken and any other toppings you'd like, roll up and enjoy!!
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