Chicken veggie soup

I always thoughts that soups were hard to make. Then one thanksgiving my MIL taught me how to make turkey soup from the carcass and leftovers. I have been making it ever since. I have since learned that there are easier waysto make soups, that are much quicker. Tonight in about a half hour I made a great chicken veggie soup.

6 chicken tenderloins (about one per person)
6-7 cups water and 6-7 bouillon cube or you can use bottled or canned chicken stock the cubes are just the cheapest
2 bags mixed frozen veggies peas, carrots, green beans,corn
5 peeled diced potatoes
1 T parsley flakes
1 T dried diced onions
Salt and pepper to taste

Bring water with bouillon and chicken(or stock) to boil, add all other ingredients
Let simmer until chicken and potatoes are done, remove chicken and cut into chunks return to soup.
Due to lack of timing I served it tonight with bread and butter, If Brian was home I would have also severed it with cheese and sour cream which he likes to add to soups.


Most of the kids said it was a make again.

Chicken toes

1 cup corn flakes

1 cup plain bread crumbs

2 tablespoons brown sugar

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground allspice

3 tablespoons vegetable oil

1 1/2 pounds chicken breast tenders, 2 packages, cut into 2-inch pieces

1/3 cup all-purpose flour

2 eggs, beaten

Directions

Preheat oven on to 375 degrees F.

In three shallow pans place

1. Corn flakes crushed,bread crumbs, brown sugar, salt, pepper and allspice.Drizzle about 3 tablespoons vegetable oil evenly over the breading, tossing and turning it to mix the oil all through the bread crumbs and crushed-up corn flakes.

2.Flour

3.Beaten eggs

Turn the chicken in flour, eggs and then in the special crunchy breading. Arrange the chicken toes on a nonstick baking sheet. Place the chicken toes in the oven and cook 15 minutes or until crisp and brown all over.

Sweet and Sour Chicken

Sweet and sour chicken

Ingredients
1 tablespoon cornstarch
2 teaspoons ground white pepper
1 egg white
1 1/2 pounds boneless skinless chicken breasts, sliced into thin strips
1 tablespoon canola oil
1/4 cup low sodium soy sauce
2 tablespoons tomato paste
2 teaspoons sesame oil
1 tablespoon honey
1 tablespoon crushed garlic
2 tablespoon grated ginger
1/4 cup rice wine vinegar
1 tablespoon orange marmalade( I didn't have so I added the pineapple juice)
1 (8-ounce) can sliced bamboo shoots, drained
1 (8-ounce) can crushed pineapple, drained

Directions

In a large bowl, mix the cornstarch, white pepper, and egg whites. Add the chicken and toss until well coated.

Heat a large nonstick wok until blazing hot. Coat the bottom of the pan with the canola oil. Add the chicken to the pan and move continuously to prevent chicken from sticking together. Saute for about 1 1/2 minutes. Once the chicken is cooked, remove from the wok and keep warm.

Over high heat, add to the wok the soy sauce, tomato paste, sesame oil, honey, garlic, ginger, vinegar, and marmalade. Lower heat and simmer for approximately 30 seconds to thicken. Add bamboo shoots and warm through.

Once sauce is thick and warm, whisk in the pineapple.

To serve, arrange chicken strips on a platter and pour the sauce over the chicken. (I mixed it all together and served)

Recipe from Food network

Cumin/Lime Chicken

Cumin/Lime Chicken - BBQ Night From Melinda Mack


8 large chicken legs, including thigh and drumstick
salt and freshly cracked pepper to taste
½ cup cumin seeds (toasted) or ¾ cup ground cumin
1/3 cup olive oil
1/3 cup roughly chopped fresh oregano
¼ cup fresh lime juice (2 limes)
1 tablespoon minced garlic

1. Sprinkle the chicken legs with salt and pepper to taste, rub with the cumin, and grill over a MEDIUM-LOW fire for 12 to 15 minutes per side. Watch the chicken particularly when it is fat side down because danger of flare-ups lurks. To check for doneness: Cut inside the joint and peek to see that there is no redness next to the bone.

2. While the legs are cooking, combine the olive oil, oregano, lime juice and garlic in a small bowl and mix well. Remove the legs from the grill, drizzle the olive oil mixture over the top, and serve at once.


I used chicken tenders.

Chicken Rolls

Chicken Rolls

2 cans crescent rolls
2 boneless, skinless chicken breasts
8 oz. cream cheese
1/2 cup melted butter
1 1/3 cup cornflake crumbs (not frosted kind)
1 can cream chicken soup

Boil the chicken (25 mins aprox.) and tear into little pieces. Soften cream cheese and then stir together with chicken pieces. Lay crescent rolls flat and put a big spoonful of chicken/cream cheese mixture at the end of each roll and then roll up. Roll this in melted butter, then in cornflake crumbs. Lay on cookie sheet and bake at 350 for 30 minutes.

Make gravy by warming up soup with 1/2 can water, whisk while cooking. Pour over chicken before serving.


From Emmy Mom-at One Day at a Time

Chicken Enchiladas

Chicken Enchiladas

2 cans cream of chicken soup
2 cans diced chilies (next time I will only use one because Of the kids)
16 Oz sour cream
1-2 handfuls shredded cheese
4-6 boiled, diced chicken breasts

mix all ingredients together and roll in corn tortillas and place in 9x13 pan
Save a small amount of mixture and mix with a little milk to spread on top, then sprinkle with cheese.
Bake 350*until cheese is melted and hot in the middle.

Parmesan Chicken with Pasta

Parmesan Chicken with Pasta

4 Frozen boneless chicken breasts
2 egg Whites
1 garlic clove
1 C seasoned croutons
1/4 C Parmesan
1 tsp dried oregano
1/8 tsp black pepper
2 T flour
4 oz angle hair
1 jar spaghetti sauce
1/4 C mozzarella

Preheat oven to 425*
Beat egg whites until frothy, add garlic pressed
in another bowl smash croutons,add Parmesan,oregano,and pepper
thin a third bowl place flour

cover meat with flour, then egg then croutons. cake 20-25 min.

cook pasta, heat sauce, assemble.

Lemony Chicken Popover Puff

Lemony chicken popover puff

Puff
3 T butter divided
1 C milk
6 Eggs
1 C flour
1/2 tsp salt

Chicken mixture
2 med carrots peeled and sliced
1 C sugar snaps, snaped in half

1/2 c chopped onion
1 T butter
1 lemon
1 can cream of chicken soup
2 c diced cooked chicken
1 C diced bell pepper
1 1/2 tsp dill mix(PC)
1/2 c shredded cheese

preheat oven to 450
coat deep pie pan with 1 T melted butter, combine milk,eggs and remaining butter with whisk, add flour and salt mix until smooth plus one minute. pour in pan and bake for 20 minutes, reduce heat to 350 continue baking for 10-15 minutes or until puff is golden brown.

Steam carrots,peas and onion in microwave for 2-3 minutes,
mix 2 T lemon juice,soup,chicken,peppers and dill mix, microwave 4-5 minutes or until hot add cheese and half veggie mixer.

remove puff from oven to cooling rack. let stand for 3 minutes or until puff begins to fall. spoon in chicken mixture, arrange remaining veggies around the edge.

Chicken Enchilada Ring

chicken Enchilada Ring

2 C chopped cooked chicken
1/4 C chopped olives
1 c shredded Cheese
1 can chopped green chilies
1/2 c mayo
1 T taco seasoning
2 plum tomatoes
1 lime
2/3 c finely crushed corn tortilla chips
2 packages crescent rolls
1 C salsa
1 C sour cream

pre heat oven to 375

mix first 6 ingredients, chop 1 tomatoes and juice from 1/2 of lime.mix with chicken mixture along with all but 2 T chips.

Sprinkle remaining chips on lg round stone. place crescent rolls in a circle with tips off the stone. press to seal. scoop mixture on rolls and fold over. bake 20-25 minutes. garnish with remaining tomatoes and line. serve with sour cream and salsa.

Chicken Salad with Roasted Peppers

2 c chopped cooked chicken breast
1/4 c green bell pepper chopped
1/2 c chopped celery
1/2 c dried cranberries
1/2 c chopped bottled roasted red-bell peppers
1/4 c chopped red onions
1/4 c Chopped pecans or other nut
1/4 c mayo
2 tsp soy sauce
1/4 c crushed red pepper

Combine all ingredients in bowl, toss well chill until served worked great with pitas

Chicken Steak

CHICKEN/STEAK
5 lbs chicken breast, boneless, skinless or steak
1 sm bottle zesty Italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

For shredded chicken:
Mix all ingredient together in a large crock pot. Cook on high for 4 hours. Remove chicken and shred. Cook for an additional 1 hour.
For grilled chicken or steak:
Mix together. Marinate chicken or steak for a few hours. Grill. Cut into strips.

Tortilla Soup

3-4 Chicken breasts
2 can 14 oz black beans
2 can Mexican stewed tomatoes
1 can tomato sauce 14 oz
1 c salsa
1 can chopped chilies
Tortilla chips
Cheese

Combine first 6 ingredients in crook pot on high for 4 hours or low 8 hours

Shred chicken before serving
Serve over chips topped w/ cheese or chip on the side
You can also drain juice and make chicken tacos

Easy Chicken Pot Pie

1 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg
1. Heat oven to 400ºF. Stir vegetables, chicken and soup in ungreased 9-inch pie plate.
2. Stir remaining ingredients until blended. Pour into pie plate.
3. Bake about 30 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF.

Chicken Chili

2/11 ACR Coffee Group 2003 Award Winning Chili AND 2007 "most unusual chili":)

3-4 Chicken breasts, boneless/skinless
2-4 cans northern beans, not drained
1 can Mexican style stewed tomatoes
1 small can chopped green chilies
1-2 tsp chili powder
4 oz pepper jack cheese, cubed
4 oz monterey jack cheese, cubed
1 onion chopped
1 fresh jalapeno chopped(deseeded)
cayenne pepper, salt, pepper to taste
1- 8oz sour cream


1. Saute' chicken in olive oil with onion and jalapeno
2. Shred chicken and put all ingredients(except sour cream) including onion and jalapeno into crock pot.
3. cook on low for at least 3 hours
4. add sour cream the last 1/2 hour to hour

*it is best when sits overnight in fridge and than reheated for a few hours the next day.
*I have never had this problem, but if it is too thick, may add some chicken broth.