Walnut-Cheese Spinach Salad

from Taste of Home

2 c unsweetened raspberries

1/3 c sugar

1/3 c vegetable oil

2 T white wine or cider vinegar

¼ tsp Worcestershire sauce, optional

1 pkg (6 oz) fresh baby spinach

1 small red onion, thinkly sliced and separarated into rings

½ to 1 c crumbled feta cheese

½ c chopped walnuts

In a saucepan over medium heat, bring raspberries & sugar to a boil. Cook for 1 min. Strain and discard pump. In a blender, combine the raspberry juice, oil, vinegar & Worcestershire sauce if desired; cover and process until smooth.

IN a salad bowl, combine the spinach, onion, cheese & walnuts. Drizzle with desired amount of dressing; toss to coat. Refrigerate any remaining dressing.

Spinach Salad

from Mary Warner/Lori Ehat

1 head of lettuce

1 pkg of spinach

¼ purple onion

8-10 fresh mushrooms

½ pound grated Swiss cheese

1 pound bacon

Dressing:

1/3 c white vinegar

1/3 c sugar

¾ tsp salt

¾ c. oil

3 green onions

½ tsp mustard

1 tsp celery seed

Glass Bowl Salad

from Claudia Olsen

A favorite of Erik Olsen

1 medium head of iceberg lettuce shredded

½ c. chopped celery

1 c. shredded carrots

1 pkg frozen peas thawed

5 green onions sliced

1 medium green pepper chopped

Cucumber

Radishes

Hard boiled eggs

Broccoli

Cauliflower

Shredded cheese

Bacon

Hard cooked eggs

Tomato

Mayo

Fresh Berry Salad

from Cheryl Moake

2 c. raspberries (or 1 bag frozen)

2 c. Strawberries sliced (or 1 bag frozen)

½ c. sugar

¾ c. Sour cream

8 oz. cook whip

2 c. small marshmallows

3 sliced bananas (optional)

½-1 c chopped nuts (optional)

Gently mix berries and sugar and let sit in a bowl. In another bowl mix remainder of ingredients. Gently fold berries in. Refrigerate 1 hr. Serve.

Bacon-Tomato Spinach Salad

from Taste of Home

16 c torn fresh spinach (about 12 oz)

12 cherry tomatoes, halved

6 bacon strips, cooked & crumbled

¼ c julienned red onion

CREAMY OREGANO DRESSING:

1 c mayonnaise

1-2 T white vinegar

2 tsp dried oregano

Salt and pepper to taste

In a large bowl, combine the spinach, tomatoes, bacon & onion. IN a small bowl, whisk the dressing ingredients until smooth. Serve with salad.

24 Hour Salad

from Mary Warner

6 c. chopped lettuce

6 hard cooked eggs, sliced

1—10 oz. pkg of thawed frozen peas

6 oz bacon—crisply cooked and crumbled

2 c. shredded Swiss cheese

1 c. mayo

¼ c. sliced green onions

Paprika

Place 3 c. lettuce in a bowl. Sprinkle with salt, pepper and sugar. Layer all eggs, more salt. Layer peas, other ½ of lettuce, bacon, cheese. Spread mayo. Cover and chill 24 hours. Garnish with onion and paprika.

Zucchini Tomato Soup

from Taste of Home

2 small zucchini, coarsely chopped

¼ c chopped red onion

1 ½ t olive or canola oil

1/8 t salt

1 c spicy hot V8 juice

1 small tomato, cut into thin wedges

Dash pepper

Dash dried basil

2 T shredded cheddar cheese, optional

1-2 T cooked crumbled bacon, optional

In a skillet, sauté the zucchini & onion in oil until crisp/tender. Sprinkle with salt. Add the v* juice, tomato, pepper and basil; cook until heated through. Garnish with cheese & bacon if desired. Yield: 2 servings.

Nutrional analysis: (without cheese & bacon) 89 calories, 4 g fat, 3 g fiber, 3 g brotein, 12 g carbs.

Taco Soup

from Mary Warner

1 pound hamburger

1 large onion

1 clove of garlic

1 can regular beef soup

1 can Italian tomato soup

1 can kidney beans—drained

¼ c. salsa

1—16 oz can tomatoes

2 cans corn—drained

¾ c. water

1 T. taco seasoning

Brown hamburger, onion and garlic. Add rest of ingredients. Serve with white corn tortilla chips in bottom of bowl. Top with sour cream, green onions, shredded cheese.

Ratatouille With Pasta Spirals

1 tablespoon olive oil

1 medium red onion, chopped

1 large eggplant, cubed

2 garlic cloves, minced

2 yellow squash, sliced

2 zucchini, sliced

2 cans (14.5 oz. each) diced tomatoes with basil, garlic, and oregano, drained

1/2 teaspoon each salt and pepper

1/4 cup chopped basil

1 teaspoon red-wine vinegar

1 pound pasta, cooked according to package directions

In a large saucepan, heat oil over medium-high heat. Add onion & cook 4 min. Stir in eggplant & cook 5 min. Add garlic & cook 1 min. Stir in yellow squash, zucchini, tomatoes, & salt & pepper. Bring mixture to boil, reduce heat & simmer 20 min or until veggies are tender. Stir in basil & vinegar, & serve with cooked pasta.

Ratatouille

from Mary Taylor

1 medium crookneck squash

1 medium zucchini

1 medium egg plant, peeled

1 medium onion

1 medium bell pepper

1 quart peeled tomatoes

1 quart water (optional)

Season with Basil, Oregano, Salt and pepper

Combine all ingredients and simmer for 30 minutes. Serve with cheese. Freezes well

Corn Chowder

from Sylvia Nuckles

8 slices of bacon dices

1 large onion

8 large potatoes

2 cans creamed corn

4 tsp. salt

½ tsp. pepper

Dash of basil

4 c. water

2 cans milk

Fry bacon until crisp. Mix all ingredients together except milk. Cook until potatoes are tender. Add milk and serve.

Broccoli Cheese Soup

from Stephanie Bacon

10 c water

4 Knorr Chicken Bullion Cubes

2-3 onions

8-10 potatoes

2 large heads broccoli

½ block processed cheese cubed

Veggie Chicken Wraps

from Taste of Home

1 carton spreadable garden vegetable cream cheese

4 flour tortillas

2 c shredded romaine

2 small tomatoes, thinkly sliced

8 slices provolone cheese

1 small red onion, thinkly sliced

2 c diced, cooked chicken

Spread cream cheese evenly over each tortilla. Layer with romaine, tomatoes, cheese, onion and Chicken. Roll up tightly. Cut wraps in half to serve.

Teriyaki Chicken Marinade

from Claudia Olsen

3 c. Soy Sauce

2 c. Brown Sugar

2 ½ c Water

1 tsp Ginger (Fresh or Powder)

Dash of Garlic (Fresh or Powder)

Marinade according to your taste. Marinate Chicken overnight. This would marinate enough to serve 30 people.

Turkey Chilaquiles

Makes: 6 servings

Prep: 10 minutes

Cook: 9 minutes

Bake: at 400 degrees F for 4 minutes

Ingredients

2 Tbs. vegetable oil

1 medium-size red onion, chopped (about 1-1/2 cups)

3 cups shredded leftover turkey

1 can (4 ounces) diced green chilies

1 can (10 ounces) diced tomatoes and green chilies

1 jar (16 ounces) chunky salsa

5 cups tortilla chips

1-1/2 cups shredded Mexican cheese blend

1/4 cup chopped cilantro

1 Tbs. lime juice

Directions

1. Heat oven to 400 degrees F.

2. Heat vegetable oil in a large oven-safe skillet over medium-high heat. Add 11/4 cups onion and cook until soft, about 5 minutes. Add turkey, green chiles and diced tomatoes and cook for another 2 minutes, or until heated through. Add salsa and cook another 2 minutes

3. Break up 4 cups of the tortilla chips and stir into mixture; top with cheese. Place skillet in oven and bake at 400 degrees F for 4 minutes or until cheese melts.

4. Remove skillet from oven and stir in remaining 1/4 cup onions, 1 cup tortilla chips, cilantro and lime juice.

I used chicken not turkey. I added 1 c mushrooms. I used ½ jar HOT salsa, but wouldn’t another time. I sautéed ALL of the onions. I’d probably add more cilantro and lime juice another time.

http://www.recipe.com/turkey-chilaquiles/

Spinach-Stuffed Chicken

from Taste of Home

6 c torn fresh spinach (5 oz)

½ c chopped onion

½ c chopped fresh mushrooms

1 garlic clove, minced

1 T olive or canola oil

½ t dried oregano

½ tsp salt

¼ tsp pepper

6 boneless, skinless chicken breast halves

½ c dry bread crumbs

3 T grated Parmesan cheese

½ t paprika

¼ c egg substitute

1T water

2 T butter or margarine, melted

In a large nonstick skillet, cook spinach in ½ in of water over medium heat just until wilted, about 2 min. Drain & set spinach aside. IN the same skillet, sauté the onion, mushrooms & garlic in oil until tender. Stir in the seasonings; add spinach & set aside.

Flatter chicken to ¼ in thickness. Spread spinach mixture down the center of each chicken breast. Fold 1 side over filling & roll up tightly; secure with a toothpick. In a shallow bowl, combine bread crumbs, cheese & paprika. In another bowl, combine egg & water mixture. Dip each roll up in the egg mixture, then roll in crumb mixture.

Place seam side down in a 9x13 in pan coated with non stick cooking spray. Drizzle with butter. Bake, uncovered at 350 for 20-25 min or until juices run clear. Discard toothpicks. Yield: 6 servings

Nutritional Analysis: One stuffed chicken breast equals 260 calories, 9 g fat, 11 g carbs, 1 g fiber, 32 g protein.

Spinach Chicken Manicotti

from Taste of Home

1 lg onion, chopped

1 garlic clove, minced

1 tsp olive oil

2 ½ c diced cooked chicken breast

1 pkg frozen chopped spinach, thawed and squeezed dry

¾ c diced fully cooked lean ham

¼ c grated parmesan cheese

2 egg whites

½ tsp dried basil

1/8 tsp pepper

Dash ground nutmeg

12 uncooked manicotti shells

SAUCE:

¾ c flour

3 c reduced-sodium chicken broth

1 c fat free milk

¼ tsp salt

1/8 tsp ground nutmeg

1/8 tsp pepper

Dash cayenne pepper

¼ c grated Parmesan cheese

In a small skillet, sauté onion & garlic in oil until tender. In lg bowl, combine onion mixture with the next 8 ingredients; set aside. Cook manicotti according to pkg. Meanwhile, for sauce, combine flour & broth in a lg saucepan until smooth. Stir in the milk, salt, nutmeg, pepper & cayenne. Bring to a boil over med heat; cook & stir for 2 min or until thickened. Spoon 1 c into the chicken mixture. Add Parmesan cheese to the remaining sauce. Spread 1 c sauce into a 9x13 pan coated with nonstick cooking spray. Drain shells; stuff with chicken mixture. Arrange over sauce. Drizzle with remaining sauce. Cover & bake at 375 for 35-40 min or until bubbly & heated through. Yield: 6 servings.

Nutritional Analysis: 1 serving = 372 calories, 7 g fat, 43 g carbs, 4 g fiber, 35 g protein.

Murline’s Chicken and Rice

from Mary Warner

1 c uncooked rice

2 cans cream of chicken or mushroom soup

1 ½ c milk

6 chicken breasts

1 pkg dry onion soup mix

Grated cheese

Sprinkle rice into the bottom of a casserole dish. Heat soup and milk. Pour soup over rice and mix well. Place the chicken in the soup. Sprinkle dry soup mix and cheese on top. Put a lid on and bake at 300˚ for 1-2 hours.

Mom’s New Chicken Enchiladas with Tomatoes

from Mary Warner

10-12 Flour Tortillas

3-4 chicken breasts—cooked and chopped

½ pound shredded cheese

1 can chopped green chilis

1 small onion chopped

1-3 diced tomatoes

1-2 cans cream of chicken soup

1 c. sour cream

1 c. chicken broth

Combine Chicken, cheese, chilis, onions and tomatoes. Roll in tortillas. Combine sauce ingredients and pour over the top. Bake at 350˚ for 30 min.

Mexican Casserole

from Kari Coon

4-6 chicken breasts, boiled

1 can cream of mushroom soup

6+ fresh mushrooms

1 can cream of chicken soup

1 can of chili without beans

1—6 oz can of chili salsa

1 /2 c milk

1 onion diced

12 corn tortillas

1 pound shredded Monterey jack cheese

In a large bowl, mix the soups, chili, salsa, onion, milk. Tear the tortillas into small pieces. Layer half the chicken on the bottom of a greased 9x13 pan & then spread ½ the tortilla pieces, ½ the soup mix & ½ the cheese. Repeat for the 2^nd layer. Bake at 350˚ covered with foil for the first 30-40 min, then uncover for 15 min. Let stand 5-10 min before serving.

Chicken Chops

from Mary Warner

6+ 6 oz chicken breasts

2 tsp olive/canola oil

1 large onion

½ pound mushrooms

1 garlic clove, minced

2-4 cans Italian diced tomatoes, drained

2 tsp salt

1 tsp oregano

1 tsp dried basil

¼ tsp pepper

1 large green pepper

Hawaiian Haystacks

from Debbie Wright

1 ¼ c butter

1/3 c flour

1 c chicken broth

1 c milk

½ tsp salt

¼ tsp pepper

1/8 tsp poultry seasoning

2 c cooked chicken

Cheese

Pineapple

Olives

Chow Mein Noodles

Celery

Coconut

Tomatoes

Green Pepper

Raisins

Melt butter, blend in flour. Stir in broth and milk. Add seasonings. Stir and cook until thickens. Then add chicken and mix. Pour sauce over rice.

Easier sauce: 1-2 cans Cream of Chicken soup, milk to thin as desired, garlic salt, oregano to taste, chicken

Ginger Chicken Stir Fry

from Mary Warner/Mike Clayton

1 c. Kikkoman Soy Sauce

2 T. brown sugar

2 beef bullion cubes with 2 ½ c water (Optional)

Chicken

1 T. vinegar

Shred of ginger root

4 carrots

3 celery stalks

1 onion

1 c. Cauliflower

1 c. Broccoli

2 small Zucchini

Cabbage

Sugar peas

Bean sprouts

Mushrooms

4 beaten eggs

Add first 5-6 ingredients and cook. Add veggies in order listed. When veggies are tender, add 4 beaten eggs. Serve over rice.

Easy Chicken-Mushroom Quesadillas

from the food network

1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
2 c cooked chopped skinless, boneless chicken breast (1 breast half)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded Mexican cheese mix or Cheddar
1/2 cup salsa
1/4 cup reduced-fat sour cream

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle one half of tortilla with 1/8 cup shredded cheese. Spoon 1/4 chicken and vegetable mixture on top of cheese, then top with an additional 1/8 cup cheese. Fold tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into half. Place 2 halves on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Nutrition Information found at:
http://www.foodnetwork.com/recipes/ellie-krieger/easy-chicken-mushroom-quesadillas-recipe/index.html

Easy Chicken Divan

from Denise Gwilliam

Broccoli

Cauliflower

Carrots

2 ½ c cooked chicken

2 cans cream of chicken soup

1 c mayonnaise

1 tsp lemon juice

¾ c cheese

1 T butter

¾ c soft bread

Saute bread crumbs in butter (optional, I don't do this). Cook veggies until tender. Arrange veggies in dish and place chicken on top. Combine soup, mayo & lemon juice. Pour over chicken. Sprinkle with cheese. Top with bread crumbs. Bake at 350˚ for 30 minutes.

If I need it to stretch farther or be more filling, I will add fun pasta to the mix!

Creamy Tender Chicken

from Nancy Young

8 half chicken breasts

1 family size cream of chicken soup

16 oz sour cream

½ tsp thyme leaves

½ green bell pepper, sliced

Spray a 9x13 pan. Mix soup, sour cream and thyme. Put 1/3 mixture in bottom of pan, then chicken, then rest of mixture. Arrange sliced peppers on top. Cover and bake at 300 ˚ for 3 hours. Serve over spiral noodles.

Chicken Tetrazzini

from the Aspen 2nd Ward

2 tbsp margarine
1 medium onion, chopped
1 clove garlic, minced
2 cups (or more) chicken, cut in bite sized pieces
1 - 10.5 oz can cream of chicken soup
1/2 cup milk
1 tbsp chopped parsley
1/2 package linguini or spaghetti
1/4 cup grated Parmesan cheese

Saute onion and garlic in margarine until tender. Add chicken. Stir in soup, milk and parsley. Simmer, covered for 30 minutes (if chicken is uncooked, or less if it is already cooked). Meanwhile, cook pasta, according to package directions, cooking only minimum time indicated. Drain and put into casserole disk.
Cover with chicken and sauce and sprinkle with Parmesan cheese.
Bake at 400 for 15 - 20 minutes.

Chicken Salad

from Sue Stringham

2 c cooked chicken

4 c cabbage

1 pkg chicken ramen (just run under hot water)

4 green onions

2 T sesame seeds

½ c almonds

Dressing:

¼ c vinegar

½ c oil

2 T sugar

½ t salt

Flavor pack from Ramen noodles

Chicken Pasta Parmesan

from Mary Warner

Cook until tender and set aside:

1 T oil

1 pound cubed chicken breast

¼ c onion

Cook until tender: ½ c thickly sliced carrots

1 c cut up broccoli

1 c fresh sliced mushrooms

Zucchini

Yellow squash

Red peppers

Stir in and heat to boil:

1 can cream of broccoli or chicken soup

2 T milk

Pepper

Add chicken. Simmer 5 minutes. Serve over Spaghetti.

Chicken Enchilada Casserole

by Linda Holman

1 large package regular tortilla chips (or Doritos)

2 c chopped chicken breasts

1 can stewed tomatoes with green chilies

1 can diced chili peppers

1 can cream of chicken soup

1 can cream of mushroom soup

1 pound cheddar cheese, grated

Layer chips, sauce (combined soups, tomatoes and chilies), chicken and cheese. Top with cheese. Bake 375˚ for 30 minutes.

Chicken Couscous

• 1 Tbs. olive oil
• 1 large onion, thinly sliced
• 1 lb. boneless, skinless chicken breasts, cubed
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 cups chicken broth
• 3 cloves garlic, thinly sliced
• 1/2 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. cayenne
• 8 ounces shredded carrot
• 1/2 cup raisins
• 1 cup couscous
• 1/2 cup slivered almonds, toasted

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion & sauté 3 min. Season chicken with salt & pepper. Add to skillet & saute 3 min, stirring. Add broth, garlic, cumin, cinnamon, ginger, cayenne & 1 cup water; bring to a simmer. Add carrot & raisins & simmer another 3 min.

.2. Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Serve topped with almonds.

Chicken Cordon Bleu Casserole

• 2-3 pounds boned, skinned chicken breasts, cut into 2 inch or so chunks
• 1 egg, beaten
• 1/4 cup milk
• dry bread crumbs (I used the Italian seasoned crumbs)
• oil for frying
• 5-6 slices ham lunchmeat, chopped
• 1 cup shredded cheese, whatever type you like
• 1 can cream of mushroom or cream of chicken soup, mixed with 1 cup milk

Mix the egg with the milk; dip the chicken in the milk, then coat with the breadcrumbs. Heat oil in a large frying pan, and fry the chicken just until browned. (I did this in three batches, so they would all brown evenly.)

Put the browned chicken in a 9x13 inch baking pan. Sprinkle the ham over this, then add about 1/2 cup of the cheese on top. Pour the soup/milk over all this. Top with remaining cheese. Bake at 350 for about 30 minutes or until browned and bubbly

Chicken Continental

from Kari Coon

Saute 2-3 min: 1 ½ c cooked Chicken

1 can sliced mushrooms, drained

1 garlic clove, crushed

Add & bring to boil: 1 can chicken broth

1-2 cans French cut green beans

1 tsp salt

½ tsp basil leaves

Dash of pepper

Add: 1 ½ c dry minute rice. Remove from heat, cover and let stand 5 minutes.

Chicken Chimie’s

from Stephanie Bacon

2 ½ c cooked chicken

2/3 c salsa

1/3 c green onions sliced

1 ½ tsp cumin

1 ½ tsp oregano

½ tsp salt

¾ c grated cheese

1 can refried beans

8 Flour tortillas

margarine

shredded cheese

tomatoes

lettuce

guacamole

salsa

Combine first 8 ingredients (chicken through beans) and simmer until cheese is melted. Brush 1 side of tortilla with margarine. Add 1/3 c of mixture into unbuttered side of tortilla. Fold 2 sides over the filling. Fold top and bottom. Place seam side down on baking sheet. Bake at 475˚ x 13 minutes or until crisp and golden brown. Can top with cheese.

Chicken & Broccoli Pasta

from Allrecipes

3 T olive oil

3 oz boneless chicken breast, cut into 1 inch pieces

1 T chopped onion

2 cloves garlic, chopped

2 (14.5 oz) cans diced tomatoes

2 c fresh broccoli florets

Salt and pepper to taste

1 pinch dried oregano

1 pound pasta

¼ c fresh basil leaves, cut into thin strips

2 T grated Parmesan cheese

In a large skillet, over medium heat, warm oil & add chicken; cook until slightly brown. Add onion & garlic to cook for about 5 min or until garlic is golden & onions are translucent. Add tomatoes, broccoli, salt, pepper & oregano; stir well & bring to a boil. Cover & turn down heat to simmer for about 10 min. Meanwhile, cook pasta until al dente; drain & add back into pot. Pour chicken sauce into pot & mix well. Add basil & toss well; top with Parmesan cheese. Serve.