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.
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.
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.
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.
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.
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.
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.
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
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
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
3 c uncooked bow tie pasta
2 T butter or margarine
1 pound boneless chicken breasts cubed
1 can (10 ¾ oz) Cream of Chicken Soup
½ c pesto sauce
½ c milk
Cook Pasta according to pkg directions. Drain. Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, pesto sauce & milk. Bring to a boil. Cook over low heat 5 min or until done. Stir in drained pasta & heat through. Serves 4.
