Easy Cheese Chicken Enchiladas

Easy Cheesy Chicken Enchiladas


3 ounces cream cheese
2 cups chopped, cooked chicken breast
12 ounces chunky salsa
1 cup mexican blend cheese, shredded (I use regular cheddar)
8 (6-inch) tortillas

For the yogurt sauce:
2 cups low-fat plain yogurt
1 cup chopped cilantro
1 tsp ground cumin

Heat cream cheese in large skillet over medium heat until soft.
Stir in chicken and 1/2 cup of the salsa; mix well.
Add 1/2 cup shredded cheese; stir until melted.
Spoon about 1/3 cup of chicken mixture onto each tortilla; roll up. Place seam side down in 9x 13 baking dish.Top with remaining salsa and cheese.
Bake at 350 degrees for about 15 minutes, or until heated through. Serve with yogurt sauce.
For sauce: combine yogurt, cilantro, and cumin. Chill until needed.

Cajun Chicken Pasta

Cajun Chicken Pasta


2 chicken breasts, cut into pieces
4 Tbs butter
1/2 red pepper
1/2 green pepper
1/2 lb mushrooms (opt.)
2 green onions
1 c milk
1 brick cream cheese
1/2 tsp basil
1/2 tsp lemon pepper (or 1/2 tsp pepper and 1/2 tsp lemon juice)
1/2 tsp salt
1/4 tsp garlic powder
1 tsp cajun seasoning
8 oz pasta

Cook pasta as directed.
Saute chicken in butter 5-7 minutes.
Add peppers, mushrooms, onions, cook, stir 2-3 minutes. Reduce heat.
Add cream cheese, milk, and seasonings.
Thicken with flour if needed. Serve over pasta.

Note: Before I add the cajun seasoning at the end, I set some sauce aside for Elden (he dislikes spice at all). I made my own cajun seasoning by looking it up online.)

Catherine's Spicy Chicken Soup

I made this tonight and it's pretty good. Thought you might like to try. Catherine's Spicy Chicken Soup http://allrecipes.com/recipe/catherines-spicy-chicken-soup/detail.aspx Ingredients 2 quarts water 8 skinless, boneless chicken breast halves 1/2 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 2 tablespoons dried parsley 1 tablespoon onion powder 5 cubes chicken bouillon 3 tablespoons olive oil 1 onion, chopped 3 cloves garlic, chopped 1 (16 ounce) jar chunky salsa 2 (14.5 ounce) cans peeled and diced tomatoes 1 (14.5 ounce) can whole peeled tomatoes 1 (10.75 ounce) can condensed tomato soup 3 tablespoons chili powder 1 (15 ounce) can whole kernel corn, drained 2 (16 ounce) cans chili beans, undrained 1 (8 ounce) container sour cream Directions In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Pepper Jack Potato soup

Pepper Jack Potato
Soup

1 Pint Half and Half
1 can cream of Celery soup
1 can cream of chicken soup
1 (8 oz) block pepper jack cheese
2 cans chicken broth (14 oz each)
1 (8 oz) carton sour cream
4 lbs of potatoes, peeled and cubed

Cook potatoes in chicken broth until tender (not hard). Grate cheese and addit to the potatoes (do
not drain); stir until melted. Add
soups, half and half and sour cream.
Cook on low temperature, stirring often to prevent sticking. Cook until hot and serve immediately.

Fall Harvest Soup

Ingredients:
3 medium gold or red potatoes, chopped
2 medium onions, chopped
2 TBSP oil
1 bunch kale, washed, trimmed, and torn
4 garlic cloves, minced
1/4 tsp pepper
1/4 tsp salt
2 bay leaves
1 can- 14.5 oz- diced tomatoes, undrained
1 can- 15 oz- garbanzo beans, rinsed and drained
1 pound smoked kielbasa or Polish sausage, cut into 1/4 inch slices
1 carton chicken broth- 32 oz.

Directions:
In large pot over medium-low heat, cook potatoes and onions inoil for 5 minutes, stirring occasionally. Add kale and garlic; cover and cook for 2-3 minutes or until kale is wilted.

Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until potatoes are tender. Discard bay leaves.

*Note: can have other add-ins such as pepper or carrots. Or use different types of beans. It is very versatile.

-Taken from Taste of Home Heartwarming Soups p. 58-

Lemon Cake

Lemon Cake

Ingredients:

Cake:

1 package lemon cake mix

3/4 c. water

4 eggs (beaten)

1 small box lemon jello

3/4 c. oil

Glaze:

1 c. powdered sugar (heaping)

1/3 c. lemon juice

Directions:

Combine cake mix and jello dry. Add water and oil and beat for about 2 minutes. Add eggs and beat for 2 more minutes. Pour into a greased 9x13 pan and bake at 350 for 40-50 minutes. Mix the glaze together, poke holes in the top of the cake with a fork, and then pour the glaze into the cake.

I found a recipe for the sauce on Winger's wings. I thought it would only be a close copy but it really tastes exactly like the sauce on their wings and is really easy. I got Franks Hot Sauce at Walmart. They had a bunch of different varieties. I just got the Original Franks Hot Sauce. There is a link below that explains also.

For the sauce:
1/3 c. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
1 1/2 c. brown sugar
1 Tbsp. water


Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves. Remove from heat and allow to cool to room temp before adding to wings OR prepare ahead of time and refrigerate. The wings turn out best if you don't pour warm sauce over them. You want it nice and thick.

http://www.favfamilyrecipes.com/2009/01/just-like-wingers-sticky-fingers-and.html