Tortilla Soup

1 can (10 1/2 oz.) condensed chicken with rice soup, undiluted
1 1/3 c. water
1 c. salsa
1 c. canned pinto beans, rinsed and drained
1 c. canned black beans, rinsed and drained
1 c. frozen corn
1 c. frozen diced cooked chicken
1 tsp. ground cumin
Crushed tortilla chips, shredded cheddar cheese, and sour cream

In a large saucepan, combine the first eight ingredients. Cook over medium-high heat for 5-7 minutes or until heated through. Serve with tortilla chips, cheese, and sour cream.

*If you want, you can cut tortillas into strips and bake them for a few minutes to make homemade tortilla strips. Yum!

Yield: 5 servings
Prep/total time: 10 minutes

Taste of Home Simple & Delicious Cookbook

Chicken Roll Ups

Filling:
1 (8 oz.) package cream cheese
1/4 tsp. pepper
2 c. cooked and cubed chicken
1 (4 oz.) can sliced mushrooms
2 (8 count) packages crescent rolls

Coating:
1 c. seasoned dry bread crumbs (finely crushed)
1/4 c. melted butter

Sauce:
1 can cream of chicken soup
1/2 can milk

1. Mix cream cheese, pepper, chicken, and mushrooms.
2. Cut crescent rolls into 4 square per container. Pinch serrated edges together
3. Fill each roll with mixture (about 1/4 cup).
4. Bring points of roll together, as for apple dumplings, and seal edges.
5. Dip in melted butter and roll in bread crumbs.
6. Bake on cookie sheets at 325* for 20-25 minutes or until light brown.
7. For sauce, mix cream of chicken and milk and heat on stove. Serve over hot roll ups.

Yummy Chicken

1 Bottle Catalina Dressing
1 Jar Apricot Jam
3-4 Chicken Breasts

Cut the chicken into little pieces. Then mix all together in crockpot, and cook on low for about 2-3 hours, or until chicken is cooked through. Serve over rice.

*You can also buy chicken tenderloins so you don't have to cut anything up. Just throw everything in the crockpot and you have a quick, easy, and yummy meal!

Cream Cheese Chicken

2-4 chicken breasts
1/2 c. water
1 package italian salad dressing mix
1 package cream cheese
1 bag egg noodles or rice

1. Place chicken, water, and dressing mix in the crock pot. Cook 6 hours on low heat.
2. When the chicken is done, drain the juice into a medium sauce pan. Add cream cheese to the juice. Cook over medium heat until cream cheese is melted and is well-blended with the juice. *If the resulting sauce is too thick to pour, add milk.
3. Shred chicken.
4. Pour sauce over chicken.
5. Serve over noodles or rice.

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian dresing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves minced garlic
5 lbs chicken breast

Combine all ingredients in crock pot and cook on high for 4 hours (low for 8 hours). Shred chicken, then cook for additional hour.

Darcey Pett

Swiss Cheese Chicken

5 chicken breasts, cut in half
Swiss cheese (1 piece for each chicken breast) (You can just ask the deli for about 10 pieces of chicken)
1 large can cream of chicken (or two small cans) (I usually buy the "family size" can)
1 c. milk
Bread crumbs
Butter

Butter casserole pan. Put chicken in the pan. Put one piece of cheese on each piece of chicken. In a separate bowl, mix cream of chicken and milk. Pour mixture over top of chicken. Sprinkle with bread crumbs. Cut small pieces of butter and put them over the top of the casserole. Cover with foil.

Bake at 350* for 45 minutes. Take foil off for last 15 minutes.

This recipe is so delicious and super easy. It is really good to serve it over rice. The recipe can be halved, but we usually make the whole thing because it saves well as leftovers. We are having it for dinner today :)

Megan Hambly

Curried Chicken

2 large onions, chopped
1/4 c. olive oil
1-2 red, yellow, or green peppers
2 tsp. curry powder
1 can (16 oz) stewed tomatoes
1 cube chicken bouillon (dissolved in 3/4 cup hot water)
1/4 c. parsley flakes
1 garlic clove, minced
dash salt
1/4 tsp. mace
1 tsp. basil
2 chicken breasts, cubed
2-3 Tbsp. flour
2 Tbsp. oil

In medium skillet, sauté onion in 1/4 c. oil until lightly brown, about 5 minutes. Add peppers and cook 5 minutes. Stir in curry powder and cook for 1 minute. Stir constantly. Add tomatoes, bullion, parsley, garlic, salt, and mace. bring to boil and lower heat, then simmer covered for 5 minutes. Set aside while you cook chicken. Preheat oven to 375* F. Dust chicken with flour. Brown the chicken cubes in 2 Tbsp. of oil in a 2nd skillet, adding a bit more oil if needed. Pour the sauce over the cooked chicken in a large baking dish. Bake covered for 15 minutes or until bubbling. Serve over rice.

Janaya Rampton

Wild Rice Chicken

1 package long grain rice
1 c. cooked, cubed chicken
1 can (8 oz.) sliced water chestnuts
1 c. finely chopped celery
1-1/4 c. chopped onion
1 c. light mayonnaise
1 can cream of mushroom soup

Cook rice. Combine with chicken, water chestnuts, celery, and onions, put mixture in 1 gallon freezer bag.

To prepare fo serving, thaw. Remove from bag and place in a 2-1/2 quart baking dish. Preheat oven to 325*. Stir mayonnaise and cream of mushroom soup together and spread over top of chicken. Bake uncovered for one hour.

Chile Verde

1-1/4 c. dry pinto beans
1 lb. chicken breast
1 can chopped green chilies
1 tsp. ground cumin
3/4 tsp. dried oregano
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
3 cups chicken broth
1 tsp. minced garlic
1 tsp. salt
2/3 c. chopped onion
1 c. Monterey Jack cheese
1 c. salsa
1 dozen tortillas

Rinse pinto beans, soak them in cold water overnight, then drain. Cut chicken into cubes. Cook in water until no longer pink (about 15 minutes). Combine chicken with chilies and seasonings. Refrigerate until needed. Combine beans, chicken broth, garlic, salt, and onion in large pot. Bring to a boil. Reduce heat and simmer for one hour. Add more water if necessary.

Combine chicken mixture with beans; simmer 10 minutes. Cool and freeze. Grate chicken and freeze in a separate bag. Freeze both bags together.

To prepare for serving, thaw. Simmer chili 30 minutes, stir occasionally. Top with salsa and grated cheese. Serve on warm tortillas.

White Chili

1 T. vegetable oil
1 medium onion, chopped
1 T. minced garlic
1 stalk celery, divided
2 cans Great Northern beans, drained
2 cups cooked, cubed chicken
3 chicken boullion gubes
1 can chopped green chilis, drained

In a medium soup pot, heat vegetable oil. Add onions, garlic, and celery, and saute until tender. Add drained beans, cooked chicken, 3 cups water, boullion cubes, and drained green chilies. Bring to a boil. Simmer for 25-35 minutes. Allow to cool slightly before freezing. Transfer toa freezer bag to freeze.

To prepare for serving, Heat frozen soup gently over stovetop. Simmer for 15 minutes or until soup reaches desired thickness.

Chicken Broccoli Casserole

1 package (10 oz.) chopped broccoli
4 cups cooked, chopped chicken
1 can cream of chicken soup
1/2 c. lowfat mayonnaise
1/4 tsp. curry powder
3/4 c. grated parmesan cheese, divided

Cook broccoli in boiling water according to package directions. Drain and spread in a baking dish. Mix chicken, soup, mayonnaise, curry powder, and half of parmesan cheese in a medium bowl. Spread chicken mixture over borccoli. Sprinkle the remaining cheese over top. Cover with foil and freeeze.

To prepare for serving, thaw and bake at 350* for 40 minutes. Remove foil, sire, and bkae for 20 more minutes.

Sour Cream Enchiladas

1 pint sour cream
1 small can chopped green chilies
1 small can sliced black olives
1 medium chopped onion
1 can cream of chicken soup
1 lb ground beef or cooked chicken (I prefer chicken)
1 package taco seasoning
1 can refried beans
1 lb cheddar cheese
2 doz. flour tortillas

Mix first 5 ingredients and set aside. Mix chicken, taco seasoning, and refried becans together. Place about 2 tbsp. sour cream mixture down the center of the tortillla. Add 2-3 tbsp of meat mixture. Top with grated cheese. Roll and place seam down in 13x9x2 in. pan. Cover with remaining sour cream mixture and cheese. Cover with foil and freeze.

To prepare for serving, thaw enchiladas and preheat oven to 350. Bake, covered, for 30 minutes.

**I double the sour cream mixture and put a thin layer in bottom of pan.

White Turkey (or Chicken) Chili

1 1/2 cups chopped onions
2 cloves minced garlic
1 jalepeno pepper minced (I take out the seeds and ribs so it is not too hot)
1 can (4 oz) chopped mild green chilies
1 tsp ground cumin
1/2 tsp oregano
1/4 tsp cayenne pepper
1/4 tsp salt
1 c chicken broth
1 can white kidney beans (I add 1-2 cans of any white bean I want)
2 cups cooked turkey or chicken (cubed or shredded)
cilantro and monterey jack cheese

Saute onions and garlic in olive oil over med. heat until onion is tender. Add jalepeno, chilies, cumin, oregano, cayenne pepper, beans, broth and meat. Bring to a boil. Reduce heat and simmer 20-25 minutes. Stire in cilantro and sprinke with cheese on top when chili is done.

*As a note, I usually double this recipe and like triple the broth and even add water. I just add liquid until I like the consistency. I don't make this as an exact science. You can add more or less meat, beans or liquid. I completely leave out the cilantro because I don't like it. And then I cook it as long as I need it to stay warm, anywhere from 30 minutes to even an hour and a half. You may need to just add more liquid if you do this. Enjoy!!!!

Fired Up Chicken Pita

1 portion cooked chicken breast
1/2 cucumber, peeled, diced
1 tomato, diced
1 slice red onion, chopped
Ground red pepper, to taste
1 Tbsp fat-free plain yogurt
Hot peppper sauce, to taste
1 pita, cut in half

1. Slice cooked chicken breast into bite-size pieces. In a medium mixing bowl, combine hicken, cucumber, tomato, onion, red pepper, yogurt, and hot pepper sauce; mix well.
2. Spoon the chicken mixture into the pita.

Yield: 1 serving
Prep Time: 10 minutes

Chicken Pomodoro

4 portions spaghetti (about 8 oz uncooked)
2 egg whites
4 tsp. Mrs. Dash Tomato-Basil-Garlic seasoning
1/4 cup reduced-fat Parmesan cheese, grated
4 portions chicken breast
2 Tbsp olive oil
3 tomatoes, diced (or one 15-oz can)
1 green bell pepper, sliced
1 yellow bell pepper, sliced
3/4 tsp. Italian seasoning
4 Tbsp red wine (or chicken broth)

1. Prepare spaghetti according to its package directions
2. In a medium mixing bowl, lightly beat the egg whites. In a pie plate, combine the Mrs. Dash seasoning and Parmesan cheese.
3. Dip chicken breasts in egg whites then into the seasoned Parmesan, coating both sides.
4. Heat olive oil in a large nonstick skillet over medium heat. Place chicken breasts in skillet; cover and cook for approximately 6 minutes; turn and cook for 6 more minutes until no longer pink in the center. Transfer the cooked chicken breasts to a plate; cover with foil to keep warm.
5. Add tomatoes and bell pepper to skillet and saute over medium heat until the peppers begin to soften, approximately 3 minutes. Stir in Italian seasoning and red wine (chicken broth), continue to cook for 2 minutes.
6. Add pasta to the skillet with sauteed tomatoes and peppers; mix gently.
7. Slice cooked chicken. Serve over pasta mixture.

Yield: 4 servings
Prep Time: 30 minutes

Great Green Chili

8 cups fat-free, reduced-sodium chicken broth
1 onion, finely chopped
8 portions chicken breast (about 2 lbs)
2 packages Knorr Roasted Chicken Gravy Mix
3 cans (7 oz each) mild diced green chiles
6 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1/2 tsp ground cumin
2 jalpenos, seeded and chopped
1 can (28 oz) white hominy, drained
8 (6-inch) flour tortillas
1 tomato, diced
1/2 cup fat-free sour cream

1. In a large pot, combine chicken broth, onion, and chicken breasts. Heat to boiling over high heat. Then reduce heat to low and simmer until the chicken is no longer pink in the center, about 20 minutes. Remove chicken from the broth and set aside to cool.
2. Use a whisk to blend gravy mix into the broth. Then add chilies, garlic, cilantro, cumin, jalapenos, and hominy. Bring to a boil over medium-high heat; then reduce heat to low.
3. Shred the cooked chicken by pulling it apart with 2 forks, and add it back into the broth. Cover and simmer about 40 minutes.
4. Warm flour tortillas by placing them between two damp paper towls o nhigh for 45 seconds.
5. Spoon a potion of the green chili into each bowl, top with a spoonful of diced tomato and a tablespoon of sour cream.
6. Serve with warmed tortillas for dipping.

Yield: 8 servings
Prep Time: 1hour, 15 minutes.

Chicken Enchiladas

4 portions chicken breast
4 green onions, sliced
2 Tbsp fresh cliantro, chopped
1 jalapeno, seeded and minced
3 cans (10 oz each) green enchilada sauce
8 corn tortillas
1 cup reduced-fat cheddar cheese, shredded
Garnish (Optional):
2 cups lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomato, diced
1 can (2 oz) ripe olives, sliced

1. Preheat oven to 350*F. Lightly coat a 9" x 13" baking dish with cooking spray.
2. Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and cool slightly. Shred cooked chicken by pulling apart with 2 forks; set aside.
3. Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro, and jalapeno; saute for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.
4. Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwae until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill witha bout 1/8 of the chicken mixture. Roll up and place, seam-side down, in the prepared baking dish.
5. Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
6. Divide lettue onto four plates and place a potion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes, and olives.

Yield: 4 servings
Prep Time: 50 minutes

Caribbean Chicken Salad

4 portions chicken breast
2 tsp McCormick Montral Chicken seasoning
1 bag of baby romaine salad
1 bag romaine salad blend
1 cucumber, sliced
1 red onion, sliced
1 cup radishes, sliced
1 red bell pepper, diced
2 tomatoes, diced
1 can (11 oz) mandarin oranges, drained
1 can (8 oz) pineapple tidbits, drained
1/2 cup reduced-fat cheddar chees, shredded
1/2 cup lite honey-Dijon salad dressing


1 Preheat grill to high. Season the chicken breasts on both side with the Montreal seasoning. Then place chicken on hot grill and cook for approximately 6 minutes; turn and grill for approximately 6 more minutes, until no longer pink in the center.
2. While the chicken is cooking, combine the baby romaine salad, romaine salad blend, cucumber, red onion, radishes, red bell pepper, and tomatoes in a large mixing bowl and toss.
3. Divide salad between four plates. Top each with one-fourth of the mandarin orange slices, pineapple tidbits, and shredded cheese.
4. Place the cooked chicken on a cutting board, let it cool slightly, then slice into 1/2-inch strips.
5. Top each salad with a portion of chicken. Pour honey-Dijon dressing over salads.

Yield: 4 servings
Prep Time: 30 minutes

Santa Fe Chicken Soup

1/3 c. brown rice (uncooked)
4 portions chicken breast
1 lime, halved
2 tsp taco seasoning
6 corn tortilaas
1 Tbsp olive oil cups fat-free, reduced sodium chicken broth
1 clove garlic, minced
1/2 onion, chopped
1 can (4 oz) diced green chiles
6 cups fat-free, reduced-sodium chicken broth.

4 Tbsp salsa

1/4 cup fat-free sour cream

2 Tbsp cilantro, chopped

1. Cook brown rice accordgin to its package directions. While the rice is cooking, place chicken breasts in a shallow dish; cover with lime juice, and lightly coat both sides with tao seasoning. Then place chicken on a hot grill and cook for approximately 6 minutes on each side. Let the chicken cool slightly, then cut it into strips and set aside.

2. Preheat oven to 350* F and cut corn tortillas into 1/2-inch strips, then place them on a baking sheet. Bake for about 15 minutes or until they are crispy, then set aside.

3. While the tortilla strips are baking, heat olive oil in a large pot over medium heat. Add garlic and onion; saute until the onion is transparent, about 8 minutes.

4. Add cooked rice to the pot and saute for 3 minutes. Add green chilies and saute for 2 more minutes. Then pour fat-free chicken broth into the mixture and bring it to a boil. Add sliced chicken and reduce heat to low. Simmmer for about 25 minutes.

5. Place a few baked tortilla strips in the bottom of bowls, and spoon about a fourth of the soup into each. Garnish each bowl with a a few more tortilla strips, a sponful of salsa, fat-free sour cream, and cilantro. Serve and enjoy!

Yield: 4 servings

Prep Time: 55 minutes

Eating for Life Cookbook

Baked Honey Mustard Chicken

6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Jill Thayer