Chicken and Noodle Soup

So as many people have found that Pinterset is a giant time suck but it also a great place to find some super yummy recipes. Since I am in the middle of a divorce I have been looking for some recipes that can be cooked in my crockpot and that are healthy.

I makde this recipe on Thursday and Modified it a tiny bit to my liking but it was so good and by the time I got home at night was heat up the noodles.

Chicken Noodle Soup
5 cups of chicken broth (boxed or can is fine)- I used 4
One 10.75 oz can cream of chicken soup
1/2 cup onions, chopped fine - did not use
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine- did not chop
1/2 cup green onions, sliced- did not use
One 15 oz can of whole kernel corn, drained
Salt and Pepper to taste
1 1/2 cup Egg noodles
2 cups cooked chicken chopped or 2 cans canned cooked chicken

I put everything but the noodles in the crockpot and let cooked for 8 hours. I did use frozen chicken which I alwasy do but it works better.

Chicken Pot Pie Soup

So I love chicken pot pie however have you ever looked at the back of a chicken pot pie box, there is 550 calories or more per servings and there is 2 servings in a box. However I saw this recipe over at skinnytaste.com for chicken pot pie soup which has everything but the crust but you can add bread if you want. I decided to try my hand at this recipe and all I have to say is yummo. I did change it up a tiny bit but you can find the original over at skinnytaste.com

Chicken Pot Pie Soup

1/4 cup Flour
2 cups water
4 cup lowfat milk
1 large celery, chopped
1/2 onion, chopped
2 chicken bouillons
pepper
Thyme-pinch of
10 oz frozen veggies- I used 16 oz
2 potatoes peeled and cubed- I used small ones
2 pieces of chicken, cooked and diced small
salt

Create a slurry by combining flour and 1/2 c cold water. Set aside
Pour remaining water and milk into a large pot and bring to a boil. Add celery, onion, chicken bouillions, thyme pepper, and frozen veggie, return to a boil, partially cover the pot and simmer on low for 20 minutes. Remove lid add potatoes and chicken and simmer additional 10 minutes. Then add the slurry and stir while adding (soup will thicken). Cook additional 2-3 minutes. Serve.

Serving Size- 1 cup
Calories- 169.2
Fat-1.2
protein- 18.5
Fiber-2.3

Serving Size- 1 1/2 cup
Calories- 253.8
Fat-1.8
protein-27.7
fiber- 3.5

Chicken Stew with Gnocchi

When I was at Target the other day doing some shopping I came across a package of gnocchi. I wanted to make something that my kids would eat but that i could freeze for later use. After searching several recipes I came across this recipe at Taste of Home. I did modify the recipe a tiny bit as for the flavoring of the broth plus I did not thicken the recipe. I will add my modifications in bold at the end. The last 3 ingredients I eyed balled.

I enjoyed this recipe alot.I also have enough left over to put into freezer bags and save for later use. I hope you enjoy.

Chicken Stew with Gnocchi

Ingredients
3 medium parsnips, peeled and cut into 1/2-inch pieces (did not use)
2 large carrots, cut into 1/2-inch slices
2 celery ribs, chopped
1 large sweet potato, peeled and cut into 1-inch cubes (did not use)
4 green onions, chopped
3 pounds bone-in chicken thighs, skin removed (used shredded chicken from the freezeer when I made chicken broth)
1/2 teaspoon dried sage leaves (did not use)
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth
1 cup water
3 tablespoons cornstarch (did not use)
1/4 cup cold water (did not use)
1 package (16 ounces) potato gnocchi
Hot pepper sauce, optional
Parsley
Basil
Garlic Powder

Directions
Place the parsnips, carrots, celery, sweet potato and onions in a 5-qt. slow cooker. Top with chicken; sprinkle with the sage, salt and pepper. Add broth and water. Cover and cook on low for 6 hours or until a meat thermometer reads 180°.
Remove chicken; when cool enough to handle, remove meat from bones and discard bones. Cut meat into bite-size pieces and return to the slow cooker.
Mix cornstarch and cold water until smooth; stir into stew. Add gnocchi. Cover and cook on high for 30 minutes or until thickened. Season with hot pepper sauce if desired. Yield: 8 servings (3 quarts).

Mock Chicken Alfredo

SO my hubby the picky one will eating nothing with veggies or onions. Hence I hide the onion. Yet my hubby loves a good alfredo recipe.
On monday I was slammed for time becuase of work so I planned ahead. I threw 2 chicken breats in a crockpot full of homemade broth and lett simmer on low all day.

When I got home I cooked up a bag of rotini, shredded the chicken and took out a jar of alfredo sacue. I know alot of people don't like proceessed foods but I am ok with them since I have a pciky hubby.

My Hubby took 2 bites of this and said it was good and one of the best he has had in a while. To get that type of complment from him after 2 bites is great.

I was planning on taking pictures but we finished it before I got a chance.

Mock Chicken Alfredo
2 chicken Breast
chicken stock
jar alfredo
mozzarella cheese (1/2 cup to a cup)
1/4 cup milk.

Throw the chicken breast in the crockpot and add the stock. I used homemade and add to add a cup of water. Let simmer on low for 8 hours or more. When you get home turn the crockpot off and let the chicken cool. During this time bring a pot of water to boil, add noodles and cook for 7-8 minutes. Drain pasta, add chicken, cheese, alfredo sauce. Once the jar is empty add the milk and swish around and then add to the pot. Stir well and put in a baking dish. Bake for 20 minutes at 350.

3 Can Creamy Cheese Chicken

This a great meal. My husband loved it even though there were mushrooms in the recipe.

4 chicken breasts
1 tsp salt
1.4 tsp pepper
1 tsp garlic powder
1 can cream of chicken soup
1 can golden mushroom soup
1 can cream of cheddar cheese soup
1 carton sour cream

Season the chicken breast on both sides with salt, pepper and garlic. Put in crock pot. combine all 3 soups until smooth. Pour over chicken and cook on low for 7 hours. 15 minutes before serving add the sour cream and mixed until blended. Cook on low an additional 10 minutes.

South of the Border Chicken and Pasta Skillet

This recipe comes from Sam's Club Recipes.

While I like this dish my husband was not a fan of it because of the salsa.The next time I make it I will use a can of tomato sauce that way he will eat it.

South of the Border Chicken and Pasta Skillet
2 Cups medium size pasta
2 chicken breast skinless and boneless cut into inch cubes
16 oz salsa
4 oz cream cheese cubed
1/4 tsp cumin
1 cup cheese

Cook pasta according to directions. Meanwhile cook chicken on medium heat for 6 minutes or until juices run clear. Add salsa, cream cheese and cumin. Simmer on medium low for 6 minutes or until cream cheese is melted.
Drain Pasta; add to skillet along with half of the cheese. Simmer 3 minutes.Top with remaining cheese and remove from heat and let stand 5 minutes.

I served it with broccoli and garlic bread.

Yummy Chicken Recipe

So I have several chicken recipes that I have been wanting to try and this one is so yummy it will defintly be kept in my recipe collection. I am not sure what blog I got it from but I have to say this is one of the better chicken recipes. It is actually 2 recipes but the prep and cook time is 20 minutes.

Super Fast Spice Rubbed Chicken

1 lb. boneless, skinless chicken (breasts, thighs, tenderloins)
1/2 teaspoon each:
salt
pepper
cumin
chili powder (you can use chipotle for smokiness)
paprika (you can use smoked for more smokiness)
garlic powder
coriander
2 tablespoons brown sugar
Ideally, you're going to add all your spices to a bowl, mix them up and sprinkle them on the chicken. I said ideally. What I really do is grab the spices out of the cupboard, sprinkle them on one side of the chicken, rub it in, flip it over and repeat. Please don't measure and use your favorite spices, of course. Now, preheat a grill (indoor or outdoor) a saute pan or the broiler. You want a good high heat. Spray your cooking surface with no stick cooking spray, or add a bit of oil. Grill or saute for about 6 minutes per side. Broil on a foil lined cookie sheet about six inches from the source for about five minutes per side. Always check the center to be sure it is no longer pink. Let rest for five minutes.

I was able to use this chicken in my actual dinner recipe and plus put half of the chicken in the freezer for later use. I used 1.37 lbs of chicken tenderloin.

This recipe is one I made for dinner. I served it with some chips and broccoli. So yummy!!

Mini Barbecue Chicken Sandwiches
4 English muffins, preferrably whole grain, split and toasted
2 tablespoons mayonnaise or ranch dressing, regular or low-fat
8 paper thin red onion slices
2 cups fully cooked chicken, (USE YOUR LEFTOVER SPICE RUBBED CHICKEN)
8 tablespoons smoky barbecue sauce
1 cup sharp cheddar cheese, grated1 tablespoon chopped cilantro

Preheat broiler. Line cookie sheet with foil. Spread toasted muffins with mayonnaise and place on prepared baking sheet. Top muffins with onion slices and chicken. Drizzle each half with a tablespoon of barbecue sauce. Sprinkle with cheese and broil until cheese is melted and bubbly. Sprinkle with cilantro and serve.

Chicken Chop Suey

So I love chicken chop suey but there is not a good chinese resturant here so I deicded to tyr my hand at making it. I think it came out really well but my kids did not like it as much because of all the veggies but they did eat it.

2 pieces of chicken cut into bite sized pieces.
1 can chop suey veggies
1 can chicken gravy

saute the chicken in a skillet. Add the gravy and let simmer for 5 minutes. Add the veggies and cook for additional 5 -10 minutes. Serve over rice.

chicken and dumplings

So a few months back my best friend Brandi gave me this recipe for a easy and very delicious chicken and dumplings. It was one of the few things my 5 year will ask for 3rds of. So here is the following recipe. Enjoy

2 chicken breast
4 cups chicken broth or 4 cups water and 4 chicken bouillon
Package of refrigerated biscuits (10 pack)

Bring the broth to a roiling boil on high heat; add chicken and continue boiling chicken for 10 minutes. Turn heat down to low and let simmer for 3 -4 hours. Also can be cooked on High for 1 hour to save time. When chicken in cooked removed the pieces and shred. Return to pan and simmer on medium heat for 10 minutes.
As for the dumplings, open biscuits and flat with the palm of your hand. Dredge in flour on both side. Cut the biscuit into bite size pieces or just make 4 big pieces from 1 biscuit.
Turn temperature of pan up to high. When roiling boil drop the "dumplings" in the broth. Let simmer on high heat for 20 minutes. The dumpling will get puffy but as they cook will flatten out. Once down is the mixture is soupy you and add 1 tsp of Corn starch.
For variation I will make it with vegetables but not as big as a hit.