Wednesday, February 25, 2009

Creamy Chicken Noodle Soup

It's taken my a few years to come up with the just right chicken noodle soup recipe, but this is one I make very frequently and my kids love. The cream of chicken soup adds a GREAT flavor and makes the soup just slightly creamy.

1/2 medium onion, diced
1 1/2 C carrots, cut up (or 1/2 bag of baby carrots cut up)
3 stocks of celery, chopped
2 T. butter
1 chicken boullion cube
1/4 C water
dash of seasoned salt and pepper
Put chopped veggies in the bottom of a large pot with butter, water, chicken cube. salt and pepper. Stir and put lid on and steam till veggies and tender or translucent (about 10 minutes).

Then add to the pot and bring to boil:
1 1/2 - 2 cans of chicken broth
4 C hot water
3 chicken bouillion cubes
Once boiling, add 1/2 package of noodles or pasta (8-10 oz.)*. Boil noodles in broth for about 8 minutes (or according to package).

Then add:
2 chicken breasts, cooked and shredded/cubed**
2 cans cream of chicken
1/4 t. seasoned salt
1/4 t. pepper

Boil until cream of chicken soup has dissolved and soup is creamy.
Note: You may need to add 1/2-1 C water if soup is on the thicker side.

*I use whatever pasta I have in my pantry. My kids love bowties, shells, or penne and they work great plus it's easier for the kids to eat.
**I cook my chicken in the crock pot with 1/2 can of chicken broth and a generous sprinkle of seasoned salt and pepper on top for a few hours (2 hours on hight for 2 FROZEN breasts or 3-4 hours on low).

Friday, February 6, 2009

Chex Muddy Buddies

15 minute prep time
18- 1/2 cup servings

9 cups any flavor CHEX cereal
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Measure cereal. Put in a large bowl and set aside.

In 1-QT. microwavable bowl, microwave choc. Chips, peanut butter and butter uncovered on HIGH 1 minute. Stir. Microwave about 30 seconds longer or until the mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable storage plastic bag.

Add powdered sugar. Seal bag; shake until coated. Spread on waxed paper to cool. Store in an air-tight container in the refrigerator.

Sunday, February 1, 2009

Cous Cous with Peanut Sauce

It's the new Mac and cheese! At least it might be at my house, since my kids loved it and don't really care for mac and cheese (weird I know). I got this recipe from The Vegan Spoonful (click the link to see a picture). I made a few slight alterations such as using regular milk instead of soy, and also halved the recipe (it was plenty for us plus leftovers), but otherwise my version is almost the same.

Peanut Sauce:

1 Tbsp olive oil
1/2 small onion, finely chopped
1 large or 2 small cloves garlic, chopped
1/2 cup creamy natural peanut butter
1 and 1/2 cups vegetable broth (or hot water with bouillon)
1/2 tsp chili powder
salt to taste
1/4 tsp ground black pepper
1/4 cup milk

Saute onions and garlic in olive oil for about 5 minutes, or until tender. Stir in peanut butter and allow it to melt a little. Add vegetable broth and whisk until smoothly incorporated. Add spices and simmer on medium-low heat, covered, for about 10-15 minutes, stirring occasionally. Mix in milk and simmer for an additional 5 minutes.

Cous Cous

1 cup dry cous cous
1 T olive oil
1 t vegetable bullion powder (I used chicken)
1/4 t paprika
1 cup boiling water

Stir olive oil, bouillon powder, and paprika into dry cous cous until thoroughly mixed. You can do this right in your serving bowl. Stir in boiling water and cover for 5 minutes. Remove lid and fluff with a fork. Serve peanut sauce over hot cous cous. Enjoy!

Layered Bean Dip

It's game day!!! Here's a great layered bean dip for the crowd!

2 large, ripe avocados
1 T lemon juice(*OR one container of avocado dip - then you wouldn't need the first two ingredients)
1 can refried beans (16 oz)
1/2 C chunky salsa
2 C sour cream (16 oz)
1 pkg. taco seasoning
2 medium tomatoes, chopped
1 can green chiles (4 oz.)
1 C canned corn
1 C Cheese (cheddar or monterey jack)
1 can sliced black olives, well drained
6 green onions, chopped

Directions:Peel, pit, and mash avocados. Add lemon juice and mix well. Set aside.(*OR for quicker and sometimes cheaper opt. use one container of avocado dip). In a small bowl mix refried beans and salsa. Spread beans over the bottom of a large plate. Spread avocados on top of beans. Stir taco seasoning and sour cream together and spread on top of avocados. Sprinkle tomatoes, green chiles, & corn. Top with layer of cheese and green onions & olives. Serve with tortilla chips.

Tomatillo Green Salsa

Easy and good. Great as salsa or to season chicken/beef/pork for burros or enchiladas.

28 oz. can tomatillos with juice (usually found in mexican section of grocery store)
½ bunch cilantro (1/2 C) *I just cut off the top of the bunch and use the top leafy part (not the bottom stems)
Two 4 oz. green chiles
½ C onion, chopped
½ C chicken broth
5 T. sugar
½ t. cumin
½ t. garlic salt
1 lime, juiced (I just squeeze it by hand)
dash salt & taste

Dump everything in the blender and blend until smooth and everything is chopped finely.

Tomatillo Cilantro Cream Sauce

My sister told me about this recipe and I knew I had to try it. I LOVE it. We eat a lot of mexican food around here, so this something I will be making frequently.

1 (8 oz) package of cream cheese, softened
3 T sour cream
1 C tomatillo salsa (I homemake mine, but you can buy cans at the store)
2 spoonfuls of jalepenos (from a 4oz. can), opt.
1 t pepper
1 t seasoned salt
1 t garlic powder
1/2 t cumin
1/2 bunch of cilantro
1 T lime juice

*Blend all of the ingredients except the cream cheese and sour cream in the blender or food proccessor until cilantro is finely chopped. Pour into saucepan and add cream cheese and sour cream and heat until creamy and smooth. Serve on top of chicken, burros, chimis, enchiladas. It is great as chip dip. It can be served warm or cold.