Lemon Chicken Bowtie Pasta

provided:
chicken
pasta
peas/carrots
garlic, Parmesan cheese, cream cheese, chicken broth

the recipe & instructions:
(I sent this recipe doubled)

1 tsp olive oil
2 cloves garlic, minced
6 ounces chicken
1/2 cup frozen peas
1/2 cup carrots, julienned
1 cup chicken broth
4 tbsp cream cheese
2 cups bowtie pasta (measured raw)
3 tbsp grated Parmesan cheese
1/2 tsp grated lemon rind
1/8 tsp salt & pepper

Cook pasta according to package directions.
Over medium heat, saute garlic. Add chicken and cook several minutes. Add carrots and peas and cook until chicken is no longer pink; remove from pan and keep warm. In the same pan add chicken broth, cream cheese and Parmesan cheese. Cook 3 minutes, stirring constantly until cheese melts. Add chicken mixture and cooked pasta and heat through. (Serves 4)

Chicken Calabaza

Directions:
Grill Chicken, then pour Zucchirii sauce on top.

Chicken seasoninq:
Garlic salt
Onion powder
Cumin
Pepper
Liquid smoke

Calabaza Sauce:
4 TBS butter
32 Zuechini slices (give or take)
6 TBS Corn
6 TBS Rotel
%tsb crushed red pepper
8 oz Velveeta cheese
12 oz chicken broth
Heat butter over med heat, saut6 zucchini, corn, and Rotel in butter with crushed red
pepper for approximately 2 min. Add cheese and chicken broth, let simmer stirring
regularly till cheese is melted or desired consistency. When done pour over chicken,
make sure zucchini is on top.

Swiss Cheese Chicken

provided:
chicken
swiss cheese
stuffing
cream of chicken soup
butter

the instructions:
Place chicken in baking dish. Cover chicken with swiss cheese. Mix soup with 1 can of water and chicken bouillon and pour over chicken. Cover entire dish with stuffing mix. Melt butter and drizzle over stuffing. Bake at 350 degrees uncovered for 50-55 minutes.

the recipe:
4-5 chicken boneless/skinless breasts
4-5 slices swiss cheese
1 can Cream of Chicken Soup
1 can water
1 t chicken bouillon
1 box stuffing mix
1/4-1/2 cup butter, melted

Arrange chicken in a shallow baking dish. Place 1 slice of cheese over each piece of chicken. Mix soup, water and bouillon and pour over chicken/cheese. Spread stuffing over entire pan and drizzle with butter. Bake uncovered at 350 degrees 50-55 minutes.

Creamy White Chicken Chili

Ingredients
1/2 medium onion (diced)
3 (14 ounce) cans great northern beans
3/4 teaspoon garlic (chopped)
1 teaspoon cumin
3/4 teaspoon oregano
1/4 teaspoon cayenne pepper (more or less depending on what you like)
salt and pepper
2 cups diced cooked chicken (Canned Chicken also works very well)
2 cups chicken broth
1 (4 ounce) can green chilies
12 ounces sour cream

Directions
1.Drain and Rinse Beans.
2.Mix all ingredients, except Sour Cream, in a large stew pot or a crock pot if you prefer.
3.Simmer for an hour, stirring occasionally.
4.Add sour cream just before serving!
5.Enjoy!

TUNA MELTS

Ingredients

• 6 (6-inch) pitas
• 2 (6 ounce) cans tuna, drained
• 2 tablespoons mayonnaise
• 2 tablespoons dill pickle relish
• 1/2 teaspoon dried dill
• 1/4 teaspoon salt
• 1 large tomato, sliced into thin wedges
• 6 Slices of Munster Cheese

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Place the whole pita breads in a single layer on a baking sheet. Bake for 5 minutes, or until lightly toasted.

2. In a medium bowl, mix together the tuna with the relish mixture. Spread an equal amount of the tuna mixture onto each of the pita breads. Arrange tomato wedges over the tuna, and place cheese slices over the top.

3. Bake for 5 minutes in the preheated oven, or until cheese has melted.

* I also provided a lime. Mike and I like to use the tuna plain and just add the juice of one lime with salt and pepper to taste. It's just as good with a few less calories.