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!

Creamy Tortilla Soup & Cheese Quesadillas

Creamy Tortilla Soup

3 chicken breasts, cooked and chopped
1/2 onion, chopped
1/2 cup red pepper, chopped
1/2 cup zucchini, chopped
2 cloves garlic, minced
1 4oz can green chiles
1 can diced tomatoes
1 cup corn
1 cup black beans
1 cup cheese
1/2 cup sour cream
1/2 cup chopped cilantro
2-3 cups chicken broth

Saute onion, pepper, zucchini and garlic.  Add chiles and tomatoes.  Add chicken broth and cook about 15 minutes.  This part is done.  (The soup looked beautiful to me at this point, but I knew my children would not touch with a 10 ft. pole--to chunky, so I pureed a bit.)

You will just need to combine everything.  In order for your cheese to melt and not be stringy, I would suggest this--but please do not blame me if it does not work :).  Warm up about a cup or so of broth from the soup.  On low heat, add the sour cream and then add room temperature cheddar cheese, a little at a time, mixing to combine.  Once you have all your cheese melted and have created a creamy mixture, add it to the rest of the soup, along with the chicken, black beans and corn.  Heat through and serve.

Pork Chops and Apple Stuffing

Melt butter.  Peel apple and chop.  Mix stuffing, apple, butter, celery/onion and chicken broth.  Spray crock pot with cooking spray and put in 1/2 of stuffing mixture.  Add pork chops and then the remainder of the stuffing mix on top.  Cook 5-6 hours on low, 4 hours on high or until pork is tender.

Chicken Alfredo Bake

8 chicken tenders
flour to coat (I did not send this)
Minced onion
1/4 c butter
1 c whipping cream
Parmesan cheese

Coat each piece of chicken with flour and place in a baking dish.  Drizzle melted butter over the chicken.  Sprinkle with minced onion and salt and pepper.  Pour whipping cream over the top.  Cover completely with Parmesan cheese.  Bake uncovered for 15 minutes at 400 degrees then turn down to 325 for 20-25 minutes.  Serve over pasta or rice.

SPANISH STYLE BEEF KABOBS

Marinade
Rump Steak
3 Garlic cloves
1 tablespoon Chopped Parsley
4 tablespoons of lemon juice

Dressing
2 teaspoons of Paprika
large pinch of cayenne pepper
2 tablespoons of red wine vinegar
4 tablespoons of olive oil

Directions
Pour marinade over kabobs, and refrigerate for two hours. Shake every 30 minutes for 2 hours to make sure kabobs are fully coated. (smaller bowl)

Grill the kabobs, turning occasionally, for 4-5 minutes, or until cooked through. Drizzle with the dressing (shake to mix before drizzling over meat) and serve with beans on a tortilla or alone. (Mike made a burrito out of the meat)

CHICKEN AND NOODLES WITH HONEY ANDN LIME SAUCE

Dressing:

2 tablespoons of honey
4 tablespoons of light soy sauce
zest and juice of two limes
2 Asian shallots
1 teaspoon grated fresh ginger
1 small red chili, seeded and finely chopped

Staples:

Noodles (follow directions on package)
1 barbecued chicken shredded
snowpeas trimmed and cut in half diagonally
mint (optional)

DIRECTIONS:

Place cooked and cooled noodles in a large mixing bowl.

Blanch the snow peas in a saucepan of bowling water. Boil for one minutes, then drain and refresh.

Add chicken.

Add mint leaves and dressing and toss well to combine. Serve immediately.

Tiny Spicy Chicken and Fried Rice

Chicken

1 1/2 - 2 lbs chicken breast cut into 1" pieces
2 eggs, beaten
garlic salt
1/2 c cornstarch

Sprinkle cubed chicken with garlic salt, cover and chill 1 hour in the refrigerator. Mix cornstarch with eggs. Dip cold chicken cubes into the egg/cornstarch mixture. Fry chicken in hot oil until brown, but don't "cook" it (it will bake in the oven and will be thoroughly cooked.)

Preheat over to 325 degrees.

sauce-
1 Tbsp Samball (chili paste)
3/4 c white sugar
2/3 c ketchup
dash of salt
1 1/2 tsp soy sauce
2/3 c chicken broth
3 T brown sugar
2/3 c white vinegar

Combine sauce ingredients over medium heat until sugars are dissolved. Place chicken in a lightly greased baking dish and cover with sauce. Bake at 325 degrees 45-60 minutes, stirring every 15 minutes to coat chicken.

The first step is done for you.  Just heat sauce to dissolve sugar and then bake.


Rice
1-2 cups cooked rice
1/3 c chopped carrots
1/4 c green peas
1 T vegetable oil
1 egg
soy sauce to taste
sesame oil to taste

In small saucepan boil carrots in water about 3-5 minutes. Drop peas in boiling water, and drain. Heat wok over high heat, then stir in carrots and peas; cook 30 seconds. Crack in egg and stir quickly to scramble with vegetables. Stir in cooked rice. Shake in soy sauce and sesame to your liking and toss to coat