Recipes

[momtochloe]

Greetings recipe friends and welcome to our December game!

Well, we made it.  Hope you all had a great Thanksgiving and enjoyed your dinners (and the delicious leftovers) but now we enter the final culinary lap of the holiday season, our Christmas festivities.  Please share your most tried and true recipes but also some new ones you may have tried for your family's traditions, old and new.

Many thanks to our friend @walker for starting us off on what we all could use now, a delicious bowl of soup!:

Chicken Vegetable SOUP

1 1/2 lbs. skinless, boneless chicken thighs or breasts, cut 

                into bite-size pieces. (no need to cook)

2 cans (14 1/2 oz) chicken broth 

2 cans CREAM OF CHICKEN SOUP

1 tablespoon parsley

1/2 tablespoon each of oregano and dill (or your choice)

1 (16 oz) pkg. frozen loose-pak broccoli, carrot,

                       cauliflower blend (or your choice vegs)

1 (20 oz) pkg. refrigerated diced potatoes with onions...

                       (Simply Potatoes) or cut your own

Put all ingredients in a 4-6 quart crock pot and mix well.

Cook on High for 3 1/2 hours or Low for 7-8 hours.

NEXT INGREDIENT .... CANNED TOMATOES...

                                     DICED OR STEWED

[walker]

@momtochloe ..... thanks again for another nice beginning here for month of December.  It's cold....it's snowy so more soup is on my mind!

5 Can Soup*

1 can STEWED TOMATOES

1 can creamed corn

1 can Progresso Minestrone Soup (light if you can find it)

1 can kidney beans

1 can Veg-All

Mix all together and heat thoroughly.  Easy! 

*   A Weight Watchers recipe (years ago 1 cup=1 point)

** All regular size cans.

NEXT INGREDIENT ..... CHICKEN

[Bella8888]

@momtochloe   @walker   

Great Game!  Is this supposed to be any recipe, or just soups?  If not just soups, here is my Chicken Enchilada recipe.  If only soups - enjoy the recipe anyway.  

New Mexico favorite

Family has used this recipe since before I was born. 

Ingredients

2 cups shredded cooked chicken

2 cups salsa verde, store-bought or homemade

1 teaspoon canola oil

2 garlic cloves, minced

1/2 cup sour cream

1/4 cup cilantro leaves and tender stems, chopped, plus more for serving at end

1 cup shredded cheddar, Monterey Jack or Mexican cheese blend (I use both)

6 flour corn tortillas

Directions

MAKE ENCHILADA SAUCE

1/ Heat oil in a skillet over medium heat, then cook garlic about 1 minute.

2/ Stir in the salsa verde and cook for 1 minute. Remove the skillet from the heat, and then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper, or more sour cream if the sauce is too spicy.

3/ Set aside about 1 cup of the sauce for assembling the enchiladas.

MAKE CHICKEN FILLING

1/ Stir the shredded chicken and half of the cheese into the sauce in the

skillet.

TO FINISH

1/ Heat the oven to 350° F (177° C). Grease a 2-quart baking dish and spread a little reserved sauce on the bottom.

2/ Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll into a cylinder.

3/ Repeat, lining up tortillas, seam-side down, tightly in the dish. Spread the reserved sauce over the tortillas and sprinkle with the remaining cheese.

4/ Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese melts.

Serve with cilantro on top.

NEXT INGREDIENT:  Mushrooms, any kind

[walker]

@Bella8888 ..... happy to see you joining in here.  No, not just soups.  We usually indicate a "next ingredient" for item in next recipe shared.  Sometimes we just suggest Poster's Choice...anything goes!   Your recipe sounds very good.  Thanks for posting!

NEXT INGREDIENT...MUSHROOMS, any kind

[Bella8888]

// NEXT INGREDIENT:  Mushrooms, any kind //

OR

Poster's Choice - anything goes!!

[walker]

Chicken Cacciatore.....Crock Pot

2 onions, thinly sliced

4 boneless chicken breasts, cubed

3 garlic cloves, minced

1/4 teaspoon pepper

2 teaspoons dried oregano

1 teaspoon dried basil

1 bay leaf

2 (15oz) cans diced tomatoes

1 (8oz) can tomato sauce

1 (4oz) can sliced MUSHROOMS 

Place onions in bottom of crock pot/slow cooker.  Add remaining ingredients.  Cover and cook on Low 8 hours.

Serve over spaghetti.

NEXT INGREDIENT ..... ANY CHEESE

[RespectLife]

Slow Cooker Cream Cheese Crack Chicken Chili

Ingredients:

• 2 boneles sskinless chicken breasts
• 1 (11-oz) can corn, drained
• 1 (15-oz) black beans, drained and rinsed
• 1 (10-oz) diced tomatoes and green chilies, undrained
• 2 cups chicken broth
• 1 cup cooked chopped bacon
• 1 (1-oz) packet ranch seasoning & salad dressing mix
• 1 tsp cumin
• 1 Tbsp chili powder
• 1 tsp onion powder
• 1 (8-oz) package cream cheese
• 1 cup shredded cheddar cheese

Instructions:

1. Place chicken at bottom of slow cooker.

1. Add corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder ranch seasoning and bacon. Stir together. Place cream cheese on top of chicken.
2. Cover with lid and cook on LOW for 6-8 hours.
3. Remove chicken from slow cooker and shred with 2 forks. Return to slow cooker. Stir cheddar cheese into chili.

next ingredient:

asparagus or poster's choice