Fantastic Food

 I did it again.  I opened a big can of pumpkin.  Of course I didn't use it all--I never do unless I'm making pumpkin pie (does anyone  ever use it all?).  I made pumpkin pancakes, then pumpkin spice syrup, then pumpkin coffee cake (drool).  And then I had about 1/3 cup of pumpkin puree left....  It's like it never ends!  And I didn't want anymore sweet pumpkin foods.  So I brainstormed.  I remembered a couple of years ago when I was trying to lose baby weight that I made some sweet potatoes with black beans, green chiles, and lots of cumin.  Well, pumpkin is pretty silimar to sweet potato flavor, so I decided to whip up some quesadillas.  I didn't have black beans on hand, so I pulled out a can of small white beans instead.  A little tillamook cheddar added in there, and it was just delicious! A great use for that leftover, less-than-a-cup pumpkin puree.   Ingredients: Corn Tortillas (12 ish) 4 oz. Diced green c...

Total time: 30 min. INGREDIENTS: 1 Tbs. Olive oil 2 Tbs. fresh ginger, chopped or grated 2 cloves garlic, chopped 8 scallions sliced, green parts separated from white parts 1 Tbs. sweet curry powder 1/2 tsp. hot curry powder 5 medium carrots, peeled and sliced 1 russet potato, peeled & cubed into bite-size pieces 1 cup red lentils (or any color is fine) 1 chicken breast, cooked and shredded (or cubed into small pieces) 4 cups vegetable or chicken broth 2/3 cup pumpkin (canned is fine) 1/3 cup tomato sauce 2 tsp. soy sauce Salt & pepper naan bread, peanuts, & lime wedges for serving coconut milk (optional) DIRECTIONS: Heat oil in large saucepan over medium-high heat. Add garlic, ginger, and scallion whites, and cook, stirring, for 2 minutes or until softened. Stir in curry powders. Add carrots, potatoes, lentils, chicken broth, 1 tsp. salt & 1/4 tsp. pepper, pumpkin, soy sauce, & tomato sauce. Bring to a boil, then reduce heat and simmer...

Recipe by Our Best Bites 1 Tbs. olive oil 1 medium onion, diced (about 1 cup) 2 (15oz) cans white beans (great northern or white or cannellini) 1 pound boneless chicken breasts, cubed (about 3-4 normal sized chicken breasts) 3-4 garlic cloves, minced 1 (3.5oz) can green chilies 1/2 tsp. cumin 1/2 tsp. dried oregano 1/2 tsp. coriander 1/2 tsp. salt pepper to taste 1 (32 oz.) box chicken broth 1 lime juiced 1/2 cup chopped cilantro Toppings: sour cream, chopped cilantro, shredded Mexican cheeses, avocado, tortilla chips, lime wedges, tomatoes. 1.  Heat olive oil in a large pot over medium heat.  Add the chopped onion and cook for about 2 minutes, until translucent. 2.  While the onions are cooking, drain the beans and rinse with cold water; set aside.  Sprinkle the chopped chicken with a little salt and pepper and add to pot.  Add the garlic.  Cook for 4-5 minutes or until there's no more visible pink on the chicken. 3.  Add green...

I say "Chili" because it's not really that chili-ish except for a couple of ingredients.  It's more of a soup that has some chili powder in it.  I kind of mixed two "chili" recipes together to get this, and as it was cooking I thought, no one is going to like this.  It looked weird, but I think that's because I was thinking of it as a chili, and whoever heard of a chili with carrots and celery in them? Or even chicken?  Not me--that's not how I do chili; beef, sausage, beans and lots of chili powder and spice is how I do chili.  Despite the misgivings, this soup turned out to be a real winner.  I was very pleasantly surprised by it's awesomeness, so much so that I made it for a family in need two days later and made sure to make enough for us to eat too.  The kids absolutely loved it.  Naomi took it to school for lunch one day and when I asked her if it was okay for lunch or if it was too cold (they don't get microwaves in their classrooms--a...

This is a nice, light, summer vegetable pasta dish.  I've been using veggies from our own garden and I'm loving it!  This is my new favorite, so enjoy! Ingredients: 3 or 4 oz. whole wheat angel hair pasta balsamic vinegar olive oil feta cheese parmesan cheese salt & pepper fresh garlic fresh basil zucchini fresh roma tomatoes chicken breast Directions: Salt and pepper chicken breast and grill until done.  Slice zucchini into 1/2 inch slices, salt & pepper them, and grill until fork goes easily in the middle of slice.  Cook pasta according to package directions (usually about 3 minutes in boiling water--don't overcook!).  Drain pasta and return to pot.  Add about 1 tablespoon Olive Oil & 1 Tablespoon balsamic vinegar, & 1 teaspoon minced garlic. Toss to coat noodles, and place back on burner (turn heat to lowest setting).  Cut up chicken, zucchini, & tomatoes into bite-size pieces, then add to pasta.  Add 1 to 2 t...

this is my new favorite salad: Chicken breast, marinated in Yoshida's for at least an hour, then grilled Romaine lettuce, chopped Spinach (optional) handful craisins 2 Tbs. chopped scallions 1/2 c. grated carrot One 11 oz. can mandarin oranges sliced sweet pepper (optional) slivered almonds (optional) Dressing--put all the following ingredients in a bowl and whisk together: 1/3 cup rice wine vinegar 1 teaspoon minced garlic (or 1/4 tsp. garlic powder) 1 teaspoon minced ginger (or 1/4 tsp. ginger powder) 2 tablespoons canola OR olive oil 2 tablespoons brown sugar 1 1/2 teaspoons chili-garlic sauce or chili sauce (less or more to desired level of spice) 

Chicken Pot Pie IX Rated: Submitted By: Robbie Rice Photo By: tahoegirl Prep Time: 20 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 10 Minutes Servings: 8 "A delicious chicken pie made from scratch with carrots, peas and celery. A delicious and heartwarming meal." INGREDIENTS: 1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts DIRECTIONS: 1. Preheat oven to 425 degrees F (220 degrees C.) 2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. 3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer...

A friend of mine made this for us when we came over for dinner, and I loved it and asked for the recipe.  Then I mentioned making it to a couple of other friends, and they asked for the recipe, so I thought I'd just post it for everyone.  Here ya go: 2 cans cream of chicken soup 1 cup mayonnaise 1 to 2 T. lemon juice 1 T. yellow curry (or to taste) 4 chicken breasts 2 cups broccoli florets Shredded cheddar cheese, to taste Salt and pepper to taste Cooked rice (served on the side) Directions: Mix soup, mayo, lemon juice, and curry in a bowl.  The lemon juice makes it tangy, so add more if you want it more tangy.  Same with the curry, if you like it less strong, do less, or more if you want more.  These are the measurements I like.  Also, if you would like the sauce a little runnier, add chicken broth until you reach the consistency desired.  Place chicken breasts in a greased baking dish with broccoli florets, then pour soup mixture over ch...

Recipe courtesy of "Fast-Fix Meals", with a few alterations by me. 1 to 2 Tablespoons olive oil 4 to 6 Boneless, skinless chicken breasts, thinly sliced 3 to 4 green bell peppers, sliced 2 red bell peppers, sliced 1 onion, sliced 1 to 2 T. chili powder 1/2 t. ground cumin Salt and pepper to taste 1 16oz. can diced tomatoes, DO NOT DRAIN 1 16oz. can black beans, drained and rinsed 2 cups cooked brown rice 10 8-inch flour tortillas 1/3 cup chopped cilantro Directions: If you don't have cooked rice already on hand, start that cooking first. Pour enough oil in a large skillet just to coat bottom; heat over medium-high heat.  Add chicken and cook just until no longer pink; add peppers, onion and seasonings.  Stir-fry until chicken is golden and vegetables are tender.  Add tomatoes with juice and black beans (check flavor here to see if more salt/pepper is needed).  Cook until liquid is evaporated; add rice and cilantro and stir together.  Place heap...

This is a recipe of Emily's to which we've made a few changes to suit our family preferences. Ingredients:                Shredded Chicken 4 chicken breasts (can be frozen or thawed) 1 1/2 cups Pace Medium Salsa 1/4 cup to 1/2 cup brown sugar (to taste)            Black Beans 2 cans black beans, drained 1/2 cup corn (frozen or canned) 3/4 cup tomato juice 1/4 tsp. cumin 1/8 tsp. garlic 1/8 tsp. onion powder 1/8 tsp. chili powder 1/2 tbs. fresh cilantro, chopped finely (optional)            Taco Additives Romaine lettuce, shredded Shredded cheddar cheese Sour cream Fresh tomatoes, chopped  Tortillas Directions: Place all of the shredded chicken ingredients in crockpot.  If using frozen chicken, cook on high for 4 hours, or low for 8 hours.  If using thawed chicken, cook on low for 4 hours. (crockpots vary, so you may have to adjust times or settings...

Ingredients: 2 cans diced tomatoes with green chiles 2 cans chicken broth 1 can refried beans 1 can black beans, drained 2/3 c. canned/frozen corn 2 1/2 c. shredded chicken (I just use canned chicken if I'm in a hurry!) 1/2 tsp. garlic powder 1/4 tsp. cumin 1/4 tsp. onion powder 1/4 tsp. salt freshly ground black pepper to taste 2 small limes, juiced handful chopped cilantro (amount is matter of personal preference) Directions: Combine broth, tomatoes, corn, and spices. Slowly work in the refried beans. Bring to a boil, then reduce to low heat; add chicken and simmer for 10-15 minutes or until chicken is heated through.  Add lime juice and cilantro to soup, stir into soup, then remove from heat and serve.  Optional toppings for individual servings: cheddar cheese, sour cream, tortilla chips, salsa, green onions, diced fresh jalepenos, etc. This was really good, and REALLY easy. I think I might add some diced, fresh jalepenos next time for ...

Italian Cream Cheese Chicken 4 chicken breasts 1 envelope Italian dressing mix (dry) 1/4 cup water Put chicken, Italian dressing mix, and water in crock pot on high. Cook for 3 hours (good Sunday dish!) After 3 hours - in saucepan, warm through... 1 - 8oz block of cream cheese (reduced fat) 1 can of cream of chicken soup (reduced fat) 1 - 4oz (drained) can mushrooms (if desired) Combine with cooked chicken in crock pot. Serve over rice or pasta. There are a number of variations of this recipe, I used mushroom soup instead of cream of chicken because that is what I had. I did add the mushrooms because I like them. You could also add some chopped red and/or green bell peppers to add some color. The cream cheese makes it so yummy. It is so easy to make and so nice to come home from church with the house smelling like dinner is ready.

We've had this before a few times and it is AMAZING, so I don't know we haven't eaten it more, but we just made it again the other night, and it was even better than I remember. This is Todd Wilbur's version of the recipe, and it is not to shabby! Title: Outback Steakhouse Alice Springs Chicken Yield: 4 Servings Ingredients ***HONEY MUSTARD MARINADE*** 1/2 c grey poupon dijon mustard 1/2 c honey 1 1/2 ts vegetable oil 1/2 ts lemon juice ***THE REST*** 4 chicken breast halves-without skin; boneless 1 tb vegetable oil 2 c mushrooms; sliced 2 tb butter salt and pepper; to taste paprika; to taste 8 slices bacon; cooked 1 c monterey jack cheese; shredded 1 c cheddar cheese; shredded 2 ts parsley; finely chopped Instructions Use an electric mixer to combine the Dijon mustard, honey, 1 1/2 teaspoons oil, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pou...

This recipe got a lot of positive comments at our Stake R.S. conference that I helped with today. Asian Chicken Lettuce Wraps Sauce: 1/3 c. hot water 2 Tbsp. peanut butter 1/3 c. soy sauce 1/3 c. brown sugar 1 clove garlic, minced 1 Tbsp. sesame oil 1 Tbsp. sesame seeds 3 dashes of hot sauce (I did not use this) 1 tsp. ginger root, freshly grated 1 tsp. lime juice 1/4 tsp. lime zest 2 Tbsp. green onion, thinly sliced 3 c. chicken or turkey, cooked and chopped into small pieces 3-4 c. peanut oil (for deep - frying rice noodles) *** 1 pkg. chinese straw rice noodles **** 2 heads iceberg lettuce, core removed, leaves washed and separated, or bib or butter lettuce leaves carrots, grated sprouts cucumber, chopped 1/3 c. peanuts chopped Combine hot water and peanut butter until smooth. Add soy sauce, brown sugar, garlic, sesame oil, sesame seeds, hot sauce, ginger, lime juice, lime zest, and green onion,. Add half of the sauce to the chicken or turkey; set the rest of the sauce aside to driz...

This soup is so yummy, and just right for a chilly November day. It is definitely a favorite at our house when served with warm rolls. I'm sure you could use turkey in it as well to make good use of those leftovers! : ) 3 c water 3 chicken 2 c chopped celery 2 c chopped carrots 1 small chopped onion Boil above ingredients until tender and then add: 2 cans cream of chicken soup 1 c milk 2 c chopped, cooked chicken 1/2 package of cooked egg noodles ( I like to make this with the "homestyle" egg noodles you can find at sam's or costco. They taste and look like fresh noodles) Warm through and that's it! It's my opinion it's even better the second day, so make enough for leftovers : )

2 cans cream of chicken soup 1 bag tortilla chips 2 cups cooked shredded or diced chicken 1 can diced tomotoes cheese Layer bottom of casserole dish with tortilla chips. Layer shredded cheese on top. Pour chicken soup, chicken and tomato mixture over the chips. Top with more cheese. Put in oven until warmed through. Enjoy! (eat as a casserole, or use the remaining chips to scoop it like a dip)

So this recipe is from a lady that was in my branch growing up. Her version is good, but I like mine a little bit spicy and a little more flavorful, so I will give you her recipe, and then give you the things I like to do differently/in addition. CHICKEN SPAGHETTI 3 to 5 chicken breasts 12 to 16 oz. spaghetti 1/2 to 1 lb. velveeta cheese 1 can cream of mushroom soup 1 can Ro-tel (or diced tomatoes with diced green chiles) 1 can green peas (or 2 cups frozen peas) 1/2 onion, chopped 1 green bell pepper, chopped 3/4 cup butter Jaynee's additional ingredients: 1 tsp. garlic 1 tsp. Tony's Original Creole seasoning (more or less to taste). If you use this, you don't really need to add salt. If you don't use this, then I would suggest adding 1/2 tsp. to 1 tsp. salt. Fresh ground pepper to taste 1 jalepeno, diced mushrooms, sauteed (i don't always do the mushrooms--just if I have them) I don't like canned peas, so I always use the 2 cups frozen peas instead DIRECTIONS: ...