Chicken In Mushroom Gravy

3 chicken breasts
Salt and pepper
1/4 cup dry white wine or chicken broth (I usually double this)
1 can cream of mushroom soup
1 4oz can sliced mushroom, drained

Place chicken pieces in Crock-Pot. Season with salt and pepper.  Mix wine and soup; pour over chicken.  Add mushrooms.  Cover and cook on low 7 to 9 hours or high 3 to 4 hours.

Beef Stew

2 pounds beef chuck or stew meat, cut in 1" cubes
1/4 cup flour
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 cup beef broth
1 tsp Worcestershire sauce
1 clove garlic
1 bay leaf
1 tsp paprika
4 carrots, sliced
3 potatoes, diced
1 onion, chopped
1 stalk celery, sliced
2 tsp Kitchen Bouquet, optional

Place meat in Crock-Pot, Mix flour, salt and pepper and pour over meat; stir to coat with flour.  Add remaining ingredients and stir to mix well. Cover and cook on low 10 to 12 hours or on high 4 to 5 hours.  Stir stew thoroughly before serving.

Chicken Enchiladas

-Campbell's soup recipe-

1 can cream of chicken soup
1/2 cup sour cream
2T margarine
1/2 cup chopped onion
1 tsp chili powder
2 cups diced cooked chicken
1 can diced chiles
8 tortillas
1 cup cheese

Heat oven to 375 F.  Stir soup and sour cream together.  Combine margarine, onion and chili powder in sauce pan.  Cook until onion is tender.  Stir in chicken, chiles and 2T soup mixture.  Put a 1/4 cup chicken mixture into each tortilla.  Place in greased baking dish.  Pour remaining soup mixture over tortillas in pan.  Bake covered for 15 minutes.   Sprinkle with cheese and bake for 10 minutes uncovered.

Lettuce Wraps

Rex and Vicki Davis

1 lb ground turkey 2 T minced ginger 1/2 c bell pepper 1/2 c minced onion 1/2 cup cooked millet 1/2 c cooked quinoa yoshida sauce or other Teriyaki sauce Sweet chili sauce Iceberg lettuce leaves Scallions for garnish

Cook turkey then add garlic, ginger, onions and peppers. Cook until veggies are tender. Add teriyaki sauce. Serve in lettuce leaves with a splash of the chili sauce.

Chicken Bacon Ranch Macaroni & Cheese

Misti made this for our family after Camille was born. Everyone thought it was delish!

Chicken Bacon Ranch Macaroni & Cheese
From Cooking Light March 2010 Issue

Ingredients
 16 ounces  uncooked elbow macaroni
3-4  slices pre-cooked bacon, chopped
2  skinless, boneless chicken breasts cooked, cut into 1/2-inch pieces
2  tablespoon  butter
2  tablespoon  all-purpose flour
3  cups  milk
2/3  cup  condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1 ½ c shredded six-cheese Italian blend (such as Sargento)
1  teaspoon  onion powder
1  teaspoon  garlic powder
1  teaspoon  dill
1  teaspoon  salt
Cooking spray
1/2  cup  shredded colby-Jack cheese
1-2 slices precooked bacon (for top)

Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Cook chicken either on the grill seasoned with salt and pepper or on the stove top with a bit of olive oil.
3. Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta, chopped bacon and chicken.
4. Preheat broiler.
5. Pour into a 9x13 pan coated with cooking spray. Sprinkle evenly with reserved bacon and ½ cup cheese. Broil 3 minutes or until cheese melts.

Tetrazzini

I double this recipe and bake it in a 9x13 pan.

2 cups broken spaghetti noodles
3/4 cup boiling water
1 cube chicken bouillon
1 can cream of chicken soup
1/8 tsp celery salt
1/8 tsp pepper
1 1/2 cups cooked chicken or turkey
1 1/2 cups cheese, divided

Cook noodles according to directions.  Meanwhile, dissolve bouillon in water.  Add soup, celery salt and pepper.  Drain spaghetti and add to soup mixture.  Stir in meat and 3/4 cup cheese.  Transfer to 8 in.  baking dish.  Top with remaining cheese and bake uncovered at 350F for 35-40 minutes.

Easy Chicken Parmesan

1 jar spaghetti sauce
6 T Parmesan cheese
6 small boneless skinless chicken breasts (1 1/2 lbs.)
1 1/2 cups mozzarella cheese

Preheat oven to 375F.  Pour sauce into 9x13 baking dish.  Carefully stir in 4T (1/4 cup) of the Parmesan cheese.  Add Chicken; turn to evenly coat both sides with sauce.  Cover with foil.  Bake 30 min.  Uncover.  Top with mozzarella cheese and remaining 2T Parmesan cheese; continue baking 5 min. or until chicken is cooked through and cheese is melted.  Serve over hot cooked pasta if desired.  Makes 6 servings.

Fettuccine Carbonara

This recipe comes from the Alice Bay Cookbook.  For a time growing up, it was one of my family's favorite recipes.  Sometimes we would steam summer squash, zucchini and carrots and add them to the mix.

1/4 lb. bacon
1 egg
3/4 cup Parmesan cheese
1 cup heavy cream
1/4 cup butter, cut into pieces
2 garlic cloves, pressed
2 T chopped parsley
1 tsp salt
1/4 tsp ground pepper
1 lb. fettuccine

Fry bacon until crisp, crumble, and set aside, keeping warm.  Beat the egg and add the Parmesan cheese, cream, butter garlic, parsley, and salt and pepper.  Cook the pasta al dente, drain, and toss immediately with egg and cheese mixture.  Sprinkle with crisp bacon and fresh parsley.  Serve on warm plates.  4 portions.

Chicken Caesar Wraps

1 lb. chicken breasts, cut into strips

1/2 cup Caesar-style salad dressing

pitas, wraps or flat bread

1/2 small red onion, thinly sliced

1/2 small cucumber, peeled and chopped

tomatoes, chopped (optional)

1/4 cup cucumber salad dressing

In a shallow baking pan, stir together chicken and Caesar dressing.  Bake at 450F for 15 to 20 minutes.  Place bread of choice on a griddle to heat up 2-3 minutes; top with 1/4 cup chicken mixture, onion slices, cucumbers and tomatoes.  Drizzle with cucumber dressing.  Makes 4.

** You can also cook the chicken mixture in the crock pot.  Especially if you are making it in a larger portion.

Southwest Chicken

This recipe comes from my Logan River Neighborhood cookbook.  It comes together really fast and easy on the stove top.  You can eat it just the way it is or you can chop up the chicken and put the mixture in tortillas.  My favorite way to eat it is with shredded lettuce, tomatoes, avocado and sour cream on top.

4 boneless chicken breasts
1 cup salsa
1 pkg. taco seasoning
2 cups water
2 cups Minute rice
1 cup black or kidney beans (drained and rinsed)
1 cup cheddar cheese
Lettuce, tomato, avocado and sour cream for garnish.

Bring chicken, salsa, seasoning and water to boil in a large skillet.  Cover and simmer for 10 minutes.  Return to boil.  Stir in rice and beans.  Sprinkle with cheese.  Cover and cook on low for 5 minutes.  When serving, top with garnishes.  Serves 4-6.

Chicken and Spaghetti

Years ago Albertson's had a promotion going on.  They had recipe cards with meal ideas all through out the store next to the ingredients that were in the specific recipes.  It was called "Quick Fixin' Ideas".  I loved going to the store and collecting the cards and seeing if there was anything new each time.  This is one of the recipes I picked up there and it stuck.  This recipe is kid friendly and fast to make and we usually have all the ingredients in our pantry.  The original name of the recipe was Chicken Strips Italiano, but that was too fancy for us.  We just call it Chicken and Spaghetti.

8oz. uncooked linguine or spaghetti, cook to desired doneness

1/2 cup grated Parmesan cheese 

1/2 cup Progresso Bread Crumbs

1/2 cup Italian salad dressing

1 lb. chicken breasts, boneless and skinless

2 cups Classico Pasta Sauce, heated

Pillsbury Crescent Rolls

Heat oven to 375F.  In small bowl, combine cheese and bread crumbs; mix well.  Place salad dressing in small bowl.  Dip chicken breasts in salad dressing; place in bread crumb mixture and toss to coat evenly.  Place on lightly greased cookie sheet 1 inch apart.  Bake chicken breasts at 375F for 20 minutes or until lightly browned and no longer pink in center.  Slice chicken into strips.  To serve drain hot pasta; spoon onto 4 plates.  Top each with hot pasta sauce and chicken strips.  Serve with freshly baked Pillsbury Crescent Rolls.

Little Cheddar Meatloaves

I got this recipe from my friend Vicki.  It has become a favorite because these little loaves do not have to cook as long as regular meatloaf.

1 egg

3/4 cup milk

1 cup shredded cheddar cheese

1/2 cup quick cooking oats

1/2 cup chopped onions

1 tsp salt

1 pound lean ground beef

2/3 cup ketchup

1/2 cup packed brown sugar

1 1/2 tsp mustard

In a bowl, beat egg and milk.  Stir in cheese, oats, onion and salt.  Add beef and mix well.  Shape into 8 loaves; place in a greased 9x13 pan.  Combine ketchup, brown sugar and mustard; spoon over loaves.  Bake uncovered at 350F for 45 minutes.

Crock Pot Stroganoff

1 1/2 lbs. stew meat
1-2 tablespoons oil
flour
2 cans cream of mushroom soup
1/2 cup water
1-2 beef bouillon cubes
1 envelope onion soup mix
1/2 cup sour cream

Brown meat with oil and flour.  Mix soup, water, bouillon cubes and soup mix in crock pot.  Add  meat.  Cook on high 4-5 hours.  Stir in sour cream just before serving.  Serve over egg noodles.

Chicken Enchilada Chili

I got this recipe from Paz Stutzman.  We served in the Primary presidency together.

2 cans stewed Mexican tomatoes (I usually just use petite diced tomatoes)
2 cans chili beans
1 can "Old El Paso" enchilada sauce (I usually do 2 smaller cans or one large can)
1 chopped onion
1/2 chopped green pepper
1-2 garlic cloves
1 1-2Lbs. boneless skinless chicken thighs or chicken breasts
salt and pepper to taste

garnish with:  cilantro, sour cream and shredded cheese

Combine all ingredients in crock pot and cook on high for 4-5 hours or until chicken is cooked and shreds. Shred chicken then return to crock pot. Add salt and pepper to taste.  Serve with garnishes.  Can also add lemon juice, avocados and fresh onion when serving.

Slow Cooker Corned Beef and Cabbage

Robert and I were engaged on St. Patrick's Day in 1994.  The next year, as newlyweds for 8 months, we were invited to a Corned Beef and Cabbage dinner with some of Robert's work friends.  We thought it was a fun way to celebrate our engagement day, so we have had Corned Beef and Cabbage on March 17th ever since.  Over the years, I have discovered that corned beef turns out way better in the crockpot.  This is my favorite recipe.

Ingredients

• 1 medium onion, cut into wedges
• 4 medium potatoes, peeled and quartered
• 1 pound baby carrots
• 3 cups water
• 3 garlic cloves, minced
• 1 bay leaf
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon pepper
• 1 (3 pound) corned beef brisket with spice packet, cut in half
• 1 small head cabbage, cut into wedges

Directions

1. Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

About 10 years ago, we discovered this recipe for mustard glaze in the Better Homes and Gardens American Heritage Cookbook.  Now we can't have our corned beef without it.

Mustard Glaze:

In a medium saucepan combine 2/3 cup packed brown sugar, 1/2 cup vinegar, 1/2 cup prepared mustard and 1/2 teaspoon garlic powder.  Bring to boiling, stirring till sugar dissolves.  Cook uncovered, for 5 minutes.  If necessary, beat glaze smooth with a wire whisk or rotary beater.  Makes about 1 cup.

Curry Chicken

1/2 cup honey
1/4 mustard
1/4 cup butter
1/2 tsp curry
1 tsp salt
2-3 chicken breasts, cut up

Mix first 5 ingredients in a saucepan until honey and butter are melted.  Pour over chicken pieces and bake at 350F for 45 minutes.  Can also cook in crock pot on high 3-4 hours.  Serve over rice.  *I like to double the sauce ingredients.

Blue Cheese Stuffed Hamburgers

1 1/2 lb. ground beef
1/4 tsp salt
1/4 tsp pepper
1/3 cup crumbled blue cheese
3 oz. cream cheese, softened
1 T country-style Dijon mustard
4 onion buns
1 1/2 cup sliced fresh mushrooms
2 med. onions, sliced
1/4 tsp salt
1/4 tsp pepper
1 T Worcestershire sauce
4 slices ripe tomato

In a medium bowl stir together ground beef, salt, and pepper.  Form into 8 large 1/4" patties.  In a small bowl stir together blue cheese, cream cheese and mustard.  Place about 2 T cheese mixture on top of each of 4 patties.  Top each with remaining meat patty.  Press around edges to seal.  Place hamburgers in 10" skillet.  Cook over med. heat, turning once, until desired doneness (12-15 minutes for medium).  Place hamburgers on buns.  In same skillet with drippings place mushrooms and onions; add salt, pepper and Worcestershire sauce.  Cook over med. high heat, stirring occasionally, until tender (4 to 5 minutes).  Meanwhile, place tomato slice on each hamburger; top with grilled mushrooms and onions.

Turkey Burgers

From the kitchen of:  Paul and Misti Stoddard

1 1/4 lb. ground turkey
1/4 cup bread crumbs
1/2 tsp salt
1 tsp sage
1/2 tsp pepper
1/4 tsp nutmeg
1/4 tsp ginger
2-4 T milk

Mix all ingredients well and form into patties.

Chicken Cordon Bleu

This is a meal that we traditionally eat for a special Valentine's Day dinner.

4 boneless and skinless chicken breasts flattened to 1/8 inch thick
4 thin slices ham
Monterey Jack cheese, grated
season to taste
1/4 cup butter or margarine
3/4 cup cornflake crumbs

Place each chicken breast between sheets of plastic with skinned side down and pound with mallet to flatten.  Place ham on each piece of meaty side of chicken.  Add a pinch of grated cheese and roll up while tucking in sides.  Secure with a toothpick.  Dip each roll into melted butter, then roll in cornflake crumbs making sure to coat thoroughly.  Place in baking dish and bake at 350 for 30-40 minutes or until golden brown.   Top with Cordon Bleu Sauce and serve.  Makes 4 servings.

Cordon Bleu Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1/4 cup lemon juice

Blend ingredients and heat.  Serve over chicken rolls.

Barbecue Chicken Pizza

1 pkg. (10 oz.) refrigerated pizza crust or Boboli
11/2 cups shredded Colby-Jack cheese, divided
2 cups chopped cooked chicken or 10 oz. canned chicken
1/2 cup barbecue sauce
1/2 cup green bell pepper, chopped (optional)
1/2 cup red onion, sliced (optional)

Preheat oven to 425.  Roll pizza crust into a 12-inch circle on 13" baking stone.  Sprinkle crust with 1 cup of cheese.  In medium bowl, combine chicken and barbecue sauce, tossing to coat.  Top crust with chicken mixture, green pepper and onion.  Sprinkle with remaining 1/2 cup cheese.  Bake 15-20 minutes or until crust is golden brown. Yield:  8 servings.