Chicken Tortellini Soup

1/4 cup Butter
1/4 C flour
8 cups Water
1 onion
1 package frozen California Style Veggies (I use 2 pkgs)
3 cooked and cubed chicken breasts
1 package boilded tortellini
1 cup shredded cheese
2 cups half and half
Make rue: saute one onion with butter add flour after soft.  Add 8 cups water and 8 cubes chicken bullion.   Bring to boil.  Add veggies, chicken and tortellini. Stop boiling and add one cup shredded cheese and 2 cups half and half. (Recipe stolen from Miss Lacey Hilliard)

Nicole's family's Alfredo sauce

1 cup cream
6-8 cloves of garlic
1 cup butter or olive oil
1 cup Parmesan cheese
*fettuccine pasta
*cooked chicken salted and peppered to taste

1. Melt butter and sauté garlic
2. Add cream slowly, stirring
3. Slowly add Parmesan until desired thickness (may not use all of the Parmesan)

Variation: Cream cheese version
8 oz cream cheese
6-8 cloves garlic
1 cup butter or olive oil
1 cup milk
1 cup Parmesan

Oven Baked Chicken Fajitas

Ingredients
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 (15 oz) can diced tomatoes with green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced (I use half a green and half a red)
12 flour tortillas
Toppings such as cheese, sour cream, and guacamole - if desired
Instructions
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Recipe by Real Mom Kitchen at http://realmomkitchen.com/9318/oven-baked-chicken-fajitas/

Grilled Lemon-Thyme Chicken

     

§  4 breasts

§  1 lrg garlic crushed w/ knife

§  1/2c lemon juice (1 1/2 lemons)

§  2T olive oil

§  pinch thyme

§  salt & freshly ground pepper

§  Marinate 2 hrs. Grill 4 min each side

Chicken or Turkey Salad for Croissants

 §  8 oz. Cream cheese

§  3 green onions (green ends cut in small pieces)

§  1c celery- chopped

§  2c chicken or Turkey (shredded)

§  1/4c Mayo

§  1/2c Miracle Whip

§  Almonds-chopped or slivered

§  Add more meat if mix is too creamy.  This will make approx., enough to fill 15 Large croissants (or 30 small)

Chicken Enchiladas

                   Combine for Enchilada Filling

·         2 chicken breasts/cooked & dried

·         2 cans cream of chicken soup

·         medium sour cream

·         1 can green chilies

·         

·         2 cups cheese

·         olives

Add filling to corn or flour tortillas

  Then sprinkle on top

·         Cheese

·         Cumin

·          Green onions

           Bake at 350ºF for 30 min.

Mandolyn's Favorite Tortilla Soup

2 Tbl olive oil

Chicken, shredded

¼ cup onion, diced

2 cloves garlic, minced

2 tsp ground cumin

1 tsp chili powder

Pepper

1 can chicken broth

1 can corn, undrained

1 can black beans, rinsed

1 can stewed tomatoes

2 Tbl cilantro

Sauté onion, garlic, chicken and seasonings. Add corn, broth, tomatoes and beans. Simmer. Top with your choice of toppings (e.g. sour cream, grated cheese, avocado, tortilla chips).