"Hot Dog" Soup

I am posting another yummy soup recipe I got from Arin - thanks! I made this last night and everyone loved it. The kids are still terrible soup eaters - messy, drippy, complainers, but I am not giving up yet - still working on it! The recipe has turkey sausage/kielbasa in it, which my kids thought looked like hot dogs, hence the name I gave this one "Hot Dog Soup" - whatever works to make them eat it, right?

Ingredients:
1/2 large onion or 1 small onion, chopped
3 cloves garlic, minced
1 T olive oil
1 package turkey keilbasa or sausage, cut into bite sized rounds or pieces
32 oz chicken broth
2 cans of White Northern Beans, drained
1 can petite diced tomatoes, drained
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp basil
1/4 tsp fresh ground pepper
salt, to taste

Directions:
Warm olive oil in medium dutch oven over medium heat. Add onion and saute until soft. Add garlic, stir for 1 minute until fragrant. Add in turkey sausage and saute until browned. Slowly add in stock, scraping up any brown bits on the bottom of the pan. Add remaining ingredients. Bring to a boil, then reduce heat and simmer for 15 - 20 mins.

If you like a thicker soup, about 5 minutes into the simmer, scoop out about a 1/3-1/2 cup of beans and mash them up in a bowl. Mash them into a soupy paste and return to the pot. The natural starches in the beans will thicken up the rest of the soup. If you do this, you might want to add another can of drained beans since it takes away some of the beans.

Tips - Here are a few other ideas I didn't try, but thought would be good for next time to increase the veggies:
-Add an extra can of beans (mentioned above)
-Add an extra can of tomatoes
-Add finely chopped spinach

Creamy Chicken Dijon

This is an easy weeknight favorite in our house. The sauce is very dijon-y though, so make sure you like mustard. I always serve with steamed broccoli and we dip it in the mustard sauce - yummy!


Ingredients:
1/2 cup chicken broth
6 T Dijon Mustard
1/3 cup cream cheese spread, softened
1 T minced herbs (basil, chives or thyme are my fav, but anything would do)
1 T olive oil
4 (6 oz.) boneless skinless chicken breasts
1 tsp. minced garlic

Directions:
Mix broth, mustard, cream cheese and herbs until well blended; set aside.

Pound chicken out slightly to even out the breast for uniform cooking time. Dry chicken with paper towels. Season chicken on both sides with salt and pepper to taste.

Heat oil in stainless skillet until it shimmers. Cook chicken in hot oil until browned on both sides, approximately 10 min. *Thin chicken might cook in as little as 8 mins, thicker might take 12 - 15. I use a thermometer and cook until chicken is 165 degrees in thickest part.

Stir in mustard sauce and garlic. Scrape up brown bits in pan and mix well into sauce. Simmer over medium heat 3 to 5 min. until sauce thickens slightly and flavors are blended.

Tips:
-The recipe calles for a 6oz breast, which is tiny - can't find those in the grocery store these days. I usually use 2 large chicken breasts and pound them out a little. If your breasts are really huge (ha!), you can even cut each one in half to make 4 chicken cutlets. It is enough to feed the 4 of us.
-Drying the chicken is the key to browning - don't skip that step
-Best NOT to use a non-stick pan so you get good browning and tasty brown bits to mix into sauce
-Sauce tastes great on broccoli, potatoes, etc.

Taco Chicken Wraps

This is an old recipe I dug up last week and it was super easy, tasty, can be made from canned stuff you have on hand, relatively healthy and the whole family loved it. I think I actually got this from Jen years and years ago. It is just a different twist on Mexican fare, but very tasty. The key is oven baking them and freshly shredding your cheese - makes it so melty and yummy. Enjoy!

Ingredients: 
1 can (10oz) diced tomatoes and green chilies, drained
1 large can chunk white chicken, drained
1 C shredded sharp cheddar and/or monterey jack cheese
2 T diced jalapeno peppers (*add however much to taste for your family's spice level)
2 tsp taco seasoning 6 flour tortillas (6in)
Toppings: taco sauce, salsa, sour cream, avocado - all optional

Instructions: 
In small bowl, combine tomatoes, chicken, cheese, jalapenos and taco seasoning. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in greased baking dish. Bake uncovered at 350˚ for 10-15 min or until heated through. Serve with desired toppings.

Tips: 
You can mix up the chicken mix earlier in the day, then just take it out of the fridge and roll up your wraps when you are ready to go. I baked them in the toaster oven to save energy and it was perfect.

Cheezits Chicken

One of Tanner and Kenzie's favorites - they are the Cheezit hogs in the family.

Ingredients:
4 boneless skinless chicken breasts
1 cup sour cream
3 cups Cheezits, crushed
1 cup margarine, melted

Directions:
Melt margarine in 13 X 9 baking dish. Dredge clean chicken in sour cream. Roll in Cheezits crumbs. Place chicken in baking dish with melted margarine. Turn over so margarine is on both sides.

Bake at 375 degrees for 40 minutes

Tips:
I usually butterfly the chicken breasts or pound them out so they are not too thick. I also sometimes cut the breasts in half to make smaller pieces so there is more surface area for cheezits - sort of like chicken fingers. This is one of those recipes you don't really have to measure and don't really have to have the exact amounts of anything - whatever you have on hand will work. I typically use butter instead of margarine, but that is just because we are more of a butter family. I am sure both are great.

Slow Cooker Tex Mex Chicken

I tried this the other night and it was pretty good for a weeknight dinner. Plus, it makes enough for two nights or to freeze. I served it with yellow rice and a side salad. The second night we wrapped it up in tortillas with taco toppings for a little twist. Enjoy!

Ingredients:
1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. Taco Seasoning Mix
2 Tbsp. flour
1 green pepper, cut into 1-inch-wide strips
1 red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 can black beans, rinsed and drained
1-1/2 cups thick or chunky salsa
1 cup shredded sharp cheddar (or mexican blend cheese)

Directions:
Toss chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Stir just before serving; top with cheese.

Tips:
-I make this a 2 night meal: 1st night serve by itself with yellow rice and side salad; 2nd night make into tacos, burritos, quesadillas, etc.
-You can top with anything mexican and its yummy, especially avacado
-I add the remaining taco packet on top of the veggies for extra spice
-I always double it so I have some to freeze. Sometimes I even freeze the chicken already mixed with some rice into 'mini meal' portions for the kids so I can reheat easily for lunch or school thermos.

Chicken with Creamy Dijon Herb Sauce

Not gourmet, but quick, easy and cheap for a weeknight dinner. It is very dijiony, so you must like that flavor if you are to try. It's also very saucy, so you'll have extra sauce to drizzle/dip on something else like potatoes - I serve it with: Rosemary Roasted Potatoes

Ingredients:
1/2 cup chicken broth
6 tbsp. FRENCH'S® Dijon Mustard
1/3 cup cream cheese spread, softened
1 T minced herbs (parsley, basil, thyme or chives)*
1 T oil
4 (6 oz.) boneless skinless chicken breasts**
1 tsp. minced garlic

Directions:
MIX broth, mustard, cream cheese and herbs until well blended; set aside.

COOK chicken in hot oil in nonstick skillet until browned on both sides, about 15 min.

STIR in mustard sauce and garlic. Simmer over medium heat 3 to 5 min. until sauce thickens slightly and flavors are blended.

*I have used basil and thyme - I liked thyme better. I also think dill would be good.
**I used 3 really thin chicken breasts (1 for each one of us) and it worked great

Nutrition Facts:
Serving Size 1 breast
Calories 265
Fat 13g
Saturated Fat 3g
Carbohydrates 0g
Fiber 0g
Protein 33g
Cholesterol 138mg

Chicken Piccata over Lemon Feta Angel Hair Pasta

This is definitely a little more involved, but you could probably get it all done in about 30 min if you had everything out and ready to go. However, worth every second you put into it!



Ingredients:

* 2 skinless and boneless chicken breasts, butterflied and then cut in half and flattened some
* Sea salt and freshly ground black pepper
* 2 cups all purpose flour, for dredging
* 6 tablespoons unsalted butter
* 5 tablespoons extra-virgin olive oil
* 1/3 cup fresh lemon juice
* 1/2 cup chicken stock
* 1/4 cup brined capers, rinsed
* 1/3 cup fresh parsley, chopped

Directions:

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Lemon Feta Angel Hair Pasta:

Ingredients

* 8 ounces uncooked angel hair pasta
* 2 garlic cloves, minced
* 2 tablespoons olive oil
* 1 package (4 ounces) crumbled feta cheese
* 2 teaspoons grated lemon peel
* 1/2 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/2 teaspoon pepper

Directions

* Cook pasta according to package directions.
* In a large skillet, saute garlic in oil for 1 minute. Drain pasta; stir into skillet. Add the remaining ingredients; toss to coat. Yield: 4 servings.

Top pasta with chicken- enjoy!

Low-Fat Garlic Lime Chicken

Low-Fat Garlic Lime Chicken (This one is by Johnnie Gabriel, Paula Deen's cousin, in her book "Cooking in the South" which i HIGHLY recommend)

1/2 cup low sodium soy sauce
1/4 cup fresh lime juice
1 tablespoon worcestershire sauce
2 garlic gloves, minced
1/2 teaspoon dry mustard
4 boneless skinless chicken breast halves
1/2 teaspoon coarsely ground black pepper
olive oil flavored cooking spray

in a small bowl, whisk together the soy sauce, lime juice, worcestershire, garlic and dry mustard. place chicken in a zip-top bag, and pour the marinade over the breasts. refrigerate for 30 minutes. drain the chicken, and sprinkle with black pepper. Grill the chicken breasts over medium heat 5 to 6 minutes on each side.

Hellman's Parmesan Crusted Chicken

This is so EASY and QUICK and YUMMY! It is one of Tanner and Kenzie's favorites!

Hellman's Paremsan Crusted Chicken:

http://www.hellmanns.com/recipes/detail/32658/1/parmesan-crusted-chicken

Fettucine with Chicken

This is definitely a 20-minute meal

1 9 ounce package of refrigerated red pepper fettucine (or i've even just used the regular from a box)
1/4 of a 7 ounce jar oil packed sun dried tomato strips or pieces (1/4 cup)
1 large zucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)
8 ounces package skinless, boneless chicken breast strips (stir-fry strips)
2 tablespoons oil oil
1/2 cup finely shredded parmesan, romano or asiago cheese (2 ounces)
freshly ground black pepper

1) Using kitchen scissors, cut fettucine strands in half. Cook fettucine in lightly salted boiling water according to package directions; drain. Return fettucine to hot pan.

2) Meanwhile, drain tomatoes, reserving 2 tablespoons of the oil from the jar. Set drained tomatoes aside. In a large skillet, heat 1 tablespoon of the reserved oil over medium-high heat. Add zucchini; cook and stir for 2 to 3 minutes or until crisp-tender. Remove from skillet. Add remaining 1 tablespoon reserved oil to skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink.

3) Add chicken, zucchini, drained tomatoes, and olive oil to cooked fettucine; toss gently to combine. Sprinkle servings with cheese and season to taste with pepper. (* i add some lemon juice as well.)

Chicken Penne Pasta With Tomato Cream Sauce

this one isn't a "weekly" one bc a bit more involved, but yummy and makes enough for 8. (fantastic to freeze leftovers and STOCK UP).

1/4 cup olive oil plus 1 tbsp olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary/salt and pepper to taste
4 to 6 chicken breasts, skin removed
1 28 ounce can italian tomatoes
1 tbsp butter
1 small onion chopped
1 cup whipping cream
1/4 cup vodka
1/4 teaspoon dried crushed red pepper
1 pound penne pasta
freshly grated parmesan cheese
minced fresh chives

In a 13x9 inch baking dish, mix 1/4 cup of the olive oil, garlic and the rosemary. Salt and pepper the chicken breasts, and place in the marinade, turning to coat. Cover the dish and refrigerate 4 hrs or overnight, turning occasionally.

Drain the tomatoes, remove the seeds and chop into bite size pieces. In a heavy large saucepan, melt the butter with the remaining tablespoon of oil over medium heat. Add the onion, sauteing 6 to 8 minutes or until translucent. Add the t omatoes. Cook the vegetables, stirring frequently, for about 25 minutes or until almost no liquid remains in the pan. Add the cream, vodka, and red pepper. Boil about 2 minutes or until thickened. Season the mixture with salt and pepper as needed. (The sauce can be prepared one day ahead if covered and refrigerated.) Remove the breasts from the marinade, and place on a hot barbeque grill. Cook the chicken over medium-high heat for 10-12 minutes, turning occasionally until thoroughly cooked. Cool the chicken and cut into bite-sized pieces. Set aside.

In a large pot of boiling salted water, cook the penne pasta, stirring occasionally until tender but firm to bite. Drain well, and place in a large bowl. Add the chopped chicken to the sauce and reheat to a simmer. Pour the sauce and chicken over the pasta and toss well. Sprinkle with Parmesan cheese and chives before serving. Makes 8 servings.

Parmesan Ritz Chicken

3/4 cup crushed Ritz crackers (almost 1 sleeve, or 16 crackers)
1/2 cut grated Parmesan cheese
1 tablespoon dried parsley flakes
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup butter or margarine, melted
4 chicken breasts

Combine crackers, cheese and spices. Roll chicken breasts in melted butter, then in the seasoned crumbs. Place chicken breasts skin side up and thick edges toward the outside of buttered baking dish. Sprinkle on any remaining crumbs. Bake in oven at 350 degrees for 50 minutes to 1 hour, depending on the size of the breasts. Enjoy with a veggie, potatoes, fruit salad or a side of pasta with marinara. Also good to make this recipe as tenderloins to top off a green salad.

Chicken Pot Pie

3 chicken breasts (sometimes i put in 4 if they are the smaller frozen ones)
2 cans of cream of potato soup
bag of frozen veggies (peas, carrots, green beans)
thyme (don't know exact measurement but i sprinkle on top and stir in)
1/2 cup milk
1 box pillsbury pie crust (2 come in a box)

boil chicken breasts and shred
cook frozen veggies stovetop in water for 5 minutes to soften...add salt and pepper
combine shredded boiled chicken, veggies, 2 cans of potato soup, little bit of thyme sprinkled in, and 1/2 cup of milk
lay 1 crust at bottom of sq (or round- whatever you want) baking dish (coated with cooking spray)
add mixture on top (chix, veggies, etc)
lay other crust on top of that and tuck so it fits
poke holes with fork
bake at 375 for 40 minutes (want the crust to be golden on top)