Chicken Noodle Soup

This is my mom's recipe, and it is super easy and really yummy.

Mom's Chicken Noodle Soup

3-4 Tbsp Extra Virgin Olive Oil

4 carrots, cut into small slices

2 stocks celery, cut into very small diced pieces

1/2 onion, cut into small pieces

Heat Olive oil on med-high heat. Stir in vegetables. Turn heat down to medium and saute vegetables (continue stirring) for about 5 minutes. Then add:

3 cans chicken broth (Low Sodium) (I use Swanson brand-it has

good flavor and no MSG)

1 can Cream of Chicken Soup

1 can water

Bring to boil and add:

1 can 12.5 oz of canned chicken with the liquid or cooked cubed chicken (2-3 breasts). (When I use canned chicken, I usually use two cans because Aaron and I like it extra meaty).

3/4-1 tsp black pepper

Boil for about 3 minutes then add:

Whole wheat noodles (about 3 cups)

Boil about 10 minutes until noodles are tender.

Add: 1/4 tsp Rosemary (rub between fingers to crush)

1/2 tsp Oregano

Stir in and simmer for 1 minute. Remove from stove and serve.

It is definitely a favorite for us. Hope you enjoy it!

Terryaki Chicken

Terryaki Sauce

1/2 cup sugar

1/2 cup soy sauce

1 cup water

1/4 tsp garlic (or two cloves garlic)

1/2 tsp ginger

Thicken with corn starch

Variation: add juice of mandarian oranges and add oranges with the chicken

Normally, I would chunk the chicken and cook it in a frying pan and then make the sauce and put them together. But, today, I put the raw chicken breast into the crockpot and poured the sauce on it and cooked it on high for 4 hours. Poured the sauce into a pan, thickened it w/cornstarch. I roughly cut up the chicken into bite sized pieces. (it was super tender and easy to cut, not quite falling apart, so that was good). Put them together and served over rice. It was a hit! Yum!

If you like it spicer, I'm sure you could put some red pepper into it. I thought it was fine, and super easy!

I think I would do 2-3 boneless, skinless chicken breasts to sauce. I quadrupled the sauce and had 9 breast. We had leftovers.

Sunday Edition

When we got put into the new ward, we were blessed with a new church time...2pm. Oh yeah, don't be jealous. So coming home at 5pm, everyone is hungry and tired, so I am using my crockpot every Sunday. When I make something that is good, I decided to share it, so here you go.

Low-Fat Glazed Chicken in Crockpot
From the Kitchen of: Paz
Source: Jo Anne Merrill

6 oz. orange juice, frozen concentrate - thawed
3 skinless boneless chicken breast halved - split
1/2 tsp. marjoram
1 dash ground nutmeg
1 dash garlic powder

1/4 c. water
2 tbsp. cornstarch

*Garlic is optional. (I put it in)

Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip each piece into the orange juice to coat completely. Place in Crockery Pot. Pour the remaining orange juice mixture over the chicken.
Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish. Precise cooking time is not important in crockpot cooking.
When chicken is done, remove to serving platter. Pour the sauce that remains in crockpot into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken.

I made with rice and green beans. It was quite "orange-y", but I liked it with the sauce. Maybe because it is different and easy. Sorry no picture. It looks like chicken with orange stuff on it.

Slow Cooker Orange Chicken

Prep: 10 min
Total: 8 hours 10 min.
Makes: 4 servings

Ingredients:
8 small boneless skinless chicken thighs (1 lb.)
3 Tbsp. flour
1/3 cup orange marmalade
1/3 cup barbecue sauce
2 Tbsp. soy sauce
1 Tbsp. ginger

Directions:
1. Toss chicken with flour in slow cooker
2. Stir in all remaining ingredients and cover with lid.
3. Cook on low for 6 to 8 hours (or on high for 3 to 4 hours.)

Yummy!!!

I have made this once, and it was fabulous...maybe a little too spicy for my liking, so I might take out the ginger and make sure the bbq sauce wasn't spicy.

Altered Chicken pot pie

This is chicken pot pie with out the "pie"
Well, no pie crust anyway, I've replaced it with a cornbread topping that's very yummy and less fat. Preheat oven to 375.

2 cups cooked cubed chicken (you can use canned)
1 can cream of chicken soup (I get low fat)
1 cup or so chopped celery
1 cup chopped carrots
1 cup fat free sour cream
Mix together in a greased (pam) deep round (glass, think white corning) baking dish. (it can be cooked in a shallower pan smaller than 9 x 12 if you spread everything thin and do not cook as long)

At this point I usually put it in the microwave on high for 8 to 10 minutes as it will decrease the overall cooking time and I'm usually in a hurry.

For cornbread topping:
(or you can use a small packaged corn bread mix)
3/4 cup white flour
2/3 cup corn meal
2 TBS sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup skim milk
2 TBS oil
1 egg white

Combine dry ingredients, stir in wet stuff and stir just until moistened. Pour batter on hot chicken mixture and bake at 375 for approx. 30 min. or until the corn bread is golden and cooked through. IF you did not microwave the chicken mixture it will need to cook for 45 min. to an hour. (or double and put it in a square pan if you just want plain corn bread. Bake plain cornbread at 400 for 20 to 25 minutes.)

Moroccan Chicken

Just when you thought there was nothing left to do with chicken!

I wish I had take a picture because I can't find one that looks similar.
Next time I make it I will take a picture.

I was feeling desperate to find a new way to make chicken when I found this recipe in my "Best of Cooking Light" book. Of course we needed to eat within the hour and I didn't have any green olives, Calimynra figs or sweet Marsala wine on hand so I improvised. (Does this surprise you?)
It got six out of six thumbs up (and no one picked anything out either). Although if you don't like cilantro you won't like this recipe. Consider yourself warned.

The recipe said it made 4 servings, I used four Costco chicken breasts, 1 1/2 times the recipe and came out with plenty for 6 adults plus leftovers for two lunches (which were gone the next day).

Enough Banter... on to the recipe (the way I made it). 6-8 servings.

four chicken breasts thawed and cubed into bite sized pieces
Spray pan with Pam and cook for 5 minutes until browned.
1 bunch of fresh cilantro finely chopped (do not even attempt this with dried cilantro)
1/2 cup quartered dried Calimyrna figs (I put raisins in part of mine and my raisin eaters said it was very good)
2 TBS Honey
3 TBS balsamic vinegar
1 1/2 TBS bottled minced garlic (fresh, not dehydrated)
1 tsp cumin

(it also called for 1/2 tsp coriander and 1/2 tsp cardamom but I didn't have any so I left them out)

Add remaining ingredients to chicken and cook another 8 min or so until chicken is done.

We served this over brown rice that I had already made but the book suggested serving it over couscous. (If you've never tried couscous you should it's quick and yummy).

Moo Shu Chicken

The thing I like about this recipe is that it can be prepped the night before.

Makes 4 servings-
4 tablespoons reduced- sodium soy sauce
4 garlic gloves minced
3/4 pound skinless boneless chicken breasts cut into 2" strips
1 teaspoon ground ginger
2 cups shredded napa Cabbage
2 cups shredded bok choy (Chinese cabbage)
1 carrot shredded
1/2 cup canned straw mushrooms, rinsed, drained
1/2 cup canned bamboo shoots, rinsed, drained and thinly sliced
1/4 teaspoon hot chili oil (optional)
8 Whole- Wheat Moo Shu Pancakes ( you can also use flour tortillas)
4 Teaspoons Hoisin sauce

1. Prepare the Marinade. In a gallon-size zip loc bag combine 2 tablespoons of soy sauce and half the garlic; add chicken. Seal the bag; squeezing out the air; turn to coat the chicken. Refrigerate, turning the bag occasionally, 1 hour min. Drain and discard the marinade.

2. In a small bowl, combine the 2 remaining tablespoons of soy sauce, the remaining garlic and the ginger; set aside.

3. Spray a large nonstick skillet with Pam; heat. Saute' chicken until cooked through, 2-3 min. Transfer to a plate. In the skillet, combine the cabbage, bok choy, carrot, mushrooms and bamboo shoots; cook, stirring frequently, until the cabbage and bok choy begin to wilt, 4-5 minutes. Add chicken and the soy sauce mixture and hot chili oil; Toss to combine.

4. To serve, spread the pancakes with the hoisin sauce; top with chicken mixture and roll up.
Just for the filling - points 9 , 503 calories, 3 g fat,88 carbs, 31g protein, 726mg sodium

Coconut Curried Chicken

Ingredients

3 or 4 chicken breasts cut into bite-size pieces
2 Tbsp. curry powder
1/2 cup canned light coconut milk
1 Tbsp. canned tomato paste
2 tsp. canola oil
3 minced garlic cloves (I just use garlic powder)
1 small onion, chopped
1 tsp. ginger
1/8 tsp. cayenne pepper
1/2 tsp. salt

Cook the chicken and oil in a large skillet, stirring in the curry powder, garlic, onion, ginger, and cayenne. Add the tomato paste and coconut milk and mix well. Let simmer for about 10 minutes or until chicken is all the way cooked and the sauce looks like it is done. Serve over rice and enjoy!
*If you want to double the recipe and freeze some for later, it works pretty well and is a good way to use up the rest of the coconut milk and tomato paste.

Chicken Enchiladas

I had searched forever to find a good enchilada recipe without a green or red sauce...and I finally found it!

Ingredients:
2 little cans chopped chopped chicken
2 cans cream of chicken soup
1 little can chopped green chilies (optional)
2 chopped green onions
1 pint sour cream (I just use 2 cups/16 oz. plain yogurt instead)
10-12 medium flour tortillas
Grated yellow cheese

Directions:
1. Saute onion in butter in a deep pot.
2. Add cream of chicken soup, chicken, and chilies. Stir until just mixed and beginning to warm. Turn off heat and add sour cream (or yogurt). (At this point, I also add a few spices--garlic, seasoning salt, etc...just whatever I feel)
3. Place 2 tortillas in microwave at a time and heat to soften and warm. Place about a 1/4 cup of the mixture in the middle of tortilla and then wrap up and place in a 9x13 pan with seam down. pour rest of mixture on top and spread so none of the tortillas are dry. Place LOTS of grated cheese on top.
4. Cover with foil and back at 350 for 20-30 minutes or until bubby.

Chicken Tetrazzini

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 6

Ingredients:
1 can cream of chicken soup
1 1/4 cups milk
3/4 cup grated parmesan cheese
1 tsp. onion powder
1 tsp. garlic powder
3 cups cubed cooked chicken OR turkey (I just use a can of chicken)
1 jar sliced mushrooms, drained (optional--we aren't mushroom lovers)
4 cups hot cooked spaghetti
1/3 cup dry bread crumbs
Pam spray


Directions:
1. Mix soup, cheese, onion and garlic. Add chicken, mushrooms and spaghetti and toss to coat. Spoon into 3-qt shallow baking dish.
2. Put bread crumbs on top and spray with pam.
3. Bake at 400 degrees F for 25 minutes or until hot.

Chicken- Tomato Chowder

This is from my weight watchers cook book.
If you are doing points it is 5 points per serving.

Makes 4 Servings

4 teaspoons olive oil
2 carrots thinly sliced
1 small onion chopped
2 celery stalks chopped
2 cloves of garlic, minced
1 - 14 1/2 ounce of can of crushed tomatoes
2 cups of low sodium chicken broth
2 medium all purpose potatoes peeled and cubed
1/2 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/4 teaspoon ground pepper
1/2 pound skinless boneless chicken breast cubed
1/2 cup caned cannelli beans rinsed and drained
2 tablespoon chopped parsley

In a medium sauce pans, heat 2 teaspoons of oil. Saute chicken for 6 mins then add (the rest of the oil if needed )carrots,onions, celery and garlic. Cook until softened, 5-7 mins. Stir in tomatotes and broth; bring to boil. Add potatoes and spices. Cook for 15 mins then add beans. and parsley. Cook an additional 5 min on simmer.

This receipe works well in the crockpot. Cook your chicken and onion together, then put all the ingredients into the crockpot. You can also use any kind of precooked chicken.

Creamy Chicken Noodle Soup

Ingredients:
2 cans chicken broth (or 3 cups water with bouillon cubes)
2 cups cooked diced chicken
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
4 cups egg noodles
1 can cream of chicken soup
1 can evaporated milk
1 cup milk
Flour
Salt and Pepper to taste

Directions:
1. Cook carrots, celery, and onion in broth. When tender, add noodles & cook.
2. In blender, mix cream of chicken soup, evaporated milk, and milk. Add to soup.
3. Add flour until desired consistency is reached.
4. Cook until boils and thickened. Add chicken. Season with salt and pepper.

Makes about 2 1/2 quarts, or 10 one-cup servings.

This is fabulous with some breadsticks!

Enjoy!

Hawaiian Haystacks

I love this because you can please anybody with it!

2 c. white rice (or brown)
2 large chicken breasts, boiled & shredded (I just use a can of chicken)
1 can cream of chicken soup

Topping Ideas:
Chow Mein Noodles
Shredded Cheese
Tomatoes
Corn
Peas
Water Chesnuts
Pineapple
Celery

Cook rice according to directions. Set aside. Combine cream of chicken soup with 1/2 to 3/4 c of water or milk according to desired sauce thickness. Stir in chicken and simmer on low heat. Put toppings in separate bowls.

When it is time to eat, each person builds their own "haystack" by taking a scoop of rice, pouring some chicken mixture on top, and adding whatever toppings desired.

Crockpot chicken

I made this yesterday. It was the 2nd time I have made it and it is super simple. I tried an onion in the middle this time (my own addition) and I didn't really like it as much. It tasted a little "onion-y", which I don't really like, but if you like it, you might try it.

Also, I am going to post the actual recipe with my changes in parenthesis, just so you can see what I did.


[Insert picture here] Sorry, it is in my daughters camera and I have to wait for someone to help me get it downloaded...she is asleep and I can't find where she put it! So lame! So, you will have to look again tomorrow.

Ingredients


1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika

(I added two cloves of garlic, but if I didn't have the cloves, I would have put some garlic powder on it)

DIRECTIONS

1. Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker. (I actually put washed, whole potatoes in the bottom, they baked just fine)

2. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil. (I put the garlic cloves inside the cavity)

3. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear (I left it on high for almost 2 hrs and it was done after 6 hrs. At the end, you need to check it so it doesn't dry out. Also, I added a tiny bit of water in the bottom of the crockpot, maybe 1/2 a cup)

Add some veggies and you have dinner done!


I put this here, but remember, I made one chicken for 11 people, not 6, so I know that my chicken didn't add up to 400 cals! Also, if you have leftovers, boil the bones and make soup stock! You can use it the next night or freeze it for chicken noodle soup.

Nutritional Information

Baked Slow Cooker Chicken
Servings Per Recipe: 6
Amount Per Serving
Calories: 408
Total Fat: 28.5g
Cholesterol: 142mg
Sodium: 133mg
Total Carbs: 0.2g
Dietary Fiber: 0.1g
Protein: 35.2g