Almost Homemade Chicken and Noodles

This recipe I came across while blog hopping and just had to try it because it was almost unbelievable at how easy it was and just how few ingredients there were. It was an instant hit with both Dave and myself! It is really a keeper! Thanks Becky B for this great recipe!

Almost Homemade Chicken and Noodles

1 14.5 oz can chicken broth
1 10.5 oz can cream of chicken soup
1 4.5 oz can chicken breast
1 16 oz bag Reames frozen homestyle noodles
1 carrot, shredded
1/2 tsp garlic powder
1 tbsp dried minced onion
2 tsp dried parsley
salt and pepper to taste

In a large pot mix together broth and soup.
Drain chicken breast, shred with a fork and
add to pot. Add the rest of the ingredients except
for the noodles and bring to a boil. Add noodles
and simmer until noodles are tender, about 15
mins.
Yields 8 1 cup servings

This is Weight Watcher friendly and 1 cup is
equal to 5 points!

When I made this I did add another can of chicken
broth as my noodles soaked up a lot of the juice but
I guessed at the amount of noodles since I had a
larger bag of noodles than needed.

Best Noodle Soup Ever

Once again my friend Jo comes through with an AWESOME and easy recipe! She said she got this from Mr. Food and it really is good!

Best Noodle Soup Ever

8 c chicken broth
1 tbsp. soy sauce
1 c sliced fresh mushroom
1 8 oz sliced water chestnut
1 carrot, peeled & shredded
1/2 uncooked spaghetti, break into thirds
Cooked diced chicken, as much as you want
1 c fresh snow peas
2 green onions, sliced

In a pot add the broth, soy sauce, mushrooms
water chestnuts and carrots and bring to a boil.
Add spaghetti, chicken & snow peas co0k 8 mins. Garnish with green
onions

Chicken Pot Pie

This is the easiest and best pot pie that I have ever made! My Friend Jo shared this recipe with me and it really is a keeper!

Chicken Pot Pie
Filling:
1/3 c melted butter
1/3 c flour
chopped onions, however many you like
Saute onions in butter and add flour
cook for a couple of minutes. Add in:
3 chicken bouillon cubes
1 3/4 c water
2/3 c milk
Salt and pepper to taste
Whisk until thick and creamy. Stir in
2 chicken breasts, cubed
1 bag frozen vegetables
Put into a thawed pie shell. Top with
second thawed pie shell pressing the
edges together. Bake for 30-35 mins
at 425 degrees.

* I added minced garlic when I
added the onions.

Zuppa Toscana

My friend Anita made this soup for a bunch of us for coming to her Pampered Chef party. She makes the BEST homemade bread and she served some of that with this soup. I hope you will try this and I am told that it is even better than the stuff Olive Garden makes!!

Zuppa Toscana

1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced onion
4 tbsp bacon pieces
2 tsp garlic puree
10 c water
5 chicken bouillon cubes
1 c heavy cream
1 lb sliced russet potatoes (about 3 large)
Bunch of Kale

Saute sausage and crushed red pepper in a large pot. Drain excess fat. Refrigerate while preparing other ingredients.
In the same pan, saute bacon , onion and garlic over low -med heat (about 15 mins until soft).
Add chicken bouillon and water to the pot and heat until it starts to boil.
Add sliced potatoes and cook just until soft, about 30 mins
Add heavy cream, cook till thoroughly heated. Stir in sausage and kale and heat through.

Yields 6-8 servings

Crispy Caramel Treats

Here's a great snack that's easy to make!

Crispy Caramel Treats

3 tbsp butter
2 1/2 c. mini marshmallows
2 c broken pretzel sticks
12 Kraft caramels
1 tbsp water
2 tbsp peanut butter

Melt butter over low heat, add marshmallows. Stir until melted. Remove from heat. Add pretzels and mix lightly. Drop by rounded tbsp onto greased sheet pan. Melt caramels with water, add peanut butter and drizzle over treats.

Ranch Cole Slaw

Are you looking for something different to serve as side dish? My friend Shannon gave me this recipe and it goes GREAT with BBQ pork sandwiches. Try this and I bet it will be your family's new favorite.

Ranch Cole Slaw

3 c Cole slaw mix
1/4 c Mexicorn, drained
1 jalapeno, seeded and chopped
2 tbsp red onion, chopped
1 tsp cilantro, minced
1/2 c cheddar cheese, shredded
1/2 c ranch dressing
1 1/2 tsp lime juice
1/2 tsp ground cumin

In a large bowl combine the first 6 ingredients. In a
small bowl, whisk the salad dressing, lime juice and
cumin. Pour over the coleslaw and toss to coat.
Refrigerate.

Yields 6 servings.

Ship Wreck Casserole

Many years ago my mom was in the hospital and was served this for dinner. She loved it so much that she asked if the cook would give her the recipe! Now most people HATE hospital food but not my mom, she always said it tastes better when someone else does the cooking! ha ha ha I have to agree but not hospital food! I am sure you learned along the way that "Mom is ALWAYS right" and this is not exception, this recipe is GREAT!

Ship Wreck Casserole

1/2 bag shredded hash brown potatoes, frozen
1 lb hamburger
1/2 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz sour cream
1/2 lb American or cheddar cheese, shredded
Mix together:
4 c cornflakes
1/4 c melted butter

Brown hamburger and onions, drain off grease. In a separate bowl, mix together sour cream, soups and cheese. Combine potatoes with hamburger and onions mix together. Grease a 9x13 pan and put hamburger, potato mixture in pan. Cover with sour cream and soup mixture. Top with cornflake mixture and bake 3o mins at 350 degrees.

Zucchini Hot Dish

This is an old, old, old recipe that my family has made for years and years. It is something that I grew up with and just love. It's easy to make and great for when you have an over abundance of zucchini.

Zucchini Hot Dish

5 c cubed zucchini
2 c cubed toast, not buttered
2 c cubed American cheese
1 med onion, chopped
1 beaten egg
4 tsp butter
1/2 tsp garlic powder
salt and pepper to taste

Mix and bake 1 1/4 hour at 350 degrees. Cover while baking.

See I told you it was easy!!!

Auntie Jackie's Bean Dip

I got this recipe from a former co-worker who brought this in for one of our birthday celebrations at work. It is very good and very easy. If you need something to take to a party this is your dish!

Auntie Jackie's Bean Dip

1 can black eyed peas
1 can black bean
1 can show peg corn, white

drain and rinse the above.

Chop:
4-5 roma tomatoes
1 green pepper
1-3 green onions

Put all in a bowl and add:

8 oz or less Zesty Italian Dressing. Eat this with Tostito scoops or Fritos scoops.

Mix........Chill..............Serve...........Enjoy!

Arroz Verde (Green Rice)

My good friend Kellee made this for me when I visited her in Florida a couple of years ago. She is an awesome cook and she made this for me along with Fish Tacos and it is GREAT! Worth the effort to make it!

Arroz Verde (Green Rice)

1/2 c tightly packed fresh cilantro sprigs
1 c tightly packed fresh stemmed spinach leaves
1 1/4 c chicken broth
1 1/4 c milk
1 tsp salt
1 tbsp olive oil
3 tbsp butter
1 1/2 c Jasmine rice
1 1/2 c finely minced onion
1 clove garlic, minced

Put the cilantro, spinach and broth into a blender cup and blend until pureed. Add milk and salt and blend until well combined. Heat the olive oil and butter in a medium pan with a good lid. When the butter is melted add the rise and saute until it begins to brown, 3-4 mins. Add the onions and garlic cook 1 min more. Add the cilantro & spinach puree and bring to a boil. Cover and turn to low cook 20 mins. Stir rice carefully and cook another 5 mins. Remove from heat and let steam for 10 mins.

Bacon-Cheese Topped Chicken

My friend and co-worker, Stefanie, gave me this recipe and Dave and I LOVED it! It is very easy and incredibly tasty.

Bacon-Cheese Topped Chicken

1/2 c Dijon mustard
1/2 c honey
4 1/2 tsp canola oil, divided
1/2 tsp lemon juice
4 boneless skinless chicken breast halves
1/4 tsp salt
1/8 tsp pepper
dash paprika
2 c sliced mushrooms
2 tbsp butter
1 c shredded Monterey Jack Cheese
1 c shredded cheddar cheese
8 strips bacon, partially cooked
2 tsp minced fresh parsley

In a small bowl, combine the mustard, honey, 1 1/2 tsp oil and lemon juice. Pour 1/2 c into a large plastic bag and add the chicken. Seal the bag and turn to coat. Refrigerate overnight. cover and refrigerate the remaining marinade.

Drain and discard the marinade from the chicken. In a large skillet over med heat, brown the chicken in the remaining oil on all sides. Sprinkle with the salt, pepper and paprika. Transfer to a greased 11x7 baking dish.

In the same skillet, saute the mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.

Bake uncovered at 375 degrees for 20-25 mins or until thermometer reads 170. Sprinkle with parsley. Yields 4 servings.

Rhubarb Crisp

This is the easiest Rhubarb Crisp recipe that I have ever found and it tastes GREAT!

Rhubarb Crisp

Layer in 9x13 pan:

8 c cut rhubarb
1 1/4 c sugar
1/2 bag mini marshmallows
1 box white cake mix, dry
1/2 c melted butter

Bake at 350 degrees for about an hour!

Can't get much easier than that can you?

Paul Harvey's Wild Rice Soup

This is a recipe that I got from my sister-in-law Wendy and it was oh so good. It is very easy and very fast if you have already made the wild rice.

Paul Harvey's Wild Rice Soup

1/2 c uncooked, wild rice
2 c water
2 tbsp butter
1 med onion, minced
1 qt milk
2 cans cream of potato soup
1 lb Velveeta cheese
10 strips of crisp bacon, crumbled

In sauce pan prepare the wild rice according to package directions. Saute onions in butter until tender. Add water, milk and soup. Increase to med stirring occasionally. When the mixture is hot, add cheese in chunks. When creamy add wild rice. Garnish with crumbled bacon.

Serves 6-8

Stir Fried Green Beans

This is my favorite vegetable and is my most favorite thing to get at the Chinese buffet! I finally found a recipe that tastes just as good as the buffet and very easy to make!

Stir Fried Green Beans

2 tbsp vegetable oil
2 lb trimmed, fresh green beans
6 cloves garlic, chopped
1/2 tsp salt
1 tbsp soy sauce

Over high heat warm oil. Fry beans and garlic for 5 mins, stirring occasionally and keeping the high heat to singe the beans. Add salt and soy sauce, stir, cover, and reduce heat to med-low. Stew 4 mins. Transfer to a bowl and serve immediately!

I hope you enjoy these as much as I do!

Another BBQ Sauce from Wendy

Here's another BBQ sauce that is good but I do prefer the honey BBQ sauce myself!

BBQ Sauce

1 c chopped onions

1 tbsp hickory liquid smoke

3 tsp worcestershire sauce

1/2 c brown sugar

1 c ketchup

1/2 c water

Salt, pepper and garlic powder to taste

Simmer 15 minutes.

If you like it hotter you can add crushed red

pepper or cayenne pepper

Cheeseburger Soup

Here's a great recipe for when it's chilly outside and you want to stay warm inside! Cook up a batch of this and you can't help but have that warm and cozy feeling!

Cheeseburger Soup

3 lbs hamburger
1 medium onion
1 tsp minced garlic
2 tbsp beef base
3 c water
6 potatoes, peeled and chopped
3 stalks celery
1 c chopped carrots
3 1/2 c milk
4 c velveeta (1 -32 oz box)

Brown hamburger and onion, drain. Add water, garlic, beef base, celery, carrots and potatoes. Cook until potatoes are done, about 20 minutes. Add milk and flour/water mixture to thicken. Add cheese and cook over low heat until cheese is melted. Be very careful as the cheese burns easily, I usually put it in the crock pot right before adding the cheese and letting the cheese melt slowly.

Enjoy!

Honey BBQ Sauce

My sister-in-law, Wendy, makes a really, really good honey BBQ sauce. I make it all the time and I bet you have everything to make this in your cupboards already!

Honey BBQ Sauce

1/2 tsp garlic salt

1/2 tsp pepper

1 c ketchup

1/2 c brown sugar

1/2 c honey

1/4 c spicy brown mustard

2 tbsp Worcestershire sauce

1 1/2 tsp liquid smoke

If you like a spicier sauce you can add crushed

red pepper flakes, cayenne pepper or chopped

hot peppers. THIS SAUCE DOES NOT

NEED TO BE COOKED