Pork Chops 'n Cream :)

8 boneless pork chops (or however many you need-just make sure you cover them all with the cream)

1 pt. heavy whipping cream

1 pkg. onion soup mix

Put pork chops in 9x13 pan. Add onion soup to cream. Pour over pork chops. Bake @ 350º for hour.

I like to make potatoes with these to put the extra cream over like gravy.

Thai Chicken tacos

1 lime

1 lb skinless, boneless chicken breasts, cut into 1/2 to 3/4-inch pieces

1/4 c chopped cilantro

1/4 red onion, finely chopped

3 cloves garlic, minced

1 T fish sauce

2 t reduced-sodium soy sauce

1 t hot chili sauce

2 T vegetable oil

flour/corn tortillas

1 recipe Cabbage Slaw (see below)

1. Juice one lime. In bowl stir together chicken, cilantro, onion, garlic, lime juice, fish sauce, soy sauce, and chili sauce. Cover and refrigerate for one hour.

2. In large skillet cook chicken mixture in hot oil over medium-high heat for 5 minutes or until chicken is cooked, stirring occasionally.

Cabbage Slaw:
2 c shredded napa cabbage

1/2 c shredded carrot

1/2 c sliced green onions

1/4 c sliced fresh cilantro

1/4 c coarsely chopped peanuts

1/4 c rice vinegar

1 T mayonnaise

Toss all ingredients together and serve with chicken in a warmed flour/corn tortilla. Or just eat chicken and cabbage slaw as a yummy salad!

Tortellini Corn Chowder

1 tablespoon canola oil or butter
1 large onion, chopped (1 cup)
3 cups water
1 package (9 oz.) refrigerated cheese-filled tortellini
2 medium unpeeled potatoes cut into 1/2 inch cubes
1/2 pound fully cooked ham, cut into 1/2 inch pieces
1 can cream-style corn
1 can whole kernel corn
1 can evaporated milk
2 teapspoons chopped fresh or 1 teaspoon dried marjoram
1/4 teaspoon coarsely ground pepper

Heat oil in a stockpot over medium heat. Cook onion in oil, stirring occasionally until tender.

Stir in water, heat to boiling. Stir in tortellini, potatoes and ham. Heat to boiling, reduce heat. Cover and simmer 13 minutes, stirring occasionally until potatoes are tender.

Stir in remaining ingredients. Heat to boiling, reduce heat. Simmer uncovered five minutes.

(I got this out of one of my mom's diabetic cookbooks, so it must be healthy.)

Chicken Lasagne

3 cups cooked and cubed chicken
1 4oz pakage feta cheese (tomato & basil flavor)
2 7oz cans artichoke hearts
1/2 red pepper chopped
1 clove minced garlic
2 cups shreaded mozzerella cheese
2 16oz bottles alfredo sauce
1/2 cup milk
1 T Oregano
10 lasagne noodles (cooked)
1 bag baby spinach

Mix the first 5 ingredients and add 1 1/2 cups of the mozzerella cheese. Mix the alfredo sauce milk and Oregano in a separate bowl. In a 9x13 in. pan, layer alfredo sauce, 5 lasagne noodles, spinach and chicken mixture. Repeat. Sprinkle the remaining mozzerella cheese on the top. Cook at 375 for 45 minutes covered with foil. Then remove the foil and cook for another 15 min. Let cool and set before serving.

Blueberry Cream Cheese French Toast

I got this recipe from my friend Lisa, it's super easy and you make it the night before!

* 1 loaf of french bread
* 4 teaspoons cinnamon, divided
* 1 8-ounce package of cream cheese, diced
* 1 cup blueberries (I used frozen and it worked great)
* 8 eggs
* 2 cups milk
* 1/3 cup maple syrup
* 1 teaspoon vanilla

Tear the bread into small, bite-size pieces and layer half of the bread chunks on the bottom of a greased 9x13 pan. Sprinkle 2 teaspoons of cinnamon over the bread and the layer the cream cheese and blueberries on top. Spread the rest of the bread chunks over top and sprinkle with the rest of the cinnamon.

In a separate bowl, mix together the eggs, milk, syrup and vanilla. Pour this mixture over the bread. Cover with foil and put in the fridge overnight. The next morning, set the casserole on the counter for 30 minutes to get to room temperature. Bake the casserole at 350 for 30 minutes with the foil covering it and then 30 minutes without the foil.

Serve with maple syrup and enjoy!

CHICKEN BROCCOLI VEGGIE SAUTE

3 TB spoons butter
4 skinless,boneless chicken breasts ( cut in ½ length wise )
1 cup chopped broccoli
½ cup very thinly sliced carrots
1 cup sliced fresh mushrooms
1 can cream of broccoli soup
1/3 cup milk
1/8 tsp pepper
1 tsp. cumin
2 cloves garlic, minced
Dash of red pepper

Cook chicken in 2 TB spoons of butter until lightly browned
Remove , set a side
Cook broccoli , carrots , & mushrooms in 1 Tb spoon butter approx 5 min.
(I put the carrots in by themselves for about 5-10 before the other veggies so they wouldn’t be too crunchy!)
Mix soup , milk & seasonings, stir into vegetables , add chicken
Heat to boiling and simmer 5 min .

Alfredo Chicken Bake

1 box penne pasta (cooked & drained)
Cubed, cooked chicken breast, grilled or fried
Sliced mushrooms (about 1 carton)

Combine above ingredients in a large baking dish. Pour Olive Garden Alfredo Sauce over pasta mixture. (I used two jars of Great Value Alfredo Sauce).

Seeded, Diced Tomatoes (about 4 romas)
Monterey Jack Cheese
Parmesan Cheese

Top with Monterey Jack cheese, diced tomatoes parmesan cheese. Bake @ 350º for about 30 minutes or until bubbly and cheese starts to brown. (I broiled mine at the end to crisp up the cheese.) :)

Chicken Enchiladas

Boil 3-4 chicken breasts and shred

Cook chopped onion (I use about 1/2 medium-large onion, just according to taste)

Add chicken

Add can of green chilis and enough enchilada sauce to make mixture wet

In each tortilla, add a little enchilada sauce, chicken mixture, and shredded cheese

Roll and put into a 9x13 pan

I always put a layer of enchilada sauce on the bottom of the pan before putting them in to make them more saucy and make sure they get wet all over.

Pour enchilada sauce liberally over the top and add a layer of shredded cheese.

Bake @375* for about 10 minutes with foil over the top, and 10 minutes without foil, until bubbly.

Spinach, artichoke & chicken penne

* Salt
* 1 pound penne rigate or whole wheat or whole grain penne rigate
* 3/4 pound boneless, skinless chicken breasts (2 small pieces)
* 1 bay leaf
* 1 tablespoon extra virgin olive oil
* 2 tablespoons butter
* 1 onion, finely chopped
* 3-4 large cloves garlic, finely chopped
* Black pepper
* 2 slightly rounded tablespoons flour
* 1/2 cup dry white wine (I didn't have any on hand..so i just used extra chicken stock)
* 1 cup chicken stock
* 1 cup cream or whole milk
* A few grates of nutmeg
* 1 box chopped frozen spinach (10 ounces), defrosted, wrung dry and separated
* 1 can artichoke hearts in water (14 ounces), drained well and chopped
* 1 cup grated Asiago or provolone cheese (I used asiago)
* Freshly grated Parmigiano Reggiano cheese

Preparation

Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente.

Meanwhile, poach the chicken: Place the chicken in small pan and add water to the top of the meat, but do not cover completely. Add the bay leaf and bring to a boil, then reduce the heat and gently simmer to cook through, 10-12 minutes. Shred the meat into small pieces with forks or dice into small pieces. Set aside.

While the chicken cooks, heat the olive oil in large, deep sauté pan over medium heat. Melt the butter into the olive oil, then add the onion and garlic and season with salt and pepper and cook for 8-10 minutes, stirring occasionally. Sprinkle the flour over the cooked onion and garlic and stir for 1 minute, then whisk in the white wine. Add the stock and stir for 1 minute, then stir in the cream and season with nutmeg. Thicken the sauce for a couple of minutes over low heat, then stir in the spinach and artichokes and heat through. Melt the Asiago or provolone cheese into the sauce and turn off the heat.

Drain the pasta and toss with the sauce and chicken to combine, adjusting the salt and pepper to your taste. Garnish with freshly grated Parmigiano Reggiano cheese.

Parmesan Fondue

1 1/2 cups milk
2 (8 ounce) packages cream cheese, cubed
1 1/2 cups grated Parmesan cheese
1/2 teaspoon garlic salt
1 (1 pound) loaf French bread, cubed

In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker. Serve with bread cubes.

This could be a main dish if you served it with meat and vegetables.

Sweet Chili

1 lb. meat (ground beef, shredded beef or pork)
1 cup chopped onions
1 cup chopped green pepper
2 cloves garlic
1/8 to 1/4 cup chili powder
1 can stewed tomatoes
1 cup ketchup
1/3 cup packed brown sugar
1/4 cup molasses
1/4 cup Worcestershire sauce
1 tablespoon mustard
2 cans red kidney beans
2 can black beans
2 cans pinto beans
2 oz honey

Cook meat. In a slow cooker mix ingredients together and let simmer. Serve warm.

Tortilla Soup

**Danelle's from January**

1T chicken broth

2 cans (14.5 oz) diced tomatoes

1/8 cup butter (or ½ cube)

1 Large onion (or more if you want J )

1 small can diced green chilies

2 ½ big cans of refried beans. (Or two big one small)

1 cup crushed tortilla chips

½ T ground cumin

½ t garlic powder

2/3 C diced green onions

1 T dried cilantro leaves

2-3 Cups of water. ( I just guess on this one its all about how thick or thin you want it to be.)

*Add broth, tomatoes, green chilies, onions & butter in large pot and cook till onions are translucent.

*Add beans, crushed chips, water and seasonings heat till thick and soft.

*Then add green onions and cilantro, stir and let it sit for 5 minutes.

Poppy Seed Chicken

This one's from a few months ago!

POPPY SEED CHICKEN

4-6 chicken breasts, cooked and cubed
2 cans cream of chicken soup
1½ to 2 c. sour cream
9 oz. box of Ritz crackers, crushed
1 c. butter
1 T. poppy seeds

Preheat oven to 350º. Melt butter, add crushed Ritz crackers and poppy seeds, mix and set aside.

Mix together sour cream, cooked chicken cubes and soup in a bowl.

Spread chicken/soup/sour cream mixture in the pan. Sprinkle the butter/cracker/poppy seed mixture over the top.

Bake at 350º for 30 minutes or until hot and crispy.

Chicken Cordon Bleu Cassarole

Look at me! I'm a blogger! Maria: Everyone raved about your super yummy potatoes! Thanks!

Chicken Cordon Bleu Cassarole
6 chicken breasts
6 slices of ham
6 slices Swiss cheese
1 can cream of chicken soup
1/2 cup sour cream
1 stack of ritz crackers
1/2 cup melted butter

Wrap each piece of chicken with a large piece of cheese, and then put a thickly sliced ham around the chicken and cheese. Put a toothpick in to keep it together. Place on the wrapped chicken in a baking dish. Spoon soup and sour cream mixture around and on top of chicken. Top with ritz crackers and melted butter. Bake at 325 for 90 minutes (or until chicken is cooked thoroughly and cheese has melted.