Chicken & Wild Rice Casserole

Makes: 4 servings
Prep Time: 30 mins
Cook Time: 35 mins

Ingredients
1 - 6 oz pkg Long Grain & Wild Rice Mix
1/2 cup Onion, finely chopped
1 stalk (1/2 cup) Celery, diced
2 tbsp Butter
1 can Cream of Chicken and Wild Rice Soup, or Cream of Chicken Soup
1/2 cup Sour Cream
1/3 cup Chicken Broth
1/2 tsp Basil, chopped
2 cups Chicken or Turkey, cooked
1/3 cup Parmesan Cheese, Finely Shredded

Notes / Directions
1. Prepare rice mix according to package directions.

2. Meanwhile, preheat oven to 350 degrees F. In a large skillet cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.

3. Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through.

Nutrition:
Calories: 468, Fat: 19, Saturated fat: 9, Cholesterol: 98, Sodium: 1339, Carbs: 43, Fiber: 3, Protein: 29.

French Dip Sandwiches

Makes: 6 servings

Ingredients
1 lb Roast Beef, sliced
1/2 lb Swiss Cheese
1 medium Onion, cut into wedges
1 to 2 cans Beef Broth
1 tsp Dried Thyme or Marjoram
1 package French Rolls Or Hoagies
1 Garlic Cloves
1 tbsp Butter
1/4 tsp Pepper

Notes / Directions
1. In saucepan cook onion and garlic in hot butter until tender. Stir in broth, thyme, and pepper. Bring to a boil; then reduce heat. Simmer uncovered for 10 minutes. Add beef. Simmer uncovered for 5 minutes or until beef is heated through.

2. Place cheese on rolls and broil in oven for a few minutes until cheese is melted. Then top with the beef and onions. Serve with the broth as dip.

Mexican Lettuce Wraps

I am always looking for recipes that are fast and easy, but also kid friendly (because I have one of the pickiest eaters). This one was a hit with everyone and it couldn't be easier to make either.

3 c. cubed cooked chicken breast
1 can black beans, rinsed and drained
1 medium tomato, finely chopped
1 can chopped green chiles
1/2 c. salsa
1/4 c. finely chopped onion
1/4 c. finely chopped sweet red pepper
1 Tbsp lime juice
1/2 tsp ground cumin
1/2 tsp seasoned salt
1/4 tsp garlic powder
12 bibb lettuce leaves
1/2 c. sour cream
1 medium avocado, finely chopped
shredded cheese

In a large bowl, combine the first 11 ingredients. Refrigerate until serving.

Just before serving, stir in avocado. Place 1/2 c. chicken mixture on each lettuce leaf; top with 2 tsp. sour cream and sprinkle on some cheese. Fold lettuce over filling and serve.

Ham Broccoli Casserole

This recipe is enough to make two casseroles. If you prefer, half the recipe.

4 c. pasta, uncooked
6 c. broccoli
4 c. ham, cubed
2 c. Swiss cheese, shredded
2 jars of Alfredo sauce
2 cans mushroom stems and pieces - of you can use fresh, just saute them a bit before adding

Cook the past according to package directions; add broccoli the last five minutes to the pasta. In the meantime, in a large bowl combine the ham, cheese, Alfredo sauce, and mushrooms. Drain the pasta and return to the stockpot. Add the ham mixture to the pasta and toss to coat. Transfer to a lightly-greased pan. Cover and bake at 375 degrees for about 20 minutes (just until the cheese is melted and bubbly).

Grilled Chicken Bruschetta

I mostly use this recipe when the weather turns warmer because when it is 110 degrees outside the last thing I want to be doing is standing over a hot stove or contributing heat to my house.

sundried tomato salad dressing
8 boneless skinless chicken breast halves
4 medium tomatoes, finely chopped
2 c shredded mozzarella cheese
small pkg fresh basil, chopped

Marinate chicken in sundried tomato dressing (don't use the whole bottle here) ahead of time. Place large sheet of heavy-duty foil over half of your grill grate; preheat grill to medium heat. Grill chicken on uncovered side of grill for about 6-8 minutes. Meanwhile, combine tomatoes, cheese, basil and dressing (I used about 1/2 c). Back to the grill - turn chicken over; place on the foil-covered part of the grill, cooked-side up. Top each piece of chicken evenly with tomato mixture. Close grill lid and let cook an additional 8 minutes, or until chicken is cooked through.

Slow Cooker Sweet and Tangy Meatballs

Ingredients:
1 12 oz jar chili sauce
1 jar grape jelly
1 pkg. frozen meatballs (or 2-3 packages of Little Smokies)

Directions:
Combine jelly and chili sauce in a crock pot an stir until smooth.  Heat the mixture if needed to combine.  Add meatballs or cocktail sausages and set temperature to low.  Cook for 2-5 hours on low.  Serve over rice or with toothpicks!

My mom made this tonight and it was sooo yummy!!! Plus it was fast and easy... who doesn't love that! Yay for Pinterest!

Original recipe link: http://www.sixsistersstuff.com/2011/06/slow-cooker-sweet-and-tangy-meatballs.html

Minestrone Soup

Makes: 8 servings
Prep Time: 15 mins
Cook Time: 10 mins

Ingredients
3 -14 ounce cans Beef Broth
1 - 15 ounce cans Kidney Beans, rinsed and drained
1 - 15 ounce can Garbanzo beans (chickpeas), rinsed and drained
1 - 14 1/2 oz can Stewed Tomatoes, undrained
1 - 11 1/2 oz can Vegetable Juice
1 - 6 ounce can Tomato Paste
2 teaspoons Sugar
1 tsp Italian seasoning, dried, crushed
1 1/2 cups Frozen mixed vegetables (such as Italian blend), loose-pack
2 cups Spinach Leaves, fresh, cut into strips
2 cups Pasta, cooked, such as medium shell macaroni or mostaccioli
To Taste Parmesan Cheese, Finely Shredded

Notes / Directions
1. In a 4-quart Dutch oven combine beef broth, kidney beans, garbanzo beans, undrained tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling; add mixed vegetables. Reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender.
2. Stir in spinach and cooked pasta; heat through. If desired, sprinkle with Parmesan cheese.
3. Makes 8 servings (12 cups)

* Make Ahead Tip Prepare as above through Step 1, except cover and chill overnight. To serve, reheat soup over medium heat. Stir in spinach and cooked pasta; heat through.

Nutrition Facts
Servings Per Recipe 8; Calories 223; Protein(gm) 11; Carbohydrate(gm) 43; Fat total(gm) 2; Polyunsaturated fat(gm) 1; Dietary Fiber total(gm) 8; Sugar total(gm) 6; Vitamin A(IU) 2332; Vitamin C(mg) 28; Thiamin(mg) 0; Riboflavin(mg) 0; Niacin(mg) 3; Pyridoxine (Vit. B6)(mg) 0; Folate(µg) 56; Sodium(mg) 1152; Potassium(mg) 515; Calcium(DV %) 81; Vegetables() 2; Starch() 2; Percent Daily Values are based on a 2,000 calorie diet

I got this recipe from the Better Homes and Gardens website. It is also really yummy and perfect for a cold day. :) The leftovers are great the next day too! :)

Chicken Fajitas

Ingredients
1 Green Pepper
1 Red Pepper
2 tsp Olive Oil
1 lb Chicken Tenders
1 Garlic Clove
1 pkg Lipton Onion Soup Mix
1/2 cup Water
1/2 cup Salsa
1 pkg Tortillas
1 Cheese, Grated
1 pint Sour Cream





Notes / Directions
1. Cut chicken into strips and cook until no longer pink, set aside. Cook peppers with garlic just until crisp-tender. Add chicken back to pan.
2. Add water, salsa, and Lipton onion packet.
3. In a small fry pan place a tortilla. Add chicken mixture to center, then top with cheese. Let cheese melt and tortilla crisp a little. Then fold sides of tortilla in.
4. Serve with sour cream.

This recipe was originally from my Pampered Chef Cookbook. I've changed and adapted it a little bit. :) It's really good and not too much work. ;)

Taco Soup

Prep Time: 15 mins
Cook Time: 20 mins

Ingredients
1 lb. hamburger
1 chopped onion
2 can (15 oz) tomatoes
1 can (15 oz) kidney beans (drain)
1 can (15oz) whole kernel corn (w/liquid)
1 - 8 oz can tomato sauce
1 can water
1/2 - 1 pkg taco seasoning


Notes / Directions
Brown hamburger and onions. Mix all remaining ingredients and taco seasoning to taste. Simmer 15-20 mins. Top with a spoonful of sour cream, cheese and tortilla chips.

I made this tonight and it was really good too! I also love that it's super fast. :)I got this recipe from a lady in our ward. :) She uses Mealboard too and sent it to me. Comment if you want me to send the Mealboard file to you.

Chicken Marsala

Ingredients
1/4 cup Flour
1/2 tsp Marjoram, dried, crushed
4 skinless Chicken Breasts, halves
2 cups Mushrooms, sliced
1/4 cup Green Onions
3 tbsp Butter
1/2 cup Chicken Broth
1/2 cup Marsala, dry
Whole Wheat/Grain Linguine

Notes / Directions
1. In a shallow bowl stir together flour, marjoram, 1/8 tsp salt, and 1/8 tsp black pepper. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4" thick. Remove plastic wrap. Repeat with remaining chicken breast halves. Lightly coat chicken pieces on both sides with flour mixture, shake off excess.
2. In a 12" skillet cook mushrooms and green onions in 1 tbsp of the butter over medium-high heat until tender; remove from skillet. In the same skillet cook chicken in remaining 2 tbsp butter for 5 to 6 minutes, turning to brown evenly.
3. Remove skillet from heat. Return mushrooms and green onions to skillet. Carefully add broth and Marsala to skillet. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Season sauce to taste with additional salt and pepper. Transfer chicken to a serving platter. Spoon mushroom mixture over chicken. If desired, serve over pasta.

This dish is one of my favorites. It is pretty easy to make and soooo yummy. Plus, it's low fat. :) It's from the Better Homes and Gardens Cookbook.

Next time I make it I'll take a good pic of it. :) Also, I used cornstarch to thicken the sauce a little and I liked it even more... try it... you'll love it. :) Leave a comment if you use Mealboard and want me to send you the Mealboard file so you don't have to re-type it! :)