Chicken Enchilada Soup

I found this recipe on a blog I ran across and it's become one of my top favorite soups!

Ingredients:

1 15oz can black beans, rinsed & drained

1 14oz can diced tomatoes

1 10oz pkg frozen whole kernel corn

1/2 cup chopped onion (I use tablespoon of dried onion)

1/2 cup chopped yellow, green, or red peppers

2 chicken breasts (I use frozen)

1 10oz can enchilada sauce (mild)

1 10.75oz can condensed cream of chicken

1 1/2 cups milk

1 cup shredded pepper jack cheese

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, & bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover, cook on low 6 to 8 hours or on high 3 to 4 hours. Remove chicken, shred and put back in soup.

Top with cheese (other favorable toppings: sour cream, avocado, and/or crushed tortilla chips)

Amish Friendship Bread

Day 1: squeeze bag
Day 2: squeeze bag
Day 3: squeeze bag
Day 4: squeeze bag
Day 5: squeeze bag
Day 6: Add 1 cup each of sugar, flour,milk
Day 7: squeeze bag
Day 8: squeeze bag
Day 9: squeeze bag
Day 10: Scoop out 2 cups for starters (give one to a friend)

Add:
1 c oil
1 c sugar
1 tsp vanilla
3 eggs
1/2 tsp salt
2 c flour
1/2 c milk
1/2 tsp baking soda
1 large instant vanilla pudding
2 tsp cinnamon

mix well (with a wooden spoon)
grease and sugar two loaf pans (stone works best)
bake at 325 degrees for 1 hour

Thousand Island Dressing

From the Kitchen of: Bernice Bello


1 cup of ketchup
1 cup sugar
1 cup of olive oil (Grandma used veggie oil)
1 Tbl mustard (dry)
1/2 tsp. pepper
1/2 tsp. salt
2 Tbl. onion (grated)
1 tsp. Worcestershire sauce
* mix together*
1 qt of mayo
1 cup vinegar (added slowly)

Cold Mac & Cheese Salad

From the kitchen of: Evalyn Olsen

2 boxes of mac& cheese (cooked as directed)
3 tomatoes
1 cucumber
1 green onion
1 small pkg of IMO (sour cream)

Cook mac and cheese by the directions on the box, Chill. Mix in sour cream and veggies. Serve chilled. Great for a pot luck or a BBQ.

Evalyn's Ranch Dressing

From the kitchen of: Evalyn Olsen

1 pt of butter milk
1 tsp. accent
1t garlic salt
1t onion salt
1t black pepper
1 block of cream cheese
*blend together, but do not over blend
1 pint of miracle whip
*stir in at the end

Chicken Broccoli Pasta

I found this recipe while researching weight watcher meals. The family loved it and has turned into a staple around our home.

1 lb of chicken breast, cut into small chunks

Salt and Pepper to taste

1 tblsp olive oil

1 diced onion

4-6 garlic cloves

2 1/2 cups chicken broth {1/2 cup reserved}

1/2 lb {9oz} of high fiber pasta {I like to use Ronzoni Smart Taste Penne}

1/2 tsp red pepper flakes

1/2 tsp dried basil

1 bunch of broccoli (just the tops) cut into pieces

1/2 cup of 2% milk

1/2 cup grated asiago cheese

Juice of 1 lemon

1. Season the chicken with salt and pepper. Heat up the olive oil {and some extra cooking spray if needed} in a large sauté pan. Cook the chicken until it is lightly browned and just cooked. Be careful not to overcook the chicken, a little underdone is ok, or he chicken will end up rubbery. Set aside in a separate bowl.

2. In the same sauté pan, add the onion and cook until it begins to become translucent. Add the garlic and cook another minute or two until fragrant.

3. Add in pasta, 2 cups of the chicken broth, red pepper, and basil. Bring to a boil and then simmer until the water is almost completely absorbed and the pasta is close to cooked - about 8 minutes.

4. Add in the broccoli, additional 1/2 cup chicken broth and chicken. Cover and let simmer for about 4 minutes until broccoli is bright green.

5. Add in the milk, cheese, and lemon juice. Stir together and simmer for about 5 minutes until the sauce begins to thicken. Turn off and let the pasta sit for a few minutes longer, the sauce will continue to thicken. Serve!

WW 6pt (point plus)

Serving size: 6

Verry Vanilla Chocolate Chip Cookies

ingredients:

3 1/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 1/3 cups butter (softened)
1 1/4 cups granulated sugar
1 cup (packed) brown sugar
2 eggs
4 tsp. vanilla
1 pkg (12 oz) semi-sweet chocolate chips
1 cup chopped walnuts


Mix flour, baking soda and salt in medium bowl. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla, mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts. (I have never added nuts to this recipe, but I'm sure its good)


Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.


Bake in preheated 375 oven 8 to 10 min or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely. Makes five dozen. (cooling down on the baking rack is a must, these cookies are thin and really good the next day)