Chicken Taco Soup

This recipe was adapted from Allrecipes.com.   I altered some of the original ingredients to what the Allrecipes reviews said was best (I omited the Beer because reviewers said it was too bitter and I used the homemade taco seasoning that was suggested).

Ingredients:
1/2 sweet onion, chopped
1 can Kidney Beans, drained
1 can Black Beans, drained
1 can Whole Kernel Corn, drained
8 oz can Tomato Sauce
1 can Chicken Broth
1 can diced tomatoes with green chilis, undrained
2-3 cups shredded chicken
Bill Echols Taco Seasoning (below)
Sour Cream
Shredded Cheddar Cheese
1-2 Avocados, sliced
Tortilla Chips

Bill Echols Taco Seasoning:
1/4 tsp chili powder (use 1/2 tsp - 1 tsp for a hotter flavor)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika
1/2 tsp ground cumin
1/2 - 1 tsp salt
1/2 tsp black pepper
Directions:

1. Place the onion, kidney beans, black beans, corn, tomato sauce, chicken broth, shredded chicken and diced tomatoes in a large pot. Add taco seasoning, and stir to blend.  Let simmer 5-10 minutes.
2. Serve topped with shredded Cheddar cheese, a dollop of sour cream, avocado slices, and crushed tortilla chips, if desired.

Grilled Chicken and Avocado Salad

Salad serves 4-6.

Ingredients:

1 lb boneless, skinless chicken breasts
1 Tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
1 tsp chili powder
1 tsp cumin

1 head Nappa cabbage, cored and thinly sliced (I sometimes just use mixed greens)
1 bunch chopped fresh cilantro (save 1/4 cup for garnish)
1 bunch green onions, thinly sliced on diagonal
4 tomatoes, cut into eighths
2 large avocados, peeled and sliced
1 cup almond slices

Honey-Lime Dressing
2 Tbsp white wine vinegar
zest and juice of 3 limes
1 tsp cumin
i tsp chili powder
1 tsp salt
1 jalapeno pepper, cored and diced
1/4 cup honey
1/4 cup olive oil
1/4 cup canola oil

Garnish: 

1 lime thinly sliced

reserved chopped cilantro

Directions:

1.  Marinate the chicken breasts in the olive oil, salt, pepper, garlic, chili powder, and cumin for at least 1 hour.

2.  Grill on outdoor grill for 5-8 minutes per side.until cooked through. Cool.  Thinly slice the chicken on diagonal.  Set aside.  

3. Dish each plate with the nappa cabbage.  Top with chopped cilantro, green onions, tomato wedges, and sliced avocados.  Whisk all ingredients for salad dressing.  Drizzle with the dressing just before serving.  Garnish with lime slices and cilantro. 

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells
adapted from weightwatchers.com

Ingredients:
1 box of jumbo pasta shells
3 cups of pasta sauce
2 large eggs
3 cups part skim ricotta cheese (I sometimes do half cottage cheese/half ricotta)
1 cup of fresh spinach, chopped
2 cloves garlic, minced
1 tbsp oregano
1 tbsp basil
1.5 cups mozzarella cheese, shredded
1/3 c parmesan cheese

Directions:
Preheat oven to 350.  Cook shells according to direction on box.  While the shells are cooking, spread about 1/3 of the sauce on the bottom of a 9 x 13 pan.  Stir together eggs, ricotta or cottage cheese, spinach, garlic, basic, oregano, 1/2 cup mozzarella cheese, and parmesan cheese.  When the shells are done, rinse with cold water.  Then fill each shell with cheese mixture and place in baking dish.  Cover shells with remaining sauce and then sprinkle on the rest of the mozzarella cheese.  Bake covered for 30 minutes at 350.  If you use cottage cheese, bake an additional 5 minutes, uncovered.

Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken
adapted from lakelurecottagekitchen.com

Ingredients:
3/4 cup sugar
3/4 cup low-sodium soy sauce
6 tbsp vinegar
3/4 tsp ginger
3/4 tsp minced garlic
3/4 tsp pepper
4 1/2 tsp cornstarch
4 1/2 tsp cold water

Directions:
Place chicken in slow cooker.  Combine all ingredients but cornstarch and water.  Cook for 4 hours on high.  Remove chicken. Combine water and cornstarch and add to sauce.  Once the sauce has thickened, pour over chicken.  Serve over rice.

Comforting Chicken Noodle Soup

This creamy yummy chicken noodle soup is a family favorite.  Makes about 10 servings.   Ready in approximately 20 minutes.

Ingredients:
2 quarts water
8 tsp chicken bouillon granules
6 1/2 cups uncooked wide egg noodles
2 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup (8 oz) sour cream
minced fresh parsley

Directions:

In a large saucepan, bring water and bouillon to a boil.  Add noodles; cook, uncovered, until tender, about 10 minutes.  Do not drain.  Add soup and chicken; heat through.  Remove from the heat; stir in the sour cream.  Sprinkle with minced parsley.