Chicken Manicotti

Chicken Manicotti

1 jar tomato pasta sauce
3/4 cups water
1 tsp garlic salt
1 1/2 lb uncooked chicken breast tenders. not breaded 14 tenders
14 uncooked manicotti pasta shells 8 oz
2 cups shredded mozzarella cheese 8 oz
chopped fresh basil leaves if desired

1. heat oven to 350. in medium bowl mix pasta sauce and water. spread about 1/2 of pasta sauce in 13x9 glass baking dish
2. sprinkle garlic salt on chicken . insert chicken into uncooked manicotti shells, stuffing from each end of the shell. (i used a butter knife to help get it in really carefully) place shells of pasta on pasta sauce in the dish. pour remaning sauce on top. cover tightly with foil.
3. bake for about 1 hour until shells are tender. sprinkle with cheese. bake uncovered about 5 more minutes. until cheese is melted. sprinkle with basil.

Accidentally Good Chili

I kinda made this chili with a lot of luck. I was trying to make some really good chili, but I didn't have any recipes for it. I took some elements from Summer's turkey taco soup (which is very tasty, by the way) and then threw in some other stuff and prayed (I really did say a prayer so that I could feed my hungry husband something good) that it would turn out good. It was so yummy! If you like chili, I'm sure you'll like this - a little spicy, but not too much. Easton gobbled it up!

Accidentally Good Chili
Feeds a lot or good for leftovers

You will need:

1 large can diced tomatoes (28 0z)
2 regular cans Rosarita vegetarian refried beans
1 reg. can pinto beans, drained
1 reg. can kidney beans, drained
1 reg. can spicy chili beans, undrained
1 lb ground beef (more or less depending on how much meat you like)
3-4 cups water
1/2 package Lawry's taco seasoning
1 package ranch dip
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp chili powder
1 tsp crushed red pepper flakes
1/2 tsp paprika
2 tsp salt or to taste
pepper to taste
cheddar cheese

In a large pot brown ground beef in some garlic powder and onion powder (don't measure, just eyeball it). When meat is cooked add the full can of diced tomatoes, pinto beans, chili beans, and kidney beans. Actually, just dump everything in, and stir until refried beans dissolve into the mixture. Simmer for a little bit, probably about 30 minutes or until flavors have blended together. Add salt if needed or more garlic or onion powder for extra flavor. Also, add acouple handfuls of cheese and mix in. Serve with cheese or your favorite chili toppings.

Cream Chickasta

Thanks, Mom. You are the world's greatest cook. This is a recipe my mom invented (I think).

Cream Chickasta

You will need:

1 12 oz box of pasta (I used tri-color fiori)

2 large chicken breasts

garlic powder and season salt for boiling chicken

8 oz cream cheese

1 can chicken broth (14.5 oz)

2-3 cups cooked veggies (I just used broccoli)

cheddar cheese

2 Tbsp flour

1/4 tsp pepper

2 tsp onion powder

2 tsp salt

1/2 tsp onion powder

1 chicken boullion cube

Boil chicken in garlic powder and seasoned salt, making sure to generously season water so that the chicken absorbs the flavors. Cook pasta according to package directions. In a blender add the cream cheese, chicken broth, 2 tsp onion powder, 1/4 tsp pepper, and 2 Tbsp flour. Drain pasta, and add the cooked veggies and shredded chicken to the pasta. Pour over the cream cheese mixture, and add another 1/2 tsp of onion powder, 2 tsp salt, and grate a boullion cube over the mixture (or use granules = to 1 cube). Then add a handful of cheddar cheese and mix in. Pour into a 9x13 baking dish, and cover with cheddar cheese. The sauce will likely be runny, but it will thicken as it cooks and sets. Cook on 350 degrees for 25 minutes, and then enjoy. Most delish.

cream and chicken skillet

Cream and Chicken Skillet
Serves 4 (1 ¼ cup each)
1 tsp vegetable oil
1 lb boneless chicken breast cut into bite size
1 medium onion chopped
1 cup baby carrots cut lengthwise in half
1 cup frozen broccoli cuts
1 cup uncooked egg noodles 2 oz
1 can 14 oz chicken broth
1 can condensed cream of chicken soup
chopped fresh parsley if desired.

1. in 12 inch skillet heat oil over medium high heat. Cook chicken and onion in oil 6-8 min. stirring frequently until browned and onion is just tender.
2. Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Uncover an simmer 5-8 minutes longer stirring often. Until chicken is cooked and noodles are tender.
3. Calories 340 fat 13g
I added more noodles and veggies. Also used different noodles but had too cook them a little before hand.

Peanut Chocolate Chip Cookies. YUMMY Coming soon

Sloppy Joe Mix....