Chicken Chili

(Barefoot Contessa- http://www.foodnetwork.com/recipes/ina-garten/chicken-chili-recipe/index.html)

Ingredients

• 4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra for chicken
• 1/8 cup minced garlic (2 cloves)
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

For serving:

• Chopped onions, corn chips, grated cheddar, sour cream

Directions

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Chicken Soup

From Betty Crocker

http://www.bettycrocker.com/recipes/chicken-noodle-soup/3a0de78e-235c-434b-99e1-4322b008a6a4

Chicken and Broth

1

cut-up whole chicken (3 to 3 1/2 lb)

4 1/2

cups cold water

1

teaspoon salt

1/2

teaspoon pepper

1

medium celery stalk (with leaves), cut-up

1

carrot, cut up

1

small onion, cut up

1

parsley sprig

Soup

2

medium carrots, sliced (1 cup)

2

medium celery stalks, sliced (1 cup)

1

small onion, chopped (1/4 cup)

1

tablespoon chicken bouillon granules

1

cup uncooked medium egg noodles (2 oz)

Chopped fresh parsley

• 1 Remove excess fat from chicken. In Dutch oven or stock pot, place chicken, giblets (except liver) and neck. Add remaining chicken and broth ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• 2 Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim and discard fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use.
• 3 Add enough water to broth to measure 5 cups. In Dutch oven, heat broth, sliced carrots, sliced celery, chopped onion and bouillon granules to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrots are tender.
• 4 Stir in noodles and chicken. Heat to boiling. Reduce heat to low; simmer uncovered 7 to 10 minutes or until noodles are tender, stirring occasionally. Sprinkle with parsley.

Banana Bread

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

Method

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Yield: Makes one loaf.

*** Not sure where I saw this recipe first.

Red Lobster Cheddar Rolls

Ingredients:

2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese

Bush on Top:

2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt

Directions:

1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Mexican Corn

Ingredients

• 2 (15.25 ounce) cans whole kernel corn, drained
• 1 (8 ounce) package cream cheese
• 1/4 cup butter
• 10 jalapeno peppers, chopped
• 1 teaspoon garlic salt

Directions

1. In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

Slow cooker Buffalo Chicken Wraps

	Chicken breast
1/2	teaspoon salt
3/4	cup buffalo wing sauce (from 12-oz jar)
3/4	cup ranch dressing
1	package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
3	cups shredded lettuce

1. 1 In 1 1/2-quart slow cooker, place chicken; sprinkle with salt.
2. 2 Cover; cook 6 to 7 hours (if slow cooker has heat settings, use Low).
3. 3 With slotted spoon, remove chicken from slow cooker and place on cutting board; discard liquid in slow cooker. In slow cooker, mix buffalo wing sauce and 1/4 cup of the ranch dressing. With 2 forks, shred chicken. Return chicken to slow cooker; stir gently to mix with sauce.
4. 4 To serve, spread each tortilla with 1 tablespoon remaining ranch dressing; top each with about 1/2 cup chicken mixture and about 1/3 cup lettuce. Roll up tortilla; secure with toothpicks
5.  
6. http://www.bettycrocker.com/recipes/slow-cooker-buffalo-chicken-wraps/1ac03b17-4a89-40d1-82ea-1a0a48138fff?WT.dcsvid=NTI4NDgxNjk3NAS2&rvrin=FD608838-A057-4989-B646-78149A9F4758&WT.mc_id=Newsletter_DME_05_15_2011

Baked Penne

This is a very tasty dish, reminiscent of lasagna. It makes a HUGE amount, so if you have a small family, you could divide it into two dishes and freeze half.

Ingredients:
1 lb turkey Italian sausages, casings removed
12 ounces lowfat ricotta cheese (about 1½ cups)
1/4 t. ground black pepper
12 ounces part skim mozzarella cheese, shredded (about 3 cups)
3 ounces Parmesan cheese, grated (about 1½ cups)
1½ lbs ziti or other short, tubular pasta (I use Ronzoni Smart Taste Penne for the added fiber)
4½ cups spaghetti sauce (I use Hunts Herb and Garlic)

Directions:
1. Bring 6 quarts of water to boil in a large pot over high heat.

2. Meanwhile, cook sausage in a 12-inch nonstick skillet over medium-high heat, breaking the meat into small pieces with a wooden spoon, until the sausage loses its raw color, about 5 minutes. Drain the sausage on a paper-towel-lined plate and set aside.

3. Mix ricotta cheese and ½ tsp. pepper together; set aside. In a separate bowl, toss the mozzarella and Parmesan together until combined; set aside.

4. Add the pasta to the boiling water and cook, stirring occasionally, until the pasta is just beginning to soften, about 5 minutes. Reserve 1½ cups of the pasta cooking water, then drain the pasta. Return the drained pasta to the pot and stir in the marinara sauce, sausage, and reserved pasta cooking water.

5. Pour half of the sauced pasta into a 13×9-inch baking dish. Drop large spoonfuls of the ricotta mixture evenly over the pasta, then pour the remaining sauced pasta over the ricotta layer. Sprinkle the top of the penne evenly with the mozzarella mixture.

6. Adjust oven rack to middle position and heat oven to 400°F. Cover dish tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until pasta is completely heated through, 25 to 30 minutes longer.


Makes more but on recipe builder for 12 servings...  pp+ 7
 I got this recipe from this blog:
http://thematzats.blogspot.com/2010/01/baked-penne-with-italian-sausage.html