Chicken Taco Soup

Ingredients:

4 - large chicken breasts
1/2 gallon salsa (I use Pace Picante)
1 - 40oz can chicken broth
2 - cans slightly drained corn
2 - cans kidney beans
1 - small can chopped olives
1 - small can green chiles (drained)
1 - pkg taco seasoning
Salt & Pepper to taste

Directions:

Clean and trim chicken breasts. Combine chicken and salsa in crockpot and cook on low for 3-4 hours. Remove chicken and add remaining ingredients. Shred chicken and add to mixture. Allow to cook until warmed all the way through. Serve with shredded cheese, sour cream, salsa, guacamole, and tortilla chips.

Creamy Chicken Pasta

Easy, flavor-packed recipe for the entire family!

Ingredients:

3-4 Large Chicken Breasts, cleaned and cut into strips
1/2 cup butter
2 pkgs dry italian-style dressing mix
1 cup chicken broth
2 cans condensed golden mushroom soup
8 oz cream cheese, softened
2 Tbsp butter
1 tsp minced garlic
1 lb pasta of choice (I prefer penne)

Directions:

Preheat oven to 325 degrees. Saute 2 Tbsp butter with minced garlic until melted and slightly browned. Pour into bottom of baking dish. Place pre-sliced chicken strips on bottom of dish, stacking if necessary. Bake for 10 minutes, turn chicken pieces, and bake an additional 10 minutes. In the meantime, melt 1/2 cup butter in saucepan over low heat. Stir in dressing mix. Blend in broth and mushroom soup. Mix in cream cheese and stir until smooth. Heat through, but do not bring to a boil. Pour over chicken, evenly coating, and bake an additional 20 minutes. Bring pot of water to a boil and cook pasta as directed on package. Mix all together or serve seperately. Would also be great over rice!

Chicken Rollups

Ingredients:
Grilled or Fried Chicken Strips
Lettuce
Tomato
Avocado
Bacon Bits
Ranch dressing
Shredded Cheese
Flour Tortillas

Directions:
Load flour tortillas with above ingredients, roll up, and enjoy!

Pan-Fried Chicken

INGREDIENTS
1/2 - 3/4 sleeve saltine crackers, crushed
2 Tbsp flour
2 Tbsp dry potato flakes (experiment w/ flavored potatoes)
1 tsp garlic powder
1 tsp seasoned salt
1/2 teaspoon ground black pepper
1 cup flour
1 egg
1 Tbsp vegetable oil
1 Tbsp butter
3 boneless, skinless chicken breasts, pounded


DIRECTIONS
Place crackers in a large ziploc-type bag; seal bag and coursely crush crackers. Add flour, potato flakes, garlic powder, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil and butter in a large skillet over medium high heat.
Place flour in another plastic bag and coat chicken. Next, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 12 to 18 minutes, turning frequently, until slightly past golden brown and juices run clear.

Black Beans

2 cans black beans, drained and rinsed
1/2 c. salsa
2 cloves garlic
1 tsp. cumin
1/4 tsp. salt (or to taste)

Combine all ingredients in a saucepan. Heat through. Don't overcook, or it will dry out.

Submitted by: Becky Dastrup

Cilantro Lime Rice

2 Tbsp. butter
1 1/4 c. rice
2 1/4 c. chicken broth
3/4 tsp. salt
1/4 tsp. pepper
juice and zest of 1 large lime
2 Tbsp. chopped cilantro
1/4 tsp. cumin

In a skillet, melt butter and add rice. Let cook for 2-3 minutes or until rice starts to turn golden. Add remaining ingredients, and bring to a boil. Reduce heat, cover, and cook for 18-20 minutes. Fluff with a fork and serve.

Submitted by: Becky Dastrup

GG's Whole Wheat Bread

Makes 5 Loaves

Ingredients:
5c. warm water
2 T. salt
2/3 c. honey
2/3 c. oil
2 T. yeast plus ½ c. water

Combine water, honey, salt and oil. Add 6 cups whole wheat flour and mix in. Add 4 more cups flour and mix in bread mixer for 5 minutes. Add 4 or 5 more cups flour until it comes of sides of bowl (keep dough soft). Mix 5 more minutes. Let rise. Punch down. Shape into 5 loaves and put in pans. Tuck in edges. Let rise to 2 inches above pans. Bake at 350 degrees for 35 minutes. When done, grease tops and turn out on rack with side of bread down to cool.