Here are the recipes that were brought to the last CIA!
(Not sure who brought this one)
WHITE BEAN CHILI (IN THE CROCKPOT) lb. lean ground turkey
1 onion, chopped
1 cloves garlic, minced
1 cans white kidney beans (aka cannellini beans)
1 jar green chili salsa
1 C chicken broth
2 tsp each of cumin and oregano
S & P to taste
Toppings: Shredded cheese, green onions, olives, tortilla chips (Fritos scoops are my favorite)
Crumble turkey in large pot, add onion and garlic and saute until turkey is cooked. Place turkey mixture in crock pot. Add beans, salsa, broth, cumin and oregano. Cook on low for several hours until heated through. Serve with toppings.
CORN AND CHEESE CHOWDER (BY CARLA)1/4 stick butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (like red, yellow, orange)
5 ears corn, kernels sliced off (or 3 cans, or frozen works great, too)
1/4 cups all purpose flour
3 cups chicken broth or stock
2 cups 1/2 and 1/2. (It's just as good with fat free 1/2 & 1/2. A little thinner but just as good)
1 heaping cup monterey jack cheese
1 heaping cup pepper jack cheese
1/3 cup sliced green onions
bread bowls
In a large pot, melt butter over med high heat. Cook onions for a couple of min. Add bacon and cook for another min or so, then add diced bell peppers and cook for a couple of min. Finally, add corn and cook for a min. Sprinkly flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3-4 min, the reduce heat to low. Stir in 1/2 & 1/2.
ROASTED CHICKEN AND VEGETABLE PASTA PRIMAVERA1-1/2 lb thin asparagus spears
1 C matchstick cut carrots
1/2 medium onion, thinly sliced
1 tsp minced garlic
1 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 pint grape tomatoes
8 ounces uncooked penne
2 C sliced rotisserie chicken breast
3/4 C whipping cream
2/3 C shaved parmesan
Pre-heat oven to 450. Cut asparagus into 2 inch pieces. Place asparagus, carrots, onion and garlic on roasting pan. Drizzle with olive oil, sprinkle with S&P, toss to combine. Bake for 10 min. Add tomatoes, bake additional 5 min.
While veggies roast, cook pasta, and reserve 1/3 C pasta water when draining. Combine pasta, veggies, chicken, reserved pasta water, and whipping cream. Toss to coat. Sprinkle with parmesan cheese and serve immediately. Makes 8
, 1 - 1/4 cup servings, 318 calories per serving.
THE BEST ENCHILADAS
Sauce 2 TBS oil
2 TBS flour
1-2 TBS chili powder to taste
1 tsp ground cumin
1, 14 oz can chicken broth
1, 8 oz can tomato sauce
1 tsp salt
¼ tsp garlic powder
Enchiladas
2 cups shredded, cooked chicken
½ cup thinly sliced green onions
¾ cup shredded, cheddar cheese, divided
¾ cup jack cheese, divided
¼ cup sour cream
1, 4oz can diced green chilis
¼ cup chopped, fresh cilantro
salt and pepper to taste
12, 6 inch corn tortillas. (or small flour tortillas)
Heat oil in large saucepan. Stir in flour and chili powder, cook 1 minute. Then add cumin, chicken broth, tomato sauce, salt, garlic powder. Bring to boil and simmer 10 min.
Combine chicken, green onions, ½ cup of the cheddar cheese, ½ cup jack cheese, sour cream, chilis, cilantro. Stir in ½ cup of the enchilada sauce, stirring until well blended, season with salt and pepper.
Fry tortillas either in oil or non-stick spray.
Heat oven to 350. Spray a 9x13 pan with cooking spray and spread a small amount of enchilada sauce over the bottom of dish, spread about 3 TBS of the chicken mixture in each tortilla and roll up. Place enchiladas seam side down and side by side in dish. Pour remaining sauce over top. Sprinkle with remaining cheeses.
Bake 20 min or til sauce bubbles. Garnish. So worth the time it takes to make these!
FRUITY CHICKEN SALAD SANDWICHES
10 chicken breasts, boil and dice
cream together:
8 oz. cream cheese
1 cup mayo
3 green onions, minced
1 c. sweet pickles, chopped - save juice
2 c. celery diced
Add to chicken:
1 medium can pineapple, drained (tidbits might be best. I always have to chop up the pineapple chunks).
1 medium can mandarin oranges, drained
2 c. grapes, cut in half
1.5 c chopped cashews (optional)
Add reserved pickle juice (I never do this - it's already pretty juicy from the fruit)
Add all or some of the above ingredients. I actually save some of JUST the chicken and cream cheese/mayo just for the kids to eat on bread and they like it.
Mix it all up. Eat on crossaints or lettuce.
