Monday, January 19, 2015

What's Cooking part 2

 The first picture was a group project meal. It came out really well.

Spicy Chicken Bake

1/4c margarine
1 med onion chopped
1 can rotel (mild or spicy depending on how spicy you want it)
2 c. cooked chicken cubed
2 cans cream of chicken soup (it calls for 1 mushroom, 1 chicken originally)
12 corn tortillas torn into bite sized pieces
2 c. shredded cheese

Preheat oven 350. In large saucepan, cook onion in margarine until tender. Add soup, rotel, and chicken. Stir until well blended. In 13"x9" baking pan alternate layers—tortillas, soup mixture and cheese, repeating three layers. Bake 40 min until hot and bubbling.

Jasmine made the chicken pasta that was also in the last post. But this is a couple of months later.

Chicken Pasta
I T vegetable oil
2 lbs boneless chicken breast cubed
2 can (10 ¾ oz) Campbell’s condensed cream of chicken with herb soup
1 c milk
4 T grated Parmesan cheese
2 t chili powder
1 t garlic powder
8 c cooked corkscrew pasta

Heat oil in skillet. Add chicken and cook until browned. Add soup, milk, cheese, chili powder and garlic powder. Heat. Serve over pasta. Serves 6-8

Ty David cooked when he was home at Christmas.

Beef Stir Fry
2 T cornstarch                          2 med carrots thinly sliced
2 t sugar                                   6 oz package frozen pea pods thawed
6 T soy sauce                           2 T chopped onion
¼ c apple juice                         2 T vegetable oil divided
1 lb boneless beef round steak 8 oz can sliced water chestnuts undrained
      cut into strips                hot cooked rice
3 c broccoli florets

In a bowl, combine cornstarch, sugar, soy sauce and apple juice until smooth. Add beef and toss to coat; set aside. In a large skillet, stir-fry broccoli, carrots, pea pods and onion in 1 T oil for one minute. Stir in water chestnuts. Cover and simmer four minutes. Remove and keep warm. In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetable to pan. Toss. Serve over rice. 

 Our family really likes stir fry--both this beef one and a chicken one that is a bit different.

Kayla is chopping up cream cheese for crock pot potato soup. It's a much easier recipe than the other one we have for crock pot potato soup. She was supposed to cube the cream cheese but didn't know what that meant.

Easy Crock Pot Potato Soup
30 oz frozen diced hash browns
32 oz chicken broth (we make ours from bullion)
10 oz can cream of chicken
8 oz cream cheese (not fat free)
3 oz bacon bits
1 cup shredded cheddar

Put hash browns, broth, cream of chicken and half the bacon in the crock pot on low for 5-6 hours or until the hash browns are tender. An hour before serving the soup, cube the cream cheese and put in the crock pot with the soup. Mix. After an hour, mix in the cream cheese thorough and top with the shredded cheese and rest of the bacon.

The girls made their own foil wrapped taco chicken. Kaleb was doing homework, and Rick was still at work, so they helped with those too.

We got this idea from the One Crowded House blog, and adapted it slightly.

Foil Wrapped Taco Chicken
Boneless chicken breast per person
Taco seasoning
Potatoes peeled and thinly sliced (a half of large or whole small per person)
Shredded Mexican cheese
Sour cream

Preheat oven 400F. Place serving of potato slices on a large piece of foil for each person. Cut the chicken into strips and put one portion on each foil on top of the potatoes. Sprinkle with taco seasoning. (Per individual taste) Add one tablespoon of salsa and shredded cheese to each. Wrap the foil over the chicken mixture. Place on cookie sheet and bake 30-35 minutes or until the chicken is thoroughly cooked. Release steam and let stand five minutes. Serve with sour cream.


Emily said...

Those foil wrapped chicken tacos sound delicious, as does the soup! I can't wait to try them both.

Nicole said...

Beef stir fried is on my list !