Chicken Tortilla Soup

INGREDIENTS:

• 4 chicken breast halves
• 2 (15 oz) cans Mexican stewed tomatoes or Rotel tomatoes (I buy Rotel tomatoes and green chilies in the can together)
• 1 cup salsa
• 1 (14 oz) can chopped green chilies
• 1 (14 oz) can tomato sauce
• Grated cheese
• Tortilla chips

DIRECTIONS:

1. Combine all ingredients, except chips and cheese, and place into the crockpot
2. Cook on low for 8 hours (I make it at lunchtime and cook for 5 hours and it is great)
3. Put chips in bowl and ladle soup on top. 
4. Top with cheese.

Creamy Potato Lasagna

INGREDIENTS:

• 1 (12 oz) jar Alfredo sauce
• 1 cup milk
• 3 lbs potatoes, peeled and sliced lengthwise about 1/8 inch thick
• 5 Tbs grated Parmesan cheese
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 1/2 cups diced ham
• 1 (10 oz) package chopped frozen broccoli, thawed
• 2 cups shredded Swiss cheese

DIRECTIONS:

1. Preheat oven to 400°
2. Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tbs of Parmesan cheese and salt and pepper to taste.
3. In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
4. Cover and bake at 400° for 45 minutes, then uncover and bake at 350° for additional 25 minutes or until potatoes are tender. Let stand 10-15 minutes before serving.

Bow Ties with Sausage, Tomatoes and Cream

INGREDIENTS:

• 1 (12 oz) package bow tie pasta
• 2 Tbs olive oil
• 1 lb sweet Italian sausage, casings removed and crumbled
• 1/2 tsp red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 oz) can Italian style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 tsp salt
• 2 Tbs minced fresh parsley

DIRECTIONS:

1. Bring a large pot of slightly salted water to a boil. Cook pasta in boiling water for 8-10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream and salt. Simmer until mixture thickens, 8-10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Beef Sirloin Steak with Baby Spinach

INGREDIENTS:

• 2 Tbs olive oil
• 1 (1 lb) boneless beef sirloin steak, 3/4-inch thick, cut into 4 pieces
• 1 large onion, sliced
• 1 small red pepper, chopped
• 3 cloves garlic, minced
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1/2 cup water
• 2 Tbs balsamic vinegar
• 1 Tbs chopped fresh rosemary leaves
• 1 (7 oz) bag fresh baby spinach
• Hot mashed potatoes

DIRECTIONS:

1. Heat 1 tbs oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat.
2. Heat the remaining oil in the skillet. Add the onion and pepper and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
3. Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.

Cheesey Italian Tortellini

INGREDIENTS:

• 1/2 lb ground beef
• 1/2 lb Italian sausage, casings removed
• 1 (16 oz) jar marinara sauce
• 1 (4.5 oz) can sliced mushrooms
• 1 (14.5 oz) can Italian-style diced tomatoes, undrained
• 1 (9 oz) package refrigerated or fresh cheese tortellini
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese

DIRECTIONS:

• Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain
• Combine the ground meats, marinara sauce, mushrooms and tomatoes in a slowcooker. Cover and cook on low for 7-8 hours.
• Stir in tortellini and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on low, or until tortellini is tender.

Anniversary Chicken I

INGREDIENTS:

• 2 Tbs vegetable oil
• 6 skinless, boneless chicken breast halves
• 1/2 cup teriyaki basting sauce
• 1/2 cup ranch-style salad dressing
• 1 cup shredded cheddar cheese
• 3 green onions, chopped
• 1/2 can (3 oz) bacon bits
• 1 Tbs fresh parsley, chopped, for garnish

DIRECTIONS:

1. Preheat oven to 350°
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts and saute for 4-5 minutes on each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4. Bake for 25-35 minutes, or until chicken is no longer pink and juice runs clear.
5. Garnish with parsley and serve.

Untitled Kielbasa Meal

INGREDIENTS:

• Kielbasa sausage
• 1 can fresh cut green beans
• Garlic
• Salt
• Pepper
• Slivered almonds (optional)
• Rice

DIRECTIONS:

1. Slice and fry up a kielbasa
2. Add a green beans and mix until hot. Season with a little garlic, salt and pepper. (Optional: you can toss in slivered almonds if you want)
3. Serve over rice

Baked Potato Soup V

INGREDIENTS:

• 9 baking potatoes
• 2/3 cup butter
• 2/3 cup all-purpose flour
• 6 cups whole milk
• 1/2 Tbs salt
• 1 tsp ground black pepper
• 1/2 cup bacon bits, divided
• 4 green onions, chopped
• 10 oz shredded cheddar cheese
• 1 (8 oz) container sour cream

DIRECTIONS:

1. Prick potatoes with a fork and cook in the microwave - 3 or 4 at a time - and scoop out the flesh (while the others are cooking)
2. In a large saucepan, over medium heat, melt butter.
3. Stir in flour and cook about a minute. Whisk in milk - a little at a time - stirring constantly until thickened.
4. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tbs green onions and most of the cheese. Cook until thoroughly heated. Stir in sour scream and heat through.
5. Serve, topped with the remaining bacon, onions & cheese.

Kielbasa with Pasta

INGREDIENTS:

• 1 lb smoked kielbasa sausage, cut into 1/4 inch slices
• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 1/2 tsp minced garlic
• 2 Tbs vegetable oil
• 2 (14.5 oz) cans stewed tomatoes
• 1 (9 oz) package refrigerated angel hair pasta
• 1/2 cup grated Parmesan cheese
• 2 Tbs butter, melted

DIRECTIONS:

1. In a large skillet, saute the kielbasa, green pepper, onion & garlic in oil until sausage is lightly brown.
2. Stir in tomatoes. Bring to a boil. Reduce heat & simmer, uncovered, for 10 minutes.
3. Meanwhile, cook pasta according to package directions. Drain.
4. Stir in Parmesan cheese & butter. Serve with kielbasa mixture.

Balsamic Chicken Pasta with Fresh Cheese

INGREDIENTS:

• 2 Tbs balsamic vinegar
• 3 garlic cloves, minced
• 1/2 tsp salt
• 1/4 Tbs pepper
• 6 tbs extra virgin olive oil
• 1 cup fresh basil leaves, thinly sliced
• 2 cups shredded cooked chicken
• 1 red bell pepper, julienned
• 1 cup small fresh mozzarella balls, halved or cubed mozzarella (3/4 inch)
• 1/2 cup crumbled soft goat cheese
• 8 oz linguine

DIRECTIONS:

1. Cook linguine according to package directions; drain.
2. Saute bell pepper in a small skillet over medium heat until limp, about 10-12 minutes.
3. Meanwhile, whisk vinegar, garlic, salt & pepper in a small bowl. Slowly whisk in oil. Stir in 1/2 cup basil
4. Place pasta, chicken, cooked peppers, mozzarella, goat cheese and remaining basil in a large bowl. Pour dressing over top and toss to coat.

*Nikki said she thinks it would be better with 2 peppers instead of 1, so she would add a green one

Lemon Bow Tie Chicken

INGREDIENTS:

• 5 cups uncooked bow tie pasta
• 12 oz. boneless, skinless chicken breast, cut into thin strips
• 1/2 tsp. lemon pepper seasoning
• 2 garlic cloves, minced
• 1 Tbs. oil
• 1 cup chicken broth
• 1 cup frozen corn
• 1/2 cup light cream cheese, cubed
• 2 Tbs. lemon juice
• 2 cups fresh spinach, chopped (or 1 cup frozen, thawed & squeezed dry)
• 1/2 tsp. salt
• 1/3 cup shredded Parmesan cheese

DIRECTIONS:

1. Cook pasta according to directions. 
2. Meanwhile, sprinkle the lemon pepper seasoning over the chicken and saute in oil for a few minutes. Add garlic. Cook until chicken is slightly browned - then remove from the pan.
3. To the same pan, add the broth, corn, cream cheese & lemon juice. Bring to a boil. Reduce to medium and cook until cream cheese is melted. 
4. Return chicken to pan and add the pasta, spinach and salt. Cook until sauce is thickened & spinach is wilted. Top with Parmesan cheese and serve.

*If you want a stronger lemon flavor, add 1/4 tsp lemon zest