Spinach Dip Chicken Pasta

Serves 4-6 people

1 1/2 C elbow macaroni
2 packages cooked Tyson chicken, cut into chunks (we bought 1 pkg grilled, 1 pkg roasted)
1-14oz package frozen mixed vegtables
10 oz spinach dip
Salt, Pepper, Italian Seasoning

Cook macaroni per package directions, drain almost all liquid. Add cooked chicken, frozen vegetables, spinach dip, salt, pepper, and a small amount of italian seasoning. Cook until heated through.

This was delicious, quick, and easy. Definitely a Keeper!

Chicken Tacos

This was a great recipe, we all agreed it was a keeper! Our new office mate really proved herself with this fantastic recipe.

We doubled this recipe for our group of 8 people and had enough leftovers for several more people.

4 boneless skinless chicken breasts

2 packages chicken taco seasoning powder
1 cup water
1 green bell pepper sliced
1 onion sliced
 
Put all ingredients in a crockpot.
Put on lid.
Cook on low 6-8 hours or high 3-4 hours. (when we doubled this recipe, the chicken was done after cooking on high for 2 1/2 hours).

You know it’s cooked when the chicken shreds easily with a fork.

Serve on tortillas  with desired toppings.

Yogurt Cheesecake

Picture to follow!

We played around with idea of using the "Greek Gods" yogurt to make pie. One successful recipe option follows:

1/2 large container Greek Gods Vanilla Honey yogurt
1 package Greek Cream Cheese, softened
1 package instant Cheesecake pudding mix
1 Graham cracker crust Optional Fruit to serve on top (we used blueberries)

Mix first three ingredients with mixer until smooth, spread into pie crust, refrigerate until set. Top with fruit when ready to serve. The flavor is great with this recipe. We will probably modify the ingredients a little next time to try to get it just a little more firm. Strawberries will definitely be tested next time as a topping!

Fiesta Chicken

This has always been a group favorite so we decided to make it again for documentation purposes.

Fiesta Chicken

Cooked Chicken, shredded---We used a rotisserie chicken
About 12oz Chicken stock
1 can cream of chicken soup
1 can Hunt’s Fire Roasted Tomatoes
1 can Rotel Tomatoes
1 can Black beans
1 can corn
2 chipotle peppers in adobo
1 onion, diced
1 tub Philadelphia Cream Cheese, Santa Fe blend
Cheddar cheese (optional)
Cilantro (optional), chopped, as garnish

We combined all ingredients in crock pot except cream cheese, cheddar cheese, and cilantro. Let cook on high for a couple of hours in the crock pot to get heated through. Add cream cheese about 15 minutes before eating. Garnish with cheddar cheese and cilantro.

Pasta E Fagioli

Another Keeper! This Copy-Cat version of Olive Garden's Pasta E Fagioli Soup was a big Hit!

2 lbs ground turkey
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
2 (16 ounce) cans red kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Brown ground turkey in a skillet. Drain fat and add to crock pot with everything except pasta. Cook on low 7-8 hours or high 4-5 hours. During last 30 min on high or 1 hour on low, add pasta. Top with fresh grated Parmesan

Chicken Enchilada Soup

We had a Chicken Enchilada Soup starter for this meal, you can find it here: http://www.whatscookineasymeals.com/index.php?p=products#soup-mixes

You will need:
Package of Chicken Enchilada Soup mix
7 cups water
2 (12 oz) cans chicken breast
1 (10 oz) can red enchilada sauce
16 oz velveeta
Tortilla chips (optional)

We combined water, enchilada sauce, chicken, and package contents in our crock pot and set to cook on high. After a couple of hours we added the velveeta cheese (cut into small pieces for quick melting) and let cook for another hour or so until completely melted.

This is one of the best soup starters we've had. We also decided it would be delicious as a dip as well (minus the chicken and most of the water).

Oatmeal Cookie

3/4 cup crisco
1 cup brown sugar
1/2 cup sugar
1 egg
1/4 cup water
1 tsp vanilla
1 cup flour
1 tsp salt
1/2 tsp baking soda
3 cups old fashioned oats

Yeilds 36-48 cookies
*Recommended - toast oats in oven at 300 degree for 15 minutes before adding to cookie dough mix*
Preheat oven to 350 degrees.
Cream crisco, brown sugar, and sugar. Add egg, water, and vanilla to creamed mix. in a separate bowl combine flour, salt, and baking soda then add this to the creamed mix. Stir the (toasted) oats into the mix. Use greases cookie sheet or cookie sheet lined with parchment paper.
Bake for 12 - 15 minutes