Mom's Chicken Noodle Soup over Mashed Potatoes

4 servings

3       fresh or frozen boneless skinless chicken breasts

1       package Lipton Soup Secrets Extra Noodle with Real Chicken                 

        Broth. (Each box contains two packages, use only one)

        Open the package being careful not to shake it.  

        Remove as many of the noodles as you can; you want 

        the seasonings for flavor

4       teaspoons Better than Bouillon Chicken Base

7       cups hot water

2       medium stalks celery, chopped (1 cup)

2       medium carrots, peeled and chopped

1       tablespoon dried parsley or 1 teaspoon parsley flakes

1       teaspoon dried thyme leaves

1/4     teaspoon pepper

1       cup uncooked extra wide egg noodles.

In a 3 quart sauce pan, with the lid on, boil the chicken in the Lipton soup seasoning, Bouillon chicken base and 7 cups water. Boil until chicken is tender.

Remove chicken from pot and chop into bite size pieces or shred.

Add celery, carrots, seasonings and chicken back into pot. Bring to a full boil.

Add the noodles and boil until tender (about 20 minutes) 

Keep the lid on to prevent loosing the liquid to evaporation.

Mashed Potatoes

While soup is boiling,  

Peel and cut 4 potatoes into small pieces and boil in a pot of water.  

When you can easily insert a fork into the potatoes, they are done. 

Drain in a colander over the sink, 

then put the potatoes back into the pot, 

add 1/2 cube butter and 1/4 cup milk.  

Mix with an electric mixer until creamy, 

adding a little more milk if needed.

To serve,  put a scoop of mashed potatoes in a bowl,  

then top with the chicken noodle soup

Season to taste with salt and pepper.

Note:   To make this recipe in 20 minutes or less, 
        You can prepare the chicken in advance to by using this
        recipe:


http://armstrongfamilyrecipes.blogspot.com/2010/10/chicken-four-meals-prepared-in-15.html

Jason's Favorite Spaghetti Sauce

Jason's first solid food was spaghetti.  He still loves it and this is his favorite. 

Ingredients

1 -1/2        pound extra lean ground beef

1               jar Prego traditional flavor spaghetti sauce

1               tablespoon olive oil

1               tablespoon McCormick Italian seasoning

Brown the ground beef on medium heat,  in a large skillet with 1 tablespoon olive oil.   

There shouldn't be any fat when the beef is crumbled and brown, if so, place browned beef in a colander and rinse under hot water to remove all fat.   

Put the beef back into the skillet and add the Prego spaghetti sauce.   

Add 1 tablespoon italian seasoning.   Stir 

Place a lid on the skillet, turn the temperature to low and gently simmer while you boil the pasta. 

Serve with corn or a green salad. 

I was planning on a photo of the finished dish, but Jason ate it so quickly I didn't have time to get my camera!   Oh well, next time.

Pizza Crust

Makes one large or two medium pizzas 


1         tablespoon active dry yeast
1         cup warm water
2         tablespoons olive oil
1         tablespoon honey
1/4      teaspoon salt
3 to 4  cups all purpose flour or half all purpose and half whole wheat flour


Mix the yeast and water in a small bowl, cover and let stand until foamy
5 to 10 minutes


Mix the oil, honey, salt and yeast mixture in a large mixing bowl.   
If using a food processor, add 1 cup of flour at a time, up to 3 cups, mixing well after each addition.   
You may have to stir in the third cup of flour by hand, depending on your machine.   Or mix all 3 cups of flour by hand with a wooden spoon. 


If the dough seems too wet, mix in more flour, 1/4 cup at a time, until the dough is soft.   Turn the dough onto a floured surface and knead in more flour, 1/4 cup at a time, until the dough is moderately stiff and somewhat firm to the touch, about 6 minutes. 


Lightly grease pizza pan or cookie sheet with oil.   If you are making two smaller pizzas divide the dough.   With a rolling pin, roll out the dough on a floured surface.   Gently stretch the dough to fill the pan.


Let the dough rise ( it will not rise much) while you make the sauce.

Go Here for Pizza Sauce Recipe

http://armstrongfamilyrecipes.blogspot.com/2010/10/pizza-sauce.html

Preheat the oven to 425 degrees and lightly oil pizza pan or cookie sheet

Place the prepared dough in the pan and spread pizza sauce over the dough.

Sprinkle 2 1/2 cups mozzarella cheese over crust,  and place the meats or vegetables of your choice over the cheese.   Add 1/2 cup of cheese on top. 

Bake 15 to 20 minutes on the lowest oven rack.

Southwestern Chili with Corn

We had this for dinner today.   

Ken took his first bite, smiled and commented that it is his favorite meal. 

The flavors of the vegetables combine together wonderfully!

So Good!

     1           tbsp. olive oil

     3           carrots chopped

     1           med. red onion chopped

     4           bell peppers chopped (1 each - green, red, orange and yellow)

                                                               

     3/4        pound extra lean ground beef

     3           tbsp tomato paste

     3           15 ounce cans black beans (drained and rinsed)

     2           tbsp chili powder

                  salt and pepper

     1           cup kernel corn (defrosted)

     1           cup grated mozzarella cheese

     2           green onions, sliced.

Heat olive oil in a large sauce pan over medium heat.

Add carrots, onion and peppers, stirring - cook for 3 minutes

Add beef and cook, breaking it up until it is no longer pink (3-5 minutes)

Add tomato paste and cook, stirring, until it is slightly darkened  (1 minute)

Add beans, chili powder, 3 cups water, 1 teaspoon salt and 1/2 teaspoon pepper

Simmer over medium heat until vegetables are tender - about 10 minutes.

Add additional chili powder and salt to taste.  (I usually add a lot more of both)

Stir in corn.   Divide among bowls and top with cheese and green onions.

Taylor's Creamy Chicken Enchiladas

This Recipe is so simple.   

Especially if you prepare the chicken before hand in a pressure cooker 

(see this post)

Serves 6

Oven - 350 degrees,   Spray a square baking dish with cooking spray

Ingredients

8 oz.                 Cream Cheese

8 oz                  Green Salsa     (We use Karen's Green Salsa Recipe)

3 cups               Shredded Chicken

1- 1/2 cup          Shredded colby / monterey jack cheese

6                      Flour or Corn Tortillas  (we prefer flour) 

On medium low heat melt the cream cheese.   Then stir in the shredded chicken until well coated

Spread a layer of Green salsa in the bottom of the prepared baking dish

Fill each tortilla with chicken mixture and roll

Place each tortilla, seam side down in the baking dish

Pour green salsa over the top of the tortillas

Top with shredded cheese

Bake in the oven for about 30 minutes or until heated through

Serve with shredded lettuce, black beans, tomatoes and chips. 

We love Zatarain's Rice

(Add water and butter, cover and cook in the microwave for 20 minutes)

Savory Spinach and Salmon Salad

4 servings

3     tablespoons orange juice

2     tablespoons soy sauce

2     teaspoons minced fresh ginger

1     teaspoon honey

1 1/2     teaspoon olive oil

4 (6 ounce) salmon filets

2                 cups fresh salmon, washed

In a small bowl, combine orange juice, soy sauce, ginger and honey.

Whisk, gradually adding the olive oil, until well blended

Grill or bake the salmon filets.

Make a bed of spinach or salad.   Place the salmon on the spinach.   Drizzle the orange-soy sauce dressing over the entire plate.

I LOVE this Orange-Soy sauce on fish!!! Yummy.

Macaroni and Cheese Kids Love!

6 Servings

1-1/2      cups uncooked macaroni

3            tablespoons butter

2            tablespoons all-purpose flour

1/2         teaspoon salt

1/8         teaspoon ground black pepper

2            cups milk

2            cups shredded cheddar or Colby cheese

Preheat oven to 350 degrees and lightly grease a square baking dish

Cook the macaroni according to the package directions.   Drain and set aside. 

Melt the butter in a medium sauce pan over medium heat.   Blend in the flour, salt and pepper.

Add the milk; cook and stir until the mixture is thick and bubbly.   Decrease the heat to low and add the cheese.   Stir until the cheese is melted.

Combine the cheese sauce with the macaroni and place in the prepared 

baking dish.

Bake 35 to 40 minutes or until heated through.

Serve with ground beef patties and a vegetable.

Shish-kabobs by Ken - Beef or Chicken

Ingredients

Red, Yellow and Orange Bell Peppers - washed and cut into large chunks

Red Onion - cut into large pieces

Large mushrooms washed

Beef Sirloin trimmed of all fat and cut into chunks

Boneless - skinless chicken breasts cut into chunks

Olive oil

McCormick Steakhouse Seasoning - GRINDER

Skewers

Directions

Thread vegetables and chicken or steak onto skewers,   Place on grill

Brush with olive oil and season with Steakhouse Seasoning

Grill on Medium heat - 350*  turning to cook evenly, 

until meet is cooked to desired tenderness.

And chicken should no longer be pink

Creamy Chicken Chowder

4 servings

2             cans (18.8oz each) ready-to-serve creamy potato with roasted garlic soup

1 -1/2      cup cut-up rotisserie or other cooked chicken

1 -1/2      cup diced cooked ham

1             cup shredded swiss cheese

1             tablespoon chopped fresh chives or green onion

In a 3 qt. saucepan, heat soup, chicken and ham over medium heat 5 minutes, stirring occasionally.

Slowly stir in cheese.   Cook about 2 minutes, stirring frequently, until cheese is melted.

Serve topped with green onion or chives

Note- Go here for cooking fresh chicken in 5 minutes

http://armstrongfamilyrecipes.blogspot.com/search/label/Time%20Saving%20Tips

Easy Chicken Cordon Bleu

4 servings

Ingredients

4 boneless skinless fresh or frozen chicken breasts

4 slices lunch ham

4 slices swiss cheese

1/4 cup bread crumbs

6 tablespoons butter

If you are using frozen chicken breasts, while they are still slightly frozen, place between wax paper and pound with a meat mallet to 1/8 inch thickness.   Don't pound to thin or the chicken will break apart when rolling.   

If you are using fresh chicken breasts, trim all excess fat and cut into the breast to remove the gristle.   Then pound to flatten between to sheets of wax paper

Preheat oven to 350* and grease a small baking dish

Sprinkle chicken breast with salt.   Add one slice ham, 1 slice of swiss cheese

1 tbsp. of butter, and a sprinkle of bread crumbs.   Roll up the breasts tightly and tuck in the ends

Secure with a toothpick if necessary

Place in a greased baking dish

Top each breast with melted butter and a 1/2 a slice of swiss cheese

Bake 40 to 50 minutes, basting with butter occasionally.

Cover with foil when chicken browns to prevent it from drying out.

The chicken is done when it is tender and no longer pink 

Serve immediately

Serve with rice or baked potato, with green beans or broccoli for a vegetable.

The chicken and broccoli is plenty and you could add a roll. 

We have tried this with mozzarella cheese as well and we prefer the swiss cheese. 

Swiss brings out the flavor much better.

Tin Foil Dinners in the oven

Serves 4

Ingredients

Aluminum foil                                   cream of celery soup

1 pound extra lean ground beef        southeastern mills gravy 

4 large carrots

4 medium russet potatoes

Dice vegetables

form a 1/4 lb. ground beef patty

place on a 20 inch sheet of foil

on top add vegetables and 
1 tablespoon of cream of celery soup

Bring sides together and fold firmly,  fold in ends, seal tight

place on baking sheet

Bake at 350 degrees 30 to 60 minutes 

(depending on amount of vegetables)

test for doneness by opening and inserting a fork into potatoes and carrots

Top with brown gravy,  salt to taste

South Eastern Mills gravy is our favorite instant gravy

Armstrong Chili

Armstrong Chili

Serves 8 - 10

Ingredients                                           

2 lbs extra lean ground beef                  

1 med. yellow onion                             

7 cans red kidney beans                                            french bread or tortilla chips

1 can tomato soup

3 tbsp chili powder

2 tbsp olive oil

Optional:  Green onions, shredded colby-monterey jack cheese

Directions

Dice the yellow onion

place 2 tbsp. olive oil in skillet, saute onion and ground beef over med. / low heat until brown

place kidney beans (do not drain) and 
tomato soup in large pot

when beef is brown add to beans and soup

add 3 tbsp. chili powder

Can serve immediately, but it's best to simmer for 30 minutes to blend flavors.

top with cheese and green onion 

serve with french bread or tortilla chips

Yummy!   So good.   
I think I'll have a second bowl before bed!

Hope you enjoy - let me know :)