Chicken Noodle Soup

In large pot combine:
1 10 oz can chicken
6 cups chicken broth
1/2 tsp. season all
1/2 tbsp. salt
pepper to taste
1/2 cup chopped celery
1/2 cup chopped carrots
can add choppeed onions

Bring to boil. Then add:
1/2 lb wide egg noodles, precooked

To make creamy:
Add 1/4 cup cornstarch to 1/2 cup cold water, then add to soup
Serves 6

Taco Soup

In a big pot, bring to boil;
2 chicken breasts, shredded (can use canned chicken too)
5 1/2 cups water and chicken broth
1 beef bullion cube
1 chicken bullion cube
1 can corn
1 can pinto or black beans
1 can Mexican flavored chopped tomatoes
1 can sliced olives
1 can diced green chilis
2 green onions, chopped
2 Tbsp lime juice
1 tsp cumin
1 tsp chili powder
1 tsp garlic
1/2 tsp crushed red peppers

Serve over tortilla chips with cheese and sour cream.

Chicken Lettuce Wraps

I found this recipe on Food.com.  We just love the lettuce wraps at P.F. Changs, and this one tasted just like them.  

Special Sauce

¼ cup sugar

½ cup water

2 Tbsp soy sauce

2 Tbsp rice wine vinegar

2 Tbsp ketchup

1 Tbsp lemon juice

1/8 tsp sesame oil

Hot Mustard Sauce

1 Tbsp hot mustard

2 tsp water

1-2 tsp garlic and red chile paste

Chicken Filling

3 Tbsp oil

2 boneless skinless chicken breasts

1 cup water chestnuts

2/3 cup mushroom

3 Tbsp chopped onions

1 tsp minced garlic

4-5 leaves iceberg lettuce

Stir Fry Sauce

2 Tbsp soy sauce

2 Tbsp brown sugar

½ tsp rice wine vinegar

Optional Toppings:

Chinese rice noodles

Grated carrot

Bean sprouts

Fresh herbs

Green onions

Crushed peanuts

Directions:

Make the special sauce by dissolving the sugar in water in a small bowl.  Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.  Mix well and refrigerate this sauce until you’re ready to serve.

Combine the hot mustard with the water and set this aside as well.  Eventually everyone can add their desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan.  Saute chicken breasts for 4-5 minutes per side or done.  Remove chicken from the pan and cool.  Keep oil in the pan, keep hot. 

As chicken cools, mince water chestnuts and mushrooms to about the size of small peas.  Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When the chicken is cool, mince it as the mushrooms and water chestnuts are.  With the pan still on high heat, add another Tbsp of vegetable oil.  Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.  Add the stir fry sauce to the pan and sauté the mixture for a couple minutes.

Serve chicken mix in the lettuce “cups” with or without the optional toppings of your choice and a drizzle of special sauce (as spicy as you like, using the mustard and chili sauce).

Buffalo Chicken Dip

2 (10oz) cans chunk chicken, drained
2 (8oz) packages cream cheese, softened
1 cup ranch dressing
1/2 cup pepper sauce (more or less for desired heat)
1 1/2 cups shredded cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and heat till hot and bubbly. Sprinkle the remaining cheese over the top. Serve with celery sticks and tortilla chips or crackers.

Mandarin Spinach Salad

2 Tbsp white wine vinegar
3 Tbsp honey
1 tsp mustard
1/2 tsp celery salt
1/2 tsp paprika
1/4 cup olive oil
4 cups spinach
1 15 oz can mandarin oranges, drained
1 bunch green onions, diced

Combine first 6 ingredients. Pour over spinach. Top with oranges and onions.

Marinated Lemon Pepper Chicken

3 tsp lemon pepper
2 tsp garlic powder
4 Tbsp olive oil
6 frozen boneless skinless chicken breasts

Add all ingredients to a gallon ziploc bag. Soak bag in a sink of hot water until thawed. Discard marinade and place chicken in skillet. Cook on Med-Hi heat until sides are golden brown and chicken is cooked through.

Serve over rice or noodles.

Easy Spaghetti Sauce

1 6oz can tomato paste
1 8oz can tomato sauce
1 14oz can petite diced tomatoes
1 1/2 tsp minced garlic
1 tsp oregano
1 tsp basil
1/2 tsp salt
1/4 tsp black pepper

Directions
Combine paste, sauce and tomatoes in a saucepan. Add spices and bring to a simmer.