Better Than Takeout Cashew Chicken

I pulled this from a blog called Averie Cooks and it turned out really good.  I don't put the edamame in (not a fan) and sometimes I add vermicelli or other noodle.

 Stir Fry:

    3 Tblsp. cornstarch

    1/2 tsp. salt

    1/2 tsp. pepper

    about 1.25 lbs. boneless skinless chicken breasts diced into 1" pieces.

    2 Tblsp. sesame oil

    1 Tblsp. olive oil 

    2 heaping cups broccoli florets

    1 c. red bell peppers dices small

    1 c. shelled frozen edamame 

    2 cloves minced garlic

    1 c. unsalted dry-roasted whole cashews

`   1 c. green onions sliced into thin rounds

 

Sauce:

    3 Tblsp. low-sodium soy sauce

    2 Tbls  honey

   3/4 tsp. ground ginger

    1 Tblsp. rice wine vinegar

    1 Tblsp. Asian chili garlic sauce

 

1.  To a gallon-sized ziplock bag, add the cornstarch, salt, pepper, chicken, seal and shake to coat chicken evenly.

2.  To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly.  Chicken should be about 80-90 percent cooked through.

3.  Add the broccoli, bell peppers, edamame (straight from the freezer bag), garlic, and stir to combine.  Cook for about 3 to 4 minut3es or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.

4.  To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.

5.  Add the cashews to the skillet and stir to combine.

6.  Add the sauce and stir to combine.  Allow sauce tp simmer over medium-low heat for 1 to 2 minutes.

7.  Add the green onions, stir to combine, and serve immediately.

a scant 1/2 pkg. of angel hair or other noodle can be added

Southwestern Fiesta Chicken

Found this on pinterest the other day and lately I've been on the lookout for healthy, quick recipes and this fit the bill.  It goes together pretty quickly and I like to put it on top of a salad to make it even healthier.

1. 1 c. white rice (I always keep already cooked rice in the freezer so it goes even quicker)     
     don't do this next part if your rice is already cooked but do add the lime, salt, and cilantro to your 
     recipe.

2. 1 lb. boneless, skinless chicken breasts cut into bite-size pieces
3. 3-4 cloves garlic, minced
4. 1 can black beans, drained
5. 1 (10 oz) can Ro-Tel (I used original...its a bit spicy at first till you put it on salad, or use mild.)
6. 1 avocado, diced 
7. 2 c. corn
8. 2 c. diced bell peppers (about 3)
9. 2 c. diced onion
10.olive oil
11.1 envelope taco seasoning

 While rice is cooking, cut the chicken into bite-size pieces. Season with half of taco seasoning. In a very large skillet or dutch oven, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 5 minutes, until golden brown, flipping once. halfway through. Remove to a plate and set aside.

In the same skillet, increase the heat to high, and add the onions, bell peppers, corn, and remaining taco seasoning.  Cook, stirring occasionally, until veggies are slightly blackened. Decrease heat to low, add garlic, and stir until combined and fragrant, about 30 seconds.

Add the drained black beans and Rotel, rice, and chicken. Stir all the combine. Garnish with extra chopped cilantro and top with diced avocado.

Better-Than-Takeout Cashew Chicken

I was just playing around on Pinterest again mostly looking for some healthier options or dinner that were quick to fix and found this one.  Dan gave it a thumbs up so I am putting it on the blog.  I opted not to add the bag of edamame because I'm not a fan of soy anything. You could probably add any veggie you want in addition to these.

Stir-fry:
3 Tblsp. cornstarch
1/2 tsp. salt
1/2 tsp. pepper
about 1.25 lbs. boneless skinless chicken breasts diced into 1-inch pieces
2 Tblsp. sesame oil
1 Tblsp. olive oil
2 heaping cups broccoli florets
1 c. red bell peppers diced small
1 c. shelled frozen edamame
2 cloves garlic finely chopped
1 c. unsalted dry-roasted whole cashews
1 c. green onions diced

Sauce:
3 Tblsp. soy sauce
2 Tblsp. honey or to taste
1 Tblsp. rice vinegar
1 Tblsp. Asian chili garlic sauce (this is spicy...I only use 1 tsp.)
3/4 tsp. ground ginger

1. To a gallon-sized bag, add the cornstarch, salt, pepper, chicken and seal and shake to coat chicken evenly.
2. To a large skillet, add the oils, chicken and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly.  Chicken should be about 80-90 percent cooked through.
3. Add the broccoli, bell peppers, edamame (can add this straight from the freezer), garlic, and stir to combine. Cook for about 3-4 minutes or until veggies are crisp-tender and chicken is cooked through; stir intermittently. While veggies cook, make the sauce.
4. To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
5. Add the cashews to the skillet and stir to combine.
6. Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
7. Add the green onions, stir to combine, and serve immediately.

Chicken Fried Rice

 I love this recipe only I usually use Spam...really, I do.  I don't eat Spam any other way, but in this, it's yummy.  This also makes up really fast.

2 Tblsp. toasted sesame oil (or veg. oil, even though it's bad for you unless it's olive or avocado)

1/2 c. diced onion (I really like sliced green onion instead)

1  frozen bag carrots and peas

4 eggs, scrambled

3 c. cooked rice

2 c. cooked chicken shredded or 1 can Spam

2 Tblsp. butter

salt and pepper

 

Heat a large frying pan or wok over medium heat. Add the sesame oil, onions, and carrots; saute until the carrots and onions are starting to become tender.

Add the peas to the pan and stir well.

Scramble eggs 

Add the soy sauce to the onion, carrots, peas, chicken (Spam), rice, butter, salt and pepper.

Serve with Yum Yum sauce if desired

Instapot Cafe Rio Chicken

I found this on Pinterest when I was looking for Mexican food recipes to make for the twins birthday party in Tucson this year.  I think it's really yummy and super quick...2 important categories for any good recipe.

1 c. Italian dressing (not kidding)
1/4 c. chicken broth
2 1/2 lb. boneless, skinless chicken breasts
2 1/2 lb. boneless, skinless chicken thighs, trimmed of excess fat
1 Tblsp. chili powder
1 Tblsp. cumin
1 Tblsp, garlic powder
1 tsp. kosher salt

Add the Italian dressing and the chicken broth to the pot.  Add in the rest of the ingredients.  Cover the pot and turn the valve to "sealing".  Push manual and adjust the time to 17 minutes.
When the pressure cooker beeps, let the pressure release naturally for 15 minutes and then remove the lid.
Transfer the chicken to a cutting board and shred and then add the chicken back into juices inside the Instapot .  Stir and then serve the chicken.  You may need to salt and pepper to taste.

Instapot Italian Chicken Soup

I'm always looking for pressure cooker recipes cause I love them.  This was a pinterest find.  It's super easy and so, so yummy.  Another soup I could just keep eating bowl after bowl. I am still fine tuning it...I think the next time I will cook it for 12 minutes then add the carrots and the orzo, then finish it off with 12 minutes more.  I used a large can of San Marzano tomatoes the last time because I forgot to buy fresh, and it turned out great except it was red.  If you use fresh tomatoes, it turns out with a clearer broth like chicken noodle soup.  Either way is delish.  I also added 1/2 can drained peas and also through in a diced, peeled sweet potato when I cooked it...which I might throw in at the same time as the carrots next time.

3 lb. whole chicken (I just cut a 6 lb. in half)
4 large tomatoes - I used Roma and seeded them
3 celery stalks roughly chopped
4 large carrots peeled and halved
1 large onion roughly chopped
4 garlic cloves halved
6 black peppercorns
1 bay leaf
8 c. water
4 tsp. salt
3/4 c. orzo pasta or risoni
small bunch parsley finely chopped
small bunch basil finely chopped
lemon juice to taste
grated parmesan
salt and pepper to season

Place the chicken in the pressure cooker.
Roughly chop one tomato and finely dice the rest.
Add the roughly chopped tomato, celery, carrots, onion, garlic cloves peppercorns and bay leaf in the pressure cooker.
Slowly pour in the water, taking care not to go above the maximum line indicated in the inside of the pot.  Stir in the salt.
Make sure the steam valve is in the 'sealing' position.  Cook for 25 minutes on high pressure.
At this point you can let the pressure release naturally or if you are in a hurry,  leave it for 15 minutes then release manually.  Since this has a lot of liquid, there will also be a lot of steam released.
Open the pressure cooker and use a large slotted spoon to transfer the chicken onto a platter.  Be careful as it will be falling off the bone.
Strain the broth from the pot into a large bowl then return to the pressure cooker.
Pick out the carrots, dice them and add them to the pot.  Discard the other vegetables.
Once the chicken is cool enough to handle, discard the skin and shred the meat.  Add the meat to the pressure cooker.
Stir in the diced tomatoes, a quarter of the chopped herbs and the pasta (although, this is best cooked separately and then added to the soup so it doesn't get too mushy).
Make sure the valve is set to sealing again.  Cover an cook for 4 minutes on high pressure.
Manually release the pressure.
Taste the soup for seasoning and add the lemon juice and remaining herbs.
Serve garnished with croutons with a little sprinkling on Parmesan, if you like.

Mexican Chicken Soup - Instapot

I'm on a super search for Instapot recipes for a class I'm teaching in Relief Society (see my Pork Carnitas for a better explanation). I finally found a Mexican Chicken Soup that rivals Rubios (which was my favorite).  I could eat bowls upon bowls of this.  It might be my new favorite or at least in my top 3 favorite soups.
Top this with fresh cilantro, sliced avocado, tortilla strips and cheese (optional)
Serves:6

1 lb. (2 large breasts) chicken breasts
2 celery stalks, chopped
1 onion, chopped
1 jalapeno, diced (I didn't add this)
2 Tbls. olive oil
4 garlic cloves, crushed
14 oz. can Rotel (I used mild)
6 c. chicken broth
1 tsp. salt
1 c. cooked rice (optional, can also be added to the soup or on the bottom of the bowl before serving)
1 lime, juiced
1 tsp. cumin
1/2 bunch cilantro, chopped
1 avocado sliced
1 lime, sliced for garnish

Turn on Instant Pot saute setting.
Saute celery, onions, jalapeno, and garlic in the olive oil.  Cook until tender.
Add chicken, canned tomatoes, chicken broth, and cumin.
Cover and lock the lid.  Cook on manual High pressure for 10 minutes.  Natural release 15 minutes
     and quick release after.
Remove the chicken breasts from the soup and shred the chicken.
Return the shredded chicken.  Add lime juice and stir.  Add in fresh chopped cilantro.
Serve soup with a slice of avocado.

Easy Cheesy Chicken Casserole

This is one of my very favorite casseroles.  It's a Paula Deen and despite it's name of being cheesy, it's got brown rice so it's not all that bad healthy wise.  Her recipe calls for it to cook for a little over an hour, but I find it needs to cook at least 1 1/2 hours or more (till all the liquid is absorbed by the liquid).  It's a super easy thing to throw together, but it just needs a longer cooking time than most casseroles.

3 c. chicken broth
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn, drained
 - I use a cup or so of frozen corn
1 1/3 c. uncooked whole-grain brown rice
2 c. shredded pepper jack cheese, divided
1 (10 oz.) can cream of chicken soup
1/2 c. sour cream
1/2 c. salsa verde
2 lb. boneless skinless chicken cut into 1/2" pieces
  (I use 2-3 cups rotisserie chicken cut into pieces)

Preheat oven to 350 degrees.  Spray a 13 x 9-inch dish with nonstick cooking spray.  In a bowl in the microwave, heat chicken broth.
In a large bowl, combine beans, corn, and rice.  Add hot chicken broth, 1 cup cheese, soup, sour cream, and salsa, stirring to combine.  Stir in chicken.  Pour mixture into prepared baking dish.
Bake, uncovered, for 45 minutes.  Top with remaining 1 cup cheese, and bake for 15-25 minutes longer or until center is set and cheese is golden brown.

Chicken Enchilada Casserole

I've had this for years. It's just a simple recipe I got from the newspaper.

1 medium onion, chopped
3 Tblsp. butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 (4oz.) can green chilies
1 c. chicken broth
10 small corn tortillas, quartered
3 lb. cooked chicken breasts, chopped
1 lb. cheese

Brown onion in butter.  Combine soups, chilies, broth, and add to onions.  Pour 1/3 of the sauce into a greased 9 x 13 pan.  Layer half of quartered tortillas, half of chicken, 1/3 of the sauce and half of cheese.  Repeat.  Top with cheese and bake at 350 degrees for 30 minutes or till bubbly.

Crockpot Chicken Tacos

As we sit here eating our yummy tacos, I decided I'd better get this posted before I lose track of it.  It's super, super simple.  We ate ours with those corn tortillas that you cook yourself on a hot griddle - like the flours ones you can buy at Costco.  I got mine at Walmart

6-8 boneless frozen boneless skinless chicken breasts (mine were quite large)
1 pkg. taco seasoning (I used Taco Bell)
16 oz. jar salsa

Place frozen chicken into a crockpot and dump the rest of the ingredients on top.
Cook on high 4-6 hours or low for 6-8 hours.  Shred and let sit about 15 min. so liquid can
get absorbed.

This fed quite a few people like maybe 8-10ish

Cheesy Chicken Enchilada Soup

I have been searching for a good enchilada soup since we moved back to AZ, mainly because I had a great one at both Chili's and Zoupa and became somewhat obsessed.  So I got on Pinterest and began my search landing on this one.  It's actual name is 20 - minute cheesy...I found it did go together rather quickly, especially since I always keep 2-cup bags of cooked chicken in the freezer.  I think I might even try it with the homemade enchilada sauce she talked about.
Makes: 6-8 servings (I can only double this in my pan)

2 Tblsp. oil
1 c. diced onion
2 cloves garlic, minced
1/2 c. masa harina
4 c. or 1 (32 oz. box) chicken stock
2 c. cooked, shredded chicken
1  (16 oz. can) red enchilada sauce (Macayo is the one I like) or homemade
2 (14 oz. cans) black beans, rinsed and drained
1 (14 oz. can) diced tomatoes, with juices (she prefers fire-roasted)
1 (4 oz. can) chopped green chilies
1/2 tsp. ground cumin
8 oz. sharp cheddar cheese or pepper jack for a little more kick
1 tsp. salt, or more/less to taste
optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped
fresh cilantro, and/or pico de gallo

Heat the oil in a large stock over medium-high heat. Add the onion and saute for 5 minutes, or until cooked and translucent.  Add the garlic and saute for an additional minute until fragrant.  Stir in the masa harina and cook for an additional minute.
Pour in half of the chicken stock, and stir until completely combined.  Add in the remainder of the chicken stock, and stir to combine.  Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined.  Continue stirring occasionally until the mixture reaches a simmer.  Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan.  Then stir in the cheese, one handful at a time, until combined.  Taste, and season the soup to taste with salt.
Serve the soup warm with desired toppings.

Chicken Burritos

I got this recipe from Taste of Home and I think its really great, but I put it together differently.  I tried putting it together the way the recipe called for, but we found that it was much faster and tasted better (plus no soggy leftovers) just skipping the oven entirely.  I just put the filling and cheese onto a tortilla, rolled it up, and microwaved it.  You could do several at a time, but that way you're not making a whole pan that you may or may not eat right then.  And then if you don't eat it right then, you've got soggy burritos. This also makes a lot of filling but can be frozen in smaller packages.
Makes about 15 servings

6 Tblsp. butter
1 large onion, chopped
1/4 c. chopped green pepper
1/2 c. flour
3 c. chicken broth
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
2 Tblsp. chopped jalapeno pepper (optional)
1 can (15 oz.) chili with beans NOT chili
1 pkg. (8 oz.) cream cheese, cubed (I used light)
8 c. cooked cubed chicken
24 flour tortillas (6 in.) warmed, I used the carb smart tortillas
6 c. (24 oz.) shredded colby-jack cheese
salsa, optional
This recipe freezes well.

Preheat oven to 350 degrees.  In a large skillet, heat butter over medium-high heat.  Add onion and pepper; cook and stir until tender.  Stir in flour until blended; gradually stir in broth.  Bring to a boil; cook and stir 2 min. Reduce heat; stir in tomatoes, seasonings and if desired, jalapeno.  Cook 5 min..  Stir in chili and cream cheese until cream cheese is melted.  Stir in chicken
At this point you can opt for just putting the hot filling onto a tortilla with cheese and then heating them up or you can follow the recipe:
Spoon about 1/2 c. filling across center of each tortilla; sprinkle each with 1/4 c. cheese.  Roll up and place in two greased 13x9 in baking dishes.
Bake, covered 35-40 min. or until heated through.  If desired, serve with salsa..

Easy Italian Slow Cooker Chicken

The actual name of this recipe that I found on facebook was Stupid Easy Chicken, and really that name does fit it because it really is stupidly easy to make.  It's also great because you just throw it in a crockpot and boil up some noodles and voila...dinner. The recipe calls for cubed chicken, but if you need it to cook more like 6 hours, don't cube it and throw it in frozen.
Serves: 6

3/4 cubed chicken breasts
2 (14oz.) cans Ital. diced tomatoes
1 envelope Lipton Savory Herb & Garlic mix (found right next to Lipton Onion Soup)
Bow tie pasta - cooked
parmesan

Mix soup and tomato into crockpot.  Add chicken and stir.  Cook on low 4-5 hours.  Cook bow tie pasta.  Mix together at the end and top with the parmesan.

Southwest Slow Cooker Chicken

This is extremely easy and cooks on low for about 6 hours if you use frozen chicken. I actually thought it was better the next day because it didn't have as much liquid and was easier to put in the tortilla) or make in plenty of time so it can sit and thicken.  This was another pinterest find, but I did doctor it up a bit by adding an additional can of black beans, green chilies, salt, and about 1 tsp. cumin.  You could also maybe try Monterey Jack cheese sprinkled on top of each serving.
Serves: 8 ish

• 6 large or 8 small frozen chicken breasts
• 8 oz plus 4 oz. block cream cheese (I used light)
• 2 cans black beans, rinsed and drained
• 1 can corn or 1 cup frozen
• 1 can Rotel
• 1  can green chilies
• 1 tsp. cumin
• cheese (optional, and added at the end as you make them)
• 1 tsp. salt

Put frozen chicken in the crockpot.  Add cream cheese, beans, corn, Rotel, and cumin.

Cook for 6-8 hours on low.  Shred chicken if you like and serve on a tortilla. You can use low carb

or wheat tortillas or even serve this over brown rice.

Broccoli, Ham, and Mozzarella Baked with Eggs

Got this off Pinterest.  It is VERY easy and very fast but you do have to take the time to chop the ham and blanch the broccoli for 2 min.  Otherwise, it goes together in a flash, is carb friendly, and fairly lowfat.   You can eat it for breakfast, lunch, or dinner  It's kid friendly too as long as the kids like broccoli.
Serves:8

4-6 c. very small broccoli flowerets, blanched about 2 min., drained well.
2 c. diced ham (1 lb.)
1 c. low-fat grated Mozzarella
1/3 c. thinly sliced green onion (optional, but good)
8-10 eggs, well beaten
Spike Seasoning (or other all-purpose seasoning blend) to taste (1 tsp. ish)
fresh ground pepper to taste
low-fat sour cream, for serving (optional)

Heat oven to 375 degrees.  Spray a 9 x 13" dish with non-stick spray.
Bring a medium-sized pot of water to a boil and cook the broccoli just 2 min., the pour into a colander placed in the sink and let it drain well.  Dice the ham while the broccoli drains.
Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.  Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over.  Use a fork to "stir" the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)
Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 min.) Serve hot, with low-fat sour cream if desired.  This can be kept in the fridge for at least a week and reheated in the microwave.

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken

by Erin Willis

Ingredients (Serves 4-6)

3-4 boneless, skinless chicken breasts, cut into 1" pieces
Salt and pepper to taste
1 1/2 c. cornstarch
3 beaten eggs
1/4 c. canola oil
1 c. granulated sugar
4 Tblsp. ketchup
1/4 c. white vinegar
1/4 c. apple cider vinegar
1 Tblsp. soysauce
1 tsp. garlic salt (I used about 3/4 tsp. garlic and 1/4 tsp. salt because I didn't have garlic salt)

Instructions

Preheat oven to 325 degrees. Salt and pepper the cut-up chicken.

In separate bowls, place cornstarch and beaten eggs. Dip chicken into cornstarch then coat in egg.

Heat oil in a large skillet over medium-high heat and cook chicken until lightly browned. Place the chicken in a 9 x 13 greased baking dish.

In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soysauce and garlic salt. Pour over chicken and bake for 1 hour uncovered.

Stir the chicken about every 15 minutes so that it coats them in the sauce.

Tomato Basil Chicken

Tomato Basil Chicken

by Erin Willis

Ingredients (Serves 3)

3 Chicken breasts
Kosher salt and fresh black pepper
2 Tblsp. olive oil
2 c. chopped fresh tomatoes (I use 1 can roasted tomatoes)
2 tsp. minced fresh garlic
4 Tblsp. cold butter
1/2 c. fresh basil, chopped (I use 1 Tblsp. dried basil)
freshly grated Parmigiano reggiano cheese, for garnish
1/2 (16 oz.) box penne

Instructions

Season chicken with kosher salt and fresh cracked black pepper. Add a couple of Tblsp. of olive oil to your

skillet. While waiting for the oil to heat up, start boiling the water for the pasta When the oil is HOT, add the chicken breasts. After about 4-5 minutes the chicken breasts should ready to turn. Cook them on the second side another 4-5 minutes, or until just about done. The thinner the breasts the faster they cook. After the second side has been cooking for about 4 minutes, add the tomatoes, basil, butter, garlic, and add a little more salt and pepper.

When your chicken is "done", turn the sauce down to the lowest setting to keep it warm till the pasta has finished cooking. Remove the chicken and place on a cutting board. Slice the chicken on the bias into strips. Place pasta, sauce, sliced chicken and cheese on a plate.

Chicken and Broccoli Stir-Fry

This is actually something good I got off Pinterest.  It's very fast with very simple ingredients.  I found it needed a bed of rice to sit on so I think topping it off with some brown rice will actually make it a meal in
a bowl - and not a bad one healthy wise.

Serves: 4-5

1 lb. boneless skinless chicken breast (I used 4 good sized ones), cut into 1-inch pieces
2 garlic cloves, finely chopped (I used 1 heaping tsp. jarred minced garlic)
2 tsp. finely chopped ginger
1 c. chicken broth
3 Tblsp. soy sauce
2 tsp. sugar
4 c. broccoli flowerets
4 tsp. cornstarch

1.  Spray 12-inch skillet with cooking spray; heat over medium-high heat.  Add chicken, garlic and
     ginger.  Fry 2 to 3 minutes or until chicken is browned a little.
2.  Add 3/4 c. of the broth, the soy sauce and sugar.  Cover and cook over medium heat 5 minutes,
     stirring twice.
3.  Add broccoli.  Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer
     pink in center and broccoli is crisp-tender.
4.  Mix cornstarch with remaining 1/4 c. broth; stir into chicken mixture.  Cook, stirring frequently,
     until sauce is thickened.

Egg Casserole

This recipe comes from Eileen Leite and is the much-looked-forward-to breakfast.  It's super simple and I've even made it for the Young Adults on Thursday nights for institute and served it with coffee cake and fruit. You can cut up and cook your own potatoes or just buy hash browns, similar to what you would do to make funeral potatoes.

2 lb. cubed potatoes peeled and cooked or 2 lb. hashbrown potatoes
1 lb. cubed ham (sausage or bacon)
1 lb. shredded cheese
12 eggs
a little salt and pepper if you want, but the meat and cheese are pretty salty

Layer potatoes, meat, and cheese into pan.  Beat eggs well and pour all over the top of the casserole evenly.
Bake at 350 degrees for about 45-60 minutes uncovered or till a knife inserted in center shows the eggs are cooked and not runny.  (Told you it was easy)

King Ranch Chicken Casserole

6051095

Ingredients

• 3 c. chopped cooked chicken
• 1 chopped onion ( I would chop them small)
• 1 green or red bell pepper, chopped small
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 c. chicken broth
• 1 can Ro-Tel tomatoes with green chilies
• 1 tsp. chili powder
• 1 tsp. garlic powder
• (I want to try 1 tsp. cumin next time)
• 12 soft corn tortillas, torn into 1 inch pieces
• 3 c. cheddar-jack cheese

Instructions

Grease 13 x 9 inch pan. Combine everything but the cheese and tortillas. Layer 1/3 tortillas, 1/3 chicken mixture, 2/3 c. cheese. Repeat twice ending with cheese.

Bake 350 (it says 30 min. uncovered but I'm trying what I said above)

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