Creamy Chicken Soup

 

1 lb. boneless, skinless chicken breast

4 cups chicken broth

1/2 medium yellow onion, diced

5 carrots, peeled and cut into thick slices

4  medium potatoes, peeled and cut into bite-sized chunks

1/4 cup (1/2 stick) butter

1/4 cup all-purpose flour

2 cups evaporated fat-free milk

3/4 cup frozen peas, thawed

salt and group black pepper

1. Put the chicken and broth in a soup pot and bring to a boil over high heat. Decrease the heat, cover, and simmer until the chicken is tender, about 20 minutes. Remove the chicken to cool.

2. Add the onion, carrots, and potatoes to the simmering broth, Cover and return to boiling. Reduce heat and simmer 10 minutes or until vegetables are tender.

 

3. Meanwhile, tear the chicken into bite-sized pieces.

4. In a small saucepan, melt the butter. Stir in the flour with a wooden spoon and cook for 1 minute until the mixture is smooth and bubbly. Stir in the milk and cook for 2 minutes until the mixture is smooth and slightly thickened.

5. Add the white sauce and chicken pieces to the soup pot. Stir and bring to a gentle boil over medium-high heat. Immediately decrease the heat to simmer, add the peas, salt and pepper to taste, and cook just until peas and heated through. Serve immediately or keep warm but do not boil.

 

Source: The Food Nanny

White Chili

White Chili8 servings

1 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 small white onion, diced
6 to 8 small garlic cloves, minced
1 (7-ounce) can diced green chiles, drained
2 (15-ounce) cans white beans, undrained
4 cups chicken broth
1 teaspoon chicken bouillon granules
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 to 1 teaspoon cayenne
1 cup sour cream, plus additional for topping
3 cups shredded Monterey Jack cheese
Chopped fresh cilantro
Chopped tomatoes

1. Cook the chicken by the desired method. Cool and tear into pieces. Set aside.
2. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, 2 to 3 minutes. Add the chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, and cayenne. Simmer 30 to 45 minutes.  Chili can be made ahead to this point and refrigerated or frozen for serving later.
3. Add the 1 cup sour cream and cheese and continue cooking until the cheese is melted. Keep warm until serving.
4. Serve in bowls and pass cilantro, tomatoes, and additional sour cream.

Serve with ciabatta bread. Broil it a couple of minutes until crisp. Let your family or guests tear the bread instead of serving it sliced. Pass the butter.

Variation: For a thinner chili, add more chicken broth, up to 6 cups total.
Source The Food Nanny

Broccoli Cheese Soup

1- 10 oz frozen broccoli florets
3 Tbs butter
1/4 cup chopped onion
3 Tbs flour (can substitute with Gluten Free flour)
2 cups chicken broth
2 cups whipping cream
1 tsp salt
1/4 tsp nutmeg (optional)
1 cup grated cheddar cheese (optional)

Cook broccoli in microwave. Melt butter in saucepan, add onion and cook until smooth and clear. Stir in flour to make a smooth sauce. Slowly add broth and cream, stir and cook until thickened, add salt, nutmeg and cooked broccoli, Just before serving stir in cheese.

Source: Mom

Christmas Carmels

2 cups sugar
1 cup butter
1 tsp vanilla
1 cup white Karo syrup
1 large can evaporated milk
1 cup pecan pieces

In 3 qt. saucepan, put first 3 ingredients, sugar, butter and vanilla, stirring constantly with wooden spoon until it boils. Add milk very slowly so boiling doesn't stop. Cook and stir, test in cold water to soft ball stage, about 235 degrees. Remove from heat and add vanilla, and nuts. Pour into buttered pan (not margarine) 9x13 or smaller. Cool, remove, cut in squares, wrap in wax paper.

Source: Jolinda McCook

Alfredo Sauce & Creamy Tomatoe Pasta

Alfredo Sauce

Ingredients:

• 3 TBSP butter
• 1 1/2 -2 TBSP flour
• 2 cups whole milk
• Half a block of cream cheese {cut into chunks. Low-fat varieties work just as well!}
• 3/4 cup Parmesan cheese {can use fresh or Kraft}
• 1 teaspoon garlic powder
• salt & pepper to taste

Directions:
Melt butter in a saucepan on medium-low heat. Once melted, whisk in the flour. Gradually add milk, whisking to combine as you go. I generally add it about 1/2 cup at a time, whisk, then wait for the milk to heat up and thicken a bit before adding more.

Once all the milk has been added and it's hot {do not boil!} add the cream cheese. Whisk to combine. Heat the sauce back up before adding the Parmesan cheese. Simmer this until all is melted, and mixed well. Add salt, garlic powder and pepper to taste. Serve over noodles, with chicken, in a pizza, or however you like it!
Creamy Tomato Pasta

Ingredients:

• 1 cup Alfredo sauce
• 1 can of diced tomatoes
• about 4-5 cups cooked pasta
• {if you're planning on freezing this meal, use a heartier pasta like penne- it reheats better}
• about 2 cups vegetables, cooked al dente
• Parmesan cheese, as a topper

Directions:
Combine the above ingredients and bake at 350 degrees for about 20-30 minutes, until cheese on top is melted and entire dish is heated through.

Source:Utah Deal Diva

STRAWBERRY CHEESECAKE TRIFLE

2 qt. Strawberries sliced
1 C. sugar divided
2 8oz. pkgs. cream cheese softened
3 T. orange juice or lime juice (I prefer lime squeezed fresh)
3 C. whipped Whipping Cream
1 loaf (10 oz.) pound cake cubed (Sara Lee in the freezer section works great)
1 large chocolate bars grated
chocolate swirls and strawberries to garnish

1. Toss strawberries with ½ C. sugar. Allow to chill in refrigerator until juicy. (About an hour)
2. Cream together the citrus juice, cream cheese and the remainder of the sugar. Add whip cream and blend until creamy. (Make sure you blend the cream cheese, citrus juice and sugar first, or the acid will curdle the whipped cream.)
3. Drain juice off the strawberries and drizzle onto the cake cubes.
4. Layer in trifle bowl as follows:

½ cake cubes on bottom
1/3 cream cheese mixture
½ strawberry mixture
chocolate shavings
the rest of the cake cubes
1/3 cream cheese mixture
the rest of the strawberry mixture
chocolate shavings
the rest of the cream cheese mixture
chocolate shavings
Strawberries to Garnish

Source: http://www.ksl.com/?nid=204&sid=10534454

Quick & Easy Egg Casserole

Ingredients

6 slices  white bread, torn into bite-size pieces

1 lb. bulk sausage, cooked, drained

1 cup Shredded Sharp Cheddar Cheese

6 eggs

2 cups milk

1 tsp. salt

1/4 tsp. pepper

Make It

HEAT oven to 350°F.
PLACE bread in 13x9-inch baking pan or casserole sprayed with cooking spray; top with sausage and cheese.
BEAT eggs, milk, salt and pepper with whisk until well blended; pour over ingredients in pan.
BAKE 40 to 45 min. or until casserole is set in center and top is lightly browned.

Source: Kraft foods