White Chili

This is my Halloween Favorite:

8-10 cups water
4-6 chicken breasts
2 Tbsp lemon pepper
2 Tbsp cumin seed

Put in a large pan.  Bring to a boil. Cook until chicken is done.  Remove chicken, cool and shred.  Return chicken to broth.  Meanwhile:
In a saucepan saute:
1 large onion, chopped
4-6 cloves garlic, minced
2 Tbsp olive oil
Add onions to chicken & broth then add:

4 cans great northern white beans, drained
1 can shoepeg white corn
2 cans white hominy - drained
1 can diced green chilies
2 Tbsp lime juice
1 Tbsp ground or powder cumin

Bring everything to a slow boil and serve.  Crumble tortilla chips in bottom of bowl, add soup, top with jack cheese, salsa, sour cream or tobasco sauce.  ENJOY!

Chicken chimichangas

(I stole this from Laurel's blog)
2 1/2 C shredded chicken
2/3 C picante salsa
1/3 C chopped onions
1 t cumin
1/2 t oregano
1/2 t salt
1 T flour
8 flour tortillas
1/4 C melted butter
1/4 C grated cheese

Combine first 7 ingredients. Simmer for 5 minutes. Brush outside of tortilla with melted butter. Add 1/3 C chicken mixture, top with 2 T grated cheese. Fold two ends in and roll up. Place on cookie sheet (sprayed with Pam). Bake at 475 degrees for 13 minutes or until golden. Dip in sour cream and/or salsa and/or guacamole.

Italian Crescent Casserole

I feel like I am the only one that posts on here...but I really liked this casserole and thought I would share!

2lb lean ground beef.  (I used one package from the cow)
1/2 cup chopped onion
2 cups spaghetti sauce
3 cup mozzarella or monterey jack cheese
1 (8oz) carton sour cream
1 (8oz) pkg refrigerated crescent rolls
2 tbsp butter, melted
1/2 cup grated parmesan cheese

1. Cook ground beef and onion until meat is brown; drain off fat/  Stir in spaghetti sauce; heat through.  Spread meat mixture in an ungreased 3qt baking dish.
2. Meanwhile, combine mozzarella cheese and sour cream; spoon over meat mixture in baking dish.
3. Unroll crescent rolls, but do not sperate.  On a floured surface, press dough edges together and roll out slightly to fit dish.  Place dough over cheese layer.  Brush with melted butter and sprinkle with parmesan cheese.  Bake uncovered, at 375*F for 20-25 minutes or until top is golden brown.

Zucchini Bread

3 eggs
1 c. veggie oil
1 c. brown sugar
1 c. sugar
2 c. grated zucchini
3 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder
1/2 c. chopped nuts or chocolate chips (opt)

Mix all ingredients together until well blended.  Grease and flour bread pans and fill 1/2 full.  Cook 350* for 1 hour
**mini loafs: 45 minutes (test after and cook longer if needed.)

Zucchini Casserole

6 c. peeled & diced zucchini
1 c. sliced carrots
1 onion, chopped
--Place all in a pot with water. Bring water to boil, covered. Boil 10-15 minutes. Drain.
Meanwhile Combine:
1 c. sour cream
1 can cream of mushroom soup
1 square (1/2 c.) butter
--Heat on low, stir until well blended then pour over drained vegetables.

Prepare one large box (or 2 small boxes) of Stove Top stuffing. Use 1/2 the stuffing in the bottom of a 9x13 pan. Pour vegetables over stuffing and top with remaining stuffing.
Bake 350* for 30 minutes. Top with grated cheddar cheese (1 -1 1/2 cups)

Creamy Artichoke Chicken

4 boneless chicken breasts
1 can chicken broth (I bought a can, but it didn't cover my chicken, so either buy 3 cans or just 3 bouillion cubes with water.)
1/2 lb fresh mushrooms, sliced
2 T butter
1/8 tsp pepper
1/4 tsp salt
1/4 c flour
1/4 c butter
1/2 tsp ground rosemary
2 T cooking sherry or apple juice
1 (14oz) can marinated artichoke hearts
1/2 c. parmesan cheese
3/4 c half and half

1. Saute mushrooms in 2 T butter until golden brown.  Set aside.
2. Slice chicken breast in two. Simmer in chicken broth for 20 minutes.  Remove from broth, reserving 3/4 cup.  ( I would save at least 2 cups.)
3. Arrange chicken breast in casserole dish.  Top with artichokes (I drained mine) and mushrooms; set aside.
4. Melt 1/4 cup butter and stir in flour, salt, pepper, broth (add 3/4 c. to start, mine sauce was very thick and I wish I would have added more broth) and half&half.  Cook until thick, blend in cheese, cooking sherry and rosemary.  Pour over chicken, cover and bake at 325 for 30 minutes.

Cream Cheese Chicken (Crock-Pot)

2-3 chicken breasts
2 cans cream of chicken soup
8oz cream cheese
1 cup milk
2 tbsp Italian dressing mix (I just use the whole packet)
margarine/butter
Rice or Pasta

1. Place 1 tbsp butter into heating crock pot.
2. Cut chicken into desired size, place on top of melted cutter in crock pot and sprinkle Italian dressing mix over the top.  Place lid on crock pot and cook on high for 2-3 hours, or low 4-5 hours.
3. After chicken is cooked, combine soup, cream cheese, and milk in sauce pan (for smoother consistency), or place ingredients straight into crock pot and continue cooking 1 hour on high, or  1-2 hours on low.
4 Serve over rice or noddles.