Chicken Mushroom Braid

This is a fun, EASY light sandwich that we will often eat for dinner. One of the ingredients is spinach, which is great because my kids don't even know that they are eating it!

16 thawed Rhodes rolls

3-4 cooked chicken breasts, cubed

1 C. sliced mushrooms, chopped coarsely

1 C. fresh spinach leaves, chopped coarsely

1/4 tsp. thyme

1/4 tsp. oregano

1/2 tsp. basil

1/2 tsp. salt

1/4 tsp. pepper

1 C. shredded Mozzarella cheese

Roll/press rolls into a rectangle. Mix all ingredients and spoon mixture down center of dough, the long way.

Cut short slits on each side of the dough and "braid" crosswise over the mixture.

Let rise 30-40 minutes.

Bake at 350 degrees for 25 minutes

Serve with sauce of Cream of Mushroom soup, diluted 1/1 (or less if you want it thicker) with chicken broth.

Thanks Mom!

Tortilla Soup

Oh, I LOVE tortilla soup! In fact, I have three different kinds that I make often! Today I will share with you the FIRST tortilla soup recipe I fell in LOVE with. About 10 years ago, a roommate in college gave me this recipe, and I have been making it for myself and my family ever since! Don't be fooled by the simpleness, it tastes GREAT!

2 C. chicken, cooked and shredded

1 medium onion, chopped

2 cloves garlic, minced

2 TBS. olive oil

2 C. beef broth

2 C. chicken broth

1 can (15 oz) tomato sauce

1 tsp. cumin

1 tsp. chili powder

1 tsp. salt

3/4 tsp. Worcestershire sauce

tortilla chips

avocado

Monterey Jack cheese, shredded

In a 4 qt. saucepan, saute onion and garlic in oil. Add beef and chicken broth, tomato sauce, cumin, chili powder, salt, and Worcestershire sauce. Heat to boiling. Reduce heat and simmer for 1 hour.

Add the 2 C. shredded, cooked chicken to soup and cook 5 minutes more.

Place crumbled tortilla chips in each bowl. Pour soup into bowls and garnish with avocado and Monterey Jack cheese.

Thanks Leah C!

Chicken Marengo

So, I watched the Food Network, and saw Melissa d'Arabian make this 4-Step Chicken Marengo dish. My 3 year old watched with me, and surprisingly, really wanted me to make it! She thought it looked "so good"! So that afternoon we went to the store, got the ingredients, and made it.

I have to say, I LOVED it! This dish is now on our list of dinners that we LOVE! It is so simple and quick to make, yet tasted GREAT. What did my 3 year old think? She LOVED it as well. She had multiple helpings, and even wanted the leftovers for lunch the next day.

Here's what you'll need:

3 large chicken cutlets, sliced into thin paillards

salt and freshly ground black pepper

1/2 C. flour

3 TBS. vegetable oil

1 medium sweet onion, sliced

1/2 lb. mushrooms, sliced

1 yellow bell pepper, seeded & julienned

2 TBS. tomato paste

1/2 C. white wine (I actually used 1/2 C. chicken broth)

1/2 C. beef broth

1 (14 oz) can chopped tomatoes

1/2 TBS. butter

Season the chicken with salt and pepper, to taste, and lightly dredge in flour.

In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side.

Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes.

Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine (I used chicken broth) to deglaze the pan and let it reduce for 2-3 minutes.

Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes.

Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

On the show, this was served over rice, so that's how we ate it too. Enjoy!

Thanks Food Network! To see the recipe on the Food Network website, check out:

http://www.foodnetwork.com/recipes/melissa-darabian/4-step-chicken-marengo-recipe/index.html

Chicken Stroganoff

Crock-pots are really one of my FAVORITE ways to cook. I LOVE the "fix it and forget it" way of making dinner. This chicken stroganoff dish is one of those recipes. Not only does it cook in a crock-pot, but it freezes well also! I will often double or quadruple this recipe and freeze the leftovers for another time when I don't want to cook. How did I come across this recipe? One summer I came home from college, and my mom had made this for dinner. I have been in LOVE with this dish ever since. My family loves it too. Enjoy!

4 boneless/skinless chicken breasts (cubed)

1/2 C. margarine

1 packet Italian dressing mix

8 oz cream cheese

1 C. milk

1 can cream of mushroom soup

Combine chicken, margarine, and dressing mix in a crock-pot and cook on high for 3 1/2 hours.

Combine cream cheese, milk, and soup. Cook for 30 minutes more.

Serve over rice.

Serves 4-6 people.

Thanks Mom!