Yummy recipes

Ask my sister and she will tell you how much I love making up recipies and trying new food combinations. Sometimes they are a hit, sometimes they are not. Here are three recipes that I think are pretty good. (And Micah has asked for them to be made again, so you know they can't be all that bad.)

Cranberry Walnut Chicken with Buttered Noodles

Ingredients
1 can of whole cranberry sauce
8oz French dressing (or one small bottle)
1 packet of dried onion soup mix
1 1/2 tablespoon of Dijon mustard
1 to 1 1/2 Lbs of skinless chicken breasts. (I prefer thin-cut chicken breasts because it cooks faster. You can also use chicken tenders.)
1/4 cup chopped walnuts
Wide egg noodles
1 tablespoon butter
salt and pepper to taste

Pre-heat oven to 375 degrees. Mix cranberry sauce, dressing, dried onion soup mix and mustard in a large mixing bowl until combined. (You can also combine these ingredients in a small sauce pot and heat over medium heat until the cranberry sauce melts. Let the mixture cool a little before pouring over chicken.)

Add chicken and let marinated for 20-30 minutes (if time allows). Pour chicken and sauce into casserole dish. Bake for 20 - 25 minutes. (Adjust time if using thicker chicken breasts.) While chicken is cooking, cook noodles in quart size pot until tender. Drain, add butter, salt and pepper to taste.

Place the noodles and chicken on large serving tray. Spoon on extra sauce over the chicken. Complete the dish by sprinkling the chopped walnuts. Serve while hot.

Beefy Mexican Roll-ups

Ingredients

1 lb. ground beef

1 can cheese soup

1 small can of green chilies, diced

3/4 cup instant rice prepared

1 T cumin

1 -2 T Worcestershire sauce
1 tsp. garlic powder

2T chili powder

8-10 small torillas

salsa

2/3 cup shredded cheese

Pre-heat oven to 350 degrees. Brown ground beef over medium/high heat. Once browned, add cumin, Worcestershire sauce, garlic powder, chili powder. (You can play with these spices to customize your taste. Also, if you don't have all of these spices on hand, you could use a packet of taco seasoning.)

Add the rice and cheese soup to the beef mixture, stir until combined. (You may need to add a touch of milk to thin out the soup.)

Spoon the mixture into the a tortilla and roll up. Repeat with the remaining torillas and put into a large cassarole dish. Spoon salsa over the roll-ups and sprinkle the cheese.

Bake for 15-20 minutes or until cheese is melted. Enjoy with additional salsa and sour cream.

Broccoli and Cheese Soup

This recipe is SUPER easy!

Ingredients

1 bag of frozen broccoli florets

1 family size frozen Green Giant broccoli and cheese - seperate the broccoli from the cheese cubes. Save the cheese cubes for later.

1 box container of vegatable or chicken broth (about 2.5 C)

3/4 - 1C shredded cheddar cheese

1/2 milk

salt and pepper to taste

In a large pot, add the broth and broccoli and bring to a rapid boil. Continue to boil until broccoli starts to get mushy. Once the broccoli starts to breakdown, remove from heat and puree the mixture. (I have an immersion blender, but a regular blender or food processor would work well.)

Once mixture is smooth, add cheese cubes, shredded cheese, milk and salt and pepper. Stir and enjoy!!

**I've also had this without the cheese and milk and it is still good and low in fat.**