Chicken Potato Soup

Packet of Bacon
1 Onion, chopped
3 garlic cloves, minced
3 lbs potatoes, peeled and sliced. (I usually do about 7-8 potatoes)
1 1/2 pounds boneless chicken breast
2 cups carrots, sliced (I usually do about 5-6 carrots)
1 parsnip, sliced
8 cups hot water
4 teaspoons better than bullion chicken
4 teaspoons better than bullion garlic
1 teaspoon dried thyme
1 1/2 teaspoon salt
1/2 teaspoon pepper


Cook bacon in a pan on the stove, you want the bacon to start to get crispy because it's easier to chop when it is. If the bacon gets overly crispy don't worry, just leave the bacon out of the pan for the next step

Add the chopped onion and the minced garlic to the ban with the bacon grease, (and the bacon if it isn't too crispy, you don't want it to get burnt.) Cook the onion and garlic to soften it before putting it in a slow cooker or crockpot.

Place the chicken on top of the bacon, onion mixture. Add the vegetables on top of the chicken.

Make the broth by mixing the better than bullion pastes with the hot, almost boiling water. Once it is made pour it in the slow cooker.

Sprinkle the spices on top of the broth.

Cook on low for 8 hours

Once the 8 hours are up, pull the chicken out of the crockpot and shred it.

While the chicken is out of the crockpot blend the soup before adding the chicken back in and mixing the soup.

Enjoy!

Marni's chicken

Pat of butter and Olive oil in skillet. Sauté rosemary sprigs and whole cloves of garlic (to your taste), for 7-8 min on low heat. While that's going dredge in flour 4-5 boneless chicken breasts, remove herbs and garlic from pan, add 1-2 more pats of butter and sautee chicken breasts on med high heat until browned on both sides. Place in baking dish, pour brown butter sauce over chicken, add rosemary and garlic to top and cover with foil. Heat at 350-30-40 min. (You can cut it with a fork when done!)

Quinoa-Crusted Chicken

3/4 c. cooked quinoa
4 skinless, boneless chicken breasts (6 oz. each)
1/4 c. dijon mustard
1 Tbsp. chopped fresh thyme, plus more for serving
pepper
olive oil cooking spray

Position rack in the center of the oven; preheat to 300 F.  Spread the quinoa on a parchment-lined baking sheet; bake until lightly toasted, 25-30 minutes.  Let cool, then transfer to a bowl, breaking up any clumps.  Discard the parchment; reserve the baking sheet.

Increase the oven to 425 F.  In a large bowl, combine the chicken, mustard, and thyme; season with pepper.  Mix with a rubber spatula to coat.  Place a rack on the reserved baking sheet.  Dip the chicken in the quinoa, coating well on both sides, then place on the rack.

Spritz the chicken with cooking spray; bake until just cooked through, 15-20 minutes.  Sprinkle with thyme.

Chicken & Black Bean Enchilada Verde

2 10-ounce cans mild green Verde sauce (green enchilada sauce)
15-ounce can black beans, drained and rinsed
2 c. chopped cooked boneless chicken breasts
1/2 c. slice green onions
1 1/2 c. reduced fat shredded cheddar cheese
1 c. light sour cream
8 8-inch tortillas
1/4 c. chopped fresh cilantro

Heat the oven to 350 F.  Spray 9X13 inch glass baking dish with cooking spray.  Spread about 3/4 of one of the cans of enchilada sauce on the bottom of dish.

Combine the beans, chicken, onions, 1 c. cheese, and 1/2 c. sour cream in a large bowl; mix well.

Spoon about 1/2 c. of the mixture on each tortilla.  Roll up tightly from the bottom, folding the sides in. Place in dish.  Repeat with remaining tortillas.

Top with the remaining 1 1/4 cans of enchilada sauce, spreading to cover completely.  Bake the enchiladas 40-45 minutes or until bubbly and thoroughly heated.  Top with the remaining cheese during the last 3 minutes of baking.  Sprinkle with cilantro and serve each one with a dollop of sour cream.

Serves 8

Chicken Salad-Stuffed Tomatoes

4 large tomatoes
1/4 c. mayo
2 c. finely chopped chicken
1 c. corn
peppers, diced
seasoning of choice

Core tomatoes.  Mix together mayo, chicken, corn, peppers, and seasonings.  Spoon into tomato shells.

Makes 4