Teriyaki Marinade

My mom gave me this recipe a few months ago, I've used it for chicken and pork and then grilled it and it's so yummy, thought I'd share!

1 c. soy sauce
4 T brown sugar
1/2 t. garlic powder
1 T. cider vinegar
1/2 c. water
1 t. ginger
1 T oil

Mix all together then marinate meat up to 24 hours! Great also for shish-kabobs too! I usually serve with rice and pineapple!

Pumpkin Chocolate Chip Cookies

I have been craving pumpkin chocolate chip cookies since September arrived. I found them at my local grocery store and was determined to find a recipe for them. Upon mentioning it to a fellow military spouse, she gave me the easiest recipe I've ever used! These didn't turn out "pretty" by any means, but they are delicious! The outside is just the slightest bit crunchy right out of the oven, but later soften and are moist and chewy... inside and out.

This is all you need!

One Spice Cake Mix

One 15 oz can of pumpkin

One bag of chocolate chips (I only used half)

Preheat your oven to 350. Mix the cake mix (do NOT add the oil and egg as suggested on the box; cake mix only) and pumpkin together until well combined. Add chocolate chips. The batter will be pretty sticky which I assume is why they aren't pretty when finished. Spoon dough onto a greased cookie sheet and bake for 16-20 minutes. I found that 19 minutes was perfect otherwise they were still a bit doughy. Enjoy!

Buckeyes

AKA: A Little piece of heaven.

1 cup creamy peanut butter

1/2 cup unsalted butter, softened

2 cups confectioners sugar

2 cups semisweet chocolate chips

1. Line 2 baking sheets with waxed paper; set aside.

2. In a large bowl, beat peanut butter, butter, and sugar with an electric mixer on medium speed until well combined. Roll into 1-inch balls and place on baking sheets. If mixture is sticky, wet hands with cold water and continue rolling. Place baking sheets in freezer for 30 minutes or until balls are firm.

3. Microwave chips in a glass bowl on HIGH for 2 minutes, stirring midway (I prefer to use a double boiler, it keeps the chocolate at a more even temperature for easier dipping). (If you don't have a double boiler, I've put a canning ring in a sauce pan, put water in and then put a glass bowl on top - it works great!)

4. Pierce each ball with a toothpick (I've found a fondue fork works better if you have one) and dip into chocolate 3/4 of the way deep wiping excess chocolate on rim of bowl. Place on waxed paper; repeat with remaining balls. Return undipped buckeyes to freezer for 10 minutes if they get too soft. ( It works so much better with COLD buckeyes - I kept taking them to the freezer. Otherwise they just fall off while you're dipping)

5. Chill in fridge for 45 minutes, until set.

6. Try not to eat them all in one sitting!

Makes: about 4 dozen

*found it in Family Circle magazine

EASY Cheese Enchiladas

There's this place I love to eat at when I visit my home-state of Utah called El Matador that has the BEST cheese enchiladas ever. I've been on the hunt for a comparable recipe for awhile now and decided to just wing it based on several recipes I'd seen. They all were pretty similar but had tiny steps that made them different. I took a few and combined them into one super quick, super easy recipe and I was EXTREMELY satisfied by the results. Closest to El Matador I could get at home!
What you need:

2-4 tablespoons olive oil (or vegetable oil)
1 package corn tortillas
1 large can of enchilada sauce
¼ cup red onion, finely chopped (optional)
1 package cheddar, jack cheese, shredded

Take the olive oil, and pour it into a frying pan. Put the oil over medium heat. When the oil is warm, but not scorching, take a tortilla and place it in the pan for one to two minutes, then flip it over. When they are nice and soft, dip the tortillas into the enchilada sauce.

Then sprinkle the cheese (and onion if you'd like) in the middle of each tortilla and roll it up. Spread a thick layer of the enchilada sauce on top and a sprinkle of more cheese. Follow the same process for each tortilla. When you're done, bake in the oven at 400 degrees for about 15 to 20 minutes. Serve with sour cream, guacamole, rice, refried beans or anything else you'd like! Enjoy!

Strawberry Milk & White Chocolate Chip Cookies

I was slightly hesitant to try this recipe, but decided to give it a try because I LOVE both strawberry milk and white chocolate chips. I figured the two together would probably be pretty good... especially in cookie form! I was not let down...

What you need:

2 sticks softened butter

1/2 Cup strawberry milk Powder, Nestles

3/4 Cup brown sugar

2 eggs

1-2 drops red food coloring

1 Tablespoon pure vanilla extract

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

10 oz bag White Chocolate Chips

1. Preheat oven to 350 degrees. Beat the butter, strawberry milk and brown sugar until well combined. Place eggs into a bowl and whisk in 1-2 drops of food coloring. Pour into mixer along with vanilla and beat until combined, about 30 seconds. Place flour, baking soda and salt into a large bowl; mix to combine then slowly add to wet ingredients along with white chips. Mix on low until just combined.

2. Scoop dough onto a greased baking sheet about 1 1/2 inches apart. Bake for 9-11 minute or until edges just start to brown. Let cookies cool for 5 minutes before transferring to a cooling rack.

Makes about 3 dozen cookies

*Recipe adapted from Picky Palate

Market Street Clam Chowder!

1 cup of potatoes, diced 1/2 inch
1 cup of celery, diced 1/2 inch
1 cup of onions, diced 1/2 inch
1 cup of green pepper, diced 1/2 inch
3/4 cup chopped clams (canned or fresh)
3/4 tablespoon coarse ground black pepper
1 1/2 teaspoon salt
3/4 tablespoon whole thyme
6 bay leaves
1 teaspoon tabasco
3/4 cup sherry wine (optional)
2 cups water
3/4 cup clam juice (drain from can)
3/4 cup butter, melted
1 cup flour
2 quarts half and half
Method:


In a large saucepan, combine all ingredients except butter, flour, and half and half. Simmer until potatoes are throughly cooked.
In the meantime, combine melted butter and flour in a baking dish and bake at 325 degrees for 30- minutes, (to eliminate raw flour flavor and to stablize chowder) Stif the butter flour mixture, into the chowder and cook, stirring frequently until thick. The mixture should be nearly the consistency of cookie dough.

Remove chowder from heat. Stir in half and half and blend well. Heat to serving temperature, stirring occasionally.

Serve!

I found this on KSL! I thought since the weather is starting to change this would be a great time to make it. It is so yummy! Enjoy!

Pork Lo Mein

OH. MY. GOSH. This was the most yummy homemade lo mein I've ever had in my LIFE! I was skeptical because there were so few ingredients, but I was pleasantly surprised at how incredible this was. Another very quick and very easy recipe too... less than 15 minutes from start to finish!

What you need:

4 ounces of uncooked angel hair pasta (broken in half)

3/4 lb pork tenderloin, cubed

1 bag of frozen broccoli, carrots and cauliflower

1/2 cup teriyaki baste & glaze

1/4 teaspoon ground ginger

What to do:

1. Cook the pasta as directed on package (omitting salt).

2. Heat skillet over medium-high heat. Add pork; cook and stir for about 3 minutes. Stir in frozen veggies, teriyaki baste & glaze and ginger. Heat to boiling. Reduce to medium-low; cover and simmer 3-5 minutes, stirring once until pork is no longer pink and veggies are crisp-tender.

3. Gently stir in pasta. Cook until thoroughly heated. Serves 4.

* adapted from Eat Better America

Easy Pesto Pizza

This is just about the easiest thing I make when I'm hungry (and lazy). I found something like it in the biggest loser cookbook (which I've actually posted on this blog previously), but decided to mix it up. It literally only has four ingredients and takes very little time and effort to prepare! Here is all you need....

Your favorite Pesto spread

Mozzarella cheese

Sliced Tomatoes

Your favorite tortillas

All you do is preheat your oven to 350 degrees. Put your tortilla(s) on a baking sheet and bake until crispy, but not quite brown (5-6 minutes does the trick). Pull out of the oven and spread the pesto all over the tortilla like you would with pizza sauce. Then add the cheese and tomato and bake for another 3-5 minutes... and that's it! ENJOY!

Fall off the bone ribs

1 or 2 slabs of pork ribs
1 can or bottle of your favorite beer
1-2 bottles honey barbeque sauce
4 stalks celery, sliced
1 onion, sliced
salt and pepper
2 cloves garlic

Preheat oven to 400 degrees. Line a large pan with heavy-duty aluminum foil. Place cut celery, sliced onions and garlic in pan. Sprinkle salt and pepper over both sides of ribs. Place ribs in pan, bone side down. Pour 2/3 can of beer in the corner of the pan, to prevent washing off the seasoning on the meat. Cover the pan very tightly with heavy-duty aluminum foil.

Place in oven and immediately turn down to 325 degrees for one hour, then to 275 degrees for another hour. Remove pan from oven, remove foil cover, and let cool for one hour. After the hour of cooling, preheat the oven again to 400 degrees. Pour off all liquid, then slather barbeque sauce on both sides of the cooled ribs and return to hot oven for 15 minutes (you could also reheat on a hot grill) until browned and crisp.

*recipe from neighbor

Pork-n-Bean Casserole

1 lb ground beef
1 lg or 2 sm cans pork-n-beans
1/2 bag white or corn tortilla chips
2 cups grated cheese
dash of salt and pepper
1 tomato diced
3 cups lettuce
sour cream

Pour pork-n-beans into a 9x9 pan or deep casserole dish. Brown ground beef, add salt and pepper to taste, layer over pork-n-beans. Crush tortilla chips over beef top with cheese. Bake at 350 for about 20-25 min. Garnish with lettuce, tomato and sour cream after you have dished casserole onto plates so the leftovers don't get soggy.

*Recipe from my aunt

Crockpot Shredded Beef

So easy and SO good! This has become a huge hit at my house. Don't let the Pepperoncini's fool you. They aren't spicy, they add just enough kick to make it super flavorful.

3-4 pound Beef Roast
Garlic Salt
Salt
Pepper
1-16 oz. Jar sliced Pepperoncini

Sliced Muenster, Swiss, or Havarti cheese
Mayonnaise
Sliced Dill Pickles
Rosette Sandwich Rolls

Season the roast with salt, pepper, and garlic salt, brown on all sides, and place in a crock-pot. Cover with the pepperoncini (and liquid). Cook all day on low, until beef is tender and shreds easily with a fork. Shred meat and keep it in the juices. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with mayo, and pickles.

Enjoy!

*recipe from a family friend

Chicken Pasta Salad

1 lb box bowtie pasta, cook in salted boiling water. When cooked, rinse in cold water & drain.

While pasta is cooking, prepare following:

1 1/2-2 cups red grapes, cut in half

8 oz can pineapple tidbits, drained

12 oz can cashew, bits & pieces

2 stalks celery, diced small

3 large cans chunk white chicken, drained

*optional: handful chopped green onions

Dressing: Mix in separate bowl until well combined

1 cup light mayo

3/4 bottle Kraft coleslaw dressing

Mix all ingredients in large bowl. I usually add some onion salt to taste. Refrigerate several hours or overnight before serving.

This is always a hit at any party, and we actually get requests for it several times a year.

*recipe from my mom

Homemade Vanilla Ice Cream

Photo by flicker.com

4 c. heavy cream
1 1/2 C. sugar
2 T. pure vanilla extract
2 C. milk or half 'n' half
pinch of salt

THE MIX:

In a large bowl, whisk together all ice cream ingredients. Transfer to an ice cream maker and process following the manufacturer's instructions.

GO CRAZY!

Add some fun mix-ins. When ice cream has reached soft serve consistency, remove from ice cream maker and quickly add fruit, nuts, chocolate, candy bits or whatever. Thoroughly incorporate with a spoon. Freeze immediately. Let harden overnight.

* owner of recipe unknown*

Sweet & Spicy Crockpot Chicken

This is super quick and super easy to throw together and tastes amazing! Don't let the lack of ingredients fool you!

1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes, undrained (I used diced tomatoes that included diced green peppers and onions and it was amazing!)
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat – with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)

Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste. Serve over rice.

*adapted from mel's kitchen cafe

Magic in the Middle Cookies

Get ready for the best thing you've ever put in your mouth....

Chocolate Dough
1 1/2 cups (6 3/8 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (3 1/2 ounces) granulated sugar (plus extra for dredging)
1/2 cup (3 3/4 ) brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk

Peanut butter filling
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup (3 ounces) confectioners’ sugar

Directions
1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.
5. To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth.
6. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
7. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
8. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
10. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
11. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
12. Bake the cookies for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, and cool on a rack.

*adapted from mel's kitchen cafe

Homemade Chicken Noodle Soup

1 whole chicken or split fryer
2 reg or 1 lg can cream of chicken soup
Long thick country pasta from Wal-mart/Sams or extra wide egg noodles
Optional recipe below for dumplings if you prefer instead of noodles
Large package frozen mixed vegetables
6 stocks celery chopped if you have it on hand
Water to cover chicken in stock pot
Salt to season water
1 T Italian Seasoning


Place chicken in stock pot and add water to cover; cook 30-45 minutes or until chicken fully cooked
Take out of water and set aside to cool

To water in stock pot, whisk in cream of chicken soup; when mixture starts to boil again, add noodles and let boil 10 minutes then add mixed vegetables.

While above is cooking, remove skin and de-bone chicken, tearing into bite size pieces. Add chicken to soup.

Season with salt, pepper, and Italian seasoning.

Makes 6-8 large servings

Dumplings:
2 c flour
4 t. baking powder
1 t. salt
3 T. butter
1 c. + 3 T. milk

In medium bowl, mix flour, baking powder and salt.
In small saucepan over low heat, bring the butter and milk to a simmer. Add the butter and milk mixture to the dry ingredients, stirring with a fork until the mixture just comes together.
Drop batter by small spoonfuls onto a baking sheet and cover with plastic wrap.
Refrigerate until ready to use
When all ingredients have been added to pot and it's still boiling, add dumplings one at a time, not on top of each other. Cover pan and simmer about 15 minutes until the dumplings are cooked through. Do not stir the pot or the dumplings will fall apart!

Fresh basil, avocado and tomato pasta

What you need:

8 ounces uncooked angel hair pasta

2 TBSP olive oil

2 cloves garlic, minced

3/4 cup chopped fresh basil

1 large avocado

4 medium tomatoes, diced

1/2 tsp salt

1/4 tsp pepper

What to do:

Cook and drain pasta as directed on package

While pasta is cooking, heat oil in a 3-quart saucepan over medium heat. Cook garlic in oil about 5 minutes, sitirring occasionally, until garlic is tender but not brown; remove from heat.

Stirl basil, avocado and tomatoes into garlic in saucepan. Toss vegetable mixture and pasta. Sprinkle with salt and pepper. Add more to taste as well as Parmesan cheese or garlic salt if desired.

"Sheri de Gallo"

My good friend, Sheri introduced me to this amazing version of pico de gallo and I had to give her credit for it. It's become so popular with us, that I had to share it with the world so they could know the joy my mouth feels when I eat this amazing stuff! What's nice is that it's good to eat with chips as you'd expect, but it's also nice to eat over a chicken breast or some rice. If you have a problem getting your daily servings of veggies in, eat this and all your problems will be solved!

1 Can of corn, drained and rinsed
1 Can black beans, drained and rinsed
3-5 chopped tomato
1 Chopped red pepper
1 Chopped green pepper
1/2 Chopped red onion
1/4 Cup chopped cilantro
3 chopped avocados
6 TBSP lime juice
2 TBSP Apple Cider Vinegar
2 TBSP olive oil
3/4 teaspoon Cumin
1 TBSP salt

Chop, chop, chop. Throw everything into a big bowl and mix generously. This is the original recipe, but I usually do a bit more lime juice and cumin and cilantro. You can really change and/or add anything to your taste such as jalapeno if you want it spicy or more onion if you want. The possibilities are endless. This is really the best alternative to salsa I've ever had and it's healthy too!

Parmesan Knots

Texas Rhodes Rolls (how ever many you need to feed your family)
Garlic Salt
1/2 stick of butter
1/2 cup parmesan cheese

simply . . .
un-thaw the rolls
roll each into about 9″ rope
twist into a knot
brush with lots of melted butter
sprinkle with a little garlic salt
place on greased sheets to rise until double.
bake at 375 degrees until golden brown-10 to 15 minutes.
put parmesan cheese into bowl.
brush rolls with more butter and roll into parmesan cheese.
YUM!

My favorite pasta

1 1/2 cups of Cooked diced or shredded Chicken breast (I like to use Rotisserie)

1 cup of diced fried ham
1 cup of crumbled cooked bacon (for the top)
1 tablespoon of Brown Sugar

1 diced Roma Tomato (for the top or can mix in)

5 to 6 stalks of cooked Tender Asparagus for the top (optional)

1 cup grated Parmesan Cheese and additional for the top

Pasta: Whatever your family likes.

SAUCE:

1 cup milk
1 cup chicken Broth
1 cup Whipping Cream (You can change this up if you like: for example: Use 1/2 cup Whipping Cream, 1 1/2 cups milk and 1 cup broth)
1 cup grated Cheddar Cheese
1 cup grated Parmesan Cheese
2 Tablespoons butter
2 Tablespoons flour
1/4 tsp. garlic powder
1/4 tsp. onion powder
*Can add more seasoning to your taste a few sprinkles of Red pepper flakes (opt)
1 Teaspoon white sugar
1/2 tsp. cracked black pepper

DIRECTIONS

Fry bacon until crispy, place on Paper towels and set aside. Fry pieces of Ham in a small amount of the bacon grease. Sprinkle 1 tablespoon of Brown Sugar on top of the ham, and toss until the ham is golden and the Brown sugar has caramelized. Chop or shred the Chicken Breasts, chop tomato, and chop tender cooked Asparagus. (If you don’t care for Asparagus, you could use Broccoli or any vegetable your family likes, or just leave it out entirely)

Over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour, seasonings, sugar and whisk together with the butter until bubbly. Continue whisking, and slowly add the milk, cream and the chicken broth. Whisk Constantly, so that you don’t get any lumps. You want your sauce to be nice and smooth. Keep whisking until the sauce has thickened. Turn heat to low, and add the grated cheddar and Parmesan cheese. Once melted and mixed thoroughly. Add ham and chicken. Turn your heat to the lowest temperature and cover. Prepare your pasta until al dente. Drain well.

Plate the pasta, and serve the sauce over the top. Crumble your bacon on top of the sauce, and also top with Asparagus, tomatoes and more grated Parmesan Cheese.

Serve with Parmesan Knots

BBQ Beef Sandwiches aka Sloppy Joes

2 lbs. ground beef, cooked or a 2 lb roast cooked in the crockpot and shredded (I did it with a crockpot)
1 c. chopped onions
1 c. chopped celery
1 c. diced green peppers
1 c. shredded/grated carrots
1/2 cube butter
1 T brown sugar
1 T vinegar
1 T mustard (yellow)
1 T lemon juice
2 T Worcestershire Sauce
1 tsp garlic salt
1 18-20 ounce bottle of Ketchup
1 c. water

In a large kettle, saute onions, celery, peppers and carrots in butter over medium low heat for 10-15 minutes, until soft, but not brown. Add the remaining ingredients, except the beef and simmer for 2 hours. Add beef and heat through (15-20 mins). Serve on toasted hamburger buns.

Ham and Cheese Hot Pockets

2 Sheets Frozen Puff Pastry (thawed according to package directions)
1/2 lb Black Forrest Ham
1/2 lb Gruyere Cheese, sliced (or Havarti or Muenster)
2-3 T. mustard (yellow, Dijon, or spicy brown)
1 beaten egg
1 tablespoon water

Roll the pastry sheets on a floured surface until they are just smaller than a large cookie sheet. Spread the mustard all over one of the pastries, leaving a one inch border all around. Layer the cheese and ham on top of the mustard. Place the other pastry on top of the layers of cheese and ham and seal the edges all around with a fork, by pressing firmly. Make slits in the top of the pastry with a knife and brush the top pastry with one beaten egg mixed with one tablespoon of water. Bake at 400 for about 20 minutes.

Lasagna Soup

2 teaspoons olive oil
1 1/2 pounds Italian sausage or hamburger (which ever you have on hand)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste (I used the whole small can - didn't want to waste the rest of it)
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil (I used 1 tsp or so of dried basil)
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella

1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.

2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.

3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.

Chicken Enchilada Pasta

2 chicken breasts, cooked and cubed or shredded (I used can chicken and it worked great!)
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Serving size is 2 cups. Nutritional info per serving:

315 calories

13.1 grams fat

0 g trans fat

40 mg cholesterol

29 g carbs

15.9 g protein

Chicken & Dumpling Soup

*Serves 6

Chicken and Broth:
4 cups chicken broth
4 cups water
2-3 chicken breasts (about 1 1/2 pounds)

Vegetables:
1 1/2 tablespoons olive oil
2 stalks celery, chopped
2 large carrots (6-7 baby carrots), chopped
1 onion, chopped
1 ½ teaspoons salt
1 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup frozen peas

Dumplings:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme or sage
1/2 cup sour cream
1/2 cup milk
1 tablespoon vegetable or canola oil

In a large pot, boil the chicken broth, water and chicken breasts until the chicken is cooked through and tender (about 15 minutes). Remove the chicken from the pot, reserving the broth in the pot, and shred the chicken with two forks. Set the chicken aside and keep the broth warm on the stove.

While the chicken is boiling, in a large skillet, heat 1 1/2 tablespoons olive oil over medium heat. When the oil is hot, add the celery, carrots and onions. Saute for about 6-7 minutes until the vegetables are tender. Add the vegetables to the hot broth in the pot after the chicken has been removed. Add salt, thyme and pepper to the vegetable/broth mixture and stir to combine. Heat the soup to a simmer.

In a small bowl, blend ½ cup cold water and 1/4 cup flour with a wire whisk until smooth. Whisking vigorously, slowly add the flour mixture into the hot vegetables and broth and whisk until well combined. Add ½ cup frozen peas and the reserved chicken and cook, stirring gently for one minute.

For the dumplings, in a medium bowl, stir together the dry ingredients. In a separate bowl, combine sour cream, milk and oil. Add the liquid ingredients to the dry ingredients and stir just until combined (don't overmix, it is ok if there are a few dry spots of flour here and there).

Heat the soup to boiling and drop teaspoonful amounts (the dumplings should be fairly small, they'll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup (don't make more than one layer of dumplings - you may have leftover dough). Reduce the heat to simmering, cover and let the dumplings cook for 15 minutes. Do not lift the lid of the pot while the dumplings cook.

When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart. Serve.