Easy White Chicken Chili

1 can cream of chicken soup
1 packet taco seasoning (not chili seasoning)
1 can chopped green chilies (drained)
2 small cans chicken broth (I think the 15 oz size, you know, like a soup can)
2 cans chicken flaked chicken breast (drained)
1 can great northern white beans (drained)
1 can white navy beans (drained)
1 can white corn (drained)
1 medium onion (chopped)

Put everything in a crock pot and slow cook for several hours. You can serve with sour cream, chopped scallions, bacon bits, or shredded cheese.

Crock Pot Macaroni & Cheese

Lori made this for Thanksgiving and it was sooooooooo good!

Ingredients:
8 oz. box of elbow macaroni, cooked in salted water and drained
1 ½ cup milk
1- 12 oz. can of evaporated milk
3 eggs, lightly beaten
½ stick of butter
4 cups of grated cheese
salt & pepper to taste

Cook the macaroni in salted water. Mix all ingredients together in the crock pot, retaining 1 cup of cheese for the top. Sprinkle the cup of cheese on top after everything mixed together.

Cover, and cook on Low heat for 3 hours. DO NOT OPEN OR STIR until after the 3 hours. When ready to serve, stir.

Pumpkin Bread with Chocolate Chips

1 1/2 cups sugar
1 cup canned pumpkin
2 eggs
1/2 cup applesauce
1 3/4 cups all-purpose flour (I used whole wheat flour)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 of a bag of chocolate chips

Preheat oven to 350. Grease a 9 x 5 inch loaf pan with nonstick cooking spray.
In a bowl, whisk together the sugar, pumpkin, eggs, and applesauce until smooth (I put these in my Kitchen Aid for about a minute).
In a separate bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Slowly add the flour mixture to the pumpkin mixture and beat until smooth and well combined. The batter will be thick. Use a rubber spatula to fold in the chocolate chips until evenly distributed. Do not over mix. Spoon the batter into loaf pan.
Bake until the top is brown and crusty looking, about 60 minutes. A knife inserted into the center should come out clean.
Transfer the pan to a wire rack and let cool for ten minutes. After ten minutes, carefully take the bread out of the pan and allow it to cool completely on the wire rack.
Makes one loaf, adapted from Pumpkin Bread with Dates recipe on williams-sonoma.com

one more thing to do with chicken

I threw this together last night and it was tasty and easy and quick. I like cooking with brown rice and black beans; with the chicken and corn it was a complete meal, high in protein low in fat and filling. Did I mention it was quick?
here it is:

• 4 cooked chicken breasts cubed (leftovers work perfectly if you are in a hurry and who isn't)
• 1 large can diced tomatoes
• 3 cobs of corn cut off the cob (i bought it at the farmers market and had to use it up quick and didn't want to eat it off the cob ) or frozen corn equaling about 3/4 cups.
• 2 cans of black beans 14oz cans
• 1/2 package of chili seasoning like chili-o by French's or to taste.
• 1tsp liquid smoke ( i love the flavor of liquid smoke (i bought it at Kroger) but just use a small amount or omit all together cause the dish is good without it too.)

1. start with the chicken if it's not cooked already saute it in a large skillet or throw in the cubed chicken
2. dump in the tomatoes, black beans, corn and chili mix and liquid smoke.
3. serve over brown rice. (the package of frozen brown rice at Trader Joe's is the best rice I have eaten including rice i cook myself. it takes 3 minutes in the microwave and it is easy and quick and delicious.)

Love to all my Georgia friends, Sally

Fresh Corn and Tomato Salad

3 tbsp white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup evoo
6 ears fresh corn, husked (about 4 cups of kernels)
2 cups red or orange grape tomatoes, halved
1 bunch scallions, thinly sliced
8 oz fresh mozzarella, cut into small cubes
Fresh basil leaves

Whisk vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions,and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.
From foodnetwork.com

***Oh my gosh, this was so good! I am so mad I just made it for the first time. It is a perfect summer salad, especially with some good sweet corn. Delicious! I actually found small "pearl-sized" mozzarella which I just dumped right in.

Tortilla-Lime Soup

1 teaspoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon cayenne
4 cups vegetable broth
1 (14 1/2 ounce can Mexican-style stewed tomatoes)
2 cups frozen corn kernels
1 breast of chicken (cooked)
2 corn tortillas (cut into strips)
juice of two limes
1 avocado (cut into slices)

Heat the oil in a saucepan and cook onion & garlic about 6 minutes. Add cumin and cayenne and cook while stirring for one minute. Add the broth, tomatoes, chicken & corn and bring to a boil. Simmer about five minutes.

Meanwhile, spray pan with Pam and cook tortilla strips about four minutes, turning when needed. Remove the soup from heat. Stir in lime juice and top with avocado & tortilla strips.

Chicken Casserole

This is my grandmother's recipe. I use fat free/low fat of anything that I can. It is total comfort food!

3 to 4 chicken breasts
can of cream of chicken soup
1 cup of sour cream
1/2 sleeve of Ritz crackers
1/2 stick butter

Boil chicken breasts and cube them. Layer the bottom of the dish with the cubed chicken. Mix your sour cream and cream of chicken soup and spread on top of chicken. Crush your Ritz crackers and spread on top of soup mixture. Top with melted butter and bake at 350 for twenty-five minutes.