Thai Chicken Curry Soup

2 quarts of chicken stalk
2 stalks of celery thinly sliced
1 cup sliced mushrooms
1/2 cup of snow peas (you can leave whole or julienne them)
1/2 cup julienne carrots
juice of 2 fresh limes
1 tsp. of grated fresh ginger
2 tsp. of sugar
salt and pepper to taste

Put the above ingredients in a pot, and bring it to a gentle boil. Reduce the heat to a simmer and let it cook until the vegetables are almost done. Stir in 3 cups of cooked shredded chicken, 13 oz. can of coconut milk, and Thai green curry paste to taste. Let all warm through and put in soup bowls over jasmine rice.

Makes 8 servings.

Tortilla Soup

Mix the following seasonings together in a small bowl:

2 T. chicken boullion granules
2 tsp. sweetened lemonade powdered drink mix
1 tsp. lemon pepper
1 tsp. dried cilantro leaves
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 c. dried minced onions

You will also need:

1 c. converted long-grain white rice
2- 2 1/2 c. crushed tortilla chips
1-5 oz. can chicken (or same amount of freshly cooked chicken works)
1 can black beans, drained and rinsed
10 c. water
One 10 oz. can of diced tomatoes with green chilies
Assorted garnishes to top your soup

Place rice in a large soup pot.  Add 10 cups water, the can of diced tomatoes with chilies, the canned chicken and the seasonings.  Bring to a full boil.  Lower heat, cover and simmer for 20 minutes or until the rice is fully cooked.  Stir in tortilla chips.  Cover and simmer 5 more minutes.  Serve immediately and let your family add their own favorite garnishes.  Nanna's Suggestion: grated cheese, sour cream, avacados, sliced olives, and shredded lettuce.  Then, warm up some homade style flour tortillas to dip and eat with your soup.  YUM!!!

White Chicken Lasagne

This recipe serves 10-12.

12 oven ready lasagne noodles
4 boneless chicken breasts (seasoned with salt and pepper and italian seasoning- baked, cooled, cubed)
2 jar pre-made alfredo
Enough half and halt to e1ual 36 oz. of sauce
15 oz. cottage cheese
1 egg slightly beaten
1/2 tsp. basil
1/2 tsp. oregano
1 1/2 lbs. assorted italian cheeses shredded
1/4 cup pamesan cheese

Preheat oven to 350 degrees. Mix together cottage cheese, egg, basil, and oregano. In greased 13"x9"x2" baking dish, spread about 3/4 cup sauce in bottom. Place 3 uncooked lasagne noodlses over sauce, Spread 2/3 cup cottage cheese mixture over pasta. Sprinkle cubed chicken evenly over cottage cheese mixture. Top with 1 cup grated cheese. Now do it all over again two more times-- sauce, noodles, cottage cheese, chicken, cheese. Finish off with remaining 3 noodles, all remaining sauce, all remaining cheese and 1/4 cup parmesan cheese. Cover tighly with "release" foil. set pan on a cookie sheet to catch bubbly drips. bake for 40 minutes. Remove foil and continue baking for 20 minutes or until chesse is slightly brown, hot, and bubbly. Remove from the oven. Let stand 10 minutes before cutting. Serve with additional sauce, if desired.

Pasta Pronto

1 lb. boneless, skinless chicken, cooked and cubed
1/2 lb. medium size shrimp, cooked
10 oz. rainbow rotini pasta, cooked and drained
butter or magarine
pre-make pesto sauce
parmesan cheese
garlic, chopped
vegetables of your choice e.g.: mushrooms sliced, califlower, broccoli, zucchini/ summer squash, carrots (thinly sliced), onions (chopped or sliced), sweet peppers (sliced)

Partially steam cook hard vergetable (carrots, cauliflower, broccoli). Arrange all items in serving bowls and allow each perosn to select items they want for their pasta dish. For each person, melt 2-3 T. butter in a large fry pan. Dump each person's selection into the hot butter and stir-fry until everything is heated and cooked through. Remove from pan and toss with pesto sauce to taste and gobs of parmesan cheese. Repeat process for each person. Serve with crunchy, chewy bread to make a meal and enjoy!

Applebee's Oriental Chicken Salad

CHICKEN:
1 egg
1/2 milk
1/2 cup flour
1/2 cup corn flake crumbs
1 tsp. salt
1/4 tsp. pepper
2 large boneless, skinless chicken breasts
2 cups frying oil for frying

In a small shallow bown, beat eggs and milk well. In another shallow bowl combine flour, corn flake crumbs, salt, and pepper. Place oil in a medium size cast iron skillet and preat to 350 degrees. Dip chicken breasts into egg mixture, then flour/corn fake mixture, coating each piece completely. When oil is ready, fry coated chicken until golden brwon, and cooked through. Set aside to cool while you prepare dressing and salad.

DRESSING:
6 T. Honey
3 tsp. rice wine vinegar
1/2 cup mayonaise
2 tsp. gray poupon style mustard
1/8 tsp. sesame oil

Whisk dressing ingredients together untiil thoroughly mixed. Drizzle evenly over four salads or serve on the side to be added as wanted.

SALAD:
4 cups Romaine Lettuce chopped
1 cup red cabbage sliced
1 cup Napa cabbage sliced
1/2 cup carrots, julienned or shredded
1 green onion chopped
1 T. almonds sliced and lightly toasted
1/3 c. fried chow mien noodles

Toss all salad ingredients together in a large bowl. Then, distribute evenly into four individual salad bowls.

Oncee the chicken has cooled enough to be handled, slice both pieces into thin slices and lay even portions atop each salad. Top with toasted almonds, chow mien noodles, and green onions.

Janet W's Company Chicken

This makes 8 servings:
8 boneless chicken breasts
8 slices of swiss cheese or muenster cheese
2 cans of cream of chicken soup and 1/4 cup water
2 cups pre-seasoned stuffing mix
1/2 cup butter, melted

Preheat oven to 350 degrees. Spray 9x13 baking dish with pam non-stick cooking spray. Lay your chicken in dish, trying not to overlap pieces. Top each chicken piece with a slice of swiss cheese. Pour cream of chicken soup mixture over all. Sprinkle stuffing mix evenly over the top and drizzle with butter. Bake uncovered for 50-60 minutes.

Parmesan Chicken

You'll need:

4-6 Chicken breasts
1 stick of butter
2 tsp. Dijon mustard
1 tsp. worstesheir sauce
1/2 tsp. salt
1 cup bread crumbs
1/2 cup parmesan cheese

1. Melt the butter and add the mustard, worstesheir, and salt.
2. Combine the bread crumbs with the parmesan cheese.
3. Dip the chicken breasts in the butter mixture, and then bread it with the bread crumb mixture.
4. Cook about one hour on 350 F.

Chicken Picante

4 chicken breasts
1 cup medium chunky salsa
1/4 cup dijon mustard
2 T. fresh lime juice
1/4 cup sour cream
1 lime
cilantro

1. Line a baking dish with aluminum foil.
2. Mix all the ingredients together (except for the lime and cilantro) and pour it over the chicken in the baking dish.
3. Bake at 375 F for 40 minutes covered.
4. Remove cover and bake it at 170 F for 10-15 minutes.

Serve with lime and cilantro on the side. This is really good with rice as well.

Chicken Curry Haystack

1/4 tsp. to 1 T. green Thai curry paste (depending on taste)
1/2 tsp. ginger
1/2 T. lemon juice
4-6 chicken breasts
1 family size can cream of chicken soup
juice from 1 can of pineapple juice

Boil or grill the chicken and shred it. Combine the curry, ginger, lemon juice, and pineapple juice. Put the chicken and the mixture in pot and heat it up.
Pour over steamed rice.
Use pineapples, Chinese noodles, peas, coconut, green peppers, tomatoes, cashews, water chesnuts, etc. to put on top.

Apricot Chicken

1 8 oz. Russian Dressing
1 cup apricot jam
1 package dry onion soup mix
8-10 chicken breasts

Mix together. Pour over chicken breasts. Bake @ 350 F for 1-
1 1/2 hours. This tastes good with green peas and rice.