CHICKEN NOODLE SOUP

budgetbytes.com

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Ingredients
2 Tablespoons olive oil
1 medium yellow onion
3 cloves garlic
1/2 lb. carrots
1/2 bunch celery
2 split chicken breast (bone-in)
1 teaspoon dried basil
1 Tablespoon dried parsley
1/2 teaspoon dried thyme
1 whole bay leaf
10-15 cranks cracked pepper
1 Tablespoon salt
6 oz. egg noodles

Instructions
1. Dice the onion and mince the garlic.  Begin cooking them in a large pot over medium heat with 2 Tbsp of olive oil.

2. While the onion and garlic are sautéing, wash and slice the carrots and celery.  Add them to the pot and continue to sauté.

3. Pull the skin and any excess fat from the chicken breasts.  Add the breasts to the pot along wit the bay leaf, basil, parsley, thyme and black pepper.  Add eight cups of water.  Cover, bring to a boil over high heat, then reduce the heat to low and simmer for one hour.  Make sure the pot continues to simmer for the whole hour.  If the heat is turned too low and it is not bubbling away, the chicken will not shred easily.

4. After one hour of simmering, remove the chicken from the pot.  Using two forks, pull the meat from the bone and shred it slightly.  Season the broth with salt.  Begin with one teaspoon and add more to your liking.  I used one tablespoon total (or three teaspoons).  The flavor of the broth will really pop once the salt is added.

5. Add the noodles to the pot, turn the heat up to high, and boil the noodles until tender (about 7 minutes).  Return the shredded chicken to the pot, add two more cups of water (to account for evaporation and absorption from the noodles).  Taste and season again with salt if needed (I didn't need to).  Serve hot!

My notes:
I used the meat from a rotisserie chicken instead of the bone in chicken.  I also added chicken broth at the end instead of plain water.  I made the noodles from scratch.  Recipe below.

Homemade egg noodles

1 egg
1 teaspoon salt
1 Tablespoon water
3/4 cup flour

beat the egg, water and salt together then add flour.  Make a ball then roll super thin and cut in to strips.  Cover with a clean dish towel and let sit to dry or add to soup immediately.  Boil the soup about 15 minutes to cook noodles.

CHOCOLATE SAUCE

Mom

12 oz. Chocolate chips
1 cup 1/2 and 1/2
1 teaspoon vanilla

Add chocolate chips and 1/2 and 1/2 to microwave safe bowl and heat for one minute. Stir and heat in one minute increments until melted and smooth.  Add vanilla and stir.

Mom added 2/3 cup light Karo Syrup

HOT FUDGE TOPPING

Mom
(via Cody Critzer)

1/2 cup sugar
1/2 cup brown sugar
3 Tablespoons cocoa
2 Tablespoons flour
1/8 teaspoon salt
2/3 cup milk (or 1/2 and 1/2)
2 Tablespoons corn syrup
1 Tablespoon margarine
1/2 teaspoon vanilla

Add all ingredients except vanilla in a microwave safe bowl. Microwave for 2 minute increments until smooth.  About 6 - 8 minutes total.

ROASTED ZUCCHINI & CARROTS

Roasted Zucchini & Carrots
voraciousvander.com

4 zucchini
4 carrots
Olive oil
seasonings

Preheat oven to 400 degrees

Cut vegetables into 3 inch sticks, making sure they are even in thickness.

Line a baking sheet with parchment paper and a light layer of olive oil.

Season - go with the usual salt & pepper and branc out to one or two of the following: paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage.  Using premixed spice blends is a great option too.

Lightly toss your vegetable sticks with  a tablespoon or so of olive oil (not too much) and the herbs & spices.

Spread your seasoned vegetables on the baking sheet and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.


photo from voraciousvander.com

CROCKPOT POTATO SOUP

Crockpot Potato Soup
topfoodpics.com
(Paula Deen's crockpot ptoato soup)

1 bag frozen hash browns
2 (14 oz.) cans chicken broth
1 can cream of chicken soup
1/2 cup chopped onion (petite dice & saute)
1/3 teaspoon black pepper
8 oz. cream cheese

Cook in crockpot on LOW for 5 hours.  Stir in cream cheese, cook 30 minutes, stir occasionally.


photo from topfoodpics.com

CROCKPOT PORK CHOPS, POTATOES & CORN ON THE COB

Crockpot Pork Chops, Potatoes & Corn on the Cob
hickoryhollerfarm.blogspot.com

Pork chops
3 Potatoes
4 ears corn on the cob
1 Onion
Garlic
1 can cream of mushroom soup

Sear pork chops and put in crockpot.  Put soup and onions on top of the chops.  Wrap potatoes in foil and put on top of chops.  Wrap corn and put on top of potatoes.  Cook on LOW for 6-7 hours.


photo from hickoryhollerfarm.blogspot.com

BAKED CORN DOG MUFFINS

Baked Corn Dog Muffins
lickthebowlgood.blogspot.com

1 box Jiffy corn bread mix (plus milk & egg as directed on box)
Hot Dogs (2-3) or Kielbasa Sausage
Cheddar cheese, grated

Make corn bread mix according to the package directions and set aside.  Spray 7 openings of a muffin tin with non-stick spray and set aside.  Chop hot dogs into thirds.

Place a tablespoon or two of the corn bread mix into the greased muffin tins.  Add a piece of hot dog and sprinkle with cheese.  Top with more corn bread mix filling each tin about 2/3 of the way full.  Sprinkle with a little more cheese.

Bake in a preheated 400 degree oven for 15-20 minutes or until lightly golden on the edges.  Let cool for a few minutes before removing from the tin.  Serve with condiments of your choice such as ketchup, mustard, chili, cheese or relish.


photo from lickthebowlgood.blogspot.com

CROCKPOT LASAGNA

Crockpot Lasagna
sixsistersstuff.com

1 pound lean ground beef (could use Italian Sausage)
1 (24 oz.) jar spaghetti sauce
1 cup water
1 (15 oz.) container ricotta cheese
1 package Kraft Italian Cheese (approx. 2 cups)
1/4 cup grated Parmesan Cheese
1 egg
2 Tablespoons parsley
6 regular lasagna noodles, uncooked

Brown meat in large skillet; drain.  Stir in spaghetti sauce and water.  In a bowl mix ricotta, 1-1/2 cups Italian cheese, 2 Tablespoons Parmesan, egg and parsley.

Spoon 1 cup meat sauce into slow cooker; top with 3 lasagna noodles, broken to fit; and half of the cheese mixture.  Cover with 2 cups meat sauce.  Top with remaining noodles, broken to fit; cheese mixture and meat sauce.  Cover with lid.

Cook on LOW 4-6 hours or until liquid is absorbed.  Sprinkle with remaining cheese; let stand, covered 10 minutes or until melted.


photo from sixsistersstuff.com

Necia's Notes: Noodles were very soggy and overall pretty bland.  Less cook time & more seasonings.

CROCKPOT HAM

Crockpot Ham
crockingirls.com

1 Ham, pre-cooked, bone-in, spiral cut
3 cups brown sugar
1 can pineapple tidbits, undrained

Cover the bottom of the crockpot with brown sugar.
Place ham on top of the brown sugar and add the pinapple tibits with the juice.  Sprinkle ham with more brown sugar.
Cover and cook on LOW 7-8 hours.


photo from crockingirls.com

CROCKPOT SWEET TERIYAKI CHICKEN

Crockpot Sweet Teriyaki Chicken
sixsistersstuff.com

1 cup soy sauce
1 cup sugar
1 teaspoonh garlic salt
1/2 an onion
4-6 chicken breasts, chopped (can be frozen)

Put all ingredients but chicken into a pot over medium heat until boiling.  Pour over chicken in crockpot.  Cook on HIGH for 3-4 hours or LOW for 6-8 hours.  Serve over rice.


photo from sixsistersstuff.com

PULLED BARBECUE CHICKEN

Pulled Barbecue Chicken
livinglifeofriley.com

4 chicken breasts
1 bottle BBQ sauce
half a can of cherry Coke
1/2 cup brown sugar

Place all ingredients in crockpot and cook on LOW for 5 hours.  About an hour before serving shred chicken and return it to crockpot until ready to serve.


photo from livinglifeofriley.com

Necia's Notes:  The first time I made this I served it over rice.  Would be better on rolls.

CROCKPOT ITALIAN CHICKEN

Crockpot Italian Chicken
crockadoodledo.blogspot.com

4 boneless skinless chicken breasts
16 oz. bottle Italian Dressing
1/2 cup Parmesan Cheese
Italian Seasoning
4-6 potatoes cut into halves or wedges
1/2 bag of mini carrots

Spray crockpot with cooking spray.
Put a small amount of Italian dressing on the bottom of crockpot.
Place two chicken breasts in the crockpot.
Pour some of the Italian dressing on the chicken.
Sprinkle half of the cheese onto the chicken.
Sprinkle Italian seasoning onto chicken.
Place next two chicken breasts into the crockpot, if possible not directly on top of the first ones.
Sprinkle remaining cheese on top of chicken.
Pour carrots on top.
Pour more of the Italian dressing on top of chicken and carrots.
Sprinkle Italian seasoning onto the chicken and carrots.
Place potatoes on top.
Pour the remaining Italian dressing on the potatoes.
Sprinkle Italian seasoning on the potatoes.
Cook on LOW for 6-8 hours.


photo from crockadoodledo.blogspot.com

CROCKPOT HAWAIIAN BBQ CHICKEN

Crockpot Hawaiian BBQ Chicken
sixsistersstuff.com

4-6 boneless skinless chicken breasts (can be frozen)
1 bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can pineapple chunks, drained

Place frozen chicken breasts in the crockpot and cover with sauce.  Empty can of drained pineapple chunks on top.  Cook on HIGH 2-3 hours or LOW 4-6 hours.  Shred chicken and return to crockpot to coat well with sauce.  Serve over rice.


photo from sixsistersstuff.com

CROCKPOT BARBECUE CHICKEN

Crockpot Barbecue Chicken
valleyridgerecipes.blogspot.com

4-6 boneless skinless chicken breasts (can be frozen)
1 bottle BBQ sauce
1/4 cup vinegar
1 teaspoon red pepper flakes
1/4 cup brown sugar
1/2 - 1 teaspoon garlic powder

Mix BBQ sauce with all ingredients listed under it.  Place chicken in crockpot.  Pour sauce over it and cook on LOW for 4-6 hours.

photo from valleyridgerecipes.blogspot.com

Cheesy Chicken Enchiladas

Kristie Tomlinson

2 cans Cheese Soup
1 cup milk
2 cups cooked chicken, chopped
3/4 cup salsa
Tortillas
Tomato

Mix soup and milk together.
In a seperate bowl mix 2 Tablespoons of soup mix, chicken and salsa together.
Spread 1/2 cup soup mix in lined 3 quart dish.
Spread 1/4 cup chicken mix onto tortillas and roll.  Place tortillas in dish seam side down.
Pour remaining soup mix over enchilada.
Cover and bake at 350 degrees for 25 minutes.