Chicken Barley Chili

1 can (14.5 oz.) diced tomatoes with chilis, undrained

1 jar (16 oz.) salsa or tomato sauce

1 can (14.5 oz.) chicken broth

4 cups water

1 cup barley

1 Tbsp. chili powder

1 tsp. cumin

1 can (15 oz) black beans, rinsed and drained

1 can (15.25 oz) sweet corn, undrained

3 cups cooked chicken breast, cut into ½ inch pieces (about 1 1/2 lbs)

Toppings: (optional)

sour cream, shredded cheese

In a large stockpot, combine the first 7 ingredients. Bring to a boil, then cover and simmer on low heat for approximately for 40 minutes.  Add black beans, corn, and chicken, then bring to a boil again.  Reduce heat, cover, and simmer on low for an additional 5 minutes.  Check barley to make sure it is soft and cooked through.  Chili will thicken upon standing; if you like, thin with additional water.  Serve hot, topped with sour cream, and/or cheese.  


Makes 11 (1 cup) servings.


(Recipe found on the back of the Quaker Medium Barley box.)

Mushroom Barley Soup

1 cup navy beans, soaked

½ cup pearl barley

1 lb mushrooms, sliced

1 tsp garlic salt

1 (8 oz) can tomato sauce

2 qts. (8 cups) chicken broth

Chicken or turkey, cooked and cubed or shredded

Broccoli or other veggies

Soak beans overnight and rinse well.  (Alternately, place beans in pan, cover with cold water, boil 2 minutes and soak for 2 hours.)

Place beans, barley, mushrooms, garlic salt, tomato sauce and broth in large pot.  Slowly bring to a boil.

Simmer covered for 2 hours (or longer.)

Add cubed or shredded poultry and veggies.  Heat through

Season to taste with hot sauce.

Improves with reheating.

Italian Crock Pot Chicken

2-3 skinless boneless chicken breasts

1 stick butter

1 can cream of chicken soup

1 pkg Italian seasoning mix

½ cup water

Place butter, Italian Seasoning and chicken in crockpot.  Cook on low for 6 hours.

Take chicken out and cube it.  Return to crock pot along with remaining ingredients.

Cook on high for 45 minutes.

Serve over rice or noodles.

Turkey Pie

Line a deep casserole dish with prepared stuffing, pressing it reasonably firm and about 1 inch thick.

Mix cubed turkey with gravy and peas; pour into casserole, leaving about 2 inches of space to the top.

Spread mashed potatoes on top of turkey. 

Sprinkle with cheese and bake at 375° until heated through, about 30 minutes.

If you want to freeze this, thaw before baking.

Ranch Dressing

Ranch Dressing

source: Confections of a Foodie Bride and The Gourmet Cookbook, 2004

3/4 cup mayonnaise 
3/4 cup sour cream 
1 Tbsp olive oil
1 Tbsp lemon juice
1/4 to 1 cup buttermilk
1 small bunch of chives or 2 scallions, roughly chopped
Small handful of parsley
1 clove garlic
1/2 tsp sea salt
1/4 tsp freshly ground black pepper

Place all ingredients with 1/4 cup of buttermilk in a blender and blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping or pizza “sauce”, more for dressing. Store in an air-tight jar in the fridge.  Leftovers will keep 2-3 weeks.

Crunchy Taco Chicken

2½ lbs of skinned chicken parts

½ cup margarine, melted

1 pkg taco seasoning mix

1½ cups tortilla chips, crushed

Combine melted margarine and taco mix.

Dip chicken parts into the mixture, then roll in crushed tortilla chips.

Put on rack in pan.

Bake at 350° for one hour.

Serve with rice.

Skillet Lasagna

1 pound ground beef

1 small onion, chopped or 3 Tbsp dried onion

1 clove minced garlic or ½ tsp dried garlic

1½ cups diced tomatoes, undrained

1¼ cups water

1 8-ounce can tomato sauce

1 tsp dried basil leaves

1 tsp dried oregano leaves

1 tsp salt

2½ cups bow tie pasta, uncooked

1 cup cottage cheese

¼ cup grated Parmesan cheese

Dash basil, pepper

In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, basil, oregano, and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once. Stir in cottage cheese. Cover with Parmesan cheese, and sprinkle in basil and pepper to taste if desired. Cover and cook for 5 minutes.

Mix and Match Pasta Salad

1. Choose a Pasta

Bring a pot of salted water to a boil. Cook 1/2 pound as the label directs; drain and rinse under cold water. Transfer to a large bowl.

2. Pick a Protein

Add 1 cup of any of these ingredients, if desired.

Chicken, cooked and chopped

Steak, cooked and chopped

Ham or salami, cubed

Canned tuna, drained and flaked

Lump crabmeat, picked over

Shrimp, cooked and chopped

Eggs, hard-boiled and chopped

3. Pick Your Vegetables

Add 2 of these vegetables or beans, 1 cup each. (To blanch vegetables, boil until crisp-tender, then drain and cool in ice water.)

Broccoli florets,

Corn kernels

Cherry tomatoes, halved

Frozen peas

Cucumber, diced

Red onion, diced

Asparagus, blanched and chopped

Canned chickpeas or white beans, drained and rinsed

4. Pick a Mix-In

Add 1/3 cup of any of these ingredients.

Sun-dried tomatoes, chopped

Roasted red peppers, chopped

Olives, pitted and chopped

Any cheese, shredded or crumbled

Bacon, cooked and crumbled

5. Dress the Salad

Make one of these dressings, then pour over the pasta salad and toss. Season with salt and pepper. Chill for up to 3 hours.

Vinaigrette

Whisk 1/3 cup olive oil, 2 tablespoons white wine vinegar, 1 minced shallot, 1/2 teaspoon salt, and pepper to taste.

Creamy Herb

Whisk 1/3 cup mayonnaise, 3 tablespoons sour cream, 1 1/2 tablespoons lemon juice, 1/2 cup chopped mixed herbs, and salt and pepper to taste.

Creamy Parmesan

Mix 1/4 cup each mayonnaise and sour cream, 1 tablespoon lemon juice, 1/4 teaspoon finely grated garlic, 3/4 cup grated parmesan, and salt and pepper to taste.

This recipe can be found at this website -> Mix and Match Pasta Salad

Almond Crunch Cookies

1 cup salted butter

1½ cup sugar

2 eggs

1 tsp. pure almond extract

½ cup almonds, ground

2 cups almonds, sliced

2 cups flour

Preheat oven to 350° 

Blend butter and sugar until a grainy paste.  Add eggs and extract.

Beat until light and fluffy at medium speed.  Add ground almonds and flour.

Blend at low speed until just mixed.

Form dough in 1½ inch balls and roll in sliced almonds.

Bake on ungreased cookie sheet for 15 – 18 minutes.

Transfer to cool surface. 

(from Mrs. Field's Cookie Cookbook)

Butternut Squash Soup

1 (2-3 lb.) butternut squash, peeled and seeded

2 Tbsps. unsalted butter

1 medium onion, chopped

6 cups chicken stock

nutmeg

salt and freshly ground pepper

Cut squash into 1-inch chunks.  In large pot melt butter.  Add onion and cook until translucent, about 8 minutes.  Add squash and stock.  Bring to a simmer and cook until squash is tender, about 15-20 minutes.

Remove squash chunks with slotted spoon and place in blender and puree.  Return blended squash to pot.  Stir and season.


This recipe was found at this website -> butternut squash soup