Bombay House Chicken Tikka Masala

This is the best Tikka Masala recipe that I have been able to find and it is definitely comparable to Bombay House's dish in Provo. I was so excited to find something that satisfies my craving for good Indian food since there doesn't seem to be any good restaurants in Georgia of Tennessee.

Chicken Tikka Masala

MARINADE:

1 cup yogurt

Tbsp lemon juice

2 tsp ground cumin

1 tsp ground cinnamon

1/4 tsp cayenne pepper

1 tsp freshly ground pepper

1 Tbsp minced fresh ginger

1 tsp salt

3 boneless skinless chicken breasts, cut into bite-size pieces

4 long skewers (I used our griddle)

SAUCE:

1 Tbsp butter

1 clove garlic, minced

2 tsp ground cumin

2 tsp paprika

1 tsp salt

1 8oz. can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

Instructions

In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp salt. Stir in chicken, cover, refrigerate 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side. (I just cooked the chicken on a griddle.)

For the sauce: Melt butter in a large skillet. Saute garlic for 1 minute. Season with 2 tsp cumin, paprika and 1 tsp salt. (For a little more spice, you can add some cayenne pepper here too.) Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.

Transfer to a serving platter and sprinkle with fresh chopped cilantro. Serve over rice.

We ate it with the Naan Bread recipe.

Georgia Peach Chicken

My favorite recipes are the easy ones that call for ingredients that I already have on hand. And this one is way yummy and a great dish for summer time. I made this twice last week because it was so good.
Georgia Peach Chicken

½ cup Hidden Valley® Original Ranch® Spicy Ranch Dressing
½ cup light brown sugar
1 can (15-ounce) sliced peaches, drained and cut into chunks
1 tablespoon butter
2 tablespoons olive oil
2 tablespoons prepared Dijon mustard
4 boneless, skinless chicken breast halves
salt and pepper

Season chicken breasts with salt and pepper.

In a large skillet, over medium heat add the olive oil and heat until shimmering. Add the chicken and cook for 5 to 7 minutes on each side or until golden and juices run clear.

Remove the chicken to a plate.

Reduce the heat and add the butter, melt the butter together with the brown sugar, stirring until smooth.

Stir in both the dressing and mustard, stirring until bubbly.

Return the chicken to the pan, add the peaches and cook until heated through.

Serve Immediately

(I cut the chicken up into chunks and served it on white or brown rice.)

Chili's Quesadilla Explosion Salad

This is a super long recipe that I got from Top Secret Recipes 3 cook book but it is way good and I don't feel very guilty eating it. If you would like the recipe, please let me know and I will get it to you, but it's four full pages long out of my cook book and would take me forever to type it up. I'll probably get it up eventually because it was amazing and it's a good alternative to going out to eat and spending all that money on the actual salad at Chili's. So for now, you can enjoy the picture! I really should take some photography lessons.

Thai Crockpot Chicken

I just love Asian dishes. Adam and I have made this dish a few times now. We got it from the Crock Pot cook book. It's so yummy and so easy and the ingredients are things that I have in my fridge and cupboards at all times.

Thai Chicken

2 1/2 pounds chicken pieces
1 cup hot salsa
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon minced fresh ginger (I used the powder)
Hot cooked rice
1/2 cup peanuts, chopped
2 tablespoons chopped fresh cilantro

1. Place chicken in Crock Pot slow cooker. Combine salsa, peanut butter, lime juice, soy sauce and ginger; pour over chicken.

2. Cover; cook on LOW 8 to 9 hours or on HIGH 3 to 4 hours, or until chicken is no longer pink in center.

3. Serve chicken and sauce over rice; sprinkle with peanuts and cilantro.  

Asparagus and Cheddar Stuffed Chicken Breast

This recipe made me feel like a good wife after making it. This was a really easy recipe that is fairly good for you. It was the perfect portion size for Adam and I. It was just a good home cooked meal.

Asparagus and Cheddar Stuffed Chicken Breast

2 boneless skinless chicken breasts
6 asparagus spears
½ cup cheddar cheese
onion powder (I used dry onions)
garlic powder
pinch of salt
pinch of pepper

Take chicken breast and slice it down the middle
Sprinkle with onion powder and garlic powder to your liking
Take 3 asparagus spears place them in the middle of chicken
Put a little salt and pepper on the asparagus
Take 1/4 cup of Cheddar cheese sprinkle on top of asparagus
Close chicken (you can use toothpicks to seal it)
Add onion powder and garlic powder to taste
Add salt and pepper to taste on top of chicken
Take baking dish and add water until the bottom is covered (aprox 1/2 inch of water)
Add chicken
Take olive oil and pour a little over chicken (rub oil over with fingers)

Bake at 350-375 degrees depending on oven, for 30-40 minutes
Remove from oven and let sit for 5 minutes

White Rice with Chicken stock and Chives
1 cup rice
2 cups chicken stock
¼ cup fresh chives

Take pot and add 1 cup of rice
Add 2 cups of chicken stock
Bring to a boil then turn heat down cover and let simmer about 15 min depending on your stove
Remove from stove and let stand for 2-3 min then fluff with a fork
Add fresh chopped chives and mix them together "Gently"

Plating
Take 1 1/2 cup of rice for each piece of chicken and place a bed of rice on plate
Place your chicken on top of the rice, take extra chives and sprinkle over chicken and enjoy!

Healthy A to Z Pasta Salad

I made this recipe for Easter dinner. I whipped it up in about a half hour and it has everything from asparagus to zucchini, that's why it's called A to Z pasta :). There's also some tomatoes in there and yellow peppers. Next time, I want to add in some mushrooms in there because mushrooms make everything better in my opinion. The pasta I used was from World Market and it is the cutest Easter pasta with egg shapes, and chicks and bunnies. It was a fun dish and I felt good about eating it.

A to Z Pasta Salad

1 large chicken breast or 2 medium chicken breasts
2 tablespoons light soy sauce
1 tablespoon cider vinegar
1 tablespoon water
1 clove garlic, slightly crushed
1 pound penne or other chunky pasta
1 bunch asparagus, tough ends removed and sliced into 1 1/2-inch pieces
2 medium zucchini, halved lengthwise and cut into 1/2-inch slices
1/2 yellow or red pepper, chopped
8 ounces grape or cherry tomatoes, halved if large
2-3 tablespoons fresh herbs of choice (I used basil, oregano, and parsley)
          and any other veggies you want
your favorite fat-free Italian salad dressing, to taste
salt and fresh pepper, to taste
optional: sliced black olives, added just before serving

Cut the chicken little cubes. Mix up a marinade of the soy sauce, cider vinegar, water, and garlic. Put the chicken into a bowl or zip-lock plastic bag and pour the marinade over it. Allow it to marinate for at least an hour, up to overnight, turning or stirring the chicken once in a while to make sure it all gets covered.
Remove the chicken from the marinade (discarding the marinade and garlic) and place it on a heated oiled skillet. Cook until done. Place the chicken in a large serving bowl and toss with a little Italian dressing.
Meanwhile, bring a large pot of water to a boil. (Add a small amount of salt, if you want.) Once it boils, drop the asparagus and zucchini pieces into it and blanch for exactly 1 1/2 minutes. Remove them with a slotted spoon into a bowl filled with cold water. Once they have cooled, add them to the chicken.
Use the same pot of boiling water to cook the pasta according to package directions. Once it reaches the al dente stage, drain it in a colander and rinse it with cold water. (Be careful not to overcook; you want it to still have some “bite” to it so that it won’t fall apart in the salad.) Drain it well and add it to the tofu and vegetables. Add the yellow or red pepper, tomatoes, and herbs and toss with enough salad dressing to coat but not drown the pasta. Add salt and fresh pepper to taste, and serve chilled or at room temperature. Makes enough for a crowd!

Crock Pot Tikka Masala

 Ingredients:

6 chicken breasts cut up in cube size pieces

2 cups heavy whipping cream

12 ounces of Tomato Paste

1/2 cube of butter

1 tblsp. Paprika

1 - 1 1/2 tblsp. Curry Powder Hot

1 tblsp. Garam Masala

1 tsp. salt

1 tsp. ginger

1 tsp. black pepper

4-6 cloves garlic minced

2-4 tsp cayenne pepper 

Cilanto for garnish

Combine all ingredients in crock pot and put on low for 6-8 hours. Make a side of rice and some garlic naan bread. This is so good and a great dish to put leftovers in the freezer to take for lunch. For garnish you can add cilantro just before serving.

Twitchell Family Black Bean Burritos

Black Bean Burritos

¾ lbs skinless, boneless chicken breast

3 slices bacon

2 cloves garlic, minced

1 ½ cups pace

1 can (16 oz) black beans, undrained

1 large red bell pepper, chopped

1 teaspoon ground cumin

¼ teaspoon salt

½ cup sliced green onions

12 flour tortillas (6 to 7 inch)

1 ½ cups shredded Monterey jack cheese

Toppings: chopped tomato, sour cream, scallions, avocado slices

Cut chicken into short, thin strips. Cook bacon in 10 inch skillet until crisp. Remove to paper towel: crumble. Pour off all but 2 tablespoons drippings. Cook and stir chicken in garlic and drippings until chicken no long is pink. Stir in ½ cup of the Pace, beans, red pepper, cumin and salt. Simmer until thickened, 7-8 minutes, stirring occasionally. Stir in green onions and reserved bacon. Spoon heaping ¼ cup bean mixture down center of each tortilla; top with 1 tablespoon cheese. Roll up; place seam side down in lightly greased 13x9 inch baking dish. Spoon remaining 1 cup Pace evenly over enchiladas. Bake at 350 for 15 minutes. Top with remaining cheese, return to oven about 3 minutes. Top as desired and serve with additional Pace.

Chicken Balsamico with Pears

Chicken Balsamico with Pears

Servings: 4

4 boneless, skinless chicken breast halves

Salt

Ground black pepper

1 tablespoon extra-virgin olive oil

2 cloves garlic, chopped

2 medium Bosc pears, peeled, cored and sliced

1 cup reduced-sodium chicken broth

1/4 cup balsamic vinegar

1 1/2 tablespoons honey

1 1/2 teaspoons cornstarch

Rinse the chicken in cold water. Then pat dry with paper towels. Place each chicken breast half between two sheets of plastic wrap and pound the chicken breasts to 1/2-inch thick. Remove the plastic and sprinkle both sides of each breast with salt and pepper to taste.

In a large skillet over medium-high heat, heat the oil. Add the chicken and cook for 3 to 4 minutes on each side, turning once, until it's no longer pink in the center and the juices run clear. Remove the chicken from the heat and transfer it to a platter. Cover it to keep it warm.

Add the garlic and turn the heat down to medium for 2 minutes, or until the garlic is soft. Add the pears and continue cooking for 3 to 4 minutes, stirring occasionally, until the pears are soft and golden brown.

In a small bowl, combine the chicken broth, balsamic vinegar, honey and cornstarch. Pour over the pear mixture. Increase the heat to high until it comes to a boil, and then immediately lower the heat and simmer, stirring frequently for 4 to 6 minutes, or until the sauce thickens slightly. Return the chicken and any juices to the pan and cook for 1 to 2 minutes. Taste and adjust the seasoning, if necessary.

Place the chicken on individual serving plates or on a large platter. Use a slotted spoon to mound the fruit over the top. Spoon the sauce over the fruit and around the chicken. Serve immediately.

I ate it with Mini Chinese Chicken Salads

I got this recipe from the Today Show

Chicken Cheese Enchiladas

The reason it looks a little green is because I also poured some green enchilada sauce on the top also. It makes it really saucy if you like it that way. 

I have been making this recipe for a few years now because it is so yummy and it is really easy. I have actually had a lot of people ask me for this recipe. I originally got this one from my sister-in-law Joylyn. (Thanks for my cook book!) I have improvised on it a little bit over the years and I am pretty happy with the results. I made it last night for dinner and it is definitely a  recipe that I will continue to keep in our family.

Chicken Cheese Enchiladas

Makes 6 enchiladas

1 cup cooked chicken (I season it with salt, pepper, and cayenne pepper)
1 cup cheddar cheese
1 cup Monterey Jack cheese
2 cans cream of chicken soup (you can also substitute cream of mushroom for one of the cans)
6 tortillas
Sour cream (to put on top)

Ingredients we also included:
1 small can sliced mushrooms, chopped into little pieces
1 small can fire roasted green chilies
1/4 cup chopped olives
2 tablespoons scallions


Preheat oven to 350. Cook chicken in a skillet and season as desired. Then chop up the chicken into small pieces or you can even shred it if you would like. Add all of the ingredients besides the tortillas and the sour cream into a large bowl and mix it with a spoon until its well blended. Spray a cake pan with cooking spray. Fill the tortillas with about 1 to 1 1/2 cups of filling then roll and place in greased pan. Take the remaining filling and spread across the top of the other enchiladas. Lightly cover with foil then bake for about 40 - 45 minutes. Serve and put sour cream on top and enjoy!

Healthy Chinese Chicken Salad Cups

There were a lot more of these, but there were only two left that I could take pictures of. These are so cute! They are a little smaller than a muffin in real life. I'm excited about this new recipe!

These were so amazing and a definite keeper. They are so cute and easy to eat. They are packed with wonderful flavor and it is defiantly an added bonus that they are healthy! There is no guilt about eating these. I was thinking that this would be the perfect appetizer to serve at wedding receptions or any type of shower. I actually got this recipe from watching the Today show a few weeks ago and they have constantly been on my mind to make. It's a recipe from Candice Kumai who was on Top Chef. You should try them, you will love it!

(With the red cabbage, it was really expensive at the grocery store I went to, so I just bought a salad mix bag and picked out the red cabbage from that and it was the perfect amount for how much I was making, and it was a lot cheaper that way.)

Chinese Chicken Salad Cups

Servings: 48 cups (I fourthed this recipe and it was the perfect amount for Adam and I for two meals eating it as our side.)

For dressing

1/2 teaspoon sesame seeds

2 tablespoons plus 1/2 teaspoon rice vinegar

1 tablespoon reduced-sodium soy sauce

1 1/2 teaspoons dark sesame oil (I used regular sesame seed oil)

1 1/2 teaspoons honey

1 teaspoon grated fresh ginger

1 tablespoon creamy peanut butter

For salad

1 large boneless, skinless chicken breast (about 8 ounces)

1 1/2 teaspoons sea salt

1/4 teaspoon ground black pepper

48 wonton wrappers

Dark sesame oil (I just used sesame seed oil)

1 1/2 cups chopped Napa cabbage

1 1/2 cups finely chopped red cabbage

1 medium carrot, coarsely grated

4 scallions, thinly sliced

1/3 cup finely chopped cilantro

1/4 cup Asian almonds (optional)

To make the dressing: Place the sesame seeds in a small skillet over medium heat and toast, shaking the pan often, until they're fragrant and golden, about 2 minutes. Transfer the sesame seeds to a medium bowl. Add the vinegar, soy sauce, sesame oil, honey, and ginger and whisk to combine. Add the peanut butter and whisk until completely smooth. Set aside.

To make the salad: Preheat the oven to 350 F. Heat a ridged cast-iron grill pan over medium-high heat for 2 minutes. Lightly coat with cooking spray. Season the chicken with 1/2 teaspoon of the salt and the pepper and grill until both sides have grill marks and the chicken is cooked through, 10 to 15 minutes. Set aside until cool.

Press 1 wonton wrapper into each cup of a 24-cup nonstick mini muffin pan (the ends will peek up above the cups). Brush with a little sesame oil and sprinkle with 1/2 teaspoon of the salt. Bake until golden brown and crisp, 5 to 7 minutes. Remove from the oven and set aside to cool for 5 minutes before gently lifting the wonton cups out of the pan. Repeat with the remaining wonton wrappers, sesame oil, and 1/2 teaspoon salt.

Chop the chicken into 1/2-inch cubes. Place them in a large bowl and add the cabbages, carrot, scallions and cilantro. Toss with three-fourths of the dressing. Fill each wonton cup with 1 heaping tablespoon of salad and top with the Asian almonds and extra cilantro. Serve immediately with the remaining dressing on the side.

Note: When you make salad, be light with the dressing. Save a little to serve on the side — this keeps things light and lets your friends do up their salads with as much or as little dressing as they like. The salad and wonton cups can be made a few hours ahead of time, just hold back on filling the wonton cups until right before serving so they stay nice and crisp.

Chicken Pillows

Chicken Pillows

 Mix together

2/3 cup pepperidge farm Herb Seasonal Stuffing, crushed (I used Stove Top Chicken Stuffing and it worked just as well)
1/2 cup nuts (optional)

Cream together

2 (3 oz) pkg. cream cheese with chives
4 T. soft butter
1/8 t. pepper

Add

2/3 cup cubed chicken
2/3 cup mushrooms stems and peices
2 cans crescent tolls
6 T. butter melted

Spread rolls out, put 1/4 cup chicken mixture into each roll. Roll small end, tuck and seal like a pillow. Dip in butter thin roll in stuffing mix. Place on ungreased cookie sheet.

Bake 375 for 15-20 min
Serve with cream of chicken soup

Award Winning White Chicken Chili

The 24 other chilis that we were up against. Ours is in the red crock pot.

 Adam holding our prize!
The Most Original Chili

Adam and I got this recipe originally from my sister Amber. (Thanks Amber for sharing!!) It's been one of our favorites and Adam expands on it each time we make it. Our ward was having a talent show/chili cook off last night and there were 24 people who brought their chili. Adam and I brought this White Chicken Chili and there were about 3 other people who brought white chili as well. There were five awards that they were giving out: the spiciest, the most appealing looking, the chunkiest, the most original, and the best overall. We were awarded the most original, and all the five that they picked had to taste really good too for them to be awarded the prizes. Each chili was given a number so that it could be anonymous and we heard several people comment on how good our white chili was. We even heard the judges talk about it, so this is seriously a keeper recipe!

White Chicken Chili

Ingredients:
1 pound boneless, skinless chicken breasts (I used one chicken breast and it was plenty)
1 tablespoon vegetable oil
1 small white onion, diced
6 to 8 small garlic cloves, minced
1 (7-ounce) can diced green chiles, drained
2 (15-ounce) cans white beans,undrained
4 cups chicken broth
1 teaspoon chicken bouillon granules
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 to 1 teaspoon cayenne
1 cup sour cream, plus additional for topping
2 1/2 cups shredded Monterey Jack cheese
Chopped fresh cilantro
Chopped tomatoes


Our additions:
1-2 Potatoes cut into 3/4 inch cubes
2-3 big carrots chopped
Extra cayenne pepper
Corn
1/2 package of Bacon
We used Rotisserie Chicken rather than Chicken breasts... yum!
Just make sure these are all cooked and added to the pot!

1. Cook the chicken by the desired method. Cool and tear into pieces.
Set aside.

2. Heat the oil in a large pot over medium heat. Add the onion and garlic,
and cook and stir until the onion is translucent, 2 to 3 minutes. Add
the chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, and
cayenne. Simmer 30 to 45 minutes. Chili can be made ahead to this point
and refrigerated or frozen for serving later.

3. Add the 1 cup sour cream and cheese, and continue cooking until the
cheese is melted. Keep warm until serving.

4. Serve in bowls and pass cilantro, tomatoes, and additional sour cream.
-thefoodnanny.com

THANKS AMBER FOR SHARING YOUR RECIPE!!

Marie Callender's Chicken Pot Pie

I made this a few weeks ago and I did mess it up a little, but it still turned out really good. I'm sure more expert cookers and bakers would do it correctly. Adam had this exact recipe on his mission and the woman who made it gave him the cookbook that it was in because he liked it so much.

Marie Callender's Chicken Pot Pie

Crust:
1 1/2 cups all-purpose flour
3/4 teaspoon salt
2 egg yolks
3 tablespoons ice water
2/3 cup cold butter

Filling:
1 cup sliced carrots (3 carrots)
1 cup sliced celery (1 stalk)
2 cups frozen peas
1 cup chopped white onion
4 boneless, skinless chicken breast halves
4 tablespoons butter
5 tablespoons all-purpose flour
2 1/2 cups chicken broth
2/3 cup milk
1/2 teaspoon salt
Dash pepper
1 egg, beaten

I also put in corn

1. Prepare the crust by sifting together the flour and salt in a medium bowl. Make a depression in the center of the flour with your hand.
2. Put the yolks and ice water into the depression. Slice the butter into tablespoon-size portions and add it into the flour depression as well.
3. Using a fork, cut the wet ingredients into the dry ingredients. When all of the flour is moistened, use your hands to finish combining the ingredients. This will ensure that the chunks of butter are well blended into the dough. Roll the dough into a ball, cover it with plastic wrap and put it into the refrigerator for 1 to 2 hours. This will make the dough easier to work with.
4. When the dough has chilled, preheat the oven to 425 degrees F and start on the filling by steaming the vegetables. Steam the carrots and celery for 5 minutes in a steamer or a saucepan with a small amount of water in the bottom. Add the frozen peas and onions (and corn) and continue to steam for an additional 10 to 12 minutes or until the carrots are tender.
5. Prepare the chicken by poaching the breasts in lightly salted boiling water for 8 to 10 minutes.
6. In a separate large saucepan, melt the butter over medium heat, remove from the heat, then add the flour and whisk together until smooth. Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or so until thick, then reduce the heat to low.
7. Cut the poached chicken into large, bite-size chuncks and add them to the sauce. Add the salt and a dash of pepper.
8. Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4 to 5 minutes.
9. As the filling simmers, roll out the dough on a floured surface. Use one of the cassorole dishes you plan to bake the pies in as a guide for cutting the dough. The filling will fit four 16 ounce casserole dishes perfectly, but you can use just about any size single-serving dish (you can even use just one larger dish to fit it all) or oven-safe bowls for this recipe. Invert one of the dishes onto the dough and use a knife to cut around the rim. Make the cut about half-inch larger all of the way around to give the dough a small "lip", which you will fold over when you cover the pie. Make four of these.
10. Spoon the chicken and vegetable filling into each casserole dish and carefully cover each dish with the cut dough. Fold the edge of the dough over the edge of each dish and press firmly so that the dough sticks to the outer rim. Brush some beaten egg on the dough on each pie.
11. Bake the pies on a cookie sheet for 30 to 45 minutes or until the top crust is light brown.

I got this recipe from Top Secret Restuarant Recipes.

Thai Chicken Red Curry

This isn't a real homemade meal but it is extremely good! It's tastes almost like the red curry that we get at the Thai restaurant here. We kind of made up a recipe as we went and Adam was the main chef and I just made the rice. But this is what we did and it was sooo good!

Thai Chicken Red Curry

1 Jar Thai Chicken Simmer Sauce
Bamboo Shoots, canned
Mushrooms, sliced
Red Bell Pepper, sliced
Asparagus, 1 1/2 inch digits
Chicken
Coconut Milk
Basil leaves, chopped
Anything else that you like to have in your Thai curry (everything is optional)
Rice

It kind of looks like the picture, but we put it on rice

We cut the chicken into really thin slices like they do at Thai restaurants and then we marinated the chicken in a zipblock bag for a few hours with the coconut milk. After the chicken marinated, we placed the chicken in a strainer to get out the excess coconut milk. Then we placed the chicken in a pan to cook. While the chicken was cooking, we placed the mushrooms, bell pepper, and asparagus in a different pan on the stove and cooked them until they got just a little burnt on the edges. We then poured the jar of red curry in the vegetable pan and let it get warm then mix in the chicken and basil and let cook some more until it's where you want it to be. We had it with rice and then you are done!

There is also a recipe on the back of the jar. We kind of went off of that.

Chicken, Cheese, and Spinach Manicotti

This was our main dish for dinner last night to celebrate Valentine's Day! I was surprised at how much I liked it. I made 10 manicotti stuffed noodles and we had 2 each for dinner, then Adam had 4 more for a midnight snack!

Chicken, Cheese, and Spinach Manicotti

Servings: 5

1-1/2 cups finely chopped cooked chicken breasts (When I cooked the chicken, I sprinkled pepper, salt, and Italian seasoning on it to give it a nice flavor so it wasn't so bland)

2 cloves  garlic, minced

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained (We used real spinach and that probably made it better too)

1 container  (16 oz.) Cottage Cheese

2 egg whites

1 cup Shredded Mozzarella Cheese, divided

10 manicotti shells, cooked, drained

1-1/2 cups spaghetti sauce (We used Ragu's Tomato, Garlic, and Onion flavor and I really think that it made the meal more delicious because it's a sweeter sauce, but you can probably use whatever.)

1/4 cup chopped fresh basil

1 package Good Seasons Italian Mix

HEAT oven to 350°F.

COMBINE chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites, 1/4 cup mozzarella, and Italian mix; spoon into manicotti shells.

PLACE in 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce. (We put a lot...mmmm...)

BAKE 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.

I got this recipe from Kraft foods.

Crock Pot Chicken Curry

I grew up on eating curry and I've been using the same recipe for years. Adam saw this recipe posted by his sister-in-law, Whitney, and he made it. It was way yummy and tasted more authentic than the stuff I make. It almost tasted like something you would get at an Indian restaurant. She got it from Kraft Recipes.

Crock Pot Chicken Curry

10 Chicken thighs (We chop it in 1-1 1/2 inch cubes)
1 Jar of chunky salsa
1 Onion chopped
2 tablespoon Curry powder
1 cup Sour cream
1 Potato chopped

Put it all in a crock pot except for the sour cream and cook on low for 8 hrs or high for 4. Then mix in the sour cream and serve with rice.

Chili's Chicken Enchilada Soup

I've never actually had the real soup from Chili's but this recipe was excellent. It was fun to make and it was a surprise in the end since I didn't know what to expect. We halfed the recipe and it fed us for 3 days. It does make a lot. I have been craving it since we made it. For the pico de gallo, Adam added some pepper and some lime juice. It's worth a try!

Chili's Chicken Enchilada Soup

Servings: 12

Ingredients:
1 tbs vegetable oil
1 lb chicken breast fillet
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce (We used the red enchilada sauce)
16 ounces Velveeta cheese
1 tsp salt
1 tsp chili powder
1/2 tsp cumin

Garnish:
shredded cheddar cheese
crumbled corn tortilla chips

Pico de Gallo:
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 tsp chopped fresh jalapeno peppers, seeded and de-ribbed
2 tsp finely minced fresh cilantro
1 pinch salt

1. Add 1 tbs of oil to a large pot over medium heat.
2. Add chicken breasts to pot and brown for 4-5 minutes per side.
3. Set chicken aside.
4. Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent.
5. Add chicken broth.
6. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
7. Add masa mixture to pot with onions, garlic and broth.
8. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
9. Shred the chicken into small, bite-size pieces and add it to the pot.
10. Reduce heat and simmer soup for 30-40 minutes or until thick.
11. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

I got the recipe from Top Secret Restaurant Recipes. Excellent!