Friday, January 20, 2012

Southwest Popcorn Chicken Salad

I have made this Schwan's recipe for the past 3 years and we never get board of it.

Serves4

Popcorn Chicken - approximately 32 pieces
2 bags of Salad
Shredded Cheese
1 can of corn
1 can of light Kidney beans

Dressing:
1 cup of ranch dressing
2 tsp of taco seasoning

Optional additions:
Avacado
tomato - diced
tortilla strips or chips

Cook popcorn chicken according to directions.  Mix dressing and build salad.

Spicy Chicken Tortilla Roll Ups

I found this recipe at Homemade by Holman.  I omitted a few items and made a few changes.
1 lb of boneless skinless chicken breasts
1/2 can of Rotel diced tomatoes, drained
8 oz of cream cheese, (I used 1/3 less fat variety)
1 cup of shredded cheese (I used colby-jack)
1 clove of mined garlic
2 tsp of chilli powder
1 tsp of cumin
1/2 tsp garlic powder
6-8 Tortillas

Season chicken breasts with cumin, and 1/2 of of the chilli powder. Cook thoroughly in oven, or in pan with oil on stove. Shred chicken.
In a mixing bowl, combine cream cheese, drained tomatoes, cheese, garlic, remaiming spices and cooled chicken. Spread mixture onto tortillas and roll tortillas.  Cover Tortillas and chill in refrigerator for 30 minutes.  Remove from refrigerator and cut into 3/4 inch sections.  Place on plate, cover and chill until ready to serve.
Serve with a side of salsa.

Monday, January 9, 2012

Cheesy Cauliflower Soup


1/2 cup of diced onion
5 cups of chopped cauliflower
3 cups of milk
16 oz of cubed Velveeta cheese
1/8 tsp of ground pepper

Boil cauliflower and onion in water until tender.  Drain water and mash into 1/4" pieces with potato masher.  Add milk, cheese and pepper and return to medium heat, until cheese is melted and soup is hot.  Keep stiring the soup, so it does not stick to the pan.

Saturday, January 7, 2012

Crock Pot Cheese Potato Soup




Place the following in a crock pot on low heat:
8-10 peeled and diced potatoes
4 cups of chicken broth (I like to use the low sodium)
1/2 cup of diced onion
2 diced carrots (1/2-3/4 cup)
1/2 cup of diced celery
1 Tbsp of parsley flakes
1/2 tsp of garlic powder
2 Tbsp of butter
1/2 cup of diced ham or cooked bacon
Cook in a crook pot until the carrot and potatoes are tender. 

Then add the following three ingredients and cook until hot:
12oz can of evaporated milk (I like to use 2% low fat)
6 oz of sour cream
12oz of American cheese (approximately 15 slices) (I also use the 2% kraft singles.  Just peel off the wrapper and drop them in the crock pot.)
Enjoy!


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