Quick Chicken a la King

From Southern Living Easy Weeknight Favorites

Prep: 4 minutes
Cook: 10 minutes
"Here's an easy entree for two. Use any kind of bread you have on hand for toast."

This recipe serves 2, but is easily doubled. In fact, I usually double so I can have some leftover for lunch the next day.

1 cup chopped cooked chicken
1/4 cup milk
1/4 cup English peas (I personally use the young small peas in the LeSueur "silver" can.)
1/2 tsp salt
1/4 tsp pepper
1 can cream of chicken soup, undiluted
1 4-ounce can sliced mushrooms
1 2-ounce jar diced pimentos, drained
4 slices whole wheat or other bread, toasted

Combine first 8 ingredients in a large saucepan; cook over low heat 10 minutes, stirring often. Cut each slice of toast in half, if desired. Spoon chicken mixture over toast on two plates. Sprinkle with paprika. Yield: 2 servings.

Fast and Furious Chicken & Rice

From Healthy Foods cookbook by Leanne Ely

4 boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp cumin
1 jar salsa
1/2 can chicken broth
2 cups brown rice, cooked (If you don't have cooked on hand, make instant brown rice)

Preheat oven to 375 degrees. Place chicken breasts in a 9x13 pan and sprinkle with seasonings. Spoon half a jar of salsa on top of the breasts, and pour 1/2 can chicken broth in the pan. Bake for 20 minutes or until done. In the meantime, prepare rice according to directions. When chicken is done, cut horizontally and serve on top of rice with more salsa and low-fat sour cream. Serves 4.

Yogurt Baked Chicken

From the back of the Stonyfield Farm Plain Fat-Free Yogurt container.

4 boneless, skinless chicken breasts
2 cups Stonyfield Farm Plain Yogurt
Salt & Pepper to taste
2 cups cornflake crumbs or panko (Japenese bread crumbs)

Preheat over to 350 degrees. Season yogurt liberally with salt and pepper. Place chicken breasts in the yogurt, coat well then remove. Wipe excess yogurt from the chicken breasts. (Just so y'all know, I did not do this step. I left as much yogurt as I could on the chicken. Mine turned out wonderful I thought. Let me know if you've got a reason why this is not a good idea though.) Coat with bread crumbs. Place coated chicken breasts in an oven safe baking dish. Bake for 30 minutes or until juices from the chicken run clear and the crust is golden brown.

Vegtable Beef Soup

From the kitchen of Carey Stovall.

1-2 lbs hamburger, brown and sprinkle with garlic salt, pepper, and salt.
cut up and add: baby carrots, celery, onion, red potatoes.
add one can of: green beans, whole corn, diced tomatoes, tomato sauce, lima beans, a little more garlic salt. Simmer on low for approx 45 min. Add 1/2 head of cabbage for last 10 min. Serve hot and enjoy.

Cinnamon Ice Cream

From the kitchen of Southern Living.

1 quart vanilla ice cream, slightly softened.
1 tsp ground cinnamon
Stir ice cream and cinnamon together in large bowl. Refreeze if desired. Scoop into serving dishes and drizzle with fudge topping. I leave out the fudge, that makes it too heavy in my opinion.

Corn Chowder

From the kitchen of Carey Stovall.

1 can of creamed corn
1 can whole corn
1 lb sausage
1 lg onion
6 lg red potatoes (cut up)
3-4 cups whole milk
1/2 cup water
salt/pepper to taste
Brown sausage, add onions, saute till soft. Add potatoes, milk, water, cream corn, and whole corn. Simmer, DO NOT BOIL for approx 30-45 min until potatoes are tender. Serve hot.