Chicken noodle soup

So, today my daughter got sick at the grocery store. We were going to have some sort of crock pot dinner tonight, maybe curry chicken but then I thought it would be better to do some sort of soup. I have made chicken noodle soup in the crock pot before and it is always super yummy.

Crockpot chicken noodle soup

4 stalks of celery

1/2 bag of baby carrots ( I use the baby carrots because I always have them at my house and they are a little bit sweeter.)

1/2 large onion

2 cans chicken broth

1 can water

salt and pepper to taste

2-3 chicken breasts

1/2 bag broad egg noodles

Cut up all the vegetables really small (that is the way I like it, you can cut them up however large you want to). Put the veggies into the crock pot and add the liquid ingredients and the chicken. Let cook on high for 2 1/2 hours. Take out the chicken and shred and put back into the crock pot and cook for an additional 1/2 hour. Add the noodles and cook until al dente (about 10 minutes). Taste it and add salt and pepper as needed.

I love to make bread or something to go along with soup so you can soak it up. That is what we are having for dinner tonight.

Chicken Croquets

Well tonight we are entertaining and I didn't really feel like making something extravagant but wanted to make something yummy. I decided on Chicken Croquets because they are super super easy! There is also little clean up and that is nice so you don't feel like your kitchen is a disaster when your company is over.

Chicken Croquets:

2-3 chicken breasts (depending on how big they are)

6 oz cream cheese

pinch of salt and pepper

1 can of crescent rolls

1/4 cup melted butter

1 cup bread crumbs

Gravy:

3 TBSP butter

4 TBSP flour

1 can of chicken broth

Boil the chicken breasts for 15 minutes. Take two forks and shred the meat into a big bowl. Add the cream cheese and salt and pepper to taste. Roll out the crescent rolls and separate them to individuals triangles. Put 2 TBSP in each triangle and fold them up so they make balls. Dip each ball into the butter and then in the bread crumbs. Cook according to the crescent rolls instructions.

Gravy: Melt the butter into a small pot. Add the flour and let it cook out a little so you don't get that bold flour taste. Add the chicken broth and stir until it thickens. Pour this over your Chicken Croquets.

Crockpot Curry Chicken

I LOVE using my Crockpot for meals. I prepare the meal at lunch time and then I don't have to worry about it again until it is dinner time. This recipe doesn't use any dishes except the Crockpot so it is not as much clean up afterwards and if you are anything like me you loathe clean up after a big meal. It is also really low in calories and lately I have been watching our calorie intake to help take off the holiday weight. Hope you like it! ENJOY!!

5 pieces of chicken thighs, skinned

8 oz of chunky salsa

1 TBSP curry powder

1/2 onion chopped

1/2 cup sour cream

Place your chicken in the crockpot. Mix the salsa, curry and onions together and then pour over the chicken. Cook on high for 5 hours or on low for 10 hours. After it is done remove the chicken and keep warm. Add the sour cream to the sauce that is left over an serve over the chicken. Serve it all on a bed or rice or steamed vegetables.

This is a great dish to introduce someone to THAI food. I really don't like curry that much but this one have a very mild taste to it and you just can't get enough of it.

Chicken Enchiladas

I have been wanting to switch over to a less expensive blog to let all of you know what I am doing in the kitchen. Here is my first recipe for this year. It is super easy and my husband LOVES it.

Chicken Enchiladas

1 can cream of chicken soup

1 cups sour cream

1 large can of chicken

8 tortilla shells

1/2 cup milk

1 cup shredded cheddar cheese

salt and pepper to taste

In a bowl, combine the soup and the sour cream. Take out 1/4 cup and put into another bowl for the sauce. Add the chicken next (I usually take a fork to it so that it isn't in big chunks). Spray a 9x13 pan with pam so the enchiladas don't stick to the bottom. In each tortilla shell put a couple of TBSP of the mixture and roll them up. Place into the pan and then repeat until all of the tortilla shells are used up.

In the other bowl that we have the reserved sour cream and soup pour in the milk and whisk it. It should be fairly thick but not too thick that you can't pour it over the enchiladas. Add the salt and pepper to taste. (I like to add about 1/2 cup of salsa or green chillies to this to make it spicier). Sprinkle the cheese over top and then cover with tin foil. Put it into the oven for 20 minutes and then take off the tin foil and put it into the oven for an additional 5 minutes until the cheese is nice and melty.

I love this meal and how simple it is. That is what's for dinner tonight!! ENJOY!