Chicken Enchiladas

Ingredients:
1 can cream of chicken soup
1 can milk
1 (8 oz) carton sour cream
Cooked chicken, shredded or in chunks
Shredded cheddar cheese
12 flour tortillas
1 can chopped green chilis
olives (optional)


Directions:
Mix soup, milk (measure in soup can), and sour cream. Add chilis. Spread a little of the soup mixture on the bottom of a 9x13 pan. In each tortilla spread some soup mixture down the center along with some chicken and cheese (and olives if desired). Roll each tortilla and place in a row in the pan. Spread remaining soup mixture over the tortillas and top with shredded cheese. Bake at 375 degrees until hot.

Island Broiled Chicken

Ingredients:
1/2 c. oil
4 Tbl soy sauce
1 tsp garlic powder (or 1 clove crushed garlic)
1 tsp pepper
4 Tbl lemon juice (add more if desired)
1 tsp oregano

Directions:
Add all in ziploc bag with chicken and marinate for 30 min to several hours. Grill or broil chicken.

Notes:
This was given to me by Chrissy, one of my good friends in college. It is now our absolute favorite marinade for chicken (although I'm sure it would go great for pork as well). The chicken comes out so tender and juicy, even if it only marinates for 30 minutes. We've eaten it plain and on sandwiches with some melted swiss cheese, which is divine. Any way you try it, it's awesome!

White Bean Chili

Let's talk about chili, white chili that is. I'm ususally not a big fan of chili, by my friend Jordan gave me this recipe a while back and we make it sooo much. It's honestly, the best. Also, she is a fantastic cook, so if you get a chance to have some of her cooking, go for it. You won't be disappointed. On to the recipe. I'll give you her original and the one we do. I didn't have the proper amounts of some ingredients so we have tweaked it a bit, but it tastes the same, just makes a little more.

Original Recipe:
Ingredients:
1 lb chicken breast, cubed
1 med onion, chopped
2 (15 oz) cans of Great Northern White Beans, rinsed and drained
2 (14 oz) cans of chicken broth
1 (4 oz) can of chopped green chilis
1 t. salt
1/4 t. cayenne pepper
1/2 c. whipping cream
1 1/2 t. garlic powder
1 T. oil
1 t. cumin
1 t. oregano
1/2 t. pepper
1 c. sour cream

Directions:
Saute chicken in oil, onion and garlic. Add beans, broth, chili, and seasonings. Bring to a boil. Simmer uncovered for 30 mins. Stir in creams. Warm through. Enjoy.

I was out of chicken broth the first time I made this and only had a 7 oz can of green chilis, so we changed the ingredients as follows:

3 (15 oz) cans of Great Northern White Beans, rinsed and drained
4 c. chicken broth (mine were made from boullion)
1 7 oz can of chopped green chilis
1 c. whipping cream
add an extra dash of each seasoning after you measure it.
Follow directions above. Double up on the enjoy. Yummmmm.

Fast & Easy Pizza Crust

Courtesy of Maren

Ingredients:
2 1/4 tsp yeast
2 1/2 c. flour
1 c. warm water
1/4 tsp salt
2 Tbl oil

Directions:
Preheat oven to 425 degrees. Whisk yeast in warm water and add a sprinkle of sugar. Let sit untill dissolved and fluffy. Stir in flour, oil, and salt. Beat vigorously with a wooden spoon for 20 strokes. It will be very sticky! Let rise while you prepare your pizza toppings. Roll out dough onto pizza stone or baking sheet. Add sauce, cheese, and toppings. Bake 10 min or until crust begins to brown.

Notes:
I love this recipe because there are so few ingredients and it takes so little time to make. You can make it early in the day and refrigerate it until you are ready to use it or make it right before dinner. Simple!