Faye’s Famous Chicken Spaghetti

4-6 boneless skinless chicken breast

1 pkg thin spaghetti (I use a little pkg, but if you like a lot of spaghetti, use the big one)

1 can rotel tomatoes

1 can cream of mushroom

1 can cream of chicken

1 can cream of celery
1 can condensed cheddar soup (Campbell’s brand)

1 pkg fresh mushrooms chopped
1 cup chopped yellow onion
1 cup chopped bell pepper

2 cups shredded cheddar cheese

Boil chicken and shred.
Boil spaghetti.

Sauté onions and mushrooms

Add chicken and onion mixture to the spaghetti along with the rotel, and all of the soups. Pour into a large casserole dish and add cheese to the top. Bake at 350 for 20 minutes (or until cheese has melted.)

Strawberry Pie

Ingredients:

2 (9 inch) deep dish pie shells

1 1/2 cup sugar

4 tablespoons cornstarch

2 cup water

2 (3 ounce) package strawberry gelatin

3 1/2 containers fresh strawberries

Redi whip

Bake the pie crusts according to the directions on the package (approx 12 minutes)

While the pie crusts are baking, take the two whole containers and cut the ends off the strawberries. Cut about 10 of those strawberries in half.

For the 1/2 container left, cut into small pieces and mash up.

In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Add the mashed up strawberries.

Arrange the whole strawberries straight up in the pie crust. Take the 1/2 cut up strawberries and arange them on the side of the pie crusts above the whole strawberries.

Pour the gelatin mixture into each pie crust and with a spoon, fill in all the crevices.

Cool for approx 2-4 hours. When cooled add whip cream and serve.

Egg Plant Balls

I found an awesome recipe at Allrecipes.com for egg plant balls and I kinda altered the recipe and came up with an awesome appitizer!!

1 large eggplant, peeled and cubed

1 cup onion, bell pepper, cellery mix (in the frozen isle)

1 1/2 cups bread crumbs

2 eggs

1 cup shredded Cheddar cheese

1/2 teaspoon cajin seasoning

1/2 teaspoon garlic powder

1 quart vegetable oil for frying

Coating (each in a seperate container):

1 egg and 2 tablespoons milk whisked

1 1/2 cups itallian bread crumbs

1 cup all purpose flour

After peeling and cubing the egg plant, place in bowl and sprinkle generously with salt. Fill it up with water. After about ten minutes, rince the salt off good and fill with fresh water. Let sit another ten minutes. Drain, then add to a pan with butter.

Add onion, celery, and bell peppers to the eggplant and saute until veggies are tender.

Place mixture in a bowl and add 1 1/2 cups itallian bread crumbs, eggs, cheese, and seasoning. Using your hand, mix together until blended well.

Form a small ball with mixture. Dip in flour, then eggs, then bread crumbs. Try to get all your balls made up because they cook fast.

On medium-high heat, heat up oil. Cook as many balls as the pan will hold, but cook them slowly so that the middle will get cooked. Be careful not to burn them. Balls should be golden brown and done on the inside (approx 10 minutes if using a medium size pan).

Chicken Enchilada Soup

Ingredients:
4 chicken breasts (boiled and shreaded)
1/2 pkg celery, onion, bell pepper mix (you can find this in the frozen section)
1 can rotel tomatoes
1 can ranch style beans
1/2 8oz container sour cream
2 cups frozen corn
1 pkg taco seasoning

Garnish: Shreaded Cheese

Boil and shread your chicken. Saute onions, celery, and bell peppers with a little butter. Add the rest of the ingredients** (except sour cream) and simmer on medium heat for 15-20 minuted. Add sour cream and mix well. When serving, garnish with a little shreaded cheese.


**For extra flavor, cut four corn tortillias into strips and add to the soup while you are simmering.

Nacho Mama Casserole (Version II)

This original recipe was from my friend and coworker Susan. I changed it up a little and just wanted to share it!!

Ingredients:

• 4 boneless skinless chicken breasts (boiled and shredded)
• 1 can ranch style beans
• 1 can diced tomatoes w/green chilies
• 1 can Rico’s Nacho Cheese (add water to thin it out a little. Start with ½ cup of water and thin out to semi thin constancy, but not too thin. Warm it up so it will blend better.)
• 2-3 cups crushed tortilla chips
• 2 packages Lipton Spanish Rice (make according to package. It will yield 4 cups)
• 6-8 slices pepper jack sliced cheese

 In a casserole dish layer all the ingredients. To make clean up easier, put down a layer of tin foil first. You will be making about three layers, so divide the ingredients accordingly. Start with the rice, then add beans, tomatoes, chicken, tortilla chips, and then the nacho cheese and repeat until you are finished. Top with the 6 slices of pepper jack cheese. Bake at 400 degrees for 20 minutes.

Cream Cheese Stuffed Chicken Breast

Ingredients:
4 boneless skinnless chicken breasts
1 box (2 bags) Parmesean shake n bake mix combined with 1/2 cup itallian bread crumbs
Cream cheese filling (see below for directions)

Butterfly each chicken breast Put each breast half in a ziplock bag and using a meat tenderizer, beat each breast until it is thinner. After all the breasts are thinned out, make the cream cheese filling.

Cream Cheese filling:
8 oz fat free cream cheese
1 can green chillies
2 cups fresh spinach
1/2 cup chopped yellow onion
1 small can mushrooms (or 1 cup fresh mushrooms)
dash of garlic
Saute onions until tender. Add mushrooms and spinach and cook until spinach has wilted (about five minutes). If using fresh mushrooms, start sauting them with the onions. Get a bowl and put the spinach mixture, cream cheese, green chillies, dash of garlic together and blend.

Open the shake and bake pouches and combine in a bowl with the itallian bread crumbs. Place the cream cheese mixture onto one side of the chicken breast and roll it up. Roll the chicken breast in the crumbs until well coated and place in a greased cassarole dish. Continue doing this until you have used all the breast and cream cheese filling. Bake at 450 for 20-30 minutes.

*************************

Yummy Yukon Spiral Potatoes

Ingredients:
6-8 yukon gold potatoes
1/2 cup parmessean cheese
1 cup butter
1 tsp garlic powder
1 tsp Beer Can Chicken Seasoning (or seasoning of your choice)

Slice the potatoes starting at one end, but don't go all the way through (this gives a spiral affect even though it isn't technically spiraled). Heat the butter in the microwave until melted. Add the garlic, seasoning, and the parmessean to the butter. Spoon over each potatoe, being sure to get it into each slice. Cover with tinfoil and bake at 450 for 30-40 minutes. Before serving, sprinkle with more parmessean cheese.