Patton Chicken Noodle Soup

Ingredients
Egg Noodles:
1 cup all-purpose flour
Some shakes of salt and pepper
1 egg

Soup:
2 Tbsp butter
1/2 cup chopped onion
3/4 cup chopped celery
1 cup sliced carrots
1 garlic clove, minced
9 cups chicken broth
2 cups uncooked egg noodles (store bought or homemade recipe)
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1 dash of poultry seasoning
2 cups cooked and shredded chicken breasts

Instructions
For the broth:
Using a Costco whole cooked chicken, strip it of the meat and then add everything left over (bones/skin/bits of meat) into 22 cups of water and bring to boil. Reduce heat to light boil / simmer for about 30 min while you make the noodles. Once the noodles are done, strain out the bits so you are left with just broth. Depending on how much soup you want this may or may not be enough broth. If you need more use 'Better Than Bouillon Chicken' brand chicken broth. 

For the noodles: 
On the counter, dump the cup of flour then make a pool in the middle. Add salt and pepper. Crack and add the egg into the center of the flour. Using a fork mix the yolk and the white of the egg in the middle of the flour, without pulling in a lot of flour. Continue to mix the egg gradually adding more and more flour from the surrounding pile. About half way through all the flour, start using your fingers to roll it around grabbing more and more flour. Continue until most of the flour is gone. 

Add some more flour onto the counter and roll out to 1/8 inch thickness. Cut the thing into strips of about 3 inches wide. Add a little more flour on the top, then stack the strips on top of each other. Then cut that into three pieces and stack on top of each other again making a layered stack of approx. 3" x 4" noodles. Cut them on the end into about 3/8" widths. Break apart onto a plate and repeat for more noodles. This recipe amount is for 1 round of noodles.

For the soup: 
In a large pot over medium heat, melt butter then add onion, celery, and carrots in butter and cook for about 5 minutes. Add the garlic and cook for an additional minute. Pour in chicken broth and stir in noodles, basil, poultry seasoning, salt and pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Stir in the chicken and cook 3 more minutes until chicken is heated through. 

For family of 4 I tripled this and we had 5 bowls of leftovers. The Costco chicken also gave about 6 cups worth of meat which is why I tripled it. There was a lot of the 'soup' left over with no chicken or noodles. Could either reduce soup or add more noodles.

Savory Sandwich Ring by Pampered Chef

2 packages (11 oz each) refrigerated French bread dough
1 egg white, lightly beaten
3 garlic cloves, pressed
1 tsp italian seasoning
1 medium green bell pepper, thinly sliced (I don't use)
1 medium onion, thinly sliced (I use sweet onion or red onion)
1 medium tomato, thinly sliced
1/2 cup pitted olives, sliced (don't think Jace likes these on here)
8 oz thinly sliced deli meat - I use hard salami, pepperoni, ham or could maybe roast beef instead of ham
4 oz thinly sliced cheese - I use havarti or white american
2 cups thinly sliced lettuce (I use knife to slice)
1/4 cup plus 2 tbsp italian salad dressing (I don't use exact amount)

Preheat oven to 350 degrees.  Place dough, seam side down, on large round stone.  Join ends of dough together to form one large ring.  Using serrated knife, make eight diagonal cuts, 1/2 inch deep, on top of dough.

Combine egg white, garlic pressed with garlic press and seasoning mix; brush over dough using pastry brush.  Bake 26-30 minutes or until deep golden brown and immediately remove to cooling rack. Cool completely.

Using ultimate slice and grate fitted with v-shaped blade, slice bell peppers, onion and tomato.  Slice olives with egg slicer plus.

To assemble sandwich, cut bread in half horizontally using breadknife.  Place bottom half of bread on large serving platter.  Arrange meat and cheese evenly over bottom half of bread.  top with lettuce.  Drizzle 2 Tbsp olive oil over lettuce.  Top with onion, bell pepper, tomato and olive slices.  Brush cut side of bread top with remaining dressing.  cut into wedges.

Taco Salad

Spray a bowl with pam and lay tortilla over it; cook in microwave about 2.5 minutes (until crunchy)

Then put hamburger, beans, guacamole, sour cream, salsa, lettuce, tomatoes and olives in

Enjoy!

Dinner in a pumpkin by Nani

1 small-medium pumpkin
1 onion, chopped
2 Tbsp vegetable oil
1 - 1.5# burger
3 Tbsp soy sauce
2 Tbsp brown sugar
4 oz can sliced mushrooms, drained
1 can cream chicken soup
2 1/2 cups cooked rice
8 oz can sliced water chestnuts, drained
1 cup chopped celery

Cut off top of pumpkin & clean.  Preheat oven to 350.  In large skillet, saute onions in oil until tender.  If using celery add to onions and saute.  Add meat, brown.  Drain.

Add soy sauce, brown sugar, mushrooms, and soup.

Simmer 10 minutes stirring occasionally.

Add cooked rice & water chestnuts if not using celery and spoon into pumpkin (make sure pumpkin on cookie sheet).

Bake 1 hour or until meat of pumpkin is tender

Hamburger Stroganoff by Nani

Brown 1# hamburger

Add 1-2 Tbsp flour (depending on what % fat burger was/how much grease), Brown Flour

Add can milk, cream mushroom soup and about 8 oz mushrooms

After thickens, Add sour cream (about 1/2 container)



Serve over baked potatoes (already cooked) or egg noodle pasta (already cooked)

Slow Cooker Honey Sesame Chicken

--**Not Tried Yet**--

Ingredients
2½ lbs chicken thighs (or chicken breasts but they tend to dry out faster)
1 cup honey
½ cup low-sodium soy sauce
½ tsp sesame oil
2 tbsp olive oil
1½ tsp minced garlic
2 tbsp minced onion (I used the dried kind)
¼ cup barbecue sauce
¼ tsp crushed red peppers
3 tbsp cold water
3 tbsp cornstarch
Sesame seeds
Green onions, sliced

Instructions

1. Cut chicken into 1 to 1½ inch cubes and put into Crock Pot.
2. Mix together honey, low-sodium soy sauce, sesame oil, olive oil, garlic, onion, barbecue sauce and crushed red peppers in a small bowl.
3. Pour the sauce mixture over the chicken and stir to coat.
4. Cook on low for 2 to 4 hours, depending on your slow cooker.
5. Remove the chicken from the Crock Pot while reserving the sauce.
6. Pour the sauce into a saucepan over medium heat.
7. Mix together the cold water and cornstarch and stir into the sauce.
8. Cook sauce over medium heat, stirring constantly, until thickened. This only takes a couple of minutes.
9. Turn the heat down to low, add chicken to sauce and break any large pieces into smaller chunks. I used the end of my wooden spatula. Stir to coat while simmering.
10. Remove from heat and sauce will thicken more as it cools.
11. Serve over rice. Sprinkle with sesame seeds and sliced green onions.

Bonus Tips:

1. Choose chicken thighs over chicken breasts for this recipe. I’ve tried it with both but the chicken thighs are dark meat and have more fat. This will help keep the chicken moist, if that has been an issue for you.
2. Get to know your slow cooker. Every brand and every price point varies significantly. Check the chicken after two hours to see if it is done.
3. I updated the water to cornstarch ratio in the recipe. If it still isn’t thick enough, continue adding water and cornstarch in a 1:1 ratio (for example, dissolving 1 tbsp of cornstarch in 1 tbsp cold water)

Author: The Gunny Sack

Serves: 6 servings

Orange Chicken

--**Not Tried Yet**--

Ingredients
1½ lbs boneless, skinless, chicken breasts
2 tbsp vegetable oil (for frying)
Sesame seeds & sliced green onions for garnish, if desired
Marinade:
¼ cup soy sauce
¼ cup cornstarch
2 tbsp water
Orange Sauce:
¾ cup fresh squeezed orange juice
2 tbsp dark brown sugar
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp hoisin sauce
2 tsp rice vinegar
1 tsp orange zest
1 tsp sriracha sauce (optional)

Instructions

1. Start by cutting 1½ pounds of chicken breasts into chunks (about 1 – 1½ cubes). Mix together soy sauce, cornstarch, and water. Add the chicken and stir to coat. Allow the chicken to marinate for 5 minutes.
2. While it is marinating, prepare the orange sauce so that it is ready when you need it later. Whisk together fresh squeezed orange juice, dark brown sugar, cornstarch, soy sauce, hoisin sauce, rice vinegar, orange zest, and optional sriracha sauce. Set aside.
3. Heat 2 tablespoons of oil in a large skillet. Remove the chicken from the marinade with a slotted spoon and carefully add it to the skillet. Stir-fry the chicken, over medium-high heat, for 5-7 minutes until golden and cooked through.
4. Add the orange sauce to the chicken and cook for 4-6 minutes, stirring often until the sauce has thickened.
5. Top with sesame seeds and sliced green onions, if desired. Serve over rice or noodles.

Author: The Gunny Sack

Serves: 4

Buttered Cod in Skillet

--**Not Tried Yet**--

Ingredients for Cod in Skillet-

• 1.5 lbs cod (fresh or frozen)*
• 6 Tbsp unsalted butter, sliced

Seasoning-

• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 3/4 tsp paprika
• Few lemon slices
• Herbs, parsley or cilantro

Instructions

How to make Buttered Cod in Skillet-

1. Stir together ingredients for seasoning in a small bowl.
2. Cut cod into smaller pieces, if desired. Season all sides of the cod with the seasoning.
3. Heat 2 Tbsp butter in a wide skillet over medium-high heat. Once butter melts, add cod to skillet. Cook 2 minutes.
4. Turn heat down to medium. Turn cod over, top with remaining butter and cook another 3-4 minutes. Butter will completely melt and fish will cook through. Don’t overcook, it will become mushy and completely fall apart.
5. Drizzle cod with fresh lemon juice. Serve immediately.
6. Enjoy friends.

Author: valentinascorner

Serves: 2-4

Honey Garlic Salmon

--**Not Tried Yet**--

Ingredients

2 tbsp honey

1 tbsp lemon/lime juice (freshly squeezed is best)

2 - 3 large garlic cloves, crushed

1/2 tsp salt

1/2 tsp ground black pepper

6 x 3 oz each salmon fillets, skin on/off

1 - 2 tsp coconut oil or extra virgin olive oil

2 green onions, finely chopped

Directions

In a small bowl, whisk together honey, lemon/lime juice, garlic, salt and pepper. Place salmon fillets in a large resealable Ziploc bag and pour marinade over. Squeeze as much air out as possible and seal the bag. Gently move fillets around inside the bag to make sure they are all evenly coated. Place flesh side down and let marinate 15 minutes.

Preheat large non-stick skillet on low - medium heat and add oil, making sure it coats the bottom of the skillet evenly. Place salmon fillets flesh side down leaving enough space in between them. Cover with a lid and cook for 3 minutes. Remove the lid, cook another minute and flip over. Repeat: cover, cook for 3 minutes, remove the lid and cook for another minute. If your skillet is not large enough, I recommend cooking in two batches. If you over crowd the skillet, cooking time increases by a few minutes for each step. Serve hot garnished with green onions, alongside quinoa and steamed broccoli - my favorite.

Notes

To make a full meal (optional): While salmon is marinating, cook quinoa per package instructions. To cook broccoli, in a medium pot bring water to a boil, add a pinch of salt along with broccoli, and cook for 3-4 minutes. Drain and place ice on top to stop the cooking process. Drain and serve. That's it. Eating clean is easy, especially if you make enough for leftovers that last up to 5 days refrigerated.


Author: ifoodreal
Serves: 6 servings

Nani's Gravy and Beef

Uses london broil/round steak


Cut up the meat and dredge in flour

Sear the sides of meat

Take meat out and make gravy

*Gravy:
 When you take the meat out there is still oil in there so you add a little more oil, put in some flour and brown iut then add water and some Kitchen Bouquet and salt and pepper.  Keep stirring it and if it's too thick add more water.  Make a runny gravy and put in crockpot.  If need to thick later can use ultra gel or put a couple tbsp flour in canning jar with some water and shake it up and then pour in crockpot .

Put all in crock pot with sliced onions and cook on low 6-8 hours

Susan's Parmesan Chicken

4 Boneless/Skinless Chicken Breasts
1 egg, slightly beaten
3/4 cup spaghetti sauce
1 cup shredded mozzarella cheese
Italian bread crumbs

Preheat oven to 400 degrees. Spray 9x13 pan with Pam.

Dip chicken in egg, then bread crumbs & place in 9x13 pan.  Bake uncovered for 20 minutes.

Pour sauce over chicken and top with mozzarella cheese.  Bake 10 more minutes or until chicken reaches 170 degrees and is no longer pink.

Serve over egg noddles with either butter, garlic powder & parmesan cheese or with left over spaghetti sauce.

Mark's Fried Chicken

1 cup flour
1 Tbsp + salt (want flour salty tasting)
2 tsp garlic salt
1 tsp onion salt (or herbamare)
1 tsp pepper
2 tsp lawry's seasoning
1 tsp chili powder

*want to taste spicy not too floury

Chicken Marsala (by Lickety Split Meals)

Combine in microwave safe dish.  Cover and cook on high 8 minutes

2 cups instant white rice
2 cups water
2 cups frozen peas

Meanwhile...prep the onion.  Then heat oil (over about medium) in nonstick skillet.  Add the following to skillet and begin sauteing (about 3 minutes)

1 onion, cut into wedges
2 Tbsp olive oil
2 Tsp minced garlic
2 pkg sliced mushrooms

Add chicken to skillet and brown on each side 5 minutes (4-6 breast halves)

Add marsala to skillet.  It will begin evaporating quickly.  (Flip after couple minutes)
2/3 cup marsala wine

Mix the following together in measuring cup.  Add to skillet.  Reduce heat to low and simmer 5 minutes until chicken is done.
1 1/3 cups chicken broth
1/4-1/2 tsp salt
2 Tbsp cornstarch
8 grinds fresh ground pepper

Baked Ziti

Cook ziti or penne pasta to about 90% done (about 2 pounds). Maybe cook about 8 minutes.

Combine and stir the following:

Tomato sauce 30oz + 8 oz
Tomato paste  1 can
15oz diced tomatoes with italian herbs
Italian seasonings to liking, we use: 3 tsp italian seasoning, 1 tsp garlic salt
Ricotta cheese 32oz
Cottage cheese 24oz
Parmesan cheese 1 cup
mozzarella cheese 1 handful

Take enough of the noodles and enough of the sauce mixture in a bowl for one casserole at a time.  *Recipe usually makes enough for 3-4 casseroles and sometimes a gallon sized bag of sauce.

Add cooked ground beef or chopped up pepperoni.  Top with mozzarella cheese and more italian seasoning for color and flavor.  Cover with foil.  Bake 350 for 45 minutes.

Grilled Turkey Sandwich by Alma Kerby

Sourdough or White bread
Provolone Cheese
Sliced Onions
Tomato slices
Turkey

Grill onions. Stack turkey, tomato, onion, cheese on bread.  Butter both sides and grill like grilled cheese.  Dip in ranch.

Cheesy Chowder & Cream of Broccoli Soup

Woman's Day Magazine

For Cheesy Chowder - I leave out the beans and hot pepper sauce

Haven't tried broccoli or minestrone recipes.

Cheesy Vegetable Chowder

1 1/2 cups peeled, cubed potatoes

1 1/2 cups fresh broccoli florets

1 cup thinly sliced carrot

1/4 cup chopped onion

1/2 tsp minced garlic

1/8 tsp pepper

1/4 cup water

1 3/4 cup milk

1 can (11 oz) condensed cheddar cheese soup

1 cup (4 oz) shredded Cheddar cheese

Put potatoes, broccoli, carrot, onion, garlic, pepper and water in 3 qt microwave safe bowl. Cover with lid.  Microwave on high 8-10 minutes, stirring once, until vegetables are crisp-tender.  Add milk and soup.  Cover and microwave on high 6-8 minutes, stirring once, until vegetables are tender.  Stir in cheese and mix until cheese melts.

Cream of Broccoli

(Never had)

1/2 cup chopped onion

2 tbsp butter or margarine

1/4 cup flour

2 cups water

2 cups broccoli, chopped fine

3 tsp instant chicken bouillon granules

1/4 tsp pepper, or to taste

1 cup milk

Put onion and butter in 2 qt microwave safe bowl.  Cover.  Microwave on high 5-6 minutes, stirring once, until onion just begins to brown.  Stir in flour to make a smooth paste.  Gradually stir in water until well blended, then the broccoli, bouillon granules and pepper.  Cover and microwave on high 10-12 minutes until broccoli is tender and soup is thickened.  Carefully stir in milk.

Minestrone

(Haven't had)

3 slices bacon, cut in 1/2 inch pieces

1/2 cup chopped onion

1/2 tsp minced garlic

1/2 cup sliced carrot

1/2 cup chopped celery

3 cups water

1 cup meatless spaghetti sauce or marinara sauce from jar

1 can (10.5 oz) kidney beans or pinto, drained

1 ounce vermicelli, broken in 1 inch pieces or 1/4 cup small shell macaroni

2 tsp instant beef bouillon granules

1/4 tsp ground black pepper

1/2 cup 1/2 inch pieces zucchini

Put bacon in 3 qt microwave safe bowl.  Cover with paper towel.  Microwave on high 2 - 2.5 minutes, stirring once, until bacon is almost crisp.  Blot bacon with paper towel to absorb bacon greese.  Stir in onion and garlic.  Cover with lid or vented plastic wrap. Microwave on high 1.5-2 minutes until onions translucent, then stir in carrot, celery and 1 tbsp water.  Cover and microwave on high 2-3 minutes, stirring once, until vegetables are crisp tender.  Stir in remaining ingredients except zucchini.  Cover with lid and microwave on high 10 minutes, stirring once.  Add zucchini; cover and microwave 5-8 minutes longer until macaroni and vegetables are tender.  

Cafe Rio Recipes

Café Rio Sweet Pork

4 pound pork roast

2 – 15 oz cans tomato sauce

1 ½ cup brown sugar

1 can coke

1 garlic clove, diced

¼ cup cilantro, minced

Cook roast at 275 degrees for 6 hours covered in a pan half filled with water.  Shred.  Cook 3 more hours in crock pot with the above ingredients.

GREEN CHILE RICE

4 tsp. Chicken Bouillon

4 tsp. Minced Garlic

1/2 bunch Cilantro

1 can diced Green Chilies

3/4 tsp. Salt

1 Tbs. Butter

1/2 Onion, chopped

3 cups Rice (not instant)

Put chicken bouillon, garlic, cilantro, diced green chilies, salt, butter and onion into saucepan and add 3 cups water and bring to a boil. Add rice and simmer for 30 minutes.

CAFE RIO BLACK BEANS

1 can black beans, rinsed and drained

1 1/3 cup tomato juice

2 cloves garlic, minced

1 teaspoon ground cumin

2 tablespoons olive oil

1 1/2 teaspoon salt

2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Patton Stew by Mark Patton

A bit of this and a bit of that.  I just make it from scratch and season it until it tastes right.  That said, the recipe is something like this:

Dice one large onion and sauté in about a tablespoon of oil until golden brown.  Add a couple cloves of garlic if you have them.  If not, you can add garlic salt below.

Add stew meat and sauté until golden brown. (2.5# roast/1.5# stew meat; cross rib roast or chuck roast)

Add water, tomato sauce and tomatoes.  I usually do a small can of tomato sauce and a can of diced tomatoes for a regular sized family batch, but you can do two small cans of tomato sauce and skip the tomatoes.

Add 5 potatoes, 3 carrots - sliced/diced  and 2 celery.  The celery is important because it just doesn't taste right without it for some reason.  Fill pan 3/4 full of water - enough to cover about inch above veggies

Bring to a boil and then reduce heat to simmer until potatoes and carrots are cooked. 

About ten or fifteen minutes after you reduce the heat to simmer, season to taste with garlic salt (if you used garlic cloves above, I would probably hold off on the garlic salt or just use a little bit), salt, pepper and a little bit of Lawry's seasoning salt.  Start with a little bit of each in roughly equal proportions and then add a little bit at a time until you reach the desired flavor.

Not equal parts of salt and pepper and Lawrys.  If you add too much Lawrys it'll have strange weird sweet taste.  

My recipe says:

1 tsp pepper

1 tsp  Lawry's

2 tsp salt  

Too much Lawry's = weird, sweet taste

Chicken Fajitas in Crock Pot by Sandra Spoon

1 red, yellow, orange pepper, sliced
1 yellow onion, sliced
1 1/2 pounds boneless chicken breasts or thighs
1/4-1/2 c chicken broth, depending on preference
1/2 tsp salt
2 Tbsp cumin
1 /2 Tbsp chili powder
Squirt of lime juice
Tortillas
Fajita fixings

Combine sliced onion and peppers in bottom of greased crockpot.  Lay chicken on top of veggies.  Pour chicken broth over top. Sprinkle everything with cumin, salt and chili powder.  Give a nice squire of lime juice over top.  Cook and cover on low for 8 hours (or high 4-6 hours).  When meat is done, shred with two forks and stir back into juices.  Serve met mixture with slotted spoon and tortillas and toppings of choice.

* haven't tried yet

Sloppy Joes/Manwich

HOMEMADE SLOPPY JOES

Ingredients

• 2 Lbs. ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 (15 oz) can condensed tomato soup
• 3/4 c. ketchup
• 1 Tbsp. yellow mustard
• 1 Tbsp. brown sugar
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/8 tsp. cayenne pepper
• 8-10 hamburger buns

Instructions

• Fry ground beef, onion, and green pepper in a large skillet until onions become clear and beef is browned. Add tomato soup, ketchup, mustard, sugar, salt, black pepper, and cayenne. Simmer for at LEAST 30 mintues. The longer you simmer, the better it will be!

Thanks Kathy Nuttall for the great recipe!!  My family loves it!!