Catherine's Recipe Box

Note: This was so super easy, and we loved it! Next time I make it, I will adjust the ratio of veggies/potatoes/meat and follow this new recipe. Ingredients 2 unbaked pie crusts 2 cans of condensed cream-of-whatever soup 1 cup of cubed potatoes 1 1/2 cups frozen veggies 1/2 cup chopped onions 2 cups of cooked chicken cut into small cubes Directions Preheat oven to 425 degrees and bring a medium pot of water to boil. Roll out 1 pie crust and place into pie plate. Bake for 10 minutes in the pre-heating oven. Set aside. Meanwhile, peel and cube potatoes (1/2 inch size) and boil until soft. In a bowl, combine chicken, frozen vegetables, onions, potatoes and soup. Mix well. Pour mixture into pie plate, top with remaining pie crust, making several small slits in the top to allow steam to escape. Bake in the preheated oven for 35 to 40 minutes, or until crust is golden brown. Cool for 10 minutes before serving. source: http://www.5dollardinners.com/2009/12/chicken-pot-pie.html

Note: Oops! No picture again. This was great because I just used the vegetables I had on hand - broccoli, peppers, and pea pods, but you use anything like. Also, I used pre-cooked chicken so that sped up the cooking time significantly. It had an adequate amount of sauce for Mike. This was about 4 servings. Ingredients 3-4 cups vegetables, cooked 1-2 cups pre-cooked chicken, cubed 1 to 2 garlic cloves, minced 1 c. water 1 tbsp. cornstarch 3 tsp. cider vinegar 3 tsp. hoisin sauce 4 tsp. soy sauce 2 tsp. instant chicken bouillon granules Directions 1) Heat a large skillet or wok over medium heat. Add garlic, chicken, and vegetables with a small amount of oil. Saute until warm. 2) Add water, cornstarch, cider vinegar, hoisin sauce, soy sauce, and chicken bouillon to a small bowl. Mix well. 3) Slowly pour the liquid mixture over the meat and vegetables. Cook to desired consistency. 4) Serve over white rice source: http://www.cooks.com/rec/doc/0,1639,146186-250192,00.html

Note: Mike thinks that this recipe could use some crushed pineapple (or perhaps tidbits). I'll definitely try putting some in next time I make this. Oh, and there WILL be a next time - this was excellent. It was not too sweet, and it was a nice light meal. Ingredients 2 Tbsp. oil 1 lb chicken breast, cut into strips or small pieces 1/2 tsp. salt 1/8 tsp. pepper 1 cup orange juice 2 Tbsp. honey 1 Tbsp. cornstarch 2-3 cups of cooked "stir-fry" vegetables (suggestions: peas, carrots, beans, bamboo shoots, water chestnuts) 1/2 cup cashew pieces (optional) 1 cup pineapple tidbits, drained (optional) Directions 1) Meanwhile, Heat oil in heavy skillet or wok at about medium. 2) Add chicken, salt and pepper (careful of splashing oil!). Stir fry until chicken is cooked, 3-4 minutes. 3) Combine orange juice, honey, and cornstarch in small bowl. 4) Add orange juice mixture to chicken in skillet or wok along with vegetables/pineapple. 5) Stir fry 2-4 minutes until sauce thick...

Note: I made this up last night when I couldn't find a recipe that I really liked. I drew my inspiration from the internet. I drew my ingredients from my refrigerator. I used the extra wide kind of noodles (because that is what I had open), but it probably would have been better to use the medium kind so that they would stay on your spoon when you try to eat it. This is a very hardy soup that is easy to put together. Total prep time is about 45 minutes. Makes about 8 servings. Ingredients 2 quarts of chicken broth/stock OR 2 quarts of water + Better Than Bouillon 2-3 cups of cooked chicken, in small bite-sized pieces 1-2 cups of egg noodles, uncooked 1 1/2 cups of diced carrots 1 1/2 cups of diced celery 1 small onion, chopped 2 cloves of garlic, chopped 1 Tbsp Rosemary 1 Tbsp Thyme 1 tsp Basil Directions Bring broth to a boil. Add in carrots, celery, onion and garlic. Return to a boil and then decrease heat to an active simmer. Add in rosemary, thyme, and basil. Simmer f...

Notes: Use better than bullion or chicken stock in place of the broth. If you like veggies, you can put about twice as much as is called for in. That's what I did. Ingredients 8 cups chicken broth 1 onion, chopped 2 stalks celery, diced 2 carrots, diced 2-3 garlic cloves, minced 1 cup uncooked rice 1 1/2 teaspoons dried thyme 2 cups cooked chicken, diced salt and pepper (to taste) Directions 1. Combine broth, onion, celery, carrots and garlic in a large soup pot. 2. Bring to a boil. 3. Add rice and thyme. 4. Reduce heat to low and simmer, uncovered, 30 minutes, stirring occasionally. 5. Add chicken and heat through. 6. Thin with more broth if necessary. 7. Add salt and pepper to taste. Source: http://www.grouprecipes.com/7442/good-old-chicken-with-rice-soup.html

Note: Getting enchilada sauce in a cut or other open wound is not advised! It will sting! This is a recipe from my good friend Daniel's family (hence the name). Back in college, this was a meal we really looked forward to! It can definitely be made with store-bought tortillas, but it is not as good and making the tortillas fresh is cheaper. Ingredients Tortillas 4 c Flour 1/2 tsp salt 2 TBSP Oil 1 and 1/4 c Warm Water Enchilada Filling 3 cans enchilada sauce 2 tomatoes, chopped (or a can of diced tomatoes, drained) 3/4 tsp Cumin 1 tsp chili powder Salt & Pepper to taste 2-3 lbs of grated cheese - Your choice (Cheddar, Colby, Monterey Jack work nicely) Optional: Meat! Chicken or Beef, 1-2lbs. Optional: Veggies, peppers, onions, etc to taste. Directions Tortillas: Mix flour, salt, oil, and water in a large bowl. Stir until it is able to be kneaded. Knead until rubbery. Separate dough into 8-12 balls. Place balls on floured surface and let sit covered with a towel for 15 mi...