Award Winning: White Creamy Chicken Chili

That's right, it is award winning.  Taking not only the Ultra Division but also took best in show.  This is a modification of a stroganoff recipe that I ran into a few years ago.  The stuff is just good and really not what most people think of as chili but it works real well and requires very little work.  It is a crockpot recipe that needs very little attention and very little prep.

Origin:  Duffs Mind

Ingredients:

• 6 bonless chicken breasts, frozen.
• 1/2 stick of salted butter cut in to 4 pieces.  Get that margarine out of here.
• 2 (.7 oz) packaged dry Italian style salad dressing mix
• 1 (8oz) package of neufchatel cheese (cream cheese will work too)
• 1 big 26 oz can condensed cream of chicken soup or 2 smaller cans.
• 1 can pinto beans drained and rinsed
• 1 can white beans drained and rinsed
• ground (white) pepper
• garlic powder

Directions:

1. In the crock pot stack the chicken breasts and add the Italian dressing mix on top.  Put the butter on top of it all.  Then put the lid on and put it on Medium Low for 5-6 hours.  
2. Go for a walk or shopping or something and let the stuff cook.  If you trust your crock pot then let it be.  I may not look that great at the end of 6 hours but it is still just good.  Your kitchen will smell amazing.
3. Take two forks and shred the chicken in the crock pot.
4. Add the soup, neufchatel cheese and beans and mix.
5. Cook for another 30 minutes and add pepper and garlic powder to taste.  

This is a real mild chili but it has its kick.  This can stand alone or go with some rice or pasta.  How ever you like.  I know chili is usually easy but this one is just overly easy when you don't have to thaw the chicken.  If by chance you have unthawed chicken I would reduce the time to 3 hours or go to low power.  Either way, keep a better eye on it or freeze you chicken.

Spaghetti Tacos

Okay so I watch some TV and I watch a lot of the same TV that Rae does.  This is an easy recipe that twists many great ideas into one.  It is customizable where people can make any way they want.  It can be as healthy or unhealthy as you want it and make sore great left overs.  Actually, it may be better made from left overs. 

Orgin:  I-Carly

Ingredients:

• 1 lb spagettii
• Garlic Salt
• Shredded Cheddar Cheese
• Shredded Mozzarella Cheese
• Parmesan Cheese
• Spaghetti Sauce
• Flour Tortillas 
• Taco Shells
• Tostada Shell
• Salad in a bag
• Optional: Meatballs

Directions:

1. Cook spaghetti for 8-10 minutes in boil water with garlic salt.
2. Drain and heat up sauce in the same pot that the spaghetti was made in.
3. Add cooked spaghetti and mix till there is a good coating on each little wiggler.
4. Lay out the Tortillas, shells, cheese, etc. buffet style. 
5. Call the clan over to make their own spaghetti tacos the way they want it.  
6. Make them clean up the mess afterward.

Okay, so the last step usually doesn't happen but it is always worth the try.  The salad in a bag can be used as part of the taco or as a separate salad.  Without it there is no green.  Of course there are variations like if you want and alfredo or pesto sauce instead, go for it.  You can also not mix in the sauce till the point of making the taco.  That keeps the options open.  And if you want to totally mash up the foods convert it to Lo-Mein and then you have an Mexican-Chinese Fusion. 

Skillet Chicken and Vegetable Parmesean

Oh my god, what an amazing recipe.  I was looking for something that would get all the major stuff in a single dish and I found it.  It has veggies and chicken and GARLIC.  And what is up with Kraft pushing is Light Zesty Italian Dressing.  It is like aliens are using it to slowly take over our minds and make us sterile for the take over.  Any who, still a great recipe and way to quick.

Origin:  www.kraft.com

Ingredients:

• 1/4 cup Kraft Light Zesty Italian Dressing
• 2 cloves of garlic, minced
• 4 small boneless skinless chicken breast halves
• 1tsp. dried basil leaves
• 1/4tsp. black pepper
• 1pkg. (10oz) frozen mixed vegetables, thawed
• 2 Tbsp Kraft Grated Parmesean Cheese

Directions:

1. Mixed dressin and garlic in large Skillet
2. Cood on medium heat for 1min.
3. Add chicken and season with 3/4tsp of basil and pepper
4. Cook 4 to 5 min on each side or until chicken is cooked through.
5. Add vegetables to skillet, sprinle with remaining basil.
6. Cook 2 to 3 min or until vegetables are heated.
7. Sprinkle with cheese.

Once again no Kraft products were harmed (or used) in the making of this recipe.  Old standbys from Aldi and Food Lion made their way in and made it fantastic.  A couple of other deviations.  I used a 16oz bag of frozen California Medley Vegetables and much more than 2 tablespoons of Parmesan Cheese was used.  Rae had a fit and said that this makes the book and the blog so here it is.  From the burner being turned on to serving it up took about 20 minutes which is faster than some mac'n cheese.  This may make a more regular appearance on the weekly menu.