Chicken Noodle Soup

1 whole (2 split) chicken breast, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
2 quarts homemade Chicken Stock (may substitute other chicken stock)
1 cup medium-diced celery (2 stalks)
1 cup medium0diced carrots (3 carrots)
2 cups wide egg noodles
1/4 cup chopped fresh parsley

1. Preheat oven to 350 degrees.

2. Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. roast for 35-40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin and shred or dice the chicken meat.

3. Bring the chicken stock to a simmer in a large pot and add celery, carrots and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add cooked chicken meat and parsley and heat through.

4. Season to taste and serve. Serves six.

Recipe from: Ina Garten - Barefoot Contessa, Family Style

Chicken Stock

3 5-pound roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 sprigs fresh parsley
20 sprigs fresh dill
15 sprigs fresh thyme
1 head garlic, unpeeled, cut in half crosswise
2 tbsp kosher salt
2 tsp whole black peppercorns

1. Place the chickens, onions, carrots, celery, parsnips, parley, dill, thyme, garlic and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours.

2. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight.

3. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

Recipe from: Ina Garten - Barefoot Contessa Family Style

Linguine with Garlic, Herbs & Sun-dried Tomatoe

1 lb dried linguine
3 chicken breasts, cooked and chopped (can be cooked earlier)*
1/2 cup olive oil
4 garlic cloves, finely chopped
2 Tbsp chopped fresh basil OR 2 tsp dried basil
1/2 cup chopped sun0dried tomatoes
1/2 cup fresh parsley, coarsely chopped (optional)
1/2 cup grated Parmesan cheese (optional)
1 avocado, chopped
salt and pepper to taste

*easily removable to make it a vegetarian dish

1. Boil linguine 10-12 minutes until al dente.

2. In another saucepan, heat chicken through (if cooked earlier) with some garlic salt and lemon pepper. Set aside.

3. Heat olive oil in same saucepan on medium heat. Add garlic and basil and saute for about 10 seconds. Add tomatoes and saute for about 3 minutes. Be careful not to burn tomatoes. Add salt and pepper.

4. Drain pasta and place in a large bowl and toss with the warm sauce. Add chicken and avocado as well as other optional ingredients.

*South Beach phase 2&3 (use whole wheat pasta)*

Recipe from: Tara B.

Chicken Crescent Wreath

2 tubes (8 ounces each) refrigerated crescent rolls
1 cup (4 ounces) shreded C0-Jack cheese
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup chopped fresh broccoli *
1/2 cup chopped sweet red pepper
1/4 cup chopped water chestnuts
1-2 chicken breasts, cooked & cubed **
2 tbsp chopped onion ***

*Can substitute fresh broccoli for frozen broccoli.
**Can substitute chicken for one 5-oz can of chicken.
***Can substitute fresh onion with dehydrated onion.

1. Arrange the crescent rolls on a 12-inch pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping.

2. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible).

3. Bake at 375 degrees for 20-25 minutes or until golden brown. Makes 6-8 servings.

Recipe from: 2000 Taste of Home Annual Recipes

Calzones

Dough:*
1 pkg. regular active dry yeast
1 cup warm water
1 Tbsp sugar
2 tsp veg. oil
1/2 tsp salt
1 1/2 cup all-purpose flour
1 1/4 - 1 3/4 C whole wheat flour** (makes it South Beach phase 2 & 3 friendly)
1 egg white beater

1. Dissolve yeast in warm water in a large bowl. Stir in sugar, oil, salt and flours. Beat until smooth. Mix in enough whole wheat flour to make it easy to handle. Turn dough onto lightly floured surface, knead about 5 minutes. Don't overknead, or the dough will toughen. Cover and let rest 15 - 30 minutes.

Heat oven to 375 degrees.

* Doubling the batch allows for plenty of food with leftovers.
**If you don't have whole wheat flour, just use the all-purpose flour

Filling:*
1 C cut up cooked chicken
4 oz mushrooms
3/4 C shredded mozzarella cheese
1/4 C chopped onion
8 oz. pizza sauce
1/8 cup chopped black olives
2 T Parmesan cheese

*Filling can range from anything you can find on a pizza (pepperoni, green pepper, bacon, ham, sausage, etc). This is also a great opportunity to have a vegetarian dish.

1. Mix ingredients together in a bowl.

2. Divide dough into 6 equal parts. Roll out into a 7 inch circle on lightly floured surface.

3. Place about 1/4 - 1/3 cup of filling on half of each circle - spread to 1 inch of edge. Fold dough over, press edge to seal with fork.

4. Spray cookie sheet, and place calzones on sheet. Brush with egg white (or butter). Cut vents into top of dough to vent steam. Bake 25 minutes or until golden.

Recipe from: Tara B.

Chicken Pot Pie

3 1/2 cups chicken broth, divided
2 1/2 cups red potatoes, cut into bite-sized pieces
1 cup carrots, sliced
3/4 cup flour
1/2 cup yellow onion, chopped
2 cups chicken, cooked & diced
1 cup frozen peas
1 cup sweet corn
3/4 tsp salt
1/4 tsp thyme
1 recipe or store bought pie crust

1. Prepare pie crust and refrigerate.

2. Bring 2 1/2 cups of the broth to a boil and add carrots and potatoes. Cook for 3 minutes. Turn to low.

3. Combine flour and remaining broth to make a thickening agent for pie filling.

4. In a skillet, saute onions. When they begin to caramelize, add them to carrots and potatoes.

5. Combine remaining ingredients into the carrots and potatoes. Stir until thoroughly mixed.

6. Divide pie crust and roll out (my recipe makes enough for a double recipe, if you want to line the 9x13 pan with crust, this is also an option. However, I usually freeze my dough until the next time we need it). Pour chicken filling into pan. Roll out pie filling and cover. Use a fork to poke holes for ventilation. For a golden crust, brush with a beaten egg before baking.

Recipe from: Mindy

Chicken Quesadillas

2 1/2 cups shredded cooked chicken
2/3 cups salsa
1/3 cups sliced green onions
3/4 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano
6 flour tortillas (8 inches)
1/4 cup margarine melted
2 cups shredded Monterey Jack cheese
Sour cream and guacamole

1. In a skillet combine the first 6 ingredients. Cook uncovered over medium heat for 10 minutes or until heated through, stirring occasionally. Brush one side of tortillas with butter.

2. Spoon 1/3 chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 cup cheese. Fold plain side of tortilla over cheese; place on a lightly greased baking sheet and bake at 475 for 10 minutes. Cut into wedges and serve with sour cream and guacamole. ( you may want to cook it at a lower temp or watch it if you don't want it to be to crispy.)

Recipe from: Janese

Chicken Medallions

6 chicken breast, boneless & skinless
1/2 lb of mozzarella cheese
1 1/2 cups of raisins (leave out if doing South Beach)
12-18 pieces of bacon
green sauce (recipe follows)

1. Crisscross two-three pieces of bacon and lay chicken breast on top. Poke holes in chicken with a fork. Pour 1/4-1/2 cup of green sauce on chicken breast and sprinkle cheese and raisins on top.

2. Fold up the now-filled chicken breast and wrap the bacon around the top of the breast. Use a toothpick to hold it in place if necessary.

3. Repeat step 6 times and place them in a 9x13 casserole dish.

4. Bake 30-45 minutes at 350 degrees.

To serve you can slice them up or give each person a whole breast. Great with cooked rice.

Green Sauce:
1/4 cup olive oil
1/3 cup white vinegar
1 green pepper
1/2 onion, chopped
1 stalk celery
5 garlic cloves, minced
1/2 bunch cilantro, chopped

Mix all ingredients in a food processor of blender

Santa Cruz, 2005

Recipe from: Abby

Chicken & Sour Cream Enchiladas

3 chicken breasts, cooked and diced
2 cans of cream of chicken soup (undiluted)
1/2 pint sour cream
1 4-oz can of diced green chilies
1 1/2 cups grated cheddar cheese
12 - 16 flour tortillas

1. Combine all ingredients except tortillas.

2. Place small amount in tortilla, roll like a burrito and place in casserole dish. Repeat until dish is filled.

3. Spoon remaining filling on top of enchiladas. Cover with more grated cheese. Bake at 350 degrees for 30 minutes.

Recipe from: Cara

Chicken Cacciatore

6 boneless chicken breast halves (frozen or raw)
1 onion, chopped
6 mushrooms
1 tsp salt
1/4 tsp black pepper
2 6-oz cans tomato paste
3 cloves of garlic, minced
1 tsp oregano
1/2 tsp basil
1/2 tsp celery seed
1/4 cup chicken broth

1. Place chicken & onions in crock pot. Mix remaining ingredients and pour over chicken and onions.

2. Cook in crock pot on low for 7-9 hours or on high for 3-4 hours.

3. Cut or shred chicken into smaller bite-sized pieces if you want. Serve over favorite pasta.

*South Beach phase 2/3 if served over whole wheat pasta.
Recipe from: Mindy

Asian Chicken & Bow Tie Salad

1 small package of spinach (thawed and drained)
1 8oz. package bow tie pasta (cooked, drained)
2-4 Tbsp. sesame seeds
1/2 cup sunflower seeds
1 cup sliced water chestnuts
3 chicken breasts seasoned with lemon pepper
1 cup bean sprouts

*toss all ingredients with dressing before serving

Dressing:
1/2 cup oil
1/2 cup sugar
1 tsp salt
1 tsp sesame seeds
3 Tbsp. soy sauce
2 Tbsp. seasoned rice vinegar
1/2 tsp. grated fresh garlic

Stir ingredients well to dissolve sugar. Store in refrigerator if not serving immediately. Let dressing warm to room temperature before tossing.

Recipe from: Stephanie

Poppy Seed Chicken Casserole

6 chicken breasts, cooked and cut into bite-sized chunks
2 cans of cream of chicken soup
1 cup sour cream
1 roll Ritz crackers
1/2 cup butter, melted
1 Tbsp poppyseeds

1. Mix chicken, soup and sour cream together and put in a 9x13 casserole dish

2. Crush crackers and mix crackers with butter and poppyseeds. Crumble cracker mixture over chicken mixture. Bake at 350 degress for 30 minutes.

Recipe from: Elizabeth

Tortilla Soup

2 1/2 cups chopped chicken (raw)
1 1/2 cups frozen corn or 1 can of corn
1 can cream of chicken soup
1 4-oz can of diced green chilies
2 Tbsp fresh cilantro
2 Tbsp taco seasoning
1 can chicken broth
1 cup water
1 cup sour cream

shredded cheddar/Colby cheese (optional)
1 bag tortilla strips (optional)

1. Combine everything but sour cream, cheese and tortilla strips in a saucepan. Bring to a boil over medium-high heat and simmer for 15 minutes.

2. Remove one cup of the soup and put into a bow. Mix the sour cream with the soup until creamy. This tempers the cream and avoids curdling. Return mixture back to the soup and heat until warmed through.

3. Sprinkle tortilla strips, cheddar, and fresh cilantro on top to serve.

Recipe from: Audrey

Chicken & Sausage Gumbo

Save time by making the roux ahead of time. When cooked, roux should be a coppery color, similar to that of a tarnished penny.

1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 oz cooked smoked sausage links quartered & sliced.
1 1/2 cups chopped cooked chicken or 12 oz skinless, boneless chicken breasts or thighs, cut into 3/4 - inch pieces
2 cups sliced okra or one 10 oz package of frozen okra sliced
1 cup chopped onion
1/2 cup chopped green sweet pepper
1/2 cup chopped celery
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground red pepper
3 cups hot cooked rice

1. For roux, in a medium heavy saucepan stir together flour and oil until smooth. Cook over medium-high heat for 5 minutes. stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark reddish-brown color is reached; cool.

2. Place water in a 3 1/2 or 4 quart crockery cooker. Stir in roux. Add sausage, chicken okra, onion, sweet pepper, celery, garlic, salt, black pepper and red pepper.

3.Cover and cook on low-heat setting fo 6 to 7 hours or on high-heat setiing of 3 to 3 1/2 hours. Skim off fat. Serve over hot cooked rice.

Recipe from: Better Homes & Gardens New Cook Book 12th Edition.

Smothered Chicken

4 boneless, skinless chicken breast halves
1 tsp dried oregano
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1 Tbsp butter
1 med green bell pepper, thinly sliced
1 med purple onion, thinly sliced
1 cup sliced mushrooms OR 1 4-oz can
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

1. Spray pan over medium heat. Sprinkle both sides of chicken with oregano, salt, pepper, cayenne pepper, and garlic. Cook in skillet 8-10 minutes. Turn once until juice is no longer pink when center of thickest piece is cut. Remove chicken and keep warm.

2. Melt butter in skillet over medium heat. Cook bell pepper and onion in butter about 5 minutes. Stir occasionally until crip-tender. Stir in mushrooms and cook 3-5 minutes until veggies are tender.

3. Place chicken back in skillet. Spoon veggies over chicken. Sprinkle cheeses over chicken. Cover until melted.

Dillon Beach, 2006

Recipe from: Alena

Sweet & Sour Chicken

4 Chicken Breasts, cut up into bite-sized pieces and breaded*
2 Tbsp butter, melted
1/3 cup brown sugar
2 Tbsp corn starch
2/3 cup pineapple juice (juice drained from can of pineapple chunks or pineapple tidbits)
1 cup water
2 Tbsp ketchup
2 Tbsp soy sauce
3 Tbsp vinegar
1/2 cup pineapple
1/2 cup green sweet pepper; sliced or chopped (optional)
1/2 cup chopped onion (optional)
3 cups cooked rice

1. Place melted butter in a casserole dish. Put breaded chicken in same baking dish and bake at 400 degrees for 20 minutes. Flip chicken pieces over and cook for 10-15 minutes or until golden brown.

2. For the sauce, combine brown sugar and corn starch and mix in the pineapple juice and water and stir until smooth. Cook over medium-high heat and add ketchup, soy sauce, and vinegar and cook until mixture darkens and thickens slightly. Add remaining fruits and veggies and cook on medium heat for five minutes.

3. Pour sauce over cooked chicken and serve over hot rice.

Santa Cruz, 1999.

Recipe from: Janese