Tortilla Chicken Chili

I am not a fan of chili, but I thought I would try this recipe to give my family a form of chili and we loved it! It was great! 

Tortilla Chicken Chili

Makes 6 (1-cup) servings.
Prep Time: 10 minutes
Cook Time: 16 minutes

1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 package McCormick® Chili Seasoning Mix, Original
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (15 to 16 ounces) kidney, white or pinto beans, undrained (I used kidney)
1 can (11 ounces) Mexican-style corn or whole kernel corn, drained
1/2 cup water
1 1/2 cups broken tortilla chips (bite-size pieces)
Shredded Cheddar cheese, sour cream and chopped cilantro (optional)

1. Heat lightly oiled large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.

2. Stir in Seasoning Mix, tomatoes, beans, corn, water and tortilla chips; bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

3. Serve with shredded cheese, sour cream and chopped cilantro, if desired.

Tip: If a thinner chili consistency is desired, stir in an additional 1/2 cup water.

Zucchini Bread

Zucchini Bread

INGREDIENTS:
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts (I leave these out.)

DIRECTIONS:
1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60 to 70 minutes, or until done.

Serving Size : 2

Delicious Ham and Potato Soup

This was a very easy recipe to make. I found it here.

Delicious Ham and Potato Soup

INGREDIENTS

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

DIRECTIONS
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Western Potato Rounds

Western Potato Rounds
Pampered Chef Recipe

Need:
2 large unpeeled baking potatoes (about 1 ¼ pounds)
Vegetable oil
1 cup (4 ounces) shredded co-jack cheese
6 bacon slices, crispy cooked, drained, and crumbled
1/3 cup green onion slices (optional)
¼ cup barbecue sauce


Directions:
Pre-heat your oven to 450. Cut potatoes into ¼ inch slices. Spray both sides of the potato slices with oil. Place on a 15 inch Round baking stone. Bake 20 minutes or until lightly browned, remove from oven.

Combine in a bowl cheese, bacon, onions. Generously brush potato slices with barbecue sauce, sprinkle with cheese mixture. Return potato slices to oven. Bake 3-5 minutes or until cheese is melted.

Yields 24 rounds.

Tips: Leaving the peel on the potatoes will help keep the shape of the baked potato slices. The potato slices will cook more evenly when sliced to the same thickness.