Homemade Cream of Chicken soup. Low in fat!

I wanted to make homemade Cream of Chicken soup for awhile now. And since it was a snowy Sunday afternoon and I was making Broccoli and Rice casserole I thought why not make the whole thing from scratch. Especially since my husband was home to help with the twins! It's always nice to know that your casserole is completely made from scratch. The recipe I used is low in fat because it doesn't call for butter and I used skim milk.

Here's the recipe I used which I thought was mighty good! 

Cream of Chicken Soup

2 1/2 Cups water

2 teaspoons chicken bouillon 

1 1/2 cups milk

3/4 cup flour

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1 teaspoon salt

1/2 parsley

Combine the chicken broth and 1/2 cup of the milk in a large saucepan. Bring to a low boil.

Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.

Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer, stir and whisk. Then let sit for 5 plus minutes. 

Add it to whatever you are making! Freeze or store leftovers. 

Monterey Chicken

This week I made Monterey Chicken. I saw it on Pinterest and gave it a whirl.
It sure was good! I sure love cheese and tomatos.
The chicken was nice and tender and we had leftovers to take to work. Here's my
take because of course I changed it up a bit.


Monterey Chicken Pasta

• 3 cups swirly pasta uncooked
• 1/4 cup butter
• 1 onion, chopped
  1 tablespoon Italian seasoning
  Dash of red pepper flakes
• 1/4 cup flour
• 1 can (14-1/2 oz.) chicken broth
• 1 pkg. (7 oz.) any kind of cheese
• 3 cups chopped cooked chicken
• 2 Tablespoons grated Parmesan 
• 1/2 cup chopped tomatos 
  
  
  Heat oven to 350F 
  
  
  Cook pasta as directed on package.
  
  
  While pasta cooks melt butter in large nonstick skillet on medium heat. Add onions and Italian seasoning, red pepper flakes and cook and stir 6 min. or until crisp-tender. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 5 min. or until thickened, stirring constantly. Add 1 cup shredded cheese; cook and stir 1 min. or until melted. Add pasta to ingredients in skillet along with the cooked chicken.
  
  
  Transfer to 13×9-inch baking dish sprayed with cooking spray.
  Top with remaining shredded cheese. Cover.
  
  
  Bake 40 min. Uncover and top with Parmesan for the last 10 min. Top with tomatoes.
  
  
  

  
  
  Here's the original recipe:
  
  
  http://what2cook.net/2013/12/03/monterey-chicken-pasta-bake/

Costa Vida Chicken/Pork

I've tried MANY MANY recipes to find the best mock Costa Vida or Cafe Rio kind of  pork.  I love the sweet and savory of the meat.  Well here it is folks my favorite kind of way to spice up chicken or pork to Cafe Rio or Costa Vida it.  This is a simple meal that you can set and forget by using the crockpot.  Just put the ingredients in before you head off to work and when you get home you'll smell the yumminess!



Costa Vida Chicken or Pork
4 chicken breasts or 1 pork loin
1 can green chilies
1 cup brown sugar
1 tsp cumin
sprinkle of pepper
sprinkle of garlic salt


Combine all ingredients in crock-pot and cook for 6-8 hours. When done shred and use on salads, tacos, burritos, ect.  This meat also freezes great so I will usually take the meat that I froze and defrost it and use it to make burritos sometime later in the month.