Angel Chicken

4 0z. cream cheese, softened
1 can mushroom soup
1/4 Kraft Tuscan House Italian Dressing
1 1/2 chicken, cut into bite-size pieces
1/2 Ib. angel hair pasta
2 Tbsp fresh parsley

Beat cream cheese, soup, dressing with whisk until blended. Pour over chicken in crock pot. Cover and cook on high for 2-3 hours or low for 4-5 hours. Serve over cooked noodles and top with parsley.

We really like this and it is very fast to throw all together.

Rumbi chicken & Mango Salad & Zupa's Salad

1 romaine lettuce
½ c. feta cheese
3 tomatoes, diced
1 mangos, diced (or 1 can mandarin oranges)
2 chicken breasts, cooked seasoned with lemon pepper, heavily
1 T. sesame seeds
1 bag tortilla chips
*2 c. cooked rice


Dressing:
1/4 c. Dijon mustard
2 T. lime juice
1 t. chili powder
3/4 c. Mayo
1/2 c. white vinegar
1/4 c. soy sauce
1/2 c. white sugar
2 T. minced garlic
2 T. ginger powder


Blend dressing well. Layer salad with above ingredients and serve with dressing. Top salads with tortilla chips and serve immediately. *Optional: Serve with warm rice.

Ingredients
4 ounces mixed greens
2 fresh sliced strawberries
10 dried cranberries
5 red grapes
1 ounce diced cooked chicken breast
1/2 ounce chopped cashews
zupas strawberry vinaigrette (use 2 ounces)
1 cup red wine vinegar
1 cup canola oil
4 strawberries
1/2 teaspoon salt
1/2 cup sugar

Directions
1 In a medium sized bowl toss the mixed greens, dressing, and chicken. Transfer into serving bowl.
2 Top salad with dried cranberries, red grapes, and sliced strawberries.
3 Sprinkle chopped cashews on top to finish.
4 Dressing:.
5I n a medium sized container mix the strawberries, salt, sugar, and vinegar. Blend well in a blender.
6 While blending slowly add in all of the oil, blending until smooth.

Checken with Broccoli and Garlic

This is a favorite easy go to meal. And it's healthy too!

2-3 tsp olive oil
1 tsp minced garlic
8 oz boneless chicken breast cut into 1 inch pieces
about 1/2 tsp of dried thyme (more or less to taste)
Salt & pepper
2 cup frozen broccoli florets (or fresh)
3/4 cup chicken broth

Brown rice

Heat oil in skillet. Add garlic; saute one minute. season chicken with thyme and S&P; add to skillet cook stirring frequently until browned. add broccoli; cook 1 min. Add broth cover and cook 5 min. Serve over rice.

Easy Tilapia

We have been trying to cut out red meat at our house and we are getting tired of chicken and turkey. So I have been trying to cook more fish. I have not enjoyed fish in the past but I am getting to like it. Tilapia is such a mild tasting fish it actually does not even taste like fish. This is a easy recipe and supper yummy! if you have not experimented with fish in the past this is a perfect recipie. Everyone loves it even my 2 year old.

3 Tilapia loins
1 container of lemon yogart
Some Salt & Pepper

spray a pan or oven dish with non stick spray and put fish in. smoother the fish with the lemon yogart. sprinkle fish with salt and pepper. Cook at 375 for 30-40 min. Enjoy!
(we like to eat the tilapia with herb rice and broccoli and carrots for some color.)

So healthy yet so yummy

Baked Turkey Chimichangas

1/2 pound ground turkey

16 oz. fat-free canned refried beans

1 cup salsa (Or more for desired consistency)

7 oz. canned green chili peppers, mild, drained and diced

1 tsp chili powder

1 cup shredded reduced-fat Monterey Jack cheese

8 large burrito-size wheat flour tortillas 

1 cup fat free sour cream

Preheat oven to 350 degrees, coat a 13 x 9 pan with cooking spray. Add Turkey to skillet and cook until lightly browned (about 5 min).

Add beans, salsa, chili peppers, chili powder to turkey.  Cook until heated through, about 3 min. stir in cheese. 

Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla, fold in sides and roll up

Place chimichangas, seam-side down, in baking dish. Bake uncovered until tortillas are crisp about 15-20 min. Serve each topped with salsa and sour cream. 

I made these for my whole family and everyone loved them.  Brandon was looking at the recipe when we were cleaning up and he said O, you didn't use Turkey. When I told him it was he was shocked he couldn't even tell a difference. Even my little brother asked for this recipe he like it so much. 

my best find!

i know this is technically not a recipe, but this has been my most favorite find in the grocery store thus far. maybe you already know about it, but if not then you'll never have to boil another lasagna noodle again!

i made 3 lasagnas for some girls in our ward and it only took me about 30 minuets thanks to these little gems. just follow the instructions on the back along with your favorite lasagna recipe and you'll have dinner in no time. enjoy!

You'll Like This

Garlicky Tortellini, Spinach & Tomato Soup

-2 Tbl. butter
-6-8 cloves of garlic chopped
-4 cups chicken broth
-6 oz fresh or frozen cheese tortellini (I use way more than this, probably more like 18 oz)
-14 oz canned diced tomatoes with their liquid
-10 oz fresh spinach
-8-10 leaves basil (or a bunch of dried basil)
-Grated Parmesan cheese

Melt butter in large saucepan over medium-high heat. Add garlic and saute about 2 minutes. Add the broth and brink to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen, less if using fresh. Add the tomatoes and their liquid, reduce heat to simmer, and cook until pasta is tender. Stir in spinach and basil and cook until wilted, 1 - 2 minutes. Serve sprinkled with tons of grated cheese.

This is such an easy recipe! Dalene shared it with me and we love it. I get a big bag of frozen tortellini at Costco, but I bet fresh would be even better. Yummy! Don't forget the Parmesan cheese! Enjoy!