Momma's Chicken Noodle Soup

1 original rotisserie chicken (I get mine from Walmart) or 3 pkgs. pre-cooked grilled chicken chunks.
2 boxes of chicken broth
3 chicken bouillon cubes
1 cup chopped carrots & celery
2 tsp. dried parsley
2 tsp. black pepper
1 cup water
1 1/2 cups egg noodles

In a large soup pot, add the broth, bouillon cubes, veggies, parsley, pepper & water. Stir and bring to a slow boil. Pull chunks of white meat from the chicken and add to the soup, then add the egg noodles. Cover and let simmer until veggies are tender and noodles are done, it doesn't take long.
My family says this is the best soup ever. :-)

Chicken Fried Steaks

2 pkgs. cubed steaks
flour
eggs
milk
seasoned salt & pepper

In a large bowl, add 2-3 eggs, some milk & pepper and stir until mixed. In a large ziploc bag, add flour, seasoned salt & pepper. Take the steaks and dip in the egg mixture and then place in the flour mixture. Close the bag and shake until the steak is coated well with flour. Place steaks in non-stick skillet with canola oil that's preheated to a high temp. (Be careful adding the steaks so you don't splash the hot oil.) Cook until browned on both sides and juices run clear. Serve with cream gravy & mashed potatoes.

Crock Pot Philly Cheese Steak

1 1/2 lbs. sirloin steak, cut into 1/4 in thick strips
2 onions, sliced
2 bell peppers, sliced
2 tablespoons minced garlic
1 can cream of mushroom soup
4-5 tablespoons worcestershire sauce
1/2 tsp. pepper
1/4 cup parmesan cheese
garlic salt
hoagie rolls
provolone cheese
butter

Place all ingredients except garlic salt into your crock pot. Stir to mix ingredients and turn on low heat and cook for 8 hours.
To make sandwiches, take the rolls and slice open. Spread butter and sprinkle a little garlic salt on the rolls. Place in the oven and toast for a few minutes, don't cook too long or they will get too hard. Top the bottom half of the roll with the meat mixture, then add provolone cheese and add the top half of the roll. Microwave about 25 seconds just before eating to help melt the cheese.

We love to eat ours with funyuns.

Super Easy Cheeseburger Pie

1 lb lean ground beef or turkey
1 onion, chopped
1/2 tsp. salt
8 oz. shredded cheddar cheese
1/2 cup Bisquick mix
1 cup milk
2 eggs
1 can rotel
1 can ranch style beans

Preheat oven to 400. Using non-stick cooking spray, coat a small casserole dish or a 9" pie plate. In a non-stick skillet, cook beef and onion until browned and drain. Add rotel and ranch style beans to beef and mix. Spread into your casserole dish or pie plate. Sprinkle with salt & cheese. Stir together the milk, eggs & Bisquick mix and pour over the meat mixture. Bake about 25 minutes until golden brown. The cheese will cook into the bisquick mix and the topping is very good.

To make a taco version, add 1 pkg. of taco seasoning to the meat mixture. Serve with chips, salsa & queso, or a salad.

Spicy Honey Wings

20 chicken wings

1 1/2 cups flour

3 tablespoons garlic powder

1 tsp. salt

canola oil for frying

1 cup hot pepper sauce

1/2 cup honey

3 tablespoons brown sugar

3 tablespoons of spice mixture (recipe below courtesy of Emeril Lagasse)

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

(combine all ingredients and place in a ziploc bag or container.)

Preheat oven to 450. Line a baking sheet with parchment paper or foil.

In a large bowl, combine chicken wings with flour, garlic powder, salt, white pepper & spice mixture. Dredge the wings in the flour mixture, shaking off excess. Deep fry the wings until crispy and golden brown, about 12-15 min. While wings are frying, mix the hot sauce, honey and brown sugar in a large bowl until the mixture is smooth. Remove the wings from the oil and pat dry, then dip in the hot sauce mixture. Lay the wings on the baking sheet. Bake until the sauce is dry, about 12-15 minutes. Serve hot with ranch dressing.

Debbie's Chipotle Chili

I entered my chili recipe in a contest about 3 years ago, and won $100.00 and my recipe was published in the magazine...:-)

2 lbs. lean ground beef (you can also use ground turkey)
1 small onion, chopped
2 tsp. salt
6 chipotle chilies in adobo sauce (chopped)
1 can diced tomatoes
1 can ranch style beans
2 cups chicken broth
2 cups of water mixed with 2 tsp. corn starch (for a thinner chili, add a little more water.)
3 tablespoons chili powder
3 tsp. minced garlic
shredded pepper jack cheese
fritoes

In a non-stick skillet, brown your meat and drain. Add the meat to a large pot and add remaining ingredients except for the cheese and fritoes. Bring to a boil, then reduce heat and simmer until good and hot. Serve over fritoes and top with cheese.

2 Quick Meals using Pre-cooked Chicken Fajita Meat

#1 Chicken Fajitas
2 pkg. John Soules Chicken Breast Fajitas/fully cooked (I found them at Walmart)
2 bellpeppers, sliced
1 large onion, sliced
2 tablespoons canola oil
shredded cheese
guacamole
diced tomatoes
salsa
sour cream
In a large skillet, add canola oil, peppers & onions. Cover with a lid and saute' on medium heat until the veggies are tender and browning a little. Add the chicken breast fajita meat and stir together. Cover with a lid and simmer until the chicken is hot. Serve with flour tortillas, shredded cheese, tomatoes, guacamole, sour cream, salsa & chips.

#2 Chicken Fajita Quesadillas
1/2 cup shredded pepper jack cheese
1/2 cup shredded monterjack cheese
leftover chicken fajita mixture
flour tortillas
warm up your leftover chicken fajitas and remove from heat. Add cheeses. Stir until blended. Lay out your tortillas and add some of your chicken mixture evenly. Lay another tortilla on top. In a non-stick skillet sprayed with cooking spray, place the assembled quesadilla in the pan and allow to cook for about 2 minutes on each side or until golden brown and cheese is melted through.
Serve as is or with salsa, chips, guacamole, queso, sour cream, etc.