Chicken Alfredo (Annette Wilkins)

Cook chicken and cut into small pieces

Boil pasta according to pkg directions; drain (like bowties best)

Melt 2 Tbsp butter; add 1/4 c olive oil & 1/2 c flour; stir constantly over medium high heat to make a roux

Add 1 can of evaporated milk & 1 can of water

Simmer until thick; stirring constantly

Add spices: garlic, basil, and oregano to taste

Mix sauce, chicken, and pasta together; top with Parmesan cheese

Cafe Rio Shredded Chicken (used at Ben & Brook's Wedding)

 2 lbs chicken

1/2 small bottle of zesty Italian dressing (I used kraft)

2 cloves of garlic minced

1/2 TBS Chili Powder

1/2 TBS Cumin

1 pkg dry Ranch mix (3 TBS)

1/2 c water

Cook in crockpot on low 4-6 hours; shred and put back In sauce in crockpot; serve (or can simmer in juices for 30 min to an hour for more flavor).

Lasagna cheese filling

 2 eggs

3 c. cottage cheese

1/2 c. parmesan

2 T. parsley flakes

1 t. salt

1/2 t. pepper

Mix  together and layer  with mozarella grated cheese

Creamy Tomato Basil Zucchini Linguini

 6-8 servings

                           Use a peeler to thinly slice zucchini into “linguine” noodles.or buy bag of zucchini zoodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.

Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.

Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in)

Add in Greek yogurt, Parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.

Serve and garnish with fresh chopped basil, as desired.

• 3 T. olive oil
• 4-5 chicken breast, diced 
• 2 cup
  cherry tomatoes, halved or tomatoes cut up
• 2 teaspoon
  salt
• 2 teaspoon
  pepper
• 2 teaspoon
  garlic powder
• 1 teaspoon
  dried basil

• 6 zucchinis, peeled or  buy 2-3 pkg of zucchini zoodles
• 1 T.salt

Creamy Sauce

• 3 tablespoon
  olive oil
• 5-6 cloves garlic, minced
• 1 cup
  chicken broth
• 2 cup Greek yogurt
• 2 cup
  Parmesan cheese, grated
• 2 teaspoon
  dried basil 
•  

Pepper Steak Sandwiches

Ingredients:
1 - pkg Italian Dressing Mix (Dry)
1 - sirlion tip roast or chuck roast
1 - jar of sliced pepper rings
1 - pkg of steak rolls
1 - pkg of swiss or provolone cheese slices

Cook meat all day in crock pot with 1 cup of water and italian dressing mix. Then 1 hour before eating, shred meat and add 1/2 jar of pepper rings with juice and cook for an hour longer. Take steak rolls, add slice of cheese and melt under broiler. Then add meat and enjoy.

From the Kitchen of Nicole Post

Chicken Olivia or Oliveless

Ingredients:
2 chicken breasts
1 cup sour cream
1 - 4 oz can chopped green chilies
1 can cream of chicken soup
10 large black olives, sliced (optional)
1 chopped green onion with top
1 cup grated cheese

Instructions:
Boil chicken for 15-20 minutes or until no longer pink. Let cool, then shred. Line bottom of 8x8 casserole pan with shredded chicken. Combine sour cream, soup, chilies, onion, and olives (if you dare) together. Pour mixture over chicken. Sprinkle cheese on top. Bake, covered at 350 for 1 hour. If you don't have an hour bake uncovered about 20 min. or until hot and cheese is melted. Serve over rice or wrap in warm flour tortillas.

From the Kitchen of Monica Horne

Chicken & Rice

Ingredients:
4 chicken breasts, deboned and skinned
1 cup uncooked rice
1 package onion/mushroom soup mix
1-10 3/4 oz. can cream of chicken soup
2 soup cans water
1 cup sliced mushrooms (optional)

Instructions:
Preheat oven to 375. Place chicken in a 9x13 inch baking pan. Sprinkle rice and soup mix over top of chicken. Dilute cream of chicken soup with water. Heat to boiling. Pour over chicken. Cover pan and bake for 1 1/2 hours.

From the Kitchen of Wade Nichols

Stroganoff

1 lb ground beef
½ onion diced
2-3 cans of cream of chicken soup
1 ½ - 2 cans water (or milk for more creamy)
1- 1 ½ c sour cream
Brown beef and onions till cooked. Add salt & pepper to taste. Add soup, water (or milk), sour cream. Mix well, bring to small boil and then simmer 20-30 minutes. Serve over rice or noodles.

Heavenly Pork Chops (or Chicken)

1 can cream of chicken soup
1 can cream of celery soup
1 c sour cream
1 c grated cheese

Mix all together. Pour over pork chops (or chicken) in a 9 x 13 pan. Bake 325 for 2 hours uncovered. Serve over rice

Homemade Pizza

1 ½ c warm water
2 Tbsp yeast
1 1/8 tsp salt
3 Tbsp oil
4 ½ c flour
1 ½ tsp sugar

Combine water and yeast and let set for 5 minutes. Combine dry ingredients. Add oil and water mixture and mix well. Cover with damp cloth and let rise till double (about an hour). Split dough into two sections. Spread out onto pizza pan working dough to flatten. Poke dough with fork several times. Bake 425 for 5 minutes. Remove and spread sauce, toppings, and cheese. Return to oven and bake for 10 more minutes.

Pizza Sauce

1 can 6oz tomatoe paste
1 can 8 oz tomatoe sauce
½ tsp garlic salt
½ tsp oregano
½ tsp pepper
½ tsp basil or Italian seasoning

Combine to make pizza sauce.