Goodies from Scratch

Ingredients:

• 4 whole boneless, skinless chicken breasts, cooked and cut in 1" piece (reserve 1/4 cup broth chicken was cooked in )
• 10  six inches flour tortillas, cut in strips about  1/2" wide by 2" long
• 2 medium-sized onions, chopped
• 1 tsp canola oil
• 10.75 oz can fat-free chicken broth
• 10.75 oz can 98% fat-free cream of mushroom soup
• 2  four oz mild green chilies, chopped
• 1 egg
• 1 cup low-fat cheddar cheese, grated

Directions

1. Pour reserved chicken broth in slow cooker sprayed with non-fat cooking spray,
2. Scatter half the tortilla strips in bottom of slow cooker
3. Mix remaining ingredients together, except the second half of the tortilla strips and cheese.
4. Layer half the chicken mixture into the cooker, followed by the other half of the tortilla, followed by the rest of the chicken mix.
5. Cover. Cook on low 4-6 hours or on high 3-5 hours. 
6. Add the cheese to the top of the dish during the last 20-30 minutes of cooking.
7. Uncover and allow casserole to rest 15 minutes before serving.  

Ingredients


1 3/4 pounds diced chicken breast meat

2 green bell peppers, diced

2 red bell peppers, diced

1 onion, diced

1/2 cup frozen corn kernels

4 (15 ounce) cans kidney beans with liquid

2 (14.5 ounce) cans diced tomatoes

1 (15 ounce) can tomato sauce

2 cups water

2 teaspoons chili powder

1 tablespoon dried parsley

1 teaspoon garlic powder

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground cumin

Directions

1.Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.

Ingredients:
1/2 lb. cooked bacon
2 bags broccoli
2 tsp apple cider vinegar
1 med red onion finely, chopped
1/2 cup sunflower seeds
1/2 cup raisins
1/2 cup mayonnaise

Directions:
Prepare in large skillet bacon and fry until crisp. Drain on a paper towel, crumble and set aside. In a large bowl, combine broccoli, raisins, sunflower seeds and red onion. In a small bowl, stir together mayonnaise, sugar and vinegar. Spoon over broccoli mixture; toss to coat. Sprinkle bacon over salad and toss. Cover and refrigerate 3 hours or overnight.

Ingredients
1 pound ground beef
1 cup chopped onion
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
2 cups fresh or frozen corn
2 cups water
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper

Directions
In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until heated through. Yield: 5 servings.

Note: to enhance the flavor, add a ham shank to the ingredients.

Nutrition Facts: 1 serving (1 each) equals 242 calories, 9 g fat (4 g saturated fat), 44 mg cholesterol, 745 mg
sodium, 23 g carbohydrate, 5 g fiber, 20 g protein.
Hamburger Garden Soup published in Taste of Home Ground Beef Cookbook , p145

1 cup water
1/2 lb. fresh cranberries
1 3/4 cups sugar
1/2 tsp. grated orange rind

In a saucepan, boil water and sugar for 5 minutes, stirring until sugar dissolves.
Add washed cranberries; reduce heat and simmer over low heat for 5 minutes, without stirring. Add orange rind.

Cool to set; store in refrigerator.

Makes about 2 cups.