This recipe came about from looking into a bare fridge, and nearly bare cupboard, only to discover an amazingly cheap and very tasty meal.

1 large can diced tomatoes
1 can red kidney beans, drained
1 can of 'flakes of turkey'
1 medium onion, diced
1 celery stalk, diced
1 carrot, shredded or diced
chili powder, garlic powder, salt, and pepper, to taste

Sauté onions, celery, and carrots in a little bit of oil. Once onions are translucent, add tomatoes and kidney beans. Take turkey out of can, cut it up into bite-size chunks and add to pot, with juice. Add seasonings to taste as listed above (don't know the measurements as they are different every time). Bring to a boil, and let simmer for about 20 minutes.

Please note: This is not the most appetizing looking meal, but it is delicious on a cold winter night Also note: As with most chili, this is always better the second night, so make a double batch...

2 packages Ramen noodles (your choice of flavor)
2-3 chicken breast halves
frozen veggies (again, your choice)
1 can cream soup (your choice)
milk

Cook chicken breast (boil, nuke, grill, whatever..) and cut into bite-sized pieces. Cook noodles according to directions. Drain. Combine noodles, chicken, veggies, & soup in pan. Add milk to thin out a bit. Cook over medium/medium-high heat until veggies are heated through.

1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 Tbsp sugar
2 Tbsp Grey Poupon mustard
2 pinches cayenne pepper
3 cloves garlic, crushed
3 Tbsp water

6 boneless chicken breasts
1 lb. penne pasta

Combine the first seven ingredients to make the marinade (mix them well). Marinate the chicken breasts for 1 - 2 hours (marinate longer if you want the chicken to be more flavorful).

Broil chicken breast until cooked through, then shred or cut into bite-sized pieces. Combine cooked chicken with leftover marinade and cooked penne. Heat everything through thoroughly (the remaining marinade must be cooked because there was raw chicken sitting in it). Serve with grated Parmesan cheese. Serves 4.

4 large chicken breasts
4 thin slices swiss and mozzarella cheese
1/2 cup ricotta cheese
1 Tbsp parmesan cheese
1 egg yolk
Flour
1 egg, well beaten
1/4 to 1/3 cup dry bread crumbs

Flatten the chicken breasts between plastic wrap with mallet. On each breast place a slice of mozzarella and swiss cheese. Mix ricotta and parmesan with egg yolk, place spoonful at wide end of breast. Roll up breast and secure with toothpicks. Roll each in flour and egg, and coat with crumbs. Brown breasts in oil and butter. Arrange in shallow baking dish. Bake at 350F for 20 min. Cover with cheddar cheese sauce.

Cheddar Cheese Sauce
Melt 2 tablespoons butter. Stir in 2 tablespoons flour. Add 1 1/4 cup milk and cook, stirring, until thickened. Stir in 1/2 teaspoons Worcestershire sauce, 2 tablespoons dry sherry, and 1 cup shredded cheddar cheese.

I've done this in a roasting pan, but it would probably work just fine in a crock pot . . . Fills the house with the best aroma!

2-3 cloves garlic
1 chicken (cut, preferably, at least in half)
3 potatoes
6 carrots
2 sweet potatoes
1 large onion
4 celery stalks
2 apples
1 Tbsp poultry seasoning
1 tsp allspice
1/2 tsp cinnamon
1/4 cup Worcestershire sauce
3/4 cup packed brown sugar
1 - 1 1/2 cups orange juice (or apple), divided
1-2 Tbsp molasses or real maple syrup (optional)
dash salt

Arrange the chicken and cut vegetables in a large roasting pan. Sprinkle with poultry seasoning, salt, Worcestershire, and 1/2 cup of the juice.

Cover, place in 350F oven for 30 minutes. Then sprinkle with brown sugar, any remaining spices, seasonings, and juice. Cover and back to oven for 45 minutes, basting frequently. Garnish with additional sliced fresh oranges or apples if you'd like.

enough pasta to feed everyone
1-2 boneless, skinless chicken breasts, cut up into pieces
flour, Italian-seasoned bread crumbs, parmesan cheese, basil, oregano, pepper
8-10 sliced fresh mushrooms
cooking spray
3-4 garlic cloves, crushed
1-2 Tbsp butter/margarine, softened
steamed broccoli
parmesan cheese

Cook pasta until done, drain. In the meantime:

Combine flour, bread crumbs, parmesan cheese, basil, oregano, and pepper in a plastic bag. Shake chicken pieces in this mixture, a few at a time. Spray pan with cooking spray and cook chicken. Add mushrooms when chicken is almost done.

Combine butter and garlic, mix well, toss with pasta. Add chicken, mushrooms, and broccoli. Serve with parmesan cheese.

This one takes a bit of preparation, so I tend to make it on weekends when Dave can watch Benjamin. It freezes really well, so you can split up the recipe and freeze half. It makes a whole bunch, and is great for dinner parties, or you can eat several meals out of it if it's just for the family. I never actually measure anything in this recipe, but I've included the amounts so you can get the general idea.

1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
2 cloves garlic finely chopped (or to taste... I put much more in)
2 Tbsp oil
1 Tbsp chili powder (again, I put lots more, but my aunt halves this!)
2 tsp. salt (to taste)
1 can cream of mushroom soup
1 can tomato soup
1 4-oz. can sliced mushrooms (I use fresh)
1 large fryer boiled and deboned (4 large breasts also work)
1 8-oz. package spaghetti (or more if you want to stretch the dish)
Grated cheese (I use cojack)
chicken broth or water -- up to 2 cups

Sauté celery, onion, green pepper, and garlic in oil. Add seasonings, soups and mushrooms. Simmer 20 minutes.

Meanwhile, cook spaghetti in chicken broth (from boiling the chicken) or water until just tender. Mix the sauce, spaghetti, diced chicken, and 1 to 2 cups chicken broth or water.

Put in large (9" x 13") casserole and cover with grated cheese. Cover with foil. Bake at 350F for 45 minutes to 1 hour. Uncover casserole for last 15 minutes to allow cheese to brown slightly.

Quick & easy

1 bottle of Kraft tomato and basil salad dressing
1/3 cup of red wine
a bit of garlic to taste
4-5 chicken breasts (chicken breasts are the best, but you can use almost any cut of chicken)

Mix all ingredients into a medium oven-safe bowl. Cook at 350F for 40 - 45 minutes -- top of sauce should be bubbling and blackish.

Serve with rice or egg noodles.

1 lb linguine
2 Tbsp olive oil
2 lbs boneless skinless chicken breasts
margarine or butter
2 minced garlic cloves
2 cup frozen broccoli, thawed
1 can sliced carrots, drained
1 jar mushrooms, drained
1 cup milk
1 can condensed cream of chicken soup
1/2 cup grated parmesan cheese

Cook linguine and drain. Heat oil in large pan and cook chicken. Remove and put in bowl with lid to keep warm. In same pan melt butter and add garlic and vegies and cook until vegies are tender. Stir in milk, soup, cheese, and chicken and cook until all heated. Stir in noodles and serve.

Will serve 4

1-2 (or more) boneless, skinless chicken breasts
1-2 Tbsp butter or margarine (or pam)
2 Tbsp flour
8 ounces sour cream (I use sour half and half or plain yogurt)*
2 tsp instant chicken bouillon
1/2 cup water
pepper
1 cup sliced fresh mushrooms
4 cloves garlic, crushed

2 cup cooked brown rice or noodles

Combine flour and sour cream, mix. Stir in bouillon granules, water, and pepper to taste. Set aside.

Cut chicken into bite-size pieces, sauté in butter or pam with 2 of the garlic cloves. When nearly done, add mushrooms. When completely done, add sour cream mixture and the other 2 cloves of garlic. Cook and stir over medium heat until thicker and bubbly. Serve over the rice or noodles.

* For less fat, but better taste, use equal parts (4 oz each) of sour half & half and plain yogurt.

about 4 boneless chicken breasts cut into thin strips
bag of frozen broccoli
swiss cheese
american cheese (or any kind of cheese you like)
2 boxes of stuffing made according to the directions

Spray a 9" x 13" baking dish with Pam (cut the recipe in half for a 8" x 8" pan). Layer broccoli on the bottom, layer swiss cheese to cover broccoli, layer cut-up chicken and final layer of cheese. Layer cooked stuffing on top and bake at 350F for about 35 - 40 minutes.

Flour & fry chicken pieces in a skillet (about a whole chicken's worth... I usually keep the skin on the chicken pieces while cooking to keep it from drying out, but remove them before serving.)

Mix the following together and put in a 9" x 13" baking dish:
1 can cream of mushroom soup
1/2 cup nonfat evaporated milk (NOT sweetened condensed milk!)
1 can cooked small whole onions
1 can small whole potatoes (I sometimes double this amount)
1 can mushrooms
1/4 tsp. thyme

Place chicken pieces on top and back at 325F for 1 1/2 hours.

Lower temperature to 200F. Add 1 package of frozen peas and 3 tablespoons sherry or wine (optional) and stir into casserole. Cook for an additional 1/2 hour.

Here's one of my experiments but it takes very good, like a homemade chicken pot pie but it is quick!!

3-4 boneless, skinless chicken breast halves (I buy individually quick frozen ones, they are easy to portion out)
1 family-size can of Campbell's Cream of Chicken Soup
10 - 12 oz frozen peas and carrots mixture (fresh COOKED are okay too)
1 1/2 cups plain bread crumbs
1 1/2 cups shredded cheese (I buy big bags and freeze them, you can use frozen just fine, again, just take out as much as you like) Any kind is fine.
Pepper to taste

Preheat oven to 400F.

Place chicken to boil.

Pour can of soup into a casserole dish (oven safe!). Stir in veggies. Pepper to taste. (Note: do not add milk or water to soup.)

When chicken is cooked (no pink in middle), cut or tear into bite-size pieces. Stir chicken into soup/veggie mixture. Top mixture with half of the cheese, then half of the bread crumbs. Repeat with remaining ingredients; this forms the crust a little better. Cover with foil and bake until soup is bubbly; check every 10 minutes or so.

After soup looks bubbly, remove foil and bake until cheese browns.

MMMMMM!

I just "experimented" and threw this together for tonight's dinner, tasted it once it was all mixed and it wasn't too bad! BTW, it made a lot.

2-3 chicken breasts, cooked & cubed
3 cups rice, cooked
2 cups frozen mixed veggies
1 can cream of chicken soup (fat-free)
1 can cheese soup

Mix everything together and cook in fairly large casserole dish at 350F for 30 minutes. (If I had thought about it, I could have put some shredded cheese on the top...such is life!)

1 chicken (cut up)
1 lemon
1/2 cup Dijon mustard
1/2 cup honey
paprika

Wash chicken and pat dry. Place in casserole dish. Squeeze lemon over chicken. Mix mustard and honey together well and pour over chicken. Sprinkle with paprika. Bake at 350F for 40 minutes. Place under broiler for 10 minutes to brown, if you like. or else just bake a total of 50-60 minutes.

4 chicken breasts cooked & deboned
2 cans cream of chicken soup (for lower fat you can use no-fat plain yogurt and chicken broth which I've done -- still tastes good)
16 oz sour cream (I use the no-fat kind)
3/4 tsp salt
1/4 tsp pepper
6 Tbsp poppy seeds

Boil chicken breasts (approx. 40 minutes); break into small pieces. Mix chicken, sour cream, poppy seeds, soups, salt, and pepper. Place in baking dish. Bake at 350F for 20-30 minutes (or until bubbly). Serve over rice.

I usually cut this one in half

6 whole chicken breasts -- boil 15 minutes.
1 1/2 heads lettuce, chopped
Small bunch green onions, chopped
1/4 cup toasted sesame seeds
1 pkg slivered almonds, toasted
1/2 pkg wontons -- fry in a little oil with tongs

Sauce:
Heat and dissolve: 1/2 cup sugar, 1 Tbsp salt, 1 Tbsp msg (omit if you have problems with it), 1/2 cup vinegar, 1 tsp pepper. Then add: 1 cup oil, 1 Tbsp sesame oil, 2 tsp hot sesame oil.

Cut chicken in small pieces. Break up wontons. Put ingredients together at the last minute so wontons & sesame seeds don't get soggy.

2 (13.75-oz) cans chicken broth
1 cup dry white wine (I have also just used water)
1/4 cup soy sauce
2 packages Ramen-type soup noodles without flavor packet
8 oz assorted vegetables (mushrooms, peppers, peapods, carrots, broccoli, etc)
1 lb. skinless, boneless chicken breasts, cut into 1" x 2" pieces
4 green onions, cut into 1" lengths

Combine broth, wine, and soy sauce in 5-quart skillet or stovetop casserole. Break noodles in half, add to skillet with vegetables and chicken. Bring to boiling, reduce heat to medium low; cook 3-4 minutes. Remove from heat, stir in green onion.

You can do this really quickly by getting the veggies at the salad bar, pre-chopped!

Serves 6

1/2 cup lite mayonnaise or salad dressing
1 Tbsp soy sauce
1/2 tsp ground ginger
1/4 tsp crushed red pepper
2 Tbsp oil
3 chicken breast halves, skinless, boneless, cut into thin strips
1 cup each broccoli florets, red pepper strips, and thinly sliced carrots (or vegetables of choice)
1/4 cup sliced green onion
1 clove garlic, minced

Stir together dressing, soy sauce, ginger, and red pepper, and set aside.
Stir fry chicken in oil about 4 minutes ('til no longer pink).
Add vegetables and garlic, cook 3-5 minutes until crisp-tender.
Stir in dressing mix, simmer 30 seconds.
Serve over rice. Makes 3-4 servings.

4 split chicken breasts with skin (you can also use dark meat pieces -- I use drumsticks for Adam)
6 large potatoes, peeled and sliced into 1" thick round pieces
1 head fresh cauliflower (you can omit this and use carrots or peas)
1 tsp turmeric
2 tsp allspice
1 onion
1 1/2 cup fine egg noodles
4 1/2 cups Uncle Ben's rice
olive oil
salt

Boil chicken with onion until almost done. Remove from pot and place on dish. Fry potatoes in oil and put on paper towel to drain. Take cauliflower and cut into large bunches and fry in pan with olive oil until brown, then place on dish with paper towel to drain. If using fresh carrots or peas instead, cut carrots into small chunks and steam, then put aside. If using frozen vegies, just use them frozen.

Take egg noodles and fry in pan with 2 teaspoons olive oil until brown -- you have to constantly mix so all noodles brown. Put noodles in large bowl. Add the rice and 1 teaspoon salt to this bowl then fill to top of rice with warm water so all of rice is covered; mix well. Let rice soak for about 15-20 minutes.

Get large nonstick pot and line bottom with fried potatoes so they cover the bottom of the pan. Place cauliflower in center on top of potatoes (or carrots or peas). Put boiled chicken around vegies on top of potatoes (skin and all). Now drain remaining liquid from rice-noodle mix and put it over top of everything to cover. You can use canned chicken broth or I just use the liquid from the boiled chicken and put in pot so rice is covered. with last cup of liquid added. Add to it the allspice and turmeric and stir into pot. Liquid should be even distribution of yellow color now. Cook on high heat until boiling then decrease to medium heat and let cook covered until all liquid is gone (I stick a spoon down the side and move some rice to check).

Once liquid is gone (maybe 20-30 minutes?), remove from stove and flip pot upside down onto large platter. It should all come out with potatoes on top. Serve with yogurt -- we mix it in with the rice.

Note: you can also slice raw tomatoes and/or onions one inch thick and put these slices on very bottom, then put lining of potatoes.

1 pkg chicken breasts
2 cups rice
1 small can tomato sauce
1 large pepper
1 spanish onion
olive oil
cilantro* (fresh) or coriander** (dry, ground)
basil (about 6 shakes of dried flakes)
5 cloves garlic
salt & pepper to taste

Finely chop together cilantro, basil, garlic, and 1 tablespoon olive oil. Finely chop onion and pepper, and sauté in olive oil in large pot. Add cilantro, basil, garlic, and olive oil mixture to the onion and pepper. Cube chicken into bite-sized pieces and add to pot. Stir until chicken looks cooked on the outside. Add 1/2 the can of tomato sauce & stir well. Add rice, and stir again. Add 4 cups of water. Bring to a rapid boil. Lower heat, and cover until rice is cooked.

* If using fresh cilantro, use about 5 leaves (this has a distinctive taste, so you might have to adjust to your liking; 5 leaves is what I use).
** If using coriander, I use 1/4 teaspoon.

Olive oil
1 lb boneless skinless chicken breasts, cut into thin strips
1 can corn, drained
1 cup salsa (I just use store bought stuff -- Old El Paso)
Black olives, sliced
2 cups broken-up tortilla chips
1 cup shredded cheddar cheese
Fresh cilantro

Heat oil in large pan; add chicken and cook until done. Stir in corn, salsa, and olives, and let simmer awhile (5 minutes?). Stir in chips and sprinkle with cheese. Serve after putting fresh chopped cilantro on top.