Comforting Chicken Noodle Soup

2 quarts water
8 chicken bouillion cubes
6-1/2 cups uncooked wide egg noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken (She seasoned boneless, skinless chicken breast up really nicely and cooked them in the oven)
1 cup (8 ounces) sour cream


In a large saucepan, bring water and bouillon to a boil. Add noodles, cook uncovered until tender about 10 minutes. Do not drain. Add soup and chicken; heat through. Remove from heat; stir in sour cream. Can be frozen and reheated.

Ok 6 but the water is free.......

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*Wife to Rick of 13 years*
~Mom to 2 boys Dakota(13) & Ryan(8)~
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~Month~Budget~Spent~
February~400.00~380.35
March~400.00~419.65
April~400.00~395.94
May~400.00~391.53
June~375.00~373.13
July~375.00~

Beer Bread

3 C self-rising flour (must be self-rising)
1/2 C sugar
1-12oz beer (a dark beer produces a great bread)

Combine dry ingredients in a bowl. Add beer. Mix dough until all dry ingredients are incorporated;dough will be sticky. Pour dough into greased bread pan. Bake at 375 for 45 min or until done. Brush loaf with butter.

This bread is great for company and dips!!

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Is this at all similar to the Tastefully simple box recipe???? If it is, I am all over that one!!!!!!!
I love beer bread!

I don't have can of green beans just frozen Would that be okay? and if so do I add water? I am so bad at making NEW recipes.

12 garlic cloves (about 1 head), lightly smashed and peeled
3 fresh thyme sprigs
3/4 cup plus 1 tablespoon olive oil
1 (3-pound) chicken, quartered
1 tablespoon unsalted butter, softened


Put oven rack in upper third of oven and preheat oven to 500 degrees F.
Cook garlic, thyme, and 3/4 cup oil in a 1 to 1 1/2-quart heavy saucepan over low heat, uncovered, until garlic is very tender but not golden, about 25 minutes.
While garlic is cooking, pat chicken pieces dry and rub all over with butter and remaining tablespoon oil. Sprinkle all over with salt and pepper. Arrange chicken, skin sides up, in a shallow baking pan and roast 20 minutes.

Transfer garlic to a small bowl along with 1 tablespoon garlic oil and mash with a fork. Spread mashed garlic over skin of roasted chicken, then return chicken to oven and roast until just cooked through and skin is crisp, about 5 minutes.

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Nothing is as important as passion. No matter what you want to do with your life, be passionate.
Jon Bon Jovi

4 boneless, skinless chicken breast halves
1/4 cup all-purpose flour
2 Tbsp. butter
1 envelope Lipton Savory Herb with Garlic Soup Mix
1-3/4 cups water
2 Tbsp. lemon juice

Dip chicken in flour, shaking off excess. In 12-inch nonstick skillet, melt Spread over medium-high heat and brown chicken 4 minutes, turning once.
Stir in Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix blended with water and lemon juice.
Reduce heat to low and simmer covered 5 minutes or until sauce is slightly thickened and chicken is thoroughly cooked. Serve, if desired, with hot cooked rice.

**I dont count water as an ingredient since it is always something that everyone has on hand**

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Nothing is as important as passion. No matter what you want to do with your life, be passionate.
Jon Bon Jovi

1 can diced tomatoes
1 can corn
1 can minestrone soup
1 can mixed vegetables
1 can black beans, rinsed


mix all and heat through.

Dont underestimate this its great!!!

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Avoid Fruits~N~Nuts....you are what you eat!!!

1 box lasagna noodles, cooked & drained
jar spaghetti sauce
1 # kielbasa/polish sausage, cut into 8 equal pieces
8 oz mozzarella cheese

Add a small amount of sauce to bottom of pan to keep wraps from sticking. Make a deep slit lengthwise (end to end) through pieces of sausage, but don't cut all the way through them. Set aside. Cut mozzarella cheese in half. Shred one half. Cut remaining chunk into 8 equal size logs. Put cheese pieces into slits of sausage. Wrap each sausage in a lasagna noodle. Put in pan. Top with spaghetti sauce and shredded mozzarella. Cover with foil. Heat at 400 for 20-30 minutes until heated through. MMMmmmmm!

*this freezes excellently - make a double batch and stick half in the freezer for another time!

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~~Amanda~~ Mommy to one Little Man (3 1/2 yrs old), TTC #2

Spinach Chicken Skillet

I got this from the betty crocker website - it is really easy and really good.

6 boneless skinless chicken breast halves (1 3/4 pounds)
1 cup fat-free (skim) milk
1/2 cup fat-free chicken broth
1 medium onion, chopped (1/2 cup)
1 bag (10 ounces) washed fresh spinach, chopped
salt, pepper, dash nutmeg

1. Remove fat from chicken. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken in skillet 2 minutes on each side; reduce heat to medium-low. Stir in milk, broth and onion. Cook about 5 minutes, turning chicken occasionally, until onion is tender.
2. Stir in spinach. Cook 3 to 4 minutes, stirring occasionally, until spinach is completely wilted and juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
3. Increase heat to medium. Cook spinach mixture about 3 minutes or until liquid has almost evaporated. Stir in salt, pepper and nutmeg. Serve chicken on spinach.

4 boneless chicken breasts , poached and cut into 1/4.
1 tube crescent rolls
2 can cream of mushroom soup
1/2 c milk
2 c shredded cheddar cheese , divided(or try the new bistro blends )
salt and pepper

Haet oven to 350.

Poach chicken 15 min,in enough water to cover,salt and pepper the water,remove from water, cool and cut into 4 pcs.

Divide the crescent rolls and roll chicken in the rolls

Place the chicken into a 9x13 sprayed with pam or buttered.

Place seam side down. Bake 10 min.

Heat soup, milk and 1 c cheese in a small sauce pan til cheese is melted.

Pour over chicken bundles,sprinkle w/rest of cheese.

Bake another 18-20 min.

Love green beans with this!!!

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Avoid Fruits~N~Nuts....you are what you eat!!!