Chicken Enchilada Soup

Add to soup pot and cook on stovetop over medium heat:

4x chicken breasts, cooked & shredded

29oz chicken broth

2x 15oz cans of green enchilada sauce

2x cans of diced green chilis

2/3c water

1-1/2T cumin

1T chili powder

1t onion powder

1t garlic powder

In the last half hour of cooking, add to the pot:

2/3c corn

2/3c instant rice

4oz cream cheese

Cook another 20 minutes over med-lo heat and serve!

Laura's Chicken Divan

3x chicken breasts

1/2c mayonnaise

1 can cream of chicken soup (or, Laura suggests creating your own cream sauce and adding bouillon)

1/2tsp curry powder

1tsp lemon juice

bread crumbs

1 pkg whole frozen broccoli cooked

Steam chicken breasts for 20minutes.

Bone chicken.

Mix mayonnaise, chicken soup, curry powder and lemon juice. Layer the above mixture with chicken and broccoli.

Top with 1cup of cheddar cheese and bread crumbs.

Bake 1hour at 350 degrees.

Sonja's Chocolate Chip Cookies

1-1/2 sticks of butter, softened

3x big spoonfuls of peanut butter (Adam’s Creamy style)

2x eggs

1tsp vanilla extract

1tsp baking soda

Barely 1cup brown sugar with a token 1Tbsp of white sugar

Beat together with mixer. Then add:

2-1/4c flour

2c Ghiradelli chocolate chips

Bake at 375degrees for 8-9 minutes.

Ken's Chili

Ken says he just throws in whatever he has and stops when the pot is full. Here are the ingredients he most recently used for a pot of chili:

Can of Italian diced tomatoes

Bell peppers (green and red)

Onion

Tomato sauce

Northern beans, Pinto beans & Kidney beans

Garlic (a lot!)

Ground turkey

Spicy pepper

Oregano

Serve topped with cheese and a side of garlic bread!