Chicken tortilla soup

2 whole Boneless, Skinless Chicken Breasts
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
Olive Oil
1 Onion, diced
1/2 cup desired bell pepper, diced
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies (undrained)
32 ounces, chicken broth
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, rinsed and drained
3 Tablespoons Cornmeal
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches, toasted to cripsy.

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, bell pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water, to form a paste. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed.
Turn off heat and allow to sit for 15 to 20 minutes before serving.

Ladle into bowls, then top with sour cream, diced onion, diced avocado, grated cheese and toasted tortillas.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31

Southwestern Chicken Salad

2 boneless, skinless chicken breasts, seasoned with salt and pepper, cooked and sliced into bite size pieces
1 (large) head lettuce, chopped into salad form
1 can whole corn, drained
2 cans black beans, drained and rinsed
1 red onion, chopped
1/4 cup shredded colby jack cheese
1/4 cup shredded  cheddar cheese
Ranch Dressing
BBQ sauce
Corn Chips

Mix together first 7 ingredients. Top individual salads with ranch, bbq sauce and Fritos.  Enjoy!!!

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31

Caramelized-Onion Chicken Sandwich

This is a simple sandwich that packs a lot of flavor! It's easy and quick to put together and doesn't require a ton of ingredients.

1 TBS olive oil
1 large white onion, thinly sliced
1 tsp sugar
2 boneless, skinless chicken breasts, halved and pounded to 1-inch thickness
4 sliced Swiss cheese (Cheddar would be good too)
4 hamburger buns
Small lettuce leaves or baby spinach

Heat oil over medium heat, saute the onions and sugar, cook for about 25 minutes, stirring frequently, until onions are brown and caramelized.
While onions are sauteing, bake chicken in 350* oven until chicken is done. Top chicken with a slice of cheese, place in oven just long enough to melt cheese.
Now simply assemble the sandwich, bun, lettuce, chicken, onions and top bun.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31 

Chicken Yakisoba

 Yakisoba is a Japanese dish. Now, I'm not sure if this is a traditional dish or not, but I do know that this is a quick and delicious dinner!

½ head cabbage, cut into thin strips
1 medium yellow onion, cut into thin strips
2 medium carrots, grated
1 small bundle of broccoli, cut into bite size
1 1/2 TBS ground ginger
1 large chicken breast, cut into bite size strips
2 Tbsp vegetable oil
2 packages ramen noodles (just the noodles, discard the seasoning packet)
1/2 cup soy sauce
1/2 cup Worcestershire sauce
4 Tbsp ketchup
Desired amount of hot sauce(I just added about 1 tsp)
2 Tbsp sugar

Heat oil in pan, add chicken and ginger cook until chicken is no longer pink. Once chicken is cooked, add all of the vegetables. Stir and cook until wilted and tender. Meanwhile, boil water and cook noodles until tender (not to tender, you don't want them to mush together when you stir them into the vegetable mixture).
Mix together soy sauce, Worcestershire, ketchup, hot sauce and sugar. Stir until well combined and sugar is dissolved. Stir sauce and noodles into vegetable mixture, heat through, then enjoy!

With hungry thoughts from the kitchen; 
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Rosemary Chicken

4 Chicken breasts
dried rosemary
salt
pepper
2 sliced of bacon, finely chopped

Heat skillet with a little oil. Take chicken breasts and lay them on wax/parchment paper. Sprinkle rosemary, salt and pepper over top. Flip and repeat. Cover chicken with another piece of paper, take a rolling-pen and pound flat. Place chicken in skillet and cook until done. Add bacon, and cook until bacon is crisp.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31 

Chicken Florentine

2 (10-ounce) packages frozen chopped spinach, thawed and drained 
6 chicken breast halves, cooked, boned, and shredded 
2 (10 3/4-ounce) cans condensed cream of mushroom soup 
1 cup mayonnaise 
1 cup sour cream 
2 cup grated sharp Cheddar 
2 tablespoons fresh lemon juice 
1 tsp Salt
1 tsp Pepper
1/2 cup grated Parmesan 
1/2 cup soft bread crumbs 
2 tablespoons butter
Preheat oven to 350.

Mix together chicken and spinach, set aside...In another bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, salt and pepper, to taste. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well. Pour mixture into a casserole dish (sprayed with cooking spray). Sprinkle bread crumbs and Parmesan cheese on top. Cut the butter and drop chucks on the top. Bake uncovered about 30 minutes or until bubbly. 

Serve over your choice noodles.

**This is a great dish to freeze-simply wrap dish in plastic wrap, then foil, then place int freezer bag. Just allow the casserole to thaw 24 hours in the fridge, and once you are ready to bake it remove the wraps and bag. 

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31 

Honey Garlic Chicken

6 chicken pieces
3 tablespoons honey
3 tablespoons soy sauce
2 tablespoon minced garlic
½ tablespoon ginger, minced






You can grill or bake this chicken recipe, but I'm going to write it for baking.
Combine the honey, soy sauce, garlic, and ginger in a Ziploc bag. Add the chicken and seal, removing as much air as possible. Refrigerate to marinate for an hour.-This is optional, usually I forget about marinating the chicken so I skip that part.
Preheat oven to 425ºF.
Lay chicken on a greased (or foil lined) baking sheet. Bake for 25-35 minutes, or until the chicken is basically done (you want to bake to be able to bake it for 15 minutes more and not dry out the chicken) Brush all of the remaining glaze on the drumsticks and bake for 10 minutes. Turn on the broiler and boil the chicken for 3-5 minutes, until crispy.

Yummy, yummy, in your tummy!!
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31

Buffalo Chicken Pizza

This pizza is really good. My mom said she thinks she prefers it to regular pizza. It's so different you could have regular pizza one dinner and the next dinner serve this pizza. 

Uncooked Pizza Crust (I used my homemade recipe found HERE )
1/4-1/2 cup thick (i.e. not light) Ranch Dressing (I just eyed it)
1 cooked chicken breast, thinly sliced into chunks
1 cup buffalo sauce
2 cups mozzarella
Preheat oven to 450.
Spread the ranch dressing onto pizza crust. Mix together the chicken breast and buffalo spread over pizza (you may have extra sauce in the bowl you can either pour it over or discard it). Top with mozzarella cheese, cook for 15 minutes or until done.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31

Chicken Cordon Blue Casserole

2 cups cooked rice
3 cups cooked (shredded/chucked/diced-whatever) chicken
6 slices Swiss cheese
10 slices cut up ham
2 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
10 saltine crackers
1 tsp paprika
1 tsp parsley
Preheat oven to 350. In a greased 13x9 pan, layer the rice, chicken, Swiss cheese, then ham. Mix together the cream of chicken, milk and sour cream and spread it over top the ham. Mix the saltines, paprika and parsley together and sprinkle it over top. Bake for 30 minutes then enjoy!!

With hungry thoughts from the kitchen; 
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Pulled Chicken Sandwich

1 bottle barbecue sauce
1/2 can cherry cola (I used a diet store brand)
1/2 cup brown sugar
3-4 chicken breasts
Place chicken in crock-pot- mix everything together and pour over chicken bake on low for 5 hours.

With hungry thoughts from the kitchen; 
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Cheesy Chicken and Rice

4lbs chicken breast, cut into small chucks (think bite size)
1 lb onion, chopped
1 10.5 oz can cream of chicken soup
1 8-oz box zatarains yellow rice mix, cooked according to directions
1 cup shredded cheddar cheese
1 15oz can whole kernel corn, drained
In skillet, cook chicken and onion until chicken is almost done, add the cream of chicken, and cook until the chicken is done. A few moments before serving add the rice, cheese and corn. Stir until the cheese is all melted.
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Buffalo Chicken Casserole

1 1/2lbs chicken breasts, cooked and cut into chunks
1/3 cup buffalo sauce
1 cup blue cheese dressing
1/2 cup cheddar cheese
5 cups shredded hash browns
1 cup cream of chicken
Mix everything together and bake in oven at 400 until top is golden brown.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31 

How the Grinch Stole Christmas Dinner

Last December I did a 25 days of Christmas Goodies, this year my budget (and waist lie) couldn't handle that, so I'm doing a few themed dinners this month, and my first one was, How the Grinch Stole Christmas, and this dinner is a breakfast dinner.

 Roast Beast
OK, my 'roast' doesn't have anything to do with roasting. It's actually a skillet dish, that is very delicious, and extremely easy to make!
4 potatoes, peeled and cubed
1 onion, diced/sliced
6 TBS oil
1 green pepper
2 zucchinis, peeled and cubed
1 turkey ham, cubed
2 tomatoes, cubed
1 cup cheddar cheese (I didn't measure I just used my hand and eyed it)
In a skillet over medium heat, heat the potatoes, onion and oil. Cook the potatoes until golden and almost tender. Stir in the green pepper and zucchini and cook until tender. Add the turkey ham and tomatoes, making sure to stir and top with the cheese. Cover and cook 5 minutes or until the cheese is all melted.


Who Hash
This "recipe" really isn't a recipe, it's more of a..here's another way to cook it.
1 (15oz) can corned beef hash
6 eggs
Preheat the oven to 400. Thoroughly grease 6 muffin cups. Divided the corned beef hash amongst the muffin cups, press it into the bottom and up the sides (I used my fingers). You're goal is to form a 'shell' to hold you egg. Break an egg into each cup (you can poke the yolk with a fork if you want-if you don't you'll get a sunny side up egg). Bake 15-20 minutes or until egg is cooked to desired doneness.


Who Pudding
1 small box white chocolate instant pudding mix
2 cups milk
1 small tub cool whip
24 oreos
2 cups mini marchmallows
Mix the pudding mix and milk together for 2 minutes (make sure you don't have lumps), now stir in the remaining ingredients. Refrigerate until ready to serve (you can serve it right away, it just won't be as set.)

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31 

White Chili

This is a really simple recipe and can be made quick or in a crock pot. 

4 cans great northern beans (*Or 1 lb dried beans, soak over night, simmered for 20 minutes-discard water)
2 lbs cooked boneless, skinless chicken breasts, cut up (*Or raw)
2 4-1/2 oz cans chopped green chilies
1 med. onion chopped
2 tsp cumin
1/2 tsp alt
14 oz chicken broth
1 cup water
Salt to taste
Combine everything in a pot and bring to a simmer, serve with a dollop of sour cream on top.

*For crock-pot method;
Use the directions in the parentheses, combine everything in a crock pot cook on low to 10 hours (on high for 5), until beans are soft and chicken is done.

Makes 8-10 Servings

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31 

Sweet and Smoky Chicken

This recipe is extremely simple, but still packs flavor. It's quick to through together and (if using the fake syrup) rather affordable.

2 medium onions (if you love onions, you can add more), thinly sliced
4 chicken breasts
1/2 cup ketchup
1/2 cup maple syrup (I use the cheap fake stuff)
1/4 cup vinegar (I've used apple cider vinegar, but I usually use white)
2 TBS yellow mustard
Preheat oven to 350. Spread the onions on the bottom of a baking dish, then place the chicken breast over top. Mix together all the remaining ingredient and pour it over the chicken. Bake for 40-60 minutes uncovered (until the chicken is done), making sure to baste the chicken several times.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31 

Zesty Italian Crock Pot Chicken

4 frozen chicken breasts
1 packet zesty Italian dressing mix
1 (8oz) package cream cheese, softened
2 cans cream of chicken
Mix together everything except the chicken. Place chicken in greased crock pot, pour sauce over top. Cook, covered, on high for at least 5 hours (it all depends on how hot your crock pot gets; it may be more or less). When chicken is cooked, remove it from the crock pot, shred it, then stir it back into the sauce.
Serve over noodles. *If the sauce is thicker than you like (when it's all cooked) add some milk.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Chicken Pillows

These turned out to be a BIG hit in my family...unfortunately, they aren't a 'good for you' recipe and my dad loved them! He at 3 at dinner and then another 2 later that evening! 

1 (8 oz) can crescent rolls
8 oz cream cheese, softened
1/4 cup butter, softened
3 cups cooked and shredded chicken 
1/2 tsp salt (opt.)
1/2 tsp pepper (opt.)
1 egg, mixed with 2 TBS water (I didn't measure)
1 sleeve saltine crackers, crushed  (or Italian bread crumbs)

1 can cream of chicken soup 
1/4 cup milk 
1/2 cup sour cream
2/3 cup shredded cheddar cheese
Preheat oven to 400. Stir together until smooth the cream cheese and butter. Add the shredded chicken and salt and pepper. Lay out the 8 crescent rolls on a cookie sheet, stretch them out as much as possible without tearing them. Divided the filling amongst the crescent roll triangles, then fold the crescent around the mixture, so that none of its filling if showing. This is the "pillow". 
Dip the "pillows" into the egg mixture then into the cracker crumbs, making sure to coat the "pillows". Bake the "pillows" for 15-20 minutes, until they are golden (you want the crescent roll to be cooked, there's nothing good about biting into bread dough).
For the sauce topping: Combine the cream of chicken, milk, sour cream, and cheese in a sauce pan, lightly simmer, stirring so it doesn't burn, until desired consistency.
Serve over top the "pillows".


With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

BBQ Rotel and Cheese Chicken

This is a really quick recipe that doesn't require alot of ingredients but still packs a punch of flavor...This recipe is a no measure recipe. It's all to taste, but I'll try to guesstimate the amounts. 
4 boneless, skinless chicken breasts
BBQ sauce
real bacon bits
1 cup shredded cheddar cheese
1-14 oz. can "Rotel" tomatoes, drained (canned tomatoes with green chilies-I used a store brand)
sliced green onions
pepper

Preheat oven to 400 degrees.
Season each breast with pepper then "George Foreman" the chicken until done. Place on baking sheet covered with foil (the foil is optional but it makes cleaning quicker). Top each chicken breast with one tablespoon BBQ sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes). Serves 4.

Sorry for the crappy picture. We were heading to see a movie that day and we had to leave at 4:10-the chicken didn't come out of the oven until 4:05. I snapped a picture and then scarfed my food. 
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Southwestern Chicken Burrito Wraps

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 can whole corn, drained
1 green onion, finely sliced (white and green parts)
1 red or green pepper (I have half a green and half a red)
1 tsp lime juice
1/2 TBS chili powder
1 tsp ground cumin
1/4 tsp
1/4 tsp salt
2 cups shredded cheddar cheese
Sour cream (optional)
6 burrito-sized flour tortillas

Preheat oven to 350.
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas (I forgot this part, so I just topped the tortillas with cheese-see picture), leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.  Roll the stuffed tortillas and place in a lightly greased baking dish; with cooking spray, lightly mist the tortillas.  Bake for 10 minutes or until the tortillas are lightly brown along the open edges. Serve with a dollop of sour cream.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Crock Pot Chicken Cream Cheese Chili

1-can black beans, rinsed and drained**
1-can whole kernel corn, undrained**
1-can diced tomatoes with green chilies, undrained*
1-package ranch dressing mix
1-tsp cumin
1-TBS chili powder*
1-tsp onion powder
1-8-oz package light cream cheese
2-frozen chicken breasts

Spray crock pot with non-stick cooking spray. Place chicken in bottom of pot, then pour the corn, tomatoes and black beans over chicken. Top with seasonings and ranch mix. Stir together.
Place cream cheese on top. Cover the crock pot with the lid and cook on low for 6-8 hours (or on high for 4-6 hours). Stir cream cheese into chili. Use 2 forks to shred chicken (I find it easiest to take the chicken out on the pot and shred it on a plate then put it back into the pot). Stir together and serve.
If desired you can put a dollop of sour cream on top.
*It has a very slight bite to it so if you can't stand anything spicy, cut down on the chili powder or use plain  diced tomatoes. 
**If you love corn or black beans you can add another can of each. 

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31