Broccoli Cheese Soup

1 c. chopped onion, saute
3/4 lb. chopped broccoli (abt. 3 c.)
2 c. chicken broth
3/4 c. flour
6 T. butter
pepper, salt
2 c. grated cheddar
3 c. whole milk

Saute onion, then add broth and broccoli, boil at least 5 min. Remove from heat. Make white sauce with flour, butter, milk. When thick, stir in Salt and Pepper to taste, melt cheese in slowly, stirring constantly. Add vegetables, including broth. Stir and simmer at least 5 minutes. Bread bowls from Dan's.

From Frozen, just thaw and heat through, stirring. Serve in bread bowls and garnish with shredded cheddar, if desired.

Creamy Tomato Basil with Tortellini

1 ½ c. onion, chopped
½ t. thyme
½ t. basil
1/8 c. olive oil
½ c. butter
2 cans Italian style tomatoes
4 T. tomato paste
2 cans (4c.) Chicken Broth
¼ c. flour
1 c. cream
1 t. sugar
Salt & Pepper to taste
1 Pkg. frozen tortellini

Sauté onions & herbs in 4 T. butter and the olive oil. Add tomatoes and tomato paste, simmer 10 minutes. In a separate cup, mix 1 c. of the chicken broth and flour. Mix this into tomato mixture and add remaining chicken broth. Simmer 30 minutes. Remove from heat and blend soup. Before serving, add 4 T. butter, sugar, cream, salt & pepper. Stir in cooked tortellini or other noodle.
Directions from frozen: thaw and heat. Stir in cream. Cook tortellini according to package and drain, add to soup and serve.

Bajio Chicken Green Chile Quesadillas

Two Grilled Chicken Breasts
1 cup lime juice
¾ cup oil (olive or veg.) plus 2 T.
3-4 oz. Roasted Green Chiles
10 oz. can Green Chile Enchilada Sauce (Old El Paso)
1 cup of Caramelized Onions
3 cups Shredded Cheddar Jack Cheese
8 uncooked Flour Tortillas

Marinate Chicken Breasts in 1 cup of lime juice and 3/4 cup oil, let stand for at least two three in the refrigerator.
On a hot grill, grill the chicken until done and set aside to rest.
Once the chicken has had time to rest and cool, cut or shred into small pieces.
Slice 1 whole white onion into 1⁄4” slices. In a medium sauté pan, add 2 TBL spoons of oil and sauté the onions until they are translucent.
Once the onions are done, add the shredded chicken, chiles, and sauce, and sauté all together until well heated.
Cook each tortilla and add shredded cheese to one side. Spoon in warm chicken mixture, fold the tortilla over and cook. Cut into 4 wedges and serve with garnishes such as sour cream, salsa, or lettuce.

Raspberry Marinated Chicken

Ingredients:
½ jar raspberry jam
¼ c. mashed fresh raspberries
½ c. pineapple juice
¼-1/2 c. soy sauce (I did closer to ¼ c.)
2 T. Rice Vinegar
½ t. garlic powder
½ t. curry powder
½ t. chili powder
1 t. basil

Directions:
Mix ingredients & pour over chicken. Marinate at least 4 hours. Bake in Marinade for 30 min. at 360 degrees or grill. Good with wild rice.

Chicken Salad Pitas

Ingredients:

5 cups cooked, diced, cooled chicken
1 cup diced celery
1/2 cup diced onions
2 chopped hard-boiled eggs
1 cup light mayo.
1/2 cup sunflower seeds
3-4 chopped apples, or grapes if preferred
Salt & pepper to taste
Pitas

Instructions:
Mix celery, eggs, onion, mayo, seeds, & fruit. Salt & Pepper to taste. Add chicken and mix together. If freezing, don't add mayo. until thawed. Don't leave out for over 2 hours, or it will spoil as it has eggs and chicken.

“Seoul Food” Korean BBQ

Ingredients:
1 pound sirloin steak
3 TBS brown sugar
3 TBS soy sauce
1 TBS rice wine
1 tsp ginger
1 tsp sesame oil
3 cloves chopped garlic
Bamboo skewers

Preparation: In a gallon freezer bag, add the soy sauce, brown sugar, rice wine, ginger, garlic, and sesame oil. Mix with your hand until well blended. Trim fat and slice the sirloin across the grain into strips around a quarter inch thick. Once completely coated, let out the excess air in the bag, seal, and freeze.
Thaw. Remove bamboo skewers from outside of the freezer bag, and soak in water for at least one half hour. Pull the steak from the marinade, and throw away the remaining marinade and the bag. Thread the steak onto the soaked bamboo skewers in a zigzag pattern.
Lightly coat your grill with cooking spray BEFORE you preheat to high. Once the grill is nice and hot, grill the bbq skewers for 2-3 minutes on each side. Remove the skewers and serve right away. Korean BBQ is best when served hot. Serve with rice and grilled vegetables.

Chicken Bundles

Ingredients:
3 1/2 C cubed cooked chicken
8 oz cream cheese
4 T butter
2 chopped green onions
dash of lemon pepper
1/2 C milk
Italian Bread crumbs (about 1/2 can)
Ritz crackers, crumbled (about 1 sleeve)
Your favorite roll dough, enough for about 30 (homemade or store bought)

Directions:
Mix cream cheese and butter well. Add green onion and lemon pepper. Stir in chicken. Crumble the crackers and mix with bread crumbs. Place about 1/8 C of chicken mixture in roll, fold, and seal. Roll in milk, then in the crumb mixture. Bake at 375 degrees for about 13-15 minutes until browned. If freezing, cook but do not brown (about 10-11 minutes) then brown after thawing.

Roll Dough Recipe

2 T yeast, not rapid rise
1/2 C lukewarm water
1 t sugar to feed yeast
Mix yeast, water, and sugar in bowl and set aside.

1 C butter or margarine (2 cubes)
1 1/2 C milk
Heat milk and butter in saucepan until butter is melted. Set aside.

1 T salt
1 C sugar
6 large eggs
Mix salt, sugar and eggs together. Add milk mixture, then add yeast mixture.

7-8 C flour
Mix in flour, 1 C at a time, until dough is sticky but not runny. 8 cups is usually perfect, but it depends on the size of the eggs. Let rise until double, about 1 1/2 hours. Separate dough into thirds and roll out into a large circle. Cut into pie slices, about 10-12 per circle. roll from wide end to point into a crescent roll. Place on cookie sheet and let rise until double (about 1 hour). Bake for about 10 minutes, or until browned, at 375 degrees. Take out and brush with butter before cooling on rack. Makes about 50-60 rolls. This recipe makes enough for twice the amount of filling in chicken bundles recipe.