Enchilada Suiza Chicken and Rice

Ingredients:

6 pieces chicken
4 cups white rice
2 4oz cans diced green chilies
1 8oz package cream cheese, lite, nonfat or regular (or soy cream cheese)
2 boxes chicken broth
1 onion diced
3 green onions diced
3 cloves minced garlic
salt and pepper

1. Preheat oven to 375

2. Measure rice into largest pan you have, I use a roast pan.

3. Dump in cans of green chilies, onion, green onion, garlic, salt and pepper.

4. Pour chicken broth into a blender until it is half full. Dump in all of cream cheese. Blend until smooth. Pour into roast pan with remainder of chicken broth. Stir everything together.

5. Place chicken on top and push them down into the rice. If you'd rather use the equivalent of chopped chicken be sure to stir afterward. Cover with aluminum foil as tightly as you can.

6. Bake for 1.5-2 hrs. Resist the urge to check for at least 1.5 hrs.

This recipe feeds an army and is awesome to freeze or for leftovers. If you'd like to use a 9X13 you can halve it. The idea for the recipe came to me because I love chicken and rice and I love enchiladas suizas. They're delicious chicken enchiladas with a creamy green chile sauce that is to die for. I was very pleased with this combination and I hope you enjoy it. BTW it's gluten and can be dairy free!

Posted by Lia Freeman

BBQ Crock Pot Chicken

Ingredients:

6 chicken thighs
1 bottle BBQ sauce

Cook on low 6-8 hrs.

Can use for sandwiches, quesadillas, casseroles or yummy over rice or potatoes.

Posted by Lia Freeman

Butternut Squash Soup

From the kitchen of Stacy Hart

2 slices bacon (this is optional, I often don't do because I try not to have bacon around too much)

1/2 medium onion, chopped finely

1 large leek, chopped finely

1 large garlic glove, minced (I like to use the frozen Trader Joes cubes, just 1)

1 bay leaf

1.25 lbs butternut squash (approx 2) cut into 1" squares

1 medium tart apple

2 cups low sodium chicken broth

1/2 cup water (+/-)

sour cream/bacon bits as topping

Crisp and brumble bacon for topping. Reserve 1/5 tsp of bacon fat and cook leek, onlion, garlic, bay lear, and salt/pepper to taste. Cook until softened. Then add squash, apple (peeled and chopped), water, broth, and simmer 15 minutes. Take bay leaf out. Puree soup in blender or food processor.

Veggie and Chicken Rice Pilaf

Prep Time: 20-25 Minutes

Cook Time: 25 Minutes

Servings: Approx. 8 x 1-Cup

Ingredients:

1/2 C Butter (or olive oil would work, I have never tried).

1/4 C orzo (rice looking pasta in the dried pasta section) or broken spaghetti

1 1/4 C rice, uncooked (I use long grain white)

2 1/4 C chicken broth (I use Better Than Bouillon Reduced Sodium organic chicken base from Costco)

1 C brocolli florets, lightly steamed (if desired- depends on how crunchy or soft you like the finished dish)

2/3 C or 2 medium carrots, sliced and lightly steamed, if desired

1/2 red bell pepper, diced

1/2 C almond slices, raw (I use Trader Joe's)

1/2 tsp crushed garlic (I use Christopher Ranch, available @ winco)

1 tsp onion powder (or to taste, fresh diced ok- cook with rice)

1 chicken breast or 3 chicken tenders, grilled and cubed (I use the Montreal Seasoning from Costco or marinade in lime juice)

salt and pepper to taste

Directions:

1. Melt butter in medium sauce pan over medium-low heat. Increase heat to medium and stir in orzo/spaghetti, cooking until coated with melted butter and lightly browned about 2 minutes.

2. Add garlic (and onion if fresh), rice, bell peppers and stir until rice starts to brown lightly about 3-4 minutes.

3. Pour in broth, onion powder, pepper, and remainder veggies.

4. Bring to boil. Add lid and reduce heat to low. Cook for 20 minutes. Remove from heat but keep lid on for an extra 2-4 minutes.

5. Add cubed chicken, almond slices and gently stir and fold together.

* As an alternative, you can keep chicken grilled, whole and serve pilaf as a side dish. Veggies can be rotated with anything as long as you keep in mind it will be simmering for 20+ minutes.