Chicken Taco soup

I love this recipe plus it is freezable! So, when you make to much, just freeze it,then on a busy night pull it out! I also think this would be a great item to bring to a football party. You could very easily serve this at a party or as a dip. Just make sure to provide plenty of chips!

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn,drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer or chicken stock
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts (can use frozen chicken breast)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips or fritos (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer/chicken stock, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed chips, if desired.

Chicken Marsala

I love Chicken Marsala! So, once again I had to give it a shot. Unfortunately, it was not as good as I hoped. It did however taste better the second day. I love leftovers! With all that being said, if I were to make it again I would add some fresh garlic or granulated garlic. I used cooking Marsala & did not use Marsala wine, so I might also try that. But, I found a creamy chicken marsala, so of course I will be trying that before I make this again.

4 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
1/2 teaspoon dried oregano
1/2 teaspoon basil
1 tbsp olive oil
1/2 cup of flour
1/2 cup Marsala wine
1/4 cup chopped onion
1 cup sliced mushrooms

Mix the flour with the salt, pepper & herbs and cover the chicken breast in this mixture. In a skillet brown the chicken breast with a little of the olive oil on both sides and place in the Crockpot. In the same skillet add the mushrooms & onions to pan with a little olive oil. Cook on medium heat for about 5 minutes. Add the wine to the mushrooms & onions and let heat for about 10 minutes, while tossing and stirring. Pour the sauce over the top of the chicken in the crockpot. Allow to cook on low for 4-6 hours.

Now, if doing it all on the stove top, cover & cook on low for 4-6 hours.

Greek Style Beef and Pasta

Once again I saw this recipe, & just had to try it. It was very good even though I did not eat the feta cheese myself. The hubs did though. In my book it is a keeper!
Serves 5

2 1/2 cups uncooked penne pasta (8 oz)
2 slices bacon, chopped
1 small onion, chopped
1 lb ground beef
1/2 cup pitted kalamata olives
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8 oz) tomato sauce
1 teaspoon dried oregano leaves
1/2 teaspoon salt
3/4 cup crumbled feta cheese (about 4 oz). Or I used Parmesan cheese on mine!

1. Cook and drain pasta as directed on package; cover to keep warm.

2. Meanwhile, in 12-inch skillet, cook bacon and onion over medium heat until bacon is crisp, stirring frequently. Add ground beef. Cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

3. Stir in olives, tomatoes, tomato sauce, oregano and salt. Reduce heat to medium-low. Simmer 10 minutes, stirring occasionally, until thoroughly heated. Serve over cooked pasta; sprinkle cheese over top.

Note- Parmesan cheese does not contain lactose & if you like feta, as long as it is made with goat or sheep's milk you are fine. Make sure you look at the label.