Chicken With Penne

2 chicken breasts cut into strips
olive oil
garlic
pepper
onion or onion powder
3/4 cup chicken broth
1 pkg penne pasta
broccoli, asparagus or vegetable of choice
Parmesan cheese

Cook pasta according to package directions and drain. Drizzle olive oil in saucepan. Add chicken, garlic, pepper and onion. Cook over medium heat until chicken is browned. Remove chicken and add broth to the saucepan. Add more garlic if desired. Add vegetable and cover. Steam for 5 minutes. Add back chicken and pasta. Let sit for 5 minutes and then sprinkle with Parmesan cheese.

Slow Cooker Beef Stroganoff

1 pound stew meat
1 can cream of mushroom soup
2 tbs Worcestershire sauce
1 can beef broth
1 medium onion, chopped (I used onion powder)
1 (4 oz) cream cheese

Put everything except cream cheese in the slow cooker. Set on low for 4-5 hours. Add cream cheese right before serving.

Serve over egg noodles or rice.

Lemonade Party Cake

1 box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1can (6 oz) frozen lemonade concentrate, thawed
3/4 cup powdered sugar

1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
2. Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
3. Make 2 cups homemade whipped topping and frost cake.

Pasta Salad

Pasta Salad (Pat Heflebower)

6 oz bowtie pasta, cooked, drained
6 oz spiral pasta, cooked, drained
10 oz can pineapple tidbits, drained well
1 small can water chestnuts, sliced, rinsed and drained
1 C. chopped celery
2 green onions, chopped
1 package craisins
1 C. cashews
2 whole chicken breasts, boiled and shredded
1 C. grapes (seedless), cut in half
1/2 mayonnaise
8 oz. cole slaw dressing (ex. Marzetti or Kraft)

Put all ingredients in large bowl, except for last two ingredients. Toss together. Mix mayo and dressing together and toss with other ingredients in bowl. Mix until moistened. Refrigerate.

Chicken Noodle Soup

2 chicken breasts
4 cups water
4 cups chicken broth (I used the Kitchen Essentials Chicken Broth)
1 tsp seasoned salt
1/4 tsp pepper (I used a little bit more)
small onion, chopped
2-3 carrots, chopped
2 stalks celery, chopped
1/4 cup parsley
1 tsp dried marjoram
1 bay leaf
1-2 pkgs egg noodles

Place all ingredients except noodles in the crock pot. Cover and cook on low 5-6 hours. Remove chicken and bay leaf from pot. Shred chicken and return to broth. Add the noodles. Cook another hour on low (1/2 hour on high).

Smith Family Taco Salad

1 can kidney beans, drained
1 pound beef or turkey browned with taco seasoning (per pkg instructions)
Lettuce
Tomato
Sliced avocado
Shredded cheese
Taco sauce
Tortilla chips
Ranch dressing

Brown meat. That is the only thing you have to cook. On plate, put lettuce, add beef, kidney beans and top with your favorite taco toppings. Top with ranch dressing.

White Chili

1 pound chicken, diced
3 cans white beans, drained
1 can chicken broth
1 small can diced chilies
garlic
onion powder
pepper
1 small tub sour cream

Add chicken, beans, broth, chilies, garlic onion powder and pepper to crock pot. Cook for 4 hours on high or 6 hours low. Add sour cream right before serving. We added shredded cheese and tortilla chips.