Recipes

About this time 3 years ago, my college girlfriends and I exchanged some favorite recipes and we decided it was time again, so here goes.  These are 3 of my favorite recipes that I don't think I've shared before:

Potato Soup

Ingredients: 6 Cups Chicken Broth, 6 Cups Potatoes Pealed and Cubed, 1/2 teaspoon seasoning salt, 1/4 teaspoon pepper, 1/4 teaspoon ground red pepper, 8 oz. Cream Cheese (chunked, room temp)
Optional Toppings: Crumbled Bacon, Green Onions, Cheddar Cheese

Combine broth, potatoes, and spices in large pot.  Boil until potatoes are tender.  Smash a few to release starch for thickening.  Reduce to low heat.  Add cream cheese.  Stir until cheese melts.


Mexican Chicken Lasagna

Ingredients: 1/4 cup fresh cilantro leaves (chopped), 8 oz. cream cheese, 2 cups shredded monterey jack cheese, 1 medium onion (chopped), 28 oz. enchilada sauce, 12 6" corn tortillas, 3 cups cooked chicken (diced or shredded)

Place cream cheese in bowl and microwave on high 30-45 seconds until very soft.  Add cilantro and 1 1/2 cups of MJ Cheese.  Mix well.  Spread 2/3 cup of enchilada sauce over bottom of a 9x13 or Pampered Chef Deep Covered Baker.  Pour remaining enchilada sauce into mixing bowl and set aside.  Using tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker.  Scoop 1/2 of the cream cheese mixture over tortillas and spread.  Top with 1 cups of chicken of 1/3 of the onion.  Repeat layers one time.  Dip the remaining four tortillas into the sauce and arrange over the second layer.  Top with remaining chicken and onion.  Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup MJ cheese.  Microwave, covered, on high 12-15 minutes or until center is hot.  Let stand 10 minutes.  Sprinkle with additional cilantro.  Serve with shredded lettuce, sour cream, guacamole, tomatoes, etc.

Fajitas

Ingredients: 1 each-Red, Yellow, and Orange Bell Pepper, 4 boneless, skinless chicken breasts, 2 tsp. vegetable oil, 1 envelope Lipton Onion Soup Mix, 1/2 cup water, 1/2 cup salsa, flour tortillas
Optional: Guacamole, Shredded Cheese, Sour Cream, Salsa

Cut bell peppers into 1/2" strips.  Cut chicken crosswise into thin strips.  Heat over medium high heat.  Ad 1 teaspoon of the oil and chicken.  Stir-fry 3-4 minutes or until chicken is no longer pink.  Add remaining oil, bell peppers and stir-fry 1-2 minutes or until vegetalbes are crisp-tender.  Add soup mix, water and salsa to bell pepper/chicken mixture.  Cook and stir 2-3 minutes or until heated through.  To serve, place chicken mixture in center of tortillas.  Serve with toppings, if desired.