Curried Chicken Chowder

(Renee Montoya)

2 c water
2 1/2 T chicken bouillon
1/2 c diced green onion
1 1/2 t curry powder
1/4 t cayenne
3 carrots, peeled and diced
3 ribs celery, diced
2 c cooked chicken, chopped
1/2 c butter
1/2 c flour
2 c cream (half & half or milk work fine too)

In pot, combine water and veggies. Boil, reduce to low. Simmer until veggies are tender. Add spices and chicken.

In separate pan, melt butter, add flour and slowly add cream. Do not boil or burn. Add to chicken and veggies. Simmer until thick. Serve over rice.

Avocado Chicken

3-4 chicken breasts
Butter
1/2 c chopped onion
1 clove minced garlic
1 pkg sliced fresh mushrooms
2 T flour
1 t celery salt
White pepper
1/2 c chicken broth
1/2 c white grape juice (or additional broth)
2 avocados
1 1/2 c grated Monterey jack cheese

Cut chicken into 1/2s or pound thin.  Sprinkle both sides with salt, black pepper and flour.  Sauté in butter until browned but not cooked through.  Put in 9x13.  In same skillet, put 1/4 c (or less) butter.  Sauté onion, garlic, & mushrooms til soft.  Add 2 T flour and celery salt, white pepper, chicken broth and juice.  Thicken.  Stir in mashed avocados and 1/2 c cheese.  Pour over chicken and sprinkle 1 c cheese over.  Bake at 350 25 minutes (sauce bubbly).  Broil at end to crisp.  Serve over noodles.

Parmesan & Italian Herb Popovers

(Andrea)

4 large eggs, at room temp (can place cold eggs in hot tap water for a few minutes)
1 1/2 c milk, at room temp (or microwave til just warm)
1/2 t salt
1/2 t dried italian herbs
1/2 t dried parsley flakes
1 1/2 c all-purpose flour
1-2 T melted butter
1/3 grated parmesan cheese

Directions:
-Position the oven rack on the lower third of the oven. Preheat oven to 400 degrees.
-Use standard 12-cup metal muffin tin and grease well. (Pam works great!)
-Use a wire whisk to beat the eggs, milk, salt, herbs and parsley. Whisk until mixture is well combined and no streaks of yolk are showing.
-Add the flour all at once and beat with wire whisk until frothy. Small lumps in the batter are OK.
-Set batter aside to rest for 15 mins.
-Stir in the melted butter and parmesan cheese.
-Pour batter evenly into muffin tin. Bake for 15 mins (make sure you don't open the oven at any point of the baking process of the popovers will fall!!). Turn the oven down to 350 degrees and continue to bake for another 10-15 mins until they are a deep golden brown.

Broccoli Cheese & Potato Soup

http://www.food.com/

1/3 c chopped onion
1/3 c chopped celery (I omitted this since I didn't have any)
2 T butter
1/4 c flour
4 cups diced peeled potatoes (I used red unpeeled)
2 1/2 c chopped broccoli, steamed until crisp tender
3 c chicken broth
2 c shredded cheddar cheese
2 c skim milk
1/4 t pepper
1 dash paprika
salt

In a large saucpan, saute onion and celery in butter over medium heat until tender
Add flour, pepper, salt and paprika and stir until smooth.
Add broth, milk and potatoes, stirring constantly until it boils and thickens.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Stir in cheese and broccoli and cook over low until cheese is melted and soup is heated through.

Serves 8.

264 calories, 13.1 g fat, 22.9g carbs, 2.7g fiber, 14.1g protein

Pumpkin Fluff Dip

http://allrecipes.com/recipe/pumpkin-fluff-dip/detail.aspx

Ingredients

• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (5 ounce) package instant vanilla pudding mix
• 1 (15 ounce) can solid pack pumpkin
• 1 teaspoon pumpkin pie spice

Directions

1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.