Broccoli Casserole

2 TBS margarine
1/2 C onion, chopped
1 garlic clove, minced
3 C broccoli, chopped
1/2 C water
1/2 C cheese, cubed or shredded
1 can cream of chicken soup
cooked chicken, cut into bite-sized pieces (optional)

Saute onion and garlic in butter. Add broccoli. Add water and simmer, covered for 10-15 minutes, stirring frequently. Add cheese and soup. Stir until cheese starts to melt. Place in a greased oven safe pan. Cook uncovered at 400 degrees fahrenheit for 30 minutes. Make sure the casserole is one inch lower than the top of the pan, as it sometimes boils over.

Italian Dressing Soup

1/2 lb boneless, skinless chicken breast, cubed
1/2 C-1C italian salad dressing (fat-free works great!)
1 can sodium free chicken broth
1 can diced tomatoes (with juice)
1 zucchini, diced
1/2 C-1C elbow macaroni , uncooked
italian seasoning (about 1 TBS, to taste)

Place chopped chicken in large pot. Cook on medium heat with half of the Italian dressing until chicken is cooked all the way through. Add chicken broth, diced tomatoes, zucchini, macaroni, italian seasoning, and rest of italian dressing. Heat on medium heat until noodles are cooked. Serve.
*Thanks to Maren for this recipe

Award-winning Mexican Chili

Makes a large batch-you'll need a 6-8 quart saucepan.
3 C dried black beans, cooked
3 cans diced tomatoes and juice
2 cans corn and juice
3 cans tomato sauce
1 can diced green chilis
3 cloves garlic, minced
3/4 onion, diced
2 tsp beef boullion
2 TBS parsley
2 tsp cumin
2 tsp chili powder
salt
pepper
2 TBS Worchestershire sauce

Saute garlic and onions in large saucepan. Add rest of ingredients. Simmer for 1 hour. Serve.
*I tweaked a soup recipe from Rob's Granny and won the best symphony of ingredients at our ward chili cook-off this year!

Yummy salad

This is what went in our yummy salad today:
grilled chicken
avacado
tomatoes
carrots
green onions
romaine lettuce

I think the avacado and home-grown tomatoes made it so yummy.

Artichoke heart soup

*This soup fits in a regular pan (2 quart)
2 TBS margarine
1/2 onion, chopped
1 clove garlic, minced
1/4 tsp thyme
7 oz can/jar artichoke hearts, drained and chopped
14 oz can chopped tomatoes, with juices
2 C chicken broth
1/4 tsp salt
dash pepper
1 TBS sour cream per bowl

In a regular sauce pan, heat butter and saute onion for 5 minutes until soft. Add garlic and thyme and saute another minute. Add artichoke hearts, tomatoes chicken broth, salt and pepper. Cover and simmer 30 minutes. Divide into bowls and stir in 1 TBS sour cream in each bowl. Serve.
*Thanks Mary Irene for this recipe and Maren for the ward cookbook.

Bean Goulash

1/2 lb hamburger, cooked
2 cans pork n beans
2 cups or cans of other beans (I used black beans)
1 can corn
1 can olives (optional)
1 can stewed tomatoes (optional)

Stir all ingredients, plus a little ketchup and garlic powder and heat.

*From someone in my ward at an enrichment activity