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These are my family's favorites. They are easy to make, kid friendly and extremely easy to substitute/add ingredients.

Low Fat Chicken Tortilla Soup

2 Skinless Boneless Chicken Breasts

½ Tbs. Olive Oil

1 Cup Chopped Onion

1 Tbs. Minced Garlic

1 Tbs. Lime Juice

½ Tbs. Chili Powder

¼ Tbs. Ground Cumin

2 Cans Fat Free Chicken Broth

1 Cup Salsa (Any kind you like; Chunky, Hot, Mild, etc.)

1 Can Corn Kernels (Optional)

Tortilla Chips or Flour Tortillas

(Low Fat Optional) Shredded Cheese (Monterey, Mexican, or Cheddar)

Step #1. Cut Chicken into bite size chunks. Heat Oil in pot and add Chicken. Cook appx. 2 minutes, stirring occasionally. Add Onions, Lime Juice, Garlic, Chili Powder and Cumin. Cook 2 minutes.

Step #2. Add Chicken Broth, Salsa and Corn. Stir to blend. Cover and raise heat until boiling. Reduce heat to medium and continue to cook 10 minutes. Ladle Soup into bowls

* If using Flour Tortillas: While soup is cooking, cut Tortillas into strips and place on pan into a 400º oven for about 10 minutes, checking them often. The longer they cook the crispier they will be.

* Note: I buy the Rotisserie Chicken already cooked at Kroger and cut up the meat, therefore omitting step #1. I dump everything into a pot and cook for 30 minutes. The longer the soup cooks, the more the flavors combine. Try to refrain from using ANY EXTRA salt

Cheesy Potatoes with Butter-Crunch Topping

2 lb bag frozen hash browns

2 sticks butter (melted)

1 can Cream of Chicken Soup

1 cup Milk

2 cups Shredded Cheddar Cheese

2 cups Regular Corn Flakes

½ cup Chopped Onion (Optional)

Preheat Oven to 350º F.

Pour Potatoes in 9” x 13” casserole dish. Pour 1 stick of Butter over Potatoes.

Mix Cream of Chicken Soup and Milk (add Onions if desired). Pour over Potatoes.

Sprinkle Cheddar Cheese evenly over Potatoes.

Bake uncovered for 45 minutes to 1 hour.

Remove Casserole from oven and sprinkle Corn Flakes over Potatoes and Cheese evenly. Drizzle 1 stick melted Butter over Corn Flakes.

Turn oven up to 400º F and bake 15 minutes more.

Chicken with Raspberry Cream Sauce

1 Cup Flour

1 tsp each: Thyme, Oregano, Garlic Powder, Salt and Pepper (optional)

3 Tablespoons butter or margarine

4-8 Boneless Skinless Chicken Breasts

¼ Cup Canola or Vegetable Oil

½ Cup Raspberry Vinegar

1 ¼ Cup Chicken Broth

1 ¼ Cup Heavy Cream or Whipping Cream

Heat Butter and Oil in a large pan or Dutch Oven.

Place Flour and spices in plastic bag. Add one or two pieces of Chicken at a time and shake well to coat evenly. Sauté Chicken in the Butter and Oil for approximately 3 minutes per side, or until slightly browned. Remove Chicken from pan and set aside on a plate.

Add Raspberry Vinegar to pan and bring to a boil. Remove pan from heat and add the Chicken Broth and Chicken Breasts. Cover and simmer for 20 to 25 minutes.

Remove Chicken; set aside and keep warm.

Boil remaining liquid over high heat until it has the thickness of cream. Add Heavy Cream and allow to thicken over medium heat for 5 minutes.

Serve the sauce over the chicken with egg noodles or Rice Pilaf.

My favorite recipe is pretzel crusted chicken, it is soo simple to make. Total time approx. 15 minutes

4 chicken breasts

1 bag of pretzels

1egg

Veggie oil

5 tablespoons of spicy mustard

1cup of shredder cheddar cheese

1 cup of milk

Directions: Heat a skillet med-high coat the bottom of the pan with veggie oil

1. Take the bag of pretzels and crush them up and empty them into a glass pan

2. Scramble up the egg in a shallow pan

3.Dunk the chicken breasts in the egg wash then into the pretzels and drop it into the pan with veggie oil and cook 3 minutes on each side

4. While the chicken is cooking heat the cheese and milk in a sauce pan and add the spicy mustard and whisk together.

5. Serve the chicken on a plate with a dill pickle and the cheese sauce on the side in a dipping cup.

I have a chicken recipe the is very easy. First you get frying pan hat and add about 25 cloves of garlic and a little pit of olive oil and then put in chicken breast.

Once that is cooked off take the chicken out and add chicken stock. to this add artichoke hearts, black olives and any other caned item you want. stir this to thicken it up some. Last you add some sun dried tomatoes just to heat it up. Put the chicken back into the mixture and then put the whole thing over a pile of rice.

I like this recipe with green beans, onions, potatoes and beef sausage. Just take a big pot and add two large packages of frozen green beans. Put about 2 cups of water in the pot, turn on the heat and cover. You may need to add more liquid as you go, but keep in mind it is easier to add than take out. As it starts to do its thing, cut up a large yellow (or whatever you have) onion and add to the pot. As that is cooking, take 3 large potatoes, peel, dice and add to the pot. Cook until potatoes are just about done. Then, slice the smoked beef sausage, add to the top of the vegetable in the pot. Continue to cook until potatoes are soft and sausage is heated through. Enjoy! For more flavor, you can add half water and half beef broth or stock, or even french onion soup.

My fave is Nasi Goreng - Indonesian fried Rice. Fry 1 diced onion, a few cloves of garlic, some chopped up chilli and some ham and chopped up chicken. Add some chopped up carrots, peas and shallots. Add cold, but cooked, rice and gradually add in some sweet soy sauce (kecap manis). Don't put too much in- only enough to colour the rice. Serve with Fried chicken pieces, a fried egg on top and some slice of tomato and cuccumber (to cool your mouth after you eat the chilli in it!)

MUSHROOM CHEESE HAMBURGER STEAK

1 1/2 lbs. hamburger meat

2 jars of brown gravy

1 medium onion

1 can of mushrooms

1 egg

4-5 slices of Swiss or provolone cheese

salt and pepper

2 tablespoons of butter

Sauté sliced onions and mushrooms in buttered skillet. Mix hamburger meat and egg. Shape meat mixture into patties and fry in skillet. When meat is fully cooked in skillet, melt cheese on patties. Remove patties from skillet and drain excess grease.

Return skillet to stove on medium heat and combine the sautéed onion, mushrooms, and 2 jars of brown gravy. Heat until bubbly and add removed patties back into the skillet. Great with mashed potatoes.

I like to take chicken breast and cut them into peices, then put garlic powder, onion powder, a little salt, and peper on it. Then either put it in a skillet and fry it with Itailin dressing on it, or make a foil bag and put it on the grill with the dressing. If you put it on the grill in a bag put green pepers, corn on the cob peices and cut up potatos in the bag with the chicken, dressing and seasoning. Its my favorite