Homemade Noodles

1 beaten egg
1/2 teaspoon salt
2 tablespoons milk
1 cup flour

Combine beaten egg, 1/2 teaspoon salt, milk, add enough flour to make stiff dough. Roll very thin on floured surface, let stand 20 minutes.

Rollout, let sit 20 minutes. Roll again and let sit for an hour.
Turn over for another hour, then cut into fat slices.
Drop into water for 10 minutes.

( I typically do this recipe doubled, noodles are so darned good you eat them all anyway!)

Wilma's Mahogany Beef Stew

What You Need:
• 4 Tbsp. olive oil
• 3 ½ lb. boneless beef chuck roast, cut into 1” pieces
• 3 ½ c. chopped onions
• 2 c. Cabernet Sauvignon
• 1 14.5 oz. can diced tomatoes with Italian herbs, UNdrained
• ½ c. hoisin sauce
• 2 bay leaves
• 1 lb. (+) carrots, peeled and cut diagonally into 1” lengths
• 1 Tbsp. cornstarch mixed with 1 Tbsp. water

How You Do It:
1. Heat 2 Tbsp. oil in large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes.
2. Remove meat and juices to another bowl. Reduce heat to medium and add 2Tbsp. oil. Add onions; sauté until golden brown, about 15 minutes.
3. Return meat and juices to onions, add 1c. wine, tomatoes with juice, hoisin sauce, and bay leaves. Bring to a boil.
4. Reduce heat to low; cover pot and simmer 1 hour, stirring occasionally.
5. Add carrots and 1 c. wine. Cover; simmer 30-45 minutes, stirring occasionally.
6. Uncover, increase heat to medium high and boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
7. Reduce heat to medium low and add cornstarch mixture, stirring occasionally, about 8-10 minutes.
8. Discard bay leaves.

Serves 6-8

Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to a simmer before serving.

Chicken Francese

Ingredients

1/2 cup all-purpose flour
4 eggs, beaten
1 pound skinless, boneless chicken breast halves
1/2 cup white wine
2 cups chicken broth
1 teaspoon chopped fresh parsley
salt and pepper to taste
1/4 cup butter
2 lemons, juiced
1 teaspoon cornstarch
Directions

Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
Preheat oven to 300 degrees F (150 degrees C).
In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.

Crunchy Chicken

Vegetable cooking spray
2 cups Pepperidge Farm® Four Cheese and Garlic Croutons
1 egg
4 skinless, boneless chicken breast halves (about 1 pound)
1 cup Prego® Traditional Italian Sauce or Prego® Tomato Basil & Garlic Italian Sauce, heated
1/4 cup shredded mozzarella cheese
Heat the oven to 375°F. Spray a baking sheet with the cooking spray. Place the croutons into a gallon size resealable plastic bag. Seal the bag and crush the croutons with a rolling pin.
Beat the egg in a shallow dish with a fork or whisk. Dip the chicken into the egg. Add the chicken to the bag. Seal the bag and shake to coat. Place the chicken onto the baking sheet. Spray the chicken with the cooking spray.
Bake for 20 minutes or until the chicken is cooked through. Spoon the sauce over the chicken and sprinkle with the cheese.

Chicken Tortilla Soup

1-2 chix breasts cooked and shredded. I usually make a roast chix and use the left over meat.
Onions, celery, mushrooms as much or as little as you want. Saute in oil or water until soft. Or add any veggies you want.
1-2 small cans of chic broth.
1 can of water
1 can of diced tomatoes with juice
1 tsp oregano ( my herbs are all dried but you could easily use fresh and it will taste better)
1 TBSP or more cilantro
1 tsp or more of cumin
1 tsp of chopped garlic ( I use the kind in oil)
½ tsp of chili powder
¼ tsp of garlic power
I used a bag of frozen Southwest blend veggies from Wegman's that had corn, red peppers, onions and black beans. The beans added an awesome flavor.

Cook on boil for 20 minutes stirring so it doesn’t burn. Add more water if necessary.

Top with a dollop of cheese, sour cream or tortilla strips. 106 calories before this step.

Mexican Chicken Casserole

Zesty, creamy and loaded with chicken, it's no wonder why this Mexican chicken casserole is one of our top-rated recipes.

Photo by: BECKY LUIGART-STAYNER YIELD: 8 servings (serving size: 1 cup)
COURSE: Casseroles, Main Dishes
Ingredients
1 cup fat-free, less-sodium chicken broth
2 (4.5-ounce) cans chopped green chiles, divided
1 3/4 pounds skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) tub-style light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 ounce tortilla chips, crushed (about 6 chips)
Preparation
Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Baked Chicken Fajitas

1 lb chicken breasts, cut into thin strips
2 tbsp veg oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1 onion, sliced
2 small bell peppers, sliced
1 can diced tomatoes, drainded

Toss everything together in a large plastic bag. Dump into 9x13. Bake 400*, 30ish minutes until chicken is cooked.