Recipe Requested!

To those who asked (and thank you for asking!) here are the recipes that I'm using this week ... on planning on using ... for our menus.

Chunky Chicken Soup, from Taste of Home website

1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
2 teaspoons vegetable oil
2/3 cup finely chopped onion
2 medium carrots, chopped
2 celery ribs, chopped
1 cup frozen corn
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1-1/2 cups chicken broth
1 teaspoon dill weed
1 cup frozen peas
1/2 cup half-and-half cream

In a large skillet over medium-high heat, brown chicken in oil. With a slotted spoon, transfer to a 5-qt. slow cooker. Add the onion, carrots, celery and corn. In a small bowl, whisk the soup, broth and dill until blended; stir into slow cooker.

Cover and cook on low for 4 hours or until vegetables are tender. Stir in peas and cream. Cover and cook 30 minutes longer or until heated through. Yield: 7 servings.

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Easy Chicken Fajita Skillet
(I think this came from a Menus for Moms email)

2 cans chicken broth
1 lb. boneless chicken, cut into 1" cubes
1 tsp. chili powder
1/4 tsp. salt
2 cups elbow macaroni (preferably whole wheat), uncooked
2 cups red or green bell peppers, chopped and sauteed, from last night
1 onion, chopped and sauteed, from last night
1 lb. Velveeta prepared cheese spread, cut into 1-1/2" cubes

Cook chicken with chili powder and salt in a fry pan until cooked through. Add broth and bring to a boil. Stir in macaroni and cover, reducing heat to medium-low. Simmer 5 minutes and add peppers and onions and Velveeta cubes. Cook until cheese is melted, stirring frequently.

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And the red beans and rice recipe I'm using is one that I found on Michele's - This One's for the Girls. It's sounds delicious (and EASY!)

Did I leave anything out? :) Off to run a few errands with the girls this morning!