White Chicken Chili

I love this recipe. Thank you Sarah for sharing it with me.

2 (13oz.) cans of chicken or 2-3 cooked chicken
1 can garbanzo beans
2 cans great northern beans
1 can creamed corn
1 can chicken broth
2 cans diced green chilies
1 med. onion, chopped or 1/4c. dried onion
1 tsp. garlic powder
2 Tbsp. dried cilantro
1 Tbsp. dried chives
1/2 tsp. black pepper
1 Tbsp. cumin
2 tsp. chicken bouillon

Drain and rinse all the beans. Mix all the ingredients together in a crock pot and let cook on low for 4-6 hours.

Chicken Noodle Stir-Fry

3 packages chicken flavored ramen noodles, discard season packet
1 lb. boneless skinless chicken breasts, cut into bite size pieces
1 Tbsp. vegetable oil
1 c. broccoli
1 c. cauliflower
1 c. sliced celery
1 c. coarsely chopped cabbage
2 medium carrots, thinly sliced
1 c. bean sprouts (I used home grown alfalfa sprouts)
1/2 c. teriyaki sauce
1 c. chicken broth
1/4 tsp. corn starch

In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender. Meanwhile, cook the romen noodles according to package.
Drain noodles; add to the pan. Mix the chicken broth and the corn starch; add to pan with the teriyaki sauce.
Mix well. Serve immediately.

Southwest Stew

2 lbs. ground beef

1 1/2 c. diced onion

1 envelope taco seasoning

2 (15oz.) cans diced tomatoes w/ juice

2 (15oz.) cans pinto beans, rinsed and drained

1 (15oz.) can black beans, rinsed and drained

1 c. salsa

2/3 c. water

1 tsp. ground cumin

1/2 tsp. garlic powder

1/2 tsp. black pepper

salt to taste

In a skillet, brown beef and onions. Drain any excess fat. Add remaining ingredients and bring to a boil. Simmer, covered, for 15-20 minutes. Garnish with shredded cheddar cheese.