Lita's Green Chicken with Linguine

Very similar to my Olive Oil Spice Linguine and Chicken recipe but done a little differently.

1-2 chicken breasts, cubed
2 pinches Thyme
2 pinches Rosemary
2 pinches Oregano
2 pinches Basil
1 pinch Parsley
Garlic, jarred and minced
Onion, dried and minced
salt
black pepper
Olive oil
Linguine

Bring a pot of water to a boil for linguine*. Throw in pasta.

Meanwhile, in a medium size Tupperware container loosely combine all spices with a fork. Take the chicken and place it in the container; make sure lid is firmly secured on the Tupperware. Shake up and down a few times. Add Garlic and onion to Tupperware. Shake again a few more times.** Set aside.

Lita's Baked BBQ Chicken

1-2 chicken breasts, cubed or sliced thin longways
1/4 cup of ketchup
1 tablespoon of spicy brown mustard
1/4 cup of molasses
1 tablespoon of honey
1/2 teaspoon of Tabasco or 1/2 a shot of whiskey
black pepper
crushed red pepper flakes

Preheat oven at 375.

In a small bowl combine ketchup, mustard, molasses, honey, and Tabasco. Add in spices.

Spray a aluminum small bread loaf pan with cooking spray. Lay some of the chicken in the bottom of the pan and cover with some of the sauce. Lay the rest of the chicken on top and cover with the rest of the sauce. Bake in the oven for about 20-25 minutes**.

Chickpea Tomato Soup

1/2 can of chickpeas, rinsed
1/2 of a beef tomato, chopped
1/4 white onion or 2 stalks of green onions, chopped
1 can of tomato soup
1 cup of milk
1 spoonful of basil
1 spoonful of rosemary
1 spoonful of oregano
1 spoonful of jarred minced garlic\
Olive oil

Coat the bottom of a frying pan with olive oil. Preheat pan over medium heat. Once pan is heated up, throw in tomatoes, onions, garlic, and chickpeas. Sprinkle with spices. Stir until vegetables are evenly coated with spices. Let cook for about 5 minutes or until tomatoes are tender and onions are lightly browned.

Add tomato soup and milk into the pan. Stir until even. Cook for another 5 to 10 minutes, stirring occasionally.

Enjoy!

Goes great with whole wheat pepper jack cheese sandwiches!

Lita's Broccoli Quiche

Mrs. Smith's deep 9" pie crust
4 eggs
1 1/2 cups of Swiss Cheese
1 1/2 cups of milk
1/2 a head of fresh broccoli, chopped
1/2 an onion or 3 pinches of minced onion
1 spoonful of jarred minced garlic
salt and black pepper

Preheat oven at 350.

In a medium size frying pan, lightly oil the bottom with olive oil and heat over medium heat. Once pan is warm enough throw in broccoli, onion and garlic, stirring constantly. Once onions are lightly browned and broccoli is dark green, turn off heat. Throw in broccoli mix in pie crust then sprinkle with cheese. Set aside

In a small mixing bowl, combine beat eggs; add milk and stir. Once evenly combined, pour slowly over broccoli and cheese mix in the pie. Sprinkle the top with pepper and salt then place in oven for 30-40 minutes. To see if it's done, check the middle to make sure it isn't runny. Once middle is firm and comes out clean the quiche is ready!

Chicken and Dumplings

Soup:
2 chicken breasts
6 cups of water
3 cups of chicken broth
2 handfuls of baby carrots
3 stalks of celery, chopped
1/2 a white onion
2 cloves of garlic, peeled and chopped

Dumpling Mix:
2 cups of flour
2 teaspoons of salt
1 1/2 cups of chicken broth

Combine all soup ingredients in a stock pot (leave chicken breasts whole for now). Bring to a boil. Once chicken in white and tender, remove from pot and cut into cubes. Bring boil down to a simmer then place chicken back into the pot.

Meanwhile, combine dumpling ingredients in a small mixing bowl. Once mix in even, take a small ice cream scoop and scoop out the dumplings and place them in the stock pot with the rest of the soup.** Cook for about 15 minutes or until dumplings are cooked all the way through. Then serve!

**Tip!** Spray the ice cream scoop with cooking spray so the dough doesn't stick to the scoop! Easier clean up!