Creamy Chicken and Noodles with Veggies

2 1/2 lbs boneless chicken, cut into bite size pieces

2 tablespoons olive oil

5 cloves garlic, chopped

1/2 large red onion, chopped

4 cups chicken broth

12 ounces Italian Campanelle noodles

1 large can cream of chicken soup

2 tablespoons sage

Black Pepper to taste

5 heaping tablespoons sour cream

1 bag frozen mixed vegetables

In large skillet heat olive oil over medium heat. Add chicken, onion, garlic and black pepper. Cook until chicken is done stirring occasionally. 

Add chicken broth and bring to a boil. Add noodles and cook for 12 minutes. 

Add cream of chicken soup, sage, sour cream, mixed vegetables and mix together well. (if mixture is too thick add 1/4 cup of water)  Bring to low boil, reduce heat, cover and cook until vegetables are done. 

Serves 6

Shrimp Enchiladas with Jalapeño Cream Sauce

3 lbs small shrimp cooked and chopped into bite size pieces (or 2 lbs cooked chicken, chopped)

2 tablespoons olive oil

4 cloves garlic, minced

1 small onion, diced

2 cups shredded green cabbage

4 carrots peeled and grated

6 cups baby spinach

1/2 teaspoon oregano

1 teaspoon cayenne pepper

24 - 6" tortillas

4 cups shredded cheese (I used a Mexican blend)

In a large skillet heat olive oil. Add garlic and onion and cook over medium heat, stirring occasionally, until onion is translucent, about 5 minutes. Add cabbage, carrot, spinach, oregano and cayenne pepper. Cook until vegetables are tender and spinach is wilted. Add shrimp (or chicken) and gently toss to combine. 

Jalapeño Cream Sauce

4 tablespoons butter

4 tablespoons all purpose flour

3 cups chicken broth

2 cups sour cream

2 jalapeños seeded and minced

1 teaspoon garlic powder

1/2 cup chopped fresh cilantro

Salt and Pepper to taste

Over medium heat melt butter in large sauce pan. Whisk in flour until lightly browned, 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly until blended well. Stir in sour cream. Add jalapeños and garlic powder. Reduce the heat and simmer until the sauce has thickened. Season with salt and pepper. Remove from heat and stir in cilantro.

Preheat oven to 350º.  Grease 2 - 9x13" baking dishes (I used butter). 

To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center, sprinkle with cheese. Roll the tortilla and place seam side down into prepared baking dish. Repeat with remaining tortillas. 

Pour the Jalapeño Cream Sauce evenly over the top. Place in oven and bake, covered, until lightly golden and bubbly. About 30 minutes.

Makes 24 enchiladas

Sunday, Eat With A Fork, Beef Stew

3 tbsp olive oil

1 tbsp butter

2 lbs stew beef cut into bite size pieces

1/2 large red onion, chopped

5 large cloves garlic, chopped

10-12 large mushroom caps, chopped

1 - 4 ounce can of tomato paste

6 cups beef broth

2 tbsp Worcestershire

1 bag frozen mixed vegetables

salt and pepper to taste

1 bag wide egg noodles

Heat olive oil in large skillet or large heavy pan, add butter, onion, garlic and beef. Cook over medium heat until the beef is done. Add mushrooms and cook until tender. Add tomato paste and stir until blended. Add salt, pepper, 4 cups of beef broth, and Worcestershire, stir until blended. Bring to low boil, add mixed vegetables and cook over medium heat for 30 minutes. Add the remaining 2 cups of beef broth and noodles, cook for an additional 10 minutes or until noodles are done.

Serves 6