BOW TIE CHICKEN NOODLE SOUP (NO EGG) MOSTLY HOMEMADE

INGREDIENTS:

2 Boneless Skinless Chicken Breasts

1 bag of baby carrots (chopped)

1 small onion (chopped)

1  (32 oz.)box Swanson’s Chicken Broth

3 cups water

2 garlic cloves minced

2 teaspoons Better than Bouillon Soup Starter paste (or Knorr Homestyle Stock)

Garlic Salt (to taste)

Italian Seasoning (to taste)

Onion Mrs. Dash (to taste)

Garlic Powder (to taste)

Coarse ground pepper  (to taste)

1 package Bow Tie Pasta

DIRECTIONS:

Boil a stock pot of water and boil chicken until it is done all the way through (about 20 minutes if they are frozen).  In a large crock pot on High, add the water, broth, and bouillon.  Cover. 

Coarsely Chop the carrots (I used a electric Food Chopper) and add to the crock pot.  Peel and finely chop the onions.  Mince the garlic cloves and add to the crock pot.  Chop the boiled chicken in a chopper or use kitchen shears to cut it into manageable pieces.  Add the chicken to the crock pot. Add all the seasonings to taste.  Cook on High for 3 or 4 hours until the carrots are tender.  20 minutes before serving boil water for pasta.  Boil Pasta according to package directions, drain pasta and set aside.  Serve pasta individually in soup bowls and ladle soup over pasta then mix (this keeps the pasta from absorbing all the extra moisture in the soup).

Ingredients

Cubed Chicken

Ready to Eat

PORK CHOPS WITH APPLES & STUFFING

From page 188 of the Taste of Home Most Requested Recipes Cookbook

I found this in the Taste of Home recipe book and I decided to try it out today.  My children loved it.  It was a great way to get them to eat Pork Chops.

Prep: 15 Minutes

Bake : 45 Minutes

Ingredients:

6 boneless pork loin chops (1 inch thick and 4 ounces each)

1 tablespoon canola oil

1 package (6 ounces) crushed stuffing mix

1 can (21 ounces) apple pie filling with cinnamon

Directions:

In a large skillet, brown the pork chips in oil over medium-high heat.  Meanwhile, prepare stuffing according to package directions.  Spread pie filling into a greased 13-in. X 9-in. baking dish.  Place the pork chops on top; spoon stuffing over chops.

Cover and bake at 350 degrees F for 35 minutes.  Uncover; bake 10 minutes longer or until a meat thermometer reads 160 degrees F. 

YIELD: 6 servings.