Creamy Tomato Tortellini Soup

2 whole large Cloves Of Garlic Minced 2 Tbl Olive Oil 2 10 3/4 oz Cans of Condensed Tomato Soup 1/4 cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste 2 cups Half-and-half 2 cups Chicken Stock 1 tsp Onion Powder 1 Tbl Italian Seasoning 1/2 tsp Salt 1/2 tsp Pepper 1 whole 9 Oz Package Of Cheese Filled Tortellini 1/2 cup Shredded Parmesan Cheese, for garnish Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt. When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions. After tortellini are cooked, ladle soup into bowls and top with parmesan cheese.

Cheesy chicken and rice bake

2 whole Boneless, Skinless Chicken Breasts 4 cups Cooked Brown Rice ¾ cups Frozen Corn 15 ounces, fluid Can Black Beans, Drained And Rinsed 1 cup Plain Greek Yogurt (or Sour Cream) 4 ounces, fluid Can Green Chilis ½ cups Salsa 1 cup Low-fat Cheddar Cheese, Plus More For Topping 2 Tablespoons Fresh Cilantro For Garnish Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro. To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and rehe

Parmesan Chicken Bake

6 chicken breasts 1 C light mayonnaise or Greek yogurt (I have done 1/2 of each as well) 1/2 c fresh Parmesan cheese, plus more for the top 1 1/2 tsp seasoning salt 1/2 tsp pepper 1 tsp garlic powder 1. Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan. Lay the chicken inside the pan. 2. Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.) Sprinkle on a bit more fresh Parmesan over all the chicken. 3. Bake uncovered for 45 minutes. This dish is even better the next day, so just reheat in the microwave!

Santa Fe Chicken Salad

Ingredients: 6 cups of mixed baby greens 1 15oz can of of corn kernels, rinsed well 1 15 oz can of black beans, rinsed well 1/4 cup freshly grated Monterrey jack cheese 1/4 freshly grated sharp cheddar cheese 1/4 cup spiced tortilla strip salad toppers 4 thin chicken cutlets (not the full chicken breasts) 1 cup garlic herb marinade (KC Masterpiece) For the Dressing: 1/2 cup light mayo 1 teaspoon chili powder 1/4 cup freshly chopped cilantro 3-4 tablespoons freshly chopped chives or green onions 1 tablespoon lime juice (I used bottled) 2 teaspoons white sugar Directions: Marinade your chicken in garlic herb marinade for at least 3 hours. These are the thinly sliced chicken cutlets you can buy prepackaged. If your store doesn't' have them, slice your chicken breast in half lengthwise to create 2 thin chicken breast pieces. Meanwhile, make the dressing. Mix all ingredients together well and refrigerate. Grill chicken until done. Rinse corn and beans. Pile your lettuce, and top with corn, beans, cheese and tortilla strips. Place chicken on top. Top with dressing. Enjoy!