Tortellini Soup

This is a great recipe for a refreshing soup.  I'm not sure where Mom got the recipe but, it's a keeper.

1 T butter 

2 cloves garlic (minced)

1 15 oz chicken broth

1 small pkg. tortellini (fresh-cheese)

1 15 oz can diced tomatoes

1/2 pkg. frozen chopped spinach (thawed and drained)

1 T Italian seasoning

parmesan cheese

Melt butter in medium pan.  Add garlic and saute.  Add chicken broth and bring to a low boil.  Add tortellini and cook at a low boil for 7 minutes.  Add tomatoes, spinach and italian seasoning.  Heat through and serve with parmesan cheese sprinkled on top.

*I haven't always been able to find fresh tortellini.  I've experimented with both frozen and dried tortellini.  They both turn out just as good.  If using dry tortellini, double the amount of chicken broth.*

Chicken Spaghetti

Here's another Hebdon Classic. I made this last night and it is so yummy! I would say this is Ammon's second favorite meal I make. (the other is amazing and coming soon!)

3-4 Boneless, skinless chicken breasts
2 10 oz cans Ro-Tel tomatoes (diced with chilies)
1 stick butter
1 large onion (diced)
1 lb spaghetti
1 lb cheddar cheese
1 T chili powder (I use slightly less)
1 T garlic powder

Boil chicken for 30 minutes or until done. Remove and tear apart chicken, reserving water. Saute onions in butter until transparent. Add Ro-Tel tomatoes and spices. Then add chicken and simmer 10 minutes. Meanwhile, cook spaghetti in water from chicken according to package directions. Drain spaghetti, return to pan and add chicken mixture. Mix well and put in a 9x13 pan. Top with cheese. Bake at 350 for 30 minutes or until cheese melts.

Hebdon's Ham and Pasta!!!!

Drum Roll, please!

This is the one you have all been waiting for. Mom's infamous Ham and Pasta. She always would cook us whatever we wanted on our birthdays and this one was always mine. (I'm sure this was chosen by a few others, also.)

8 oz. spaghetti

1 10 oz. package frozen broccoli cuts

1/4 c. butter or margarine

1/2 c. sour cream

1/4 c. milk

1 4 oz. pkg. thinly sliced ham, cut into strips

3/4 c. grated Parmesan cheese

Cook pasta in salted water about 10 minuted or until tender. Melt butter in separate saucepan. Add sour cream and milk. Stir until blended. When still warm, stir in broccoli and ham; heat through. Drain pasta well and transfer to serving bowl. Pour broccoli/ham mixture over pasta and toss. Stir in half of the Parmesan cheese and sprinkle the remainder on top. Serve immediately. Usually makes 4-6 servings but you might want to double it since you won't be able to get enough!

Grandma Keller's Chili

(I always turn to this exact recipe EVERY TIME I make chili.)

2 med. cans crushed tomatoes

2 med. cans stewed tomatoes

1 large can tomato puree

2 med. cans Hot Chili beans

2 lbs. ground round steak (not ground beef)

1 large onion, sliced thin and separated

4 T. chili powder

2 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

Put first 4 ingredients into large pot on medium heat. Crumble and brown ground round, along with sliced onions, in a large skillet. Add the remainder of ingredients to the meat/onion mixture. (VERY IMPORTANT, add ALL the seasonings to the meat mixture, not the tomato mixture.) When meat is well browned, add to the tomato mixture in the large pot. Mix well and cook on LOW for 2 hours, stirring occasionally. Serves 6...enjoy!

Chicken Salad

Laurie brought this recipe to our family and I'm pretty sure EVERYONE loves it.  This recipe makes A LOT.  We usually half it and have plenty left over.  Ammon is not much of a salad eater but he can't get enough of this stuff.

Salad

3 hearts romaine lettuce

1 bag of baby spinach

6 grilled chicken breasts  (I've never used that many)

1 medium bag of mozzerella 2 cups

1 small bag of craisins

1 small package of slivered almonds - toasted

Dressing

1 1/2 cups mayo

2/3 cups sugar

4 T apple cider vinegar

4 t poppyseeds

Toss all ingredients together and Voila!  Dinner is served.