Honey Chicken Kabobs

Honey Chicken Kabobs

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 tsp ground black pepper
2 cloves garlic, chopped
4 skinless, boneless chicken breasts, cut into 1 inch cubes
1 onions, cut into 2 inch pieces
1 red bell pepper, cut into 2 inch pieces
2 zucchini, sliced

In a large bowl, whisk together oil, honey, soy sauce, pepper, and garlic. Reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken and vegetables in a large Ziploc with the rest of the marinade. (I marinated the chicken and veggies in different bags). Marinate in the refrigerator at least 2 hours. The longer it marinates the better.
Preheat grill to high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread the chicken and vegetables onto skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

BBQ Chicken Wraps

The other night my husband and I ate at Red Robin and I ordered their Whiskey River BBQ chicken wrap. I switched out the tortilla strips for their onion straws and it was so good. I decided to try and recreate it at home. We were really happy with how they turned out!

BBQ Chicken Wraps

4 chicken breasts
BBQ Sauce
4 large tortillas
1 cup cheddar cheese, shredded
shredded lettuce
French's french fried onions
Ranch dressing

Grill your chicken. During the last 15 minutes of cooking brush the BBQ sauce on the chicken. When chicken is done remove it from the grill and cut it in to strips. Warm your tortillas in the microwave. Place your chicken strips down the center of the tortilla, leaving some space at both ends. Pour a little more BBQ sauce on chicken if desired. Add cheese, onions, lettuce, and top with ranch dressing. Fold in the ends of the tortilla and roll up. Cut the wrap in half and serve.

Cold Szechuan Noodles

My friend Katie brought this salad to a party a few weeks ago, and I couldn't wait to make it again! Yum, it is so good!

Cold Szechuan Noodles
recipe courtesy Katie Wenerstrom

3 Tbsp oil
3 Tbsp honey
1 Tbsp oriental sesame oil
1 Tbsp rice vinegar
1 Tbsp soy sauce
1 1/2 tsp grated ginger
1 tsp crushed red pepper flakes
4 oz oriental noodles or broken up spaghetti, cooked and drained
3 cups cooked and shredded chicken
1 cup finely chopped red cabbage
4 green onions, thinly sliced
2 shredded carrots
1 red or green bell pepper, chopped
1/2 cup dry-roasted peanuts

In small bowl, combine oil, honey, sesame oil, vinegar, soy sauce, ginger, and red pepper flakes; blend well. Rinse cooked noodles in cold water to cool. In large bowl combine cooked noodles, chicken, cabbage, onions, carrots, and bell pepper. Pour dressing over salad; toss to mix. Salt to taste. Sprinkle with peanuts.

Orange Chicken and Vegetables

My husband loves Chinese food. I think he would choose take out every night if he had the choice. I also like Chinese food but always feel like I've eaten a ton of grease afterwards. This recipe satisfied both of our Chinese food desires. The chicken was nice and juicy and had a nice, light breading. The sauce was great and I loved all of the vegetables. This will definitely show back up on our menu soon.

Orange Chicken & Vegetables
adapted from Mommy's Kitchen

4 boneless, skinless chicken breasts
3/4 cup flour
1/4 tsp salt
3 Tbsp olive oil
5 large carrots, julienned
1 small onion, cut
1 green bell pepper, cut into chunks
4 stalks celery, sliced
salt and pepper to taste

Orange Sauce:
3/4 cup fresh orange juice
1/4 cup soy sauce
1/2 tsp ginger
2 tsp rice vinegar
1/2 cup brown sugar
1/2 tsp sesame oil
pinch of red pepper flakes
2 Tbsp corn starch
1 cup chicken broth

Cut the chicken breasts up into 1 inch cubes. Combine the flour and the 1/4 teaspoon of salt in a small bowl or large zip lock bag. Coat the chicken with the flour. Heat 1 tablespoon of oil into a large skillet or wok and add half the chicken. Once it is cooked add the second half.

Cook your chicken until it is golden all over. (About 10 minutes) While your chicken is cooking, cut up your vegetables. Make sure they are about the same size. When the chicken is golden brown place it on a plate lined with a paper towel. Add another tablespoon of oil into the hot skillet. Add your vegetables and cook over medium high heat until crisp tender, about another 10 minutes.

While your vegetables are cooking add all of the orange sauce ingredients into a medium saucepan. Whisk them together until combined. Bring to a boil. Keep cooking until it thickens. When your vegetables are done add the sauce and chicken into the pan. Stir the mixture to combine. Serve over rice or Chinese noodles.

Low Calorie Chicken Fettuccine Alfredo

We had this meal for dinner tonight. It was delicious! I didn't even get a chance to take a picture of it. I have tried many similar recipes, but on the low calorie side, this has definitely been the best!

Low Calorie Chicken Fettuccine Alfredo
adapted from Food Network Magazine

1 Tbsp butter
1 clove garlic, minced
1 tsp grated lemon zest
2 tsp all-purpose flour
1 cup 2% milk
Kosher salt
2 Tbsp Neufchatel or low-fat cream cheese
1 cup grated parmesan cheese, plus more for topping
12 ounces fettuccine
1-2 cups shredded rotisserie chicken

Make the sauce: melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 tsp salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
Add the chicken, sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Divide among bowls and top with parmesan.

Three-Cheese Chicken Penne Florentine

Three-Cheese Chicken Penne Florentine
adapted from Cooking Light

1 tsp olive oil
2 cloves garlic, chopped
1 cup chopped onion
3 cups chopped fresh spinach
1 tsp oregano
1/4 tsp pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked penne pasta
2 cups shredded chicken
1 cup shredded cheddar cheese, divided
1/2 cup grated fresh Parmesan cheese, divided
1/2 cup milk
1 can condensed reduced-fat cream of chicken soup, undiluted

Preheat oven to 425 degrees.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 4 minutes or until tender. Add the garlic and stir until fragrant, about 30 seconds. Add spinach, oregano, and black pepper. Saute 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Salt to taste. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425 degrees for 25 minutes or until lightly browned and bubbly.

Pad Thai

While I was watching the Food Network I came across this recipe. I have tried a few Pad Thai recipes, but didn't really like any of them. This one seemed easy and the reviews on it were really good. It was really easy to make and tasted delicious!

Pad Thai
adapted from Sandra Lee

1 (16-ounce) package rice noodles
1 tablespoon canola oil
2 large eggs, beaten
2 tablespoon brown sugar
6 tablespoons soy sauce
2 tablespoons fish sauce
1-2 tablespoon chile sauce, depending on how hot you want it
2 tablespoon lime juice
2 tablespoon chopped garlic
1 cup chicken broth
3 carrots, grated
4 scallions, sliced thin
2 cups bean sprouts
Chicken, Shrimp, or Tofu (I used 2 cups rotisserie chicken, shredded)
1/4 cup peanuts, coarsely chopped, for garnish
1/4 cup fresh cilantro, roughly chopped, for garnish

Bring a large pot of water to a boil. Cook rice noodles according to directions. Set aside.

In a wok or a large skillet scramble the eggs. Cook until they are firm. Remove them from the pan and let them cool a bit. Roughly chop them and set aside.

In a small bowl, whisk together the brown sugar, soy sauce, fish sauce, chile sauce, lime juice, garlic, and broth. Set side.

Add the 1 tablespoon oil to the pan along with the carrots, scallions, and bean sprouts and stir fry 1 minute. Add the reserved eggs, noodles, chicken and sauce, stirring to coat everything completely. (I doubled the sauce from the original recipe so I only used about 3/4 of the sauce. Then we poured the left over sauce on top of our noodles once we had dished up). Cook for another minute. Serve garnished with peanuts and cilantro.

Chicken Breast Stuffed with Pesto Butter

I tried this recipe for dinner last night and we really liked it. The pesto butter is delicious! The chicken is nice and moist. We will definitely be making this again soon!

Chicken Breast Stuffed with Pesto Butter
recipe courtesy Ali Broadbent

6 boneless skinless chicken breasts
1/2 cup fresh basil leaves, washed and dried
1/4 cup grated parmesan cheese
1 clove garlic, minced
1/2 cup butter, softened
1 egg
3/4 cup breadcrumbs
garlic salt

In a food processor combine basil, parmesan cheese, garlic and butter. Process until well combined. Pound the chicken flat. Place the pesto butter in the middle of each chicken breast. Roll up and secure with toothpick. Dip the chicken in the egg then in the breadcrumbs. Place in a greased 9X13 pan. I used Panko breadcrumbs which didn't have any seasoning in them so I sprinkled a little garlic salt on top of the breaded chicken. Bake at 350 degrees for 35-45 minutes. The last 5-10 minutes I took the chicken out of the oven. The butter had melted in to the bottom of the pan so I spooned it over the chicken breasts. It added a nice flavor and also helped them get nice and golden brown.

Salsa Chicken Soup

I love soup and luckily so does my husband. I am always looking for good soup recipes. I had this soup at a friends house in October and couldn't wait to make it. The soup reminds me of some taco soups that I've tried but has it's own unique flavor. When I tried it at my friends it was a little salty, so I used low sodium chicken broth and it wasn't salty enough. I would use regular chicken broth, but don't add any salt until you taste it.

Salsa Chicken Soup
Recipe courtesy Jodie Heiselt

1 Tbsp oil
1 medium onion, diced
2 garlic cloves, minced
4 cups chicken broth
1 can diced tomatoes
1/3 c salsa
1 can corn, drained
1 lb. cooked chicken, diced
1 avocado, diced
2 Tbsp chopped cilantro
tortilla chips
green onions and lime for garnish

In a large saucepan heat oil. Add onions and cook until soft. Add garlic and cook for 1 minute. Stir in broth, diced tomatoes, and salsa. Increase heat and bring to a boil. Reduce the heat and let simmer for 5 minutes. Stir in corn and chicken, heat through. Top with chips, avocado, lime and green onion if desired.

Oven Baked Chimichangas

I made these chimichangas a few weeks ago and they were a hit. My husband has requested them pretty much every night since then. The outside gets nice and crunchy, but not too greasy, and the filling is delicious. Both times I made them I tried a salsa verde recipe, neither were fabulous, so I won't post one until I find the right one. But if you have a recipe you love use that one or you can buy some at the store.

Oven Baked Chimichangas
adapted from Food Network Magazine

2 Tbsp butter
4 Tbsp vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 tbsp chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10 inch flour tortillas (I used the large tortillas)
1 cup shredded cheddar cheese
salsa verde sauce, for topping
shredded lettuce, for topping

1. Preheat the oven to 450 degrees. Melt the butter with 2 Tbsp vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 Tbsp oil in the skillet. Add the onion and garlic and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 tsp salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
2. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tbsp refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
3. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato.

Connie's Chicken Salad

My mom's friend Connie had a catering business and this was her chicken salad recipe. My mom would help her make it for weddings and showers. It is different than any other chicken salad I have tried and I really like it. It is excellent served on croissants - especially if they are homemade.

Cook 1/3 cup rice in 2/3 cup water with 1/2 tsp boullion. Cook until water is absorbed.

Mix:

1 1/2 cups cooked chicken, chopped
1 cup under cooked broccoli, chopped
1 hard boiled egg, chopped
1/2 cup shredded cheese
1/4 cup sliced olives
Cooked rice from above

Sauce:

1/2 cup Miracle Whip
1 Tbsp Dejon mustard
1/4 tsp celery salt
1/8 tsp pepper

Mix everything together and chill. Just before serving add 2 to 3 chopped tomatoes.

Japanese Chicken Salad

This is one of my favorite salads. Not only does it taste delicious but the dressing is low fat, so I don't feel as guilty when I eat a lot of it. You can prepare the chicken as described below or to make it really fast and easy I like to use left over chicken from this recipe.

Japanese Chicken Salad
recipe courtesy Cathy Richards

1-5 oz. can LaChoy Rice noodles-not chow mein noodles
3-4 chicken breasts-sprinkled with powdered ginger and garlic salt, wrapped in foil and baked for 1 hour at 350, cooled and shredded.
1 head lettuce-shredded (I use red or green leaf lettuce or a combination of the two if I double the recipe)
1/4 cup toasted sesame seeds
1/4 cup shredded cucumber
1-2 oz. package slivered almonds, toasted
2-3 green onions, sliced

Combine above ingredients together in a large bowl. Toss with salad dressing - recipe below.

Dressing:
1/4 cup white vinegar
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon soy sauce
Heat until sugar dissolves — cool

(All ingredients, except noodles and dressing, may be prepared in advance, covered and stored.)

Garlic Chicken Pizza

Garlic Chicken Pizza

Favorite pizza dough recipe (I used my deep dish recipe)
Garlic alfredo pizza sauce (recipe below)
2 cups mozzarella cheese, grated
1 cup parmesan cheese, grated
1 cup chicken, cooked and chopped
2 green onions, chopped
1 tomato, seeded and chopped

Prepare pizza crust as directed. Spread 1/2 cup sauce on each pizza. Sprinkle with cheese, chicken, green onions, and tomatoes. Bake as directed.

Garlic Alfredo Pizza Sauce

2 Tbsp butter
1 Tbsp flour
1 cup whipping cream
1/4 tsp salt
1/4 tsp garlic powder

Melt butter in saucepan. Stir in flour and garlic powder. Slowly add cream. Stir until thickened and bubbly. Add salt and mix well.


(My husband does not like tomatoes or green onions - so I made half without for him).

Cafe Rio Chicken

recipe courtesy Jamiel Bailey

I have to admit I have never tried the Cafe Rio chicken because I love their pork - but this is a really good chicken recipe.

5 lbs chicken breast (boneless, skinless)

1 sm bottle Zesty Italian Dressing

1 Tbsp chili powder

1 Tbsp cumin

3 cloves garlic, minced

Mix all ingredients together in large crock pot. Cook on high for 5 to 7 hrs. (Jamiel cubes the chicken while barely frozen and then cooks it or you can shred it after it has cooked) Keep chicken in juice to keep moist and warm.

Baked Taquitos

I made these about a month and a half ago and have made them multiple times since. They are super easy to make and very delicious!

Baked Chicken Taquitos
adapted from My Kitchen Cafe

Makes 14-16 taquitos

4 ounces cream cheese, softened
1/4 cup salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely
2 cups shredded cooked chicken
1 cup grated monterey jack cheese

small yellow or white corn tortillas - I used the small flour tortillas and we really liked those too
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare this step ahead of time. Just keep the mixture in the fridge.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (If they come unrolled stick a toothpick through them to keep them tight.)

Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in salsa, sour cream, guacamole.

Bruschetta Chicken

adapted from Taste of Home





1 egg, slightly beaten
4 boneless, skinless chicken breast halves
¼ cup grated Parmesan cheese
¼ cup dry bread crumbs
1 Tbsp butter, melted (I used a little olive oil)
2 large tomatoes, seeded and chopped
3 Tbsp minced fresh basil
2 garlic cloves, minced
1 Tbsp olive oil
½ tsp salt
¼ tsp pepper

Place egg in a shallow bowl. Combine the Parmesan cheese, bread crumbs and butter. Dip chicken in the egg and then coat both sides with the Parmesan mixture. Place in a greased 13X 9 inch baking dish.
Loosely cover baking dish with foil. Bake at 375 degrees for 20 minutes. Uncover, bake 5 to 10 minutes longer or until top is browned.

Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Wild Teriyaki Wings

This recipe is courtesy Semi-Homemade with Sandra Lee

3 pounds chicken wing drumettes
1 tablespoon salt
1 teaspoon ground black pepper
1 bottle (10 ounces) teriyaki marinade sauce
1 can (8 ounces) crushed pineapple
2 tablespoons sesame seeds, for garnish

Preheat oven to 400 degrees F.

Wash and pat dry the chicken drumettes. Season with salt and pepper. Place the chicken in large zip-top bag. Pour the teriyaki marinade and crushed pineapple into the bag. Zip the bag and mix the chicken around with your hands by squeezing the bag. Place the bag in the refrigerator and let sit for 1 hour.

When ready to cook the drumettes, line a baking sheet with tin foil. Remove the drumettes from the marinade bag and place them on the baking sheet, leaving some space between each piece.

Bake for 40 minutes. Remove the drumettes from the oven, using tongs, place the drumettes on a serving plate. Sprinkle with sesame seeds.

Honey Lime Chicken Enchiladas

When I told my husband I was making a new kind of enchiladas he didn't know why since we have so many other recipes that we like, but he was very happy once he tried these. They are different than any other enchilada I have ever eaten, but are very good!!
(This is another recipe that I got off of a recipe blog that I didn't write where I got it from - sorry)

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 tsp to 1 TB chili powder (depending on how spicy you like it)
2 Large cloves of garlic, finely minced or 1/2 tsp garlic powder
1 lb boneless skinless chicken breasts (about 2 Large breasts), cooked and shredded.
12 corn tortillas
2 cups of Mexican cheese blend, shredded.
2 cans green enchilada sauce
1/2 to 3/4 cup of heavy cream
cilantro, for garnish

Preheat oven to 350 degrees. Place the cooked, shredded chicken in a medium sized bowl. Set aside. In a small bowl combine honey, lime juice, chili powder and garlic. Pour over chicken and wrap in plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream.

Chicken and Cashew Stir-Fry

1 lb. boneless, skinless chicken, cut into 1 inch pieces
2 Tbsp. Soy sauce
2 Tbsp. Oil
1 small onion, sliced thin
1/2 lb. mushrooms, sliced (I left these out)
2 medium carrots, peeled & sliced
1 tsp. sugar
salted cashews
2 small zucchini, sliced
1 small cabbage, shredded (about 4 cups)
1 tsp. sugar
1 pkg. frozen pea pods, thawed
1/4 cup soy sauce
2 1/2 Tbsp. cornstarch

In a small bowl, marinate chicken and 2 Tbsp. soy sauce for 15 minutes. While chicken is marinating chop, slice & shred all the veggies! This recipe is much easier if you do this before you start cooking. Heat wok to medium-high, about 375 degrees. Add chicken & stir-fry until white & firm. Add onion & mushrooms. Continue stir-frying until vegetables are soft. Remove chicken & vegetables from wok and set aside. Add 2 Tbsp. oil and stir-fry carrots until bright in color and partly cooked. Sprinkle carrots with 1 tsp. sugar, then add zucchini. Stir-fry until almost tender. Add cabbage and 1 tsp. sugar. Stir-fry all vegetables until cabbage is tender-crisp. Add cashews, pea pods, and toss to combine. Add chicken & onion mixture to wok. Stir soy sauce and cornstarch together to dissolve. Pour into the wok & stir-fry until sauce is thickened, about 1 minute. Serve over white rice.

Chicken Tetrazzini

1 package (7 ounces) spaghetti, broken in to 2 inch pieces
2 cups cooked chicken breast, cubed
1 cup shredded cheddar cheese
1 can cream of mushroom soup
1 med onion, chopped
1 can (4 ounces) sliced mushrooms, drained
1/3 cup skim milk
1/4 cup chopped green pepper
1/8 tsp peper
Additional shredded cheese

Cook spaghetti according to package directions, drain. Transfer to a large bowl. Add the next nine ingredients and mix well. Spoon in to a 2 1/2 quart casserole dish coated with cooking spray. Sprinkle top with cheese. Bake, uncovered, at 375 degrees for 40-45 minutes or until heated through.

(If you want a little larger casserole you can use 12 oz of spaghetti and 2 cans cream of mushroom soup.)