Chicken Chili Soup

2 pounds chicken, cut into bite size pieces
2 green bell peppers, diced
2 red bell peppers, diced
1 onion, diced
1/2 cup frozen corn kernels
4 cans kidney beans, rinsed and drained
2 cans rotel
1 can (15 oz) tomato sauce
2 1/2 cups water
2 tsp chili powder
1 Tbsp parsley
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp cumin

Coat large pot with cooking spray.  Cook and stir chicken, bell peppers and onion until chicken is done.  Stir in beans, corn, tomatoes, tomato sauce and water.  Season with spices.

Serves 14

Asparagus and Lemon Fettuccine

1 Tbsp butter
2 tsp olive oil
1 pound asparagus, cut into 1 inch pieces
3/4 tsp salt
1/2 tsp black pepper
1 egg
1 cup half and half cream
1 tsp cornstarch mixed with 1 Tbsp water
1/2 pound uncooked fettuccine
1/4 cup parsley
2 Tbsp grated parmesan cheese
1 Tbsp lemon zest
2 Tbsp lemon juice

Cook pasta to al dente.  Heat oil and butter in skillet.  Add asparagus.  Sprinkle with salt and pepper and cook until asparagus begins to brown, about 6 minutes.  Remove from skillet and set aside. Whisk egg and half and half together; Add mix to skillet.  Place over medium heat and add cornstarch mix, stirring constantly until thickened.  Add rest and asparagus, stir to combine.

Serves 4

Salmon Macaroni Bake

1 pkg deluxe macaroni and cheese
1 can cream of mushroom soup
1/2 cup milk
1 can salmon, drained and bones removed
1/2 tsp onion powder
1/2 cup cheddar cheese, shredded
1/2 cup bread crumbs
2 Tbsp butter, cubed

Prepare macaroni and cheese as directed on package. Stir in milk, salmon, onion powder, and cheddar cheese.  Transfer to a greased 1 1/2 quart dish.  Sprinkle with bread crumbs.  Dot with butter.  Bake at 375 for 30 minutes.

Serves 4

Apple Streusel Muffins

1 pkg (6 1/2 oz) apple cinnamon muffin mix
1 large tart apple, peeled and diced
1/3 cup chopped walnuts
3 Tbsp brown sugar
4 1/2 tsp all purpose flour
1 Tbsp butter, melted

Glaze: 
3/4 cup powdered sugar
1/2 tsp vanilla
1-2 Tbsp milk

Prepare muffin mix as directed on package; fold in apple.  Fill greased muffin cups.  In a bowl, combine walnuts, brown sugar, flour, and butter. Sprinkle over batter.  Bake at 400 for 15-20 minutes.  In another bowl, combine glaze ingredients.  Drizzle over warm muffins.