Aunt Kim's Tuna Salad

This recipe was given to my sister by her personal trainer as a good lunch choice. In her words, "I'm addicted." Sorry for the lack of quantities. She just adds the ingredients according to her preferences.

canned tuna
mayonnaise
Clausen dill pickles, chopped
walnuts, chopped
Craisins
black pepper, to taste

Combine all ingredients. She says it gets better the next day—a rarity for tuna!

Prizewinning Mexican Chicken Chili

This was the prizewinning entry in USAA's MARA chili contest this year:

 

2-3 frozen chicken breasts

1 package dry ranch dressing mix

2 cans black beans

1 can corn, drained

1 can diced tomatoes

1 block cream cheese

1 C. salsa

Additional seasonings to personal taste

 

Dump all in a crock pot and cook on high 3-4 hours or on low 6-8 hours.

 

Use forks to shred the chicken before serving.

 

Serve with rice, cheese, sour cream, and tortilla strips.

 

Cheri's Cheesy Broccoli Soup

1 tablespoon melted butter

1⁄2 medium chopped onion

1⁄4 cup melted butter

1⁄4 cup flour

2 cups half-and-half cream or partial milk

2 cups chicken stock (I used veg base for the stock)

1⁄2 lb fresh broccoli (I left some broccoli huge to puree and some bite size)

1 cup carrot, julienned

2 stalks celery optional (chopped or left big for the blender)

1⁄4 teaspoon nutmeg

½ ts dry mustard optional

8 ounces grated cheese (I use half sharp cheddar and half a milder cheese)

salt and pepper

DIRECTIONS

Sauté onion in butter. Set aside.

Add the stock. 

Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.

Purée about 1/2 in a blender. Return to heat. 

Cook melted butter and flour in a separate pan using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.  Add cheese and salt and pepper to taste.

Stir in nutmeg.

Serve with crusty bread and Enjoy :).