picky kid's chicken noodle soup

The last time Logan was sick, he got a little addicted to Campbell's Healthy Request Chicken Noodle Soup. Even though it is a low-sodium soup, it still has a lot of sodium.  So I came up with my own, healthier version.
This makes enough for about 6 kid servings. I split them up in freezer bags & freeze them, so I always have ome on hand.

Ingredients:

1 c. cooked chicken, cubed about 1 chicken breast, perdue shortcuts work well too)
1/2 lb. wide egg noodles
32 oz. low-sodium 100% natural chicken brother
1 c. peeled, sliced carrots
optional: 1/4 celery, chopped fine; pepper, onion powder to taste


Directions:


1. Add chicken broth to large sauce pan and bring to a slow boil; add carrots.
2. Meanwhile, cook noodles in large pot,  according to package; drain, return to pot
3. Once carrots are fork-tender, throw in chicken (& celery), cook 2-3 mins. For more broth, warm water can be added at this time.
4. Combine ingredients in large pot & heat 2 minutes.
5. Let cool completely before freezing

Slow Cooker Buffalo Chicken

Ingredients:

4 boneless, skinless chicken breasts
1 packet Ranch dressing mix (I like Hidden Valley)
1 1/2 bottles of your favorite wing sauce
optional: blue cheese and/or additional wing sauce for dipping

Directions:

1. Add chicken to slow cooker & top with ranch mix
2. Add wing sauce
3. Cover & cook on low 6-7 hrs.
4. Add 2 tbsp. butter & mix through
5. Remove chicken.  You can shred & add to rolls/buns or serve with noodles, rice, etc.


*Courtesy of AllRecipes.com

Ultimate Chicken Fingers

Ingredients:

3 boneless skinless chicken beasts, cut crosswise into 1/2 inch strips
2/3 cup Original Bisquick mix or Heart Smart Bisquick
1/2 cup grated parmesean cheese
1/2tsp salt or garlic salt
1/2 tsp paprika
1 egg, slightly beaten
3 Tbsp butter or margarine, melted

Directions:

HEAT oven to 450 degrees F. Line cookie sheet with foil; spray with w/ cooking spray. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, cheese, salt, and paprika.

DIP half of the chicken strips into egg; place in bag. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat to use up remaining chicken. Drizzle butter over chicken.

BAKE 12-14 min, turning halfway through bake time with pancake turner, until no longer pink in center.

4 servings.

Courtesy of Spiced Chefs

Chicken Lo Mein

Ingredients:

1/2 lb. spaghetti, uncooked

1/2 cup KRAFT Asian Toasted Sesame Dressing

1 lb. boneless skinless chicken breasts, cut into strips
1 TBSP Italian Seasoning

2 cloves garlic, minced

1 red onion, cut into thin strips
1 pepper (any color), cut into strips

1/2 cup fat-free reduced-sodium chicken broth

2 Tbsp. peanut butter

1/4 cup lite or low sodium soy sauce

Optional: red pepper flakes, sesame seeds

Directions:

1. Cook spaghetti in large saucepan as directed on package.
2. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic, (sprinkle the Italian seasoning over the chicken as it cooks), stir-fry 3-5 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter. Simmer on low-medium heat until the veggies are tender-crisp, stir occasionally.
3. Drain spaghetti; return to pan. Add chicken mixture. Add soy sauce; mix well.

*Courtesy of Spiced Chefs