Chicken Soup

Ingredients:

1/2 medium yellow or red onion, sliced
1    medium carrot, cut into thirds
1    celery stalk, cut into thirds
2    garlic cloves, peeled and sliced
1/2 lemon (optional)
1    teaspoon coarse salt or regular salt
1    teaspoon black pepper
2-3 sprigs of thyme or parsley (1 teaspoon)
4    boneless, skinless chicken breast, sliced
1/3 cup butter or margarine

In a straight-sided skillet or pot, melt the margarine and on medium heat, fry the onions a little.
When the onions start to become soft, add the chicken and cook until exterior is white.  Cover with water by 1/2 inch.
Bring to a boil over high. Cook for three minutes, then add all over ingredients.  Cook until celery is tender, stir occasionally.
Let stand for 10 minutes then serve.

Taco Salad

Brown:

          1 pound ground beef

          1 medium onion, chopped

          in 2 T. olive oil

Season with:

          Garlic

          Salt and pepper

Add:

½ C. red chili sauce or mild enchilada sauce

1 C. salsa

1 can refried beans

1 can kidney beans or black beans

Simmer 30 to 60 minutes.

Serve over:

          Corn tortilla chips

Top with:

          Shredded lettuce

          Grated cheddar cheese

          Chopped tomatoes

          Salsa

          Guacamole

          Sour cream

          Chopped olives

          Raisins, optional

Chicken Pasta Salad

Cook & drain:

1 12 oz. bag tri-colored spiral pasta

Add:

1 1/2 C. cooked chicken, chopped

1 C. broccoli, chopped

1 C. Italian zucchini, sliced

1 C. green onion, sliced

1/2 C. red bell pepper, chopped

1 small jar marinated artichokes

1/2 C. grated Parmesan cheese

Dressing:

2/3 C. safflower oil

1/2 C. mayonnaise

4 T. olive oil

1/3 C. red wine vinegar

2 t. salt

1 t. dill

1/2 t. oregano

1/2 t. basil

1/4 t. tarragon