Canned soups make this rich soup quick and easy to prepare. Just add cooked turkey (or chicken) and corn, plus whipping cream and milk.

Ingredients

* 3 cans (condensed) cream of potato soup
* 1 can (condensed) cream of chicken soup
* 2 cans (or desired amount) of any "crisp" style corn, drained (I’ve used Del Monte’s ‘Summer Crisp’ style and ‘Golden & White’ style for this recipe)
* 1 cup heavy whipping cream
* 1 1/2 to 2 cups of ‘whole’ milk
* 1 to 2 cups (or as desired) cubed, cooked turkey (or chicken)

Method

Add all ingredients to a large pot. Give a good stir to mix it all up. Place on medium heat, stirring frequently until well heated. Then reduce heat to low and continue heating about 20 minutes, stirring occasionally.

Notes: This is what I do with the ‘leftover’ turkey from Thanksgiving. It is a hearty chowder just perfect for those cool autumn days. Serving suggestion: Serve piping hot. Can be topped with shredded monterey jack or medium cheddar cheese or a combo of both. Also try adding sliced green onions or chives. Best when consumed with a warm ‘loaf style’ French or sourdough bread for ‘ripping and dipping,’ or serve it in a sourdough bread bowl. Substituion: You can substitue chicken for turkey for this recipe. Many markets (at least where I live) now serve ‘rotisserie’ chickens.

Oyster mushrooms and lots of seasoning give this lemon chicken pasta dish a robust kick that will please any diner.

Ingredients

* 2 lbs chicken breasts with rib meat
* 1 tsp sea salt
* 1/2 tsp pepper
* 1/2 tsp onion powder
* 1/2 tsp garlic powder
* 1/2 tsp paprika
* 1/4 tsp dehydrated parsley flakes
* 2 tbsp olive oil
* 2-3 cloves garlic, thinly sliced
* 1 3/4 cup low sodium chicken broth
* 1/3 lb oyster mushrooms, stems removed
* 2 tbsp lightly salted butter
* 1/4 cup fresh dill, coarsely chopped
* Juice of 1 lemon
* 1 pound linguini, cooked al dente

Method

Clean chicken, remove skin and fat and pat dry. Combine seasonings and rub onto chicken on all sides. Heat olive oil and garlic together in a large skillet at medium heat until garlic is lightly browned then add chicken. Brown chicken on both sides. Once chicken is nicely browned, add chicken broth and oyster mushrooms. Cover skillet, reduce heat to low and cook until chicken is done on inside 20-25 minutes. Remove chicken breasts from skillet, remove meat from bones and discard bones. Add butter, dill and lemon juice to sauce in skillet. Cook on high, stirring constantly until sauce is thickened slightly. Return chicken to skillet. Drain cooked pasta and put in a bowl. Toss in chicken mixture.

Mixed salad greens are topped with strips of grilled chicken. A colorful mixture of canned black beans, diced mango, cilantro, red bell pepper, and onion is tossed with a dressing of oil, vinegar, jerk seasoning and a little maple syrup, and is spooned over all.

Ingredients

* 4 skinless, boneless chicken breast halves
* 4 tbsp prepared Italian salad dressing
* 1/2 tsp each salt and freshly ground black pepper
* For Calypso Salad Dressing:
* 2 tsp Caribbean Jerk Seasoning
* 1/2 cup olive oil
* 1/2 cup balsamic vinegar
* 1 tbsp maple syrup
* 1/4 tsp salt
* For Salad:
* 4 cups mixed (exotic) salad greens
* 1 red bell pepper, diced
* 1/2 cup red onion, diced
* 2 cans (15 or 16 oz. each) black beans, drained and rinsed
* 2 ripe mangoes, peeled, pitted and diced
* 1/3 cup chopped fresh cilantro

Method

Prepare grill to medium-high heat. Brush Italian salad dressing over surface of chicken breast halves; sprinkle with salt and pepper. Place chicken on prepared grill and grill about 3-4 minutes per side or until no pink remains. Remove from grill and place on cutting board. Let cool slightly and slice thinly, set aside. Place the 5 ingredients for Calypso Salad Dressing in a shaker jar with lid; cover and shake well to combine. Place greens on each of 4 serving dishes. Then top each with grilled chicken. Into mixing bowl add bell pepper, onion, black beans, mangos and cilantro. Drizzle with Calypso dressing and toss lightly. Spoon the dressed mango and bean mixture on top of chicken to serve.