Chicken Corn Chowder

                If you want more magical mom stuff, please like us on Facebook here!

I know that Sherrie made a corn chowder last week that her husband absolutely LOVED, my husband is a little skeptical of it because he has never had it before (and neither have I) but what's not to love... bacon, chicken, corn, potato... It all sounds good to me!  My mother-in-law has been asking me to make it for awhile and she saw Sherrie's Recipe (because she is a devoted Magical Mom follower) and said that this was the one she wanted to try.  Sherrie included lots of tips and tricks in her recipe that I used. The biggest difference is that I am adding chicken to mine.  We had our Slow Cooker 8 Spice Lemon Chicken earlier this week and there is some left over so I figured it would be the perfect time to try Sherrie's recipe.

Ingredients:

• About 1 1/2 Cups of Rotisserie Chicken (shredded)
• 4 Slices of Bacon (cooked and chopped)
• 1 Small Sweet Onion (finely diced)
• Olive Oil
• 4 Idaho Potatoes (peeled)
• 1 Can of Cream Corn
• 1 Can of Cream of Chicken Soup
• 1 Cube Chicken Bouillon
• 1 teaspoon Cajun Seasoning
• 3 Cups of Milk (I used 1%)
• 1 Cup of Water
• Salt and Pepper to taste

Serves 6+

In a large pot drizzle a little bit of olive oil and heat.  Add onion and cook until they start to become soft.  Peel potatoes.  I took Sherrie's advice and quartered them and placed them in my Pampered Chef Manual Food Processor to chop them very small.  The smaller pieces allow for the soup to cook quicker and gives a great consistency to the soup.

Shred the chicken.

Add bacon, cream corn, cream of chicken soup, potatoes, chicken, bouillon cube, and cajun seasoning.  Stir to combine.

Pour in milk and water and stir.  Heat over medium heat stirring occasionally.  When soup is heated through reduce to low and simmer for about 30 minutes stirring often.

Maple Herb Pork Tenderloin

I thought taking on the challenge of no oven for a week might be pretty difficult, but we are doing pretty well with it.  A few weeks ago, I attended a Pampered Chef party and one of the items that I purchased was the Maple Herb Rub.  As soon as I smelled it I knew that it would be perfect on pork.  It was delicious!  Next I plan on using it on pork chops cooked on the grill.  

Ingredients:

• 2 lbs of Pork Tenderloin
• About a Tablespoon of Pampered Chef Maple Herb
• Olive Oil
• 3/4 Cup Water

Serves 6-8

Trim the fat from the pork tenderloin. Drizzle a little olive oil on the pork and sprinkle all sides of the tenderloin with the Maple Herb seasoning.  Place in slow cooker with water at the bottom.

Cook on low for about 5 hours. Slice and serve

I served with Slow Cooker Fresh Green Beans and Better than Rice A Roni (and healthier) Rice Pilaf. 

Make sure you check out my friend Pamela's Pamper Chef Specials

Sweet and Spicy Bacon Wrapped Chicken

This is something that can be thrown together very quickly with ingredients that you probably have on hand. The blend of the sweet and spicy gives perfect flavor. This recipe is extremely easy to adjust based on the number of people that you need to serve. I can make a small amount for just our immediate family or for a large group. Either way, everyone LOVES it!

Ingredients:

• Garlic Powder
• Chili Powder
• Salt and Pepper to taste
• Chicken Breasts
• Bacon
• Brown Sugar

First, cut the chicken breasts in half lengthwise. Then sprinkle each side with chili powder, garlic powder, salt and pepper.

After that, spiral wrap each piece of chicken with a piece of bacon and roll in brown sugar. Place chicken in baking dish and bake uncovered at 400 degrees for 30 minutes.

Serve with your fave side dish. I am sure that there won't be ANY left over!

This recipe was featured in Two Magical Moms March Menu Madness and our Appetizing April Menu.  Check out the menus and try out some of our other YUMMY recipes!

Follow the Magical Moms on Facebook and Pinterest for weekly menu ideas, crafts, and Disney Magic.