Saturday, September 9, 2017

Chicken Pot Pie

1 lb. skinless, boneless chicken halves- cubed
1 cup sliced carrots
1 cup frozen peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. celery seed
1 3/4 cup chicken broth
2/3 cup milk
2 (9inch) unbaked pie crusts

Preheat oven to 425 degrees.

In sauce pan combine chicken, carrot, peas and celery. Add water to cover and boil 15 minutes.  Remove from heat, drain and set aside.

In saucepan over medium heat, cook onions in butter until soft and translucent.  Stir in flour, salt, pepper and celery seed.  Slowly stir in chicken broth and milk. Simmer over med/low heat until thick.  Remove from heat and set aside.

Place chicken mixture in bottom of pie crust.  Pour hot liquid over. Cover with top crust, seal edges and cut away excess dough.  Make small slits in top to allow steam to escape.

Bake in preheated oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.



Crock Pot Rotel Chicken

4 chicken breasts
1 packet Fiesta Ranch Mix (salad dressing section)
1 can black beans
1 can Rotel (diced tomatoes)
1 package of cream cheese
1 package of frozen corn

Cook all ingredients in a crock pot for 4 hours on high. Serve over rice or with tortilla's.  Delicious and quick!

Chocolate Wacky Cake

Dry:
3 cups flour
2 cups sugar
2 tsp. salt
2 tsp. baking soda
3 tbsp. cocoa

Wet:
3/4 cup oil
2 tbsp. vinegar
2 cups water
2 tsp. vanilla

Mix dry ingredients in kitchen aid.  Mix wet ingredients in separate bowl.  Then pour wet ingredients into dry ingredients and mix together. Stir until all lumps are gone.   Bake at 350 degrees for 30 minutes.

So good!  *Lauren's recipe

Chocolate icing: (Lauren)
1 cup butter
4 tbsp. cocoa
6 tbsp canned milk
3-4 cup powdered sugar
1 tsp. vanilla

Boil butter, cocoa and milk.  Add powdered sugar and vanilla.  Mix well. Can be put over warm or cool cake.


Chocolate Frosting: (Lisa)
1/2 cup butter
1/4 cup milk
3 tbsp. unsweetened cocoa
1 tsp. vanilla
2 cups powdered sugar

In a large sauce pan, melt butter over medium heat.  Stir in milk, cocoa, and vanilla until well blended.  Add powdered sugar and stir in.  Use hand mixer to beat until smooth.

Carmel Popcorn

1 cube butter
1 cup sugar
1/3 cup karo syrup
1/3 cup water
1/2 tsp. vanilla

Heat until soft- ball stage and add vanilla after.

Turkey Chili

1 lb. ground turkey
1/2 cup diced red onion
2 tbsp. cilantro
1 tbsp. chili powder
1 tbsp. garlic
1/2 tsp. red pepper flakes
15 oz. can white beans, kidney beans, black beans, pinto beans
lentils
4 cups chopped zucchini
4 cups tomato soup (4 cans)
1 tsp. salt

Brown turkey.  Add fresh ingredients.  Only partially drain beans.  Add to crock pot. High for 4-5 or low 6-8 hours.

* Lauren's recipe

Monday, September 4, 2017

Quick and Easy Meatloaf

1 1/2 lbs. ground beef
1 cup water
1 egg
1 box low sodium stuffing mix



1.  Preheat oven to 350 degrees.

2.  Spray 9 x 13 inch baking pan with olive oil cooking spray.

3.  Break meat apart into chunks and drop in pan.  Add egg to water and which with a fork.

4.  Add stuffing mix and egg water to pan.  Blend together with hands or a large spatula. Form into a loaf in the center of the pan.

5.  Bake for 45 minutes.

Serves 6-8

Beef and Broccoli Stir Fry

1 tbsp. olive oil or vegetable oil
1 lb. sirloin steak, sliced
1 bag frozen broccoli florets
1/2 cup sugar-free Asian sesame salad dressing

1.  Heat a large skillet over medium-high heat.  Add the oil and steak and cook for 1 minute.

2.  Add the broccoli and the salad dressing and continue cooking until broccoli is tender.

Serves 6