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.
Saturday, September 9, 2017
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!
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.
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.
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
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
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
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
Amaziangly Easy Enchiladas
1 lb. ground beef
1 16- ounce jar salsa
1 cup low-fat shredded mozzarella cheese
12 corn or low-carb tortillas
1. Preheat oven to 350 degrees.
2. Heat a skillet over medium heat and add the beef. When cooked through, stir in half the salsa and half the cheese. Stir until heated and cheese is melted.
3. Pour half of the remaining salsa in the bottom of a large casserole dish.
4. Spoon some of the beef onto a tortilla and fold the sides up. Flip the tortilla over and lay the tortilla seam side down in the casserole dish. Repeat for all tortillas. Top with remaining salsa and cheese.
5. Bake for 15-20 minutes, until cheese is melted.
Serves 4
1 16- ounce jar salsa
1 cup low-fat shredded mozzarella cheese
12 corn or low-carb tortillas
1. Preheat oven to 350 degrees.
2. Heat a skillet over medium heat and add the beef. When cooked through, stir in half the salsa and half the cheese. Stir until heated and cheese is melted.
3. Pour half of the remaining salsa in the bottom of a large casserole dish.
4. Spoon some of the beef onto a tortilla and fold the sides up. Flip the tortilla over and lay the tortilla seam side down in the casserole dish. Repeat for all tortillas. Top with remaining salsa and cheese.
5. Bake for 15-20 minutes, until cheese is melted.
Serves 4
Mushroom Beef Bake
1 can low-sodium cream of mushroom soup
1 (8- ounce) package low fat cream cheese, softened
1/4 cup skim milk
1/2 envelope low sodium onion soup mix
1 1/2 lbs. lean ground beef, cooked
1 cup mushrooms, sliced
1. Preheat oven to 375 degrees.
2. Spray 1 2-quart casserole dish with nonstick spray.
3. Mix soup, cream cheese, milk, and onion soup mix in casserole until smooth.
4. Add ground beef and mushrooms and stir to blend.
5. Bake for 30 minutes or until hot and bubbly.
Serves 4-6
1 (8- ounce) package low fat cream cheese, softened
1/4 cup skim milk
1/2 envelope low sodium onion soup mix
1 1/2 lbs. lean ground beef, cooked
1 cup mushrooms, sliced
1. Preheat oven to 375 degrees.
2. Spray 1 2-quart casserole dish with nonstick spray.
3. Mix soup, cream cheese, milk, and onion soup mix in casserole until smooth.
4. Add ground beef and mushrooms and stir to blend.
5. Bake for 30 minutes or until hot and bubbly.
Serves 4-6
Chicken Noodle Casserole
2 cans low-sodium cream of mushroom soup
1 cup milk
2 cups frozen peas
2 cups shredded or chopped chicken, cooked
2 cups low-sodium egg white noodles, cooked
1 tbsp. bread crumbs
1 tbsp. olive oil
1. Preheat oven to 350 degrees.
2. Combine the soup, milk, peas, chicken, and noodles in a 3-quart casserole dish.
3. Sprinkle with bread crumbs and drizzle with oil.
4. Bake for 30-35 minutes until top is browned and casserole is hot and bubbly.
Serves 8
1 cup milk
2 cups frozen peas
2 cups shredded or chopped chicken, cooked
2 cups low-sodium egg white noodles, cooked
1 tbsp. bread crumbs
1 tbsp. olive oil
1. Preheat oven to 350 degrees.
2. Combine the soup, milk, peas, chicken, and noodles in a 3-quart casserole dish.
3. Sprinkle with bread crumbs and drizzle with oil.
4. Bake for 30-35 minutes until top is browned and casserole is hot and bubbly.
Serves 8
Meatball Marinara Bake
1 bag frozen meatballs
1/2 lb. cooked whole-grain pasta, such as penne
3 cups low sodium pasta sauce
2 cups low-fat shredded mozzarella cheese
1. Preheat oven to 350 degrees. Spray a 9x13 inch casserole dish with cooking spray.
2. Layer the meatballs, pasta, and sauce with half of the cheese.
3. Cover with foil and bake for 45 minutes, until meatballs are heated through.
4. Uncover, top with remaining cheese, and bake for 10 more minutes or until cheese is bubbly.
6 servings
1/2 lb. cooked whole-grain pasta, such as penne
3 cups low sodium pasta sauce
2 cups low-fat shredded mozzarella cheese
1. Preheat oven to 350 degrees. Spray a 9x13 inch casserole dish with cooking spray.
2. Layer the meatballs, pasta, and sauce with half of the cheese.
3. Cover with foil and bake for 45 minutes, until meatballs are heated through.
4. Uncover, top with remaining cheese, and bake for 10 more minutes or until cheese is bubbly.
6 servings
Skillet Lasagna
1 lb. lean ground beef
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. dried basil
2 tbsp. dried oregano
1 tbsp. dried parsley
1 cup water
1 cup whole-grain pasta, such as penne
1 (28-ounce) jar low-sodium pasta sauce
1/2 cup low-fat ricotta cheese
1 cup shredded low-fat mozzarella cheese
1. Heat a medium skillet over medium heat. Add the ground beef and seasonings. Cook until beef is no longer pink.
2. Add the water and pasta. Bring to a boil and reduce heat to medium low. Cover and cook for 10 minutes, until pasta is tender.
3. Add the sauce, stir in cheeses, and heat through. Serve.
Serves 6
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. dried basil
2 tbsp. dried oregano
1 tbsp. dried parsley
1 cup water
1 cup whole-grain pasta, such as penne
1 (28-ounce) jar low-sodium pasta sauce
1/2 cup low-fat ricotta cheese
1 cup shredded low-fat mozzarella cheese
1. Heat a medium skillet over medium heat. Add the ground beef and seasonings. Cook until beef is no longer pink.
2. Add the water and pasta. Bring to a boil and reduce heat to medium low. Cover and cook for 10 minutes, until pasta is tender.
3. Add the sauce, stir in cheeses, and heat through. Serve.
Serves 6
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