Amy's Easy Crock Pot Chicken

4-5 Chicken Breasts
8 oz cream cheese softened (I use lowfat)
1 can cream of chicken soup (I use the lowfat Healthy Request)
1 package good seasons italian dressing mix

Place Chicken in the crockpot. Mix remaining ingredients and pour over chicken. Cook for 6-8 hours on low heat. Serve over angel hair pasta or over egg noodles. Yummy!

easy slow cooker bbq chicken

Place 4-6 frozen chicken breasts in the slow cooker. Cover with one bottle of your favorite BBQ sauce. Cook on low for 6-8 hours. Shred and enjoy! We love ours on hamburger buns, but it also tastes great on BBQ chicken pizza, as BBQ chicken tacos or just freeze the leftovers!

visiting teaching chicken salad sandwiches

by Mallory Steele

mix & marinate 4C shredded, cooked chicken for 2-3 hrs. in: 2T veg. oil 2T orange juice 2T cidar vinegar.

Add: 1 C chopped water chestnuts (about 2 cans-I only used half a can)
1 C chopped onions
1 C chopped celery
1 t. salt
2 C mayo -I probably only used 1 1/4 C-just enough to make it moist.

refridgerate for 1 hour
Add 1 C chopped cashews just before serving.

makes 8 croissant sandwiches. super yummy.

Chicken Chili (served at cooking group)

3 cans (15 oz. each) Great Northern Beans
1 can (49 1/2 oz.) Chicken Broth

Add to the broth:

2 tsp garlic powder
1 tsp Cumin
2 tsp oregano
1/2 to 1 tsp cayenne pepper
1 can (7 oz.) diced green chiles
1-2 cups chopped onion

Cover beans with broth mixture and bring to a boil. Simmer (partially covered) for 2 hours. Add 4 cups cooked and diced chicken breasts (you can used canned rinsed chicken or one whole rotisserie chicken). Just before serving, add 2 cups sour cream and 3 cups of grated jack cheese. Stir until melted...but...DO NOT BOIL.

AMAZING white chili that is totally worth the extra effort. This also freezes and reheats really really well.

lettuce wraps (like PF Changs but better)

2 tsp Vegetable Oil
4 cloves of Garlic, minced
1 Tablespoon minced Ginger (I use the bottled kind and add about 1/2 a tablespoon, you can always add more but you can't take any out!)
1-1.5 lbs ground chicken (turkey works too)
1 cup minced mushrooms
1/4 tsp salt
1 8 oz can water chestnuts, drained and minced
1/2 cup finely sliced green onions
1/4 cup low sodium soy sauce
2 tsp seasame oil
1 lemon, zested and then juiced
1 tsp hot sauce
1/3 cup chopped cilantro
1 head iceburg lettuce

Heat oil in a large skillet over medium heat. When oil is hot, add minced garlic and ginger. Saute for just a minute, then add the ground chicken, mushrooms, and salt. Cook until meat is cooked through. Add water chestnuts and green onions. Cook for a few minutes. Add soy sauce, sesame oil, juice and zest from lemon, and hot sauce. When everything is cooked through, remove from heat and add cilantro. To serve, carefully separate whole leaves from lettuce. Wash leaves and wrap in paper towels and put them in the refrigerator so they are cold and crisp when serving. Spoon chicken filling into lettuce leaf, roll up and serve with dipping sauce.

Dipping Sauce

1/4 cup soy sauce
1/8 cup seasoned rice vinegar
1 tablespoon minced ginger (start with less and adjust to taste)
2 tablespoons chopped green onions

wisk together and serve with wraps.


NOTES:
This recipe is well worth the extra work. The main key is to have everything all chopped up and ready to go before you start cooking, or have friends over to help while the chicken cooks. My favorite part of this meal is that the leftovers taste amazing the next day over rice. YUM. Enjoy!

hearty and yummy bran muffins

1 1/4 cups flour
1/4 teaspoon salt
1 1/2 cup All-Bran cereal
1 egg, beaten
1 Tablespoon baking powder
1/2 cup sugar
1 1/4 milk
1/4 vegetable oil

Combine cereal and milk in a large bowl and let stand for 2 minutes. Combine dry ingredients in a separate bowl. Add egg and oil to cereal mixture and beat well. Add dry ingredients all at once, stirring only combined. Spoon into greased muffin cups and bake at 400 degrees for 15-17 minutes. Makes about 1 dozen. This batter may be refrigerated for up two weeks before baking.

** My Mom made these for me in CA and they were SO good. I love that it makes a small recipe, but can also be easily doubled. We added some cut up cherries and reconstituded dried cranberries. I think these would be delish with fresh blueberries. My favorite way to enjoy them has been just plain, fresh out of the oven with butter and jam.

Topsy Turvy Lasagna

Preheat Oven to 350

Boil one 10 oz package of egg noodles

Brown 1lb ground beef in skillet
Drain grease
Add one 28oz jar marinara sauce (or 24 oz and a little water to get every last bit out of the jar)
simmer for 10 minutes

In a large bowl combine beef/sauce mixture and five cups cooked wide egg noodles

add in:
2cups (16oz) low fat cottage cheese
1 cup of mozzarella cheese and a handful of Parmesan cheese.

Mix well and pour into a greased 9x13

Top with another cup of mozzarella cheese and handful of Parmesan

bake uncovered at 350 for 15-20 minutes

German “Puffy” Pancakes of Love

German “Puffy” Pancakes of Love

1 cup milk
1 cup flour
6 eggs
1 tsp salt
1 TBS sugar
6 TBS butter. Cubed (I never use this much, usually 4 TBS is enough)
* I also like to add about a tsp of vanilla because I am fancy like that*

Preheat oven to 425*.
In a blender, combine milk, flour, eggs, salt, and sugar. Blend until smooth; about 30-60 seconds.
Place cubed butter in a 9x13 glass baking dish and place in oven for butter to melt. Once butter has melted, remove dish and pour in mixture from the blender. Return to oven and bake for 20-25 minutes ... until golden brown.

These are great topped with fruit (strawberries are the favorite in our house) or maple syrup. My personal favorite way to eat is to squeeze a little lemon juice over my piece and sprinkle with powdered sugar. Yum.


**If you are not familiar with German pancakes, the batter rises a LOT. Make sure to leave at least 8 inches of 'growing room' in your oven, above the dish. Do not double mixture into one casserole dish! The corners and sides (and on occasion, the middle too) will raise about 6-8 inches and fall slightly when removed from the oven. Also ... this serves about 4 adults ... although, most of the time, my husband can eat half of the casserole dish himself. So, if you have a big crowd, plan on making a few casserole dishes to satisfy everyone. This also re-heats extremely well ... much easier than standing over the frying pan cooking pancakes all morning.

molten chocolate cakes

Molten Chocolate Cakes

(makes 4 small cakes)
4 squares BAKER'S Semi-Sweet Chocolate (or other good quality baking chocolate)
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.

Stuffed Shells

1 package uncooked jumbo shells
1 lb. lean ground beef
1 jar chunky pasta sauce
1/4 cup water
8 oz. chive & onion cream cheese
1 1/2 cups shredded mozarella
1/2 cup parmesan
1 egg
1 to 2 Tbsp. parsley, if desired

Preheat oven to 350.

Cook & drain shells as directed on package.

In 10-inch skillet, brown ground beef on medium-high. (I season it with some Italian Seasoning and garlic salt, pepper...)

Cool slightly, about 5 min.

Pour pasta sauce (down to the top of the label) into 9x13 baking dish; add water & use measuring cup to mix the two & spread them around (this is my own variation).

In large bowl, mix cream cheese, 1 cup of the mozzarella, the parmesan, egg, & ground beef.

Spoon mixture into each shell.

Arrange stuffed shells over sauce in baking dish.

Pour remaining sauce over shells, covering them completely. Cover with foil. Bake 40-45 min. or until bubbly & cheese filling is set.

Remove from oven; remove foil & sprinkle shells with remaining cheese.Bake 5-10 min. longer or until cheese is melted.

Sprinkle with parsley, if desired.

Eat and then be glad I have an awesome friend like Catherine who shared this recipe with me!!

p.s. These make GREAT leftovers.

Fluffy Chocolate Dessert (aka Catfood)

1 large angel food cake
1 12 oz package of semisweet chocolate chips
2 tablespoos sugar
16 oz Cool Whip
6 eggs, separated

Melt chocolate chips, egg yolks, and sugar in a double broiler. Cool. Fold into beaten egg whites. Fold into Cool Whipe. Tear cake into bite siz pieces and fold into chocolate mixture. Place in a 9x13 Pyrex Dish and refrigerate over night.


*This dessert has been nicknamed catfood ever since I was a little girl and my Grandma made this for Thanksgiving one year. My older cousins, not wanting me to share in the bliss that is eating this dessert, decided to tell me it was catfood so I wouldn't try it. It took me awhile, but I figured things out and now it is one of my favorite desserts!*

Grandma's Chicken Rolls

1 can (8) Pillsbury Crescent Rolls
1 3 oz package cream cheese softened
2 Tblsps butter or margarine, softened
1/8 tsp pepper
1/4 tsp salt
1 Tblsp or a little more chopped green onions
1 Tblsp milk
a few fresh mushrooms thinly sliced
2 cups chicken (cooked, boned and diced) (can works too)

1/4 cup (or a little more) melted butter
Parmesan Cheese

Blend cream cheese, butter and milk until smooth. Add Salt, pepper, onions, and milk. Fold in chicken and sliced mushrooms. Unroll crescent rolls and separate into triangles. Spoon about 1 tablespoon of the chicken muxture onto the roll. Fold the ends of the rol around the chicken mixture, pinching to seal (part of stuffing may show). Rolli n melted butter and Parmesan cheese. (To cut down on fat you can just place them on a lightly sprayed baking sheet and brush with butter and sprinkle with the cheese).

Place on an ungreased baking sheet and bake at 350 F for 20 minutes or until golden brown. Serve with gravy made from diluted cream of chicken soup.


*This is great comfort food for fall. I remember requesting these every week from my Grandma because they are soooo yummy! If you don't like mushrooms, don't worry, you can't even taste them..in fact you could probably leave them out. Enjoy!*

Amazing Mustard Pork Chops

2 pork chops, about 1-pound total weight
2 teaspoons infused oil (I used Olive Oil)
1/2 cup hard cider (Apple Cider works just as well)
1 tablespoon grain mustard (Something like Grey Poupon or a spicy mustard)
1/3 cup heavy cream (no skimping!!)

(1 Package Gnocchi to serve alongside)

Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.
Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Season with Salt and Pepper. Remove them to a warmed plate.

Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.

Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.

(This recipe is from Nigella Lawson on the Food Network. I made it and absolutely love it even with cheaper mustard and apple cider. The gnocchi are absolutely perfect in this recipe, especially when they soak up the yummy sauce. Enjoy!)

Poppy Seed Chicken

1 (10 3/4 ounce) can cream of chicken soup
1 1/2 cups sour cream (low fat works)
2 cups cooked and cubed chicken
1 (8 ounce) box of Ritz crackers, crushed
1/2 cup butter or margarine, melted
1 tablespoon poppy seeds

Heat Oven to 350 F

Mix soup and sour cream. Add Chicken.

Mix crackers with butter and poppy seeds. Divide cracker mixture in half and mix one half with the chicken mixture. Spread half of the remaining cracker mixture in a greased 9x13 pan. Spread chicken mixture over cracker crumbs. Put remaining cracker mixture on top. Bake, uncovered, 30 minutes.

From "Remedies for the 'I Don't Cook' Syndrome"

Chocolate Chip Banana Bread or Muffins

1 cup sugar
1/2 cup butter or margarine
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 bananas, mashed
1 teaspoon vanilla
1/2 cup (or a little more) chocolate chips (can substitute nuts if you like)

Heat Oven to 350 F

Cream sugar and Butter. Add eggs and beat well. Sift or mix flour, baking soda, and salt. Add bananas, vanilla, and chips.

For muffins, spray or grease muffin cups or use cupcake liners in muffin pans. Fill muffin cups 2/3 full. Bake 20 to 25 minutes.

For bread, put batter in a paper lined or well-greased and floured 5x9 in loaf pan or two 41/2x81/2 inch pans/ Bake 1 hour.

Chicken, Dill, and Pasta Salad

3/4 Cup Mayonnaise
3/4 cup sour cream
1 tablespoon dried dill weed
1 tablespoon onion salt
2 cups cooked and cubed chicken, cooled (can also use canned chicken)
2 cups halved red grapes
2 cups chopped celery
1 package (12 oz) large shell macaroni, cooked, drained, and cooled.
**I've used bow-tie and penne pasta before, works great**

In a small bowl, mix mayonnaise, sour cream, dill weed, and onion salt.

In a glass salad bowl, combine chicken, grapes, celery and macaroni. Stir in mayonniase mixture. Chill before serving.

Recipe from "Family Dinners: Easy ways to feed your kids and get them talking at the table"

Pupusas

There is really no recipe, so this will have to do...

Harina de Maiz (tortilla mix, cornmeal flour, I prefer MASECA)
**Mix according to directions on package (USE VERY WARM WATER) and add salt to taste. Dough should not be sticky, but should be a little tacky and not dry. You should be able to form a ball in your hand very easily. If you push it down, the dough shouldn't crack. Once made, cover with a damp clean dish cloth and set aside for about ten minutes.

For filling use shredded mozzarella cheese and/or refried beans. It is easier if you mix the cheese and the beans together first before filling the pupusas. I use canned refried black beans from the mexican aisle (Goya is always a good brand) and those taste almost authentic.

Before you start, make sure you heat either a good size frying pan or skillet to medium high heat (really hot, water should sizzle when dropped but not instantly evaporate).

MAKING THE PUPUSAS

I do it like an assembly line so it is easier. You will need a small bowl of vegetable or canola oil, your premade MASECA, and your filling. Take a small handful of the MASECA and form into a ball. Use your thumbs to create a little basket from the ball, this is where you will place your filling. Add about a spoonful of filling (depending on the size of your ball and desired pupusa this may vary, you should have enough filling to create a hearty pupusa, but not so much that you can't seal up your basket). Seal up the filling inside your "basket" and then use a little oil on your hands to form the basket back into a slight ball and then into a fat tortilla. Place on the hot skillet/pan and turn when light brown on one side. Cook so that the pupusa is nice and golden brown all over.

Serve warm with "curtido" (coleslaw) and salsa. Add sour cream if you want. ENJOY!

I learned this by watching, so sorry if the recipe is hard to follow. Good luck and Buen Provecho!

Mandy V.

Curtido (what you put on top of Pupusas)

CURTIDO (SPICY CABBAGE SALAD)

1 med. green cabbage, shredded
1 lg. carrot, shredded
3/4 c. apple cider vinegar
1 c. water
1 tbsp. salt
1/2 tsp. oregano
1/2 tsp. crushed red chili flakes

Mix together vinegar, water, salt, oregano and chili. Put cabbage and carrot in a large bowl. Pour vinegar mixture over cabbage mixture. Toss to completely cover cabbage mixture with vinegar mixture. Cover, chill, preferably overnight to blend flavors. Serve over pupusas or as a side dish.

**I usually just use the coleslaw mix that is pre shredded and it works just fine. Be sure to chill well before serving so the flavor blends. Also, I tend to add a little more oregano to jazz it up a bit.

Mandy V

Salsa Verde (Green Salsa)

Salsa Verde

1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers, stemmed, seeded and chopped
Salt to taste

1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

2 Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Mandy V.

Easy Valentine's Day (or any day) Chicken

5-7 Chicken breasts or other chicken pieces...enough to cover the bottom of a 9''x13'' pyrex
1 medium bottle Russian Salad Dressing
1 medium jar Apricot Preserves (or Apricot and Pineapple Jam)
1 packet Lipton Onion Soup Mix

In a pot over medium-low heat mix the jam, dressing, and soup mix until well blended and liquidy.

Place chicken in glass baking dish, pour mixture over chicken.

Cover with foil and bake at 375 F for 35-40 minutes or until chicken is cooked through.

Delicious when served over white rice.