Crunchy Chicken Salad

Just had this at my sister, Sarah's house.  It was super easy and so so yummy.  You can make the chicken ahead of time and eat like chicken nuggets or on salads.

Preheat oven to 350.
Place foil on cookie sheets and put cooling rack over top of foil.
Cut chicken into strips or nuggets.
Coat in sour cream.
Cover in crushed Corn flakes seasoned with Johnny's seasoning.
Place on rack.
Melt butter and pour over top of chicken.
Bake for 60 minutes.

Serve with salad or as nuggets. Yum!

Squash Soup

1 small onion
2 Tblsp butter
2 Tblsp flour
1 tsp chicken bullion granuals
1/2 tsp dill
1/4 tsp curry
dash cayenne
1 can chicken broth
1 1/3 cup milk
3 cups cooked, mashed butternut or acorn squash
salt and pepper
5 bacon strips cooked and crumbled

In large saucepan saute onion in butter.
Stir in flour, bullion, dill, curry and cayenne until blended.
Add broth and milk and boil for 2 minutes.
Add teh squash, salt and pepper.
Process soup in a blender tills smooth.
Garnish with bacon.

YUUUMMMM!

Szechuan Chicken

Super fast and easy!

2 Tbls Oil
1 pound chicken breasts cubed
Red Pepper flakes
1 10oz package of frozen stir fry veggies (I use california bled with broccoli, cauliflower and carrots)
1/4 cup Teriyaki sauce
2 packages oriental flavored ramen noodles

Bring 4 cups water to a boil and add noodles with seasoning packets (do not break noodles).  Boil 3 minutes, till done, and drain.

Meanwhile brown chicken in oil, sprinkled with red pepper flakes, in a skillet. 
Stir fry 3 minutes.
Add veggies and teriyaki sauce and stir fry 5 minutes until veggies are tender and chicken is done.
Serve over noddles in a bowl with chop sticks.

YUMMY!

Chicken Broccoli Casserole

2 cans cream of chicken soup
1 c. mayo
20 oz pkg frozen brocoli cuts
1/4 tsp curry powder
1 Tbls lemon juice
7-8 Chicken breasts - cooked and cubed

Mix all ingredients together and put in casserole dish, top with cheese, bake til cheese is bubbley.
I add some rice or pasta to make it more substantial or make it go farther.

Chicken Taco Soup

1 can each: black, kidney and pinto beans - rinsed and drained
28oz can diced tomato
16oz frozen corn
1 pk taco seasoning
4 chicken breasts frozen
1 can water

Add everything but corn to crock pot.
Cook on high 3-4 hours.
Remove chicken and shred, add back to crock pot with corn.
Cook 15 min.
Serve with chips, cheese and sour cream

Chicken Fried Rice

4 egg whites
1/2 c. scallions/green onion chopped
2 med. cloves minced garlic
12 oz. diced chicken
1/2 c. diced carrot
2 c. cooked brown rice
1/2 c. frozen peas thawed
3 Tbsp soy sauce

Scramble egg whites and set aside.
Saute scallions and garlic. Add chicken and carrots till chicken browned (5min.)
Add egg, rice, peas, soy sauce.
Heat Through

Tuna Casserole

12 oz egg noodles
12 oz tuna
2 c. sliced mushrooms
1 c. peas
16 oz sour cream
1/2 c. mayo
2 tsp Dijon Mustard
1/2 tsp salt and pepper
1/2 c. shredded jack or swiss cheese

Cook noodles put in lg. bowl.
Fold in tuna, mushrooms and peas
Wisk sour cream, mayo, mustard, salt and pepper together in seperate bowl.
Fold into noodles.
Put in 4 qt. dish and cover w/ cheese.
Bake 350 for 30 min. till golden and bubbly.

Tuna Salad

6 oz. small shells - cooked, drained and cooled
6 hard boiled eggs - cooked and chopped
1 bunch green onion - chopped
1/2 c. diced celery
1/2 c. diced dill pickles
2 Tbls lemon juice
2-3 cans tuna - drained
1 c. frozen peas

Mix everything together.
Carefully stir in peas
Chill

Sausage Egg Casserole

1 lb italian sausage
1/3 c. chopped onion
1 celery rib chopped
6 eggs
2 cups milk
1 tsp salt
1 tsp mustard
4 c. seasoned stuffing cubes - toasted
1 c. (4oz) shredded chedder cheese

In skillet cook sausage, onion, and celery til beggies are tender and meat is browned.
Drain and set aside.
In bowl mix eggs, milk, salt and mustard.
Add stuffing and cheese to sausage.
Transfer to 7x11 dish and refridgerate over night.
Remove 30 min. before baking, cover and bake 350 for 30 min.
Uncover and bake 10 more min.

Baked French Toast

2 (8oz) pkg cream cheese, cubed
8 slices heavy bread, cubed
1 doz. eggs, slightly beaten
1 1/2 c. milk
1/2 c. maple syrup
1/2 tsp. cinnamon

In 9x13 baking dish, combine 1/2 of bread cubes all cream cheese.
Add remaining bread cubes.
Mix eggs, milk, syrup together in large bowl.
Pour over cube mixture.
Cover with plastic wrap and let stand in refrigerator overnight.
Serve with warm syrup.
Bake 45 minutes to 1 hour at 350.
Serves 6-8

Cuban Black Beans and Rice

1 cup brown rice
2/3 cup onion diced small
2 cups chicken broth
1 can black beans- rinsed
1 4 oz can diced Jalapenos
sour cream
green onions

in medium sauce pan combine onion, jalapenos, rice and chicken broth- cook according to rice directions (45-50 min). When finished mix in black beans and serve with sour cream and green onions for garnish

I make this rice side with a grilled chicken breast that I season with Carribean Jerk seasoning- so easy and soooooo yummy!  - Sarah Mortensen

Parmesan Bow-tie Skillet

3 cups bow-tie pasta - cooked and drained
1 jar (14 oz) spaghetti sauce
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/4 cup grated parmesan cheese, divided

Combine pasta, spaghetti sauce, ricotta cheese, 1/2 cup of mozzarella and 2 Tbsp parmesan in a large skillet or large saucepan.
Cook on meduim heat 10 min. or until heated through,stirring occasionally.
Remove from heat.  Sprinkle with remaining 1/2 cup mozzarella cheese adn 2 Tbsp. parmesan cheese.
Cover and let stand 5 min. or until cheese is melted.

You can add chicken to it if you need a little more substance.

Great Grandma (Ga Ga)'s Beef Stew

There are some recipes that I just have to make GaGa's way, and stew is one of them. Time consuming but sooo worth it!  I have typed it up just like she gave it to me.

48 oz V-8 juice
Stew meat
Carrots - about 1 per person - cut in chunks
Celery - 1/2 piece per person - cut in chunks
10 pearl onions - halved
Potatoes - 1/2 per person - cut in chunks
Flour, salt, and pepper in a brown paper sack

Shake the meat in the sack to coat it
Brown in the oil
Add 1/2 of the V-8, cover and simmer while you prep the veggies.
Add the veggies and the last of the V-8 to the meat.
*Cover and simmer 2 hours on low heat so meat is melt in your mouth tender.  Check and stir frequently.

*I am sure you can do this in the crock pot, I just never have because I love smelling it as it simmers, but give it a try!

Mexican Chicken Corn Chowder

One of my FAVORITES! 

1 1/2 lb chicken, cut in bite size pieces (you can use the canned chicken too)
1/4 clove minced garlic
1 cup hot water
2 chicken bullion cubes
2 cups 1/2 and 1/2 or fat free milk
2 cups (8 oz) monterey Jack cheese - shredded
1 can green chilis
1 med. tomato - chopped
1 med. onion - chopped
1/2 tsp cumin
1 can cream style corn
fresh cilantro to garnish

Brown chicken, onion, garlic in a sprayed fry pan
Dissolve bullion in water adn add to pan with the Cumin
Bring to a boil, reduce heat, cover adn simmer 5 min.
Add cream (milk), cheese, corn and chili's.
Cook and stir over low heat until cheese is melted.
Add fresh tomatoes, serve and garnish with fresh cilantro

Sloppy Joes and Corn

1 tsp oil
1 cup fine chopped onion
1 cup fine chopped green pepper
2 cloves minced garlic
1 lb ground beef
1 (6 oz) can tomato paste
2 tsp chili powder
1 tsp curry
1/2 tsp salt
14 oz can beef broth or 2 cups prepared broth
14 oz can corn drained
Hamburger buns

Sautee onion and pepper
Add garlic and beef, brown
Add paste, chili powder, curry, salt and broth
Simmer until thick, then add corn and heat through

We eat our sloppy joes open face because they are less messy, but if you like the mess, have at it!

Halloween Chili

This recipe is another one from my youth.  My mom got it from her good friend, Renee Topper in West Des Moines, Iowa, when I was in middle school.  Ever since then we have had this chili on Halloween night every year.  It makes a HUGE stock pot of chili but it freezes well and it easy to half.

5 (28 oz) cans diced tomatoes
4 (8 oz) cans tomato sauce
2 (15 oz) can chili beans w/ sauce
4 lbs. ground beef - browned
4 Tbls. chili powder
3 tsp cumin
1/4 cup sugar

Mix everything together in a LARGE (stock) pot and heat thoroughly
Serve with chopped onion, grated chedder cheese and mustard (if desired).

Great Grandma (GaGa)'s Spaghetti Sauce

This recipe make a HUGE pot of sauce that I divide up and freeze so I always have it on hand.  It is really easy to cut in half but it will still make a LOT of sauce.  GaGa cooks by taste.  She has a PERFECT memory and rarely writes anything down.  I don't work like that so I have typed it up word for word as she gave it to me and then in ()'s added my interpretation of it, or what works for us.

4 LARGE (28 oz) cans tomato sauce
1 small (6 oz) can tomato paste
2 lbs. boneless pork spare ribs (you can use pork chops)
1 LARGE onion diced
a drizzle (2 Tbls.) of olive oil
some (ground) cloves, cinnamon, minced garlic, garlic salt, salt and lots of all spice, just add it till it tastes right. (I do about 1/4 tsp of everything but 1/2 tsp of all spice).
several (3-4) bay leaves - whoever scooped up the bayleaves on thier plate had dish duty.

Boil the pork for a while - about 2 hours or so - until it is nice and tender.  You want it to practically fall apart. (I put mine in a crockpot about half full of water, on high for about 6-8 hours the night before I want it.)

While the pork is boiling put everything else together, including a paste can full of water, in a large pot and simmer it while the meat cooks. Then pull apart the meat into chuncks and add it to the sauce. (The day I want it, I pull the meat apart and add it to the crock pot with everything else and put it on low for 6-8 hours or high for 4)*

*Another way I have done it is to cook the meat in the crock pot all day and then an hour before I want to eat I put everything together and simmer the sauce on low.

I hope you enjoy this one.  It is a family favorite and full of wonderful childhood memories.

Microwave Mexican Casserole

1 lb. ground turkey
1 cup salsa
2 cups hot water
1 pack taco seasoning
1 box mac and cheese (do not prepair)
1 can corn
1 cup sour cream

Add everything but sour cream to a 2.5 qt. covered microwavable casserole dish and mix together until powdered cheese is blended.
Microwave for 8 minutes, stir and microwave for another 6 minutes.
Add sour cream and let sit 2 minutes.

Super fast, super yummy!

Slow Cooker Beef Stew

1 lb. Beef, cut in 1 inch cubes
1 small onion, chopped
2 cups mushrooms, sliced
2 garlic cloves, minced
2 carrots, sliced
15oz can pinto beans
1 1/2 cup beef broth
14 1/2oz can crushed tomato
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
1/4 tsp. Thyme

Saute onion, garlic and mushrooms.
Place beef adn veggies into slow cooker and add 1/2 the beans.
Put the remaining beans, with 1/2 the broth in the blender and puree.
Pour in slow cooker and add remaining broth, tomatoes and seasonings.
Cook on high 7 hours.

No Time Crock Pot Chicken

4 chicken breasts
1 can cream of chicken
1 can cream of celery
1/2 cup sour cream

Place chicken in slow cooker.
Mix soups until smooth and pour over chicken.
Cook on low 8 hours.
Stir in sour cream for the last 30 min.
Serve over rice or pasta.

Mexican Shredded Chicken

3-4 Chicken Breasts
1 can Green chilis
1 pack Taco seasoning
1/2 tsp. minced garlic
1 cup chicken broth
Salsa
Cilantro

Combine and pour over chicken in crock pot.
Cover and cook on low 7-10 hours or on high 4-5 hours.
Shred the chicken and return to pot to mix with the juices.
Serve in tacos instead of ground beef.

Creamy Italian Chicken

1 1/2 lbs. Chicken
1 pack Italian dressing mix
1/4 cup water
8oz. cream cheese
1 can cream of chicken soup

Put chicken in crock pot.
Mix seasoning and water and add to crock pot.
Cook all day (6 hours low or 4 hours high).
Take out the chicken  and cut up or shred.
Mix cheese adn soup with the drippings from crock pot.
Add the chicken back to crock pot and heat through.
Serve over rice, pasta or broccoli.

Crock Pot Taco Soup

1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
28oz. can diced tomato
16oz frozen corn
1 package taco seasoning
4 chicken breasts - frozen OR 1 lb. browned ground beef
1 can water

Add everything but the corn to crock pot.
Cook on high 3-4 hours.
Remove chicken and shred, then add it back with the corn.
Cook for 15 more minutes to heat through.
Serve with tortilla chips, cheese and sour cream.

*Can also use ground beef instead.  Brown the beef and make taco meat. Add to crock pot instead of chicken and taco seasoning.

Roasted Garlic Potatoe Soup with Bagel Chips

1 1/2 cups water
2 cups half and half
1 14 oz package of Roasted Garlic Mashed Potatoes
1 cup  shredded cheddar cheese

On a med. high temp. bring water and half and half to a boil, stirring often.
Remove from heat and stir in potatoe mix until smooth (no lumps).
Add 3/4 of the cheese and mix until melted.
Spoon into bowls and top with remaining cheese.

Yields 4 (1cup) servings.

Bagle Chips

Thinly slice 2 bagels and coat well with butter flavored cooking spray.
Bake at 350 for 5-10 minutes or until brown.

Tortellini Primavera with Pesto Sauce

I was skeptical of this one because of the pesto sauce, but it is REALLY good.  If you wanted it to be a little more substantial you could add chicken (maybe even have it over rice?)

9 oz. refrigerated (or frozen) cheese tortellini
16 oz frozen stir-fry vegetables
8 oz sour cream
2 Tbls. pesto
1/4 tsp. salt
1 oz. finely shredded Parmesan cheese
1/8 tsp. pepper

Cook the tortellini and vegetables in a pot of boiling water until tender.
Drain and return to pot.
While that is cooking combine the sour cream, pesto and salt.
Add sauce to pasta and vegetables, mix well, sprinkle with cheese and serve immediately.

YUM! Makes 4 servings

Crock Pot Sweet and Sour Chicken

1 pound chicken breasts (frozen or thawed)
3/4 cup water
3/4 cup ketchup
1/2 cup sugar
2 Tbls. vinegar
2 Tbls. worschershire
3 Tbls. soy sauce

Place chicken in the crock pot.
Combine remaining ingredients and pour over chicken.
Cook on High for 4 hours.
Serve on rice and top with pineapple

Chicken Dippers

1/2 cup seasoned bread crumbs
3/4 oz parmesan cheese
1 tsp garlic powder
3 med. eggs
1 pound chicken tenders
1 cup marinara sauce

Combine crumbs, cheese and garlic powder in shallow dish.
Whip eggs till fluffy and place in seperate shallow dish.
Dip chicken in the egg then the crumbs and coat.
Place on a greased 9x13 baking dish.
Bake at 400 for 25 minutes until crispy.
Serve with warmed sauce.

Shepherd's Pie

1 pound ground beaf
1/2 cup copped onion
1 can cut green beans, drained
1 can condensed cream tomato soup
4 servings instant mashed potatoes (prepaired)
1/2 cup grated cheese

Brown the meat with the onion until tender, drain.
Stir in the green beans and soup, heat through.
Pour into lightly greased 8x8 dish.
Top with potatoes.
Bake at 350 for 25 minutes.
Top with cheese and bake 10  more minutes or until cheese is bubbly.

Curry Chicken

1 1/2 Tbls Vegetable oil
1 medium onion thinly sliced
1/4 tsp. salt
2 tsp. curry powder
1 can coconut milk
1 small can (14 oz) diced tomatoes
1 small can (4oz) tomato paste
1 pound chicken breast cubed
3 cups fresh spinach

In a large skillet heat the oil over medium heat.
Add the onion and salt and cook till tender.
Add curry powder, cook 2 min. stirring constant.
Add coconut milk, tomatoes and tomatoe paste.
Cook 5 minutes until thick, stirring constant.
Add chicken and cook 10 minutes (until chicken is done).
Add spinach and cook an additional 3 minutes until well wilted.
Sea salt to taste and serve over rice.

Chicken Artichoke Casserole

1 pound boneless skinless chicken breasts, cut into 2 inch cubes

4 Tbls. butter or margarine, divided

salt and pepper to taste

1 9oz package frozen artichoke hearts, thawed or 1 14oz can water-packed artichoke hearts, drained and halved

1/4 cup all purpose flour

1/8 tsp ground nutmeg

2 cups chicken broth

1 cup (4oz) shredded cheddar cheese

1/4 cup dry bread crumbs

1 Tbls minced fresh savory or 1 tsp dried savory

1 Tbls minced fresh thyme or 1 tsp dried thyme

Hot cooked noodles or rice

In a skillet, saute chicken in 1 Tbls butter until no longer pink.  Season with salt and pepper.  Place chicken and artichokes in a greased 11in x 7in x 2in baking dish; set aside.  In a saucepan, melt remaining butter; stir in flour and nutmeg until smooth.  Gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.  Stir in cheese until melted; spoon over chicken.  combine bread crumbs, savory and thyme; sprinkle over chicken.  Bake uncovered, at 350 for 25-35 minutes or until golden brown. Serve over noodles or rice yields 4-6 servings.

Lime Ricki

A great party drink that you can easily add alcohol to if you want to but GREAT without it.

A clear pop: 7up, sprite, gingerale
Grape juice
Lime slices

Each drink is a 2:1 ratio.  2/3 full pap and 1/3 juice with a slice of lime squeezed in and added for color.
I like mine with ice!

Fresh Cucumber Ice Water

Simply but soooo refreshing!

Slice a fresh cucumber very thinly.
Fill a punch bowl or pitcher with ice.
Add water.
Let it sit and weep.

Tadda.  Sooo good! I prefer this over lemon or lime water.  It is great for parties or showers because it is more than plain water but doesn't matter if you spill it on the carpet!

Seasoned Oyster Crackers

24 oz. Oyster crackers
3/4 cup oil
1 single packet of ranch dressing mix
1 tsp. garlic powder
1/2 tsp. dill
1/2 tsp. lemon pepper or black pepper (I used black pepper)
1 tsp Lawry's or Johnny's Seasoning Salt (I used Johnny's)

Mix all dry ingredients and add to the oil.
Mix well (I use my tupperware shaker bottle).
Pour creackers into a plastic bag and pour the oil mixture over the crackers.
Turn over and over several times, gently, to coat.
Let stand at LEAST 15 minutes.
Store in an air-tight container.

Beany Salad

Salad
1/2 c. pearled barley
1/2 cup brown rice
1 cup black beans drained and rinsed
1 cup kidney beans drained and rinsed
1 cup canned corn drained and rinsed
1/2 cup chopped green onion
1 red pepper finely chopped
1/4 cup fresh cilantro / basil

Dressing
1/4 cup redwine finegar / rice vinegar
1 clove minced garlic
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. crushed red pepper
1/2 cup olive oil

Cook Barley:
Add barley to 3 cups cold water, bring to a boil.
Boil 3 - 5 minutes and reduce heat.
Simmer until water is gone
Cook Rice:
Bring 2 cups water to a boil, add rice and reduce heat.
Simmer until water is gone
Dressing:
Mixall ingredients together well (I use a tupperware shaker bottle)

Add all salad ingredients (EXCEPT CILANTRO / BAZIL) together with COOLED barley and rice.
Poor dressing over salad and mix together well. 
Chill over night.

Chicken Capri

1 cup low fat ricotta
1/2 tsp oregano
1/4 tsp salt
1/4 tsp pepper
4 chicken breasts
1/2 tsp garlic powder
2 Tbsp olive oil
1 cup crushed tomotoes
4 slices mozzarella

Blend ricotta, oregano, salt, and pepper in a blender
Rub chicken with garlic
Warm oil in a skillet and add the chicken.  Cook 12 min. per side. Remove from heat to a 9x13 dish
Spoon 1/4 cup cheese mixture and 1/4 cup crushed tomatoe on each chicken piece
Top each breasts with a slice of cheese
Bake at 350 degrees for 20 min.

Yields 4 servings

377 calories, 17g fat, 9g carbohydrates, 45g protein

Chicken Spinach Casserole

This is ALWAYS a hit at potlucks!

4 cups cooked diced chicken
2 10oz boxes frozen spinach - thawed and drained well (squeeze)
1 cup fat free or light sour cream
1 cup mayo
1 tsp garlic powder
1 tsp pepper
1 1/2 cup parmesan
1/2 cup mozzarella

Mix chicken and spinach.
Combine the rest of the other ingredients.
Add 1/3 of mixture to chicken and spinach in 9x13 dish
Top with the rest of the mixture
Bake at 350 degrees for 40 min. until dark and crusty brown.  The darker the better... just before it is burnt)

Yields 8 servings

284 calories, 16g fat, 23g carbohydrates, 21g protein

Ranch Baked Chicken

6 chicken Breasts
1 cup ranch dressing
2 tsp Johnny's seasoning salt
1 tsp basil
1 tsp pepper

Mix chicken and seasonings and place in 9x13 dish.
Pour dressing over the top and cover with foil.
Bake at 425 degrees for 45 min.

Yields 6 servings

191 calories, 16g fat, 1g carbohydrates, 9g protein

Ground Beef Grand Style

I don't have nutrient info on this one, sorry.  I got it from my mom and it is HEAVENLY!

1 can oven ready biscuits
2 pounds browned ground beef
1 cup chopped onion
8oz. cream cheese - softened
1 can cream of mushroom soup
1/4 cup milk
1 tsp. salt
1/4 cup ketchup

Mix everything together except biscuits.
Put in a sprayed 2 qt. or 9x13 dish
Bake at 375 degrees for 10 min.
Place biscuits on top and back 15-20 min. longer

Great on egg noodles and served with green beans!

Beef Stroganoff

This is a fast, easy, lowfat meal with only 7 ingredients.  Love it already?  Just wait till you try it!

1 pound beef cut into 1/2 inch cubes
2 medium onions chopped
1 4oz. can sliced mushrooms, not drained
2 teaspoons minced garlic
3 cups beef broth or 3 boullion cubes dissolved with 3 cups hot water
4 cups medium size egg noodles
1 cup fat-free or light sour cream
salt and pepper to taste

- spray large soup pot with cooking spray
- Over medium heat cook the meat, onions, mushrooms, and garlic together. Stir Occasionally.
- Once the meat is fully cooked, add the beef broth, egg noodles, and sour cream.  turn the heat to high.
- Once boiling, turn the heat down to low.  Do not cover.  Cook on low for 5-7 minutes until pasta is done.  Stir occasionally.
- Remove from the heat.  Let it sit for 4-5 minutes before serving.  The broth will thicken as it sits.  If desired sprinkle with salt and pepper.

**Note: For chicken stroganoff substitute 1 pound boneless, skinless chicken breasts cut into 1/2 inch cubes and use chicken broth instead of beef broth.

Yields 7 1-cup servings

with chicken or beef:
223 calories, 3g. fat, 26g Carbohydrates, 1 g Fiber, 20g Protein

Prep time: 5 minutes
Cook time: 15 ninutes or less
Total time: 20 minutes or less

Menue idea: serve with steamed broccoli and sourdough bread or rolls.

Healthy Muffins

1/2 C. White Flour
1/2 C. Wheat Flour
1/2 tsp Cinnamon
1/2 tsp Salt
3/4 C. Oats
3 tsp Baking Powder
1/2 tsp Baking Soda
1 Egg
1/3 C. Milk
1/4 C. Oil, Scant
1/4 C. Honey
2/3 C. Applesauce

Preheat oven to 350, grease pans or line with paper cups. Beat egg, add oil, honey and milk; stir in applesauce. Add dry ingredients; mix until moistened.

Bake for 15-20 minutes.

*I like to add grated carrot, blueberries or dried fruit to these muffins to add a little more flavor. Also, I probably add in more cinnamon to mine.

Healthy Waffles

Ingredients:
2 Cups Buttermilk
1/2 Cup Oatmeal
2/3 Cup Wheat Flour
2/3 Cup White Flour
1/4 Cup Cornmeal
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 tsp Cinnamon
2 Eggs, lightly beaten
1/4 Cup Brown Sugar, packed
1 T Oil
2 tsp Vanilla

Directions:

Mix Buttermilk and Oats in a bowl; let stand for 15 minutes.

Whisk flours, cornmeal, baking powder, baking soda, salt and cinnamon.

Stir eggs, sugar, oil and vanilla into the oat mixture and then add to the dry ingredients. Stir until moistened.

Cook and Enjoy!

Chicken Enchilada Casserole

When I'm pregnant I often create or twist dishes that I normally make into something a bit new and this is just such an occasion.

1 Can Enchilada Sauce
1 Can Cream of Chicken Soup
*Noodles
1 Cup Cheese (I used both mozarella and cheddar)
1 Chicken Breast

*I don't know how much I used because I had a partially opened bag of shells that I just dumped some into the pot. If you're not good at guessing I can make up a measurement or you can make way too much and have leftovers! Also, if you don't have shells then use what you do have. This is a casserole, so spiral rotini noodles, elbow macaroni, or any fun shaped pasta would do the trick.

Cook noodles and then drain and rinse. While noodles are cooking, cook chicken, then cube or shred. In a bowl combine Enchilada Sauce and Soup, set aside. Grease 2 Qt baking dish lightly and pour a little sauce in the bottom of dish, add a layer of chicken, then your noodles. Add a layer of mozzarella cheese (about 1/2 cup), then pour in the rest of the sauce. Mix thoroughly. (If you want to do this in a bowl before you put it into the pan it might make less of a mess :) )

Bake @ 375 F for about 20 min or until edges start to bubble. Then top with approximately 1/2 cup cheddar cheese and put back in the oven for another 5 min or until cheese is melted. And enjoy!

The best part about this recipe is that you can take liberties. I didn't use all of my chicken breast in it, but I don't like that much meat. If you want more or less, just take some out or add some. The same thing goes with cheese. And if you're feeling very adventurous, try adding a little rice/corn to make this dish a little healthier!

Pot Roast

By Phyllis Farrell

Rub flour into roast. (about ¼ - 1/3 cup)
Brush with 2 Tbs. A-1 sauce
Brown slowly in a little fat
Pour 1 pkg. onion soup mix.
Pour 1 can mushroom soup
Salt & pepper
Cook 2 ½ hours or longer in a tightly covered roaster pan at 325 degrees.

Hint 1 - For larger roasts I use two cans of mushroom soup, because we like more gravy.
Hint 2 – I don’t usually buy the Lipton onion soup mix..you can substitute a good beef broth paste (not the dried stuff…it’s too salty)about 1 ½ Tbs. (you know a good spoonful), ¼ cup dehydrated chopped onions, and a little garlic powder. I don’t think that you can tell the difference.

Diane

Crock Pot Salsa Chicken

I don't remember where I found this recipe but it is one of my favorites because how fast and eay it is. Perfect for sundays when you don't want a big mess to clean up! Very yummy too!!!

1 lb Boneless Skinless Chicken Breast (can be frozen)
1 16 oz Jar Salsa
1 Can Cream of Chicken Soup

Place Chicken in the Crock Pot
Mix Salsa and Soup together and pour over Chicken
Cover and cook on low for 8 hours or high for 4-5 hours
Serve over rice with corn.

-Julianna

Creamy Chicken Lasagna

This recipe I got from Chelsi Biehl and I just love it! I'm not a big fan of ricotta cheese and most lasagnas have it in them, so I just love this one because it doesn't have it. I'm sure you could use this recipe and substitute hamburger for chicken, but I've yet to try that out.

3 chicken breasts
6 lasagna noodles
1 cube chicken bullion
1/4 c. hot water
1 (8 oz.) pkg cream cheese, softened
2 c. shredded cheese
1 (26 oz.) spaghetti sauce

Cook chicken in boiling water 20 min, or until done. Remove from water and shred. While chicken is cooking, cook lasagna noodles, set aside when done.

Preheat oven to 350. Dissolve bullion cube in hot water.

In bowl, mix chicken, bullion mixture, cream cheese, and 1 c. cheese. Spread 1/3 spaghetti sauce in bottom of 9x13 dish. Cover with half of chicken mixture and top with 3 lasagna noodles, Repeat. Top w/ remaining sauce and cheese. Bake 45 min. covered. Take foil off last 5-10 min. to brown cheese.

You can also add shredded spinach into the mixture and it acts as a little filler making the lasagna thicker and a little more healthy.

Pepper Lime Chicken

I have had a couple requests for this recipe. It's not actually mine, it's from my Better Homes and Gardens cookbook. Here it is:

6 boneless, skinless chicken brest halves
1 t finely shredded lime peel
1/3 C lime juice (doesn't matter if you buy lime juice or just squeeze limes until you have enough)
3 T oil
1 t dried thyme or basil, crushed
1/2 t coarsely ground black pepper
1/4 t salt
2 cloves garlic, minced
Bottled salsa (optional)
Lime wedges (optional)

1. Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade, stir together lime peel, lime juice, oil, thyme, pepper, salt, and garlic. Pour ober chicken; seal bag. Marinate in refrigerator for 30 min.

2. Preheat broiler. Drain chicken, reserving marinage. Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 6 min or until light brown.

3. Turn chicken and bush lightly with reserved marinade. Discard any remaining marinade. Broil 6-8 minutes more or until chicken is no longer pink. If desired, serve with salsa and lime wedges.

For the dinner I made, I also used lemon juice and lemon zest because I didn't have enough limes. I like it either way. I also don't bother putting my chicken in a bag to marinade. I do however, use a sealable tupperware so that I can shake the marinade over my chicken. Also, regardless of how many chicken breasts I'm using, I always make the full marinade, it really doesn't make that much. Another note, make sure your chicken is completely unthawed or you'll have problems when you're trying to cook it. And if you have anymore questions let me know and I'll help where I can. Other than that, it's really delicious, so enjoy!

Chicken, Rice, and Broccoli Casserole

1 10.75 oz can Cream of Chicken
8 oz Sour Cream
1 cup Chopped Broccoli
1 Cup Chicken
1 tsp. Basil
2 cups Cooked Rice
Smidge of water
1 Cup Cheese
Salt and Pepper to taste

I looked all over on the internet last night trying to find a recipe I could use to make this dish. However, after looking in the fridge and seeing what we had as leftovers, this is the recipe I came up with.

Combine ingredients in a bowl and pour into casserole dish. Top with about 1 cup cheese. I used Mozarella, but cheddar would have been good as well. Bake covered @ 375 until bubbly about 25-30min.