Chicken & Wild Rice Soup

I was on the hunt for a good soup and tried this and LOVED it!!!

2 quarts chicken broth
3 cups Veggies chopped 
     -The recipe called for 1 Cup shredded carrots, 1 Cup chopped Celery, 1 Cup chopped mushrooms but I did Carrots, Squash and Zucchini. 

1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

In another pot, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through. 

14 servings

7 Layer Salad

7 Layer Salad
(Amanda Tucker)

1 Large Head of Lettuce
1 Can Water chestnuts- drained
1 C Chopped Celery
1/2 C green onions
1 1/2 C Frozen Peas

Layer and top with dressing

Dressing:
2 C Mayo
1/2 C Parmesan Cheese
2 tsp Sugar
2/3 tsp Season Salt

Top with:
Crispy Bacon
Mozzarella Cheese
Tomatoes
Parsley

Cover and Refrigerate

Pumpkin Snickerdoodles

I got this recipe from Pinterest from this blog, but I wanted to re post it here just in case something ever happens to the original blog.  I love these cookies.

• Ingredients
• 
  
• 1/2 cup butter, softened
• 1/2 cup butter-flavored shortening
• 1 cup sugar
• 1/2 cup brown sugar
• 3/4 cup pure pumpkin (not pumpkin pie filling)
• 1 Tbls vanilla
• 2 3/4 cups flour
• 1 1/2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/4 tsp salt


Sugar Mixture to Roll In
• 4 Tbls sugar
• 3 tsp cinnamon
• 1 tsp pumpkin pie spice
• 
  

Instructions

1. Cream the butter, shortening and sugar together.
2. Add the pumpkin and vanilla and mix until thoroughly combined.
3. In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, pumpkin pie spice and salt.
4. Gradually add flour mixture to creamed mixture, stirring until well combined. Refrigerate dough for at least 30 minutes.
5. Preheat oven to 375 degrees.
6. Combine sugar, pumpkin pie spice and cinnamon in a small bowl.
7. Remove dough and form into small, 1-inch balls.
8. Roll balls in sugar mixture and place on parchment-lined cookie sheet.
9. Bake for 8 minutes.
10. Remove and let cool on sheet for two minutes before transferring to a cooling rack.

Bombay House Chicken Tikka Masala

Bombay House Chicken Tikka Masala

1 1/2 Lbs chicken breast, chopped into bite size pieces
(Marinade)
1 cup plain yoghurt
2 Tbsp lemon juice
2 tsp cumin
2 tsp red pepper
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger
(sauce)
1/4 cup cilantro
1 Tbsp unsalted butter
2 garlic cloves, minced
1 jalapeño, minced
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 can (14.5oz) tomato sauce
1-2 c heavy whipping cream

White Velvet Cake

This cake is really yummy and more dense so it's the perfect cake for stacking wedding/birthday cakes.  It's delicious and easy to make.

1 White Cake Mix (Betty Crocker is usually best)
1 Cup Sugar
1 Cup + 2 Tbsp Cake Flour (If you don't have cake flour, sift all purpose flower 2 times and then measure out the amount.  Works great.)
1/8 tsp Salt
1 1/3 Cups Water
3 Eggs
1/2 Cup melted butter (salted butter)
1 Cup Sour Cream
1 tsp Vanilla

In large bowl mix water, vanilla, eggs, melted butter and sour cream.  Mix well with paddle attachment.

Add cake mix, sugar, cake flour and salt.
Mix on medium speed for 2 minutes.

Pour into greased and floured pan and bake at 325.  Time depends on the size of pans you are using.  This recipe makes enough for 2 8 or 9 inch rounds or a 13x9.  Judge your time off of the cake mix box, but set it a little under.  Watch it.  Once the top is completely done and toothpick comes out clean, take it out.  The key to a good cake is to never over bake it.  Let cake cool for 10 to 20 minutes and then dump out onto cooling rack.

Rhubarb Crisp

Rhubarb Crisp

Filling

2 1/2 - 3 cups raw rhubarb cut up into bite size pieces.  (I also sometimes do 1/2 strawberries 1/2 rhubarb)

2/3 cup sugar

1/2 cup flour

1/4 tsp salt

Mix together and let the sugar/flour mixture dissolve into the fruit until it's a pasty consistency.  (If your rhubarb is too dry and it's not mixing in well, add some strawberries.)

Pour into an 8x8 greased pan.

Sprinkle with 1/2 tsp cinnamon

Topping

1 Cup brown sugar

3/4 Cup flour

1 Cup oatmeal

1/2 tsp salt

3/4 Cup butter

Mix together the sugar, flour oatmeal and salt.  Cut butter into mixture with a pastry cutter.  Sprinkle over the fruit mixture, and add 3 tsp water over the top of the crumble.

Bake at 350 for 40 minutes.

Bombay House Coconut Korma

I have tried to make Indian food 4 other times and it never has worked out!  This finally worked!  It tasted just like it! WOOHOO!!

BOMBAY HOUSE COCONUT KORMA

Ingredients:
{for the marinade}
4 chicken breasts
1 cup plain yoghurt
1/2 tsp salt
1/2 tsp coriander
1/2 tsp ceyenne/red pepper
1/2 tsp tumeric
1 tsp garam masala
1 tsp cumin
{for the sauce}
2 Tbsp butter
1 small onion, diced
3 tsp garlic, minced
1/2 tsp ground ginger
1/2 tsp tumeric
1/2 tsp cayenne/red pepper (for medium, no cayenne for mild, 1-2 tsp for hot)
1 tsp garam masala
1 tsp salt
1 tsp ground coriander
1 15oz can chopped tomatoes
1 15oz (regular size) can coconut milk
4 Tbsp heavy whipping cream
cashew nuts (about 3/4 cup)
golden raisins (about 1/2 cup)
cilantro and white rice to serve

Directions:
Cut the chicken into 1″ pieces. Place in a ziploc bag with all the other marinade ingredients and set in the fridge until ready to use (anywhere from 2 hours-24 hours).
In a pan over medium high heat, add a little olive oil and cook the chicken in two batches for 4-5 minutes on either side until no longer pink in the center.

Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute.Add the spices: ginger, turmeric, cayenne, garam masala, salt, and coriander. Stir for 1 minute.Stir in tomatoes, coconut milk, heavy whipping cream and golden raisins. Bring to a boil, then let simmer for 10 minutes until thickened. (PS you can add the cashews at this point, but they will get soft instead of crunchy). Add the cashews right at the end, taste and season according to taste.

Garnish with cilantro, cashews and golden raisins. Serve with white rice and garlic naan.

Cheerio Nuggets

Cheerio Nuggets

1 c. brown sugar
1/2 c. margarine or butter
1/4 c. corn syrup
1/2 t. salt
1/2 t. baking soda
6 cup cheerios or honey nut cheerios
1 c. peanuts
1 c. raisins (optional)

Heat oven to 250. Heat brown sugar, margarine, corn syrup and salt. Heat, stirring constantly, until bubbly around edges. Cook 2 minutes longer. Remove from heat. Stir in baking soda until foamy and light colored. Pour over cereal, nuts, raisins and mix well. Pour into greased cookie sheet. Bake 15 minutes. Let stand until cool, about 10 min. Loosen with spatula and break into pieces.

Healthy No Bake Cookies

Healthy No bake Cookies 

Ingredients

1. 1/2 cup pure agave nectar
2. 1/4 cup baking cocoa
3. 1/4 cup almond milk
4. 1/4 cup coconut oil
5. 1/4 cup all natural peanut butter
6. 1/4 cup flaked coconut
7. 2 cups old fashioned oats
8. 1 tsp vanilla
9. pinch of salt

Instructions

1. In a medium saucepan mix together agave and cocoa powder over medium heat. Stir in milk and coconut oil and bring to a boil. Let boil for one minute. Remove from heat and stir in peanut butter, flaked coconut, oats, vanilla and salt.
2. Scoop by tablespoon onto wax paper and refrigerate for 15-20 minutes before eating (or until cookies are set). Store in air-tight container in refrigerator.

Thai Coconut Curry Sauce

Thai Coconut Curry Sauce

2/3 cup coconut milk
2 1/2 Tbsp. fish sauce
3 1/2 Tbsp. fresh lime juice
1 1/2 Tbsp. soy sauce
1/3 to 1/2 tsp. dried crushed chili
2 1/2 tsp. brown sugar
1 Tbsp Red Curry Powder

I marinated the chicken in the sauce.  Then chopped it up, fried it,  and added frozen stir fry veggies.  Poured the extra sauce into the chicken and veggies, then thickened it by whisking in some corn starch.  Serve over noodle or rice.  Probably my most successful curry dishes I have made.  :) 

Poppy Seed Chicken Casserole

Poppy Seed Chicken Casserole

Ingredients:
2 cups chicken, cooked and diced
2 cups Ritz crackers, crushed
1 Tablespoon poppy seeds
1 (10.75 oz) can cream of chicken soup (I used 98% fat-free)
1 1/2 cups sour cream
1/2 cup butter, melted
1 teaspoon Worcestershire sauce (optional)
1 teaspoon minced garlic (optional)
1 Tablespoon lemon juice (optional)

Directions:
Preheat oven to 350 degrees.
Mix together chicken, soup and sour cream in a large bowl. Add in Worcestershire sauce, garlic, and lemon juice, if desired. In another bowl, mix together crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated.
Spray a 9x13" baking pan with non-stick cooking spray. Spread chicken mixture on the bottom and top with cracker mixture.
Cover pan with foil and bake for 15 minutes. Remove foil and bake for 15 more minutes.

Meatballs Stroganoff

Meatballs Stroganoff


I'm giving you fair warning, this is NOT a 'measure everything out' recipe.  Instead, its one of those things you throw together after work on a busy day because it works and its delicious and your kids love it, and its super fast.

Ingredients:

 Frozen Italian style meatballs (1/2 oz each)
generally, enough to cover the bottom of the pan.  Depends on who is home.
Extra virgin olive oil
1+ Tbsp - just enough to brown up the meatballs. 
2 cups beef broth

Seasoning
kosher salt and black pepper to taste
dried herbs (probably at least 1 - 1 1/2 tsp each) - parsley, oregano, basil
it will look like a lot of seasoning, but in the end, it will be great!
2/3 - 1 cup sour cream
1 cup heavy whipping cream
Wide egg noodles

Crock Pot Orange Chicken

Crockpot Orange Chicken

4 – 5 Boneless Skinless Chicken Breasts

1 small jar Orange Marmalade
1 cup of Sweet Baby Ray’s Original BBQ Sauce  or Honey BBQ sauce
2 tbsp. Soy Sauce

I threw it all in together, with frozen chicken tenders.  Pulled them out when they had thawed and cubed them.  Then I whisked in a little corn starch in the end to thicken it up.  Served it with homemade ham fried rice.  So Yummy.

Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie (recipe adapted from Mimi's Fit Foods)

Filling:
2 small red potatoes, cubed
2 cups frozen mixed veggies (my favorite mix is corn and carrots)
1 cup chopped onions (1 medium onion)
1/2 teaspoon chicken seasoning
(such as McCormick’s Grill Mates, Johnny’s Garlic, or Santa Maria)
1/4 teaspoon cracked black pepper
1 (10-oz) can Cream of Chicken Soup (98% fat free)
12 ounces raw chicken breast (about 2 large breasts)

Crumble Biscuit Topping:
2 tablespoon sugar
1/4 teaspoon salt
2 1/2 teaspoon baking powder
1 1/3 cup whole wheat flour
1/2 cup milk (I use 1%)
1/3 cup canola oil

In a large bowl, thoroughly combine all ingredients for filling except chicken.  Place raw chicken breasts in bottom of slow cooker.  Add the filling mixture on top.  Cook on low for 4-6 hours, until chicken is cooked.  Remove chicken breasts and shred the cooked chicken.  Add chicken back into the filling mixture and keep on low while you finish the crumble topping.

Towards the end of cooking time, preheat oven to 450 degrees and make biscuit topping.   Combine sugar, salt, baking powder, and wheat flour in a small mixing bowl.  Stir with a fork to combine.  Add milk and oil and gently stir with a fork until combined.  Drop pieces of dough (crumble the dough into irregularly shaped pieces that are roughly the same size) on a greased baking sheet. Bake for 8 minutes (crumbles will barely be getting brown).  Remove from oven.  Gently pour the crumbles into the slow cooker on top of the mixture.  Place the lid back on and cook on low for another 10 minutes. 

Serves 5.

Mexican Chicken Quinoa

Another favorite from Mimi's Fit Foods

Mexican Chicken Quinoa

1 teaspoons extra virgin olive oil

2 cloves garlic, minced
3-4 jalapenos, seeded and finely chopped
1 cup uncooked quinoa, rinsed well and drained
1 ¼ cups low sodium vegetable broth
1 can (1 ½ cups) black beans, drained and rinsed
1 (14.5 oz.) can diced tomatoes, with juices
1 cup frozen corn
1/2 teaspoon kosher salt
1 lb. cooked and shredded chicken
1/3 cup shopped fresh cilantro
1 quarter of a lime, juiced

Optional toppings:
reduced fat shredded cheese, light sour cream, salsa, and/or avocado

Heat olive oil in a medium saucepan over medium-high heat.  Add garlic and jalapenos to the pan and sauté until fragrant, about 1 minute.  Stir in the quinoa, veggie broth, beans, diced tomatoes, corn, salt, and chicken to the pan.  Bring to a boil.  Reduce the heat to medium0low and cover.  Simmer for about 25 minutes, or until the liquid is fully absorbed.  Remove from the heat.  Stir in the cilantro and lime juice.  Serve as desired with cheese, salsa, avocado, and/or sour cream.

Serves 6.

Fit & Creamy Baked Spaghetti

Another FAVORITE from Mimi's Fit Foods.

Fit and Creamy Baked Spaghetti
6 ounces multi-grain angel hair pasta, dry

2 cups spaghetti sauce
 (I used Prego Heart Smart)
1 pound lean ground turkey
1 teaspoon garlic salt
salt and pepper, to taste
1 teaspoon Italian seasoning
4 ounces light cream cheese
(1/3 less fat), room temperature
1/2 cup parmesan cheese, grated

Cook pasta according to directions on package, only to al dente.

Meanwhile, heat a large skillet over medium heat. Add ground turkey, garlic salt, salt and pepper.  Brown the ground turkey until cooked through.  Stir in your spaghetti sauce.

Drain and place cooked pasta back into your pan. Add in the cream cheese and Italian seasoning. Stir until cream cheese is melted (this iseasier if your cream cheese is at room temperature, but it will still work if it isn’t).

Lightly grease a 2-quart casserole dish (a 9×13 baking dish would work too). Spread a small amount of meat sauce in the bottom of the dish.

Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle Parmesan cheese on top.

Bake for 30 minutes on 350 or until bubbly.

Serve and enjoy!

Serves 8.

Grilled Lime Coconut Curry Chicken

This recipe is from Mimi's fit foods.  Love most of her recipes, but wanted to put my favorites on here.

Grilled Lime Coconut Curry Chicken
3 tablespoons canola oil
zest and juice of 1 lime
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
2 tablespoons low-sodium soy sauce
1 1/2 teaspoons salt
2 tablespoons sugar
2 teaspoons curry powder
1/2 cup canned light coconut milk
pinch cayenne pepper
2 pounds boneless, skinless chicken breasts (see note above)
1/4 cup chopped fresh cilantro
fresh limes, cut into wedges

In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
Preheat a charcoal or gas grill to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and additional sauce.
Serves 8.