Thursday, December 31, 2015

Chick-fil-A Cole Slaw recipe

Chick-fil-A Cole Slaw recipe
4 teaspoons vinegar
¼ cup sugar
¼ teaspoon dry mustard
¼ teaspoon salt
1 cup mayonnaise
2 bags (10 oz. bags) fine shredded cabbage, chopped to 1/8 inch
¼ cup finely chopped carrots
Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. Add mayonnaise and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate for 2 hours and serve. (Makes 6-8 servings)

Thursday, December 3, 2015

Chicken Italiano

Chicken Italiano

2 lbs chicken thighs
1 can Campbell's cheddar cheese soup
1/4 c. chopped onion
1 - 15 oz can tomato sauce
1/2 tsp oregano
4-6 cloves garlic - chopped
2 stalks celery - chopped

Brown chicken in small amount of oil. Remove chicken from pan. Then add celery, onion and garlic, saute until tender crisp. Add to this, tomato sauce, cheddar cheese soup and oregano. Stir until well blended then add chicken. Cover and simmer for 1 to 1-1/2 hours, stirring occassionally. Use sauce to pour over rice or mashed potatoes.

Tuesday, December 1, 2015

chickpeas curry soup


2 c
canned chickpeas, rinsed well and drained
1 can(s)
28 oz diced tomatoes
2 medium
potatoes, peeled , diced and parboiled
3 c
baby spinach
whole cloves....was out so used a pinch of ground cloves
1 1/2 tsp
turmeric, ground
1 1/2 tsp
curry powder
5 clove
garlic, minced
1 can(s)
15 oz coconut milk.

Directions Step-By-Step

Mix together all of the above ingredients, bring to boil, reduce heat and simmer 30 mins.
Serve over steamed jasmine rice.
So yummy!!

balsamic chicken


1 tsp
vegetble oil.....i used grapseed oil
1/2 c
red onion, chopped
1 1/2 tsp
fresh thyme, minced
1/2 tsp
salt ,divided
1 lb
chicken breast,skinless & boneless
1/3 c
apricot jam
2 Tbsp
balsamic vinegar
1/4 tsp
fresh ground pepper

Directions Step-By-Step

*I pound my chicken breasts so they're a little flatter and even all the way through...makes for faster cooking.
Heat oil in a large skillet over med-high heat until hot.Add onions and saute for approx 5 mins.
Sprinkle the thyme and 1/4 tsp salt over chicken Add to pan,saute 6 mins on each side or until done. Remove chicken from pan and keep warm. Be sure to leave all those brown bits...they are so tasty!
Reduce heat and add jam, vinegar,salt and pepper to pan to deglaze.Stir constantly until jam melts. Mixture will thicken Pour over chicken and serve.
I serve this with a greek salad.So yummy! Enjoy!!

Turkey Pot PIe


3c leftover turkey or chicken cut into cubes                            
2 c mixed veggies... what ever you want... I used peas, corn, and green beans                            
1/3 c butter                           
1/3 c flour                            
1 small
onion, chopped
s & p to taste
1/8 tsp dried thyme                            
1 1/2 c chicken broth                            
3/4 c milk                            
2 c unbleached or white ap flour                           
1/4 tsp salt                            
1 c vegetable shortening                           
... I used Earth Balance a non gmo organic canola / soy mix shortening but any kind will do
1 large egg                            
2 Tbsp ice cold water                            
1 Tbsp white vinegar                            


Heat butter in a large saucepan over medium heat until melted. Stir in flour and cook til bubbly and thickened. Add onion, thyme, salt and pepper to taste. Cook, stirring constantly, until mixture is thickened. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Cook another minute or so longer. Stir in turkey and vegetables.

Heat oven to 425ºF. Prepare the pastry. Put one pie crust in a 9 inch pie pan and fill with mixture. Put remaining crust over top and pinch together edges. Pierce with sharp knife or fork for steam to vent. Bake 35 - 40 minutes until golden brown and bubbling up through slits in crust.

Carrots and celery is awesome in here too... I was out of those 2 veggies so I used what I had.

Thursday, November 12, 2015

Potluck Recipes!

Crock Pot Bacon Cheeseburger Soup
Submitted by Michelle Zebley
1 lb ground beef (or soy crumble for vegetarians)
1 cup onions, diced
2 cups shredded sharp cheddar cheese
1 can (14.5 oz) diced tomatoes
5 strips of bacon, cooked and crumbled (or soy bacon for vegetarians)
1/2 cup celery, chopped
1 cup carrots, shredded
2 cups potatoes, cubed
8 oz cream cheese, cubed
4 cups chicken broth (or veggie broth for vegetarians)
1/4 cup flour
1 cup milk
3-4 garlic cloves, minced
1 tsp salt
1 tsp dried basil
1 tsp dried parsley
1/2 tsp pepper

1. Start by sauteing onions and browning your beef together, until meat is no longer pink.
2. Next combine all ingredients EXCEPT for the shredded cheddar cheese, milk and flour. 
3. Stir to combine ingredients. Cover and cook on LOW for 7 hours.
4. When 10 minutes are left, you are going to add a thickener and your cheese. To make the thickener, combine milk and flour. Whisk until all clumps are gone.
5. Uncover crock pot and stir in shredded cheese and milk/flour mixture. Cover and cook for the remaining 10 minutes, until cheese is melted.
Optional: Serve soup with chopped up dill pickles to add that "cheeseburger" feel.
Tortilla Soup
Submitted by Beth Fife

1-2 pounds of chicken, white and dark meat
5 chicken bouillon cubes
1/2 onion, sautéd
1 clove of garlic
1 T oil.
5 cups broth (from the boiled chicken), divided
2 cans of enchilada sauce (red or green)
1 t. chili powder
1/2 t. cumin
One can of beans (any kind)
1 can corn OR one cup frozen corn.
1 c. Masa Harina* (that is the stuff they make corn tortilla with)
    OR 10 corn tortillas, cut in pieces
12 oz. Velveeta cheese OR 1/2 cup Half and Half
Garnish with: chips, tomatoes, cheese, sour cream, etc.

1. Boil the chicken in 2 quarts of water with 5 chicken bouillon cubes. Reserve 3 cups broth for the soup base (or use rotisserie chicken and soup base).  Shred or cut chicken into pieces.

2. Saute onion and garlic in oil.  Add the 3 cups of broth. Stir in enchilada sauce, chili powder, cumin, beans, corn, and chicken.  Simmer for 10 minutes.

3. Mix 1 cup of Masa Harina with 2 cups of broth or water*. Add to the soup.  Let it boil for 2 min.  Stir constantly.  Add more liquid if needed.

4. After soup is done add the cheese OR the half and half (I use 1/2 cup of half and half instead.)  Let it come to a boil, or until cheese is melted.  Turn it off and remove from stove.  Garnish with chips, tomatoes, cheese, sour cream. 

* or you can use 10 corn tortillas cut in pieces instead
Rachael Ray's Pumpkin Soup with Chili-Cran Apple Relish                             Submitted by Leslie Andreasen
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped                                                                           1 medium yellow onion, finely chopped
Salt and pepper
3 tablespoons all-purpose flour
2 teaspoons poultry seasoning or 2 teaspoons ground thyme
2 teaspoons hot sauce, or to taste
6 cups chicken stock
1 (28-ounce) can cooked pumpkin puree
2 cups heavy cream
1/2 teaspoon freshly grated nutmeg

1 crisp apple, such as McIntosh or Granny Smith, finely chopped
1/4 red onion, finely chopped
2 tablespoons lemon juice
1/2 cup dried sweetened cranberries, chopped
1 teaspoon chili powder
2 teaspoons honey
1/2 teaspoon ground cinnamon
Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.

Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.
Creamy Chicken and Wild Rice Soup
Submitted by Britney Grover
Source: Cooking Classy     Yield: about 5 servings

3/4 c. uncooked wild rice blend*
1 c. chopped yellow onion (1 sm)
1 c. diced carrot (2 med)
1 c. diced celery (2-3 stalks)
5 T. butter, divided
1 clove garlic, minced
4 1/2 c. low-sodium chicken broth
1/4 t. EACH dried thyme, marjoram, sage, and rosemary
1 lb. boneless, skinless chicken breast halves
1/4 c. flour
1 1/2 c. milk
1/2 c. heavy cream
1 t. lemon zest
salt and ground black pepper to taste

Prepare rice according to package directions.  In a separate large pot, melt 1 T. butter over medium heat.  Add vegetables, saute until slightly tender, about 4 minutes; adding garlic during last 30 seconds of sauteing.  

Add chicken broth and seasonings.  Increase heat to medium-high, add chicken and bring to a boil.  Cover pot and allow mixture to boil 12-15 minutes, or until chicken is cooked through.  Remove chicken and set aside on cutting board to cool, then shred into small bite sized pieces.  

Reduce heat to low and add cooked rice.  Add shredded chicken.  

In a separate medium saucepan melt remaining 4 T butter over medium heat.  Add flour and cook 1 1/2 minutes, whisking constantly.  Then, while whisking vigorously, slowly pour milk into butter/four mixture.  Cook mixture, stirring constantly until thickened.

Add milk mixture to soup mixture and cook 5 minutes longer,or until soup is thickened.  (At this point, you can simmer the soup for a longer period of time if you want the rice to soften more.  If too thick, add any remaining chicken broth.) Stir in cream and lemon zest.

* Use Lundberg Wild Blend Rice if you can find it.
Deluxe Pie Crust
Submitted by Britney Grover - Family Recipe

3 c. flour
1 1/2 t. salt
1 c. shortening
1/4 c. butter

Cut all ingredients together until crumbly.

Then add:
1 T.vinegar
1/2 c. milk
1 T. oil

Mix until a well blended dough.  Roll out and put in a tin.  Bake at 400 until golden brown.  This recipe makes enough for 2 pies with top crusts or 3 without.

*Tip: We use this recipe for everything from Pecan Pies to Chicken Pot Pies.  You simply cannot go wrong with this crust!

**Britney's Notes: Don't use regular buttermilk in place of milk and vinegar.  Doesn't work right.  Also, to make a mixed berry pie, add two cans of berry pie filling from Walmart, etc.  Bake at 400 for 35-40 min.  Put foil around crust.

Monday, October 5, 2015

crockpot chicken philly cheese stake recipe

Crock Pot Chicken Philly Cheese Steak Recipe – 7 Points +

Crock Pot Chicken Philly Cheesesteak
I can honestly say, I have NEVER met a single soul who doesn’t love Philly Cheese steak sandwiches. And with good reason – these meaty sandwiches are beyond delicious. Traditionally made with steak, and topped with green peppers, onions and melted cheese, a cheese steak can be waaaaaaay too many Weight Watchers Points to enjoy on a regular basis. But by using chicken breast and a reduced fat provolone cheese instead, I was able to bring the Points down to a reasonable 7 Points + per sandwich, including the roll. I used Trader Joe’s Artisan rolls because they are low in Points and taste amazing, but the square shape make them not as fancy as the traditional hoagie roll used in cheese steak recipes. Also, I used a whole slice of provolone on each sandwich, so it ended up covering most of the chicken and veggies which makes it harder for you to see the insides of the sandwich based on my photo. But, you guys, this sandwich is SO good! Oh, and did I mention it’s all prepared in a crock pot? That’s righ…quick, easy, and delicious, this Crock Pot Chicken Philly Cheese Steak Recipe is a must make.

Crock Pot Chicken Philly Cheese Steak

A low calorie Philly Cheese Steak Recipe that’s made with well-seasoned chicken instead delivers one amazing meal! The vegetables along with the tender and juicy chicken, are in prepared in the slow cooker making the meal prep a snap while keeping the meat moist and full of delicious flavor.


  • 1 lb skinless, boneless chicken breasts
  • 2 tbsp light butter
  • 1 large onion, sliced
  • 2 green peppers, thinly sliced
  • 6 slices reduced fat provolone cheese
  • 2 garlic cloves, chopped
  • 2 tbsp steak seasoning
  • 6 small rolls (I used Trader Joe’s Artisan Rolls)
  • Salt and pepper to taste


  1. Slice chicken into thin strips. Toss in a bowl with salt, pepper, and steak seasoning.
  2. Place butter in crock pot. Place onions and green peppers on top, then add in the chicken.
  3. Cover and cook on low for 4-5 hours.
  4. Divide chicken, onions and peppers evenly amongst rolls. Top with a slice of provolone cheese and place in toaster oven for about 2 minutes on toast setting to melt cheese.
  5. Serve immediately.
Preparation time: 10 minute(s)
Cooking time: 4 hour(s)
Diet tags: Low calorie, Reduced fat, High protein
Number of servings (yield): 6
Culinary tradition: USA (Traditional)
Entire recipe makes 6 servings
Serving size is 1 sandwich
Each serving = 7 Points +
PER SERVING: 313 calories; 6.5g fat; 28g carbohydrates; 29g protein; 2.5g fiber

Sunday, October 4, 2015

Crockpot recipes!

Slow Cooker Salisbury Steak
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.