Category Archives: Recipes

Chicken and Dumplings Crockpot

By | | , , ,
Comments Off on Chicken and Dumplings Crockpot

 

Yield: 10 servings

Chicken and Dumplings Crockpot

Chicken and Dumplings Crockpot
Prep Time 10 minutes
Cook Time 5 hours 45 minutes
Total Time 5 hours 55 minutes

Ingredients

  • Ingredients
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 cups natural cream of chicken soup, or homemade soup mix & 2 cups water.
  • 1 onion, finely diced
  • 6 carrots, chopped 1" pieces
  • 3 stalks celery, chopped 1" pieces
  • 10 ounces refrigerated reduced-fat biscuit dough, torn into pieces
  • 1 cup frozen peas

Instructions

  1. Place chicken, butter, cream of chicken soup, and onion in a slow cooker. Cover and cook on High for 5 to 6 hours. Stir in carrots and celery after 5 hours of cooking.
  2. Place torn biscuit dough in slow cooker 30 minutes before serving. Cook until dough is no longer raw in the center, about 25 minutes. Lift edges of biscuits and stir in peas. Let stand until warm, about 10 minutes, before serving.
© Laurie
image
 

Balsamic Chicken with Green Beans and Tomatoes

By | | ,
Comments Off on Balsamic Chicken with Green Beans and Tomatoes

 

Yield: 3-4 servings

Balsamic Chicken with Green Beans and Tomatoes

Balsamic Chicken with Green Beans and Tomatoes
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes

Ingredients

  • 1/4 cup + 2 Tbsp Italian salad dressing (I recommend using Kraft light Italian it's the perfect consistency for this and it's what I used)
  • 3 Tbsp balsamic vinegar
  • 1 1/2 Tbsp honey
  • 1/8 tsp crushed red pepper flakes (more or less to taste)
  • 1 1/4 lbs chicken breast tenderloins
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. Green beans are another good option)
  • 1 1/2 cups matchstick carrots
  • 1 cup grape tomatoes, halved

Instructions

  1. In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
  3. Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).
© Laurie
image
 

Whiskey Mint Cough Syrup

By | | ,
Comments Off on Whiskey Mint Cough Syrup

 

Yield: 20

Whiskey Mint Cough Syrup

Whiskey Mint Cough Syrup
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 15 soft peppermint balls
  • 2 tablespoons lemon juice
  • 2 oz. honey
  • Whiskey of choice
  • Pint mason jar

Instructions

  1. In pint mason jar, add first three ingredients. Add whiskey to about one inch below neck under threads. Let the peppermint dissolve and shake occasionally to mix.
© Laurie
image
 

Coconut Based Gravy

By | | , ,
Comments Off on Coconut Based Gravy

Yield: 10

Coconut Based Gravy

Coconut Based Gravy
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes

Ingredients

  • tablespoons coconut oil
  • 5 tablespoons coconut flour
  • 1 ¼ cups water, beef or chicken broth
  • 1 teaspoon salt

Instructions

  1. Heat coconut oil over medium heat until it begins to slightly boil. Add coconut flour all at once and stir constantly until dark brown – be careful not to burn it. Add water or broth all at once and bring to a boil using a whisk to combine the mixture into a smooth consistency. Cook at a low boil until desired consistency. Add salt and stir until oil is well mixed.
© Laurie

 

Zucchini Cups

By | | , ,
Comments Off on Zucchini Cups

 

Yield: 6

Zucchini Cups

Zucchini Cups
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 cup zucchini, grated (for me this was one zucchini, about 7 inches in length)
  • 1 egg
  • ¼ of an onion, diced
  • ¼ cup sharp cheddar cheese, grated
  • ¼ cup dry breadcrumbs
  • salt and pepper

Instructions

  1. Preheat oven to 400°. Grease a muffin tin with cooking spray.
  2. Grate the zucchini into a clean dish towel. Wring all of the excess water out of the zucchini that you can (it won't be much, but every little bit counts).
  3. In a medium bowl, combine all of the ingredients and season with salt and pepper.
  4. Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted (otherwise they'll fall apart more when you try to take them out of the tin).
  5. Bake for 15-18 minutes in preheated oven. The top will be starting to golden. To easily remove from the pan (without scratching it to death), run a plastic knife around the edges of each tot and they should come right out.
© Laurie
zucchini cups

Chili

By | | , ,
Comments Off on Chili

 

Yield: 10 servings

Chili

Chili

Serve with cornbread.

Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes

Ingredients

  • 2- 16 oz can small red beans
  • 1# ground turkey
  • 1 28oz can whole tomatoes
  • 1 16 oz can tomato sauce
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 green bell pepper, chopped
  • 1 tbsp brown sugar
  • 1 tbsp chili powder
  • chili flakes for extra heat (optional)

Instructions

  1. Brown turkey in oil until almost done; add onion and green pepper and saute until onion is clear.
  2. Add garlic and cook 1 minute.
  3. Add whole tomatoes, cutting up tomatoes until bite sized; add tomato sauce, brown sugar, chili powder and chili flakes, and simmer 15 minutes.
  4. Add drained rinsed beans and heat through.
© Laurie
chili
 

Hot Chocolate Mix

By | | ,
Comments Off on Hot Chocolate Mix

 

Hot Chocolate Mix

Hot Chocolate Mix

The dry mix makes enough for 10 to 12 servings and can be stored in a mason jar.

Ingredients

  • 1 1/4 cups of dark chocolate chips
  • 3/4 cup of powdered sugar
  • 1/2 cup of dry nonfat milk
  • 1/3 cup of cocoa powder
  • Add:
  • 1 cup milk of your choice (unsweetened almond milk is only 30 calories per cup)
  • Optional: whipped cream

Instructions

  1. Combine dry ingredients in a bowl, set aside.
  2. On the stovetop or in the microwave, heat 1 cup of milk
  3. Pour milk into a mug. Stir in 3 tablespoons of the hot chocolate mix. Top with whipped cream.
© Laurie
image
 

Turkey Potato Pancakes

By | | , , , ,
Comments Off on Turkey Potato Pancakes

image

Turkey Potato Pancakes

Turkey Potato Pancakes

Serving suggestion: serve with cucumber and onion salad.

Ingredients

  • 2 cups potatoes, peeled, shredded
  • 1/2 lb. cooked ground turkey
  • 2 tblsp green onions, chopped with tops
  • 1 1/2 tblsp flour
  • Pinch salt
  • 2 eggs, lightly beaten
  • Cooking oil

Instructions

  1. Drain and pat dry shredded potato.
  2. In a large bowl, combine cooked turkey, onion, flour and salt. Stir in eggs until blended. Add reserved potatoes; toss to coat.
  3. Add 2 tblsp oil in large skillet over medium heat. Drop mixture in 1/3 cup batches and fry until golden brown; drain on paper towels.
© Laurie

 

Chicken Stuffing Casserole

By | | , , ,
Comments Off on Chicken Stuffing Casserole

 

Yield: 8 servings

Chicken Stuffing Casserole

Chicken Stuffing Casserole
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 3 cups chicken, cooked, diced
  • 2 stalks celery, chopped
  • 1 small onion, chopped
  • 2 cans cream of mushroom condensed soup
  • 2 cups chicken broth
  • 1/2 cup butter, melted
  • 8 oz. cornbread stuffing

Instructions

  1. Sauté onion and celery until softened.
  2. Mix butter with dressing mix.
  3. Add all other ingredients and mix well.
  4. Place in 2 - 2.5 qt. casserole and bake at 350 degrees for 30 min.
© Laurie
image