LF Chicken Fried Rice

Servings 6 

Serving Size 1 cup 

I calculate approx 160 calories per serving 

Ingredients 

• cooking spray 
• 4-6 large eggs/whites 
• 2 tbsp butter
• 4-6 scallions, chopped, green and white parts 
• 2 tablespoons minced garlic
• 12 oz uncooked boneless, skinless chicken breast, cut into ½ inch cubes (I use precooked cubed frozen chicken breast) 
• 1- 16oz bag frozen mixed vegetables (carrots, peas, green beans, corn) 
• 4 cups cooked brown rice, regular or instant (I use 2 cups of uncooked instant brown rice to yield 4 cups cooked)
• 3-6 Tbsp low-sodium soy sauce (I am much more generous than this with the soy sauce but careful not to overdo it because you can add more to your individual portion) 
• Greek Seasoning
• Salt & Pepper

Instructions 

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add eggs/whites and cook, until scrambled, stirring frequently, about 2 to 3 minutes. Remove from pan and set aside. Add butter to skillet and coat the bottom.  Add scallions, garlic and chicken. Sauté until chicken is golden brown and cooked through, stirring frequently, about 5 minutes.  Season with greek seasoning.  Add mixed vegetables and saute. I often cover it to help it steam more and not get so dry. Stir in reserved cooked egg, cooked brown rice, and soy sauce; cook until heated through and season with more salt and pepper to your preference.  Be careful not to overdo it because soy sauce is salty too.  I am careful not to overdo the soy sauce and add more to my individual serving. This is a Weight Watchers recipe that I adjusted to make easier and fit our taste buds!

Enjoy!!

Chicken and Dumplings - My Go To Recipe!

Over the  years I have had many versions of chicken and dumplings.  For the longest time I would roll out biscuits and cut them but I have since started making them from scratch and they are just so much better this way!  I never realized how easy it is to make them from scratch but it really is easy and so worth the tiny bit of extra effort!  This has become my favorite way to make them recently!  I grew up eating them this way and totally prefer the rolled flat dumplings instead of the balled plump dumplings that some people make.  The recipe that I took my inspiration from is actually for the Instantpot, but as much as I love my IP, I tend to do these in a large soup pot because there is just more room and I often double it to share.  Everyone in my family loves these and I have yet to meet a friend that I shared it with that didn't love it too!

INGREDIENTS

• 1 bag of frozen diced cooked chicken (or 2-3 cooked and diced chicken breasts/shredded rotisserie chicken/leftover turkey from Thanksgiving etc.)
• 1 large carton of chicken brother + 1-2 extra cans of broth
• 2 ribs of celery, cut in half and chopped
• 1/2 onion, peeled and chopped.
• 1-2 peeled and chopped carrots
• Olive Oil
• Garlic
• 2 lemons - juiced
• Small carton of sliced mushrooms
• Bag of baby spinach
• Greek Seasoning
• salt & pepper to taste

FOR THE DUMPLINGS:

• 3 cups all-purpose flour
• 1 Tbs baking powder
• 1 1/4 tsp salt
• 1 cup + 2 Tbs milk
• Extra flour on the side in a dish

INSTRUCTIONS

1. Prepare the dumplings by mixing flour, baking powder, salt, and milk until combined.  I like to separate them into 2 balls to make it easier to manage.
2. Lay down parchment paper and flour the surface well.  
3. Lay one ball on that surface and flour the top and flatten our some with your hand first then roll to about 1/4 inch thickness (dough will be shaggy on the edges).  I tend to flour the dough more to keep it from sticking to my rolling pin.  
4. Use a pizza cutter to cut into strips about 1-2 inch strips or squares.  
5. Repeat with each ball of dough that you have until they are all rolled and cut.
6. Add olive oil, garlic, celery, carrots and onion to bottom of soup pot and saute.
7. After about 3-5 minutes, add your large carton of broth and bring it to a boil.
8. Once the broth is boiling, slowly add your dough strips to hot broth and stir well the entire time as you add them.  If the broth gets too thick at any point, you can add another can of broth, or even water.
9. Simmer until dumplings are cooked and broth has begun to thicken, about 15-20 minutes.
10. While the dumplings are cooking, add the cooked chicken, lemon juice, mushrooms.
11. Season it well with Greek seasoning or another all purpose seasoning of your choice
12. Right before you serve, stir in a bag of baby spinach.
13. Serve your bowls and provide lemon wedges to add more to each bow individually as desired. Enjoy!

Inspiration:https://marginmakingmom.com/pressure-cooker-chicken-and-dumplings/

My Original Version using biscuits: http://boneyjeankitchen.blogspot.com/2013/07/chicken-and-dumplings-another-easy.html

Instantpot Mississippi Chicken

My family LOVES this meal!  Everyone literally licks their plate clean! 

Ingredients:

• 3 lbs Boneless, Skinless Chicken Thighs
• Greek Seasoning
• 1 envelope Ranch Dressing Mix
• 1 envelope Au Jus Gravy Mix or Brown Gravy Mix
• 1 can chicken Broth
• 1 jar of mild banana peppers
• 3-4 TBS Butter

Directions:

• Place chicken in the bottom of your Instant Pot or Electric Pressure Cooker.
• Season your chicken with greek seasoning.
• Our over the chicken pour your ranch mix, au jus mix, chicken broth, the whole jar of banana peppers and juice.
• Top with butter.
• On manual setting (with warming feature shut off) set your pressure cooker to cook under high pressure for 9 minutes.
• When cooking is complete, let it natural release for 10 minutes, then quick release the rest of the way. 

I often serve this with mashed potatoes because there is a lot of "gravy" and everyone wants more of it!  It is nice and tangy and so delicious!  Green beans go well with this too!

Source: https://www.recipesthatcrock.com/mississippi-chicken-electric-pressure-cooker/

French Potao Salad

This is another really yummy potato salad!  I have come to the conclusion that I really prefer potato salad without mayo in it.  I am not a big fan to begin with, and it adds so many extra calories.  This one has a vinegar dressing that is delicious!

Ingredients

1 pound small white boiling potatoes

1/4 cup of good dry white wine

1/4 cup chicken stock

4 tablespoons Champagne vinegar (I have used Apple Cider Vinegar when I didn't have champagne on hand)

1/2 teaspoon Dijon mustard

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1/4 cup good olive oil

1/4 cup minced scallions (white and green parts)

 

2 tablespoons greek seasoning

2 tablespoons minced fresh dill

2 tablespoons minced flat-leaf parsley

2 tablespoons julienned fresh basil leaves

Directions

• Drop the white potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
• Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Adapted from Source: http://www.foodnetwork.com/recipes/ina-garten/french-potato-salad-recipe.html?soc=socialsharingpinterest

Lemon Basil Chicken Pasta

This is a quick, light and delicious meal that my whole family loved.  Even my pickiest eater said it was "OK" then went back for seconds.  So yummy!

Ingredients

• Frozen diced/sliced chicken (or rotiserie or even raw)
• greek seasoning
• 8 oz dried linguine
• 4 TB salted butter
• 2½ TB flour
• 1 cup regular chicken broth
• ¼ cup freshly squeezed lemon juice
• 1 tsp kosher salt
• ½ tsp garlic powder
• ½ tsp freshly ground black pepper
• 2 TB dried basil
• 2TB dried dill
• parmesan cheese
• Note: If you'd like to add veggies, simply boil some spinach or kale leaves along with the pasta during last 2 minutes of cooking.  You could also add frozen microwaved artichokes when you add your chicken back in at the end which is what I did. 

Directions

1. Warm skillet.  Spray with cooking spray then put your frozen chicken in to warm up and defrost.  Season as desired, I prefer greek seasoning but you could use anything you like.  Cover and stir as needed until it is warmed through.  Set aside and keep warm.  Add your veggies to this bowl when they are ready too.
2. Bring a large pot of water to boil. Cook linguine according to package instructions, to al dente. Drain and keep warm.
3. While pasta is cooking, melt butter in a skillet over medium high heat. Add flour and whisk well until combined.
4. Add chicken broth, lemon juice, salt, garlic powder, black pepper, basil and dill. Bring to a boil. Immediately reduce to simmer for 2-3 min. or until sauce is thickened.
5. Add linguine back into the skillet with sauce and coat well.  Add the chicken and veggies back into the skillet to coat too.
6. Sprinkle parmesan onto plates and serve.  If you like, you can also add some more fresh lemon juice to your individual serving. 

Adapted from: http://www.chewoutloud.com/2015/07/06/30-minute-lemon-basil-chicken-linguine/

Creamy Instantpot Italian Chicken

My neighbor brought this over for dinner one night while we swam.  Both of the kids loved it so I started looking for a rendition of it to add to our menu!  This is really yummy and everyone in our house loves it and asks for seconds!  I serve it over rice with a veggie on the side and the littles love to scoop it up with corn chips!

Ingredients:

• 3-4 chicken breasts
• greek seasoning
• packet of zesty italian dressing mix
• 2 cans of LF cream of chicken soup
• 1 can chicken broth
• Juice of 1 Lemon
• 1 bag chopped spinach
• block of cream cheese (2% is fine)
• 2 bags of instant rice (1/2 cup uncooked) - cook in microwave

Instructions:

• In your Instantpot, cover bottom with chicken breasts.
• Season chicken with greek seasoning and sprinkle zesty italian mix over chicken.
• Over the chicken, pour the cream of chicken, chicken broth, lemon juice.  I often season this with some additional greek seasoning. 
• Cook on manual high pressure for 9 minutes, then let natural release for 10 minutes.  If chicken is frozen, cook for 12 minutes and let natural release for 10 minutes.
• After the 10 minutes of natural release, throw a towel over the valve and let the rest of the pressure out.
• With tongs remove the chicken pieces and shred.  
• Press the saute function.
• Cut your cream cheese up and evenly drop cubes into the soup.  
• Stir frequently until desired consistency is met and it is mixed in well.  Add back chicken as you shred it.
• Add the cooked instant rice and chopped spinach and stir well until spinach is wilted.
• Top with extra lemon juice and Parmesan if desired!  
• I usually mix the rice in but it can also be served over rice or pasta!

 Source:  https://onceamonthmeals.com/recipes/instant-pot-creamy-italian-chicken/

Garlic Parmesan Broccoli

I love broccoli but have really been wanting something a little different than how I normally make it.  I REALLY like this method of cooking broccoli!  My husband who isn't a huge fan of borccoli likes it too!


Ingredients:

broccoli

2tbsp olive oil

garlic salt

salt

pepper

lemon juice

parmesan cheese

 

Instructions:

 

• Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray.
• In a large bowl, add broccoli, olive oil, garlic, lemon juice, pepper and salt to taste. Toss broccoli with a spoon until it's completely coated.
• Pour broccoli on the prepared baking sheet, spreading out into an even layer. Scoop out any garlic & oil left in the bowl and sprinkle it over the broccoli. 
• Bake for 10-12 minutes, or until broccoli is cooked through.
• Sprinkle broccoli with parmesan cheese before serving and add more lemon juice if desired!

Adapted from:http://homemadehooplah.com/recipes/garlic-parmesan-broccoli/

 

Italian Wedding Soup

I love a good hearty soup that is also healthy and this one fits the bill!  I also love to take shortcuts so I used the recipe attached to the link below and adapted to meet my needs! 

 

Ingredients

• Meatballs:
• 1 lb. ground sirloin
• 1/4 cup Italian bread crumbs
• 2 Tbsp. parmesan cheese
• 1 Tbsp. chopped parsley
• 1 Tbsp. garlic clove, minced
• 2 Tbsp. milk
• 1 egg, beaten
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 1/2 tsp. Greek seasoning
• Soup:
• 2 Tbsp. olive oil
• 1 cup yellow onion, finely chopped
• 1 cup carrots, finely chopped
• 1 cup celery, finely chopped
• 1 Tbsp.garlic cloves, minced
• 7 cups chicken stock - I used one large carton plus one can
• generous amount of dill, chopped
• 1 tsp. oregano
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1/2 cup acini di pepe
• 2 cups, fresh spinach leaves, rinsed, stems removed and julienned

 

Instructions

1. In a medium bowl, combine all meatball ingredients and mix thoroughly.
2. Form meatballs using a small scoop. Place on a parchment-lined baking sheet. Place in refrigerator.
3. Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery and garlic and cook, covered until soft, 10 minutes.
4. Add chicken stock, dill, oregano, salt and pepper and bring to a boil, reduce heat to a low boil, and cook uncovered for 10 minutes.
5. Add acini di pepe and continue to cook for 6 minutes until pasta is tender.
6. Drop the meatballs into the soup and continue to cook for 4 minutes, until the meatballs float.
7. Add spinach and parmesan and cook for an additional 2 minutes.
8. Serve immediately.

 

*For a quicker version of this meal, you could also buy a sausage and cut into circles and add to the pot.  Turkey sausage would make this even healthier!  You could also make your meatballs with ground pork, chicken or turkey as well!   

Source: http://thebeachhousekitchen.com/2016/01/07/italian-wedding-soup-3/

Chicken Pot Pie

In the past I have always made a Weight Watchers friendly chicken pot pie that was pretty good.  I decided recently though that I wanted to try one that was closer to what I remember as a kid, but still keeping the calories in check.  I adapted my last one and it did not disappoint.  My husband and I both thought it was as good as what Mrs. Stouffer used to make us as kids and the kids ate it up as well!

Ingredients:
2 cups cooked chicken (I use 2 large cans, or frozen precooked either cubed or shredded chicken)
2 cans LF cream of chicken
1 bag of frozen mixed veggies
1/3 cup milk
2 large russet potatos
1 premade pie crust
salt and Peper

Lightly grease casserole dish. Peel your potato and dice it into small pieces.  Mix together first 5 ingredients plus seasoning.  Pour into your prepared dish.  Lay the pie crust out over your casserole dish on one end and bend/fold the corners to create a "pie crust".  Lay the other crust piece out over the other end, overlapping in the middle and repeat the bending on the edges.  This does not need to be pretty or perfect.  Just be sure to cover all of your mix.  Cut slits in the crust.  Bake @ 400 for 1 hour.  Remove and serve!  If your crust isn't crisp enough, you can put it under the broiler for a bit but keep an eye on it to be sure it doesn't burn!  Remove, let cool and serve!

*The last few times I have made this, I bought the premade pie crust and folded and cut it into quarters.  I put the first four into the corners of the rectangular dish.  Then I did the same with the second one and used it to cover any open areas.  I took what was left and ripped pieces and put them along the edges to create more of a crust and cover the edges.  I cooked more evenly and was really good! 

Grilled Venison Backstrap

This year we have a freezer full of venison to eat so we are on the hunt for some delicious recipes and this one did not disappoint!  In fact, it was HEAVENLY!!! 

Ingredients:

• 2 pounds of venison backstrap, cut into chunks
• 1 quart of apple cider
• 1 1/2 pounds thick sliced bacon
• 2 (12 oz) bottles barbecue sauce, your choice

Directions:

• Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
• Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
• Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more.

Adapted from : http://allrecipes.com/recipe/50931/grilled-venison-backstrap/

Summer Potato Salad

Recently when I went to Austin to visit my cousin, her fiancé made this Summer Potato Salad and I couldn't get it out of my head.  It is very light compared to most potato salads and has lemon which is one of my favorites.  This one is SO SO good!  This is one that is even better the next day! 

Ingredients:

• Salad:
• Small bag red potatoes cooked then halved/quartered (I like the kind in a bag you can microwave)
• 1/4-1/2 red onion chopped coarsely (I have also made it with sweet yellow onion)
• 2 ears fresh corn (cut raw corn from the husk)
• 1 container of cherry tomatoes (sliced or quartered)
• Basil ( either torn fresh basil or dried will work)- I use a pretty generous amount of dried usually.
• Feta Cheese (I have also used Goat Cheese for a creamier finish)
• Salt
• Pepper
• Greek seasoning
• Dressing:
• 2 Lemons (Squeezed)
• 1/4 cup olive oil

Directions:

• Prep and add together all of the ingredients for the salad portion of the recipe in a large bowl.  I like to quarter the potatoes and tomatoes because it gives smaller bites and absorbs the dressing better.  Use as much or as little of each ingredient based on your tastes.  Just be sure not to overdo the amount of potatoes or your dressing will need to be adjusted because it might get to dry.  Be sure to salt and pepper your potatoes really well.
• In a measuring cup mix together your olive oil and fresh squeezed lemon juice well and pour over your potato salad. 
• Mix everything together really well and add more of the seasonings if needed. 
• Chill and serve!

**My husband and I have a recent obsession with goat cheese.  I originally made this with feta cheese and it was delicious this way.  I tried goat cheese one night and it took it over the edge for us and made it a little creamy.  That is the way we now like it every time!  But if you don't have access to or like goat cheese, try it with feta, or none!** 

Adapted from: http://www.foodnetwork.com/recipes/dave-lieberman/potato-tomato-corn-and-basil-salad-recipe.html

White Chicken Green Chili

I love chili but have been trying to incorporate more lean meat in our diet and in a hearty healthy way.  I would say this recipe accomplishes just that!  And everyone in my family loves "soup"!  This recipe was originally written to be made in a slow cooker which is great, but I make it at night when I get home in a big pot and it works just as well.  See the link for the original recipe. 

 

 

 

Ingredients:

• 1 pound cooked boneless, skinless chicken breast (frozen or defrosted) (I often use either a rotisserie chicken or frozen diced precooked chicken for simplicity)
• 1 TBSP chopped garlic
• 1 onion, chopped
• 1 can cream of chicken soup
• 1 cup tomatillo or green chile salsa
• 1 can chopped green chiles
• 1 can white northern beans, drained
• 1 can reduced sodium corn
• 1 cup water or chicken stock
• salt and pepper to taste
• Lime Juice to taste
• Optional: Pepper Jack Cheese and/or Chopped Green Onions to garnish

 

Directions:

In your pan, add garlic and chopped onion and sauté until tender.  Add everything else but the chicken and beans and bring to a boil.  Once you have brought it to a boil, add your chicken and beans and bring back to a boil.  Reduce heat and cover and simmer for 15-20 minutes.  Add lime juice to taste!  Garnish with cheese and green onions if desired.  Enjoy!

Slow Cooker Directions:

In your slow cooker, layer chicken, onion, soup, salsa, green chiles, beans and water.  Cover and cook on low 6 to 8 hours (or on high 3 to 4 hours).  Remove lid and take two forks and shred chicken up right inside the slow cooker.  Ladle into bowls and garnish with cheese and/or onions.

 

That's it!  Isn't that easy?  You pile everything in, ignore it all day and then it's ready for you at dinner time.  Super yummy and hearty without any fuss.  Enjoy chili night!

Adapted Source: http://mixandmatchmama.blogspot.com/2012/10/dinner-tonight-white-chicken-chili.html

Italian Chicken Soup

This was a recipe that another mom shared with me that I adapted a little for us.  It was such a nice change from the soups I normally make.  It was healthy, hearty, and really good!  And extra delicious with a good crusty bread!



I have since changed this some to be instantpot ready and it is even easier!  My whole family loves this meal!  My kids will eat just about any soup if I let them scoop it up with corn chips but both of mine always ask me for leftovers of this the next night.  We love it with garlic bread on the side!

INSTANTPOT VERSION:

Ingredients:

• 1 tbsp. olive oil
• 1 yellow onion diced
• 1-2 tbsp. chopped garlic
• 3-4 carrots diced (you can also used pre sliced or shredded carrots)
• 3-4 celery stalks, diced
• 1 bag of frozen diced hash browns (or 2 medium potatoes, peeled and diced)
• 1 16 oz. can diced tomatoes
• 2 4 oz. cans green chili
• 1-2 juiced lemons
• 1 rotisserie chicken deboned and diced (I use 1 bag of frozen precooked diced chicken)
• Basil, dill, Italian seasoning, Greek seasoning or whatever else you like!
• 2 32 oz. chicken broth

Directions:

• Turn your IP on to the saute function.  
• Saute onion and garlic.  Add the other veggies and sauté them for 3-5 minutes.  Then add everything else on top!  I usually add broth last and push contents down a little if needed so that it is all in the broth.   
• Set your IP to manual for 15 minutes.  Let it natural release for 10 minutes them you can quick release the rest of the way.  I always throw a dish towel over the top to contain splatter!
• Serve with garlic bread on the side.  Top your bowl with cheese and extra lemon juice if you like!

ORIGINAL RECIPE:

This was a recipe that another mom shared with me that I adapted a little for us.  It was such a nice change from the soups I normally make.  It was healthy, hearty, and really good!  And extra delicious with a good crusty bread!

Ingredients:

• 1 tbsp. olive oil
• 1 yellow onion diced
• 1-2 tbsp. chopped garlic
• 2 32 oz. chicken broth
• 4 carrots diced (you can also used pre sliced or shredded carrots)
• 5 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 1 16 oz. can diced tomatoes
• 2 4 oz. cans green chili
• 1/2 c diced parsley
• 1 rotisserie chicken deboned and diced (I use 1 bag of frozen precooked diced chicken)

Directions:

• Saute onion and garlic.  Add the other veggies and sauté them awhile too.  Then add everything else but chicken or parsley.  Once everything has cooked until tender you can use a hand mixer and puree just a bit to thicken.  (You don't have to do this and I don't, but I am told it really makes it yummier.)  Then add the chicken and parsley.
• You c an also add a little pasta if that appeals to your family. 

Easy Spanish Rice

I made this Spanish rice this year for Christmas to go along with our tamales.  It was really easy to make and turned out really well!  Everyone said it was great!

 

Ingredients:

•  2 tablespoons oil                             
•  2 tablespoons chopped onion
•  1 1/2 cups uncooked white rice (I used brown instant)
•  2 cups chicken broth
•  1 cup chunky salsa

Directions:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

 

 

Source:  http://m.allrecipes.com/recipe/33385/best-spanish-rice/

Zuppa Toscana-Low Calorie

I keep seeing pictures and recipes for Olive Garden's Zuppa Toscana.  I have never actually had it but it always looks good to me!  The only problem is that they all seem to be heavier in calories than I like, especially for a soup!  So I adjusted it to be a little healthier.  My entire family really liked this soup so it will become part of the rotation!

Ingredients:

• 1 pound uncooked Italian Turkey Sausage Links (I have used turkey breakfast sausage when that's all they had)
• 1 TBSP Oscar Myer real Bacon Bits (or pieces)
• 2 TBSP Minced Garlic
• 3-4 cans of Chicken Broth (around 6 cups)
• 1 package of sliced mushrooms
• 1 package of mini potato gnocchi (or 2 cups of diced potatoes)
• 2 cups thinly sliced kale
• 1-2 cans cream of chicken soup
• 2 TBSP lemon juice

Directions:

• Remove casing from sausage and brown, then set aside.
• In your soup pot, sauté garlic, bacon and mushrooms.
• Add broth and bring to a boil. 
• Add gnocchi and bring back to a boil for about 2 minutes. 
• Add kale, cream of chicken and sausage to pan.
• Cover and heat through at a simmer. 
• Salt and pepper to taste and add lemon juice.

 Adapted from :http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1003224

Chuy's Creamy Jalapeno Dip

I have a love affair with Chuy's Jalapeno Ranch dip.  I would happily go to Chuy's and eat that and chips for a meal.  I can't get enough of it.  I wouldn't say this recipe is exactly like it, but it is pretty darn close and fills the craving for me.  Bonus points are that my daughter loves it too and happily dips raw broccoli in it!

 

CHUY'S JALAPENO RANCH SAUCE

1 whole jalapeno, chopped, deveined and seeded (less if you don't like a lot of heat)
3-4 tablespoons cilantro without stems
1 cup mayonnaise
3/4 cup buttermilk
1/3 cup tomatillo sauce (salsa verde)
1 package Hidden Valley ranch dressing mix

In a mini food processor put mayonnaise, buttermilk, jalapeno, cilantro, and salsa verde.  Blend well until smooth.  Remove from processor and place in a bowl.  Add Hidden Valley Ranch mix and stir well.  Chill several hours before serving to allow flavors to blend.  Serve with chips or even as a dressing for salads.


Source: http://cookeatshare.com/recipes/chuy-s-jalapeno-ranch-sauce-685222/external

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Raw Broccoli and Cranberry Salad

My brother and I both grew up with a great love for broccoli!  I usually make it with a mustard sauce that my mom made.  It has always been my favorite way.  I do like to change it up every when I see something that looks good and let me tell you, this was SO GOOD!  I can't stop thinking about it. 

I think that I might use pine nuts instead of bacon to make it a little healthier but it was absolutely delicious.  The trick for me was to cut the broccoli into small florets.

This recipe makes enough for 4 portions.

Ingredients:

4 cups broccoli pieces (chopped) or broccoli florets

1 red onion, chopped

1 cup dried cranberries

8 pieces of bacon, crumbled

Your favorite honey mustard salad dressing (I used Newman's Own)

Directions:

Toss the first 4 ingredients together in a big salad bowl and drizzle in your desired amount of honey mustard dressing. Serve and enjoy :).

 

Source: http://mixandmatchmama.blogspot.com/2014/07/broccoli-and-cranberry-salad.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+MixAndMatchMama+(Mix+and+Match+Mama)

One Pot Zucchini Mushroom Pasta

I made this to change things up a little and really liked it!  I can't put my finger on what it reminds me of but possibly the sauce in moo goo gai pan.

 

Ingredients

• 12 oz spaghetti
• 1 small carton of mushrooms, thinly sliced
• 2 zucchini, thinly sliced and halved or quartered
• 2/3 cup peas
• 2 TB chopped garlic 
• 2 sprigs thyme or 1 TB dry thyme  
• Kosher salt and freshly ground black pepper an greek seasoning, to taste
• 1/3 cup grated Parmesan
• 1/4 cup 2% milk
• 4 cups of chicken broth or water

Instructions

• In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 cups broth; season with salt and pepper and greek seasoning, to taste.
• Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
• Serve immediately.

Notes:

 

• I originally poured the milk and cheese in together but the cheese melted in big clumps.  I suggest sprinkling the cheese in as you stir to more evenly distribute it.  And to top your serving with a pinch as well!

• You could easily add some cooked diced chicken to this recipe as well and make it a meal with meat!  I served chicken breasts on the side!

 

Adapted from: http://damndelicious.net/2014/06/13/one-pot-zucchini-mushroom-pasta/

Paula Deen's Corn Salad

I had this corn salad at a bday party we went to recently and it was so delicious!  I made it for the next gathering at my house and everyone loved it so it is definately a keeper!  And I am not a fan of mayo but you would never even know that is what's in this!

Ingredients:

2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 ounce) bag coarsely crushed
Fritos chili cheese corn chips
(I could not find these so I mixed 1/2 regular and 1/2 barbeque corn chips)

Directions:
Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Source: http://www.food.com/recipe/paula-deens-corn-salad-230035?oc=linkback

Cucumber Salad

This is the yummiest cucumber salad I have ever had and ALWAYS a crowd pleaser!

Ingredients: (This is for a large batch, if you don't want it so big, just cut it in half)
6 large cucumbers, sliced thin
1 medium tomato diced
1 medium sweet yellow onion diced
1 Tbsp salt

Dressing:
1/2 cup cider vinegar
4 Tbsp canola oil
2 Tbsp honey
1 tsp celery salt
1 tsp dried basil
1 tsp ground mustard
1 tsp garlic powder
1/2-1 tsp salt (to taste)
1/2 tsp dried oregano
Couple dashes of cayenne pepper

Put sliced cucumbers in a strainer and toss with 1 Tbsp salt. Let stand for 30+ minutes. (This draws all the water out of the cucumbers, so either put it on a plate to catch the water or in the sink. I like it on a plate in the fridge so the cucumbers stay cold)
In a large bowl, combine diced tomatoes and onions.

In a small bowl whisk together all the dressing ingredients. When you are ready to serve, rinse the cucumbers to get all the salt off and drain. Add to tomatoes and onions. Toss with dressing.

Yum!!

Source: http://kelsies-kitchen.blogspot.com/2009/07/cucumber-salad.html?m=1