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HAPPY THANKSGIVING EVERYONE!
OFF TO MAKE SOME COLE SLAW AND AU GRATIN POTATOES IN THE SLOW COOKER.
HAVE A SAFE AND HAPPY HOLIDAY!

Slow Cooker Chicken Stew

SLOW COOKER CHICKEN STEW
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I threw together a stew last night with ingredients I had around the house. It turned out quite tasty. The chicken gets nice and tender and pulls apart beautifully. My hubby said that it tastes like Thanksgiving in a pot. This picture doesn't do it justice!
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Prep Time: 10 minutes
Cook Time: 7 hours
Servings: 4
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Ingredients:
2 boneless, skinless chicken breasts chopped into large bites (or leftover Thanksgiving turkey!)
3 large potatoes chopped into large bite-sized pieces
2 cans chicken broth
2 cans cream of mushroom soup
1/4 bag of frozen vegetables (about a 1/2 cup)
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Directions:
1. Toss all ingredients into slow cooker and set on high for 2 hours.
2. After 2 hours, decrease temp on slow cooker to low for remainder of cooking time.
3. Remove lid for last hour of cooking to thicken the stew.
4. Enjoy!

Cinnamon Raisin French Toast

Okay, I've never actually made this. I was sitting around today and though that it could be quite tasty. Instead of brushing egg onto bread and making french toast....how about brushing egg onto Cinnamon Raisin bread instead. Top with powdered sugar, cinnamon sugar, or syrup. Yummy!

Chocolate Chip Pancakes

This is so simple and so tasty. If you make them small enough, you can eat them by hand once they cool. They make a great dessert.

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Ingredients:

Instant pancake mix..any "just add water" brand

Chocolate chips

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Directions:

1. Mix the pancake batter according to the directions on the box.

2. Add a handful or two of chocolate chips to the batter.

3. Cook according to directions on the box.

4. Top with a handful of chocolate chips while still warm.

5. If you you really love chocolate and pancakes...try placing two pancakes on top of eachother with a layer of chocolate chips in between. Top with more chocolate chips.

6. If you let them cool, they are just as tasty and you can eat them with your hands.

7. Enjoy....and don't weigh yourself anytime soon. :)

POTATO SALAD by KIM

With warm weather and barbecues just around the corner, you better be prepared. Here is a great side dish that will improve any barbecue spread. Make it the night before, and it is sure to be a hit.

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POTATO SALAD by KIM
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Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: Several hours
Servings: 10
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Ingredients:
7 large potatoes, peeled and diced
4 hard-boiled eggs, chopped
8 oz. low-fat sour cream (I prefer Smart Balance brand for this recipe)
2/3 cup light mayonnaise (I prefer Smart Balance with Omega Plus or Light Miracle Whip)
½ medium red onion, finely chopped
2 stalks of celery, finely chopped
2 Tbsp. distilled white vinegar
1 Tbsp. French’s mustard
½ Tbsp. sweet relish
½ tsp. hot sauce
1/3 tsp. salt
¼ tsp garlic powder
¼ tsp. lemon juice
½ tsp. paprika
1/8 tsp. pepper
1/16 tsp. chili powder
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Directions:
In a saucepan, place potatoes in enough water to cover them and boil over medium heat until tender. Approximately 15-20 minutes.
Meanwhile, combine all other ingredients into a large mixing bowl and stir well.
When potatoes are done, drain and rinse with cold water.
Add the drained potatoes into the dressing and mix well.
Chill in refrigerator for several hours in order to let the flavors blend.
Enjoy!

Unfried Rice

This recipe is great for those of you that love fried rice, but wish it was a little more healthy. You can substitute items to suit your tastes. You could opt for other vegetables, different grains of rice, shredded chicken, or soy sauce if that suits your tastes.

UNFRIED RICE

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Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 8

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Ingredients:

1 pound ground beef

1/2 large onion, chopped

3 cups instant white rice (or rice of your choice

2 cans (14 1/2 oz) chicken broth

2 cups frozen mixed vegetables

salt, to taste

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Directions:

1. In a large saucepan, brown ground beef with onions ans salt until meat no longer pink and drain excess fat. Return meat to saucepan.

2. Meanwhile, cook instant rice according to box directions, but substitute the two cans of broth for the water in the recipe.

3. Cook vegetables in microwave according to bag directions.

4. Combine all ingredients into the saucepan and heat thoroughly until excess liquid absorbed.

5. Enjoy!

Cheesy Pasta Bake

Cheesy Pasta Bake

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Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 8

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Ingredients:

1 pound ground beef

1/2 onion, chopped

garlic salt, to taste

1 jar Ragu (your favorite flavor), 1 1b. 10 oz

1 12 to 16 oz. bag of egg noodles, divided in half

8 oz. bag of shredded Italian cheese

24 oz. container of 4% milkfat cottage cheese

8 oz. bag of shredded Mozzarella cheese

1/2 c. water

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Directions:

1. Preheat oven to 400 degrees.

2. Brown beef until almost fully cooked then add onions and garlic salt. Cook until meat is no longer pink.

3. Drain beef and return it to the pan. Add Ragu and heat thoroughly.

4. Meanwhile cook egg noodles two minutes shy of suggested al dente time.

5. Spray a 9" x 13" baking dish with nonstick spray and evenly pour the sauce mixture into the dish.

6. On top of the sauce, evenly spread the Italian cheese.

7. On top of the Italian cheese, evenly spread half of the egg noodles. So far your layers should look like this.

8. Spoon the cottage cheese evenly over the noodles. So far your layers should look like the picture below.

9. Next, add the remaining noodles in an even layer. Your layers should look similar to the picture below.

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10. Place 1/2 cup of water in the Ragu jar. Shake it up and pour over the noodles.

11. Top with the mozzarella cheese

12. Cover with aluminum foil and bake at 400 degrees for 15 minutes. After 15 minutes, remove the cover and bake a final 15 minutes.

13. When you remove the pasta bake from the oven it should look like the picture below. Enjoy!

Apple Chunk Mini Muffins

Once you put the ingredients together, you may think that they are too chunky to form into muffins. Trust me. They will be fine.

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APPLE CHUNK MINI MUFFINS

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Prep Time: 5 minutes

Cook Time: 11-12 minutes

Servings: 36 muffins

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INGREDIENTS:

Muffins:

2 medium apples, chopped into just smaller than dice-sized pieces (I prefer Golden Delicious)

1 Tbsp. water

1 3/4 c. all-purpose flour

1/2 c. raisins

1/2 c. chopped walnuts

1/2 c. Splenda Sugar Blend (or 1/4 c. sugar)

1/2 c. light brown sugar

1/3 c. applesauce

1 tsp. cinnamon

3/4 tsp. baking soda

3/4 tsp. salt

1/2 tsp. baking powder

1/2 tsp. vanilla extract

2 eggs

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Topping:

2 Tbsp. sugar

1 tsp. cinnamon

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DIRECTIONS:

1. Place diced apples in microwaveable dish with water and heat for 1 1/2 minutes.

2. Combine all ingredients in a large mixing bowl and blend until moistened.

3. Place in mini muffin pan to the top. They will not overflow when baked.

4. Sprinkle with topping.

5. Bake at 350 degrees for 11-12 minutes.

6. Remove from oven and let sit for 2 minutes.

7. Scoop out with spoon and cool on wire rack.

8. Enjoy!

Sweet and Sour Cabbage

After making cole slaw I still had half a head of cabbage left in the fridge. Now, what to do with it? I know! Sweet and sour cabbage. This is my grandmother's recipe. She made this for every get-together. We all loved it. Plus, it doesn't get any simpler than 3 ingredients....okay, maybe 2 ingredients... SWEET AND SOUR CABBAGE

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Prep Time: 5 minutes

Resting Time: 3+ hours or overnight

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Ingredients:

1/2 head of cabbage, finely chopped

3/4 c. sugar

3/4 c. white vinegar

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Directions:

1. Combine all ingredients into a large bowl, and stir well.

2. Refrigerate for several hours to let the flavors blend.

3. Enjoy!

Chicken Enchiladas

Tonight we are having my husband's favorite meal. Chicken enchiladas. Instead of the usual mild enchilada sauce I used salsa verde. Either way these make a great meal. I can't believe that I haven't posted this recipe yet. Enjoy!
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CHICKEN ENCHILADAS
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Prep Time: 20 minutes
Cook Time: 20 minutes
Makes: 8 enchiladas
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Ingredients:
1 lb. boneless, skinless chicken
1/2 small onion, chopped
1 can (8 oz) tomato sauce
1 Tbsp. worchestershire sauce
3 cloves of garlic, pressed
2 tsp. chili powder
1 tsp. oregano
1 tsp. paprika
1/2 tsp. pepper
1/2 tsp. cumin
1 can (10 oz.) mild enchilada sauce (salsa verde if you want more fire)
8 flour tortillas , 8 inch
3 c. shredded mexican cheese divided (set one cup aside to top the enchiladas)
cooking spray
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Directions:
1. Boil chicken until thoroughly cooked.
2. Shred chicken with fork and place in large mixing bowl.
3. Add in the onion, tomato sauce, worchestershire, garlic, chili powder, oregano, paprika, pepper, and cumin. Mix well. Set aside.
4. Meanwhile, place the stack of tortillas on a microwaveable plate. Place in microwave for 15 seconds. Flip the stack of tortillas and cook for another 15 seconds on the other side.
5. Spray a 9x13" baking pan with cooking spray, and pour half of the enchilada sauce onto the bottom of the pan.
6. Fill each tortilla with the seasoned chicken mix and a heavy sprinkling of cheese.
7. Fold tortillas and place folded side down in baking pan.
8. Pour remaining sauce over folded enchiladas and top with remainder of the cheese.
9. Bake in oven uncovered at 350 degrees for 20 minutes (30 minutes if these were refrigerated).
10. Enjoy!

Ham and Potato Soup

Nothing can warm you up on a cold winter morning like a hot bowl of delicious, creamy soup.

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HAM AND POTATO SOUP

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Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 6 bowls

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Ingredients:

4 c. potatoes, peeled and diced (~ 4 medium potatoes)

1 1/4 c. water

1 can chicken broth (14 1/2 oz.)

1. c. ham, cooked and diced

1/3 c. celery, finely chopped

1 clove of garlic, pressed

1/2 tsp. ground black pepper

1/8 tsp. salt

6 Tbsp. butter

6 Tbsp. all-purpose flour

2 c. skim milk

1/2 c. mild cheddar cheese, shredded

1/2 c. instant mashed potato flakes (less for thinner soup, more to thicken)

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Directions:

1. In a stockpot combine potatoes, water, broth, ham, celery, and garlic. Bring to a boil. Then reduce heat to medium and cook until potatoes are tender. Approx. 15 minutes. Add the pepper and salt once potatoes are done.

2. In a saucepan melt the butter over medium-low heat. Whisk in the flour. Next, stir in milk slowly. Finally, whisk in the cheese. Stir until all cheese is melted and the sauce is thickened. Approx. 4 minutes.

3. Pour contents of the saucepan into the stockpot and add the mashed potato flakes.

4. Stir well and cook until thoroughly heated.

5. Enjoy!

Cole Slaw

I tried to design this recipe to keep it on the leaner side. It still tastes like regular, rich and tasty cole slaw. I hope you enjoy it as well.
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COLE SLAW
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Prep Time: 15 minutes
Refrigerator Time: Overnight to let flavors blend.
Servings: 8
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Ingredients:
8 c. cabbage, shredded
1/4 c. carrots, shredded
1/2 c. light mayonnaise, Smart Balance Omega Plus light mayo works great!
1/3 c. sugar
1/4 c. skim milk
1/4 c. plain yogurt
2 1/2 Tbsp. lemon juice
1 1/2 Tbsp. white vinegar
1/2 tsp. salt
1/8 tsp. ground black pepper
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Directions:
1. Finely shred cabbage and carrots in a food processor.
2. Combine remaining ingredients in a large bowl. Mix well.
3. Add in the cabbage and carrots. Mix well.
4. Cover and refrigerate overnight.
***It may look dry, but it will become creamier as it sits in the refrigerator.
5. Enjoy!

New Recipes Coming Soon

I'll be working on a ham and potato soup as well as a cole slaw recipe this weekend. If all goes well, I'll be posting some new recipes very soon. Thanks for stopping in. Enjoy!