Thai Green Curry Chicken

This recipe is adapted from allrecipes

1 pound skinless, boneless chicken breast halves cut into 1 inch cubes

1 tbsp dark soy sauce

1 tbsp flour

2 tbsp canola oil

2 tbsp green curry paste

2 green onions with tops, chopped

3 cloves garlic, peeled & chopped

1 tsp fresh ginger, peeled & finely chopped

2 cups coconut milk (1 can is sufficient)

1 tbsp fish sauce

1 tbsp dark soy sauce

2 tbsp white sugar

1/2 cup cilantro leaves, for garnish

Toss chicken first in 1 tbsp soy sauce, then in the flour, coating pieces evenly.  Heat the oil in a large skillet over medium high heat.  Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes.  Remove chicken. 

Reduce heat to medium.  Add curry paste, green onions, garlic, and ginger.  Cook while stirring 1-2 minutes.  Return chicken to the skillet, stirring to coat with the curry mixture.  Stir the coconut milk, fish sauce, 1 tbsp soy sauce, & sugar into the chicken-curry mixture.  (I like to add 2 cups chopped vegetables at this point).   Allow to simmer over medium heat for 20 minutes until the chicken is tender.  Serve over hot rice, garnish with cilantro leaves.

This recipe freezes well.  Microwave to reheat.

Spudnuts

2 cups milk (warm)
1/2 cup shortening
1/2 cup sugar
1/2 tsp salt
2 1/4 cup dry yeast dissolved in 1/4 cup warm water
7 cups flour
1 cup mashed potatoes (instant works fine)
2 eggs

Mix sugar, shortening, potatoes, & warm milk.  Add remaining ingredients except flour.  Add flour a little and a time & knead.  Let rise until double (1 1/2 to 2 hours).  Roll and cut.  Let rise 25 minutes and fry in deep fat fryer at 365 degrees.  Glaze or sugar doughnuts.  Rapidly deliver them to all of your favorite neighbors.  Bring some to me.  Makes 45 medium doughnuts.

Glaze:
6 cups powdered sugar
3/4 to 1 cup milk
1 tsp vanilla

Condensed “Cream of Anything” Soup

This recipe is from Eating Well Living Thin

1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper

Instructions
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.

CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.

Broccoli-Quinoa Casserole

This recipe is from Eating Well Living Thin

One 10 oz can condensed Cream of Broccoli soup (or mushroom)

1/3 cup reduced fat mayonnaise (original called for 1 full cup. WOW.)

2 tablespoons milk

1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)

1/2 teaspoon Splenda/sugar

1/4 teaspoon black pepper

Dash freshly grated nutmeg

2 cups cooked broccoli

1 1/2 cups  COOKED quinoa (see note)

Feshly grated Parmesan cheese

To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa & water. Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork & stir in 1/4 tsp salt.  If you add the salt before boiling the quinoa will not open up. 

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.  Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199,  Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

Mixed Grains Oatmeal

This recipe is adapted from Words of Wisdom Living
Yield: 1 serving

2 Tbsp cracked whole grains (I buy a 9 grain cereal mixture at Winco in bulk)

2/3 cup water

2 Tbsp rolled oats

2 Tbsp dried fruits (optional)

2 tsp freshly ground flax seed

handful or chopped nuts

sweeter of choice

spices of choice

1/4 cup fresh berries or fruit of choice

At night add whole grains to hot tap water & let sit over night.  In the morning, bring the water/grains to a boil.  Add rolled oats and dried fruits.  Turn off heat & allow to sit for 5 minutes.  Add 2 tsp ground flaxseed & a handful of chopped nuts.  Sweeten with honey, brown sugar, grade B maple syrup, stevia, or agave.  Season with cinnamon, cardamom, nutmeg, or vanilla.  Add 1/4 cup berries or chopped fruit (apples or peaches are good).  Add orange juice or cream if you'd like.  The cream can improve absorption of fat-soluble nutrients.  

Crock Pot Tortellini Soup

Recipe adapted from Heather Likes Food

Ingredients:
1 lb. of ground sausage or chicken/turkey sausage

1 24 oz jar spaghetti sauce

8 oz sliced mushrooms

1 block (8 oz) of cream cheese or Neufchatel (less fat), cubed
4 cups of chicken broth 

16 oz bag of frozen cheese tortellini 
1 small bag of fresh spinach (I used about half of a 5 oz package, but more is better!)

Brown the sausage.  Put sausage, spaghetti sauce, mushrooms, cream cheese & chicken broth in crock pot.  Cook on low for 4-6 hrs. 

20 minutes before serving turn crock pot to high & add tortellini and spinach.  Cover and cook 15-20 minutes or until tender and hot.  Serve topped with parmesan cheese.

Serves 4-6 

*If too saucy, leave lid off for the last 20 minutes or so of cooking. 

Misty's Pork Burritos

2 pounds pork meat (she uses boneless pork rib meat)
2-3 cans Coke soda (Mtn. Dew works too)
1/4 cup brown sugar
2 cloves fresh garlic, pressed
1/4 cup water
1 can diced green chilies
1 10-ounce can red enchilada sauce
1/2 to 1 cup brown sugar
1 can green enchilada sauce

Put the pork in a heavy-duty Ziploc bag to marinate with 1 can soda and 1/4 cup brown sugar.  Marinate a few hours or overnight.

Drain marinade and put pork, 1/2 can soda, water, & garlic in slow cooker.  Cook on high for 3-4 hours or on low for 9 hours, or until it shreds easily, but don't let it get too dry.  Remove pork from slow cooker and drain any liquid left in the pot.  Shred pork.  In a food processor or blender blend 1/2 can soda, chilies, enchilada sauce and remaining brown sugar (1/2 to 1 cup to taste).   Add more soda little by little if it looks too thick.  Put shredded pork and sauce in slow cooker and cook on low for two hours.  Serve on tortillas with cheese, rice, & beans.  Top with guacamole, salsa, & cilantro ranch dressing.

Glurch (not edible)

Mix these ingredients together in a medium size bowl:

• 1 cup glue
• 3/4 cup hot water
• a few drops of food coloring

In a separate bowl mix:

• 1/2 cup hot water
• 1 tsp. Borax laundry booster

Add the Borax mixture to the glue & water mixture.  It will immediately clump together.  Squeeze the mixture until the water is all absorbed into the glurch mixture.  The more you play with it the better it gets.  Do not get on clothing or carpet.  Keep in a sealed bag or container.

Granola

5 cups old-fashioned rolled oats
1 cup wheat germ
1 cup coconut
1-1 1/2 cups chopped nuts
1 cup dried fruit of your choice (optional)
(and other ingredients of your choosing; like pepitas, quinoa, sesame seeds, etc)
2 tbsp vanilla
1 tsp almond flavoring
1 cup honey
1/2 cup coconut oil

Combine dry ingredients in a large bowl.  Combine wet ingredients in a small pan.  Heat & stir until coconut oil is melted.  Stir wet mixture into dry mixture.  Spread in a shallow baking pan and bake 45 minutes at 300 degrees F, stirring gently every 15 minutes.  Cook until golden brown and nearly dry.  Cool and store in airtight container; refrigerate.

Hot Buttered Fluffy Pretzels

This recipe is adapted from Fifteen Spatulas and had been borrowed and adapted a couple of times before that.

For the Dough:

2.5 cups flour

1/2 tsp salt

1 tsp sugar

2.25 tsp instant quick rise yeast

1 cup warm water (110 degrees F)

For the Topping:

1/2 c warm water

1 tsp baking soda

vegetable oil for greasing the sheet pan

coarse sea salt, for sprinkling

3 tbsp unsalted butter, melted

Combine all the dough ingredients in a stand mixer.  Mix with the paddle attachment until somewhat combined (or by hand with a wooden spoon).  Change to the dough hook and knead on medium low for 5 minutes.  The dough should feel soft and smooth, and barely not sticky.

Lightly grease a bowl with oil.  Place dough in bowl & rotate the dough so the oily side is on top.  Cover with a towel & let rise for 30 minutes.

Preheat the oven to 450 degrees F, and lightly grease a baking sheet with vegetable oil or line with parchment paper rated up to 450 degrees.

Place dough on lightly oiled counter top.  Divide the dough into 8 pieces.

Make a soda wash by whisking the warm water and baking soda.  Cook in the microwave for 1 minute.  It's not going to dissolve completely & that's okay.

Roll each of the eight pieces into a long rope and shape into a pretzel. 

Dip each pretzel into the soda wash and place onto the greased baking sheet.  Sprinkle with coarse sea salt, then let rise for 10 minutes.

Bake for 9 to 10 minutes until the pretzels are golden brown.  Brush the pretzels with the melted butter while they are hot out of the oven.  

Baked Cheesy Chicken Penne

This recipe is from Real Mom Kitchen

·         6 tablespoons butter, plus more for baking dishes

·         kosher salt and black pepper

·         1 pound penne rigate

·         1 teaspoon olive oil

·         4 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used perfect chicken)

·         1/2 cup plus 2 tablespoons flour

·         6 garlic cloves, finely minced

·         6 cups whole milk

·         10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)

·         1 cup sliced oil-packed sun-dried tomatoes, drained (I omitted these)

·         1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)

·         1 1/2 cup freshly grated Parmesan (about 6 ounces)

Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.

While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)

In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes.  If freezing, place remaining parmesan cheese in a zip-top baggie.  If cooking, sprinkle on top.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:

To freeze, prepare through step 4 and then let pasta cool.  Cover pan well with plastic wrap.  Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil.  Freeze for up to 3 months.  To bake, preheat oven to 400.  Remove foil and plastic from pan and set cheese baggie aside.  Place foil back on pan and bake for about 1 1/2 hours.  Remove foil, stir pasta, and top with cheese.  Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes)  or until mixture is hot and bubbly throughout.

Perfect Chicken

This recipe is from the Recipe Crayon Box

2-4 boneless chicken breasts with or without rib meat

1/2 t. salt

1/2 t. pepper

1/2 t. garlic powder

1/2 t. onion powder

1/2 t. paprika

2-3 T. olive oil

Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl (I use my old 1/4 cup). Coat the chicken breasts in the seasoning, rubbing in to coat. Pour olive oil in the bottom of a Dutch oven, and heat to med-high. When nice and hot, add chicken to the pan (in batches if necessary). Cook 2-3 min per side. If any chicken has been removed, add it back to the Dutch oven. Place uncovered Dutch oven in a 350 degree F oven for 25 minutes or until juices run clear. Let sit on a plate 5-10 minutes before cutting, shredding, or eating.

Baked Creamy Chicken Taquitos

recipe from: Our Best Bites and Pennies on a Platter
Yield: 12 taquitos

3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray

 Preheat your oven to 425˚F. Line a baking sheet with parchment paper.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).  Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.  Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.  Make sure the taquitos are not touching each other.  Spray the tops lightly with cooking spray and sprinkle with kosher salt.Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

**To freeze:  Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months.  To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.  (Flash Freeze means freezing the taquitos in a single layer for 15-20 minutes (until hardened) so that when you add them to the freezer bag, they will not all stick together).

Sweet & Sour Meatballs

This recipe is from www.eatingwelllivingthin.wordpress.com

 Vegetable cooking spray

One 20-ounce can pineapple in own juice (chunks or rings), juice reserved

1/4 cup apple cider vinegar

3 tablespoons soy sauce

2 teaspoons tomato paste

1/4 cup Whey Low Granular OR Splenda Granular

3 teaspoons Whey Low Gold OR sugar free pancake syrup

1/4 teaspoon ginger

1/8 teaspoon red pepper flakes

1 tablespoon cornstarch

Kosher salt to taste

2 1/2 – 3 cups prepared  OR homemade meatballs (prepared means FAST!)

1 onion, cut in 1 inch pieces

1 green pepper, cut in 1 inch pieces

1 red pepper, cut in 1 inch pieces

Preheat slow-cooker on low, or oven to 350 degrees.  Coat pot or deep baking dish with vegetable spray.

Combine pineapple juice, apple cider vinegar, soy sauce, tomato paste, sugar substitute, sf pancake syrup/God, ginger, and red pepper flakes in a small saucepan and reserve 1 tablespoon to a measuring cup.  (*I used 1/4 cup sugar instead of Whey Low Granular or Splenda, no Whey Low Gold or syrup & 2 tsp ketchup, instead of tomato paste.   I know, it adds more sugar, but that's what I had on hand).

Bring to boil over high heat, stirring often.  Mix cornstarch into reserved liquid and add to boiling sauce.  Cook and stir just until thickened.

Place meatballs into the slow-cooker or baking dish.  pour sauce over meatballs and allow to cook on low in the slow-cooker for 2 hours or in the oven for 45 minutes or until bubbling.  Add pineapple, onion, and pepper; cook in slow-cooker for another hour or oven for 30 minutes or until vegetables are tender.  Makes 6 servings.

Per serving: Calories 268; protein 14 g; Fat 13 g; Carbs 13g; Sugar 6 g; Sodium 970 mg

Sloppy Joes

1 lb ground beef
1 can condensed tomato soup
1/2 c. salsa

Brown ground beef. Add condensed soup & salsa. Simmer to desired thickness. It's really that easy

Cashew Chicken

6 cups boneless, skinless chicken breast, cubed
1/3 cup canola oil
1/2 cup whole cashews

Marinade:
2 tbsp cornstarch
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
2 tbsp white wine or chicken broth
1 cup soy sauce 
1 cup water
1 1/2 cup brown sugar.

Mix ingredients for marinade.  Divide the marinade in half.  Use 1/2 to marinate chicken for 20 minutes.  Drain & discard marinade.  Heat oil in wok or large skillet to 375 degrees.  Stir-fry chicken in oil until done.  Add remaining marinade to chicken and heat until warm.  Add cashews & serve over hot rice. 

To freeze:  Do not freeze cashews with chicken mixture or they will become mushy.  Store them for later.  Cool chicken slightly & put chicken into freezer bags.  Label and freeze. To heat: warm in oven or place in microwave-safe bowl.  Lightly cover bowl and heat chicken mixture.  Add cashews and serve over hot rice. 

Ham and Cheese Quiche

2 9-inch pastry shells, baked
2 cups chopped ham
2 cups cheddar cheese
2 tsp dry, minced onion
4 eggs
2 cups milk
1/2 tsp salt
1/4 tsp pepper

Divide ham, cheese, & onion between shells.  Whisk remaining ingredients and pour over ham & cheese.  Bake at 400 degrees for 35-40 minutes.  Let stand 5-10 minutes before serving.

Yield 8-10 servings

To freeze: Do not bake & carefully slide each quiche into a Ziplock bag.  (Tin pie plates work best for freezing).  Do not stack them in the freezer until they are completely solid.  Thaw before baking.

Outback Alice Springs Chicken

This recipe is from Favorite Family Recipes.

Ingredients

Honey Mustard Marinade:

• 1 c. Grey Poupon Dijon mustard
• 1 c. honey
• 1/2 c. mayonnaise
• 1 tsp. lemon juice

Chicken:

• 4 skinless, boneless chicken breast halves
• 1 Tbsp. vegetable oil
• 2 c. sliced mushrooms (10?12 mushrooms)
• 2 Tbsp. butter
• salt and pepper
• paprika
• 8 slices bacon, cooked
• 1 c. shredded Monterey Jack cheese
• 1 c. shredded Cheddar cheese
• 2 tsp. finely chopped fresh parsley

Instructions

• Use an electric mixer to combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Place chicken in a Ziploc bag and pour in about 1/3 of the marinade. Seal the bag and press out as much air as you can and marinate in the refrigerator for about 2 hours.
• Chill the remaining marinade until later. After the chicken has marinated, remove chicken from bag and discard the marinade that it has been soaking in. Preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish).
• Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the honey mustard marinade being sure to save a little extra that you can serve on the side later with the dish.
• Season the chicken with salt, pepper and paprika ( I am usually pretty generous with the paprika, I love the flavor). Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of cheddar.
• Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.

Italian Cream Sodas

This Recipe is from Butter with a side of Bread

What you'll need:

• Club Soda
• Half & Half
• Torani Syrups
• Ice
• Whipped Cream
• Cherries

To make one Italian Cream Soda, you'll need:

• 1/2 cup Club Soda
• 3 TBSP Torani Syrup {try Raspberry Vanilla- 2 TBSP Raspberry to 1 TBSP Vanilla}
• 1 TBSP Half & Half
• 3 ice cubes
• whipped cream and a cherry for the top!

Add ice cubes to glasses. Measure out about 1/2 cup Club Soda  and pour into each glass. {If you have larger glasses, you can double all of the ingredients.}

Sour Cream Lemon Pie

Ingredients:

1 cup sugar
3 tbsp plus 1 1/2 tsp cornstarch
1 tbsp grated lemon peel
1/2 cup fresh lemon juice
3 egg yolks, lightly beaten
1 cup milk
1/4 cup butter, cubed
1 cup (8 oz) sour cream
1 9-inch pastry shell, baked
1 cup heavy whipping cream, whipped and sweetened
Lemon twists for garnish

Method:

Combine sugar, cornstarch, lemon peel, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thickened.  Stir in butter and cool mixture to room temperature.  Stir in sour cream and pour filling into pie shell.  Spread with whipped cream and garnish with lemon twists.  Chill & serve.

Meatballs Stroganoff

This recipe is from Menu Musings of a Modern American Mom.

Ingredients:

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.

• 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 
• use more for more meatballs... just go with this recipe.  Don't over think it.
• 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 (or cream cheese)
• Wide egg noodles
• enough for whoever is there.

Method:

Start off with your favorite brand of frozen Italian style meatballs.  Brown them in a little olive oil in a skillet (a black iron skillet if you have one).  This is where you get all the good flavors - from the fond (the brown bits that stick on the bottom) that gets stuck in the skillet.  [I don't think this would work as well in a non-stick skillet b/c it releases too much of that goodness.]

After they are browned up nicely, deglaze the pan with about 2 cups of beef broth.  Bring to a boil.  Season generously with salt and pepper, dried herbs (parsley, oregano, basil).  When it starts reducing, add about 2/3 cup sour cream and about a cup of heavy whipping cream.  These will make the sauce creamy and silky and also act as a thickener.  *If you don't have any heavy cream, you can use plain milk.... Add a heaping teaspoon of cornstarch to the cold milk to make a slurry, then add it.

Meanwhile, boil water in a separate pot and add the wide egg noodles.  Boil until they are still just a bit al dente, drain briefly and add to the simmering sauce.  They will finish cooking in the sauce and also soak up a lot of that goodness.

The result is a nice, creamy sauce - slightly tangy from the sour cream, a little herbaceous from the nice green herbs, a little beefy from the stock.  Yum! 

Breakfast Pockets

Recipe from the Budget Gourmet Mom

Ingredients

Dough
• 1 1/2 tblsp yeast
• 1/2 c warm water (110 degrees)
• 3/4 c evaporated milk (110 degrees)
• 1/2 c vegetable oil
• 1/4 c sugar
• 1 egg
• 1 tsp salt
• 3 1/2 c flour

Filling
• 1 lb bulk sausage
• 1/2 c onion, chopped
• 1 1/2 c frozen hashbrown potatoes, thawed
• 7 large eggs
• 3 tblsp milk
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic salt
• pinch of cayenne pepper
• 2 c cheddar cheese, shredded

Instructions

Dough:
1. In a bowl, dissolve yeast in the water.
2. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth.
3. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour. 
Filling:
4. Cook the sausage and onion over medium heat until browned. Drain. Add the hashbrowns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm.
Assembling the pockets:
5. Preheat oven to 350°.
6. Punch down the dough and cut into 16 equal pieces.
7. Roll each piece into 7 in circle on a floured surface. Top with 1/3 c filling, fold, and pinch shut. Bake for 15-20 minutes.
To freeze:
8. Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziploc bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.

Chicken Hurry

2.5 pounds chicken, cut up
1/2 cup ketchup
1/4 cup water
1/4 cup packed brown sugar
1 envelope dry onion soup mix

Arrange chicken in a baking dish.  In a small bowl combine ketchup, water, sugar, & soup mix.  Mix together well.  Spoon over chicken.  Bake covered at 350 for 1 1/2 hours until very tender.  Uncover & continue baking 15 minutes.

(Okay, that name is deceptive.  Only the prep is fast).