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