Chicken Vegetable Chowder *

 1 pound boneless skinless chicken, cut into 1 inch pieces

1 cup baby carrots, cut in half lengthwise

1 cup sliced fresh mushrooms

1 onion, chopped

1/2 cup water

1/4 tsp garlic powder

1/8 tsp dried thyme leaves

1 can (14 oz) chicken broth

1 can cream of chicken soup

1/2 cup milk

3 Tbsp all purpose flour

9 oz frozen broccoli cuts, thawed

In crock pot, mix chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth.  Cover and cook on low 7-9 hours.  About 35 minutes before serving, skim fat from slow cooker if there is any.  In small bowl, beat soup, milk and flour with wire whisk until smooth.  Add soup mixture and broccoli to chicken mixture.  Cover and cook on low for 30 minutes or until broccoli is tender. 

Serves 5

Creamy Salmon *

 $ skinless salmon fillets, 6-8 oz each

2 tsp salt

1 tsp freshly ground black pepper

2 Tbsp EVOO

2 garlic cloves, minced

1/2 cup thinly sliced shallot

1 Tbsp dijon mustard

1/2 cup chicken broth

1 cup unsweetened full fat coconut milk

grated zest of 1/2 lemon

1 Tbsp freshly squeezed lemon juice

2 Tbsp finely chopped fresh chives

2 Tbsp finely chopped fresh dill

2 Tbsp finely chopped fresh tarragon

1/4 tsp salt

1/2 tsp freshly ground black pepper

Pat salmon dry with paper towel then season both sides evenly with the salt and pepper.  In large skillet, heat the oil over medium high heat.  Add the salmon and cook for 2-3 minutes.  Flip and continue to cook until golden brown, another 2-3 minutes.  Remove from skillet and set aside.  Reduce heat to medium and add the garlic and shallot.  Gently saute being careful not to burn, about 1 minute.   Add dijon and pour in the chicken broth.  Whisk until smooth and cook until the broth has reduced by half, about 2 minutes.  While whisking, slowly pour in the coconut milk until well incorporated and bring to a rapid simmer.  Once simmering, reduce the heat so the sauce is lightly simmering, about medium low heat.  Add the lemon zest, lemon juice, chives, dill, tarragon, salt and pepper and stir to combine.  Nestle the salmon back into the sauce and cook, uncovered, until the salmon is cooked to your desired doneness, 3-5 more minutes.  Top with more fresh herbs and serve.  

Serves 4

Chicken Pot Pie *

 1 pound boneless skinless chicken breasts, cut into bite size pieces

2 Tbsp zesty italian dressing

2 cups frozen mixed vegetables

1 can cream of chicken soup

4 oz velveeta, cut into cubes

1 sheet frozen puff pastry (1/2 of 17.3 oz pkg) thawed

1 egg, beaten

Heat oven to 400.  Cook and stir chicken in dressing in large skillet on medium heat for 5 minutes or until done.  Stir in vegetables and soup.  Spoon into greased 9 inch square dish; top with velveeta.  Unfold pastry sheet; place over chicken mixture.  Fold under edges of pastry; press onto top of baking dish to seal.  Brush pastry with egg.  Cut several slits in pastry to permit steam to escape.  Place dish on baking sheet.  Bake 30 minutes or until crust is deep golden brown.  Let stand 5 minutes before serving.

Serves 6