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

Cashew Chicken with Noodles

 8 oz uncooked thick rice noodles
1/4 cup soy sauce
2 Tbsp cornstarch
3 garlic cloves, minced
1 pound boneless skinless chicken breast, cubed
1 Tbsp peanut oil
1 Tbsp sesame oil
6 green onions, cut into 2 inch pieces
1 cup unsalted cashews
2 Tbsp sweet chili sauce

Cook rice noodles according to the package directions.  Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic.  Add chicken.  In a large skillet, saute chicken mixture in peanut and sesame oils until no longer pink.  Add green onions; cook 1 minute longer.  Drain noodles; stir into skillet.  Add cashews and chili sauce and heat through.  

Makes 4 servings

Glazed Spiced Pumpkin Bars

 2 cups Fiber One original bran cereal
1/2 cup canola oil
1/2 cup orange juice
1 can (15 oz) pumpkin puree
2 eggs
1 1/2 cups all purpose flour
1 1/2 cups sugar
2 tsp baking powder
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp ground ginger
1/4 tsp salt
1 cup chopped walnuts
1 cup powdered sugar
4-6 tsp orange juice

Heat oven to 350.  Spray 15x1 with nonstick cooking spray.  Place cereal in ziploc bag.  Seal bag and crush with rolling pin.  In large bowl, beat oil, 1/2 cup orange juice, the pumpkin and eggs with mixer on low speed until well blended.  Stir in crushed cereal; let stand 10 minutes.  Beat in remaining bar ingredients except walnuts on low speed until well blended.  Stir in walnuts.  Spread evenly in pan.  Bake 35-40 minutes or until top springs back when touched lightly in center.  Cool completely, about 1 hour.  In small bowl, mix powdered sugar and enough of the 4-6 tsp OJ for desired drizzling consistency.  Drizzle over bars.  

Makes 32 bars

Peanut Butter Fudge

 1 cup butter
1 cup creamy peanut butter
1 tsp vanilla extract
16 oz powdered sugar
3 oz chocolate chips (optional)

Butter bottom and sides of 8x8 inch pan.  Line with parchment paper  (butter helps it stick to pan).  Lightly butter top of parchment paper.  Combine 1 cup butter and peanut butter in large microwave safe bowl. Cover with plastic wrap and microwave on full power for 2 minutes.  Carefully remove from microwave and stir.  Microwave for an additional 2 minutes.  Remove from microwave and stir in vanilla and sugar until evenly combined.  Ingredients should be smooth and resemble dough.  Add chocolate chips, if desired, and lightly stir into mix.  Pour mixture into prepared pan and spread into an even layer, pushing to fill corners.  Place an additional square piece of parchment paper directly on surface of fudge.  Refrigerate at least 2 hours.  Use a large knife to cut into 1 inch cubes.  Store in an airtight container at room temperature for up to 1 week.

Pepper Steak

 1 1/2 pounds boneless beef round steak
2 onions, cut into 1/4 inch slices
1 clove garlic, finely chopped
1/4 tsp ground ginger
1 cup beef broth
3 Tbsp soy sauce
2 Tbsp cornstarch
1/4 cup cold water
2 medium green bell peppers, cut into 3/4 inch strips
2 tomatoes, cut into eighths
6 cups hot cooked rice
Salt to taste

Remove fat from beef.  In slow cooker, layer beef, onions, garlic, ginger, bell peppers.  In small bowl, mix broth and soy sauce.  Pour over beef.  Cover; cook on low heat setting 7-9 hours or until beef is tender. In small bowl, mix cornstarch and water; gradually stir into beef mixture.  Stir in tomatoes.  Increase temp to high and cook 5 minutes.  Add salt to taste.  Serve over rice. 

Serves 6

Brown Sugar Cake

 1 pkg (2 layer size) yellow cake mix
1 pkg (3.4 oz) vanilla flavor instant pudding
4 eggs
2/3 cup sour cream
2/3 cup water
1/2 cup oil
1 cup packed brown sugar
1 cup chopped pecans
2 tsp powdered sugar
1/2 tsp cinnamon

Heat oven to 350.  Beat cake, pudding, eggs, sour cream, water and oil with mixer until well blended.  Add brown sugar and nuts; mix well.  Pour into greased bundt pan or 13x9 dish.  (Cooking times will vary depending on which vessel you choose).  Bake 40 minutes to 1 hour or until toothpick inserted near center comes out clean.  Cool cake in pan 15 minutes. Loosen cake from sides of pan and invert onto cooling rack.  Cool cake completely.  Mix powdered sugar and cinnamon together and sprinkle on cake top with sifter or sieve.  

Serves 16

Chicken Bacon Ranch Pizza

 1 can (11 oz) refrigerated thin pizza crust
1/2 cup ranch dressing
12 oz cooked chicken, cut into bite size pieces
4 slices crispy cooked bacon, coarsely chopped
1/4 cup chopped onion
1 large plum tomato, seeded and chopped
4 oz shredded cheddar cheese
4 oz shredded mozzarella cheese 

Heat oven to 400.  Spray 15x10 inch cookie sheet with nonstick spray.  Unroll dough on cookie sheet; starting at center, press dough into 15x10 inch rectangle.  Spread ranch dressing evenly over dough.  Top with remaining ingredients.  Bake 14-17 minutes or until crust is golden brown and cheese is melted.  

Serves 8

Chicken Pasta Caesar Salad

 3 cups uncooked whole wheat pasta (8 oz)
6 cups torn romaine
3 cups coarsely shredded rotisserie chicken
2 tomatoes, chopped
1/2 cup shredded parmesan cheese
1/2 cup creamy ceasar salad dressing
1/2 cup slivered almonds, toasted

Cook pasta according to package directions.  Drain, rinse with cold water and drain again.  Toss with remaining ingredients.  Serve immediately.  

Serves 6