Dijon Chicken

This dijon chicken has the most divine flavor. You will be craving it for days after trying it. This recipe is fairly simple and can be made in about 30 minutes, or about the same time it takes your rice to cook. A definite keeper for us.

2 medium chicken breasts (about 1.5 lbs), each cut in half to make two thin layers
2 TB butter
2 TB olive oil
salt and pepper
1 tsp minced garlic
1 C cream
1/2 C chicken broth (I use 1/2 C water and 1/2 tsp chicken flavored better than bouillon)
2 TB Dijon mustard

Heat the butter and olive oil in a non-stick skillet. Salt and pepper both sides of the chicken and cook it in the pan, flipping once, until the chicken is done (10- 15 min depending on how large your chicken pieces are, or until the juices run clear). Remove the chicken to a plate.

Add garlic to the skillet and cook for about 1 minute, being careful not to burn it. Add the cream, chicken broth, and mustard. Stir until well mixed and just beginning to boil. Add the chicken back in and stir to coat the chicken with the sauce. Cover, and let simmer on low for 3-5 minutes. Serve over rice.

Peanut Butter Cookie Granola Balls

These are healthy, delicious, and only take 5 min to make! This week has been super hot, so I've been avoiding the oven. We were looking for a healthy snack to eat, so I looked online and found this delicious no bake treat. The kids ate them and came back for 2nds and 3rds. We will definitely be making them again. :)

Ingredients

2 C oats
1/4 C wheat germ (or whatever healthy thing like this you have on hand, or omit)
Chocolate Chips (or raisins or nuts) 
1 C Peanut Butter
1/2 C honey

Mix well and roll into bite sized balls. I sprayed the plate and my hands with Pam before rolling and they didn't stick at all.

Slow Cooker Honey Sesame Chicken

Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
salt and pepper1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions: 
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Peanut Butter Bars

Ingredients

• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 TB peanut butter

Directions

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Sweet potato, carrot, apple, and lentil soup

Delicious warm flavorful soup.  Sweet and spicy all in one spoonful.  Ready in 1 hour 10 minutes.  Serves 6.

Ingredients:
1/4 cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
2 cans vegetable broth (about 4 cups total)
plain yogurt

Directions:
1. Melt the butter in a large, heavy bottomed pot over medium-high heat.   Place the chopped sweet potatoes, carrots, apple, and onion in the pot.   Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture.   Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft.   About 30 minutes.

3. At this point...we cool it for 5 mintues and then eat it.   But, the recipe suggest that you puree it in a blender.   I really prefer the soup sort of chunky, like a stew.   If you choose to puree it, then after it's pureed put it back on the stove to simmer for 10 more minutes.   Add water as needed to thin the soup to your preferred consistency.   Serve with yogurt for garnish (I have not tried the yogurt garnish).

Ground beef/turkey stroganoff

YIELD: SERVES 4-6

INGREDIENTS

• 1 1/2 pounds lean ground beef or turkey
• 1 small onion, chopped (about 1/2 cup)
• 1 clove garlic, finely minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces sliced white button mushrooms
• 4 ounces light cream cheese, cubed
• 2 cups low-sodium beef broth
• 1/2 cup lowfat milk
• 3 tablespoons flour
• 1/2 cup light sour cream
• Salt and pepper to taste
• Cooked egg noodles or rice for serving

DIRECTIONS

1. In a large nonstick skillet, cook the meat, onion, garlic, salt and pepper, on medium-high heat, stirring occasionally to break up the meat into small pieces, until the meat is almost cooked through but still slightly pink, about 5 minutes. Drain excess grease. Add sliced mushrooms and cook until the mushrooms are soft and browned and the meat is cooked through, another 5 minutes or so.
2. Add the cubed cream cheese and let the cream cheese melt over medium heat, about 2-3 minutes, before stirring in. Mix gently until the cream cheese is incorporated throughout the meat mixture. In a liquid measuring cup, combine the beef broth and milk. Whisk in the flour until the mixture is smooth and there are no lumps of flour remaining.
3. Stir the beef broth/milk mixture into the meat and cook over medium or medium-high heat, stirring occasionally. Let the mixture bubble and simmer until slightly thickened, 3-4 minutes. Stir in the sour cream and add additional salt and pepper to taste. Serve over cooked egg noodles or hot, cooked rice. Sprinkle each serving with fresh parsley, if desired.

Peach Pie

3-4 oz cream cheese
baked pastry shell
5-6 fresh peaches
1/3 cup water
1 cup sugar
4 TB cornstarch
1/4 tsp almond flavoring

Spread cream cheese on pastry shell. Slice 2-3 fresh peaches on top. Combine 3 mashed peaches with water. Mix sugar and cornstarch, add to mashed peaches, and cook until thick. Add almond flavoring and pour mixture over sliced peaches. Chill until set. Top with whipped cream.

Roasted Veggie and Black Bean Burritos

Ingredients:

2 Sweet Potatoes, peeled and cubed

1 large Jalapeno Pepper, diced

1 Red Pepper, diced

1 whole red onion, diced

2 tsp olive oil

1 tsp cumin

1 tsp chili powder

1 pinch salt and pepper

1 can black beans, rinsed and drained

1/2 cups fresh cilantro, chopped

2 tsp fresh lime juice

2 cups shredded cheddar cheese

1 package burrito-sized wheat tortillas (6-10 count)

Directions:

1. In a bowl, toss your raw veggies in olive oil and season with spices.  Place in a large baking dish and roast at 425 degrees for 20 minutes, tossing halfway through.

2. Add your roasted veggies to a can of rinsed black beans.  Add cilantro and lime juice.  Combine gently.  

3. Warm your wheat tortillas in microwave.  Spray a casserole dish with nonstick spray or olive oil spray.

4. Add two heaping tablespoons of vegetable and bean mixture to cente of wrap.  Top with shredded cheese.  Fold over, fold in sides, place in pan and continue to roll the others.  Place into your baking dish, seam side down.

5. Bake at 375 degrees for about 15 minutes or until golden brown.  Baking this way will make the tortilla wrap crisp.  For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for some amount of time. 

Curried Chicken and Rice Soup

Ingredients
1 bone-in chicken breast (about 1 1/2 pounds), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges

Directions
Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.

Add sour cream if you've added too much curry
Throw in extra rice if you have some after it's done

Per serving: Calories 390; Fat 11 g (Sat. 5 g; Mono. 1.6 g; Poly. 1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g


When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

German Pancakes

Ingredients
2 TB butter
6 whole eggs
1 C flour (we like 1/2 white, 1/2 wheat best)
1 C milk
1/8 tsp salt

Directions
Preheat oven to 400 degrees. Put the 2 TB butter in a 9x13 glass pan and place in preheated oven. While the butter is melting, in a medium bowl mix together the eggs, flour, milk, and salt. A whisk will do just fine, but electric beaters will make a slightly smoother, fluffier pancake. 

By now the butter should be bubbling in the oven. Grab your oven mitts and pull out the pan, rotating it around to distribute the butter evenly on the bottom. Pour the batter on top and bake for 20 minutes. Top with your favorite pancake topping and have a happy day.

Quinoa and Black Beans

Ingredients:
1 tsp olive oil
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
3/4 cups uncooked quinoa (make sure to rinse it!)
1.5 cups chicken broth, or equivalent
1 tsp ground cumin
1/4 tsp cayenne pepper
salt and pepper to taste
1 cup frozen corn
1 can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Salsa (optional)

Directions:
1. Heat oil in a medium saucepan over medium heat.  Stir in the onion, green pepper, and garlic and saute until lightly browned.

2. Mix quinoa into the saucepan and cover with broth.  Season with cumin, cayenne pepper, salt, and pepper.  Brin mixture to a boil.  Cover, reduce heat, and simmer 20 minutes. 

3. Stir in frozen corn and simmer for 5 more minutes.  Mix in the black beans and cilantro.  Serve with salsa.

Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic

INGREDIENTS

1. • 6 garlic cloves, chopped (about 1/4 cup)
   • 1/2 teaspoon dried hot red pepper flakes
   • 1/4 cup extra-virgin olive oil plus additional for drizzling
   • 2 (10-ounce) packages frozen chopped broccoli (not thawed)
   • 3/4 teaspoon salt
   • 1 (15-ounce) can chickpeas, rinsed and drained
   • 1/2 pound whole-wheat spaghetti
2. • Accompaniments: finely grated parmesan; lemon wedges (optional)
   • 1 lemon wedges

PREPARATION

1. 1. Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
   2. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with lemon juice. 

Butternut Squash Soup

1 TB oil
1 small onion
1 clove garlic
4 medium carrots, sliced thinly
1.5-2 lb Butternut squash (I've used Banana squash and Hubbard squash successfully as well)
1 medium potato
4-5 cups of water
4-5 tsp chicken bouillon (I use Better Than Bouillon)
salt and pepper to taste
nutmeg (optional)

Saute the onion in a bit of oil. Add garlic towards the end. Add chopped carrots, squash, and potato (think bite sized pieces). Add water until it just about covers all the vegetables (about 4-5 C). Add 1 tsp bouillon  for each C of water and simmer until the vegetables are soft (15-20 min). Puree in blender or food processor.

Season to taste. Because my Better Than Bouillon is reduced sodium, I usually add about 1 tsp salt and a dash of pepper. If it doesn't have a divine flavor, add a bit more salt or bouillon and see if that helps. (Optional: a dash of nutmeg will also go well with the flavors). If you end up seasoning it too strong, adding a bit of milk will tone it down.

Here's a picture to give you an idea of the amount of veggies I use. We had company, so I doubled the recipe.

Amount of veggies for a DOUBLED recipe.

One Skillet Chicken with Lemon Garlic Cream Sauce

INGREDIENTS

• 4 boneless skinless chicken breasts (or thighs)
• salt and pepper
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• ½ teaspoon red pepper flakes (or more to taste)
• 1 tablespoon olive oil
• ⅓ cup finely diced shallots (or red onions)
• 2 tablespoons salted butter
• ¼ cup heavy cream
• 2 tablespoons chopped parsley or basil

INSTRUCTIONS

1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.
4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove the chicken to a plate.
5. Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 8-10 minutes or until about ⅓ cup of the sauce remains.
6. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.

Serve with rice, double the sauce 

6 can chicken tortilla soup

Super fast, easy, and tasty soup

1 15 oz can corn, drained
1 can chicken broth
1 can cream of chicken soup
1 15 oz can black beans, drained and rinsed
1 10 oz can chicken
1 10 oz can diced tomatoes with green chile peppers

1 tsp cumin
1 tsp garlic powder
1/2 tsp red pepper flakes

Combine all ingredients in pan, heat on stove 10-15 mins. Serve with sour cream, cheese, tortilla chips, tomatoes.

Moist Whole Wheat Buttermilk Muffins

These can be thrown together in five minutes and make an easy, nutritious, and delicious addition to any meal. I often make them along with one of our favorite homemade soups.

2 C whole wheat flour
1 TB baking powder
1/2 tsp salt
1/2 C brown sugar
1 C buttermilk
1/3 C oil
2 eggs

Preheat the oven to 425 degrees. Using a whisk, fluff together the dry ingredients. Then add the milk, oil, and eggs and stir with a wooden spoon until well combined. Use a 1/4 measuring cup and spoon to pour the batter into a greased muffin pan (or use muffin liners). Bake for about 12 minutes or until they just barely start to turn golden on the sides and/or top. Be careful not to overcook them. Makes 1 dozen delicious, moist muffins.

Banana Bread

1/2 C butter, softened
1 C white sugar
2 eggs
1 tsp vanilla
3/4 C white flour
3/4 C whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 C sour cream
2-3 ripe bananas, peeled and mashed

Preheat oven to 350 degrees and grease a 9x5 inch loaf pan.

In a large bowl or mixer, cream together the butter and sugar. Add the eggs and vanilla and mix until fluffy, stirring the sides occasionally. Add the dry ingredients and mix again, then add the sour cream and mashed bananas.

Spread evenly into the loaf pan and bake for 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Banana Cake

Banana Cake
from Julie Lambert

Ingredients

Cake:
1 1/2 cup sugar
2 eggs
1/2 tsp salt
1 1/2 cup mashed bananas
2 cups flour
1 square butter
2 tsp vanilla
1 cup sour cream
1 tsp. soda

Directions:
Preheat oven to 375 degrees.  Cream sugar and butter together.  Add remaining ingredients.  Bake in Cookie Sheet, for 20 minutes.

Frosting:
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk
1 tsp vanilla
3 1/2 cups powdered sugar.

Directions:
In a 2-quart saucepan melt butter; stir in brown sugar.  Cook and stir over medium heat until bubbly.  Remove from heat.  Add milk and vanilla;  beat vigorously with a wooden spoon until smooth.  Add powdered sugar; beat by hand about 5 minutes or until frosting reaches spreading consistency.  Use immediately to frost cake.

Crispy Southwest Chicken Wraps

Recipe from http://www.melskitchencafe.com/crispy-southwest-chicken-wraps/

INGREDIENTS

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

DIRECTIONS

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.