Sunday, June 17, 2018

Coleslaw Dressing

Ned Stephenson's mom's recipe

1/2 c sugar
2 t salt
1 t mustard
1 T grated onion (add more)
1/3 c vinegar
1 c salad oil
1 t celery seed

Combine first 4 ingredients in blender or food processor, add vinegar gradually, add oil gradually then mix in celery seeds.

Chicken Enchiladas

For the enchilada sauce:
  • 2 garlic cloves, minced
  • 1-2 tbsp chipotle chilis in adobo sauce
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 3/4 cup reduced sodium chicken broth
  • kosher salt and fresh pepper to taste
For the chicken:
  • 1 tsp vegetable oil
  • 8.5 oz (2 breast halves) cooked shredded chicken breast
  • 1 cup diced onion
  • 2 large clove garlic, minced
  • 1/4 cup cilantro
  • kosher salt
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1 tsp chipotle chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce
For the enchilada:
  • 8 (7-inch) low-carb whole wheat flour tortillas (la tortilla factory )
  • 1 cup shredded low fat Mexican cheese
  • non-stick cooking spray
  • 2 tbsp chopped scallions or cilantro for topping

  • In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles , chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
  • Preheat oven to 400 degrees.
  • Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
  • Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
  • Place on baking dish seam side down, top with sauce.
  • Then top with cheese.
  • Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

  • Best Enchilada Sauce Recipe

    From skinnytaste

  • 1/2 tsp olive oil
  • 4 garlic cloves, minced
  • 1 -1/2 cups reduced sodium chicken or vegetable broth
  • 3 cups canned tomato sauce
  • 2 tablespoons chipotle chilis in adobo sauce, chopped (to taste)
  • 1 tsp Mexican hot chili powder (or more to taste)
  • 1 tsp ground cumin
  • 1/2 teaspoon kosher salt
  • fresh black pepper, to taste

  • Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups

    Saturday, June 9, 2018

    Savannah's Sausage and Veggies


    Cut or slice veggies into bite size pieces: 3 cups of broccoli
    3 cups of cauliflower 
    3 cups of zucchini 
    2 cups of squash
    1 onion sliced
    6 organic chicken sausages (Costco) slice and cook for a few minutes.

    5 tablespoons of olive oil 
    1 tablespoon of oregano, basil, garlic powder
    1 teaspoon of thyme and salt 
    1 cup of Parmesan 

    Mix everything together in a big bowl, spread out on sheet pan.

    - cook for 20 minutes at 400 degrees 
    - Broil for 2 minutes


    Thursday, June 7, 2018

    Chicken Pot Pie



    From The Buy Guide

    3 cups  shredded chicken breats
    1 pie crust
    1/3 cup butter
    1/3 cup chopped onion (I use less)
    1/3 cup flour
    1 tsp salt
    1/2 tsp pepper
    1 1/2 cup chicken broth
    2/3 cup milk
    2 cups frozen peas and carrots
    1 cup frozen corn
    1 tsp dill
    1 tsp sage

    Heat oven to 425
    Melt butter in sauce pan, add onion.  Cook until tender.  Add flour, salt, pepper.  Stir in broth and milk - cooking and stirring until bubbly & thick. 
    Add chicken & veggies & seasoning.  Spoon into pie crust.  Bake for 30-40 minutes.
    (also great to make & freeze before baking)

    Thursday, May 17, 2018

    Scrumptious Slow Cooker Chicken

    Recipe from Sarah Fragoso


    SCRUMPTIOUS SLOW COOKER CHICKEN!

    Please feel free to use different veggies if you like, but I loved the way the parsnips tasted paired with the sage and chicken….
    Scrumptious Slow Cooker Chicken
    2.5 lbs boneless, skinless chicken thighs
    3 parsnips
    3 carrots
    4 celery stalks
    1 red onion
    10-12 whole garlic cloves
    ¼ cup coconut oil
    1 cup chicken broth
    1 tablespoon dried thyme
    1 tablespoon rubbed sage
    Sea salt and black pepper to taste
    Cut the parsnips, carrots, celery, and onion into large chunks making sure that the carrots and parsnips are cut roughly the same size for even cooking.  Place the chicken in the crockpot and sprinkle with sea salt and black pepper.  On top of the chicken layer the onions and whole garlic cloves followed by the parsnips, carrots, and celery. In a glass measuring cup mix together the chicken broth, coconut oil, thyme and sage (it helps to melt the coconut oil first in the microwave).  Pour this mixture evenly over the chicken and veggies and cook on high for 5 hours or low for 7.
    Enjoy!!
     Note:  I used chicken breasts and I added 1 tablespoon of Rosemary by accident and it was great.

    Thursday, March 29, 2018

    Thick and Creamy Lentil Soup with Lemon

    From Mel's Kitchen Cafe


    5

    INGREDIENTS:

    • 1 tablespoon oil
    • 1 cup chopped white or yellow onions
    • 2 tablespoons tomato paste
    • 1 teaspoon salt (I use coarse, kosher salt)
    • 1/2 teaspoon black pepper (I use coarsely ground black pepper)
    • 2 cloves garlic, finely minced (or 1/4 teaspoon garlic powder)
    • 1 1/2 teaspoons ground cumin
    • 1/4 teaspoon chili powder
    • 6 cups low-sodium chicken or vegetable broth
    • 2 cups red or brown lentils (about 16 ounces), rinsed and picked through (see note)
    • 1 1/2 cups (about 9-12 ounces) small diced carrots
    • 1/2 to 1 cup canned coconut milk, reduced fat or regular
    • 1 to 2 tablespoons fresh lemon juice
    • Chopped fresh cilantro, for garnish

    DIRECTIONS:

    1. FOR THE INSTANT POT, using the Sauté function, heat the oil until shimmering. Add the onions and cook, stirring often, until they start to turn translucent, 2-3 minutes. Add the tomato paste, salt, pepper, garlic, cumin and chili powder. Cook for 1-2 minutes until the mixture is sizzling and fragrant.
    2. Add the chicken broth,  lentils, and carrots. Give the mixture a good stir. Secure the lid, making sure the valve is closed. Cook on high pressure for 12 minutes (I select Manual and then dial up or down to 12). The Instant Pot will start on it’s own and beep when finished.
    3. Let the Instant Pot naturally release pressure for 10 min and then quick release the rest of the pressure. If liquid bubbles and spurts through the valve, close the valve and wait a few minutes before trying again.
    4. Stir in 1/2 cup of the coconut milk (adding more if you want extra creaminess), lemon juice, and additional salt and pepper to taste, if needed.
    5. You can leave the soup chunky or you can puree in a blender (or use an immersion blender right in the pot) to desired consistency. The soup will thicken as it cools.
    6. FOR THE STOVETOP, in a large saucepan/pot, heat the oil over medium heat until shimmering. Add the onions and cook, stirring often, until they start to turn translucent, 2-3 minutes. Add the tomato paste, salt, pepper, garlic, cumin and chili powder. Cook for 1-2 minutes until the mixture is sizzling and fragrant.
    7. Add the chicken broth,  lentils, and carrots. Give the mixture a good stir. Bring the mixture to a gentle simmer, and cook for 30-40 minutes until the lentils are tender. Stir often to prevent sticking (and moderate heat if needed).
    8. Stir in 1/2 cup of the coconut milk (adding more if you want extra creaminess), lemon juice, and additional salt and pepper to taste, if needed.
    9. You can leave the soup chunky or you can puree in a blender (or use an immersion blender right in the pot) to desired consistency. The soup will thicken as it cools.

    NOTES:

    I guess technically the coconut milk could be considered optional here, but if you love me, you’ll add it. It lends a delicious creaminess to the soup that is fantastic. 
    I’ve made this soup with all red lentils, all brown lentils, and one time a half red/half brown mashup. All variations have been delicious, so never fear. The red lentils tend to cook down a bit more while the brown lentils have a more toothsome texture to them after cooking.