Creamy Baked Chicken and Wild Rice Casserole

 This is a Recipe from Heidi and it is great with leftover Turkey also. Doubling the Chicken/Turkey and the Topping makes this meal much better. By doubling both the meat and the topping this casserole will feed 8 hungry people!

Ingredients

6 T unsalted butter, plus more for the casserole dish

5 cups water

1 sprig of fresh thyme

1 bay leaf

2 T Salt

2 boneless, skinless chicken breasts (or a store bought rotisserie chicken works well)

1 1/3 cups wild rice (I use Lundburg Wild Blend Rice, I don't care for just wild rice)

6 T dark brown sugar

1 cup cranberries, fresh or frozen

2 T chopped fresh rosemary leaves

1/4 Cup bread crumbs (I use panic)

5 oz button mushrooms, quartered (about 2 cups, I use pre-sliced for convince)

1 small onion, chopped

2 1/2 C heavy cream (I use 1/2 & 1/2 or a combination of it and heavy cream)

1/2 t ground cinnamon

2 cups shredded Gruyere cheese (Swiss)

Freshly ground black pepper

Directions

Preheat the oven to 375. Butter a 9 X 13 inch casserole dish.

In a large saucepan, combine the water, thyme, bayleaf, salt and bring to a boil over medium heat. Add chicken and simmer until cooked through, about 15 minutes, depending on the thickness of the chicken. Remove the chicken to a cutting board. When cool enough to handle, dice into 1/2 inch cubes.

Return the water to a boil, add the wild rice, and cover. Cook over medium heat until the rice grains split, 40 to 45 minutes (or according to package directions) Drain the excess water, transfer the rice to a bowl and set aside.

In a small pot, over medium heat, add 2 T butter, when melted add the brown sugar, cranberries, rosemary, bread crumbs and a pinch of salt.  Stir until the sugar is dissolved and the mixture is uniform. Transfer to a bowl and set aside. 

In a large straight-sided sauce pan over medium-high heat, melt 2 Butter, add mushrooms, onions, and a pinch of salt. Saute until the mushrooms and onions are browned, about 5 minutes. Add the heavy cream/ 1/2 & 1/2 and the cinnamon bring to a boil then reduce the heat and simmer about 2 minutes to thicken slightly. Add Cheese and mix well. Add the rice and chicken to the pot and stir to combine. Season the mixture with salt and pepper, to taste, they transfer to the prepared casserole dish. 

Spread the cranberry mixture evenly over the top of the casserole and bake until golden and bubbly, about 20 minutes. (if you make ahead, it will take a little longer in the oven to be bubbly, cover and bake, then remover the cover to let the bread crumbs brown)

Freezer Apple Pie Filling (4 pies)

Ingredients

15 cups of apples, peeled and thinly sliced

4 tablespoons lemon juice

3 cup white sugar

1 cup brown sugar

1 cup corn starch

4 teaspoons ground cinnamon

1 teaspoon salt

8 cups water

Directions

• In a large bowl, toss apples with lemon juice and set aside.
• Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
• Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
• Ladle into 4 freezer containers or gallon freezer bags, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
• Seal and freeze. Can be stored for up to 12 months.
• To Bake Pie
• Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with thawed apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.
• Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil or silicone crust shields. 
• Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

To avoid a pie bottom from getting soggy, allow the bottom crust to heat more rapidly than the rest of the pie. To do this, place a baking sheet in the oven while preheating and then bake your pie on the pan.

• 
  

Freezer Peach Pie Filling

 

INGREDIENTS

• 6-8 fresh peaches, peeled, pitted and sliced
• 1/3 cup brown sugar
• 1/3 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• ziplock freezer bags
• pie crust dough (homemade or store-bought)

directions

1. Place sliced peaches in a large bowl, then add in brown and white sugar, flour, lemon juice, cinnamon and nutmeg. Toss everything together until evenly coated.
2. Pour filling into freezer bag, carefully squeeze out excess air, then seal tightly.
3. Place freezer bag into a standard pie dish and place dish in freezer for at least 4 hours, or until frozen.
4. Remove pie dish and repeat with as many fillings as desired, stacking frozen fillings in freezer until ready to use.

to bake pie

1. When ready to bake, preheat oven to 400º F.
2. Place pie crust in pie dish, trimming off excess dough. Remove freezer filling from freezer (it can be frozen or thawed) and place or pour into pie dish.
3. Cover with remaining pie dough. Trim edges of pie dough, leaving a small overhang, then crimp edges as desired. Use a fork or paring knife to create steam vents in the center of pie dough, then place pie dish in oven.
4. Bake for 45-50 minutes (if filling is thawed) or 60-70 minutes (if frozen), until center is bubbling. Place aluminum foil or silicone guards if crust becomes too brown. 
5. Remove from oven and let cool before serving. Serve warm with vanilla or peach ice cream.

Lipton Garlic and Herb Pork Chops

Ingredients

6 pork chops about 3/4 "

1 package Liptons Savory Garlic and Herb dry mix

3 Tablespoons EVOO

1/2 cup water

Directions

Preheat oven to 425

Mix Dry Mix with Olive Oil, brush on all sides of the pork chops and arrange them in a shallow glass dish

Bake for 25 minutes or until a temp of 170 is reached

Put pork chops on a serving platter and add 1/2 cup of water to the drippings in the pan and stir vigorously. Divide the juice into small serving bowls for each guest. 

Serve with a green veggie and sautéed or roasted potatoes.

Mamaw Bread

Difficulty Medium ∙ Source Louise Head (neighbor from Tequesta in the ’60's)

Notes

1. You must use bread flour in the starter. 
2. Should yield 5 loaves.

Ingredients

• Refrigerated starter
• 5 cups of water (up to the water line)
• 5-5½ cups Bread Flour (I use KAF flour)

Directions

The night before bread-making day:

1. Remove the starter from container and put in a large bowl. Add 5 cups of water. Stir using an electric mixer or immersion blender to dissolve to a milky liquid. (During the summer, use cool water; during the winter, use lukewarm water.) 
2. Stir in enough bread flour (about 4½-5½ cups) to make the sponge into a very stiff LIQUIDY batter. Let this concoction sit overnight. It will become very light and full of bubbles. If you should get a bit of foam on the top, stir it down before you take your new starter out in the morning. (I use the full 5½ cups. I think it helps give me the 5 loaves.)
3. Clean the starter's container, so you don't forget to keep out your starter  in the morning! I keep the container on the counter where I work the dough.

Baking Day

Ingredients

• For the starter:
• Approx. 3 cups starter that grew overnight (up to the starter line)
• 1 cup sugar
• In the morning, pour the starter up to the "starter" line in the plastic container, and add 1 cup of sugar. Let it grow. It will grow and crawl up over the sugar. Once it has consumed the sugar, stir it up and let it sit out another hour or so. It may rise up again. Stir it down and refrigerate. Put the date on the jar so you know when you last baked. Try to bake monthly but at least every 3 months. 

Now to make bread:

Ingredients

• Put approximately 3 cups of stater batter in the Kitchen Aid (because of the capacity of my Kitchen Aid, I process in 2 batches)
• Approx. 4 ½ cup of bread flour
• 1 tsp salt
• 2 tbsp vital wheat gluten
• 1 tbsp dough enhancer
• ¼ cup golden flax meal (optional, but it adds more nutrition to the loaves)
• Oil to coat the bowl in which the dough rises and to coat prepared dough balls before placing in baking pan.
• Flour to keep dough from sticking on hands and kneading board.

On baking day:

1. To the rest of the sponge (which has been growing overnight and from which    you took your new starter: put half of the starter (approx. 3 cups) into the Kitchen Aid upright mixer, gradually add 4½ cups of bread, 1 tsp. salt, 1 tbsp dough enhancer, and 2 tbsps of vital wheat gluten (1 tbsp per loaf), (and ¼ cup golden flax meal, if you want) Turn on your mixer and mix well--I start the dough with the regular mixing paddle, then when it’s hard for it to beat, I switch to the dough hook. If it is a still a little sticky, add a little bit of flour at a time until you get it so that you get it to where you can handle it. (At this point, it is better for it to be a little sticky and then add flour on the board while kneading the dough than for it to be too stiff before you knead it.) Since you are using the Kitchen Aid for part of the kneading, knead the dough about 50 times.
2. Smooth up and grease the ball. Put a little oil (1-2 tbsps) in a bowl or pan. Put the dough ball in upside down and turn over. Let this rise to approximately double. Poke with your finger and if the dough bounces back, it is probably OK to proceed. (Note: if it is really cold out or you are in a hurry, you can set it over a pan of warm water to help it raise.)
3. Repeat steps 2 and 3 with the rest of the sponge!
4. Once the dough has risen, punch it down, then cut the raised dough into 1.4 lb pieces. Knead each piece until smooth: about 25-30 times. Be careful not to add too much flour at this point. You need just enough so that the dough doesn't stick to your board or hands. (I also spray Pam on my hands and wrists. This helps cut down on the stickiness.)
5. Spray the bread pans with Pam or grease your pans. Grease each ball well with oil and put in loaf pans. Let rise until at least doubled or more. (You can speed things up here by putting the pans over a bowl of warm water. Just change the water every 30 minutes or so.)
6. Start bread in a COLD oven set at 275°F. Bake for 30 minutes. Turn up the temperature to 325°F and continue cooking for another 25-30 minutes. The bread should be nicely browned when done. If it hasn't browned, turn the oven up by 25° and cook another 5 minutes or so.
7. Remove bread from the pans and butter the tops of the loaves.

Quick Spaghetti Sauce

This is a Mel's Kitchen Cafe recipe

Ingredients

1 lb ground beef, turkey or pork or any combination (I omit this as I like to use frozen meatballs)
1/2 cup chopped onion
2 cloves of garlic, finely minced
2 Tbs tomato paste
1 tsp dried basil (I add a little fresh basil toward the end)
1 tsp dried oregano
1/4 tsp dried thyme
1/2 tsp coarse, kosher salt
1/4 tsp black pepper
28-ounce can crushed tomatoes
8-ounce can tomato sauce
1 tsp brown sugar
1 Tbs low-sodium soy sauce
Freshly grated Parmesan cheese

Instructions

1. In a large 12" nonstick skillet over medium-high heat, cook the ground meat, Drain any excess grease.  (if you are using meat in your sauce)

2. If not using meat, sauce Onion, garlic, salt and pepper in 1 Tbs. EVOO.

3. Stir in the tomato paste, and herbs. Cook, stirring constantly, until the mixture smells fragrant.

4. Add the crushed tomatoes, tomato sauce, brown sugar and soy sauce. Stir to combine.

5. Bring the sauce to a simmer and cook for 5-10 minutes (or as long as you like/need)

6. Serve over hot noodles, make meatball subs or save leftovers for a pizza sauce. I often times double the recipe so I have leftovers, it freezes really well also.

Broccoli Salad

this is Heidi's Version

Serves 4

4 cups of broccoli cut into bite size pieces
1/8 cup red onion diced
1/4 cup dried cranberries
1/8 cup sunflower seeds
1/4 cup bacon crumbled
1 1/2 Tbs cider vinegar
1 Tbs sugar or monk fruit sweetener
1/2 cup mayonnaise
Salt and Pepper

Instructions

1. Whisk together vinegar, sugar/monk fruit sweetener, mayo, salt and pepper in a medium bowl. Set aside

2. In a large bowl, combine broccoli, onion, cranberries, sunflower seeds, and bacon. Pour the prepared dressing over and mix well

3. Refrigerate for an hour before serving.

Holly's Red Enchilada Sauce

2 Tbs onion, finely chopped
2 Tbs garlic, finely chopped
saute in EVOO

next add
2 Tbs flour
2 Tbs chili powder
1/2 tsp oregano
1/2 tsp cumin
1 small can of tomato sauce
1 small can tomato paste
combined well and bring to a boil

then add
1 1/2 cups of water
1 chicken stock cube
1/2 tsp salt
combined well and bring to a boil

makes a lot and freezes well

Salmon Burgers

Ingredients

1/3 cup finely chopped sweet onion
1/3 cup mayonnaise
1 1/2 Tbs lemon juice
1/3 tsp seasoned salt
dash of cayenne pepper
1 well beaten  egg
1 8oz can of salmon
3/4 cups dry bread crumbs
3/4 cup panko
2 Tbs EVOO
3 Tbs Butter

Directions
Mix first 5 ingredients in a  bowl. Stir in egg and 1/2 of the bread crumbs and refrigerate for about 45 minutes. Make into 8 balls, roll in panko, flatten into patties. In frying pan heat EVOO and butter. Fry patties for a few minutes on each side until nice and golden brown. Serve on hamburger buns with mayo, lettuce and tomato.

Bacon Cheese Ball

Ingredients

2 8oz pkgs of Cream Cheese
1/4 cup Mayonnaise
1/3 cup grated parmesan cheese
1/2 cup shredded cheddar cheese
1/4 cup chopped green onions (white and green part)
1/2 tsp Worcestershire sauce
1 Tbs dried parsley
1/4 tsp garlic powder
1 cup sliced almonds, sliced
3 strips of crispy bacon well chopped up

Directions

Combine cream cheese and mayonnaise in a stand mixer or larger food processor. Add in parmesan and cheddar cheeses. combined well, the add green onions, Worcestershire sauce, garlic powder, parsley and bacon and mix well. pour chopped almonds onto plastic wrap and roll cheese ball in almonds to cover.  Roll up into plastic wrap making a ball, refrigerate.  To serve, unwrap and place on plate with buttery crackers.

Chocolate Cheese Ball

Ingredients

8 oz Cream Cheese
3/4 cup Powdered Sugar
2 Tbs Cocoa Powder (Unsweetened)
1/4 tsp sea salt
1 12 oz pkg. Semi Sweet Mini Chocolate Chips
1 1/2 tsp  Vanilla Extract or 1/2 tsp Vanilla 1 tsp mint extract

Directions

Cream together in a stand mixer ... Cream Cheese, Powdered Sugar, Salt, mix until combined and smooth. Add Cocoa Powder and make sure it is well combined. Melt the 6 oz. of chocolate chips at 50% in the microwave, start with 1 minute, stir, if not completely melted, added 30 seconds at a time until completely melted. Add melted chocolate chips and the extract. Place in the center of plastic wrap, pick up corners and form mixture into a ball. Refrigerate. Before serving roll the ball in the remaining chocolate chips. Serve with Mini Vanilla Wafers, or Mini Graham Crackers or Teddy Grahams.

Marcia's Chile Relleno Casserole

6 servings

Ingredients

6 Poblano Peppers (see how to roast them below) or  2 - 3 cans of whole green chile peppers
1 lb lean ground beef
1Tbs EVOO
1 tsp salt
1/2 tsp pepper
1 large yellow onion chopped
1 large garlic clove minced
1 cup mild red enchilada sauce or taco sauce
2 Tbs chile powder
2 tsp ground cumin
1/8 tsp crushed red pepper
4 Tbs butter
3 Tbs all purpose flour (I prefer using corn starch, it blends better)
1 cup milk
1 cup half and half
4 eggs
1 Tbs corn starch
1 8 ox pkg mixed Mexican Cheese
1/2 cup Sharp cheddar cheese, shredded
2 green onion. sliced (optional)
1 small can sliced black olives (optional)

Directions for fresh Poblano Peppers

1. If using fresh Poblano Peppers follow these instructions earlier in the day ...
    if using canned chiles skip this section.
2. Cut the tops off of the Poblano Peppers and clean out seeds and membranes
3. Place on a baking sheet that has been lined with foil wrap and sprayed with 
    cooking spray or coated with a tsp of olive oil
4. Place oven rack or shelf in oven 6 inches from top. Preheat the oven to broil. 
    Broil the peppers for 15-20 minutes, turning until all sides are charred and peppers are soft
5. Remove from oven and place in a clean glass bowl with a tight wrap for 20 minutes. 
    Remove peppers from bowl and peel the charred skins off. Place peppers back in bowl. 
    Set aside to cool completely.

Directions for Casserole

1. Heat a large frying pan over medium heat. Add olive oil. Add chopped onion and cook for 5 minutes until translucent then add garlic cook another minute.
2. Add ground beef, salt and pepper and cook for 5-7 minutes until browned and crumbled.
3. Add Chile powder, cumin, and crushed red pepper and combined well with ground beef mixture. Add enchilada/taco sauce and cook for 5 more minutes until sauce is slightly reduced. Turn off heat and set aside.
4. In a separate sauce pan, melt butter over medium heat
5. Take off heat, whisk in flour. return to heat cook until mixture bubbles. Cook for 1 minute, whisking constantly. Take off heat slowly add milk and half and half and stirring constantly. Return to medium heat and cook until thick and bubbly. Season with salt and pepper. Remove from heat and stir in 1/2 shredded Mexican cheese. Stir until melted.  Mix half of cheese sauce into ground beef mixture
6. Spray a 7" by 11" baking pan, and cover the bottom of the pan with some of the cheese sauce.
7. Stuff Poblano peppers with beef mixture and some of the reserved Mexican Cheese, (I cut the pepper down the side for ease in stuffing, place split side down in the baking dish). OR  Put a layer of peppers opened flat on the bottom of the pan then layer 1/2 of the beef mixture and a layer of Mexican Cheese and repeat the layers. 
8. In a medium size bowl beat eggs and 1 Tbs of corn starch with an immersion blender (must be no lumps) ... pour into remaining cheese mixture, then carefully pour this mixture over the stuffed peppers and sprinkle with cheddar cheese
9. Bake for 30 - 40 minutes or until bubbly and knife comes out clean when stuck in the middle of the pan
10. Garnish with green onions and olives.

Mom's Oven Fried Chicken

6 servings

Ingredients

2 - 3 lbs cut-up chicken (all parts of the chicken) or chicken tenders
1/3 cup flour
1 tsp paprika
1 tsp salt
1/4 tsp pepper
1/3 cup butter

Directions

Preheat oven 425F

In a shallow baking pan (I use a cookie sheet), place butter and melt in the oven as it is preheating. Being careful to not burn the butter.

Wash and dry chicken.

Combine flour and seasonings in a gallon plastic, shake well to combine ingredients. Place 2 or 3 pieces of chicken at a time in the plastic bag and shake to coat.

When butter is melted, carefully make sure the butter covers the entire bottom of the pan. Arrange chicken in a single layer (skin side down if it has skin). Bake uncovered, 30 minutes; turn chicken over w/tongs (do not pierce chicken) and bake an additional 15 minutes or until golden brown.

Sour Cream Chicken

6 to 8 servings

Ingredients

2 to 3 lbs chicken (can be any part of the chicken - tenders work well also)
1 1/2 cup sour cream
2 Tbs lemon juice
1 tsp Worcestershire Sauce
2 tsp celery salt
1 tsp salt
1/4 tsp pepper
1/2 tsp paprika
2 minces cloves of garlic
1 cup dry bread crumbs or panko

Directions

Spray a 9 x 13 pan and preheat the oven at 375F.

Wash chicken and dry throughly. In a medium bowl combine sour cream, lemon juice, Worcestershire, celery salt, salt, pepper, paprika and garlic. Mix well.

Dip chicken pieces into sour cream mixture, coat well, then dip in the bread crumbs. Arrange chicken pieces (skin side up if there is skin) in prepared baking dish.

Bake uncovered 45 - 60 minutes (depending on thickness of the chicken pieces) or until chicken is tender and well browned.

This was Grandma Edrington's recipe.

Lemon Cranberry Scone

Servings: 10 - 12 scones

Buttery and flakey scones that melt in you mouth. These biscuits have lemon zest and dried cranberries with a lemon icing drizzle.

Ingredients

• 3 1/2 cups all purpose flour
• 1 cup white sugar
• 4 tsp baking powder
• 1 tsp salt
• 1 cup cold butter cubed
• 1 tbsp lemon zest
• 1 cups dried cranberries
• 3/4 cup whole milk or half and half
• 1/4 cup sour cream

        Drizzle Icing

• 1 cup icing sugar
• 2 tsp milk
• 2 tsp lemon juice

Instructions

• Preheat oven to 375F.

• In a bowl, whisk together the flour, sugar, baking powder and salt.

• Add the cold butter to the bowl and using a pastry blender, cut the butter into the flour. Continue until a crumbly consistency is produced. Stir in the lemon zest and dried cranberries. Make a Well in the center of the flour mixture.

• In a separate bowl, whisk the sour cream into the milk, until smooth (blender or immersion blender works well). Pour the milk mixture into the flour and stir together with your hands with a baking spatula until just moistened. (Batter should be lumpy) Work gently and be careful to not over-mix the batter.

• Spread a little flour on a baking stone (I use a pizza pan). Dump the batter onto the baking stone and pat down to make a10 inch disc. Cut into 10 to 12 equal wedges.

• Bake for 25-30 minutes. The scones should be browned around the edges and on top.

• Remove from the oven and let cool slightly.

• Make the drizzle by mixing the icing sugar with the milk and lemon juice until dissolved. Drizzle over all the scones.

• Cut and Enjoy!

Rosemary Focaccia Bread

• Ingredients
• 1 1/3 cup warm water (about 110°F)
• 2 teaspoons sugar or honey
• 1 (0.25 ounce) package active-dry yeast
• 3 1/2 cups all purpose flour
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 2 teaspoons sea salts, plus extra for sprinkling
• 2 sprigs fresh rosemary
• 
  
• Instructions
•    Add warm water (about 110°F, which you can measure with a thermometer                    
•    if you want to be sure it’s the right temp) and sugar to the bowl of a stand      
•    mixer with the dough attachment, and stir to combine.  Sprinkle the yeast    
•    on top of the water.  Give the yeast a quick stir to mix it in with the water.     
•    Then let it sit for 5-10 minute until the yeast is foamy.

1. Turn the mixer onto low speed, and add gradually flour, olive oil and salt.  Increase speed to medium-low, and continue mixing the dough for 5 minutes.  (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
2. Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I set mine by the window) and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.

1. Preheat oven to 400°F.  Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick.  Transfer the dough to a large baking sheet. Cover the dough with a greased piece of plastic wrap, and let the dough continue to rise for another 20 minutes.
2. Remove the plastic wrap. Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough.  Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
3. Bake for 20 minutes, or until the dough is slightly golden and cooked through.  Remove from the oven, and drizzle with a little more olive oil if desired (this adds nicely to the flavor).
4. Slice, and serve warm.

Baked Ziti

10 Servings

Ingredients

1 16 oz package ziti pasta
1 medium onion, chopped
3 cloves of garlic, minced
1 1/2 lbs Ground Beef
2 (24 oz) jars Tomato Basil Sauce
1 1/2 t dried basil, divided
12 oz ricotta cheese
1 t Italian seasoning
salt and pepper to taste
1 lb mozzarella cheese, shredded

Instructions

Preheat oven to 350 F. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Place onion with 1 T of EVOO in large deep skillet and cook about 3 minutes over medium high heat, then add garlic and cook another minute then add ground beef and cook until evenly brown.  Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, and 1 t Italian seasoning, salt and pepper.

Spray a 9 X 13 baking dish with Pam. Spread bottom of baking dish with a little sauce. Layer 1/2 of the ziti, 1/2 the ground beef mixture, 1/2 of the ricotta mixture and 1/2 of the mozzarella. Spoon half of the sauce over the top. Repeat layers and sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.

Bake in preheated oven for 40 to 45 minutes.

Creamy Chicken Potato Soup

6 Servings

Ingredients

2 T butter
1/2 C diced onion
1/2 C diced celery
3/4 C diced carrots
2 T all-purpose flour
3 C chicken broth
1 1/2 C milk
1 medium potato, peeled and cubed (about 2 cups)
1 8 oz package cream cheese (softened)
2 C shredded cooked chicken (rotisserie works really well)
1 t minced parsley

Instructions

In a large pot, melt butter and saute the onion, celery, and carrots over medium heat until soft. Sprinkle the flour over the vegetables and stir until coated. Slowly whisk in the chicken broth and milk. Add the potatoes and simmer for about 15 minus or until potatoes are fork tender. Stir in the cream cheese until melted. Add more milk if you need to thin out the soup. Stir in the chicken and parsley. Add salt and pepper to taste. Serve with toast or dinner roll.

Seafood Cocktail Sauce

Ingredients

1/2 C ketchup
2 T horseradish (more or less to taste)
1 t lemon juice
1 t Worcestershire sauce

Instructions

Whisk all the ingredients together until well mixed. Serve with cooked shrimp, crab, lobster, etc.

BAKED ZITI

10 servings

Ingredients

1 (16 ounce) package ziti pasta

1 medium onion, chopped

3 cloves of garlic, minced

1 1/2 pound Ground Beef

2 (24 ounce) jars Classico® Tomato and Basil Sauce

1 1/2 teaspoons dried basil, divided

12 ounces ricotta cheese

1 1/2 teaspoons Italian seasoning, divided

1 dash salt and pepper

1 pound mozzarella cheese, shredded

Directions

• Preheat oven to 350 degrees F, Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 
• Place onion with 2 tablespoon of EVOO in large deep skillet and cook about 3 minutes over medium high heat, then add garlic and cook another minute then add ground beef and cook until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper. 
• Spray a 9 x 13 baking dish with Pam Spread bottom of baking dish with sauce. Layer 1/2 of the ziti, 1/2, the ground beef mixture, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning. 
• Bake in preheated oven for 40 to 45 minutes. 

Mini Cheesecakes

Ingredients

1 (12 ounce) package vanilla wafers

2 (8 ounce) packages cream cheese

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 (21 ounce) can cherry pie filling

Directions

• Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins with miniature paper liners.
• Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
• In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
• Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

FIGURE 3 PER PERSON AS A DESSERT WITH FRUIT

Creamy Chicken Potato Soup

Ingredients

2 tablespoons butter

1/2 cup diced white onion

1/2 cup sliced celery

3/4 cup sliced carrots

2 tablespoons all-purpose flour

3 cups chicken broth

1 1/2 cups milk

1 medium potato (Russet or Yukon), peeled and cubed into 1/2 inch pieces (about 2 cups)

1 (8 ounce) package cream cheese (softened)

2 cups shredded cooked chicken (rotisserie or canned chicken works well)

1 tablespoon minced flat leaf parsley (optional) 

Instructions

In a large pot or saucepan, melt the butter and saute the onion, celery, and carrots over medium heat until soft.

Sprinkle the flour over the vegetables and stir until coated. 

Slowly whisk in the chicken broth and milk. Add the potatoes and simmer for about 15 minutes or until potatoes are fork tender. 

Stir in the cream cheese until melted. Add more milk to thin out if needed to achieve desired consistency. 

Stir in the chicken and parsley. 

Add salt and pepper to taste. Serve.

Chicken Tetrazzini

Ingredients

8 ounces of spaghetti noodles
1 pkg fresh mushrooms, sliced
½ cup butter

4 boneless chicken breast halves, cooked 

2 (10.75 ounce) cans condensed cream of chicken soup

1 (16 ounce) container sour cream

2 tablespoons grated Parmesan cheese

Directions

Break spaghettini into 1 inch pieces. Cook according to package directions. Drain.

Saute mushrooms in butter or margarine. Cut chicken into large pieces, and mix with mushrooms. Stir in sour cream and condensed soup. Fold in noodles. Turn into a buttered casserole dish, and sprinkle with the Parmesan cheese.

Bake at 300 degrees F (150 degrees C) for 40 minutes.

Keto Pancake Mix with Almond and Coconut Flour

Ingredients

• 1 cup Blanched Almond flour(blanched & finely ground recommended)
• 1/4 cup Coconut flour
• 1 Tbs Stevia
• 1 tsp baking powder
• 1/4 tsp sea salt

Instructions for Mix:

Whisk all ingredients together in a large bowl (I double or triple the recipe). Put into an air tight storage container and use as needed.

To make pancakes:

• 5 large Egg
• 1/3 cup unsweetened Almond Milk (I use Fairview low-fat milk)
• 1/4 cup avocado oil (I use regular vegetable oil)
• 1 1/2 tsp vanilla extract (I use Mexican Vanilla)
• 1 1/4 Cup of Pancake Mix

Instructions to make pancakes:

Whisk all ingredients together in a bowl until smooth. (Batter should be the consistency of typical pancake batter. If it's too thick, add a little more milk. Don't add too much, or the pancakes will be too "wet".)

Preheat an oiled pan or griddle (wipe the bottom of the pan or griddle with a little veggie oil) on the stove over medium-low to medium heat or on a griddle at medium heat.  Drop the batter onto the hot pan and form into circles. 

serving size is 2 3-4” pancakes = 6 total carbs or 3 net carbs