Chicken Pot Pie Soup

• 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
• 2 cups water 2 c. chicken stock
• 4 cups fat free milk (I use 2%)
• 1 large celery stalk, chopped
• 1/2 medium chopped onion
• 8 oz sliced baby portabella mushrooms 
• 2 chicken bouillons
• fresh ground pepper
• pinch of thyme
• 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
• 2 potatoes, peeled and cubed small
• 16 oz cooked chicken breast, diced small
• salt

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Addchicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.



Copied by me from here and revised by me. Enjoy!
 (if you count points for weight watchers 1c. = 3 pts.)

Cranberry Sweet Potato Muffins

Cranberry Sweet Potato muffins

 

1 1/2 cup flour

1/2 cup sugar

2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 egg

1/2 cup milk

1/2 cup sweet potatoes mashed (no sugar or butter added)

1/4 cup butter melted

1 cup frozen or fresh cranberries

 

mix dry ingredients set aside. Mix wet ingredients then add to dry. Mix just until moistened. Fill 12 greased or papered muffin cups half full sprinkle with cinnamon and sugar. Bake 375* for 18-22 min

from: my friend

Pumpkin Cranberry Bread

Ingredients

• 3 cups all-purpose flour (We used whole wheat)
• 5 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar
• 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
• 4 eggs
• 1 cup vegetable oil (we used coconut oil)
• 1/2 cup orange juice
• 1 cup fresh or frozen cranberries (we used dried)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.
2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
3. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

from: my friend

Works great frozen and thawed. I suggest putting it in the freezer before it cools to keep it moist.

Nana's Crescent Rolls

1 pkg. yeast (not self rising)
1 tsp. salt
4 c. flour
1/2 c. Crisco
2 eggs
1/2 c. sugar

Dissolve yeast in 3 Tbsp. lukewarm water. Set aside. Stir in 1/2 c. Crisco and salt into 1 c. boiling water. Let stand until warm in large mixing bowl. Beat in small bowl 2 eggs. Stir in the 1/2 c. sugar. Using a spatula dump into the large bowl mixing it with the Crisco and salt. Then add the yeast. Stir in 2 c. flour and beat with beaters. Add and beat gradually the remaining 2 c. flour.

Cover and refrigerate 4-6 hours.

Roll out 2 rounds of dough 1/4 inch thick; 12 inches in diameter. Butter dough and cut into pie shape wedges, 12 wedges each round. Roll into crescents and place on a greased cookie sheet. Let rise about 3-4 hours. Bake 6-8 minutes at 400 degrees.

4 Cheese Spaghetti and Meatballs

1 16 oz. package thin spaghetti noodles, cooked and drained
2 Tbsp. butter
2 eggs
6 oz. feta cheese, crumbled
1/4 c. Parmesan cheese
1 1/2 c. Colby-jack cheese, shredded
24 oz. pasta sauce (I use Classico Roasted Garlic)
1 lb. ground turkey
1 Tbsp. dried basil
1 Tbsp. garlic powder
1/4 c. minced onion
1/2 c. oats
1/2 c. ketchup

Heat oven to 350 degrees. Butter a 9X13 baking dish.

Cook noodles according to package directions. Drain the pasta and return it to the pot. Add 2 Tbsp. butter, 1 egg, feta cheese and Parmesan cheese. Stir and transfer the pasta to the casserole dish. Top pasta with 1 1/2 c. Colby-jack cheese.

Meanwhile, in a medium mixing bowl mix together the turkey, basil, garlic powder, minced onion, oats, ketchup and 1 egg to make the meatballs. Stir until well mixed. Scoop meat by tablespoons to form meatballs (or roll into 1 1/2 inch balls) and place across the top of the pasta.

Pour pasta sauce over all. Bake at 350 degrees for 35 minutes.

Cheese Muffins

2 c. all-purpose flour
1 tsp. salt
4 tsp. baking powder
2 Tbsp. butter
1 c. grated Colby-jack cheese
1 c. milk

Preheat oven to 425 degrees. Mix together the flour, salt, and baking powder in a large bowl. Cut in the butter with a pastry knife until the mixture resembles fine crumbs. Stir in the grated cheese.
Add the milk all at once and stir quickly with a fork or whisk for 20 seconds. The batter should be lumpy; do not over mix. Divide the mixture among 12 greased muffin cups, filling them 2/3 full. Bake for 15 to 20 minutes, until lightly browned.

Adapted by me from The Junior League Centennial Cookbook

Our oldest reminded me recently I use to make these a lot. (about weekly) I would like to get back into the habit of making these a lot, again!

Creamy Chicken and Cheese Chowder

1 c. chicken, cooked and shredded
4 medium potatoes, peeled and diced
1 medium onion, finely chopped
1 c. thinly sliced carrot
1/2 c. diced red pepper
4 c. chicken stock
2 Tbsp. butter
1/3 c. butter
1/3 c. all-purpose flour
3 1/2 c. milk
4 c. grated Colby-jack cheese, shredded

In a medium skillet, melt 2 Tbsp. butter. Add potatoes, onion, carrots, and red pepper.  Cook until veggies are covered in butter then add 1/2 c. chicken stock. Cover and let simmer 15 minutes or until potatoes are tender making sure to add more stock if it cooks down. In a separate large soup pot make a white sauce. Melt 1/3 c. butter add flour and milk stirring constantly until thick. Add cheese and stir with wooden spoon until melted. Do not boil. Stir in veggies and chicken. Serve hot.