Hamburger Vegetable Soup

1 lb. ground turkey (ground beef works fine too)
5 c. beef stock (you could also use water)
1 16 oz. can petite diced tomatoes (don't drain)
1 small onion, chopped
1 c. celery, diced
1/3 c. pearl barley
1/4 c. catsup
2 tsp. seasoned salt
1 tsp. dried basil
1 bay leaf
salt and pepper to taste

Brown meat in large pot. Add all ingredients and bring to a boil. Reduce heat and simmer covered for an hour. Remove bay leaf and serve.

Russian Chicken

6 chicken breast halves or 6 thighs
1 8 oz. bottle Catalina Dressing
2 Tbsp. Agave Nectar
1 medium onion thinly sliced in rings
1 tsp. minced garlic
Salt and Pepper

Preheat oven to 300 degrees. Place chicken pieces in a 9x13 baking dish. Mix all other ingredients. Spread over chicken to cover. (at this point dish can be put into freezer for up to 3 months; thaw before baking) Bake 2 hours.

Chocolate Peanut Butter Candy Bars

1/3 c. agave syrup
1/4 c. peanut butter (I used Jif)
2 Tbsp. butter
2 c. original granola (I used Heartland)
1/4 c. semi sweet chocolate chips

Heat syrup, peanut butter and butter over medium heat, stirring until smooth. Remove from heat adding granola and chocolate chips. Stir then drop by Tbsp. onto cookie sheet. Carefully shape lengthwise into 'candy bars.' Chill atleast 15 minutes in fridge. Transfer to an airtight container keeping them in fridge. (trust me they get goey if left out for more then a few minutes)

Original recipe found (click here). Revised by me.

Russian Beef Stroganoff

3 Tbsp. butter
2 large yellow onions, thinly sliced
salt and pepper to taste
1 lb. mushrooms
2 1/2 to 3 lbs. beef chuck roast, cut into 1 in. chunks
2 Tbsp. Dijon mustard
1 c. beef stock
1 c. sour cream

Melt the butter in a large deep skillet over medium-high heat. Add the onions and mushrooms. Sprinkle with salt and pepper. Sir occasionally, until the onions are very soft, about 10 minutes. Add the beef and cook until the outer is no longer pink. Add the beef stock. Adjust the heat so the mixture simmers steadily and cook for about an hour or until the beef is tender. Stir in the Dijon mustard and sour cream. Serve alongside white rice or noodles.

(I served it alongside mashed potatoes; a true Russian Beef Stroganoff isn't served with potatoes I was told)

This can also be made with Beef Tenderloin. Decrease the cooking time for the meat to 10 minutes.

Amy's Favorite Chicken Salad

3 c. diced cooked chicken
1 c. petite diced celery
2 Tbsp. lemon juice
1 Tbsp. minced onion
pinch of sea salt
1/3 c. Hellman's mayonnaise
1 c. seedless grapes, halved
1 (11 oz.) can mandarin oranges, drained
1/2 c. slivered almonds, toasted

Combine cooked chicken, celery, lemon juice, onion, salt, and mayonnaise. Chill over night.
Stir in grapes, mandarin oranges and almonds.

Scrumptious alone or served on toasted seven grain bread. (or whatever your favorite bread is)

Adapted by me from Winners
Winning Recipes From The Junior League of Indianapolis

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