Chicken Pot Pie

This is the same exact recipe as the creamy chicken soup. The only difference is that there is no noodles in the soup. Make the pie crust separately and serve on top.

Creamy Chicken Noodle Soup (Shelley's recipe)

2 tsp chicken buoillan
3 cups chicken stock
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 (10 oz) cans cream of chicken soup
1/4 evaporated milk
1 Tbsp flour
1 Tbsp melted butter
2 cups cooked, diced chicken
2 1/2 oz. noodles (fresh, refrigerated is best)

Melt butter, stir in flour and mix. Add milk, cook and stir until thick. Add buillon, broth, and soup. Mix well. Add chopped vegetables and cover. Bring to a boil. Reduce heat to medium, and cook 10 minutes or until vegetables are done. Add chopped chicken and noodles. Cook 15 mnutes over medium heat, stirring occasionally.

Homemade Pizza

Crust

1 Tbsp yeast
1/3 cup sugar
2 cup hot water
1/3 cup oil
1 tsp salt
4-5 cup flour

Spaghetti Sauce
Pepperonis
Mozzarella cheese

Combine yeast sugar and hot water and let sit for 5-10 min. Add the salt and oil. Add in the flour one cup at a time. Knead the dough. Roll out and prepare for a pizza. Add spaghetti sauce then add mozzarella cheese and pepperonis. (You can have any toppings you like this is just what I did for this recipe.) Bake 450* for 12-15 minutes.

Easy Chicken Pot Pie

1 2/3 cup frozen mixed vegetables (thawed)
1 cup cooked diced chicken
1 can (10 oz.) cream of chicken
1 cup Bisquick
1/2 cup milk
1 egg

Preheat oven 400* Mix vegetables, chicken, and cream of chicken together. Put it in a 9" ungreased pan. Stir remaining ingredients until blended. Pour on top. Bake for 30 min. or until golden brown.
6 servings

Hawaiin Chicken

3 lbs. Chicken
1 cup crushed pineapple, not drained
1/2 cup brown sugar
2 T flour
1/4 cup vinegar
2 T soy sauce
1/2 tsp. Worcestershire sauce
1/2 cup ketchup

Mix all of the ingredients (except chicken). Place sauce on chicken.
Cook 350* 1/2 hour covered then a 1/2 hour uncovered. Serve on rice.

Healthy Breakfast Smoothie

• 1 cup 2% milk
• ½ cup uncooked rolled oats
• 1 banana
• 1 cup frozen strawberries
• ½ teaspoon splenda
• ½ teaspoon vanilla extract
• 
  
• Combine all ingredients in a blender container.
• Cover and blend at highest speed for 1-1 ½ minutes.

Chicken Pie

1 unbaked 9" pie shell
1 cup grated cheddar cheese
2 cup diced, cooked chicken
3 eggs
1 tablespoon onion powder
1 clove garlic
1 cup sour cream (I use fat free)
1/3 cup mayo (I use fat free)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 1/2 cup chopped broccoli

Sprinkle 1/2 cup cheese over bottom of pastry shell. Top with chicken. Beat eggs and then stir in the onion powder, sour cream, mayo, Worcestershire sauce, hot pepper sauce, and minced garlic. Pour over the chicken and cheese. Sprinkle broccoli on top followed by remaining cheese. Bake 425* for 30-45 minutes. Let stand at room temp for 15 minutes before serving. 6 servings ( 11 points plus for 1 serving)

Chicken Almond Pita Sandwiches

One 8 oz. pkg. cream cheese
1/2 cup mayonnaise
3 T. milk
3 cup chicken cooked and diced
1/3 cup chopped red pepper
1/3 cup chopped green pepper
3 T chopped green onion
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard
1/3 cup slivered almonds
3 large pieces pita bread, halved
Alfalfa sprouts

In a mixing bowl mix cream cheese, mayo, and milk until smooth. Stir in chicken, peppers, green onions, dry mustard, salt, and pepper. Refrigerate for at least a half hour. Makes six servings. (4 points for 1/2 cup not including the pita)

Breaded Bell Peppers

4 small red bell peppers, halved, cored and seeded
2-3 Tbsp capers, chopped
10-12 black olives
2 garlic cloves, finely chopped
2-3 ounces mozzarella, grated
1-1 ½ ounces fresh white bread crumbs
½ cup water
3 Tbsp. olive oil
1 tsp finely chopped fresh mint
1 tsp chopped fresh parsley
Freshly ground pepper

Preheat 350 F. Butter a shallow ovenproof dish. Place the peppers tightly together in the dish and sprinkle over the chopped capers, black olives, garlic, mozzarella and bread crumbs. Pour over the water and olive oil and then sprinkle with the mint, parsely and freshly ground black pepper. Bake 30-40 min. until the topping is crisp and golden brown.

Cilantro Carrot Soup

1 lb carrots
1 Tbsp. sunflower oil
1 ½ ounces butter
1 onion, chopped
1 celery stalk
2 small potatoes, chopped
4 cups chicken stock
2-3 teaspoons ground coriander
1 Tbsp chopped cilantro
7/8 cup milk
Salt and pepper

1. Trim the carrots, peel if necesary and cut into chunks. Heat the oil and 1 ounce of butter in a large flameproof casserole or heavy-based saucepan and fry the onion over a gentle heat for 3-4 minutes until slightly softened but not browned. 2. Cut the celery stalk into slices. Add the celery and potato to the onion in the pan, cook for a few minutes and then add the carrots. Fry over low heat for 2-4 minutes, stirring frequently, and then cover. Reduce the heat even further and sweat for about 10 minutes. Shake the pan or stir occasionally so the vegetables do not stick to the bottom.
3. Add the stock, bring to a boil and then partially cover and simmer for a further 8-10 min. until the carrots and potatos are tender. 4. Remove 6-8 tiny celery leaves for a garnish and finely chop the remaining celery tops ( about one tablespoon once chopped). Melt the remaining butter in a small saucepan and fry the ground coriander for about one minute, stirring constantly. 5. Reduce the heat and add the chopped celery and fresh cilantro (or parsely) and fry for about one minute. Set aside. 6. Process the soup in a food processor or blender ( I used the blender) and pour into a clean saucepan. ( I just rinsed out the same pan I used) Stir in the milk, coriander/cilantro mixture and seasoning. Heat gently, taste and adjust the seasoning. Serve garnished with the reserved celery.

Blueberry Muffins (2.5 points)

2 ½ cup all-purpose flour
1 Tbsp baking powder
6 Tbsp sugar (splenda)
1 cup milk
3 eggs, beaten
8 Tbsp butter

few drops of vanilla extract
2 cups blueberries

Preheat 400 F Line muffin pan or grease pan. Sift the flour and baking powder into large bowl. Stir in the sugar. Mix the milk, eggs, melted butter and vanilla in a bowl and whisk lightly. Add to the flour mixture and fold together lightly. Fold in blueberries, then divide mixture among the muffin liners. Bake for 20-25 min or until golden brown. (This recipe is 2.5 pts if you use wheat flour and splenda instead of sugar)

Rib Eye Steak Toppings

10 vine Sweet Mini Peppers
1 Tbsp lemon juice
½ cup e.v.o.o
1 Tbsp dried rosemary
Salt and pepper to taste
4 14-ounce U.S. choice rib eye steaks
Broil or grill peppers for 10 min. Cut peppers in thin slices and place in large cup. Add lemon juice, olive oil, rosemary, and salt pepper to the peppers and stir to combine. Refrigerate for 2 hours to marinate.

Chicken Salad

3 pounds chicken breasts
4 ounces celery, diced
4 ounces onion, diced
1 cup fat free mayonnaise
5 medium apples
2 hard-boiled eggs, peeled and diced
Boil chicken. Cut up into pieces. In a bowl combine mayonnaise, celery, and onion. Core and dice 1 apple; add to bowl. Add eggs and chicken. Stir gently to mix. Slice 4 remaining apples in half and core it leaving a place to put the filling in. Fill the apples and refrigerate.

Honey Mustard Chicken

• 3-3 ½ lb. cut-up chicken
• 1/3 cup country-style Dijon mustard
• 3 Tbsp. honey
• 1 Tbsp. mustard seed
• ½ teaspoon freshly ground pepper

Heat oven 375 F. In ungreased 13*9 inch pan place chicken, skin sides down. In small bowl, mix remaining ingredients. Brush some of the mustard mixture on chicken. Cover and bake 30 min. Turn chicken; brush with mustard mixture. Bake uncovered about 30 min.

Meatballs

• 1 lb. ground beef
• ½ cup dry bread crumbs
• ¼ cup milk
• ½ teaspoon salt
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon pepper
• 1 small onion, chopped
• 1 large egg

Heat oven 400 F. In large bowl, mix all ingredients. Shape mixture into twenty 1 ½ inch meatballs. Place in ungreased 13*9-inch pan or on rack in broiler pan. Bake uncoverd 20-25 min. or until no longer pink in center and thermometer inserted in center reads 160 F.

Taco Soup

• 1 lb. ground beef
• 1 medium onion chopped
• 1 pkg. mild taco seasoning (1/4 cup)
• 1-16 oz. cut corn
• 1-16 oz. kidney beans drained
• 1-28 oz. stewed tomatoes
• 1 cup water
• Tortilla chips and grated cheese

Cook onion and ground beef together. Brown ground beef and then drain. Sauté onion and add to ground beef. Stir in taco seasoning, corn, kidney beans, tomatoes, and tomato sauce. Simmer for 20-30 min. Serve topped with tortilla chips and grated cheese.