Chicken & Broccoli Alfredo

Ingredients

• 1/2 of a 16 ounce package linguine
• 1 cup fresh or frozen broccoli flowerets
• 2 tablespoons butter
• 4 skinless, boneless chicken breast halves  (about 1 pound), cut into 1 1/2-inch pieces
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup  (Regular, 98% Fat Free or Healthy Request®)
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper

Directions

Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the chicken is cooked through, stirring occasionally.  Serve with additional Parmesan cheese.
Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.
Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above, until the shrimp are cooked through.
Serving Suggestion: Serve wth a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette.  For dessert serve almond biscotti.
You can substitute spaghetti or fettuccine for the linguine in this recipe.

Cost per recipe: $7.86

Tips:

Spanish-Inspired Tip: Reduce the chicken to 1/2 pound and omit the Parmesan cheese. Prepare as directed above. Stir 1/2pound peeled cooked shrimp, 1/4 pound chorizo or ham, diced and 1 teaspoon paprika into the soup mixture.

Indian-Inspired Tip: Omit the Parmesan cheese. Substitute 3 cups cooked basmati rice and 3/4 cup cooked broccoli flowerets for the linguine and uncooked broccoli.  Stir 1 teaspoon curry powder and 1/2 teaspoon ground cumin into the skillet with the chicken. Sprinkle with toasted slivered almonds, if desired.

Asian-Inspired Tip: Omit the Parmesan cheese. Substitute 1 package (6 ounces) rice noodles for the linguine. Prepare as directed above. Stir 1 tablespoon soy sauce, 2 cloves garlic, minced and 2 teaspoons minced fresh ginger root in the skillet and cook with the chicken.

Mac and Cheese Soup

Ingredients

• Kosher salt
• 4 ounces elbow macaroni (1 cup)
• Cooking spray
• 2 plum tomatoes, sliced 1/2 inch thick
• 4 1/2-inch-thick slices baguette
• Freshly ground pepper
• 3 shallots
• 1 carrot, cut into 1-inch pieces
• 1 stalk celery, cut into 1-inch pieces
• 1/4 cup all-purpose flour
• 3 3/4 cups fat-free low-sodium chicken broth
• 1 1/4 cups 2% milk
• 6 ounces shredded cheddar cheese (about 1 1/2 cups)
• 1/4 cup grated parmesan cheese

Directions

Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook as the label directs; drain.
Mist a baking sheet with cooking spray and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 7 minutes.
Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes. Add the flour and cook, stirring, 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from the heat.
Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with tomatoes; serve on the soup.

Chili in a Biscuit Bowl

Ingredients

• Vegetable oil cooking spray
• 2 cups biscuit baking mix (recommended: Bisquick)
• 2/3 cup whole milk
• 1/2 teaspoon cayenne pepper
• Flour, for dusting the work surface
• 1 pound ground chuck
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 (14-ounce) cans Mexican-style stewed tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon salt

Toppings:

• Sour Cream
• Shredded sharp Cheddar
•  Sliced green onions (white and green parts)
• Corn chips

Directions

Preheat the oven to 450 degrees F. Invert a muffin tin and spray the underside with vegetable oil cooking spray.

Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.

Brown the ground chuck over medium heat in a Dutch oven. Add the onion and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Drain off any fat and discard. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 35 minutes.

When ready to serve, spoon the hot chili into the biscuit bowls.
 Garnish with shredded cheese, sour cream, sliced green onions, and corn chips.

Strength...

Physical strength is measured by what we can carry; inner strength by what we can bear.

Grilled Bison-Goat Cheese Spinach Salad w/ Pinenut Brittle and Pear Vinaigrette

2 Bison Round Sirloin Tip Steaks (approximately 1.5 lb)

1 cup Pear Sake

1 cup Soy Sauce

2 Scallions, sliced on the bias

¾ cup Pear Balsamic Vinegar

¼ cup Wild Oats Extra Virgin Olive Oil

1 log of Goat Cheese

½ cup Pine nuts

2 tbsp. Butter

2 tbsp. Organic Wild Oats Brown Sugar

1 10-oz Package Fresh Baby Spinach

Marinade Bison overnight in pear sake, soy sauce and green onions.

Bison--- Grill to desired doneness, serve warm or cold. Slice bison on the bias ¼ inch thick pieces. Spread with goat cheese on top of each piece.

Pine nut Brittle--- Heat sauté pan on medium-high heat add butter to melt, then pine nuts, toast. Then place brown sugar to make the brittle. Place on parchment paper to cool down.

Vinaigrette-   In a small bowl add pear balsamic & olive oil, whisk until blended.

To assemble salad place spinach in a large bowl add vinaigrette. Place spinach mixture on a plate; place feathered Bison-Goat cheese on top of salad. Add pine nut brittle. Grill to desired wellness. You may serve it warm or cold.

Pan Seared Halibut Crust w/ Demerara Sugar and Sea Salt* With Miso Buerre Blanc and sautéed Edamamae

1 lb Halibut

2 tbsp Demerara sugar

2 tbsp sea salt

Crust halibut w/ Demerara sugar & sea salt on one side

Pepper on the side

Place in a warm sauté pan skin down/sugar side for 4-5 minutes turn over and cook other side for another 4-5 minutes. When finished set aside on a plate, cover to keep warm. *Demerara sugar is from England and can be found at any health food store (Wild Oats)

Edamamae (soy beans)

1 lb Edamamae

Butter

Salt and white pepper

Heat sauté pan on medium high heat, add butter melt, add edamamaes, and season with salt and pepper.

Miso Buerre Blanc

2 cups white wine

2 tbsp minced shallot

½ cup pineapple juice

2-3 tbsp butter

1 tsp Miso

1/2 tsp spicy mustard

Heavy Cream, as needed

Sauté shallots in saucepan for one minute, add white wine and pineapple juice to reduce until au sec. Add butter, Miso and spicy mustard; whisk thoroughly. Add cream if sauce breaks.

Banana Cupcakes with Peanut Butter Frosting

• Cupcakes

• 1 1/4 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 very ripe large bananas, peeled
• 1/2 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 large egg
• 1 large egg yolk

Frosting

• 1 1/2 cups powdered sugar
• 1 8-ounce package cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
• Chopped lightly salted roasted peanuts (optional)

Preparation

CUPCAKES

• Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
• Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
• Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.

FROSTING

• Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

Parmesan Biscuits

2 cups all-purpose flour
1 tablespoon sugar
4 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 cup shortening
1 egg
2⁄3 cup milk
1⁄2 cup butter, melted
1⁄2 cup grated Parmesan cheese

Preheat oven to 450 degrees.

Whisk dry ingredients together in a medium mixing bowl. Cut the shortening into the flour mixture with a fork or pastry cutter until it forms coarse crumbs the size of a pea. Combine egg and milk in a small bowl. Mix well, and add to the flour mixture. Stir with a fork until it clings together. Turn dough out onto a floured surface and knead 1 minute. Using a rolling pin, roll out to about 3⁄4-inch thickness. Use a biscuit cutter or a round glass to cut dough into biscuits. Gather dough scraps into a ball and roll out again to make more biscuits. Roll each biscuit in melted butter. Put Parmesan cheese in a small bowl and roll buttered biscuit in cheese. Put biscuits on a large cookie sheet and bake for 10 to 12 minutes.

Thank you Er!

Who you are...

I may not be the most beautiful, or the sexiest, nor do I have a perfect body. I might not be someone's first choice, but I am a great choice. I don't pretend to be someone I'm not, because I'm good at being me. I might not be proud of some of the things I've done in the past...... but I'm proud of who I am today. Take me as I am...or watch me as I walk away.

Applesauce Cake

¼ sugar

2 tsp. Cinnamon

Sprinkle 1 tbsp of sugar mixture on the bottom of greased/floured bundt pan

Mix together:

Yellow or white cake mix

1 2/3 c. Applesauce

1 tbsp flour

3 eggs

Pour half batter into bundt pan

Sprinkle remaining sugar mixture and swirl lightly

Pour remaining batter mixture into pan

Bake 350; 30-40 minutes

Carmel Glaze

2 c. brown sugar

2/3 c. Heavy Cream

1 stick butter; cut up

 Boil Mixture over medium heat for 2 minutes

1 ½ tsp vanilla

3 ½ c sifted powder sugar

Let mixture cool; add in with a whisk

This cake recipe is from my sister and is awesome! Thanks Er!

Peanut Butter Cookies

These are awesome! And only three ingriedeients!

1 cup peanut butter

 1 cup sugar

1 egg - mix

roll into balls, bake at 350 for 10 min

Good Stuff Bar*

1 tsp canola oil

¾ c brown rice syrup

3 tsp vanilla

3 tbsp almond butter or sesame tahini

2 cups crispy brown rice cereal

2 cups puffed millet

2 cups puffed rice, Kashi

¾ c pumpkin seeds

¾ cup dried apples

Heat oil in large pot; add rice syrup, and almond butter, Stir until bubbly. Remove from heat and stir in vanilla. Add remaining ingredients and mix well with a wooden spoon. Press into an ungreased pan, press until flat. Let mixture set at room temperature. Cut into squares. Store in plastic wrap.

*Note-The are awesome!*

Quinoa Salad

1 ½ cups quinoa, rinsed several times

3 cups water, or chicken broth or vegetable broth (or a combination)

1-cup fresh or frozen peas (frozen baby peas should be just defrosted)

Chopped veggies, raw or lightly steamed (broccoli, asparagus, green beans, etc)

½ cup chopped red onion

1-pint cherry tomatoes (optional)

½ cup chopped black olives (optional)

1/3 cup olive oil

2 Tbsp. balsamic vinegar or lemon juice

1 or 2 crushed garlic cloves

2-4 Tbsp. fresh dill, chopped (or 1 Tbsp. dried dill)

2 Tbsp. chopped fresh parsley

Salt and pepper to taste

Rinse quinoa well (quinoa tastes bitter if not well rinsed).  Bring 3 cups water or broth to a boil.  Add rinsed quinoa and bring back to boil. Simmer uncovered for about 15 minutes until liquid is well absorbed.  Transfer to large bowl with a small amount of olive oil to prevent sticking, and allow to cool.   Meantime, mix together remaining oil, vinegar or lemon juice, parsley, and garlic in a small bowl.  Add veggies to quinoa and toss well with dressing mixture, dill, salt and pepper.  Chill before serving.