Olive Garden Chicken and Gnocchi Soup

From: Lindsey Williams

1 C  chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 T butter
4 T flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 C carrots, finely shredded
1 C onion, finely diced
1 C fresh spinach, coarsely chopped
1 T extra virgin olive oil
1/2 t thyme
1/2 t parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
 
Sauté the onion and garlic in the butter, when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux add in the carrots, celery, and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings.

Comments about this recipe: You can add more chicken if you like. While you could use left over cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower calorie you can use milk instead of half and half. Half and Half, does taste better, and it also reheats better than milk does.

Broccoli and Cheddar Quiche

1 C each, sliced mushrooms, onions, broccoli
5 eggs
1/3 C miracle whip or mayo
1/3 C milk
1 C shredded cheddar cheese
1 pie crust (9 inch)

PREHEAT oven to 375°F. Place vegetables in skillet sprayed with cooking spray; cook on medium heat 5 min. or until vegetables are tender, stirring occasionally. Remove from heat; set aside.

BEAT eggs, dressing and milk in medium bowl with wire whisk until well blended. Stir in vegetable mixture and cheese; pour into pie shell. Place pie shell on baking sheet.

BAKE on baking sheet 40 to 45 min. or until center of quiche is set and top is golden brown. Let stand 10 min. before cutting into slices to serve.

NOTE: I use anything I have in the quiche...spinach, bacon etc. Just add your fave combination!

Beef & Barley Stuffed Peppers

This recipe is so good! For a quicker and more casual dinner, I make it casserole style...chop up the peppers and mix in with the barley. Bake in a casserole dish with cheese on top. Easy and delicious!

• 1 cup low-salt beef broth
• 1/2 cup uncooked quick-cooking barley
• 2 large red bell peppers
• 6 ounces ground round
• 1 cup sliced mushrooms
• 1 garlic clove, minced
• 3 tablespoons chopped green onions, divided
• 1/4 cup tomato puree
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/8 teaspoon black pepper
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 350°.

Bring beef broth and barley to a boil in a small saucepan. Cover, reduce heat, and simmer 10 minutes or until the liquid is absorbed.

Cut each bell pepper in half lengthwise, and discard seeds and membranes. Arrange bell pepper halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until crisp-tender; drain.

Cook beef, mushrooms, and garlic in a nonstick skillet over medium-high heat 4 minutes or until browned, stirring to crumble. Add barley, 2 tablespoons green onions, tomato puree, and next 5 ingredients (tomato puree through black pepper), and cook 2 minutes or until thoroughly heated. Divide beef mixture evenly among pepper halves. Top each pepper half with 2 tablespoons cheese and 3/4 teaspoon onions. Bake at 350° for 10 minutes or until cheese melts

Easy Tiramisu

From: Auntie Collette Warriner

2 pkg (8 oz each) regular or light cream cheese, softened

1 can regular or low-fat sweetened condensed milk

4 tsp rum extract

1 container (4 cups) frozen whipped topping, thawed

48 (3 inch) soft ladyfingers

about 2/3 cup cold strong coffee

3oz semi-sweet chocolate, grated

Beat cream cheese until fuluffy; gradually add sweetened condensed milk and rum extract. Fold in whipped topping; set aside. Line the bottom of a 12 cup serving bowl with 1/4 of the ladyfingers; brush with 1/4 of the coffee. Spoon 1/4 of the cream cheese mixture over the ladyfingers; sprinkle with grated chocolate. Repeat above process three times, ending with layer of grated chocolate. Cover and chill overnight

Crock Pot Curry

From: Melody Simmons

boil 2-4 boneless/skinless chicken breasts. once cooked through, shred it with fork.

In crockpot, combine 2 cans cream of chicken, one can chicken broth (or equivalent broth from the boiled chicken water broth), 1 can coconut milk. (if thicker sauce desired, you can add more cream of chicken).

Add yellow curry powder (to taste...we used LOTS! yum!)...stir them all up and let them get really hot...chicken can be in with it all the whole time.

Make rice, serve chicken and sauce over rice, with OPTIONAL TOPPINGS: (use as many or as few as you want...though we say DON'T leave out these first 4) shredded cheese, shredded coconut, chopped green onions, canned pineapple bits (or crushed), chopped celery & bell peppers (any color), black olives, craisins, raisins, sliced almonds

Yoder Family Pretzels

From: Susan Yoder

1 pkg dry active yeast or 2 ¼ tsp.
1/2 c. warm water, 1 1/3 c. warm water
1/3 C brown sugar
5 C bread flour (may substitute all purpose flour)

Let dough rise for at least 45 minutes. Take a fist size of dough and form pretzel, then dip in the following mixture:

1 qt water
4 t baking soda

sprinkle salt on the tops and bake at 350 F until done (about 15 mins). While pretzels are still hot, rub melted butter on the top.

Chicken and Green Chile Enchiladas

From Southern Living 2009

3 1/2 C chopped or shredded cooked chicken
2/3 C onion and garlic mixture (sautee 2 C chopped onions and 3 garlic cloves together)
2 (4oz) cans chopped green chiles
1 T chopped fresh cilantro
3 (10oz) cans enchilada sauce, divided
2 C (8oz) shredded mexican cheese, divided
8 (9 in) burrito size flour tortillas

1. Preheat oven to 425. Stir together first 4 ingredients, 1 1/2C enchilada sauce, and 1 C cheese.

2. Spoon about half a cup chicken mixture down center of each tortilla, roll tortillas up and place seam sides down in a lightly greased 13x9in baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 C cheese.

3. Bake covered at 425 for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.

I like to serve this with sour cream, saffron rice, shredded lettuce, diced tomatoes, green peppers and cheese on the top