White Chicken Chili Soup (Weight Watchers Recipe)

2 lbs chicken breast                  14 oz can pinto beans/drain and rinse

2 tsp cumin                                14 oz can white beans /drain and rinse

1 tsp garlic powder                    14 oz can corn /drain

1 tsp onion powder                    16 oz jar green salsa

salt and pepper                            4 cups chicken broth

Place all ingredients in a crockpot on low for as long as it takes for chicken to be done and easily shreds. 4-6 hours

Amount of chicken can be increased depending on how much meat you prefer. 

You may vary the type of beans you may like.

English Muffin Bread

English Muffin Bread Recipe
Makes 1 loaf
Ingredients:
Cornmeal, for pan
2 and 3/4 C  flour
1pkg rapid rise or bread machine yeast (about 2.5 tsp)
1/2 Tbsp granulated sugar
1 tsp salt
1/2 tsp baking soda
1 1/4C milk, heated for 1 min. 10 seconds in microwave ( about 110 degrees)

Lightly grease a loaf pan and sprinkle with cornmeal to prevent sticking.
In a large bowl combine dry ingredients. Slowly pour in milk and mix with wooden spoon. Dough will be very sticky.
Transfer dough to prepared loaf pan with greased hands, spreading out into all corners. Cover with plastic wrap sprayed with cooking spray to prevent sticking. Allow to rise in a warm location for about an hour. (I heat my oven to 175 while I'm mixing up the dough, then turn it off right before I put it in to rise.) Take out dough carefully while preheating oven to 375. Bake for about 30 minutes.
Optional: About 10 minutes before bread is done, brush top of loaf with melted butter.
Allow bread to cool in pan before turning into a wire rack or cutting board.
Adapted from: www.bakedbyrachel.com

Mushroom Medley

Here's a great recipe for these cold winter nights. Don't let the name turn you off. It's so good! Was my mom's, probably from the old Mary Starr Cookbook. It's called Mushroom Medley (Aunt Verna thought it was Mushroom Melody, lol), but it's ground beef and noodles and tomatoes and lots of good stuff, and you don't even have to put mushrooms in it. And you put the noodles on top uncooked and they... cook like that and soak up all the good flavors and don't get soggy. Top it off with a little Parmesan cheese, and it's so good it will make your tongue slap your brains out!

Mushroom Medley

1 lb. ground beef
1 small can mushrooms
1/4 t. garlic powder
black pepper
3 cups canned tomatoes, chopped
2 bell peppers, chopped
4 medium onions, chopped
2 cups egg noodles, uncooked
1 1/2 t. salt

Sauté meat lightly. Remove from pan. Sauté onions, green peppers, and mushrooms lightly. Add meat, tomatoes, salt, pepper, and garlic. Stir. Put noodles on top of mixture. Cover and simmer for 20 minutes..may need to add little water...

Crock Pot Pumpkin Spice Latte

2 cups milk 

2 T canned pumpkin 

2 T white sugar 

2 T vanilla 

1/2 tsp pumpkin pie spice
OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
1/2 cup brewed espresso or 3/4 cup strong brewed coffee

--garnish with whipped cream (optional)

This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly.
Whisk all ingredients together in crock pot. Cover and cook on high 2 hrs. Whisk again. Ladle into mugs and garnish with whipped cream and additional cinnamon or cinnamon stick.

Buffalo Chicken Dip

2 cups shredded chicken
2 cups cream cheese
1 c ranch dressing
3/4 c hot sauce

Mix cream cheese and hot sauce together well. Add ranch dressing. Add chicken and 1/2 c of cheddar. Pour into oven-safe dish and sprinkle with rest of cheese. Bake 35-40 min. at 350. Serve with chips or bread or crackers.

Baked Potato Dip

8 oz sour cream
8 oz WHIPPED cream cheese
2 c. shredded cheddar cheese
1 package real bacon bits
1 package dry ranch dressing mix
chopped chives (optional)
1 loaf hawaiian bread

Mix all ingredients in a bowl. Scoop out middle of Hawaiian bread to make bread bowl for dip. Cover with foil and bake in 350 oven for 2 hours. Eat with crackers and scooped out bread.

Heath Crunch Caramel Dip

8 oz cream cheese, softened
1 c brown sugar
2 tsp vanilla
heath bar toffee pieces

Combine all ingredients and chill. Serve with granny smith apples

Corn Dip

2 cans Mexi or Fiesta corn, drained
1 c sour cream
1 c mayo
2 c shredded cheddar cheese
1/2 c chopped green onions
1 can chopped green chilies
1/2 tsp salt
1/2 tsp cumin
1/4 tsp pepper
1/8 tsp garlic powder
2-3 jalapenos, or to taste

Mix together and chill. Serve with fritos, crackers, etc.

Healthified Spinach and Artichoke Dip

4 c. fresh spinach, cooked, drained, chopped. OR 1 box frozen spinach cooked, drained, chopped.
8 oz. 1/3-less-fat cream cheese, softened
1/4 c reduced fat mayo
4 T shredded parmesan cheese
1/4 c skim milk
2 cloves of garlic minced
1 tsp dried basil
1 can (14 oz) artichoke hearts, drained and chopped

1. Preheat oven to 350. Spray 9 inch pie plate with nonstick spray
2. In large bowl, stir cream cheese with spoon until soft. Add mayo, 3 T. of cheese, milk, garlic, basil until well blended.
3. Add spinach and artichokes, stir.
4. Spread in pan and sprinkle with remaining cheese.
5. Bake 20-25 minutes or until thoroughly heated. Serve with raw veggies or crackers.

My Mother's caramel icing...

1 stick butter
1 c. brown sugar
Melt over low heat and let boil for 2 minutes, stirring constantly.
Remove from heat and add 1/4 c. milk.
Bring to boil again. Remove from heat and add
1 t. vanilla
1 box confectioners sugar, sifted.
Mix well. Add more milk if icing gets to hard to spread.

Mrs. Hugh Allen

German Beef Stew

• 1 pound round roast or steak, trimmed and cut in 1-inch cubes
• 2 tablespoons flour
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1 can diced tomatoes, (14.5 oz) undrained
• 1 1/2 cups thinly sliced carrots
• 2 medium potatoes, cut into chunks
• 1/2 cup frozen corn (optional)
• 1 medium onion (optional)
  
• 1/4 cup sherry (or any type vinegar)
  
• 1/4 cup dark molasses (or 2 T brown sugar)
  
• 1 cup beef broth, bouillon, or water

Place beef in slow cooker (Crock Pot). In a small bowl combine flour, celery salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In a medium bowl, combine vegetables, sherry, molasses, and water; pour over beef. Cook on low setting for 6 to 8 hours.

Joan's Cornbread

Mix together:
One Box Jiffy Cornbread
1 Can Cream Corn
1 Stick Butter
2 Eggs
8 ounces Sour Cream
Add last:
1 Can Regular Corn, drained

Set oven at 350 Degrees. Select an 8 X 8 baking pan. Grease pan well. Combine first five ingredients, then add drained corn. Pour into prepared pan and bake 45-60 minutes in a 350 degree oven. This recipe can be doubled. Yummy covered dish recipe.

Chicken Enchilada Soup

4 cans of cream of chicken soup
1 lb of Mexican Velveeta Cheese
1 can Rotel tomatoes
1 small can green chilies
4-6 chicken breasts-cooked and shredded
1 pt half and half (can use fat free)
2 cups milk
salt and pepper

Mix all together and heat thoroughly. You may add more tomatoes/milk etc depending on how thick you like it. Spice it up as much as you like or tone it down using different flavors of tomatoes.

Aunt Exe's Sandwich Cookie Rounds

1 cup butter, softened
1/3 cup whipping cream- I use fat free half and half
2 cups flour

Mix ingredients and chill for 1 hour

Roll dough to 1/8 in. thickness and cut with 1 1/2 in round cookie cutter. Coat cookie round with sugar . Prick with fork and bake at 375 degrees 7-9 min. These rounds are similar to pie crust. Cool on wire racks.

Frosting: 1/4 c. butter, 3/4 c. powdered sugar, 1 egg yolk, 1tsp vanilla. Cream butter and sugar. Add egg yolk and vanilla. (May tint with red or green ) Spread small amount of icing between cookie rounds

Russian Tea Cookies

1 c. butter
2 1/4 c. flour
1 tsp vanilla
1/2 c. powdered sugar
3/4 c. walnuts-chopped
1/4 tsp salt

Cream butter and powdered sugar. Add vanilla and flour, salt and mix well. Stir in walnuts (optional) . Form into roll and chill for 1 hour. Slice and bake at 375 degress for 12 min.

Roasted Cauliflower Soup

1 large head cauliflower cut into florets (10 cups)
1 large onion sliced
2 cloves garlic, each halved
2 tablespoons olive oil
2 cans chicken broth
1 bay leaf
1 tsp.chopped fresh thyme
1 tsp. salt
1/8 tsp. black pepper
1 cup half and half

Heat oven to 400* In large roasting pan, toss cauliflower, onion slices and garlic with olive oil.
Roast at 400* for 30 minutes stirring halfway through
In large saucepan, combine roasted cauliflower mixture, chicken broth, 1 cup water, bay leaf and thyme..cover bring to boil..reduce heat and simmer covered for 20 minutes.
Discard bay leaf. In blender or food processor, puree soup in batches. Add half and half. Return soup to saucepan.

Mom's Love Macaroni

4 c macaroni, cooked according to package directions
1/2 c butter
1/2 c flour
salt and pepper to taste
5 c milk
4 c shredded cheddar cheese or baby swiss cheese or mixture of other cheese.

Heat oven to 350. Melt butter in large saucepan. Blend in flour, season with salt and pepper. Gradually stir in milk. Cook on medium heat, stirring constantly until sauce thickens and mixture begins to boil. Add cheese. Stir until cheese is melted. In 3 qt casserole, stir together pasta and cheese sauce. Bake 30 min or until bubbly. Sprinkle with bread crumbs during last 5 minutes, optional.

Vanilla Rice

1 tsp oil
1 c basmati rice
1 3/4 c water
2 tsp sugar
1/2 tsp vanilla extract

1. Preheat medium saucepan on medium high 2-3 minutes. Place oil in pan, swirl to coat. Add rice and cook 1-2 minutes or until rice is coated and thoroughly heated.
2. Stir in water, sugar, vanilla. Bring to boil. Cover and cook 1 minute. Stir.
3. Reduce heat to lowest setting and cook 22 minutes, covered. Fluff and serve.

Publix Tilapia with Lemon Butter Sauce

4 tsp flour, divided
1 tsp seasoned salt
large ziploc bag
2 T parsley
juice of one lemon, about 3-4 T
1.5 lbs tilapia
3 T butter
1/4 c white wine

1. Mix 3 T flour, seasoned salt in zip bag. Shake to mix. Place rinsed fish in bag and shake to coat.
2. Place 1 T butter in preheated saute pan over medium high heat. Swirl around. Add fish and cook for 3 minutes. Add 1 T butter to center of pan. Flip fish over, distributing butter underneath fish. Cook 3 more minutes. Place fish on serving plates.
3. Place 1 T butter, 1 tsp flour, wine, and lemon juice in saute pan. Heat 1-2 minutes until thickened. Stir in parsley and spoon over fish to serve.
4. May be served with angel hair pasta tossed with olive oil, broccoli, and sun dried tomato pesto.

Egg Drop Soup

4 c chicken broth, plus 2 T.
1/2 tsp grated fresh ginger
1 T soy sauce
1 T cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
salt and white pepper to taste

Bring broth, ginger, soy sauce to a boil. In small cup, make a slurry by combining cornstarch and 2 T chicken stock. Stir until dissolved. Slowly pour cornstarch mix into chicken broth while stirring the broth until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off heat and add green onions. Season with salt and pepper, serve immediately.