Jenny's Balsamic Chicken

1-2 lbs chicken, thawed
3 tbs dry ranch dressing mix
2 tbs oil
1 tbs balsamic vinegar

Mix ingredients in ziplock bag. Add chicken. Marinate 4 hours or overnight.
Bake in 350 degree oven until done.

Susan's Angel Hair Crockpot chicken

Ingredients
3 chicken breasts
1/2 cup butter
1 envelope Italian salad dressing mix
10 oz. mushroom soup
8 oz. cream cheese with chive/onion
Directions:
Melt the last 4 ingredients above in  sauce pan and pour over chicken.  Cook on low 6-8 hrs.
Serve over hot cooked angel hair pasta.
I sometimes use frozen chicken. Make sure to cooke for 8-10 hrs. if frozen. 

Erin's Crockpot Rotisserie Chicken

1 whole chicken, skinned (4-5 pounds)
2 tsp kosher salt (or if you like it as salty as the ones in the store, add another tsp.)
1 tsp paprika
1tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp cayenne pepper
1/2 tsp black pepper
pinch of chili pepper (probably not necessary)
4 whole garlic cloves (optional)
1 yellow onion, quartered (optional)

Directions
1. I used a 6 quart crockpot for a 5 pound bird. It fit nicely.

2. Skin the chicken and get rid of the neck and other stuff from the cavity. This takes a while and is gross. Keep the small chicken away from you so that you don't freak out about salmonella. I skin the whole chicken because I hate the idea of the idea of the chicken fat swimming all day in the crock...it also looks disgusting when the chicken is cooked because it's all skinny and icky.
 I get it that I am weird. If chicken skin makes you happy, then by all means, ignore me.

3. In a bowl, combine all of the dried spices. Rub the spices mixture all over the bird, inside and out. Plop the bird breast first down into the crockpot.

4. If desired, shove 4 whole garlic cloves and a quartered onion inside the bird. 

5. Do not add water.

6. Cover and cook on high for 4-5 hours or on low for 8. The meat is done when it is fully cooked and has reached the desired tenderness. The longer you cook it, the more tender the meat.

Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles

3-4 large boneless skinless chicken breasts, thawed
2 cans of 98% fat free Cream of Chicken soup
4 oz. can chopped green chilies
1 tsp. cumin (I like to put 2 tsp.)
1/2 tsp. of Kosher salt
1/4 tsp fresh cracked black pepper
1/4 tsp garlic salt
1/4 tsp parsley

Place chicken, soup, cumin, salt, pepper and garlic salt, green chiles into crockpot on low.  Let cook for 4-6 hours on low or until chicken is tender and falls apart easily. With 2 forks, shred chicken in the sauce.  Spoon over rice and garnice with crumbled tortiall chips.

Rebecca's Chicken Noodle Soup plus More....

Chicken noodle soup
2-3 broiled and diced chicken breast
2-4 T spoon of chicken bouillon
1-2 cups of the following vegetables dice or sliced
Celery
Carrots
Corn
Green beans
Bag of egg noodles (can leave out noodles and serve over rice)
Salt and pepper to taste
Seasoning salt
Corn starch  and milk to thicken
Lay ck breast out on broiler pan sprinkle with seasoning salt then broil on high for 15 min or until center is no longer pink. Flip over and re-season cook for another 5 minutes. Dice cooked chicken breast and place in large pot add 7 cups of water. Add sliced/diced vegetables to the pot then add chicken bullion ( I add 4-5 T, I like a lot of flavor)continue to stir over medium heat. Add salt and pepper to taste. I usually bring mine to a boil and then turn down to medium. 10 minutes before dinner time add the noodles this way they don't become to soft. To thicken stir 1/4 cup of corn starch into a 1/3 cup of milk stir until completely dissolved. Add thickening sauce to soup and stir until combined.
You can opt out the noodles and serve over rice with cheese on top.
Day two I thicken the soup even more. Make a simple pie crust roll out and place in a small casserole dish bring pie crust all the way up the Side and then pour in chicken soup place last layer of pie crust on top.
Cook for 30 minutes at 350.
Hope that makes sense Stef I usually just toss stuff together

Heidi's Creamy Quinoa Primavera

Cake Mix Cookies

1 box vanilla cake mix
2 eggs
1/2 c. oil
1 tsp. vanilla
Mix all together.  Bake at 350 for 10-13 mins. I used an ungreased cookie sheet, but they were hard to get off.  We frosted with a can of cherry frosting.  We have tried lots of combos and they all turn out great.

Cream of Broccoli Soup from Simply Scrumptious by Joy Baur

Ingredients:
2 large leeks(white and light green parts), finely chopped
2 large stalks celery, finely chopped
2 cloves garlic, minced
4 cups low-fat unsalted or low sodium chicken broth
2 (16 oz) packages of frozen broccoli florets
1 (15 oz cannellini or white beans, preferably low sodium, thoroughly
rinsed and drained
1 tsp ground cumin
1 bay leaf
1 (12oz) can of fat-free evaporated milk
salt and pepper

Directions:
Liberally coat a large pot with oil spray, and preheat it over medium
heat.  Add the leeks and celery and saute for 6-8 minutes or until
slightly softened, adding a little water as needed to prevent
scorching. Add the garlic and saute for 1 minute.  Add the chicken
broth, broccoli, beans, cumin, and bay leaf, and bring to a boil.
Then reduce the heat to low and partially cover the pot.  Simmer for
20 minutes.  Add the evaporated milk and cook for an additional 2
minutes, uncovered.  Remove the pot from the heat and allow the soup
to cool slightly, about 5 minutes.  Remove the bay leaf.  Puree the
soup, in small batches, in a blender until completely smooth.  Season
with salt and pepper to taste before serving.
Calories 302 per 2-1/2 cups Protein-26g, Carb-50g, Fat-2g,
Cholesterol-0g Fiber-16 g, Sodium-440 mg

Cranberry Bean Minestrone from Gordon Ramsay's Healthy Appetite

Ingredients
2 T olive oil, plus a little extra to drizzle
2 onions, peeled and chopped
2 medium carrots, peeled and chopped
1 celery stalk, trimmed and chopped
sea salt and pepper
few thyme sprigs
1 bay leaf
2-1/2 oz smoked back(Canadian) bacon, trimmed of fat and chopped
2 Tbsp tomato paste
2x 14 oz cans cranberry beans, rinsed and drained (I used dark red kidney bean)
5 oz cherry tomatoes, halved
2-1/2 to 3-1/2 cups chicken stock or water
2 ¼ oz spaghetti, broken into small pieces
large handful of basil, finely shredded
Parmesan, for grating

Directions
Heat the olive oil in a large pan and add the onions, carrots celery,
and some seasoning.  Stir frequently over medium-high heat for 6-8
minutes until the vegetables are beginning to soften.  Add the thyme,
bay leaf, and bacon.  Increase the heat slightly and cook, stirring,
for another 2 minutes.  Stir in the tomato paste and cook for another
minute.
Tip in the cranberry beans and cherry tomatoes, then pour in the
chicken stock or water to cover.  Bring to a gently simmer.  Add the
spaghetti and cook for 10 minutes.  Taste and adjust the seasoning.
To serve, ladle into warm soup bowls and sprinkle over the shredded
basil.  If you wish, add a restrained drizzle of olive oil, and grate
a little Parmesan over each portion.  Serve with chunks of rustic
country bread.

Kale, Chorizo and Potato Soup by Gordon Ramsey from Healthy Appetite

Ingredients:
7 oz Kale
2 T olive oil
2 onions chopped
2 garlic cloves, minced
5oz Chorizo sausage
2 large red potatoes, diced
6 cups water
salt
pepper

Directions:
1. Trim 7oz kale, cutting off the hard stems, then mince the leaves and
place in a bowl;  set aside.
2. Heat 2Tbsp olive oil in a large pan and saute' 2 chopped onions and 2 minced garlic cloves for 5 to 6 minutes, stirring frequently, until soft but not browned.
3. Tip in 5 oz diced Chorizo sausage, stir, and cook for a few more minutes.
4. Add 2 diced, scrubbed, large red-skinned potatoes, 6 cups water to
cover, and some salt and pepper. Stir well and bring to a boil.
5. Lower the heat and simmer for 10 to 12 minutes until the potatoes are
just cooked.  Tip in the kale and simmer for another 3-5 minutes until
tender.
6. Check the seasoning and serve in warm bowls.

Serves 4.

**Renee's variation. I substituted 12 oz(one small package) of mild
Italian sausage, browning, and draining on a paper towel before
dumping back into the pan of lightly sauteed onions and garlic.  I
didn't measure the kale, I just used one bunch as they sell it.  Maybe
next time I try this I'll be brave enough to try Chorizo!

Spiced Apple Cake from Gordon Ramsay's Healthy Appetite

Ingredients:
2 lb cooking apples(about 5-6)
¼ cup superfine sugar
2 tbsp butter, plus extra to grease
2 ripe Breaeburn apples
juice of 1 lemon
1-1/3 cups whole wheat flour
4 tsp baking powder
½ tsp fine sea salt
about 1 cup brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp freshly grated nutmeg
½ tsp ground cloves
1 large egg, lightly beaten
¼ c light olive oil
2 tbsp apricot jelly, to glaze
1-2 tbsp water

Directions
1. Peel core and slice the cooking apples.
2. Place in a wide pan with the sugar and butter. Cook over high heat for 10-15 minutes until the
     apples have broken down to a pulp and any excess water has cooked off.
3. Transfer to a bowl and cool completely.  You should have about 1 lb puree.
4. Heat the oven to 325 degrees F. 
5. Line and lightly grease a 9 inch cake pan with a removable bottom.  Peel, core, and finely
    slice the eating apple, using a mandolin or sharp knife.  Place in a bowl and pour over
    most of the lemon juice and a splash of water;  set aside.
6. In a large bowl, mix together the whole wheat flour, baking powder,
    baking soda, salt, sugar, and ground spice. Make a well in the center.
7. Add the egg, olive oil, and apple puree into the well.  Fold into the dry ingredients until just 
    combined.
8. Transfer the mixture to the prepared cake pan and gently level the top with a spatula.
9. Bake the cake for 30 minutes until it feels just firm to the touch in the center.
10. Working quickly, overlap the sliced apples in concentric circles on top, leaving a margin
    around the edge.
11. Brush the slices with a little lemon juice and return to the oven for another 30—35 minutes
     until a skewer inserted into the center comes out clean. 
12. Let the cake cook slightly before unmolding onto a rack.
13. Warm the apricot jelly with the water, stirring until smooth.  Brush over the top of the cake
      to glaze.  Serve warm.
***Renee's note:  you can make superfine sugar by measuring ¼ cup of
granulate sugar into a blender and whirring it for a couple of
seconds.  Be very careful not to let the apple puree burn, it will do
so very easily, I would recommend yellow delicious, for the puree, and
definitely avoid granny smith(they don't break down, great for pie,
bad for this recipe)Also, he really means slicing the apples for on
top very thin, my peeler, corer slicer was too thick a slice.

Andrea's Whole Wheat Chocolate-Chip Applesauce Zucchini Cookies

1/4 cup veg. oil

3/4 cup brown sugar

3/4 cup white sugar

3 cups whole-wheat flour

1/2 tsp. salt

2 eggs

1 tsp. baking soda

3/4 caup applesauce

1 tsp. vanilla

1 tsp. cinammon

1/2 cup zucchini

1 12 oz. bag choc. chips

 

Creams oils and sugars.  Then mix in dry ingredients.  Stir in applesauce, vanilla, zucchini, and chocolate chips.  Bake at 350 for 10 min.  Enjoy!

Kala's Pear or Apple Clafoutis

Ingredients   
    4 large eggs
    ¼ cup honey
    ½ cup sour cream, creme fraiche, or full-fat coconut milk
    ½ cup (1 stick) butter or unrefined coconut oil
    1 teaspoon vanilla extract
    1 cup crispy almond* flour OR 3Tb coconut flour (almond flour tastes better, but coconut flour is good, too)
    ½ teaspoon ground cinnamon
    pinch of ground nutmeg
    ¼ teaspoon Celtic sea salt
    3 large pears and/or apples, peeled, cored, and sliced (it's okay to leave the peel on the pears so long as it's not too thick)

Instructions:    
1.Butter an 8X8 glass dish, generously
2.In a small saucepan, melt one stick of butter.  Then add honey and stir.
3.In a medium bowl, combine eggs, sour cream, cinnamon, nutmeg, salt, and vanilla.  I like to use my immersion blender to mix it all up together, but you could certainly use a whisk or mixer instead.
4.Add melted butter and honey to wet ingredients and whisk or blend.
5.With the immersion blender running, add almond flour (or coconut flour) and whir until well-combined (or use mixer or whisk until smooth). Using the immersion blender is great because it further grinds the almond flour (which doesn't get particularly fine when I grind it in the food processor).
6.Arrange the sliced fruit on the bottom of the pan, then pour the mixture over the top. (Note: the fruit will float up while it is cooking.)
7.Bake at 325° for 45-55 minutes, until clafoutis is set in the center and the top is golden.
8.Cool and serve.

Jenny's Apple Cake

Ingredients

4 cups peeled, diced apples

2 cups sugar

2 well beaten eggs

1/2 cup oil

1 cup chopped nuts

2 tsp vanilla

2 cups flour

2 tsp cinnamon

2 tsp soda

1/2 tsp salt

Directions:

In on bowl, mix the apples and sugar. 

Mix eggs, oil, nuts and vanilla together and then add to the apple mixture.

Add flour, cinnamon, soda, salt to rest of mix. 

Pour into a greased 9x13 cake pan. 

Bake at 350 for 45-50 minutes.

Optional Sauce

3 tbsp butter

1/2 cup sugar

2 tsp cornstarch

1/4 cup  evaporated milk.

1 tsp lemon juice

1 tsp vanilla

Combine the butter, sugar, cornstarch, and evaporated milk in a saucepan; bring to boil over medium heat. Boil 2 minutes, stirring constantly. Remove from heat. Stir in lemon juice and vanilla. Pour over hot cake. Serve warm. 

Bethany's: The Cheats Apple Pie

Ingredients:
Refrigerated crescent rollsApplesCinnamon


Makes 16-24


1.Cut the triangle of the refrigerated crescent roll into half or thirds. 
2.Core and slice apple.  
3.Put one apple slice on each triangle.  Sprinkle with cinnamon.  
4.Roll into crescent shape. 
5. Bake at 375 for 15 minutes.  
6. Drizzle with carmel sauce.

Quick French Bread

INGREDIENTS
2 1/2Cups Warm Water
2T. Yeast
2T. Sugar
1t. Salt
3T. Oil
5 1/2 to 6Cups Flour

INSTRUCTIONS
1.First: Add yeast and then sprinkle the sugar over the 2 1/2 cups of water. Let it sit for about five minutes until you see the yeast get all bubbly on top.
2.Next: Stir in the salt, oil, and flour.
3.Then: Knead the dough for a few minutes until it is smooth and pulls away from the bowl.
4.Then cover your bowl with a warm wet towel and let the dough sit for about 15 minutes.
5.**Update: Tip - turn your microwave on for two minutes and set your bowl of bread dough in the warm microwave for the 15 minutes. This warm envirmonment makes the bread rise a lot faster.
6.Next, divide the dough into two long loaves (rolling like a jelly roll and tucking in the ends). Place both loaves side by side on a greased cookie sheet. Then take a knife and slash the tops of each loaf diagonally. Allow the loaves to sit for a few minutes while you preheat your oven to 375. Bake for 30-35 minutes until golden brown.

*Can make with half wheat flour with no craziness!

Olive Garden Chicken and Gnocchi Soup

INGREDIENTS
1tablespoons extra virgin oil
4tablespoons butter
4tablespoons flour
1quart half and half
1/2cup celery, finely diced
1cup onion, finely diced
2minced garlic cloves
214 ounce cans of chicken broth
1cup carrots, finely shredded
1cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
1package gnocchi, cooked (you can find these in gourmet/pasta section of the grocery store - you may want to cut the gnocchi in half if it is large, or purchase the mini size if available)
1cup of fresh spinach coarsely chopped
1/2teaspoon salt
1/2teaspoon thyme
1/2teaspoon parsley

INSTRUCTIONS
1.Saute the onion, celery, and garlic in the butter and olive oil over medium heat until 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.
2.Cook gnocchi according to package directions.
3.Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through. Before serving season to taste by adding additional salt.

Green Slime Smoothie

INGREDIENTS
2cups spinach
2cups frozen strawberries
1banana
2tablespoons honey
1/2cup ice

INSTRUCTIONS
1.Place the spinach in the freezer until frozen, at least 1 hour.
2.Combine the spinach, strawberries, banana, honey, and ice in a blender. Blend until smooth. Serve immediately.

The key is the banana. I sometimes use three bananas in one smoothy. It makes them oh so smooth.

Breakfast Burritos

INGREDIENTS
2lbs. bacon, diced
2lbs. breakfast sausage
1large onion, diced small
1cup diced bell pepper (frozen diced bell pepper)
20eggs
36fajita sized flour tortillas
1(8 oz.) bag shredded cheddar cheese
INSTRUCTIONS
1.In a large skillet, cook the bacon until browned. Drain grease from bacon and set aside on a plate with a few paper towels to absorb the grease.
2.In the same skillet brown and crumble the sausage until cooked through. Drain grease from sausage and set it aside on another plate with a few paper towels to absorb the excess grease.
3.Using the same skillet saute the onion and bell pepper till the onion is translucent and the peppers are soft yet a little crisp.
4.While the onion and bell pepper are cooking, crack and scramble the eggs. For large quantities of eggs like this, scramble them in blender.
5.Once the bell peppers and onion are cooked add the eggs and cook just as you would for scrambled eggs, stirring the egg mixture while cooking until they are cooked through, being careful not to over cook the eggs. Then add the cooked bacon and sausage to the eggs.
6.Turn off the heat to the pan and sprinkle egg mixture with cheese. Cover pan and let it sit for about 5 minutes to let the cheese melt.
7.In a frying pan (or Comal if you have one) warm your tortillas one at a time and proceed to make your breakfast burritos. Always warm tortillas first to prevent them from cracking while folding your burritos. Use about 1/4 cup of filling for each burrito.
8.Continue making burritos until you run out of either filling or tortillas (or if you do it right…both at the same time)
9.Once all of your burritos are made, wrap each one in plastic wrap and place into labeled freezer bags and seal, removing as much air as possible. Frozen burritos will store for 2-3 months in regular freezer bags. For longer freezer storage you can seal them with your Foodsaver and they will last 5-6 months easily.
10.To eat, unwrap a burrito and place on microwave safe plate. Cover loosly with the plastic wrap and microwave for 1 minute, flip over and cook one more minute. Serve with Tabasco or salsa if desired.
11.*Note – you can stretch this recipe even further by cooking up some shredded potatoes or frozen hash browns after cooking the bacon and sausage (set aside and add back in at the end). Potatoes are a inexpensive filler to make even more breakfast burritos. You can also add ham, tomatoes, change up the type of cheese you use (pepper jack?), add some spinach or other veggi

Stef's Parfaits

In a clear cup, layer
2 c vanilla yogurt
1 c granola
8 blueberries
1/2 c strawberries
(Really, I just get a big carton of yogurt, some granola and berries. Just throw it together. Eyeball it.)