Latest Recipes

Creamy Chicken Noodle Soup
1 store-bought roasted chicken
1 cup diced onions
1 cup diced celery
1 cup diced carrot
4 (14-ounce) cans low-sodium chicken broth
2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic
2 teaspoon fines herbs*
Salt and pepper
2 cups egg noodles, cooked
Directions
Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
When soup is finished, stir in egg noodles. Adjust seasonings and serve.
*Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.


Sour Cream and Chicken Quiche
Ingredients
• 1 (9 inch) frozen prepared pie crust, thawed
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 tablespoon all-purpose flour
• 1 cup cooked, cubed chicken meat
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper
• 1/2 cup shredded sharp Cheddar cheese
• 1/2 cup shredded Swiss cheese
• 2 eggs, lightly beaten
• 3/4 cup milk
• 3/4 cup sour cream
Directions
1.Preheat oven to 400 degrees F (200 degrees C) and line a 9-inch pie plate with thawed pie crust; refrigerate until ready to fill.
2.Heat olive oil in a medium skillet over medium high heat. Saute onion and bell pepper for 3 minutes, stirring frequently. Add flour, then cook and stir for an additional 2 minutes. Finally, stir in chicken, salt, nutmeg and pepper and mix well.
3.Spread chicken mixture over the bottom of the unbaked pie shell, and top with Cheddar cheese and Swiss cheese. In a small bowl whip together the egg beat, milk and sour cream and pour mixture over chicken mixture.
4.Bake at 400 degrees F (200 degrees C) for 20 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake for another 30 to 35 minutes, or until a knife inserted into the pie comes out clean.

Spinach Chicken Pasta - Adapted {most recently} from Recipe Shoebox

2 T olive oil
4 garlic cloves, minced
8 oz. mushrooms, sliced
1 1/2 C diced chicken*
1/2 lb. whole wheat penne pasta
1 1/2 C fresh spinach
salt and pepper, to taste
2 tsp. basil (dried)
1 T lemon juice
3/4 C Parmesan cheese, shredded

Mix the olive oil and minced garlic in a microwavable bowl - warm for about 1 minute to blend flavors.

Meanwhile -- bring pasta to a boil and cook until pasta is done. Drain.

Add the olive oil mixture to a stir fry pan. Saute the mushrooms and chicken in the olive oil.

When chicken is cooked, add in the fresh spinach. Cover, and cook about 5 minutes until wilted.

Season with salt and pepper, to taste. Then, add in the cooked pasta.
Stir in the basil, Parmesan cheese and lemon juice.
Toss in the stirfry pan over very low heat.

Kotlety Milone (Polish Cutlets)
In a bowl mix 2 lbs dark ground turkey, 1 lb ground pork,
Salt and Pepper, 2 Eggs.

In food processor mix ½ an onion and water soaked bread. Put into bowl with rest of ingredients.

Mold into Cutlets and roll in italian bread crumbs, then fry in pan with oil.
Place in Oven (with water) for 25-30 min on 350 degrees.

MEATLOAF
1 pound turkey, 1 pd ground beef
food processor--wet bread and chopped yellow onion--less than half, garlic 1 piece and parsley.
mix with meat...add 1 egg, ketchup, little pepper, salt (teeny)
350 F 1hr-1 hr 120
160 degrees inside