Creamy Crock Pot Chicken and Rice Stew ~ adapted from Cabot Cheese

1 rotisserie chicken
3 ~ 14.5 oz cans chicken broth (approximately 5 c)
3 large carrots, trimmed and cut into chunks
3 ribs celery with leaves, cut into chunks
4 whole black peppercorns
1 small bay leaf
1 c uncooked wild rice
1/2 c half and half
1/2 c plain Greek style yogurt
2 T cornstarch
1 t dried thyme
1/2 t salt, more or less to taste
1/2 teaspoon ground black pepper, more or less to taste

Pull off meat from chicken. Dice 2 cups of chicken meat, saving rest for another use, and set aside in refrigerator.

Add broth, wild rice, carrots, celery, peppercorns and bay leaf to crock pot. Cover and cook on high 4 to 5 hours or until carrots are tender.

In small bowl, whisk together half and half, yogurt and cornstarch until completely smooth with no lumps. Stir mixture into crock pot. Add thyme and 2 cups of diced chicken. Add salt and pepper as needed. Stir until heated through and serve. Serves 8.

Chewy Chocolate Truffles

5 oz dried plums
1 c water
2 oz unsweetened baking chocolate
2 oz semisweet baking chocolate
Unsweetened cocoa powder

Place dried plums in medium bowl. Heat water to boiling and pour over plums. Let set 20 minutes minimum. Drain off water and finely mash plums using a pastry cutter or fork. Set aside.

Chop chocolate and place in microwave safe dish. Heat in microwave 20 seconds, stir. Add chocolate to plums and mix until well incorporated. Divide into 12 balls using mellon baller or small cookie scoop. Roll in unsweetened cocoa powder and place on wax paper lined plate. Place in freezer 2 hours minimum. Transfer to sealed container when frozen, store tightly covered in freezer.

80 calories per truffle. Yum!

- Posted using BlogPress from my iPhone iPad

Skinny Pumpkin Latte ~ adapted from The Happy Homemaker

1/3 c pumpkin puree, not pie filling
ground spices one dash each; nutmeg, cloves, cinnamon
1/2 c low fat milk
1 packet natural sweetener, recommended: Nectress
1/4 t vanilla extract
strong brewed coffee

Brew coffee.

Place pumpkin and spices in microwave safe cup. Mix well. Slowly add milk while stirring. Microwave one minute or until warm. Add sweetener and vanilla and stir.

Fill three coffee mugs half way with coffee. Pour warm pumpkin mixture over hot coffee and stir well. Top with light whipped cream if desired. Yield 3 servings.

Spinach and Sundried Tomato Panini

2 slices sourdough bread
1 T olive oil
2 T ricotta
2 T goat cheese, softened
1/2 t Italian seasoning
1 T sundried tomatoes, chopped
Small handful baby spinach

Heat panini press to medium high. Brush one side of one slice of bread with olive oil, place on panini press oiled side down. In small bowl, combine cheeses and seasoning and spread on bread while on press. Add tomatoes and spinach on cheese mixture. Brush second piece of bread with oil and place on top of sandwich, oiled side up. Cook until lightly golden. Yield one sandwich.


- Posted using BlogPress from my iPad

Mini Quiche Lorraine

2 refrigerated pie crusts, room temperature
3 eggs
1 c milk
1 c cream
1/2 t salt
1/2 t pepper
1/4 t fresh ground nutmeg
6 oz frozen spinach, cooked and drained
1/2 c Swiss cheese, grated

Preheat oven to 375.

Unroll pie crust. Using 2 1/2" round cookie or biscuit cutter, cut out mini crusts as close together as possible. Press one cut crust into each muffin cup and up sides taking care not to tear crust. Set aside.

In medium bowl whisk together eggs, milk, cream, salt, pepper, and nutmeg. Fold in spinach and cheese. Spoon mixture into prepared crust lined pans. Bake 15-20 minutes or until tops are set. Yield 30-40 mini quiches, depending on size of cutter.

- Posted using BlogPress from my iPad

Curried Lentils ~ adapted from Real Simple

1 1/2 c lentils, rinsed and picked
1 1/2 lb potato, peeled and diced to 1 inch pieces
2 cloves garlic, chopped
1 t fresh ginger, chopped
4 - 6 c low sodium chicken broth
2 t curry powder
1 t kosher salt
1/2 t fresh ground black pepper
Lime wedges
Fresh cinoantro
Plain yogurt

Place lentils, potatoes, garlic, and ginger in crock pot. Pour over chicken broth and add curry, salt, and pepper. Stir gently. Cover and cook on high 4-5 hours or on low 6-7 hours or until potatoes are cooked thru. Serve with lime wedges, chopped cilantro, and plain yogurt. Serves 6.


- Posted using BlogPress from my iPad

Thai Peanut Chicken ~ adapted from Betty Crocker

2 boneless skinless chicken breasts
1 lb egg noodles
1 T vegetable oil
1 red bell pepper, seeded and sliced
2 c broccoli florets
1 c sliced carrots
1 c sliced mushrooms
1 inch knob fresh ginger, peeled
1/2 c natural peanut butter
3 T soy sauce
1/2 t crushed red pepper flakes, more to taste
1/2 t sugar
1/4 c water
1/4 c chopped peanuts

Cook chicken, cube and set aside. Boil noodles, drain, set aside. Finely grate ginger and add to soy sauce, peanut butter, sugar, and water. Whisk until completely smooth.

Heat oil in large skillet. Add bell pepper, broccoli, carrots, and mushroom. Stir fry until cooked but still crisp, approximately 4 minutes. Pour in peanut sauce, add noodles and stir to coat. Add chicken and toss. Serve immediately with chopped peanuts. Serves 6.

Chef's Note: Can be served vegetarian by omitting chicken.

- Posted using BlogPress from my iPad

Crock Pot Chicken and Rice Soup ~ adapted from Back For Seconds

2 boneless skinless chicken breasts
6 c chicken broth
4 carrots, chopped
3 ribs celery, chopped
1 t Greek seasoning, or lemon pepper
2 bay leaves
3/4 c long grain white rice
1/2 c milk
1/3 c flour
10 oz frozen corn kernels
Salt and pepper to taste

Place chicken in bottom of crock pot. Add broth, carrots, celery, greek seasoning, and bay leaves. Cover and cook on high 3 hours. Add rice and cook 2 hours more.

Place milk and flour in a small jar with a lid and shake well, ensuring all lumps of four are incorporated. Pour flour mixture into crock pot, add frozen corn and stir well. Remove chicken from pot, shred, and return to pot. Cover and cook 1 hour more. Remove bay leaves, ladle into bowls, add salt and pepper as desired. Serves 6.


- Posted using BlogPress from my iPad

Fettuccine with Spinach Pesto ~ adapted from Real Simple

1 lb fettuccine
2 cloves garlic
1/3 c walnuts
1/2 lb fresh spinach, washed and blotted dry
1/3 to 1/2 c olive oil
1/2 c grated Parmesan, divided
1/2 t salt
1/4 t fresh ground black pepper
1 t fresh lemon zest

Cook fettuccine according to package instructions. While pasta is boiling, place walnuts and garlic in food processor and pulse to chop.

Place half spinach, olive oil, salt, pepper, and 1/4 c Parmesan in food processor with garlic nut mixture and blend well. Scrape down bowl, add remaining spinach and process until very smooth, approximately 3 minutes.

Drain pasta and return to pot. Add spinach pesto and toss well. Place in serving bowl and top with lemon zest and remaining Parmesan. Serve immediately. Serves 6.

- Posted using BlogPress from my iPad