Veggie Gumbo (November)

• 2 15oz cans black-eyed peas, undrained
• 1 14.5oz can fat-free beef broth (I used chicken)
• 1 16oz package frozen vegetables gumbo mix
• 1 tbsp dried parsley flakes
• 2 tsp hot sauce
• 1/2 tsp dried thyme
• 1/2 tsp ground red pepper
• 2 garlic cloves, minced
• 2 bay leaves
• 1 can mexican stewed tomatoes
• 2.5 cups hot, cooked long-grain rice

1. Combine ingredients in Dutch oven and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Discard bay leaves.
2. Spoon rice into individual bowls, and top with gumbo.

From frozen:

1. Defrost.
2. Bring to boil in Dutch oven.
3. Reduce heat and simmer, uncovered, 20 minutes.
4. Make rice (pantry – submerge bag in ~1 qt water and bring to a boil. boil 8-10 minutes. remove bag with fork and drain, then cut open and empty rice into bowls).
5. Discard bay leaves. Spoon rice into individual bowls, and top with gumbo.

Yield: 6 servings. One serving = 2 weight watchers points (without rice)

Option: add 1 lb pork tenderloin, cut into bite-sized pieces and saute until brown.

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Chicken Vol-au-Vents

White Sauce:

• 2 T. cornstarch
• 1 t. salt
• 1/4 t. pepper
• 2 c. milk
• 2 T. butter

In medium saucepan, combine cornstarch, salt and pepper; using wire whisk, stir in milk until smooth. Add butter. Stirring constantly with rubber spatula, bring to boil over medium-high heat and boil 1 minute. Remove from heat.

Vol-au-Vents:

• 6 puff pastry shells, frozen
• 2 c. white sauce (above)
• 1/2 c. chicken broth
• 2 T. sherry, dry
• 2 c. chicken, cooked and cubed

Stir chicken broth and sherry into warm white sauce.  Add chicken meat, cooked and cubed.  Freeze.  Bundle with frozen puff-pastry shells.

To prepare: Bake pastry shells as directed.  Place frozen sauce into saucepan, and reheat gently on top of stove, stirring occasionally.  Add 1 T. water or stock if necessary.  To serve, spoon hot sauce into puff-pastry cases; serve.  Serves 6,

Taken from http://organizedhome.com/recipes/freezer-cooking/chicken-vol-au-vents

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Chicken Pariesienne – Crock Pot

• 1/2 c. white wine
• 1 – 10 oz. can cream of mushroom soup
• 1/2 c. mushrooms, sliced
• 1/4 c. flour
• 1 c. sour cream
• 6 boned chicken breasts

Serving Day: Salt & pepper, paprika.  Yields 6 servings.

Mix wine, soup, and mushrooms together.  Stir flour into sour cream and add to soup mixture.  Place mixture together with chicken in freezer bag.  Freeze.

Serving day instructions: Defrost in fridge overnight.  Place chicken & sauce in Crock Pot.  Sprinkle salt, pepper and paprika over top.  Cover and cook on low for 6-8 hours.  Serve with pasta or potatoes.

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Veggie Gumbo

• 2 15oz cans black-eyed peas, undrained
• 1 14.5oz can fat-free beef broth (I used chicken)
• 1 16oz package frozen vegetables gumbo mix
• 1 tbsp dried parsley flakes
• 2 tsp hot sauce
• 1/2 tsp dried thyme
• 1/2 tsp ground red pepper
• 2 garlic cloves, minced
• 2 bay leaves
• 1 can mexican stewed tomatoes
• 2.5 cups hot, cooked long-grain rice

1. Combine ingredients in Dutch oven and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Discard bay leaves.
2. Spoon rice into individual bowls, and top with gumbo.

From frozen:

1. Defrost.
2. Bring to boil in Dutch oven.
3. Reduce heat and simmer, uncovered, 20 minutes.
4. Make rice (pantry).
5. Discard bay leaves. Spoon rice into individual bowls, and top with gumbo.

Yield: 6 servings. One serving = 2 weight watchers points (without rice)

Option: add 1 lb pork tenderloin, cut into bite-sized pieces and sauted until brown.

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Chicken Spaghetti

Ingredients:

1 Medium Bell Pepper

1 Small white onion

2-3 Celery Stalks

2 tbsp. butter

2 cans Cream of Chicken Soup

½ pound spaghetti noodles

3 chicken breasts

½ cup of milk

Directions:

In a stockpot, boil chicken breasts. Remove from water, chop or tear into bite-size pieces. Cut vegetables into small pieces, sauté in butter. Meanwhile, boil noodles in chicken stock. Add chicken to sauté for 1-2 minutes to add color. Add soup, milk and noodles. Heat 5-10 minutes or until sauce is heated through.

Reheating:

Thaw package in refrigerator. Cook noodles (packaged separately.)  Add sauce/chicken to a stockpot with ½ cup of milk (only needed if sauce looks too thick). Stir in cooked noodles.

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Sour Cream Cornbread Muffins

I made these to eat with the Taco Soup by Janis this month.  They’re super simple, really delicious, and versatile.  The recipe is originally from Land ‘O Lakes.

Sour Cream Cornbread Muffins

1/4 cup butter, softened

3 T sugar

2 eggs

1/2 cup sour cream

1/2 cup milk

1 cup all-purpose flour

2/3 cup yellow cornmeal

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

Directions:
Heat oven to 375 F. Combine butter and sugar in a small bowl, beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Stir in sour cream and milk. Add all remaining ingredients. Reduce speed to low; beat just until mixed.

Spoon batter into 12 greased or paper-lined muffin cups. Bake for 20 to 23 minutes or until golden brown. Serve warm with butter and honey or with chili, Janis’ Taco Soup, or anything else delicious you can think of!

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Chili with White Beans

Ingredients:

1 tablespoon vegetable oil
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground beef
1/4 cup chili powder
2 bay leaves
1 tablespoon cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained

Preparation:
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate or freeze. Rewarm over medium-low heat before continuing.)

(Optional) Garnish with:
Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream

Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.

If you have leftover chili, serve it over turkey franks (or the chicken ones) the next day.

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Macaroni and Cheese

• 3 c. elbow macaroni
• 8 oz. ham, cubed
• Nonstick cooking spray
• 2 T. olive oil
• 2 T. all-purpose flour
• 1 c. nonfat (skim) milk
• 1 c. butternut squash puree
• 3 c. shredded reduced-fat Cheddar cheese (16 oz.)
• 8 oz. reduced fat cream cheese
• 1 t. salt
• 1/4 t. paprika
• 1/4 t. pepper

1.  Bring a large pot of salted water to a boil, add the macaroni, and cook according to package directions until al dente.  Drain in a colander.

2.  While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat.  Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

3.  Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes.  Add the vegetable puree, cheddar, cream cheese, ham, and seasonings, and stir until the cheese is melted and the sauce is smooth.  Stir in the macaroni and serve warm.  Serves 8.

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From frozen:  Instead of cooking and freezing the macaroni, I will give it to you uncooked and you can cook it yourself, that way the noodles won’t get soggy.  To reheat, thaw cheese sauce in fridge overnight.  Reheat in saucepan on med-low heat and stir in cooked macaroni.

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Saucy Broccoli Chicken Bake

Description: A casserole of tender broccoli with chunks of chicken, topped with a flavorful sauce and cheese, served over rice. From www.tammysrecipes.com

Yield: 8 servings

Ingredients:
16 ounces frozen broccoli florets (or about 3 cups fresh broccoli florets)
3 cups cooked cubed chicken
pepper
2 cans cream of chicken soup
1/2 cup mayonnaise
1 teaspoon curry powder
1/2 cup chicken broth
2 cups (8 ounces) shredded cheddar cheese, divided

You provide:
– cooked rice (brown or white)

Instructions (from fresh)

1. In covered saucepan, cook broccoli in water just until tender, about 5 minutes.

2. In greased 9 x 13 baking dish, spread broccoli across bottom and sprinkle chicken evenly on top. Generously sprinkle black pepper over chicken.

3. In mixing bowl, combine cream soups, mayonnaise, curry powder, 1 cup cheese, and chicken broth, whisking until smooth. Pour over chicken and broccoli.

4. Bake uncovered at 375 degrees for 20-30 minutes or until hot and bubbling. Spread cheese on top and bake 5-10 minutes longer, until melted and slightly browned.

From frozen:

1. Defrost in refrigerator overnight.

2. Preheat oven to 375.

3. Lightly spray 9″ x 13″ baking pan with cooking spray or olive oil.

4. Pour mixture into baking pan and bake uncovered for 30 minutes until hot and bubbling.  Sprinkle 1 cup of cheese on top and bake for 10 more minutes until cheese is bubbling and slightly browned.

5. Serve Saucy Broccoli Chicken Bake over cooked rice.

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