Chicken, Rice and Broccoli Casserole

This is another great casserole with the fantastic combination of chicken, rice and broccoli.  This one is always a family pleaser. -Kristin

2 T. butter

1/2 c. diced onion

1/4 c. diced celery

4 c. cooked rice

1 t. salt

1/4 t. pepper

1 can cream of chicken

1 1/2 c. milk

3-4 c. diced, cooked chicken

2-3 c. chopped broccoli

2 c. shredded cheddar

• Saute the onion and celery in the butter.
• In a bowl whisk together the cream of chicken and milk.
• Mix all except cheese together and place into a greased 9x13. 
• Sprinkle cheese over the top.
• Bake 350 for 1/2 hour.

Homemade Cream of Chicken

I have made this recipe several times and it always turns out great to put into dishes that call for it.  This is a treasured recipe of mine because I do not handle MSG products well.  A single batch of this makes about 3 cups.  A can of cream of chicken is about 1 1/4 cups.  I usually double this and freeze it in can sizes.  Then when I need it, I just defrost it in the microwave.  -Kristin

1 1/2 c. chicken broth
1/2 t. poultry seasoning
1/4 t. onion powder (or, 1/2 t. minced dried onion, or finely diced onions)
1/4 t. garlic powder (or fresh minced garlic)
1/8 t. black pepper
1/4 t. salt
1/4 t. parsley
1 1/2 c. milk
3/4 c. flour

• Bring to boil 1/2 c. milk and the broth along with all the seasonings.  Boil for a minute or two.  Boil longer if using fresh onions or garlic.
• In a bowl whisk together remaining 1 cup of milk and the flour. 
• Add to the boiling mixture, whisking until it boils and thickens.

Saucy Chicken and Broccoli Bake

I adapted this recipe off of tammysrecipes.com.  This dish is quick to prepare and delicious.  I have a family of 6 with all good eaters and got two meals out of this- I love that, since it doesn't happen very often anymore! -Kristin

24 ounces frozen broccoli florets (or about 4-5 cups fresh broccoli florets)
3 cups cooked cubed chicken
salt and pepper
2 cans cream of chicken soup
1/2 cup mayonnaise
1 teaspoon curry powder
1/2 cup chicken broth
paprika, optional
2 cups (8 ounces) shredded cheddar cheese
2 cups rice (uncooked measurement), cooked according to package instructions

• In covered saucepan, cook broccoli in water just until tender, about 5 minutes.
• In greased 9 x 13 baking dish, spread broccoli across bottom and sprinkle chicken evenly on top. Generously sprinkle black pepper over chicken.
• In mixing bowl, combine cream soups, mayonnaise, curry powder, and chicken broth, whisking until smooth. Pour over chicken. Sprinkle paprika on top if desired.
• Bake uncovered at 375 degrees for 20-30 minutes or until hot and bubbly. Spread cheese on top and bake 5-10 minutes longer, until melted and slightly browned.
• While casserole is baking, cook rice. Serve the chicken and broccoli mixture over hot rice

Wild Rice Chicken Curry Soup

This soup is just so delicious.   It is the perfect consistency and its flavor is perfect.  The chicken turns out so tender cooked right in the soup at the end.  -Kristin

2 onions, chopped
6 carrots, chopped
6 stalks of celery, chopped
3 T. olive oil
2 T. butter
2 quarts of chicken broth
one pound of chicken breasts cut into small pieces
1/4 cup red lentils
1 1/2 cups of wild rice  or rice of your choice, cooked according to directions
salt to taste
1 T. curry powder
8 oz. coconut milk, regular or lite

• Cook your rice.
• Saute onions, carrots, and celery in olive oil until soft. 
• Stir in the butter and add the curry powder; cook for 5 minutes. (This infuses the oil with the curry powder.)
• Add chicken broth, lentils, and wild rice. Simmer for 30 minutes.
• Add diced chicken breast and coconut milk. Simmer gently for 10 minutes or until chicken is thoroughly cooked.

Pumpkin Cookies- Naturally Sweet

These are so delicious!  I love these little cute cookies.  Really...no one will be able to tell they are "healthy".  -Kristin

1 c. pumpkin
1/2 c. coconut oil, melted (or butter)
3/4 c. sucanant
2 eggs
2 c. whole wheat flour
2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/4 t. ground cloves
1 t. cinnamon
1/2 c. unsweetened coconut

• Mix together the pumpkin, oil, sucanant and eggs. Beat well until smooth.
• Stir remaining ingredients together.
• Add the dry mixture to the wet mixture. Stir well.
• Bake 8-10 minutes at 350 on greased baking sheets.

Sweet Potato Black Bean Chili

I have wanted to try this for awhile but was so hesitant about the combination. I am so glad I tried it, it is a new favorite! I love the sweetness and bit of spiciness of this chili. -Kristin

2 medium sweet potatoes, peeled and diced
1 small sweet onion, small diced
1 green or red bell pepper, seeded and diced
3 garlic cloves, minced
1 can black beans, rinsed and drained
1 can diced tomatoes, undrained
1 1/2 c. veggie or chicken broth
1 T. chili powder
1 t. cumin
1 t. paprika
pinch of cayenne
1/2 t. salt

• Saute all of the veggies in a bit of olive oil.
• Add the rest and simmer until the sweet potatoes are fork tender but not falling apart.

Vegetable dip

I love that the ingredients for this yummy dip are always around to whip up a batch! Take this to your next get together, everyone will love it. -Sarah

1 cup sour cream
1/2 cup mayonnaise
1 T. finely chopped onion
2 t. dried parsley
1 t. dill weed
1 t. Lawrys

• Mix all ingredients together and refrigerate until ready to use.