Jess' Chicken Pillows

Mmmmmm.  These are so delicious!  They take a little bit of time but this recipe makes a ton and these can be frozen, once they are cooked.  I adjust this recipe quite a bit because of the fat content, but you can do it either way you prefer.  


Ingredients:
2 8 oz. package cream cheese (I use 1/3 less fat)
1/4 c  butter softened
2 tsp. pepper
4 c. cooked chicken, cubed or shredded


1 small package of mushrooms, chopped
2 T. finely chopped green onions
1 T. olive oil


1 cube butter ((I use 2 eggs, lightly whipped) 
2 c. seasoned bread crumbs (can use Gluten free bread crumbs as well)
4 pkg. crescent rolls


Directions:
Preheat oven to 350 degrees.  Blend together cream cheese, butter, and pepper until smooth.  Sautee mushrooms, onions, and olive oil.  Add to cream cheese mixture, along with chicken.  Mix well.  Separate crescent rolls.  Take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.  Roll each pillow in melted butter (or eggs) and roll in crumb mixture, coating thoroughly.  Bake 20-25 minutes until golden brown.  While the pillows are baking, cook some quinoa (or rice) and lemon mushroom sauce.  


Lemon mushroom sauce:
1 can cream of mushroom sauce
1 cup low fat sour cream (you can use PLAIN yogurt here, I've even tried it with Greek yogurt--just make sure it's PLAIN)
1/4 cup lemon juice or to taste (fresh squeezed is great if you have fresh lemons)
salt and fresh ground pepper to taste


Boil these together until warm and mixed well. 


Serve pillows on top of rice, and pour sauce over.  I love these with fresh steamed broccoli!

Crock Pot Broccoli and Mushroom Chicken

• Prep Time: 5 mins
• Total Time: 4 hrs 5 mins
• Servings: 4-6

Ingredients

• 4 boneless skinless chicken breasts ( frozen)
• 1 (16 ounce) cartons fresh mushrooms, sliced
• 1 (10 3/4 ounce) cans cream of chicken soup
• 1 (10 3/4 ounce) cans cheddar cheese soup
• 1 bunch fresh broccoli, cut into flowerets

Directions

1. Layer the crock pot with the still-frozen chicken, the broccoli, and the mushrooms.
2. Whisk together the two soups, and pour over all.
3. Cover and set on high for 4-6 hours, or low for 6-8 hours.
4. Serve over rice.

Broccoli Salad

Yield: 8 servings (serving size: about 1 cup)

Ingredients

• 4 cups small broccoli florets (about 1 1/2 pounds) 
• 1 1/2 cups seedless green grapes, halved
• 1 cup chopped celery 
• 1 cup raisins
• 1/4 cup salted sunflower seed kernels
• 1/3 cup light mayonnaise 
• 1/4 cup plain fat-free yogurt 
• 3 tablespoons sugar 
• 1 tablespoon white vinegar

Preparation

• Combine the first 5 ingredients in a large bowl.
• Combine mayonnaise and remaining ingredients, stirring with a whisk. Pour dressing over broccoli mixture, and toss well. Chill for 1 hour.

Grape and Feta Salad

Real Hummus

Original Recipe Yield 2.5 cups

Ingredients

1 clove garlic

1 (19 ounce) can garbanzo beans, half the liquid reserved

4 tablespoons lemon juice

2 tablespoons tahini

1 clove garlic, chopped

1 teaspoon salt

black pepper to taste

2 tablespoons olive oil

Directions

1. In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
2. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Dip all kinds of veggies into hummus: sugar snap peas, broccoli florets, cauliflower, any type of pepper, carrots, etc!  

Broccoli Crunch Salad

Makes: 10 servings

Takes: 30 minutes

Ingredients

2 heads fresh broccoli

1 red onion

1/2 pound turkey bacon

3/4 cup raisins

3/4 cup sliced almonds

1 cup mayonnaise made from olive oil or veganaise 

1/4 cup Stevia 

2 tablespoons white wine vinegar

Directions

1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2. Cut broccoli into bite-size pieces and cut onion into thin bite-size slices. Combine with the bacon, raisins, and almonds and mix well.
3. To prepare the dressing, mix mayonnaise, stevia, and vinegar together until smooth. Stir into the salad, let chill and serve.

*** Note, this would pair well with regular or turkey burgers! 

Garlic Broccoli

Ingredients:

4 cloves garlic, peeled

1 1/2 teaspoons salt

1 bunch broccoli, cut into florets

1/3 cup olive oil

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

Parmesan cheese to taste

Directions

1. Place garlic in a mortar dish or on a cutting board, and sprinkle with salt. Mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. Transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. Add the broccoli, and stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving.

Lean Green Smoothie

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Sundried Tomato Penne Pasta

Ingredients: 

One recipe portion of Jamie Oliver’s tomato sauce

Your choice of pasta (try to choose whole wheat or even brown rice varieties)

1/2 jar sundried tomatoes

parmesan cheese

sunflower seeds

1/2 bunch broccoli lightly steamed

Directions:

Cook pasta according to directions. Meanwhile, lightly steam broccoli.  Drain pasta and add warmed tomato sauce.  Chop up sundried tomatoes. Add sundried tomatoes and broccoli.  Sprinkle with parmesan and sunflower seeds.  

Jennie Murdock's Broccoli Casserole

Ingredients: 

1 bunch broccoli

3 or 4 chicken breasts ***can substitute turkey here

Sauce:

1 can cream of chicken soup

2/3 cup milk of your choice

1 T. lemon juice

1/4 tsp. curry powder

1/2 c. mayonnaise OR plain yogurt

Toppings:

1/2 cup slivered almonds

parmesan cheese

paprika

***serve with your choice of brown rice or quinoa

Directions: 

Cook 1-2 cups quinoa or brown rice

Arrange slightly steamed broccoli on bottom of 9X13 pan

Cut chicken into small pieces and slightly cook.  Arrange chicken over broccoli.

Mix together cream of chicken soup, milk, lemon juice, curry powder, and mayonnaise.

Pour cooked quinoa over the broccoli and chicken.

Add sauce mixture

Sprinkle with parmesan cheese, paprika, and slivered almonds

Bake at 350, uncovered for 30 minutes.

Asian Pasta Salad

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Chicken Nuggets from Deceptively Delicious

You can make this dish vegetarian by subbing tofu for the chicken

Jamie Dana's Broccoli Sun-dried Tomato Pasta

Makes: 4-6 servings
Takes: 20 minutes
Pasta Ingredients:
1 package 100% whole wheat penne pasta (can sub quinoa or brown rice pasta blend here instead)
Pesto: 1/4 cup purchased pesto sauce OR Olive Oil
1 bunch broccoli, cut up into bite size pieces and steamed lightly
1 7 oz. jar roasted red peppers, drained and chopped
1/2 cup oil pack sun-dried tomatoes, drained, and sliced
1/4 cup freshly grated parmesan cheese as garnish
1/4 cup honey roasted sunflower seeds as garnish
optional: add cooked, diced chicken
Directions:
Cook Pasta according to package directions. Gently coat pasta with pesto sauce or olive oil. Add broccoli, roasted red peppers, and sun-dried tomatoes and toss lightly. Garnish with parmesan cheese and sunflower seeds. Optional, add cooked, diced chicken if desired!