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.

Lucie's Vegetarian Chili

Prep Time: 45 Min

Cook Time: 30 Min

Ready In: 1 Hr 15 Min

Servings  8

Ingredients

1/3 cup olive oil

2 cups chopped onion

3/4 cup chopped celery

1 cup chopped green bell pepper

1 cup chopped carrots

1 tablespoon minced garlic

2 cups chopped mushrooms

1/4 teaspoon crushed red pepper flakes

1 tablespoon ground cumin

2 tablespoons chili powder

3/4 teaspoon dried basil

2 teaspoons salt

1/2 teaspoon ground black pepper

2 cups tomato juice

3/4 cup bulgur wheat

2 cups chopped tomatoes

1 (20 ounce) can kidney beans, undrained

1/2 teaspoon hot pepper sauce (such as Tabasco®)

2 tablespoons lemon juice

3 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1/4 cup dry red wine

2 tablespoons canned chopped green chile peppers, or to taste

Directions

1. Heat the olive oil in a large pot over high heat. Stir in the onion, celery, green bell pepper, carrot, garlic, mushrooms, red pepper flakes, cumin, chili powder, basil, salt, and pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato paste, Worcestershire sauce, red wine, and green chile peppers. Bring to a boil, stirring frequently. Reduce heat to medium-low, and simmer, uncovered, 20 minutes before serving.

Japanese Beef Stir Fry

Prep Time: 30 Min

Cook Time: 15 Min

Ready In: 45 Min

Servings 8

Ingredients

2 pounds boneless beef sirloin or beef top round steaks (3/4" thick)

3 tablespoons cornstarch

1 (10.5 ounce) can Campbell's® Condensed Beef Broth

1/2 cup soy sauce

2 tablespoons sugar

2 tablespoons vegetable oil

4 cups sliced shiitake mushrooms

1 head Chinese cabbage (bok choy), thinly sliced

2 medium red peppers, cut into 2"-long strips

3 stalks celery, sliced

2 medium green onions, cut into 2" pieces

Hot cooked regular long-grain white rice

Directions

1. Slice beef into very thin strips.
2. Mix cornstarch, broth, soy and sugar until smooth. Set aside.
3. Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
4. Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
5. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.

Footnotes

1. TIP: To make slicing beef easier freeze beef for 1 hr. 
2. MAKE AHEAD: Prepare vegetables and place in resealable plastic bags. Refrigerate overnight.

Chicken and Parsnip Soup

Vegetarian Swap: Use mushroom broth, omit chicken, and use 2 cans of chickpeas.

Serve with Herb-Scented Drop Biscuits: Preheat oven to 450°. Combine 4.5 ounces (1 cup) all-purpose flour, 3/4 teaspoon baking powder, and 1/4 teaspoon salt; cut in 1 tablespoon cold unsalted butter until mixture resembles coarse meal. Make a well in center of mixture; add 1/3 cup 1% milk, 2 tablespoons plain fat-free Greek yogurt, and 1 1/2 teaspoons fresh thyme leaves, stirring just until combined. Drop by heaping tablespoonfuls onto a baking sheet coated with cooking spray to form 8 biscuits; coat tops with cooking spray. Bake at 450° for 15 minutes or until golden brown. Yield: 4 servings.

The Best Fajitas

Makes: 4-5 servings

*Note: liquid smoke may seem like an unnecessary, optional ingredient but I promise it adds an irreplaceable flavor and smokiness - I keep a bottle of liquid smoke on hand in the refrigerator just to make these fajitas.

Marinade:

¼ cup fresh lime juice (about 3-4 limes)

1/3 cup water

2 tablespoons vegetable oil

2 large cloves garlic, minced

1 teaspoon sea salt

3 teaspoons apple cider or red wine vinegar

2 teaspoons reduced sodium soy sauce

½ teaspoons chili powder

½ teaspoon cayenne pepper

½ teaspoon liquid smoke

¼ teaspoon fresh ground black pepper

1/8 teaspoon onion powder

Fajitas:

1 1/2 pounds steak or your choice of meat

1 yellow onion, cut into thin strips

1 green pepper, cut into thin strips

1 red bell pepper, cut into thin strips

8 ounces fresh mushrooms, quartered

1 teaspoon reduced sodium soy sauce

2 tablespoons water

½ teaspoon fresh lime juice (a quick squeeze of a cut lime)

dash of sea salt and fresh ground pepper

Directions:

1. Combine all marinade ingredients in a small bowl. Place meat in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
2. After marinating, take meat out of the bag and discard the marinade. Grill or broil the meat 5-7 minutes per side or until you have reached desired doneness. Remove from grill or pan and tent with foil to keep warm.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice meat thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream...the options are endless!

WINTER VEGETABLE HASH

Posted by: "sydneymiles" on your health source recipe exchange

Ingredients:

3 tablespoons olive oil

2 tablespoons butter or margerine *can sub dairy free options here, like Earth Balance Butter.  We LOVE it!

1 pound russet potatoes, diced

1/2 pound shiitake mushrooms, diced

1 red or green bell pepper, diced

1 small acorn squash, diced

1 small onion, finely chopped

2 cloves garlic, minced

1 cup chopped kale

4 sprigs fresh sage

salt and pepper to taste

Directions:

Place oil and butter or margerine in a large skillet over medium heat. Mix in potatoes, mushrooms, pepper, squash, garlic and onion. Season with salt, and pepper. Cover and cook over medium-low heat for about 25 minutes, stirring occasionally, until potatoes are tender.

Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted.

Beef Stroganoff

Serves 4-6

Ingredients:

1-2 teaspoons olive oil

6 ounces turkey bacon, diced
8 ounces sliced mushrooms
1/4 teaspoon sea salt
1 ½ pounds lean ground beef or ground turkey
1 medium red or yellow onion, chopped
2 cloves garlic, finely minced
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
¼ cup flour
1 cup low-sodium beef broth
1 tablespoon Worcestershire Sauce
½ teaspoon paprika
1 cup sour cream, light or regular (can substitute plain yogurt here)
1/4 cup chopped fresh parsley or 1 tablespoon dried

Cooked whole wheat egg noodles, brown rice, or quinoa, for serving

Directions:

In a 12-inch nonstick skillet, heat 1-2 teaspoons olive oil and saute diced bacon over medium heat until crispy. Transfer bacon to a paper-towel lined plate and set aside, leaving any grease/oil in the pan. Add sliced mushrooms to the skillet and cook, stirring occasionally, for about one minute (if the pan is too dry, add a teaspoon of oil as needed). Add salt. Continue cooking until the mushrooms are softened and have given up most of their juices. Transfer them to the same plate as the bacon.

In the same skillet, brown the ground beef or turkey with the onion, garlic, salt and pepper. Cook until the meat is no longer pink. Drain the grease.

Stir in the flour and tomato paste to the meat mixture and mix to combine well. Cook over medium heat, stirring often, for 1 minute. Add the beef broth and bring the mixture to a simmer, whisking to combine all the ingredients. Simmer vigorously for 3-5 minutes until the mixture is slightly reduced and thickened. Stir in the Worcestershire sauce and paprika. Cook until flavors blend, about 5 minutes on medium heat. Add sautéed mushrooms and bacon back to the skillet. Remove the skillet from the heat and stir in the sour cream, mixing well to avoid lumps. Stir in the parsley. Serve over egg noodles, brown rice, or quinoa.  We like this dish with green beans!

Spinach Mushroom and Ricotta Fettuccine

Prep Time: 10 Min

Cook Time: 20 Min

Ready In: 30 Min

Makes 4 servings 

Ingredients:

1 (16 ounce) package whole wheat or quinoa fettuccine pasta  OR if you have a spiralizer you can make pasta out of zucchini to make this gluten free

1 teaspoon butter

2-3 cups mushrooms

1 bunch chopped spinach (frozen)

1 (15 ounce) container ricotta cheese

1 lemon, juiced

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large saucepan over medium heat, melt butter. Stir in mushrooms and cook until tender. Stir in spinach and cook until thawed and tender. Remove from heat and stir in ricotta cheese; mix well.
3. To the spinach mixture add the lemon juice; pour over cooked pasta. Mix well and serve.

Spinach Feta Pizza

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Japanese Beef Stir-Fry

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Grilled Pizza

Click here for sauce:

http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce/

Click here for dough:

http://www.ourbestbites.com/2008/04/breadsticks-and-pizza-dough/

*Note: You can make these pizzas gluten free by using zucchini as the base instead of dough.
Ingredients
2 large zucchinis, or 4 small
1/2 cup extra virgin olive oil
3-6 cloves crushed garlic
Directions
Slice the Zucchini lengthwise four times. Each piece should be about 1/2 inch thick. Or, you can cut the zucchini into rounds. Combine the olive oil and crushed garlic in a small bowl and brush the bottom side of each zucchini.
Assemble tops of zucchini by covering with sauce and desired toppings
When the grill is warm, lay your zucchini slices on the grill. Cook the bottom for about 2 minutes, then flip over, add toppings, and cook until cheese is melted and zucchini is al dente.