Green Chili Chicken

 I made up this recipe last night and everyone liked it.

Melt butter in a cast iron pan over medium heat.

Add raw chicken breasts.  

Season chicken breasts with garlic salt and black pepper.

After awhile turn the chicken breasts over and season other side with garlic salt and black pepper.

In a separate pan make a sauce with 1 can cream of chicken soup, 1/2 block of cream cheese and 1 small can diced green chilies.  Cook over medium heat until cream cheese is melted and sauce is heated through.

Pour sauce over chicken.  Continue cooking on stovetop or place cast iron pan in oven to finish cooking.

Cook until chicken reaches an internal temp of 165 F.

Before serving sprinkle the top with smoked paprika and Tony Chachere's Creole Seasoning.

If you do not want it spicy, then leave off the creole seasoning.

Pistachio Pie

 From Hilary P.

Pecan Pie

This is the best pecan pie I have ever tasted.  It is my Mom's recipe.  It is really quite simple also!

1 C. Light Corn Syrup
1 C. Light Brown Sugar
1/4 tsp Salt
1/3 C. Melted Butter
1 tsp. Vanilla
3 Eggs, slightly beaten
1 heaping C. Pecan Halves
1 frozen 9" pie crust (or make your own)


Combine syrup, sugar, salt, butter, vanilla in a bowl and mix well.  (You do NOT heat it up on the stove).  Add slightly beaten eggs.  Add pecans.  Pour into unbaked pie shell.  Bake in preheated oven at 350 for 45-50 min.  Bake on a baking sheet in case it runs over.  It will seem a little runny when you take it out.  It will set up as it cools.  Allow to cool, serve with ice-cream or whipped cream.  It is very rich, you will only need a small slice.

Notes:
*** LIGHT corn syrup means the white colored, not dark colored corn syrup
*** This time when I went to buy corn syrup it was stocked by the pancake syrup instead of by the baking supplies.
***I just use a store-bought frozen pie crust, I think they are just as good as making it from scratch.

Homemade Ranch (Quick and Easy)

This was fast and yummy!  All of my family even the kids liked it!

1 c. mayo
1/2 c. sour cream
2 tsp. dried parsley
1 tsp dried dill
1 tsp dried chives
2 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sea salt (I used kosher salt)
1/4 tsp black pepper
1/4 C. unsweetened almond milk or coconut milk or watered down heavy cream (I used milk)

Whisk all ingredients together except milk.  Add milk gradually until you reach you desired consistency.  Ideally refrigerate for an hour before serving.  But if that is not possible do at least 10 minutes.

Recipe taken from here https://www.wholesomeyum.com/recipes/low-carb-keto-ranch-dressing/

Amy's Fruit Dip

Amy G. made this wonderful fruit dip for the Progressive Dinner Appetizer 2018.

1 C. Brown Sugar
8 Oz softened cream cheese

Mix and serve.

Crock Pot Honey Garlic Chicken Thighs

Recipe taken from https://diethood.com/crock-pot-honey-garlic-chicken/

Serves 4-6

6 chicken thighs (We did bone-in and removed the skin, but recipe calls for boneless skinless thighs)
4 garlic cloves, minced
1/3 C. honey
1/2 C. ketchup
1/2 C. soy sauce
1/s tsp dried oregano
2 T. fresh parsley
1/2 T. toasted sesame seeds

Arrange chicken thighs in crock pot, set aside
In mixing bowl combine all but chicken and sesame seeds.  Whisk together.
Pour sauce over chicken.
Cook on low for 4-5 hours or high for 3-4 hours.
When serving place chicken on plate, spoon a little sauce over the top and sprinkle the sesame seeds over top.

WW smart points: 7 (for 6 servings total)

Jacque's Strawberry Frosting

This recipe is from Jacque M. so you know it's good!  It is a light whipped cream frosting.

1/2 C. mashed strawberries (fresh or frozen) (measure after mashed)
3 T. sugar
3 oz softened cream cheese
3/4 C. heavy whipping cream

Beat strawberries and sugar in mixer.  Add cream cheese and mix until smooth.  Add whipping cream and beat until stiff.

Monster Pancakes / Hootenannies / German Pancakes

I had these once when I was a tween or a young teenager when I slept over at my Aunt's house.  I had forgotten about them until I dreamed about them the other day...hahahahah.  So I googled a recipe and made them for dinner tonight.  They were a hit...everyone gave them 4 out of 5 stars...even the hubby...I mean...even the kids.  Hahahahaha.  (Both hubby and kids and myself gave them 4 out of 5 stars).

They were super easy.  Really fast.  Quite cheap.  Not very many ingredients.  Very filling.

Win, win, win, win, win!

They get really big in the oven and then fall when you pull them out of the oven.

Other reviewers thought they tasted "eggy", but no one in my family thought so.

I did warm my family before we ate that even though they are called pancakes, they do not taste like pancakes, that they need to expect a whole new food.

I got the recipe from Real Mom Kitchen.
https://www.realmomkitchen.com/73/hootenannies-otherwise-known-as-german-pancakes/

1/4-1/2 C. butter (some people even use up to 1 cup) (I used 1/2 and it was great...I would try 1/4 next time just to see if they still turned out good)
1 C. milk
6 eggs
1 C. flour
1/2 tsp salt

Instructions
1.  While oven is preheating to 425 degrees, melt butter in a 9 X 13 pan.
2.  Mix remaining ingredients in a blender.
3.  Remove hot pan from oven and pour batter into melted butter
4.  Bake 15-20 minutes (They will rise, but won't overflow)
5.  Cut into squares and serve with normal french toast toppings.  One traditional topping is lemon juice and powdered sugar on top.  (We really liked the lemon juice and powdered sugar, they almost tasted like lemon squares.)

Serves 8 (I only needed 1 pan for my family of 6 eaters and we had leftovers).

Peanut Butter Bites

Submitted by Sister Jan L.
She brought these for the girls on the last morning of Girls Camp 2018

2 C. Peanut Butter
1 C. Honey

Blend honey and PB.

Add 7 C. Rolled Oats.
(Jan says...I don't like it real sweet or real soft, so I usually add more oats (about a cup or so).)

Then she adds whatever add-ins she wants.  For girls camp she did...
1 small bag unsweetened coconut
1 bag of mini M &M's
1 C. of trail mix (to taste)
1 C. craisins (to taste)
Sunflower seeds

You can really add whatever you want.

Using a cookie scoop or tablespoons place on a cookie sheet covered with parchment paper or in cupcake papers.  She puts hers in the freezer, then after they are frozen she puts them in baggies.  They will keep in the fridge for a couple of weeks or in the freezer for about 6 months.

Marinara Sauce

My go-to recipe for meatless spaghetti sauce, pizza sauce, and eggplant parmesan with ingredients I always have on-hand.

Marinara Sauce

Makes 1 3/4 cups

Ingredients:
2 Tbsp olive oil
2 cloves garlic, minced
1 can (8oz) tomato sauce
1 can (14oz) crushed tomatoes
1 tsp white sugar
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp salt

Directions:
In medium saucepan, heat oil over med. heat. Add garlic; cook, stirring 1 min.
Stir in tomato sauce, crushed tomatoes, sugar, oregano, basil, and salt. Bring to a boil. Reduce heat to medium-low, cover, and simmer with lid ajar for 30 min, stirring occasionally. Season with more herbs to taste, if desired.

*I have used cans of whole tomatoes and diced tomatoes. As the sauce simmers I just used a potato masher to stir and crush up the tomatoes while they're really soft.

Egg Roll in a Bowl

1 lb ground pork (I did regular, not HOT, since I was feeding my kids)
1 head green cabbage, thinly sliced (I did 1/2)
1/2 medium yellow onion, thinly sliced
1 T. Sesame Oil
1/4 C. Soy Sauce
1 clove garlic, minced
1 tsp ground ginger
2 T. chicken broth (I did beef, because that is what I had on hand)

I doubled the recipe above for my family of 6.

1.  Brown meat and drain
2.  Add oil and onion
3.  In a separate bowl mix soy sauce, garlic and ginger
4.  Add sauce from #3 to meat/onion mix
5.  Add cabbage and broth
Cook for 3 minutes (I cooked longer than that)

*Optional--garnish with green onion

Baked Fries

I got this recipe from Sister Amy G.

Makes 2 large servings or 4 small servings

4 small potatoes (or 1 large sweet potato)
2 T. EVOO
Garlic Salt or Sea Salt
Cayenne

1.  Preheat oven to 400 degrees
2.  Wash and Cut potatoes in 1/4" strips (like fries), peel first if desired
3.  Put fries and oil in a bag and toss to coat
4.  Line pan with parchment paper
5.  Put fries on pan
6.  Sprinkle with garlic salt (pretty liberally) and cayenne (as little as possible)
7.  Bake 20 minutes, then turn fries
8.  Bake another 15 minutes.

Keto Stroganoff

Serves 1 (large serving)

45 grams heavy whipping cream
62 grams 1/3 lower fat cream cheese (I'm sure you could sub regular cream cheese...this was just what I had on hand)
57 grams mozarella cheese, cubed
110 grams 85% hamburger (weight after cooking)
148 grams zucchini with skin, spiralized

1.  Cook and drain hamburger, weigh out desired amount
2.  In separate pan combine whip cream, cream cheese and mozarella
3.  Cook cream and cheeses until all all melted
4.  Add hamburger and zucchini
5.  Cook for a few minutes until Zucchini softens

Total Macros:
607 Calories
Net Carbs 6.3
Fat 41.8
Protein 49

Britney's Rotel Sausage dip

I served this at the 2017 Progressive Dinner

1 tube ground sausage (not spicy)
(1) 10 oz can Rotel tomatoes with green chilies (mild)
1 package cream cheese (I used 1/3 lower fat)

Brown sausage and drain.  Add other ingredients.  Cook over medium until cream cheese is melted.  Serve immediately or put in fridge and warm up in microwave when ready to serve or put in crockpot on warm until ready to serve.

Serve with tortilla chips or crackers or celery.

J.P.'s Big Daddy Biscuits

Submitted by Mikael S. Included in the July 2014 RS Newsletter

From allrecipes.com

Review from Mikael S.…I tried many biscuit recipes trying to find a quick and delicious one…these are our favorite.  They are fat and yummy.  Top with butter and honey!  Or dip into soup!

2 C. all-purpose flour

1 Tablespoon baking powder

1 teaspoon salt

1 Tablespoon white sugar

1/3 C. shortening

1 C. milk

Preheat oven to 425 F.

Whisk dry ingredients in a large bowl.  Cut in shortening until it resembles course meal.  Gradually stir in milk.  Turn out on a floured surface.  Knead 15-20 times.  Pat or roll dough out to 1 inch thick (do not roll any thinner than 1 inch).  Cut biscuits with a large cutter or a juice glass dipped in flour.  Brush off the excess flour and place biscuits on an ungreased baking sheet.  Bake for 13-15 minutes or until the edges begin to brown.

Crockpot Mexican Chicken

From Mikael S. from June 2014 RS Newsletter

Serves 4-6

4 chicken breasts

2 C. salsa

2 packages taco seasoning

Cook on low in crockpot for 4-5 hours on low.  Remove chicken and shred with 2 forks.  Return chicken to crock pot.  Serve in tortillas, over taco salad, on nachos, over rice, quesadillas, etc…

I did 1 C. mild salsa and 1 C. medium salsa and it was perfect.  But if you don't like spicy things then just stick with mild salsa all around.

Easy peasy potato soup

From Shannon A.

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!}

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!
**EASY, DELICIOUS and AMAZING!

Easy Crockpot Fiesta Chicken

Makes  5 cups.  Serves 4-6.

4 chicken breasts (I did 1 lb.)

15.5 oz. can black beans, drained and rinsed

15 oz frozen or canned corn, if canned then drain first

15 oz salsa (I did ½ hot and ½ mild and it was a little too spicy…so maybe medium and mild or just mild)

8 oz cream cheese

Take 4 frozen or thawed chicken breasts and put into crock pot.  Add remaining ingredients except cream cheese.  Cook on low for 4-5 hours.  Remove chicken and shred it with 2 forks.  Put chicken back in crock pot.  Add cream cheese, just put it on top.  It will look a little weird at this point.  Let it cook for another ½ hour.  Then stir in the cream cheese and serve over rice or in tortillas.  Recipe from recipezaar.com

Parmesan Chicken

This recipe is taken from an old ward cookbook from K. Dabb

4 chicken boneless skinless chicken breasts, cubed
1/2 C. melted butter
1 C. Bread crumbs (I usually use italian)
1/2 C. parmesan (I just use the cheap green can stuff)
1/2 C. Shredded cheese
2 tsp. basil
1 tsp. salt
1/2 tsp. pepper (I use coarse)

Dip cubed chicken in melted butter.  In separate bowl combine rest of ingredients.  Roll chicken in dry ingredients.  Place chicken on a cookie sheet.  Bake at 400 degrees for 10 minutes.

Easier garlic bread

Rather than cutting up your whole loaf of french bread and buttering each piece individually, this is how I do it...(and yes, I learned it from my Mom...thanks Mom!)...


Slice your loaf open the long way (into 2 big pieces).  Butter both sides and garlic salt.  Then broil with the butter facing up.

After toasting (broiling), put the loaf back together...

Now cut them into as wide of slices as you desire (these ones were thin).  (You will be cutting 2 slices at he same time)...

There you go...faster easier...practically the same result...