Ingredients

This has recently been one of my favorite dinners, it is truly delicious.  You can find all sorts of recipes for this dish that have slight variations, but in general the idea is soy sauce and some form of sugar.  For a darker sauce, use more soy… for a lighter sauce, use less soy… both are delicious.  I’ve also made this using a can of pineapples as opposed to simply pineapple juice, it worked out great.  Serve over white rice, the sauce matches perfectly.

INGREDIENTS
1 cup soy sauce
1 cup pineapple juice
1/4 cup brown sugar
2 teas. wine
1 piece ginger
2 large cloves of garlic (mashed)
3 pounds chicken thighs

HOW TO:
Mix above ingredients well, add chicken.  Bring to a boil and lower to simmer.
Cook slowly until chicken is TENDER.

We found this awesome recipe at Gluten-Free Girl.  Why gluten-free, you say?  Those with celiacs disease cannot have gluten in their diet or it can make them very very sick, the goal of sharing this recipe is to show those with celiacs that they can have great food after all… and quite frankly, these are the best peanut butter cookies we have ever devoured.  Yes, we devoured them… plural.

Ingredients:
1 cup peanut butter (we like chunky)
1 cup white sugar
1 teaspoon baking powder
1 egg

Directions:
1. Preheat oven to 350°.
2. Cream peanut butter and sugar in good sized bowl.  Beat in baking powder, then add the egg (do not add at same time.)  Mix until well combined.
3. Spray two cookie sheets with non-stick spray.
4. Grab a bowl or dish of white sugar, you will be rolling the cookie in this.  Make tablespoon sized balls of dough and roll in sugar to coat.  Place evenly on cookie sheets.
5. Bake for 10-12 minutes, rotate cookie sheets halfway thru.  Let cool for 5 minutes, move to cooling rack.  All set.

This recipe originally called for buttermilk instead of yogurt and sour cream, but we had to improvise…and the results were surprisingly delicious! What’s better than a hot potato when it’s cold outside?

Ingredients:

• 3 medium baking potatoes
• 1/2 cup plain lowfat yogurt
• 1/4 cup lowfat sour cream
• 1 cup sharp cheddar cheese (plus extra for topping)
• 1/4 cup thinly sliced green onions
• 1 teaspoon salt
• 2 bacon slices, cooked and crumbled

Instructions

1. Preheat oven to 450-degrees
2. Pierce potatoes with a fork. Bake the potatoes at 450-degrees for 50 minutes; cool slightly.
3. Cut each potato in half lengthwise. Scoop out pulp, leaving a 1/4-inch thick shell.
4. Combine potato pulp, yogurt, sour cream, green onions, cheese, and bacon.
5. Spoon potato mixture evenly into 4 shells; discard remaining 2 shells. Sprinkle extra cheese on top of the filled potatoes.
6. Bake at 450-degrees for 15 minutes, or until thoroughly heated.

Ingredients:
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup milk
1 egg beaten
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

Directions:
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9 inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Ingredients:
Filling:
1 1/3 cups dried cranberries (6 oz)
3/4 cup sour cream
1/2 cup granulated sugar
2 T all-purpose flour
1 t vanilla extract
1/2 t. grated orange rind
1 lg egg white, lightly beaten

Crust:
4.5 oz all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
6 Tablespoons butter, melted
3 Tablespoons orange juice
Cooking spray

Directions:
1. Preheat oven to 325-degrees
2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 c oat mixture. Press remaining oat mixture into the bottom of an 11×7 inch baking dish coated with cooking spray.
3. To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325-degrees for 40 minutes or until edges are golden. Cool completely in pan on wire rack.

Ingredients:
3 to 4 lb chuck roast
2 cans cream of mushroom soup
2 packages Lipton Onion soup mix
Carrot and Potatoes, peeled and cubed
Button mushrooms (optional)

Directions:
1. Line roasting pan with large piece of tin foil (enoughto wrap chuck roast pieces, carrots and potatoes, and soup mixture)
2. Cut chuck roast into bite sized pieces and add to pan.
3. Mix cream of mushroom soup with Lipton Onion soup mix in seperate bowl.
4. Scatter carrots and potatoes (and mushrooms) around and between meat pieces.  Pour soup mix over all.
5. Seal foil.  Bake at 375 degrees for 1 1/2  to 2 hours, until meat is very soft.

Ingredients:
1 (16 ounce) package penne pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
1/2 cup pesto sauce

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. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
3. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Ingredients:

• 1 rotisserie chicken
• 1 cup chopped celery
• 1/4 cup chopped carrots
• 1/4 cup chopped onion
• 1/4 cup butter
• 8 ounces egg noodles
• 8 cups water
• 6 cubes chicken bouillon
• 4 cups low sodium chicken broth
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• 1 tablespoon dried parsley

Instructions

1. Saute the celery and onions with the butter on medium about five minutes in a stock pot.

2. Add the water, broth, and boullion cubes. Once the cubes have melted, throw in the entire rotisserie chicken! Add the bay leaf, black pepper, parsley, marjoram, and carrots. Simmer for 30 minutes.

3. Take out the chicken and cut off the meat. Add the meat back into the stock pot.

4. Add in the egg noodles and continue to simmer for 10 more minutes.

Ingredients:

• 1 can cream of mushroom soup
• 1/2 can chicken broth
• 1 packet onion soup mix
• 2 russett potatoes, cut into chunks
• 3 carrots, cut in chunks
• 2 cups frozen mini onions
• 2 chicken breasts, in chunks
• 1 cup mushrooms
• Salt to taste

Instructions:

1. Line your crock pot and throw in your veggies and chicken. Pour broth over everything.

2. In a separate bowl, mix together cream of mushroom soup and onion soup mix. Pour over the chicken and veggies and make sure that every chunk has at least a little bit of soup covering it.

3. Cook on high for 2 hours, then turn to low until it’s time to eat. Season with salt to taste. Enjoy!