Adventures in Crockpot Cooking: PointsPlus 5-9

Showing posts with label PointsPlus 5-9. Show all posts

Monday, August 15, 2011

Freezer Meal Review: Chicken & Sausage Jambalaya

We had the first (of many) freezer meals this month. It was a hit with everyone. Just spicey enough to have a kick, without overwhelming my little guy and myself.

Since I needed Italian Sausage for another recipe this month, I used that instead of plain smoked sausage. It added a lot more flavor to this dish.

Here's the before picture (Just out of the freezer)

I didn't really have time to thaw it out in the freezer. So this meal went from the freezer into a 350 degree oven for about 30-40 minutes. I checked on it after 30 minutes in intervals to make sure it didn't get dried out.

Here's the after picture:

As you can see, there's just enough for one person left. I may turn this into lunch tomorrow.

To find this, and the other recipes I cooked this month, click here

PointsPlus: 9 (for 1/4 of the pan)
Husband's Grade: A

Inspired by: Once A Month Mom

Sunday, August 14, 2011

My August/September Menu--with many thanks to Once a Month Mom!

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Here are all of the links to the recipes I used for my August/September Menu. Many thanks to Tricia, and all the girls at Once A Month Mom!

You will notice that there are links to several different menus and several different months. I knew that not all of the recipes for the August Traditional menu would work for my family, so I went through and picked what looked good.

I will do individual reviews of the recipes as we eat them. Below you will find the names of the recipes and links to the recipes on the Once A Month Mom website. I'm also listing the Points Plus values of everything.

August/September Menu
Breakfast:
Blueberry Breakfast Cake (guess who forgot to get raspberries): PointsPlus: 4 for 1/8 of the cake.

Upside-Down Baked Oatmeal PointsPlus: 5 (for 1/6 of the pan)

Strawberry-Orange Smoothie PointsPlus: 4 (for 1 pint-size bag)

Lunch:
Stuffed Pizza Sticks PointsPlus: 5 (per stick)

Chilled Spaghetti Salad PointsPlus: 7 (one packet of dressing and pasta salad)

Sugar Snap Pea Salad (I doubled up my portion size on this one) PointsPlus: 6 (for one bag full)

Homemade Chicken Nuggets Points Plus: 4 (per tender)

Dinners:
Tilapia with Spinach, Onion, Tomato, and Herbs (substituted onions for mushrooms) PointsPlus: 7 (per fillet)

Crockpot Pesto Lasagna PointsPlus: 16 (for 1/8 of the lasagna)

Summer Steak Kabobs PointsPlus: 7 (2 skewers and 1/2 C. brown rice)

Steak Fajitas PointsPlus: 6 (per fajita)

Ranch Burgers PointsPlus: 4 (1 burger, no bun)

Sausage and Pepper Penne PointsPlus: 8 (for 1/4 of the pan)

Garlic-Lime Pork Chops PointsPlus: 7 (per chop)

Chicken and Sausage Jambalaya PointsPlus: 9 (1/4 of the bag) Click here for my review

Baked Pesto Chicken PointsPlus: 3 (for 3 pieces)
Click here for my review

Craziness

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I, apparently, was very anxious to start my cooking extravaganza. Not a smart idea. After doing some last minute shopping, I decided to start cooking at 6 p.m. Yes, you read that right P.M.! What the heck was I thinking? At one point I thought I might start and finish up later, but the thought of cleaning everything up only to have to start fresh again in the morning nearly killed me. So, I powered through until I had everything but one recipe finished.

I am exhausted and every part of my lower body hurts from standing for 10 hours, but I have such a feeling of accomplishment, especially when I look at my freezer! A month's worth of meals that I won't have to even think about. Just pop it in the oven or microwave and serve. That's my kind of meal!

This will be a long-ish post, because I'm so excited about everything. I will have links to the recipes I used as well as (some) pictures, that I remembered to take through the process. If you are thinking about starting your own monthly cooking adventure, please take a look at Once A Month Mom. She makes it SOOOOOO much easier!

The first thing I decided to do was to organize all of my ingredients and try to bring in more counter space to my small kitchen.

I brought in every TV tray I had and used all available counter space to organize the ingredients I would be using in every recipe I was planning on cooking.

I laid out my OAMM recipe cards, Cooking Day Instructions, and freezer labels on a TV tray so that they were ready when I needed them.

I made sure that my recipe cards matched the order that I had put the recipes in the Cooking Day Instructions. If I could only be this organized on a regular basis, my life would run much more smoothly.

Then, I got to cooking! I will post all the recipes, etc., later.

This is what my now fully stocked freezer looks like:

Top shelf is all of the breakfasts, lunches, and some of the dinners that were stored in ziploc bags:

Next is the rest of the dinners in ziploc bags and 8x8 aluminum pans--next to the delicious Freschetta pizzas ;)

Our freezer door took the yummy breakfast smoothies:

And, since I buy my meat at Sam's Club, this is all the 'extra' meat that we have for meals when I have time to cook during the week:

Now...who wants to join me in my craziness?

Inspired by: Once A Month Mom

Wednesday, August 10, 2011

Pinterest Review: Bruschetta Chicken

This was fantastic. I'm re-thinking the side I serve with it for next time. This time, I made garlic bread, because it was fast and easy. My husband suggested next time adding some spinach to the chicken and serving it with rice. This sounds like a great plan to me, so that is what we'll be doing. On a plus side, the leftovers are AWESOME as a salad. All you need is just a little bit of the sun-dried tomato dressing, and you're in business.

What's Needed:
4 small boneless, skinless chicken breasts
1/2 C. Kraft Sun-Dried Tomato Dressing
2 tomatoes, finely chopped (I didn't have any fresh tomatoes, so I used a can of petite diced tomatoes, drained)
1/2 C. shredded mozzarella cheese
1 tsp. dried basil

1. Heat grill pan to medium-high heat. Spray with cooking spray.

2. Marinate the chicken (for at LEAST 10 minutes prior. The longer you can marinate, the better).

3. Remove chicken from bag; discard bag and dressing.

4. Grill on grill pan for about 8-10 minutes. Meanwhile, combine remaining 1/4 dressing, tomatoes, basil, and cheese.

5. Turn the chicken over. Top with tomato mixture. Cover grill pan and cook 8-10 minutes or until chicken is done.

PointsPlus: 6
Husband's Grade: A-

Inspired by: The Girl Who Ate Everything

Friday, July 15, 2011

Spanish-Style Garlic Shrimp and Rice

This was very good--considering I didn't have the white wine to add to the sauce. I added extra lemon juice instead. It turned out very nice, but would have been better with the wine.

What's Needed:
Coarse salt
1 pound small shrimp, deveined and peeled, tails removed (I used pre-cooked frozen shrimp. All I had to do was defrost and remove the tails).
2 tsp. lemon zest plus the juice of 1/4 lemon
1/4 C. extra-virgin olive oil
6 garlic cloves, minced
1 pint cherry tomatoes, halved
1/4 C. Dry white wine
1 T. parsley
1 small white onion, chopped
1.5 C. white rice
2 C. chicken stock
(Optional: 1/2 C. jumbo green Spanish olives, coarsely chopped)

1. Place a medium pot over medium-high heat. Add 2 T. of olive oil and the onions. Cook for 2 minutes.

2. Add the rice and lightly toast, 2 minutes.

3. Add the chicken stock and cover the rice with a lid to bring the stock to a boil. When it boils, reduce heat to a simmer and cook, covered, for 17 minutes, or until tender.

4. Heat a large nonstick skiller over medium heat. Season shrim with lemon zest, lemon, and salt.

5. Add Olive oil to the hot pan and add the shrimp. Cook for a minute, then add tomatoes and parsley. Cook for another minute until shrim are firm and pink.

6. Add the white wine. Stir in the olives (if using) and remove from heat.

Serve shrimp over rice.

PointsPlus: 8 (1/4 of the shrimp and vegetables, and 1/2 C. of rice)
Husband's Grade: A

Inspired by: Rachel Ray 365: No Repeats

Two Meals in One: Kickin' Chicken Chili and Kickin' Chicken Taco Salad

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I love when you can use the leftovers from one meal to make something different. This recipe does exactly that!

Note: The base recipe makes enough for 4 servings, plus reserves

Base Recipe: Kickin' Chicken Chili
What's Needed:
2 lb. skinless, boneless chicken breast halves cut into 1-inch pieces
2 tsp. ground cumin
1/4 tsp. salt
1 T. olive oil
1 16-oz. package frozen sweet pepper and onion (or substitute 2 C. each chopped sweet pepper and onion)
1 16-oz. jar of salsa--your preference (For extra spicey, try green salsa)
1 15-oz. can cannellini beans, rinsed and drained
1 14.5-oz. can diced tomatoes with onion and garlic, undrained
Optional: Sour cream, shredded cheese

1. In a large bowl, combine chicken, cumin, and salt. Toss gently to coat.

2. In a large skillet, heat oil over medium-high heat. Cook chicken, half at a time, in hot oil until light brown. Drain off fat.

3. Combine chicken, frozen vegetables, salsa, drained beans, and tomato in crockpot.

4. Cover and cook on LOW for 4-5 hours or on HIGH for 2-2.5 hours. Reserve 3 C. of chili. Place the reserves in an airtight container and store in the fridge.

5. Serve the remaining chili, topped with sour cream and cheese. Serve with cornbread.

PointsPlus: 7 (for 1/4 of the recipe, minus the 3 C. reserved)
Husband's Grade: A

Left-Overs Recipe: Kickin' Chicken Taco Salad
What's Needed:
Reserved Kickin' Chicken Chili
6 C. torn romaine lettuce
1 C. grape or cherry tomoatoes, halved
1/2 C. choppped red onion
1.5 C. Tortilla strips (Southwest flavor or Lightly Salted)

Optional: 1/2 C. Sour Cream; 1/4 C. chopped cilantro or parsley

1. Heat reserved chili until hot, stirring occasionally.

2. In a large bowl, combine lettuce, tomatoes, and red onion.

3. Add heated chili; toss to combine.

4. Divide lettuce mixture among large salad bowls. Sprinkle with tortilla strips.

PointsPlus: 7 (for 1/4 of the recipe)
Husband's Grade: A

Inspired by: The Ultimate Slow Cooker Book

Thursday, June 23, 2011

Summer Edition: Cheaper Than Shake-N-Bake

I was so happy when I found this recipe for crispy baked chicken. I honestly couldn't wait to try this. Because honestly, who doesn't like a piece of crispy chicken with a side of mashed potatoes? This smelled great cooking in the oven, and when I took it out and tasted it, I thought "Wow. This tastes like Shake-N-Bake chicken". And then it dawned on me. For cheaper than I could have bought a box, that's exactly what I made. And it was pure heaven. Please enjoy the recipe (and the $$ saved) below.

What's Needed:
1/2 C. cornmeal
1/2 C. flour
1 1/2 tsp. salt
1 1/2 tsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. pepper
Chicken breasts or chicken tenders, about 2-3 lbs.
1/2 C. milk
1/3 C. butter, melted

1. Preheat oven to 375.
2. Combine first six ingredients.

3. Dip chicken in milk, then roll in the cornmeal mixture.

4. Place in a greased 9x13 pan. Drizzle with butter.
5. Bake, uncovered, at 375 for 50-55 minutes or until juices run clear.

PointsPlus: 9 (for one chicken breast or 3 chicken tenders)
Husband's Grade: A+

Inspired by: Taste of Home Classic Cookbook

Monday, May 30, 2011

Cookies & Cream Casserole :)

I haven't updated this site in ages, and for that I apologize. Things have been crazy busy lately. But summer is coming soon, so I'll be able to start posting weekly again.

Now, a dessert for you! It's yummy good. I hope everyone enjoys it. My version is vanilla cookies and cream. It tastes awesome, though I'm sure the actual Oreos would taste better.

What's Needed:
1/2 C. butter, melted (1 stick)
1 1-lb. package of Oreo cookies, crushed (or similar)
3 C. milk
2 4-serving-size packages instant vanilla pudding mix
1 8-oz. package cream cheese, softened
1 8-oz. container frozen Cool Whip, thawed (or similar)

1. In a large bowl, drizzle the melted butter over crushed cookies; toss to coat evenly. Set aside 1/2 cup of the crumb mixture. Sprinkle the remaining crumb mixture into an ungreased 9x13 inch baking pan. Set aside.

2. In amedium bowl, combine milk and dry pudding mix. Set aside.

3. In a large bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Add milk-pudding mixture. Beat until combined. Fold in Cool Whip.

4. Pour the pudding mixture over the crumb mixture in pan. Sprinkle the reserved 1/2 C. crumb mixture over the pudding. Cover and chill for at least 8 hours or up to 24 hours.

Makes 12-14 servings.

PointsPlus: 7

Husband's Grade: A+

Inspired by: 9x13: The Pan That Can

Tuesday, March 29, 2011

Country Style Steak

This was excellent with a side of mashed potatoes. Very easy to throw in the crockpot, and made the house smell like I had cooked a roast for hours. I substituted top sirloin steaks for the cube steak, since that is what we had in the house at the time.

What's Needed:
4-6 beef cube steaks
All-purpose flour
1 T. vegetable oil
1 envelope dry onion soup mix
1 envelope brown gravy mix.
Water

1. Dust the steaks with flour. Heat oil in large skillet over medium-low heat. Brown steaks on both sides. Drain fat. Transfer steaks to crockpot.

2. Add soup and gravy mixes and enough water to cover the meat. Cover; cook on LOW 6-8 hours.

Serves: 4-6. Serve with a side of mashed potatoes.

PointsPlus: 8 points (just steak and gravy)
Husband's Grade: A+

Inspired by: Crockpot: The Original Slow Cooker, 3 books in 1

Wednesday, March 9, 2011

Cheeseburger and Fries Casserole

Oooooooh my! I loved this from the first bite, and better yet, so did my boys. :) This was a hit! I was a very happy mama, since J has been going on a dinner strike. He practically licked his plate clean with this meal. If you like tatertot casserole, you will love this.

What's needed:
2 lb. lean ground beef
1 10.75 can condensed cream of mushroom soup
1 10.75 can condensed cheddar cheese soup
1 20 oz. package frozen fried crinkle-cut potatoes

Toppings: such as ketchup, pickles, mustard, and chopped tomato; optional

1. Preheat oven to 350.

2. In a large skillet cook ground beef until cooked through. Drain off fat.

3. Spoon cooked meat into an ungreased 9x13 in. baking pan.

4. In a medium bowl, combine cream of mushroom soup and cheddar cheese soup.

5. Spread over the meat in pan. Sprinkle potatoes over.

6. Bake, uncovered, for 45-55 minutes or until the potatoes are golden brown. If desired, serve with topppings.

Husband's Grade: A+
PointsPlus 9 (for 1/8 of the casserole)

Inspired by: 9x13: The Pan That Can

German Pancake

Hello, Saturday morning breakfast. This is quick and easy to throw together while you're still waking up. :)

What's Needed:
4 large eggs
1/2 C. whole milk (you can probably lighten this recipe up by doing 2% or skim)
1/2 C. flour
1 T. granulated sugar
1/2 tsp. pure vanilla extract (this is important. NEVER use imitation.)
1/2 tsp. grated lemon zest
1/4 tsp. kosher salt
2 T. unsalted butter
Confectioners' sugar, for serving
Lemon and raspberry preserves, for serving (optional)

1. Heat oven to 425.

2. In a blender, puree the eggs, milk, flour, granulated sugar, vanilla, lemon zest, and salt until well combined.

3. Heat a medium or large (9- to 10-in.) skillet over medium heat. (IMPORTANT: Make sure you use a skillet with a METAL handle. This skillet will be going in the oven.)

4. Add the butter and melt. Add the batter, transfer the skillet to the oven and bake until the pancake is puffed and golden, 12-15 minutes.

5. Dust with confectioners' sugar, if desired.

Husband's Grade: A+
PointsPlus: 5 (for 1/4 of the pancake)

Inspired by: Woman's Day Magazine, April 1, 2011 edition

Tuesday, February 8, 2011

RR Chili Converted for Crockpot

Since I converted one soup recipe of Rachael Ray's for the crockpot, I figured I would try more. Some (like the Papa al Pomodoro I'm trying next week) just won't work in the crockpot. This recipe, Italian Chicken Chili with Pancetta Crouton Toppers worked splendidly. All I had to do when I got home was make the croutons, and that took no time at all.

What's Needed:
3 T. extra-virgin oilive oil
1 to 1.5 lb. ground chicken, cooked and drained
Salt and black pepper to taste
2 medium onions, chopped
3 carrots, peeled and grated (I shaved mine using my peeler)
1 dried bay leaf
1/4 C. balsamic vinegar
1 T. thyme
2 tsp. paprika
1 T. chili powder (add another T. if you like it spicey)
1/4 tsp. ground allspice
4 C. chicken stock
1/3 pound pancetta, chopped
3 T. butter
1 medium-size loaf crusty bread, cut into 1-inch squares
1 tsp. garlic powder
1 C. Parmesan cheese
2 T. rosemary

1. Add to the crockpot the chopped onions, carrots, and bay leaf.

2. Next, add the cooked ground chicken and all seasonings (thyme, paprika, chili powder, allspice, salt, and pepper)

3. Finally, add the balsamic vinegar and the chicken stock.

4. Set the crockpot for 8-8.5 hours.

5. When you get home, set the oven for 350.

6. Heat the extra-virgin olive oil in a small skillet over medium-high heat. Add the pancetta and brown it about 5 minutes. Remove with a slotted spoon to a paper-towel-lined plate.

7. Add the butter to the cooking oil, turn off the heat, and let the butter melt into the olive oil.

8. Place the bread and garlic in a large mixing bowl. Pour the butter mixture evenly over bread. Sprinkle the pancetta, cheese, rosemary, and pepper over the bread cubes and toss to coat/combine.

9. Spread the croutons out on a rimmed baking sheet and bake until evenly golden, tossing it 1-2x while cooking (about 15-18 minutes).

Serve the chili with the pancetta croutons on top.
Serves 6-8 people.

Husband's grade: A+
PointsPlus: 8

Taken from and inspired by: Rachael Ray Just in Time!

Monday, February 7, 2011

Baking Extravaganza: Apple Crisp

A great dessert for a cold, snowy day in Illinois.

Apple Crisp with a Twist(It's with a twist because I didn't have any oats in the house. My solution--3 packets of instant, microwaveable oatmeal. It worked out well enough for me) :)

What's Needed:
4 medium sliced, peeled apples (tart apples work best)
3/4 C. packed brown sugar
1/2 C. all-purpose flour
3 packets of UNFLAVORED instant oatmeal
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/3 C. cold butter
(Vanilla ice cream, optional--but it's SUCH a good option!)

1. Place the apples in a greased 8-in. square baking pan.

2. In a small bowl, combine the brown sugar, flour, oats, cinnmon, and allspice. Cut in butter until mixture is crumbly. Sprinkle over the apples.

3. Bake, uncovered, at 375 for 30-35 minutes or until apples are tender. Serve warm with ice cream, if desired.

Serves 6 people

Husband's Grade: A
PointsPlus: 8

Inspired by: Taste of Home Baking Book

Saturday, February 5, 2011

Tomato Soup--ALA Rachel Ray

The thing I love about Rachael Ray's recipes, is that they're so easy to adapt.

If you don't have something, switch it out for something else. Same thing goes if you want something less/more spicey. I tried her '15-Minute Tomato and Bean Stoup' tonight, since I have a house full of sickies (myself included). This is a GREAT soup to have when you have a cold. I substituted peas for the celery and left out the zucchini, since I didn't have any. Serve this with fresh bread, and you have yourself a meal!

What's Needed:
2 T. extra-virgin olive oil
3 garlic cloves, choppped
1/4 tsp. crushed red pepper flakes (use more if you like it spicey)
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 C. chicken broth
1 15-oz. can diced tomatoes
1 5.5-oz. can tomato juice
1 6-oz. can tomato paste
2 C. frozen cut green beans
1 C. frozen peas
1 T. basil
1/2 T. oregano
Salt and pepper to taste
Grated Parmesan cheese to pass at table

1. In a medium-sized bowl, combine tomato juice and tomato paste. Stir until well-combined.

2. Add olive oil to big soup pot and place over medium-high heat.

3. Add the garlic and red pepper flakes. Cook 1 minute.

4. Add onions and carrots. Cook for 10-15 minutes (or until onions are translucent and carrots are soft).

5. Add chicken broth, tomatoes, tomato paste mix, green beans, and peas.

6. Bring soup to a bubble. Season with salt and pepper. Simmer for 5 minutes.

7. Turn off heat. Add basil and oregano to soup.

Serve with fresh bread. Serves 4.

Husband's Grade: A-
PointsPlus: 5

Taken from and inspired by: Rachael Ray--365: No Repeats

Friday, February 4, 2011

7 point breakfast--Homemade Creation of a McDonald's Classic

I recently discovered that I like McDonald's Egg McMuffins. I decided it would be easier to make them at home. After experimenting, I was able to slash a whole PointsPlus point off of the original. Hope you enjoy!

What's Needed:
1 egg
1 slice Canadian bacon (pre-cooked)
dash of salt and pepper
shredded cheddar cheese (just enough to sprinkle over the top)
1 whole wheat English Muffin

1. Toast English Muffin--I usually do mine for 4-5 minutes so it's nice and crispy.

2. Put egg, salt, and pepper into a bowl. Whisk together.

3. Add egg to skillet pre-heated. Leave it alone until it looks like this. Takes about 2 minutes.

4. Flip egg. Cook for another 1-2 minutes. Take off of the skillet.

5. Add Canadian bacon to skillet. Brown on both sides (about 1-2 minutes--just to heat/brown it).

6. Cut egg in half. Then fold in half.

7. To assemble:
*Place 1/2 the egg on the bottom of the muffin. Sprinkle a bit of cheese.
*Add Canadian bacon then the other half of the egg. Sprinkle a bit of cheese
*Top with other half of the muffin. Enjoy!

MY Grade: A+ (This, plus some coffee, keeps me full until lunch, and I normally eat early in the morning.)

PointsPlus: 7

Inspired by: McDonald's Original Egg McMuffin (8 PointsPlus)

Thursday, February 3, 2011

Shrimp Fried Rice

This was great! My husband, who is not a fan of Chinese, really liked this dish. I'm making it with less soy next time, but it went over great!

What's Needed:
2 eggs, beaten
1 tsp. soy sauce
1 tsp. sesame oil or vegetable oil
1 clove garlic, minced
2 C. cooked brown rice
1 C. frozen carrots, chopped small
1 C. frozen peas, thawed
1 C. onion, chopped small
12 oz. bag of frozen, pre-cooked, pre-deveined shrimp--thawed
2 T. soy sauce

1. In a small bowl, combine eggs and 1 tsp. soy sauce.

2. Pour sesame oil into large skillet. Preheat over medium heat. Add the egg mixture and garlic; stir gently to scramble. When set, remove egg mixture from skillet and cut up any large pieces.

3. Pour cooking oil into the skillet. Return to medium-high heat. STir-fry onion in hot oil for 1 minute, or until onions are crisp-tender.

4. Add cooked rice, carrot, peas, and shrimp. Sprinkle with 2 T. soy sauce. Cook and stir for 4-6 minutes or until heated through. Add cooked egg mixture. Cook and stir for about 1 minute more or until heated through.

Makes 4 servings (about 1 1/4 C.)

Husband's Grade: B+
PointsPlus: 7

Inspired by: Better Homes and Gardens NEW Cook Book

Thursday, January 27, 2011

Converting a Rachel Ray Soup to Crockpot

I love this soup, but I did not want to come home on a Friday and immediately set to work on making this. To solve my problem, I converted the recipe to a crockpot recipe. Here's the recipe re-done for you. Enjoy!

What's Needed:

4 celery ribs, chopped
2 medium onions, chopped
2 C. shredded carrots
1 dried bay leaf
Salt and black pepper
6 C. chicken stock
1 lb. ground chicken
2 garlic cloves, finely chopped
1/4 tsp. nutmeg
1 egg
1/2 C. Italian seasoned bread crumbs
1/2 C. grated Parmesan cheese
1 package fresh gnocchi
1 C. frozen peas
Parsley

1. Place chicken in a bowl and season with salt and pepper. Add garlic, nutmeg, egg, bread crumbs, and cheese. Combine chicken mixture with your hands, then roll into walnut-sized meatballs.

2. Add celery, onions, carrots, and bayleaf to crockpot.

3. Add chicken meatballs to crockpot.

4. Add chicken stock.

5. Cook for 7-8 hours on low.

6. In the last 5 minutes of cooking, add gnocchi, peas, and parsley.

7. Allow to stand 5 minutes in crockpot to thicken up. Discard the bay leaf.

8. Ladle into bowls. Serves 8

Husband's Grade: A-
PointsPlus: 6

Taken from (and inspired by) Rachael Ray: Just in Time

Chicken Potpie

This took a lot of time to prepare--mostly because I've never made pastry. The Pastry Topper for this did not turn out as nice as I had wanted it (it was a little dry), but overall it was good. I think piecrust just takes some practice to get right.

What's Needed:
Pastry Topper (1)
*2 1/4 C. flour
*3 tsp. salt
*2/3 C. shortening (I used butter)
*9 T. cold water

3 T. butter or margarine
1 1/2 C. onion, chopped
1 1/4 C. celery, chopped
1 medium bell pepper (red or green), seeded and chopped
1/2 C. flour
1 1/2 tsp. herb de provance
1/4 tsp. salt
1/4 tsp. black pepper
2 1/4 C. chicken broth
1 1/2 C. milk (I used whole)
3 3/4 C. chopped cooked chicken
1 1/2 C. fozen peas and carrots

1. Prepare Pastry Topper; set aside. Preheat oven to 400.

2. In large saucepan, melt butter over medium heat. Add onion, celery, and sweet pepper. Cook and stir for 5-8 minutes or until vegetables are tender.

3. Stir in flour, poultry seasoning, salt, and black pepper. Add broth and whole milk all at once. Cook and stir until thickened and bubbly. Stir in cooked chicken and peas. Pour into ungreased 9x13-inch baking pan.

4. Place Pastry Topper over chicken mixture in pan or dish. Brush pastry with egg.

5. Bake, uncovered, for 35-40 minutes or until topper is golden brown. Let stand 20 minutes before serving.

Husband's Grade: A-
PointsPlus: 9 (for 1/8 of the casserole)

Inspired by: 9x13: The Pan That Can

Saturday, January 22, 2011

Panzanella Stoup--ALA Rachel Ray

I love me some Rachel Ray. This is one of my all-time favorite 'stoup' recipes. For those of you not in the know, a 'stoup' is too thick to be called a soup, but too thin to be considered a stew. Enjoy carbaholics. This soup is mighty tastey!

What's Needed:
3 T. extra-virgin olive oil
3 bell peppers, one yellow, green, and red; seeded and diced
1 medium onion, chopped
4 garlic cloves, finely chopped
1/4 C. balsamic vinegar
1 28-oz. can crushed tomatoes
4 C. torn or chopped stale crusty bread, about 1/2 a loaf
salt and black pepper
1 C. fresh basil leaves, torn (or about 1 to 1.5 T. of dry basil)
Shredded Parmesan cheese to pass at the table

1. Place a large pot over medium-high heat with 3 T. of olive oil. Add the bell peppers, onions, and garlic. Cook for 10 minutes.

2. Stir in the balsamic vinegar. Cook for 1 minute, then add the chicken stock and crushed tomatoes. Bring to a boil.

3. Add bread. Reduce heat to simmer. Stir after 5 minutes, then let simmer for another 5 minutes.

4. Season with salt and pepper to taste. Fold in the basil. Stoup is done when a spoon stands upright in the pot (see picture).

5. Serve in soup bowl and top with some cheese.

Husband's Grade: C (My grade: A)
PointPlus: 7

Taken from: Rachel Ray Just in Time

Monday, January 17, 2011

A++ Chicken Tortilla Soup

What's Needed:
4 uncooked boneless, skinless chicken breast halves (I used Southwestern marinated chicken breast halves)
2 15-oz. cans black beans, undrained
2 15-oz. cans low-sodium diced tomatoes
1 C. low-sodium salsa (mild, medium, or hot)
3 small cans tomato juice
1 small can tomato paste
baked tortilla chips
2 C. grated Cheddar Cheese or Mexican blend

1. Combine all ingredients except chips and cheese in crockpot.

2. Cover. Cook on low 8 hours.

3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.

4. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Makes 8 servings

Husband's Grade: A++
WW PointsPlus: 5

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