Italian Chicken and Vegetables

Ingredients:
4-6 raw chicken breasts,
Two of your favorite vegetables (new potatoes, green beans, broccoli, squash, zucchini, etc.)
1 packet Italian Dressing Mix
4 TBSP Butter, cut into small pieces

Directions:
Arrange in 3 sections in a 9x13 dish.  Sprinkle with a packet of Italian dressing mix.  Top with butter pieces.  Cover with foil and bake at 350 degrees for 1 hour.

Turkey Strganoff

Ingredients:

• 1/2 pounds lean ground beef or turkey
• 1 small onion, chopped (about 1/2 cup)
• 1 clove garlic, finely minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces sliced white button mushrooms
• 4 ounces light cream cheese, cubed
• 2 cups low-sodium beef broth
• 1/2 cup lowfat milk
• 3 tablespoons flour
• 1/2 cup light sour cream
• Salt and pepper to taste
• Cooked egg noodles or rice for serving

Directions

1. In a large nonstick skillet, cook the meat, onion, garlic, salt and pepper, on medium-high heat, stirring occasionally to break up the meat into small pieces, until the meat is almost cooked through but still slightly pink, about 5 minutes. Drain excess grease. Add sliced mushrooms and cook until the mushrooms are soft and browned and the meat is cooked through, another 5 minutes or so.
2. Add the cubed cream cheese and let the cream cheese melt over medium heat, about 2-3 minutes, before stirring in. Mix gently until the cream cheese is incorporated throughout the meat mixture. In a large liquid measuring cup, combine the beef broth and milk. Whisk in the flour until the mixture is smooth and there are no lumps of flour remaining.
3. Stir the beef broth/milk mixture into the meat and cook over medium or medium-high heat, stirring occasionally. Let the mixture bubble and simmer until slightly thickened, 3-4 minutes. Stir in the sour cream and add additional salt and pepper to taste. Serve over cooked egg noodles or hot, cooked rice. Sprinkle each serving with fresh parsley, if desired.

Twisty Bread Sticks

Ingredients:
Rhodes Rolls (1 for each stick)
3 TBSP butter, melted
1/4 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp dill week
10 inch skewers

Directions:

Decide how many bread sticks you want to make and then choose that many Rhodes Rolls.

Set them out on a greased baking sheet and cover with greased plastic wrap, and let rise.

(This usually takes about 4-5 hours if using frozen rolls)

 

After the have risen, take a roll and knead it into a thin rope.  Starting at the pointed end of stick, start wrapping the rope around the stick. Leave enough on the end so that you can hold it. 

Place the skewer on a small casserole dish or cake pan,  hanging the end off each side so that the dough is not touching the dish. 

 

Continue till you have all the skewers done.  (Try to leave enough space between each bread stick so they can have room to rise.)

 

Let rise till double in size.

 

Bake in a 375 degree oven for 12 minutes.  

 

While bread sticks are cooking, put together the butter glaze by melting the butter and adding the spices.

 

After pulling the sticks out of the oven, brush the butter glaze over the breadsticks.

Creamy White Chilli

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
• 1 tablespoon oil
• 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
• 1 can (14 1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream
• Fresh cilantro, for garnish (optional)

Directions

1. In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. 
2. Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Greek Tortellini Salad

Ingredients:

1 (20 ounce) package refrigerated cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, chopped
1 cup kalamata olives, pit removed and chopped
1/2 red onion, chopped
3/4 cup crumbled feta cheese
For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste

Directions:

1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.

2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.

3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.

Note-this salad will keep in the fridge for up to 3 days.