SMOTHERED CHICKEN IN GRAVY FOR THE SLOW COOKER

 

Ingredients

• 1 pound boneless skinless chicken breast or thighs
• 3 medium carrots — sliced or diced
• 1/3 cup onion — chopped
• 1 cup chicken broth
• 2 tablespoons butter or margarine (I used light)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 2 teaspoons Herbs de Provence seasoning, divided
• 1/2 teaspoon poultry seasoning
• 1 package roasted chicken gravy mix ( I use McCormick’s Roasted Chicken Gravy mix, nice seasoning blend)
• 1/3 cup buttermilk or 2 % milk
• 2 teaspoons flour
• 1 cup frozen peas

How to make it

In a 4 to 6 quart crock pot, combine chicken, carrots, onion, chicken broth, butter, salt, pepper, 1 teaspoon Herbs de Provence and bay leaf; mix well.

Cover; cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.

About 20 minutes before serving, stir gravy mix into crock pot, remove the chicken breast and using two forks shred

the meat and return to the crock pot. Remove and discard bay leaf.

In a measuring cup, blend buttermilk or milk and flour until smooth. Stir flour mixture and peas into chicken as well as

the reserved 1 teaspoon of Herbs de Provence; mix well.

Cover, increase heat to high; cover and cook an additional 25-20 minutes or until peas are cooked. If the gravy is too thick add a little more milk or chicken broth.

Serve with rice or biscuits, mashed potatoes, baked potatoes or noodles.

Yield:  4 very large servings or 6 smaller ones.

Nutritional Information

For 4 Servings: Per Serving: 243 Calories; 7g Fat (25.1% calories from fat); 30g Protein; 15g Carbohydrate; 4g Dietary Fiber Old WWP  5  / New WWPP 6

For 6 Servings: Per Serving : 162 Calories; 4g Fat (25.1% calories from fat); 20g Protein; 10g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 388mg Sodium.

Old WWP 3 / NewWWPP 4

Recipe adapted from the Cooking Light Bulletin Board, posted by Kate 2004 and modified by Tami.

DREAMSICLE SALAD (SUGAR FREE)

 

Try strawberry jello with strawberries and other favors with seasonal fruit.
Ingredients
1 – .3 ozs pkg. sugar free orange jello…
1 – 3 ozs. pkg. sugar free instant vanilla pudding
1 – 10 ozs. can mandarin oranges, drained
1 – 8 ozs. tub fat free frozen whipped topping, thawed

Directions
Dissolve jello in 1 c. boiling water. Add 1/2 c. cold water; let /set in fridge for 20 minutes. With mixer or whisk, add dry vanilla pudding mix and beat until smooth. Fold in oranges and whipped topping (by hand). Refrigerate.

Peach Dumplings Recipe

 

Ingredients

• 2 whole large peaches
• 2 8 oz cans crescent rolls
• 2 sticks butter
• 1-1/2 cup sugar
• 1 tsp vanilla
• cinnamon, to taste
• 1 1/2 cups orange juice

DIRECTIONS:
Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour orange juice around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Crusty Bread Recipe

 

INGREDIENTS

• 3 cups unbleached all purpose flour
• 1 3/4 teaspoons salt
• 1/2 teaspoon Instant or Rapid-rise yeast
• 1 1/2 cups water

DIRECTIONS:
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

Gluten-Free Strawberry Rhubarb Crumble

 

Ingredients:
FOR THE FRUIT:

• 2 cups rhubarb, cut into 3/4″ pieces
• 2 cups strawberries, hulled and cut into 3/4″ pieces
• 1/4 cup granulated sugar
• 3/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 tablespoon cornstarch
• pinch of salt

FOR THE TOPPING:

• 3/4 cup + 1 tablespoon (75 grams) certified gluten-free oat flour*
• 1 1/4 cups (115 grams) certified gluten-free rolled oats
• 2/3 cup (132 grams) light brown sugar
• 2/3 cup (149 grams) butter or 1/2 cup + 1 tablespoon (126 grams) coconut oil**, melted and cooled slightly
• 1/4 teaspoon salt

Directions:
Preheat the oven to 350°F and grease a 1-quart, 8″x8″ or another similar sized baking dish.
In a large mixing bowl, stir together the sugar, almond extract, vanilla extract, cornstarch and salt.
Add the chopped fruit and stir to coat in the mixture. Let sit for at least 10 minutes while preparing the topping.
In another large mixing bowl, stir together the oat flour, oats, brown sugar, melted butter or coconut oil and salt until well combined.
Spoon the fruit mixture into the pan and top with the topping. Place the dish on a baking sheet to catch any spills.
Bake for 40-45 minutes or until the topping is firm and the fruit is bubbling. The topping will appear to be quite runny around 25-30 minutes but firms up in the last 10-15 minutes of baking. The filling may also appear runny while warm but thickens as it cools.
Let cool for 30 minutes and serve warm or room temperature. Cover and store at room temperature for up to 2 days.

BLT Dip

 

Ingredients

• 1-1/2 pound bacon, cooked, drained, crumbled, and divided
• 2 cups shredded mozzarella cheese
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup cheddar cheese (shredded) or to taste
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder (or to taste)
• 1 tablespoons mustard
• 2 cups chopped seeded tomatoes
• 1-1/2 cup shredded Iceberg lettuce
• pepper an salt to taste
• Toasted bread rounds, crackers, or pita chips.

How to make it :

Preheat oven to 350. Spray a 11?2-quart baking dish with nonstick cooking spray.
Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..

Donkey Balls

 

Ingredients

• 2 packages crescent rolls pref buttery flavored
• 1 16 oz cream cheese, don’t use fat free… they r horrible
• 1 packages jimmy dean sausage (standard size)
• 1/4 tsp garlic powder
• 1 small fresh onion… minced

Instructions
cook sausage, garlic powder and onion until brown and lightly crispy.
drain sausage. does not hafta be rinsed
take room temp cream cheese and sausage mixture. I do not add salt and pepper because of butter flavoring in rolls.
unroll crescent rolls and cut crescent in half to make a triangle.
take a teaspoon of the mixture and spoon into each crescent roll. then wrap mixture up into little ball making sure the mixture is sealed inside.
place balls on the cookie sheets and bake for 8 minutes. DON’T BURN BOTTOMS.
cool for 3 minutes should make about 40-48 balls.
a reviewer suggested that she had to cook them longer (14 minutes) … so it may take longer depending on size..