Chicken And Mushrooms

This is perfect for fall or anytime.

1 can mushroom soup

1 lb. boneless chicken thighs

1/4 tsp. each: salt, pepper, granulated garlic, dried parsley flakes

2 - 3 T. oil

1/4 - 1/2 c. reduced fat milk

Preheat oven to 350’ F.

Preheat oven safe skillet to medium high heat, lower heat to medium low and add oil.

Add chicken, sprinkle salt, garlic, parsley flakes, pepper on both sides of chicken.

Brown chicken on 1 side for 8 - 12 min.

Turn chicken over and cook on other side for 8 - 12 min more.

When you finish browning the meat, open can of mushroom soup and pour into pan over the chicken. 

Turn chicken over to coat both sides. Add milk and cover skillet with aluminum foil.

Place skillet in oven and cook for 45 minutes to 1 hr or until done. 

Serves 4

Deja Vu Turkey Sandwich

This is perfect for watching the game, using leftovers,or anytime.

I\"ve used a regular skillet, but this recipe also works on a grill pan.

Sandwiches

8 slices bread

4 - 8 slices turkey

4 slices Swiss or Monterey Jack/Colby 

2 T. oil

1 T. raspberry jam

Layer 1 -2 slices of Turkey  and cheese on 4 slices of bread.

Smear  jam on one side of the remainder of the bread.

Place the side of bread with jam on top of the turkey.

To heat: Heat grill pan or skillet over medium high heat.

Reduce heat to medium and add oil. Place 1 sandwich in skillet. 

Place a small pan over sandwich to press down on sandwich. 

Cook on 1 side for 3 -5 min or until brown. 

Flip over and cook on other side for 3-5 min or until brown. 

Repeat cooking process with remaining sandwiches.

Serves 4.

Tuscan Chicken

This is a quick and easy recipe for dinner or anytime.

I’ve used canned organic tomatoes, but if you use regular diced tomatoes instead.

1 lb. skinless, boneless chicken thighs 

1 can diced tomatoes 

1 tsp. each: basil, oregano, parsley (dried or fresh)

1/8 - 1/4 tsp. each: salt, pepper, lemon juice

pinch red pepper flakes

1/8 c. dry white wine

2 - 3 T. olive oil

1 - 2 cloves crushed, chopped fresh garlic

1/2 - 3/4 c. each: chopped onion, chopped green pepper


Crush and chop garlic, set aside. 

Peel, rinse & chop onions, set aside.

Seed, rinse, chop bell pepper, set aside.

Sprinkle salt and pepper on both sides of chicken with half of salt and pepper

Preheat skillet to medium high heat, lower heat to medium and add oil.

Place chicken in skillet and cook chicken for 10 - 12 min.

Remove chicken from skillet and place on a paper plate

Add tomatoes, herbs, garlic, vegetables, lemon juice, white wine.

Cook tomatoes for 10 - 12 min. 

Add chicken back in skillet. and cook on low or until chicken is heated 7 - 10 min. approx.

Serves 4.

Easy Tater Tots

This is perfect as a side dish or anytime.

4 medium potatoes peeled and shredded
2 - 4 T. olive oil
1/8 - 1/4 tsp. each: salt, pepper
1 clove fresh garlic crushed and chopped
1/8 c. flour (adjust amount needed)
1 - 2 eggs adjust amount needed
Pinch red pepper flakes

Line a large plate with a few layers of paper towel.

Peel, rinse, potatoes.

Peel, rinse, crush and chop garlic.

Crack egg into a seperate bowl, beat slightly with fork, set aside.

Using a grater, grate potatoes into a mixing bowl.

Put potatoes on the paper towel lined plate. 

Using the paper towels, bundle the potatoes. 

Squeeze out excess water from potatoes.

Pour potatoes back into the mixing bowl. 

Add egg, flour, salt, pepper, garlic to potatoes and mix well.

With clean hands form potatoes into tater tots.

Heat saute pan over medium high heat. Lower heat to medium and add oil.

Fry potatoes on one side for 3 - 4 minutes until brown on 1 side. 

Flip potatoes over and flip on other side for 3 - 5 min. more or until done. 

Serve along with your favorite dipping sauce.

Serves 4 - 6.

Recipe for Democracy

This recipe is a simple one.

Democracy’s not a spectator sport.

In some states, Tuesday November 2nd. is Election Day.

If you’re still in line by 8 pm., they have to let you vote, stay in line.

For more election info:

https://iwillvote.com/

Easy Kabobs

This is perfect for tailgating, game day or anytime.

I’ve used a grill pan, this is great on an outdoor grill or under the broiler too.

I’ve used a lean beef roast but you can use a chuck roast instead.

You can also try this with chicken, lamb or pork too.

1 1/2 - 2 lb. lean beef roast

1 large onion, cut into 36  1 - 2 inch pieces

2 large bell peppers, cut into 36  1 - 2 inch pieces

36 cherry tomatoes

1/3 c. olive oil

juice & zest of 1 lemon

1 - 2 cloves garlic, crushed & chopped

1/4 - 1/2 tsp. each: dried parsley, oregano, dried basil

1/4 tsp. each: salt, pepper

Place 12 wooden skewers in a baking dish with cold water to soak for at 1 least hr.

This will prevent skewers from burning.

Peel, rinse and chop onion into 1 - 2 inch pieces

Place into a clean bowl, set aside.

Rinse tomatoes under cold water and place into bowl with onions.

Rinse, seed, chop peppers into 1 - 2 inch pieces, place in bowl with tomatoes and onions.  

Cover bowl with plastic wrap and place bowl in refrigerator until you’re ready to assemble skewers.

Peel, crush, chop garlic.

In a measuring cup combine: 1/2 of the oil, salt, pepper, herbs, garlic.

With a zester, zest lemon into measuring cup. 

Cut lemon in half and through a sieve, squeeze lemon into measuring cup. Stir with a clean fork to mix.

On a clean cutting board, cut beef into 1 - 2 inch (36) pieces and place into a clean bowl.

Pour oil mixture over beef, and toss to coat. 

Cover bowl with plastic wrap and place in refrigerator to marinate for a couple of hrs.

To assemble skewers:

Remove bowl with vegetables & meat from refrigerator.

Remove skewers from water.

Preheat grill pan to medium high heat, lower heat to medium low, and add oil.

Thread meat and vegetables onto skewers, place skewers on grill on 1 side for a few minutes. 

Rotate skewers to evenly cook on all sides for a few minutes or until done.

Serves 4 - 6 (2 - 3 skewers each).

Vichyssoise

This was inspired by a Brady Bunch episode.

This can be served hot or cold.

Enjoy!

I’ve used low sodium chicken broth, but you can used vegetable broth, if needed.

4 medium potatoes diced

1 leek chopped

1/8 - 1/4 tsp. each: salt, pepper

4 - 6 c. low sodium chicken broth
2 - 3 T. each: oil, butter
1  each: shallot, small onion chopped

1 clove garlic, crushed, chopped

1/4  c. reduced fat sour cream

Rinse, cut ends of, chop light green part of leek into very small pieces.

Rinse and cut potatoes into very small pieces.

Peel, rinse, chop onion, shallots into very small pieces.

Peel, crush and chop garlic into small pieces.

Preheat a clean soup pot over medium high heat, lower heat to medium, add oil, butter.

Add onion, potatoes, leek, shallot, garlic, salt, pepper to pot.

Cook vegetables for 10 min or until softened.

Add chicken broth 1/2 c. at a time, stirring constantly.  

Cook over medium heat until soup is heated, lower temperature to medium low and cook for about 20 - 30 min.

Add sour cream and cook for 5 - 8 min. more or until done.

Makes 4  - 6 servings.