Bayou Style Potpie

INGREDIENTS

1 large onion

1 large green bell pepper

8 oz. boneless, skinless chicken thighs

1 tbsp. olive oil

2 cloves garlic, minced

1 (14 1/2 oz.) can stewed tomatoes, undrained

8 oz. fully cooked smoked sausage, sliced

3/4 tsp. hot pepper sauce

2 1/4 cups buttermilk baking mix

34 tsp. dried thyme

1/8 tsp. black pepper

2/3 cup milk

DIRECTIONS

Preheat oven to 450°F. Coarsely chop onion and bell pepper. Cut chicken meat into 1 inch pieces; set aside.

Heat oil in medium ovenproof skillet over medium high heat until hot. add onion, bell pepper and garlic. Cook for 3 minutes, stirring occasionally.

Add chicken and cook 1 minute. Add tomatoes with juice, sausage and hot pepper sauce. Cook and stir over medium low heat for 5 minutes.

Meanwhile, combine baking mix, thyme and black pepper in a small bowl. Stir in milk. Drop batter by heaping tablespoonfuls in mounds over chicken mixture. Bake until biscuits are golden and cooked through and chicken mixture is bubbly, about 14 minutes.

4 Servings

Crockpot Fajitas

INGREDIENTS

4 boneless, skinless chicken breast halves

1 (14 1/2 oz.)can chopped tomatoes

1 1/4 cups chopped onion

1 cup red bell pepper, chopped

1 cup green bell pepper, chopped

1 envelope taco seasoning mix

6 flour tortillas

1 cup Cheddar cheese, shredded

1/4 cup salsa

1/4 cup sour cream

2 tbsp. black olives, sliced

DIRECTIONS

Cut the chicken into thin strips.

Combine chicken, tomatoes, onion, red pepper, green pepper and taco seasoning mix in a slow cooker and mix well.

Cook on high, stirring twice, for 2 hours.

Spoon equal portions of chicken mixture onto each tortilla.

Fold tortillas to enclose the filling. Top with Cheddar, salsa, sour cream and black olives.

6 Servings

Glazed Chicken and Rice

INGREDIENTS

1 cup instant white rice

1 tsp. dried dill

1 tsp. dried parsley

1/2 tsp. salt

1/4 tsp. black pepper

1 lb. chicken tenders

1 tbsp. vegetable oil

3 stalks celery, thinly sliced

2 carrots, thinly sliced

1 cup apple juice

1 chicken bouillon cube

DIRECTIONS

Cook rice according to package directions.

Mix dill, parsley, salt and black pepper in medium bowl. Add chicken tenders; toss to coat.

Heat oil in skillet over medium heat. Add the chicken, celery slices and carrot slices; cook, stirring constantly, until the chicken is tender, about 5 minutes.

Stir in apple juice and bouillon cube. Cook and stir over high heat until liquid has thickened and reduced to about 2 tbsp. and chicken is no longer pink in center, about 10 minutes. Serve over rice.

4 Servings

Tarragon Grilled Chicken

INGREDIENTS

1 1/2 cups tarragon vinegar

1/4 cup honey

2 tbsp. vegetable oil

2 tbsp. Worcestershire sauce

4 tsp. Dijon style mustard

10 cloves garlic

6 boneless, skinless, chicken breast halves

DIRECTIONS

Combine vinegar, honey, vegetable oil, Worcestershire sauce, mustard and garlic in a large resealable plastic bag and shake to mix.

Place chicken in the marinade and shake to coat well. Chill, turning bag frequently, for 6 to 24 hours.

Preheat the grill to medium.

Remove chicken from marinade, reserving remaining marinade. Arrange the chicken on the grill 9 inches from heat.

Grill the chicken, turning and basting with the reserved marinade occasionally, until inserted thermometer reads 180°F, about 12 minutes.

6 Servings

Cashew Chicken and Broccoli

INGREDIENTS

3 cloves garlic, minced

1tbsp. ground ginger

1 tbsp. soy sauce

12 oz. boneless, skinless chicken, cut into strips

2 tbsp. vegetable oil, divided

3 cups broccoli florets

1 cup snow peas, cut in half

1 cup water

1 envelope chicken noodle soup mix

1 tbsp. cornstarch

1 cup radishes, sliced

1/2 cup lightly salted cashews

3 tbsp. red bell pepper, chopped

DIRECTIONS

Combine garlic, ginger and soy sauce in large bowl, mix well. Add chicken and coat well.

Heat 1 1/2 tbsp. vegetable oil in large skillet or wok over medium high heat. Stir-fry broccoli in hot oil for 1 1/2 minutes. Add snow peas. Stir-fry until crisp tender, about 3 minutes.

Remove broccoli and snow peas to a plate. Add the remaining vegetable oil to skillet. Cook chicken in oil until browned, about 3 to 4 minutes.

Add water, soup mix and cornstarch to skillet and mix well. Simmer, covered, for 5 minutes.

Return broccoli and snow peas to skillet. Add radishes, cashews and bell pepper. Cook, stirring continually, until heated through, about 2 minutes. Serve over rice.

4 Servings

Toasted Peach Almond Dessert

INGREDIENTS

8 peaches, pitted and sliced
1/4 cup lemon juice
2/3 cup brown sugar
2/3cup flour
1/4 cup butter, melted
2 tsp. cinnamon
1/2 cup almonds sliced

DIRECTIONS

Combine peaches, lemon juice and one third cup of the brown sugar together and mix well. Place in a large baking dish. Combine flour, butter, one third cup brown sugar and cinnamon together to form a crumb mixture. Sprinkle over peaches and top with almonds. Bake at 350 degrees for 40 minutes.

Roasted Potatoes with Parmesan and Mozzarella

INGREDIENTS

8 small potatoes washed and thinly sliced
1/2 cup olive oil
1/2 cup fresh parsley, chopped
4 cloves garlic, minced
Salt and pepper to taste
1 cup grated Parmesan cheese
1 cup grated Mozzarella cheese

INGREDIENTS

Place potatoes in a large bowl. Combine olive oil, parsley, garlic and salt and pepper together and mix well. Pour over potatoes and toss. Place one half potatoes in a greased baking dish and top with one half cup of each cheese, follow with the rest of the potatoes and the rest of the cheese. Bake for 45 – 50 minutes or until potatoes are tender.

Chickpea Dip

INGREDIENTS

1 15-oz. can chickpeas, reserve one quarter cup liquid
1/4 cup tahini (tahini is sesame paste and can be found in gourmet
sections of grocery stores)
2 cloves garlic
1/4 cup lemon juice
1/2 tsp. cumin
1 tsp. coriander
1/4 tsp. cayenne pepper
1/4 cup green onions, chopped
Salt and fresh ground pepper to taste
1/4 cup cilantro
1/4 cup chopped green onions

DIRECTIONS

In a food processor or blender, combine chickpeas, tahini, garlic, lemon juice, cumin, coriander, cayenne pepper, salt and pepper and juice from chickpea can. Blend until smooth. Add cilantro and blend again. Top with green onions and refrigerate until ready to serve.

APPLE RAISIN COLESLAW

INGREDIENTS

5 cups coarsely chopped red cabbage (about 1/2 medium head)
5 cups coarsely chopped green cabbage (about 1/2 medium head)
1 cup coarsely grated carrots (about 2 medium)
1 large tart green apple (such as Granny Smith), cored, coarsely chopped
1/2 cup raisins
1/2 cup raw unsalted sunflower seeds, toasted
1 1/2 cups plain nonfat yogurt
1/2 cup chopped fresh dill or 3 tablespoons dried dill weed
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar

DIRECTIONS

Combine cabbages, carrots, apple, raisins and sunflower seeds in very large bowl. Whisk yogurt, dill, vegetable oil and
vinegar in medium bowl to blend. Add dressing to cabbage mixture and toss to coat. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover and refrigerate.)

Yield: 12 Servings

Viennese Cherry Cheese Torte

INGREDIENTS

1 package Golden Cake Mix
2/3 cup Sugar
3 large Eggs
1/4 teaspoon ground nutmeg
1 stick Butter, softened
2 tablespoon Milk
2/3 cup Water
2  21-ounce Cherry Pie Filling
11 ounces Cream Cheese, softened

DIRECTIONS

Preheat oven to 375°F. Grease and flour two 8×1 1/2 or 9×1 1/2 inch round layer pans.

Combine dry cake mix, eggs, butter, and water in large mixer bowl. Mix, bake, and cool as directed on package. Refrigerate layers to make splitting easier. Split each cake into 2 thin layers.

For filling, beat cream cheese, sugar, nutmeg, and milk until smooth.

Place one layer on cake plate. Spread with 1/2 cup cream cheese filling; top with 1/2 cup cherry filling. Repeat layers, ending with cake layer.

Spread remaining cream cheese filling over top layer and top with remaining cherry filling.

Refrigerate until ready to serve.