Halloween Mummy Snacks

Halloween recipe #2: Halloween Mummy Snacks.

Ingredients

• 1 1/2 cups garden vegetable cream cheese, softened
• 10 celery stalks cut into 2 inch pieces
• 3 slices deli sliced ham, turkey, or chicken
• sweetened dried cranberries

Step 1: Spoon the cream cheese into a plastic Ziploc bag. Cut 1/2 inch off of one corner of the bag. Pipe the cream cheese into each celery piece.

Step 2: Cut the deli meat lengthwise into 1/4 inch wide strips then into 1 inch long pieces. Lay the meat slices over the celery and arrange to look like bandages. Use the tip of a knife to tuck the ends of the meat along the celery edge.

Step 3: Place the cranberries between the meat strips to look like eyes.

Based off of the recipe found on BettyCrocker.com

 

Turkey Sausage Dressing

Ingredients

• 1 pound breakfast turkey sausage
• 1 large onion, diced
• 4 large carrots, peeled and diced
• 6 celery stalks, diced
• 1 can of reduced sodium chicken stock
• 1/2 tsp salt
• 1 tsp Italian seasoning
• 1 tsp ground thyme
• 1 tsp rubbed sage
• 3 slices of whole wheat bread
• 3 slices of whole grain or seeded bread (I use Orowheat 12 Grain or Multi-Grain)
• 4-6 large eggs or 1 – 1 1/2 cups Egg Beaters

1. Preheat oven to 400. Lightly spray a 9×13 glass casserole dish with PAM. Toast the bread slices until crisp. Leaving the crust on, tear the toast into small pieces and place in a large mixing bowl.

2. In a large skillet cook the sausage over medium-high heat until browned, breaking up the sausage as it cooks. Remove the sausage to the mixing bowl.

3. In the skillet you just cooked the sausage in, add the onions, carrots, and celery. Cook over medium heat until soft, about 7-10 minutes.

4. Add the chicken stock and bring to a boil. Reduce heat and simmer for 10 minutes. Add the veggies and chicken stock to the mixing bowl.

5. Add the salt, Italian seasoning, thyme, and sage to the mixing bowl. Stir until combined.

6. Beat 2 eggs at time and add to the mixture. Stir until combined. If using Egg Beaters, add 1/2 cup at a time. Continue to add eggs until you’ve reached your desired consistency.

7. Pour the dressing into the casserole dish and bake uncovered for 45 minutes. Remove the dressing from the oven every 15 minutes and stir the dressing thoroughly.

Enjoy!

Recipe created by on Me! : D

 

Hearty Chicken Stew (GF)

Makes 10-12 bowls.

The best chicken stew you will ever taste! Simply add noodles or dumplings and you have the perfect chicken noodle soup or chicken and dumpling stew! This stew goes really well with buttered biscuits.

Ingredients

• 4 large carrots
• 5 large stalks of celery
• 1/2 large onion
• 8 oz baby bella mushrooms
• 5 cups chicken stock
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 2 tsp poultry seasoning
• 5 chicken breasts
• Ground thyme
• Garlic powder
• Salt

1. Trim the chicken breasts of excess fat. Season the chicken with salt, garlic powder, and ground thyme then rub the seasoning into the chicken. Repeat with the other side.

Cook the chicken over medium-high heat until both sides are golden brown and white in the center, about 7-10 minutes per side. Don’t overcrowd the pan, it takes longer to cook if you do, and they won’t brown. Remove to a cutting board and cut into thin strips then into small pieces.

2. Peel the carrots, cut in half length-wise, then cut into thin slices. Cut the ends off the celery, cut in half length-wise, then cut into thin slices. Dice the onion into small pieces. Wash and remove the stems from the mushrooms, discard the stems. Cut the mushrooms into 1/4 inch thick slices.

3. In a large stockpot, add the carrots, celery, onion, and lightly salt. Add the mushrooms, thyme, and rosemary. Stir in the chicken stock and bring to a boil.

4. Once boiling, reduce heat and simmer until vegetables are tender, about 10-15 minutes.

5. Stir in the chicken and cook for 5 minutes.

Enjoy!

Based off of the recipe found on Can You Stay for Dinner?

 

Shrimp and Avocado Vietnamese Spring Rolls with Hoisin Peanut Dipping Sauce (Gluten Free)

Ever wanted to make spring rolls but never knew how? No problem! I’ve included step-by-step instructions below on how to roll your own. Never purchase premade spring rolls again!

WARNING: While the spring rolls are gluten free, the hoisin and peanut dipping sauce is not gluten free. I have yet to find a gluten free hoisin sauce or substitute for hoisin sauce. It’s on my to do list though. If you find one, please let me know.

Ingredients

• 8oz small shrimp, cooked, deveined, tails removed
• 1 large avocado
• 1 large carrot
• 1 small cucumber
• 2 celery stalks
• Bunch of cilantro
• 1 head of butter lettuce

• Rice paper spring roll wrappers (Aisan isle at Krogers)
• 1/4 cup hoisin sauce
• 1 tbsp peanut butter
• 1 tsp rice vinegar
• 1 tsp – 1 tbsp water
• Large, flat bowl of warm water
• Lime juice

1. In a small bowl, combine the hoisin sauce, peanut butter, and rice vinegar. The sauce will be very thick. Add water 1 tsp at a time until the sauce reaches your desired thickness. I decided to keep mine thick.

2. If the shrimp is frozen, empty the bag into a colander and run cold water over the shrimp while moving the shrimp around. You must use cold water, do NOT use warm or hot water. Continue moving the shrimp under the running water until all of the shrimp have thawed. This step should only take about 5 minutes. Pat dry with paper towels and set aside.

3. Wash and peel the carrot, cucumber, and celery. Cut the vegetables into small strips about 2 inches long and 1/8 inch wide. Set them aside. Wash the bunch of cilantro and tear off the leaves. Set aside. Remove the butter lettuce leaves from the head and gently wash them. Tear the leaves in half and set aside. Cut the avocado in half, remove the pit, remove the peel, and cut into small slices about 1/4 inch thick. Sprinkle with lime juice.

4. Pour warm water into a large, flat bowl. Larger bowls will make your life easier. Ideally, you want the bowl to be big enough to submerge the entire wrapper, but it’s okay if you don’t have a bowl that big – I didn’t. You will also need a plate a little smaller than the wrapper.

How to Roll a Vietnamese Spring Roll

Place the plate next to the bowl and complete the following steps in order:

1. Using your hands lower the wrapper into the bowl. Move the wrapper around in a clockwise motion to make sure every part is wet.

2. Place the now wet – but still firm – wrapper onto the plate, make sure the wrapper overlaps the plate by at least 1/2 inch.

3. Place the lettuce leaves and cilantro in the middle of the wrapper. Be sure to leave at least 1 inch at each end and do not make the filling wider than 2 inches.

4. Add the carrot, celery, cucumber, and avocado slices. Top with the shrimp.

5. The wrap will be a little sticky. Gently peel one of the ends off of the plate and fold over the wrap. Repeat with the other end. Then, fold one of the sides over to the other side, securing it to the end pieces.

6. Roll tightly towards the other side to finish the roll. It may take a few attempts to get used to the motions.

Recipe created by Me! : D

 

Chicken Tetrazzini with Spaghetti Squash (GF)

For those of you who are on Medifast, I plan to remake this into a Medifast friendly recipe : )

Ingredients

• 1 medium spaghetti squash
• 6 chicken breasts
• 1 cup heavy whipping cream
• 1 (15 oz) can reduced sodium chicken stock
• 3 stalks celery, chopped
• 8 oz baby bella mushrooms, chopped
• 3 cloves garlic, small dice
• 1/2 large onion, small dice
• 1 tbsp cornstarch
• 1/4 cup cold water
• 1/3 cup Parmesan, shredded
• Ground thyme
• Salt
• Garlic powder

1. Preheat oven to 425. Season both sides of the chicken with salt, garlic powder, and thyme. Rub the spices in. In a large skillet, cook the chicken over medium-high heat until brown and thoroughly cooked, about 15 – 20 minutes. Remove chicken to a cutting board. Cut into small chunks, about the size of a penny.

2. Very carefully cut several holes in the spaghetti squash. Place on a microwaveable plate, cover with plastic wrap, and microwave for 10-12 minutes. Remove from microwave and let cool for 10 minutes.

3. In the same skillet, add 1/4 cup of chicken stock to deglaze the pan. Use a flat edged spatula to coax the brown goodness off of the skillet. Add the rest of the chicken stock and the cream. Stir. Cook for 5 minutes. In a small bowl, stir the corn starch into the cold water. Add the mixture to the sauce. Simmer over medium heat for 15 – 20 minutes or until it begins to thicken.

4. In a medium skillet cook the onions and garlic over medium heat for 1 minute. Pour the mushrooms on top, do NOT stir, lower heat to low. Season with salt, thyme, and garlic powder. Cook for 5 minutes. Add the celery, stir, and cook for another 5 minutes. Remove from heat.

5. Add the chicken to the sauce. Using a slotted spoon, spoon the mushroom mixture into the sauce. You don’t want to water down the sauce by adding the mushroom juice. Stir until everything is coated in sauce.

6. Cut the spaghetti squash in half lengthwise – from tip to tip. Using a fork, remove the seeds and any tough flesh from the center. After all seeds are removed, use the fork to shred the flesh. Place the flesh in a large bowl and season with salt.

7. PAM a 9 x 13 glass casserole dish. Pour the spaghetti squash into the casserole dish and spread evenly. Pour the sauce on top and spread evenly. Top with shredded Parmesan.

Bake for 15 minutes. Let the dish sit for a few minutes before serving. Make sure you try it before you add anything extra like parsley or Parmesan on top. I think it’s already perfection!

Recipe created by Me! : D

 

Chicken Salad with Bacon

This chicken salad can be eaten by itself, in a pita pocket, on sandwich bread, in a wrap, or my favorite, in a lettuce cup.

Ingredients

• 5 chicken breasts
• 6 slices of bacon
• 1 avocado (optional – I preferred it without), chopped into smallish pieces
• 1 cup plain nonfat Greek yogurt
• 1 tbsp light miracle whip
• 3 celery stalks, cut in half lengthwise then chopped
• 4 green onions, sliced
• 1/2 tsp lime juice
• 1/2 cup cilantro, chopped
• 1/2 tsp salt

1. In a large skillet, cook the bacon over medium-high heat. Turn after a few minutes, once the side facing down has turned crisp. Once both sides are crisp, remove from pan and place on a plate covered in paper towels to remove the grease.

2. In the same skillet you just cooked the bacon in, add the 5 chicken breasts. Lower heat to medium and cook for 3 minutes. Using a spoon, remove all of the liquid from the pan. Continue to cook the chicken until both sides are a deep golden brown. Using a knife, cut into the largest chicken breast to ensure it is cooked all the way through. You do not want to see any pink. Remove the chicken from heat and place on a cutting board.

3. Cut the chicken into 1/2 inch thick strips, then into very small slices, almost shredding the chicken. I used a fork to hold the chicken and a paring knife to cut it. The combination worked very well. Add the chopped/shredded chicken to a large bowl. Cut up or tear – I enjoyed tearing it with my hands – the bacon into small pieces, about the side of your pinkie nail. Add to the large bowl. Add the chopped avocado, green onions, celery, and cilantro.

4. In a small bowl, combine the Greek yogurt, miracle whip, lime juice, and salt. Mix thoroughly. Add the dressing to the large bowl and stir until incorporated.

Garnish with more cilantro leaves or chives if desired.

I served mine as soon as I was done making it but it tastes even better when it sits overnight. I ate mine on leafs of iceberg lettuce, folded in half like a hot dog. Was delicious! Other likes to eat their chicken salad in spinach tortillas. They were almost as good, I just prefer to not eat grains : )

Recipe created by Me : D

 

7 Layer Salad (Medifast)

My coworkers love this salad and several people asked for the recipe. This recipe has been in the family for generations. We always make it for holiday gatherings. It goes great with honey baked or spiral ham.

Ingredients

• 1 head of iceberg lettuce
• 1 head of butter lettuce
• 4 boiled eggs, whites only, sliced
• 8 slices of bacon or turkey bacon, diced
• 1 cup green onions, chopped
• 1 cup of celery, diced
• 10 oz frozen green peas, uncooked
• 1 + tbsp sugar
• 1 + cup light miracle whip or mayo
• 1/2 cup shredded cheddar cheese, reduced fat

1. I usually use either a 9×13 glass or plastic dish or a large glass bowl. Shred iceberg lettuce into your dish. Shred the butter lettuce into the dish. In this order, layer on the egg, bacon, green onions, celery, and frozen peas.

2. In a small bowl, mix 1 tbsp sugar and 1 cup miracle whip. Starting at one of the edges, use the back of a spoon to spread the dressing. Adding a tbsp at a time, continue to use the spoon to spread the dressing across the top of the salad. I use a painting motion, pretend you’re painting a canvas. If you used a 9 x 13 dish, you probably need more dressing. If so, mix another 1 tsp sugar and 1/4 cup miracle whip until you’ve covered the salad with a thin layer.

3. Top the salad with the shredded cheddar cheese. Cover with plastic wrap and refrigerate overnight.

Recipe created by My family : D

 

Coq au Vin (Chicken in Wine)

So the name doesn’t literally translate to Chicken in Wine, but it’s close enough.

I have to hand it to the French, that was the best stew I’ve ever had. I don’t know if it was intended as a stew, but I served mine with a slice of toasted French bread to soak up all of the delicious left over juices. Talk about developing flavors. SO worth the hour + it had to stew.

Oh, and I should mention that this is a very Americanized version of this French dish, and I tailored it to my personal taste. There was no way I was going to add 5 ounces of pork fat..

Ingredients

• 4 chicken breasts
• 3 small-medium shallots, diced
• 2 stalks of celery, chopped
• 4 cloves of garlic, minced
• 1 cup red cooking wine
• 2 cans reduced sodium chicken broth
• 1 tsp ground thyme
• 2 tbsp tomato paste
• 8 ounces whole button mushrooms, I used the ones in a jar
• 8 ounces pearl onions, ends removed and peeled
• 1/4 – 1/2 c cold water
• 1 – 2 tbsp cornstarch

1. In a small sauce pan, bring 3 cups water to a boil. Add the pearl onions and cook 3 minutes. Drain and set aside.

2. Salt both sides of the chicken breasts. PAM a large skillet, add chicken breasts, and cook over medium-high heat. Flip once the bottom browns – you want it to brown a little. Takes about 5 minutes per side. You’re just browning the chicken, not cooking it through, it can be raw on the inside, you’ll finish cooking it later. When both sides are lightly browned, transfer to a cutting board.

3. If you have a brown coating on the bottom of the pan, that’s good. Add the celery, shallots, and garlic to the pan, scrapping the pan as you stir. Allow the mixture to cook for a few minutes but do not let it burn.

4. Add the red wine, chicken stock, thyme, and tomato paste. Stir. Return to the chicken on the cutting board. Cut the chicken into 1/2 inch thick strips, then into 1/2 – 1 inch cubes. Really whatever size chunks you prefer. Add the chicken chunks to the skillet. Stir. Simmer covered, over medium-high heat for 15 minutes.

5. Using a slotted spoon, remove the chicken. In a small bowl or jar, mix 1 tbsp corn starch with 1/4 cup cold water. Add the cornstarch mixture to sauce. Stir. Simmer covered for 10 minutes, stirring occasionally.

6. Add the button mushrooms and pearl onions. If the sauce is not thick enough – mine was not – combine the remaining 1/4 cup of cold water and 1 tbsp cornstarch in a bowl or jar and add to the sauce. Stir and cook uncovered until the sauce thickens, about 10 minutes. Add chicken.

I was aiming for a thick beef stew consistency. Mission accomplished.

Recipe very loosely based off of the recipe found at No Recipes

 

Herbed Tuna Dip

Ingredients

• 1 can (3 oz) tuna, drained
• 2 T chopped carrots
• 2 T chopped celery
• 1 c plain nonfat yogurt, as needed
• 1 T chopped fresh parsley
• 1 t Dijon mustard
• 1 t lemon juice
• Crackers

1.Stir the tuna, carrots, celery, parsley, mustard, and yogurt (1 T at a time).

If you want the dip to be wetter, add more yogurt.

If you want more kick, add mustard.

If you want a pinch of freshness, add 1 T cilantro.

Recipe found in Campbell’s Kitchen