Tag Archives: chicken stock

Turkey Sausage Dressing

Turkey Sausage Dressing


  • 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.


Turkey Sausage Dressing

Recipe created by on Me! : D

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Posted by on January 17, 2014 in Side Dish, Turkey


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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.

Hearty Chicken Stew

Hearty Chicken Stew

Hearty Chicken Stew


  • 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.


Hearty Chicken Stew

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


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Asian Chicken Soup (Medifast, Paleo, & GF)

Makes 10-12 bowls

To make this soup Medifast friendly, discard the carrots and use low sodium soy sauce. Fish sauce should be naturally gluten free, but double check the bottle to be sure.

You can find napa cabbage and bok choy at Wal-mart, but it will probably be cheaper at an Asian market.

Asian Chicken Soup


  • 1 tsp olive oil
  • 4 cloves of garlic
  • 2 tbsp fresh ginger, about a 1 x 1 knob
  • 5 chicken breasts
  • 6 cups chicken stock
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • 2 carrots
  • 1/2 head of napa cabbage
  • 2 stalks bok choy
  • 1 tsp lime juice
  • Salt

1. Peel the garlic, cut off the ends, and finely chop. Peel the ginger, cut into thin slices, and then finely chop. In a large sauce pan, heat the oil over medium-high heat. Add the garlic and ginger and sauté about 1 minutes, stirring occasionally.

2. Trim the chicken of excess fat and lightly season with salt. Chop the chicken into small cubes, no larger than a 1/2 inch. Add the chicken to the saucepan and cook until lightly golden, about 10 minutes.

3. Add the chicken stock, fish sauce, and soy sauce and bring to a boil.

4. Chop off the hard ends of the napa cabbage and bok choy. Wash the leaves carefully then pat dry. Cut the bok choy stalks in half then cut into small slices. Depending on your head of cabbage, you may need to cut out and discard the hard stalk of the leaves. Either way, slice the napa cabbage like you did the bok choy. Uniform and thin slices will cook the best.

Wash and peel the carrots, discard the outer peels. Using a vegetable peeler, go to town on the carrot until you reach the core and cannot peel it any longer. You want lots of thin strips. I start at the middle of the carrot and work my way down, rotating and flipping the carrot over occasionally to peel each side evenly.

5. Add the carrots, napa cabbage, and bok choy to the saucepan. Cook until the bok choy is tender, about 3-4 minutes. Remove from heat and stir in the lime juice. Season with salt and serve.

Asian Chicken Soup


Based off of the recipe found at Paleo Savvy


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Jalapeno Popper White Chicken Chili

I made this recipe for a chili cook-off in October and won second place! I’ve never really been a fan of chili, but this recipe won me over. One thing’s for sure, you’ll never look at chili the same way again.

I like my chili thick, so I usually add another can of beans. If you want your chili thinner, add an extra cup of chicken stock.

I also serve my chili with Garlic Parmesean Breadstick Bites. Let me know if you’d like the recipe for that as well!

Jalapeno Popper White Chicken Chili

Jalapeno Popper White Chicken Chili

Jalapeno Popper White Chicken Chili

Jalapeno Popper White Chicken Chili

Jalapeno Popper White Chicken Chili


  • 2 small cans of green chilies
  • 1 bottle salsa verde (I use Taco Bell’s brand)
  • 2 jalapeno peppers
  • 1 small onion
  • 3 cloves garlic
  • 1 pound chicken
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp oregano
  • Pinch of crushed red pepper
  • 1 1/2 cups chicken broth
  • 2 cans cannelloni beans
  • 1 can great northern beans
  • 1 can of sweet corn
  • 4 ounces cream cheese, room temperature
  • 6 slices of turkey bacon
  • Shredded Mexican cheese
  • Sour cream
  • Green onions, sliced
  • Cilantro

1. Cut off the tip and end of the jalapeno, slice in half, and remove all of the seeds. Cut the jalapeno into small pieces. In a food processor, combine the green chilies (do not drain) and jalapenos and pulse until smooth.

2. Finely dice the onion and garlic. Add the onions and garlic to a large saucepan. Cook over medium heat until softened, about 5 minutes, stirring occasionally. Add the beans and corn (do not drain), chicken stock, salsa verde, and jalapeno-green chili mixture. Cover and let cook for 30 minutes, stirring occasionally. Meanwhile..

3. Trim the chicken of excess fat and lightly salt both sides. In a large Ziploc bag, combine the chili powder, ground cumin, oregano, and crushed red pepper. Add the chicken to the Ziploc bag, seal the bag, and lightly toss until the chicken is coated in seasoning.

Place the chicken in a large skillet and cook over medium-high heat until browned on both sides, about 5-7 minutes per side. Remove the chicken to a cutting board. While the chicken is still hot, cut the chicken into 1/2 inch wide strips then into 1/4 inch wide chunks. Add the chicken to the saucepan.

4. While the chicken skillet is still warm, add the cream cheese and stir until the cream cheese is soft and has absorbed the left-over seasoning from the skillet. If the cream cheese is not melting you may need to cook over low heat until soft. Add the cream cheese to the sauce pan.

5. Cut the bacon strips in half and cook in a large skillet over medium heat until crispy, turning once. Remove from heat and tear or cut the bacon into small pieces. Set aside.

6. To tell if the chili is done, taste one of the beans. You want the beans to be soft, but not mushy. When the beans are your desired consistency, remove from heat. Ladle into bowl and top with a dollop of sour cream, Mexican cheese, bacon bits, cilantro, and green onions.


Recipe created by Me! : D


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Pork Dumpling Soup

Makes 40 dumplings and about 10-15 bowls of soup.

Meatball Ingredients

  • 1 pkg square wonton wrappers (produce isle in Walmart)
  • 1 pound reduced fat ground pork
  • 1 onion, small dice
  • 1 egg
  • 1/2 tsp salt
  • 1 tsp hoisin sauce
  • 1/2 tsp oyster sauce (optional)
  • 1/2 tsp soy sauce
  • Bowl of warm water
  • 5 cans chicken stock, reduced sodium
  • 5 green onions, chopped
1. Pour the chicken stock into a large stock pot and bring to a boil.

2. Mix the pork, onion, egg, salt, hoisin sauce, oyster sauce, and soy sauce in a medium bowl.

3. How to assemble the dumplings:

  • Put 1/2 – 1 tsp of the pork filling into the middle of a wonton wrapper.
  • Dip your finger into the warm water and run it along all 4 edges of the wonton wrapper.
  • Fold the wrapper in half length-wise into a rectangle. Gently press the edges together.
  • Dip your finger into the warm water and dab the lower left hand corner.
  • Bring the lower left and right corners together and overlap the right over the left just a smidge. Gently press the corners together.

If filling pops out, remove the excess filling and press the edges back together – and decrease the amount of filling for the remaining dumplings. Here is a video if you need a visual demonstration:

4. Once you have filled all of the wonton wrappers, place 6 dumplings – one at a time – into the boiling chicken stock. When they rise to the top, remove them, they have finished cooking. Nifty, eh? Who needs timers? Remove the dumplings to a platter. Be sure to stir the pot periodically to ensure they dumplings don’t stick together. Repeat until all of your dumplings are cooked.

5. Once all of the dumplings are cooked, add them back to the chicken stock. Add the green onions and cook for a few minutes.

You’re ready to serve!

A small bit of advice: if there are left-overs, remove the dumplings from the soup before storing. The dumplings will bloat and fall apart if they are left in the soup overnight.

Pork Dumpling Soup

Pork Dumpling Soup

Pork Dumpling Soup

Pork Dumpling Soup

Based off of the recipe found on My Simple Food


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White Chicken Chili (Gluten Free)

I hate chili. All chili. I’ve always been that way. So the fact that I absolutely LOVE this white chicken chili recipe caught me completely off guard. Try it, and let me know how much you love it!

If you like your chili chunky like a stew and less like a soup, reduce the amount of chicken stock to 5 cups.

White Chicken Chili


  • 6 cups chicken broth, reduced sodium
  • 6 chicken breasts
  • Ground thyme
  • Garlic powder
  • Salt
  • 1 heaping tbsp fresh basil, chopped
  • 2 heaping tbsp cilantro, chopped
  • 2 heaping tbsp green onions, chopped
  • 1 bottle of salsa verde (about 8 ounces – I used Taco Bell’s version)
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1 can (15 oz) Great Northern Beans
  • 2 cans (15 oz) cannellini beans
  • Tabasco sauce

1. In a large stock pot, combine the chicken stock, beans, salsa verde, chili powder, paprika, garlic powder, and a few shakes of Tabasco sauce. Stir well. Bring to a boil then reduce heat and simmer. Meanwhile…

2. Trim the chicken breasts of excess fat. Sprinkle the chicken breasts with salt, garlic powder, and ground thyme, rub in the seasoning, flip the breasts over, and repeat. Place a large skillet over medium-high heat. Add the chicken to the pan. Flip the chicken once the bottoms have browned, about 7-10 minutes. Keep cooking until the chicken is no longer pink inside, about 10 additional minutes – you may want to cut the breasts open to ensure they are no longer pink. The breasts should still be juicy, if they are drying out, lower the heat. Remove the chicken to a cutting board.

3. Ladle a cup of the liquid from the crock pot into the skillet you cooked the chicken in. Use a wooden spoon to scrape off all of the good browned bits from the pan. It may take a minute or two, but it’s worth it. Once you’ve scraped off the browned bits, pour the liquid into the stock pot.

4. Once the chicken has cooled for a few minutes, cut the breasts into 1/4 inch wide strips. Cut the strips into small pieces, about 1/4 inch wide. Add the chicken to the crock pot. Continue to simmer for 10 minutes. Add the chopped basil, cilantro, and green onions, and simmer for 5 more minutes.

I STRONGLY recommend once you’ve poured up your bowl, that you add a spoonful of shredded Mexican blend cheese and a dollop of light sour cream. It may seem like a strange addition to white chicken chili, but you just wait.. you’ll love it!

I served the chili with Parmesan garlic bread sticks. Perfect combo!

Created by Me : D


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Smoked Gouda and Mushroom Chicken

Makes 6 servings of about 1 1/2 cups.

Honestly, this is the best dish I have cooked to date. Everyone who tried this recipe wholeheartedly agreed.

If you leave out the chicken, this dish would be perfect for vegetarians. The mushrooms are meaty and perfectly seasoned. You wouldn’t miss the chicken at all, though you might want to double the amount of mushrooms or cut the sauce in half.

Smoked Gouda and Mushroom Chicken

Smoked Gouda and Mushroom Chicken

Smoked Gouda and Mushroom Chicken

Smoked Gouda and Mushroom Chicken

Smoked Gouda and Mushroom Chicken


  • 2 oz cream cheese
  • 1 can reduced sodium chicken stock
  • 1 tsp garlic paste
  • 1 tsp Dijon mustard
  • 16 oz baby bella mushrooms, sliced
  • 3/4 cup smoked gouda cheese
  • 7 chicken breasts
  • 1-2 tbsp corn starch
  • 1/4 – 1/2 cup cold water
  • Ground thyme
  • Garlic powder
  • Salt

1. Place one chicken breast into a large Ziploc bag and pound the chicken until it is about 1/4 inch thick. Repeat with remaining 6 breasts. Lightly sprinkle each beast with salt, garlic powder, and thyme. Rub in the seasonings, flip the chicken over and repeat. Slice the chicken into 1 inch wide strips.

2. Place two large skillets over medium-high heat. Divide the chicken into the two pans. You may have to cook the chicken in waves, depending on the size of your skillets. Cook the chicken about 5 minute per side. The chicken should be lightly browned but still moist. Remove the chicken to a plate. Keep the skillets on the stove.

3. In one skillet add half of the mushrooms and sprinkle with salt, garlic powder, and ground thyme. Add the rest of the mushrooms to the same skillet and season them as well. Stir the mushrooms and cook over low heat until they have browned, about 5-7 minutes. Remove from heat and drain any remaining liquid.

4. In the other skillet, add the cream cheese and stir to get all of the browned bits of chicken and flavor off of the bottom. Once the cream cheese is fully melted, add the Dijon mustard and garlic paste. Whisk in 1/4 cup of the chicken stock. Once the chicken stock is integrated, add 1/4 cup more, whisk until smooth. Add the remaining chicken stock and whisk until smooth. Raise heat to high and cook until bubbling, stirring occasionally.

5. Once the sauce has come to a boil, add the smoked gouda. Stir the sauce until the gouda has melted. I wanted my sauce to be thicker, so I combined 1 tbsp corn starch and 1/4 cup cold water in a small bowl, then added it to my sauce. Allow the sauce to boil for 3-5 more minutes. If the sauce is still not thick enough for your liking – mine wasn’t – combine the remaining 1 tbsp corn starch and 1/4 cup cold water. The sauce should start to thicken rather quickly, mine took about 10 seconds.

5. Once you have drained the mushroom pan of all liquid, add the mushrooms to the sauce. Stir until all of the mushrooms are coated in the sauce. Add the chicken to the sauce and stir until the sauce coats all of the chicken.

Serve hot. I’m not sure how well this reheats, since we ate all of it in one sitting. I actually licked my plate clean. It was that good.

Smoked Gouda and Mushroom Chicken

Recipe create by Me! : D

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Posted by on September 20, 2013 in Chicken, Medifast


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Chicken Tetrazzini with Spaghetti Squash (GF)

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


  • 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.

Chicken Tetazzini 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.

Chicken Tetazzini

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!

Chicken Tetrazzini

Recipe created by Me! : D

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Posted by on July 27, 2013 in Chicken, Gluten Free, Pasta


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Chicken Spaghetti Squash (Medifast)

Chicken Spaghetti (Squash)


  • 1 spaghetti squash
  • 1 lbs chicken breasts
  • 8 – 16 oz raw baby bella mushrooms, chopped (how much do you like mushrooms?)
  • 3 oz reduced fat cream cheese
  • 1 can chicken stock
  • 1 tbsp ground thyme, divided
  • 1 tsp butter
  • 1 tsp salt

1. In a large skillet, add the cream cheese and stir over medium heat until melted. Starting with 1 tbsp, slowly add the chicken stock to the melted cream cheese. Each time you add chicken stock, use a whisk to thoroughly integrate it into the cream cheese.

2. Once all of the chicken stock has been added to the cream cheese, add the chopped mushrooms to the sauce. Stir in half the salt and ground thyme. Reduce heat to low and let the mixture cook covered for 10 minutes.

3. While the sauce is cooking, pierce the shell of the spaghetti squash several times. Place on a microwaveable plate and microwave for 12 minutes. Remove from the microwave and let cool on the plate for 5 minutes. Cut the spaghetti squash in half lengthwise – from tip to tip – and use a fork to remove the seeds and tough center parts. Once seeds are removed, drag a fork down through the flesh of the squash. Repeat until you have shredded the both halves – you should have quite a large pile of squash.

4. While the sauce is thickening * and the spaghetti squash is cooking, remove all visible fat from the chicken breasts then cut into small pieces, no larger than the size of your thumb nail. Add the chicken to a medium skillet. Sprinkle with the remaining salt and ground thyme. Cook over medium-high heat, stirring occasionally. Remove from heat once the chicken is thoroughly cooked but not browned. If there is liquid in the skillet with the chicken, drain it.

5. Once all liquid has been removed, add the chicken to the sauce mixture. Stir until the chicken is coated in the sauce. In a large stock pot, melt the butter over medium heat. Add the shredded spaghetti squash and sprinkle with salt. Using a spaghetti spoon, stir the spaghetti squash. Add the sauce mixture to the spaghetti squash pot and stir. Voila!

I sprinkled chopped parsley and shredded parmesan cheese on top – was delicious!

* If your sauce does not thicken properly: in a small shaker jar, mix 1/4 c water and 1 tsp cornstarch. Add the cornstarch mixture to the sauce and stir thoroughly. My sauce immediately thickened to the perfect consistency when I added cornstarch.

Recipe created by Me! : D


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Creamy Mushroom Sauce (Medifast)

This is a slightly altered version of the sauce that I use on my Pork Chops with Mushrooms and Shallots recipe. It also pairs great with my Roasted Garlic Mashed Cauliflower recipe, for those who like gravy on their mashed “potatoes”. I like to dip chicken or pork chops in this sauce as well.

Creamy Mushroom Sauce


  • 2 cans of chicken stock
  • 1 tbsp cream cheese, reduced fat
  • 1 clove of shallots, chopped fine
  • 1 tbsp Dijon mustard
  • 8 oz of baby Bella mushrooms, sliced, about 1/4 inch thick
  • 1/4 cup parsley, chopped

1. Place a large skillet over medium heat, add shallots and cook until soft, stirring occasionally, 3-5 minutes.

2. Add the chicken stock, cream cheese, and Dijon mustard, stirring until well incorporated. Let the sauce boil for 5 – 10 minutes, stirring occasionally, sauce should begin to thicken.

3. Add the mushrooms and cook about 5 minutes, or until mushrooms are browned but still somewhat firm. Add the parsley, stir, cook for another 2-3 minutes. Remove from heat and serve,

If your sauce isn’t as thick as you’d like it to be, let it simmer over medium-high heat for several minutes, until it reaches your desired consistency.

Recipe created by ;Me : D

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Posted by on March 23, 2013 in Gluten Free, Medifast, Sauce


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