French Dip Sandwiches!

I got this recipe from a mom on baby center (addyj'smomma) and LOVE it. I forgot to take pics...but will the next time I make it.

Beef roast
2 cans of beef broth
2 packages of dry onion soup mix (1 oz)
Extra water (if needed, I never put extra water in mine)
I brown the roast, add it and everything else in the crock pot. Cook on low for 7-8 hours. Shred with fork. Use extra juice in crock pot for au jus.

After about 6-7 hours I shred the meat and put it back in the crock pot until we are ready to eat.

We've eaten them on crusty rolls and onion buns....both very delish. Leftovers are great too!

Chicken Pot Pie

 I'll warn you right now, the way I did it (below) was pretty labor intensive, but well worth it.  I'm in a very "from scratch" mode right now.  Feel free to use frozen pie crust to make your job a little easier.

Ingredients

• 3 chicken breasts, skinless
• 2 cups chicken broth (see below)
•  1 potato
• 1 yellow onion
• 3 stalks celery
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 cups frozen mixed vegetables
• salt and pepper to taste
• 1/4 teaspoon garlic powder

Directions

1. Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot. Save the broth.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
4. Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
5. In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
6. Add chicken broth and bring to a boil. After it has become thick, add the potato.
7. Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
8. Pour mixture into a 9x13 pan and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven. 
9. Brush both sides of the pie shell with egg whites or butter.
10. Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

Crust:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening, chilled
• 1/2 cup cube butter, chilled
•  1/4 cup plus 3 tablespoons ice water

Directions

1. Mix the flour and salt together in a medium size bowl.  Cut in the cold shortening & butter until the mixture resembles coarse crumbs (since the shortening and butter are chilled, you'll have to mix for a few minutes).  Drizzle the ice water ice water over the mixture until the dough comes together in a ball - add more water a few drops at at a time if needed..
2. Gently gather dough particles together into a ball.  Put it between two pieces of wax paper to make it easier to roll out.  At this point you can either divide the dough into two balls and use one crust on bottom and one on top, or leave it as is for one thick crust on top.

 Done this way, the filling doesn't have much juice or moisture.  I've also done this with a can of cream of chicken soup + 1 can milk in lieu of the chicken broth and flour. 

These are the two recipes I used as a basis for this one:

http://allrecipes.com/Recipe/Chicken-Pot-Pie-II-2/Detail.aspx

http://allrecipes.com/Recipe/Basic-Flaky-Pie-Crust/Detail.aspx 

Spinach & Feta Stuffed Chicken

I think the original idea for this recipe came from Mindi. It's so versatile, I love it!

1/2 cup frozen spinach, thawed
1/2 cup feta cheese
1/2 cup sun dried tomatoes
4 skinless, boneless chicken breasts
salt
pepper
can diced tomatoes
kalamata olives

Squeeze the excess water out of the spinach (good way to do this is wrap it in a dish towel). Mix the spinach, feta and sun dried tomatoes.

Butterfly the chicken breasts and place the spinach mixture inside:


Fold the chicken breast over and secure it with 2-3 toothpicks.

Place the stuffed chicken breasts in a crockpot and season liberally with salt & pepper.


Add a can of diced tomatoes, I usually add s&p again along with dried basil - to give the tomatoes some more flavor. Add the kalamata olives.

Cook on low for 4 hours.

Like I said, this dish is so versatile, I think it would also be good with capers or artichoke hearts. Add as much or as little of the spinach/cheese/sun dried tomatoes as you want. I only put measurements to give you a place to start.

Fiber One/All Bran Muffins

I got this recipe from my mother in law, I'm pretty sure it comes from Weight Watchers. The muffins are really good, perfect for a quick breakfast that keeps you full.


Combine:
3 cups All Bran cereal
2 1/2 cups warm water
Let sit for 3 minutes

Add one box Fiber One muffin mix
4 oz applesauce OR 1 banana

At first it will seem like you need more water, but as you mix it all together, it will become moist.

Cook at 400 degrees for 18-20 minutes. Makes 2 dozen.

These are great to freeze and have for a quick breakfast, just pop one in the microwave for 1 minute.

I usually buy the banana nut muffin mix, but my mother in law has used the blueberry mix and added blueberries and applesauce (instead of the banana) and said it was also very good.

Porcupine Meatballs

Porcupine Meatballs

Ingredients:
1 1/2 pound lean ground beef
2/3 cup long-grain rice, uncooked
1/2 cup water
1/4 cup finely chopped onion
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 large can (15 ounces) tomato sauce
1/2 - 1 cup water
2 teaspoons Worcestershire sauce

Mix ground beef with rice, 1/2 cup of water, chopped onion, seasoned salt, garlic powder, and pepper. Shape porcupine ground beef mixtureinto 1 1/2-inch balls.
Place the meatballs in an ungreased 2-quart shallow baking dish. Mix the remaining ingredients and pour over the meatballs. Cover and bake at 350° F. oven for about 45 minutes.

Uncover and bake 15 to 20 minutes longer.

Serves 4 to 6.

Peking Pork Chops

I got the original recipe from allrecipes.com but made a few modifications... a million thanks to Molly for the suggestion to buy Hoisin sauce. I used it in this dish and LOVED it!

Peking Pork Chops

• 6 thick cut pork chops (1 inch)
• 1/8 - 1/4 cup brown sugar
• 1 teaspoon ground ginger
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 1 clove garlic, crushed
• 1-2 tbsp Hoisin Sauce
  
• salt and pepper to taste
  

1. Trim excess fat from pork chops and place in slow cooker. Mix brown sugar, ginger, soy sauce, ketchup, garlic, Hoisin Sauce, salt and pepper in small bowl and pour over meat. Cover, turn to low and cook 4 to 6 hours, or until tender. Season with salt and pepper, if needed.

Serve over rice.

I'd suggest putting a meat thermometer into the meat, and take it out when it reaches 155 degrees, otherwise the meat will get too dry.

Please ignore the sweet potatoes in the picture, I was trying to use them up :)

Chicken with Cider and Bacon Sauce

Got this recipe from recipegirl.com at the suggestion of a friend. The chicken turned out so moist and yummy, even the next day as leftovers!

Chicken with Cider and Bacon Sauce

Four skinless, boneless chicken breasts
salt & pepper
2-4 slices bacon, finely chopped
1/4 cup minced sweet onion
3/4 cup unsweetened apple cider
1/2 cup chicken broth

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap (or waxed paper); pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

2. Cook bacon (use real bacon, not turkey bacon... trust me!) in a large nonstick skillet over medium heat until crisp. Remove bacon from the pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan and tuck it inside some foil to keep warm.

3. Add onion to pan; saute 2 minutes or until tender, stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen any browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.

Serves 4