Biscuits & Gravy

Prep & Cook Time: 60 minutes

Feeds: 6-8 people

Ingredients:

  • 1 lb boneless, skinless, chicken breasts
  • 2 c butter
  • 6 T flour
  • 4 c milk
  • salt & pepper to taste
  • 1 package spicy breakfast sausage
  • 1 habanero/serrano
  • 1 can buttermilk biscuits
Cover chicken with water in saucepan; bring to a boil. Reduce heat; cook for 20 minutes, drain, cool, and shred. Set aside. Cook spicy sausage. Drain and set aside. Saute butter and habanero/serrano in a large saucepan; cook pepper until tender. Add flour, whisking until creamy. Add milk, salt and pepper; heat to thicken, stirring constantly. Combine chicken and sausage with mixture; heat through. Bake biscuits as directed. Serve chicken and gravy over hot biscuits.

Crockpot Thai Chicken Peanut Curry

This recipe is only 227 calories per one cup serving for all of you working on those New Year’s resolutions!

Prep Time: 25 minutes

Cook Time: 30 minutes

Feeds: 4-6 people. Yields 12 cups

Ingredients:

  • 2 pounds chicken
  • 4 tablespoons coconut oil (or olive oil)
  • 4 tablespoons Thai red curry paste
  • 1 can (13.5 oz) of coconut milk
  • 6 tablespoons peanut butter
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1/4 onion, chopped
  • 2-4 tablespoons red chili paste
  • 1/2 can water chestnuts, chopped
  • 1 habanero, seeded and minced
  • 2 cups stir fry veggies
  • optional garnish: cilantro
  • optional garnish: green onion
  • optional garnish: peanuts


Place all ingredients, except for the veggies in crockpot and cook for 6-8 hours on low. My grocery store doesn’t stock red chili paste so I make my own – tbl coconut oil + tsp chili powder + tsp garlic + tsp salt + tsp pepper. Add the veggies for the last 20 minutes. I would recommend serving over rice!

Chicken Noodle Casserole

This recipe is only 227 calories per one cup serving for all of you working on those New Year’s resolutions!

Prep Time: 25 minutes

Cook Time: 30 minutes

Feeds: 8-12 people. Yields 12 cups

Ingredients:

  • 12 oz. egg noodles
  • 2-3 chicken breasts
  • 1 stick butter, divided
  • 1 can cream of chicken soup
  • 1 cup cheddar cheese
  • 1.5 cups Italian style breadcrumbs

Pre-heat oven to 350°F. Cook egg noodles and chicken breasts.
I simmered the chicken in
chicken stock.

Let chicken rest and then cut into bit size pieces. Spray 9×13 pan with non-stick cooking spray. Combine noodles, chicken, half of butter, and soup in pan.

Melt remaining butter and combine with bread crumbs. Top casserole with the bread
crumb mixture and cheese.

Bake at 350°F for about 30 minutes until top is bubbly.


Pumpkin Bread

Prep Time: 25 minutes

Feeds: 6-8 people. Yields 2 large loaves.

Ingredients:

  • 2 cups white sugar
  • 1 cup brown sugar
  • 3.5 cups flour
  • 2 teaspoons baking soda
  • 1.5 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 cup vegetable oil
  • 4 eggs
  • 2  cups pumpkin
  • 1.5 teaspoons vanilla
  • 1/2 cup pecans, chopped (optional)
  • 1/2 cup semi-sweet chocolate chips (optional)


Combine all dry ingredients. Then add the wet ingredients. Fold in optional ingredients Mix until smooth and pour into 2 greased 9×5 inch pans. Baked at 350°F for about 1 hour (until toothpick comes out clean).

Pumpkin Pie Cheesecake

The perfect fall dessert – a combination of cheesecake and pumpkin pie! (I have made this three times in the past 2 months…)

Prep Time: 25 minutes

Feeds: 6-8 people

Ingredients:

  • 16 ounces cream cheese, softened and cut into 1 inch cubes
  • 1/2 cup white sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/8 ground cloves
  • 1/8 ground nutmeg
  • 1/2 cup whipped topping (like Cool Whip)

Preheat oven to 325°F.

Combine cream cheese, sugar, and vanilla. Blend until smooth. Mix in eggs one at a time. Pour one cup of batter into crust.

Add pumpkin, cinnamon, cloves, and nutmeg into remaining batter. Stir gently until well blended. Spread over the cheesecake batter in crust.

Bake 35-40 minutes, until center is almost set. Allow to cool and then refrigerate for 3-12 hours. Top with whipped topping before serving.

Grandma’s Notre Dame Chili

Every fall from almost birth until I was in my early 20s, my family made the annual pilgrimage to Notre Dame for a football game. We would stay at my Aunt Margaret’s house, and as the sun rose on Saturday morning, a few of us would climb in the motor home and drive to the tailgate lot to stake out our usual spot. Grandma would always have made enough food to feed the army that would stop by the tailgate for a few minutes or hours before and after the game. There were always coffee cakes, sandwiches, cookies, cheesecake, lemon bars, chips and dip, etc. The two foods that I would always make sure to eat, though, were Grandma’s Notre Dame Baked Beans and Grandma’s Notre Dame Chili.

My grandma is in town helping with the babies, and Seattle has been having the perfect fall weather, so it seemed like a great time for chili. Trying to get grandma to give me the recipe was like pulling teeth, as she has been making it forever and doesn’t measure.

Prep Time: 20-30 min.

Feeds:

Ingredients:precooked chili.JPG

  • 1.5 ground beef, cooked and drained
  • 1 can dark kidney beans, drained
  • 1 can light kidney beans, drained
  • 1 can chili beans in chili sauce
  • 1 can stewed tomatoes
  • 1 can crushed tomatoes
  • 1 can Mexican style tomatoes
  • 2 packets chili mix
  • Extra chili powder to taste
  • Optional: shredded cheese and crackers

Cook ground beef on the stove. Then drain it and add it to the crockpot. Drain the kidney beans and add them, as well. I usually rinse my beans so that I get less of the sodium. Add the chili beans, tomatoes, and chili packets. If you would like a little more kick, add chili powder. Stir it all together and set the crockpot for 6-8 hours on low. Serve as is or topped with cheese and crackers. 

Crockpot Chicken Stroganoff

Prep Time: ~10 minutes

Feeds: 6-8 people

Ingredients:crockpot-chicken-stroganoff

  • 4 large chicken breasts
  • 1 packet onion soup mix
  • 15 ounce cream of mushroom soup (or substitute cream of celery or cream of chicken)
  • 2 cups sour cream
  • pepper to taste
  • egg noodles

Place chicken breast in crockpot. Cover with cream of mushroom, sour cream, pepper, and onion soup mix. Cook 6 hours on low or 4 hours on high. Prepare noodles on the stove, then serve stroganoff over noodles.

 

 

Crockpot Santa Fe Chicken

Prep Time: ~10 minutes

Feeds: 4-6 people

Ingredients:

  • 1-2 pounds chicken breast
  • 15 ounce can sweet corn, drained
  • 15 ounce can beans, rinsed and drained
  • 8 ounces cream cheese, cubed
  • 8- 15 ounces salsa

Place chicken in crockpot. I used 4 large breasts, but it depends on how thick you want your meal to be. Pour corn, beans, salsa, and cream cheese over chicken. Usually the recipe calls for black beans, but I used kidney beans because it is what I had in the pantry. I used 8 ounces salsa. I cubed the cream cheese so it would melt in better. Set crockpot for 6 hours on low or 4 hours on high. Serve in a burrito or over rice.

crockpot-santa-fe-chicken

NanaNette’s Lactation Cookies

Prep Time: ~25 minutes

Yields: about 6 dozen

Preheat oven to 350°F.cookies-2

Mix and set aside to add later

  • 3 tablespoons Flaxseed
  • 4 tablespoons of water

Mix

  • 1 cup softened butter
  • 5 tablespoons of coconut oil
  • 1 cup granulated sugar
  • 1 cup brown sugar

cookies-5

Add to mixture

  • 2 eggs (mix in 1 at a time)
  • Flaxseed mixture (set aside from the earlier)
  • 1 teaspoon vanilla

Mix in bowl (then add to mixture)

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup brewer’s yeast (found in supplement section or ordered online)

cookies-3

Mix in bowl (then add to mixture)

  • 3 cups oatmeal (I use 3minute)
  • 1 cup semisweet chocolate chips
  • Shredded coconut (I added approx. ¾ cup)
  • Slivered almonds (I added approx. ¾ cup)
  • Cook at 350 degrees for 10-11 minutes

cookies-6

Aunt Kathy’s Baked Spaghetti

I am excited that Seattle is experiencing fall weather (sorry to my family in the midwest who is not). This means that I can use my oven again! First up on my list of oven meals was baked spaghetti. Unfortunately, I have been experiencing pregnancy brain. For the second time in recent weeks, I went to the grocery store to pick up a dinner ingredient, swore that I got the right thing, then got home to find I had bought something different. In this case, I went to the store to buy the mozzarella for this dish and when I went to start making dinner, I discovered that I had bought parmesan. While a little parmesan may have been tasty in this dish, I don’t think 3 cups of parmesan would have been the taste I was looking for. Luckily I had shredded mexican cheese, which I substituted. While it was not as delicious as making the recipe with mozzarella, it definitely worked.

Prep Time: ~25 minutes

Feeds: 6-8 people

  • 1 pound spaghetti
  • 1/2-1 stick butter, melted
  • 2 eggs
  • 3 cups shredded mozzarella cheese, divided
  • 1/2-1 pound ground beef or sausage (optional)
  • marinara or pasta sauce (optional)

Brown meat and cook spaghetti. Preheat oven to 350°F. Spray a 9×13 baking dish with non-stick cooking spray. Melt butter and whisk eggs. Mix spaghetti, melted butter, whisked eggs, meat, and mozzarella. You can add sauce now or later.


Cover baked spaghetti with tinfoil. Bake for 25-30 min at 350°F. Cheese on top should be bubbly and the spaghetti should be heated all the way through.

Baked Spaghetti with Sauce.JPG