Recipes
Crockpot Chicken Pot Pie Deconstructed
Ingredients:
- 4 halves boneless, skinless chicken breasts, frozen
- 2 cans cream of mushroom soup (we use a lowfat, low sodium version)
- 1 can cream of chicken soup (we use a lowfat, low sodium version)
- 1/2 c of water
- 4 large Yukon Gold potatoes, quartered
- 4 oz of baby carrots
- 2 c frozen corn
- 2 c frozen peas
- 2 sprigs of fresh Thyme
- 2 sprigs of fresh Oregano
- 2 sprigs of fresh Sage
- 1 t salt
- 1 t pepper
- Cornstarch slurry
- 4 large Bisquick biscuits, recipe follows
Combine the chicken, soups and salt and pepper in the crockpot and turn to high. Cook for 1 hour. Put herbs into a coffee filter, pull edges together to make a pouch and tie with dental floss. Add the herb pouch, potatoes and carrots and turn crockpot to low. Cook for 4 hours. Add the frozen peas and corn. Turn the crockpot to high and cook for 1 hour. Check the consistency of the sauce, if too thin add a corn starch slurry (2 T cornstarch combined with 2 T cold water to make a paste).
Garlic Cheese Biscuick Biscuits
Ingredients:
- 1/2 bulb roasted garlic
- 1/2 c shredded cheddar cheese
- 1 1/2 c Heart Smart Biscuick
- 1/2 c fat free milk
Combine garlic and Bisquick in a bowl, add milk and cheese and combine. Make four large drop biscuits. Drop onto a greased cookie sheet or cooking stone. Cook for 7-9 minutes at 450 degrees.
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Tuna Noodle Casserole (with a twist)
- 3/4 bag of Rotini pasta, tri-color
- 1 can cream of mushroom soup (we use a lowfat, low sodium version)
- 1 can albacore tuna, drained
- 1 can tuna in water, drained
- 1/2 c sliced green olives
- 1 c shredded Pepper Jack cheese
Preheat oven to 350 degrees. Cook pasta according to package until al dente. Drain. While pasta is cooking, combine soup, tuna and olives in a 9 x 13 baking dish. Add drained pasta to bowl and combine. Sprinkle shredded cheese over mixture. Cook in over for 20 minutes.
Alternative: You can also use egg noodles vs rotini. This recipe can also be put into a small dish and microwaved for 5 minutes.