Chicken and Rice with Mushroom Marsala Casserole

1 T. butter
1 T.  olive oil
2 garlic cloves, minced fine
16 ounces fresh mushrooms, sliced
1 1/2 T. flour
1/2 c. marsala wine (or white wine)
1/2 c. heavy cream
1 T. tomato paste
2 c. chicken broth
1 t. salt
1/4 t. each black pepper, cayenne pepper, oregano, parsley and garlic powder
1 c. long-grain or brown rice, uncooked
2 c. of cooked chicken breasts, chopped in chunks
2 T. grated Parmesan cheese mixed with 2 T.Panko

Preheat the oven to 350°. In a large skillet, heat the butter and oil over medium-high heat until just melted. Add the garlic and mushrooms and cook, stirring occasionally, until softened, about 5 - 7 minutes. Add the seasonings with salt and pepper. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream, heat on low, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups of stock with tomato paste. In a greased deep dish casserole, add rice in the bottom, top with the chicken. Pour the mushroom gravy on top. Cover tightly with foil and bake until bubbly, about 35 minutes. Add Parmesan mixture on top and bake 5 more minutes.

Mushroom and Sausage Sauce for Pasta

8 oz. bowtie pasta, uncooked
1 lb. sweet Italian sausage links, cut in 1" pieces
8 oz. fresh sliced mushrooms (about 3 c.)
1 c. green pepper, chopped
1 c. onion, chopped
2 c. marinara sauce
grated Parmesan cheese

Cook pasta per directions. In large skillet, cook sausage until brown and cooked through.Remove and set aside. Drain off all but 1 T. fat, heat until hot. Add mushrooms, peppers, and onions. Cook and stir constantly about 5-7 minutes. Add reserved sausage and marinara sauce. Cook until heated through about 5 min. Serve over hot pasta. Sprinkle with Parmesan cheese.

Mushroom Chicken Piccata

4 boneless skinless chicken breasts
4 t. olive oil, divided
8 oz. mushrooms, sliced
2 t. minced garlic
1/4 c. white wine, optional
1 lemon
1/2 c. chicken broth

Season chicken with salt and pepper on both sides and heat in large pan over medium heat. Add 2 t. olive oil. Cook chicken until nicely browned. Remove to a plate and cover. In the same pan, warm remaining 2 t. oil over medium high heat. Add mushrooms and garlic. Saute 7-8 minutes. Add wine and broth. Heat until bubbling nicely. Slice 4 thin slices of lemon and add to the pan along with the remaining lemon juice. Continue cooking until sauce becomes a glaze, about 2 minutes. Add the chicken to the sauce and heat through.

Strawberry Cheesecake Trifle

1 angel food cake, torn into bite size peices
2, 16 oz. containers of fresh strawberries
1 c. splenda/sugar
2, 3.4 oz. boxes sugar free cheesecake flavor pudding mix
8 oz. whipped topping, thawed
4 c. milk

Cut strawberries into quarters. Save a few for garnish. Cover with Splenda. Set in refrigerator for 1 hour. Prepare pudding mix with milk as directed. Once it is set, add whipped topping. Place layer of torn cake in bottom of clear bowl. Cover with layer of pudding. Add layer of strawberries. Repeat layers until the bowl is filled, stopping with pudding on top. Garnish with halved strawberries on top, as shown in picture above.

This is a nice light & fluffy dessert that even diabetics can have.

Pork Chop & Apple Bake

4 Boneless pork chops
1-2 large apples, thinly sliced
1 T. brown sugar, per chop (I used Splenda mix)

Preheat oven to 400 degrees. Spray 8x10 baking dish. Place half of apples in bottom of dish. Place salted chops on top of apples. Place remaining apple slices on top of chops. Sprinkle each pork chop with 1 T. brown sugar.. Place in oven for 45 minutes. Remove and add 2-3 T. water. Baste with liquid. Cover and bake another 20-30 minutes until done.

Serve with pasta or rice

Crockpot Almond Bark

before cooking (above)                                                   melted and spread on cookie sheet (above)

1 16 oz. jar unsalted peanuts (I used dry roasted)
1 16 oz. jar salted peanuts (I used dry roasted)
1 12 oz. bag semi sweet chocolate chips
1 12 oz. bag milk chocolate chips
2 10 oz. bags peanut butter chips
2 lbs. white almond bark/candy coating, broken in blocks

Layer all ingredients in large lined crockpot in order listed. Turn the crockpot on low. Cover with lid. Cook for 2 hours. Remove lid and stir to combine. Replace lid and leave on low, sitting for 30 minutes. Stir again and then spoon on to wax paper or parchment paper lined jelly roll pans. Allow to harden for at least one hour. I usually put the pans in the refrigerator. Break apart and enjoy! This recipe makes a 2 large jelly roll pans!

**You can change this up to your own recipe if you would like. Use different kinds of chips: cinnamon, butterscotch, vanilla, etc...Leave out peanuts and peanut butter chips for those who have allergies. Place broken pretzel pieces in the melted mixture before spooning on pan. This will still give a crunchy, salty taste without the peanut allergy. You can also add heath bits or marshmallow bits then too. Don't put them in at the beginning as the heath will harden and the marshmallows will melt.

(I have made this with 1 bag of peanut butter chips and 1 bag of butterscotch chips, 1 bag heath bits, and 1/2 jar of marshmallow bits, added to the original recipe ingredients. Remember not to add the heath bits and marshmallow bits until after it has cooked for the first 2 hours)

Yummy!

                                                                           broken up for serving--->

Roast in a Crockpot

1 boneless chuck roast, fresh or frozen
5-6 Irish potatoes, cut into chunks (I leave the peelings on)*
1-2 lbs. baby carrots (I leave the peelings on)

pearl onions**
1 package dry onion soup mix

Place liner in crockpot. Place roast in bottom of crockpot. Place carrots, potatoes, and onions on top of roast. Sprinkle onion mix on top of vegetables and roast. Cover with water. Place lid on top. Cook for 6-8 hours until potatoes and carrots are tender and roast is done.

*In more recent years, I have used the small Dutch potatoes instead of the Irish ones. They don't have to be cut or peeled.

**I use the pearl onions that are in a jar. Found in the pickle area. I drain the liquid off of them.

Easy and delicious!

Ambrosia

1 c. seedless grapes
1 1/2 c. fresh naval orange sections, halved
1 c. pineapple tidbits, drained
2 medium apples, chopped, (I used honey crisp apples)
1 c. maraschino cherries, halved
1 pkt.. splenda
1/2 c. flaked coconut
1 c. sour cream
2 T. mayo
1 T. light cream
lettuce, optional
1/2 c. sliced almonds, optional

Combine fruits. Add coconut and toss lightly. Combine 1 pkt splenda, sour cream, mayo, and cream. Fold into fruit just before serving. Serve on lettuce leaves and garnish with almonds.

Makes 6 servings

Grape Salad

2 lbs. white seedless grapes, washed and stems removed, set on paper towels to dry
2 lbs. red seedless grapes, washed and stems removed, set on paper towels to dry
8 oz. sour cream
8 oz. cream cheese, softened
1/2 c. splenda or sugar
1 t. vanilla
1/2 c. brown sugar blend or brown sugar
1 c. crushed pecans

Combine sour cream, cream cheese, splenda, and vanilla by hand until blended. Stir in grapes. Place in large serving bowl. Combine brown sugar and pecans. Sprinkle over top of grapes, cover and chill several hours before serving. Yummy!

Crockpot Loaded Potato Soup

6 slices bacon, cut into 1/2" strips, (I use 1 pkg real bacon bits)

1 onion, finely chopped

2 (10.5 oz) cans chicken broth

1 1/2 c. water

5 large potatoes, (I used 1 bag baby yellow potatoes), chopped (1.5 lbs = 3 c. chopped)

1/2 t. salt

1/2 t. dried dill weed, optional

1/2 t. ground pepper

1/4 c. flour (Wondra flour works well)

8 oz. cream cheese, cubed, softened*, optional
1 c. half-and-half cream

12 oz. can evaporated milk, optional (do not use if using cream cheese)

cheddar cheese, optional

Place bacon and onion in a large skillet. Cook over medium heat until bacon is evenly brown and onions are soft. Drain. Place bacon and onions inside lined crockpot. Stir in chicken broth, water, potatoes, salt, pepper, and dill weed. Cover. Cook on low for 6 hours minimum. Stir occasionally. Mash a few of the potatoes to help thicken the soup. Combine softened cream cheese, half-and-half, and flour**. Add to soup. Add the evaporated milk, (if not using cream cheese). Cover. Cook on low additional 30 minutes before serving. Place a small handful of cheese on top of each bowl of soup, if desired. Soup will thicken as it cools in bowls. Even better the next day! Serve with grilled cheese sandwiches, bread, crackers, or Melba toast. So yummy on a cold day : )

*The cream cheese doesn't melt completely (clumps) if you use a store brand. It melts fine if you use Philadelphia brand.

**I combined the flour, cream cheese, and half & half in a small bowl, heated it in the microwave for a minute, stirred it again and the added it to the soup in the crockpot. If you don't have half & half you can substitute evaporated milk instead. Use the same amount. (I made it with 1 c. + 1 can of evaporated milk & flour, and eliminated the cream cheese.)  I make it with 3 cans of evaporated milk & 1/2 c. flour for a double recipe. (Wondra flour dissolves best.)

***May also be made as Clam Chowder by adding 2+ cans of chopped clams, including the liquid, at the beginning and continuing as directed above.