Creamy Slow Cooker Chicken Noodle Soup
In a 4-quart or larger slow cooker, combine 1 pound boneless, skinless chicken breasts cut in bite-size pieces, 1 medium chopped onion, 3 sliced carrots, 2 ribs of thinly sliced celery, 1/4 teaspoon each, salt and pepper. 6 cups of low sodium chicken broth.
Cover and cook on low for six hours, add 2 cups of egg noodles, cover and cook another 30 minutes on low. Combine 1 package of chicken gravy mix with 1 cup of cold milk, mix well. Pour over soup, and cook another hour on high, stirring occasionally. Ladle into bowls and serve. I served grilled cheese with the soup, and it was filling and delicious on a cold and windy night.
Four Cheese Quiche
Grease a 9 inch deep dish pie plate and preheat the oven to 350. This quiche has no crust, so it’s light and airy. A good way to use up bits of different cheeses in the dairy drawer.
5 large eggs, well beaten, 1/2 cup each, shredded mozzarella, Swiss cheese, sharp cheddar cheese, grated parmesan cheese , 1 cup of half-and-half cream, 1/4 teaspoon dried basil, and 2 tablespoons seeded and finely diced cherry tomatoes. In a large bowl, combine all ingredients and mix by hand until well blended. Pour into pie pan and bake for about 45-50 minutes. Let stand for 10 minutes before cutting. I served this with a salad of romaine lettuce, shredded carrots and cucumbers. We also had some home -canned peaches, which were so good !
Roasted Winter Vegetables With Fresh Rosemary
2 cups each, peeled and diced rutabagas, purple turnips, 1 cup peeled and diced carrots, 1 cup cubed cabbage. Line a large baking sheet with foil for easy clean-up. Spray the foil with cooking spray. Combine all the vegetables in a mixing bowl. Add 5 tablespoons of olive oil and 3 tablespoons fresh, chopped rosemary. Toss gently to coat the vegetables. Spread them out evenly on the cookie sheet. Bake in a pre heated 400 degree oven until vegetables are tender, about 40 minutes. I fixed salmon patties to go along with this dish. You’ll need a one pound can of pink salmon, drained and pick out the bones. In a mixing bowl, combine the salmon, one large egg and 3/4 cup seasoned bread crumbs. Mix well, and let the salmon rest for a few minutes while you prepare the skillet. In a non-stick skillet, add just enough vegetable oil to cover the bottom of the pan. Heat the oil over medium heat, pat out the salmon patties, palm size, 1 inch thick. Fry on each side for about 4 minutes, or until golden brown. Drain on paper towels, and serve with the vegetables. You should have no sad faces or complaints about this hearty dinner.
One pound lean ground beef, 1 onion chopped, 1/2 green pepper, chopped, 1- 16 ounce can diced tomatoes, don’t drain them, 1/2 package of dry taco seasoning mix, 1/2 cup shredded cheddar cheese, 1 tablespoon chopped, fresh cilantro. 4 slices of Texas toast sandwich bread or toasted hamburger buns. Brown meat with the onions and peppers in a large non-stick skillet. Stir in tomatoes and taco seasoning. Simmer on low for about 15 minutes, stirring occasionally. Meanwhile toast the bread or the buns. Serve over toast slices or buns, sprinkle with cheese and cilantro. I served some fresh, steamed kale with this dish, and everything tasted wonderful on a chilly and rainy evening.
2 cups of Bisquick or Jiffy Mix, 1 egg, 1 cup of milk, 1/2 cup sugar. Pre-heat oven to 400 degrees and line 12 muffin cups with paper liners. In a medium bowl, combine all ingredients, mix until well blended. Divide batter evenly among paper-lined cups. Bake at 400 for about 12 – 15 minutes, or until golden brown. While the muffins are still warm, drizzle a tablespoon of orange juice over each muffin. Sprinkle with cinnamon sugar. These are best right out of the oven.
Blessed be, sweet ones.
~ Meadow Walker