Chicken Pot Pie Soup with Biscuits

Recipe from Skinnytaste

1/4 cup flour (use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
salt

Directions:

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.


Garlic Cheddar Biscuits

2 tbsp butter, melted
2 cloves garlic, minced
2 tbsp fresh chopped parsley
2 cups Heart Smart Bisquick
3.5 oz shredded sharp Cheddar cheese
2/3 cup fat free milk

Directions:
Preheat oven to 400°. Line a cookie sheet with parchment paper.

Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove from heat and add parsley.

In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.

Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.

Coconut Shrimp and Fried Rice

Recipe from Skinnytaste

Coconut Shrimp:

1 lb (24) large shrimp, peeled and deviened (weight after peeled)
1/2 cup + 1 tbsp shredded sweetened coconut
1/2 cup + 1 tbsp panko crumbs
2 tbsp all purpose flour (I used whole wheat flour)
1 large egg
pinch salt
non-stick spray

Directions:

Preheat oven to 425°. Spray a non-stick baking sheet with cooking spray.

Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour on a small dish. Whisk egg in another bowl.

Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.

Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.


Sweet and Spicy Dipping Sauce:

1/2 cup apricot preserves (I used my peach jam that didn't set up)
1 tbsp rice wine vinegar
3/4 tsp crushed red pepper flakes

For the sauce, combine all the ingredients and place in a small bowl.


Fried Rice:

3 cups cooked brown rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Baked Potato Nachos

Recipe from How Sweet It Is

8 medium to large yukon gold potatoes

3 tablespoons olive oil

salt & pepper

Preheat oven to 450 degrees. Wash potatoes, peel off any bad parts, and slice into wedges (however thick of thin you would like). Toss with olive oil and sprinkle with salt and pepper. Lay on a non-stick baking sheet and bake for 45 minutes, flipping once. Remove potatoes and top with whatever toppings you would like. Stick back in the oven to melt cheese.

Toppings: black beans, refried beans, cheese, sour cream, greek yogurt, salsa, green chilis, avocado, enchilada sauce, jalepenos, chicken, tomatoes, guacamole.

Peanut Butter Banana Oatmeal Squares

                                                                                    

1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter

Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.

Add in the vanilla extract, milk and egg. Mix the ingredients together.

Then add in the mashed banana and peanut butter. Combine all of the ingredients.

Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. Bake at 350 F degrees for 20 minutes.

Cut into squares and enjoy!

* I thought these tasted kind of salty. Could be either the amount of salt OR the amount of baking powder (which I think is needed to make them rise). Next time I will cut the salt in half and cut back SLIGHTLY on the baking powder. 

Pumpkin Cake Recipe

2 c. flour
2 c. sugar
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. nutmeg
1/2 t. salt
1/2 t. cloves
 
1/2 c. applesauce
1/2 c. canola oil
2 c. pumpkin
4 eggs, beaten

Combine dry ingredients, then mix in wet ingredients.  Spray cookie sheet with PAM. Spread batter on cookie sheet. Bake at 350 for 25-30 minutes or until top is lightly browned and toothpick comes out clean.  Cool then frost.

Frosting:
2c. powdered sugar
1/3 c. butter, softened
3 oz. cream cheese, softened
1 T. milk
1 t. vanilla