Chicken Pot Pie

6 Tbls. Butter

1 ½ tsp. Salt

½ tsp. Thyme

6 Tbls. Flour

½ tsp. Pepper

1 ½ c. chicken broth

1 ½ c. Heavy whipping cream

2 c. cooked cubed chicken

1 large carrot, sliced and cooked

½ c. cooked peas

1 double crust pie shell

3-4 red potatoes, chopped and cooked

Cook butter, salt, thyme, flour and pepper in a large pot until bubbly. Remove from heat and add chicken broth and cream to sauce. Heat to boiling over medium heat, stirring constantly, until thick,. Remove from heat. Add cooked chicken and vegetables to sauce. Put one crust into a 9 or 10 inch pie plate. Pour mix into pastry shell and put the second curst on top. Cut top to vent. Bake in a 425 degree oven for 35-40 minutes. Let rest at about 10 minutes to let sauce thicken.

Crock-Pot Chicken Noodle Soup

½ lb. boneless skinless chicken breasts
1 medium onion, chopped
2 carrots, peeled and sliced into coins
1 stalks celery, sliced
1/2 tsp. dried oregano or dried thyme
1/2 tsp. dried rosemary
3 cloves garlic, minced
1 bay leaf
4 c. vegetable broth
2 c. of water
2 sprigs fresh rosemary
8 oz. pasta
Freshly chopped parsley, for garnish
kosher salt
Freshly ground black pepper

In a slow cooker, combine chicken, onion, carrots, celery, oregano, rosemary, garlic, and bay leaf. Pour over chicken broth.

Cover and cook on low, 6 to 8 hours.

Remove chicken from slow cooker and shred. Discard bay leaf. Return chicken to slow cooker and add pasta.

Cook on low until al dente, 20 to 30 minutes more.
Season to taste with salt and pepper

Southwestern Barley Chili


14.5-ounce can diced tomatoes, undrained
16-ounce can tomato sauce
1 cup medium pearled barley (not quick cooking)
4 cups vegetable broth
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
Dash chipotle pepper seasoning (more or less to taste)
1 Tablespoon of minced garlic
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 1/2 cups frozen corn kernels
8 ounces of sliced mushrooms
Season to taste with salt after it is done cooking

SLOW COOKER Instructions: Combine all ingredients into a 6-quart slow cooker. Stir well.
Cook on high for 2-3 hours.

Serve the chili with toppings, if desired.
The chili will thicken considerably upon cooling. Add vegetable broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).

Shredded cheddar cheese, sour cream, sliced green onions, tortilla chips or other toppings

Sweet Korean Lentils

Sweet Korean Lentils
Author: It Doesn't Taste Like Chicken
Prep time:  5 mins Cook time:  10 mins Total time:  15 mins
Serves: 4 Servings

For the sauce:
2 Cups water
¼ Cup Soy Sauce
2-3 Tablespoons Brown Sugar
2 Cloves of Garlic, minced
1" Piece of Ginger, minced
1 Teaspoon Sesame Oil
½ Teaspoon Crushed Red Pepper Flakes

For the Lentils:
1 Tablespoon Light Oil (such as canola, vegetable, or peanut oil)
½ an Onion, chopped
1 Cup Red Lentils
2 Green Onions, chopped
1 Tablespoon Sesame Seeds
Cooked Rice for Serving

In a medium bow, mix together all the sauce ingredients.
Heat the oil in a skillet over medium heat, then add the onion and sauté for a few minutes until the onion softens and begins to brown. Now add the lentils and the sauce. Cover and simmer until the lentils are cooked and tender, and most of the liquid is absorbed, about 8 to 10 minutes.
Serve by spooning over rice, and garnishing with the green onions and sesame seeds.

Fluffy White cupcakes or cake strawberry filling and frosting

Cake Instructions:

1 box white cake mix (I use Duncan Hines Moist)
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 tablespoons of vegetable or canola oil
1 teaspoon pure vanilla extract
1 cup sour cream
4 large egg whites


1. Preheat oven to 325.  Grease and flour your desired pans.  It's easiest to get the cake out of the pan if you line them with parchment paper too.

2. In a large bowl, whisk together cake mix, flour, sugar, and salt.  Add remaining ingredients and beat with handmixer for 2 minutes, or until well blended.

3.  Pour batter into prepared pans.  Be sure to fill them 3/4 to 1-inch below the top of the pan.  Bake about 35 to 50 minutes, or until toothpick inserted in center comes out clean.  Watch closely- check after 35 minutes and then every 5 minutes until the test done.  Time will vary based on which pans you choose to use.

FOR CUPCAKES BAKE 18 minutes at 325 Degrees!

Strawberry Filling:

1 1/2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 1/2 cups fresh strawberries, sliced

To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.

Strawberry Frosting:

1/2 cup butter
softened 1 (8 ounce) package cream cheese
softened 4 cups confectioners' sugar
2 teaspoons vanilla extract
1 1/2 cups quartered strawberries

To make the frosting: Beat the butter, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.



1 pound Ground Chicken
¼ cups dice Green Onion (Scallion)
¼ cups dice Bell Pepper, Red
2 tablespoons chop Cilantro, Fresh
2 teaspoons mince Garlic, Cloves
½ teaspoons Salt #1
¼ teaspoons Red Pepper Flakes
¼ cups juice Lime


  1. Combine chicken, green onions, red bell pepper, cilantro, garlic, salt #1, red pepper flakes and lime juice in a bowl.
  2. Mix until thoroughly combined.
  3. Form into equal patties.
  4. Flash freeze in a single layer on a baking sheet.
  5. After flash freezing, divide among indicated number of freezer bags. Remove as much air as possible, then label & freeze.

Serving Day Ingredients

1 medium Avocado
¼ teaspoons Garlic Powder
⅛ teaspoons Salt #2
⅛ teaspoons Black Pepper
4 individual Hamburger Buns

Serving Day Directions
  1. Grill in a greased skillet or grill pan over medium-high heat for 3-4 minutes on each side, until cooked through.
  2. To make guacamole: mash avocado with garlic powder, salt #2 & pepper.
  3. Place on top of burger and serve on a bun.

Brown Sugar Salmon


1 1/2 lbs. skinless salmon fillets
1/4 cup vegetable or olive oil
1/3 cup brown sugar
1/3 cup soy sauce
1/3 cup water
Salt to taste
Lemon pepper to taste
Garlic powder to taste
Lemon slices for garnish


1. Season the fillets to taste with the salt, lemon pepper and garlic powder.

2. In a small bowl, stir together the brown sugar, soy sauce, water and oil until sugar is dissolved.

3. Put the seasoned fillets into a Ziploc bag, pour in the marinade mixture, seal and turn to coat. Refrigerate at least 2 hours.

4. Preheat oven to 450 degrees Fahrenheit.

5. Line a broiler pan with aluminum foil and make a few slits through the foil with a knife to allow juices to drain while cooking. Spray with nonstick cooking spray.

6. Place your fillets on the broiler pan and discard the leftover marinade.

7. Place the fillets into your preheated 450 degree oven for 15 minutes.
Then move the fillets to an oven rack close to the broiler and broil on high for an additional 5 minutes or until the fish flakes easily with a fork.

Recipe from: