Serves: 6

Ingredients:

  • 4-5 boneless, skinless chicken thighs, cubed
  • 1 – 10 ounce can low sodium chicken broth (unless you have homemade)
  • 1 – 10 ounce can cream of celery soup
  • 1 – 10 ounce can cream of chicken soup
  • ½ cup flour
  • ½ teaspoon garlic salt
  • ½ teaspoon ground black pepper
  • 1 cup diced onion
  • 1 cup of diced celery
  • 1 cup frozen peas and carrots
  • 1 – 16 ounce tube refrigerated Pillsbury Buttermilk Biscuits

Directions:

Place all the broths in the slow cooker and mix. (It will be a little lumpy due to the creamed soup). Add the diced chicken and stir. Sprinkle the salt, pepper and garlic salt and mix again. 

Cover and cook on low 4-5 hours.

Take the biscuits out of the refrigerator and flatten them with the palm of your

Serves: 2

Ingredients:

  • 1 1/5 ounce can of low sodium chickpeas, rinsed and drained
  • 1-1/2 pound peeled and deveined shrimp
  • 2 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon of lemon zest
  • 4 cloves minced garlic
  • ½ teaspoon red pepper flakes
  • 1-1/2 teaspoons sea salt
  • 1 lemon, sliced
  • ¼ cup chopped fresh parsley (optional)

Directions:

Preheat oven to 450 degrees.

Rinse and drain the chickpeas. Toss in one tablespoon olive oil and ½ teaspoon salt.  Arrange chickpeas

Serves: 4

Ingredients:

  • 8- boneless, skinless chicken thighs
  • Lemon juice and grated peel
  • (about ¼ cup juice and 1 teaspoon peel)
  • 5-6 large garlic cloves, finely chopped (I LOVE GARLIC)
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup chicken broth
  • 3 tablespoons corn starch
  • ½ cup heavy whipping cream
  • Chopped parsley for garnish (optional)

Directions:

Spray slow cooker with cooking spray. I used olive oil spray. Place chicken thighs in cooker and sprinkle with grated

Serves: 2

Ingredients:

  • 1 pound chicken livers
  • 1 large Vidalia onion, sliced into rings
  • 4 large garlic cloves, minced
  • 8-10 baby Portobello mushrooms, quartered
  • 2 heaping tablespoons of ketchup (or use tomato sauce)
  • ¼ cup red wine
  • Flour for dredging
  • Salt and pepper
  • Olive oil for frying

Directions:

Clean and rinse the chicken livers. Remove fat and muscle. Drain and dry. 

Heat a pan with oil. Add the onions and sauté until brown. Add the garlic, stir until fragant. Add the

I got the night off. My hubby got creative. Here is his version. - Sharon

 

Serves: 2

Ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1 tablespoon vegetable oil
  • 2 teaspoon chili powder
  • 1-1/2 teaspoons cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon seasoned salt
  • 1 (15 ounce) can diced tomatoes with green chilies (Rotel)
  • 1 medium onion, sliced
  • ½ red bell pepper, cut into strips
  • ½ orange bell pepper, cut into strips

Directions:

This is a spin on Chef Curtis Stone’s recipe. 

 

Serves: 6-8

Tomato Sauce

  • 1/4 cup extra-virgin olive oil
  • 4 large garlic cloves, finely chopped
  • 1- 28.2-ounce can peeled tomatoes in puree with basil
  • 1/2 cup Kalamata olives, halved, pitted
  • 3 anchovy fillets, chopped
  • 1-1/2 tablespoons drained capers
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried crushed red pepper

Meatballs

  • 1-1/2 cups cubed crustless Italian or French bread
  • ½ pint of 1% low fat milk
  • 5 large garlic cloves, finely

Serves: 4

Ingredients:

  • 10 baby bliss potatoes, quartered
  • 2 tablespoons olive oil
  • 16 ounces (6 links) sweet Italian sausage (or mix it with hot sausage), sliced 1” thick
  • 1 package sliced slaw with julienned carrots
  • 1 yellow pepper, sliced thin and then in half
  • 2 small Roma tomatoes, quartered
  • 1 cup beef broth
  • Goya’s The Perfect Seasoning

Directions:

Add the olive oil to a heated pan. Add the Italian sausage and brown it. 

While browning the sausage, cut the potatoes, onion and

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