Yield:2 servings Prep Time: Cook Time: Total Time:
Ingredients:
5 oz. baby spinach
1 large fuji apple
1/2 cup diced white cheddar cheese cubes (about 4 oz.)
1/4 cup chopped walnuts
1 lb. leftover grilled chicken tenders*
1 recipe garlic balsamic dressing or store bought variety
Directions:
Divide spinach between two large
bowls. Wash apple, slice off the fruit and slice thinly into pieces.
Arrange onto the spinach. Add on the cheese, walnuts and chicken and
drizzle with dressing. Serve.
*If
you have leftover grilled chicken from the night before, great! If not,
you can cook 4-5 chicken tenders, sprinkled with salt, pepper and Mrs.
Dash in some olive oil in a nonstick skillet until browned.
Prep: 30 min.
Bake: 35 min. + cooling
Yield: 9x13 pan
Ingredients:
1-1/2 cups quick-cooking oats
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1 package fudge brownie mix (13-inch x 9-inch pan size)
Frosting:
3 tablespoons butter
1-1/2 ounces unsweetened chocolate
2-1/4 cups confectioners' sugar
3 to 4 tablespoons hot water
1-1/2 teaspoons vanilla extract
Directions:
1.In
a large bowl, combine the oats, flour, brown sugar, baking soda and
salt. Stir in butter until combined. Press into an ungreased 13-in. x
9-in. baking pan. Bake at 350° for 10-11 minutes or until puffed and
edges are lightly browned.
2.
Meanwhile, prepare brownie mix according to package directions for
cake-like brownies. Spread batter over crust. Bake 25-30 minutes longer
or until a toothpick inserted near the center comes out clean.
3.
For frosting, in a microwave-safe bowl, melt butter and chocolate;
stir until smooth. Immediately stir in the confectioners' sugar, 2
tablespoons water and vanilla until smooth. Add remaining water; stir
until smooth. Immediately spread over brownies. Cool on a wire rack
until firm. Cut into bars.
Yield: 3 dozen.
In large pot or deep skillet, brown
stew meat in olive oil until browned on all sides, about 4 minutes. Pour
in onions, carrots, garlic and spices. Cook another 5 minutes. Deglaze
pan with beef broth. Cover and simmer 2-4 hours or until meat is very
tender. (This would be perfect to cook in the crockpot!) When you are
ready to serve, remove bay leaf. In a small bowl stir softened butter
and flour together until smooth and incorporated. Stir butter mixture
into the stew with the frozen peas. Once the gravy thickens slightly,
it's done. Serve hot over mashed potatoes.
3 1/2 cups peeled and cubed russet potatoes, cut 1/2-inch to 3/4-inch thick (2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk (preferably 1% or 2%)
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (8 oz)
1/3 cup finely shredded parmesan cheese (1 oz)
Coupons
bread bowls (optional, but highly recommended)
Directions
In
a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add
carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute
30 seconds longer. Stir in chicken broth, potatoes and thyme and season
with salt and pepper to taste. Bring to a boil over medium-high heat,
then reduce heat to medium, cover with lid and cook 15 minutes. Stir in
broccoli and cook 5 minutes longer or until veggies are tender.
Meanwhile,
melt remaining 4 Tbsp butter in a medium saucepan over medium heat.
Stir in flour and cook, whisking constantly 1 minute. While whisking
vigorously, slowly pour in milk (whisk well until no lumps remain). Cook
stirring constantly until mixture begins to gently boil and thicken,
stir in heavy cream. Remove from heat and once all veggies are tender
pour into the soup and stir. Remove from heat and stir in cheddar and
parmesan cheese until melted. Serve warm.