Chicken Sausage Soup

Chicken Sausage Soup
From the kitchen of Katie Springley

64 oz chicken broth
8 chicken sausages
1 large onion
1 bunch broccoli rabe
2 cans cannellini 

Sautée small pieces of sausage then remove from pan and rest on ppr towel. Add chopped onion and chopped br to pan for 3 mins. Pour in broth, bring to boil. Add beans and sausage and simmer for a few mins. Takes no time at all and fills the belly.

Beer Bread

Beer Bread
From the kitchen of Heather Thomas

3 cups flour 
3 TBS sugar 
2 TBS baking powder 
1 can beer


Melt a little butter in the bottom of the loaf pan and pour a little melted butter over the top. 
Bake at 350 for 45 min. 
We put honey on it after it's sliced:)

Asian Flank Steak Skewers

 Asian Flank Steak Skewers

From the kitchen of Erika Simmons

Recipe from Skinnytaste.com 

Makes: 6

Ingredients:

• 1 1/2 lbs flank steak, sliced thin
• 1 1/2 cups reduced sodium soy sauce (Use Tamari for Gluten Free)
• 2 cloves minced garlic
• 1 tsp fresh ginger
• 1 tsp sesame oil
• 1 lime, juice of

Directions:

Soak wooden skewers in water about 30 minutes to prevent burning. Marinate the steak in all the ingredients for about 1 hour or more. 

Discard marinade and thread the sliced steak onto the skewers.

Heat your grill or grill pan to high heat; when hot grill a few minutes on each side until browned and cooked though.

Makes about 24 skewers.

Nutritional Info:

Serving Size: 4 skewers (1/6th) Old Points: 4 Points+: 4 pts
Calories: 150 Fat: 7.1 g Carb: 2.0 g Fiber: 0.1 g Protein: 17.9 g Sugar: 0.0 g
Sodium: about 400 mg (since most of the marinade is discard, it may be less)

Source: http://www.skinnytaste.com/2008/07/asian-flank-steak-skewers-4-ww-pts.html

Pulled Pork

Pulled Pork

From the kitchen of Beth Vincent

1can of beer

(Alternative: 1/4 cup apple cider vinegar, 1 cup beef broth)

Pork tenderloin

Sweet Baby Rays BBQ Sauce

Serves 7-9

Place liquid of choice and pork loin in crock pot by 10am and ready to serve by dinner :) About an hour prior to serving shred meat and add BBQ sauce. Serves great on it's own or as sandwiches.

Chicken Tacos

Chicken Tacos:

From the kitchen of Beth Vincent

Items may be put in frozen or fresh :)

4 chicken breast

Corn

Peppers

Onion

Black Beans

Can of salsa

Place all items in the crock pot

Cook for 4-6 hours

About 30 minutes before serving shred the chicken w/ two forks (the chicken will be so tender!) Stir to let all the flavors mix. This taste so good on soft and hard shells. Add favorite topping!

Serves 5-7

Eye of the Round Roast

Eye of the Round Roast - simple easy recipe

From the kitchen of Mary Hyatt

Put roast in crock pot, add 2 cans of white potatoes or any potatoes that you have.

Add carrots if you want also, shake one packet of Onion Soup Mix on top of roast

and potatoes, add around 1/2 cup of water to the bottom for some moisture.

Turn on either low for 7-8 hours or high for 3-4 hours.  Comes out perfect every time!

Makes it's own juice to pour over meat and potatoes when serving.

Enjoy!

Pulled Pork Sandwiches

Pulled Pork Sandwiches

From the kitchen of Stephanie

Pork Tenderloin

1 cup of chicken stock/broth

BBQ Sauce

1. Place Tenderloin in crockpot with chicken stock/broth. Cook on High for 6-8 hours

2. Shred Tenderloin and drain the broth that is left in the crockpot

3. Combine Shredded Tenderloin and BBQ sauce (I usually use 1/2 to 3/4 of the bottle and then save some to add to the sandwiches).

**You can also do step three over the stove in a sauce pan if you want to crisp up the ends of the meat a little bit**

**I have also done this with left over tenderloin that has been roasted in the oven...follow all of the same steps, but cook 4-6 hours on LOW instead).**

**This also works with chicken as well**

Healthier Chicken Enchiladas

Healthier Chicken Enchiladas

From the Kitchen of Stephanie

Ingredients:

For the chicken:

2 lg chicken breasts (I used one of the Organic Chicken pckg's from Costco)

1 TBSP Better Than Bouillon, chicken flavor (I used organic, reduced sodium)

salt, pepper, cumin (to taste)

2 cups of hot water

For the Sauce:

1 Jar (12 oz) of Salsa Verde (I used the Trader Joe's one)

1 cup of Non-fat Plain Greek Yogurt

1/4 cup of fresh cilantro (roughly chopped)

1 tsp of Better Than Bouillon, chicken flavor (again, I used organic, reduced sodium)

For the Enchiladas

1 Can of Organic Corn...rinsed and drained (I used Trader Joe's)

1 Can of Organic Black Beans...rinsed and drained (I used Trader Joe's)

The cooked and shredded chicken from above

10 flour tortillas (I used the organic Trader Joe's ones....they are about 10 inches in diameter)

1 cup of Cheese (I used the Lite Fancy Shredded Mexican Blend from Trader Joe's)

1/4 cup of chopped scallions

Directions:

For the chicken:

In the morning, I placed the chicken in the crock pot and seasoned with salt, pepper, and cumin. I then dissolved 1 TBSP of Better than Bouillon in 2cups of hot water. Once dissolved I poured into the crock pot. I cooked the chicken on high for 4.5 hours, but you could cook it on low for longer if needed. Once the chicken is done, use forks to shred the chicken and place in a large bowl with the corn and black beans. Mix together until well combined. Set aside.

For the Sauce:

On the stop top, mix all of the ingredients in a saucepan and cook on low for about 5-8 minutes...until well combined. If it's too spicy for you add some extra yogurt.

For the Enchilada Assembly:

Pre-heat the oven to 375

Spray a 9x13 pan

To assemble these enchiladas, I took a heaping spoonful of the chicken, corn, and bean mixture and spread it in the middle of a tortilla. Then I rolled it and placed in the pan. Repeat until all 10 tortillas are rolled and in the pan. In my pan I fit 9 across and had one at the bottom. You could also do this in two 9x9 pans if you wanted as well (just put 5 in each).

Once all of the tortillas are in the pan, then I poured the sauce over all of the enchiladas. Next, I sprinkled about a cup of cheese over the top and finished them by sprinkling 1/4 cup of chopped scallions on top of the cheese.

You can either put this straight in the oven or you can cover with foil and place in the fridge (I had mine in the fridge for about two hours before I actually baked it).

Bake Covered at 375 for 25 minutes. For the last 10 minutes, take the foil off and let the cheese get good and melted.

Nutrition Facts (based off of the items I used...you could lower the calories and fat by using different tortillas...my tortillas had 140 cal and 3 grams of fat per tortilla, so you can see that is where a majority of the calories and fat for this dish comes from).

286 Calories

4.8 grams of fat

41 grams of carbs

17 grams of protein

4 grams of fiber

4 grams of sugar

Hope you enjoy these :)

Deviled Eggs

Deviled Eggs
From the kitchen of Stephanie

10-12 Hard Boiled Eggs, peeled and separated
mayo
mustard (yellow)
dill relish
dill
salt
pepper

I combine the yolks along with the other ingredients until I get a texture and consistency that I like. I usually start with about a tablespoon of mayo, a tsp of mustard and relish and a pinch of each seasoning and then go from there.

Once you get a consistency and flavor, spoon back into egg halves.

Chicken Salad

Chicken Salad
From the kitchen of Stephanie

2-3  Cooked Chicken Breasts, chopped or shredded
1 cup of Dried Cranberries
1 Apple of choice (I prefer Gala or Fuji) diced
1-2 cups of Chopped Celery
Mayo (just enough to bind together)
Dill (fresh or dried) to taste
Salt
Pepper

Combine all ingredients and chill


***I also like to used Trader Joe's Crescent Rolls to make this a bit fancier. You can either use each crescent triangle and stuff with salad prior to baking or you can roll out crescent sheet and cut into 24 small squares and use a mini muffin pan. You place each square in the hole of the pan and then scoop a spoonful of salad into each cup. Cook according to directions on can. ***