Chicken Pot Pie

• 1 lb boneless skinless chicken breasts
• Salt and pepper to taste (optional)
• 1 cup sliced carrots
• 1/2 cup sliced mushrooms
• 1 onion, chopped
• 1/2 cup diced peeled sweet potatoes (yams)
• 1 tsp dried thyme leaves
• 4 Tbsp all-purpose flour
• 2 cups fat-free low-sodium chicken broth
• 1/2 cup frozen peas
• Dough of 5 flaky refrigerator biscuits

Preheat oven to 400 F.
In nonstick skillet coated with nonstick cooking spray, cook chicken breasts over medium heat 7-10 minutes or until done. Season with salt and pepper (if using) and cut into pieces.
Recoat skillet with nonstick cooking spray and sauté carrots, mushrooms, onion, and potatoes for 5 minutes or until tender. Add thyme and flour, stirring for 30 seconds. Gradually add chicken broth, stirring and cooking over medium heat until thickened and bubbly. Add chicken and peas and cook another 5 minutes.
Coat a 9-inch pie plate with nonstick cooking spray and fill with chicken mixture. Split biscuits in half and lay them on top. Bake for 10-12 or until pastry is golden brown.

Tips
For a time-saver, use a bag of frozen mixed vegetables in this classic chicken pie.
Use leftover chicken, grilled and ready chicken or rotisserie chicken.
Add any leftover or favorite veggies to your chicken pie.

Easy Frittata Muffins

Ingredients
• 6 eggs
• 1/2 cup milk
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1cup shredded Cheddar cheese (4 oz.)
• 3/4 cup chopped zucchini
• 1/4 cup chopped red bell pepper
• 2 Tbsp. chopped red onion

Heat oven to 350 F. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each.
Bake until just set, 20 to 22 minutes. Cool on rack 5 minutes. Remove from cups; serve warm.

Chickpea Chocolate Cake (Gluten-Free)

• 1 1/2 cups semi-sweet chocolate chips
• 1 (15-ounce) can chickpeas, rinsed and drained
• 4 eggs
• 3/4 cup white sugar
• 1/2 teaspoon baking powder*

Optional toppings: Powdered sugar, frosting, or fresh berries

*Check to make sure item is gluten-free.

Preheat oven to 350 F. Grease 9-inch round cake pan. Melt chocolate chips in microwave-safe bowl, stirring occasionally until chocolate is smooth. Combine chickpeas and eggs in food processor or blender and process until smooth. Add sugar and baking powder; blend. Pour in melted chocolate, then blend until smooth. Transfer batter to prepared cake pan. Bake for 40 minutes or until toothpick inserted in center of cake comes out clean. Cool on wire rack.

Orzo Gratin

Orzo Gratin

• 1 pound orzo
• 8 cloves garlic
• 1 cup light cream
• 1 cup low-sodium chicken broth
• 1 cup freshly grated Parmesan cheese
• 1 cup mushrooms
• 1 cup minced parsley
• pepper, to taste
• 6 tablespoons dry whole-wheat breadcrumbs
• 2 tablespoons butter or margarine

Preheat oven to 325 F.
Boil orzo and unpeeled garlin in large pot for 10 mintues or until pasta is just tender. Drain and rinse with cold water. Remove the garlic, peel and chop. Place in mixing bowl. Stir in light cream. Add orzo, broth, 1/2 cup Parmesan, mushrooms, and 1/2 cup parsley. Season with pepper and mix. Spoon into lightly oiled baking dish. Mix breadcrumbs and remaining cheese. Sprinkle evenly over orzo. Dot with butter or margarine. Bake for 1 hour and 15 minutes.

Ambrosia

• 2 11-ounce cans mandarin oranges, drained
• 2 13-ounce cans pineapple chunks, drained
• 3/4 cup colored miniature marshmallows
• 1 1/4 cup shaved or shredded coconut
• 1 cup light whipped cream

Gently stir all ingredients together, cover, and chill overnight.

Chicken and Wild Rice Stew

Chicken and Wild Rice Stew

• 1 tablespoon olive oil
• 1 medium onion, peeled and chopped
• 1 bell pepper (any color), chopped
• 2 gloves garlic, peeled and chopped
• 4 stalks celery, washed and chopped
• 2 large carrots, peeled and chopped
• 2 cups low-sodium chicken broth
• 1 7-ounce can of green enchilada sauce or salsa verde
• 1 14-ounce can of no-salt-added diced tomatoes
• 1 cup water
• 1/3 cup wild rice, uncooked
• 1 pound boneless, skinless chicken (breast or tenders), frozen
• 1 teaspoon cumin
• 2 teaspoons oregano
• 1/3 cup milk
• 1 teaspoon corn starch (or potato flour

)

In large skillet, heat oil to medium-high. Toss in onion, bell pepper, and garlic and saute about 3 to 4 minutes. Remove from heat and place contents in slow cooker. Add all remaining ingredients to pot, except milk and corn starch. (Yes, the chicken can go in frozen.) Set cooker to low for 6 to 8 hours. About half an hour before finished, shred chicken with fork and stir in milk and corn starch (or potato flour). Simmer until thick. Serve with dollop of light sour cream and enjoy!

Editor’s note: This soup is quite thick. For a lighter version, add more water or broth to reach desired consistency.

Easy Homemade Scalloped Potatoes

Easy Homemade Scalloped Potatoes

• Cooking spray
• 1 tablespoon olive oil
• 1 small yellow onion
• 2 cloves garlic, chopped
• 2 cups mushrooms, sliced
• 4 to 5 medium yellow potatoes, thinly sliced (peeling optional)
• 1/2 cup Parmesan cheese
• Pepper
• 1 cup milk or soy milk

Preheat oven to 350 F. Coat 8-inch casserole dish with cooking spray.

In medium saucepan, heat oil and saute onion for 1 to 2 minutes. Add garlic and mushrooms and saute additional 1 to 2 minutes. Remove from heat and set aside. Line bottom of casserole dish with layer of 1/3 of the potato slices, gently overlapping like shingles. Sprinkle with pepper and 1/3 of the cheese. Add half of the sauteed veggies. Repeat potato layer, sprinkle with pepper, half of the remaining cheese, and other half of the veggies. Top with final layer of potatoes. Sprinkle with pepper and cheese. Pour the milk over the layers and bake for about 1 hour and 15 minutes. [Halfway through baking, gently press top layer of potatoes down.

Dijon Chicken Parmesan

Dijon Chicken Parmesan

• 3 tablespoons dijon mustard
• 1 tablespoon white wine vinegar
• 1/2 teaspoon pepper
• 1 pound boneless, skinless chicken tenders
• 3/4 cup bread crumbs
• 1/2 cup grated Parmesan cheese

Preheat oven to 350 F. Line baking sheet with parchment paper.

In medium bowl, whisk together dijon, vinegar, and pepper. Mix chicken tenders into bowl and coat thoroughly (can also marinate for 1 to 2 hours or overnight). In shallow dish or pie pan, mix together bread crumbs and Parmesan cheese. Take mustard-coated chicken tenders and dip into crumb mixture, breading both sides. Place tenders on baking dish. Bake on center rack for 12 to 20 minutes, depending on thickness of tenders, until cooked through.

Kiwi Couscous

• 3/4 cup water
• 1/2 cup couscous
• salt
• 3 California kiwifruit
• 1 yellow or orange pepper
• 1 cup colorful cherry tomatoes
• 1/4 cup Kalamata olives, preferably spicy
• 3 green onions, thinly sliced
• 1 tablespoon red wine vinegar
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1 teaspoon dried oregano leaves
• pepper
• 1/2 cup crumbled feta cheese
• 1/2 cup shredded fresh basil

In small saucepan, lightly salt water then bring to boil. Add couscous, stir, cover and remove from heat. Let stand until water is absorbed, about 5 minutes. Peel kiwi and cut into chunks. Dice pepper and slice large cherry tomatoes in half. Pit olives if needed and thinly slice green onions. Place all in a medium bowl.

Whisk vinegar with oil, garlic, oregano and pinches salt and pepper. When couscous has cooled, gently stir with kiwifruit mixture. Toss with dressing to coat. Stir in feta and basil. Salad will keep refrigerated for 1 to 2 days.

Carrot Souffle—Light

• 2 pounds carrots, peeled and chopped
• 1/2 cup granulated sugar
• 1/4 cup low-fat sour cream
• 3 tablespoons all-purpose flour
• 2 tablespoons butter, melted
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 large eggs, lightly beaten
• cooking spray
• 1 teaspoon confectioners’ sugar

[Tip: Try experimenting with spices by adding 1/2 teaspoon of cinnamon, nutmeg, allspice, or orange zest.]

Preheat over to 350 F.

Boil carrots until tender, about 15 minutes. Place carrots in food processor and process until smooth. Add sugar, sour cream, flour, butter, baking powder, vanilla, and salt. (Optional: Add additional spices suggested above.) Pulse to mix.

Coat 2-quart baking dish with spray and spoon mixture into dish. Bake for 40 minutes. Let cool. Sprinkle with confectioners’ sugar and serve.

Persimmon Cookies

• 1/2 cup butter or margarine
• 1 cup sugar
• 1 egg, beaten
• 1 cup persimmon pulp
• 1 teaspoon baking soda (add to pulp)
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 tablespoon cloves, ground
• 1 cup raisins
• 1 cup nuts (walnuts or pecans)

Preheat oven to 350 F.

In large bowl, sift together dry ingredients (flour through cloves). In another large mixing bowl, cream together butter and sugar. Add beaten egg and pulp to butter mixture and combine well. Add sifted dry ingredients and mix just until combined. Fold in raisins and nuts.

Drop tablespoons of dough onto ungreased (or parchment-lined) cookie sheets. Bake for 8-10 minutes. Cook on racks.

Ginger Carrot Marmalade

Ginger Carrot Marmalade
Photo courtesy of foodchannel.com

(Makes 5 cups)
Recipe courtesy FoodChannel.com

• 2 pounds fresh carrots, peeled
• 4 cups white sugar
• 2 tablespoons fine minced fresh ginger
• 3 lemons, fresh
• 2 oranges, fresh

Fine grate carrots; place in heavy saucepan with just enough water to cover; Simmer over low heat for 15 to 20 minutes, or until tender. Drain excess water.

Return carrots to saucepan. Add sugar and minced ginger. [Note: To prepare minced ginger; break off section of fresh ginger root and scrape skin off with the edge of spoon, slice peeled ginger into paper-thin coins, and then fine mince.] Zest lemons and orange; add to carrot mixture. Juice lemons and orange; add to carrot mixture. Slowly stir until completely blended. Simmer over low heat, stirring frequently, for 45 minutes or until thick and glossy. Spoon into sterilized jars and cool. Cover tightly and refrigerate for up to 30 days.

Frozen Strawberry Pie

• 2 cups strawberries, pureed
• 1 (8-ounce) package sugar-free vanilla pudding mix
• 2 cups low-fat plain yogurt
• 2 tablespoons butter or margarine
• 2 cups granola

Combine strawberries and pudding mix in 1-quart microwaveable container. Microwave on High until mixture thickens and boils, 5-6 minutes. Stir in yogurt.

In 9-inch pie dish, microwave butter on High until melted. Crush granola very fine, using food processor or blender. Stir into melted butter and press crumbs over bottom and sides of pie plate. Microwave on High until lightly toasted, 1-2 minutes. Pour strawberry mixture into pie shell and freeze until firm, about 4 hours. Let pie sit at room temperature about 30 minutes before serving. Garnish each serving with fresh strawberries.

Conventional oven: Preheat oven to 350 F. Cook strawberries and pudding mix in medium saucepan over low heat. Bring to boil 1 minute to thicken; stir constantly. Melt margarine in small saucepan and add granola crumbs. Press into pie plate and bake for 5 to 10 minutes. Continue as directed in microwave recipe.

We extend our congratulations and $100 to Mary Ann Pendleton, Waxhaw, North Carolina, for the May/Jun 2010 winning entry.

One day after golf he came home,
Found his wife putting balls all alone.
With her putter lined up,
The ball rolled in the cup,
And all he could do then was groan.

Honorable mentions go to:

As Lou stood there perplexed and in awe,
His cigar fell as he dropped his jaw.
Since Mabel’s putt was on line
He moaned, “It’s better than mine,”
And he wasn’t sure he liked what he saw.
—Jan Streilein from Aiken, South Carolina

She said at home she’d be quite content,
So off to play golf with his pals he went.
When he left his spouse
To “putter around the house,”
This is not what he thought she meant!
—Jane Grau from Charlottesville, Virginia

Maui Chicken

Maui Chicken Courtesy Fix-It and Forget-It by Phyllis Pellman Good with American Diabetes Association

(Makes 6 servings)

Adapted by the American Diabetes Association to fit into a healthy meal plan, this sweet and savory Hawaiian treat is one the whole family will enjoy.

• 6 boneless chicken breast halves, trimmed of skin and fat
• 2 tablespoons oil
• 14.5-ounce can chicken broth (preferably low sodium)
• 20-ounce can pineapple chunks
• 1/4 cup vinegar
• 2 tablespoons soy sauce (preferably low sodium)
• 1 clove garlic, minced
• 1 medium bell pepper, chopped
• 1/4 cup water

[Editor’s note: Tasters from our test kitchen suggest using an extra tablespoon of soy sauce for added flavor.]

Brown chicken in oil. Transfer chicken to slow cooker. Combine remaining ingredients. Pour over chicken and cover. Cook on High for 4-6 hours. Serve over rice.

Exchange List Values:
Fruit 1, Carbohydrate 0.5, Meat (very lean) 4, Fat 1.5
Recipe courtesy Fix-It and Forget-It Diabetic Cookbook by Phyllis Pellman Good with American Diabetes Association

The Exchange List Values for the Ratatouille and Apple Crisp recipes featured in the Sep/Oct issue are as follows:
Ratatouille: ½ fat exchange and 1 carb exchange
Apple Crisp: 2 carb exchanges and 1 ½ fat exchanges