1 Tb. cornstarch
1 Tb. cold water
1/4 c. organic brown sugar
1/2 c. soy sauce, organic. Gluten free is best
1/4 c. cider vinegar
1 Tb. minced garlic
1.2 tsp. ginger
1/2 tsp. pepper
12 chicken drumsticks (about 2-3 lbs. or 2 packages)
-Combine the first 8 ingredients and bring to a boil in a medium saucepan.
-Reduce heat to low and stir constantly until it thickens.
-In a 13 x 9 baking dish, layer the chicken drumsticks.
-Pour sauce over the drumsticks.
-Cook at 450' for 30 minutes on each side, testing to make sure they are cooked all the way through.
Thursday, March 10, 2011
Sausage Apple Breakfast Casserole
9 slices Wheat Berry Earthgrains Bread, diced and crusts removed
6 eggs
1/2 c. half and half or whole milk
1 pack (11 oz.) Lou's Famous Apple Chicken Sausages, diced.
1 medium onion, diced
1 medium apple, diced
1 tsp. basil
4 oz. shredded cheddar cheese
-Preheat oven to 350'.
-Spray a 9 x 13 csserole dish with an olive oil spray.
-Layer the bread cubes over the bottom of the dish.
-Combine the eggs and the milk or half and half and pour over the bread cubes.
-Combine the sausage, the onion and apple and layer over the egg mixture.
-Sprinkle with the basil and the cheddar over the top.
-Cover with foil and bake for 30 minutes.
-Season with sea salt and ground black pepper to taste if desired.
6 eggs
1/2 c. half and half or whole milk
1 pack (11 oz.) Lou's Famous Apple Chicken Sausages, diced.
1 medium onion, diced
1 medium apple, diced
1 tsp. basil
4 oz. shredded cheddar cheese
-Preheat oven to 350'.
-Spray a 9 x 13 csserole dish with an olive oil spray.
-Layer the bread cubes over the bottom of the dish.
-Combine the eggs and the milk or half and half and pour over the bread cubes.
-Combine the sausage, the onion and apple and layer over the egg mixture.
-Sprinkle with the basil and the cheddar over the top.
-Cover with foil and bake for 30 minutes.
-Season with sea salt and ground black pepper to taste if desired.
Chicken Lemon Dill Soup
1 large onion diced
1 Tb. minced garlic
2 Tb. extra virgin olive oil
1/2 lb. baby carrots or 4 carrots diced
1 c. celery diced
1 lb. chicken, cooked and diced
32 oz. chicken stock
1 tsp. herbamare seasoning
2 Tb. dried parsley
2 Tb. dried dill
salt and pepper to taste
juice of 1 lemon
1 c. whole wheat elbow macaroni pasta
-Saute the garlic and onion in the extra virgin olive oil until tender, about 5 minutes.
-In a large dutch oven, combine the sauted vegetables, the carrots, the celery, the chicken and chicken stock. Add the seasonings and lemon juice, being careful to not get lemon seeds in the soup.
-Bring to boil, and then simmer for 30 minutes.
-10 minutes before done, add the whole wheat pasta to the soup. If necessary, add more broth.
1 Tb. minced garlic
2 Tb. extra virgin olive oil
1/2 lb. baby carrots or 4 carrots diced
1 c. celery diced
1 lb. chicken, cooked and diced
32 oz. chicken stock
1 tsp. herbamare seasoning
2 Tb. dried parsley
2 Tb. dried dill
salt and pepper to taste
juice of 1 lemon
1 c. whole wheat elbow macaroni pasta
-Saute the garlic and onion in the extra virgin olive oil until tender, about 5 minutes.
-In a large dutch oven, combine the sauted vegetables, the carrots, the celery, the chicken and chicken stock. Add the seasonings and lemon juice, being careful to not get lemon seeds in the soup.
-Bring to boil, and then simmer for 30 minutes.
-10 minutes before done, add the whole wheat pasta to the soup. If necessary, add more broth.
Creamy Chicken Casserole
This recipe is one that my mom used to make when I was younger, so it is one of my comfort foods. with a simple switch to using organic products and a small substitution of one ingredient, the casserole still comes out creamy and delicious.
2 lbs. broccoli, cooked and diced
1 lb. chicken, cooked and diced
24 oz. sour cream (organic and low fat or fat free)
12 oz. organic cream of chicken (in the non-aluminum box)
10 oz. savory herb organic stuffing mix
-Preheat oven to 350'.
-Spray bottom of 13 x 9 cassserole dish with an olive oil spray.
-After cooking broccoli and chicken, layer these in the dish.
-Combine the sour cream and the cream of chicken together and stir into the chicken and broccoli mixture.
-Prepare the stuffing mix according the package directions and then spoon on top of the sour cream layer.
-Cover and bake for 30 minutes.
*My mom used 8 oz. sour cream and 1 can of cream of chicken soup and 1 can of cream of mushroom soup. I am trying to avoid processed foods that are non organic as well items in aluminum cans.
2 lbs. broccoli, cooked and diced
1 lb. chicken, cooked and diced
24 oz. sour cream (organic and low fat or fat free)
12 oz. organic cream of chicken (in the non-aluminum box)
10 oz. savory herb organic stuffing mix
-Preheat oven to 350'.
-Spray bottom of 13 x 9 cassserole dish with an olive oil spray.
-After cooking broccoli and chicken, layer these in the dish.
-Combine the sour cream and the cream of chicken together and stir into the chicken and broccoli mixture.
-Prepare the stuffing mix according the package directions and then spoon on top of the sour cream layer.
-Cover and bake for 30 minutes.
*My mom used 8 oz. sour cream and 1 can of cream of chicken soup and 1 can of cream of mushroom soup. I am trying to avoid processed foods that are non organic as well items in aluminum cans.
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