Creamy Chicken Broccoli Pie Pockets

With Pie Crust

Makes 4 pies

INGREDIENTS

• 4 oz. cream cheese [ I like to use Neufchatel, has 1/3 less fat than regular]
• 3 Tbsp. butter or margarine
• 1/4 tsp. onion powder
• 1/4 tsp. garlic salt
• 1/4 tsp salt
• black pepper to taste, abt 1/8 tsp
• 1 1/2 cups cooked and shredded chicken
• 1 1/2 cups frozen chopped broccoli, thawed
• 1/2 cup frozen corn, thawed 
• 1 box refrigerated Pillsbury Pie Crust [or 1 Pepperidge Farm Puff Pastry sheet]

With Puff Pastry

INSTRUCTIONS
1. In a large microwave safe bowl, combine cream cheese and butter. Microwave in 15 second intervals until slightly melted and able to stir until smooth.
2. Add onion powder and garlic salt to cream cheese/butter mixture and stir well.
3. Add chicken, frozen chopped broccoli and frozen corn to cream cheese mixture. Stir until well combined.
4. Unroll both sheets of refrigerated pie crust dough. Cut each sheet into quarters.
5. On one quarter of pie crust dough, put 1/4 of cream cheese/chicken mixture (about 3/4-1 cup.) Place a second quarter of pie crust dough over the top (make sure it lines up with bottom quarter) and pinch seams to seal off.
6. Repeat until you have 4 pie pockets. Cut about three small slits on the tops of each pie pocket for breathing— only for crust Do NOT cut slits in Puff Pastry. Place on a greased cookie sheet.
7. Bake at 400 degrees F for about 20 minutes or until tops are golden brown.

**Alternately: This can be baked in a 9x4 loaf pan, the only difference being an addition of 1/2-2/3 cup of chicken broth or milk added to the cream cheese mix, and breaking the pie crust up over the top of the filling in the loaf pan. Same cook time, same delicious results.**

Asian Chicken Salad With Toasted Sesame Ginger Dressing

Ingredients


Salad:
1 head savoy or napa cabbage, shredded[very finely chopped] [ makes about 5 or 6 cups]
4 green onions, sliced thin
1 pkg chow mein noodles
1/2 cup sliced blanched almonds
  3 TBSP sunflower seeds
1 rib celery, sliced thin or diced
1 large carrot finely julienned, or grated
2 or 3 cooked chicken breasts, sliced thin [grilled, baked, or rotisserie]

Toasted Sesame Ginger Dressing:

1/3 cup canola or vegetable oil [*olive oil solidifies when cold, but if you want to use it then just know the dressing will require a tiny bit of heating, or time sitting out on the counter at room temperature before use*]
2 tsp sesame oil
1/3 cup Dark Soy Sauce
1/3 cup Rice Vinegar
  2 or 3 TB water
  not quite 1/4 tsp onion powder
1 TBSP lemon juice
1 to 2 tsp freshly minced garlic (to taste) [1/2- 1 tsp garlic powder]
1/4 tsp ginger powder
3 TBSP honey [or you can also use peach or *orange marmalade*]
1 TBSP cornstarch [*optional* thickening agent]
2 tsp sesame seeds, toasted*

*To toast sesame seeds, put them on a dry cookie sheet in Preheated oven that’s 350°F.
Arrange seeds in a single layer on a sheet pan. Toast in the oven for 4 minutes, toss, then toast for an additional 3 or minutes [WATCH CAREFULLY], or until golden. Remove from pan to cool.
**You can toast almond slivers at the same time as the sesame seeds if you want them toasted**

Prepare the dressing in a blender if using fresh diced ingredients.
 I used powders and simply had to combine all ingredients except olive oil in small sauce pan with a wire whisk.
Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.
  If you are using cornstarch and water as a thickening agent, bring to a medium boil until the dressing is thickened (from 2 to 5 minutes)
Let stand for 15 to 30 minutes to allow the flavors to develop and let cool.

Mix the cabbage, celery, green onions, sunflower seeds and carrot in a large bowl.
Top with sliced chicken, almond slivers, and chow mein noodles.
Add the dressing to taste and serve.

Yields 6 to 8 servings.
Keeps in the refrigerator for a few days up to a week.

**I sometimes add baby spinach leaves and/or romaine lettuce to the salad mix too**

Southwestern Egg Rolls 2

1 cup frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1.5 cupc frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1 (7 oz) can diced green chiles, drained
4 green onions, finely chopped [or 1/2 tsp onion powder]
1 tsp EACH: ground cumin, garlic, and chili powder
1/2 tsp salt
2 tsp lime juice
dash of red pepper flakes, to taste

10-12  6 inch soft taco tortillas [I like to use whole wheat low carb]

This recipe makes a MEAL for 4 or 5 adults, or about 10-12 individual egg rolls.

Preheat oven to 425F. Line 1 large baking sheet with aluminum foil and spray lightly with cooking spray.
In a large bowl mix everything together.
Scoop a heaping 1/3 cup full of filling onto the tortilla. Wrap like a burrito. Lay seal side down on prepared pan. Repeat with remaining tortillas and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the “egg rolls” with cooking spray and bake for 15-20 minutes, until golden brown.

Serve with Ranch Dressing, or sour cream and salsa.
 **I also like to eat mine in a bowl with: salsa, extra cheese, salsa, and crushed tortilla chips on top.YUM!!**

Crispy Crunchy Oven-Baked Cod [a.k.a. baked fish and chips]

I Love Fish and Chips at the Irish Pub, but the grease doesn’t leave my belly too happy afterwards. So I wanted to find a lighter, healthier version and this recipe fit the bill very nicely and in much less time than beer battering and frying usually does. Win/Win!

4 servings
Ingredients


1 1/2 cups panko breadcrumbs
1/4 cup flour
1/2 tsp garlic powder
1/2 teaspoon salt
pepper to taste
 4-6 (6 -8 ounce) cod fish fillets
 2 whole eggs, beaten

2 tsp lemon juice

Directions
1. Preheat oven to 425°F Line your pan with aluminum foil and coat with a layer of cooking spray.
2. Combine garlic, salt, flour and Panko breadcrumbs in a shallow plate or bowl.
3. Beat egg and lemon juice together in small bowl and coat fish fillet,  then press fillet into the crumb mixture.

Place fillets on baking pan.
Coat each fillet with thin layer of cooking spray and bake until firm, about 20 minutes, depending on the thickness of the fish.

Serve with lemon wedges, malt vinegar, and/or tartar sauce [mayo/relish/ and a bit of lemon juice]

Country Ham and Cheese Cornbread Casserole

1 8.5-ounce box corn-muffin mix (Jiffy)
1 16-ounce can corn, drained (or 1-1/2 cups frozen corn, thawed)
3/4 cup milk
2 cups Shredded Sharp Cheddar Cheese
6 TBSP melted butter[I used margarine and it worked nicely]
1 tsp onion powder , or 2 TB dried onion flakes [1 small onion , diced , but if using fresh onion, saute until soft, before adding]
1.5 cups ham, diced small
1 cup sour cream [I used reduced fat]
3 eggs, beaten

Heat oven to 350 degrees.
Combine all ingredients in a large bowl and pour into a 9 x 11 inch baking dish that has been sprayed with nonstick cooking spray. Bake for 35-40 minutes, until lightly browned.

***Please keep in mind differing baking dish sizes will cause the bake time to differ. Start checking for doneness at 30 minutes and adjust accordingly.***

Rosemary Bread

*makes 4 small loaves*

Ingredients
1 1/4-ounce packet active dry yeast [2.25 tsp yeast]
2 teaspoons sugar
2 tablespoons extra-virgin olive oil, plus more for brushing and serving
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons dried rosemary
1 teaspoon fine salt
1/2 teaspoon kosher salt
Freshly ground pepper

Directions
Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.

Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.

Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)

Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.

Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.

Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

Quick and Easy Pizza Crust

Quick and Easy Pizza Crust

makes 1 - 12 inch pizza crust

1 (.25 ounce) package active dry yeast [2.25 tsp]
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour [all-purpose is ok too]
2 tablespoons olive oil
1 teaspoon salt

*I like to add a tsp of garlic powder to my dough too.*

Directions

1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Stir in flour, salt and oil [and garlic powder, if you're using it]. Beat until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. 
4. Let baked pizza cool for 5 minutes before serving.

Creamy Au Gratin Potatoes

makes 6-8 side dish sized servings

3 medium russet potatoes, sliced into 1/8 inch slices, [or just slice thin on a grater, the side panel that makes slivers, but doesn't grate. Does that side have a name?]

1 tsp onion powder

3 tablespoons butter

3 tablespoons all-purpose flour

1 teaspoon salt
1/8 tsp ground black Pepper [to taste]

2 cups milk

2 cups shredded Sharp Cheddar cheese

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

2. **Make cheese sauce** [recipe below]

3.     Layer 1/2 of the potatoes into bottom of the greased casserole dish.

4.    Top layer cheese sauce between layers of potatoes.

5.    Then add the remaining potatoes.

6.     Pour rest of cheese over the potatoes, sprinkle with bread crumbs if desired, and cover the dish with aluminum foil.

7. Bake 1 hour in the preheated oven. During last 3 minutes, take off foil and set under broiler to brown cheese. **WATCH to be sure it doesn’t burn**

**CHEESE SAUCE**
I do my cheese sauce in the microwave in a 4 cup glass container, use whatever microwave safe bowl you have that will hold 6 cups.

Heat the butter and flour together for 30 seconds. Stir together. Then add milk, onion powder, salt and pepper, stir and then heat for 3 minutes. Stir well. Add cheese. Heat another 1 minute. Stir well.