Cinnamon-Roasted Almonds

Ingredients:
1 egg white
1 tsp vanilla
4 Cups whole almonds
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp salt
2 tsp ground cinnamon

Directions:
Preheat oven to 250 degrees. Line a 10x15 jellyroll pan with parchment paper (if you spray the pan first with Pam, the parchment will stick better). Lightly beat the egg white. Add the vanilla and beat until frothy, but not stiff. Add the nuts and stir until well coated. Mix the sugars, salt, and cinnamon. Add to nuts and toss to coat. Spread evenly on prepared pan. Bake for 1 hour in preheated oven stirring occasionally until golden. Allow to cool. Store in airtight containers.

These taste just like the ones sold at malls or sporting events. SO yummy!!

Homemade Pancake Mix

4 c. white flour
2 c. wheat flour
2/3 c. sugar
2 tbsp. baking powder
1 tbsp. baking soda

Store in a cool, dry place for up to 6 months.
To make, mix 1 c. pancake mix with 1 egg and 3/4 c. milk.
Pour onto hot griddle, bake, and enjoy!

Creamy Chicken Noodle Soup

32 oz box of chicken broth*
2 cups water
1 chicken bouillon cube
1.5 cups chopped carrots
1 cup chopped celery
1/2 onion, chopped
2 cups cooked, shredded chicken
1 can cream of chicken soup
1 can evaporated milk
8-10 oz egg noodles

Combine chicken broth, bouillon cube, carrots, celery, and onion into large pot. Bring to boil and boil for about 20 min. While boiling, cook your noodles in a separate pan, add a bouillon cube for flavoring, if desired. Add noodles to the veggies. Add 2 cups of water. Let cook about 10 min together. Add shredded chicken, cream of chicken, and canned milk. Stir all together, add salt and pepper to taste, and let it simmer until ready to serve.

This is a thick, creamy chicken noodle soup. *You can add more broth if you want it thinner. I also use the rotisserie chicken from Costco for this. It is cheap, and has great flavor, and mostly it is easy. This soup is delicious!

Mandarin Chicken Pasta Salad

I made this as a side salad the other night, so I omitted the chicken. It was so good, make sure you do the homemade dressing, it is heavenly!

Dressing Ingredients:
1/3 cup rice vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 (1 ounce) package dry onion soup mix
2 teaspoons white sugar

Salad Ingredients:
1 (8 ounce) package bow tie (farfalle) pasta
1/2 cucumber - scored, halved lengthwise, seeded, and sliced
1/2 cup diced red bell pepper
2 diced Roma tomatoes
1 carrot, finely chopped
1 (6 ounce) bag fresh spinach
1 or 2 (11 ounce) cans mandarin orange segments, drained
2 cups shredded cooked chicken (can make this without chicken for a side dish)
1/2 cup sliced almonds, candied and toasted (mix 1/2 cup almonds on stove top over low heat with around 4 Tablespoons sugar. Don't let it burn, stirring until lightly golden and sugar is melted and coating almonds.)

DIRECTIONS

1. To make the dressing, blend together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.

2. Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl.

3. To make the salad, toss the cucumber, bell pepper, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.

Individual Potato Gratins

from Melissa d'Arabian (food network)

Ingredients:

Vegetable spray
2 large russet potatoes, roughly peeled and thinly sliced
1/2 cup grated Swiss cheese
2 green onions, finely chopped
Salt and freshly ground black pepper
3/4 cup heavy cream

Directions:

Preheat oven to 375 degrees F. Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

4-Step Chicken

from Melissa d'Arabian (food network)

Ingredients:

4 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)
1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped (I used all dried)
Salt and freshly ground black pepper
4 tablespoons olive oil
1/4 cup all-purpose flour
1 red onion, thinly sliced
1/4 cup white wine, optional
1 cup chicken broth
3 lemons, juiced
1 to 2 tablespoons butter

Directions:

Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.

In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.

In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.

Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.

Chicken Broccoli Casserole

Broccoli (as much as you want)
2 -4 Chicken Breast or Tenders
1 cup Mayo/Miracle Whip
2 cans Cream of Chicken Soup
2 Tbsp. Lemon Juice
Bread Crumbs
Grated Cheddar Cheese

Begin by cutting the broccoli up into bite size chunks.
Boil the broccoli. (It doesn't need to be completely cooked, because you'll finish later)
Drain the broccoli and set aside.
Boil the chicken breasts until thoroughly cooked.
Remove the chicken and cut into bite size chunks.

In a bowl.
Mix the cans of soup with the mayo/miracle whip. (You can use one or the other. I just use a little of both)
Then add the lemon juice.
I smell or taste it to make sure it's what I want.

Place a very small amount of the mixture on the bottom of the pan.
Place the broccoli at the bottom of a glass baking dish.
Place the chicken on top of the broccoli.
Pour the rest of the sauce/mixture over the broccoli and chicken.
Top with bread crumbs.
Cover with tin foil.

Since the chicken and broccoli are already cooked, you are just heating up the sauce and cooking it together.
Bake @ 350 for 30-45 minutes. (or until the center is warm/hot).
Remove the tin foil and add grated cheese (as much as you'd like).
Broil the casserole until cheese is crispy.

***********Our family is on a health challenge. So when I made this today I did half of the sauce. (1/2 cup mayo/miracle whip and 1 can cream of chicken soup) I also doubled the broccoli and only put half of the shredded cheese on top.