Chicken Pot Pie Soup
Romaine & Grape Salad with Honey Mustard Vinaigrette
Stuffed Tomatoes
Dutch Apple Pie
Chicken Pot Pie Soup
1 tablespoon olive oil
½ cup chopped onion
1 (12-ounce) package mixed vegetables, thawed
½ teaspoon dried thyme
½ teaspoon each garlic powder, onion powder, salt and pepper
1 tablespoon chicken granules
2 cups cooked chicken, chopped
1 can chicken broth
1 can cream of celery soup
1 can cream of mushroom soup
10 Ritz crackers
Dried thyme and pepper
Heat oil in a large pot and sauté onion and frozen
vegetables. Add remaining ingredients
and simmer for 30 minutes to 1 hour.
Meanwhile, place crackers on a cookie sheet, spray with cooking spray
and sprinkle a little dried thyme and pepper on top of each cracker. Broil for 1 minute or just until browned on
top. Ladle soup in bowls and top with
crackers.
Romaine & Grape Salad with Honey Mustard Vinaigrette
3 tablespoons olive oil
3 tablespoons white wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons green onions, chopped
Salt and Pepper to taste
8-10 cups chopped romaine
1 cup red seedless grapes cut in half
¼ cup roasted and salted sunflower seeds
Mix the first 6 ingredients together and refrigerate at
least an hour. Toss romaine, grapes and
sunflower seeds together and lightly dress the salad.
STUFFED TOMATOES
4 medium tomatoes
1 box frozen spinach, thawed and all moisture squeezed out
½ cup onion
2 tablespoons fresh garlic, minced
Olive oil and butter
3 tablespoon mayo
Salt and pepper
1 teaspoon Italian seasoning
¾ cup Swiss, grated
1 teaspoon Parmesan
Breadcrumbs or Panko
Olive oil
Cut the tops off of each tomato and carefully scoop out all
of the pulp. Sprinkle a little salt in
each tomato, and place upside on paper towels for 30 minutes to draw the
moisture out. Meanwhile, heat the oil
and butter in a pan and sauté the onions for 4 or 5 minutes. Next add the garlic and sauté for just 1
minute. Add the spinach, mayo,
seasonings and cheeses. Stuff each
tomato with mixture, and place in an ovenproof dish. Sprinkle breadcrumbs and/or panko over each
tomato and drizzle a little olive oil over the breadcrumbs.
Bake at 350 20-25 minutes or until browned.
DUTCH APPLE PIE
Crust & Topping:
2 cups flour
½ cup oatmeal (I use quick-cooking oats)
1 cup brown sugar
1 teaspoon ground cinnamon
1 stick plus 4 tablespoons real butter, melted
For the filling:
2/3 cup sugar
3 tablespoons cornstarch
1 ¼ cups water
3 cups of apples, sliced and peeled (I use Granny Smith)
1 teaspoon ground cinnamon
1 teaspoon vanilla
Combine the first 5 ingredients, mixing well. Set aside 1 cup (this will be for the
topping). Press the rest of the mixture
into a 9-inch pie plate. For the
filling, place the water and cornstarch into a small saucepan and stir until
the cornstarch has dissolved. Add the
sugar and place the saucepan on the stove and bring to a boil. Cook for 1 to 2 minutes or just until mixture
begins to thicken. Remove from heat and
stir in the apples, cinnamon and vanilla.
Pour this mixture into the crust and top it with the 1 cup of the
reserved crust/topping mixture. Bake at
350 for 40 to 50 minutes or until golden brown.
Let it cool for about 20 minutes before serving. Add a dollop of vanilla ice cream before
serving, if desired J Enjoy!
