Chicken Pot Pie Soup, Stuffed Tomatoes, Romaine & Grape Salad with Honey Mustard Dressing & Dutch Apple Pie...enjoy! :)

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!