INGREDIENTS:
3 chicken breasts, cut in half lengthwise
1/2 lb. mushrooms, sliced
3 cloves garlic, minced
1 yellow onion, minced
1 tbsp. butter plus 1 tbsp. olive oil
1/4 c. dry white wine
1/2 c. double strength chicken bouillon
1 tsp. dried parsley
1 tsp. dried dill seed
1 c. milk
1 tbsp. lemon juice

Sprinkle chicken breasts lightly with garlic powder.
Place chicken in lightly greased pan. Bake at 325 degrees for 20 to 25 minutes.

Meanwhile, saute together mushrooms, garlic, and onion in butter and olive oil until mushrooms are tender but not browned and all the liquid is absorbed. Add wine and cook until it evaporates. Add remaining ingredients and simmer for 10 to 15 minutes, uncovered. Place chicken on platter and spoon sauce on top.

I served this with broccoli and pennette pasta.

We’ve found that there are some recipes that automatically fall into the “comfort food” category. Chicken and dumplings was the hands down favorite for a first “real meal” after wisdom teeth were removed, or when there was a rumbly tummy. It is NOT an exact recipe. But it’s pretty close.  Enjoy!

Ingredients:

• ~ 3 pounds boneless, skinless chicken breasts
• 1 medium onion, diced
• 3-4 stalks celery, sliced thinly (I like to use the celery hearts with all of the leaves)
• 4-5 large carrots, peeled and sliced thinly
• 4 cups chicken stock (or water)
• 1/2 teaspoon dried tarragon
• 1 bay leaf
• ground pepper and salt to taste

For the dumplings:

• 2 cups flour
• 3 tablespoons butter
• 1 tsp salt
• 1/4 to 1/3 cup water (start with smaller amount, add as necessary to make a stiff dough)

In a large heavy pot with a lid, simmer the chicken breasts, water and spices until the chicken is tender. Remove chicken and cut into small pieces.  Add onions, celery and carrots and about 1/2 cup more water. Simmer until the vegetables are tender.

While the chicken and vegetables are simmering, mix together the dough for the dumplings. Roll out dough on a well-floured surface. Cut with dough knife or pizza knife into 1 inch by 2 inch strips.

Remove the chicken, bay leaf and vegetables from the broth. Bring broth to boiling. Drop dough pieces into the water, stirring to prevent them from sticking. When all dough is added and has boiled for 1 minute, return the chicken and vegetables (minus the bay leaf) to the pot and turn the heat down to a simmer. Stir occasionally until dough cooked and the mixture has slightly thickened.

Serve in soup bowls.

BEFORE

AFTER

CORN SOUP

• 4 cups of chicken broth
• 3 cans creamed corn
• 1 cup onion, finely diced
• 3 cups potatoes, peeled and chopped into small to medium pieces
• 4 large carrots, peeled and sliced (about 1/4 inch pieces)
• four large sprigs of rosemary
• 2 garlic cloves, crushed
• 1 tsp tarragon

Dump all ingredients into a crockpot. Stir well. Set on low to cook all day, or high to cook in 4 hours. Adjust seasonings. Serve with hot rolls and sharp cheese sprinkled over the top.

This freezes like a dream.

Both daughters have now had their wisdom teeth out. Both have requested variety in meals before they are able to chew. (It makes sense… you might THINK you can live on milkshakes… but they do get to be tiresome.) So here’s the variety of foods we’ve found so far. It’s still not a very wide choice of options, but it’s a start.

I’d like to note that some of these options they would not touch (i.e. the beans and/or squash concoctions) but I think that it would appeal to me… If you want recipes for the smoothies please see my first post here…

COLD:

• applesauce – change it up by adding cinnamon, sprinkles, brown sugar
• yogurt – smooth only – no chunky fruit
• pudding – they went for chocolate and butterscotch… I happen to love tapioca and rice puddings!
• fruit smoothies – made with just ice, with fruit juice, or with yogurt/ice cream
• You’ll note a strong disinterest for jello in our family.

WARM:

• mashed potatoes
• warmed applesauce
• pureed soups like red pepper tomato, cream of chicken, cream of broccoli, squash
• egg drop soup
• refried beans – these appealed to me, but my daughters both shuddered!

BEVERAGES:

• herb teas
• warmed cider
• ginger ale
• apple juice
• almond milk (chocolate)
• hot chocolate
• frappucinos (for the mama)

FIRST “REAL” FOODS:

• Chicken and dumplings
• Home-made soups of any kind
• Macaroni and cheese
• Baked beans
• Tortellini or ravioli
• Pastas in a mild sauce (i.e. no spicy meatballs!)
• Meatloaf (not MY choice…)

Hope you find something that tempts the palate and eases a sore mouth!

SOoo… quick-and-easy “Holiday Bites” to the rescue.

1. Line a cookie sheet with foil and preheat your oven to 170 degrees.

2. Put miniature pretzels on the foil, lining them up as close as you can in rows. (My cookie sheet holds 9×7=63).

3. Unwrap peppermint kisses and put one on each pretzel.

4. Heat for 6 minutes or until kisses are gooey.

5. Press one M&M on top of gooey kiss.

6. Set in a cool place to harden.

7. Peel cookies off of the foil; place in bag to send to school.

8. Try not to feel guilty. Teachers deserve so much more…

Baked Glazed Chicken Breasts

1. Preheat oven to 375.
2. Arrange skinless chicken breasts on a roasting pan. (I tend to put a layer of foil in the pan, and then a small roasting rack to keep the meat out of the fat. It also keeps the chicken from sticking and makes for an easy clean-up!)
3. Lightly oil the tops of the chicken breasts.
4. Drizzle a SMALL amount of white worchestershire sauce (green label, for chicken or fish) over the chicken.
5. Drizzle a SMALL amount of honey as well.
6. Mix: 1/2 tsp dried sage, 1/2 tsp dried rosemary, 1/2 tsp tarragon, 1/2 tsp garlic power. Sprinkle over chicken breasts.
7. Bake about 30 minutes or until chicken registers as done with a meat thermometer.

DELISH! Tonight I served them with baked sweet potatoes and broccoli.  They would also be good with brown rice and a salad.

I have to confess that I don’t really have a recipe for Pot Roast. It kinda happens. But this is how I made it this evening… and it received rave reviews.

(Picture taken before baking.)

INGREDIENTS:

• Large, lean beef roast (approximately 4 pounds, can be smaller — just adjust the other ingredients)
• 6 large baking potatoes
• 2 large onions (today I used Vidalias, but yellow onions would be fine)
• 8 large carrots
• 4 cloves of garlic, peeled and minced (you can use less if you aren’t a garlic fan)
• 1 Tbsp cardamom
• 6 bay leaves
• 6 sprigs of rosemary
• 1 cup beef broth (can use double-strength bouillon)
• salt and pepper to taste

DIRECTIONS:

1. Put 1 Tbsp of olive oil in a large pot. Heat the oil over high heat, spreading it around with a spoon. Add meat and sear on all sides. Remove from heat.
2. Preheat oven to 300 degrees while you are prepping the rest of the ingredients.
3. Peel and chunk the potatoes, carrots and onions. Pieces should be about 2-3 inches in size.
4. Put the potatoes on the bottom of the pot around the meat.
5. Sprinkle the spices over the top of the meat and potatoes.
6. Add the onions and carrots.
7. Pour the beef broth over the top.
8. Put a tight fitting lid on the pot. Place in oven.
9. Ignore for at least 3 hours.
10. Check meat with a thermometer. If it registers as “medium” then turn off the oven, put the lid back on the pot and close the door. Make sure there is broth left in the bottom so that things don’t dry out. It will stay warm for about an hour.

I have a large Le Creuset pot which easily holds a 4 pound roast. If you don’t have a pot, you can use a large baking pan, but either put everything in a baking bag, or cover it tightly with aluminum foil. Keeping the moisture in makes for a really tender, juicy roast.

Crockpot: This adapts for the crockpot. You still need to sear the meat, though. Cook on “Low” for about 6 hours. (Honestly? It’s really the best in the oven!)

What to do with the leftovers? I usually take half of what’s left and freeze it for a quick meal later. You can also make a really yummy beef stew by cutting all of the veggys up into smaller pieces and warming everything with added beef broth.

I often am tempted to buy something “just because it’s on sale” but more often than not, it is NOT something I “need.” It is something I have been made to “want.”

Marketeers, go ahead and hate. You know I’m right!

For instance, a friend recently bragged that she saved 65% on a recent grocery store purchase. She bought:

• several boxes of pre-sweetened cereals (way too much sugar for the “whole grain” content)
• instant ramen noodles (artificial flavors, starch, high salt)
• potato chips (bad nutrition, any way you slice them)
• processed baby food (artificial colors, sugar)
• canned soup (high salt, fat)
• frozen vegetables (fat and salt added)
• frozen chicken tenders (fried, breaded, salted and artificially flavored)
• apples (OK, that was great!! but then she bought…)
• caramel sauce to dip them in
• mixes and flavor packets to put on meat (salt, MSG, artificial flavors)
• frozen pasta meals (salt, artificial flavors, more)
• toilet paper, paper towels and paper napkins (this I get — no issues)

I could go on. What disturbs me about this style of grocery shopping is that there isn’t enough in her cupboard now to feed her family for a week, and she’s pretty much spent her budget. By buying processed foods and prepared foods, she cut her potential grocery purchases in half.

So what would be the right way to use coupons?

Use them for things you already buy! For instance, cat litter, pet food, car maintenance items like washer fluid, motor oil, etc. BUT – be careful if it is a come-on to get you hooked on a a “NEW AND IMPROVED” product which will cost more in the long run. Hey, if your cat doesn’t care what kind of cat litter you buy, go for it. There’s also a lot of “convenience” packaging which can add up to a lot of money. Do you need “pretreated” wipes to dust your furniture? Probably not! A spray bottle and cotton rag will do just great. Same for bathroom cleaners. Buy the cleaner you like and start recycling those old tshirts into cleaning rags.

Other common items you can buy with coupon power (with common sense applied!):

• paper towels
• paper napkins
• toilet paper
• feminine products
• deodorant
• toothpaste and other dental care items
• lotions and shampoos
• baby items like diapers and wipes
• laundry detergent and fabric softener
• dishwasher detergent

In any case, do the math! The cost-per-ounce may not be worth it if the store brand is acceptable to your family. You also need to think about why you are buying six of an item, when for the next 6 months, you will only need 2. Do you really want to warehouse boxes and boxes of detergent and TP and soup? Probably not. If it hurts your cash flow in the long-run, re-think it.

Another good way to analyze is how much you are spending on “prepared” foods — and is it REALLY saving you all that much money if you don’t buy fresh fruits, vegetables and meat and prepare the foods yourself? What does it cost to make chicken noodle soup from scratch vs canned?

I’m not just talking crazy here. Here’s some links to some folks who have also weighed in on this coupon craziness. Some of them are couponers now, so it isn’t just “anti-couponers” that I’ve lined up for you to read.

OK. End of lecture. Just one last thought, as Mom and Dad always said, “if it seems too good to be true, it probably is.” Do the math. Think about it. And then don’t spent your hard earned bucks unless you MUST on couponed merchandise.

Honey Roasted Chicken 

I used the glaze on chicken breasts (kosher chicken was the same price as regular because they were marked down after the Holidays. SCORE!)  Next time I think I’ll make extra sauce and have it on the side.

Oven Roasted Vegetables

Wow. These were fantastic. I had asparagus in the fridge so I tossed it into the vegetable mix, and also some mushrooms. The key is chopping the squash and sweet potatoes into small enough pieces so that they are tender soon enough.

Keeper recipes for sure!