Caprese Chicken & Roasted Broccoli

Ingredients

• 2 skinless, boneless chicken breasts (6 ounces each or 340 grams total)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 pounds broccoli, chopped (680 grams)
• 2 cloves garlic, minced
• 1 Roma tomato, sliced (90 grams)
• 2 sprigs basil, leaves thinly chopped
• 4 slices fresh mozzarella (1 ounce or 28 grams per slice)
• 2 tablespoons balsamic vinegar
• 2 teaspoons dijon mustard (certified gluten-free if necessary)
• 2 teaspoons brown sugar
• 3 tablespoons olive oil

Directions

Preheat oven to 400 degrees F (204 degrees C).

Slice the chicken breasts in half and then season and tenderize with salt and pepper. Set aside.

Whisk together balsamic vinegar, mustard, brown sugar and olive oil. Toss half with the broccoli and spread out onto a sheet pan. Sprinkle with salt and roast for 25 minutes, shaking midway.

Heat a grill pan over medium-high heat. Brush with some oil and then grill chicken on both sides for about 2 minutes (If grill pan isn’t large enough to fit all the chicken pieces, transfer grilled pieces to a sheet pan). Transfer chicken to the oven and cook for another 8 to 10 minutes. In the last 2 minutes of cooking, add a slice of mozzarella to each chicken breast.

When chicken is done, top cheese with a basil leaf and tomato slice. Drizzle with rest of the sauce, and enjoy with your crunchy, roasted broccoli.

Nutrition Information

Serves: 4 |  Serving Size: 1/2 chicken breast + 3/4 cup broccoli

Per serving: Calories: 341; Total Fat: 20g; Saturated Fat: 6g; Monounsaturated Fat: 8g; Cholesterol: 60mg; Sodium: 502mg; Carbohydrate: 18g; Dietary Fiber: 6g; Sugar: 4g; Protein: 26g

Nutrition Bonus: Potassium: 700mg; Iron: 9%; Vitamin A: 43%; Vitamin C: 263%; Calcium: 22%

Energizing Tips (optional)

• Serve with a side salad (1 cup salad greens + 2 tablespoons vinaigrette) to increase calories and fiber. (Per serving: Calories: 491; Fat: 32g; Carbohydrate: 20g; Dietary Fiber: 8g; Sugar: 6g; Protein: 28g)
• Serve this as a caprese chicken sandwich (add 2 slices of whole-grain bread + 1 tablespoon of mayonnaise) to increase calories, fiber, carbs, protein and fat. (Per serving: Calories: 651; Fat: 34g; Carbohydrate: 58g; Dietary Fiber: 12g; Sugar: 10g; Protein: 34g) 

Chicken With Green Beans & Tomatoes-One-Pan

Ingredients

1 1/2 pounds skinless chicken thighs1 tablespoon olive oil1/2 cup chicken broth2 tablespoons balsamic vinegar1 pound green beans1 pint cherry tomatoes, halvedSalt and pepper, to taste

Directions

In a large saucepan, brown chicken thighs in olive oil over medium-high heat. Add chicken broth and balsamic vinegar. Cover and reduce heat, simmering for 10 minutes. Add green beans and cherry tomatoes. Cover, cooking 3–4 minutes more or until green beans are tender and chicken is cooked through. Season with salt and pepper and serve.

Nutrition Information

Serves: 4 |  Serving Size: 1/4 recipe

Per serving: Calories: 291; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 143mg; Sodium: 168mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 8g; Protein: 36g

Chicken Teriyaki-One Pan Meal

Ingredients

1 1/2 pounds boneless, skinless chicken breast, cut in half
3 cups broccoli florets
6 oz. mini multi-colored carrots
1 bell pepper, sliced
1/4 cup teriyaki sauce

2 cups cooked brown rice, for serving

Directions:

Place chicken, broccoli, carrots, bell pepper on a foil-lined sheet pan, drizzle with teriyaki sauce and toss to coat. Bake at 400°F until chicken is cooked through and vegetables are tender, about 15–20 minutes. Serve over brown rice.—-

Serves: 4 |  Serving Size: 1/4 recipe

Per serving: Calories: 350; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 366mg; Carbohydrate: 38g; Dietary Fiber: 4g; Sugar: 7g; Protein: 39g

MyFitnessPal

Chicken Fajitas-One Pan Meal

Ingredients

• 1 lb ground turkey breast
• 2 large egg whites
• 1/4 cup whole-wheat bread crumbs
• 1/4 tsp sea salt
• 1/4 tsp fresh ground black pepper
• 2 tsp olive oil
• 1 cup frozen yellow or white corn
• 1 15-oz BPA-free can low-sodium black beans, drained and rinsed well
• 2 cups diced vine-ripened tomatoes
• 1/2 cup low-sodium chicken broth
• 1 tbsp fresh lime juice
• 1 tsp ground cumin
• 1/4 cup chopped fresh cilantro

Preparation

1. In a large bowl, combine turkey, egg whites, bread crumbs, salt and pepper and mix well. Shape into 16 meatballs, each about the size of a golf ball.
2. In a large skillet, heat oil on medium-high. Add meatballs and cook for 3 to 5 minutes, turning frequently, until browned on all sides. Add corn, beans, tomatoes, broth, lime juice and cumin and mix well. Reduce heat to medium, partially cover and cook for an additional 3 to 5 minutes, until meatballs are cooked through. Stir in cilantro and serve.

Nutrition Information

• Serving Size: 4 meatballs and 1 cup corn-bean mixture
• Calories: 320
• Carbohydrate Content: 32 g
• Cholesterol Content: 55 mg
• Fat Content: 4.5 g
• Fiber Content: 7 g
• Protein Content: 37 g
• Sodium Content: 340 mg
• Sugar Content: 5 g
• 
  

Vanilla Ice Cream from Lillian

Ingredients

4 eggs
2 1/2 cups of sugar

Mix until sugar is dissolved and eggs are beaten until creamy.

Add
5 cups milk
4 cups cream or evaporated milk
4 1/2 teaspoons vanilla

Pour into ice cream canister and chill.

Using the Rival Electric Ice Cream Maker

1. After preparing and refrigerating the ice cream recipe, pour the chilled mixture into the cooled ice cream canister.
2. Fill the ice cream canister 3/4 full. The mixture will expand during the churning process.
3. Insert the dasher, making sure it is positioned correctly into the canister indentation.
4. Place the cover on the ice cream canister.
5. Place the filled canister in the bucket, making sure it is centered and engages with the bottom of the bucket. 

1. Place the motor driver over the ice cream canister cover so that the stem of the dasher engages with the hole in the bottom of the motor driver.
2. Plug in the ice cream maker.
3. While the unit is running, add 2 inches of crushed ice to the bottom of the bucket.
4. Sprinkle about 1/4 cup rock salt over the crushed ice.

1. Continue layering crushed ice and rock salt until the ice level reaches the top of the rotating ice cream canister.
2. Wait about 20 to 40 minutes for the ice cream maker to stop churning.
3. Remove the motor driver and then remove the canister.
4. Carefully clean the lid of the canister to prevent salt or water from entering the canister.
5. Lift out the dasher and scrape it clean with a spatula.
6. Pack down the ice cream in the canister and replace the lid.
7. Place the ice cream canister in the freezer for several hours to harden.
8. Transfer the completed ice cream to smaller freezer containers or enjoy immediately.

Mamaw Bobbie's Potato Salad

Mamaw’s Potato Salad

Ingredients (all measurement approximate)

• 3 pounds medium russet potatoes
• 1 cup mayonnaise
• 1 T. yellow mustard
• 1/4 cup sweet pickle relish
• 1 stalk celery, chopped
• 1/2 sweet onion, chopped
• 2 hard boiled eggs, chopped

Instructions

1. Peel potatoes and cut in chunks. Simmer until fork tender all the way through, about 15-20 minutes. Drain well.

*I like small red potatoes and leave the peel on. Some people peel after cooking whole potatoes cut in half to speed cooking.

2. Place potatoes in a large bowl.
3. In a small bowl, mix together mayonnaise and mustard. Pour over potatoes and mix in well. 
4. Add relish, celery, onion, and the chopped eggs. Mix in.
5. Add salt and pepper to taste.

We like to eat our potato salad warm.

Baked Pecan Chicken

Baked Pecan Chicken

2 1/2 ounces pecan meal or very finely ground pecans, 3/4 cup
3/4 teaspoon salt
1 egg white
2 boneless chicken breasts
Mix the pecan meal and salt on a dinner plate. In a cereal bowl, beat the egg whites with a fork until foamy. Dip the chicken in the egg white on both sides then coat them with pecan meal. Place on a foil-lined baking sheet that has been sprayed with cooking spray. Bake at 400º 15-20 minutes or until the chicken is done.

Honey can be drizzled over it.

Makes 2 servings
Can be frozen
Per Serving: 377 Calories; 26g Fat; 32g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs

Banana Cream Cheese Cake

INGREDIENTS

• 2 blocks (16 oz.) cream cheese, softened
• 3/4 c. sugar
• 2 c. heavy cream
• 1 tsp. pure vanilla extract
• 1 package instant vanilla pudding mix
• 1 3/4 c. whole milk
• 1 prepared graham cracker crust
• 3 bananas, sliced, plus more slices for garnish
• 30 Nilla Wafers, plus more for garnish
• Whipped cream or Cool Whip, for serving

DIRECTIONS

1. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no lumps remain.
2. Add sugar and beat until combined. Add heavy cream and vanilla and beat until stiff peaks form. Set aside.
3. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.
4. Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (23 total), then pour over remaining half of mixture. Smooth top and garnish with crushed Nillas.
5. Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake still feels too soft to slice, transfer to the freezer for up to 1 hour.)
6. Before serving, top with dollops of whipped cream or Cool Whip around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with more Nilla Wafers.

Amish German Pizza

Amish German Pizza

Ingredients:

1 pound ground beef, browned

½ medium onion, chopped 

½ green pepper, diced 

1½ teaspoons salt, divided 

½ teaspoon pepper 

2 tablespoons butter 

6 raw potatoes, shredded 

3 eggs, beaten 

⅓ cup milk 

2 cups cheddar or mozzarella cheese, shredded 

In 12-inch skillet, brown beef with onion, green pepper, ½ teaspoon salt, and pepper. Remove beef mixture from skillet. Drain skillet; then melt butter in it. 

Spread potatoes over butter and sprinkle with remaining 1 teaspoon salt. Top with beef mixture. Combine eggs and milk and pour over all. Cook, covered, on medium heat until potatoes are tender, about 30 minutes. Top with cheese; cover and heat until cheese melts, about 5 minutes. Cut into wedges or squares to serve. 

Apple Cream Pie

Apple Cream Pie 

Ingredients: 

3 cups apples, finely chopped 

1 cup brown sugar 

¼ teaspoon salt 

1 rounded tablespoon flour 

1 cup cream 

1 (9 inch) unbaked pastry shell 

Preheat oven to 450 degrees. 

Mix apples, brown sugar, salt, flour, and cream. Put in unbaked pastry shell. 

Bake 15 minutes. Reduce heat to 325 degrees for an additional 30 to 40 minutes. 

When the pie is about halfway done, take a knife and push top apples down to soften. After pie cools, store in the refrigerator. 

German Potato Salad

German Potato Salad  

Ingredients:
4 boiled potatoes, cut into chunks
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon dry mustard
Dash pepper
2 tablespoons apple cider vinegar
1 cup sour cream
½ cup onions, thinly sliced
2 to 3 slices bacon, fried and cut into small pieces
Paprika


Place potato chunks in large bowl. Combine sugar, salt, dry mustard, pepper, vinegar, sour cream, onion, and bacon pieces. Pour over warm potatoes and toss lightly until coated with dressing. Serve warm with a dash of paprika.

Brunstetter, Wanda E.. Amish Cooking Class - The Seekers (pp. 313-315). Barbour Publishing, Inc.. Kindle Edition.

Amish Haystack

Amish Haystack
Ingredients:
½ pound saltine crackers or one bag corn chips, crushed

2 cups cooked white or brown rice
2 heads lettuce, chopped
6 to 8 tomatoes, chopped
1 (6 ounce) can black olives, sliced
2 cups tomatoes, diced
2 cups onions, diced
2 cups green pepper, diced
2 cups celery, diced (optional)
1 quart cooked navy or pinto beans
2 eggs, boiled and chopped (optional)
2 cups nuts, chopped (optional)
1 (14 ounce) can condensed milk
2 cans cream of cheddar soup
1 (16 ounce) jar Ragu spaghetti sauce or salsa
3 pounds ground beef, browned

• Put each of first 12 ingredients into separate containers. 
• Mix soup and milk together in a saucepan and heat. Add the Ragu sauce or salsa to browned ground beef and heat. 
• Each person creates their own haystack by layering items in the order given on their plate. 
• Pour cheese sauce and favorite salad dressing on top and enjoy! Serves 12 to 14 people.

This sounded so good from the book, I thought I would try it out. It sounds almost like Taco Night.

Brunstetter, Wanda E.. Amish Cooking Class - The Seekers (p. 312). Barbour Publishing, Inc.. Kindle Edition.

Amish Country Breakfast

Amish Country Breakfast

Ingredients: 
14 slices whole wheat bread
2½ cups ham, cubed
1 pound mozzarella cheese, shredded
1 pound cheddar cheese, shredded
6 eggs
3 cups milk

Topping: save for morning
½ cup butter, melted
3 cups cornflakes (do not crush)

Grease 9x13 baking pan and layer half the bread, ham, and cheeses. Repeat layers.
Beat eggs in a mixing bowl, add milk, and pour over layers in pan.
Refrigerate overnight.

Next morning, preheat oven to 375 degrees.
Mix butter and cornflakes. Spread mixture over other ingredients in pan.
Cover loosely with foil and bake for 45 minutes.

Brunstetter, Wanda E.. Amish Cooking Class - The Seekers (p. 311). Barbour Publishing, Inc.. Kindle Edition.

Hershey Bar Cake

Hershey Bar Cake
1 box Duncan Hines Swiss Chocolate cake mix
15.1-ounce box  instant vanilla pudding
3 eggs
1 cup vegetable 
1 1/2 cups milk 

Mix all ingredients together. Pour into 3- 9-inch pans that have been greased and floured. Bake at 350° for 20 to 30 minutes. Allow layers to cool completely before frosting.

Icing
1 8-ounce package cream cheese
1 cup powdered sugar
1/2 cup granulated sugar
1-12 ounce container Cool Whip
1 teaspoon vanilla

 3 Hershey chocolate bars grated 

Mix cream cheese, powdered sugar, and granulated sugar until smooth. Fold in Cool Whip, vanilla, and grated chocolate mix well with the cake layers are completely cooled. Frost and stack each layer.  Then store cake in the refrigerator.

Lillian Hambrick

from Georgia magazine Kathy Stanton/ Lula Jackson EMC 

Broccoli Apple Salad

Broccoli Apple Salad
Serves: 4-6

INGREDIENTS

• 4 cups fresh broccoli florets,
  (about 2 medium heads)
• ½ cup shredded carrots
• ¼  cup diced red onion
• 2 large apples, finely chopped 
• ½ cup pecans, coarsely chopped
• ½ cup dried cranberries

Creamy dressing ingredients:

• ½ cup lite mayonnaise
• ½ cup low-fat Greek yogurt
• 2 Tablespoons lemon juice
• 1 Tablespoon sugar
• ¼ teaspoon salt
• ⅛ teaspoon pepper

INSTRUCTIONS

1. In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.
2. To make the dressing: Whisk together mayonnaise, Greek yogurt, lemon juice, sugar, salt, and pepper.
3. Add the dressing to the salad and toss to coat. Chill until ready to serve.

Quick and Easy Potato Soup

Ann's Quick and Easy Potato Soup

When cooking for one, quick and easy it the way to go!

• 1 pkg. 20 oz. Simply Potatoes diced potatoes (with onion)
  
•  ½ stick butter

   Cook 15-20 mins. In 2 cups chicken broth.

        Reduce heat and add:

•  4 cups milk (half n half, whole milk)

•   1 can cream of chicken soup

Season with salt and paper.

  Top with shredded cheese, bacon bits, sliced green onions

Rachel’s Orange Fluff

Ingredients

·        1 (11 ounces) cans mandarin oranges, drained

·        1 (15 ounces) can crushed pineapple, drained

·        1 pound Small Curd cottage cheese

·        2 (3 ounces) packages orange flavored Jell-O® mix

·        1 (16 ounces) package frozen whipped topping, thawed 

You may add 3 to 4 cups mini marshmallows (about 1/2 of a 16oz bag) 

Directions 

Combine the well-drained oranges and pineapple in a large bowl and mix together with the cottage cheese. Add the dry orange flavored gelatin powder and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.