Almost Scratch Chicken and Dumplings

Ingredients

• 6 to 8 cups [homemade chicken stock|http://www.meetpenny.com/2012/04/recipe-homemade-chicken-stock/], depending on how thick you prefer your broth to be
• 3 cups cooked chicken, coarsely chopped
• 2 1/4 cup [homemade baking mix|http://www.meetpenny.com/2013/01/homemade-baking-mix-for-biscuits-pancakes-more/]
• 2/3 cup milk
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

Instructions

Bring chicken stock to a boil. Add the chicken, salt, and pepper. Return to a boil.

Meanwhile, mix the baking mix with milk. Turn out on to a lightly floured surface and knead just until blended. Roll out flat (to about 1/4 inch) and using a pizza cutter, slice into 1 inch strips about 2 inches long.

Drop dumplings into boiling broth one at a time, stirring as needed. Cover, reduce heat slightly, and boil for 15 to 20 minutes.

From: http://frugalfamilyfavorites.com/almost-scratch-chicken-and-dumplings/

Homemade Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 2 cups chopped onions or thinly sliced leeks (whites only)
• 1 cup thinly sliced celery
• 2 teaspoons Italian seasoning
• Coarse salt and ground pepper
• 3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
• 1 can (28 ounces) diced tomatoes, with juice
• 1 tablespoon tomato paste
• 8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Directions

1. Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
   
   Watch: How to Wash Leeks
2. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
   
   Watch: How to Dice
3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.
   
   From Martha Stewart: http://www.marthastewart.com/318100/big-batch-vegetable-soup
   Recommended by Kristin.
   

Winter Minestrone

Mackenzie recommended this one:

Winter Minestrone

No Bake Energy Bites

Barbara suggested these - made with Sunbutter of course.

No Bake Energy Bites

These delicious little no bake energy bites are the perfect healthy snack!

Prep: 10 mins Total: 10 mins

Ingredients:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flax seed
• 1/2 cup chocolate chips or cacao nibs (optional)
• 1/3 cup honey or agave nectar
• 1 tablespoon chia seeds (optional)
• 1 teaspoon vanilla extract

Directions:

1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 balls.

Warrior Salad (Quinoa)

DAPHNE OZ'S WARRIOR SALAD

Salad Base

• 2 cups cooked quinoa (cooked to package instructions)
• 3/4 cup chickpeas (drained and rinsed)
• 1/4 cup dried cranberries
• 1/4 cup scallions (thinly sliced)

Dressing

• 3 tablespoons extra virgin olive oil
• Juice of 1/2 lemon
• 1 teaspoon whole grain mustard
• Salt and pepper to taste
• 1/2 teaspoon maple syrup

1. Combine salad base items in a large bowl.
2. In a smaller bowl, combine dressing ingredients - stir well.
3. Pour dressing over salad base and enjoy :)

(I tend to let the quinoa to cool slightly from cooking)

Honey Garlic Chicken Thighs (crock pot)

1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup  soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey


The Directions.

Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I'd go with low---).
Serve with basmati rice and steamed or roasted vegetables.

Chicken Salad

This is the Pioneer Woman's Chicken Salad recipe.

Ingredients

• 1 whole Cut Up Fryer Chicken
• 2 stalks (to 3 Stalks) Celery, Chopped
• 3 whole Green Onions, Chopped
• 2 cups (to 3 Cups) Grapes, Halved
• 1/2 cup Mayonnaise
• 1/2 cup Plain Yogurt Or Sour Cream
• 1/2 cup Half-and-half
• A Small Handful Of Fresh Dill, Minced
• 1/2 cup Slivered Almonds
• 1 Tablespoon (to 2 Tablespoons) Brown Sugar
• Juice Of One Lemon
• Kosher Salt To Taste
• Fresh Ground Black Pepper To Taste

Preparation Instructions

Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.
Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.

Chop all of your fruits and veggies and place them in a bowl with the chicken.
In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.

Add fresh herbs (dill, oregano, cilantro…whatever makes your skirt fly up) and if you’re feeling a bit brazen throw in a dash of cayenne pepper!

When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. If you are feeling naughty add a sprinkling of bacon bits.

Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon.

Gina's Couscous Salad

This is so beyond yummy and great for a side dish or a potluck. Got this recipe from a friend!

Gina's Couscous & Chickpea Salad with Mint 
Makes 4-6 servings

1 ¾ cups water
½ t. salt
1 cup couscous
1 14 oz. can chickpeas, drained and rinsed
2 small red bell peppers, diced
4 scallions, thinly sliced
1 ½ cups carrots, finely chopped
¾ cups fresh mint, leaves only
3 T. white wine vinegar
1 garlic clove
1 heaping teaspoon Dijon mustard
½ t. sugar
2/3 cup olive oil or grapeseed oil
6 oz. Feta Cheese, cut into cubes or coarsely crumbled
6 large lettuce leaves (optional for serving)

Bring water and salt to a boil in a medium saucepan. Stir in couscous, remove from heat, cover and let stand for 5 minutes. Transfer couscous to a large bowl and fluff with a fork. Add chickpeas, red peppers, scallions, and carrots to the bowl and let cool.

Vinaigrette: Finely chop the mint leaves with the vinegar, garlic, mustard and sugar in a food processor pulsing until just combined. Turn on food processor and drizzle in olive oil. Process until well blended. (This can be done by hand by chopping mint and mincing garlic, then mixing in mustard and sugar. Then whisk in olive oil.)

Pour vinaigrette over salad and toss well. Gently mix in feta cheese. Season to taste with salt and freshly ground black pepper. Serve on lettuce leaves if desired.

Healthy Chicken Nuggets

This was suggested by a friend:

Chicken Kotleti

Crazy Cake (egg-free)

This was recommended to me. It looks like a good go-to chocolate cake recipe.

Crazy Cake

Chocolate Chip Cookies (egg-free)

I've been afraid to attempt this one. I usually make the pumpkin cookies and put chocolate chips in them, but this looked easy and had rave reviews. They're in the oven now, but the cookie dough tastes awesome!

Update: These turned out perfectly. LOVE!

Chocolate Chip Cookies (egg-free)