Chicken and Wild Rice Soup (crock pot)

• We loved this!

• 1 pound boneless skinless chicken thighs (I used breasts)
• 8 oz package frozen sliced mushrooms
• 1 heaping cup of frozen crinkle cut carrots
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 cups chicken broth
• 1 cup heavy cream, for later
• 1 to 1½ cups wild rice blend, for later

1. Place all ingredients except for cream and rice in slow cooker and stir to combine seasonings
2. Cover and cook on high for 3-4 hours or low for 6-8 until chicken is fully cooked through
3. Using a spatula or forks gently break the chicken apart into bite sized chunks
4. Stir in cream and rice
5. Cover and cook on high for 1 to 1½ hours until rice is tender

Mom's Perfect Turkey Gravy

Ingredients: 
1/2 cup butter, cut into about 8 pieces
1 tsp. coarse black pepper
1/2 cup all-purpose flour
4 cups pan drippings OR 4 cups chicken stock

Directions:
1.*If using drippings from a chicken or turkey: Pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don't have enough drippings to equal 4 cups, add enough chicken or turkey stock until you have 4 cups.
2. *If you're not using drippings, use 4 cups of chicken or turkey stock.
3. In a large saucepan, melt 1/2 cup butter over med-low heat.
4. Sprinkle in 1 tsp. black pepper.
5. Slowly add in 1/2 cup flour, constantly whisking to combine.
6. After a few min, the flour will be well incorporated into the butter. Slowly begin to pour in drippings/stock into the pan, constantly whisking.
7. Allow the gravy to cook for several minutes, so that it can thicken up. Serve immediately, or keep on very low heat until ready to serve.

Mom's Perfect Thanksgiving Turkey

Ingredients: 
1 whole fresh turkey (17lbs.), rinsed and patted dry
1 1/4 sticks unsalted butter, slightly salted
2 Tbsp. each finely chopped:

• fresh sage
• fresh rosemary
• fresh thyme leaves
• fresh flat-leaf parsley

salt and freshly ground black pepper
3 large carrots, cut into 1-in. pieces
3 celery sticks, cut into 1-in. pieces
2 large onions, quartered
8 cups warm chicken stock

Directions: 
1. Remove turkey from fridge 1 hour before roasting.
2. Mix butter, sage, rosemary, thyme, and parsley in a food processor until smooth; season with salt and pepper.
3. Preheat oven to 450.
4. Season the cavity of the turkey with salt and pepper and fill with half the carrots, celery, and onions. Rub entire turkey with herb butter and season liberally with salt and pepper.
5. Put 4 cups of chicken stock in a med. saucepan and keep warm over low heat.
6. Place remaining vegetables and stock on the bottom of a large roasting pan. Place turkey on top of the vegetables, put in the oven, and roast for 45 min. or until lightly golden brown.
7. Reduce heat to 350 and continue to roast, basting with warm chicken stock every 15 min., about 1 1/4 hours longer. (An instant thermometer inserted in the thigh should register 160F.)
8. Remove turkey from the oven, transfer to baking sheet and tent loosely with foil. Let rest for 20 min. before slicing.

Crock Pot Mac and Cheese

SLOW COOKER MAC & CHEESE

Ingredients:

1lb(16oz) elbow macaroni
2 cups whole milk 
1 (12oz) can evaporated milk
½ tsp salt or more to taste
2 Tbsp butter
3 cups shredded sharp cheddar cheese

Directions:

1. Add evaporated milk, milk, macaroni, salt, butter and cheese into a large slow cooker. Mix
well.

2. Cook on the lowest setting for about 1 ½­2 hours.

3. Cook until the pasta is al dente. Stir after 30 minutes and check the macaroni after 1 ¼ hours.

Dried Cranberries (sugar free)

A healthier and safe way to make Craisins for Ben.

Sugar-Free Dried Cranberries

Yield: about 1 cup

Serving Size: 2 tbsp

Ingredients

• 1 12-oz package cranberries
• Sweetener of choice equal to 1/2 cup sugar
• 2 tbsp grapeseed or other neutral oil

Instructions

1. Preheat oven to 200F and line a rimmed baking sheet with parchment paper.
2. Cut cranberries in half and toss in a bowl with sweetener and oil (this recipe has been changed from boiling the berries until the pop because cutting them is easier and not nearly as messy!).
3. Spread on prepared baking pan and separate each individual berry as best you can.
4. Place baking sheet in oven and let dry, 3 hours or longer.
5. Remove, let cool and transfer to an airtight container. Store in refrigerator.

From: http://alldayidreamaboutfood.com/2012/11/stocking-your-low-carb-pantry.html

Banana Bread 2 (without applesauce)

Of course, we LOVE our regular egg-free banana bread recipe. But I found myself with some super ripe bananas, too many in the freezer to save, and in need of something healthy-ish for Ben's breakfast while I put off grocery shopping... and we are out of unsweetened applesauce.

So I found this recipe:

Ingredients: 
1/2 cup of butter (or canola oil, shortening, or 1/3c. applesauce)
3/4 cup of sugar
1 cup of whole wheat flour
1/2 cup of white flour
1 tsp. baking soda
1 tsp. salt
3 ripe bananas
1-2 tsp. pure vanilla
1/2 cup of dark chocolate chips

Directions: 
Preheat oven to 325 F and lightly grease pan (I use a square glass dish).

In a large bowl, cream together sugar and butter. Add vanilla. Sift in flour, baking soda, and salt. Blend in mashed bananas. Stir in chocolate chips. Pour batter into pan.

Bake for 30-45 min. or until done throughout.

Broccoli and Cauliflower Salad

This was really good. I subbed Stevia in for sugar.

Broccoli and Cauliflower Salad