Peanut Butter Chicken Noodle Soup

Adapted from Allrecipes

This is one of my top 3 favorite soups of all times!  I love anything with peanut butter in it, but in this case the peanut is a subtle flavor and adds a creaminess to the soup.  This soup is perfect for a winter dinner.

Ingredients:

• 8 cups chicken broth
• 2 cups diced, cooked chicken meat
• 1 cup peeled and cubed sweet potatoes
• 1 cup shredded carrots
• 1 cup diced zucchini
• 1 cup canned diced petite tomatoes
• ½ cup chopped onion
• ½ cup chopped green bell pepper
• 2 cloves garlic, minced
• 1 cup peanut butter
• 8 oz wheat egg noodles, cooked to al dente
• 1 Tbs parsley
• Salt to taste
• Ground black pepper to taste

 Directions:

• In a large stock pot, combine the broth, chicken, potatoes, and carrots.  Bring the soup to a boil and then reduce the heat to medium.  Cook for about 10 minutes til vegetables are tender. 
• Add zucchini, tomoatoes, onion, green pepper and garlic.  Simmer for about 8 minutes.  
• Add peanut butter, parsley, salt and pepper; stir until peanut butter is fully blended.  Simmer for 3 minutes longer and serve!

Seminary Muffins

Adapted from Allrecipes

These are my favorite muffins EVER!  Seriously I am in love with them, especially since they are so healthy (besides the chocolate chips).  It's unfortunate the pic above is so bad, though...I think I was too busy eating to bother with a nice picture.  

Ingredients:
• 1 egg
• 1 1/3 cups mashed ripe banana (about 4 bananas)
• ¾ cup packed brown sugar
• 1/3 cup applesauce
• 1 tsp vanilla extract
• 1 cup wheat flour
• ½ tsp baking soda
• 2 tsp baking powder
• 1 ¼ tsp salt
• 1 tsp ground cinnamon
• 1 cup quick cooking oats
• 6 oz craisins
• ½ cup white chocolate chips

Directions:
• Preheat oven to 350 degrees F. Lightly grease muffin pan.
• In a large bowl combine egg, banana, brown sugar, applesauce and vanilla. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon.
• Gently stir flour mixture and oatmeal into banana mixture. Fold in craisins and white chocolate chips. Pour batter into prepared muffin cups.
• Bake in preheated oven or 15 to 20 minutes or until light brown. Remove muffins from pan and place on a wire rack to let cool before serving.

Banana Oat Muffins

Adapted from Allrecipes

These are a great, healthy recipe for my son!  I added chocolate chips to the original recipe...

Ingredients:
• ¾ cups all-purpose flour
• ¾ cups wheat flour
• 1 cup rolled oats
• ½ cup white sugar
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 egg
• ¾ cup milk
• 1/3 cup applesauce
• ½ tsp vanilla extract
• 1 cup mashed banana (about 3 bananas)

Directions:
• Combine flour, oats, sugar, baking powder, baking soda, and salt.
• In a large bowl, beat the egg lightly. Stir in the milk, applesauce and vanilla. Add mashed banana and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Spray muffin tin with cooking spray and divide batter among them.
• Bake at 400 degrees F for 18 to 20 minutes.

Blackened Shrimp Stroganoff

Adapted from Allrecipes

This was a unique recipe that we thoroughly enjoyed.  It's a bit spicy, which we like!

Ingredients:

• 1 lb fresh shrimp, peeled and deveined
• 1 Tbs olive oil
• 1 Tbs Cajun seasoning
• 6 oz fettuccini pasta OR brown rice (depending on what you like to serve with your stroganoff)
• 1 Tbs butter 3 cups fresh mushrooms, sliced
• 1 Tbs chopped green onion
• 2/3 cup chicken broth
• ½ cup sour cream
• 1 Tbs cornstarch
• 1 cup chicken broth
• 1 red bell pepper, chopped

 Directions:

• Combine shrimp, oil and Cajun seasoning in a medium bowl.  Set aside.
• Bring a large pot of lightly salted water to a boil.  Add pasta or rice and cook until done. 
• Meanwhile, melt butter over medium heat in a large frying pan.  Cook and stir mushrooms, green onions, and red pepper in butter until tender.  Remove from pan.  Add shrimp and cook for 2-3 minutes, until shrimp turn pink.  Remove from pan.  Add 2/3 cup chicken broth to pan and bring to a boil.  Cook, uncovered, until reduced to ¼ cup (2-3 minutes).
• In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth.  Stir into reduced chicken broth in the frying pan.  Cook and stir unitl thick and bubbly.  Cook 1 minute more.  Stir in shrimp and mushroom mixture.  Heat through and season to taste.  Serve over pasta or rice.

Tuna and Hummus Sandwiches

Adapted from Food Network

This recipe is delicious! We have made this several times and love it!

Ingredients:  

3 cans tuna, drained

1/4 cup minced celery

2 Tbsp. minced yellow onion

2 Tbsp. lemon juice

2 Tbsp. mayonnaise

1 tsp. Dijon mustard

1/2 tsp. salt

1/4 tsp. pepper

Sourdough bread

Hummus

Radishes, sliced

Directions:

Place tuna in a bowl and flake with fork. Add celery, onions, lemon juice, mayonnaise, mustard, salt, and pepper. Stir together. Cover and refrigerate for a few hours. 

Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece as well. Garnish with radishes. 

Classic Bran Muffins

Adapted from Allrecipes

I don't usually like bran muffins, but these were really good!  I substituted the oil for applesauce this time when I made them. I admit, I added a little butter to mine and my little boy's, and it was so tasty!  My little guy absolutely loved them! I will be making these again!

Ingredients:  

1 1/2 cups wheat bran

1 cup buttermilk

1/3 cup vegetable oil or applesauce

1 egg

2/3 cup brown sugar

1/2 tsp. vanilla

1 cup flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/2 cup raisins (optional)

Directions:

Preheat oven to 375.  Grease muffin tin or add paper liners. Mix together wheat bran and buttermilk. Let sit for 10 minutes. Beat together oil, egg, sugar, and vanilla. Add to buttermilk mixture. Combine flour, baking soda, baking powder, and salt. Stir flour mixture into buttermilk mixture until just blended. If using raisins, fold in at this time. Pour into muffin tins. Bake 15 to 20 minutes or until toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Slow-Cooker Chicken Tortilla Soup

Adapted from Allrecipes

My family loved this soup.  My 8 month old who is super picky about what she eats even loved it. I sat at the table feeding her long after everyone else had finished. I'll definitely be making this one again!

Ingredients:  

1 pound boneless, skinless chicken breasts, uncooked

1 (15 oz) can crushed tomatoes (or just mash diced or whole tomatoes)

1 (10 oz.) can enchilada sauce

1 medium onion, chopped

1 (4 oz.) can chopped green chili peppers

2 cloves garlic, minced

2 cups water

1 (14.5 oz.) can chicken broth

1 tsp. cumin

1 tsp. chili powder

1 tsp. salt

1/4 tsp. black pepper

1 (10 oz.) package frozen corn

1 Tbsp. chopped cilantro

Toppings:

chopped avocados

sour cream

tortilla chips or strips

cheese

limes

Combine ingredients in a crock pot. Cook for 6-8 hours on low  or 3-4 hours on high. Shred chicken before serving. Garnish with avocados, sour cream, tortilla chips, cheese and squeeze some lime juice on top. 

KFC Coleslaw

Source Unknown

I love Coleslaw and love KFC's version of it. This tastes pretty authentic.  Give it a try!

Ingredients:  

8 cups finely chopped cabbage

1/4 cup shredded carrot

1/3 cup granulated sugar

1/2 tsp. salt

1/8 tsp. pepper

1/4 cup milk

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 Tbsp. white vinegar

2 1/2 Tbsp. lemon juice

Combine the sugar, salt, pepper, milk, mayo, buttermilk, vinegar and lemon juice in a blender and blend until smooth. Toss with cabbage and carrots. Cover and refrigerate at least 2 hours before serving. 

Favorite Crepes

From Ivory Family Recipes

Crepes are classic breakfast goodness. There is so much you can do with them.  Here is a simple yet tasty recipe that you can personalize with your own toppings!  Enjoy!

Ingredients:  

1/2 cup cold water

1/2 cup cold milk

4 eggs

1/4 tsp. salt

2 tsp. sugar

1 cup flour

2 Tbsp. butter,  melted

Put liquids, eggs, salt and sugar into blender; blend until mixed. Add flour and melted butter and mix at top speed for one minute. Cover and refrigerate until ready to use. Heat crepe pan or skillet over moderate heat.  For each crepe, lightly grease pan with oil or butter. Pour 1/4 cup batter into pan, rotating so batter spreads evenly. Turn when lightly browned to cook other side. Stack crepes and keep warm by placing a sheet of paper towel between crepes while cooking the rest. Top with syrup, jam, fruit, or fancy filling. Roll up and enjoy!