Cinnamon French Toast Bake

1 loaf of Texas Toast

8 eggs

1 1/2 cups milk

1 cup heavy cream 

1/4 cup sugar

1/2 cup brown sugar

1 tablespoon vanilla extract

2 teaspoons cinnamon

1/4 teaspoon nutmeg

Topping

1/2 cup flour

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter cold and cut into small squares

Instructions

• Spray a 9x13 pan with cooking spray
• In a large bowl, add the eggs, milk, heavy cream, sugar, 1/2 cup brown sugar, vanilla, cinnamon and nutmeg. 
• Chop the bread into 3/4 - 1 inch cubes and put in the pan.
• Pour over the egg mixture and toss well until all the liquid is absorbed.  Cover with saran wrap and refrigerate overnight.
• In a small bowl or a food processor add the flour, remaining brown sugar, cinnamon, and salt and mix. 
• Cut in the butter with a fork or pulse in the food processor for 5-10 seconds or until the butter and brown sugar mixture is crumbly.  Place in a Ziploc and refrigerate overnight.
• The next morning, preheat your oven to 350 degrees.  While the oven is preheating remove the pan from the fridge.
• Sprinkle the brown sugar-butter topping and bake for 45-50 minutes or until the top is crispy and the center is no longer wet.

Banana Chocolate Chip Bundt Cake

Ingredients

½ cup brown sugar

½ cup granulated sugar

8 Tbsp butter, softened (1-stick)

2 eggs

1 tsp vanilla

4 medium ripe bananas, mashed

¼ tsp salt

¾ tsp baking soda

2 cups flour

1 cup mini chocolate chips

Powdered sugar

Directions

-          Preheat oven 350*

-          Grease and flour bundt pan

-          Mix together brown sugar, granulated sugar, butter, eggs, vanilla, and bananas

-          In separate bowl, combine salt, baking soda, and flour – then add to bowl with wet ingredients.

-          Combine well with mixer, then fold in chocolate chips by hand

-          Pour batter into pan, bake for 35 -40 minutes

-          Remove from oven, let sit for 15 minutes, then turn pan over onto a place/server and the cake will slide out.

-          Sprinkle with powdered sugar

Spinach and Mushroom Lasagna Pockets

Ingredients

1 package cooked lasagna noodles
1 package defrosted frozen spinach
1 can sliced mushrooms
1 container ricotta cheese
2 cloves garlic, minced
1/2 cup Parmesan cheese, grated
1/2 tsp black pepper
1/2 tsp salt
1 egg
1 jar pasta sauce
2 cups shredded mozzarella cheese

Directions:
- Preheat oven 350*
- Line large baking sheet with parchment paper
- Combine spinach, mushrooms, ricotta cheese, garlic, Parmesan cheese, pepper, salt, and egg in a bowl, set aside.
- On a clean surface, place 1 noodle down, in the center top with 1 Tbsp of sauce, lay another noodle across the pasta sauce vertically, place 1/3 cup of the spinach mixture, fold over left side first, then bottom, then right, then top piece.  Place on the parchment paper lined baking sheet.  
- Repeat using all the noodles, approximately 8 or 9 pockets.
- Cover each pocket with 2-3 Tbsp of the sauce, then top with shredded cheese.
- Bake for 25-30 minutes, serve hot.

Makes 8 or 9 servings.

BBQ Sauce

Ingredients:

1 cup ketchup

1/4 cup honey

1/4 cup apple cider vinegar

3/4 cup water

1 Tbsp lemon juice

1 1/2 Tbsp Worcestershire sauce

2 tsp Dijon mustard

1 cup light brown sugar

2 tsp onion powder

1 tsp garlic powder

½ tsp chili powder

1 tsp fresh ground pepper

1/8 tsp cayenne

2 tsp paprika

1 tsp salt

Instructions:

Combine ingredients in a saucepan over medium high heat

Bring to a boil - frequently whisking

Reduce heat to a simmer and cook uncovered, stir every 15 minutes, for about 45 minutes, mixture will thicken

Remove from heat.

Store in an airtight container/jar.  Keep for up to two weeks in the refrigerator.

Makes 3 cups

Almond Butter Energy Bites

Ingredients:
1 cup rolled outs gluten free (Bob's Red Mill)
1/2 cup mini chocolate chips
1/4 cup organic chia seeds
2 Tbsp honey
2/3 cup almond butter creamy

Instructions:
Mix all 5 ingredients in a bowl.
Refrigerate for 30 minutes
Roll into 12 balls

Makes 12-servings.
Keep refrigerated.

Clam Chowder

Ingredients:

4 slices bacon, diced

1 medium onion, diced

2 cloves garlic, minced

3 Tbsp almond flour

1 8 oz bottle clam juice

2 cups almond/coconut milk

1 lb. red potatoes, diced and peeled

1 tsp salt

1/2 tsp Old Bay seasoning

1/4 tsp black pepper

4 cans minced clams – not drained

Instructions:

Heat stockpot over medium-high heat.  Add diced bacon and cook until crispy, stirring occasionally.  Remove bacon and set aside - reserve about 3 tablespoons of bacon grease in the stockpot.  

Add onion and saute for 5 minutes, stirring occasionally, until soft.  Add garlic, saute for an additional minute, stirring occasionally.  Sprinkle the flour on top of the mixture, and stir until combined.  Saute for an additional minute to cook the flour, stirring occasionally.  Add in the clam juice and stir until combined.  Then stir in the milk, potatoes, salt, Old Bay, black pepper and bacon bits and stir until combined.  Continue cooking until the mixture reaches a simmer, but is not boiling.

Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. When the potatoes are soft, stir in the clams.  Serve immediately.

Makes 6-8 servings. 

Asparagus Soup

Ingredients:

1 bunch of asparagus, chopped into 1 inch pieces

2 tablespoons butter

1 shallot, chopped

1 Tbsp garlic, minced

2 cups chicken broth – low sodium

1 cup milk – I used almond milk

1 cup shredded parmesan cheese

Salt and pepper to taste

Instructions:

In a stock pot over medium heat, melt butter. Add shallot and garlic, sauté for 1-2 minutes until shallots are translucent and tender. Add asparagus and chicken broth. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is tender.

Transfer to a blender and puree until smooth. Transfer back to stock pot.

Add milk, cheese, salt, and pepper and stir until cheese is completely melted. Serve immediately.

Makes 4 cups

Broccoli Cheese Soup

Ingredients:
2 cloves garlic minced
4 cups broccoli florets - chopped
3 cups chicken broth low-sodium
2 cups heavy cream
1/2 tsp salt
1/4 tsp pepper
3 cups shredded cheddar

Instructions:

In a pot over medium heat, sauté garlic for one minute.

Add the chicken broth, heavy cream, and broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 15-20 minutes, until broccoli is tender.

Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. Remove from heat immediately once all the cheese melts.

GF Chicken Egg roll bowl

Ingredients:
1 lb ground chicken
4 cloves garlic, minced
1 tbsp sesame oil
1 bag coleslaw mix
1 tsp ground ginger
1/4 cup GF soy sauce (San-J)
1/4 cup green onion, diced
1 Tbsp rice wine vinegar
1/4 tsp sugar
1/2 tsp salt

Instructions:

Heat a large pan over medium heat. Add the ground chicken and cook, stirring often to crumble, until cooked through. Add garlic and cook 1-2 minutes.  Remove from pan and set aside.

Add the sesame oil, coleslaw mix, ginger, soy sauce, rice wine vinegar, salt, and sugar to the pan. Cook for 3-4 minutes or until cabbage has softened a bit.  Stir often to mix.

Remove from the heat and top with the green onions.

Serve immediately.

Makes 4-6 servings.

Snickerdoodle Cookies

Ingredients:

2¾ cups flour

2 tsp baking powder

½ tsp salt

2 tsp cinnamon

1 cup (2 sticks) unsalted butter, room temperature

1¼ cups granulated sugar

¼ cup dark/light brown sugar

2 large eggs, room temperature

1 tsp pure vanilla extract

Cinnamon Sugar topping:

3 tablespoons granulated sugar

2½ teaspoons cinnamon

Instructions:

Preheat oven to 350*

In a bowl, mix together dry ingredients - flour, baking powder, salt, and 2 teaspoon cinnamon; set aside.

In another bowl, cream together butter, granulated sugar and brown sugar. Add vanilla extract and eggs one at a time.

Gradually add the dry ingredients and mix – do not over mix

Make the cinnamon sugar topping, mix sugar and cinnamon onto a small plate

Roll 1 ½ Tbsp of dough into a ball, then roll in cinnamon sugar, place cookie sheet.

Bake for 8-10 minutes

Makes 30 cookies.

Cheese Enchiladas

Ingredients:

1 can (28oz) enchilada sauce, red

8 cups of cheese, grated (reserve 2 cups for topping)

8-10 flour tortillas

Olives, green onion, and sour cream for garnish (optional)

Instructions:

Preheat oven to 400*.  Spray 9x13 glass dish with non-stick.

In a bowl add 4 cups of cheese, drizzle with about a 1/4 cup of sauce. Mix well.

Pour enchilada sauce into your baking dish just to coat the bottom.

Fill each shell with cheese.

Roll tortilla, place in baking dish, seam side down.

Cover with remainder of sauce on top of tortillas. Sprinkle with reserved cheese

Bake for about 25 minutes.

Serve with olives, green onions, and sour cream

Shrimp Etouffee

Ingredients:
¼ cup butter

¼ cup flour

¾ cup onion - chopped

1½ cup chicken stock

½ cup white wine

½ tsp tomato paste

1 ( 14.5 ounce) can diced tomatoes, drained

1 Tbsp creole seasoning

1 tsp garlic powder

¼ tsp cayenne pepper

1 Tbsp worcestershire sauce

2 tsp fresh lemon juice

2 tsp Frank’s hot sauce

1 lb shrimp, peeled and deveined

Salt and pepper to taste

Cooked rice for serving

Garnish with chopped green onion

Directions:

In a sauce pan, melt butter over medium heat.

Stir in flour – no lumps - frequently for about 9-10 minutes (do not let burn).

Add onions, cook until tender, frequently stirring.

Pour in chicken stock and white wine, add tomato paste and diced tomatoes

Add creole seasoning, garlic powder, cayenne pepper, worcestershire sauce, lemon juice and hot sauce.

Cook for 10-12 minutes over medium heat and begins to thicken; then add the shrimp and salt and pepper to taste. Cook for another 10 minutes on a lower heat with the lid on.

Serve over rice and garnish with chopped green onion.

Smashed Red Potatoes

Ingredients:

1 bag steam in the bag small red potatoes

3 Tbsp Olive Oil

Kosher Salt to taste

Black Pepper to taste

Choice of seasonings to taste (pictured here is season salt)

Instructions:

Preheat oven to 450*.  Line baking sheet with tinfoil.  Spray with non-stick.

Prepare potatoes as directed on packaging.

Place potatoes on baking sheet, with a potato masher, press down until the potato mashes down.

Drizzle potatoes with olive oil and sprinkle desired seasonings.

Bake 20-25 minutes until golden brown.

7 layer dip

Ingredients:

Layer 1: 1 can black beans, drained & rinsed; 1/4 cup salsa, 1 tsp taco seasoning mix, 1/4 cup cilantro, finely chopped – mash with a potato masher

Layer 2: 1 1/2 cup sour cream, 1 tsp garlic powder

Layer 3: 1 cup salsa

Layer 4: 3 medium avocados, pitted & skin removed, 1/2 cup cilantro, finely chopped, 1 tsp taco seasoning, 1/2 small jalapeño, finely diced (optional)

Layer 5: 3 cups iceberg lettuce, finely shredded

Layer 6: 1 cup Mexican cheese, shredded

Layer 7: 1/4 cup black olives, pitted & sliced

Instructions:

Spread the layer 1 mixture in 8 x 11 baking (clear) dish; then follow with each of the remaining layers.  Serve immediately with chips.

French Bread Pizza

Ingredients:

1 large crusty French bread

1 jar Classico traditional pizza sauce

2 pounds Mozzarella Cheese, shredded 

Optional toppings:

Onion - sliced, cooked sausage, Pepperoni Slices, Canadian Bacon Slices, Pineapple Chunks, Tomatoes, Sliced, slack Olives, Goat Cheese, Sliced Bell Peppers, Various Cheeses, Pepperoncinis, Jalapeno Slices, Diced Red Onion, Etc.

Directions:

Preheat the oven to 375*

Slice bread in half, lay cut side up, on a large baking sheet covered with tinfoil or parchment paper

Top each half with a generous portion of either marinara ingredients of your choice, and mozzarella.

Cook on lowest rack of the oven for 8 to 10 minutes. Then increase heat to 425 and put it on the highest rack until the cheese starts to bubble – you could also broil on high for 3-5 minutes. 

Mini Pancake Sandwiches

Ingredients:

1 bottle Bisquick Shake 'n Pour pancake mix 

1 small jar Nutella

1 lb strawberries, washed, stems removed, sliced

2 large bananas, peeled and sliced

Colored tooth picks

Instructions:

Cook pancakes per packaging; keep the pancakes small

After pancakes, have cooled, spread Nutella on 1-side of two pancakes, add 1 slice of strawberry and 1 slice of banana, top with pancake to create a mini-sandwich. Use toothpick to hold together.

Serve immediately. 

Marscarpone Pumpkin Cheesecake

Ingredients:

8 oz marscarpone cheese, softened

1 cup powdered sugar

1 cup heavy whipping cream, whipped

½ cup pumpkin, canned

½ Tbsp pumpkin pie spice

1/2 Tbsp vanilla extract

1 (10-inch) prepared graham cracker crust

Instructions:

In a large bowl, with an electric hand-mixer, beat together marscarpone cheese and powdered sugar until combined. Slowly beat in whipped cream, pumpkin, pumpkin pie spice, and vanilla extract, until smooth and combined. Pour mixture into prepared graham cracker crust.

Refrigerate cheesecake for 3 hours or until set.

Top with whipped cream or cool whip.

Tuna Pasta Salad

Ingredients:
½ box medium shell pasta
1 can peas, drained
1 can chunk white tuna (small cans)
1 cup mayonnaise
season salt to taste

Directions:
Cook pasta per package.
Combine tuna with mayonnaise, peas, and season salt in large bowl.
Add cooled pasta to tuna mixture.
Cover and refrigerate a few hours before serving.

Pumpkin Roll

Pumpkin cake ingredients:

3/4 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp salt

3 large eggs

1 tsp vanilla extract

1 cup granulated sugar

2/3 cup pumpkin (canned)

Filling ingredients:

8 oz cream cheese, room temperature

1 cup powdered sugar

6 Tbsp butter, softened

1 tsp vanilla extract

1 tsp pumpkin pie spice

Instructions:

Preheat oven to 375*

Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in bowl.

In a separate bowl, whisk eggs and sugar until thick, add vanilla and pumpkin to combine. Fold in the flour mixture with a rubber spatula, and stir to combine.

Line a sheet pan with parchment paper with an extra 1-inch to assist with lifting the roll.  Spread batter evenly onto pan.  Bake for 13 to 15 minutes.  Remove cake from pan to a flat surface, roll from the short end to the short end into 1 roll.  Move to cooling rack until room temperature.  While cooling mix filling – combine ingredients in a small bowl.  Then move roll back to a flat surface and carefully unroll.  Spread mixture across the cake then re-roll the cake while gently peeling away the parchment paper.  Tightly wrap the roll in plastic wrap and refrigerate until served. 

Dill Pickle Pasta Salad

Ingredients:

½ lb dry shell pasta (about 3 cups)

¾ cup sliced baby dill pickles

⅔ cup sharp cheddar cheese, diced

2 Tbsp fresh dill

½ cup pickle juice

Dressing

⅔ cup mayonnaise

⅓ cup sour cream

⅛ tsp cayenne pepper

4 tablespoons pickle juice

salt & pepper to taste

Instructions:

Cook pasta as directed on packaging.

Add to cooled pasta pickles, dill, and pickle juice – set aside.

In separate bowl make dressing.

Toss all ingredients together, add cheese last.

Serves 8.

Lemon Dijon Chicken - Crock Pot

Ingredients:
2 cans cream of chicken soup
1/2 cup water
1/4 cup lemon juice
2 Tsp dijon mustard
1 1/2 tsp garlic powder
1/2 bag shredded carrots
1 small yellow onion, diced
1/2 bag egg noodles, cooked per instructions

Directions:
Spray crockpot with non-stick
Add all the ingredients listed, except the egg noodles
Cover and cook on low 7-8 hours
Serve over noodles

Serves 6-8.

Double Stuffed Chicken

Ingredients:

1 lb boneless, skinless chicken breasts

4 oz cream cheese

½ cup shredded cheddar cheese

1/2 cup milk

1 egg white

3/4 cup bread crumbs

1/4 cup Parmesan cheese, grated

1/2 Tbsp garlic, minced

1/2 cup butter, melted

1 Tbsp lemon juice

1/4 tsp garlic salt

1/4 tsp paprika

Instructions:

Preheat the oven to 350*. Spray pan with non-stick.

In a small bowl combine cream cheese and cheddar cheese – set aside.

In 4 separate bowls, (1) milk, (2) bread crumbs and Parmesan cheese, (3) egg white, (4) flour.

Butterfly each breast and fill with cheese mixture, folding over to seal in mixture.

Dip each breast first in milk, then into the flour mixture, then into the egg whites and finally into the bread crumbs.

Place each breast in a single layer in the baking dish, tucking edges under to seal.

In a small saucepan over medium heat melt butter stir in lemon juice, garlic, garlic salt, and paprika; then drizzle over chicken.

Bake for 30 minutes covered. 

Serves 3-4.

Pulled BBQ Chicken

Ingredients:

1 lb boneless, skinless chicken breasts

1 18 oz honey BBQ sauce

¼ cup brown sugar

2 Tbsp Worcestershire sauce

Instructions:

Spray crockpot with nonstick.

Add ingredients to pot.

Cover and cook on low 6-8 hours.

Shredded with two forks.

Serves 6-8.

Pulled Pork - Crockpot

Ingredients:

2 lbs pork tenderloin shoulder/butt

1 can rootbeer

1 18 oz BBQ sauce

Directions:

Spray crockpot with non-stick.

Place tenderloin in crockpot and pour rootbeer over it.  Cover and cook on low for 6 hours.

Drain out the rootbeer, shred pork, pour BBQ sauce over it, stir to combine.

Serves 6-8.

Spinach Ravioli Bake

Ingredients:
2 Tbsp butter
6 cloves garlic, minced
1 shallot, finely chopped
1/2 cup white wine
16 oz half and half
2 tsp cornstarch, 1 Tbsp water (mix in a small bowl)
2/3 cup Parmesan cheese, grated
1 bag spinach
salt and pepper to taste
1/2 bag frozen cheese ravioli
2 cups shredded mozzarella cheese

Instructions:
Preheat oven 350*
Spray 9x13 glass cookware with nonstick
Over medium heat melt butter, add garlic cook 1-2 minutes
Add onion to butter and garlic, cook until translucent
Add white wine and allow to simmer and reduce
Add half and half and cornstarch mixture to the center of the pan, stir until thickens
Reduce heat, add Parmesan cheese and stir until cheese melts
Add salt and pepper to taste
Add spinach, stir into sauce to wilt

Spread half the sauce on bottom of 9x13 cookware.
Layer frozen ravioli on top of the sauce.
Top ravioli with remaining sauce.
Cover sauce with mozzarella cheese.
Bake for 25 minutes.
Broil on high about 5 minutes, cheese will bubble and begin to brown.


Makes 4-6 servings.

Tuscan Shrimp Pasta

Ingredients:
2 Tbsp butter
6 cloves garlic, minced
1 pound shrimp, peeled and deveined.
1 shallot, finely chopped
1/2 cup white wine
1/2 jar roasted red peppers, drained and cut into strips
16 oz half and half
1 tsp cornstarch, 1 Tbsp water (mix in a small bowl)
2/3 cup Parmesan cheese, grated
1 bag spinach
salt and pepper to taste

Instructions:
Over medium heat melt butter, add garlic cook 1-2 minutes
Add shrimp cook on each side 2-3 minutes - transfer shrimp to bowl for later
Add onion to butter and garlic, cook until translucent
Add white wine and allow to simmer and reduce
Add peppers, cook 2-3 minutes, stir often
Add half and half and cornstarch mixture to the center of the pan, stir until thickens
Reduce heat, add cheese and stir until cheese melts
Add salt and pepper to taste
Add spinach, stir into sauce to wilt
Add shrimp back to the pan and stir through
Serve over cooked pasta

Makes 3 - 4 servings.

Taco Pizza

Ingredients:
2 Tortilla shells (flour)
1/2 cup canola/vegetable oil
2 or 3 Tbsp refried beans (low-sodium)
2 or 3 Tbsp taco sauce (Ortega)
2 or 3 Tbsp taco meat (cooked, either ground beef, chicken, or turkey)
Shredded cheese, Mexican blend
Blacked olives, sliced
Green onion, diced

Instructions:
Preheat oven to 400*
Over medium high heat, heat oil; fry each shell individually on both sides for 1 to 2 minutes. Rest each one on a paper towel to absorb any excess oil.
Line baking sheet with parchment paper
Place on the baking sheet the first fried shell, spread refried beans evenly, then add second shell.
Cover second shell with taco sauce, then cheese.  Add black olives and green onions -- consider other toppings based on your preferences.
Baked for 12 minutes.

Serve with sour cream, avocado, lettuce, tomatoes, and/or other taco toppings.

Creamy Chicken Chili - Crockpot

Ingredients
1 lb boneless, skinless chicken breast
1 8oz can tomato sauce
2 cans diced tomatoes
1 4oz can mild green chilies
1 can chili beans (do not drain or rinse)
1 can kidney beans (drain and rinse)
1 can black beans (drain and rinse)
1 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp crushed red pepper flakes
1 tsp paprika
1 Tbsp ground cumin
1 8 oz package light cream cheese

Directions
Spray crockpot with non-stick
Turn setting to low
Add all of the ingredients, except the cream cheese.
Cook for 4-5 hours.
Remove chicken and dice.
Add cream cheese, turn setting to high.
Cook for 15 minutes, ensure cream cheese is melted
Add back the chicken, cook another 10 minutes.

Makes 8-10 cups.

Baked Ravioli

Ingredients

1 lb ground beef
1 jar pasta sauce
2 cloves garlic, minced
1 tsp basil, dried
1 tsp oregano, dried
1 tsp onion powder
1/2 package frozen cheese ravioli
2 cups mozzarella cheese

Directions
Preheat oven 350*
Spray 9x13 glass cookware with nonstick
Cook ground beef over medium heat in pan
Add garlic, basil, oregano, onion powder, and pasta sauce to ground beef.
Spread half the meat sauce on bottom of 9x13 cookware.
Layer frozen ravioli on top of meat sauce.
Top ravioli with remaining meat sauce.
Cover meat sauce with mozzarella cheese.
Bake for 25 minutes.
Broil on high about 5 minutes, cheese will bubble and begin to brown.

Makes 4-6 servings.

Zuppa Toscana - Olive Garden copy cat (Crockpot)

Ingredients;

1 lb Jimmy Dean's sausage

2 cloves garlic, minced

1 bag Simply potatoes - potatoes and onions

32 oz. chicken stock

1 bunch of kale (washed, de-stemmed and torn into small pieces)

2 cups heavy cream

3 Tbsp tapioca starch (GF) or 3 Tbsp flour

1 tsp salt

1/2 tsp pepper

Directions:

Over medium heat in frying pan cook sausage until cooked through and browned. Add garlic cook 5 minutes.

In crockpot on low, add cooked sausage and garlic.  Then add potato and onions.  Pour chicken stock into crockpot - covering the potatoes. 

Cook on low 5 hours (or until potatoes are cooked through).

In a small bowl stir starch/flour in the cream until blended with no lumps.

Add the mixture to the crockpot.  Turn crockpot temperature to high.

Add kale, salt, and pepper.

Cook on high for 30 minutes or until soup thickens.

Makes 10 cups.

Chicken wild rice soup (Crockpot)

Ingredients:

2 cup wild rice (uncooked)
1 lb boneless, skinless chicken breasts
1 medium yellow onion, chopped
3/4 cup celery, chopped
3/4 cup carrots, chopped
5 cloves garlic, minced
6 cups low-sodium chicken broth
2 Tbsp Mrs. Dash (table blend)

3 Tbsp butter
1/2 cup flour
2 cup milk

Spray crockpot with nonstick.  Add chicken first.
Top chicken with rice, onion, celery, carrots, garlic, chicken broth, and Mrs. Dash
Cover and cook on high for 3 1/2 hours.
Remove chicken, cool.  Leave remaining ingredients in crockpot to cook 30-minutes.

In a fry pan over medium heat, melt butter add flour and milk.  Whisk until no lumps and thickens.  Remove from heat and add to the crockpot.  Stir until well mixed.

Dice chicken and add back to the crockpot.

Add salt and pepper to taste.

**Soup will be very chunky, if you want it thinned out add more chicken broth or milk at the end.