Chicken Packets

This is an easy recipe that can be made with whatever you have

Ingredients:
2-3 chicken breasts, cooked and diced
2 cups rice (white or brown)
3 stalks celery, diced
cheese, grated or diced
1/2 c mayo
season to taste
2 tubes refrigerated crescent rolls

Any additional veggies: broccoli, peppers, carrots, anything really

Directions:

• Prepare all ingredients, cooking chicken and rice, cutting vegetables
• In a large bowl, combine chicken, rice, celery, cheese, mayo, and seasoning
• To form the packets, unroll the crescents and combine two triangles to make a rectangle. It holds together better if rolled out and smooth, or you can just pinch the seam of the triangles
• Fill the rectangle dough with a spoonful of the dough, then bring four corners together in the center and press to form the "packet"
• Bake at 375* for 10 minutes

Pancakes from SCRATCH!

Warning: Once you try these, you'll never go back to box. Unless you want to be lazy, then whatever floats your boat! But it will make you think twice about box mix pancakes

adapted from Williams Sonoma

makes about 12-16 pancakes

Ingredients:

11/2 c. flour
1 tbsp. sugar
1 tbsp. baking powder
3/4 tsp. kosher salt (or any kind of salt)
1 c. milk
2 eggs
4 tbsp. butter, melted
1 tsp. vanilla

*Any additional add-in: blueberries, strawberries, bananas, chocolate chips, or add buttermilk instead of regular milk

Directions:

• In a small bowl, stir together the flour, sugar, baking powder, and salt
• In a large bowl, whisk together milk, eggs, melted butter (not too hot or it will cook the eggs!), and vanilla
• Add the wet ingredients to the dry ingredients and stir until just combined. Over stirring will toughen the pancakes. Add any mix-ins while stirring
• Heat a griddle to about 325*, spray with non-stick cooking spray, melt butter
• Using a 1/4 c. measuring cup, pour batter onto griddle to form pancakes
• Cook until the edges are set and the tops are covered in bubbles. Using a spatula, flip and cook on the other side

Creamy Vegetable Soup

Easy, healthy, and delicious!

Ingredients:

6 Tbsp. butter, divided
1 1/2 c. carrots (3 large)
1 c. celery (2-3 stalks)
1 small yellow onion
2 cloves garlic, minced
3-4 c. chicken broth
3 1/2 c. potatoes
3 c. broccoli
desired seasoning (salt & pepper, thyme, Italian)

6 Tbsp. flour
3 c. milk
1/2 c. heavy cream
2 c. sharp cheddar cheese
1/3 c. parmesan cheese

These ingredients are SO flexible. Use whatever veggies you like or have, and pack this full of them. I don't use cream, just 2% milk, and whatever cheese I have. 

Directions:

• In a large pot over medium heat, melt 2 Tbsp. of butter. Then add diced carrots, celery, and onion and saute for 3 minutes. Then add the minced garlic and cook for 1 minute longer.
• Stir in chicken broth, potatoes, and seasoning. Bring to a boil over medium-high heat, then reduce to medium heat, cover with a lid, and cook for 15 minutes
• Stir in broccoli (zucchini and squash at this point if you use them) and cook for 5 minutes, or until veggies are tender

Roux/Cream Sauce:

• While veggies are cooking, melt remaining 4 Tbsp butter in a medium saucepan over medium heat.
• Stir in flour and whisk constantly for 1 minute, then slowly stir in milk and cook until mixture is thick and gently boiling (add heavy cream if using)
• Once veggies are tender, pour roux into soup and stir
• Remove soup from heat, add cheese and stir until melted

*If I didn't chop my veggies small, I'll puree some of the soup so it isn't too lumpy