Litteken Chipped Beef and Gravy

Ingredients:

1 stick of Butter, cubed
6 tbsp Flour
8 oz dried beef, cut into squares
5 c. Milk or 3 1/2 c. buttermilk
2-4 tbsp Sugar (add to taste)
10-12 slices of toast

Directions:

In large skillet, melt butter. Add flour, stir until mixed well. Gradually add milk, heating until thickened. Add sugar and dried beef.

Serve gravy over toast.

Chicken Broccoli Shells

Ingredients:

16 oz Alfredo Sauce
2 c. Broccoli, chopped
2 c. Chicken, diced
4 oz, OR 1 c. Shredded Cheddar Cheese
1/4 c. Shredded Parmesan Cheese
21 Jumbo Pasta Shells, cooked according to box directions, drained

Directions:

Preheat oven to 350 degrees.

In large bowl, combine Alfredo, Broccoli, Chicken, and shredded cheeses. Spoon into cooked pasta shells.

Line stuffed pasta shells in a large greased casserole dish. Cover with Aluminum Foil.

Bake for 30-35 minutes.

Chili Cheese Frito Casserole

Ingredients:

1 lb Ground Beef
1/2 bag Chili Cheese Frito's
1 small can of sliced Olives, drained
1/3 c. Sweet Onion, diced
1 c. Prego Spaghetti Sauce
2 c. Shredded Cheese, reserve 1 c. for topping
1 can of Corn, drained
Salt and Pepper to taste

Directions:

In medium skillet pan, saute onions, salt and pepper to taste. Set off to the side. In same skillet, brown ground beef. Drain of all grease and add onion mix bad in to simmer.

Heat oven to 350 degrees.

In a large mixing bowl, combine ground beef mixture, Chili Cheese Frito's, Olives, Spaghetti sauce, 1 c. of shredded cheese, and corn. Mix until well blended.

In large casserole dish, spread mixture topping with reserve cup of shredded cheese.

Bake for 30 minutes.

Pumpkin - Goat Cheese Fettuccine

6 oz pasta (fettuccine preferred)

1 tbsp butter

1 clove garlic, chopped

1 c. half and half or heavy whipped cream

1 c. pumpkin puree

½ c. grated parmesan

1 tbsp sage, chopped

¼ tsp pumpkin pie spice

4 oz goat cheese

6-8 green onions, chopped

salt and pepper to taste

Cook pasta as directed for al dente.  Melt butter in pan over medium heat. Add garlic; cook until fragrant (about 1 min). Add cream, pumpkin puree, goat cheese, parmesan, sage, and pumpkin pie spice. Simmer until melted, stirring frequently. Remove from heat. Add salt and pepper to taste. Add sauce to pasta and enjoy.

Krystal's Crab Rangoonies

Ingredients:

1 clove of garlic, minced

1 1/2 (8oz) packages of cream cheese 

1 (6-8oz) package of imitation crab meat

2 thinly sliced green onions (or chives)

2 tsp Worcestershire sauce

1/2 tsp light soy sauce (regular is also fine)

48-50 wonton wrappers

Sugar (to taste - about 1 tbsp)

Small bowl of water for dipping finger (for wonton wrapper closer)

Instructions:

Thaw cream cheese in microwave (low heat) until cream cheese is liquidy. Combine, Worcestershire sauce, soy sauce, garlic, green onions, and sugar (to taste -- may add more or less if so desired). Mix until well combined. Add imitation crab. Once well mixed, spread out a few wonton wrappers. Dipping finger in water, run along all for edges of wonton wrapper until all edges are wet. Using a small spoon, get no more than a tbsp of mix and place in the middle of wrapper. Take one corner and folder over to meet opposite corner. Smooth all sides to make a triangle (like pictured). You will repeat these steps until you have no more mixture left. If you do not desire to eat all 50 wontons, you may freeze the rest for up to 3 months. I separate them into groups of 5-6 in sandwich bags and then put all sandwiches bags into a bigger gallon bag and mark the 3-month date on the bag so I know when they need to be eaten by. For those you desire to cook, you will heat oil (vegetable, canola, peanut...) in a skillet to deep fryer (I have a deep fryer at home). One oil is heated, cook until edges are a golden/darker brown. Let cool and enjoy. :) 

                         

Chicken BLT Wrap

Makes 4 servings

Aioli:
1/3 c. Mayo or Salad Dressing (I always use Ranch)
1 large clove garlic, finely chopped
1 tsp. lemon juice

Wrap:
4 flour tortillas
8 leaves green leaf lettuce (I use shredded lettuce)
1 Pkg (9oz) thinly sliced oven roasted chicken breast
2 Medium tomatoes, chopped
1/4 c. bacon flavored bits or chips (I use Oscar Meyers Real Bacon Bits)

Directions:
1. In small bowl, beat aioli ingredients w/ wine whisk. Spread each tortilla, leaving 2 in border from botton of each.
2. Arrange 2 lettuce leaves on each tortilla, leaving 2 in border at bottom. Evenly top with chicken, tomatoes, and bacon bits.
3. Fold bottom edge of each tortilla up and roll tightly. Secure, if desired, w/ tooth pick, foil, or wax paper.

**Note: I generally make this for lunch, so I always make the Aioli mixture the day prior and leave it in the fridge over night. I thin pack all my other ingredients (chicken, tomatoes, bacon bits, and lettuce) in a separate container for the next day.

Chicken and Mushroom Stew

*Taken from "Weight Watchers New Cookbook"

4 (5-oz) bone in chicken thighs, skinned (I used chicken breast)
3/4 tsp salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1/2 pound mixed mushrooms
1 carrot, thinly sliced
2 celery stalks, sliced
1 cup reduced sodium chicken broth

1. Sprinkle chicken with salt and pepper. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add chicken and cook until browned, about 4 minutes per side. Transfer to plate.

2. Reduce heat to medium. Add oil to skillet. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Add mushrooms, carrot, and celery; cook, stirring, until carrot is crisp-tender, about 5 minutes. Reduce heat and cook, stirring, until vegetables are softened, about 4 minutes.

3. Stir broth into skillet; bring to boil. Add chicken; reduce heat and simmer, covered, until cooked through, about 20 minutes.