Also known as Healthier Slow Cooker Chicken Stroganoff
1 tablespoon chopped carrot
1 tablespoon chopped parsley
1 tablespoon chopped onion
1 clove garlic
1/4 teaspoon lemon zest
1 teaspoon salt
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves – cubed
2 tablespoons butter
4 ounces Neufchatel cheese
8 ounces natural cream of chicken soup
1 cup frozen peas
Combine the carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. Process until finely chopped and transfer to slow cooker.
Add chicken and butter and mix. Cook on Low for 5 to 6 hours.
Stir in Neufchatel cheese, chicken soup, and peas. Cook on High until heated through, about 30 minutes.
Magic Bullet Blender, Small, Silver
4 Granny Smith apples—peeled, cored, quartered and thinly sliced
1 tablespoon fresh lemon juice
1 cup sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
pinch of kosher salt
3 large eggs
1/2 teaspoon pure almond extract
Confectioners’ sugar, for dusting
Preheat the oven to 350°. Grease the bottom and side of an 8-inch springform pan.
In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt. In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining 3/4 cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.
Bake the Sharlotka for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter. Dust with confectioners’ sugar and serve warm
Yield: Makes One 8-inch Tart
Make Ahead: The Sharlotka can be made up to 4 hours ahead.
Proctor Silex 5-Speed Hand Mixer, White
1 lb. Vegetarian Burger
2 tablespoons corn oil butter
2 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup water
2 teaspoons Worcestershire sauce
1 teaspoon instant beef-flavored bouillon
1/2 teaspoon salt
1 cup sour cream
2 tablespoons flour
Hot cooked noodles
Season Vegetarian Burger to taste, form in small balls.
In a medium skillet, brown balls in corn oil over medium-high heat, stirring occasionally. Add mushrooms and onion; saute for 3-4 minutes or until onion is tender and crisp. Stir in water, Worcestershire, bouillon and salt; bring to boil.
In a small bowl, stir together sour cream and flour; stir into mixture. Cook and stir over medium heat until thick and bubbly; cook and stir for 1 minute more. Serve over noodles; sprinkle with paprika.
T-fal Initiatives Nonstick Inside and Out 18-Piece Cookware Set, Red
4-6 boneless skinless chicken breasts
1 bottle of Russian salad dressing
8 ounces apricot preserves
1 envelope onion soup mix
Preheat oven to 350°.
Bake chicken until almost done.
Mix remaining ingredients and pour on top. Cook until chicken is tender.
Be careful to not put sauce on too soon as it will blacken.
Makes 4-6 servings.
Pyrex Prepware 3-Piece Glass Mixing Bowl Set
2 teaspoons olive oil
1 cup chopped onion
Salt and freshly ground black pepper
1/2 pound sliced button mushrooms, (about 3 1/3-cups)
3/4 cup fat-free, low-salt chicken broth
2 tablespoons tomato paste
2 tablespoons Dijon mustard
2 cups of chopped, shredded or cubed cooked turkey
1 tablespoon sour cream
2 tablespoons chopped fresh parsley (optional)
Heat oil and sauté onion for 2 minutes. Season with salt and pepper. Add mushrooms and continue to sauté for 2 minutes more minutes. Pour in broth. Add tomato paste, mustard and salt and pepper to taste. Mix thoroughly. Simmer 3 to 4 minutes. Taste. You may need to add a little more mustard. There should be a delicate blend of flavors.
Add cooked turkey and heat for 1 minute. Stir in sour cream. Mix thoroughly. Serve over egg noodles. Sprinkle with parsley (optional).
Makes 2 servings.
Cuisinart Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
1 (8 ounce) package egg noodles
1 pound ground beef
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1 tablespoon garlic powder
1/2 cup sour cream
salt and pepper to taste
Prepare the egg noodles according to package directions and set aside.
In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.
T-fal Specialty Nonstick Jumbo Cooker Cookware with Glass Lid, 5-Quart, Black
2 ounces dried mushrooms
1 cup toasted buckwheat groats (kasha)
1 large carrot, sliced
1 medium onion, coarsely chopped
Salt or natural soy sauce to taste
Soak the dried mushrooms (shiitake or porcini are very flavorful) in water until soft.
Drain, saving the soaking water, and slice, discarding any tough portions.
Add the groats to 3 cups boiling water (including the mushroom-soaking liquid), lower heat, and add the carrot, the onion and the mushrooms.
Cover and simmer until water is absorbed. Add salt or natural soy sauce to taste.
Bob’s Red Mill Organic Whole Grain Buckwheat Groats Raw, 16-Ounce Packages (Pack of 4)