CHICKEN WILD RICE SOUP

2 quarts chicken broth

1/2 lb fresh mushrooms, chopped
1 cup finely chopped celery
1 cup grated carrots
1/2 cup finely chopped onion
1 tsp chicken bouillon granules
1 tsp dried parsley flakes
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10 3/4-oz) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

In a large saucepan combine the first nine ingredients; bring to a boil. Reduce heat, cover and simmer for 30 minutes.

In a Dutch oven, melt the butter and stir in the flour; gradually whisk in the broth mixture. Bring to a boil, cook and stir for 2 minutes or until thickened. Whisk in the mushroom soup and wine or additional broth. Add the rice and chicken; heat through.

Yield: 3 1/2 quarts.

recipe and photo 2001 TOH.

ZERO CARB BISCUITS FROM AUTHOR KAREN KINGSBURY

I saw this recipe from popular Christian author Karen Kingsbury around a dozen years ago. It has proved to be quite popular so I am reposting for our newer followers.

SWEET POTATO FRIES

4 large sweet potatoes, peeled, cut into 1/2-inch thick fries 

3 tbsp olive oil

1 tsp garlic powder

1/2 tsp ground cumin

1/2 tsp paprika

1/2 tsp salt

1/4 tsp pepper

2 tsp lemon or lime zest

Flaky sea salt, optional

Heat oven to 400-degrees. Coat large rimmed baking sheet with cooking spray. 

In large bowl, toss potatoes with oil, garlic powder, cumin, paprika, salt and pepper. Transfer potatoes to baking sheet; spread out in single layer. Bake, turning occasionally, until tender and golden brown, about 25 minutes. Meanwhile, if desired, toss citrus zest with the sea salt. Transfer fries to napkin-lined serving bowl, sprinkling with citrus salt, if using.

Yield: 6 servings

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CORN CASSEROLE

1 can whole kernel corn, drained

1 can cream-style corn
1 pkg (8-oz) corn muffin mix
1 cup sour cream
1/2 cup butter, melted
1/2 cup shredded Cheddar cheese

Preheat oven to 350 degrees.
Spray a casserole dish with nonstick cooking spray; set aside.

In a large bowl, stir together the corns, muffin mix, sour cream and butter; pour into the casserole dish.

Bake at 350 degrees for 40 to 45 minutes or until golden brown. Remove from oven and sprinkle the cheese over the top. Return to oven and bake another 5 minutes or until cheese melts.

PIZZA PULL-APART BREAD

 I made this when I had quests. It was good and is so easy.

*2 (14 oz.) cans of Pillsbury pizza dough (you can use Grand biscuits)

*2 cups shredded Mozzarella cheese
*1/2 tbsp. basil leaves
*1/2 tsp. dried oregano
*1/2 tsp. fresh minced garlic
*1/3 cup olive oil
*1 (8 oz.) package of pepperoni (cut into quarters)
*1 cup Parmesan cheese

Preheat oven to 350 degrees. Spray Bundt pan well.

Cut pizza dough or biscuits into quarters.

Add all the ingredients in a bowl & toss so that the oil is spread evenly on each piece of dough

Bake in oven for 30 minutes (or until the top & and center is cooked) If the middle is still not cooked thoroughly, leave it in oven for another 5 minutes at a time until it’s done. Remove from oven & let rest for 5 minutes.

Flip over on to a plate & serve with marinara/pizza sauce for dipping.

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SMOKY CAULIFLOWER

This is a delicious side dish from TOH, 2013.

1 large head cauliflower broken into 1-inch florets (about 9 cups)
2 tbsp olive oil
1 tsp smoked paprika
3/4 tsp salt
2 garlic cloves, minced
2 tbsp minced fresh parsley

Place cauliflower in a large bowl.

Combine the oil, paprika, and salt; drizzle over cauliflower and toss to coat.

Transfer to a 15 x 10 x 1-inch baking pan. Bake, uncovered, at 450 degrees for 10 minutes.

Stir in the garlic and bake 10 to 15 minutes longer until cauliflower is tender and lightly browned, stirring occasionally.

Sprinkle with the parsley.

Yield: 8 servings

Note: This makes a good diabetic side dish. A 3/4 cup serving equals 58 calories, 4 grams fat (healthy fat from the olive oil), 6 g carbs, 2 g protein.

CAPRESE CHICKEN BURGERS

1 lb ground chicken

1 1/2 tsp dry Italian seasoning

1/4 tsp pepper

1 tsp oil

16 grape tomatoes

4 slices deli mozzarella

1/4 cup bottled creamy Caesar dressing

4 ciabatta rolls, split, or 8 slices sourdough bread, toasted

1/2 cup baby arugula

4 thin slices red onion

12 fresh basil leaves

In bowl, combine ground chicken, Italian seasoning and pepper; mix thoroughly with hands. Form into 4 (1/2-in thick) patties; reserve.

In nonstick skillet, heat oil over medium heat; add tomatoes. Cover and cook, shaking skillet occasionally, until tomatoes almost burn, about 5 minutes. Reserve.

In the same skillet over medium heat, cook burgers, flipping once, about 5 minutes per side until meat is cooked through, meat thermometer inserted in patties registers 160-degrees. Place cheese on burgers during last minutes of cooking. Spread dressing on bun bottoms or bread; top with arugula, burgers, onions, tomatoes, basil and bun tops.

recipe and photo Woman's World 2026

TUNA AND WHITE BEAN WRAPS

3/4 cup no-salt-added cannellini beans, rinsed and drained

3 tbsp plain fat-free Greek yogurt

2 tbsp lite mayonnaise

1 tbsp olive oil

1 tbsp lemon juice

1/8 tsp black pepper

Dash of salt

 3 cans (5-oz each) 50% less sodium chunk light tuna in water, drained

4 8-inch multi-grain flour tortillas

3 roma tomatoes, chopped (about 1 cup)

1/2 cup matchstick-size pieces of carrot

1/4 cup finely chopped red onion

1/4 cup snipped fresh parsley

In a food processor bowl combine the beans, yogurt, mayonnaise, olive oil, lemon juice, pepper and salt. Cover and process until smooth. 

In a medium bowl combine tuna and the bean mixture. Stir to coat tuna.

Divide the tuna mixture among the tortillas. Top with the tomatoes, carrot, onion, and parsley. Roll up tightly and serve immediately.

Yield 4 servings Per wrap: 337 calories, 10g (2g sat) fat, 25g protein, 35g carbs, 590 mg sodium.

file photo for reference

CHEESY MEXICAN-STYLE CHICKEN CASSEROLE

3 c. shredded cooked chicken
2 c. shredded Mexican-blend cheese + more for topping
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
2 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
1/2 packet taco seasoning (or more- to taste)
Bag of doritos

Tomatoes and Lettuce for topping

Diced onion or sliced green onion for topping, optional

Preheat oven to 350 degrees.

Combine chicken, cheese, soup, milk, sour cream, canned tomatoes, and taco seasoning mix.

Lightly spray a 2-quart oblong baking dish and cover bottom with a layer of doritos. Add a layer (half) of the chicken mixture. Repeat layers. Sprinkle additional cheese over all.

Bake at 350 degrees until heated through and bubbly, 25-30 minutes.

After removing from oven top with chopped lettuce and chopped fresh tomatoes. Add diced onion or green onion, if using.

 

TATER TOT NACHOS

Note: This is a recipe from Pillsbury thus their product names. Feel free to substitute your favorite brands.

2

bags (16 oz each) Cascadian Farm™ Spud Puppies™ organic frozen potatoes

 

1/2

lb lean (at least 80%) ground beef

 

1/2

package Old El Paso™ taco seasoning mix (about 2 tablespoons)

 

3

tablespoons water

 

1 1/2

cups shredded Mexican cheese blend (6 oz)

 

1

cup Old El Paso™ Thick 'n Chunky salsa

 

Shredded lettuce

Sour cream and guacamole, if desired

Heat oven to 425°F. Line cookie sheet with sides with foil or cooking parchment paper. Place frozen potatoes on cookie sheet. Bake as directed on bag.

Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water. Cook about 2 minutes or until hot.

Sprinkle potatoes with beef mixture and cheese. Bake 3 to 5 minutes longer or just until cheese is melted. Top with remaining ingredients.

Note: 

Swap out the ground beef for a can of drained, rinsed black beans for a vegetarian twist. Personally, I use both since I am diabetic and need the protein.

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