Chow Bella: German Chocolate Rice Crispy Treats

Chow Bella: German Chocolate Rice Crispy Treats

Southwest Chili

Chili is a big part of any "Manly Mans" diet, especially Bubba and the Crew's. But, what they don't know is, sometimes their chili is actually healthy too. Being on the road as much as we are, it's real easy to gain weight. Sitting around on the bus, noshing on junk food, lack of good sleep, is a winning combination for gaining weight and causing health problems. After all, we aren't exactly spring chickens anymore. I have to keep Bubba and the Crew healthy so that they can perform every night.

That's where the All-You-Can-Eat Soup Diet Recipes come in. I can take the Basic Soup and make it in to all kinds of different, hearty soups; like this Southwest Chili.

Ingredients:

• 2 CUPS ALL-YOU-CAN-EAT SOUP DIET BASIC RECIPE
• 4 OUNCES GROUND TURKEY BREAST
• 1/2 TEASPOON CHILI POWDER
• 1/8 TEASPOON GROUND CUMIN
• 1/2 CUP DRAINED AND RINSED CANNED BLACK BEANS
• 1/4 CUP SALSA
• 2 TABLESPOONS SHREDDED CHEDDAR CHEESE

Directions:

1. In a nonstick saucepan, cook turkey, chili powder, and cumin 3 minutes until turkey is browned and cooked through, stirring to break up turkey.
2. Stir in Basic Soup, beans, and salsa; heat to boiling.
3. Reduce heat; cover and simmer 5 minutes to blend flavors. Sprinkle with cheese to serve.

   

Greek Fish Stew

Eating healthy doesn't mean that you have to sacrifice flavor. When I cook healthy meals for Bubba and the Crew, I have to make sure that they are full of flavor {that way they don't know that the meal is healthy}. In the winter I always have a pot of soup of stew on the stove, it's something I learned for my Cherokee grandmother. If the Boys are hungry they can serve themselves up some, grab a sammy and Poof a quick meal. 

This tasty, Greek dish reminds me of a hearty fish soup and it's a real taste of the sea.

Ingredients:

• 2 CUPS ALL-YOU-CAN-EAT SOUP DIET BASIC RECIPE
• 1 SMALL RED POTATO, CUT INTO 1/2-INCH DICE { 3 OUNCES }
• 4 OUNCES COD FILLET, CUT INTO 1-INCH PIECES
• 1 TABLESPOON CHOPPED FRESH DILL
• 2 TABLESPOONS CRUMBLED FETA CHEESE

Directions:

1. PLACE POTATO IN A SAUCEPAN WITH WATER TO COVER; HEAT TO BOILING. REDUCE HEAT; COVER AND SIMMER 5 MINUTES OR UNTIL TENDER. POUR OFF WATER.
2. ADD BASIC SOUP AND FISH FILLET; HEAT TO BOILING. REDUCE HEAT; COVER AND SIMMER 3 MINUTES OR UNTIL FISH TURNS OPAQUE. GENTLY STIR IN DILL. SPRINKLE WITH FETA CHEESE TO SERVE.

 

Minestrone Soup

This is a delicious variation of  my All-You-Can-Eat Soup Diet Basic Recipe. I make the basic recipe and the put it into containers, some go in the fridge and the rest go in the freezer for when I need them. Oh, I don't tell Bubba and the Crew, that they are actually eating healthy when I make something with the basic recipe. If they knew I would have a riot on my hands!!!

My Boys welcome a steaming bowl of this vegetable-bean soup on a cold winter night. It even tastes better reheated, so its a good choice to make in advance.

Ingredients:

• 2 CUPS ALL-YOU-CAN-EAT SOUP DIET BASIC RECIPE
• 1/2 CUP DRAINED AND RINSED CANNELLINI BEANS
• 1/2 CUP WHOLE WHEAT FUSILLI, COOKED AS PACKAGE DIRECTS
• 2 TABLESPOONS { PLUS 1 TABLESPOON FOR SERVING } FRESHLY GRATED ROMANO CHEESE
• 1 TABLESPOON CHOPPED FRESH BASIL

Direcitions: 

1. TO BASIC SOUP, ADD BEANS; HEAT TO BOILING. STIR IN FUSILLI, HEAT THROUGH.
2. STIR IN 2 TABLESPOONS ROMANO AND BASIL. SPRINKLE WITH ADDITIONAL ROMANO TO SERVE.

 

 

All-You-Can-Eat Soup Diet Basic Recipe

My recipe for the Basic Soup yields such a large quantity -- to make sure you have enough all week -- that it calls for a 12-quart stockpot for preparation. If you don't have one, not to worry -- the ingredients divide easily in half and the soup can be prepared in 2 large saucepans or Dutch ovens, depending on what you have in your kitchen cabinet.

I use this All-You-Can-Eat Soup Diet Basic Recipe for all kinds of variations like: Minestrone Soup, Mexican Chicken Soup, Greek Fish Stew, Southwest Chili, Thai Shrimp Soup, Goulash, Red Beans and Rice Stew, and Vegetable Curry Soup.

Ingredients:

• 1 pound carrots, sliced
• 3 medium onions {1 1/2 pounds}, chopped
• 4 stalks celery, sliced
• 2 large cloves garlic, grated
• 2 cans {28 ounces each} whole tomatoes in juice
• 1 small {1 pound} head of cabbage, thinly sliced
• 3/4 pound green beans, trimmed and each cut into thirds
• 1 can {48 ounce} chicken stock
• 6 cups water
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 medium {1 1/4 pounds} zucchini, sliced into half-moons
• 2 bags {6 ounces each} baby spinach leaves

Directions:

1. Coat a 12-quart stock pot with nonstick cooking spray. Over medium-high heat, add carrots, onion, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. add tomatoes with their liquid, breaking up tomatoes with the side of a spoon. Add cabbage, green beans, stock, water, salt and pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or untill all vegetables are tender.

PREP TIME: 20 MINUTES
COOK TIME: 50 MINUTES
TOTAL TIME: 1 HOUR 10 MINUTES

Chicken Gumbo Pot Pie

This is another freeze-now, serve-later dish, so I can give Bubba and the Crew a comfy meal on their busiest weeknights. Puff pastry adds an elegant touch to this luscious chicken gumbo. { don't tell my men though } For a simpler dish, prepare recipe through step 7 and serve with rice or cornbread. Spoon half into freezer-safe containers; freeze and thaw per my tips for freezing and thawing.

Ingredients:

• 4 SLICES BACON, CUT INTO 1/2-INCH PIECES
• 4 POUNDS SKINLESS BONELESS CHICKEN THIGHS, CUT INTO 1-INCH CHUNKS
• 2 TEASPOONS SALT
• 4 TABLESPOONS OLIVE OIL
• 1/2 CUP ALL-PURPOSE FLOUR
• 2 CUPS CHICKEN STOCK
• 4 MEDIUM STALKS CELERY, SLICED
• 2 JUMBO ONIONS { ABOUT 2 POUNDS}, CHOPPED
• 2 MEDIUM RED BELL PEPPERS, CHOPPED
• 2 TABLESPOONS CAJUN SEASONING
• 2 BAGS { 16 OUNCES } FROZEN SLICED OKRA
• 2 CANS { 14 TO 14 1/2 OUNCES } STEWED TOMATOES
• 2 PACKAGES { 17.4 OUNCES } FROZEN PUFF PASTRY SHEETS, THAWED

Directions:

1. In a large cast-iron skillet, cook bacon over medium heat 6 to 8 minutes or until browned, stirring occasionally. With a slotted spoon, transfer bacon to paper towels to drain.
2. Sprinkle 1 teaspoon salt on chicken. In bacon fat in skillet, cook chicken in batches, 5 to 6 minutes per batch or until beginning to brown. With tongs, transfer chicken to a large bowl.
3. In the same skillet, heat 2 tablespoons olive oil over medium heat 1 minute. Stir in flour and cook about 7 minutes or until deep golden-brown, stirring constantly.
4. Gradually add stock, stirring with a whisk to prevent lumps; heat to boiling. Boil 1 minute, stirring. Remove skillet from heat.
5. Meanwhile, preheat oven to 400 degrees. In a large stock pot, heat remaining 2 tablespoons olive oil over medium-high heat until hot.
6. Add celery, onion, and red pepper. Cook about 10 minutes or until all vegetables are tender, stirring occasionally. Stir in Cajun seasoning; cook 30 seconds. 
7. Add chicken stock mixture, okra, stewed tomatoes, and 1 teaspoon salt; heat to boiling over high heat. Stir in chicken and bacon; reduce heat to medium and cook 10 minutes or until chicken is no longer pink inside, stirring occasionally.
8. Divide gumbo between 4 ungreased 9 1/2-inch deep-dish pie plates. Top each with 1 sheet puff pastry, tucking pastry corners under to form a round top. Cut six 1-inch slits in pastry to allow steam to escape during baking.
9. Bake one pot pie 35 minutes or until puff pastry is golden-brown and puffed. Let stand 5 minutes before serving
10. Prepare the other 3 pot pies for freezing. See thawing and reheating tips. 

ACTIVE TIME: 1 HOUR
TOTAL TIME: 1 HOUR 35 MINUTES
MAKES: 4 PIES, 6MAIN-DISH SERVINGS EACH



TIPS FOR POT PIES:
To reheat after thawing 24 hours: Heat loosely covered, in a 400 degree oven 30 minutes, uncover and bake 40 minutes longer or until crust is golden brown.

TIPS FOR PLAIN GUMBO:
To reheat after thawing: In a covered saucepan on top of stove, heat to boiling on medium heat, about 30 minutes, stirring occasionally.

For Microwave Heating: Heat in microwave-safe bowl, covered, on Low { 30 percent } 10 minutes, stirring once or twice, then on High 5 to 10 minutes, stirring once.

 

 

Winter Vegetable Pot Pie

Pairing hearty, homey vegetables with a white-wine-and-thyme sauce gives this cold-weather classic a subtle sophistication. Topping it all off: a no-fuss crust of golden-brown buttermilk biscuits. If you love winter root vegetables like celery root, parsnips and sweet potatoes then this is a must try for you. Great for Meatless Monday's or as a side dish to any meat, this casserole will have your family begging for more.

Ingredients:

Vegetable Filling

• 4 large parsnips
• 2 large sweet potatoes
• 2 large celery roots { 1 1/2 pounds each }
• 1 jumbo onions { 1 pound each }, cut into 3/4-inch chunks
• 4 tablespoons olive oil
• 2 teaspoons fresh thyme leaves, finely chopped
• 1/2 teaspoon salt 
• 1/2 teaspoon freshly ground black pepper
• 3 cups chicken stock
• 2/3 cup dry white wine
• 4 tablespoons water
• 2 tablespoons cornstarch
• 2 cups frozen peas
• 1/2 cup heavy cream

Biscuit Topping

• 2 cups all-purpose flour
• 3 tablespoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons fresh thyme leaves, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons cold unsalted butter
• 1 cup whole buttermilk
• 2 tablespoons fresh dill, chopped

Directions:

1. Prepare Vegetable Filling: Preheat oven to 425 degrees. Peel and cut carrots, potatoes, parsnips, and celery roots into 3/4-inch pieces.
2. In a large bowl combine onion, carrots, potatoes, parsnips, celery root, oil, thyme, salt and pepper. Toss to coat; spread in an even layer on 2 large sheet pans.
3. Roast 50 minutes to 1 hour or until vegetables are browned and tender, stirring and rotating pans from lower to upper racks halfway through roasting.
4. Meanwhile, in an 8-quart sauce pan, heat stock and wine to boiling over medium-high heat. In a small bowl, mix water and cornstarch until blended. Reduce heat to medium and stir in cornstarch mixture. Cook 3 to 4 minutes or until liquid thickens, stirring frequently.
5. Stir in peas and roasted vegetables, then cook 2 to 3 minutes to heat through. Remove from heat and stir in cream.
6. Spoon vegetable mixture in to a 9 x 13-inch baking pan spreading mixture evenly.
7. Prepare Biscuit Topping: In a large bowl, combine flour, baking powder, baking soda, thyme, salt, and pepper until well blended.
8. With a pastry blender or 2 knives used scissors-fashion, cut in buttr until coarse crumbs form.
9. With a fork, stir in buttermilk just until mixture forms a dough. with a tablespoon, scoop generous spoonfuls in to floured hand, and gently pat into 2-inch round { 1/2-inch thick } and place on top of vegetable mixture.
10. Repeat with remaining dough, spacing dough 1/2-inch apart. { There should be 24 biscuits on top. }
11. Bake 16 to 20 minutes or until biscuits are puffed and golden brown and filling is bubbling. Cool pan on a wire rack 10 minutes. Sprinkle with chopped dill and serve.

ACTIVE TIME: 50 MINUTES
TOTAL TIME: 1 HOUR 40 MINUTES
MAKES: 8 MAIN-DISH SERVINGS

 

NOTE: THIS CASSEROLE WAS MADE IN A SMALLER BAKING DISH FOR THE PHOTO