Crockpot French onion chicken & rice


French Onion Chicken & Rice:
One cup of Rice
One can of condensed French Onion soup
3/4 soup can full of water
Chicken pieces cut up, salt & peppered.

Cook on high for 8-9 hours in the crockpot.
You can also cook in the oven at 350 degrees, covered in foil for an hour – remove the foil and cook for 20-30 minutes longer to brown the chicken.

Found on

Update: Okay I made this and I have to say I was underwhelmed. It was bland. Absolutely no flavor. We added salt, seasoned pepper, etc. The rice was mushy and overcooked. The chicken would have been perfect if it’d had any flavor. One positive thing I can say is it was super easy.

If I make it again, I would definitely change things a little. Maybe cook the rice separately and then combine it with the cooked chicken and soup. Really regret doubling the recipe. ūüėē

Gluten Free Stuffing


From the gluten free bible by Jax Peters Lowell
(forgive lack of proper capitalization, please.)

*4 cups gf bread, cut into little cubes and lightly toasted
*4 plus 2 tablespoons unsalted butter, divided (6 Tablespoons total)
*1 cup quarter inch diced onion
*1 cup quarter inch diced celery
*1/3 cup quarter inch diced carrot
*16 large fresh sage leaves
*1/8 teaspoon fresh grated nutmeg
*1 pinch dried thyme leaves
*1/2-3/4 teaspoon coarse salt
*24 grinds fresh black pepper
3/4-1 cup broth (gf vegetable or chicken)

1. Put the bread cubes into a mixing bowl. Melt 4 tablespoons of the butter in a small skillet. saute the onion, celery, and carrot until tender. then lightly mix in the veggies with the bread.
2. using the same skillet, melt the remaining 2 T butter. toss in the sage leaves. over medium heat, brown the butter. the butter will be ready when it has a nutty smell, and the sage leaves begin to crisp and brown. remove the sage leaves and place them on a paper towel to drain.
3. pour the brown butter over the bread mixture. chop the sage leaves and lightly mix in with the bread and veggies. season with nutmeg, thyme, salt and pepper. use just enough broth to moisten the stuffing. if you insist on stuffing it inside the bird, leave the mixture on the dry side. for a separate baked side dish, make it a bit moister.
4. transfer stuffing to an ovenproof casserole and bake at 350 degrees (F) until browned on top.

Beefy Mac


This recipe is from: Beefy Mac – Woman’s Day




  • 1 pound elbow macaroni
  • 1¬†pound ground chuck
  • 1¬†large white onion, finely chopped
  • 2¬†cloves garlic, minced or pressed
  • 2¬†cups chopped tomatoes (about 2 medium tomatoes, or use cherry tomatoes halved)
  • 1¬†cup wiped clean and chopped baby bell mushrooms
  • 2¬†tablespoons olive oil
  • 1/2¬†pound Gouda, shredded
  • 1/2¬†pound sharp cheddar, shredded
  • 1 1/2¬†cups milk
  • 2¬†tablespoons chili powder
  • 2¬†tablespoons cumin
  • 1/2¬†teaspoon cayenne pepper
  • salt, pepper


  1. Preheat oven to 350¬ļ.
  2. In a large pot, boil macaroni to just under al dente, drain and set aside.
  3. In the bottom of the same pot over medium heat saut√© the onion and garlic in the olive oil. When the onions become translucent, add the ground chuck, stirring until it’s brown. When the chuck is cooked through, add the cumin, chili powder, cayenne and a dash of freshly ground pepper. Reduce heat to low and gradually add in pasta while stirring constantly. When meat and pasta are mixed, gradually add in the cheeses while continuing to stir. Mix in the milk, then the tomatoes and mushrooms. Stir and transfer to a baking dish.
  4. Bake, uncovered, for approximately 45 minutes or until cooked through and bubbly.
After making this, there are a few changes I would make. Use 1/2 the noodles, 1/4 the seasoning, use garlic powder instead of cayenne pepper. Slice the mushrooms, instead of chopping them, and saute them with the onion and garlic. Use canned tomatoes, draining 1/2 the liquid.


Baked chicken and rice casserole


3 chicken breasts, cut into bite sized pieces
garlic, shallot, and onion, to taste
Knorr homestyle stock, 2 of the little cups
1 1/2 cup of rice (I used jasmine)
1 10 oz can of cream of mushroom
1 c water
garlic salt and pepper to taste

Warm some oil in a pan. Add garlic, shallots and onion. Season with garlic salt and pepper to taste. Brown but do not cook through. When brown, add the stock. Let stock melt, then add the soup. Slowly add the water to thin out soup a bit. I used a cup, but use your judgment and use less or more depending on your preference. Add uncooked rice and mix well.Bring to a light boil.  Put into a casserole dish, cover and bake at 350 for 30 minutes.  Check rice and liquid level. Add water if needed and continue cooking until rice is done. You could also mix in whatever vegetables you want, like peas, mushrooms, broccoli, etc. add them when you add the rice. You may need to increase the liquid, either water or broth.

menu plan


A friend was having trouble planning healthy meals for her family of 6. I offered to help. Here is the result.

1) Turkey Meatballs with Spaghetti Squash

Salad (scaled for 6)

2) Slow Cooker Chicken Curry

White Rice (scaled for 6)

3) Panko Crusted Fish Sticks

Steamed broccoli

Mac and cheese

4) Veggie Soup with crusty bread

5) Crock pot Turkey Breast

mashed potatoes and gravy

green beans

6) Saucy Parmesan Chicken with rice and green peas

7) Deep Dish Taco Pie and salad


I’ve used woman’s day because it is easy to scale recipes up or down.


Kale Recipes from


I came across some recipes on that look yummy.
(originally posted by unholyghost2003:
Kale Brie and Mushrooms

1/2 cup grated Parmesan cheese
2 baking potatoes cubed
4 cups chopped kale
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 1/2 pounds mushrooms (I prefer portabellas)
3 cloves garlic, chopped
1/2 cup marsala or cooking wine
1 cup heavy cream
8 ounces ripe brie cheese take off the rind and cut into cubes
Bring a pot of water to a boil, salt it, cook the potatoes until tender add the kale, cook another couple min, drain. Sauté the mushrooms in the oil and butter add the garlic cook until softened, add the wine, cook down a bit. Add the cream and cook until the cream warms, add the cheeses and cook until all melty, Fold in the kale and potatoes.
Serve with crusty bread.

Kale and Leek Soup (posted by FairlyWryd, who stole it from Cait Johnson’s Witch in the Kitchen)


2 tablespoons butter
3 leeks (white parts only), thinly sliced
1 garlic clove, chopped
8 cups vegetable broth (I make up this Vegetable Broth recipe or similar and freeze until needed)
2 cups kale, chopped

1. Heat the butter in a large soup or casserole pot. Add the leeks and garlic and saute until golden.

2. Add the vegetable broth and bring to the boil.

3. Simmer and cover until the leeks are tender (around 15 minutes) before adding the kale.

4. Stir and simmer until the kale is tender, and serve with fresh bread.

Got these from this link:

Frozen Hot Chocolate


I love cold slushy drinks in the winter.¬† Not sure why, but if you’re like me, you’ll love this concoction!

1/2 cup chocolate syrup (personal note: do NOT use the lite choc syrup, it’s almost bitter)

1 c fat free evaporated milk

1/2 tsp vanilla extract

3 cups ice cubes

Garnish: whipped topping and/or dark chocolate shavings


Combine the syrup, milk, vanilla and ice in a blender until smooth.

Pour into glasses and garnish if desired.

To make

  • Mexican Hot Chocolate, add 1/4 tsp cinnamon.
  • Peppermint Hot Chocolate, substitute 1/4 tsp mint extract for the vanilla.¬† (I would probably just add it in addition to the vanilla!)