Chicken broccoli cheese casserole

1 -15 oz. Can chicken broth 

2 tablespoons flour

1/4 cup milk or water 

4 slices or 1/3 cup American cheese

1lb, cooked broccoli

1/2 lb. Boneless chicken breasts

4 tablespoons vegetable oil

Salt and pepper

1cup minute rice

Place chicken broth in medium size pot.  Mix flour with milk or water. Bring broth to a boil adding flour mixture stirring until slightly thickened.  Add cheese and stir cheese to melt while stirring.

Sautéed chicken in vegetable oil with salt and pepper. Set aside.  Steam broccoli. Set aside.

In a medium size baking dish place cooked broccoli and chicken.  Add minute rice. Pour broth mixture over all and bake covered 20 minutes covered, 5 to 10 uncovered.


Enjoy!

 

 

 

 

 

 

 

 

 

 

Spinach salad with orange segments

I added sautéed chicken breast to give some protein to our salad.  Pine nuts would have been a great addition but unfortunately I didn’t have any.  Enjoy!

• 2 tablespoons orange juice

• 2 tablespoons extra-virgin olive oil

• 1 1/2 tablespoons lemon juice

• 1 tablespoon rice vinegar

• 1 teaspoon pure maple syrup

• 1/4 teaspoon salt

• 1/4 teaspoon ground pepper

• 5 cups packed baby spinach

• 1 1/2 cups orange segments

• 1/2 cup thinly sliced shallot

• 1/2 cup crumbled feta cheese

• ***1/4 cup pine nuts

Whisk orange juice, oil, lemon juice, vinegar, maple syrup, salt and pepper in a large bowl until well combined. Add spinach; toss until well coated.

Eating well.com

 

Simple crockpot beef in salsa

Summer convenient meal.

1 lb. Beef cubes cut into small pieces

1 jar organic salsa

1/4 cup beef broth (optional)

Refrigerated macaroni and cheese or

****steamed rice 

Place beef in crockpot.  Add salsa and broth cook  3 to 4 hours on low.

Enjoy!

I served it over store bought macaroni and cheese.  Yummy.

Side salad to make it a very nice summer meal.

 

Low calorie pound cake

I wanted to make a somewhat low fat and calories pound cake. This was delicious. ITS A SMALLER SIZE POUNDCAKE .  Perfect for dessert with fruit or with coffee.  You can sprinkle powdered sugar if you want.

• ▢ ¾ cup cake flour you can use all-purpose flour
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon baking powder
• ▢ 6 tablespoon unsalted butter at room temperature
• ▢ 7 tablespoon fine sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 large egg at room temperature
• ▢ 1 ½ tablespoon milk
• ▢ 1 large egg white at room temperature

• 
  

  
  

  Preheat oven to 350F/ 180C. Line an 8x4.5 loaf pan with parchment paper, or grease the pan with butter and dust with flour. Keep aside.

  
  

  
  

   Bake 350°for 20 to 30 minutes.

  
  

  
  

  Whisk or sift together flour, salt, and baking powder. Keep aside.

  ' In a large mixing bowl, beat butter and sugar until creamy and light in color.

  Add the whole egg and beat for a minute; add the egg white and beat for another minute, now add the milk and vanilla and beat for 3 minutes.

  Add half the dry ingredients to the wet and beat for a few seconds on low speed, then add the rest of the dry and beat until combined for 10 to 12

  seconds. Do not overbeat.

  
  

  Pour the cake batter into the previously prepared baking pan.

  Gently tap the pan two times on the kitchen counter, then run a butter knife in an (S) shape to remove excess air. Allow oven to preheat at 350 for twenty minutes before placing cake in oven. BAKE

  
  

  AFTER BAKING 

  1. Place the cake while in the pan on a cooling rack for 6 minutes. Remove the cake from the pan and cool on the cooling rack.Slice the cake when cooled and serve.

1. You can use all-purpose flour instead of cake flour using the same measurement.
2. 

Baking from my kitchen to yours,

M.j.

https://www.munatycooking.com/light-pound-cake-low-calorie/

 

Favorite food photos 2

As much as I like to bake and cook I also like taking photos of my creations.  Eye candy is important!

 

Coconut cream

Ricotta pineapple squares 

Italian stuffed peppers

Nougat candy

Italian jambalaya 

Ciambellone 

Shepards pie

Chocolate zucchini cake

Beef stew with biscuits 

Apple Beans, red beets and kale salad