Creamy Chicken and Broccoli Stew

Great slow-cooker recipe for those grey, chilly winter days.

Creamy Chicken and Broccoli Stew

2 lbs. boneless, skinless chicken thighs
1 cup Italian dressing
1/2 cup white wine
4 tbsp. butter – melted
1 tsp. onion powder
2 tsp. Garlic powder
1 tbsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper
1 can cream of mushroom soup
1 pkg cream cheese -- softened
1 lb. frozen broccoli
2 large potatoes -- chopped

Chop chicken and place in a slow cooker.  Pour dressing, wine, and butter over chicken.  Sprinkle with spices.  Cook on low for 5 hours.

In a medium bowl, combine soup and cream cheese.  Stir into chicken with broccoli and potatoes and cook on low for one more hour.

Baked Veggie Chips

We all like potato chips.  We all know they're not good for us.  And yet, that crunchy, salty goodness lures us in.  Well, these are slightly better for you than store-bought potato chips, and you can adjust the mixture to have more of the veggies you want.  Please note that the amount of oil, cheese, and herbs here is per pound of veggies,not per kind of veggies.

Baked Veggie Chips

Per pound of veggies: 
1 tbsp. Oil
1 tbsp. Parmesan cheese
1/4 tsp. Salt
1/4 tsp. Garlic powder
1/4 tsp. Oregano
1/8 tsp. Pepper

Slice veggies 1/8" thick. Place in sealable container and drizzle with oil. Sprinkle on cheese and spices and toss to coat. Arrange in a single layer on a lined cookie sheet. Bake at 375 degrees, turning once.

Baking times are as follows:

Beets = 18 minutes per side
Sweet Potatoes = 16 minutes per side
Potatoes = 14 minutes per side
Parsnips = 12 minutes per side

Backyard Red Potatoes

Okay, so grilling season isn't quite here.  But it won't be long!  So I'm posting this anyway.  And yeah, I have a deep dislike for potatoes, but these are really tasty.  Even I eat them without fussing!

Backyard Red Potatoes

2 1/2 lbs. Red potatoes - halved lengthwise
1 medium Onion - sliced 1/2" thick
1/2 cup Olive oil - divided
1 tsp. Salt - divided
1 tsp. Pepper - divided
3 tbsp. Balsamic vinegar
3 tbsp. Lemon juice
1 tbsp. Dijon mustard
2 tsp. Sugar
2 cloves Garlic - minced
1/4 tsp. Tarragon (originally 4 tsp.)

Cook potatoes in boiling water for ten minutes. Drain and cool slightly. In a large bowl, combine potatoes, onion, 1/4 cup oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Toss to coat. Arrange cut-side down on grill. Grill until lightly browned and tender. Chop onions. Return onions and potatoes to bowl. Meanwhile, in a small bowl, mix remaining ingredients. Pour over potatoes mix and toss to coat.