Broccoli Cheese Chicken & Stuffing

4 1/2 cups of Herb Seasoned Stuffing  or  Almond flour with Italian Seasoning drudge
2 Tbsp butter, melted
3/4 Cup water
1 package (10oz) frozen chopped broccoli, thawed or fresh broccoli
6 skinless, boneless chicken breasts
paprika
1 can (10 3/4oz) Campbell's Condensed Broccoli Cheese Soup (regular or 98% fat free)
1/3 cup milk

{to make this Paleo, you can drudge the chicken in an Almond flour mixture instead of using the stuffing but you will have to reduce some of the water in the recipe.  You will probably will only need 1/4 cup of water)



Crush 1/2 cup stuffing and mix with 1 tablespoon of butter in a small bowl.  Set the mixture aside.

Stir the water, remaining butter and broccoli in a large bowl.  Add the remaining stuffing and mix lightly.  Spoon into a 3 quart shallow baking dish. Arrange the chicken over the stuffing and sprinkle with paprika.

Stir the soup and milk in a small bowl. Pour over the chicken.  Sprinkle the crushed stuffing mixture over the soup mixture.

Bake at 400 degrees Fahrenheit for 40 minutes or until the chicken is cooked through.

CARAMEL APPLE PORK CHOPS

2 boneless Pork Loin Chops

oil (of your choice for browning/cooking)

1/4 Cup packed light brown sugar

1/4 tsp  ground cinnamon

1/4 tsp ground nutmeg

salt and pepper

2 tart Apples (Granny Smith, Pink Lady, Braeburn, or Golden Delicious)

4 Tbsp butter

Heat a skillet over medium high heat. Brush pork chops lightly with oil and cook for 5-6 minutes on each side, or until evenly browned.  Remove from the pan and keep warm.

In a small mixing bowl, combine brown sugar, cinnamon, nutmeg, and salt & pepper to taste.  Core Apples and peel.  Slice them into 1/2 inch wedges.  Add butter to the skillet and stir in apples and brown sugar mixture.  Cover and cook over medium high heat for 3-4 minutes, just until the apples are tender.

Remove the apples with a slotted spoon and arrange on top of the chops; keep warm. Continue cooking the mixture in the skillet, uncovered, until the sauce thickens slightly. Spoon the sauce over the apples and chops.

15 Chic and Creative Ways to Tie a Scarf

15 Chic and Creative Ways to Tie a Scarf

Mustard Fried Chicken 'Paleo Style'

2 boneless Chicken Breasts
1 1/2 cups of Almond Flour

2 Eggs

2 cups of your preferred oil

Flour Mixture
1 1/2 cups of Coconut Flour
2 Tbsp Mustard (Coleman's powder)
1 Tbsp Black Pepper
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Season Salt (Lawry's)
1 Tbsp Paprika


Slice the Chicken in strips.  Dip the chicken into the almond flour than into the egg batter.  Afterwards, dip the chicken into the flour mixture.  Heat the oil until it is very hot and lightly drop the battered chicken into it.  Cook for about 7 minutes or until browned, turning the chicken half way through.

Chicken Sesame Marinade

This is a splash and dash recipe because I didn't measure it out as I was putting into the Ziploc bag :-)

one packet of Chicken Bouillon
2 splashes of Worcesterhire sauce
4 splashes of Balsamic Vinegar
4 splashes of Sesame Oil
3 shakes of Onion Powder
2 shake of Paprika
2 dashes of Black Pepper
3 shake of Italian Seasoning
juice from a half of a Lemon
teaspoon of minced Garlic
(2 servings)


Marinate the chicken for at least 4 hours.  The sesame oil gives the chicken an nice nutty flavor!!!

50/50 trade off…..

My 8 months being an active duty USMC dependent has been hills and valleys.  I am not directly blaming the USMC for the valleys but more our government and there waste.  It took me two days and a total of an hour and half on hold and another 30 minutes in line and I still haven't resolved my issue of being assigned a nurse practitioner instead of a doctor. I am 37 years old, there is nothing a nurse practitioner can do for me these days.  She can't write prescriptions or send me to specialist for my issues.  Apparently I need to go to the Magical Floor 6 in the Naval Hospital to be assigned a doctor.  This is the second time I have been told to go to Floor 6 for a Tricare issue.  I am wondering what this Special floor holds for me?  I will find out after my first Tricare doctor's appointment on Monday…….  I wonder if there will be unicorns there?  Probably not because that would be considered government waste.

I did have one hill courtesy of the USMC.  I walked into the FMEAP without an appointment but Lana spent over 30 minutes helping tweak my resume for my MBA applications.  She gave me some awesome pointers!!!!  After she critiques my resume again, I am going to give her a stunning ICE review .  FMEAP is a great program so I want to make sure it continues by notifying the command that it's effective.

Since now I have the time, I have been trying to take advantage of all the things that are offered to military dependents.  There are many, which I am thankful for…..

To be continued….

Cinnamon Apple Stuffing

About 8 years ago, I had a Thanksgiving dinner at a German immigrant's home and she made the best stuffing I have ever had.  It was delicious!!!  I can't say I have tried a lot of different stuffing's other than the wet, dry, Stove Top, or simply plain for dietary reasons, but I know delicious when I taste it.  ...Let's just say I was never a fan of stuffing and I rarely put it on my Thanksgiving/Christmas turkey plate so eating stuffing is a big step for me.

(I know this is a anti-Paleo recipe but her recipe was 'to die for' so I will continue it as a tradition in my family, nonetheless. If anyone is able recipe to give me a decent tasting Paleo Cinnamon raisin bread recipe then I will substitute it.)

Note: After raving about her stuffing, I asked her for the recipe. She refused!  Grrr! Below is my take/attempt at recreating her recipe.


Baked Cinnamon Apple Raisin Stuffing


1 loaf (4 cups)    Cinnabon Cinnamon bread  or any quality Cinnamon Raisin Bread


1/2 cup                chopped Onion


2                           celery ribs, chopped


1/4 cup                butter


1 cup (2 apples)   Granny Smith apples (peeled)


1/4 cup                 golden raisins (optional, based on preference)


1 teaspoon plus   chicken bouillon granules


1/2 teaspoon        Kosher salt


1/2 teaspoon        All Spice or sage


1/2 teaspoon        Poultry Seasoning


1/4 teaspoon        Pepper


2/3 to 1 cup          of 50/50 giblets broth and chicken broth


Brown Sugar




Preheat Oven to 350 degrees.


In a large skillet, sauté onion and celery in butter until tender.  Add the peeled apple, raisins, bouillon, salt, sage, poultry seasoning, and pepper. Cook and stir 2 minutes longer. Stir in broth.  [The amount of broth depends on the amount of moisture you prefer. ] Pour the mixture over the bread crumbs in a baking dish; toss to coat.  Generously sprinkle brown sugar over the top of the stuffing mixture.


Cover and bake for 20-25 minutes or until top is golden brown.


Servings: 6