Buffalo Chicken Dip

Buffalo Chicken Dip (adapted from dukanitout.com turkey buffalo dip)
(made by Kerstin)

2 c shredded and chopped rotiserie chicken
1/2 c franks hot sauce (or whatever buffalo sauce you like)
1/2 c low fat sour cream
1/2 c low fat sharp cheddar shredded
8 oz fat free cream cheese
1 packet of dry buttermilk ranch

Mix all together and bake for 30 minutes at 350

Chicken Salad with Greek Yogurt

Chicken Salad with Greek Yogurt
(Made by Kerstin)
1 rotiserie chicken shredded & chopped
red grapes halved
1/2 small shallot diced
1 small apple chopped
1/4 c cranberries
1/4 c slivered almonds
1/2 t garlic powder
salt & pepper
1 t curry powder
about 1/2 - 3/4 c non-fat plain Greek yogurt
2 T whole grain mustard

Mix it all together

Overnight Sausage Casserole

Overnight sausage casserole
(made by Kerstin)

3/4 pound ground pork sausage
1 tablespoon butter (I used a t of olive oil)
4 green onions, chopped
1/2 pound fresh mushrooms, sliced
10 eggs, beaten
1 (16 ounce) container low-fat cottage
cheese
1 pound Monterey Jack cheese, shredded (I used cheddar)

2 (4 ounce) cans diced green chile peppers,
drained

1 cup all-purpose flour (I didn't add this at all, instead I used a T of cornstarch)
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, melted (I cut this to 2T)
Directions:
1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.

Summer's Granola

Coconut Granola
Summer Minert

5 cups of oats, Almonds crushed up in chunks, A third a cup maple syrup, Third cup brown sugar 4 teaspoons vanilla, Half a teaspoon salt, A third a cup to a half a cup of coconut oil . Bake 325 Line sheet with parchment paper press granola into pan and bake for 20 minutes turn sheet bake another 10 minutes

(Summers additional notes) I also like to add milled flax seed about 1/4c and unsweetened coconut...but you can add whatever dry ingredients you would like. Make sure to really press down in pan and once it's finished allow to cool in pan. That will give you bigger chunks if you like that

Pho (Vietnamese Noodle Soup)

Pho
(made by Kerstin, recipe from my friend Becky Filhart)
1 whole chicken, thawed
Beef soup bones (preferably with some meat on them)
3 T chicken bouillon base (if you don’t have base then you need enough bouillon to make 2 quarts of broth)
Large piece of dicon radish cut in half lengthwise
2 large onions peeled and cut in half
2 big pieces of ginger (6 inch pieces) cut in half lengthwise
3 bags of pho hoa (Chinese special spice, it’s a tea bag that has all the spices in it. You can also buy the spices whole in a bag, toast them and put them in cheese cloth to put in the soup pot.)
Package of rice sticks (pho noodles, you can get them in many sizes, I like the smallest size thickness)
2 cubes of chicken (pho ga) soup seasoning (like bouillon cubes)
2 cubes of beef soup seasoning (like bouillon cubes)
1 quarter size piece of rock sugar
Thai basil
Cilantro
Mint (optional)
Hoisin sauce
Siracha (chili sauce)
Lime wedges
Bean sprouts

Put the chicken and beef in a very large pot (I use my canning pot). Cover them with water, bring to a boil, boil 5 minutes then remove chicken and beef from the pot and wash out the pot. This removes the impurities from the meat and bones.
Put the chicken and beef back in the pot. Fill the pot with water. Leave about 4 inches at the top of the pot. Bring the water up to a boil.
While you’re waiting for the water to boil char the 2 onions, dicon and ginger under a broiler.
Once the water is almost to a boil add the charred vegetables, the bags of special spice, the cubes of beef and chicken seasoning and the chicken bouillon base. Bring the soup up to a boil and then turn it down a little so it’s still bubbling, but not at a full boil. Let the soup cook as long as you can, 6-8 hours or more. Leave it uncovered so it can cook down and condense the flavor.
Put the rock sugar in the last 20 minutes of cooking.
Once the soup is done cooking pull the chicken and beef out. Shred the chicken and any beef there might be. Strain out all the veggies and seasoning bags and discard.
Cook the rice sticks in boiling water for 5-7 minutes depending on thickness of the noodle. Strain the noodles and immediately rinse under cold water until they’re completely cool. Set aside.
When you’re ready to serve heat the broth back to boiling.
Put the rice noodles in the bottom of your individual serving bowls. Put chicken/beef on top and pour the hot broth over.
Garnish to taste with basil, cilantro, mint, lime, bean sprouts, hoisin and siracha.