3 cups Fresh Spinach, washed and dried 1/2 a small onion, sliced 1/2 granny Smith apple, diced 6 or more ounces Chicken breast, boiled, baked or sauteed 6 Tbsp homemade or store bought croutons 6 cherry tomatoes, sliced 1/2 cucumber, peeled and cubed 4 ounces Apple Cider Vinegar 4 ounces Light flavored Olive Oil 1 Tbsp Brown Sugar Pinch of Garlic Powder, to taste, (optional) Salt and Pepper to taste Divide vegetables and chicken among 3 plates. Combine Cider Vinegar, Olive Oil and spices in a shaker and shake well. Pour over plates and serve. May add spices and additional … Continue reading Spinach Salad with Granny Smith Apples, Chicken and Quick Apple Cider Vinegar Dressing

One pound Ground Turkey, 85/15 in large plastic container 1-1/2 Tbsp. finely minced onion 2 Hot Dog buns, blenderized into bread crumbs Salt and pepper, to taste Sprinkle of Nutmeg and dill Oil for frying In a medium bowl, combine meat, onion, breadcrumbs, salt and pepper and several dashes of nutmeg and dill, more as desired. In large saucepan over medium heat, saute meatballs in oil until cooked. For gravy, remove meatballs from pan.  Add 1 cup beef broth and one can cream soup or one cup sour cream.  Cook until thickened.  Add pepper, nutmeg and dill to taste.  Serve … Continue reading Swedish Meatballs and Gravy

Ingredients: 4 Large Chicken Thighs with skin on 2 Tbsp. Light Olive Oil or other oil or butter Garlic Powder, to taste True Orange- Orange Ginger flavor, to taste Zehnder’s of Frankenmuth Chicken Seasoning, to taste 1-1/4 cups Reduced Sodium Soy Sauce 1/4 to 1/3 cup Light Brown Sugar 10 oz. chicken broth 4 Dashes Chinese Spice Powder In a large Saute’ pan, heat oil over medium to medium-high heat.  Place dry chicken thighs, skin side down in pan.  Sprinkle chicken thighs with Garlic Powder, and lightly or sparingly with Orange Ginger and Zehnder’s Chicken Seasoning.  When browned, turn over … Continue reading Sauteed Teriyaki Chicken Thighs

2 cups of cooked, diced chicken 3 Tbs butter 3 Tbs flour 2 Cups Milk, scalded in microwave 2 to 3 tsp of Chicken bouillon granules (or two to three cubes) Salt and Pepper Parsley, as desired for garnish Toast, Rice or Puff Pastry Shells Peas, canned or cooked (Optional) In a large pot melt butter over medium heat.  Once melted, stir in flour slowly, incorporating completely.  Cook for several minutes, stirring constantly. Slowly add hot milk, a little at a time, stirring until completely incorporated and no lumps remain each time. Add chicken bouillon.  Stir over medium high heat … Continue reading Cream of Chicken