southwestern white chili

2 T italian dressing
1 lb chopped chicken breast
1 small onion, chopped
2 cans (15 oz) white beans, drained and rinsed
1 can chicken broth
1 can (4 0z) green chilies, drained
1 t ground cumin
1 1/2 c mexican style cheese, shredded
2 T fresh cilantro, chopped

HEAT dressing in a saucepan. add chicken and onions. cook for about 7 minutes until chicken is cooked through, stirring occasionally. STIR in beans, broth, chilies, and cumin. bring to boil, then reduce to medium heat; stirring occasionally. SERVE topped with cheese and cilantro.

Honey Wheat Bread (from MOM)

1.25 cup of water
3 tablespoons honey
2 tablespoons butter, softened
2 cups whole wheat flour
1.5 cup bread machine flour
1.5 teaspoon salt
2 teaspoon regular active dry yeast or 1.75 teaspoons
quick-acting active dry yeast

Mix in order listed, bake on whole wheat cycle.

easy toblerone mousse (from Amber)

8 triangles (about 2-1/2 oz.) toblerone

1-1/2 cups cool whip

microwave chocolate for 1 minute or until melted, then cool for one minute. add cool whip and stir with whisk until blended. refrigerate at least 5 minutes.

serves 2. I like to garnish with a little toblerone triangle (you should always buy extra because you will inevitably eat a square before melting it anyway.)

oatmeal waffles (from Amber)

1 1/2 cups whole wheat pastry flour
1 T baking powder
1/2 tsp cinnamon
2 T brown sugar
1 cup oats
1/4 tsp salt
1/3 cup non-fat vanilla yogurt
1 1/2 cups skim milk
3 egg whites (or 2 eggs)

mix dry ingredients together. add milk, eggs and yogurt all at once. stir till blended. bake in waffle iron. top with fruit and yogurt.

(Amber's notes: whole wheat pastry flour is a great alternative to whole wheat in baked goods because it has the consistency of white flour but the nutrition of whole wheat. you can use your flour of choice in this recipe though. also, cut what you would normally consider a serving of waffles in half with this recipe because it is very filling.)

fool proof banana bread

1 c sugar
1/2 c butter, melted
2 eggs
3 T milk
3 rotten bananas
1 t baking soda
pinch of salt
2 c flour
1 c nuts (optional)

add butter, sugar, eggs, milk, and bananas. add dry ingredients and nuts. bake for 1 hour at 350 degrees in a buttered loaf pan.

mom's sweet corn cake/corn bread

1 box Jiffy Corn Bread Mix

1 can creamed corn

1 can kernel corn

1 stick butter, softened

2 eggs

1/2 cup sugar

1/2 cup mayonnaise

Mix everything together and pour in a 9 X 13 pan. Bake for 30 minutes until golden brown on top at 350 degrees.

chicken pot pie

first, i make a white sauce:
-melt 1/3 c butter in a large pan with 1 chopped onion.
-add 1/3 c flour to butter and stir for about 1 minute, until thickened
-mix 2/3 c milk and 1 3/4 c chicken broth to sauce
-stir until sauce boils and thickens. add salt and pepper

then add vegetables:
-i use whatever veggies i find in my fridge...such as carrots, corn, bell peppers, spinach, broccoli, celery, squash, sometimes potatoes, and so on. about 4-6 cups of veggies cut up.

-add veggies to white sauce and let simmer until veggies are about half-way cooked

then add chicken:
-add some cooked chicken (about 2 breasts). shred or chop the chicken and add to the sauce and veggies.

then add to pie crust:
i use the pre-made pie crust, and add the pot pie mixture. bake at 350 degrees for about 40 minutes. this is a definite crowd pleaser in the johnson household. this meal also freezes really well, and you can make a whole bunch at one time.