healthsecret1com

Ingredients 4 tablespoons butter 1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces, patted dry 1/2 teaspoon salt 1/2 teaspoon black pepper 2 cups chopped yellow onions 8 oz white mushrooms, thinly sliced 4 cloves garlic, finely chopped 2 cartons (32 oz each)  chicken broth 4 cups uncooked medium egg noodles (7 oz) 1/4 cup heavy whipping cream 2 tablespoons cornstarch 1 package (8 oz) cream cheese, cubed and softened 1/2 cup shredded Parmesan cheese Chopped fresh Italian (flat-leaf) parsley, as desired Steps 1 In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken, salt and pepper; cook 5 to 7 minutes, without moving, until chicken is easy to stir. Stir, then cook 1 minute longer. Transfer chicken to medium bowl using slotted spoon. 2 Stir onions and mushrooms into butter and drippings in Dutch oven; cook 6 to 8 minutes, stirring occasionally, until softened and browned. Stir in garlic; cook 1 minute. 3 Stir chicken, broth and noodles into veg...

Ingredients 1/2 cup all purpose or unbleached flour 1 cup coconut 1 cup rolled oats 3/4 cup firmly packed brown sugar 1/2 cup chopped pecans 1/2 cup margarine or butter 1 1/2 cups (2 large) sliced very ripe bananas 1/2 cup sour cream 4 eggs 1 (18.25-oz.) pkg. Pillsbury� Moist Supreme� Yellow Cake Mix Steps 1 Heat oven to 350�F. Grease and flour 10-inch tube pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. With fork or pastry blender, cut in margarine until mixture is crumbly. Set aside. 2 In large bowl, combine bananas, sour cream and eggs; beat at low speed until smooth. Add cake mix; beat 2 minutes at high speed. Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture. 3 Bake at 350�F. for 50 to 60 minutes or until toothpick inserted near center comes out clean. C...

Ingredients 1 bag (10 oz) peanut butter baking chips 2/3 cup peanut butter 2 cups Fiber One� Cereal Honey Clusters� Steps 1 In a microwave-safe bowl, microwave chips and peanut butter together in 30-second bursts, stirring between, until melted. 2 Stir in cereal. 3 Spread into a parchment-lined 9 x 5-inch loaf pan and press into an even layer. Refrigerate until set and cut into squares or bars with a sharp knife.

Ingredients 4 ounces egg noodles ( uncooked) 1 lb boneless skinless chicken breast 2 tablespoons all-purpose flour, divided 1/2 teaspoon salt, divided 1/4 teaspoon black pepper, divided 2 tablespoons olive oil, divided 1 tablespoon garlic, minced 1/2 teaspoon dried tarragon 8 ounces mushrooms, presliced 1/2 cup dry white wine 1/2 cup chicken broth 1/4 cup parmesan cheese, grated 1/4 cup fresh parsley, chopped Directions Cook noodles according to package directions, omitting salt and fat. Drain and keep warm. Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; saut� 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; saut� for 3 minutes o...

1 (64 ounce) bottles cranberry juice 1 cup orange juice ( low acid is best) 2 cups lemon-lime flavored soda sugar 1 orange, sliced 1 lime, sliced Directions place slices of orange and lime in bottom of large punch bowl. mix all punch ingredients together pour on top. Serve ice cold. TIP: To prevent the punch from being watered down make ice cubes with punch instead of water. The punch will stay cold without being watery.

1� c (375 mL) gluten-free rolled oats 2 Tbsp (30 mL) coconut oil 2 Tbsp (30 mL) smooth peanut butter, almond butter, or sunflower seed butter � c (60 mL) pure maple syrup or other liquid sweetener 1 tsp (5 mL) pure vanilla extract � c (125 mL) almond flour or almond meal � tsp (1 mL) fine-grain sea salt 2 Tbsp (30 mL) mini dark chocolate chips or chopped dark chocolate 1. BLEND oats in a high-speed blender until a fine flour forms. Set aside. 2. COMBINE oil, peanut butter, maple syrup, and vanilla in a large bowl, and beat with a hand mixer until smooth. Add almond flour, oat flour, and salt, and beat again until combined. Fold in chocolate chips. 3. ROLL dough into small balls (about 1 Tbsp/15 mL of dough each). If chocolate chips fall to the bottom of the bowl, press them back into the dough when rolling. Place the finished bites on a plate lined with parchment paper. 4. FREEZE bites for 5 to 10 minutes, or until firm. Store the bites in the freezer in a freezer bag for quick and eas...

Ingredients 1 pouch  sugar cookie mix 1 (8 ounce) package cream cheese, softened 1 cup chopped pecans 1 cup dark chocolate chips 1 teaspoon sea salt flakes Steps 1 Preheat oven to 350�F. In a large bowl, use a fork to mix the cream cheese into the cookie mix until a soft dough forms. Add pecans and mix well. 2 Roll dough into two logs. Slice into 1/4 thick cookies. Gently form the cookies into rounded circles. (They will retain their shape, so give them a good round shape for the prettiest cookies.) 3 Place cookies on a parchment-lined baking sheet. Bake for 6-9 minutes, or just until the cookies are set in the center and the bottoms turn a very light golden brown. 4 Remove cookies and cool completely. Melt chocolate chips in a zip-top bag, snip a small corner from the bag, and pipe the melted chocolate in a drizzle atop each cookie. Sprinkle with sea salt flakes, if desired. Allow chocolate to cool and harden before serving.