Sweet Potato Pot Pie + Coconut Oil Pie Crust

so... coconut oil is REALLY good for you, you can read about some of the benefits here & here. I've started using it in a lot of my cooking & love it. Tonight I was cold, and thought potpie sounded good... I have no shortening for piecrust (it's evil anyway - boo to partially hydrogenated oils), but I thought hey my coconut oil seems close to shortening... and I googled it & found this recipe!
Anyway... I made the crust first & baked the bottom shell for about 10minutes so it was a little bit cooked. While the crust was baking, I started the potpie filling. You could use whatever veggies you have on hand, heck, that's how I always cook! and of course you could omit the chicken if you are being a good little vegetarian. I'm not a good vegetarian today, though next time I'll try it without the meat & with some garbanzo beans or something else delicious.

Coconut Oil PieCrust:

• 3/4 cup solid coconut oil (1/2 butter/1/2 coconut oil)
• 2 cups organic unbleached all purpose flour
• 1 teaspoon salt
• 3 - 4 tablespoons ice cold water

Cut the coconut oil and butter into the flour and salt with pastry blender or two knives. Add the water 1 tablespoon at a time and mix well.

Roll out on floured board. Makes enough for 1 covered pie.

Sweet Potato Potpie Filling:
(adapted from this recipe)
in a large pot, COOK over medium, until potatoes are soft:

• 3TB olive oil
• 2 orange-fleshed sweet potatoes
• onion
• garlic

STIR IN:

• 1 can corn, drained
• 1 can shredded chicken, undrained
  

mix together in a bowl:

• 2 C milk (I used almond)
• 2 TB cornstarch

Add cornstarch/milk to potatoes in pot, stir constantly, increase heat if needed to bring to boil, then lower heat & continue stirring... stir, stir, stir... this thickens the sauce.

SEASON TO TASTE WITH (I just throw it in & don't measure, sorry):
cumin
curry powder
salt
fresh cracked black pepper

Pour into Coconut Oil PieCrust, top with more crust & bake at 425 for 20ish minutes, until crust is browned to your liking.

Chicken broccoli soup

This soup is the perfect comfort food on a dreary and cold winter day. It was featured in this month's edition of Cooking Light! Enjoy!

Ingredients
Cooking spray
2 cups chopped onion
1 cup presliced mushrooms -I chopped my own!!
1 garlic clove, minced
3 tablespoons butter
1.1 ounces all-purpose flour (about 1/4 cup)
4 cups 1% low-fat milk -I used skim milk
1 (14-ounce) can fat-free, less-sodium chicken broth
4 ounces uncooked vermicelli (I used spaghetti), broken into 2-inch pieces
2 cups (8 ounces) shredded light processed cheese (such as Velveeta Light) -I used extra sharp cheddar
4 cups (1-inch) cubed cooked chicken breast -next time I might try shredded chicken
3 cups small broccoli florets (8 ounces)
1 cup half-and-half
1 teaspoon freshly ground black pepper
3/4 teaspoon salt

1. Heat a Dutch oven (or large pot) over medium-high heat. Coat pan with cooking spray. Add onion, mushrooms, and garlic to pan; sauté 5 minutes or until liquid evaporates, stirring occasionally. Reduce heat to medium; add butter to mushroom mixture, stirring until butter melts. Sprinkle mushroom mixture with flour; cook 2 minutes, stirring occasionally. Gradually add milk and broth, stirring constantly with a whisk; bring to a boil. Reduce heat to medium-low; cook 10 minutes or until slightly thick, stirring constantly. Add pasta to pan; cook 10 minutes. Add cheese to pan, and stir until cheese melts. Add chicken and remaining ingredients to pan; cook 5 minutes or until broccoli is tender and soup is thoroughly heated.

317 calories per serving

This was the perfect meal with bread and a salad! It also made awesome leftovers!!

Chicken Nuggets

A long time ago I was at a friends for dinner and they made chicken nuggets. I decided to try to remember what was in them. I am pretty sure I got it wrong but they were good all the same and really easy.

First cut chicken into small pieces (chicken nugget size)
Then dip the chicken in a mixture of egg and Worcestershire sauce
Then dip in wheat thin crumbs and Parmesan cheese(the generic works and I used the reduced fat) Put in a dish sprinkle a little additional Worcestershire sauce over them all, cook in the oven until they are done.

I know I don't have any specific measurements but they were good. I may have left something out so if you try them and think "hmmm. . . this doesn't seem right" ask me!

Parmesan Crusted Chicken

Chicken Boneless Skinless Tenderloins
2 Egg Whites, lightly beaten
Parmesan Grated Cheese
Shredded Parmesan Cheese
Baking Paper
Baking Tray

Preheat oven to 390°

Line a baking tray with baking paper. Pour the Grated Parmesan Cheese onto a plate. Dip the chicken into the egg whites, then press the chicken firmly in the Grated Parmesan Cheese to coat the chicken on each side. It is important to make sure the cheese sticks to the chicken.

Place the chicken on the baking tray and sprinkle the Shredded Parmesan Cheese over each piece of chicken.

Bake at 390° for 15 – 20 minutes or until the chicken is golden and cooked through

Chicken Parmesan

Prep Time 5 Minutes
Total 40 Minutes

1 Jar of 26 oz Spaghetti Sauce
6 Tbsp Grated Parmesan Cheese
6 Small Boneless Chicken 1-1/2 lb
1-1/2 Cups Kraft Shredded Mozzarella Cheese
9x13 Pan
Tin Foil

1. Pour Sauce into 9x13 Pan
2. Stir in 4 Tbsp of the Grated Parm Cheese
3. Add Chicken turn over to coat both sides of Chicken
4. Cover with Tin Foil

Bake @ 375° for 30 mins Covered with Tinfoil

Uncover the Tinfoil
Top w/Mozzarella Cheese
Add the remaining Parm Cheese

Continue Baking for 5 Mins

Serve over cooked pasta

Serves 6