Dinner is served!

Creamy Chicken & Wild Rice Soup

Dinner is served: Creamy Chicken and Wild Rice Soup
1⁄2 cup wild rice

4 tablespoons butter

1 medium onion diced

1 cup celery chopped (optional)

3 tablespoons self-rising flour

salt and pepper to taste

1 10 oz can chicken broth

2 cups milk

2 cups cooked chicken, diced
Prepare wild rice according to directions on package.

Melt butter in large pot over medium heat. Add onion (and celery) and saute for 8-10 minutes.

Stir in flour, salt and pepper. Add chicken broth and milk, stirring until thickened.

Add cooked rice and chicken; simmer 10 minutes. 



Dinner is served! Chicken Parisienne (slow cooker)

We had this chicken, rice, green beans and homemade bread for dinner. Here’s the recipe for the chicken.

Lynne 🙂

  • 6 boneless, skinless chicken breasts
  • salt and pepper to taste
  • paprika to taste
  • 1/2 cup white wine
  • 1 can cream of chicken soup
  • 1 can sliced mushrooms
  • 1 cup sour cream
  • 1/4 cup all-purpose flour


Season chicken breasts with salt, pepper and paprika.

Mix together wine, soup, and mushrooms.

Mix flour and sour cream together. Stir into wine mixture. Pour over chicken.

Cook on slow for 6-8 hours.

Recipe Share Wednesday: Tomato Pie

Hey, y’all!

Just popping in for a minute today to share a recipe with you. Now, I am not a huge tomato fan. I don’t eat tomato sandwiches, BLT’s or the like. I do love me some fried green tomatoes, though. In fact, I have a nice green tomato sitting on the kitchen counter waiting to be fried tonight.

I do, however, like this tomato pie. I slice my tomatoes thin and let them drain in a colander over a bowl for a few minutes to reduce the possibility of “mushiness.” Not a fan of mushiness. Just so you know. But it’s tomato season and everything tastes better when it’s in season. So cook this up an enjoy! 🙂


P.S. I have no idea where I got this recipe from. Sorry!

Tomato Pie

  • 1 cup Grated mozzarella cheese
  • 1 9-inch deep dish pie crust prebaked
  • 1/2 cup green onioni diced
  • 10 basil leaves chopped
  • 4 tomatoes peeled and sliced
  • 1 cup cheddar cheese grated
  • 1 cup mayonnaise
  • salt and pepper to taste

Preheat oven to 350 degrees.

Blanch tomatoes and slice; drain well in colander.

Mix mayonnaise, cheeses, and salt and pepper.

Layer tomato slices, basil, and onion in pie shell.

Season with additional salt and pepper if desired.

Spread mayonnaise mixture over top.

Bake for 30 minutes.

Recipe Share Wednesday: Fruity Delight

This is a modification of the chocolate delight recipe I’ve shared before.

1 stick butter (or margarine, if you must)
1 cup self-rising flour
1 cup chopped pecans
8 oz. cream cheese, softened
1 cup powdered sugar
12 oz. Cool Whip, thawed
fruit topping (I used homemade strawberry jam but you could also use fresh fruit or a can of pie filling)

Preheat oven to 350 degrees. I like to put the stick of butter (I used salted butter) and pecans in the pan (13×9) in the oven while it’s preheating…makes the pecans nicely toasted. Remove from oven when butter is melted. Stir in flour; pat crust over bottom of pan when it is just cool enough to touch it. (You can just melt the butter and add the flour and pecans, then pat into pan.) Return it to oven and bake for 15-20 minutes, or until golden brown. Remove and cool completely (!!!) on wire rack.

NOTE: I usually make the crust several hours ahead of time, sometimes the night before. After it’s cooled, I move it to the microwave and let it site until I’m ready to make the rest of the dessert.

Beat the cream cheese on medium speed until smooth; mix in the powdered sugar and beat until well-mixed. On low speed, add in half of the Cool Whip until just mixed. Spread over crust.

Top with fruit of choice.

Refrigerate for at least 1-2 hours or until ready to serve.

I’m working on modifying this to be a whole food recipe…will let you know if I get it right. 🙂



Recipe Share Wednesday: Peach Cobbler

It’s peach season in SC and they are so wonderfully delicious! Here is one of my favorite ways to enjoy them. It’s not low fat, but they’re only in season once a year, right? 🙂


  • 4 -5 large peaches, peeled and sliced
  • 1 stick butter
  • 1 cup sugar
  • 1 cup self-rising flour
  • 1 cup milk

Peel and slice peaches and place in baking dish (8×8 square or deep dish pie pan). In large bowl, melt butter. Stir in milk. Mix in flour and sugar. Pour over peaches. Bake at 350 degrees for 30-40 minutes.

Recipe Share Wednesday: Berry Crumble

(Adapted from a Weight Watchers recipe)

  • 2 cups fresh blueberries
  • 2 cups strawberries, cut into chunks
  • 3/4 cup all-purpose flour
  • 2/3 cup unpacked light brown sugar
  • 6 tablespoons butter, melted

Preheat oven to 350˚F.

Place berries in a medium bowl. In another medium bowl, combine flour and sugar. Remove 3 tablespoons of flour mixture and gently toss with berries. Place berries in an 8-inch square pan.

To make topping, add melted butter to remaining flour mixture; combine well. Crumble little bits of topping all over top of berries. Bake until berries just start to bubble, about 35 to 40 minutes. Cut into 8 pieces; serve warm or at room temperature. Yields 1 piece per serving.

*You can use any combination (or just one type of berry) of fresh berries depending on what’s in season: blueberries, raspberries, blackberries, strawberries, etc.


A dollop of vanilla ice cream or some real whipped cream makes this over the top good. And it’s so easy!

I’m off to make one now!


Recipe Share Wednesday: Zucchini Bake

It’s summer time and the fresh veggies are coming in. Among those veggies: zucchini. This is a yummy side dish for this time of year. (You can use yellow squash instead, or a combination of the two.)

Zucchini Bake

8 zucchini
1/4 cup butter, plus another tablespoon to dot with
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 – 1 teaspoon salt (to taste)
1/4 cup finely diced/minced onion
1 cup dry bread crumbs
1/2 cup – 1 cup Parmesan cheese, depending on taste

Do not peel zucchini; just wash and cut ends off. Cut into quarters; put in large pot and bring to boil. Boil 8-10 minutes, or until almost tender; drain well. Transfer drained zucchini to 9×13 baking dish. Melt butter in medium sized, microwave-safe bowl. Stir in cheese, sour cream, salt and onion. Pour over zucchini. Dot with remaining butter. Shake/pour breadcrumbs over entire mixture; sprinkle with Parmesan cheese. Bake at 350 degrees for 20-25 minutes. Cheese should be lightly browned.

Recipe Share Wednesday: Slow Cooker Greek Chicken Pitas AND Jasmine Rice & Quinoa Pilaf

Here’s a new recipe I tried on Sunday…yum! Changes I made are in parentheses.

As we are trying to eat whole foods, I was excited when I found a pita bread with only four ingredients at the Fresh Market. I used full fat, all-natural sour cream. The pilaf was also very good – even hubby liked it and I was concerned since I’m pretty sure I’ve never fed him quinoa. My daughter wanted the leftovers saved for her. It only serves two so you may need to double (or triple) the recipe  like I did. I’d prefer it with brown rice but that would require changing the cooking sequence so I’m working on that.

~ Lynne

Slow Cooker Greek Chicken Pitas

  • 1/2 cup sliced onion
  • 1 pound boneless, chicken thighs (I used boneless, skinless chicken breasts)
  • 1 1/2 teaspoons lemon pepper seasoning (couldn’t find mine – it was 6:30 a.m.! – so I used  1 1/2 teaspoons Greek seasoning and the juice of 1/2 lemon)
  • garlic clove minced
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • Pita Bread
  • 1/2 cup sour cream
  • Chopped tomato (I used lettuce as no one here eats tomatoes raw)

Lay chicken in the bottom of a greased crock.

Place onions on top and sprinkle garlic over everything.

Mix spices together and sprinkle over top.

Place lid on and cook on LOW for 6-8 hours.

When chicken is done, remove it from the crock and shred it with two forks.

While chicken is out of the crock, stir in sour cream. Add chicken back to crock and stir well.

Ladle chicken onto warm pita bread, using it as a taco. Sprinkle with tomato. Fold over and serve. *This was VERY juicy. You might want to ladle with a slotted spoon…just saying.


Jasmine Rice & Quinoa Pilaf

  • 2 tablespoons finely chopped onion
  • 2 tablespoons chopped carrot
  • 1/2 teaspoon canola oil
  • 1/4 cup uncooked jasmine rice
  • 1/4 cup quinoa rinsed
  • 1 cup chicken broth (I used vegetable broth instead.)
  • 1/8 teaspoon pepper
  • 1/3 cup chopped fresh broccoli (I used frozen broccoli because that’s what I had on hand.)

In a small saucepan, saute onion and carrot in oil until tender. Add rice and quinoa; stir to coat. Stir in broth and pepper.

Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed, adding the broccoli during the last 3 minutes of cooking. Remove from the heat; let stand for 5 minutes. Fluff with a fork. Yield: 2 servings.


pita and pilaf