Author: guidinglightlima

Recipes

Grandma Conaulty’s Chicken Salad

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Refreshing and light with lots of flavor, this chicken salad is good as a light lunch or for a party.

  • 2        boneless skinless chicken breasts
  • 2 tbsp kosher salt or 2 tsp table salt
  • 1 c     green grapes, sliced in half
  • ¾ c    sliced or slivered almonds, toasted
  • 1/2 c  mayonnaise
  • ½       lemon, juiced (~2 tbsp lemon juice)
  • ½ c    crushed or chopped pineapple
  • ½ tsp salt (or to taste)
  • ¼ tsp pepper (or to taste)

  1. Poach chicken: Place chicken breasts, 2 tbsp kosher salt, and 4 cups cold water in a large pot. Heat on medium to bring to a simmer. Turn chicken over, cover with tight fitting lid, and turn off heat. Chicken will continue to cook in the hot liquid. Check at 5 min, make take 10 for larger chicken breasts. Remove from pot and let cool. Cut chicken in bite sized pieces.
  2. To toast almonds: Preheat oven to 425F. Place almonds on small cookie sheet in single layer and bake for 5 min, check at 3-4 min and stir. Be careful of scorching! Remove when golden brown and remove from tray immediately to cool.
  3. Combine sliced grapes, chopped or crushed pineapple, mayo, lemon juice, salt and pepper. Chill 4-6 hours.
  4. Just before serving add toasted almonds. Serve with club crackers.
Recipes

Homemade Hamburger Helper

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Just as easy and better for you than a pre-packaged meal; adapted from Countryside Cravings

  • 1 lb              ground beef
  • ½ cup        chopped onion
  • 1 tsp            minced garlic (or 1 tsp garlic powder)
  • 1 tsp            paprika
  • 1 tsp            dried parsley, optional
  • 1 tsp            salt
  • ½ tsp         pepper
  • 2 cups        uncooked macaroni noodles (< 1 lb)
  • 1                  8oz can tomato sauce
  • 1 ½ cup     beef broth
  • 1 ½ cup     milk
  • 1~2 cup       shredded cheddar cheese

  1. Brown ground beef and onion. Drain grease. Add garlic, cook 1 min. Add chili powder, parsley, salt, pepper. Cook 1 min more.
  2. Add uncooked pasta, tomato sauce, beef broth, and milk. Bring to a boil, reduce to simmer and cook covered for 10-12 min or until pasta is done. Stir halfway through to prevent noodles from sticking to the pan.
  3. Remove from heat and stir cheese in at the end until melty.

Courtesy of Countryside Cravings (lots of great and easy recipes at this website!!)

Recipes

Fiesta Chicken Bowls

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Fajita style chicken, veggies, and melted cheese on a bed of warm Mexican rice

2 chicken breasts, sliced in thin strips
2 tbsp oil

Fajita seasoning
1 tsp salt
1 tsp chili powder
1 tsp oregano
1 tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika

Mexican Rice**
1 cup uncooked long grain rice (do not rinse)
2 tbsp vegetable oil
2 cups warm water
4oz tomato sauce (1/2 a can)
1 tsp minced garlic
1 tsp chili powder
2 tsp tomato soup bouillon (caldo de tomate – found in Mexican food section of most groceries)

  1. Cut chicken in strips and shake generously with fajita seasoning (not required to measure). Stir to coat chicken evenly. Let rest while preparing the rice.
  2. Heat oil on medium in a large sauté pan or pot. Add rice, stir constantly. It will begin to turn a light brown and smell nutty. Do not scorch.
  3. Carefully pour in water – may want to have lid nearby to cover as it bubbles vigorously. Add in tomato sauce, garlic, chili powder, tomato soup powder. Stir to combine.
  4. Bring to a boil, then reduce heat to simmer and cover.
  5. Cook 18-20 minutes until liquid has been absorbed and rice is tender. Turn off heat, fluff with fork and let sit 5 minutes.
  6. While rice is cooking, heat 2 tbsp oil in another skillet or pan on medium to medium high. Cook chicken until completely cooked, about 5-7 minutes.
  7. To serve, add rice to a bowl, top with chicken, cheese, and any veggies you desire.

**From Yellow Bliss Road: https://www.yellowblissroad.com/authentic-mexican-rice/

Recipes

Thai Peanut Chicken with Rice

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A filling one pot meal that is sure to break up your weekly dinner routine

1 Tbsp         tablespoon oil
1 lb              boneless skinless chicken breast, cut in bite sized pieces
1 Tbsp         minced fresh garlic
1 ¼ c           chicken broth
1 ¼ c           water
½ tsp           ginger
1 c               uncooked rice
¼ c              soy sauce
1 tsp            dark sesame oil
¼-1/8 tsp    red pepper flakes
2 Tbsp         creamy peanut butter
2 tsp            lime juice
¼ c              chopped green onion (optional)
¼ c              peanuts (optional)

  1. In large non-stick skillet heat oil. Add chicken. Cook and stir over medium-high heat 6-10 min until chicken is lightly browned. Add garlic; cook and stir 1 minute.
  2. Stir in broth, water, soy sauce, sesame oil, red pepper flakes. Bring to a boil. Reduce heat to simmer, and cover. Cook 18 min. Check that most of liquid has been absorbed and rice is cooked. Remove from heat.
  3. Stir in peanut butter and lime juice until mixture is smooth. Sprinkle with green onion and peanuts if desired.

Serves 4

Recipes

Spring Salad with Lemon Poppyseed Dressing

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A creamy, tangy lemon dressing is just what we all need in the middle of winter!

Salad:
Spring salad mix (or your favorite salad blend)
Cooked chicken breast*
Chopped apple
Pecans*
Feta+
Sliced Strawberries
Snap Peas

Dressing:
¼ cup Greek yogurt or sour cream+
¼ cup mayonnaise+
3 tbsp fresh-squeezed lemon juice (1 lemon)
2 tbsp olive oil
1 tbsp lemon zest (1 lemon)
1 tbsp sugar
2 tsp poppy seeds
Salt and pepper (1/4 tsp or to taste)

  1. Slice and chop the salad toppings you’d like to have. (~1 cup of salad greens, and ~1/4th cup or less of each topping is usually plenty for one person)
  2. Add all dressing ingredients to a large jar with lid (mason, or a recycled container such as jelly jars, etc). Put cap on and shake. You can also whisk this dressing in a bowl until full blended. Taste and adjust to your liking – add a bit more sugar or even honey if you want it a little sweeter. This will keep for about a week in the fridge.
  3. Create your salad and add dressing. If you are portioning it out or saving for later, such as lunch at work, pour some dressing in a Ziploc baggie, etc. When ready to eat, if it’s separated just shake to recombine everything, and add to your salad just before eating. If storing for longer than a day, you may want to put toppings in a baggie etc and add just before eating.
Recipes

Sausage Potato Kale Soup

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DIY a restaurant favorite!


1 lb Italian Sausage
¼ ~ ½ tsp red chili flakes (optional)
1 c chopped onion (1/2 a large onion or ¼ cup dried minced onion)
2 large potatoes, chopped (~2 cups)
2 c chicken broth
4 c water
2 cloves garlic, minced (½ tsp or more to taste)
1/3 c cooked bacon*
Salt and pepper
2 c chopped kale
1 c cream, milk, or ½ and ½

  1. Brown sausage in a skillet, drain.
  2. To a large pot add onion, potatoes, broth, water, garlic, red chili flakes. Bring to a boil, reduce to simmer and cook until potatoes are soft, about 20 minutes.
  3. Add cooked sausage, bacon, salt and pepper. Simmer 10 min.
  4. Turn heat to low and add the chopped kale and cream or milk. Heat through until kale is softened. Serve with warm bread.

*Bake bacon in the oven on a foil lined cookie sheet at 400F for 10-12 minutes, checking regularly. Drain on paper towels and crumble

Recipes

Southwest Chicken Fajita Salad

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Try an avocado ranch dressing and some spicy sriracha to spice up your salad routine! Serves 4-6

1 salad mix (spring mix etc)
2 tomatoes, diced
1 can corn (drained)
1 can black beans (drained and rinsed)
2 large or 4 thin chicken breasts, marinated**
Shredded cheese
Tortilla strips (see recipe here for homemade tortilla strips)

Dressing:
2 avocados
1/2 cup Ranch dressing
handful of chopped cilantro
1/2 tsp salt
1/4 tsp pepper
A few tbsp milk to thin as needed

**Marinate chicken breast in ~1/3 cup olive oil to coat chicken. Season with salt, pepper, paprika, cumin, chili powder, garlic and onion powders as desired (or your favorite seasoning blend). Let sit a few hours. You may also use precooked chicken/rotisserie chicken/leftover grilled or baked chicken for your salad.

  1. Grill chicken in air fryer, oven, pan, grill etc. Set aside and assemble salad with any desired toppings.
  2. Prepare dressing ingredients in a small blender/food processor or mash with fork until avocado is creamy and dressing well blended. Pour over salad and enjoy! Add a few drops of sriracha sauce for extra zing!
Recipes

Sugar Cream Pie

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A favorite recipe of ours. It first surfaced during the Great Depression when people were desperate to make something out of nothing. The best part is it tastes just like Kewpee’s Sugar Cream Pie. A local favorite.

1 deep dish pie crust (bottom only)
1 1/2 cups water
2 tsp vanilla extract
1 1/2 tsp apple cider vinegar *Not all recipes call for this, we think it makes the flavor pop!
1 cup granulated sugar
1/2 cup all purpose flour
1/2 tsp kosher salt
6 tbsp butter

  1. Preheat oven to 400 F.
  2. Place crust in deep dish pie pan.
  3. Pour water into the pie crust.
  4. Drizzle vanilla and vinegar over the water. DO NOT MIX.
  5. In a medium bowl, mix sugar, flour, and salt together.
  6. Sprinkle sugar mixture over water in the crust.
  7. Pad your butter and float them as evenly as possible over the pie water.
  8. Bake at 400 for 30 minutes. After 30 minutes shield the pie crust with foil. Reduce heat to 375 and bake an additional 30 minutes. When removing the pie, filling will be loose/watery. Cool pie to room temperature (about 1 hour). Loosely cover the pie and refrigerate until fully set (about 8 hours).
Recipes

Candied Sugar Pecans

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A festive snack for your holiday get-togethers can double as a DIY gift for the holidays – courtesy of Sally’s Baking Addiction

6 cups pecan halves
2 egg whites
2 Tbsp water
2 cups sugar
2 ½ tsp cinnamon
2 tsp salt
Cooking spray

  1. Preheat oven to 300F. Line two large baking sheets with parchment and spray with non-stick cooking spray or use silicone baking mat.
  2. Pour pecans into a large bowl. Set aside.
  3. Using an electric mixer that is very clean and preferably cold, beat the egg whites and water on medium-high speed until stiff peaks form, about 4-5 minutes. NOTE: Your equipment must be clean and free of any egg yolk or they will not beat to stiff peaks. Rub beaters and bowl with lemon juice or vinegar and rinse/dry.
  4. Add the sugar, cinnamon, and salt to the egg whites and gently fold until combined. Pour this mixture over the nuts and stir to coat completely.
  5. Spread nuts over baking sheet and bake 45 minutes, stirring every 15 min. Allow to cool completely on the baking sheet. Store at room temperature covered up to 2 weeks.
Get Involved

Volunteers Needed

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We appreciate your support and encouragement. Please consider how you might serve with us in one of the following ways. If you have any questions please contact us!


1. Cooking Class Teacher
Part of our life skills program. We need a cooking class teacher for the first 2 Wednesdays of each month at 10am to last no longer than 2 hours. You can choose your own recipe to share and are expected to supply the materials for an average class size of 4-6.

2. Crafts Class Teacher
Arts & Crafts is one of our residents’ favorite activities! We need a teacher to lead craft time on Tuesday evening at 6pm once a month. This is a unique class. You will get to spend time with our residents in an hour long class and help them to express themselves, heal, and build confidence. Teachers choose the craft and supply materials.

3. Basement Organization
Help us organize the storage in the basement to make the most of our donations and inventory what we have.

4. Evening Shift Volunteer
We need a volunteer who enjoys working with people to help to ensure the house runs smoothly during the evening hours and give our house moms and day volunteers time to refresh themselves. We can be flexible on dates and times. Contact for details on what this entails and if interested.

Updated 1/2024