Sick Gourmet

Modified from the original recipe, found here. (I added Thousand Island dressing on a whim and found that it added a fantastic bit of tang.)

This one is chock full of dairy products, but other than that it’s about as safe and easy as they come.

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Ingredients:

• Approx 1 ½ lbs. chicken thighs (boneless)
• 2 cups (or 1 can) cream-of-something soup
• ½ cup chicken broth
• 2 Tbsp. Italian seasoning
• 2 cloves minced garlic
• 1 cup Thousand Island dressing
• A block of cream cheese

Directions:

1. Put everything except the cream cheese in the crockpot and cook on low for about 6 hours, until the chicken starts to shred
2. Shred the chicken with two forks, then add the cream cheese (broken up, so it melts faster) and cook on high for another 30-40 minutes
3. Serve over pasta or rice (green veggies also make good sides)

This recipe was given to me by a teacher at my elementary school. It’s gluten-free, really simple, and really really good!

*1 cup peanut butter
*1 cup sugar
*1 tsp baking soda
*1 egg, slightly beaten

Mix peanut butter, sugar, and baking soda until smooth. Add egg and mix. Roll mixture into 1” balls and use a fork to flatten and make crosshatched pattern on the top. Bake at 350^o for 15 minutes.

This is a super easy recipe to make and digest, as long as you’re up for the task of cleaning a blender afterwards. (Bonus: You can make like 2-3 meals worth of food for around $5 with this recipe!)

Ingredients:

Approx.1 1/2 lbs boneless chicken
1/8 tsp. freshly ground black pepper
1/8 cup olive oil
1/4 cup honey
1 tbsp. soy sauce
1 tbsp. lemon juice
1/4 tsp. rosemary
1/8 tsp. oregano
1/2 tbsp. fresh basil
3 cloves garlic
salt, pepper, and garlic powder (for sprinkling)

 

Directions:

1.) Combine all ingredients (except chicken) in a blender.

2.) Brush a casserole dish with a few drops of olive oil or spray with non-stick spray. Place chicken in casserole dish and pour seasonings mixture over.

3.) Sprinkle chicken lightly with salt, pepper, and garlic powder.

4.) Bake, uncovered, basting frequently with juices in pan in a preheated 350°F oven for about 45 minutes to 1 hour or until a fork can be inserted with ease and the juices no longer run pink.

5.) Chicken breast temperature should be 155°F, temperature at thigh 180°F. Remove from oven and cover dish tightly with foil; leave for 15 minutes.

(Source: birdjabber)

Ingredients

• 1 tablespoon canola oil
• 1 tablespoon unsalted butter (can substitute margarine/some type of cooking oil)
• 1/2 cup diced onion
• 3/4 cup diced carrots (can add leeks -optional. Carrots help for colour)
• 4 cups peeled and cubed butternut squash
• 3 cups vegetable stock (meat stock is acceptable, veggie stock is less greasy)
• salt and ground black pepper to taste
• ground nutmeg to taste (we often add: oregano, basil, cumin, chili powder and/or chili sauce like sri racha)
• 1/2 cup heavy cream (optional)
• several greens from the top of a leek - however many you would like in it - it is up to you flavor-wise to include or not include this

Directions

Hey we also added a bunch of spices- from basil to cumin to chili powder. We didn’t add cream. Be careful with a sealed blender with hot liquid- it tends to explode everywhere and that’s fail. Make sure that you roast/steam the squash in the oven at 375 degrees F for 30-45 minutes before trying to scoop it out and slice it. Much easier.
With the batches that we have made thus far, it is important to note that we used Sri Racha (rooster sauce) to help spice it up into what we now call “demon soup”. Also, melting some Monterrey Jack cheese within it also makes it delish. Other than that, make sure it is super thick and don’t be afraid to experiment with random spices! :)

If adding in leeks- make sure to add them in when you begin to cook the soup with the slices of squash.

All in all, without including the time that you can take breaks while cooking because the squash/soup needs to cool before blending it, this recipe probably takes us about 45minutes - and that is including prep time.

This recipe is super easy to make, and can be modified easily to get around problems. Don’t have the energy to chop up onions and peppers? Buy frozen, pre-cut ones and thaw them in the microwave! Can’t eat one of the ingredients? Substitute something else or leave it out entirely! Can’t stand at the stove for that long? Chili can be made in a crockpot, too!

Ingredients:

• 1-1/2 teaspoons vegetable oil
• 1/2 cup chopped onions
• 1-1/2 cloves garlic, minced
• 1 cup chopped yellow bell pepper
• 1/4 cup and 2 tablespoons chopped celery
• 1-1/2 teaspoons chili powder
• 1/2 (28 ounce) can whole peeled tomatoes with liquid, chopped
• 1/2 (19 ounce) can kidney beans with liquid
• 1/2 (11 ounce) can whole kernel corn, undrained
• 1-1/2 teaspoons ground cumin
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried basil

Instructions:

1.      Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.

2.      Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

(Source: birdjabber)