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Odessa, MO —
We had a ball on our trip to Charleston last week. We were a little disappointed that the azaleas were fewer than we had hoped, but we did see roses and other beautiful flowers.
We saw a parade, attended a 10-piano concert that was incredible, had an old fashioned picnic meal at a 100-plus-year-old mansion, which we toured after we finished eating, and later we had an ice cream social. That is just a few of the things we did.
The “Bear” made it through the trip without incident, and he claims it was because he got to have biscuits and gravy all three mornings. I have no comment!
One thing our group does a lot of on a trip is eat! Several of the travelers say they have to lose at least 10 pounds (or more) after one of our trips, so when we return we eat light for a few days.
Cheese chicken melt
1⁄2 cup mayonnaise or salad dressing
4 ounces (1 cup) shredded cheddar cheese
1/8 teaspoon garlic powder
1/8 teaspoon dry mustard
1 cup frozen cut broccoli (from 16 ounce package) thawed, drained
1 (5-ounce) can chunk chicken, drained
3 bagels, split, toasted
Heat oven to 375 degrees. In medium bowl, combine mayonnaise, cheese, garlic powder and dry mustard; blend well. Stir in broccoli and chicken. Spoon mixture onto 6 bagel halves; place on ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes or until cheese is melted.
6 sandwiches, per sandwich, 330 calories. Carbs 16 g,, fat 22 g with polyunsatured 8 g and saturated 6 g, cholesterol 51 mg.
Quickest chicken pot pie
1 (15-ounce) package pie crusts
1 teaspoon flour
6 tablespoons margarine or butter
1/3 cup flour
1⁄4 teaspoon dried marjoram leaves
1/8 teaspoon pepper
1 cup milk
1 (10 1⁄2-ounce) can condensed chicken broth
3 cups cubed cooked chicken or turkey
1 (16-ounce) package frozen mixed vegetables, thawed
Allow one crust pouch to stand at room temperature for 15-20 minutes. Refrigerate remaining crust for a later use. Heat oven to 450 degrees.
Unfold pie crust; peel off top plastic sheet. Press out fold lines; sprinkle 1 teaspoon flour over crust. Place crust, floured side down, on ungreased cookie sheet; peel off remaining plastic sheet. Invert 2-quart casserole over crust. With sharp knife, trace and cut around casserole rim, remove casserole. Trim an additional 1⁄4 inch from edge of casserole shaped crust. Using cookie cutter or sharp knife, cut holes in crust. Cut additional shapes out of dough scraps if desired and arrange over crust. Bake at 450 degrees for 9-11 minutes.
Melt margarine in large sauce pan, stir in 1/3 cup flour, marjoram and pepper; cook until mixture is smooth and bubbly, stirring occasionally. Stir in milk and broth, cook until mixture boils and thickens, stirring constantly. Add chicken and veggies. Cook until veggies are tender, 10 to 15 minutes, sirring occasionally.
Spoon mixture into casserole, place baked crust on top. Serve immediately.
Enjoy! See you next week.
We had a ball on our trip to Charleston last week. We were a little disappointed that the azaleas were fewer than we had hoped, but we did see roses and other beautiful flowers.
We saw a parade, attended a 10-piano concert that was incredible, had an old fashioned picnic meal at a 100-plus-year-old mansion, which we toured after we finished eating, and later we had an ice cream social. That is just a few of the things we did.
The “Bear” made it through the trip without incident, and he claims it was because he got to have biscuits and gravy all three mornings. I have no comment!
One thing our group does a lot of on a trip is eat! Several of the travelers say they have to lose at least 10 pounds (or more) after one of our trips, so when we return we eat light for a few days.
Cheese chicken melt
1⁄2 cup mayonnaise or salad dressing
4 ounces (1 cup) shredded cheddar cheese
1/8 teaspoon garlic powder
1/8 teaspoon dry mustard
1 cup frozen cut broccoli (from 16 ounce package) thawed, drained
1 (5-ounce) can chunk chicken, drained
3 bagels, split, toasted
Heat oven to 375 degrees. In medium bowl, combine mayonnaise, cheese, garlic powder and dry mustard; blend well. Stir in broccoli and chicken. Spoon mixture onto 6 bagel halves; place on ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes or until cheese is melted.
6 sandwiches, per sandwich, 330 calories. Carbs 16 g,, fat 22 g with polyunsatured 8 g and saturated 6 g, cholesterol 51 mg.
Quickest chicken pot pie
1 (15-ounce) package pie crusts
1 teaspoon flour
6 tablespoons margarine or butter
1/3 cup flour
1⁄4 teaspoon dried marjoram leaves
1/8 teaspoon pepper
1 cup milk
1 (10 1⁄2-ounce) can condensed chicken broth
3 cups cubed cooked chicken or turkey
1 (16-ounce) package frozen mixed vegetables, thawed
Allow one crust pouch to stand at room temperature for 15-20 minutes. Refrigerate remaining crust for a later use. Heat oven to 450 degrees.
Unfold pie crust; peel off top plastic sheet. Press out fold lines; sprinkle 1 teaspoon flour over crust. Place crust, floured side down, on ungreased cookie sheet; peel off remaining plastic sheet. Invert 2-quart casserole over crust. With sharp knife, trace and cut around casserole rim, remove casserole. Trim an additional 1⁄4 inch from edge of casserole shaped crust. Using cookie cutter or sharp knife, cut holes in crust. Cut additional shapes out of dough scraps if desired and arrange over crust. Bake at 450 degrees for 9-11 minutes.
Melt margarine in large sauce pan, stir in 1/3 cup flour, marjoram and pepper; cook until mixture is smooth and bubbly, stirring occasionally. Stir in milk and broth, cook until mixture boils and thickens, stirring constantly. Add chicken and veggies. Cook until veggies are tender, 10 to 15 minutes, sirring occasionally.
Spoon mixture into casserole, place baked crust on top. Serve immediately.
Enjoy! See you next week.
