Gourmet Gals

HERE ARE SOME RECIPES I FOUND ON WILD OATS WEBSITE FOR MEALS $15 OR UNDER TO MAKE:

Crockpot Braised Sage Chicken with Stuffing
Crockpot Chicken

Set this meal to cook early in the day and you won't have much to do for dinner in a hurry. Sage and stuffing satisfy that craving for holiday flavors any time during the season.

* 1 organic yellow onion, halved lengthwise and sliced
* 3 cups Whole Fields™ Organic Petite Carrots
* 1/2 cup organic chicken broth
* 1/2 cup dry white wine
* 1 clove organic garlic, minced
* 1 tablespoon chopped fresh sage
* 6–8 (1 1/2–1 3/4 pounds) bone-in, skinned chicken thighs
* 1 tsp 365 Everyday Value™ Paprika
* sea salt, to taste
* freshly ground pepper, to taste
* 1 package (10-oz) 365 Organic Everyday Value™ Stuffing Mix with Cranberries

Place onion in a lightly greased 6-quart crock pot/slow cooker and top with carrots. Combine broth, wine, garlic and sage and pour over vegetables. Generous season chicken thighs with paprika, salt and pepper and arrange on top of vegetables. Cover and cook on LOW heat setting 8 hours or until chicken and vegetables are tender. Prepare stuffing according to package directions and serve.


Hearty Turkey Noodle Soup

Dairy-Free
Hearty Turkey Noodle Soup
An after-Thanksgiving tradition in some homes, this is a smart and satisfying way to use leftover turkey. Our version is loaded with antioxidant-rich ingredients to help keep you healthy during this stressful season.

* 1 organic yellow onion, chopped
* 2 cloves organic garlic, sliced
* 1 tablespoon extra virgin olive oil
* 2 teaspoons dried thyme
* 3 1/2–4 cups 365 Organic Everyday Value™ Chicken Broth
* 1 (14.5-oz) can 365 Everyday Value™ Sliced Carrots, drained
* 1 (15-oz) can 365 Everyday Value™ Cannellini Beans
* 2 cups fresh organic baby spinach
* 2 cups (1/2–3/4 lb) cubed leftover turkey meat*
* 1 1/2 cups uncooked wide egg noodles
* sea salt, to taste
* freshly ground pepper, to taste

In a sauce pot over medium-high heat, sauté onion and garlic in oil 3 minutes. Add thyme and stir to blend. Add remaining ingredients. Bring to a boil, reduce heat, cover and simmer about 15 minutes or until noodles are tender. Check seasoning and serve.
*Okay to substitute leftover chicken, or season and bake about 3/4 pound boneless, skinless chicken breast at 375º for 20–25 minutes until cooked through.


Spinach and Cheese Lasagna

Vegetarian
Spinach and Cheese Lasagna

This recipe serves 6–8 for when you need to serve more than four or want leftovers for lunch the next day. It's sure to become a family favorite.

* 2 cups (15–16 oz) ricotta cheese
* 1 cup grated 365 Everyday Value™ Mozzarella Cheese, divided
* 1 cup Whole Creamery™ 3-Cheese Blend, divided
* 1 egg
* 1 (16-oz) bag frozen 365 Everyday Value™ Spinach, thawed, chopped and well drained
* sea salt, to taste
* ground pepper, to taste
* 2 teaspoons dried oregano
* 1 (25-oz) jar organic pasta sauce
* 9–12 no boil lasagna noodles, uncooked

Preheat oven to 350ºF. In a large bowl mix ricotta, 1/2 cup mozzarella, 1/2 cup 3-cheese blend, egg, spinach, salt, pepper and oregano. In another bowl, combine the remaining cheeses. In a 9x13" non-reactive baking pan, layer one cup sauce, then a layer of noodles, layer of ricotta/spinach mixture and repeat. Top with sauce then sprinkle with remaining cheeses. Pour 1 cup water around the edges of pan. Cover with parchment paper, then very tightly with foil and bake 1 1/4 hours. Let stand 15 minutes before serving.