Stacy's chicken

8 chicken drumsticks (I used thighs)

1/2 cup white wine (I use chicken broth usually)

8 slices bacon

5 sage leaves

2 cloves garlic

4 tbsp mustard

2 sprigs rosemary leaf

2 tbsp olive oil

salt & pepper to taste

Preheat oven to 350. Wash and pat dry chicken. Remove outer skin (if drumsticks), then carve small slits in each piece of chicken. Massage each chicken with mustard, making sure it gets rubbed into slits. Wrap with bacon and arrange in a pan covered with olive oil. Add sliced garlic, sage leaves, rosemary sprigs, salt and pepper to taste and 1/2 cup of broth (or wine). Bake uncovered for 45-55 minutes. May need to turn the chicken once while cooking. Serve with baked potatoes. Only 1.5 carbs per serving!

Thank you!

To all my girls,

Thank you for planning a recipe club all around me! I felt so selfish having everyone bring frozen dinners for me and my family. Especially when I know there are so many of you that are struggling right now, and could definitely use a homemade dinner too. I am so touched by your love and kindness...the meals, the phone calls, the visits, the emails. I truly have the best friends in the world.

Love you,

Jami

p.s. I posted all of the recipes that were given to me...Stacy and Amy I didn't have yours, so put it up when you get a chance...and somebody better post those dessert recipes, they were SO GOOD!!! 

Taco Soup

1 lb. hamburger
1 tbs. dried onions (can use fresh)
2 tbs. taco seasoning
1 tsp. season all salt
1 15oz. can of black beans (drained)
1 15 oz. can of Great Northern Beans (drained)
1 15 oz. can of pinto or kidney beans (drained)
1 14.5 oz. can of diced tomatoes
1 15.25 oz can of whole kernel corn

Brown hamburger with onions and season salt. Add the tomatoes, black beans, northern beans, taco seasoning and corn. Bring to a boil and simmer for 10 minutes. Serve with cheese, sour cream and tortilla chips.

Kim Walker

Manicotti Shells

1 box American Beauty Jumbo Shells
2 lbs. ricotta cheese
2 lbs. mozzarella cheese
fresh spinach to taste, about 2 cups chopped

Mix cheese and spinach together by hand, add spice (italian, salt, pepper, oregano, basil) to taste. Fill pre boiled shells with cheese mixture. Freeze or bake fresh. From frozen, place in a pan, cover with sauce and then bake at 350 for 45 minutes, or until cheese is melted.

Michele Sauk

Autumn Pear Salad

1 head of green leaf lettuce, washed and torn
1 head of romaine, washed and torn
2 ripe pears, thinly sliced
2 oz. asiago cheese, shaved with a vegetable peeler
1/2 cup unsalted cashews, toasted

Dressing
5 tbl. olive oil
2 tbl. balsamic vinegar
1 tsp. honey
1 tsp. dijon mustard
1 tbl. chopped green onions
salt and fresh ground pepper

Mix dressing ingredients in a jar, shake well and refrigerate. Toss with salad just before serving.

Jami Stevenson

Weight Watchers Taco Soup

1 can chicken broth
1 can tomato sauce
1 can diced tomatoes
1 can rotel tomatoes
1 can chicken
1 can drained corn
1 can drained black beans
1 can drained red beans
1 can ranch style beans
1 tsp. ground cumin
1 package of taco seasoning
1/4 cup dried onion

Empty everything into a large pot, bring to a boil and let simmer for 20 minutes. Serve with cheese, sour cream and tortilla chips.

Jessica Inman

Chicken Italiano

5 chicken breasts
8 oz. cream cheese
1 can cream of chicken soup
1 package of italian salad dressing

1. Cook chicken, 1/4 cup of water and salad dressing mix (dry) in a slow cooker on low for 3 hours.
2. Add cream cheese and chicken soup to slow cooker.
3. Cook on low for 1 more hour. Serve over noodles or rice.

Erin Ruy