This is my grandmother’s recipe and I think it’s one of my all-time favorite comfort foods!

Pumpkin Bread

4 eggs
3 cups sugar
1 can (14.5 oz) pumpkin (not pie filling)
1 cup vegetable oil
1 tsp. nutmeg
1 1/2 tsp. salt
1 tsp. cinnamon
3 1/3 cups all purpose flour
2/3 cup water with 2 tsp. baking soda dissolved in it
1 1/2 cups chopped walnuts or pecans (optional)

Prepare 3 loaf pans by greasing and flouring bottom and only 1/2″ up the sides of the pans (see tips).

In large mixing bowl, add eggs, sugar and pumpkin, mix until combined.  Add oil and seasonings, mix well.  Gradually add flour until all combined and smooth.  Slowly add water (mix on low setting so it doesn’t slosh out).  Stir in nuts if desired.

Pour in pans, bake at 350 for 1 hr (check at 50 min. if your oven runs hot), or until a toothpick inserted in the center comes out clean.

Once again, Mom comes through with a great recipe! 

Chicken Divine

2-3 cups cooked shredded chicken
2 (10 oz) packages frozen broccoli
3/4 cup mayonnaise
2 cans cream soup (I use cream of mushroom)
1 Tbs. lemon juice
1/4 cup dry white wine or chicken broth
1/2 tsp. curry powder

Cook broccoli according to package directions.  Grease (non-stick spray is fine) 9×13 pan, lay broccoli in bottom.  Spread chicken on top.  Combine the rest of the ingredients, pour over broccoli and chicken. 

Mix 1 cup each of shredded cheddar and mozzarella cheeses with 1/2 cup breadcrumbs.  Melt 3-4 Tbs. butter (or enough to moisten mixture), mix in the breadcrumbs and cheese.  Spread over the top of the casserole.

Bake at 350 for about 25 minutes or until cooked through & bubbly around edges.

Serves 6-8. 

This doubles nicely - bake one and freeze one!  Or, if you are just serving 2-4, this can be put in 2 - 9″ square pans (freeze one).

Freezing instructions:  Thaw completely, bake as directed.

I found a variation of this this on the Weight Watchers site years ago.  It has become a winter staple in our house.

Chicken Sweet Potato Soup

1 lb boneless skinless chicken breasts
3 medium sweet potatoes, peeled, cut into 1″ chunks
2 (14.5 oz) cans diced tomatoes with green chiles (undrained) *
2 (14.5 oz) cans chicken broth **
1 tsp oregano
1/2 tsp cumin
1 1/2 cups frozen corn

This can either be done in the crockpot or stovetop.  For crockpot, cut the chicken into 1″ cubes, cook all ingredients but corn  on low setting for about 6 hours.  Stir in frozen corn for the last 30 minutes of cooking.

For stovetop, I simmer everything (except corn) together with the chicken uncut, then shred the meat when it’s cooked through and return it to the pot (we like the texture of shredded chicken vs. cubed).   This takes about 20 - 30 min on a low boil.  Then add the frozen corn and simmer until corn is heated - about 5 minutes.

*You can substitute plain diced tomatoes for the spicy ones to cut down on the heat.  For a mild soup, just use 2 cans plain diced tomatoes, or tomatoes with italian seasoning.

**Depending on the amount of the sweet potatoes, broth can be adjusted. I just add broth until it has a good ratio of liquid to chicken/sweet potatoes.

Ladle into bowls, sprinkle with mozzarella, cheddar or mexican blend shredded cheese. 

Serves 6-8.

Here’s another one I found on AllRecipes.com, and have modified it to suit our taste.

Spinach Parmesan Chicken

1/3 cup grated Parmesan cheese
1/3 cup bread crumbs
1/4 teaspoon Italian seasoning
4 skinless, boneless chicken breasts, pounded thin
2 Tbs butter
1-2 cloves garlic, minced
dash salt
dash pepper
2 Tbs all-purpose flour
1 cup skim milk
1 (10 ounce) package frozen chopped spinach, thawed and drained

Combine cheese, bread crumbs and seasoning in a large ziploc bag.  Moisten chicken with a little water, put chicken in bag (one breast at a time), seal and shake to coat.  Reserve remaining coating for a topping.

Lay chicken in 9×13 baking pan that has been sprayed with non-stick spray.

In a medium saucepan, melt butter, saute garlic until softened.  Add salt, pepper and flour, whisk to make paste.  Slowly add milk and simmer, whisking until thick and bubbly.  Stir in spinach.

Pour mixture over chicken, top with remaining cheese/bread crumb mixture.  Bake at 350 for 20 - 30 minutes until chicken is cooked through.

Serves 4 (or, if the chicken breasts are large, they can be cut in half to serve 8).

When you’re tired of turkey sandwiches after Thanksgiving, this is a great way to use the leftover turkey.  This recipe comes from my sister Kathy.

Chicken or Turkey Corn Chowder

3-4 Tbs butter
1/2 cup flour
dash salt
dash pepper
1 can corn, drained
2 cans chicken broth
1 can evaporated milk
1-2 cups cold cooked rice
fresh mushrooms
water chestnuts
leftover cooked chicken or turkey

Melt butter in large saucepan or dutch oven.  Add flour, salt and pepper, whisk to make paste.  Add chicken broth, simmer until thickened and bubbly, whisking often.  Add everything else, simmer until warmed through.

I’m not sure how many servings there are, I’ll post that next time I make it!

My neighbor made this for a Christmas Eve get-together, and I had to have the recipe!  I’ve also found it on AllRecipes.com, and made a few modifications to suit my taste.

Buffalo Chicken Dip

2 cups cooked shredded chicken
2 blocks cream cheese (8 oz), softened
1 cup ranch dressing
1 cup buffalo wing sauce (or to taste)

Mix everything but chicken until smooth.  Stir in chicken.   Heat in microwave, pour in serving bowl.  Mixture will be a little runny, it won’t set.  Serve with celery sticks and tortilla chips.  Great for a football party!

I found this in a Weight Watchers cookbook. It’s very easy, you can double or triple this for a crowd, and you’d never know it was “diet!”

Easy chicken BBQ

1 lb. boneless, skinless chicken
1 can diet soda
1 cup ketchup
dash garlic powder

Simmer all ingredients until chicken is cooked through. Shred chicken with 2 forks. Simmer a few minutes more until chicken is coated and sauce thickens. Serve on buns (this is even good on whole wheat buns for a “diet” meal).

Serves 4 (makes 4 sandwiches).

Freezing instructions: Freeze leftovers, thaw and reheat!

Another one from my best recipe resource - Mom!

Turkey Apple Meatballs

1 lb ground turkey
1/2 cup shredded apple (about 1 med apple)
dash garlic powder
1 cup apple jelly
1/4 cup brown mustard

Combine turkey, apples and garlic powder. Roll into golf ball size balls. Cook in skillet in a little oil until browned on all sides and done in the middle (about 4 min per side). If meatballs are too large, you can bake them in a 400 oven after browning until done in the middle (about 8-10 min). Combine apple jelly and mustard, pour in pan. Simmer a few minutes until thick and bubbly. Serve over hot white rice.

Serves 4 (makes about 24 meatballs).

Great comfort food, and super easy!

Chicken Pot Pie

1/3 cup butter
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1 can chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken
2 cups frozen mixed veggies
Refrigerated pie crusts

Heat oven to 425. Prepare pie crust as directed for two-crust pie. Melt butter in medium saucepan, add flour, salt & pepper, stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and veggies, remove from heat. Spoon mixture into crust-lined pan. Top with 2nd crust. Bake at 425 for 30-40 minutes. Cover edge of crust with pie shield for last 20 minutes to prevent burning.

Serves 6.

Freezing instructions: I haven’t tried freezing it yet, but I imagine it would be ok. If you try this and freeze it, let me know how it turns out!

Another favorite from my mom…

Honey Lemonade Chicken

4 chicken breasts
1 Tbs olive oil
1 Tbs Worcestershire Sauce
1/4 cup honey
6 oz can frozen lemonade (or limeade)

Mix all ingredients together, pour over chicken. Bake for 40 minutes at 325, turning the chicken over halfway through cooking time. Serve with hot white rice.

I usually put everything in the pan and let it sit in the oven while it’s pre-heating. That way the lemonade thaws, and the honey melts, making it easier to mix. Once the oven is ready, I take the pan out, give it a stir, and put the chicken in. I turn the chicken a couple times to coat it, then stick it in the oven to cook.

Serves 4.