This recipe came with its own crust recipe, but to save time, I used a sheet of puff pastry and cut it to fit the baking dish. Enjoy!

3 cups Chicken Stock, divided
2 1/3 cups cubed red potato (about 1 pound)
1 cup (1/4-inch-thick) sliced carrot
2 teaspoons butter or stick margarine
1/2 cup chopped shallots or onions
1/2 cup all-purpose flour
2 cups diced cooked chicken
1 cup frozen petite green peas
3/4 teaspoon salt
1/4 teaspoon dried thyme
Dash of black pepper
Cooking spray
2 teaspoons 1% low-fat milk

Preheat oven to 400°.

To prepare filling, bring 2 1/2 cups Chicken Stock to a boil in a medium saucepan. Add potato and carrot; cook 2 minutes. Drain mixture in a colander over a bowl, reserving cooking liquid.

Melt butter in a large nonstick skillet over medium heat. Add shallots; cook 3 minutes. Lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife. Combine 1/2 cup flour and 1/2 cup Chicken Stock; stir with a whisk. Add to skillet. Stir in potato mixture, reserved cooking liquid, chicken, peas, 3/4 teaspoon salt, thyme, and pepper. Cook 10 minutes. Remove from heat; cool slightly. Spoon chicken mixture into a 1 1/2-quart casserole dish coated with cooking spray. Please puff pastry on top of mixture and press edges. Cut 5 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 25 minutes or until golden. Let stand 10 minutes.


I made this last Friday night for dinner and I ate it through Wednesday! I makes a ton and is a great remedy for the winter!

French Onion Soup – From CookingLight

2 teaspoons olive oil
4 cups thinly vertically sliced Walla Walla or other sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)

Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.

Preheat broiler.

Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.

Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.


Happy New Year! Here’s a recipe you can make if your New Year’s resolution was to eat healthier. Who says you can’t grill during the winter? I made this after we got back from our holiday vacation. It was a great way to start 2009!



4 tilapia fillets, about 6 ounces each
2-1/2 tsp. olive oil
1 scallion, minced
1 lb. fresh spinach, stemmed and washed
2 cups cherry tomatoes

Prepare grill (high heat). Brush fish with 1 tsp. oil. Season with salt and pepper to taste. Grill fish about 2-3 minutes per side, until cooked through.

Meanwhile, heat 1-1/2 tsp. oil in a heavy nonstick skillet over high heat. Stir in scallions and sauté 2 minutes. Add spinach and sauté about 3 minutes, until wilted. Season with salt and pepper to taste. Transfer spinach to a platter and keep warm. Sauté tomatoes 2 minutes in same skillet over high heat, until they start to burst or their skins look wrinkly. Season with salt and pepper Serve fish on top of spinach on platter with tomatoes.

Bon Appetit!!


Lauren Kase
Hillman’s Helpings


Happy Almost Holidays! Last weekend my friend hosted a holiday party and I was tasked with bringing an appetizer. I found the recipe below on my favorite website, Cooking Light, but was a little nervous about making it for a crowd as I’d never tried it before. Well we were not disappointed – everyone loved it! If you make this be careful – it is a decent amount of garlic in it, so if you’re going to be around strangers, you might want to use a little less garlic than the recipe calls for.



1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) grated Asiago cheese, divided
1/2 cup fat-free sour cream
1 tablespoon minced fresh garlic
1 (14-ounce) can hearts of palm, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (8-ounce) block fat-free cream cheese, softened
1 (6.5-ounce) tub light garlic-and-herbs spreadable cheese (such as Alouette Light)


Preheat oven to 350°.

Combine mozzarella, 1/4 cup Asiago, sour cream, and remaining ingredients, stirring until well blended. Spoon spinach mixture into a 1 1/2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup Asiago. Bake at 350° for 40 minutes or until bubbly and lightly browned. Serve warm with chips or veggies.


Lauren Kase
Hillman’s Helpings

I have to admit I’m a novice when it comes to cooking pork, but this straight-forward recipe came highly reccommended and it was awesome!

I hope you enjoy it!

Oven-Fried Pork Chops

4 (5-ounce) lean center-cut loin pork chops (1/2-inch thick)
1 egg white
2 tablespoons unsweetened pineapple juice
1 tablespoon low-sodium soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
1/4 cup plus 1 tablespoon Italian seasoned breadcrumbs
1/4 teaspoon paprika
Cooking spray

Trim fat from chops; set chops aside. Combine next 5 ingredients in a shallow bowl; stir with a wire whisk. Combine breadcrumbs and paprika in a shallow bowl. Dip each chop into egg white mixture, and dredge in breadcrumb mixture.

Place chops on a rack coated with cooking spray; place rack in a shallow roasting pan. Back at 350 degrees for 25 minutes on each side or until done.

This easy soup was a hit in my house. Mr. Hillman’s Helpings said it was the best soup I’d ever made!

Carrot and Sweet Potato Soup

2 large carrots, peeled and cut in 2-inch pieces (about 4 1/2 ounces)
1 large sweet potato, peeled and cut in 2-inch chunks (about 3/4 pound)
1 small onion, cut into 8 wedges (about 14 ounces)
1 tablespoon olive oil
4 cups organic vegetable broth (such as Swanson Certified Organic)
1 teaspoon finely grated fresh ginger
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Remaining ingredient:
2 tablespoons chopped fresh flat-leaf parsley

To prepare relish, combine the first 4 ingredients in a small bowl; set aside.

Preheat oven to 400°.

To prepare soup, combine carrots, sweet potato, and onion on a jelly-roll pan; drizzle with oil. Toss to coat. Bake at 400° for 30 minutes or until vegetables are tender and just beginning to brown, stirring after 15 minutes.

Place vegetables, broth, and ginger in a Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer for 20 minutes.

Place half of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining vegetable mixture. Stir in salt and pepper. Ladle 1 cup soup into each of 4 bowls.


Forget about Red and Blue. Let’s think about green! Broccoli, that is. Last week, there was a really cold night and I had a hankering for soup. I looked into the fridge and came up with a super easy, quick and delicious recipe for broccoli soup that can be made in less than 30 minutes! I used an immersion blender, but you can use a regular blender or food processor if you have one.


Serves 4 (ish)

1 small onion, chopped
2 cloves garlic, minced
Extra virgin olive oil
3 broccoli crowns cut into small pieces
1 14 oz. can of chicken broth
2 tbs. fat free half and half
Salt and Pepper to taste


Heat 1 tbs. extra virgin olive oil in a saucepan over medium heat. Add the onion and garlic. Sauté for 2 minutes or until the onion is a little translucent. Add the broccoli and cook for one or two minutes longer.

Add the chicken broth, then fill the chicken broth can (about a cup and a half) with water and pour it into the pot. Bring the mixture to a boil. Once boiling, turn the heat down, cover and let it simmer for 15 minutes. Remove from the heat.

Puree with an immersion blender (or food processor) and return back to the pot. Stir in the half and half and season with salt and pepper to taste. You have the perfect weeknight soup!

Bon appetit!

Note: To make the soup thicker, add another broccoli crown and use half the amount of water.


Lauren Kase
Hillman’s Helpings