Pumpkin Chocolate Chip Bread

2 1/2 c. white flour
1 c. whole wheat flour (white wheat preferred)
2 1/2 c. granulated sugar
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp salt
1 (15-ounce) can pumpkin puree (not pie filling)
1/2 c. canola, vegetable, avocado or melted coconut oil
1/2 c. plain greek yogurt
4 large eggs
2/3 cup water or buttermilk
1 to 2 c. chocolate chips (toss with a few tsp of the dry ingredients before mixing in to prevent sinking

Preheat the oven to 350 degrees F. Place a ramekin filled with water in the oven during preheat. Grease two 9-inch by 5-inch loaf pans or three 8 1/2-inch by 4 1/2-inch loaf pans, line with parchment paper for easier removal.

In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
In a medium bowl or in a large liquid measuring cup, whisk together canned pumpkin, oil, yogurt, eggs and 2/3 cup water (or buttermilk) until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in the chocolate chips. Pour batter in prepared pans.

Bake the bread for 50 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.

adapted slightly from: Mel's Kitchen Cafe

Moist Crockpot Roast Chicken

1 (5 lb) roasted chicken
½ c. butter
2 c. chicken stock
½ onion, sliced thinly
1 tsp dried oregano
1 tsp dried parsley
1 tsp lemon pepper
Sprinkle of Montreal Chicken seasoning
Salt and pepper to taste

Place the roaster chicken in the crock pot, then rub chicken down with butter. Season with all spices, sprinkling liberally. Pour in stock and then drop in sliced onions. Allow the chicken to cook on high for 5 hours in the crock pot.

from: Community Table

Hearty Chicken and Rice Soup

10 c. chicken broth
1 onion, chopped
1 c. sliced celery
1 c. sliced carrots
1/4 c. snipped parsley
1/2 tsp. cracked black pepper
1/2 tsp. dried thyme leaves
1 bay leaf
3/4 lb. chicken, cut into cubes
2 c. cooked rice
2 Tbsp. lime juice
Lime for garnish

Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.

from: Allrecipes