Lentil Soup

I've been wanting to make this for a while...finally made some today and we will be eating it for lunch tomorrow. Thankfully my oldest daughter loved it and ate a bowl right away! The rest will be frozen in individual portions for later :)

Original recipe from FoodNetwork.

INGREDIENTS

• 1 tablespoons olive oil
• 1 cup finely chopped onion
• 1 cup finely chopped carrot
• 2 teaspoons kosher salt
• 1 pound lentils, picked and rinsed
• 1 cup peeled and chopped tomatoes
• 2 quarts vegetable broth
• 1 teaspoon freshly ground coriander
• 1/2 teaspoon freshly ground toasted cumin

DIRECTIONS

1. Heat the olive oil over medium heat in a large 6-quart Dutch oven. 
2. Add the onion, carrot, and salt stirring occasionally until the onions are translucent, approximately 6 to 7 minutes. 
3. Add the lentils, tomatoes, broth, coriander, and cumin and stir to combine. 
4. Increase the heat to high and bring just to a boil. 
5. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. 
6. Using a stick blender, puree to your preferred consistency.

Menu Planning April

I think it's been awhile since I've posted my menu plan. Here is part of April's...most likely this is all of April's ;) My wonderful ILs are back in town, which means weekly (or even twice a week!) date nights with my husband (!!! I am a very lucky girl :), and Sunday family dinners. So less cooking and meal planning for me :)

Cheddar Crusted Chicken
ham steak, green beans, pineapple stuffing, sweet potatoes, pie
baked lemon pasta
slow cooker buffalo chicken
taco pasta
pasta carbonara w/ lemon and bacon

Chicken Alfredo Rice Casserole
Jambalaya in the Slow Cooker
Lemon Chicken and Rice Soup with homemade French bread
New Mexico-Style Pot Roast
White Bean Stew
Nachos

Braised Chicken with Butternut Squash and Cranberries
Slow Cooker Lasagna
Baked Ziti
Fish Tacos with Mango Salsa
black beans and rice with chicken and apple salsa

Fruity Peanut Butter Yogurt Dip

Oh my this is sooooooooooooooooooooo good! Thank you to The Wannabe Chef for this amazing, easy recipe! I plan on serving this with apple slices tomorrow...both for my girls, and then later for book club.

INGREDIENTS

• 6 tbsp plain Greek yogurt
• 2 tbsp jam of choice (I used Strawberry)
• 1/2 cup natural runny peanut butter
• 1/4 cup powdered sugar

DIRECTIONS

1.  Mix ingredients together.
2. Enjoy with sliced fruit and veggies. mmmmmm yum!
3. Leftovers (what leftovers?!) can be refrigerated for a few days.

Overnight Oats

This was delish! And couldn't be any easier to make. Really, what's better than a good, healthy, protein-packed, grab-and-go breakfast on a busy morning?....especially when you have 2 young children! ;)

I originally found this recipe on Pinterest (looooooooove that site for storing recipe ideas that I want to try!...not to mention all the other fun stuff!). Recipe is adapted from the Pepper Lynn blog: http://www.pepperlynn.com/2012/02/overnight-oats-two-ways/

This recipe was enough for me and my 2 daughters, small serving though. But, they are not big breakfast eaters at all, so it was fine. If you have big breakfast eaters, I'd suggest making more :)

INGREDIENTS

• ½ cup rolled oats (not quick cooking)
• ½ cup Strawberry Greek yogurt
• 2/3 cup vanilla almond milk
• 1 tablespoon ground flax seeds
• diced (thawed) frozen peaches

DIRECTIONS

1. Mix all the ingredients in a bowl.
2. Cover with plastic wrap.
3. Place in the refrigerator overnight. 
4. In the morning, stir in the mix-ins of your choosing. I used peaches, as requested by my 2 year old :)

Pearl Couscous Salad

I attended a vegan wedding last summer and had some amazingly sweet and delicious couscous salad there. I've been dreaming about recreating it for a while now and I found the pearl couscous at Costco and decided to try a couscous salad. This wasn't as sweet as the one I had at the wedding (added veggies), but still very tasty! I ate it warmed up for dinner, and then cold for lunch the next day. Yum!

Definitely something I will be making a lot, considering how easy it was to make, and how good! :) I think this is great as a side-dish, and great as a main meal. You could add meat to it if you don't want it to be a vegetarian dish; chicken would be my choice. But meat is certainly not missed from this dish!

INGREDIENTS

• 1 cup pearl (Israeli) couscous
• 2 cups chicken or vegetable broth
• 1 zucchini, diced
• 1 large red pepper, diced
• 1/2-3/4 cup dried craisins
• 1/2 cup sunflower seeds
• olive oil

DIRECTIONS

1. In a large skillet, heat up olive oil and add in vegetables.
2. Cook until softened, about 5 minutes.
3. Add in couscous and broth.
4. Cover and bring to a simmer.
5. Simmer for 8-10 minutes.
6. Remove from heat and mix in crasins and sunflower seeds.
7. Enjoy!

Whole Chicken in the Slow Cooker

A whole chicken is much cheaper to purchase and can last you up to 3 meals! Sometimes I'll roast them in the oven, but this way is just as easy (easier?), and makes melt-in-your-mouth chicken :) Not to mention you can actually leave the house while it's cooking! ;)

Tonight we'll have roasted chicken with green beans and mashed potatoes. Tomorrow will be shredded chicken enchiladas using the rest of the meat. I plan on making homemade chicken stock with the carcase. 

INGREDIENTS

• Whole chicken, insides discarded.
• 1 cup chicken broth
• 1/2 cup honey
• 2 tsp Worcestershire sauce
• 1/4 cup soy sauce
• 1 tsp garlic powder

DIRECTIONS

1. Rinse chicken and pat dry.
2. Place chicken in slow cooker.
3. Mix the remaining ingredients together in a bowl, then pour over chicken.
4. Cook on low for 7-8 hours or on high for 4 hours.

Crispy Roasted Chickpeas (Garbanzo Beans)

I found this recipe on the Steamy Kitchen blog and decided to give it a try. My girls love baked kale, so why not baked chickpeas? I was right, they love them! I really liked them too. What a great, healthy snack that's also a good on-the-go snack. Win win :)

INGREDIENTS

• 1/2 bag of dried garbanzo beans/chickpeas (same thing), soaked and cooked in advance
• olive oil
• salt
• garlic powder or whatever seasoning you'd like

DIRECTIONS

1. Preheat oven to 400.
2. I had just finished cooking the beans, so I strained them and placed them on a paper towel on top of the cooking stone (or cookie sheet) to dry them. Cover with a second paper towel and rub dry. This will also loosen any loose skins that you can then easily remove.
3. Sprinkle with olive oil and salt and garlic.
4. Shake around to coat well.
5. Bake for about an hour, or until nice and crispy.
6. Enjoy!

Since I cooked the entire bag of beans, I am freezing the leftover unbaked ones and plan on making hummus with it soon. Stay tuned for that recipe, as it will be my first time making homemade hummus!

Apple Pie Oatmeal in the Slow Cooker

Yum!

INGREDIENTS

• 3 cups steel cut oats
• 3/4 cup brown sugar
• 1 20 oz can apple pie filling
• 6 c water
• 1 tsp cinnamon
• 1/2 tsp nutmeg

DIRECTIONS

1. Spray the inside of your slow cooker really well with cooking spray so the oatmeal won't stick.  
2. Combine all ingredients in the slow cooker and mix well.
3. Cook on low for 8 hours.  
4. Enjoy! 
 

* I've actually never eaten steel cut oats before this morning, but I'm liking them! You can make this with regular oatmeal too.
*I'm eating it right now and it's good, but a little bland. I think next time I'll make it either with milk or apple juice, or maybe a mix of apple juice and water....and probably add a bit of salt.

Vegetable Potato Frittata

This recipe was adapted from an Everyday Food recipe. I have to admit this was my first time ever making a frittata, and I think I'll be making it again! Good for dinner, good for lunch, good for breakfast! :)

INGREDIENTS

• 1 large sweet potato, diced very small
• 8 large eggs, beaten
• 1/2 cup plain 2% Greek yogurt
• 1/2 medium onion, diced
• 1 cup chopped broccoli
• 1 cup cherry tomatoes, sliced
• 1/4 cup shredded cheddar cheese
• olive oil for cooking
• 2 tsp garlic powder
• salt to taste

DIRECTIONS

1. Preheat oven to 425.
2. Toss diced sweet potato in olive oil and bake on a baking stone for about 20 mins.
3. Meanwhile, in a 10-inch cast-iron skillet, heat some olive oil over medium heat.
4. Add onion and broccoli, salt and garlic, and saute for about 10 minutes, until broccoli is tender.
5. Add in tomatoes and saute another couple minutes.
6. Meanwhile, whisk eggs and yogurt together.
7. Once the potatoes are ready, add them to the vegetables.
8. Top with egg mixture and stir to combine.
9. Sprinkle with cheese and cook, undisturbed, for about 3-4 minutes (until edge is set).
10. Transfer skillet to the upper rack in the oven and bake until puffed, about 10 minutes.

Hawaiian BBQ Chicken in the Slow Cooker

This recipe was goooood and so easy! I can't remember where I originally saw the recipe, but it was not my original idea. I must have seen it on a blog or on Pinterest and I went back to find it but couldn't. The recipe was so simple that I did my best to recall and I think it turned out pretty good :)

INGREDIENTS

• 2 chicken breasts, diced
• 1 28oz can diced pineapple, with the juice
• 1/2 bottle of BBQ sauce
• Jasmine rice

DIRECTIONS

1. Mix the chicken, pineapple with juice, and BBQ sauce in the slow cooker.
2. Cook on low for 6-7 hours (I think my chicken was still a little frozen in the center. I cooked this for 7.5 hours and that was just right).
3. Serve over rice, using extra liquid as sauce.

Heavy Cream Substitute

Did you know you can make a heavy cream substitute using just milk and butter. It's so easy! Knowing this earlier would have saved me many last-minute trips to the store for 1 item ;)

INGREDIENTS

• 3/4 cup milk
• 1/3 cup butter

DIRECTIONS

1. Melt the butter.
2. Pour it into the milk, and stir.
3. Use in place of one cup of heavy cream.

Note: This substitute while not whip.

Tip: If you use low-fat milk, add a tablespoon of flour to the mixture to thicken.

Fluffy Pancakes

This recipe is from Allrecipes.com. I added the ground flaxseed to make it a little healthy, and because the girls and I love flaxseed :)

These turned out so fluffy and yummy! They will definitely be part of our regular breakfast rotation :)

INGREDIENTS

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons ground flaxseed
• 1 egg
• 2 tablespoons butter, melted
• cooking spray

DIRECTIONS

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, flaxseed, and salt in a large mixing bowl. 
3. Whisk egg and butter into "soured" milk. 
4. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
5. Heat a large skillet over medium heat, and coat with cooking spray. 
6. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. 
7. Flip with a spatula, and cook until browned on the other side.

Banana Quinoa “Rice” Pudding

Recipe from Weelicious. If you haven't checked out this website, and you have kids, it is a must! Such great recipes and food-information for babies through adulthood ;)

INGREDIENTS

• 1 Cup Quinoa
• 1 14 oz Can Light Coconut Milk
• 1 Cup Milk
•  2 Ripe Bananas, mashed
•  3 Tbsp Honey
•  1/2 Tsp Cinnamon
• 1/2 Tsp vanilla extract (the only thing I added to the original recipe)

DIRECTIONS

1. Place the quinoa in a strainer and rinse with water.
2. Place quinoa, coconut milk and milk in a medium saucepan and bring to a boil.
3. Cover and simmer for 15 minutes.
4. Stir in the remaining ingredients and cook over medium heat for 4-5 minutes stirring continuously until thickened.
5. Pour into individual ramekins and chill for 1-2 hours.

* The pudding can also be served warm.

Jamaican Chicken Curry

Recipe adapted from Everyday Food.

INGREDIENTS

• 1 tbsp olive oil
• 2 chicken breasts
• salt, to taste
• 1/2 large onion, chopped
• 1 tbsp garlic powder
• 1 tsp ground cumin
• 2 tbsp curry powder
• 1 cup baby carrots
• 1 can (13.5 oz) lite coconut milk
• 1 cup frozen peas
• 5 small potatoes, cubed

DIRECTIONS

1. In a large Dutch oven, heat oil and add chopped onions, cooking until softened.
2. Add salt and spices and mix well.
3. Add chicken and brown on both sides.
4. Add coconut milk, carrots, peas and potatoes. Mix well.
5. Bring to a boil.
6. Reduce heat to a simmer, cover, and simmer for about 30 minutes, until chicken is cooked through.

Would be great served with rice on the side, omit potatoes from recipe.

White bean stew

This stew started out as a vegetarian stew, but then I decided to add chicken. It could be made either way! I served this with homemade French bread.

INGREDIENTS

• 1 large (28oz) can of diced tomatoes, with liquid
• 2 chicken breasts
• 1 cup frozen peas
• 1.5 cups elbow or other small pasta, uncooked
• 2 cups precooked white Northern beans
• 2 cups fresh baby spinach
• 1 tsp garlic powder
• 1 tsp Italian Seasoning
• 3 cups vegetable or chicken stock

DIRECTIONS

1. Into a large pot, pour the diced tomatoes with liquid, vegetable stock, seasonings.
2. Bring to a boil, then add the chicken and simmer for about 15 mins.
3. Add frozen peas and bring back to a boil.
4. Add pasta and cook according to package directions.
5. Once everything is cooked, remove chicken and dice. Put chicken back into stew.
6. Mix baby spinach and white beans (mine were still warm from precooking in the slow cooker. If they're cold, you'll want to add them in and cook a little longer, until warmed through) into hot stew.
7. Enjoy with fresh bread!

No Bake Energy Bites

This recipe comes straight from the site Smashed Peas and Carrots. I made them tonight, with the help of both my girls. They were really simple to make, though a little messy when balling up... but yum! My 4 year old loved them! My 2 year old was too stuffed from our sushi dinner to want to try them ;)

I think these will make a great breakfast food for my 4 year old who always refuses to eat breakfast! I hate sending her to school on an empty stomach. She loved these so much that I think I'll be able to get her to eat one at least on her way out the door, and they seem pretty breakfast healthy to me :)

INGREDIENTS

• 1 cup oatmeal
• 1/2 cup peanut butter (or other nut butter)
• 1/3 cup honey
• 1 cup coconut flakes
• 1/2 cup ground flax seed
• 1/2 cup mini chocolate chips
• 1 tsp vanilla

DIRECTIONS

1. Mix everything well in a medium bowl.  
2. Chill in the refrigerator for  30 minutes.
3. Once chilled, roll into balls and enjoy!  
4. Store in an airtight container and keep refrigerated for up to 1 week.

Photo credit: Smashed Peas and Carrots blog because I'm too tired right now to take a picture of my own and upload it... but I can tell you that mine look pretty much the same, albeit maybe not so perfectly round and pretty ;)

February Menu Planning

We have been on vacation (yay Florida!) so February's menu is a little short :)
Some things I made before vacation:
Lemon Chicken and Rice Soup served w/ homemade French Bread
Curried Butternut Squash Casserole
Spaghetti with sauteed zucchini and chicken

Week of the 12th:
White Bean Stew with Pasta
Take-out for Valentine's Day!
Jamaican Chicken Curry
Black Beans and Rice with Chicken and Apple Salsa
Oven Baked Chicken with Lemon Dipping Sauce
Out for DD1's 4th birthday!

Week of the 19th:
Curried Butternut Squash Casserole (yes, I've been craving this lately!)
Pulled Pork Sammies in the Slow Cooker
Spinach and Cheese Stuffed Chicken, served with baked potatoes and broccoli
Sweet & sour chicken with pineapple, brown rice & stir fried peppers, carrots,onions
Penne alla Vodka

Week of the 26th:
Fish Tacos with Mango Salsa
Hawaiian BBQ Chicken in the slow cooker

Lemon Chicken and Rice Soup

This ended up being perfect on a snowy day! I served it with homemade French Bread (following the recipe from Artisan Bread in 5 Minutes a Day. Love this book! I never knew bread was so easy to make!)

INGREDIENTS

• 2 chicken breasts
• 8 cups water with bouillon or chicken stock
• 4 large carrots, diced
• 1 large red bell pepper, diced
• 1/2 large onion, diced
• 6 tbsp butter, separated
• 1 cup rice, uncooked
• 1 lemon, divided
• 2 bay leaves
• 1 tbsp oregano
• 2 tsp garlic powder
• 3 tbsp flour

DIRECTIONS

1. Pour the 8 cups of water w/ bouillon (or chicken stock) in a large pot and bring to a boil.
2. Add chicken, bay leaves, oregano and garlic.
3. Boil for 20 minutes, or until the chicken is cooked through.
4. Meanwhile, make rice according to package directions. Add juice from 1/2 lemon to water. My rice took 20 minutes to cook, so this worked out perfectly.
5. While the rice and the chicken are cooking, dice up the veggies.
6. Melt 3 tbsp butter in a skillet and throw in the diced veggies (carrots, bell pepper and onion). Add 1/2 a lemon, sliced thinly (seeds removed), and cook for about 15 minutes or until softened. Remove lemon and discard.
7. When the chicken is ready, let it cool a little and then dice it up.
8. Put chicken and vegetables to the side.
9. Melt 3 tbsp butter in the skillet, then add 3 tbsp flour and mix well until thickened to make a roux.
10. Add roux to broth, then add in the chicken, veggies and rice.
11. Warm up (if no longer warm) and serve right away with some fresh bread. Yum!

Eggnog Waffles

Recipe adapted from
http://www.pink-parsley.com/2011/12/eggnog-waffles.html

INGREDIENTS

• 3/4 cup all-purpose unbleached flour
• 1/4 cup cornstarch
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 tsp sugar
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1 cup eggnog
• 1/3 cup coconut oil
• 1 egg
• 1 Tbs rum

DIRECTIONS

1. In a medium mixing bowl, whisk together all the dry ingredients.  
2. In a large mixing bowl, whisk together the wet ingredients.  
3. Add the dry to the wet, and stir until just combined - be sure not to overmix!
4. Allow the batter to sit for 30 minutes.  
5. Preheat the waffle iron and cook the waffles according to the manufacturer's instructions. 

Ham and Potato Soup

http://allrecipes.com/recipe/delicious-ham-and-potato-soup/ 

Straight from Allrecipes, with very few modifications, this soup was DELICIOUS and really hearty. 

Ingredients

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 1.5 cups diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 2 cups milk

Directions

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. 
2. Stir in the chicken bouillon, salt and pepper.
3. In a separate saucepan, melt butter over medium-low heat. 
4. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. 
5. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. 
6. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
7. Stir the milk mixture into the stockpot, and cook soup until heated through. 
8. Serve immediately.

Eggless Waffles

...because if you're like me, you want to make something and then look in the fridge only to find that you're out of eggs... ;)

Recipe adapted from http://daughtersdelicacies.blogspot.com/2009/12/home-made-eggless-waffles.html

BTW, flax seed and water make a good egg substitute, but that is not necessary for this recipe.

INGREDIENTS

• 1¾ cups All Purpose Flour 
• 2 teaspoons Sugar (add more if desired)
• ¼ teaspoon Salt
• ¼ teaspoon Baking Soda
• ¼ cup coconut oil, melted
• 4 tsp ground flax seed
• 1¾ cups of almond (or regular cows) milk
• 1/2 cup chopped Chocolate Chips or Frozen Blueberries (optional)

DIRECTIONS

1. Mix the above ingredients. 
2. Add chocolate chips or blueberries, or whatever you want, if you want.
3. Spray the waffle iron with cooking spray to avoid the batter sticking to the grid..
4. Make the waffles as per the operating instructions of your waffle iron. 

Curried Butternut Squash Casserole

Sounded so good, I had to try it! It was YUM! I seriously have been craving this dish weekly and have made it over and over again :)

Original recipe http://www.delish.com/recipefinder/curried-butternut-squash-rice-3005?click=recipe_sr

INGREDIENTS

• 1 tablespoon olive oil
• 1/2 a large chopped onion
• 1 bunch green onions, chopped
• 3 cloves of garlic, chopped
• 3/4 tablespoon curry powder
• salt, to taste
• 1/2 teaspoon ground coriander
• 1 1/4 cups vegetable broth
• 1 can (5.5-ounce)coconut milk
• 2 cups (about 3/4 of a large) butternut squash, peeled and cut into 1/2-inch cubes
• 1 cup basmati rice
• 1/4 cup sliced almonds
• 1/4 cup golden raisins

DIRECTIONS

1. Heat oven to 375 degrees F. 
2. In a 4-quart shallow Dutch oven, heat oil over medium heat. Add onion,green onion, garlic, curry powder, salt, coriander, and pepper. 
3. Sauté until onion has softened — 5 to 7 minutes.
4. Stir in the broth and the coconut milk. 
5. Bring the mixture to a boil over high heat. Cook 1 minute. 
6. Remove the pan from heat and stir in the squash, rice, almonds, and raisins. 
7. Cover tightly and place in oven. Bake 20 minutes. 
8. Carefully remove the cover and bake 10 minutes longer. 
9. Serve immediately.

Pumpkin Cream Cheese Dip

Compiled from multiple recipes... perfect for book club ;)

INGREDIENTS

• 2 c. powdered sugar
• 1 (8 oz.) pkgs. cream cheese
• 1 can (15 oz.) pumpkin
• 2 tsp. cinnamon

DIRECTIONS

1. Let cream cheese soften to room temperature.
2. Mix all ingredients together.
3. Serve with cinnamon graham crackers.

Slow-Cooked Tex-Mex Chicken and Beans Stew

Recipe inspired from Everyday Food online

Ingredients

• 1 cup dried pinto beans, rinsed
• 1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
• 2 tablespoons all-purpose flour
• 2 large chicken breasts
• salt, to taste
• 1/2 large red onion, chopped
• 1 red bell pepper (ribs and seeds removed), chopped
• 1/4 cup reduced-fat sour cream, for serving
• 1 tsp garlic powder
• 2 tsp basil

Directions

1. In a 5- to 6-quart slow cooker, stir together beans, salsa, flour, and 1 cup water. 
2. Season chicken with salt, garlic and basil, then arrange on top of bean mixture. 
3. Scatter onion and bell pepper on top of chicken.
4. Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
5. Shred chicken into large pieces and return to stew. 
6. Serve topped with sour cream.

I forgot to start this early enough, so in place of the beans, I decided to serve this over couscous.

Easy Chicken Pot Pie

Mostly from scratch, this chicken pot pie is easy to make and tastes great!
Recipe inspired from AllRecipes.com

INGREDIENTS

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots, chopped
• 1 cup frozen green peas
• 1/2 cup chopped celery
• 4 small/medium potatoes, chopped
  
• 1/3 cup butter
• 1 chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon oregano
• 1 3/4 cups chicken broth
• 2/3 cup milk
  
• 1 roll of refrigerated crescent roll, broken up

DIRECTIONS

1. Preheat oven to 425 degrees F.
2. In a saucepan, combine chicken, carrots, peas, potatoes and celery. 
3. Add water to cover and boil for 15 minutes
4. Meanwhile, in a saucepan over medium heat, cook onions in butter until soft and translucent. 
5. Stir in flour, salt, pepper, and oregano. 
6. Slowly stir in chicken broth and milk. 
7. Simmer over medium-low heat until thick. Remove from heat and set aside.
8. Place the chicken mixture in bottom of greased baking dish. 
9. Pour hot liquid mixture over. 
10. Top with roll dough, broken up into "crumbles".
11. Bake in the preheated oven for 15 minutes.