Sausage Egg & Spinach Casserole

Sausage Egg & Spinach Casserole

2 lb breakfast sausage

18 eggs

1/2 c heavy whipping cream

1/2 t salt

1/2 t pepper

1/2 t red pepper flakes (opt)

1 t garlic powder

2 1/2 c cheddar cheese, divided

2 heaping handfuls (or 4 c) spinach, roughly chopped 

1. Preheat oven to 400* & grease a 9x13 pan.

2. In a big pan or pot over medium-high heat, brown sausage.

3. While sausage is cooking, mix together eggs, cream, spices, and 1 cup cheese.

4. When the sausage is just done, throw in spinach and let wilt. Temper the egg mixture by adding the sausage/spinach one spoonful at a time, stirring after each, until both mixtures are combined.

5. Pour into prepared pan & cook, uncovered, for about 30 minutes, until egg is set up and cheese has browned. Allow casserole to rest for about 10 minutes before serving. 

Taco Soup

Taco Soup

1 lb ground beef

1 taco seasoning packet

1 onion, diced

1 bell pepper, diced

3 cloves garlic, minced

2 cans Rotel, drained 

2 c beef broth

1/2 c heavy cream

1 block cream cheese

Lime juice, to taste

Optional toppings: shredded cheese, avocados, cilantro, sour cream, guacamole, & jalapenos

1. In a large pot, cook beef, onion, pepper, & garlic with taco seasoning.

2. When beef is cooked, add remaining ingredients and simmer for 30 minutes.

OR

1. Place everything except cream & cream cheese in slow cooker and cook on low for 6 hours, stirring those other ingredients in just before serving.

Baked Chicken Fajitas

Baked Chicken Fajitas

1 T chili powder

2 t paprika

1 t onion powder

1 t garlic powder

1/2 t cumin

1 t salt

1/8 t cayenne, opt

1 onion, cut in 1/4" strips

3 bell peppers, cut in 1/4" strips

1 lb chicken, cut in thin strips

juice of 3 limes, separated

tortillas

Optional toppings: sour cream, cilantro, cheese, avocado, tomatoes, guacamole

1. Preheat oven to 425* and line a baking sheet with foil.

2. Mix all spices in a gallon bag; add onions, peppers, and chicken.

3. Shake bag until everything is well coated; add juice of two limes and shake again.

{3a. Place bag in fridge to marinate for at least an hour}

4. Spread chicken and vegetables on baking sheet and bake for 25 minutes, until chicken is cooked through. Squeeze juice of half of the remaining lime over baking sheet and serve with tortillas.

Slow Cooker Chicken & Pink Sauce

Slow Cooker Chicken & Pink Sauce

24 oz jar marinara sauce

1 onion, diced

2 cloves garlic, minced

1 lb chicken, cubed

salt and pepper, to taste

1 t Italian seasoning

2 bay leaves

11 oz Alfredo sauce

8 oz cream cheese

1 lb pasta, cooked

fresh basil, for garnish

1. Place a thin layer of marinara sauce in the bottom of slow cooker; add onion, garlic, chicken, seasonings, and Alfredo sauce.

2. Cook on low for 6 hours, or on high for 4 hours; stir in cream cheese about a half hour before serving.

3. Remove bay leaves and serve over pasta, garnished with basil.

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Italian Sausage Soup

Italian Sausage Soup

1 T butter

1 onion, diced

2 cloves garlic

1 lb Italian sausage

2 zucchinis, diced

4 c chicken broth, separated

1 t basil

1 t oregano

1 bay leaf

1/4 t cayenne pepper

14 oz can Italian diced tomatoes

8 oz cream cheese

2 c fresh spinach, roughly chopped

Parmesan cheese

 

1. In a large pot, melt butter; coat onion and garlic in butter, then add sausage and zucchini.

2. Cook for about 5 minutes, until vegetables are soft and sausage is browned.

3. Stir in 3 cups broth and herbs, followed by tomatoes; bring to a boil, reduce to a simmer.

4. Whisk remaining broth with cream cheese until smooth & add to soup.

5. Toss in spinach and allow to wilt before serving, topped with Parmesan cheese.

Homemade Hamburger Helper

Homemade Hamburger Helper

1 lb ground beef

1 small onion, chopped

2 rounded T tomato paste

1/2 t garlic powder

1/2 t chili powder

1 c uncooked elbow noodles

3 c beef broth

2 c Cheddar cheese

salt & pepper, to taste

1. In a large pot, cook beef and onion over medium-high heat, until meat has browned and onion has softened.

2. Stir in tomato paste, garlic powder, and chili powder; add broth and increase heat to high.

3. Once boiling, add noodles; reduce heat to medium and cook, uncovered, until noodles have softened (about 13-15 minutes), stirring occasionally.

4. Take pot off heat and stir in cheese, salt, and pepper.

Best Chicken Salad

Best Chicken Salad

2 T vinegar

2 t salt

1 t pepper

1 c mayo

1 c sour cream 

4 celery ribs, sliced

1 bunch green onions, sliced

5 chicken breasts, cooked and shredded

1. Mix vinegar, salt, pepper, mayonnaise, and sour cream in a medium bowl; stir in celery, green onions, and chicken. Let sit a few hours, or overnight, in the fridge for best flavor.

Pesto Feta Chicken Casserole

Pesto Chicken Casserole with Feta

3 chicken breasts

salt and pepper, to taste

2 T butter 

1/3 c pesto

2 cloves garlic, minced

1 c whipping cream

2 cans olives, drained and chopped

2 cans French-cut green beans, drained

8 oz feta cheese, cubed

 

1. Preheat oven to 400*.

2. Cut chicken into bite sized pieces and sprinkle with salt and pepper. Melt butter in a large pan and fry chicken, in batches, over medium-high heat until golden brown.

3. In a small bowl, combine pesto, garlic, & whipping cream.

4. In a 9x13 pan, place chicken, olives, & feta; pour in pesto mixture.

5. Bake for 20-30 minutes, until bubbly and edges are slightly browned.

Spaghetti - Pressure Cooker

Spaghetti - Pressure Cooker 
1 lb lean ground beef
1/2 t salt
1/2 t garlic powder
1/2 t onion powder
1/2 t Italian seasoning
1 lb spaghetti noodles, broken in half
1 - 24 oz jar spaghetti sauce
1 - 14.5 oz can diced tomatoes, drained
4 1/2 c water

1. Saute beef and seasonings in pressure cooker until cooked through; turn off pressure cooker and drain any grease.
2. Lay spaghetti over beef; add sauce, tomatoes, and water. If needed, push spaghetti down until it's completely covered with liquid.
3. Cook on high pressure for 8 minutes; quick release and stir well. Serve immediately.

Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Marinade

1- 13.5 oz can coconut milk

3 T fish sauce

2 t curry powder

1 T brown sugar

3 T cilantro

2 t tumeric

2 t salt

pepper, to taste

4 chicken breasts, sliced into about 1" wide strips

up to 16 large bamboo skewers, soaked in cold water*

Peanut Sauce (makes about 1 cup)

2/3 c chicken broth

1/2 c peanut butter

2 T soy sauce

4 t honey

2 t Sriracha

2 t grated ginger

3 cloves garlic, minced

lime wedges, for garnish

3 T cilantro, for garnish

3 T chopped peanuts, for garnish

1. In a large bowl or gallon zipper bag, mix marinade ingredients. Add chicken and toss to coat. Refrigerate for at least 4 hours.

2. Preheat oven to 425*. Line two half sheet pans with foil and top with wire racks; lightly grease both.

3. Combine peanut sauce ingredients in a medium saucepan and whisk well. Bring to a boil, reduce to simmer and cook, stirring constantly until smooth, about 5 minutes. Set aside to cool to room temperature.

4. Skewer the chicken and lay skewers on wire racks. Cook for 20-24 minutes, rotating pans halfway through, until cooked through.

Serve with limes and peanut sauce, garnished with cilantro and peanuts. Basmati rice would be an excellent side.

*Or slice into chunks and cook in a 9x13 pan - same temperature & time. Liquid will separate, just soak up the water and serve.

{Chicken} Alfredo

{Chicken} Alfredo
1/2 c butter
2 c heavy whipping cream
4 oz cream cheese
1/2 t minced garlic
1 t garlic powder
1 t Italian seasoning
1/4 t salt
1/4 t pepper
1 c Parmesan cheese
cooked chicken, cubed or shredded

1. In a medium pot, heat butter, cream, and cream cheese over medium heat until melted.
2. Whisk in garlic, garlic powder, Italian seasoning, salt, and pepper; and then Parmesan.
3. Bring to a simmer and cook until it starts to thicken, about 5 minutes. Stir in chicken.
Serve over vegetables or pasta.

Slow Cooker Ground Beef Stew

Slow Cooker Ground Beef Stew
1 lb ground beef
1 onion, finely diced
1 t salt
5 Yukon Gold potatoes, diced into 1" pieces
1 lb bag sliced carrots
1- 10.75 oz can tomato soup
1 - 6 oz can tomato paste
3 c beef broth
2 cloves garlic, minced
2 T beefy onion soup mix
1 t parsley
1 t Italian seasoning
1/2 t salt
1 1/2 c frozen peas

1. In a large pan over medium-high heat, cook ground beef, onion and salt until beef is cooked through. Drain and place in slow cooker.
2. Stir in remaining ingredients (except peas); cook on low for 6-7 hours.
3. Stir in peas one hour before serving.

Jalapeno Popper Chicken Casserole

Jalapeno Popper Chicken Casserole
2 boneless, skinless chicken breasts, cut in bite-sized pieces
4 T butter, divided
salt and pepper, to taste

1 onion, diced
5 slices bacon, chopped
2 jalapenos, seeded and sliced
1/2 c mayonnaise
8 oz cream cheese, softened

1 c Cheddar cheese
1 c Parmesan cheese

1. Preheat oven to 400*.
2. Spread 3 tablespoons butter on the bottom of an 8x8 pan and sprinkle with chicken; season with salt and pepper and bake for 20 minutes, until chicken is cooked through; set aside.
3. Meanwhile, saute onion in remaining butter until softened; add bacon and jalapenos, and cook until bacon is browned; set aside.
4. In a medium bowl, combine mayonnaise and cheeses; stir in jalapeno mixture.
5. Combine jalapeno mixture with chicken and bake for another 15 minutes, until golden brown.

Tuscan Chicken Pasta - Pressure Cooker

Tuscan Chicken Pasta
2 boneless, skinless chicken breasts
2 t paprika
salt and pepper, to taste
1 T olive oil


2 T butter
1 c diced onion
1 t basil
1 t garlic powder
1 t Italian seasoning
4 1/4 c chicken broth
1 c milk
12 oz cavatappi pasta
6 oz cream cheese, softened
1 1/2 c Parmesan cheese
8 oz sun-dried tomatoes, drained and chopped
4 oz fresh spinach

1. Season chicken on both sides with paprika, salt, and pepper.
2. Turn pressure on "saute"; add olive oil once it's hot.
3. Cook chicken breasts for 2 minutes on each side, until browned outside; set aside.
4. Add butter and onion to the pot and saute for 2 minutes, until onion is soft; add seasonings, chicken broth, milk, pasta, and chicken. Cook on manual for 5 minutes.
5. Release steam; remove chicken and shred.
6. Stir cream cheese into pasta until melted and smooth; stir in Parmesan, tomatoes, spinach, and chicken.

Wild Rice Soup - Pressure Cooker

Wild Rice Soup
5 carrots, chopped
5 ribs celery, chopped
1/2 onion, chopped
3 cloves garlic, minced
1 c uncooked wild rice (do not use blended rice)
8 oz fresh mushrooms
4 c chicken broth
1 t salt
1 t sage
1/2 t thyme
1/2 t rosemary
6 T butter
1/2 c flour
1 1/2 c milk

1. Put everything from the carrots to the rosemary in the pressure cooker and cook on manual for 45 minutes; release the steam.
2. Melt the butter in a small pot; whisk in the flour. Let the roux cook for a few minutes; whisk in the milk a little at a time.
3. Stir milk mixture into soup and serve hot.

Cauliflower Chowder

Cauliflower Chowder
1 T butter
1/2 c diced onion
5 cloves garlic, minced
4 carrots, diced
1 head cauliflower, chopped
1 1/2 c chicken broth
1/2 t oregano
salt and pepper, to taste
1 c water
8 oz cream cheese, softened
olive oil, opt
bacon, chopped, opt

1. In a large pot, heat butter, onions, and garlic; saute until onions are soft.
2. Add carrots, cauliflower, chicken broth, oregano, salt, and pepper; bring to a boil and reduce to simmer. Cook for 15 minutes, until cauliflower is soft.
3. Using an immersion blender, blend soup to desired consistency. Stir in water and cream cheese.
4. Simmer for 5-10 minutes; top with olive oil and bacon.

Chicken Caprese Flatbread

Chicken Caprese Flatbread
6 large flatbreads
olive oil
2 chicken breasts, cooked and shredded
4 oz pesto
4 c mozzarella cheese
5-6 roma tomatoes, chopped
1 c Parmesan cheese
1 c fresh basil, sliced
balsamic vinegar, opt

1. Preheat oven to 500* and line two sheet pans with foil or parchment paper.
2. Brush olive oil on flatbreads. Toss chicken in pesto.
3. Layer flatbreads with mozzarella, tomatoes, chicken, and Parmesan.
4. Bake for 10-12 minutes, until cheese is golden brown.
5. Top with basil and balsamic vinegar before serving.

Loaded Baked Potato Soup

Loaded Baked Potato Soup
1 lb bacon, roughly chopped and slightly frozen
1 yellow onion, diced
1 large carrot, peeled and diced
3/4 c diced celery
4 large potatoes, peeled and diced
4 medium red potatoes, diced
1/4 c flour
2 c chicken broth
salt and pepper, to taste
4 c heavy whipping cream
green onions, Cheddar cheese, sour cream (opt)

1. In a large pot over medium heat, fry bacon until crispy; remove bacon and set aside on paper towels to drain.
2. In bacon fat, cook onions, carrots, and celery until onions are clear; add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5-7 minutes. Add chicken broth, salt, pepper, and half of the bacon.
4. Over medium-high heat, simmer for 25 minutes, or until potatoes are soft. At this point, you could mash some (or all) of the potatoes. Add cream and simmer for 5 more minutes.
Serve in a bread bowl topped with remaining bacon, and other toppings.

(Chicken) Pesto Pasta

(Chicken) Pesto Pasta
16 oz penne or rotini
2-4 chicken breasts, diced (opt*)
salt, pepper, olive oil
1 1/2 c whipping cream
1/2 c pesto
1 c Parmesan cheese, plus more for garnish
2 roma tomatoes, diced

1. Boil noodles in salty water.
2. Pat chicken dry, season with salt and pepper, and cook in a little bit of olive oil.
3. Once chicken is cooked, stir in cream, pesto, and cheese.
4. Drain noodles and add to chicken; mix well.
Garnish with tomatoes and more cheese.
*If not using chicken, just mix remaining ingredients with cooked, drained pasta.

One Pan Italian Chicken Dinner

One Pan Italian Chicken Dinner
3 chicken breasts, cubed
2 cans green beans, drained
6 large red potatoes, diced
1 stick butter, cubed
1 envelope zesty Italian dressing mix

1. Preheat oven to 350* and grease a 9x13 pan.
2. Place chicken down the center of the pan, lay green beans and potatoes on either side of chicken.
3. Arrange pats of butter on top of chicken and vegetables; sprinkle with Italian dressing mix.
4. Cover with foil and bake for an hour.