Roasted Red Peppers

Roasted Red Peppers
4-6 red bell peppers
a few tablespoons olive oil

1. Preheat oven to 500* and line a cookie sheet with foil.
2. Bake peppers for 40-50 minutes, rotating twice. Skins will be charred.
3. Let sit until cool enough to handle; peel off skin and slice into strips.
4. If not using right away, place in an airtight container and drizzle with olive oil.
Store in the refrigerator.

Chicken Bacon Broccoli Skillet

Chicken Bacon Broccoli Skillet
1 pkg [turkey] bacon, diced
2-3 boneless, skinless chicken breasts
salt and pepper
1 onion, diced
1 head broccoli, chopped
4 cloves garlic, minced
2 c cooked rice
2- 10 oz cans Rotel
2 T butter
2 T flour
1 c chicken broth
1 c Cheddar cheese

1. Fry up the bacon in the largest skillet you have; drain and set bacon aside.
2. Dice the chicken into bite-sized pieces and season generously with salt and pepper; place in skillet in a single layer and cook each side for 2-3 minutes, until cooked through. Set aside with bacon.
3. Place onion and broccoli in the same skillet and cook over medium-high heat until onions have caramelized and broccoli is tender; add garlic and heat until fragrant.
4. Stir in bacon, chicken, rice, and Rotel; reduce heat to low.
5. In a small pot, melt butter and whisk in flour; stir in chicken broth and bring to a boil, stirring occasionally, until it starts to thicken. Remove from heat and stir in cheese.
6. Pour cheese sauce over skillet, stir well, and add salt and pepper to taste.

Mac & Cheese

Mac & Cheese
2 c macaroni
2 c milk
1 T butter
1/2 t mustard powder
1 t salt
1/8 t nutmeg
1 1/2 c grated cheese (I used 1 cup Cheddar and 1/2 c Parmesan, but the possibilities are endless)
Italian style breadcrumbs (opt)

1. Give the pasta a quick rinse and drain; place it in a medium pot with milk, salt, butter, mustard powder, and nutmeg.
2. Slowly bring to a simmer over medium heat, stirring frequently. Once milk has mostly been absorbed, stir in cheese. 
3. Take off heat and continue to stir until cheese is well incorporated.
Serve immediately, topped with breadcrumbs.

King Ranch Chicken

King Ranch Chicken
1/4 c butter
1 bell pepper, diced
1 onion, diced
1- 10.75 oz can cream of chicken soup
1- 10.75 oz can cream of mushroom soup
1- 10 oz can Rotel tomatoes and chiles
2 c cubed cooked chicken (about 2 breasts)
12 corn tortillas
2 c shredded Cheddar cheese

1. Preheat oven to 325* and lightly grease a 9x13 pan.
2. In a large pan, melt butter and saute pepper and onion until tender.
3. Add soups, Rotel, and chicken and stir until well blended.
4. Alternately layer tortillas, chicken mixture, and cheese in the pan - two layers each.
5. Bake for 40 minutes.

Baked Cheddar Chicken

Baked Cheddar Chicken
Chicken:
4 chicken breasts
1 sleeve Ritz crackers
1 t salt
1/2 t pepper
1/2 c milk
2 c grated cheddar cheese
1-2 T parsley
Sauce:
1- 10.5 oz can cream of chicken soup
heaping 1/4 c sour cream
2 T butter

1. Preheat oven to 400* and grease a 9x13 pan.
2. Cut chicken breasts into 2-3 strips each; grind crackers in a food processor with salt and pepper.
3. In three separate shallow pans place milk, cheese, and cracker crumbs; dip chicken in milk, then cheese, then crumbs.
4. Place chicken in pan and sprinkle with parsley.
5. Cover pan with foil and bake for 40 minutes; remove foil and bake for another 15-20 minutes, until golden brown.
6. In a small saucepan, heat soup, sour cream, and butter until warm; drizzle over chicken just before serving.

Mini Pizzas

Mini Pizzas 
24 oz can pasta sauce
5 burrito-sized tortillas
1-2 c cheese (mozzarella or Cheddar)
pepperonis (opt)

1. Preheat oven to 425* and grease the cups of a muffin tin.
2. Pour pasta sauce in to a bowl and rinse out the can; use the top of the can to cut out circles in the tortillas (you should be able to get about five circles out of each tortilla).
3. Place one tortilla circle in each of the muffin cups and push down the center; spoon a heaping tablespoon of sauce in to each tortilla bowl.
4. Top with cheese and pepperonis; bake for 15 minutes.

Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes
5 lb potatoes
1-2 cloves garlic, minced
1 1/2 c chicken broth
3 T butter, separated
1 c [light] sour cream
1 t salt
1/2 t pepper
1/3 c milk
3 oz [light] cream cheese

1. Wash and cube potatoes (you can peel them also, but I like the skins in there for texture); throw them in the slow cooker with the garlic, chicken broth, and butter.
2. Cook on high for 4 1/2-5 hours; add remaining ingredients and roughly mash together.