Chicken Salad (Shauna)

5-6 chicken breasts boiled shredded
1 pkg bowtie pasta cooked and cooled
1/2 C chopped celery
1 bunch of red grapes, sliced in half
1 can cashew halves
1 bottle coleslaw salad dressing
1 C mayo

Cook chicken and shred. Cook pasta. Cut up celery and grapes and mix into bowl. Add dressing. Put in fridge then serve on croissant sandwiches.

Chicken Enchiladas (Katie's recipe)

500g boneless chicken
2 med potatoes
2 small cans or 1 large can of Enchilada sauce
Sour Cream
Grated cheese

Boil chicken then shred.
Cook potatoes after you've diced them.
Put chicken and potatoes in tortilla and into the container to cook.
Pour sauce over top after putting a dollop of sour cream on top of each enchilada.
Add grated cheese last then cook at 350 uncovered for about 15-20 mins

Italian meatball soup (pioneer woman)

PREP TIME:

30 Minutes

DIFFICULTY:

Easy

COOK TIME:

45 Minutes

SERVINGS:

8 Servings

INGREDIENTS

• Meatballs:
• 3/4 pounds Ground Beef
• 1/2 cup Freshly Grated Parmesan Cheese
• 3 Tablespoons Fresh Parsley, Minced
• 1 whole Egg
• 2 cloves Garlic
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Ground Oregano
• 2 teaspoons Lemon Juice
• SOUP
• 3 Tablespoons Olive Oil
• 7 cups Low Sodium Beef Stock
• 2 cups Water
• 1/2 teaspoon Salt
• 2 Tablespoons Tomato Paste
• 3/4 cups Onion, Chopped
• 3/4 cups Carrots, Chopped
• 3/4 cups Celery, Chopped
• 1 cup Russet Potato, Chopped (do Not Peel)
• 1/2 pound Cabbage Chopped
• Grated Parmesan Cheese To Serve
• TIED IN A CHEESECLOTH BUNDLE
• 4 Tablespoons Fresh Parsley, Minced
• 2 whole Bay Leaves
• 1 teaspoon Peppercorns

INSTRUCTIONS

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.

After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.

Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top

Bakes Salmon cakes (skinny taste)

Ingredients:

• 1/2 pound wild Alaskan salmon filet, fresh or frozen (if frozen thaw overnight in the refrigerator)
• kosher salt, to taste
• olive oil cooking spray
• 1 tbsp olive oil
• Kosher salt and freshly ground black pepper
• 3/4 cup small-diced red onion (1 small onion)
• 1 1/2 cups small-diced celery (4 stalks)
• 1/2 cup small-diced red bell pepper (1 small pepper)
• 1/2 cup small-diced yellow bell pepper (1 small pepper)
• 1/4 cup minced fresh flat-leaf parsley
• 1 tablespoon capers, drained
• 1/4 teaspoon hot sauce
• 1 1/2 tsp Old Bay seasoning
• 1 cup seasoned breadcrumbs
• 3 tbsp light mayonnaise
• 3 tbsp fat free Greek yogurt
• 1 tsp Dijon mustard
• 1 large egg, lightly beaten
• 3 large egg whites, lightly beaten

Optional for dipping:

• Zesty avocado cilantro dressing

Directions:

Season salmon with salt. Heat a large sauté pan over medium-high heat; when hot lightly spray with oil and add the salmon. Cook until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon easily flakes. Set aside on a dish to cool.

Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes. Set aside to cool to room temperature.

Flake the salmon into a large bowl. Add the bread crumbs, mayonnaise, yogurt, mustard, and eggs. Add the vegetable mixture and mix well.  Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.

Preheat oven to 400°F. Spray a non-stick baking sheet with cooking spray. Shape the batter into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet.

Bake about 10 to 12 minutes on each side, or until golden brown.

Read more at https://www.skinnytaste.com/baked-salmon-cakes/#piXgJDdBf1AZb6rP.99

Baked Taco Rollups (Bountiful Kitchen)

Baked Taco Rollups
Adapted from Mommy I’m Hungry
print recipe

2 lbs extra lean ground beef (or ground turkey)
1 medium onion diced
1 small can diced green chilies, mild
1 recipe for homemade taco seasoning (below)
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans (regular or fat free)*
2 cups shredded Colby-jack or cheddar cheese
flour tortillas, small to medium size

Suggested Condiments-
lettuce chopped
tomatoes chopped
olives
sour cream
Sheri’s Salsa 
Guacamole

Preheat the oven to 400 degrees.
In a large skillet brown meat and onion over medium-high heat. Drain off any excess liquid. Add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes until bubbly. Add a little water or tomato juice if the mixture seems dry.
Spoon about 3 tablespoons of the taco meat mixture onto a tortilla. Sprinkle with about a tablespoon of cheese. Roll up as you would a taquito, not filling the tortilla too full, but rolling fairly tight, so the tortilla will not come undone easily. Place filled tortillas in a single layer onto a lightly greased baking sheet, seam side down. Bake at 400 degrees for about 12-15minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and serve with optional condiments.
Makes about 12-15 medium tacos.

Taco Seasoning
1 tablespoon chili powder**
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. If making extra seasoning, store in an airtight container.
This is enough for one recipe of taco rollups above.
**less chili powder if you are serving to those who don’t like spice.

Tips:
-*I used about 3/4 of a 16 oz can of refried beans. We liked the filling with less bean and more meat.
Another option is to add a can of drained pinto beans and smash them with a potato masher into the meat after the meat is cooked. Add about 1 tablespoon of canola oil while mashing beans.
-If serving to young children (who may not eat a whole taco) or using as an appetizer, cut the tacos in half, preferably on a diagonal.
-Heat up leftovers wrapped in a paper towel for about 1 minute in microwave.

Cauliflower Soup (pioneer woman)

Cauliflower Soup

August 3, 2009 968

PREP TIME:

30 Minutes

DIFFICULTY:

Easy

COOK TIME:

30 Minutes

SERVINGS:

6 Servings

INGREDIENTS

• 1 stick Butter, Divided
• 1/2 whole Onion, Finely Diced
• 1 whole Carrot Finely Diced
• 1 stalk Celery, Finely Diced
• 1 whole (to 2 Whole) Cauliflower Heads, Roughly Chopped
• 2 Tablespoons Fresh Or Dried Parsley, Chopped
• 2 quarts Low-sodium Chicken Broth Or Stock
• 6 Tablespoons All-purpose Flour
• 2 cups Whole Milk
• 1 cup Half-and-half
• 2 teaspoons To 4 Teaspoons Salt, To Taste
• 1 cup (heaping) Sour Cream, Room Temperature

INSTRUCTIONS

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.

Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.

Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Serve immediately.

BUTTERNUT SQUASH SOUP WITH BACON (Bountiful Kitchen)

Butternut Squash Soup

Martha Stewart Magazine, Oct 2013
print recipe

6 slices bacon, cut in half crosswise
1 tablespoon unsalted butter
1 sweet onion, such as Vidalia or Walla Walla, coarsely chopped (about 3 cups)
2 1⁄2 pounds butternut squash, peeled, halved, seeded, and cut into 1-inch pieces (about 6 cups)
3 sprigs thyme
Coarse salt and freshlyground pepper
1 3⁄4 cups chicken broth
1 3⁄4 cups water

Cook bacon over medium heat in large pot, flipping once, until brown and crisp, about 15 minutes. Drain on paper towels; discardfat from pot but do not wipe clean.
Melt butter in pot over medium heat. Cook onion, stirring occasionally, until softened and golden, about 15 minutes. Add squash, thyme,1 tablespoon salt, broth, and water; increase heat to high and bring
to a boil. Reduce heat, cover, and simmer until squash is tender,12 to 15 minutes. Discard thyme.
Working in batches, purée soup in a blender until very smooth. Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary. Divide among heatproof glasses and garnish each glass with bacon.I opted to lay the bacon right on top of the soup with a few seeds I toasted and salted from the squash.
Bacon and soup can be madeup to 3 days ahead, cooled completely, and stored in refrigeratorin separate containers. Recrisp bacon on a baking sheet in a pre- heated 300 ̊ oven, about 10 minutes, while reheating soup over low heat.
Serves 10-12

Tips:
-I used my immersion blender and pureed the soup right in the pot. One pot cooking, hooray!

SOUTHWEST SLOW COOKER CHICKEN

Ingredients

• 4 frozen chicken breast halves
• 2-3 cups salsa (red or green) I prefer green
• 1- 15 oz can black beans, drained
• 1 small bag of frozen corn or 1-15 oz can corn, drained
• salt and pepper
• 2 cups grated cheese (cheddar, monterey jack, pepper jack if you like it spicy)
• 4 oz cream cheese (regular or low fat)

Instructions

1. Coat the inside of a slow cooker with cooking spray.
2. Place the chicken in the cooker, salt and pepper generously.
3. Pour the salsa over the chicken.
4. Pour the drained black beans and corn on top of the chicken and salsa.
5. Cover with lid and cook on low for about 3 1/2 hours.
6. When the chicken is done, Spread the grated cheese over the top of the mixture in the slow cooker, and then top with 4 oz of cream cheese. Cover and let cook for another 1/2 hour.
7. Remove lid and gently break up the chicken. Spoon the mixture over tortilla chips, shredded lettuce or taco shells.

Ashly's Soup

3 cans chicken broth
2 cans white beans
1 1/2 C spaghetti sauce
1-2 bags spinach
4 chicken breasts or 1 roasted chicken picked apart
1 tsp crushed red pepper
sprinkle with parmesan cheese

Hearty Chicken Noodle Soup (Bleazards)

Ingredients

2 tsp chicken soup base
3C chicken soup stock
2 C chopped carrots
2 C chopped celery
3/4 C chopped onion
2 Cans cream of chicken soup (10oz)
1/4 C evaporated milk or 1/2 C whole milk
2 C cooked diced chicken
4 C of noodles cooked
Salt and pepper to taste

Directions

Heat soup base and stock together. Add carrots, celery and onions and simmer until veges are tender.
Add cream soup and milk. Thicken with roux (if needed). Then add cooked chicken and noodles.

Nydia's spaghetti

1 lb ground beef (browned with one medium diced onion)
1 lb Italian sausage
1 yellow squash
2 zucchini
mushrooms
crushed garlic
basil
parsley
salt and pepper
6-8 cans of canned tomatoes (petite diced, stewed, with italian spices etc)
Marinara sauce

Cook meat first.
Then add everything else to taste and let simmer forever

Okazu

Meat-stir fry
Carrots
Beans
1 onion
1/2 c sugar
1/2 c soy
1 1/2 c water

Cook med-high 20 mins

Shepards pie by Alton Brown

Ingredients

For the potatoes:

• 1 1/2 pounds russet potatoes
• 1/4 cup half-and-half
• 2 ounces unsalted butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg yolk

For the meat filling:

• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 1/2 pounds ground lamb
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 teaspoons tomato paste
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen English peas

Directions

Watch how to make this recipe.

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.