Chicken Cordon Bleu Casserole

 5 1/2 C Shredded Rotisserie Chicken

2 C Cubed Ham

2 C Rotini Pasta

Cheese Sauce:

4 T Butter

1/4 C Flour

2 C Milk

1 T Dijon Mustard

1 T Lemon Juice

1/2 tsp Garlic Powder

1 tsp Salt

1 1/4 C Shredded Mozzarella Cheese (or Swiss)

1/2 C Parmesan Cheese

Pank Topping:

1/2 C Panko Bread Crumbs

2 T Melted Butter

Preheat oven to 350 degrees and spray a 9x13 pan with cooking spray.

Boil pasta according to the package directions. Mix chicken, ham, and cooked pasta in baking dish. 

For the cheese sauce melt butter over medium heat in a sauce pan. Sprinkle the flour on top and cook for 1-2 minutes or until dry and clumpy. Slowly whisk in the milk. Add mustard, lemon juice, garlic powder, and salt. Simmer for 3-5 minutes whisking constantly until mixture thickens. Remove from heat and stir in the cheese. Pour sauce evenly over the ham and chicken mixture. Mix if needed them sprinkle parmesan cheese over the top 

In a small bowl combine the pano and melted butter. Sprinkle over the top of the casserole. Bake uncovered for 30-35 minutes or until the breadcrumbs are golden brown and casserole is bubbly.

Instant Pot Sausage and Pasta

 1 pkg SmokedSausage or Beef Kielbasa

1 Bell Pepper Sliced

1 large Onion Diced

8 Garlic Cloves sliced or minced

5 C Chicken Broth

16 oz Spaghetti

1 28 oz can Diced Tomatoes 

2 Tbs Italian Seasoning

1 1/2 tsp Salt

1/2 tsp pepper

4 Tbs Butter

1/2 C Parmesan Cheese plus more for serving

Set Instant Pot to sauté add 1 Tbs of oil and the sliced sausage and cook until browned. Add the  peppers, onion, and garlic and cook for 30 seconds while stirring, Add one cup of chicken broth and deglaze the bottom go the pot. 

Break the pasta and layer it over the sausage and peppers. And the remaining chicken broth, the diced tomatoes, italian seasoning, salt, and pepper in that order. Push the pasta into the broth but do not stir. 

Set  Instant Pot to high pressure for 3 minutes, or 2 for al dente pasta. **If using a different pasta than spaghetti, take the cook time on the box cut it in half then subtract one minute and cook for that amount of time. 

When finished cooking do a quick release, remove the inner pot and place on a hot pad. Stir in the butter and parmesan cheese. Serve adding more parmesan cheese on top if desired.

Chili

 2 lb Beef Roast Cubed

1 Tb Salt

2 Tb Olive Oil

3 Bell Peppers

2 Onions

1 Jalepeno

5 C Water

1 Large Can Whole Tomatoes

1 small can Tomato Paste

1 Large can Tomato Sauce

2-3 Tb Better than Bullion Beef

1/4 C Chili Powder

2 Tb Cumin

2-3 Tb Garlic

2 Tb Salt

4 Bay Leaves

**5 C Cooked Pinto Beans 

Optional: 1/2 C Jack Daniels

**See recipe for Pinto Beans

Cut roast in to small pieces. In a pot add olive oil and garlic and heat up. Add meat and 1 Tb salt and cook until browned. Remove meat and place in a bowl. In the pot add diced up bell pepper, onion,  and jalapeño. Cook for 5 minutes. Add meat back to the pot. If using the Jack Daniels add to the meat and onions and allow to boil for 1 minute. Open the can of whole tomato and roughly cut or squish the tomatoes with your hands add to the pot. Add the rest of the ingredients to the pot. Adjust seasonings to taste. 

Allow to simmer for 4 hours. Remove bay leaves, 

Quiche Lorraine

 1 9 inch Pie Shell

3 Pieces cooked Bacon

4 Eggs

1 1/2 C Milk

1/2 tea Salt

Dash of Cayenne Pepper

2 C Swish Cheese 

2 T Flour

Optional:

Mushrooms

Preen Onions

Bell Peppers

Sausage in place of Bacon

Heat oven to 350 degrees. 

Combine eggs, milk, and seasonings mix well. In a bowl toss shredded cheese and flour together, add to the milk mixture. Add mixture in the pie shell. Bake for 40-45 minutes. Let cool for 10 minutes and serve.

Italian-American Meatballs with Marinara Sauce

2 slices stale Bread
1/3 cup Milk
1 lb Italian Sausage
1 lb Ground Beef
3/4 cup Parmesan Cheese grated
1/4 cup Parsley chopped
2 tea Salt
1/2 medium Onion Grated
2 Garlic Cloves minced
1 Egg beaten
1/2 tea Black Pepper
1/3 cup Olive Oil separated

Quick Marinara Sauce
1/4 cup Olive Oil
1/2 medium Onion diced
4 Cloves Garlic minced
3 (28 ounce) cans whole, peeled Tomatoes roughly chopped
3 sprigs fresh Thyme
1 bunch Basil leaves, chopped
2 tea Salt
1 tea Pepper

Pulse bread in food processor to crumbs and place in bowl with milk. Add sausage, ground beef, parmesan, parsley, salt, onion, garlic, egg, and pepper and mix until combined.

Using your hands gently form the meat mixture into balls. (Be careful to not to pack the meat too tightly as this will make the meatballs too tough) Refrigerate for at least one hour up to 24 hours.  I will double the recipe and freeze the meatballs for future use.

Heat half the oil in a large nonstick skillet over medium-high heat add meatballs careful not to over crowd the pan. Turning as needed to brown all sides of the meatball. Transfer to a plate add remaining oil and cook the rest of the meatballs.

Marinara Sauce

Clean out the skillet heat the oil over medium-high heat. Saute onion and garlic, until lightly browned about 5 minutes. Add the tomatoes, the herb sprigs and basil and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.

Add meatballs to the marinara sauce. Bring to a boil, lower the heat and simmer covered string occasionally until the meatballs are cooked through.

Serve over noodles and top with cheese.

Chicken Rolls

2 cups diced Chicken

1 pkg 8 ox Cream Cheese

2/3 cup Mushroom sliced

1/2 tsp Salt

1/4 tsp Pepper

2/3 cup Onion chopped

4 Tb Butter

Garlic Croutons

Crescent Roll dough

Sauce

1 cup Cream of Chicken Soup

8 oz Sour Cream

1/2 cup Milk

Salt and Pepper to taste

In a bowl mix chicken, cream cheese, mushrooms, salt, pepper, and onion and mix well. Roll out dough and cut in 6 inch circles. Place chicken mixture in middle and close. Mix melted butter and garlic crouton crumbs together and add to top of rolls. Cook at 350 for 25-30 minutes. 

Sauce in a medium sauce pan add cream of chicken soup, sour cream, milk and salt and pepper and stir together until well mixed and warm. Serve over chicken rolls.

Ginger Chicken

1 1/4 lbs Chicken Legs

1 small Onion diced

1 piece of fresh Ginger peeled and sliced

1/2 tsp Black Pepper

1/2 tsp Sea Salt

2 Tb diced Red Onion

1 stalk of Green Onion chopped

1 Tb Olive Oil

In a skillet over medium heat add oil, onion, and ginger cook for 3 minutes. Place chicken legs in skillet and add seasoning. Cover with lid. Turn the heat to low and cook covered for 35-40 minutes. Chicken will release juices creating a gingery sauce. Add red onion for the last 3 minutes. For more color on the chicken place under broiler for 3-5 minutes. Top with green onion and serve.

Jambalaya

12 oz Smoked Sausage sliced and quartered

1/2 Onion chopped

1 Green Bell Pepper chopped

1 Red Bell Pepper chopped

2 Cloves Garlic minced

2 Tomatoes chopped (can use 1 can stewed tomatoes)

1 cup Rice uncooked (if using brown rice pre-cook)

2 1/2 cups Chicken Stock

Hot Sauce for topping

Cajun Seasoning

1 tsp Paprika

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/4 tsp Black Pepper

1/4 tsp Cayenne Pepper

1/2 tsp Oregano 

1/2 tsp Thyme

Heat two tablespoons of olive oil in a pot over medium heat. Add bell pepper and onion and sauté for five minutes until starting to brown. Add garlic and tomatoes, and simmer for two minutes. Add chicken broth cajun seasoning and rice and sausage cover and simmer for 20 minutes or until the rice is cooked. Serve with hot sauce on top.

Beef Enchilada Casserole

1 can Cream of Mushroom soup

1 can Green Chiles

1 can Enchilada Sauce

1 lb Hamburger

Tortilla Chips crushed

1-2 cups Shredded Cheddar Cheese

Mix cream of mushroom soup, green chiles and enchilada sauce until smooth. Cook hamburger meat and drain. In a 9x13 pan layer crushed tortilla chips, meat, and sauce making sure you end with sauce. Cover with cheese.

Bake at 350 until Cheese is bubbly and hot about 20 minutes.

Crock-pot Mexican Chicken Tacos

Serves: 16 (approx. ½ cup per serving)

Warning: This dish can be habit forming. Please exercise moderation while consuming. Side effects can include: tight pants and weight gain, due to lack of sufficient will power to resist eating too many tacos.

Ingredients

• 1-2 16oz jars of Herdez Medium salsa
• 3½ cups water
• 1 lb. chicken breasts 
• 1 lb. dry pinto beans, rinsed but not soaked
• 1-2 packets chipotle taco seasoning
• 2 ounces or more cream cheese for creaminess (optional)
• Salt to taste

Instructions 

1. Place the pinto beans, salsa, and water in a slow cooker or Crock-pot. Stir to get the liquid in and around the beans. Place the chicken breasts on top. Cover and cook on high for 4-­5 hours or low for 7-­8 hours.
2. After about 3 hours, remove the lid and check on the mixture. Stir to keep the beans from sticking to the bottom and add a little more water if necessary. Don't open the lid more than once or twice ­ it adds to the cooking time.
3. When the beans and chicken are cooked, gently shred the chicken with two forks. It should shred easily. Add the taco seasoning and cream cheese and let the mixture sit for another 15-­30 minutes. Serve with rice, tortillas, taco shells or chips. Top with avocado, cheese, and cilantro.

Notes

If you use canned beans, omit the water and reduce the amount of cooking time. Also, the chicken usually cooks faster than the beans. To avoid overcooking the chicken, remove the chicken breasts when fully cooked after 2-3 hours, and store in the fridge.

Recipe adapted from Pinch of Yum at http://pinchofyum.com/crockpot-­mexican­-chicken

Chicken Teriyaki

2 Tb Sake or White Wine
1/4 c Mirin
1/4 c Soy Sauce
2 Tb Brown Sugar
1 Tb Fresh grated Ginger
4 Green Onions Sliced
Splash of Sesame oil
2 pounds Chicken thighs or breast cut into bite size pieces
1/2 Tb Olive oil
Pepper to taste

Combine sake or wine, mirin, soy sauce, brown sugar, ginger, green onions, sesame oil and mix well. Add chicken and let marinate for at least one hour. Heat olive oil in pan add chicken with juices and cook until no longer pink. Serve with rice.

*I like to slightly increase the mirin and soy sauce and use about 1-1 1/2 tsp sesame oil.

Dinner in a Pumpkin

1 Small to Medium Pumpkin
1 Onion chopped
2 T Oil
1 1/2 -2 lbs Hamburger
2 T Soy Sauce
2 T Brown Sugar
4 oz Mushrooms sliced
1 can Cream of Chicken Soup
1 1/2 c Cooked Rice
8 oz Sliced Water Chestnuts

Optional Seasonings
1/2-1 tea Nutmeg
1/2-1 tsp Pepper

Brown hamburger and drain grease out. Add rest of ingredients to hamburger and mix together. Hollow out the pumpkin and fill with hamburger mixture and replace top of pumpkin. Place on cookie sheet and bake at 350 for 1 hour or until Pumpkin is cooked. We like to draw a face on the pumpkin with a perm marker before cooking on Halloween.

Cowboy Casserole

Don't be shy to try due to the steps and amount of ingredients with this one. Most ingredients you will already have in your pantry. It does take time but is worth the time you take to make it. I usually split it into two pans and freeze one for a meal at a later time. It freezes well! Recipe from Foodnetwork.com By Emeril Lagasse

2 lbs Boneless Skinless Chicken
2 1/2 cups Chicken Stock
1/2 cup White Wine
1/4 cup Coarsely Chopped Cilantro
1 1/2 tbs Lime Juice
2 Garlic Cloves, mashed
1 tsp Black Peppercorn
1 1/4 tsp Salt
1/4 tsp Oregano
2 Bay Leaves
6 TB Butter
1 lb Mushrooms washed and quartered
Pinch Black Pepper
4 TB Flour
1 1/2 cups Milk
12 cups Tortilla Chips
2 cups finely chopped Onion
1 cup finely chopped Bell Pepper
2 Jalapenos, seeds removed, chopped finely
8 oz Shredded Pepper Jack Cheese
8 oz Shredded Cheddar Cheese
1 TB Emeril's Southwest Seasoning, recipe below
2 tsp Chili Powder
1 tsp Cumin
1 can drained Chopped Tomatoes
1 (4 oz) can Green Chiles, drained

Emeril's Southwest Seasoning (I love to put this on chicken when grilling makes a great rub!) You can half this you will not use all of it for this.

2 TB Chili Powder
2 tsp Cumin
2 TB Paprika
1 tsp Black Pepper
1 TB Coriander
1 tsp Cayenne Pepper
1 TB Garlic Powder
1 tsp Crushed Red Pepper
1 TB Salt
1 TB Oregano

Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.

Preheat the oven to 350 degrees F.

Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat.

Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.

Coconut Red Lentil Soup

1 TB Olive Oil
1 TB Curry Powder (up to 2 if you love curry)
1/2 tsp Cinnamon
1 Onion Chopped
2 Carrots, Peeled and Diced
2 tsp Fresh Ginger, Grated
2 Cloves Garlic, Chopped
2 tsp Salt
1 tsp Sugar
1/3 cup Tomato Paste
7 cups Water
15 oz Coconut Milk (I use Thai Kitchen)
2 cups Dry Lentils
1 15 oz can Garbanzo Beans/Chickpeas Drained
1 TB Lime Juice, Freshly Squeezed
1/4 cup Chopped Cilantro
Lime Wedges optional for garnish

Add oil to a large pot or Dutch oven over medium heat. Once the oil is hot add the curry and cinnamon, stirring often until spices are fragrant, about 2 minutes. Add onion and cook 2-3 minutes. Add carrots, ginger, garlic, salt, sugar, and tomato paste. Continue to cook and stir for another 2 minutes. Pour water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until are tender and soup has thickened. Before serving stir in lime juice. Taste for seasoning add salt, pepper, or other spices as needed. Serve with fresh cilantro and line wedges.

Note from Suzanne: This was so good. Everyone loved it. I served it Naan bread and green salad. I have only found red or pink lentils as they are sometimes called at Sprouts Farmers Market. They don't sell them at Walmart, They usually sell them in health food or whole food stores. Nut the texture is creamier than regular lentils so the texture would be slightly different if you use regular lentils. The regular lentils are found at Walmart if that is your only option.

Honey Lime Chicken Enchiladas

6 T Honey
5 T Lime Juice (about 1-2 Limes)
1 T Chili Powder
1/2 t Garlic Powder

1 Pound Cooked and Shredded Chicken (3-4 Chicken Breasts)
8-10 Flour Tortillas
2 1/2- 3 C Monterey Jack or Cheddar Cheese
16 oz Green Enchilada Sauce
1 C Heavy Cream

Mix honey, lime, chili powder, and garlic together and toss with the shredded chicken. Marinate at least one hour, the longer yo can marinate the better. Pour about 1/2 c of the enchilada sauce on the bottom of a 9x13 pan. Fill tortillas with chicken and cheese and roll up placing in backing pan. Reserve 1 cup cheese to top enchiladas. Mix remaining enchilada sauce, heavy cream, and left over marinade together and pour over enchiladas. Sprinkle cheese over top.

Bake at 350 for 30 minutes or until golden brown and crisp on top.

Thanks to Suzanne for this recipe!

Creamy Cajun Chicken Pasta

2 Boneless Chicken Breasts, cut into thin slices or small chunks
Linguine or any size pasta you like
2-4 T Cajun Seasoning (the more you use the spicier)
1 T Butter
2 T Olive Oil
1 C Whipping Cream
3 C Milk
4 T Chopped Sun-Dried Tomatoes
1/2 c Chopped Green Onion
1/2 tea Salt
1 tea Dried Basil (Fresh Basil boosts the flavor)
1/2 tea Black Pepper
1/2 tea Garlic Powder (I like to use fresh)
1/4- 1/2 c Parmesan Cheese
2-3 T Flour mixed with water to a smooth paste

Mix chicken and cajun seasoning in bowl. Heat pan and melt butter with olive oil. Add chicken to hot pan and cook for 5-7 minutes. Reduce heat add cream, milk, sun-dried tomatoes, green onions, salt, basil, pepper, and garlic. Let sauce heat up and stir in flour mixture to thicken. Mix with pasta and top with parmesan cheese.

Cheesy Enchilada Casserole

1 pound Ground Beef
1 Chopped Onion
2 1/2 C Salsa
1 15 oz can Black or Kidney Beans
1/4 c Italian Dressing
2 T Taco Seasoning
1 tea Cumin
6 Flour Tortillas
1 can Corn (Can use 1-2 c Frozen Corn)
3/4 c Sour Cream (I subbed with Greek Yogurt)
Mexican Cheese
1 Tomato
Cilantro
Lettuce

Brown hamburger with onion drain grease. Mix in salsa, beans, italian dressing, taco seasoning, cumin, corn, sour cream. Place a layer of the mixture on the bottom of a 9x13 pan add a layer of cheese and top with one layer of tortillas. Repeat as many times as needed ending with a good layer of cheese. Cover with foil and cook at 400 for 20-25 minutes. Garnish top with tomato, cilantro, and lettuce.

Goulash

2 pounds lean ground beef

• 1 pound ground turkey or sausage
• 2 large onions, chopped
• 3 cups water
• 1 (29-ounce) can tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 3 cloves garlic, minced
• 2 tablespoons Italian seasoning
• 3 bay leaves
• 3 tablespoons soy sauce
• 1 tablespoon House Seasoning, recipe follows
• 1 tablespoon seasoned salt
• 2 cups dried elbow macaroni
• 2 cups corn

Saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.

Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves, stir in corn, and allow the mixture to sit about 30 minutes more before serving.

**Paula Deen Food Network

Capellini Pomodoro

5 Roma Tomatoes

1/2 c Fresh Basil

Salt and Pepper

2-3 T Olive Oil

3-4 Cloves Garlic crushed

2-4 T Butter

1/3-1/2 c White Wine

1 c Reserve Water from Pasta

Angel Hair Pasta

2-3 Chicken Breasts

Oregano

Dice tomatoes, I find it easiest to cut in half and spoon out all seeds and discard. In a bowl mix tomatoes, basil, 2 T olive oil, and salt, and pepper to taste. Heat pan add 1 T olive oil and garlic let cook 1 minute add wine and boil for 1-2 minutes add tomato mixture cook for 3-4 minutes. add butter. pour over cooked pasta adding 1/2-1 c water from the pasta will help sauce adhere.

Place chicken on cookie sheet drizzle olive oil over chicken sprinkle salt and oregano over chicken and cook in oven at 350 until cooked through being careful to not over cook as this will dry out the chicken.  Serve on top of pasta.

Zuppa Toscana

1 lb Spicy Italian Sausage
1/2 lb Smoked Bacon chopped small
1 qt Water
2 14.5 oz cans of Chicken Broth
2 large Russet Potatoes cubed
2 cloves Garlic
1 med Onion chopped
2 c Kale or Swiss Chard
1 c Heavy Whipping Cream
Salt and Pepper to taste

Cook sausage and bacon set aside. In a pot add broth, water, garlic, potatoes, and onion. Simmer over medium heat until potatoes are tender. Add sausage and bacon and simmer for 10 minutes. Add kale and cream to pot and salt and pepper to taste.