April 1, 2020

Creamy Ranch Chicken

INGREDIENTS:

  • 2lbs chicken breast (boneless/skinless)
  • 1 can Cream of Chicken soup
  • 1 packet dry ranch dressing
  • 1 packet dry Italian dressing
  • 4oz. cream cheese
  • *Rice, egg noodles or buns for serving

INSTRUCTIONS:

  • Place chicken in a crock pot. Mix together next 3 ingredients (not the cream cheese) and pour over chicken. Cook on high for 2-3 hours or low for 4-5 hours.
  • Once the chicken is tender, shred with a fork and add cream cheese to crockpot.
  • Once mixture is creamy serve over rice, egg noodles or on a bun!


BBQ Chicken Sandwiches

INGREDIENTS:

  • 2lbs chicken breast (boneless/skinless)
  • 16oz bottle of favorite BBQ sauce
  • ½ cup Kraft Zesty Italian dressing
  • ¼ cup brown sugar
  • Buns for serving

INSTRUCTIONS:

  • Place all ingredients in crock pot. Cook on low for 4-5 hours or on high for 2-3 hours.
  • Shred with a fork and serve on a bun. 


Salsa Chicken

INGREDIENTS:

  • 2lbs chicken breast (boneless/skinless)
  • 1  12 oz jar of favorite salsa
  • 1 packet dry ranch dressing
  • 1 can black beans
  • 1 can corn
  • *Rice or hard or soft taco shells for serving

INSTRUCTIONS:

  • Drain beans & corn. Place all ingredients in crock pot. Cook on low for 4-5 hours or on high for 2-3 hours.
  • Shred with a fork. Serve over rice, on taco shells or as a burrito.


Easy Italian Beef

INGREDIENTS:

  • 2 ½ to 3 lbs of your choice of beef roast
  • 1 cup water
  • 1 packet dry ranch dressing
  • 1 packet dry Italian dressing
  • Buns for serving (I like to use a French loaf)

INSTRUCTIONS:

  • Place all ingredients into crock pot. Cook on high for 3-4 hours or on low for 6-8 hours.
  • Once beef is tender, shred with fork. Serve on buns or rolls.


Easy Ground Beef Casserole
Joan Beveridge

INGREDIENTS:

  • 1 lb of ground beef
  • 1 med onion, chopped    
  • 1 med green pepper chopped, optional 
  • 1 small can of mushrooms, drained, optional
  • 1 can of tomato soup       
  • 1 can of chicken broth
  • ½ bag of egg noodles, cooked

INSTRUCTIONS:

  • Preheat oven to 350. In a large skillet, brown the meat with the onion. Add in the peppers and mix up well. Drain fat and pour meat mixture into a casserole dish. Add the cooked noodles, and 2 soup cans.  Stir together and bake for 30 minutes.
  • Enjoy!

What’s-In-The-Fridge Quiche

Mavourneen Michiels

Serving Size: Appx. 2 Quiches

I love making Quiches. They are the easiest things to create and you can make a few at a time. Enjoy one & then freeze the rest (or give it away once we are finished social distancing). I was given a challenge to make a meal with what I had in my fridge & pantry for a Facebook cooking group. You can put anything in a quiche.  

INGREDIENTS:

  • 2 Pie Crusts OR breadcrumbs & olive oil
  • 1 package Bacon, cut into chunks
  • 1 chopped onion (or ¼ c dried onion flakes)
  • 1 bag Frozen spinach, thawed
  • 1-2 c Assorted fresh veggies, chopped (whatever you have in the fridge)
  • 1 c Cheese, grated (whatever you have in the fridge that goes best with your veggie choice)
  • Spices & seasonings as desired
  • ¼ c Milk
  • 1 dozen Eggs

INSTRUCTIONS:

  • Lightly coat two 9” pie pans with olive oil then sprinkle in your breadcrumbs and pack into pie crust shape. Set aside. 
  • Pre-heat oven to 400 degrees and lay bacon out on a baking sheet (on parchment paper for easy cleaning). Bake for 15-20 minutes until crisp. Set aside to cool and cut into chunks once cool.
  • While bacon is cooking, chop an onion and place in skillet with olive oil over medium heat. Stir constantly until caramelized. Remove from heat and set aside to cool.
  • Pat thawed (frozen) spinach on a paper towel to remove excess water.
  • Slice/chop assorted fresh veggies.
  • Layer the bacon, onion, spinach, veggies and cheese inside your prepared pie pan crusts. Save a handful of ingredients to decorate the top the quiche.
  • In a medium bowl, crack your dozen eggs and mix in milk and seasonings. Whisk together well, then use a small cup to dispense into your pie pans.
  • Top your quiches with whatever ingredients you’ve saved for decoration.
  • Preheat the oven 375. Bake for 40-50 minutes. Check at 35 to adjust time as needed.
  • Allow to cool 10 minutes & enjoy!
  • Leftovers? Wrap in saran wrap and put it in the freezer. Allow to thaw overnight, then cook the next morning at 300 degrees for 20 minutes.

Goat Cheese, Veggie and Spinach Fritatta
Julie Nichols

INGREDIENTS:

  • 2 tbsp olive oil
  • ½ medium onion sliced thinly
  • ¼ bell pepper, diced
  • ¼ cup mushrooms, diced
  • 3 cups baby spinach
  • 5 large eggs beaten
  • ¼ cup heavy whipping cream
  • Dash of nutmeg
  • ½ cup goat cheese crumbled
  • Herbs to taste (chives, dill)
  • Salt and Pepper to taste

INSTRUCTIONS:

  • Heat oven to 355 F / 180 C.
  • Heat 1 tablespoon of the oil in a medium ovenproof nonstick skillet over medium-high heat.
  • Add the onion, bell pepper and mushrooms and a pinch of salt and pepper, cook while stirring occasionally, until tender, 3 to 4 minutes.
  • Add the spinach, cook while tossing, until wilted, 1 to 2 minutes.
  • In separate glass dish, beat eggs, heavy whipping cream and nutmeg until well blended.
  • Add the beaten egg mixture evenly to the skillet and sprinkle with goat’s cheese.
  • Cook without mixing until the mixture starts to set around the edges, around 1 to 2 minutes.
  • Transfer to the oven and bake until set, 10 to 12 minutes or until eggs are set.

SERVE WITH

  • Mixed greens with vinaigrette
  • Breakfast croissant
  • Fresh fruit

Crockpot White Chicken Chili
Julie Nichols

INGREDIENTS:

  • 1 lb boneless skinless chicken breasts trimmed of excess fat
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 24 oz. chicken broth (low sodium)
  • 2 15oz cans great Northern beans drained and rinsed
  • 2 4oz cans diced green chiles (I do one hot, one mild)
  • 1 15oz can whole kernel corn drained
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp cumin
  • ¾ tsp oregano
  • ½ tsp chili powder
  • ¼ tsp cayenne pepper
  • small handful fresh cilantro chopped
  • 4 oz reduced fat cream cheese softened
  • ¼ cup half and half

TOPPINGS:

  • Sliced jalapenos
  • Sliced avocados
  • Dollop of sour cream
  • Minced fresh cilantro
  • Tortilla strips
  • Shredded Monterey jack or Mexican cheese

INSTRUCTIONS

  • Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
  • Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
  • Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
  • Remove chicken to large mixing bowl, shred, then return to slow cooker.
  • Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
  • Stir well and serve with desired toppings.

SERVE WITH

  • Fresh bread
  • Roasted veggies
  • Garden salad

Salsa Verde Chicken Enchiladas
Julie Nichols

INGREDIENTS:

  • 1 teaspoon vegetable oil
  • 2 garlic cloves, minced or 2Tbs minced jar garlic
  • 16 ounces salsa verde
  • ½  cup sour cream
  • ¼  cup cilantro leaves chopped, plus more for serving
  • 2 cups shredded cooked chicken
  • 1 cup shredded cheddar, Monterey Jack or Mexican cheese blend
  • 6 (6-inch) flour or corn tortillas

INSTRUCTIONS:

  • Heat oil in a skillet over medium heat and cook garlic until fragrant, about 1 minute.
  • Stir in the salsa verde and cook until heated through, about 1 minute.
  • Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy. Set aside about 1 cup of the sauce for assembling the enchiladas.
  • Stir the shredded chicken and half of the cheese into the sauce that has not been set aside.
  • Heat the oven to 350 degrees F. Grease ą 2-quąrt baking dish and spread ą little reserved sauce on the bottom.
  • Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish.
  • Spread the reserved sauce over the tortillas and sprinkle with remaining cheese.
  • Cover the dish with aluminum foil and bake until heated through, about 15 minutes.
  • Remove the foil and bake 10 minutes longer, until the cheese is melted.
  • Serve with cilantro, cheese, avocado, or tortilla strips on top.

SERVE WITH

  • Chips and salsa
  • Mexican rice
  • Sautéed beans

Baked Chicken With Spinach and Sun Dried Tomato
Julie Nichols

INGREDIENTS:

  • 2 (7- to 8-ounce) boneless skinless chicken breasts
  • ¾  tsp table salt
  • ¾  tsp ground black pepper
  • 2 cups chopped fresh spinach leaves (3 ounces weight), stems removed
  • 3 ounces cream cheese
  • ¼  cup shredded cheddar cheese
  • ¼  cup finely chopped sun-dried tomatoes (dry packaged or jar)
  • ½  tsp garlic powder

INSTRUCTIONS:

  • Preheat the oven to 425 F.
  • Slice each chicken breast in half, so it’s half as thick as before. The resulting pieces should be no thicker than about 1/2 inch. If moist, pat them dry with paper towels.
  • Prepare a baking tray lined with parchment paper. Spread out the chicken pieces in a single layer on the parchment paper.
  • Season the chicken with half of the salt and pepper. Flip them and season the other side with the remaining salt and pepper. Set aside.
  • In a pan on the stovetop, cook spinach until wilted. Separately, microwave cream cheese until very soft and easily mixed, about 20 seconds.
  • In a bowl, stir together cooked spinach, softened cream cheese, and all other topping ingredients until well-mixed. Evenly spread the mixture across the tops of the chicken pieces.
  • Bake at 425 F until the chicken is cooked through, about 20 minutes, depending on the size of your chicken pieces. Let it cool at room temperature for about 5 minutes before serving.

SERVE WITH

  • Roasted red potatoes
  • Steamed broccoli
  • Pasta with olive oil

Ricotta Meatballs
Julie Nichols

INGREDIENTS:

  • 1 pound ground beef
  • 1 pound ground pork
  • ½  c. parmesan cheese
  • ½  c. mozzarella
  • ½  c. cream
  • 1 egg
  • ½ c. grated white onion
  • 3 garlic cloves, pressed through a garlic press or 3Tbs minced fresh garlic
  • Season with a few dashes of salt, pepper, parsley, onion powder and/or Italian seasoning
  • 1 jar marinara
  • ¾ c. whole milk ricotta cheese

INSTRUCTIONS:

  • Pre-heat the oven to 400 degrees.
  • In a bowl combine beef, pork, parmesan cheese, mozzarella cheese, cream, egg, onion, and garlic. Mix gently with your hands. Using a 2-3 oz. scoop, scoop out meatballs, roll in your hands, and place on a foil lined and greased baking sheet. There should be about 24 meatballs. Sprinkle the meatballs with salt, pepper, and onion powder.
  • Bake at 400 for 20-25 minutes. You want some browning on the outside, but the meatballs will be cooked again momentarily.
  • Transfer the meatballs to a glass casserole dish or a large cast iron skillet. Pour the entire jar of marinara on the meatballs and spoon ricotta all over it. Sprinkle with extra parmesan if desired.
  • Bake at 400 for 15 minutes and then broil for 1-2 minutes to create the browned top.

SERVE WITH

  • Crispy French bread
  • Italian side salad
  • Linguini with marinara

Shrimp Tacos With Avocado Salsa

Julie Nichols

INGREDIENTS:

Avocado Salsa
  • 2 ripe avocados, diced
  • ¼ cup finely diced red onion
  • ½ jalapeno, seeded and diced finely
  • 3 Tablespoons finely chopped cilantro
  • 2 Tablespoons lime juice
  • 1 Tablespoon olive oil
  • 1 clove garlic, minced (about ½ teaspoon)
  • Salt and pepper to taste
Shrimp
  • 24 medium shrimp (about ½  lb), raw, peeled and deveined
  • Wooden skewers
Shrimp Marinade
  • 1 Tablespoons olive oil
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  • 1 clove garlic, minced (about ½ teaspoon)
  • 1 teaspoon lime juice
Other
  • 8 (6-inch) Old El Paso flour tortillas
Toppings
  • Chopped red cabbage, crumbled
  • Cojita or feta cheese
  • Lime wedges

INSTRUCTIONS:

  • In a medium bowl, combine all of the ingredients for the avocado salsa and add salt and pepper to taste. Chill in the fridge until ready to serve.
  • Preheat grill to medium high heat.
  • In a large bowl, combine shrimp marinade ingredients. Add the shrimp and toss to combine. Let shrimp marinate while grill is heating. Don’t let it sit too long or the lime juice will start to cook the shrimp.
  • Thread the shrimp on the wooden skewers. Grill 2-3 minutes per side or until shrimp are not opaque. You can also cook these on the stove in the skillet if you don't have a grill.
  • Warm tortillas on the grill or in the microwave.
  • Assemble tacos by placing some chopped cabbage and 3 warm shrimp in each taco with avocado salsa on top. Top with Cojita or feta cheese. Serve with lime slices.

SERVE WITH

  • Green salad with citrus vinaigrette
  • Lime cilantro rice
  • Grilled pineapple

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