Chicken Pot Pie Soup

INGREDIENTS

• 5 tablespoons unsalted butter, divided
• 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 celery ribs, diced
• 3 cloves garlic, minced
• 1 teaspoon poultry seasoning
• 5 tablespoons all-purpose flour
• 1/3 cup dry white wine
• 4 cups chicken stock
• 1 bay leaf
• 1 cup fresh cut green beans or peas
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley leaves
• 1 1/2 teaspoons white wine vinegar

DIRECTIONS

1. Melt 1 tablespoon butter in a large stockpot or Dutch oven over medium high heat heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Reduce heat to medium; melt remaining 4 tablespoons butter. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and poultry seasoning until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute.
4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
5. Stir in chicken stock and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-12 minutes.
6. Stir in green beans or peas, heavy cream and chicken; simmer until green beans are tender and soup has thickened, about 3-4 minutes.
7. Stir in parsley and vinegar; season with salt and pepper, to taste.

Serve with Pie crust croutons.

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Baked Tortellini Casserole

Ingredients

• 2 tablespoons of olive oil
• 1 pound of lean ground beef 97/3
• Small yellow onion, diced
• 2 garlic cloves, minced
• 1 28 oz can of crushed tomatoes, or whole peeled tomatoes crushed by hand
• 1 8 oz can of tomato sauce
• 1 teaspoon of kosher salt
• Freshly ground black pepper to taste
• 1 24 oz package of fresh cheese tortellini
• 3 cups of freshly grated mozzarella cheese

Instructions

1. Saute onions and garlic in olive oil, until soft.
2. Add ground beef and season with salt and pepper.
3. Once beef is cooked through, stir in tomatoes and tomato sauce.
4. Stir in uncooked, fresh tortellini and 1 1/2 cups of mozzarella cheese.
5. Transfer to casserole dish and sprinkle remaining cheese over the top.
6. Cover tightly with foil and baked at 350 degrees for about 30 minutes.

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Baked Butternut Squash with Apples YUM!

       Ingredients

• 2 tablespoons butter or margarine 
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon ground nutmeg 
• 1 1/2 lb butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 5 cups) 
• 2 to 3 large Granny Smith apples, cored, cut into 1/2-inch cubes (4 cups) 
• 1/4 cup real maple or maple-flavored syrup 
• 1 tablespoon balsamic vinegar 
• 1/4 up chopped pecans, toasted*

Directions

• 1Heat oven to 375°F. Place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted.
• 2Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar.
• 3Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans.

Expert Tips

*To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.

When selecting butternut squash, look for those that have hard, tough rinds and are heavy for their size. Peeling the squash will be easier if you first microwave it on High for 3 minutes.

Substitute apple pie spice for the cinnamon and nutmeg.

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Simple Apple Crisp

Simple Apple Crisp

Ingredients

For the Crisp:

• ½ cup  flour
• ½ cup  oats
• ½ cup maple syrup
• ¼ cup coconut oil in solid state
• ½ tsp cinnamon
• ½ tsp vanilla
• ⅛ tsp salt

For the Apple Filling:

• 3-4 large apples (or 5-6 small apples), peeled and chopped
• 2 Tbsp coconut oil in solid state
• 2 Tbsp flour
• 1 tbsp lemon juice
• ½ tsp cinnamon

Instructions

1. In a medium size bowl, mix all the apple filling ingredients together and stir until well combined.
2. Place apple filling mixture into an un-greased 8 x 8 inch pan or a pie plate.
3. Next, in another medium size bowl, mix together the ingredients for the crisp and stir until well combined. The mixture will be clumpy!
4. Place the crisp mixture over top the apples, making sure to cover as much of the apple filling as possible.
5. Bake at 375 degrees for 30-35 minutes or until crisp is golden brown and filling bubbles.

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Crock Pot Minestrone Soup

Ingredients:

• 1/2 onion, chopped
• 1 cup carrots, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can white beans, drained
• 3 cups fat free chicken broth (or vegetable broth for vegetarians)
• 1 oz chunk of good Parmesan cheese rind
• 1 fresh rosemary sprig
• 2 bay leaves
• 2 tbsp chopped fresh basil
• 1/4 cup chopped fresh Italian parsley leaves
• salt and fresh pepper
• 1 medium zucchini, chopped
• 2 cups chopped fresh or frozen (defrosted) spinach
• 2 cups cooked small pasta like small shells or elbows
• extra Parmesan cheese to top

Directions:

1. Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.
2. In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.
3. Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, Parmesan rind and season to taste with salt and black pepper.
4. Ladle soup into bowls and top with extra Parmesan cheese. Crunchy garlic bread goes well with this soup.

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Chicken and Rice One Pot Dinner

Ingredients

• 3.5 pound chicken 
• garlic salt for sprinkling 
• 4 tablespoons olive oil 
• 2 cups organic jasmine rice 
• ½ onion chopped 
• 2 Carrots 
• 2 Celery stalks 
• 1 lemon cut in 2 
• 4 cups organic chicken broth or stock 
• 1 tsp. Kosher salt 
• Pepper to taste
  

Directions

1. Preheat oven to 350 degrees. 
2. Pat your chicken dry and rub with a garlic salt or your favorite salt spice blend. 
3. Heat a 7 quart or larger Dutch oven over medium heat and sear chicken on all sides until well browned. Remove to a plate to rest while the rice browns. 
4. In the same pot, add olive oil and heat. Then add rice and onion and brown well, about 15 minutes stirring occasionally. 
5. Add one half of the lemon & other veggies to the rice and place the other inside the chicken. 
6. Add broth to the rive and stir, flavor with salt and pepper then add the chicken- breast side down. 
7. Cover and roast in your oven for 90 minutes or until the chicken is cooked through. 
8. Let rest at least 10 minutes before serving. Carve chicken and serve with rice

Prep time: 25 mins Cook time: 90 mins Total time: 1 hour 55 mins Serves: 4-6

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Chicken Pot Pie

Prep time 25 minutes
Total time 1 hr 5 minutes

Ingredients
Crust

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

• 1/3 cup butter or margarine
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups Progresso® chicken broth (from 32-oz carton) 1/2 cup milk 2 1/2 cups shredded cooked chicken or turkey 
• 2 cups your favorite vegetables (I like to use carrots, celery and a small potato.

Directions

1. Preheat oven to 425 degrees F
2. Place one of the crusts in the bottom of a pie pan and prick with a fork. I like to slightly bake the bottom crust before filling the pie so it isn't soggy. Just bake for 5-6 minutes at 425 degrees.
3. In a pot, combine the raw chicken, carrots, peas, celery. Add the carton of chicken broth to cover and boil for 15 minutes. Remove from heat, drain (reserving 1 3/4 cups chicken broth for filling) and set aside.
4. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture. Here you can add more chicken broth if you like depending how runny you want your filling.
5. Place the chicken filling in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
6. Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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Mini Chicken Pot Pies

Ingredients

• 1 package (10 oz) frozen mixed vegetables, cooked 
• 1 cup diced cooked chicken 
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

Directions

1. Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
2. Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
3. Bake at 375°F 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

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Potato Leek Soup

Ingredients

3 leeks (clean & cut small)
3 medium potatoes (peeled & diced)
1 carrot (peeled & shredded)
3 stalks of celery (diced)
1 onion (chopped)
3 tablespoons butter
3 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
¾ cups of milk
2 chicken bouillon cubes
1 quart water

Directions

1. Sauté leeks in small amount of butter.
2. In a large kettle, cook potatoes, carrot, celery & leeks in 1 quart of water.
3. Add bouillon, cook until vegetables are tender.
4. Sauté onions in 3 tablespoons of butter until soft. Stir in flour. Add salt & pepper.
5. Gradually add milk stirring constantly for a smoother soup. Put potatoes, carrot and celery through a blender before adding onion flour and milk.
6. Stir all mixtures and let cook for approximately ½ hour to an hour.

Eat with crusty bread and a salad. Great comfort food. 

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Easy Baked Burrito Casserole

INGREDIENTS

• 1 pound of ground beef
• 1 small onion, chopped
• 1 pack of taco seasoning
• 1 can refried beans
• 1 can cream of mushroom soup, undiluted
• 1/2 cup sour cream
• 1 pack large flour tortillas
• 2 1/2 cups of shredded Mexican blend cheese

DIRECTIONS

1. Preheat oven to 350 degrees.
2. In a large skillet, cook the ground beef and onion until the beef is no longer pink and drain.
3. Add the taco seasoning and refried beans and heat through.
4. In a separate bowl, blend the mushroom soup with the sour cream. Then spread half of the soup mixture in the bottom of a baking dish.
5. Add a layer of 3 flour tortillas to the top of the soup mixture. You will need to cut or tear the tortillas and overlap them. 
6. Spread on a layer of the ground beef mixture and top with about a cup of cheese.
7. Repeat all of these layers and top with the remaining cheese.
8. Bake in a 9 x 13 baking dish for about 20 minutes until cheese is nicely melted.

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Heart Cinnamon Rolls

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Hamburger Stew Recipe

Ingredients

• 1/2 pound ground beef 
• 1/4 cup chopped onion 
• 1/4 cup chopped celery 
• 1 cup canned diced tomatoes, undrained 
• 3/4 cup beef broth 
• 3/4 cup cubed peeled potato 
• 1/4 cup thinly sliced carrot 
• 2 tablespoons uncooked long grain rice 
• 1/2 teaspoon salt, optional 
• 1/8 teaspoon pepper 

Directions

In a large saucepan, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth, potato, carrot, rice, salt if desired and pepper. Bring to a boil. Reduce heat; cover and simmer 40-45 minutes or until rice and vegetables are tender. Yield: 2 servings.

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Pot Roast

Ingredients

• A 2-5 lb roast. (any kind)  I use a lean cut, about 3 lbs.
• 1 envelope ranch dressing (dried) I use Hidden Valley brand, not buttermilk
• 1 envelope Italian dressing   I use Western Family brand.
• 1 envelope brown gravy mix  I use McCormick brand
• Potatoes and Carrots  (enough to fill a bottom layer on your CrockPot) I use about 7 or 8 baby red potatoes and a half pound of carrots to feed 3-4.
• 1 to 1-1/2 cup water 

Directions

1.  Put any carrots and potatoes in the bottom of your CrockPot. I usually quarter my potatoes and use baby carrots.
2. Put Roast on top of vegetables. 
3. Sprinkle all 3 spice envelopes on top. 
4. Add the water. 
5. Cook on LOW for 6-10 hours until tender and veggies cooked through.It is better to cook the roast longer. This will be sooooo tender and yummy!!

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Chicken Orzo Soup

Ingredients

• 1 carton (32 oz) Progresso® chicken broth (4 cups) 
• 1 lb boneless skinless chicken breasts 
• 1 tablespoon olive oil 
• 1 medium onion, chopped (1/2 cup) 
• 1/2 cup sliced carrots 
• 1/2 cup chopped celery 
• 3/4 cup uncooked orzo pasta (4 1/2 oz) 
• 2 cups water 
• 1/4 cup chopped fresh parsley 
• Salt and pepper to taste 

Directions

1. In 3-quart saucepan, heat broth and chicken to boiling; reduce heat. Simmer uncovered about 10 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to cutting board. Skim fat from broth, if necessary. 
2. Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender. 
3. Add cooked vegetables, pasta and water to saucepan with broth. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until pasta is tender. 
4. Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper. 
5. Combine the broth and the chicken in a Dutch oven and bring to a simmer. Cook until the chicken breasts are cooked through.
6. Chop your carrots, celery and onions.
7. In a sauté pan, heat the olive oil and sauté the veggies until soft.
8. When the chicken is cooked through, remove it to a cutting board. Add the vegetables to the broth. Pour in the orzo.
9. Then add in the water. Allow the soup to cook until the orzo is tender.
10. Chop the chicken into bite-sized pieces, and when the orzo is tender, add the chicken back into the soup. Stir in the parsley and season with salt and pepper.

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Panda Express Orange Chicken

Ingredients
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1½ tsp salt
Pinch of white pepper
2 tbsp oil, divided, plus more oil for frying
½ cup + 1 tbsp cornstarch, divided
¼ cup flour
1 tbsp ginger, minced
1 tsp garlic, minced
½ tsp crushed hot red chili pepper
¼ cup green onion, chopped
1 tbsp rice wine
¼ cup water
Zest of ½ an orange (optional)

For the “Orange” Sauce
3 tbsp soy sauce
3 tbsp water
½ cup sugar
½ cup white vinegar

Directions

1. In a large bowl, mix together the egg, salt, pepper, and 1 tbsp of oil. Mix well. Stir in the chicken pieces. 
2. In medium bowl, stir together the flour and ½ cup cornstarch. Add the chicken pieces, stirring to coat. 
3. Heat oil for deep frying in a wok or deep fryer to 375°F. 
4. Add the chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done remove the chicken from the oil with tongs and drain on paper towels. 
5. Clean the wok if you used it and heat for 15 seconds over high heat. Lower to medium high and add 1 tbsp of oil. 
6. Add the ginger and garlic and stir try until fragrant, about 10 seconds. 
7. Add the crushed chiles and green onions, then the rice wine, stirring for a few seconds. 
8. Add the orange sauce and bring to a boil. 
9. Stir the remaining 1 tbsp of cornstarch into the water, add this mix to the chicken and heat until the sauce has thickened. 
10. Add the cooked chicken, stirring until well incorporated. 
11. Turn off the heat and stir in the orange zest if using. 
12. Serve over white rice. 

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Southern Black Eye Peas

Ingredients:

• 1 (16 ounces) package dried black-eyed peas (cover with water and soak the peas over night)
• 1 ham hock - A honey ham bone is delicious. A Country ham bone is wonderful also but if using this do not add the extra salt. You can use 4 or 5 strips of bacon instead of the ham. Cook the bacon and left the rendered fat in the pot before adding the water. You need one of these things in any dried peas or beans.
• 6 cups of water
• 1 medium onion, chopped
• 2 cloves minced garlic
• 1 teaspoon seasoned salt
• 1 teaspoon pepper
• 1 teaspoon sugar
• 1 teaspoon Cajun seasoning

Directions:

1. Wash the black eye peas and allow them to soak in water overnight.
2. Ham hock - A honey ham bone is delicious. A Country ham bone is wonderful also but if using this do not add the extra salt. You can use 4 or 5 strips of bacon instead of the ham. Cook the bacon and left the rendered fat in the pot before adding the water. You need ONE of these things in any dried peas or beans.
3. Wash the peas thoroughly.
4. In a large Dutch oven, add 8 cups of water and your ham hock or bone and bring them to a boil.
5. Add the onion, garlic, sugar, and spices to the ham. Insert the peas.
6. Cover, reduce heat and simmer for 2 hours or until the peas are tender.

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Hangover Soup

Ingredients

• 4 strips bacon, chopped
• 1 cup finely chopped pork loin
• 1 small onion, finely chopped
• 1½ cups crushed tomatoes
• ½ cup finely chopped mushrooms
• 2 tablespoons shredded celery root
• 4 stalks celery, chopped
• 2 medium carrots, peeled and chopped
• Salt
• 3 cups cubed potatoes
• ½ cup chopped Polish sausage
• 2 tablespoons finely chopped leek
• 1 teaspoon allspice
• 1 teaspoon bay leaves
• 1 teaspoon Hungarian paprika
• 1 cup diced pickles
• 3 cloves garlic, finely chopped
• 1 tablespoon Eastern European seasoning, such as Vegeta, optional
• 3 tablespoons chopped fresh dill
• Heavy cream

Directions

1. Fill a soup pot with 8 cups water set on medium-high heat.
2. In a pan, fry the chopped bacon. When it is done, take out and put into the water in the soup pot.
3. In the drippings of the bacon, fry the pork loin and then the onions. When brown, put them into the soup pot and bring to a boil. Add the crushed tomatoes, mushrooms, celery root, celery, carrots and some salt and cook for 15 minutes.
4. Next, add the potatoes, sausage, leeks, allspice, bay leaves Hungarian paprika and cook for another 15 minutes. 
5.  Add the pickles, garlic and seasoning if using, and let boil for 10 minutes. Add the dill and heavy cream. 

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Parmesan Garlic Chicken with Zucchini

Ingredients

• 2 Chicken Breasts, sliced in half, or 4 thin chicken breasts
• 8 Tablespoons butter, divided
• ½ cup Italian Bread Crumbs
• ½ cup plus 1 Tablespoon grated parmesan, divided
• ¼ cup flour
• 2 medium zucchini, sliced
• 2 garlic cloves, minced

Directions

1. In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
2. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
3. Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add some 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.

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Honey Lime Chicken Enchiladas

Ingredients

• 1/3 cup honey 
• 1/4 cup lime juice (about 2 large limes) 
• 2 teaspoons to 1 Tablespoon chili powder 
• 2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder 
• 1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded 
• 12 corn tortillas 
• 2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups) 
• 1 14-oz can of green enchilada sauce (mild or medium, to your taste) 
• 1/2 to 3/4 cup of heavy cream 
• nonstick cooking spray 
• 1 Tablespoon of chopped cilantro, to garnish 

Directions

1. Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
   
2. Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
   
3. Spray the sides and bottom of a 9×13-inch baking dish lightly with cooking spray.
   
4. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
   
5. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada – it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
   
6. Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
   
7. Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.

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Chicken and Broccoli Shells & Cheese

Ingredients

• 8 ounces medium shell pasta
• 3 cups broccoli, chopped into florets
• 2 chicken breasts, cooked and diced 
• 2 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 1 cup milk
• 1 cup chicken broth
• ¼ teaspoon garlic powder
• ¼ teaspoon pepper
• ⅛ teaspoon salt
• 2 cups sharp cheddar cheese, shredded

Directions

1. In a large pot of boiling salted water, cook pasta according to package directions. Add broccoli during last 2-3 minutes of cook time. Drain and set aside.
   
2. Melt butter in a large skillet over medium heat. Add flour and cooking, stirring, for 1 minute. Slowly whisk in milk and chicken broth and season with garlic powder, salt, and pepper. Cook, stirring constantly, until mixture is bubbling and thickened. Remove from heat and add cheddar cheese. Stir until melted.
   
3. Add the drained pasta, broccoli, and chicken and stir to combine. If sauce becomes too thick, add milk as needed to thin.

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