WHITE LASAGNA SOUP

from: https://www.thereciperebel.com/white-lasagna-soup/#wprm-recipe-container-26130

2 tablespoons unsalted butter
1 medium onion (finely chopped)
3 cloves garlic (finely minced)
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red chili flakes
3 cups low-sodium chicken broth
2 boneless skinless chicken breasts (about 1 lb)
1/4 cup sun-dried tomatoes (chopped)
2 cups dry, short pasta or broken lasagna noodles
1 cup half-and-half
2 tablespoons cornstarch
1 cup fresh spinach (roughly chopped)
Ricotta cheese, Parmesan cheese, and shredded mozzarella cheese for garnish

Instructions
Melt the butter in a large Dutch oven or soup pot over medium heat.
Add the onion and cook, stirring, until just starting to brown, about 3 to 4 minutes.
Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for 1 minute.
Stir in the broth. Add the uncooked chicken and sun-dried tomatoes.
Increase the heat to medium-high and bring to a simmer. Cover and reduce the heat to medium-low and cook for 12 to 15 minutes, until the chicken is cooked through (a meat thermometer inserted into the chicken reaches 165°F).

Meanwhile, in a large pot of boiling, salted water, cook the pasta according to the package directions.
Remove the chicken from the soup and shred with two forks.

In a small bowl, whisk together the half-and-half and cornstarch. Stir into the soup and cook for 1 to 2 minutes, until slightly thickened.

Stir the shredded chicken, cooked pasta, and spinach into the pot and heat through.
Taste and adjust seasonings if desired. Serve with cheese, as desired.

SPECIAL K TREAT

from: Kim Sainsbury

1 cup sugar
1 cup brown sugar
1 cup light karo syrup
3 tbsp peanut butter
1/2 cup butter
1 tsp vanilla
1 large box special k cereal

Combine sugar, brown sugar and karo syrup and bring to a boil for 1 minute, add peanut butter, butter, and vanilla. Pour over cereal and stir until evenly coated.

CREAMY CAJUN CHICKEN PASTA (ONE POT)

From: https://www.budgetbytes.com/one-pot-creamy-cajun-chicken-pasta/

Servings 4

Prep 10 mins

Cook 20 mins

Total 30 mins

Cajun Seasoning

2 tsp smoked paprika                                           

1 tsp oregano 

1 tsp thyme                                                            

1/2 tsp garlic powder 

1/2 tsp onion powder 

1/4 tsp cayenne pepper 

1/4 tsp black pepper 

1/4 tsp salt 

Chicken Pasta

1 tbsp olive oil

1 tbsp butter 

1 lb. boneless, skinless chicken breast 

1 yellow onion, diced 

1/2 lb. penne pasta (uncooked) 

15 oz. fire roasted diced tomatoes 

2 cups chicken broth 

2 oz. cream cheese 

3 green onions, sliced 

Instructions 

Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.

Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.

Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.

Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.

Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.

Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.

NAVAJO TACO - FRY BREAD

 From: Matt Watts

6 cups flour

1 tbsp shortening (cut into the flour)

1 teaspoon salt

1 tablespoon baking powder

Mix together (above ingredients)

Add 2-2.5 cups warm water (sometimes more or less, starting with 2 cups and add more as needed). 

Mix the dough, form a ball, spray with cooking spray and cover with plastic wrap. Let it rest for at least 30 minutes, but longer is better. 

Cook in hot oil/shortening. Crisco is the preference for Matt (or grapeseed oil). Vegetable oil works, but it can be too greasy.