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.

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. 

FISH TACOS

From: Celso

FISH & BATTER

2 cups flour

1 tbsp ground pepper

1/2 tsp dried oregano

2 tbsp mustard

1 egg

16 oz beer

Tilapia, cut into strips

Salt and pepper to taste

Corn tortillas, warmed

Mix all ingredients, dip fish in batter and fry in hot oil. Place in corn tortillas and top with mayo, guacamole and cabbage mix. 

NOTE: This is super yummy on shrimp as well. 

SPICY MAYO

2 tbsp hot oil

2 roasted arbol chiles

3 whole guajillo chiles

1 1/2 cup mayo

2 cloves minced garlic

2 limes

Heat oil in shallow pan, add and roast chiles and garlic lightly. Blend mayo with chiles, garlic and oil. Add lime juice and blend well (using a blender is best).

GUACAMOLE

4-6 avocados

1/2 - 3/4 cup of diced tomato

1/4 - 1/2 cup diced onion

1/4 - 1/2 cup chopped cilantro

3-4 limes juiced

Garlic powder to taste

Salt and pepper to taste

Finely minced serrano pepper, deveined and seeded (optional)

Mash avocados with garlic powder, salt, lime, pepper and serrano peppers. Then fold in vegetables. 

***NEED TO GET THE PORTIONS FOR THIS***

CABBAGE MIX

1 head cabbage, finely shredded

tomatoes diced

onion diced

lime juice

Salt and pepper to taste

Mix cabbage, tomato, onion and lime juice. Stir well and serve. 

SOUR CREAM CHICKEN

From: Celso

1 Costco Rotisserie Chicken
Roasted Poblano Peppers (I normally do 3-5)
1/2 large Onion - diced
1 can of Corn (drained)
1-2 tbsp of Chicken Bouillon
8- 12 oz Sour Cream
Salt and Pepper to taste
2 tsp of minced garlic
Oil
(Optional) Heavy Cream

Shred chicken and set aside.
Peel and slice roasted poblanos in strips.
On a large pan that would fit all the ingredients together heat up some oil and sauté the onion and the garlic.
Add the roasted poblanos and the can of corn. Mix well until mixed well and the corn and poblanos start to release their juices.
Add chicken bouillon (I normally start with 1 tbsp. Then add more if needed after chicken or sour cream.)
Add salt and pepper and mix well.
Add shredded chicken until it's reaches the same temperature as the vegetables (normally a couple of minutes)
Add Sour Cream and immediately stir together and remove from heat.
If needed add a little heavy cream to make the mixture a bit saucy but it's not necessary.

WHITE LASAGNA SOUP

From: https://payhip.com/b/nKGp7

2 tablespoons unsalted butter
1 medium onion (finely chopped)
3 cloves fresh garlic (finely minced)
2 teaspoons Italian seasoning
1 teaspoon salt (reduce if not using low sodium broth)
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes (more for extra spice)
3 cups low sodium chicken broth (use 4 cups for a thinner soup)
2 boneless skinless chicken breasts (about 300 grams)
¼ cup sundried tomatoes (chopped - optional)
2 cups short dry pasta or broken lasagna noodles (about 120 grams - I use Mafalda Corta. They are like mini lasagna noodles!)
1 cup half and half or cream (the higher the fat content, the richer the soup)
2 tablespoons corn starch
1 cup fresh spinach (roughly chopped)
ricotta cheese, Parmesan or shredded mozzarella cheese for garnish as desired

In a large Dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown.
Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook 1 minute.
Add chicken broth and stir well. Then add chicken breasts (uncooked) and sun dried tomatoes.
Bring to a simmer and cover, reduce heat to medium-low and cook for 12-15 minutes, stirring occasionally, until chicken breasts are cooked through (you will need an internal temperature of at least 165 degrees F).
Meanwhile, cook the pasta in boiling salted water to al dente, according to package directions.
When the chicken is cooked, remove from the soup and shred.
Whisk together cream and corn starch.
Stir the shredded chicken, cooked pasta noodles, cream and spinach back into the pot and heat through.
Serve with cheese as desired.

Storage:
Leftover soup will last in the refrigerator for 3-4 days. To reheat, warm in the microwave or heat on low on the stove until heated through. I recommend storing the pasta and the soup separately so the noodles don't get soggy!

NUTRITION
Serving: 399grams | Calories: 459cal | Carbohydrates: 54g | Protein: 26g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 755mg | Potassium: 895mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1206IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 3mg

ROOT BEER CHICKEN

12 ounces root beer
2 Tablespoons apple cider vinegar
2 Tablespoons vegetable oil
1/2 cup lite soy sauce
27 oz boneless, skinless chicken breasts - should yield 18 oz cooked

Combine root beer, vinegar, oil and soy sauce in a large bowl. Add chicken and marinade at least 3 hours or overnight.
Grill.

BAKED MAC AND CHEESE

1 pound box elbow noodles, cooked as directed but less a few minutes, heavily salted
1/2 cup butter

1/2 cup flour

5 cups milk

salt and pepper to taste

2 tablespoons chicken bouillon

3 tablespoons garlic powder

1 tablespoon ground mustard

1 cup shredded parmesan cheese

2 cups shredded cheddar cheese

1 bag crushed croutons (or breadcrumbs)

In a saucepan melt butter, add flour and stir well. Let cook for a few minutes. Stir in milk and add all seasonings. Cook until thick and bubbly, stirring continuously. Add in cheeses and stir well. Set aside.

Place drained noodles in a 13x9 inch casserole dish, cover with sauce and stir. Top with crushed croutons or breadcrumbs.

Bake at 350 degrees for 20 minutes or so, until hot and bubbly. 

TERIYAKI CHICKEN - FREEZER MEAL

Original recipe from: https://everydayshortcuts.com/8-easy-chicken-freezer-meals-in-one-hour/

Jenni's changes included below

5 Chicken Breasts 

1/4-1/2 Bottle of Teriyaki Sauce
1 Cup of Water
2/3 Cup Brown Sugar
6 Cloves Garlic, Minced (about 3 tablespoons bottled garlic)

Place in a gallon sized freezer bag and freeze until ready to use. Cooked from frozen, on low in the crockpot for about 6-8 hours. Chop or shred the chicken before serving and thicken the sauce in a saucepan with some flour/water paste. Serve over white rice.

SNOWBOARDIN SHARON'S WHITE CHILI

Recipe from: Leslie Syme

2 large cans chicken broth
2 large cans cannellini beans
1 small brown onion
1/2 tsp cumin
1/2 tsp garlic powder
Salt and pepper (to taste)
Green tabasco (to taste)
Green onions
2 lbs. boneless chicken breast
8 oz. can chopped green chilis
Handful fresh cilantro
1/2 tsp leaf oregano
Monterey Jack Cheese (grated)

Cube chicken breast, dice brown onion. In large pan sauté chicken and onion in a little oil until cooked. Add chicken broth, beans, chilis, and spices. Slowly simmer for an hour or longer. Chop cilantro, add to chili and refrigerate over night.

Next day, season more if desired. Simmer for several hours. In bowls, top with chopped green onion and grated cheese.

Serve with tortillas or cornbread.

SLOPPY JOES

Recipe from: Grandma Stewart

1 pound ground beef

1 medium onion diced

1 can tomato soup

1/2 cup ketchup

1 1/2 tablespoon mayonnaise

1-2 tsp mustard 

salt and pepper to taste

Add ground beef and onion to a frying pan; brown and drain. 

Stir in soup, ketchup, mayo, mustard, salt and pepper.

Simmer on low or medium heat until hot, and mixed well. 

Serve on hamburger buns

NOTE: She doesn't measure this. She estimates all ingredients. Will try these portions and make sure they work well and taste right.

CHICKEN POT PIE WITH BISCUITS

Recipe from: https://kristineskitchenblog.com/chicken-pot-pie-with-biscuit-crumble-topping/

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Servings: 5

For the pot pie filling:

1/4 cup unsalted butter 4 tablespoons

1 yellow onion chopped (1 1/2 cups)

3 carrots chopped small (2 cups)

3 ribs celery chopped small

2 cloves garlic minced

1 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup flour

1 3/4 cups low sodium chicken broth

1 cup milk

2 cups shredded or chopped cooked chicken

1 cup frozen peas

For the biscuits:

2 cups flour I used 1 cup of all-purpose flour plus 1 cup of white whole wheat

1 tablespoon baking powder

1/2 teaspoon salt

5 tablespoons cold unsalted butter cut into small cubes

3/4 cup whole milk plus more for brushing

Preheat oven to 425 degrees F.

Make the Filling

In a 12-inch or larger oven-safe pan*, melt the butter over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened.

Stir in the garlic, thyme, salt, pepper and flour. Cook, stirring, for 1 minute.

Stir in the broth and milk and cook, stirring, until the mixture begins to bubble and thickens slightly, about 4-5 minutes. It will continue to thicken a little more as it bakes.

Turn off the heat and stir in the chicken and peas.

Make the Biscuits

Whisk together the flour, baking powder and salt in a large bowl. Add the butter to the bowl and use a pastry cutter (or your fingertips) to work the butter into the flour until the largest butter pieces are the size of very small peas. Use a fork to stir in the milk until the dough clumps together.

Transfer the dough to a floured cutting board. Pat it down into a 3/4-inch thick round with your hands. Use a biscuit cutter or drinking glass to cut round biscuits.

Place the biscuits on top of the pot pie. Brush the biscuits with a little bit of milk. This will help the tops to brown in the oven.

Bake the pot pie for 15-18 minutes, until the biscuits are golden brown on top and the filling is bubbly.

Carefully remove the pan from the oven as it will be very hot. Serve.

Notes

*You may use store-bought refrigerated biscuits to save time.

*If you do not have an oven-safe pan that can go from stove top to oven, you may prepare the filling on the stove and then transfer it to a casserole dish to bake in the oven.

CHICKEN PARMESAN CASSEROLE

Recipe from: https://thrivinghomeblog.com/chicken-parmesan-casserole-recipe-an-easy-freezer-meal/

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Yield: 4–6 servings

4 cups (about 1.5 pounds) fully-cooked chicken, shredded or cubed (where to find meat you can trust)
1 jar (28 ounces) of marinara sauce (or make your own)
1/2 cup shredded or grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 cup Panko or whole wheat bread crumbs (Here is how to make your own) (Gluten-Free Option: Use gluten-free breadcrumbs or almond meal instead.)
1–2 tablespoons olive oil
2–4 tablespoons of chopped fresh parsley (or 1 tablespoon dried parsley)
salt and pepper, to taste

INSTRUCTIONS

Make It Now:
Preheat oven to 350°F.
Grease an 8×8 inch casserole dish with cooking spray.
Layer the fully-cooked chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with both cheeses until all the chicken is covered.
In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a pinch of salt and pepper together.
Sprinkle the seasoned breadcrumbs over the top. (Freezing instructions begin here.)
Bake for about 20-25 minutes or until golden on top and bubbling on the sides.

Freeze For Later:

Follow Steps 1-5. Cover the casserole tightly with a few layers of plastic wrap and/or foil, squeezing out as much air as possible. Freeze for up to 3 months.

Prepare From Frozen:

Thaw in the fridge over night and follow Step 6. Note: If it’s still slightly frozen in the middle, you’ll just have to cook it longer than the recipe calls for or defrost it a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.

BEEF KABOB MARINADE

Recipe from: http://allrecipes.com//Recipe/kabob-marinade/Detail.aspx 1 cup vegetable oil

3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1 1/2 teaspoons coarsely cracked black pepper
2 cloves garlic, minced
1 teaspoon meat tenderizer (optional)

Mix together and marinade. It recommends 4-24 hours. I did it for around 3 and it was great!

CHICKEN & MUSHROOM IN GARLIC WHITE WINE SAUCE

Recipe from: http://www.skinnytaste.com/2011/03/chicken-and-mushrooms-in-garlic-white.html

8 chicken tenderloins, 16 oz total
2 tsp butter
2 tsp olive oil
1/4 cup all purpose flour* (use rice flour if gluten free)
3-4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Preheat oven to 200°F.

Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.

Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink.

Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half.

Top the chicken with the mushroom sauce and serve.

CHICKEN RANCH PASTA BAKE

Recipe from: https://life-in-the-lofthouse.com/chicken-ranch-pasta-bake/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_smartloop&utm_content=smartloop&utm_term=17830218

Prep Time:15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

8 ounces (1/2 lb) dried penne pasta
1 lb. boneless skinless chicken breasts, cubed
1 Tablespoon ranch seasoning/dressing mix

Sauce:
2 Tablespoons salted butter
1 teaspoon minced garlic
1 Tablespoon ranch seasoning/dressing mix
1/2 Tablespoon all-purpose flour
1 pint heavy whipping cream
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon black pepper

Toppings:
1 cup Mozzarella cheese
4 slices cooked bacon chopped
fresh chopped parsley optional
Instructions
In a large pot of water, boil penne pasta until al dente, according to package directions. Drain.

Season chicken pieces with ranch seasoning. Spray a large non-stick skillet with cooking spray.
Cook chicken in prepared skillet over medium-high heat until no longer pink in center; about 10 to 12 minutes. Remove chicken from skillet and onto a large plate. Tent with foil to keep warm. Carefully wipe skillet clean so you can cook sauce in it.
Add butter to skillet and melt it over medium heat. Once melted, add garlic and stir until fragrant; about 1 minute. Whisk in ranch seasoning and flour. Cook for 30 seconds whisking constantly. Slowly whisk in heavy whipping cream. Continue to cook and stir for one minute or until mixture starts to boil. Remove from heat and stir in Parmesan cheese until it completely melts. Season sauce with pepper.
Add drained pasta and cooked chicken to ranch sauce in skillet. Stir to combine.
Pour this mixture into a greased 9x13 inch baking pan. Top with Mozzarella cheese and chopped bacon. Bake in a preheated 375 degree F oven, uncovered, for 20 minutes or until cheese is melted and bubbling.
Remove from oven and let rest/cool 5 to 10 minutes before serving. Serve with fresh parsley, if desired. Enjoy!

HAM CUPS

Recipe from: http://menumusings.blogspot.com/2011/09/ham-cups.htm

1/2 egg per cup

a little heavy cream or milk
grated cheese (optional)
onions and peppers, diced small
a small pat of butter
a couple of young green onions
ham slices, a little thick
salt and pepper to taste

Saute onions.
Spray the muffin tin cups with non-stick cooking spray. Line each with a slice of ham.
Add the cooked onions/peppers.
Sprinkle in some shredded cheese.
Pour in the egg mixture: eggs, a little heavy cream or milk, salt and pepper, beat well with a fork.
Chop a small green onion top and divide onto each.
Bake at 350 degrees for 20 - 25 minutes.

PIZZA ROLL UPS

Recipe from: https://twomillionmiles.wordpress.com/2012/08/15/pizza-roll-ups/

8 Crescent Rolls
4 string cheese
About 32 pepperoni slices

Heat your oven according to the directions on the crescent roll package. {Mine was 375.}
Open each crescent roll and place 4 pepperoni slices on each. As you can see, I did two on top and two down the middle. Then tear a string cheese in half and place it at the top of the roll.
Then roll up the little babies! You don’t have to seal all the cracks this time. Then cook according to your crescent roll packages. Approx12 minutes.

Can dip in marinara or ranch.

BAKED RAVIOLI

Recipe from: http://sistersandrecipes.blogspot.com/2014/01/baked-ravioli.html

Bag of frozen ravioli

1 Jar of marinara sauce

2 Cups of mozzarella cheese

1 pound ground sausage (optional)

Directions:

Heat oven to 400 degrees. Spray bottom and sides of rectangular baking dish with cooking spray.

If using sausage, cook in frying pan until browned and drain grease.

Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of remaining pasta sauce and 1 cup of mozzarella cheese. Add sausage to top of first layer if using. Repeat layers once, starting with the ravioli. Sprinkle with parmesan cheese.

Cover with aluminum foil and bake 30 minutes. Remove foil; bake uncovered 10 to 15 minutes longer or until bubbly and hot in center. Let stand 10 minutes before serving.

HAM AND POTATO CHEDDAR SOUP

Recipe from: https://therecipecritic.com/ham-and-potato-cheddar-soup/

Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Serves 6

2 cups potatoes peeled and diced

2 cups chicken broth

1/2 cup carrot sliced

1/4 cup onion chopped

1/4 cup butter cubed

1/4 cup all-purpose flour

2 cups 2% milk

1/4 to 1/2 teaspoon salt

1/4 teaspoon pepper

2 cups sharp shredded cheddar cheese 8 ounces

1-1/2 cups ham cubed cooked

1 cup corn

Instructions

In a large saucepan, combine the potatoes, chicken broth, carrot and onion. Bring to a boil. Reduce heat and cover and cook for 10-15 minutes or until potatoes are tender.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir the mixture into the potatoes and chicken broth. Stir in cheese until melted. Add ham and corn. Heat though.