White Bean Chicken Chili

• 3 skinless boneless chicken breasts (small/medium)
• 6 cups low sodium chicken broth

Use a large stockpot and cook on Med-High. Boil the chicken in the Broth til the chicken is cooked through. Remove the Chicken and set aside to cool. Once it’s cool enough shred the chicken.
Add to the broth while chicken is cooling:

• 1 medium onion finely diced
• 4 garlic cloves finely chopped
• 1.5 tsp oregano dried
• 1 tsp ground black pepper
• 1 tsp (or 1/2 tsp) salt
• 3/4 tsp chili powder (can use less for milder results)
• 1 tsp ground cumin
• 4 oz can of green chilis
• 2 cans of white beans, drained
• Add the shredded chicken back in and simmer for 15+ mins or until nice and hot.

Remove and serve. Add salt/pepper if needed.
This is a fast and easy soup. Feels good on the throat. Great for a cold day. Helps clear the sinuses if you have a cold. You can also prepare in a crockpot if you prefer.

Tomato Basil Tortellini Soup

 Ingredients:
2   14 oz cans of diced tomatoes
1 c finely diced Celery
1 c finely diced carrots
1 c finely diced onions
1 t oregano
1 T basil
4 C chicken broth
1/2 c flour (To make Gluten free Substitutive for 1:1 Gluten Free Flour)
1 c Parmesan cheese
1/2 c butter
 2 c half and half
1 t salt
1/4 t pepper
1 package of frozen tortellini (use Barilla Gluten Free Noodles) 

Gluten Free: (To make Gluten free Substitutive for 1:1 Gluten Free Flour) and use Barilla Gluten Free Noodles. 

Directions:

1. Add tomatoes, celery, carrots, both and spices to a large slow cooker.
2. Cover and cook on low for 5-7 hours until flavors are blended and vegetables are soft.
3. About 30 minute make a roux. -Melt butter in a pan on the stove.  Add in flour and cook for about 5 minutes stirring constantly.  Add in the half and half.   
4. Take out the tomato mixture and but in the blender and blend for a few minutes to make smooth.  (If desired) Then put back into the crockpot
5. Add the cream mixture to the crockpot and stir.  Let it simmer on high for 1/2 hour.
6.  Add paremesan cheese
7. Serve with cooked Tortellini

Baked Four Cheese Spaghetti Squash

Ingredients

• 1 large spaghetti squash
• 5 garlic cloves, minced
• 1/2 cup water
• 1 chicken bouillon cube, crumbled (a good alternative to salt that gives a fuller body to the filling)
• 1 cup heavy cream
• 1 cup of Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
• Fresh thyme
• Fresh ground pepper 
• Parsley or chives or green onions, finely chopped

Directions:

Preheat your oven to 400°F(200°C). Grab your spaghetti squash firmly and chop off the tip and tail. Cut in half length-wise and scoop out the innards and seeds. Place both halves on a baking sheet, maintained by a small foil ring to ensure stability. Sprinkle fresh cracked pepper over each half.

2. In a large bowl, combine minced garlic, heavy cream with 1/2 cup water, crumbled bouillon cube, chives, and fresh thyme. Mix well.

3. Sprinkle a first layer of grated cheese in the cavities of each squash halves. Divide the cream mixture on top of cheese in each halves, then top with additional cheese.

4. Roast in the oven for 40 to 50 minutes, or until the flesh of the spaghetti squash is very tender when poked with a fork. Remove from oven and serve immediately.

Note: You can cut baking time by half if you’re in a hurry. Put raw spaghetti squash halves face down in a shallow dish with a bit of water. Then microwave for 8 minutes (less or more, depending on the size of the squash). The flesh will be almost cooked through. Proceed with the remaining steps and bake for only 20-25 minutes in the oven.

Slow Cooker Cheesy Potato and Ham Chowder

Ingredients:
1 1/2 lbs. russet potatoes, peeled and diced into 1/2" cubes (about 3 medium sized potatoes)
 4 cups cubed ham 
 4  celery, diced
  1 t minced garlic
1/2 tsp black pepper
4 cups chicken stock (or broth)
2 cups Whole Milk
2 Tbsp cornstarch
2 cups shredded cheddar cheese
1 cup sour cream
2 Tbsp fresh minced parsley
extra parsley, pepper and cheese, for garnish

Instructions

1. To a 6 qt slow cooker,  (potatoes through and including chicken stock).  Stir, cover, and cook on LOW for 8-10 hours, until potatoes are tender.
2. In a small mixing bowl, whisk milk and cornstarch until smooth.  Stir into soup in slow cooker, cover and cook on HIGH 20-25 minutes until thickened, stirring occasionally.  Turn off heat, stir in cheese, sour cream and parsley until cheese is melted.
3. Serve sprinkled with extra cheese, black pepper and parsley if desired.

Olive Garden's Chicken Gnocchi Soup

Ingredients:
3 T butter
2 T olive oil
3/4 C onion diced
1/2 C carrots diced
1/2 C celery diced
4 cloves of garlic minced
salt
pepper
1/3 c four
4 C chicken broth
1 1/2 C half and hlaf
3 c cooked and chopped chicken meat
1 pound gnocchi
3 c baby spinach
1 T basil
Parmesan Cheese for serving.

Directions:
1. In a large pot heat the butter and oil together over medium heat.  Add onion carrots and celery  and garlic and season with salt and pepper. Cook until tender over medium-low heat for about 10 minutes. Stir Often.
2. Sprinkle the flour into the pot and stir into the vegetables for about 3 minutes, stirring often.  Stir in Chicken broth 1 cup at a time. Followed by the half and half.
3. Add the cooked chicken. Bring to a simmer and maintain for 20 minutes stirring often. season with salt and pepper to taste.
4. Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer until spinach is wilted. Stir in basil. Serve with grated cheese.

Easy Tortilla Soup

1 can kernel corn
2 cans chicken broth
1 can black beans rinsed
1 can diced tomatoes with green chili peppers
2 cups of cube chicken
add chili powder and garlic powder
Mix all together
simmer for 2 hours or put in crock pot on low for 5 to 6 hours

serve with grated cheese, sour cream,  and tortilla chips if desired

Creamy White Chicken Chili

Ingredients 4 chicken breasts
1 tsp minced garlic 2 (15.5 oz) can of Great Northern Beans drained and rinsed
2 can of Chicken Broth 2 4 oz can green chilis
 1 tsp salt
1 tsp cumin
1 tsp dried oregano
1/2 t pepper
1/2 tsp chili powder
1 cup sour cream
8 oz cream cheese
 1/2 cup of butter.
2 C half and half
 1/2 c flour.
Cheddar cheese if desired  

Directions
1. In crockpot add chicken, broth, beans, and spices. Simmer in your crockpot on low for 7 hours.
2. Shred the chicken into large chunks. Add in sour cream.
3. On your stove about an hour before you want to eat, melt the butter and cream cheese. Add in 1/2 cup of flour and mix to make a roux. 3. Then had the half and half and stir until thick and bubbly.
 4. Add to your crockpot and cook on high for 1 hour.
5. Add cheese when you are ready to serve.
6. Serve with Tortilla chips, sour cream, chips if desired.

Cream of Chicken and Wild Rice Soup

Ingredients

• 6 cups chicken broth
• 2 chicken breast halves ( cooked, boneless and cubed)
• 1 (6 ounce) packages long grain and wild rice blend, quick cooking version ( You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
• 1/2 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 1/2 cup butter 
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onions, diced
• 2 cups half and half

Gluten Free: Substitute Gluten Free 1 to 1 Flour and double check the wild grain rice that it doesn't contain wheat.  

Directions

1. Open rice, pull out seasoning packet and set aside.
2. In a small bowl, combine pepper and flour. Set aside.
3. In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
4. In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
5. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
6. Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20minutes.    

Crockpot Version:
1. Put the  Chicken, broth, spices and broth into the crockpot to simmer on low for 7 hours About an hour before you want to eat, mix melt the butter in a pan and mix in the flour to make a roux.  Then add the half and half and stir until bubbly.
2. Add the half and half mixture and the rice to your crockpot and cook on high for about 1 hour.

Chili

Ingredients:
1 lb of ground beef of ground turkey
2 Cans 16 oz of diced tomatoes
2 Cans 16 oz of tomato sauce
2 Cans of Kidney Beans
1/2 C salsa
1 package of Taco Seasoning
1 C water
 
Directions 
1. Brown the meat.  Then in big pot on the stove or the Crock Pot add all the rest of ingredients.  Simmer on the stove for about an hour stirring occasionally.  Serve hot.
2. If you use the crockpot simmer on low for 8 hours.

Serve with lettuce, chips, cheese, sour cream for a Taco Salad.

*You can freeze leftovers for a freezer dinner later.

Chicken Noodle Soup

Ingredients-
3 boneless skinless chicken breasts
2 cloves of garlic
3-4 medium carrots
3 celery ribs
2 quarts of chicken stock 
dried thyme
1 bay leaf
1 box of noddles of choice (Barilla Gluten Free)
kosher salt and fresh ground pepper

Directions:

1. Chop all of your veggies and set aside.
2. In a medium-large soup pot submerge your raw chicken in the chicken stock and boil until cooked.
3. Pull cooked chicken and set aside, add all of your chopped veggies and egg noodles to your pot. Add your bay leaf, thyme and salt and pepper. Cook for 4-5 minutes.
4. Chop or shred your chicken (whatever you prefer) and add back into the pot for an additional 2 minutes.
Your veggies will still have a little bite to them, your noodles will be perfectly cooked, and your chicken will be flavorful and delicious. Serve with a crusty fresh baguette and enjoy!

*This can be made in the crockpot on low for 7-8 hours.  Add everything to the crockpot but noodles.  Just add the noodles about 30 minutes before serving.

Chicken & Dumplings

Ingredients:

2 large boneless chicken breasts
2 cups low sodium chicken broth
2 cans biscuits (the skinny tubes/not anything with added butter)- tear the biscuits into pieces
1/4 stick of butter (2 Tbsp)
Milk (can of evaporated milk or regular milk)
Flour
Salt 
Pepper

Directions:

In a bowl, I put some flour (1/2 cup or so), salt, pepper. While the chicken cooks up - I take 2 cans of the little biscuits and tear them into quarters and throw them into the bowl of flour. I make sure that all the pieces of dough get well coated with flour. Press the flour into it good for more thickness. The more flour you use the thicker your gravy will be.

I use a big cookpot, add some water - just enough to cover up my chicken so maybe 2 or 3 inches in the pot... Throw in some salt, pepper and I have some chicken seasoning I throw in there too. Boil - and throw in the chicken breasts. After chicken cooks remove chicken and add about 2 cups of chicken broth to the water. - i use lower sodium. Otherwise it ends up kinda salty. Bring it all to a boil.

Add in the biscuit dough and they will look swollen up. Let those boil just a bit and then add in some butter - no more than 1/4 stick (or less) cut into pieces - and then add about 1/2-2/3 cup of milk. You can use regular or evaporated milk - the evaporated milk will make it a little richer. Stir this and it should get a bit thicker. (how thick depends on how much flour you put on your biscuits). If it's too thick, just add some milk. As soon as the chicken is cool enough, tear up your chicken breasts - and throw the shredded chicken into the mix.

Salt & Pepper to taste.

I just throw stuff together --- So as you make it you may modify this... Some people like to add some vegetable pieces in - but I don't generally do so.

Enjoy!

~Emily

Authentic Hawaiian Macaroni Salad

 

Ingredients:

• 1 pound macaroni
• ▢2 tablespoons apple cider vinegar
• ▢2 carrots, shredded
• ▢¼ cup shredded onion (optional)
  
• ▢2 ½ cups Mayonnaise Best Foods or Hellman's mayonnaise (no substitutes!)
• ▢¼ cup milk
• ▢2 teaspoon sugar
• ▢kosher salt, to taste
• ▢ground black pepper, to taste

Instructions

• Cook macaroni according to package directions. Rinse under cold water until completely cool. Drain well and place in a large bowl.
• Sprinkle on vinegar. Add carrot and onion. Toss together until well combined. Refrigerate for 15 minutes, or until cooled.
• In a separate, small bowl, whisk together mayo, milk, and sugar. Fold the mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
• Cover and refrigerate for at least 4 hours (best if overnight).
• Gently stir before serving, add a little more milk if needed, no more than a tablespoon or two.

https://www.favfamilyrecipes.com/authentic-hawaiian-macaroni-salad/

Hot Dog Chilil

 

• 2 pounds lean ground beef, 910 g
• 2 Tablespoons Minced onion
• One 16-ounce (454-g) can tomato sauce
• One 12-ounce (340-g) can tomato paste
• 2 tablespoons chili powder
• 2 tablespoons sugar
• 1 ½ teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic salt
• 1 tablespoon white vinegar

Preparation

Make the chili sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), onion, tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt and 2 cups (480 ml) water. Stir until combined then add the bay leaves. Cover and simmer over medium-low heat for about 2 hours.

Stir in the vinegar and simmer for 30 minutes longer.

Place your hot dogs on buns and top with chili sauce, yellow mustard and coleslaw.

Potato Salad

Potato Salad
8 to 10 potatoes peeled
1 onion diced
cooked potato and onion until potato is cooked( don't over cooked the potatoes
5 eggs hard boiled ( save one to garnish top if desired)
when potatoes are done, drain, and then slice eggs on top and refrigerate until cool.

when cool add
1 c Mayonnaise
1/4 cup mustard
salt to taste
pickle juice or diced pickles to taste
Add more mayonnaise or mustard if needed
 stir together and refrigerate until ready to serve.

Funeral potato

 

Ingredients

  

• ▢30 ounces frozen hash browns , diced or shredded will work, THAWED*
• ▢2 cups sour cream
• ▢10.5 ounce can cream of chicken soup (or homemade
• ▢1 teaspoon salt
• ▢1/4 teaspoon freshly ground black pepper
• ▢1 teaspoon dried minced onion
• ▢2 cups shredded cheddar cheese
• ▢2 cups cornflake cereal
• 4 T butter melted

Cook ModePrevent your screen from going dark

Instructions

 

• Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes, until thawed.
• Preheat oven to 350 degrees F.
• Combine sour cream, cream of chicken soup,salt, pepper and dried onion in a bowl. Mix well. 
• Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9x13'' pan.
• Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin. 
• Add melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes. 
• Bake uncovered at 350 F for 40-50 minutes.
• Serve these with baked ham, oven roasted turkey, or flank steak.

Notes

*Or substitute 10 small potatoes, boiled and diced

To Freeze:

To freeze funeral potatoes, make as directed, but do not add the cornflake topping. Cover and store in freezer for up to 3 months. When ready to bake, thaw in the fridge overnight. Add cornflake topping before baking. 

https://tastesbetterfromscratch.com/funeral-potatoes/

Deviled Eggs

 
Ingredients:
12 eggs
1/2 c mayonnaise
1/4 c mustard
1 T pickle juice
1 t salt and pepper
paprika to sprinkle on top

Directions:
1. Brings eggs to a boil eggs covered.  When water comes to a boil, boil for 10 minutes.
2. Cool the eggs in cold water then peel them.
3. Cut the eggs in half long ways.
4. Scope out the yolk and put in a bowl, put the whites on a plate
5. In a bowl, mix egg yolks, mayonnaise, mustard, pickle juice, and salt and pepper.
6. Scoop the yolk mixture into the egg whites and sprinkle with a little bit of paprika.
7. Keep Refrigerated.

Mashed Potatoes

Ingredients:
10 potatoes (or about 2 per person)
1/2 C milk
2 T butter
salt and pepper to taste

Directions:
1. Peel and cut your potatoes into small uniform cubes. Boil potatoes in big pot of water until very soft.
2. In a mixing bowl you can mash them with your mixer or with a mashing tool
3.  Add in milk and butter and salt and pepper and mash some more until creamy.  You may need to add more milk if you want it to be creamier.

Baked Mozzarella Sticks

Ingredients

• 12 sticks string cheese (go for the low sodium kind if you want to be extra healthy)
• 1 eggs
• 2 tablespoons flour
• 5 tablespoons bread crumbs
• 2 tablespoons parmesan cheese
• cooking spray (or a dollop of olive oil) 

 Directions:

1. Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen
2. Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and Parmesan cheese
3. To bread the cheese sticks: First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture
4. Once all of the 24 sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this will keep cleanup to a minimum, and keep the sticks from sticking!)
5. Bake in the oven at 400 degrees for about 4 minutes, or until crisp.  They need to be watched closely so they don’t melt completely! 

Serve with warm with your favorite pizza sauce!

Layered Nacho dip

1 16oz refried beans ( or do your own}
1/2 pkg taco seasoning mix (Gluten Free)
1 8oz sour cream
1 41/2 can chopped olives
2 large tomatoes, diced
1 small onion
1 4oz chopped green chilies
6 oz shredded cheese of your choice
Combine beans and seasoning mix, spread mixture in a 12x8x2 dish
Layer remaining ingredients in order listed
Serve with nacho chips
You may also use vegetable of your choice
A little taco sauce in the beans mixture makes it a little bit more spicy.