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

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.

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 & 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

Egg Salad

Ingredients:
12 eggs
1/2 c mayonnaise
1/4 c mustard
1 T pickle juice
1 t salt and pepper
 Bread for Sandwiches

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. In a bowl mash the eggs
4. Mix mayonnaise, mustard, pickle juice, salt and pepper together, then add it to the mashed eggs.
5. Refrigerator.
6. Enjoy with your favorite bread for sandwiches.

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!

Alfredo Cream Sauce:

 Ingredients

1 8 oz package of cream cheese

2 t garlic powder

2 c milk

2/3 c parmesan cheese 

1/8 t pepper

1/2 c butter

Directions
Melt butter in a saucepan over medium heat. Add cream cheese and the garlic. Stir until smooth. Add milk a little at a time stir out lumps.  Stir in Parmesan and pepper.  Remove from when when thicken.  Add more milk if it is too thick.

Teriyaki Chicken Pineapple Bowls

Ingredients:

1 large pineapple or 1 can of pineapple chunks
1 T oil
1 pound (4-5) breasts cut into cubes
3/4 C soy sauce
1/4 c brown sugar
1/4 c honey
2 T cornstarch
2 C cooked rice

Directions

1. Heat oil in the large skillet on high heat.   Add chicken and cook stirring occasionally until chicken is done.
2.  Mix together soy sauce, sugar, honey and cornstarch Add it to the chicken. 
3. Bring the mixture to a boil until it thickens.  
4. Serve with Fresh pineapple and cooked rice.

Taco Bake

Ingredients:
1 can of crescent rolls
1 can of kidney beans (cooked and mashed)
1 lb of ground turkey or beef (browned)
1/2 package of taco seasoning
1/2 Container of sour cream
2 C cheese
Doritos or Tortilla Chips.

Directions:
1. In a 9X13 rolls out the crescent rolls into a greased pan.  Press the rolls to fit into the pan.
2. Then spread the sour cream over the rolls, the spread the kidney beans. Mix the seasoning with the meat and spread on the beans.
3. Then spread the cheese on top.  Crush Doritos or Tortilla Chips on top of the cheese.
4. Bake at 350 degrees for 15-20 minutes.

Serve with any Taco Topings like sour cream, lettuce, hot sauce etc.

Sweet and Sour Chicken

Ingredients:
1/2 c vegetable oil
1 1/2 c sugar
8 T ketchup
1 c vinegar
2 T soy sauce
1 t garlic salt

4-5 chicken breast cut into cube.
Corn starch
salt and pepper to taste
2 eggs

Directions
*preheat oven to 350
1.  In a bowl beat the eggs
2. In a separate bowl combine cornstarch, salt and pepper
3.  Dip the cubed chicken into the egg and then into the cornstarch mixture
4. In pan heat oil until hot, add the breaded chicken.  Cook until slightly brown but not cooked all the way through.
5. Put the chicken in a 9 by 13 greased pan
6. In a mixing bowl combine oil, sugar, ketchup, vinegar, soysauce and garlic salt. 
7. Pour over the chicken in the pan.
8. Bake in preheated oven for 1 hour.  Every 15 minutes you will need to turn the chicken
9. Serve Immediately with Rice and steamed veggies.

Roasted Pork with Tomato Fondue

Ingredients:
1 pork roast
pork roast Spice Blend
1/2 c Oil.
1 can diced tomatoes
4 T butter
2 T vinegar
1 t salt
1/4 t pepper

Directions 

1.  Preheat oven to 450 degrees
2. Take your pork roast and rub the spice blend all over the roast on all sides.
3. Heat oil in medium heat and sear the pork roast on all sides.
4. Bake in a preheated oven for about 30 minute.  Until Temperature reaches 145 degrees.
5. While the pork is cooking in the same pan you seared the pork melt the butter,  add tomatoes, salt and pepper.  Cook and stir for about 2-3 minutes.  Add vinegar.  Cook and stir for another 2 minutes or until thoroughly combined and slightly thickened.  Remove from heat and mash up the tomatoes.
6. Spread the tomato fondue on the pork roast and serve hot. 

Mexican Pie

1 box Pillsbury pie crust (2 crust in a box) softened as directed
1 pkg (9oz) cooked southwestern season chicken breast strips thawed and cut into bit size pieces
1/2 cup uncooked instant white rice
1 can black beans, drained and rinsed
1 can 11oz green giant steam crisp Mexican whole kernel corn with red and green peppers, drained
1 tsp garlic powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 cup sour cream
1 cup think and chunky salsa
2 cups shredded Colby-Monterey jack cheese
1 egg beaten
1 tsp chopped fresh parsley

1.  Heat oven to 400  Put pie crust in a 9" pie pan
2,  In Large bowl mix all ingredients together except for egg and parley, mix good
     pout into crust, top with second crust, seal edges, Cut slits in top crust.
3.  Bake 35 to 45 minutes or until golden brown, after 15 minutes cover crust edge with strips of foil
     to prevent excessive browning. Let stand 5 minutes before serving.
Can serve with sour cream, lettuce, salsa if desired.

Lasagna

Ingredients:

• 1 large container of cottage cheese
• 2 c mozzarella grated
• 1 c Parmesan cheese
• 2 eggs
• 2 T Italian seasoning
• 1 lb ground turkey or ground beef cooked until brown
• 1 box of lasagna noodles cooked
• 1-2 Jars of Spaghetti Sauce

Directions:

1. Mix cheeses, eggs, and seasons.
2. 1 Jar of sauce and cooked meat together
3. In a 9x13 pan put a thin layer of sauce, then add put 3 noodles on the bottom, Put cheese mixture on top of noodles,  add a some sauce over cheese mixture.  
4. Repeat The laying process until you are out of ingredients.  On top put a final layer of sauce.  If you don't have sauce left you may need to open another jar.  Then top with shredded mozzarella cheese.

Stuffed Shells

Ingredients:

• 1 large container of cottage cheese
• 2 c mozzarella grated
• 1 c Parmesan cheese
• 2 eggs
• 2 T Italian seasoning
• 1 box of Jumbo Shells cooked
• 1 jar of Spaghetti sauce
• 1 c Mozzarella grated 

Directions:

1.  Mix the cottage cheese, 2 c mozzarella cheese,  Parmesan cheese, eggs and Italian Seasoning in a large bowl. 
2. Spray a 9x13 pan then pour half of the sauce into the bottom of the pan and spread it out.  
3. Stuff cheese mixture into each shell and place the shells facing up in the pan.  Pour the rest of the sauce over the shells.
4. Sprinkle the rest of the cheese on top.
5. Bake in a 350 degrees preheated oven for 35-40 minutes until the cheese is melted and it bubbly.

Italian Dressing Pork Chops

Ingredients:
6 boneless pork chops
1 bottle of Italian Dressing.
3 T olive oil.

Directions:
1. In a pan heat your oil.  Then brown your pork chops on both sides.
2. Pour your bottle of Italian Dressing into your pan over the pork chops and let it simmer. Cook pork chops until 160 degrees to be done.  Turn the pork chops every so often.  You may need to add more Italian dressing if it gets too low in the pan.

Hawaiian Haystacks

 

Ingredients:
2 c cooked chicken cubed
2 can of cream of chicken soup (or you can make your own here)
1 c milk
1 can of pineapple cubed
3 c cooked rice
1 Container of La Choy noodles
Cheddar cheese shredded
Topping Choices: Olives, tomatoes, Mandarin oranges, chives

Directions:
1. Put your soup and milk into a pan on the stove and cook until hot.  Add your chicken to the cream of chicken soup.
2. Serve your chicken soup mixture over rice and add pineapple, la choy noodles, cheese and any other topping you would like.

Chicken Tacos

Ingredients:
2 C of cooked chicken
1/2 package of Taco Seasoning 
1/4 C Water
Tortilla Shells (Gluten Free Shells or Corn Tortillas) 


Taco Toppings:
Lettuce,Cheese ,Cooked Rice,Black or Kidney Beans, Sour  Cream, Salsa, Tortilla Chips etc.

Directions:
1. On the stove heat up your chicken mixed with taco seasoning and water until hot and bubbly.
2 Serve your chicken meat on a fried or warm tortilla.  To fry the tortilla add a little bit of oil into the pan and when it is hot, put in your tortilla and cook on each side for  about a minute until slightly brown.
3.  Serve with your favorite taco toppings and sauces

Chicken Rice Casserole

Ingredients:
2 c chicken cooked and chopped
1 bag frozen broccoli
3 c of cooked rice
2 cans of cream of chicken soup
2 C cheddar cheese shredded for the top
Salt and pepper to taste
**Optional you could add bread crumbs on top if you would like

Directions:  
Combine all the ingredients together except the cheese.   Put in a greased 9 by 13 pan and cover the top with cheese.  Bake for 30 minutes on 350 degrees.