Buffalo Chicken Chili Soup

Ingredients 

• 1 Small rotisserie chicken, shredded
• 15 oz White navy beans, drained
• 14.5 oz Fire-roasted tomatoes, drained
• 4 Cups chicken broth 
• 1/2 cup buffalo wing sauce
• 1 Cup frozen corn
• 1-2 Tsp Onion powder
• 1-2 Tsp Garlic powder
• 1-2 Tsp dried cilantro
• Salt and Pepper to tast
• 8 oz Cream cheese
• Cheddar cheese, cilantro and sour cream for serving

Directions

1. Combine all ingredients in slow cooker except last three items.
2. Stir well
3. Place cream cheese on top
4. Cook on low for 6-8 hours or high for 4 hours
5. Once cooked, mix gently to blend in cream cheese
6. Top with shredded cheese, cilantro and sour cream. 

Southern Sweet Onion Casserole

I had a friend who acquired a 10 pound bag of sweet Vidalia onions through a fundraising project. She does not eat onions and knowing we like to cook, she asked if I wanted the bag so I said yes. But then I thought, what am I going do with so many onions? I didn’t know, so away to Google I went. I found onion recipes and came upon this Southern Onion Casserole. It was extremely easy to make and it was so good that I could’ve eaten the entire casserole dish for dinner. If you like onion rings, grilled onions on your burger or anything that bubbles and oozes with cheesy goodness, then this is for you! 

INGREDIENTS

• 3 large sweet Vidalia onions, peeled and thinly sliced
• 1/2 cup unsalted butter
• 1/2 cup sour cream
• 1/2 cup grated Mexican cheese blend
• 1/2 cup Parmesan cheese
• 1 cup Ritz crackers crushed (about 1 sleeve)

Instructions 

1. Preheat the oven to 350° F.
2. Add butter to a large skillet over medium heat. When the butter has melted, add the onions.
3. Reduce the heat to low and cook the onions for about 30 minutes, stirring occasionally.
4. Place half of the onions in a small casserole dish, which has been greased or sprayed with non-stick cooking spray.
5. Add half the sour cream and spread out evenly.
6. Sprinkle half the Mexican grated cheese evenly over the top.
7. Top with half of the Parmesan cheese and half of the Ritz cracker crumbs.
8. Repeat the layers ending with a layer of Ritz cracker crumbs.
9. Bake uncovered for 25 or 30 minutes or until the mixture is bubbly and the topping is golden brown.

Spinach Pesto Chicken Pasta

Ingredients 

1 Box of Spaghetti 

12 oz Spinach 

1 onion, chopped

3 cloves garlic, minced 

1/2 Cup EVOO

1/4 Cup water

Salt and Pepper

Feta cheese

1-1.5 lb Boneless Chicken Breasts 

Directions

1. Combine spinach, onion, garlic, EVOO, salt and pepper and water in food processor. 

2. Brown chicken in skillet and set aside once cooked. 

3. Boil pasta for no more than 5 minutes. Drain all but 1.5 cups of pasta water. Combine pasta, reserved pasta water and spinach pesto in deep sauce pan. Reduce down by a 1/3. 

4. Serve hot with chicken atop pasta and garnish with feta cheese. Add salt and pepper to taste. 

Bulgogi (Korean Beef)

Ingredients

• 1/2 onion
• 3 green onions/scallions
• 4 inch carrot
• 1-1/2 lb thinly sliced beef (chuck or rib eye) (can also use tenderloin, top sirloin) 
• 1 Tbsp sesame oil
• Sesame seeds

Bulgogi Marinade

• 4 Tbsp Korean soy sauce
• 2 Tbsp sesame oil
• 3 Tbsp brown sugar
• 8 cloves garlic
• 1/2 Asian pear 
• Freshly ground black pepper

Instructions

1. To make the bulgogi marinade, add 4 Tbsp soy sauce, 2 Tbsp sesame oil, and 3 Tbsp brown sugar, and crush 8 cloves garlic (or minced garlic) in a large bowl.
2. Grate 1/2 of an Asian pear (I used an apple).
3. Add freshly ground black pepper and mix all together.
4. Cut the onion into thin slices and cut the green onion into 2 inch pieces and then cut in half lengthwise.
5. Using a peeler, peel some carrot (or slice thinly). Add the onion, green onions, carrot in the marinade and mix all together.
6. Add the meat in the marinade, separating each slices. Mix all together to coat with the marinade. 

7. Set aside for at least 30 minutes or best if overnight.

8. In a large skillet , heat 1 Tbsp sesame oil over medium high heat.
9. Cook the marinated meat in a single layer until cooked through, about 5 minutes. Transfer the meat to the plate and sprinkle with sesame seeds.
   
   
   Original from https://www.justonecookbook.com/wprm_print/61293

Creamy Craisin and Brie Flatbread

www.hungarthirstplay.com

Isn’t that bread just so pretty!?! Let’s say my “sous chef” helped me make this for a party last weekend and I’m so happy it turned out gooey, warm and full of flavor. I’ll be making it again this weekend to share with my girlfriends. 

Ingredients

• 1 package of Stonefire (2 per package) Na’an style flatbreads 
• 2 tablespoons mascarpone
• 6 ounces brie cheese, rind removed
• 1/2 cup Craisins (or fresh cranberries)
• 2 springs fresh rosemary, chopped fine

Directions

1. Preheat oven to 425°F.  Use a sheet pan large enough to fit both flatbreads.
2. On each flatbread: spread 1 tablespoon and 3 ounces of brie – you will need to break the brie into smaller pieces.  Sprinkle with 1/4 cup cranberries and half the fresh chopped rosemary.
3. Bake for 9 to 11 minutes until the cheese is browned, gooey and the bottom of the flatbread is crisp.

Notes

These flatbreads can be made in advance, wrapped and frozen.  Thaw before cooking.  Reheat in oven for 5 to 7 minutes.

Find the original online: http://hungerthirstplay.com/creamy-cranberry-brie-flatbread/

Creamy Cilantro Lime Chicken

This Creamy Cilantro Lime Chicken is an easy low carb and gluten free meal perfect for any night of the week. Serve with some roasted veggies and rice for a complete meal!

Course: Main 

Cuisine: Mexican 

Servings: 4 servings

Calories: 320 kcal

Original Author: Isabel Eats

Ingredients

• 4 6-ounce boneless skinless chicken breasts
• 1 teaspoon coarse sea salt
• 1 teaspoon black pepper
• 1 1/2 tablespoon olive oil
• 1/2 cup diced yellow onions
• 1 4-ounce can diced green chiles
• 1 tablespoon minced garlic
• 1 cup chicken broth
• 1 tablespoon lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon oregano
• 1/4 teaspoon ground coriander
• 1/3 cup heavy cream
• 2 tablespoons chopped cilantro, plus more for garnish

Instructions

1. Preheat oven to 375 degrees F. Use a meat tenderizer to pound out the breasts until they're all the same thickness. Season chicken with salt and pepper.

2. In a large oven-safe skillet over medium-high heat, add olive oil. Place chicken breasts in skillet and cook for 5 minutes on each side, or until both sides are browned.

3. Place skillet in oven and bake for 10 to 15 minutes, until chicken is fully cooked through and the internal temperature has reached 165 degrees F.

4. Remove the skillet from the oven and transfer the cooked chicken to a large plate. Cover with foil to keep warm.

5. Place the same hot skillet over medium heat and add the onions. Cook for 2 minutes, scraping the bottom of the skillet to get the brown bits off the pan. The skillet should still be very hot so be careful.

6. Add the green chiles and garlic. Cook for 2 minutes. Add the chicken broth, lime juice, cumin, oregano and coriander.

7. Mix together and bring to a gentle boil for 10 minutes or until liquid has greatly reduced.

8. Remove the skillet from the heat and mix in the cream and cilantro. Place the cooked chicken in the sauce and serve.

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Nutrition Facts

Creamy Cilantro Lime Chicken

Amount Per Serving (1 /4th of recipe)

Calories 320Calories from Fat 162

% Daily Value*

Total Fat 18g28%

Saturated Fat 6g30%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 112mg37%

Potassium 370mg11%

Total Carbohydrates 4g1%

Sugars 2g

Protein 35g70%

Vitamin A9%

Vitamin C15%

Calcium5%

Iron9%

* Percent Daily Values are based on a 2000 calorie diet.

Two-Meat Lasagna

Prep 30 mins • Cook 45 mins • Inactive 15 mins • Total 1 hour, 30 mins • Yield 8-10 very large servings

Ingredients

• 3/4 lb. lean ground beef

• 1 lb. bulk Italian ground sausage

• I box whole wheat lasagna noodles (about 14 noodles)

• 2 cups marinara sauce

• 1 cup Alfredo sauce 

• 2 ¼ cups ricotta cheese

• 24 ounces shredded mozzarella** (I used 8oz)

Instructions

1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.

2. Cook lasagna noodles according to package instructions. Drain pasta and any excess water. 

3. While the noodles cook, get started on the meat. In a large skillet over medium high heat, brown beef and sausage until no longer pink. Drain off fat and return cooked meat to the skillet.

4. Stir in pasta sauce and Alfredo sauce.

5. Spoon enough of the meat sauce into the bottom of the prepared dish to cover in a thin layer (about 1 ½ cups). Add a layer of noodles. 

6. Spread a layer of ricotta (about ¾ cup) over the noodles. Drop small spoonfuls of the ricotta all over the top and then use the back of a spoon or spatula to gently spread it in an even layer.

7. Sprinkle a layer of mozzarella over top of the ricotta.

8. Repeat layers twice more.

9. Finish with a final layer of sauce, sprinkle with another 1 cup of mozzarella.

10. Bake lasagna, uncovered, for about 45 minutes (or until heated through). Allow the lasagna to stand for about 15-30 minutes before slicing and serving.

Notes

Smaller Family? Cut the ingredients in half and prepare the lasagna in an 8-inch square dish. Cooking and baking instructions remain the same.

Prep Ahead: This is the idea make-ahead dinner! Assemble the lasagna as instructed through Step 9. Cover tightly and keep in the refrigerator overnight or freeze for up to 3 months. When ready to bake, thaw the lasagna in the refrigerator overnight. Allow the dish to sit on your counter for about 30 minutes to come to room temperature, and then proceed with baking as instructed.

Recipe by The Seasoned Mom at https://www.theseasonedmom.com/lasagna-recipe/