White Chili

White Chili8 servings

1 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 small white onion, diced
6 to 8 small garlic cloves, minced
1 (7-ounce) can diced green chiles, drained
2 (15-ounce) cans white beans, undrained
4 cups chicken broth
1 teaspoon chicken bouillon granules
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 to 1 teaspoon cayenne
1 cup sour cream, plus additional for topping
3 cups shredded Monterey Jack cheese
Chopped fresh cilantro
Chopped tomatoes

1. Cook the chicken by the desired method. Cool and tear into pieces. Set aside.
2. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, 2 to 3 minutes. Add the chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, and cayenne. Simmer 30 to 45 minutes.  Chili can be made ahead to this point and refrigerated or frozen for serving later.
3. Add the 1 cup sour cream and cheese and continue cooking until the cheese is melted. Keep warm until serving.
4. Serve in bowls and pass cilantro, tomatoes, and additional sour cream.

Serve with ciabatta bread. Broil it a couple of minutes until crisp. Let your family or guests tear the bread instead of serving it sliced. Pass the butter.

Variation: For a thinner chili, add more chicken broth, up to 6 cups total.
Source The Food Nanny

Broccoli Cheese Soup

1- 10 oz frozen broccoli florets
3 Tbs butter
1/4 cup chopped onion
3 Tbs flour (can substitute with Gluten Free flour)
2 cups chicken broth
2 cups whipping cream
1 tsp salt
1/4 tsp nutmeg (optional)
1 cup grated cheddar cheese (optional)

Cook broccoli in microwave. Melt butter in saucepan, add onion and cook until smooth and clear. Stir in flour to make a smooth sauce. Slowly add broth and cream, stir and cook until thickened, add salt, nutmeg and cooked broccoli, Just before serving stir in cheese.

Source: Mom

Alfredo Sauce & Creamy Tomatoe Pasta

Alfredo Sauce

Ingredients:

• 3 TBSP butter
• 1 1/2 -2 TBSP flour
• 2 cups whole milk
• Half a block of cream cheese {cut into chunks. Low-fat varieties work just as well!}
• 3/4 cup Parmesan cheese {can use fresh or Kraft}
• 1 teaspoon garlic powder
• salt & pepper to taste

Directions:
Melt butter in a saucepan on medium-low heat. Once melted, whisk in the flour. Gradually add milk, whisking to combine as you go. I generally add it about 1/2 cup at a time, whisk, then wait for the milk to heat up and thicken a bit before adding more.

Once all the milk has been added and it's hot {do not boil!} add the cream cheese. Whisk to combine. Heat the sauce back up before adding the Parmesan cheese. Simmer this until all is melted, and mixed well. Add salt, garlic powder and pepper to taste. Serve over noodles, with chicken, in a pizza, or however you like it!
Creamy Tomato Pasta

Ingredients:

• 1 cup Alfredo sauce
• 1 can of diced tomatoes
• about 4-5 cups cooked pasta
• {if you're planning on freezing this meal, use a heartier pasta like penne- it reheats better}
• about 2 cups vegetables, cooked al dente
• Parmesan cheese, as a topper

Directions:
Combine the above ingredients and bake at 350 degrees for about 20-30 minutes, until cheese on top is melted and entire dish is heated through.

Source:Utah Deal Diva

Quick & Easy Egg Casserole

Ingredients

6 slices  white bread, torn into bite-size pieces

1 lb. bulk sausage, cooked, drained

1 cup Shredded Sharp Cheddar Cheese

6 eggs

2 cups milk

1 tsp. salt

1/4 tsp. pepper

Make It

HEAT oven to 350°F.
PLACE bread in 13x9-inch baking pan or casserole sprayed with cooking spray; top with sausage and cheese.
BEAT eggs, milk, salt and pepper with whisk until well blended; pour over ingredients in pan.
BAKE 40 to 45 min. or until casserole is set in center and top is lightly browned.

Source: Kraft foods

Microwave Lasagne

1 pound ground beef
1 can of spaghetti sauce
1 can tomato sauce
1 T parsley flakes
1 t dried oregano flakes
1 carton of cottage cheese (16 oz)
1/4 cup grated parmesan cheese
1 egg
1 T dried basil leaves
8 uncooked lasagna noodles
2 cups shredded mozzarella cheese
3 T grated parmesan cheese

1. Brown beef, stir in spaghetti sauce, tomato sauce, parsley and oregano.
2. Mix cottage cheese, 1/4 c parmesan, egg, 1 T parsley and basil.
3. Spread 1 1/3 c meat sauce in baking dish overlap 4 noodles on sauce, add 1 cup cheese filling and 1 cup of mozzarella cheese.
4. Repeat layers
5. With 1 1/3 cup meat sauce, noodles and cheese filling; top with remaining sauce.
6. Cover tightly and microwave 100%, 10 minutes, rotate baking dish 1/2 turn, microwave 50% for 22-28 minutes.
7. Sprinkle with remaining mozzarella and 3T parmesan. Cover and let stand for 10 mins.

Source: Mom

Quiche

5 eggs
1 cup sour cream
1 1/2 cup grated cheese
Cooked sausage (as much as of want)
1 large frozen pie crust shell (or make your own)

Mix all ingredients, pour into shell, and bake at 350 degrees for 40-45 minutes.

Source: Amy Lamoreaux

Deluxe Cheeseburger Salad

4 sesame seed hamburger bun tops (omit for gluten free)
1 small red onion, divided
2 tomatoes
3/4 lb lean ground beef
1/2 cup diced dill pickles
3/4 cup ketchup
1 Tbs yellow mustard
8 cups sliced romaine lettuce
1 cup shredded cheddar cheese

Preheat over to 425 degrees. Slice bun top into 1/4 in strips. Arrange in a single layer on pan. Bake 8-10 min or until lightly toasted.

Dice onion and tomatoes.

Cook ground beef until no longer pink and add 1/2 onion to beef.

Combine 1/2 chopped onion, pickles, ketchup and mustard. Add ground beef and mix well.

Arrange lettuce on serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes, sliced onions and hamburger buns.

Source: Amara Gulsby

Egg Noodles

2 cups of all purpose flour
3 egg yolks
1 egg
1 teaspoons salt
1/3-1/2 cup water

Measure Flour into bowl, make a well in the center. Add egg yolks, whole egg and salt. Mix egg into flour, add water 1 Tablespoon at a time, mixing thoroughly after each addition. (add only enough water to form dough into ball)

Turn dough onto well floured board. Knead until smooth and elastic for about 10 minutes. Let rest of 10 min.

Divide Dough into 4 equal parts. Roll dough, 1 part at a time into paper thin rectangle. Keep remaining dough covered. Cut dough crosswise into 1/8 stripes. Shake out and place on towel to dry (about 2 hours).

Cook in 3 quarts boiling water (salted) 12-15 minutes until tender.

Coconut Curry Chicken

Ingredients

• 1 lb boneless, skinless chicken breast (about 2 large breasts)
• 1 ½ tablespoons vegetable oil
• 1 ½ tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 5 tablespoons sugar
• salt and pepper to taste

Directions

1. Assemble ingredients.
2. Dice onion and cut up chicken. Season chicken pieces with salt and pepper.
3. Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 2-3 minutes, stirring occasionally.Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through.
4. Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, and sugar and stir to combine. Cover and cook on low 2-3 hours.
5. Cook 2.5 cups of rice according to package directions. Serve chicken over rice. Enjoy!

Source: Utah Deal Diva