One Pan Chicken Dinner

Serves 4-6

Chicken Dinner

• 4 raw chicken breasts, cut into 1-inch cubes
• 8 red potatoes, cut into 1-inch cubes
• 1 [16 oz.] package frozen veggies of your choice, OR 2-3 C chopped fresh veggies
• 1 package dry onion soup mix
• 1 stick [1/2 C] butter, cut into small cubes

Preheat oven to 350.

Line the bottom of a 9x13 casserole dish with chicken.

Cover the chicken with potatoes.

Cover the potatoes with vegetables.

Cover the vegetables with butter.

Sprinkle the onion soup mix on top of the butter.

Bake for 1 hour.

Gravy

• Juice from Chicken Dinner
• 4 TBS cornstarch or flour
• 1/4 C milk

Drain the juice from casserole dish into a medium-size glass bowl.

Add milk and cornstarch; whisk until smooth.

Serve on top of Chicken Dinner.

THE BEST Broccoli

One of the side dishes from the meal Jay made for me on Valentine's Day.

Literally, THE best broccoli.

 Serves 2-3

• 4-5 lbs. broccoli
• 4 + 1 TBS olive oil
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 4 cloves of garlic, minced
• 1/2 tsp lemon juice
• 1/3 C Parmesan cheese

Preheat oven to 425 degrees.

Wash, then dry broccoli thoroughly (very important). 

Chop, then place broccoli on a cookie sheet.

Toss with 4 TBS olive oil, salt, pepper, and garlic.

Roast in oven for 20 minutes until the tips of the florets are browned.

Remove from oven.

Squeeze lemon juice over the broccoli.

Add 1 TBS olive oil.

Sprinkle Parmesan cheese.

Serve immediately.

Crock Pot Ratatouille

Serves 4-6

• 1 yellow onion, finely chopped
• 2 garlic cloves, thinly sliced
• 2 C tomato puree
• 1 small eggplant, sliced or chopped
• 1 zucchini squash, sliced or chopped
• 1 yellow squash, sliced or chopped
• 1 red bell pepper, sliced or chopped
• Few sprigs fresh thyme
• Salt and pepper
• Parmesan, or soft goat cheese

Add all ingredients to the crock pot, except for the salt, pepper, and cheese.

 Cook on low for 2 hours, or on high for 1 hour, or until vegetables are cooked all the way through.

Serve over rice or quinoa, and garnish with cheese.

Crock-Pot Broccoli Potato Soup

Serves 6-8

• 4 C chicken broth
• 2 C broccoli, chopped
• 2 C carrots, finely sliced
• 4 medium sized red potatoes, peeled and chopped into 1/2 inch cubes
• 1/2 yellow onion, chopped
• 2 garlic cloves, minced
• 1 C milk
• 1/4 C flour
• 2 C shredded cheddar cheese
• Set aside some cheese to garnish

In a crock pot, combine everything except for the milk, flour, and cheddar cheese. Cook on low for 6-8 hours, or on high for 4-6 hours.

Once veggies are cooked all the way through, whisk together milk and flour in a small bowl. Add the mixture and shredded cheese to the crock pot.

Keep the temperature on a low setting for about 20 minutes.

When the soup is thick, serve with fresh rolls or bread, and some extra cheese for garnishing.

Cauliflower-Red Pepper Pasta Bake

I'm not really sure how this dish came together.
 One day I wanted pasta and I had these ingredients, so I just threw it together.

After a few modifications, here it is!

Serves 6-8

• 2 red peppers, seeded and diced
• 1 head of cauliflower, chopped
• 3 TBS fresh parsley, chopped
• 2 cloves of garlic
• 2 TBS brown sugar
• 1 tsp salt
• 2 TBS vegetable oil

Combine all ingredients in a medium sized bowl and mix well. Pour into a glass or metal dish. Bake at 400 for 30 to 40 minutes, until veggies are cooked all the way through.

• 1 lb. box wheat pasta
• 1 TBS vegetable oil
• 1 package of Tofu (firm), chopped. *Not everyone loves Tofu, but it is so good for you. And it is perfect in a dish like this because there are so many other flavors, you really can't taste the Tofu. BUT if you're really that stubborn about it, substitute Tofu for chicken.
• 1 C Parmesan cheese, grated

Cook pasta.
In a large bowl, mix cooked pasta, cooked veggies, Tofu, and vegetable oil.

Pour mixture into a 9x13 dish and sprinkle Parmesan cheese on top.

Bake at 375 for 15-20 minutes, until everything is heated through and cheese is melted.

Ham and Veggie Bake

Serves 4

• 2 TBS butter
• 1/2 medium onion, diced
• 1 large carrot, peeled & diced
• 1 C yellow sweet corn
• 2 C steamed broccoli florets
• 4 oz. deli ham, diced
• 1 can condensed cream of chicken soup
• salt & pepper, to taste
• 2 pinches ground thyme
• 1 C long grain white rice
• 2 C water
• 1 C cheddar cheese, shredded

Preheat oven to 350 degrees. Lightly grease baking dish (9x13) and set aside.

Place large pot, over medium heat and melt butter. Saute onions, carrot, corn, and ham 5-7 minutes or until veggies start to soften. 

Stir in broccoli and cream of chicken soup. 
Once soup starts to melt into the veggies, add in cheese, seasonings, rice and water. 
Stir to incorporate and remove any lumps. 

Pour entire mixture into prepared baking dish.
 Bake 40 minutes or until rice is completely cooked and no liquid remains. 

How To: Sun-dried Tomatoes

* 2 tomatoes makes 1/2 C sun-dried tomatoes

 

Cut open the tomato then gut each piece, removing all seeds.

Slice into small pieces. (The smaller, the less cooking time.) Evenly place on a cooking sheet and sprinkle salt on top.

Bake at 200 until tomatoes are a leathery texture. (Approximately 2 hours)

Twice Baked Potatoes

*Makes 6 Twice Baked Potatoes

3 large potatoes
1/2 C cream cheese
1/4 C chopped green onions
6 slices of cooked, chopped bacon
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
cheddar cheese to granish

Preheat oven to 350 degrees. Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large skillet and cook over medium high heat until evenly brown. Drain, chop and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the insides into a large bowl; save skins. 
Add cream cheese, salt, pepper, and garlic powder  to the potatoe insides and mix with a hand mixer until well blended and creamy. Add in the green onions and bacon and mix with a wooden spoon. 
Spoon the mixture into the potato skins. Top each with chedder cheese. 
Bake for 15 min or until cheese is melted.

Roasted Veggies and Chickpeas

*Serves 4-6

2 C carrots, chopped
2 C red or russet potatoes, chopped
1 16 oz can of chickpeas (garbanzo beans)
4 cloves of garlic
1 large red onion, cut into 1 inch wedges
3 TBS vegetable oil
1 tsp dried rosemary
1 tsp brown sugar
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 400.
Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl, combine oil, rosemary, sugar, salt and pepper. Drizzle over vegetables then stir til well coated. Roast uncovered for about 45 minutes or until vegetables are lightly brown and tender.

Cauliflower Soup

It's that time of year where the weather is getting cooler, bringing soups into a higher demand and it makes me so happy. This soup is tasty on it's own, but I prefer to use it as a dipping sauce with my pesto sandwiches.

*Serves 4-6

2 TBS margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 C all-purpose flour
1/2 tsp salt
2 C milk
1 can (1-2 C) chicken broth
1 head (2 1/2 lbs.) cauliflower, cut into 1-inch pieces
1 tsp Dijon mustard
1 C shredded cheddar cheese
1 C pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.

In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

Pico De Gallo

*Makes 4 Cups

2 tomatoes

1/4 onion

1 avacado

1 lime

1/4 C cilantro leaves

frozen sweet corn, thawed

1/3 can black beans, rinsed and drained

salt and pepper to taste

chili powder to taste

Dice first 3 ingredients then squeeze lime juice on top and mix. Chop cilantro. Add the rest of the ingredients.

Baked Broccoli

The only way I'll eat broccoli is if its baked. Easiest thing in the world, hardly needs a recipe but I thought I'd share the idea.

2 bunches of broccoli
1 TBS cooking oil
1/2 tsp salt
1/2 tsp pepper

Cut broccoli into small pieces and place in an 8x8 dish. Stir in oil, salt and pepper until well mixed. Bake at 375 for 20 min or until broccoli is tender, yet crispy.

Curried Cauliflower Popcorn

This is a new recipe and I wasn't sure what to expect or what category to put it in. Mostly I'd suggest it if you're in the mood for a yummy, healthy snack. It would also be a good side or appetizer to your meal!

1 medium head cauliflower
1 1/2 TBS olive oil
1/4-1/2 tsp salt
1/2 tsp curry powder

Preheat the oven to 475.

Wash and core the cauliflower and cut the florets into bite-size pieces. Place in a large bowl. 

Toss the cauliflower with the olive oil, salt and curry powder.

Turn out the cauliflower onto a large rimmed baking sheet. Bake for 16-18 minutes, stirring every 6-7 minutes, until the cauliflower is browned in spots and is crisp-tender.

 Serve immediately.

Cream of Broccoli Soup

My all time favorite soup and sandwich place Panera is always being greatly missed. When I go home its on the top of my list of restaurants to go to. I am a sucker for their Broccoli Cheddar Soup in a Sourdough bread bowl.

My sweetheart loves to find me new recipes and I love when he does, especially this one.

*Serves 8 to 10

1 quart water
6–8 chicken bullion cubes
2 bay leaves
1-2 bunches of broccoli
1 ½ cubes butter 
1 C flour
1 quart half and half 
½ lb. Velveeta cheese, cubed

Wash and cut up broccoli and put in pot filled with water. Put in bay leaves and bullion cubes and cook for about 20 minutes or until broccoli is just tender. 

While broccoli is cooking, melt butter in large bowl. Add flour and half and half very slowly, mixing with a whisk. Stir until it starts to thicken, then slowly add into the broccoli mixture. 

Stir and cook until soup thickens, then add Velveeta cheese. Continue to stir until thick and smooth.