One Pot Sausage & Orzo

 Recipe from:  Morgan Peterson on TikTok

24 ounces Down Home Sausage, sliced

8 ounces orzo

2 cups chicken bone broth

1/3 cup half and half

1/2 onion, finely chopped

3 cloves garlic, minced

1/4-1/3 cup sundried tomatoes

About 3 cups spinach

1/2 cup grated parmesan cheese

salt, pepper and garlic powder, to taste

In a pan, add sliced sausage and cook until browned.  Remove browned sausage and most of the grease that came from the sausage.  Sauté onion over medium heat until it begins to soften and then add garlic.  Add sausage back in along with sun dried tomatoes and toss until everything is combined.

Then, add orzo to the pan along with bone broth and half and half.  Also, season with salt, pepper and garlic powder.  Stir until combined and bring to a boil. Then turn heat to low, cover, and cook for 12-15 minutes or until orzo is fully cooked and most of the liquid is absorbed, stirring occasionally.

Once orzo is done, gradually incorporate spinach and parmesan cheese until everything is combined.

(Double recipe to and add to a 9"x13" baking dish...reheats perfectly)

Italian Style Meatloaf

 Recipe from:  Kelly Cooks Texas on TikTok

2 lbs. ground beef

A good sprinkle of Worcestershire sauce

A good sprinkle of beef bouillon

A good sprinkle of Italian seasoning

2 eggs beaten

1 cup panko bread crumbs

1 onion, chopped

5-6 garlic cloves, chopped

4-6 ounces of mushrooms, minced

1/2 - 3/4 cup marinara sauce

Seasoning to taste (Tony Chachere's, black pepper and garlic powder)

Add everything above to a large bowl and combine with hands.

To the bottom of a large baking dish, add bread (to absorb the grease) and then place the meatloaf on top.  Coat the top of the meatloaf with more marinara sauce.  

Bake at 400 degrees for 45-55 minutes for until cooked through.

CrockPot French Dips

Recipe from:  Cooking in the Midwest on TikTok

3-4lb Chuck Roast

Butter

Onion

24 ounces Beef Broth

Au Jus Seasoning Packet

Minced Garlic

Worcestershire Sauce

Season chuck roast on both sides with salt, pepper and garlic powder.  Melt butter in a pan over medium high heat to sear the chuck roast on each side and then put in crockpot.  Slice and onion in rings and add that back to the pan along with 24 ounces beef broth and au jus packet, big spoonful of garlic and a few splashes of Worcestershire sauce.  Let that come to a simmer and use spatula to scrape up all the good flavor out of the bottom of the pan.  Pour that mixture over the roast and cook on low for 8 hours.

Shred roast.  Toast your French bread and add provolone cheese.  Pour juice through strainer to have au jus for dipping.

Served with Lipton Onion Dip and Ruffles.

Baked Creamy Chicken Taquitos

Recipe courtesy of:  Our Best Bites

1/3 cup (3oz) cream cheese

1/4 cup green salsa

1 tablespoon fresh lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

3 Tablespoons chopped cilantro

2 Tablespoons sliced green onions

2 cups shredded cooked chicken

1 cup grated pepperjack cheese

Small flour tortillas

Kosher Salt

Cooking Spray or Olive Oil

For the Filling

Heat cream cheese in the microwave for about 20-30 seconds so its soft and easy to stir.  Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.  Stir to combine and then add cilantro and green onions.  Add chicken and cheese and combine well.  (You can prepare up to this step ahead of time.  Just keep the mixture in the fridge.)

For the Taquitos

Heat oven to 425 degrees.  Line a baking sheet with foil and lightly coat with cooking spray.  If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they're easier to roll.

Place 2-3 Tbsp of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges.  Roll up tortillas and pace seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in over and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.  

For the Freezer Instructions

Prepare the taquitos through rolling them out and placing them on the baking sheet.  Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag.  When ready to cook, preheat the over to 425 degrees and place the taquitos on a lined baking sheet.  Bake for 20-25 minutes or until golden brown and crispy.

Cheesy Buffalo Chicken Salad

4oz chicken breast (1 cup) cup up into small pieces or shredding canned chicken breast will also work)

1/4 cup shredded cheddar or colby jack cheese

2 Laughing Cow light creamy swiss wedges

1/4 cup Frank's Buffalo Sauce

1/4 tsp ranch dip mix

Stir together chicken, cheeses, seasoning and hot sauce and serve with crackers, on a tortilla or on bread.

Chicken Enchiladas Suizas

 6 boneless, skinless chicken breasts

1 Tbsp. butter

1 cup chopped onion

1 green bell pepper, chopped

1 red bell pepper, chopped

2 cups shredded cheddar cheese

1 (4 ounce) can diced green chili peppers

1 cup green salsa

1 cup fresh cilantro

4 tsp. ground cumin

2 chipotle peppers in adobo sauce, chopped

salt, to taste

pepper, to taste

garlic powder, to taste

15 flour tortillas

2 cups shredded Monterey Jack cheese

2 cups whipping cream

1 cup chicken broth

Cook chicken and shred.

Preheat oven to 350 degrees and lightly grease a 9x13 baking dish and a smaller baking dish.

Melt the butter in a skillet over medium heat.  Cook the onion, green bell pepper and red bell pepper in the melted butter until just soft, 5 to 8 minutes.  Transfer to a large bowl.  Add the shredded chicken, Cheddar cheese, green chili peppers, salsa, cilantro, cumin and chipotle peppers to the bowl.  Season with salt, pepper and garlic power, mix.

Place about 1/3 cup of the chicken mixture along the edge of a tortilla, roll tightly in a tube.  Place the enchilada, seam side down, into the prepared baking dish.  Repeat until all the chicken mixture is used.  Sprinkle Monterey Jack cheese over the enchiladas.  Whisk together the whipping cream and chicken broth in a small bowl and season with salt, pepper and garlic powder.  Pour over the enchiladas.  

Cover the dish with foil and bake in the oven for 30 minutes or until the enchiladas are fully heated.

Take foil off and bake another 5 minutes.

Baked Spicy Chicken Tacos

Adapted from:  www.thecookierookie.com

1 tablespoon of olive oil
3 chicken breast, cooked and shredded

1 packet of taco seasoning

1/2 cup of onion, diced

1 can rotel

Stand n' Stuff taco shells

1/2 can refried beans

Monterey jack cheese, enough to melt on top of tacos

**any toppings you may want...jalapenos, cilantro, lettuce, tomatoes, sour cream, salsa, etc.**

Preheat oven to 400 degrees.

Heat olive oil over medium heat in a medium skillet.

Add onion to skillet and cook for 2-3 minutes or until onion is translucent and fragrant.

Stir in the chicken, taco seasoning and rotel.  Stir to combine fully.  Reduce to simmer and allow to cook for 5-8 minutes, until liquid is fully gone.

Place taco shells in the baking dish, standing up.  Spoon 1 tablespoon of beans in the bottom of the taco shell.  Top with the chicken mixture, almost to the top of each shell.

Sprinkle each shell generously with shredded cheese.

Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.

Remove from oven and add toppings.

Enjoy! 

Spaghetti West Texas

Chad's Granny Melba passed this recipe to my mother-in-law, Eloise, who made it for us.  The first time she made it I enjoyed it so much I ended up eating the leftovers EVERY.SINGLE.DAY for four days.  I'm NOT a spaghetti fan but this is different and the green olives are salty and a little surprise in each bite.  Enjoy!

1 pound of spaghetti (cook separately)

2lbs. ground beef

1 small jar of green olives, sliced

2 bags of sharp shredded cheese

1 large (46oz) can of tomato juice

1 Tbsp. chili powder

1 small onion

1 tsp. pepper

Brown ground beef in a deep pot.  Add ALL of the tomato juice, chili powder, onion and pepper.  You are going to think that it is WAY to much tomato juice but just go with it.  I let the tomato mixture simmer on low just to meld the flavors.

You can make this in one big 9x13 inch pan or two smaller pans.  Whatever pan you choose, make sure it is a deep pan.  Layer the ingredients like this:

Spaghetti

Green Olives

Ground Beef/Tomato Mixture

Sharp Shredded Cheese

Bake at 350 degrees for approximately 30-40 minutes.

MiMi's BBQ Meatloaf

I am NOT a fan of meatloaf.  My mom never cooked it and to see it...it looks gross with all that ketchup slathered on top of it...bleh!

When we lived in Oil City, my dear friend Melissa, had mentioned bringing meatloaf to a gathering at my house.  I was a bit concerned because of my meatloaf aversion but she said "this is really good and different."

Based on looks alone, it is NOTHING like a "normal" meatloaf, so that won me over and made me try it.  The taste was good...hard to explain but just a really good, somewhat barbecue-ish flavor.  Try it, you won't be disappointed.

1 cup fresh bread crumbs (2 pieces of sandwich bread)

1 onion, chopped finely (or use onion salt and powder for picky eaters)

1 1/2 tsp. salt

1/4 tsp. pepper

2 8oz. cans tomato sauce, divided (set 1/2 cup to the side for the sauce)

Mix above ingredients together well...don't not add meat yet.  Then add to 1 1/2lbs. ground beef.  Form into loaf and place in pan.  Put into oven at 350 for 15-20 minutes. While the meatloaf is cooking, make the following sauce:

Remaining 1/2 cup of tomato sauce

1/2 cup water

1 Tbsp. vinegar

3 Tbsp. brown sugar

1 Tbsp. ketchup

2 Tbsp. worchestershire sauce

2Tbsp. barbecue sauce

Remove the meatloaf from the oven and drain off any fat.  Pour sauce over loaf and cook for 1 hour or until done.  May want to baste occasionally or divide and pour sauce 2-3 times during cook time.

Serves 4-6 people.

Cream Cheese Chicken Enchiladas

Recipe from:  http://pearls-handcuffs-happyhour.blogspot.com/

I.HEART.MEXICAN.FOOD!  Seriously, I could eat it every day.  My oldest son, Hayden, just the other day said, "Why do we always eat mexican food?"  Hmmm..."cause Mom's addicted to it, sweet boy."  The picture on Pinterest sucked me in and made me want to try this recipe.  The black beans and rice in the enchilada mixture is a little different but really good and very filling.  The cream cheese, in addition to everything else, makes it all come together. Speaking of really liking mexican...recently Hayden said, "When are we going to have those enchiladas with the black beans?"  I think he takes after his mom more than he would admit.  Ha!

2-3 chicken breasts, shredded

1 8 oz. pkg. light cream cheese

1 28 oz. can green enchilada sauce

1 can black beans, drained & rinsed

2 cups cooked rice

Tortillas

1-2 cups shredded monterrey & colby cheese

Cook chicken and shred; boil rice. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together. Pour half a cup of the enchilada sauce into the bottom of a 9x13 baking dish. Layer the rice & black beans to your taste and top with the chicken mixture in each tortilla.  Roll up each of the tortillas and place them in the baking dish seam side down.  Top with 1 cup of the enchilada sauce and 1-2 cups of shredded cheese.  Cover the baking dish with foil and bake at 375 for about 25 minutes.  Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered...just long enough to brown the cheese. 

Shrimp & Grits

I'm always looking for new recipes.  My friend, Sandra, and I share recipes back and forth and are constantly talking about what is on our menu for the week.  When Sandra gives me a recipe I know it is GOOD and this recipe did not let me down.  I was a little nervous about working with the grits and shrimp because I don't usually cook them but it was SO easy.  Two big pots and a baking dish is all you need.  The best thing about this dish is you can make it the day before and then just pop it in the oven when it's time to cook. I served this for breakfast but it could also be served at dinner with a nice salad. 

1 cup Quick Grits (not instant)

3 cups chicken broth

1 cup heavy cream

1/2 tsp. salt

1 small can cream corn

1 cup sharp cheddar cheese, grated

1 cup Monterey Jack cheese, grated

2 Tbsp. butter

1 green bell pepper, chopped small-ish

6 green onions, chopped

1 can Rotel tomatoes

1 clove garlic, minced

2 pounds raw shrimp, peeled and deveined

Prepare grits in broth and cream and salt.  Stir in cream corn and 3/4 cup of each kind of cheese.

Melt butter and saute green pepper, green onions, tomatoes and garlic.  Add dash of salt and pepper if desired.  Add shrimp, cooking until they turn pink.  Stir shrimp and veggies into grits.

Pour into a 9x13-inch baking dish and sprinkle with remaining cheese.  Bake at 350 degrees for 30-40 minutes.  Add and additional 20 minutes if it was prepared ahead and is coming from the refrigerator.

Black Bean Soup

Another Pinterest recipe...surprise!  I love being able to see a photo of the finished recipe.  It sucks me in every.single.time.  You wouldn't think this would have much flavor but the chicken broth and pico de gallo are the hidden stars in this show.  They give the otherwise, boring black beans some depth and flavor.  Serve this with enchiladas or a mexican salad and it will be a hit!

From:  http://www.realsimple.com/

1 teaspoon olive oil

1 pint pico de gallo (I got mine from Nicky's Mexican Restaurant)

1 16-oz can refried black beans

1 15-oz can black beans, rinsed

1 14.5-oz can chicken broth

1/2 cup sour cream

1/4 cup fresh cilantro, roughly chopped

Heat the oil in a saucepan over medium heat.  Add 1 1/2 cups of the salsa and cook, stirring occasionally, for 4 minutes.
Add the refried beans, black beans, and broth and bring to a boil.  Reduce heat and simmer for 5 minutes.
Divide among bowls and top with sour cream, cilantro and remaining 1/2 cup pico de gallo.

Serves 4.  Each serving has:  240 calories, 5 grams of fat, 1 gram saturated fat, 1194 mg. sodium, 37 grams carbs, 12 grams fiber and 13 grams protein.

Best Potato Soup

My first recipe to try from Pinterest and I.AM.IMPRESSED!  I have always loved potato soup and have tried to make it with fresh potatoes but this recipe...you MUST try!  This is my new favorite potato soup recipe.  The addition of the Neufchatel cheese at the end makes it so creamy and taste really fattening.  Enjoy!

From: pearls-handcuffs-happyhour.blogspot.com

1 30 oz. bag of frozen shredded hashbrowns

3 14oz. cans of chicken broth

1 can cream of chicken soup

1/2 cup onion chopped

1/4 tsp. ground pepper

1 pkg. Neufchatel cheese (low fat cream cheese...use Philadelphia.  It melts best.)

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!

Quiche

I.LOVE.QUICHE!  It is SO versatile...not only can it be eaten for breakfast, brunch or dinner but you can load it down with any type of meat and veggies and it always turns out good.

Adapted from: http://allrecipes.com/recipe/quiche/detail.aspx

1 cup shredded cheddar cheese

3 teaspoons all-purpose flour

3/4 cup cooked crumbled breakfast sausage

1 green onion

3 eggs

1 cup milk

1/4 teaspoon salt

1/4 teaspoon ground dry mustard

1 (9 inch) unbaked deep dish pie crust

In medium bowl, toss 3 teaspoons flour with the grated cheese. Sprinkle 1/2 mixture into the pie shell. On top of cheese, sprinkle sausage, another layer of cheese and green onions. Then in another medium bowl, combine eggs, milk, and then add salt and mustard powder. Beat until smooth and pour over cheese and green onions.

Preheat oven to 400 degrees. Put foil around edge of crust to protect it. Bake in the preheated oven for 45 minutes, or until filling is set and crust is golden brown.

Black Bean Soft Tacos

From allrecipes.com (modified slightly)...

1tsp. olive oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 tsp. minced garlic
1 tsp. minced jalapeno peppers
1 (15 ounce) can black beans, rinsed and drained
3 oz. low fat cream cheese
1/2 tsp. salt
2 Tbsp. chopped fresh cilantro
6 soft taco sized tortillas

-Wrap tortillas in foil and place in oven heated to 350 degrees.  Bake until heated through.
-Heat oil ina 10-inch skillet over medium heat.  Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes sirring occasionally.  Pour beans into skillet, cook 3 minutes stirring.
-Cut cream cheese into cubes and add to skillet with salt.  Cook for 2 minutes stirring occasionall.  Stir cilantro into mixture.
-Spoon into tortillas and enjoy!

Serving size:  2 soft tacos

Homemade Taco Seasoning

1 Tbsp. chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. 2 Tbsp. for every one pound of meat.

Note from Angela:  Had some deer meet that I had to use up and thought taco meat would be good.  Searched my cabinets for taco seasoning and couldn't find any.  Went to my favorite...allrecipes.com and found this one.  Super easy and it doesn't have any maltrodextrinchloroformbleachgum in it...so it has GOT to be better for us!

Chicken and White Bean Enchiladas with Creamy Salsa Verde

From...http://www.skinnytaste.com/

Chicken and White Bean Filling:

• 1 tsp olive oil
• 1/2 cup minced white onion
• 2 cloves garlic, minced
• 1 can (4.5 oz.) chopped green chiles
• 15.5 can Great Northern Beans
• 8oz. cooked shredded chicken breast
• 1/3 can water
• 1 chicken bullion
• 1 tsp cumin

Green Chile Enchilada Sauce:

• 1 tsp. butter
• 1/2 cup chopped white onion
• 2 tbsp. flour
• 1 cup fat free chicken broth
• 7oz can chopped green chiles
• 2 jalapenos, chopped (jarred okay...it would be fine to leave these out in case you are serving kids)
• salt
• 1/2 cup light sour cream
• 3/4 cup reduced fat mexican cheese (to save some calories...this is not necessary)
• 8 medium low carb tortillas
• chopped fresh cilantro or scallions (or both!)

Preheat oven to 375 degrees.

For the filling...
-In a medium pan, heat olive oil on low.  Add onions, garlic and saute until soft, about 2-3 minutes.  Add green chiles, beans, water, bullion and cumin.  Mix well and cover.
-Simmer on low 15 minutes.  Romove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Green Chile Enchilada Sauce:
-In a large nonstick pan, melt the butter over medium heat.  Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.  Add flour and stir well.  Cook for 1 minute, stirring constantly.  Slowly whisk in the chicken broth.  Whisk until the sauce become smooth.  Cook over medium heat until the sauce boils and thickens, about 4-5 minutes.  Add green chiles, jalapenos, and salt to taste.  Cook another minute then remove from the heat.  Stir in the sour cream.
-Spread about 1/4 cup of the enchilada sauce on the bottom of the 9x13 inch baking dish.  Fill each tortilla with 1/3 cup of the chicken/white bean filling.  Roll the tortillas and place seam side down in the prepare baking dish.  Continue filling remainder of the tortillas.
-Pour the enchilada sauce over the top of the enchiladas.  Top with cheese.  Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted.  Remove from oven and top with fresh cilantro or scallions.

NUTRITIONAL INFORMATION: SERVINGS 8-SERVING SIZE 1 ENCHILADA-CALORIES 230-FAT 7.3g-PROTEIN 20.4g-CARB 28.7g-FIBER 12.2g

NOTE FROM ANGELA:  THE NUTRITIONAL INFORMATION CAME FROM THE ORIGINAL BLOG...IT WILL BE AN ESTIMATE OF INFOMATION DEPENDING ON WHAT KIND OF TORTILLAS YOU USE.  (ORIGINAL RECIPE USED 50 CALORIE TORTILLAS).  THESE ARE A LITTLE LABOR INTENSIVE BUT THEY ARE WORTH IT!  THEY COULD EASILY BE MADE THE DAY BEFORE AND THEN HEATED IN THE OVEN BEFORE SERVING...PROBABLY MORE LIKE 30-40 TO MINUTES.  THESE ARE HEALTHY BUT HAVE A TON OF FLAVOR!  WE SERVED IT WITH REFRIED BEANS AND A SALAD WITH SALSA AS THE DRESSING.  YUMMMMM!

Crockpot Roast With a Kick...

1 (2-3 lbs.) sirloin tip roast
Salt
Pepper
Garlic Powder
Worcestershire Sauce
1 envelope Good Season Italian salad dressing
1 envelope Au jus
1/3 cup white vinegar
1/2 jar pepperoncini
1/2-3/4 cup water

Rub Worcestershire sauce on roast then sprinkle with salth, pepper and garlic powder. Brown roast on both sides.  Mix both envelopes with vinegar and pepperoncini (juice and peppers).  Add water. Place in crockpot.  Cook all day on low.

Pork Chop Casserole

From:  Linda Dubose, wife of Wayne Dubose who is the Director of Missions for the Northwest Louisiana Baptist Association

6 porkchops (lean and boneless are best)
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
8 oz. lite sour cream
1/2 cup milk
1 small can french fried onion rings
Salt
Pepper

Brown chop is skillet (no flour). Line bottom of 9x13 inch baking dish with the browned chops.  Stir soups, sour cream and milk together with salt and pepper to taste.  Pour mixture over chops.  Sprinkle onion rings on top.  Bake, covered with foil, at 350 degrees for 60-90 minutes, or until chops are tender.  Serve over rice or mashed potatoes.

FYI...this can put together the day before you are baking it and kept in the refrigerator.  Easy!

Baked Potato Soup

Found on allrecipes.com website...

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1/2-1 teaspoon dried basil (I'm not a big basil fan so I used 1/2 tsp. but the original recipe calls for 1 tsp.)
1/2 teaspoon pepper
3 cups chicken broth
2 large baking potatoes, baked, peeled and cubed
1 cup half & half, fat free worked just fine
1/2 teaspoon Tabasco
Shredded cheddar cheese
Minced fresh parsley

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon dripings.  Set bacon aside.  Saute onion until nearly translucent and then add garlic and cook a minute more.  In a small bowl combine flour, salt, basil and pepper and then stir into onion/garlic mixture; mix well.  Gradually add broth.  Bring to boil; boil and stir for 2 minutes.  Add the potatoes, half and half and tabasco; heat through but do not boil.  Garnish with bacon, cheese and parsley.