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)

Loaded Taco Protein Pasta

 Recipe from:  SmallerSam_PCOS on TikTok

1 lb. lean ground beef

1 packet of taco seasoning

2 cups Kettle & Fire beef bone broth

Goodles "Smokey Dokey" Pasta

1/2 cup black beans, drained

1/2 cup canned corn, drained

1/2 cup rotel

Brown ground beef and season with taco seasoning.  Add bone broth instead of water with the seasoning.  Add pasta, black beans, corn and rotel and, once most of the bone broth has been absorbed, add in the cheese packet from the Goodles.

Top with blended cottage cheese, diced jalapenos and cilantro as a garnish.

Makes 3 nice size servings or 4 smaller servings.

Mexican Inspired Chicken Salad

 Recipe Inspired By:  Claire Hodgins on TikTok

I made this for meal prep a few weeks ago and it was delicious!  It was full of flavor and perfect to eat with Quest Protein Chips.

Not a necessary step but if you have time:

Blend cottage cheese to a sour cream texture

To a bowl add:

8 oz. chicken breast, shredded

1/2 of a green bell pepper, diced

1/2 of a red onion, diced

Fresh jalapeno, diced, to taste

1/4 cup loosely packed cilantro leaves

1/2 cup corn kernels

1/4-1/2 cup blended cottage cheese (use as much as needed to get

to a chicken salad consistency)

1 tbsp. lime juice

1 tbsp. taco seasoning

I wasn't able to eat all my meal preps and ended up freezing some of this...it came out of the freezer just fine! 

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.

Carmelitas

 Recipe courtesy of:  Nicole the Nomad

3/4 cup unsalted butter (melted)

3/4 cup brown sugar

1 cup rolled oats

1 cup flour

1 tsp baking soda

1/4 tsp salt

1 tsp vanilla

caramel sauce (in a jar or the squeeze kind)

sea salt

3/4 cup chocolate chips

Preheat oven to 350 degrees and line an 8x8 baking dish with parchment paper.

Combine melted butter and brown sugar in a large bowl until smooth.  Add oats, flour, baking soda, salt and vanilla until combined.  Press half of your oat mixture into the bottom of the pan and cook for 10 minutes.

Remove pan from the oven and pour a generous drizzle of caramel all over the top to completely cover the base.  Sprinkle with sea salt.  Sprinkle a layer of chocolate chips on top of that until covered.

Crumble the rest of your oat mixture on top sprinkling it evenly until the caramel and chocolate chips are mostly covered.  Return to the oven for about 15 more minutes or until perfectly golden brown.  It should be oozing!

Let cool for at least 10-15 minutes and enjoy!

Fiesta Corn Dip

Recipe courtesy of:  Brits Cookin

3 cans of corn, drained

1/2 cup diced jalapenos

1/2 cup green onions

1/2 cup red bell pepper

1 cup mayonnaise

1 cup sour cream

16 oz. shredded cheddar cheese

Seasonings to taste - Cajun seasoning, onion powder, garlic powder, black pepper, etc.

Combine all ingredients in a bowl and give it a mix.  Refrigerate and serve with Fritos.

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.

Bacon Ranch Potato Salad

2 pounds red potatoes, cut into bite-size pieces

1 (16 ounce) container sour cream

1 packet ranch dressing mix

1 1/4 cup cooked bacon, crumbled

1 1/2 cup cheddar cheese

2 bunches green onions, thinly sliced

Place the potatoes into a large pot and cover with salted water.  Bring to a boil over high heat, then reduce heat to medium low, cover and simmer until tender, about 20 minutes.  Drain, then run under cold water until cool.  Use a potato masher and mash about 1/3 of the potatoes.

Combine the sour cream and ranch dressing mix in a small bowl until well blended.  Transfer the potatoes, bacon, cheddar cheese and green onions to a large bowl.  Stir in the sour cream mixture until well coated.  Cover and refrigerate for about 2 hours before serving.

Greek Pasta Salad

 1/2 cup olive oil

1/2 cup red wine vinegar

1 1/2 teaspoons garlic power

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried oregano

3/4 teaspoon ground black pepper

3/4 teaspoon white sugar

2 1/2 cups cooked rotini pasta (1 minute past al dente)

3 cups fresh sliced mushrooms

15 cherry tomatoes, halved

3/4 cup sun dried tomatoes

3/4 cup crumbled feta cheese

1/2 cup chopped green onions

1/2 cup kalamata olives

3/4 cup sliced pepperoni sausage, cut into strips

In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper and sugar.  Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives and pepperoni.  Toss until evenly coated.  Cover and chill 2 hours or overnight.

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!