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Copycat Panera Broccoli Cheese Soup

Copycat Panera Broccoli Cheese Soup


INGREDIENTS:
1/4 cup unsalted butter
1/2 cup diced onions (yellow or white)
1 cup shredded carrots (I used matchsticks that I cut into half inch pieces)
2 1/2-3 cups broccoli florets, chopped small
1 1/2 cups chicken broth
1 cup milk (I use skim/fat free)
1 cup heavy whipping cream
1/4 cup all-purpose flour
1 1/2 salt
1/2 tsp black pepper
pinch of crushed red pepper flakes (or more as desired)
2 cups shredded cheddar cheese
DIRECTIONS:
In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.
Once thick, add cheese and stir until melted and smooth. Serve soup and enjoy!

Cheesy Chicken Alfredo casserole

Ingredients:
1 - 12 oz package Penne pasta,
3 - boneless, skinless chicken breasts (marinated in Italian Dressing if desired)
vegetable oil
¼ tsp. thyme
¼ tsp. poultry seasoning
salt and pepper to taste
2 TB olive oil
1 stick butter
2 tsp minced garlic
4 TB flour
3 cups half and half
3 cups milk
3 cups Kraft Italian Five Cheese Blend w/cream cheese, divided
Italian Seasoning, garnish
Instructions:
If time allows, always try to marinate your chicken. Throw them in a bag of italian dressing and let sit overnight or even a few hours will help your chicken to be tender and full of flavor.
Cook pasta as directed. Drain and set aside.
While pasta is cooking, heat 1 - 2 TB of oil in a skillet on medium heat.
Slice your marinated chicken in half so they are thinner pieces. This will help them cook through evenly.
In a bowl mix salt, pepper, thyme and poultry seasoning and rub it on all sides of your chicken breasts. Add chicken to hot oil and cook on both sides until done (about 15-20 minutes). Remove to a plate to let cool.
While chicken is cooling, preheat your oven to 350 and start on your sauce. In a separate large skillet melt the butter; add garlic and cook for 1 - 2 minutes.
Using a wire whisk, mix in flour and stir until bubbly. Mix in half & half and milk, stir to combine. Bring to a boil and then reduce to low heat and simmer for 5 minutes.
With your whisk, mix in 1½ cup of cheese. Cook an additional 5 minutes until sauce starts to thicken. Remove sauce from heat.
Preheat oven to 350.
Cut your cooked chicken into bite size pieces and add to a large bowl. Add the pasta to your bowl and then the sauce. Mix everything to combine.
Spray a 9x13 baking pan with non stick spray. Add the pasta mixture to the pan and sprinkle with an additional 1½ cup of cheese.
Sprinkle with pepper and bake for 30 minutes 

HONEY GARLIC CHICKEN STIR FRY

HONEY GARLIC CHICKEN STIR FRY

Ingredients:
1 tablespoon + 1 teaspoon vegetable oil divided use
1 cup thinly sliced peeled carrots
2 cups broccoli florets
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
4 cloves garlic minced
1/4 cup low sodium chicken broth or water
1/4 cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch
salt and pepper to taste
Instructions:
Heat 1 teaspoon of oil in a large pan over medium heat. 
Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.
Remove the vegetables from the pan; place them on a plate and cover.
Wipe the pan clean with a paper towel and turn the heat to high. 
Add the remaining tablespoon of oil.
Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
Add the garlic to the pan and cook for 30 seconds.
Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
In a bowl whisk together the chicken broth, honey and soy sauce. 
In a small bowl mix the cornstarch with a tablespoon of cold water.
Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds. 
Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve immediately, with rice if desired.

Honey garlic chicken

Honey garlic chicken

Ingredients:
6 chicken thighs , bone in or out, with or without skin*
Salt and pepper , to season
2 teaspoons garlic powder , to season
6 cloves garlic , crushed
1/3 cup honey
1/4 cup water (or chicken broth)
1 tablespoon soy sauce
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Instructions:
Season chicken with salt, pepper and garlic powder; set aside.
Heat a pan or skillet over medium high heat; sear chicken thigh fillets or breast fillets on both sides until golden and cooked through.
FOR BONE IN THIGHS:
Reduce heat after searing on both sides, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes until done.
Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juiced for added flavour.
FOR SAUCE:
When chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, water, vinegar and soy sauce. Increase heat to medium-high and continue to cook until the sauce reduces down and thicken slightly (about 3-4 minutes).
Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

Chicken Enchilada Rice Casserole

https://www.realsimple.com/food-recipes/recipe-collections-favorites/desserts/desserts-serve-warm
Chicken Enchilada Rice Casserole

Ingredients:
2 cups dry Basmati rice
1 cup white cheddar shredded
1 cup Monterey Jack cheese
3 cooked chicken breasts shredded
20 oz Enchilada sauce I used Old El Paso
16 oz refried beans I used Old El Paso
11 oz corn kernel drained
cilantro for garnish
salt and ground black pepper to taste
Instructions:
Cook the rice. I cooked it with 4 cups of water and 1/4 cup of butter.
Preheat oven to 350 F degrees.
Mix the 2 cheeses together.
In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese. Add rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a large casserole dish. Top with corn then with remainder of cheese.
Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
Garnish with chopped cilantro and serve warm.


One Pan Sour Cream Chicken Enchilada Skillet

One Pan Sour Cream Chicken Enchilada Skillet

INGREDIENTS
3 tbsp butter
3 tbsp all purpose flour
2 C chicken broth
1/2 tsp kosher salt
1/8 tsp chipotle chili powder (optional)
1/4 tsp oregano
1(4oz) can chopped green chiles
1(4oz) can chopped black olives
3-4boneless skinless chicken breasts
1C sour cream
12 corn tortillas, cut into bite-sized pieces
1-2 C colby-jack cheese, grated
INSTRUCTIONS
In a large skillet, heat butter over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened-- about 2-3 minutes.
Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.
Stir sour cream into the sauce and return chicken to the pan along with the tortillas. Stir until combined and top with grated cheese. Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.

BEST EVER MEATLOAF RECIPE

BEST EVER MEATLOAF RECIPE

Ingredients:
Meatloaf:
2 pounds lean ground beef
1 onion, diced small (about ½ cup)
2 eggs
½ tsp. ground pepper
¾ cup quick oats
1 Tbsp. Worcestershire sauce
1 tsp. garlic salt
1 tsp. onion salt
½ cup tomato sauce
Glaze Topping:
¼ cup ketchup
¼ cup brown sugar
2 tsp. mustard
Instructions:
Preheat oven to 350ºF. Spray a 9x5" loaf pan with cooking spray.
Mix together ground beef, onion, eggs, pepper, oats, Worcestershire sauce, garlic salt, onion salt and tomato sauce in a large bowl, using your hands. Do not overmix.
In a small bowl, combine the ketchup, sugar and mustard. Spread on top of meatloaf and place in oven. Bake for 1 hour and 15-30 minutes, or until meatloaf is cooked through. Let cool for a few minutes and then slice and serve. Enjoy!

Tater Tot Enchilada Bake

Tater Tot Enchilada Bake

Ingredients:
1 pound ground beef
1 medium yellow onion, finely chopped (about 2 cups)
2 cloves garlic, minced
1 tablespoon olive oil
½ pack taco or fajita seasoning (about 2 teaspoons)
2 cups tater tots (enough to cover dish)
1 can enchilada sauce
1 cup Mexican blend cheese (or mozzarella)
½ cup sliced black olives
Scallions or cilantro to garnish
salt and pepper to taste
Instructions:
Preheat the oven to 350 degrees F.
Add the oil to a skillet over medium heat. Add diced onions and garlic to skillet. Cook until just tender. Remove to a bowl and set aside. Add beef to skillet and cook until completely browned, add ½ pack of taco seasoning and cook for another 2 minutes. Remove from heat and drain away any drippings. Add onions and garlic back to beef and stir to combine. Pour the can of enchilada sauce into the beef and continue cooking for 2-3 minutes.
Transfer the enchilada mixture from the skillet into a 9-by-13-inch baking dish. Scatter the tater tots on top. sprinkle the cheese and top with black olives.Bake uncovered for 15-20 minutes or until the cheese is bubbly and tater tots are golden brown. Garnish with scallions or cilantro for added color. Serve warm while the cheese is gooey!

Baked honey mustard chicken with a touch of lemon

Baked honey mustard chicken with a touch of lemon

Ingredients:
2 chicken breasts
1 tbsp dijon mustard
1 tbsp wholegrain mustard
1 tbsp honey
salt and pepper to taste
1/4 tsp paprika
juice from 1/2 lemon
1/2 tbsp oil (or butter)
broccoli spears to serve
Instructions:
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
Grease an oven-proof dish with the oil or butter and place the chicken in there.
Season well with salt, pepper and paprika.
In a small bowl, combine the dijon mustard, wholegrain mustard and honey.
Pour1 the mixture over the chicken breasts and bake in the oven for about 30-45 minutes, depending on the size of the chicken.
You may add 1-2 tablespoons of water in the pan if needed to prevent the edges of the dish from browning if there is not much chicken juice released during cooking.
Once the chicken is cooked through, squeeze lemon juice over and serve with broccoli spears.

ONE-POT CHEESY TACO PASTA

ONE-POT CHEESY TACO PASTA

INGREDIENTS:
1 pound ground beef
½ teaspoon salt
Pinch of black pepper
1 ounce packet taco seasoning (or about 3½ tablespoons homemade taco seasoning)
2 cups water
1 cup jarred mild salsa
8 ounces uncooked rotini pasta
1½ cups shredded Mexican-style cheese
Optional toppings - chopped tomatoes, avocado, crushed tortilla chips, chopped cilantro
INSTRUCTIONS:
Preheat a large deep skillet over medium heat.
Add ground beef and season with salt and pepper.
Cook, stirring occasionally until cooked thoroughly.
Drain grease.
Stir taco seasoning into ground beef then stir in water, salsa and pasta noodles.
Bring mixture to a boil.
Stir, cover and reduce heat to a simmer.
Cook for about 15 minutes until pasta is tender.
Turn off heat and stir in cheese.
Season with additional salt and pepper if needed.
Serve with optional toppings if desired.