Lemon Parmesan Crusted Salmon

 2 pounds salmon filet
3 Tbsp butter, melted
1/4 tsp salt
3/4 cup white bread crumbs
1/4 cup grated parmesan cheese
2 tbsp thinly sliced green onions
2 tsp grated lemon peel
1/4 tsp thyme

Heat oven to 375. Spray shallow baking pan with cooking spray.  Pat salmon dry with paper towel.  Place salmon, skin side down, in pan; brush with 1 1/2 Tbsp butter.  Sprinkle with salt. Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl.  Stir in remaining butter.  Press bread crumb mixture evenly on salmon.  Bake uncovered 12-20 minutes or until salmon flakes easily with fork.  

Serves 4

Praline Crumb Caramel Cheesecake Bars

 1 pouch sugar cookie mix (17.5 oz)
1/2 cup cold butter
3/4 cup chopped walnuts
3/4 cup toffee bits
2 pkg (8 oz each) cream cheese, softened
1/2 cup sugar
2 Tbsp all purpose flour
1/2 cup caramel topping
1 tsp vanilla
1 egg

Heat oven to 350.  Spray 13x9 pan with nonstick spray.  Place cookie mix in bowl.  Cut in butter using fork until mixture is crumbly.  Reserve 1 1/2 cups mixture for topping.  Press remaining mixture in bottom of pan.  Bake 10 minutes.  Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup caramel topping, vanilla and egg with electric mixture on medium speed until smooth.  Spread cream cheese mixture evenly over partially baked cookie base.  Sprinkle with reserved crumb topping, walnuts and toffee bits.  Bake 35-40 minutes or until light golden brown.  Cool 30 minutes.  Refrigerate about 2 hours or until chilled.  Drizzle with remaining 1/4 cup caramel topping.  Store covered in refrigerator.  

Chicken Broccoli Au Gratin

 1 Tbsp EVOO
1 cup sliced mushrooms
1 small onion, sliced
10 oz pkg frozen broccoli and cheese sauce
1 1/2 cup ricotta cheese
2 cup chopped cooked chicken
1 can refrigerated crescent dinner rolls

Heat oven to 375.  In skillet, heat oil over med-high heat.  Add mushrooms and onion; cook 5-7 minutes, stirring frequently, until tender.  Meanwhile, microwave broccoli with cheese sauce as directed on package.  Spread ricotta cheese in bottom of 9x9 pan. Top with chicken, mushroom mixture, and broccoli.  Unroll dough; press seams together and place on top of chicken mixture.  Bake 20-25 minutes or until top is golden brown and edges are bubbly.  

Serves 4

Creamy Noodle Casserole

 1 pkg (6 oz) egg noodles
1 pkg (8 oz) frozen broccoli cuts
1.5 cups cubed fully cooked ham
2 oz shredded mozzarella cheese
2 oz shredded parmesan cheese
1/4 cup butter, cubed
1/4 cup half and half cream
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper

In a large pot, cook noodles in boiling water for 5 minutes.  Add broccoli and ham; cook 5-10 minutes longer or until noodles are tender.  Drain; return to pan.  Stir in the remaining ingredients.  Cook and stir over low heat until butter is melted and mixture is heated through.

Sausage Rolls with Hot Honey

1 pound breakfast pork and sage sausage
1/2 cup shredded sharp cheddar cheese
1/2 cup panko breadcrumbs
2 eggs
2 Tbsp dijon mustard
1 Tbsp fresh thyme leaves
1 (17.3 oz) box puff pastry
2 Tbsp everything but the bagel seasoning
Hot honey

Preheat oven to 400 and line a baking sheet with parchment paper.  In a mixing bowl, combine the sausage, cheddar cheese, breadcrumbs, 1 egg and fresh thyme.  In a separate small bowl, whisk together the remaining egg and 1 Tbsp water until well combined.  Unroll puff pastry on a floured surface.  Use a rolling pin to roll it out slightly to create a large rectangle and soften the puff pastry slightly.  Cut the pastry in half to create two long strips.  Repeat with the second puff pastry dough, so that there are 4 long equal strips.  Divide the sausage mixture into fourths, shaping each portion into a long log.  Place each sausage log in the center, lengthwise along the pastry strips, pressing it down as needed so that it creates a long, thin line of sausage down the center of each puff pastry strip.  Brush one side of the puff pastry with the dijon mustard, then brush the other side with the egg wash.  Roll the pastry around the sausage, letting the egg wash act as flue, pushing the puff pastry together until it seals.  Flip it over so that the seam is on the bottom.  Using a sharp knife, score small slits into the top.  Cut into 1/2 inch rolls.  Place each seam side down on the prepared baking sheet.  Brush the tops with remaining egg wash and sprinkle with everything but the bagel seasoning.  Bake 18-20 minutes, or until the pastry is puffed and golden brown and sausage is cooked through.  Drizzle each sausage roll with hot honey, sprinkle with extra thyme, and serve warm.

 

Prairie Fire Dip

 2 cans pinto beans
4 Tbsp sriracha
1/2 cup pickled jalapenos
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic salt
1 tsp onion powder
1 1/3 cup velveeta cheese, roughly chopped
4 oz roasted red peppers
4 oz green chiles, canned
1 can (14.5 oz) fire roasted diced tomatoes
1 pound ground beef
shredded colby jack cheese

In a large pot, add all ingredients except beef and colby jack cheese.  Over medium heat, bring to a simmer while stirring frequently.  In a saute pan brown the beef, making sure to smash out any large chunks.  Drain the grease and set aside.  After the velveeta is completely melted in the large pot, lightly mash beans with the back of a spoon.  Mix in ground beef and top with shredded colby jack cheese.  Serve with your favorite chips or put in a flour tortilla and make a burrito.

Puff Pastry Pizza Bites

 1 sheet puff pastry dough, thawed but still chilled
3/4 cup marinara
1/3 cup ricotta cheese
1/2 cup shredded parmesan cheese
12 pepperoni slices, cut into smaller pieces

Preheat oven to 400.  Lightly grease a 12 cup muffin tin with nonstick cooking spray.  Roll out the puff pastry on a lightly floured surface to slightly enlarge the sheet.  Cut into 12 equal squares.  Gently press each puff pastry square into the muffin tin cups, letting the edges stick out slightly.  Add about 1 Tbsp of marinara sauce into each pastry cup.  Spoon a small dollop of ricotta cheese on top of marinara.  Sprinkle shredded parmesan cheese over the ricotta and marinara layers.  Add pepperoni pieces, distributing evenly across the cups.  Bake 15-18 minutes or until the puff pastry is golden brown and puffed.  

Southwest Chicken Enchilada Casserole

 2 cups shredded cooked chicken
1 (4 oz) can diced green chiles
1 (15 oz) can black beans, drained and rinsed
1/4 cup chicken broth
8 oz bottle southwest style dressing
8 flour tortillas (soft taco size)
1 cup shredded monterey jack cheese
1/4 cup thinly sliced jalapenos
freshly chopped cilantro for garnish if desired

Preheat oven to 375.  In a bowl, combine chicken, green chiles, black beans, broth and 1/4 cup southwest dressing.  Stir to combine.  In a skillet, pour 1/4 cup southwest dressing in the bottom and spread until it evenly coats the bottom in a thin layer.  Layer 3 tortillas over the sauce to cover the bottom of the skillet.  Top with half of the chicken mixture, then 1/3 cup cheese.  For second layer, lay 2 more tortillas on top, the remaining chicken mixture and 1/3 cup more of the cheese.  Finish by topping with 3 more tortillas, the remaining dressing and spread across the tops of the tortillas and remaining 1/3 cup of cheese.  Top with sliced jalapenos.  Transfer to oven and bake, uncovered until the cheese is bubbly and slightly browned, about 15 minutes.  Remove from oven and let rest for 5 minutes before serving.  Garnish with cilantro.

Serves 4

Creamy Chicken and Vegetables with Noodles

10 oz uncooked egg noodles
2 cups frozen mixed vegetables, thawed
6 green onions, sliced
8 oz garden vegetable cream cheese spread
1 1/4 cups milk
1 1/2 cups chopped deli rotisserie chicken
1/2 tsp garlic salt
1/4 tsp pepper
2 Tbsp canned french fried onions

Cook and drain noodles as directed on package. Meanwhile, spray large skillet with cooking spray; heat over medium heat.  Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently until vegetables are crisp-tender.  Stir in cream cheese and milk until blended.  Stir in chicken, garlic salt and pepper; cook until hot.  Stir noodles into cheese sauce mixture; cook until hot.  Sprinkle with french fried onions.

Serves 4

Taco Soup

1 pound ground beef or turkey

2 Tbsp taco seasoning, more or less per your taste

1 sweet onion, finely chopped

1 green bell pepper, chopped

1/2 red bell pepper, chopped

1/2 orange bell pepper, chopped

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 can (15 oz) corn

1 can (14 oz) rotel

1 can (15 oz) diced tomatoes

1/4 cup salsa

1 (8 oz) can tomato sauce

Optional toppings:  avocado, sour cream, shredded cheese, tortilla chips, lime, green onions, cilantro

Brown ground meat in large pot.  Add in onions, bell peppers, and saute for a few minutes.  If large amount of grease present, drain and return meat mixture back to pan.  Add in remaining ingredients and stir until combined.  Let simmer for at least 20 minutes, stirring occasionally.  Add water if soup is too thick.  

Serves 6

Chicken Tortilla Soup

 2 tsp EVOO
1 onion, roughly chopped
4 cloves garlic, minced
1 poblano pepper, roughly chopped
Salt and pepper
1/4 tsp dried oregano
1/4 tsp cumin
2 chipotle peppers in adobo sauce, roughly chopped
1 Tbsp adobo sauce 
1 (14 oz) diced tomatoes and green chiles
4 cups chicken stock
1 can (14 oz) black beans, drained and rinsed
1 can (14 oz) corn, drained
2 cups shredded rotisserie chicken
Possible toppings:  shredded cheese, quartered limes, cubed avocado, cilantro, sliced green onions, sliced jalapenos, sour cream, crushed tortilla chips

Heat large pan over medium high heat.  Add onion, garlic, and poblano.  Saute until the onion and pepper is softened.  Season with salt and pepper, dried oregano, cumin.  Stir to combine and cook for 1-2 minutes until the spices toast.  Add chipotle peppers and adobo sauce, diced tomatoes and green chiles, and chicken stock.  Bring mixture to a boil.  Reduce to a simmer.  Simmer for 30 minutes.  With an immersion blender, blend the soup ingredients until smooth.  Taste and adjust salt and pepper as needed.  Add beans, corn and chicken.  Top with desired toppings in individual bowls.  

Serves 4

Five Cheese Ziti Al Forno

1/2 pound ziti pasta

1 pound italian sausage

1 (24 oz) jar marinara sauce

1 (15 oz) jar alfredo sauce

8 oz pkg shredded italian blend cheeses

15 oz tub ricotta cheese

1/2 cup italian seasoned panko bread crumbs

3/4-1 cup grated parmesan cheese

3 Tbsp butter, melted

2 garlic cloves, minced

**Add finely chopped kale to sauce to up the nutrition a little**

Preheat oven to 375.  Grease 13x9 dish.  Bring large pot of lightly salted water to a boil.  Cook pasta 1 minute less than directed on pkg.  Drain pasta and transfer to a large bowl.  While pasta is cooking, brown sausage and drain fat.  Add marinara, alfredo, sausage, 1 1/2 cup italian blend cheeses, and ricotta cheese to pasta. (Add kale at this time if you are using).  Toss to combine.  Transfer pasta mix to prepared dish.  Top with remining 1/2 cup italian blend cheese.  For topping, in a small bowl, stir together panko, parmesan, melted butter and garlic.  Sprinkle over pasta mixture in baking dish.  Bake until hot and bubbly and top is golden brown, about 30 minutes.  Let stand 10 minutes before serving.  

Serves 4

Skillet Pierogi with Sausage and Broccoli

3 Tbsp EVOO

1 pound sweet italian sausage

1 pound frozen pierogi, potato and cheese

1 small onion, halved and sliced

1/2 tsp oregano

Salt and pepper

12 oz frozen broccoli florets

1 red bell pepper, sliced

2 cloves garlic, minced

1/4 cup grated parmesan cheese

Heat 1 Tbsp EVOO in skillet.  Add sausage and cook, breaking it up into small clumps, until browned and cooked through, about 8 minutes.  Remove to large plate, leaving the drippings in pan.  Add pierogi to the pan and cook, turning, until browned and heated through, about 5 minutes.  Remove to the plate with the sausage.  Add onion, oregano, and big pinch of salt and pepper to the skillet.  Cook, stirring, until the onion is softened and just beginning to brown, about 3 minutes.  Push to one side of the skillet; add 1 more Tbsp oil and broccoli to the open side.  Season broccoli with salt and let cook, undisturbed, until it starts to brown in spots, 2-3 minutes.  Stir broccoli into onion and cook until broccoli is bright green and crisp-tender, 5 minutes.  Add bell pepper to the skillet and cook until just softened, about 2-3 minutes.  Return sausage and pierogi to the skillet and add garlic and remaining 1 Tbsp oil.  Cook, tossing, until well combined.  Season with salt and pepper and stir in Parmesan.

Serves 4

Sheet Pan Shrimp Fajita Tacos

1-pound mini bell peppers, sliced into thin rounds

1 cup halved and thinly sliced red onion

1 serrano pepper, sliced into thin rounds

4 Tbsp EVOO

2 tsp salt

1 tsp freshly ground black pepper

1 1/2 pounds peeled, deveined, tail off shrimp

2 tsp chili powder

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp ground cumin

1 tsp oregano

Zest of 1 lime

For serving: flour tortillas, avocados, cilantro, salsa, lime wedges, shredded cheese, sour cream

Preheat the oven to 425. Line a sheet pan with parchment paper.  Place the sliced bell peppers, onion, and serrano on the prepared sheet pan.  Drizzle with 2 Tbsp oil, 1/2 tsp salt, 1/2 tsp pepper and toss until well combined.  Spread into an even layer and par cook until softened, about 10 minutes.  Pat the shrimp very dry and place in a bowl.  Add remaining 2 Tbsp oil, 1 1/2 tsp salt, 1/2 tsp pepper, chili powder, garlic powder, smoked paprika, cumin, oregano, lime zest and toss until well combined and shrimp is evenly coated.  Set aside until veggies have par cooked.  Remove the veggies from the oven and add shrimp to the pan.  Toss until just combined and spread into an even layer.  Place back in oven and continue to roast until shrimp is cooked through, about 10 minutes.  

To assemble the tacos, place tortillas in a dry stainless-steel skillet over medium heat and cook for about 30 seconds on each side.  Fill flour tortillas with shrimp/pepper/onion mix and remaining desired ingredients.

Serves 4

King Ranch Casserole

 2 Tbsp EVOO
1 red bell pepper, finely diced
1 cup finely diced yellow onion
1 cup seeded and finely diced poblano pepper
1/4 cup seeded and finely diced jalapeno pepper
1 cup finely diced mushrooms
2 tsp salt
1 tsp black pepper
4 cups chopped COOKED chicken
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground cayenne pepper
2 Tbsp flour
1 cup chicken broth
1 can diced tomatoes and green chiles
1 can (4 oz) diced green chiles
5 oz plain greek yogurt

8 (6 inch) round corn tortillas, halved and sliced into 1/2 inch strips
2 Tbsp lime juice
2 cups shredded cheddar cheese
Cilantro for garnish, if desired

Preheat oven to 400.  Heat oil in large deep OVEN SAFE skillet over medium heat.  Add bell pepper, onion, poblanos, jalapenos, mushrooms, salt and pepper.  Cook, stirring, until veggies are tender, about 5 minutes.  Add chicken, garlic, cumin, oregano, and cayenne pepper.  Stir to combine.  Sprinkle in flour and stir until well combined.  Cook about 2 minutes more lightly toasted the flour.  While stirring, slowly pour in broth until it is well incorporated.  The mixture should be thick.  Reduce heat to low.  Stir in can of diced tomatoes and green chiles, green chiles, and yogurt until well combined.  Top with corn tortilla strips, lime juice, and 1 cup cheese.  Gently fold into mixture until well combined.  Spread into an even layer and sprinkle the top with the remaining 1 cup of cheese.  Transfer to oven and bake until the cheese is melty, bubbly, and lightly browned, about 15-20 minutes.  Remove from the oven and let rest for 5-10 minutes for the sauce to cool slightly.  Garnish with cilantro if desired.

Serves 4

Chicken Fajita Pasta

 1 Tbsp chili powder
1 Tbsp cumin
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp oregano
1 pound boneless, skinless chicken breasts, cut into bite size pieces
1 Tbsp EVOO
1/2 red onion, cut into 1/2 inch wedges
2 cloves garlic, minced
1 cup chicken broth
2 cups water
1/2 pound penne pasta (or other medium length tube pasta)
2 bell peppers, thinly sliced
1/3 cup whipping cream
1 cup salsa
2 cups shredded mexican 4 cheese blend
Chopped fresh cilantro

For spice blend, combine chili powder, cumin, salt, onion powder, garlic powder and oregano in a small bowl.  Sprinkle half of the spice blend over uncooked chicken.  Heat EVOO in large pot (or deep skillet) over medium high heat.  Cook chicken, stirring occasionally, until lightly browned, 5-6 minutes.  Transfer to a plate.  Chicken will not be cooked fully at this point.  Add more oil to pot if needed.  Cook onion and garlic, stirring frequently, until softened, 2-3 minutes.  Add broth and use a wooden spoon to scrape any browned bits from bottom of pot.  Stir in water and pasta.  Add chicken and peppers and bring to a boil.  Make sure all pasta is submerged in liquid to cook.  You may need to add water (1/4 cup at a time) to ensure all pasta is covered, but don't go overboard adding water.  Reduce heat to low and simmer gently, covered and stirring occasionally until pasta is cooked through, about 15 minutes.  Stir in remaining spice blend, cream and salsa.  Add cheese and stir until melted.  Sprinkle with cilantro.

Serves 5

Loaded Potato Leek Soup

 6 slices bacon, diced
2 cups diced yellow onion
3 large leeks, white and light green parts only, well rinsed and sliced
6 garlic cloves, minced
2 tsp salt
1 tsp black pepper
2 1/2 pounds yukon gold potatoes, unpeeled, cut into cubes
6 cups vegetable broth
14 oz can unsweetened full fat coconut milk
3 bay leaves
1 tsp dried thyme
2 Tbsp lemon juice
Additional toppings, if desired:  chopped fresh chives, shredded cheddar cheese, sliced green onions, croutons (for a little crunch), etc

Add bacon to large pot.  Set the pan over medium heat and cook, tossing occasionally, until just crisp and fat has rendered, about 7 minutes.  Transfer cooked bacon to plate lined with paper towels and set aside, reserving the bacon fat in the pot.  Add onion, leeks, garlic, salt and pepper to the pot and cook, stirring, until the vegetables are tender, about 7 minutes.  Add potatoes, broth, coconut milk, bay leaves, and thyme.  Stir to combine and bring soup to a boil.  Reduce heat to a light simmer; cover.  Cook until potatoes are fork tender, about 15-20 minutes.  Discard bay leaves.  Using an immersion blender, blend the soup until just smooth.  Stir in lemon juice and add salt as needed to taste.  Top with reserved bacon bits and other toppings, as desired.  

Serves 6

California Turkey Salad with Raspberry Vinaigrette

 Raspberry Vinaigrette:
1 cup raspberries
1/4 EVOO
2 tsp dijon mustard
1 Tbsp lemon juice
1 Tbsp rice vinegar
2 tsp honey
1 garlic clove, minced
1/2 tsp chipotle chile powder
1 tsp salt
1/2 tsp black pepper

Salad:
8 cups baby arugula
2 cups alfalfa sprouts
1/2 cup thinly sliced red onion
1 cup cherry tomatoes, halved
1 avocado, thinly sliced
1 pound thinly sliced smoked turkey
1 cup grated or shredded Havarti cheese
1/2 cup slivered almonds, toasted

Raspberry Vinaigrette:  In a blender, combine raspberries, oil, mustard, lemon juice, vinegar, honey, garlic, chile powder, salt and pepper.  Blend until dressing is smooth and fully combined.  

Salad:  Divide arugula, sprouts, onion, tomato and avocado between 4 plates.  Tear the turkey into bite size pieces and place it in the corner of each plate.  Sprinkle each plate with cheese and slivered almonds.  Drizzle with dressing.  

Serves 4

Skillet Chipotle Chicken Enchilada Bake

 3 cans cooked chunked chicken breast
1 (14 oz) can enchilada sauce 
1 (4 oz) can chopped jalapenos
3 chipotles in adobo sauce, chopped
3 cups shredded monterey jack cheese
6 (6 inch) corn or flour tortillas
1 can (14 oz) black beans, rinsed and drained
1 can (14 oz) corn
Additional toppings ideas:  scallions, cilantro, sour cream, salsa, tortilla chip strips, avocado, lime

Combine chicken, enchilada sauce, jalapenos and chipotle peppers in an oven safe large skillet.  Cook over medium heat, stir everything to combine well, for 3-4 minutes.  Preheat oven to 375,  Remove half of the chicken mixture from skillet.  On top of remaining chicken mix in skillet, place 3 tortillas to cover mix, 1/2 of the black beans, 1/2 of the corn, 1/2 of the cheese and remaining tortillas.  Pour remining chicken mixture over tortillas, remaining black beans, remaining corn and remaining cheese. Bake 20-30 minutes, uncovered, until bubbly and cheese has melted and started to brown on top.  Cut into wedges to serve.

Serves 6

    

One Pot Cajun Chicken Pasta

 1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried oregano
1 tsp salt
1/2 tsp freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into bite size pieces
2 Tbsp EVOO
1/2 cup diced onion
2 garlic cloves, minced
12 oz brown rice penne pasta
4 cups oat milk
2 Tbsp lemon juice
1 tomato, seeded and minced
4 thinly sliced green onions
1/4 cup shredded parmesan cheese

In a small bowl, combine the paprika, cayenne, thyme, rosemary, oregano, salt and pepper.  Stir well until combined and set aside.  Season the chicken on both sides with 2 tsp of prepared spice blend.  In a large deep skillet, heat oil over medium high heat.  When hot, add chicken and sear until golden brown and cooked through, 6-8 minutes.  Transfer cooked chicken to a plate and let it rest.  Reduce heat to medium.  Add onions and garlic.  Saute, scraping up any browned bits and stirring until tender, about 3 minutes.  Add pasta, milk and remaining spice blend.  Bring to a gentle simmer (do not boil) and cook, stirring often, until pasta is al dente and the liquid is absorbed and creamy, about 12-15 minutes.  Add chicken, lemon juice, and salt and pepper to taste as desired.  Top with tomato, green onions, and parmesan cheese.  

Serves 4