Buffalo Chicken Chili

 1 Tbsp vegetable oil
1 onion, chopped
1 red bell pepper, chopped
2 cups deli rotisserie chicken, cubed 
2 cup chicken broth
2 Tbsp chili powder
10 drops red pepper sauce (adjust to your preferred spice level)
2 cans (14 oz each) pinto beans, drained and rinsed
1 can (28 oz) crushed tomatoes, undrained
1 can (14 oz) diced tomatoes, undrained
1/2 cup sliced celery
1/2 cup crumbled blue cheese (substitute with goat cheese crumbles for a little less tang)
(add sriracha, cayenne pepper, cumin if you want to punch up the spiciness)

In 3 qt pot, heat oil over medium high heat.  Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp-tender.  Stir in remaining ingredients except celery and cheese.  Heat to boiling; reduce heat to med-low.  Simmer uncovered 20-35 minutes, stirring occasionally.  Serve topped with celery and blue cheese.

Makes 6 servings

Tomato Bisque

 1 can (19 oz) Progresso tomato soup or 2 (10 oz) cans condensed tomato soup
1 1/2 cups water
4 oz cream cheese, cubed
Freshly ground black pepper

Heat soup and water in pot.  Whisk in cream cheese until completely melted.  Sprinkle with black pepper to taste preference. 

Serves 3

Pistachio Bars

Base:
1 cup flour
1/4 cup sugar
1/2 cup butter

Topping: 
1 egg
1/4 cup sugar
1/4 cup corn syrup
1 Tbsp butter, melted
1/4 tsp vanilla
1 cup coarsely chopped pistachios
1/2 cup flaked coconut

Heat oven to 350. In bowl, combine flour and 1/4 cup sugar; mix well.  With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs.  Press mixture in bottom of ungreased 8 inch square pan. Bake at 350 for 20-25 minutes or until light golden brown.  Cool 10 minutes.  Meanwhile, beat egg slightly in bowl.  Add all remaining topping ingredients except pistachios and coconut; mix well.  Stir in pistachios and coconut.  Remove pan from oven.  Spoon and spread coconut mixture evenly over warm base.  Return to oven; bake an additional 15-20 minutes or until edges are golden brown.  Cool and cut into bars.

Chunky Crawfish Dip

 1 pkg (16 oz) frozen cooked crawfish tails, thawed and drained
12 oz cream cheese, softened
1green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 small onion, finely chopped
6 garlic cloves, minced
1/2 to 1 tsp creole seasoning, adjust to taste
1/2 tsp salt
6-12 drops hot pepper sauce, adjust to taste
Assorted crackers and vegetables for dipping

Chop crawfish; pat dry.  In small bowl, beat cream cheese until smooth.  Add peppers, onion, garlic, creole seasoning, salt and hot pepper sauce; stir in the crawfish.  Cover and refrigerate for at least 2 hours.  Serve with crackers and vegetables.  

16 servings.

Skinny Pizza Wrap

 1 flatbread whole wheat wrap
3 Tbsp light pizza sauce, warmed
1/2 Tbsp italian seasoning
17 slices turkey pepperoni
1/4 cup mozzarella cheese, shredded or slices

Spread pizza sauce on wrap.  Top with italian seasoning, pepperoni slices and sprinkle with cheese.  Roll wrap tightly.**  Eat cold or pop in microwave 90 seconds or until cheese melts. 

**Instead of eating it as a wrap, place flatbread on baking sheet with toppings.  Bake at 350 for 4-6 minutes or until cheese is melted. 

Serves 1

Spicy Garlic Shrimp Pasta

 12 oz linguine (or your preferred pasta)
1 cup frozen peas, thawed
1/4 cup EVOO
1 1/2 pounds peeled, deveined, tails off shrimp
1/2 tsp red pepper flakes, adjust to preferred taste
1 clove garlic, minced
8 oz chicken broth
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chopped fresh parsley

Cook pasta in plenty of lightly salted boiling water until almost cooked through.  Add the peas and cook until heated through, about 2 minutes; drain. Meanwhile, heat oil in skillet over medium heat.  Add shrimp, red pepper flakes and garlic.  Cook the shrimp 2 minutes on each side, or until they turn just opaque.  Add broth and cook 2 minutes longer, or until hot.  Add salt and pepper.  Toss the pasta and peas with shrimp.  Add parsley and serve immediately. 

Serves 4

Beef and Provolone Crescents

 1 can refrigerated crescent rolls
1 Tbsp italian salad dressing
3 slices provolone cheese, cut into strips
3 Tbsp chopped roasted red bell peppers
4 oz thinly sliced deli roast beef, cut into strips

Heat oven to 350.  Spray cookie sheet with cooking spray.  Unroll crescent dough and separate into 8 triangles.  Press out each triangle so shortest side is about 4 inches.  Brush each triangle with salad dressing.  Top each triangle with cheese (divided equally among triangles), 1/2 tsp roasted red bell peppers and beef (divided equally among triangles).  Ensure all toppings fit on triangle, fold cheese or beef if necessary.  Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on cookie sheet.    Bake 15-19 minutes or until golden brown.  

Serves 8

Hot Honey Brussels and Lemon Ricotta Flatbread

 8 oz fresh brussel sprouts, Trimmed, halved and thinly sliced
1 Tbsp italian seasoning
1 lemon, zested and quartered
4 oz ricotta cheese
2 flatbreads, approx 8x6 inches each
3/4 oz Hot honey
1/2 cup italian cheese blend, shredded
1/4 cup parmesan cheese
EVOO
Salt and Pepper, to taste

Preheat oven to 450.  Heat a large drizzle of oil in large pan over medium heat.  Add brussels sprouts, season with 1/2 tsp italian seasoning and a pinch of salt and pepper.  Cook, stirring occasionally until bright green and softened, about 5-7 minutes.  Remove from heat.  In a small bowl, combine half the lemon zest, ricotta, 1/2 tsp italian seasoning, and juice of one quarter of the lemon.  Stir in 1 Tbsp oil and season with salt and pepper.  Place flatbreads on a baking sheet.  Brush each flatbread with a drizzle of olive oil and season with small pinch of salt and pepper.  Bake in oven 3-5 minutes.  Carefully spread toasted flatbreads with lemon ricotta.  Top with brussels sprouts in an even layer.  Sprinkle with italian cheese blend and half the parmesan.  Bake until cheese melts and flatbreads are crispy, about 4-6 minutes.  Cut flatbreads into pieces.  Drizzle with hot honey.  Sprinkle with remaining parmesan and remaining lemon zest to taste.  Serve with remaining lemon wedges on the side.

Serves 2

Burrito Pizza

 2 Tbsp EVOO
1 can (13.8 oz) refrigerated classic pizza crust
1/2 cup chopped onion
1 clove garlic, finely chopped
1 can (12-15 oz) black beans, undrained
1 tsp ground cumin
1 tsp ground coriander
1 tsp pepper
2 cups cooked rice
1 Tbsp butter
1 can (4.5 oz) chopped green chiles
1 cup salsa
8 oz shredded mexican cheese blend
2 Tbsp chopped fresh cilantro
1 cup frozen corn

Heat oven to 350.  Brush 1 tsp oil on large cookie sheet.  Unroll pizza crust dough on cookie sheet into 12x9 inch rectangle; brush with 2 tsp oil.  Bake 10 minutes.  Meanwhile, in skillet, heat remaining 1 Tbsp oil over medium heat.  Add onion and garlic; cook 3 minutes, stirring occasionally, until onion is tender.  Stir in undrained beans, cumin, coriander and pepper; cook 1 minute.  Stir in rice and butter.  Stir in chiles.  Remove from heat and set aside.  Spread thin layer of salsa over partially baked crust.  Layer with 1/2 cup of the cheese and the bean mixture.  Sprinkle with 1 Tbsp cilantro, corn and remaining 1 1/2 cups cheese.  Bake 20-30 minutes longer or until edges of crust are golden brown and cheese is melted.  Garnish with remaining cilantro.

Serves 6

Beef Stroganoff Stew

 1 onion, chopped
1 clove garlic, minced
1 lb boneless beef tip steak, cut into 1/2 inch pieces
2 cans (18 oz) progresso creamy mushroom soup
1/2 cup water
2 1/2 cups uncooked wide egg noodles (4 oz)
1 cup sour cream
3/4 tsp salt
2 Tbsp fresh chopped parsley

In crock pot, layer onion, garlic and beef.  Pour soup and water over beef.  Cover:  cook on low heat 5-7 hours.  Stir noodles into mixture.  Increase heat to high.  Cover, cook 20-30 minutes or until noodles are tender.  Stir in sour cream and salt.  Garnish with parsley.

Serves 5