Cheesy Chicken and Rice

 A yummy Instant Pot recipe Jon often makes for us. 

Easy One Pot Creamy Tomato Basil Pasta

 This was yummy and creamy and easy! I used shaped pasta instead of spaghetti, and it was just as good and creamy. 

One Pot Creamy Tomato Basil Pasta

Yield: 6 Servings

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Ingredients

• 2 cups milk
• 2 3/4 cups chicken broth, I use low sodium
• 1 pound spaghetti, broken in half
• 4 cups cherry or grape tomatoes, halved
• 3 cloves garlic, finely minced (about 1 heaping teaspoon)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 to 1 cup fresh basil leaves, torn into pieces
• 1/2 cup (about 43 grams) freshly grated Parmesan cheese

Instructions 

• In a large pot (5- to 6-quarts), combine the milk, broth, spaghetti, garlic, oregano, cherry tomatoes, salt, and pepper. Bring to a boil over medium-high heat, then reduce the heat and gently simmer for 10-12 minutes, stirring often so the pasta doesn’t stick. Adjust the heat accordingly especially at the end. Cook until the pasta is tender and most of the liquid is absorbed.
• Off the heat, stir in the basil leaves and the Parmesan cheese. Serve immediately (if you want it slightly thicker, let it rest 5-10 minutes; it will thicken as it stands).

Notes

Noodles: I use regular spaghetti noodles with a cooking time of 10-11 minutes for al dente on the back of the package. Incidentally, whole wheat spaghetti works well in this recipe, too - increase the broth to 3 cups and check the package directions for correct cooking time.

Basil: if you don't have fresh basil, try subbing in 1 to 2 teaspoons dried basil, and add it with the dried oregano instead of at the end.

Creamy Tomato Soup

 I had tons of tomatoes and couldn't find Mom's tomato soup recipe, so I looked up one online. I think I actually like it better (shh!). :) I just used an equal weight of fresh chopped tomatoes instead of canned crushed tomatoes. 

Creamy Tomato Soup Recipe

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Our go-to creamy tomato soup recipe. Adding parmesan and heavy cream makes it so satisfying and balances the acidity. It’s also a quick and easy 30-minute soup that keeps well in the fridge. We love this Tomato Basil Soup paired with Grilled Cheese Sandwiches.

Author: Natasha Kravchuk

Skill Level: Easy

Cost to Make: $8-$12

Servings: 8 people (1 cup servings)

Ingredients

• 4 Tbsp unsalted butter
• 2 yellow onions, (3 cups finely chopped
• 3 garlic cloves, (1 Tbsp minced)
• 56 oz crushed tomatoes, (two, 28-oz cans) with their juice, preferably San Marzano
• 2 cups chicken stock
• 1/4 cup chopped fresh basil, plus more to serve
• 1 Tbsp sugar, or added to taste
• 1/2 tsp black pepper, or to taste
• 1/2 cup heavy whipping cream, or to taste to combat acidity
• 1/3 cup parmesan cheese, freshly grated, plus more to serve

Instructions

1. Heat a nonreactive pot or enameled dutch oven over medium heat. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant.

2. Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.

3. You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid), then return blended soup to the pot over medium heat.

4. Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.*

5. Ladle into warm bowls and top with more parmesan and chopped fresh basil.

Recipe Notes

*Some crushed tomatoes can seem tangier. If the soup seems too acidic or sour, you can add more heavy cream and sugar to taste. 

Yummy Veggie Breakfast Casserole

 Made this recently to use up a bunch of extra veggies I had. I used ground pork instead of ham. Yum!

Breakfast Casserole

Prep: 20 mins

Cook: 55 mins

Total Time: 1 hr 15 mins

Yield: 12 servings

Course: Breakfast

Cuisine: American

Calories: 300kcal

Author: Jessica Gavin

Breakfast casserole recipe with savory pieces of ham, potatoes, bell peppers, and onions --all baked into a deliciously cheesy, egg custard.

Ingredients

• ▢ 2 tablespoons (30 ml) olive oil
• ▢ 1 ½ pounds (681 g) Yukon gold potatoes peeled, cut into ¼-inch cubes
• ▢ 1 cup (117 g) red onion ⅛-inch dice
• ▢ 1 tablespoon (10 g) minced garlic
• ▢ 1 cup (145 g) red bell pepper ⅛-inch dice
• ▢ 10 ounces (285 g) ham ¼-inch dice
• ▢ 1 ½ teaspoon (10 g) kosher salt divided
• ▢ ¼ teaspoon black pepper
• ▢ ¼ cup (16 g) sliced green onions
• ▢ 6 ounces (170 g) sharp cheddar cheese grated
• ▢ ¼ cup (37 g) cornstarch
• ▢ 2 ½ cups (600 ml) half-and-half
• ▢ 8 large eggs

Instructions

• ▢ Set the oven rack to the center position. Preheat to 350ºF (177ºC).
• ▢ Grease a 9x13-inch baking dish with olive oil on the bottom and sides.
• ▢ Heat a large saute pan or cast iron skillet over medium-high heat. Add 2 tablespoons olive oil, once hot add in the potatoes.
• ▢ Saute the potatoes until tender, stirring occasionally, 10 minutes. 
• ▢ Turn the heat down to medium, add the onions and garlic, saute for 1 minute.
• ▢ Add the bell peppers and saute for 2 minutes.
• ▢ Add the ham and saute for 1 minute.
• ▢ Turn off the heat and stir in ½ teaspoon salt, black pepper, and green onions. 
• ▢ Transfer potato mixture to the greased baking dish and spread into an even layer. 
• ▢ Evenly sprinkle half of the cheddar cheese on top of the potato mixture.
• ▢ Whisk together the cornstarch and 1 teaspoon salt together in a large bowl.
• ▢ Add half-and-half and eggs, whisk until thoroughly combined.
• ▢ Pour the egg mixture over the potato mixture. Evenly sprinkle the remaining cheese on top.
• ▢ Bake for 20 minutes. Rotate the pan and bake until the center is set, and a toothpick inserted comes about clean, about 20 minutes. The internal temperature should be around 180 to 190ºF (82 to 88ºC).
• ▢ Cool for 10 minutes before slicing and serving.

Nutrition

Calories: 300kcal | Carbohydrates: 14g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 172mg | Sodium: 734mg | Potassium: 472mg | Fiber: 1g | Sugar: 1g | Vitamin A: 890IU | Vitamin C: 23.8mg | Calcium: 196mg | Iron: 2.8mg

Burrito Spaghetti Squash Boats

 

Yields: 4 servings

Prep Time: 0 hours 15 mins

Total Time: 1 hour 10 mins

 

Ingredients

For spaghetti squash

2 medium spaghetti squash, halved, seeds removed

1 T. extra-virgin olive oil

1/2 tsp. Kosher salt

1/2 tsp. chili powder

1/2 tsp. cumin

For filling

1 T. extra-virgin olive oil

1/2 onion, chopped

2 cloves garlic, minced

1 lb. ground beef

1 T. taco seasoning mix

Kosher salt

Freshly ground black pepper

1 (15-oz.) can black beans

1 1/2 c. chopped cherry tomatoes

1 c. corn, canned and drained or frozen

1 c. shredded Monterey jack

1/2 c. shredded cheddar

2 T. freshly chopped cilantro (optional)

Directions

1. Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
2. Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat. 
3. Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn. 
4. Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

Chicken and Green Beans

 

Chicken and Green Beans

This chicken and green beans recipe is an easy and healthy stir fry with seared chicken breast and fresh green beans, all tossed in a honey garlic sauce. The perfect quick dinner or meal prep option!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 215kcal

Author Sara Welch

Ingredients (weird amounts because I 1.5-ed it)

• 1.5 tablespoon +1 teaspoon vegetable oil divided use
• 3.75 cups green beans trimmed and cut into 1 inch pieces
• 1.5 pound boneless skinless chicken breasts cut into 1 inch pieces
• 3 teaspoons minced garlic
• 0.38 cup low sodium chicken broth or water
• 0.38 cup soy sauce
• 4.5 tablespoons honey
• 3 teaspoons corn starch
• salt and pepper to taste

Instructions

• Heat 1 teaspoon of oil in a large pan over medium heat. 
• Add the green beans and cook for approximately 3-4 minutes or until beans are tender.
• Remove the green beans 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 green beans back to the pan and cook for 2 more minutes or until the green beans 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 green beans; cook for 30 seconds. 
• Whisk in the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken, stirring constantly.
• Serve immediately, with rice if desired.

Nutrition

Calories: 215kcal | Carbohydrates: 20g | Protein: 27g | Fat: 8g | Cholesterol: 72mg | Sodium: 651mg | Potassium: 608mg | Fiber: 1g | Sugar: 15g | Vitamin A: 510IU | Vitamin C: 10.2mg | Calcium: 37mg | Iron: 1.5mg

Tammy Henderson's Chili

 Tammy Henderson’s Chili (from Sarah Cresap at the Ranch)

Drain and Rinse:
1 can kidney beans
1 can pinto beans
1 can black beans

2 cans (14ox) diced tomatoes
1 can (15 oz) tomato sauce
1 can green beans

1 lb Jimmy Dean sausage, browned with 1 medium onion
1 pkg Kielbasa sausage, diced and browned slightly
¼ cup ketchup
½-1 cup pumpkin (optional)
1 pkg chili seasoning mix

Combine all ingredients in a big pot to heat through
Serve with toppings: diced avocado, diced tomatoes, cilantro, green onions, shredded cheese, sour cream, chips…