Lasagna Soup
INGREDIENTS
- 8 ounces lasagna noodles, broken into pieces (about 10 noodles)
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 onion, chopped
- 1 pound ground beef, or sausage
- 3 cloves garlic, chopped
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 15 -ounce can crushed tomatoes
- ½ cup chopped fresh basil, plus thinly sliced leaves for topping
- ⅓ cup grated parmesan cheese (plus more for sprinkling, optional)
- ¼ cup heavy cream or half-and-half
- Ricotta cheese, for garnish
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20-MINUTE ANCHO CHICKEN TACOS
INGREDIENTS
Ancho Chicken
- ½ cup white whole wheat flour (all purpose also works)
- 2 teaspoons ancho chili powder
- 1 teaspoon southwestern or taco seasoning
- a generous pinch of salt and pepper
- 2 tablespoons oil
- 1½ lb. boneless skinless chicken breasts
Tacos and Toppings
- 12 small corn tortillas
- a few green cabbage leaves, shredded
- one bunch cilantro, chopped
- toppings: lime wedges, sour cream, jalapeño slices, avocado slices, minced green or red onions
Shawarma Chicken Quesadillas
Ingredients
Shawarma Chicken
- 1 lb / 453 gr free-range organic chicken breast, cut into 3-inch strips
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ¾ teaspoon fine grain sea salt
- 3 garlic cloves, minced
- 1 teaspoon curry powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
Shawarma Sauce
- 1 clove garlic
- ½ cup tahini sauce
- 1 ½ cups water
- ¼ cup lemon juice
- Salt
For the quesadillas
- 8 large tortillas (to make cauliflower tortillas use this recipe)
- 2 cups grated cheese (Monterey Jack is the best)
- Chopped tomatoes
- Chopped cucumbers
- Lettuce
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Chicken Pasta with Sun-Dried Tomatoes and Spinach in a Creamy Cauliflower Sauce
Ingredients
- 2 tablespoons olive oil (reserved from the jar of sun-dried tomatoes)
- 3 large garlic cloves, minced
- 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
- 1 lb chicken breast, thinly sliced
- 1/8 or 1/4 teaspoon salt
- 1 and 1/2 teaspoons paprika, divided
- 3-4 cups fresh spinach
- 1 cup cauliflower sauce
- 1 cup reserved cooked pasta water
- 1 tablespoon basil (if using dry basil), if fresh basil you can use more
- 1/4 - 1/2 teaspoon crushed red pepper
- 8 oz fettuccine pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
Creamy Ham Potato and Corn Chowder
Ingredients
- 2 cups cooked ham, diced into small cubes (I used left over ham roast, ham steak works too)
- 6 slices bacon, cooked and crumbled
- 5 1/2 Tbsp butter, divided
- 1 medium yellow onion, diced (1 1/2 cups)
- 2 carrots, peeled and diced (3/4 cup)
- 2 celery stalks, diced (3/4 cup)
- 2 (14.5 oz) cans low-sodium chicken broth
- 5 medium red potatoes (1 3/4 lb), diced into 3/4-inch cubes
- 3/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups fresh corn kernels (or frozen)
- 1/4 cup + 2 Tbsp all-purpose flour
- 3 cups milk
- 1/2 cup sour cream or heavy cream (I've tried and like both versions)
- Chives for topping
Taco Soup
Ingredients
- 1 1/4 lbs lean ground beef
- 1 medium yellow onion chopped (1 1/2 cups)
- 2 cloves garlic, minced
- 1 jalapeno, seeded and finely chopped (optional)*
- 2 (14.5 oz) cans diced tomatoes with green chiles
- 1 (14 oz) can low-sodium beef broth
- 1 (8 oz) can tomato sauce
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 3/4 tsp ground paprika
- 1/4 tsp dried oregano
- 1 1/2 Tbsp dry ranch dressing mix
- Salt and freshly ground black pepper
- 1 1/2 cups frozen corn
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can pinto beans, drained and rinsed
Toppings
- Shredded Mexican blend cheese, chopped green or red onions, diced avocados and corn tortilla strips/chips
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One-Pot Red Beans and Rice
- 1 tablespoon vegetable oil
- 1 pound cajun smoked sausage (andouille) or other smoked sausage, sliced into ½-inch pieces
- 1 onion, chopped
- 1 green pepper, seeded and chopped
- 1 rib celery, chopped
- 2 cloves garlic, minced
- 2½ cups chicken broth
- 2 (15.5-ounce) cans red beans (or red kidney beans), drained and rinsed
- 2 cups of instant rice
- creole seasoning
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Crock Pot Thursday Chicken Broccoli Alfredo
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1/2 tsp coarse salt
- 1/2 tsp pepper
- 2 jars Alfredo sauce
- 1 (12 ounce) bag frozen broccoli cuts
- 1/2 pound bowtie pasta, cooked
- 2 tablespoons fresh parsley, for garnish
- 2 tablespoons freshly grated parmesan, for garnish
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Cheeseburger Pie
Ingredients
- 2 pounds ground beef
- 3 Tablespoons onion powder
- 4 eggs
- 1 cup mayonnaise
- ½ cup heavy cream
- 16oz shredded cheddar cheese
- Salt and Pepper to taste
See full instructions :
www.somedayilllearn.com
Low Carb Philly Cheesesteak Casserole
Ingredients
- 2 tablespoons of coconut oil
- 3 medium onions sliced
- 3 bell peppers; sliced
- 1 tsp of garlic
- 1 tsp of salt
- 1 tablespoon of Italian seasoning
- ½ tsp of crushed red pepper flakes
- 2 packages of Hormel All Natural Beef slices; cut into strips (you can use another brand equalling 12 oz of meat)
- 1 large box of sliced mushrooms
- 1 package of Swiss cheese slices
Skillet Basil Cream Chicken
- ¼ cup Milk
- ¼ cup Dry bread crumbs
- 1 pound Boneless skinless chicken breast; 4 halves
- 3 tablespoons Butter
- ½ cup Chicken broth
- 1 cup Heavy cream
- 1 can (4 oz) Pimentos
- 1 cup diced tomatoes, or 1 can diced tomatoes
- ¼ cup Basil; fresh, minced (i also added some dry basil)
- ½ cup Parmesan; grated
- 2 tablespoons boursin cheese
- ⅛ teaspoon Pepper
See full instructions :
www.thecookierookie.com
Baby Back Ribs Fall off the Bone Recipe
Ingredients
- 5 pounds baby back ribs
- salt & pepper
- 1/2 cup Thai sweet chili sauce
See full recipes on :
www.steamykitchen.com
Cauliflower Pizza Crust with Roasted Vegetables and Goat Cheese
Ingredients:
For the cauliflower crust:
- 1 small head of cauliflower, florets removed
- ¼ cup grated Parmesan cheese
- ¼ cup shredded part-skim mozzarella cheese
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- 1 egg
For the topping:
- 3 teaspoons olive oil, divided
- ½ small red bell pepper, sliced
- 1/3 cup broccoli florets
- ¼ small red onion, sliced
- 1/3 cup baby bella mushrooms, sliced
- ¼ cup pizza sauce of your choice (you could also use pesto!)
- ½ cup shredded part-skim mozzarella cheese
- 1 ounce goat cheese, crumbled
Baked Chicken Parmesan
Ingredients:
- 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
- 3/4 cup seasoned breadcrumbs (I used whole wheat)
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter, melted (or olive oil)
- 3/4 cup reduced fat mozzarella cheese (I used Polly-o)
- 1 cup marinara or Filetto di Pomodoro
- cooking spray
Pasta Alla Vodka
Ingredients
- 1 pound Pasta
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 whole Medium Onion, Chopped Finely
- 2 cloves (to 3 Cloves) Garlic, Chopped
- 3/4 cups (to 1 Cup) Vodka
- 1 can (About 14 Oz.) Tomato Puree
- 1 cup Heavy Cream
- 1 pinch Red Pepper Flakes
- 1/4 teaspoon (to 1/2 Teaspoon) Salt
- Freshly Ground Black Pepper, To Taste
- 1 cup Grated Parmesan Cheese
Spinach and Artichoke Dip Pasta
Ingredients:
- 1 pound penne pasta
- 8 ounces bacon ends & pieces, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 large onion, diced
- 3 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 2 cups milk
- 1 (10-ounce) package frozen chopped spinach, defrosted and drained
- 1 (14-ounce) can artichoke hearts, chopped
- Few grates of fresh nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 cups shredded pepper jack, divided
- 1 1/2 cups grated Parmesan, divided
