Ranch Potatoes

Ranch Potatoes

8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
1 can cream of mushroom soup, undiluted
1 1/4 cups milk
1 envelope ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided
salt and pepper
6 slices bacon, cooked and crumbled

Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. Place drained potatoes into a greased 13x9 inch baking dish.
In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. Sprinkle crumbled bacon and the remaining cheese over the top. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.

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Cucumber subs

If you love cucumbers, you will love this. I saw this on a friends page and I had to repost.


Cucumber subs with turkey, green onions and Laughing Cow cheese! Yum!! All the goodness without all that bread!

Cucumber subs:

medium to large cucumbers
turkey, ham, or other deli meat slices or shaved
bacon (optional)
green onions (optional)
tomatoes (optional)
any sandwich fillers (optional)
Laughing Cow cheese or mayo or cream cheese or any other condiment

Cut the cucumber length-wise, from tip to tip. Scoop out the inside of the cucumber to make room for your sandwich fillers. Add meat, veggies, and other sandwich makings to the inside of the cucumber. Place one half of the cucumber on the other half. Enjoy!!

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Mini Chicken Pot Pies

Mini Chicken Pot Pies

I love these smaller potions!!! and so super quick and easy!!

Mini Chicken Pot Pies with just four ingredients? Nope - you're not dreaming!

Here's what you need:
2 cups frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated biscuits

Here's what you need to do:
1) Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
2) Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
3) Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

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Bacon Wrapped Asparagus

I made these this past Thanksgiving, and they were to die for!!!!!!!

Bacon Wrapped Asparagus

asparagus,
bacon,
1 stick of butter,
1/2 c. brown sugar,
1 Tbsp soy sauce,
1/2 tsp garlic salt,
1/4 tsp black pepper


Preheat oven to 400
Divide asparagus into bundles of 3-4 spears
Wrap each in a slice of bacon

In a saucepan, melt a stick of butter, 1/2 c. brown sugar, 1Tbspn soy sauce, 1/2tsp garlic salt, and 1/4 tsp black pepper and bring to a boil.

Pour mix over bundles and bake until bacon looks done.

I would slap these bad boys on the grill!!!

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Yummy Summer Wraps

.**Yummy Summer Wraps:**.

Ingredients:
1/2 cup Chopped Chicken
3 Tbsp Fuji Apples Chopped
2 Tbsp Red Grapes Chopped
2 tsp Honey
2 Tbsp Almond or Peanut Butter

Mix and wrap in a Romaine lettuce leaf, Enjoy!

Recipe Via: http://www.coachcalorie.com/healthy-recipe-roundup-16th-edition/

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Crockpot Four Bean Chili

This is the easiest, laziest and cheapest recipe of all time, not to mention it’s the perfect comfort food after a long cold day.

Crockpot Four Bean Chili

Ingredients

• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 small green bell pepper, diced
• 1 carrot, grated
• 1 small zucchini, grated
• 1 can diced tomatoes (OR 2 large fresh tomatoes diced)
• 2 cans black beans, drained (OR 3 cups cooked fresh black beans)
• 1 can pinto beans, drained (OR 1 1/2 cups cooked fresh pinto beans)
• 1 can kidney beans, drained (OR 1 1/2 cups cooked fresh kidney beans)
• 1 can garbanzo beans, drained (OR 1 1/2 cups cooked fresh garbanzo beans)
• 1/2 cup frozen corn kennels
• 3 tbs cumin
• 1 tsp chili powder
• 1 6oz can tomato paste
• 1/2 cup water
• salt, to taste

Method

Step 1

Throw all the ingredients in a crock pot and mix thoroughly. Cook on low for at least four hours, stirring occasionally (every hour or so).

Step 2

Alternatively, if you don't have a crock pot and you have an hour or so to watch the pot, you can sauté the vegetables and add the rest of the ingredients. Cook on medium heat, stirring frequently to avoid burning.

http://plantbasedonabudget.com/recipe/crockpot-four-bean-chili/



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Roasted Sweet Potatoes

Roasted Sweet Potatoes

Ingredients:

3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (organic)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste

Directions:

Preheat the oven to 350 degrees.
Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired.
Toss to coat evenly.
Bake in the oven for 60 minutes.
Stir the sweet potatoes once or twice during roasting.

♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿

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Crockpot Orange Chicken

Crockpot Orange Chicken

Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped

hot cooked rice

Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

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Crock-Pot Chicken Pot Pie Soup

Crock-Pot Chicken Pot Pie Soup

Ingredients

1 to 1.5 lbs Cooked Chicken, chunked or shredded
2 Cups Chopped Carrots
1 Cup Frozen Peas
1 Small Onion, chopped
3 Tablespoons Stick Butter
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
1/4 Teaspoon Garlic
Pinch of Thyme
2 Chicken Bouillon Cubes
4 Cups White Milk
1 Cup Chicken Broth
1/2-3/4 Cup Flour

Instructions

1. Add all ingredient but the flour to the crock-pot.
2. Cook on low for 5 hours.
3. Add in flour slowly whisking as you add.
4. Add in more or less depending on how thick you want it.
5. Cook on low for 1 additional hour.
6. Serve.

Read more at http://crockpotladies.com/recipe-categories/soups-stews/crockpot-chicken-pot-pie-soup/#wDprZ4c06OFt6X9k.99

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Crock Pot Scalloped Potatoes

Crock Pot Scalloped Potatoes

6 large potatoes, sliced
1 small onion, diced
8 slices bacon, uncooked diced
2 cups shredded cheddar cheese
1 (10 1/2 ounce) can cream of chicken soup


Place half of the sliced potatoes in bottom of crock pot.
Top with half of the onions cheese and bacon.
Repeat layers in order.
Top with cream of chicken soup.
Cook on low for 8 to 10 hours.

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CRUSTY PARMESAN- HERB ZUCCHINI BITES

CRUSTY PARMESAN- HERB ZUCCHINI BITES

By Metabolic Cooking Book: http://tiny.cc/Metabolic


Ingredients
4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidge of olive oil
salt & pepper to taste

Directions
Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

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Spaghetti Squash Au Gratin

Spaghetti Squash Au Gratin

Tastes like Hash Brown Casserole without all the calories and carbs

1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese

• Cut the spaghetti squash in half and remove the seeds.
• Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.
• In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color.
• Salt and pepper to taste.
• Using a fork, scrape the insides of the squash and transfer to a small bowl.
• Combine the squash, onions, sour cream and half the cheese together and mix well.
• Transfer the mixture to a buttered baking dish and top with remaining cheese.
• Place into a 375º for 15 – 20 minutes until golden brown on top.

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BLT Macaroni Salad

BLT Macaroni Salad -

This cold salad is the best I have ever made. It will fly right off of the table. This is perfect to take to parties or get-togethers.. You will love this..


1/2 cup mayonnaise
3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups elbow macaroni, cooked
1/2 cup tomato, seeded and chopped
2 tablespoons green onions, chopped
3 cups lettuce, shredded
4 slices cooked bacon, crumbled

Directions:

1. In a large bowl, combine the first four ingredients; mix well.
2. Add the macaroni, tomato and onions; toss to coat.
3. Cover and refrigerate.
4. Just before serving, add lettuce and bacon; toss to coat

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John Wayne Casserole

John Wayne Casserole

Ingredients:

2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet taco seasoning
4 ounces sour cream
4 ounces mayonnaise
8 ounces Cheddar cheese, shredded and divided
1 yellow onion, sliced
2 cups biscuit mix
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4-ounce) can sliced jalapeno peppers

Directions:
1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.
2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.
3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.
4. Sautee remaining onions and bell peppers until slightly tender.
5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.
6. Bake for 30-40 minutes or until edges of dough are lightly browned. 


{There was no photo with this recipe....if someone has one, please let me know and I will add it.}


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Chicken and Bacon Pasta Bake

Chicken and Bacon Pasta Bake

2 cups pasta (dry measure - will be more cooked), cooked al dente
2 lbs chicken, cooked (approximately)
1 lb bacon
1 onion, diced and lightly sautéed
2 sweet peppers, color of your choice
2 jars of spaghetti sauce
Lots of cheese for on top - you choose!

This is a great way to use leftover chicken, or a precooked if you are in a rush!

Combine al dente pasta (it will cook more in the oven so don't overcook it), cooked chicken in bite size pieces, crumbled bacon, sweet peppers diced, and spaghetti sauce in a 13 x 9 casserole dish (I mixed it in the pasta pot after draining then put it in the casserole dish). Top with cheese (I used Mozzarella but Sharp Cheddar or a mix with Parmesan or just about any other cheese would also be great!) and bake at 325 F for 45 minutes, until cheese is bubbly and starting to brown.

This is a great basic recipe that is really good as is, or perfect for customizing to what you have or what you like. If you are low carb, use spaghetti squash. Don't have peppers, use peas or asparagus or broccoli - what's on hand. Leaving out the bacon would still be good, and if you are vegetarian use Portobello mushrooms instead of the chicken. Throw in some hot peppers or more herbs to flavor it the way your family likes.

If it won't all fit in the 13 x 9 you can freeze some for later!

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Loaded Baked Potato Casserole

Loaded Baked Potato Casserole

A delicious “loaded” mashed potato recipe made with Kraft Fresh Take cheese & breadcrumb mix.


Ingredients

•2 cups mashed potatoes (fresh or instant)
•2 cups steamed broccoli
•2 oz real bacon bits
•1 tbsp cream cheese
•6 oz package Kraft Fresh Take Cheddar Jack & Bacon Mix
•Sour cream (opt)
•Chives (opt)


Instructions

1. Mix 1 tbsp cream cheese into mashed potatoes.
2. Stir in steamed broccoli and bacon bits.
3. Spread mashed potato mixture into a casserole dish.
4. Open Kraft Fresh Take package to mix cheese and breadcrumbs.
5. Cover mashed potatoes with Kraft Fresh Take mix.
6. Bake for 20 minutes at 375 degrees.
7. Remove from oven, dish out portions and serve with sour cream and chives (optional). 

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http://anightowlblog.com/2013/04/loaded-baked-potato-casserole-kraft-freshtake-cbias.html?_szp=330825 


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Slow Cooker Creamy Chicken and Wild Rice Soup

Slow Cooker Creamy Chicken and Wild Rice Soup

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup uncooked wild rice
1/4 cup fresh or frozen chopped onions
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (14 oz) chicken broth
1/4 teaspoon garlic powder
1 cups frozen sliced carrots
1/2 cup peas
1/2 cup whole kernel corn
1 cup half-and-half or cream


Place chicken in 3 1/2- to 4-quart slow cooker.
In large bowl, mix wild rice, onions, soup, broth and carrots; peas, and corn and pour over chicken.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in half-and-half.
Increase heat setting to High.
Cover; cook 15 to 30 minutes longer or until hot.

For the dumpling on top: Mix 1 cup of Bisquick with some milk to form a soft sticky dough. Drop by large spoonfuls onto soup and cover with lid. Allow to cook for about 15 minutes or until dumpling is cooked through.

http://www.bettycrocker.com/recipes/slow-cooker-creamy-chicken-and-wild-rice-soup/dd8f8c01-7124-43ed-b408-dce697c5c634?p=1

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Polish Sausage and Cabbage Soup Crock Pot

Polish Sausage and Cabbage Soup Crock Pot

2 cups potatoes, cubed and peeled
4 cups cabbage, shredded it fine
1 carrot, shredded it fine 1 large onion, chopped
2 teaspoons caraway seeds, crushed (optional)
1-1/4 lb Polish sausage, cooked, halved lengthwise and cut into 1/2 inch slices
4 cups fat free chicken broth or you can just use water
black pepper and salt to taste

Directions:
Place potatoes, cabbage, carrot, onion, caraway seeds, sausage, pepper and salt in crock pot. Pour broth over all.
Cover, cook on low for 10 - 12 hours or high for 5 - 6 hours.

Courtesy of MawMaw Junes Recipes

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Caprese Lasagna Roll Ups

Caprese Lasagna Roll-Ups

Ingredients
8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided 3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 cup marinara sauce, recipe follows

Simple Marinara Sauce
2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste

Directions
Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.
For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).
Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.

Simple Marinara Sauce
Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and sauté about 3 minutes until soft, adding garlic during last minute of sautéing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).
Recipe Source: Cooking Classy

 

 

 

 

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Loaded Baked Potato & Chicken Casserole

Loaded Baked Potato & Chicken Casserole

2 lbs chicken breasts
8 potatoes
1/3 cup olive oil
1 1/2 tsp salt
1 T fresh ground pepper
1 T paprika
2 T garlic powder
6 T hot sauce

Topping
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion

Preheat oven 500*F
In a large bowl mix olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Cube the potatoes and add to the bowl.
Coat a 9x13 dish with cooking spray. Add potatoes, allow for excess sauce in the bowl.
Bake the potatoes for 45 minutes, stir every 15 minutes
Cube the chicken and add it to the bowl with the left over sauce.
Mix together cheese, bacon and green onion in a small separate bowl.
Once potatoes are done, add the uncooked marinated chicken, then layer the toppings over the chicken. Bake for 15 minutes or until the chicken is cooked.

 

I am adding a photo to this recipe....I did not save the original photo that was posted on facebook, so I searched google for one. The photo that I liked the most for this recipe is on a blog that has this exact recipe. So I'm guessing that is where the recipe came from that was posted on facebook. So I am posting a link to the blog with this recipe and photo. Please do not think that I am stealing this recipe. I just found it on facebook and wanted to keep it on hand. Thank you for allowing me to link to your website. :)

 

 

Click here for photos and original recipe :)



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