Sweet Potato Casserole

This is one of my daughter's highly requested Thanksgiving side dish. She has even asked for it as a birthday dinner before! If you think you don't like sweet potatoes, TRY THIS. It's a great blend of sweet and savory... 

4 medium sweet potatoes

2 large eggs

1/4 cup white sugar

1/2 cup evaporated milk

4 tbsp butter, melted

1 tsp vanilla extract

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp clove

Topping:

1/2 cup packed brown sugar

1/3 cup all-purpose flour

3 tbsp butter, softened

1/2 cup chopped pecans

Place the sweet potatoes on a foil-lined baking pan and poke several times with a fork. Roast the potatoes at 375 for 45 minutes, turning once. Let them cool, then peel the skin off.

Mix potatoes with remaining ingredients and mash until smooth. Transfer to a 9x13 baking dish.

Make the topping by mixing together the flour and brown sugar. Cut in the butter with a pastry cutter or fork until the mixtre is coarse. Sprinkle over the sweet potato mixture, then sprinkle the pecans.

Bake in 325 oven for 30 minutes.

Bacon Cheddar Chicken "Pot Pie"

 

I loved pot pie growing up (and even as an adult!), but it can be time consuming to make. This recipe takes all the ingredient -- plus BACON -- and cooks them all easily in the Instant Pot. Then you just top some biscuits for the "pie" part! I use either frozen or canned biscuits to make it even easier, unless my husband is willing to make his amazing homemade buttermilk biscuits... yum.

1 cup chicken broth
1-1/2 lbs chicken breast, cut into bite-size pieces

2 cups peeled, cubed potatoes (about two medium potatoes)

1 cup sliced carrots

1/2 cup diced celery

1/2 tsp each kosher salt, black pepper, poultry seasoning

1 cup frozen peas

1 cup whole milk

3 tbsp flour

1-1/2 cups shredded cheddar cheese

6 pieces of bacon, diced and cooked

Add broth, chicken, potatoes, carrots, celery, salt, pepper, and poultry seasoning to the Instant Pot. Secure the lid and make sure valve is set to sealing. Manual cook on high pressure for 4 minutes. Let naturally release for 5 minutes, then move valve to venting. Remove lid. Set on saute and add the peas, stirring to combine.

In a large glass measuring cup add the flour and milk; whisk together. Add in about 1/2 cup of liquid from Instant Pot to temper it, then add mixture and stir well. Cook on sauté for a few minutes then add the cheese and bacon. Salt and pepper to taste.

Baked Ziti

There is a similar recipe on this page which I used for a base, but I upped the amount of pasta and sauce in this version to serve more people (and I just like it saucier!). 

2 lb rigatoni

2 cups ricotta cheese

3/4 cup grated parmesan cheese

1 tbsp Grill Seasoning 

1 tbsp olive oil

2 cloves minced garlic

1/4 tsp red pepper flakes

28 oz crushed tomatoes

a few fresh basil leaves, torn

salt and pepper

Bring a pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente. Place the ricotta in a bowl and season with some grill seasoning and parmesan. While the pasta cooks, heat the oil in a small pan over medium heat. Add the garlic and red pepper flakes and sauté for minute or two, then stir in the tomatoes and basil. Reduce the heat to low and simmer a few minutes. Season with salt and pepper. Drain the pasta and toss with the cheese mixture. Add the tomato sauce and mix. Pour into 9x13 pan and top the pasta with shredded parmesan, if desired, and bake at 350 until warmed through and cheese starts to brown, about 15-20 minutes.

To freeze: cover with press-n-seal and foil, keeping close to the top of food. Thaw in refrigerator and bake at 350 for 35-40 min.

Albondigas (Turkey Rice Meatballs)

These are delicious... that smokey flavor combined with the creamy tomato sauce. It sounds way fancier than it really is, promise! But you're sure to wow guests if you make this. Serve it with some Parmesan Garlic Orzo, yum! (Recipe as written will make 24-30 meatballs, depending on how big you want them. It is easily halved for smaller portion.)

2 lbs ground turkey

2 cups packed, cooked white long-grain rice

3 cloves minced garlic

1/2 cup chopped Italian parsley

2 eggs

4 tsp kosher salt

2 tsp smoked paprika

2 tsp ground cumin

1 tsp dried oregano

1/8 tsp cayenne pepper (feel free to omit!)

2 tbsp olive oil

Sauce: 

2-1/2 cups tomato sauce

1 cup chicken broth

1/3 cup heavy cream

1/2 tbsp sherry

1/2 tbsp white wine vinegar

1 tsp paprika

2 tbsp chopped Italian parsley

salt and pepper to taste

(*Optional: I make this creamier with a bit of mascarpone cheese!)

Preheat oven to 450. Mix all the meatball ingredients together in a bowl (it will be sticky!). Portion mixture into small-medium size meatballs (I usually make 30 small-ish ones) and place on baking sheet lined with foil or parchment. Bake until browned, about 15 minutes.

Pour chicken broth and tomato sauce in large rimmed skillet over medium heat. After it starts to warm, whisk in heavy cream, sherry, vinegar, and paprika. Add parsley and season with salt and pepper. When meatballs are done, transfer to the tomato sauce. Simmer on low heat for 30-35 minutes.

Beef Sweet Potato Hash

 

This is a recipe I made for my in-home client, and one I had to try at home for myself. It was delicious! Pair it with some roasted garlic parmesan broccoli for a great dinner.

2 lbs ground beef

2 tbsp olive oil

2 stalks celery, chopped finely

8 oz mushrooms, finely chopped in a food processor

1 large sweet potato, diced

5 cloves of garlic, minced

1 cup beef broth

salt to taste

1 tbsp dried oregano

1 tbsp dried thyme

1 tbsp soy sauce (or coconut aminos for GF)

1 tbsp balsamic vinegar

2 cups fresh spinach, chopped

Prepare all the veggies. Heat olive oil in a large skillet. Add mushrooms, celery, and sweet potato and cook for 5 minutes. Add the ground beef and cook until browned. Add herbs, salt, broth, soy sauce, and vinegar. Stir to combine and cook for 10 minutes until sweet potatoes are tender.

In a separate pan cook the spinach in a little bit of olive oil until wilted. Add to the hash. Toss together and adjust seasoning as needed.

Creamy White Chicken Chili

 

I can't take credit for this recipe... but it is AMAZING. So full of flavor, creamy, and filling. It is a winter staple in our house now!

1 onion, diced

1 tbsp garlic, minced

2 tbsp lime juice

1 tbsp olive oil

2 lbs chicken, cooked and shredded

4 cups chicken broth (GF if needed)

4 cans great northern white beans, drained and rinsed

3 (4-oz) cans diced green chiles

2 tsp salt

1 tsp black pepper

2 tsp cumin

2 tsp oregano

1/4 tsp cayenne pepper

1 tsp chili powder

1/2 cup fresh cilantro, chopped

8 oz cream cheese, cubed

1 cup heavy cream

In a large stockpot saute the onions and garlic in the olive oil and lime juice over medium high heat. Cook until onions are translucent. Add the cooked chicken, chicken broth, beans, chiles, and seasonings. Bring to a boil, stirring often, then reduce to simmer; simmer uncovered 30-45 min. Turn off heat and add cream cheese. Stir until melted and incorporated completely. Stir in the heavy cream.

Recipe from The Cookie Rookie

Chicken Zucchini Casserole

 I saw this recipe from Eating Well and it sounded interesting. I altered it a bit because the ratios were off on the sauce (WAY too thick), and added more seasoning to the chicken as it was cooking. It is delicious served over some rice (or noodles or quinoa).

3 tbsp butter, divided
2 lbs chicken breasts, cut into 1-inch pieces

2 large zucchini, cut into 1/2-inch pieces

1 red bell pepper, chopped

2 tbsp flour

1 cup chicken broth*

1 cup whole milk

3 oz cream cheese

1-1/4 cup mozzarella cheese, divided

3/4 tsp black pepper (plus more to taste)

1/2 tsp salt (plus more to taste)

2 tsp minced garlic

1 tsp oregano

Preheat oven to 400. Melt 1 tbsp butter in large skillet over medium-high heat. Add chicken to the pan, seasoning with salt and pepper (to taste), oregano, and minced garlic. Stir occasionally, cooking until well browned. Transfer to a bowl. Add zucchini and pepper to the pan; cook, stirring occasionally, until they start to soften. Transfer to bowl with chicken.

Add remaining 2 tbsp butter to pan. Stir in flour once it melts, stirring until flour starts to brown. Add broth and milk slowly, whisking often. Bring to a boil while whisking. Remove from heat and add cream cheese and 3/4 cup mozzarella; stir until melted. Stir in salt and pepper. Drain liquid from chicken and veggies and add to the cheese sauce. Transfer to a 9x13 baking dish. Sprinkle with remaining 1/2 cup cheese.

Bake until the top is brown and the edges are bubbly, about 20-25 minutes. Let stand 10 minutes before serving.

To freeze: cover with press-n-seal or saran wrap, keeping it close to the top of the food; cover with foil. Thaw in refrigerator before following baking directions above.

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*Use GF chicken broth to make it a gluten free dish

Dirty Rice

 

I made this once, and now it is a frequently made dinner in our house! Super delicious on its own, but I pair it with a salad and crusty bread for a rounded meal.

4 oz bacon, chopped

1 lb breakfast sausage

1 medium onion, chopped

1 rib celery, chopped

1/2 bell pepper, chopped

1 tbsp garlic, minced

2 tsp Cajun seasoning

1 bay leaf

1/2 tsp dried thyme

14 oz chicken broth

1-1/2 cups long grain rice

1 tbsp soy sauce

1 tbsp Worcestershire sauce

Set your instant pot to saute and toss in the first 6 ingredients. Saute until onions are clear (about 10 minutes). Make sure you break up the sausage well and stir often. Turn IP off and pour in rest of ingredients; stir to combine. Set IP to manual (high) for 15 minutes. Once time is up, let it naturally release for 10 minutes, then manually release pressure. Remove the bay leaf, stir, and serve.

Chicken Veggie Soup

This is a different take on chicken noodle soup, made for my client who is gluten free. Great way to have comfort food loaded with veggies!

4 cups chicken broth (GF if needed)

2 lbs chicken breasts, diced into 1-inch pieces

4 stalks celery, diced

3 carrots, diced

1 tsp oregano

1 tsp thyme

1/4 tsp turmeric

3 small zucchini, spiralized (or 1 pkg frozen)

salt and pepper to taste

In a large stockpot bring the broth to a boil. Reduce the heat to medium-low and all all ingredients except the zucchini. Simmer 15-20 minutes until chicken is cooked through, then add the zucchini and simmer another 5 minutes. Season to taste.

Buffalo Chicken Pasta Bake

My family LOVES buffalo chicken - wings, dip, tacos, etc. This dish is like taking the buffalo chicken dip that I make and mixing it with pasta... then baking with more cheese. Delicious!

16 oz penne pasta
12oz cream cheese, softened
1 cup ranch dressing
1/2 cup Frank's RedHot sauce
2 cups chicken, cooked and shredded
1-1/2 cups shredded mozzarella cheese, divided
1/2 cup cheddar cheese

Preheat the oven to 375. Spray a 9x13 casserole dish with nonstick spray.

Cook the pasta, al dente, according to directions.

Stir together the cream cheese, ranch, and hot sauce until creamy. Add the chicken, then combine with the cooked pasta. Stir in 1/2 cup mozzarella cheese. Put into casserole dish, and top with remaining cheese.

Bake for 20 minutes, or until cheese on top is melted.


For a freezer meal, cover with plastic wrap and then foil and do not bake. Thaw in refrigerator and bake as directed.

"Unstuffed" Egg Rolls

I was introduced to this recipe by my client, and it has become a regular meal in my own house. Super simple, minimal ingredients, lots of flavor. It is basically the inside of an egg roll! (Feel free to halve the recipe... I have a large family!)

2 lbs ground beef
10 oz bag shredded carrots
small head of cabbage, chopped
2 tsp salt
2 tsp garlic powder
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tsp ginger
2 tbsp soy sauce*

In a large pot brown the ground beef. When it is almost brown add the carrots. When the carrots start to soften, mix in the cabbage. Cover with a lid to help it soften. After about 5 minutes add all the spices and soy sauce. Cook about 10 more minutes, stirring often, until cabbage is softened.


*For gluten free, be sure to use tamari or coconut aminos

Smokey Turkey Quinoa Meatloaf

I didn't have a plan for dinner one night but knew I had some ground turkey in the fridge. I searched recipes online and came across one for a meatloaf with quinoa. I tweaked the recipe to add a bit more fat for moisture and flavor, and made it like a bbq bacon burger. My family loved it! Bonus, it's super healthy and full of protein.

1/2 cup quinoa
1 cup water
1 tsp olive oil
small onion, chopped
2 cloves garlic, minced
2-3 slices of bacon, chopped
2 lbs ground turkey
2 tbsp barbecue sauce
few dashes hot pepper sauce
2 tbsp Worcestershire sauce
2 eggs
1 tsp salt
1 tsp black pepper
1/4 cup cheddar cheese

Preheat oven to 350 degrees.

Bring the quinoa and water to a boil. Reduce heat to med-low, cover, and simmer until water has been absorbed, about 12-15 minutes. Set aside to cool.

Heat olive oil in a skillet over medium heat. Add onion and bacon. Cook until bacon is cooked and onion is softened. Add garlic and cook for another minute.

In a large bowl combine the turkey, quinoa, onion/bacon/garlic, and rest of ingredients. Stir until well combined. Put into a greased loaf pan.

Bake until cooked through, 60-80 minutes.

(**To make as a freezer meal, you can either cook beforehand or freeze raw. Thaw and either bake to reheat or bake as directed above.)

Creamy Chicken and Noodles

This was such an easy meal to make but had great flavor. I love meals that remind me of family dinners from growing up! My kids gobbled this up. It would have been delicious served over some mashed potatoes, but we ate it with some bread and butter because it was already so creamy. This is to serve my large family of 6 with some leftovers, so halve it if you need.

12 oz wide egg noodles
8 cups chicken stock
2 tbsp olive oil
2 cups cooked chicken, shredded or diced
10 oz bag frozen peas and carrots
1 cup cream or milk
1/2 cup water
4 tbsp flour

Place noodles in large pot. Add stock and olive oil; stir. Add peas and carrots. Cover and heat over medium heat until noodles are soft, 10-15 minutes. Add the chicken and stir in cream/milk.

Mix water and flour so there are no lumps. Add gradually to the noodle mixture, stirring constantly. Heat to boiling and simmer for 5 minutes.

(This could also be frozen after it is cooked -- let cool and put into large freezer bag. Freeze flat, then thaw and reheat on stovetop.)

Honey Sriracha Chicken Thighs

When I saw this recipe, I knew I had to try it. My family loves food with Asian flavors. Although we like spicy and the recipe as is was fine, my 8-yr old daughter thought hers was a little too spicy once the glaze was on it so halve the sriracha sauce if you want to cut it back a bit. When it's done, feel free to serve either chopped cilantro or green onion on top for some extra flavor.

2-3 lbs boneless, skinless chicken thighs (8-10)
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp sriracha sauce
1.5 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp honey
2 tbsp brown sugar
1 tbsp vegetable oil
1/2 cup water
2 tbsp corn starch

Put chicken into large ziploc bag. Add all the ingredients except corn starch to a bowl. Stir to combine. Add the corn starch and whisk until dissolved. Pour half the marinade into the bag with the chicken and save the other half. Refrigerate chicken for at least 30 minutes (or if freezing, you can freeze both the chicken and extra marinade at this point).

Preheat oven to 400 degrees. Add chicken and its marinade into a 9x13 baking dish (thaw if frozen first), keeping it all single level. Bake for 30 minutes or until chicken is cooked through.

While chicken is baking, add reserved marinade to a small saucepan. Bring it to a simmer over medium heat while stirring. It will thicken to a glaze. When chicken is finished baking, spread the glaze over each piece of chicken.

Southwestern Pork Chili

This would be delicious with ground pork, beef, turkey, or chicken... or even some cooked, shredded pork. A nice change from traditional chili, it was delicious with some shredded cheese, tortilla chip crumbles, and sour cream on top. Or serve with some cornbread. :)

1 lb lean ground pork
1 onion, chopped
2 ribs celery, chopped
1 large carrot, peeled and diced
1 red pepper, chopped
14.5 oz can tomato sauce
15 oz can black beans, drained and rinsed
1 cup frozen corn
2 tbsp brown sugar
1 cup chicken broth
3 cloves garlic, minced
2 tsp chili powder
1 tsp oregano
1/2 tsp salt
1/4 tsp black pepper

Add all the ingredients to your crockpot and cook on low for 6-8 hours.

If you want to freeze, put all the ingredients in a gallon freezer bag with the pork last. When ready to cook, thaw and add contents to crockpot.

White Beans with Tomato and Sausage

This was a quick recipe to make for dinner on a busy night. It was delicious served with some crusty bread.

1 tbsp olive oil
4 links pre-cooked chicken sausage (I used three-cheese Italian), sliced
1 medium onion, chopped
2 cloves garlic, minced
28-oz can crushed tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
pinch red pepper flakes
freshly cracked black pepper
2-15 oz cans Great Northern beans, drained and rinsed
4 oz frozen chopped spinach
salt to taste

Heat the olive oil in a large pot over medium heat. Add sausage and cook until starts to brown. Add onions and garlic to the pot and saute until onions are soft and transparent. Add crushed tomatoes, basil, oregano, pepper flakes, and lots of black pepper. Stir to combine. Add beans to the pot along with the spinach (no need to thaw). Stir and let everything heat thoroughly, about ten minutes. Add in salt to taste.

Creamy Chicken Tetrazzini

This was a favorite of my almost 2-yr old. She had three helpings! You do have to do a little cooking, but then the crockpot takes care of the rest.

3 cups chicken broth
1 lb cooked, chopped chicken
1 lb spaghetti
1 med onion, chopped
1/2 cup butter (1 stick)
1/2 lb mushrooms, chopped
1/2 cup all-purpose flour
1/4 tsp paprika
1/2 cup dry sherry
1 cup heavy cream
1/2 cup parmesan

Cook pasta according to package directions, leaving al dente. Drain and put in bottom of crockpot. In a large pan over medium heat, saute onions and mushrooms in 1/4 cup butter. Add other 1/4 cup butter and dust with 1/2 cup flour to create a roux. Gradually stir in chicken, chicken broth, sherry, paprika, and heavy cream. Simmer for 10 minutes to thicken. Pour chicken mixture over pasta and top with parmesan cheese. Cook in crockpot for 3-4 hours on low.

Santa Fe Grilled Chicken

This chicken is delicious to use for fajitas or just eat on its own. The marinade was also good on steak, which we used for fajitas.

4 boneless chicken breasts, ~2 lbs
1 cup water
3 tbsp soy sauce
1 tbsp sugar
1 tsp salt
1 tbsp white vinegar
1.5 tsp chipotle chili powder
1 tsp liquid smoke
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper

Combine the chicken with all the marinade ingredients into a gallon ziploc bag. Marinate for at least two hours (this also freezes well). Remove the chicken and grill on an indoor or outdoor grill until no longer pink in the center. If using for fajitas, let rest then slice thinly.

Farmer's Pork Chops

Just simple home cooking but delicious! My 22-month old dug in! I used a large 10x15 casserole dish -- if using an 9x13, I'd halve the recipe and only use 5-6 pork chops. I also added some cajun/creole seasoning to my white sauce for a little spice.

6 medium potatoes, peeled and thinly sliced
1 small onion, thinly sliced in half rings
salt and pepper
1 cup flour
9 center cut pork chops, 1/2" thick
2 tbsp vegetable oil

White Sauce;
1 stick butter
1/2 cup flour
2 tsp salt
3/4 tsp black pepper
4 cups milk

Preheat oven to 350. In large casserole dish, layer half the potatoes and half the onion. Season with salt and pepper. Repeat with other half of potatoes and onions and season.

Prepare the white sauce by melting the butter in a large saucepan. Stir in flour, salt, and pepper. Let cook for about a minute. Add the milk slowly, while whisking to blend the flour mixture. Bring to a boil and stir frequently until thickened. Pour sauce over the potatoes and bake for 15 minutes.

While potatoes are cooking, season pork chops with salt and pepper. Dredge in a little flour and lightly brown each side in vegetable oil. Place them over the potatoes, arranging so they all fit. Bake for 35-40 minutes.

Spinach & Provolone Chicken Pinwheels

These were so easy to make and SO good! A little cheese oozes out and browns up, yum. The garlic butter sauce is delicious over top -- I made rice to go along with it, and topped it with the sauce as well. This would be easy to freeze too, either by placing in a foil pan or flash freezing the pinwheels and putting in a ziploc after.

6 thin cut chicken breasts (I used 3 large breasts, slicing them thinly into thirds while on their side)
salt and pepper
6 slices provolone cheese, cut in half
1-1/2 cups fresh baby spinach
1/2 stick butter
2 cloves garlic
2 tbsp fresh chopped parsley

Lay the chicken flat and season with salt and pepper. Place two half-slices of provolone onto each chicken. Top with about 1/4 cup spinach. Roll up chicken and secure with toothpick.

Bake in 350 oven for 20 minutes, or until chicken is cooked through.

Make garlic butter sauce by melting butter over low heat in a saucepan. Add the garlic and simmer for about 5 minutes. Add parsley and remove from heat. Top cooked chicken with the sauce before serving.