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.

Brussels Sprout Slaw

 

1.5 lbs brussels sprouts

8 oz bacon

1/4 tsp salt

1/4 tsp cinnamon

2 tbsp lemon juice

1/3 cup olive oil

1/3 cup dried cranberries

1/3 cup coconut flakes

Trim stems from brussels sprouts and chop in food processor (half at a time). Place in large mixing bowl. Chop the bacon and brown on stovetop until crispy. Drain from fat and let cool.

Combine the olive oil, lemon juice, salt, cinnamon; pour over the sprouts and toss to coat. Add bacon bits, cranberries, and coconut flakes, tossing to combine.

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

Creamy Baked Mac-n-Cheese

I have made so many varieties of mac-n-cheese, but the possibilities are endless! I came across a recipe that used cream cheese and sour cream in the sauce and thought hmmm.... I changed up the cheeses used and added more spices. It was SO GOOD. Especially with our smoked pulled pork! I used penne pasta since it was in my pantry, but you could use another pasta.

16-oz package penne pasta
2 oz cream cheese, softened
1/2 cup sour cream
1/2 cup butter, melted
1 egg yolk
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground mustard
1/2 tsp paprika (I used smoked)
1/4 tsp garlic powder
1/4 cup grated parmesan*
1/4 cup crumbled feta*
1/2 cup monterey jack*
2 cups mild cheddar*, divided
1 cup milk

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

Bring a large pot of water to a boil. Salt, then cook pasta until almost cooked through. Drain.

Mix the cream cheese, sour cream, butter, egg yolk, and spices in a bowl. Add the cheeses (only 1 cup of the cheddar) and stir. Gently stir in the milk.

Mix the sauce with the pasta and pour into dish. Top with remaining cup of cheddar cheese. Bake in preheated oven until heated through and cheese has melted, about 15 minutes. I also like to broil to brown the cheese on top a bit!


*Feel free to use your favorite cheeses, just use a total of 2 cups in the sauce. This combo had a fantastic flavor!

Veggie Wild Rice Soup with Sausage

Oh my goodness... this soup is delicious. It got rave reviews from my entire family!

2 tbsp olive oil
1 onion, diced
7-8 celery stalks, diced
3 carrots, peeled and diced
1 lb Italian sausage
1 tsp salt
1.5 tsp paprika
6 cups chicken broth
2 cups cooked wild rice (I had a prepackaged mix of white/wild rice)
1/4 cup fresh parsley, chopped
1/4 tsp black pepper
2 tsp basil

In a large stockpot, heat oil over medium heat. Add onion, celery, and carrot; cook until start to soften. Add sausage and break up while it cooks. Add salt, paprika, and chicken broth. Bring up to a boil, then reduce heat to simmer, covered, for 15 minutes. Stir in the wild rice, parsley, pepper, and basil. Simmer for 5 more minutes.


*Be sure to have gf chicken broth if making gluten free

Asian Meatballs

My kids are good eaters, but anything that makes the food more "fun" is easier to get them to eat. We love asian cuisine, and these meatballs really hit the mark. I served them over some rice (with the sauce over top), and with edamame and cream cheese wontons. Next time I think I'll make them with ground chicken or pork.

**Okay, just had to post that I made these with ground pork and WOW, we liked it so much better than with the ground beef! Double the panko if you use ground pork, chicken, or turkey. I also use 1.5 lbs of meat for my family.**

Meatballs:
1/4 cup panko bread crumbs
1 lb extra lean ground beef
1 tbsp fresh ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup cilantro, chopped
3 green onions, chopped
1 tbsp low-sodium soy sauce
2 tsp sesame oil

Sauce:
4 tbsp low-sodium soy sauce
2 tsp sesame oil
2 tbsp lime juice
2 tbsp water
1 green onion, chopped

Preheat oven to 500. Mix together all ingredients for meatballs in a large bowl. Shape into 10-12 meatballs and place in baking dish. Bake for 15 minutes.

Combine sauce ingredients in small pan. Place over low heat until warmed through.


To freeze: Prepare meatballs as above but do not bake. Place on a parchment-lined baking sheet and flash freeze. Once frozen, place in gallon freezer bag. Put sauce, unheated, in small freezer bag. Thaw in a baking dish before following directions above.

Red Enchilada Sauce

I've always bought the canned enchilada sauce in the past so I was excited to find a recipe for it. I couldn't believe how easy it was to make and SO much better flavor! Use it to top your favorite enchiladas before baking.

2 tbsp vegetable oil
2 tbsp all-purpose flour
2 tbsp chili powder
1/4 cup tomato paste
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp salt
2 cups water

Add the oil, flour, and chili powder to a medium saucepan over medium heat. Whisk the ingredients together; cook until it begins to bubble, then continue to cook and whisk for 1 minute.

Add the rest of the ingredients and whisk until smooth. Allow it to come to a simmer, which will let it thicken slightly. Remove from heat.

Butter Chicken

We love Indian food, but take-out for a family of six gets expensive! Even if my husband and I feed the kids something else and just get it for us as a late dinner -- as we sometimes do as a "treat" -- it's still quite a bit for two people. One of my favorite dishes is butter chicken and I'm so happy to have found (and modified a bit) a good recipe for it! My toddler had three helpings the first time I made it! Serve it over basmati rice and with some naan -- there's plenty of juice to soak up!

4 boneless, skinless chicken breasts, cut into bite-sized pieces
5 cloves garlic, minced
1 tsp fresh minced ginger
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (can half this to cut spice)
1/4 tsp ground coriander
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp cardamom
1/8 tsp ground cloves
1 whole lime, juiced (or 3 tbsp lime juice)
1/2 cup butter (1 stick)
1 onion, diced
14.5 oz can tomato sauce
14.5 oz can diced tomatoes
1 pint whipping cream
1 bunch cilantro (optional)

Combine the chicken, garlic, ginger, salt, black pepper, cayenne pepper, coriander, cumin, paprika, cardamom, cloves, and lime juice. Marinate overnight.

Saute the onion in the butter until soft. Add the marinated chicken and cook about 10 minutes over medium heat, stirring occasionally. Add the tomato sauce and diced tomatoes; cook for 30 minutes over med-low heat with the lid on, stirring occasionally. Add the whipping cream and cilantro just before serving.

Orange Cranberry Pork Roast

This.is.delicious. My whole family scarfed down almost the entire 4 lbs of pork loin! Not to mention it smelled absolutely wonderful as it cooked - my house smelled like autumn!

3-4 lbs pork roast (loin, butt, shoulder)

2 cups cranberries, fresh or frozen

1 onion, diced

1/2 cup brown sugar

1/2 tsp pumpkin pie spice

1 tbsp Dijon mustard

zest and juice of one orange

salt & pepper, to taste

Put the pork in the crockpot and season with salt & pepper. Cover with cranberries and diced onion. In a small bowl, mix together brown sugar, pumpkin pie spice, mustard, and orange zest/juice; pour over top of pork. Cook on high for 6-8 hours.

To freeze: Put everything in a gallon freezer bag. Thaw in refrigerator before cooking.

Lentil Stew with Bacon

This is one of my favorite stew recipes - easy to make, delicious, and freezes well. I got it from The Scramble, a meal-planning service for which I test recipes. I made it for a friend once and he told me that it was so delicious it knocked his socks off!

1 tbsp olive oil
1 yellow onion, diced
3 carrots, thinly sliced
5-6 stalks celery, thinly sliced
8 oz bacon, cut into thin strips
1 bay leaf
1 cup brown or green lentils, rinsed and drained
4 cups water or chicken/veg broth
1/2 tsp salt (or to taste)
1/ tsp pepper (or to taste)
2 tbsp red wine (optional)

In a medium to large stockpot, heat oil over medium heat. Add the onions, carrots, celery, bacon, and bay leaf and saute them, stirring occasionally, for 10 minutes until the onions are translucent.

Add the lentils and the water/broth and bring it to a low boil. Cover and simmer it, stirring occasionally, for about 1 hour and 20 minutes, until the lentils are tender.

Add the salt, pepper, and wine, and simmer it uncovered for about 5 more minutes. Take out the bay leaf and serve.

(If freezing, let it cool and then put in large freezer bag. Lay flat to freeze.)

Sausage Tortellini Soup

This has become a household favorite! Easy to throw together and freezes wonderfully. We love to eat it with some fresh bread.

2 slices bacon, diced
1 onion, chopped
3/4 lb Italian sausage, browned and drained
2 T fresh basil, minced (or 2 t dried)
1/2 cup fresh parsley, minced (or 1/3 cup dried)
1 clove garlic, minced
1/4 t cayenne pepper
1/4 t black pepper
8 cups beef broth
9-oz package cheese tortellini
2 cups fresh spinach leaves, torn

In a stockpot, saute bacon and onion until cooked/softened. Add cooked sausage, basil, parsley, garlic, cayenne pepper, and black pepper; stir then add beef broth. Bring to a boil and add tortellini. Reduce heat and simmer for 10 minutes. Add spinach and stir to wilt in.

If freezing, let it cool then place in freezer bag; lay flat to freeze. When ready to eat, thaw the soup and reheat on the stove (but do not boil).

Slow Cooker Beef & Mushrooms

This was easy to make and delicious! My whole family gobbled this up, served over some egg noodles and alongside broccoli. If time is short, don't worry about browning the meat and mushrooms first - just throw it all into the crockpot and start cooking. :)

2 tsp olive oil
2 lbs lean stewing beef, cubed
10 oz fresh mushrooms, sliced
1 can cream of mushroom soup
1/2 cup dry red wine
1 envelope dry onion soup mix

1. Heat the oil in a nonstick skillet over medium heat.
2. Season the beef with salt and pepper then brown it in the skillet. Place beef in the slow cooker.
3. Brown the mushrooms in the same skillet and add them to the slow cooker.
4. Add the red wine to the skillet and stir up any browned bits. Stir in the mushroom soup and onion soup mix until blended, then add to the slow cooker. Stir everything to combine.
5. Cover and cook on low for 5-6 hours.