White Chicken Chili

Ingredients

1 lb. boneless skinless chicken breasts, cut into 1/2 inch cubes

1 1/2 tsp. garlic powder

1 tbsp vegetable oil

4 ­ 15.5 oz cans Great northern beans, drained and rinsed

2 ­ 14.5 oz cans of chicken broth

2 ­ 4 oz cans medium diced green chilies

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. black pepper

1/4 tsp. cayenne pepper

1 c. sour cream

16 oz heavy whipping cream

Directions

In large saucepan saute chicken and garlic powder in oil until chicken is no longer pink. Add the

beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30

minutes. Remove from heat and stir in sour cream and whipping cream. Serve and enjoy!

Makes about 6­-10 servings.

Pepperjack Chicken Taquitos

Ingredients:

8 oz - Cream cheese
3 cups- Chicken, cooked and shredded
1.5 cups - Shredded pepper jack cheese
One 6 oz. can - Green Chilies (or 1/2 cup of salsa verde)
20 small tortillas
1 tsp. - Chili powder
1 tsp. - Garlic powder
1 tsp. - Onion powder
2 tbps. - Lime juice
1 tsp. - Cumin

Instructions:

1. Melt cream cheese in a bowl. Mix in the spices, lime juice, chilis (or salsa), chicken and cheese
2. Add 2 tbps of mixture to each tortilla and roll. Place each filled tortilla on baking sheet.
3. Bake at 425 for 15-20 minutes

The filled tortillas can be frozen before baking if desired. Simply place on wax sheet on baking sheet and set in freezer for 30 minutes. After 30 minutes, filled tortillas can be placed in ziplock bag and kept frozen.

Ranch Roast (or Mississippi pot roast redux)

This is a can’t miss pot roast. Always tasty.

Ingredients:

1 boneless chuck roast (2-4 pounds)

1/4 cup flour

Salt and pepper to taste

10 pepperoncini 

1/2 stick of butter

2 tbps mayonnaise 

2 tsp apple cider vinegar

1/4 tsp dried dill

1/4 tsp garlic powder

1/4 tsp onion powder

1/8 tsp paprika

Instructions:

1. Dredge roast in flour, salt and pepper. 

2. Sear the roast. I usually use a cast iron skillet as high as possible with avocado oil. It should be browned with a nice crust. 

3. Put meat in crock pot. Top with pepperoncinis and butter. 

4. Put lid on pot and set to low. 

5. In a small bowl, mix mayo, vinegar and spices.

6. Brush onto meat. 

7. After 7-8 hours, fork test the meat. If it shreds easily, then shred in crock pot. 

8. Serve. Can also be used for tacos or roast beef sandwiches

Baked Ziti

I cobbled this together from a couple of recipes I found on the internet. I tried it and loved it.

1 Pound Ziti Pasta 

Extra Virgin Olive Oil

Salt and Pepper

1 Pound Italian Sausage

1 Large Onion

4 Cloves of Garlic (or more)

2 Tablespoons of Parsley

1 Tablespoon Basil

2 Tablespoons Italian Seasoning

1/2 Tablespoon Red Pepper Flakes

32 Ounces Marinara Sauce

1 Pound Mozzarella

15 Ounces Ricotta

1/2 cup parmesan

1 Egg

Instructions

1)    Preheat oven to 375°F

2)    Heat the olive oil in a pan over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes.

2-A) Alternatively, heat olive oil in a pan over high heat. Put whole Italian sausages in pan and brown, 2 minutes per side. Remove sausage and slice. Sauté onions and garlic as before.

3)    Add in sausage and brown. Add salt and pepper to taste

4)    Add in Italian seasoning, basil, red pepper flakes, 1 tbsp of parsley, pasta sauce, and a little bit of water. Add salt and pepper to taste. Simmer 10-15 minutes or until thickened.

5)    Meanwhile, boil ziti in salted water until al dente. Drain and rinse.

6)    In a small bowl, mix ricotta, egg, remaining parsley, 1 cup mozzarella cheese, and ¼ cup of parmesan cheese.

7)    Add a thin layer (about 1 cup) of sauce to the bottom of a 9x13 pan. Layer in half of the ziti on top.

8)    Layer on half the remaining sauce, then spoon in all of the ricotta mix and lightly spread.

9)    Add remaining ziti, remaining sauce and top with mix of remaining mozzarella and remaining parmesan cheese.

10) Bake 25-30 minutes or until golden and bubbly

OR  

Refrigerate for up to 24 hours. Then cover with foil; bake at 400 degrees until heated through, 20-25 minutes. Remove the foil and continue to bake until the cheese is golden on top, 15-20 more minutes.

Cowboy Cookies

1/2 cup butter
2 cups sugar
1/2 cup milk
1/4 cup unsweetened cocoa powder
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking oats

Place the butter, sugar, milk, and unsweetened cocoa powder in a saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined.

Bring the mixture to a rolling boil and allow to boil for 60 seconds (make sure to set a timer) stirring occasionally.

Remove from heat and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.

Drop spoonfuls of the mixture onto the prepared baking sheets.

Allow to cool for 20-30 minutes.

Best served alongside popcorn for dinner.

Healthy Granola Bars

This makes a large number of these cookies...I mean, granola bars.

2 cups of butter, softened

2 ¼ cups of brown sugar

3 cups of flour

3 cups of quick Quaker Oats

1 teaspoon of salt

2 teaspoons baking soda

1 bottle Mrs. Richardson’s butterscotch ice-cream topping

1 12 oz. Pkg. milk chocolate chips

Mix butter, brown sugar, flour, oats, salt and baking soda in a very large bowl. Take out ¼ of mixture and save. Press remaining mixture into large cookie sheet. Bake at 350 degrees for 10 minutes. Let cool for a bit and then spread on caramel toping. Sprinkle on chocolate chips and cookie crumbles. Bake for an additional 10 to 12 minutes at 350 degrees. Great warm, also great after they've cooled. Super healthy, obviously.

Indian Mulligatawny Soup

 1 Onion
2 Carrots
2 Celery Sticks
1 Red Pepper
1 Parsnip
1 Turnip
1 Sweet Potato2 or Yam
1 Apple
2 Teaspoons Salt
1/2 Teaspoon Crushed Red Pepper
1 & 1/2 Teaspoons Curry Powder
6 Cups Vegetable Broth
1 Tablespoon Cornstarch
1/4 Cup Water
1 Small Can Tomato Paste
1 Can Garbanzo Beans

Chop all vegetables and saute onion in 2-3 Tablespoons olive oil.  Add rest of vegetables, broth and spices and simmer until tender.  Combine cornstarch, water and tomato paste and add to vegetable mixture.  Puree garbanzo beans and add to soup.  Enjoy.