Salsa Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 2 tablespoons sour cream (optional)

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c)
• place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.

Taco Seasoning I

Ingredients

• Servings: 1
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. store in an airtight container.

zucchini saute

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1/2 red onion, diced
• salt and pepper to taste
• 4 zucchini, halved and sliced
• 1/2 pound fresh mushrooms, sliced
• 1 tomato, diced
• 1 clove garlic, minced
• 1 teaspoon italian seasoning

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat oil in a large skillet over medium heat. saute onion with salt and pepper for 2 minutes. stir in zucchini and mushrooms. when zucchini begins to soften, add tomatoes, garlic and italian seasoning. cook until heated through.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

Summer Vegetable Ratatouille

Ingredients

• Servings: 8
• 2 onion, sliced into thin rings
• 3 cloves garlic, minced
• 1 medium eggplant, cubed
• 2 zucchini, cubed
• 2 medium yellow squash, cubed
• 2 green bell peppers, seeded and cubed
• 1 yellow bell pepper, diced
• 1 chopped red bell pepper
• 4 roma (plum) tomatoes, chopped
• 1/2 cup olive oil
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• 4 sprigs fresh thyme
• salt and pepper to taste

Recipe

• heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. add the onions and garlic and cook until soft.
• in a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. remove the zucchini and place in the pot with the onions and garlic.
• saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. once each batch has been sauteed add them to the large pot as was done in step 2.
• season with salt and pepper. add the bay leaf and thyme and cover the pot. cook over medium heat for 15 to 20 minutes.
• add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. stir occasionally.
• remove the bay leaf and adjust seasoning.

Ukrainian Borscht

Ingredients

• Servings: 20
• 6 cups water
• 1 cup white kidney beans
• 4 medium beets, peeled and shredded
• 6 cups water
• 4 large carrots, shredded
• 3 cups water
• 3 potatoes, peeled and diced
• 2 cups water
• 2 stalks celery, chopped
• 2 onions, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 4 cups water
• 2 tablespoons chicken bouillon powder
• 4 cups chicken broth
• 1/2 cup dry potato flakes
• 1 teaspoon ground black pepper
• 2 tablespoons soy sauce
• 4 tablespoons chopped fresh dill weed
• 3 tablespoons white sugar
• 3 tablespoons distilled white vinegar

Recipe

• in a pot, add 6 cups of the water and pinto beans and simmer for about 1 hour or until beans start to split. make sure the beans are covered with water at all times during simmering. save water along with the beans to add to borscht later.
• peel and shred red beets, then place in a large cooking pot and add 6 cups of the water. boil beets until just tender, but do not overcook. save water along with beets to combine later with the remaining ingredients.
• peel and shred carrots, then place in separate pot along with 3 cups of the water. boil until tender, but do not overcook. save water along with carrots to add later to borscht.
• in a separate pot, add potatoes and 2 cups of the water and cook until tender. mash potatoes in their own liquid and set aside to add to borscht later.
• in a separate pot, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups water and chicken soup base and simmer until vegetables are just tender. when tender, transfer to the cooking pot with beets.
• add cooked beans, carrots and mashed potatoes to cooking pot. now add vegetable broth, mix well and bring to boil. add instant potato flakes, black pepper, soy sauce, dill weed, sugar, vinegar and cook for another 5 minutes. if borscht appears too thick, add additional water and cook for 2 minutes longer. adjust seasonings to taste. if desired, garnish each serving with a dollop of sour cream.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

Tuna Tartare

Ingredients

• Servings: 6
• 1 pound sushi grade tuna, finely diced
• 3 tablespoons olive oil
• 1/4 teaspoon wasabi powder
• 1 tablespoon sesame seeds
• 1/8 teaspoon cracked black pepper
• sliced french bread

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a bowl, stir together olive oil, wasabi powder, sesame seeds, and cracked black pepper. toss tuna into mixture until evenly coated. adjust seasoning as desired with additional wasabi powder or black pepper. serve on sliced french bread.

noodles riviera

Ingredients

• Servings: 1
• 1 tablespoon olive oil
• 1 pound extra lean ground beef
• 1/2 teaspoon ground dried thyme
• 1 (1.5 ounce) envelope spaghetti sauce seasoning mix
• 1 (6 ounce) can tomato paste
• 3 cups water
• salt and black pepper to taste
• 1 (8 ounce) package egg noodles
• 1 (3 ounce) package cream cheese, softened
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated parmesan cheese
• 1 (8 ounce) container sour cream
• 1 cup shredded mozzarella cheese, divided

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• heat the olive oil in a large skillet over medium-high heat and stir in the ground beef. cook and stir until the beef is crumbly, evenly browned, and no longer pink, 5 to 7 minutes. drain and discard any excess grease, then stir in the thyme, spaghetti sauce mix, tomato paste, and water; season to taste with salt and pepper. bring to a simmer, then reduce heat to medium-low, cover, and simmer 25 minutes, stirring occasionally.
• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• while the meat is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the egg noodles, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. drain well in a colander set in the sink.
• mix the cream cheese with the parsley and parmesan cheese in a bowl until the cream cheese is no longer lumpy. stir in the sour cream and 3/4 of the shredded mozzarella until evenly combined. pour half of the drained egg noodles into the prepared baking dish, followed by half of the meat sauce. spread half of the sour cream mixture over the meat sauce. repeat the layers with the remaining egg noodles, meat sauce, and sour cream mixture. sprinkle with the remaining mozzarella cheese.
• bake in the preheated oven until the mozzarella cheese is bubbly and golden brown, about 35 minutes.

a slow cooker thanksgiving

Ingredients

• Servings: 6
• 5 cups dry bread cubes
• 1/4 cup instant stuffing mix
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup olive oil
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon dried sage
• 1/4 teaspoon ground black pepper
• 1 (12 ounce) jar turkey gravy
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 (16 ounce) can cranberry sauce
• 4 skinless, boneless chicken breast halves - cubed

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• toss together 2 1/2 cups dry bread cubes and 2 tablespoons instant stuffing mix; set aside. combine the remaining bread cubes, instant stuffing mix, mushrooms, onion, celery, olive oil, poultry seasoning, salt, sage, pepper, gravy, condensed soup, and cranberry sauce in a large bowl.
• place the reserved bread crumbs and stuffing mix into the bottom of the slow cooker. add the chicken and top with the vegetable, bread, and gravy mixture. cover, and cook on low for 4 to 6 hours.

chicken milano

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. add the cream and bring to a boil; stirring. simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• sprinkle the chicken with salt and pepper on both sides. in a large skillet over medium heat, warm oil and saute chicken. press on chicken occasionally with a slotted spatula. cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. transfer to a board; cover and keep warm. discard the fat from the skillet.
• in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
• meanwhile, bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• cut each chicken breast into 2 to 3 diagonal slices. reheat the sauce gently if needed. transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

empty wallet casserole

Ingredients

• Servings: 5
• 1 pound ground beef
• salt and pepper to taste
• 1 1/2 teaspoons ground cumin
• 2 teaspoons poultry seasoning
• 2 teaspoons minced garlic
• 2 teaspoons dried thyme
• 2 tablespoons butter
• 1 small onion, sliced into thin rings
• 2 cups sliced fresh mushrooms
• 3 large potatoes, thinly sliced
• 1 (10.75 ounce) can condensed cream of chicken soup
• 20 saltine crackers, crushed
• 1 pinch paprika, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• preheat the oven to 350 degrees f (175 degrees c).
• crumble the ground beef into a large skillet over medium heat. season with salt, pepper, cumin, garlic, poultry seasoning, and thyme. cook, stirring to crumble, until evenly browned. drain, and transfer to a 9x13 inch baking dish, or large casserole dish.
• arrange 2 layers of sliced potato over the ground beef, seasoning each layer with salt and pepper. melt butter in the skillet over medium heat, and saute the onions and mushrooms until tender. spread over the top of the potatoes.
• stir just enough water into the soup to make it pourable, and spoon over the top of the casserole, making sure to spread out evenly. scatter the cracker crumbs over the top, and sprinkle with paprika. cover the dish with aluminum foil.
• bake for about 1 hour in the preheated oven, until the potatoes are soft. remove the aluminum foil, and return to the oven to brown the top, about 10 minutes.

slow cooker chicken taco soup

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the onion, chili beans, black beans, corn, tomato sauce, , and diced tomatoes in a slow cooker. add taco seasoning, and stir to blend. lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. set slow cooker for low heat, cover, and cook for 5 hours.
• remove chicken breasts from the soup, and allow to cool long enough to be handled. stir the shredded chicken back into the soup, and continue cooking for 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

Angela's Awesome Enchiladas

Ingredients

• Servings: 5
• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups cheddar cheese, shredded, divided
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• place the chicken in a large pot and add water to cover. bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. shred chicken by placing two forks back to back and pulling meat apart. set the shredded chicken aside. meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• heat the butter in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. allow to simmer for 10 minutes. stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• preheat an oven to 350 degrees f (175 degrees c). stir 1 cup of the soup mixture into the skillet with the chicken mixture. spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• fill each tortilla with chicken mixture. sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. fold tortillas over the filling and place seam-side down in the prepared pan.
• pour enchilada sauce evenly over the enchiladas. cover with the remaining 1 1/2 cups of cheddar cheese. sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Slow Cooker Taco Soup

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a medium skillet, cook the ground beef until browned over medium heat. drain, and set aside.
• place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. mix to blend, and cook on low setting for 8 hours.

barbecue turkey meatballs

Ingredients

• Servings: 11
• 1 egg, lightly beaten
• 1 (5.3 ounce) container voskos® nonfat honey greek yogurt
• 1 cup soft bread crumbs
• 2 tablespoons finely chopped onion
• 1 teaspoon italian seasoning blend
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 pounds ground turkey
• pretzel sticks
• marmalade barbecue sauce:
• 1 cup bottled barbecue sauce
• 1/4 cup orange marmalade or apricot preserves

Recipe

Preparation Time: 45 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f. combine egg, yogurt, bread crumbs, onion, italian seasoning, salt, and pepper in a large bowl. add ground turkey; mix well.
• shape turkey mixture into 1-inch meatballs. place meatballs in a foil-lined 15x10x1-inch baking pan. bake about 20 minutes or until meatballs are no longer pink. drain on paper towels. add meatballs to warm marmalade barbecue sauce (see below) in a large saucepan. serve with pretzel sticks as picks.
• marmalade barbecue sauce: combine barbecue sauce and marmalade in a large saucepan; bring to boiling. reduce heat and simmer 5 minutes. serve with meatballs.

seven layer taco dip

Ingredients

• Servings: 1
• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a medium bowl, blend the taco seasoning mix and refried beans. spread the mixture a large serving platter.
• mix the sour cream and cream cheese in a medium bowl. spread over the refried beans.
• top the layers with salsa. place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with cheddar cheese. garnish with black olives.

lime chicken soft tacos

Ingredients

• Servings: 10
• 1 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/8 cup red vinegar
• 1/2 lime, juiced
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 10 (6 inch) flour tortillas
• 1 tomato, diced
• 1/4 cup shredded lettuce
• 1/4 cup shredded monterey jack cheese
• 1/4 cup salsa

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• saute chicken in a medium saucepan over medium high heat for about 20 minutes. add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. simmer for an extra 10 minutes.
• heat an iron skillet over medium heat. place a tortilla in the pan, warm, and turn over to heat the other side. repeat with remaining tortillas. serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

Turkey Stock

Ingredients

• Servings: 12
• 1 turkey carcass
• 3 onions, coarsely chopped
• 1 pound carrots, coarsely chopped
• 1 bunch celery, coarsely chopped
• 1 green bell pepper, coarsely chopped
• 3 cloves garlic
• 4 cubes chicken bouillon
• 1 tablespoon whole black peppercorns, or to taste
• 3 bay leaves
• water to cover

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot; pour in enough water to cover. bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. remove stockpot from heat and let sit for 15 minutes. strain stock through a cheese cloth and discard solids.

spicy sausage and peppers over rice

Ingredients

• Servings: 2
• 1 cup brown rice
• 2 cups water
• 2 turkey sausage links, cut into 1-inch pieces
• 1 tablespoon minced garlic, or to taste
• 3/4 red onion, diced
• 1 green bell pepper, sliced
• 3/4 cup vegetable or chicken broth
• 1 cup grape tomatoes
• 2 tablespoons diced pimento
• crushed red pepper flakes to taste
• seasoning to taste
• black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• pour brown rice and water into a small saucepan. bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes.
• preheat a skillet over medium-high heat. add turkey sausage, and cook until well browned on the outside, and no longer pink on the inside. remove cooked sausage, then stir in garlic and onion. cook for a few minutes until the onion softens and begins to turn translucent. add green pepper and cook for 2 minutes.
• pour in half of the vegetable stock along with the tomatoes and pimiento. season to taste with red pepper flakes, seasoning, and pepper. cook until the liquid has almost completely evaporated. stir in sausage with remaining vegetable broth, and simmer until all is hot. serve sausage mixture over brown rice.

Salsa Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 2 tablespoons sour cream (optional)

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c)
• place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.

creamy cheddar beef enchiladas

Ingredients

• Servings: 10
• 1 cup white rice
• 1 1/2 cups water
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (1.25 ounce) package taco seasoning
• 1 cup water
• 1 (16 ounce) can refried beans
• 1 cup cottage cheese
• 1 cup shredded cheddar cheese
• 10 (8 inch) flour tortillas
• 1 (7.75 ounce) can red enchilada sauce
• 1 cup sour cream
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• bring rice and 1 1/2 cup water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is almost tender and the liquid has been absorbed, 15 to 20 minutes.
• preheat oven to 350 degrees f (175 degrees c). grease 2 9x13-inch baking dishes.
• cook beef in a large skillet over medium heat, breaking it up as it cooks, until crumbly and browned, about 10 minutes. drain excess grease and stir in onion and garlic until thoroughly combined. stir taco seasoning and 1 cup water into the mixture, bring to a boil, and reduce heat to low; simmer 5 minutes to thicken. gently stir in rice. cook, stirring often, until liquid is absorbed. mix refried beans, cottage cheese, and 1 cup cheddar cheese into the filling and stir until fully combined.
• spread about 1/2 cup of filling in a line down the center of each tortilla and roll tortillas; place 5 tortillas with seam sides down into bottom of each prepared baking dish.
• mix enchilada sauce with sour cream in a bowl and pour half the sauce down the center of each pan of enchiladas; sprinkle tops with 1 cup cheddar cheese.
• bake in the preheated oven until the cheese topping is melted and the filling is hot, 20 to 25 minutes.

slow cooker chicken taco soup

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the onion, chili beans, black beans, corn, tomato sauce, , and diced tomatoes in a slow cooker. add taco seasoning, and stir to blend. lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. set slow cooker for low heat, cover, and cook for 5 hours.
• remove chicken breasts from the soup, and allow to cool long enough to be handled. stir the shredded chicken back into the soup, and continue cooking for 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Taco Seasoning I

Ingredients

• Servings: 1
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. store in an airtight container.

Pizza Casserole Ii

Ingredients

• Servings: 8
• 2 pounds ground beef
• 1 (1.3 ounce) envelope sloppy joe seasoning
• 2 (8.5 ounce) cans refrigerated crescent roll dough
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 (14 ounce) can pizza sauce

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• place the beef in a skillet over medium heat. cook until evenly brown. drain grease. mix in sloppy joe seasoning.
• press 1 can of refrigerated crescent roll dough in the bottom of a 9x13 inch baking dish. layer with ground beef. sprinkle mozzarella cheese and cheddar cheese over beef. spread evenly with sauce. top with remaining crescent roll dough.
• bake 40 minutes in the preheated oven, until top is golden brown.

amazing ground turkey tomato sauce

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1/2 white onion, chopped
• 1 tomato, chopped
• 6 basil leaves, chopped
• 4 cloves garlic, minced
• 1 (20 ounce) package ground turkey
• 1 teaspoon italian seasoning
• 1/4 teaspoon oregano
• 2 (15 ounce) cans tomato sauce
• 1/2 (6 ounce) can tomato paste, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• heat olive oil in a large pot over medium-high heat. saute onion, tomato, basil, and garlic in hot oil until the onion begins to soften, about 5 minutes.
• break ground turkey into small pieces and add to pot; season with italian seasoning and oregano. cook and stir mixture until turkey is completely browned, 7 to 10 minutes.
• stir tomato sauce into the turkey mixture; bring to a boil, reduce heat to low, and simmer until the sauce has thickened slightly, 20 to 25 minutes.
• stir tomato paste into the turkey mixture until evenly colored; season with salt and pepper. cook until the liquid is reheated, 1 to 2 minutes more.

Weeknight Skillet Fajitas

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breasts, thinly sliced
• 1 (14 ounce) bag birds eye® recipe ready tri-color pepper & onion blend
• 1 teaspoon ground cumin or fajita seasoning blend
• 1 teaspoon salt
• 8 flour tortillas, warmed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes.
• stir in recipe ready tri-color peppers & onions blend, cumin and salt. continue cooking, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.*
• serve in flour tortillas. garnish, if desired, with lime wedges.

"black friday" turkey pot pie

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 3/4 cups diced onions
• 1 teaspoon minced garlic
• 1 (26 ounce) can cream of chicken soup
• 1/4 cup white
• 2 teaspoons ground black pepper
• 1 teaspoon herbes de provence
• 1 teaspoon poultry seasoning
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• salt to taste
• 4 cups cubed cooked turkey
• 1 1/4 cups diced potatoes
• 1 cup frozen peas
• 1 cup diced carrots
• 2 pastries for 9-inch double-crust pies

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c).
• heat olive oil in a deep skillet over medium heat; cook and stir onions and garlic until onions are translucent, about 5 minutes. add cream of chicken soup, , black pepper, herbes de provence, poultry seasoning, oregano, basil, and salt to onion mixture and bring to a simmer; remove skillet from heat.
• gently stir turkey, potatoes, peas, and carrots into soup mixture until filling is evenly mixed.
• fit 2 pie crusts into two 9-inch pie dishes. pour filling into the pie crusts and top each with a second pie crust, pinching the edges together to seal. cut several slits in the top crust of each pie for ventilation.
• bake in the preheated oven until crusts are golden brown and filling is bubbling, 30 to 35 minutes. cool pies for 10 minutes before serving.