Slow Cooker Cream Cheese Chicken Chili

Ingredients 

• 3 boneless skinless chicken breasts
• 4 cups low sodium chicken broth 
• 2 cans pinto beans, drained and rinsed
• 1 can white beans, drained and rinsed
• 1 small yellow onion, chopped
• 3 teaspoons ground cumin
• 2 teaspoons chili powder 
• 2 teaspoons garlic powder 
• salt and pepper to taste
• 8 ounces cream cheese, reduced fat, softened 
• handful of cilantro, roughly chopped 
• toppings: shredded cheese, sliced avocado, limes for squeezing 

Add chicken, broth, beans, onions, and seasonings to slow cooker. Cover and cook on high 2-3 hours, or on low 4-5 hours. 

About 30 minutes before serving, add cream cheese. Cover and cook another half hour. 

Uncover, stir to mix cream cheese into soup and shred chicken with two forks. Taste, add salt and pepper to taste as needed. Stir in chopped cilantro. Serve hot and top with shredded cheese and avocado slices if desired. 

Enjoy!

Taco Potatoes

Ingredients

• 4-6 medium russet potatoes
• 1 pound lean ground beef
• 1 (1 oz) packet taco seasoning
• Shredded lettuce
• Mexican cheese blend
• Sour cream
• Salsa
• Guacamole
• Green onion

Preheat oven to 400 degrees F. Wash potatoes in water, pat dry with paper towels. Poke a few holes in each potato then wrap each in foil. Bake potatoes for 1 hour. Carefully remove hot potatoes from oven and set aside to cool slightly. 

In a large skillet, brown and crumble ground beef over medium high heat. Drain grease, if any. Add taco seasoning to beef and amount of water packet calls for. Bring mixture to a boil, then reduce heat to low and simmer for 10 minutes. 

Remove foil from potatoes then cut a slit in the top to open. Fill each potatoes with ground beef and all of your favorite taco toppings.

Enjoy!

Freezer Croissant Breakfast Sandwiches

Ingredients 

• 1 Tablespoon olive oil
• 4 large eggs, lightly beaten
• 1/4 cup half and half
• Salt and pepper, to taste
• 8 mini croissants, halved horizontally
• 4 oz. thinly sliced ham
• 4 slices cheddar cheese, halved

Heat olive oil in large skillet over medium hight heat. Add eggs to the skillet and cook, whisking until they just begin to set. Gently whisk in half and half; season with salt and pepper. Continue cooking until thickened and no visible liquid egg remains. Set aside.

Fill croissants with eggs, ham and cheese to make 8 sandwiches. Wrap tightly in plastic wrap and place in the freezer. 

To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely. 

Serve immediately. Enjoy! 

Cole Slaw

Ingredients

• 6 cups shredded cabbage
• 1 cup shredded carrot 
• 1 cup mayonnaise
• 1/4 cup white wine vinegar
• 1 teaspoon celery seed 
• 1/4 cup sugar 
• Salt and pepper 

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill.

Serve in a family style bowl.

Mashed Red Potatoes

Ingredients

• 8 medium red potatoes, quarter
• 3 garlic cloves, peeled
• 2 Tablespoons butter
• 1/2 cup milk, warmed
• 1/2 teaspoon salt
• 1/4 cup grated Parmesan cheese

Place potatoes and garlic in large saucepan; cover with water. Bring to boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender. 

Drain well. Add the butter, milk and salt; mash. Stir in cheese. 

Yield: 6 servings

Asian Slaw

Ingredients

• 2-3 packages of beef flavored ramen noodle mix 
• Two 8.5 oz packages broccoli slaw mix
• 1 cup sliced toasted almonds 
• 1 cup sunflower kernels 
• 1 bunch green onions chopped 
• 1/2 cup sugar 
• 3/4 cup vegetable oil
• 1/3 cup white vinegar 

Remove flavor packets from Ramen Noodle mix and set aside. Crush noodles in bottom of a LARGE bowl. Top with slaw mix. Sprinkle with almonds, sunflower kernels, and green onions. 

Whisk together contents of flavor packets, sugar, oil, and vinegar. Pour over slaw mixture. Cover and chill 24 hours. Toss before serving. Yield 10 servings.

Better Than Anything Cake

Ingredients

• 1 box Devil's Food Cake mix (+ ingredients on the box)
• 1 14 oz. can sweetened condensed milk
• 1 12 oz. jar caramel ice cream topping
• 8 oz. Cool Whip (let sit before spreading to unfreeze)
• 3/4 cup milk chocolate heath toffee bits

Bake the cake according to the directions. 

Remove the cake from the oven and pike holes all over the top with a butter knife or fork. 

Drizzle the caramel sauce over the cake. Then drizzle the can of sweet condensed milk over top. Allow the topping to soak into the holes. 

Once the cake is at room temperature, top with unfrozen Cool Whip and toffee bits. 

Store in the refrigerator one hour before serving.

Pizza Pasta Salad

Ingredients 

Pizza Pasta Salad Ingredients

• 1 pound uncooked pasta (farfalle)
• 8 ounces mozzarella, diced
• 1 cup diced roma tomatoes 
• 4-6 cups chopped pizza toppings (pepperoni, sliced red onion) 
• 1 batch Garlic- Oregano Vinaigrette 
• Optional: freshly-grated Parmesan cheese, crushed red pepper flakes

Garlic-Oregano Vinaigrette Ingredients-- to make the vinaigrette, whisk all ingredients together until combined

• 1/3 cup extra-virgin olive oil
• 1/4 cup white wine vinegar
• 3 garlic cloves, peeled and pressed (or minced)
• 1/2 teaspoon dried oregano 
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly-cracked black pepper

Cook the pasta in a large stockpot of generously salted water al dente according to package directions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot. Drain completely.

In a large bowl, combine cooled pasta, mozzarella, tomatoes, and pizza toppings. Drizzle the vinaigrette on top, then toss to combine. Garnish with your desired toppings. 

Serve immediately, or cover and refrigerate for up to 3 days. 

Enjoy! 

Make Ahead Breakfast Casserole

Ingredients 

• 1 (16 oz) package pork sausage
• 10 eggs, lightly beaten
• 3 cups milk
• 1 teaspoon salt
• 6 cups cubed bread
• 2 cups shredded sharp Cheddar cheese
• 1/2 teaspoon black pepper
• 1/2 diced red pepper, optional

Butter a 9 x 13 x 2 inch casserole dish. 

In a large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. 

In large bowl, whisk together eggs, milk, and salt until thoroughly combined. 

Evenly distribute half the bread into the prepared casserole dish. Sprinkle with half the cheese, half the black pepper, half the red pepper, and half the sausage. Repeat layers. 

Pour egg mixture evenly over casserole. 

Cover and refrigerate overnight, or bake immediately. 

When you're ready to bake the casserole, preheat oven to 325 F. Bake uncovered for 55-60 minutes, or until eggs are set. 

Serve warm. Enjoy!

Pepper Jelly Grilled Cheese

Ingredients

• 2 slices Italian loaf sandwich bread
• 2 Tablespoons butter
• 2 Tablespoons cream cheese
• 2 Tablespoons pepper jelly
• 3 slices ham
• 2 slices Muenster cheese

Spread one side of bread with the butter, then build on the opposite side. 

Spread the cream cheese on one side of the bread, followed by the pepper jelly; top with the ham slices. 

Place the Muenster cheese on the other slice of bread. 

Place both slices, butter-side down on a nonstick skillet over low heat. 

Cook until the bottoms are golden and the cheese has melted, 8 to 10 minutes.

Sandwich the slices together and serve. 

Enjoy! 

Oreo Pudding Pie

Ingredients

• 2 packages (4 serving size each) cookie 'n creme instant pudding 
• 2 1/2 cups cold milk
• 1 tub (8 oz) frozen whipped topping, thawed, divided
• 1 Oreo pie crust (6 oz)
• 5 Oreo cookies, cut in half

Beat pudding mixes and milk in large bowl with whisk 2 minutes. Stir in half the whipped topping. 

Pour into pie crust.

Refrigerate 4 hours or until firm. Top with remaining whipped topping and cookies just before serving. Keep refrigerated. 

Sheet Pan Shrimp Fajitas

Ingredients

• 1 1/2 pounds of shrimp, peeled and deveined
• 1 yellow bell pepper, sliced thin
• 1 red bell pepper, sliced thin
• 1 orange bell pepper, sliced thin
• 1 small red onion, sliced thin
• 1 1/2 Tablespoons of extra virgin olive oil
• 1 teaspoon kosher salt
• several turns of freshly ground pepper
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• lime
• fresh cilantro for garnish
• tortillas, warmed

Preheat oven to 450 degrees F.

In a large bowl, combine onion, bell peppers, shrimp, olive oil, salt, pepper, and spices. Toss to combine.

Spray baking sheet with non stick cooking spray.

Spread shrimp, bell peppers and onions on baking sheet.

Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for an additional 2 minutes or until shrimp is cooked through. 

Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro. 

Serve in warm tortillas.

Enjoy! 

Freezer Pack Smoothie Recipes

Very Berry Smoothie

• 1 cup blueberries
• 1 cup strawberries
• 1 banana sliced
• 1 cup apple juice sweeter version

Mango, Strawberry, & Banana Smoothie

• 1 cup mango 
• 1 cup strawberries
• 1 banana sliced
• 1/2 cup water
• 1/2 cup plain whole milk yogurt

Tropical Bliss Smoothie

• 1 cup pineapple
• 1 cup mango 
• 1 banana sliced
• 1 cup orange juice

Sweet & Sour Berry Smoothie

• 2 kiwis peeled and halved
• 1 1/2 cups strawberries
• 1/2 cup peaches
• 1/2 cup orange juice
• 1/2 cup plain whole milk yogurt

1. In labeled ziplock bags, combine the ingredients for each smoothie except the liquid. Keep bags in the freezer.

2. To use a freezer pack, add 1 cup liquid to the base of the blender followed by smoothie pack contents and any extras such as chai seeds. Blend until smooth.

*Note: Add 1 cup of greens to any smoothie pack before freezing for added nutrients.

*Note: Freeze yogurt in ice cube trays. Add the yogurt ice cubes to smoothie packs. Or add fresh yogurt to the blender after adding a liquid, followed by smoothie pack contents. 

Southwest Chicken Alfredo Pasta Bake

Ingredients

• 4 1/2 cups cooked fusilli pasta (8 oz. uncooked)
• 8 ounces corn, drained
• 8 ounces black beans, drained & rinsed
• 2 cups cooked chicken, shredded
• 16 ounces Alfredo sauce
• 1 Tablespoon taco seasoning
• 1 cup Monterey Jack cheese, shredded
• 1 cup cheddar cheese, shredded
• Cilantro, optional 

Preheat oven to 350 degrees F. 

Cook 8 ounces of fusilli pasta according to box instructions. (This will make about 4 1/2 cups of cooked pasta.)

In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, Alfredo sauce, and taco seasoning. Pour into 9x13-inch baking pan and spread evenly around the pan. 

Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil. Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown. 

Garnish with cilantro. Enjoy!

Creamy Tomato Tortellini Soup

Ingredients

• 1 medium onion diced or 1 cup
• 3 garlic cloves, minced
• 1 teaspoon olive oil
• 1 spring of fresh rosemary chopped or 1/2 teaspoon dries
• 28 oz. can diced tomatoes
• 15 oz. can tomato sauce
• 1/2 teaspoon dried oregano 
• 4 large fresh basil leaves or 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups chicken stock
• 1/2 cup heavy cream 
• 20 oz. three cheese tortellini 
• 1/2 cup shredded parmesan cheese + extra for garnish
• fresh basil, to garnish

Place the online, garlic, olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the onions are translucent. 

Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, and chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.

Place the three cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through. 

Stir in the parmesan cheese.

Serve and garnish with fresh basil and shredded parmesan cheese if desired.

Enjoy!

Pesto Chicken Pasta

Ingredients

• 1 Tablespoon oil
• Salt, to taste
• 1 pound chicken breast (1 large chicken breast), cooked and diced
• 2 cups asparagus (10 ounces) cut into 1.5 inch pieces
• 10 ounces cherry tomatoes, halved
• 2/3 cup pesto
• 2 cups whole penne, cooked

Heat the oil in a large nonstick skillet. Toss in the asparagus, season with a bit of salt and sautéed until they begin to soften, about three minutes.

Pour on the pesto, pasta, and chicken and stir to combine. Toss in the cherry tomatoes and stir to combine and warm through.

Enjoy!