Beef and Red Wine Fondue

 Ingredients

• Boneless beef sirloin steak, thinly sliced
• Vegetables (mushrooms, red onion wedges, zucchini, broccoli florets)
• 1 carton Campbell's less sodium ready to use beef broth
• 1/3 cup dry red wine
• 1/3 cup minced onion
• 2 Tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 tsp finely chopped fresh thyme leaves
• 1/8 tsp ground black pepper
• 1 bay leaf

Arrange sliced beef along with assorted vegetable pieces on a on a large platter. Set aside. 

Heat broth and remaining ingredients to a boil in a saucepan; simmer 10 minutes. 

Pour into a metal fondue pot; keep at a simmer while cooking meat and vegetables. Serve with assorted condiments and dipping sauce. 

Enjoy! 

Gluten Free Cheese Garlic Biscuits

 Ingredients

• 2 cups Bisquick Gluten Free mix
• 1/4 teaspoon garlic powder
• 1/4 firm butter or margarine
• 2/3 cup milk
• 1/2 cup shredded cheddar cheese (2 oz.)
• 3 eggs

Garlic Butter Topping 

• 1/4 cup butter or margarine, melted
• 1/4 teaspoon garlic powder

Heat oven to 425 degrees F. In medium bowl, combine Bisquick mix and 1/4 teaspoon garlic powder. Cut in 1/4 cup butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, cheese and eggs until soft dough forms. 

Drop dough by 10 spoonfuls onto greased cookie sheet. 

Bake 8 to 10 minutes or until light golden brown. Mix 1/4 cup melted butter and 1/4 teaspoon garlic powder; brush on warm biscuits before removing from cookie sheet. 

Serve warm. Enjoy! 

Jambalaya

 Ingredients

• 1 Tablespoon olive oil
• 1 yellow onion, diced
• 2 celery ribs, diced
• 2 bell peppers, diced (red, green, or yellow)
• Salt and pepper to taste
• 3 cloves garlic, minced
• 1 pound boneless skinless chicken breasts, cubed
• 1/4 teaspoon sweet paprika 
• 1 teaspoon oregano
• 6 oz. andouille sausage, sliced
• 2 Tablespoons tomato paste
• 2 cups chicken broth
• 1 14.5 oz. can diced tomatoes
• 1 cup long grain rice
• 1 teaspoon cajun seasoning 
• 1 pound shrimp, peeled and deveined
• 2 green onions (for garnish)
• Dried parsley (for garnish)

In a large Dutch oven, heat olive oil over medium heat.

Add onions, celery, and bell peppers. Season with salt and pepper. Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute. 

Stir in chicken and add sweet paprika and oregano. Cook for 5 minutes, or until chicken is browned on all sides. 

Stir in prepared sausage and tomato paste. Cook for 1 minute. 

Add chicken broth, crushed tomatoes, rice and cajun seasoning. Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid. 

Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed. 

Add the shrimp and cook for 4-5 minutes, or until shrimp is pink and cooked through. 

Remove from heat. Garnish with sliced green onions and dried parsley. 

Enjoy! 

Creamy Chicken Tortellini Soup

 Ingredients

• 1 Tablespoon olive oil
• 1 large sweet onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 cups carrots, sliced
• 4 cloves garlic, minced
• 1 1/4 lbs. boneless skinless chicken breasts (2 large breasts)
• 9 cups chicken broth
• 8.8 oz. three cheese tortellini pasta
• 1/4 - 1/3 cup heavy cream
• 2 Tablespoons backed frozen spinach or 1/2 cup fresh baby spinach leaves
• 2 Tablespoons fresh chopped parsley 
• 1 1/2 teaspoons dried thyme leaves
• 1/2 teaspoon crushed red pepper
• Salt and pepper

Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes. 

Add whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken is cooked through. Remove the chicken and place on a cutting board. 

Turn the heat back to medium. With the broth still simmering, stir in the three cheese tortellini. Stir well so it doesn't stick together. Then chop or shred the chicken and place back in the soup. 

Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, and spinach. Add a little more cream if desired. Taste, then salt and pepper as needed. 

Enjoy! 

Taco Tortilla Roll Ups

 Ingredients

• 6 burrito sized flour tortillas
• 8 oz cream cheese, softened
• 4 oz sour cream
• 2 Tablespoons taco seasoning 
• 1/3 cup taco sauce
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups cooked and shredded chicken 
• 1/3 cup cilantro, finely chopped 

In a large bowl, combine cream cheese and sour cream. Add taco seasoning and taco sauce. Mix until combined. Stir in cheddar cheese, shredded chicken, and cilantro. 

Spread 1/6 filling over tortilla using spatula. Roll tight. Cover with plastic wrap. Repeat the same procedure until all the ingredients are used. Keep refrigerated for a few hours. 

Cut into 1/2 inch thick wheels before serving, using serrated knife. 

Notes: You may keep tortilla rolls in the fridge over night then cut into pinwheels the next day. Can be kept in fridge for 3/4 days. This recipe is for about 60 rolls. Serve cold. 

Enjoy! 

Crockpot Little Smokies

 Ingredients

• 28 oz. little smokies
• 1 1/2 cups BBQ sauce
• 1/2 cup brown sugar (or grape jelly)
• 1 teaspoon Worcestershire sauce

Stir together the BBQ sauce, brown sugar and Worcestershire sauce in the bottom of a crockpot. Add the little smokies and store until coated. 

Cook on low for 2-3 hours or until ready to serve. 

Enjoy! 

Everything Bagel Biscuit Bombs

 Ingredients

• 5 eggs
• 1 Tablespoon butter
•  3/4 cup shredded Cheddar cheese
• 1 cup fully cooked pork sausage crumbles
• 1 can Pillsbury Grands! Flaky Layers refrigerated buttermilk biscuits
• 1 Tablespoon water
• 1 1/2 teaspoons Everything Bagel Seasoning

Heat oven to 350 degrees F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray. In a medium bowl, add 4 of the eggs; beat well with whisk 

In 10-inch nonstick skillet, melt butter over medium heat; tilt pan to coat. Pour in beaten eggs; cook 1.5 to 2.5 minutes, stirring occasionally, until eggs are firm but still moist. Remove from heat; stir in cheese until melted. Add sausage crumbles, and stir mixture well; cool 5 minutes. 

Separate dough into 8 biscuits; let stand 5 minutes. Gently pull biscuit apart partially, leaving bottom and lower sides intact, forming a deep pocket. Place 1/4 cup egg mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. (Biscuits will be full). Repeat for remaining biscuits. 

In a small bowl, add remaining egg and the water; beat well with whisk. Brush egg wash mixture on top of each biscuit. Sprinkle tops of biscuits evenly with bagel seasoning. 

Bake 18 to 22 minutes or until biscuit tops are golden brown and inside mixture is heated through. Serve immediately, or transfer to cooling rack, and refrigerate until cool, about 45 minutes; freeze for later use. 

Enjoy! 

To freeze and reheat: wrap each cooled biscuit tightly in plastic wrap and layer of foil. Transfer to large resealable food-storage freezer bag, and place in freezer. To reheat from frozen, remove one biscuit from storage bag; unwrap completely. Wrap biscuit in paper towel; place on microwavable plate. Microwave on medium-low (30%) for 1 minute; microwave on high 1 to 1/5 minutes or until sandwich is heated through and center is at least 165 degrees F. Let stand 1 minute before serving. 

Deep Dish Taco Pie

 Ingredients

• 1 1/4 lbs ground beef
• 1 refrigerated pie crust
• 2 Tbsp taco seasoning 
• 1 10 oz can enchilada sauce
• 14.5 oz can diced tomatoes
• 1 1/2 cup refried beans
• 1 small onion, chopped
• 4.5 oz can diced green chilis
• 1 1/2 cup shredded Mexican cheese
• 1 Tbsp water

In a large pot, brown the beef and onion over medium high heat until the beef is cooked. Drain, return to the pot and reduce heat. 

Add the taco seasoning, water, diced tomato and diced chilis. Mix well. 

Roll out the pie crust and place in the bottom and up the sides of a 9 inch round cake pan. 

Add 3/4 cup of the shredded cheese over the pie crust. Layer with the beef mixture, enchilada sauce, refried beans, and the remaining cheese. Add more cheese if needed to cover to stop of the pie with cheese. 

Bake at 375 degrees F for 30-40 minutes. If the cheese starts to get too brown, cover the pie with aluminum foil and continue to bake. Allow to sit for 15-20 minutes before serving. 

Garnish with green onions and sour cream. 

Enjoy! 

Tex Mex Chicken and Zucchini

 Ingredients

• 1 Tbsp avocado oil
• 1 medium onion, finely chopped
• 3 large garlic cloves, minced
• 2 medium bell peppers, chopped
• 1 lb. boneless & skinless chicken breasts, cut into 1" pieces
• 1 cup corn, frozen or fresh
• 2 large zucchini, diced
• 14 oz can black beans, drained and rinsed
• 14 oz can diced tomatoes, not drained
• 1 tsp taco seasoning
• 1 Tbsp cumin, divided
• 1 tsp salt
• Ground black pepper, to taste
• 1 cup Colby Jack cheese, shredded
•  1/2 cup green onions, chopped
• 1/2 cup cilantro, chopped

Preheat large deep skilled on low-medium heat and swirl oil to coat. Add onion, garlic and bell pepper; sauté for 3 minutes, stirring occasionally. 

Move vegetables to the side of the skillet and add chicken. Sprinkle with cumin, salt, and black pepper. Cook for about 5 minutes, stirring occasionally. 

Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes. 

Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onions and cilantro. Serve hot, on its own or with rice or quinoa. 

Enjoy! 

Grilled Chicken Street Tacos

 Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 20-22 mini white corn tortillas, warmed 
• Pico de gallo 
• 1/2 cup fresh cilantro, chopped
• Lime juice
• Hot sauce (Valentina)
• Sour cream

For the Marinade

• 4 Tablespoons orange juice
• 2 Tablespoons apple cider vinegar
• 1 1/2 Tablespoons lime juice
• 3 cloves garlic, minced
• 1 1/2 Tablespoons chipotle chili powder
• 2 teaspoons dried oregano leaves 
• 2 teaspoons paprika 
• 1/4 teaspoon ground cinnamon
• 1 teaspoon salt
• Freshly ground black pepper

Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs. 

Refrigerate for at least 1 hour or up to overnight. 

Preheat grill over medium-high heat. Generously spray with cooking spray. Remove chicken with marinade and place on hot grill. 

Cook for about 4-5 minutes on each side, flipping once. (Thickest part of the chicken thigh should register about 165 degrees). 

Transfer to a plate and allow to rest for a few minutes before chopping into small pieces. 

Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream. Spritz with a little bit of lime juice. Serve immediately. 

Serve with a side of Mexican rice or other side dish. 

Enjoy! 

Mini Pancakes

Ingredients

• Pancake mix + box ingredients
• Toppings (ie: sausages, fruit, chocolate chips, dab of jelly or syrup, sprinkles, cinnamon, etc. or leave plain)

Preheat oven to 350 degrees F. 

Use pancake mix. Combine ingredients as directed on the box. 

Spray the muffin tins with non-stick cooking spray. 

Fill tins with pancake mix 1/4 to 1/3 full. 

Add toppings to each tin. 

Bake in the oven for 10-12 minutes. 

Enjoy!

Chocolate Chip Cookie Cheesecake Bars

Ingredients

• 1 18 oz. roll refrigerated chocolate chip cookie dough
• 8 oz. package cream cheese, softened
• 1 egg 
• 1/2 cup sugar
• 1/2 tsp vanilla extract

Preheat oven to 350 degrees F. Line an 8 or 9-inch square baking dish with nonstick foil. 

Beat cream cheese, sugar, egg, and vanilla until smooth. 

Cut half of the cookie dough and press evenly in bottom of pan to form the crust. 

Spread the cream cheese mixture over the top of the cookie dough base. 

Crumble remaining cookie dough over the top. 

Bake for 30-35 minutes or until golden brown. 

Let cool completely before cutting into bars. 

*Store in fridge* 

Enjoy! 

Tropical Sangria

Ingredients

• 1 bottle sweet white wine (Barefoot Moscato) 
• 1 cup Malibu Rum
• 1 small can pineapple juice (6 oz.= 3/4 cup)
• 1/2 cup orange juice
• Fresh pineapple, oranges, strawberries, & kiwi, sliced

Combine all ingredients in a large pitcher and chill until ready to serve. *The more fruit, the better. 

Enjoy! 

Loaded Sweet Potato Fries: Trader Joe's

Ingredients

• 15 oz. bag Trader Joe's Sweet Potato Frites
• 15 os. can Trader Joe's Chili (Vegetarian, Turkey, or Beef)
• 4 oz. Trader Joe's Monterey Jack Cheese, shredded (~1 cup)
• Optional: Diced avocado, sliced green onions, sour cream

Preheat oven to 425 degrees F. Line a sheet pan with parchment paper. 

Spread sweet potato fries on the sheet pan in an even layer. Bake in pre-heated oven for 18-22 minutes, or until crispy. 

In the meantime, heat chili in a small saucepan for 5-6 minutes, or until hot and steaming, then set aside. 

Remove sweet potato fries from the oven and top with chili, followed by the shredded cheese. Return pan to oven and cook for 3-4 minutes more, or until cheese is melted. 

Serve topped with diced avocado and sliced green onions. 

Enjoy! 

Creamy Beef and Shells

Ingredients

• 8 oz. medium pasta shells
• 1 Tablespoon olive oil
• 1 pound ground beef
• 1/2 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 1/2 teaspoons Italian seasoning
• 2 Tablespoons all-purpose flour
• 2 cups beef stock
• 1 (15 oz.) can tomato sauce
• 3/4 cup heavy cream
• Salt and pepper to taste
• 1 1/2 cups (6 oz.) shredded extra-sharp cheddar cheese

In a large pot of boiling salted water, cook pasta according to package instructions; drain well. 

Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside. 

Add onion to the skillet and cook. Stir frequently until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute. 

Whisk in flour until lightly browned, about 1 minute. 

Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes. 

Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper to taste. Stir in cheese until melted. 

Serve immediately. 

Enjoy! 

Oven Baked Chicken Breasts

Ingredients

• 5-6 chicken breasts
• 2 Tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper

Preheat oven to 400 degrees F. 

Toss chicken breasts with olive oil and seasonings. Mix well to coat. 

Place on a lightly greased pan and bake 22-26 minutes or until temperature reaches 165 degrees F. 

Rest 5 minutes before serving :). 

Creamy Stovetop Mushroom Orzo

Ingredients

• 2 Tablespoons olive oil
• 1/2 small yellow onion, diced
• 4 oz. baby bella mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano 
• 1 cup orzo pasta
• 1 1/2 cups chicken stock (more as needed)
• 1/2 cup half and half
• 1/2 cup parmesan cheese, grated
• 1/2 cup petite frozen peas 

Heat olive oil in a pan over medium-high heat. Add onions and mushrooms and cook until the mushrooms are tender. Add in garlic and oregano and cook for 30 seconds. 

Add in the orzo pasta, chicken stock, half and half, and stir to combine. 

Lower the heat to medium and let the mixture lightly simmer until the pasta is cooked al dente, about 10-15 minutes. (You don't want the mixture to boil rapidly as it will scorch the dairy). If the pasta is not fully cooked and the mixture is low on liquid, add a little more chicken stock to help cook the pasta. 

Once cooked, remove pan from the heat and stir in parmesan cheese, frozen peas and salt & pepper to taste. 

Enjoy!

*Great add ins: baked chicken breasts or garlic shrimp. Recipe can also be doubled to feed a crowd or if serving as an entree. 

Easy BBQ Chicken

Ingredients 

• 10 boneless, skinless chicken breasts
• 2 bottles of BBQ sauce
• 1 cup of water (omit if you like thicker sauce)

Add all ingredients into Croc-Pot and cook on high for 3 hours or low for 6 hours.

After chicken is finished cooking, use two forks to shred. Add more sauce to achieve your favorite consistency. *For quicker shredding, put cooked chicken into a Kitchen Aid and beet for a minute or so for perfectly shredded chicken. 

Use this chicken for sandwiches, burritos, soup, BBQ chicken pizza or topped on cheesy nachos.

Enjoy!

Sweet Chili Brussels Sprouts

Ingredients 

• 1 lb. Brussels sprouts
• 1 Tbsp. Sesame Oil or Vegetable Oil
• 1/4 cup Sweet Chili Sauce
• Sliced Scallions 

Rinse Brussels sprouts, slice in half. Boil for 15 minutes until just tender. 

Drain the Brussels sprouts, add the sesame oil back to the pot, add in Brussels sprouts and saute for 3 minutes on medium heat. Then add 1/4 sweet chili sauce. Mix well and cook for one additional minute. Plate and top with sliced scallions. 

Enjoy! 

Crockpot Cheeseburger Soup

Ingredients

• 4 small potatoes, peeled and diced
• 1 small white or yellow onion, chopped
• 1 cup shredded carrots
• 1/2 cup diced celery
• 2 cloves garlic
• 1 teaspoon dried basil
• 1 teaspoon dried parsley 
• 3 cups chicken broth
• 1 pound lean ground beef
• 3 Tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz.) package Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese

Place potatoes, onions, carrots, celery, garlic, dried basil and parsley in a large crockpot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat for 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender. 

About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minutes. Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything. 

Add the cubed velvet or shredded cheese to crock pot. Stir again. Cover with lid and cook another 30 minutes or until cheese is melted. 

Serve and enjoy! 

Gluten Free Cream of Chicken Soup

Ingredients

• 1 chicken bullion cube
• 1 cup milk
• 2 Tbsp. butter
• 2 Tbsp. gluten free all purpose flour 

Whisk together in saucepan over medium heat until thickened. 

Recipe = 1 can/16 oz.