Bacon Ranch Chicken Foil Packets

 Ingredients

• 6 Tablespoons butter melted
• 2 Tablespoons ranch seasoning powder
• Salt and pepper to taste
• 4 medium sized chicken breasts
• 1 pound small red potatoes
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 2 Tablespoons chopped parsley 

Preheat the oven to 425 degrees F or grill over medium high heat. In a small bowl whisk together the butter, ranch seasoning, and salt and pepper to taste. 

Coat 4 large squared of foil with cooking spray. 

Place the potatoes in a bowl and drizzle with 4 Tablespoons of the ranch butter over the top. Toss to coat evenly. 

Place a chicken breast onto each of the foil squares and season with salt and pepper to taste Divide the potatoes evenly among the 4 foil squares and arrange them around the chicken. 

Drizzle the remaining 2 Tablespoons of butter over the chicken breasts. Fold the edges of the foil over the chicken and potatoes to make a packet. 

Bake for 45 minutes or grill for 30 minutes. Open the packets and sprinkle the cheese over the chicken and potatoes. Leave the packets open and return to the oven or grill for 2-3 minutes or until cheese melts. Sprinkle with bacon and parsley and serve. 

Enjoy!

Creamy Baked Macaroni and Cheese

 Ingredients

• 2 cups elbow macaroni noodles
• 5 Tablespoons butter
• 1/4 cup onion, finely diced
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup all purpose flour
• 3 cups milk
• 8 oz. Velveeta cheese, cut into small cubes
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1 cup shredded Swiss cheese

Cook macaroni to al dente according to package directions. Drain and rinse. 

Grease a 9 x 13 glass baking dish. Preheat oven to 350 degreed F. 

In a large pan, melt the butter over medium heat. Add onions, paprika, salt and pepper and sauce for 5-7 minutes or until onion is tender. 

Add flour, stir until combined and cook for about 2-3 minutes. Add milk and heat until sauce begins to thicken, stirring often. 

Stir in the Velveeta, 1 cup cheddar and Swiss. Remove from heat once cheese is melted. Stir in the cooked macaroni until combined. 

Pour into the greased baking dish. 

Sprinkle remaining 1/2 cup cheddar evenly over the top. Bake for 30 minutes until bubbly and browned. 

Enjoy!