Cheesy Tortellini & Pesto Chicken Casserole (Freezer Meal)

 Ingredients

• 12 ounces cheese tortellini, prepared (ex: Barilla Collezione Tortellini)
• 6 ounces pesto sauce
• 1 large cooked chicken breast, chopped (about 2 cups)
• 1 cup ricotta cheese
• 1 cup chopped roasted red pepper, jarred/ drained
• 2 cups shredded mozzarella cheese
• Fresh basil

In a large bowl combine tortellini, pesto, chicken, ricotta cheese, and roasted pepper. Mix well, being careful not to break the tortellini open. 

Pour into a casserole dish and press down evenly. 

Top with mozzarella cheese and bake at 425 degrees F. for about 7-10 minutes, until cheese is melted and bubbly. 

Garnish with fresh basil. 

Enjoy!

Honey Roasted Carrots

 Ingredients

• 2 lbs. carrots peeled and cut into 2-inch chunks
• 2 Tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 3 Tablespoons butter
• 3 Tablespoons honey
• 1/8 teaspoon cayenne pepper
• 1/2 Tablespoon fresh thyme or fresh parsley

Preheat the oven to 425 degrees F. 

In a large bowl, stir together the carrots and olive oil. Sprinkle with salt and pepper. Place them on a large baking sheet covered with parchment paper. Roast for 20 minutes or until fork tender. 

Melt the butter in a large saucepan over medium-low heat. Add the honey and cayenne pepper and stir to combine, cooking for several minutes. Add the roasted carrots to the skillet and stir to coat. Sprinkle the carrots with fresh thyme. Season with more salt and pepper to taste. 

Enjoy!

Salsa Verde Chicken Casserole

 Ingredients

• 1 Tablespoon olive oil
• 1/2 onion, diced
• 1 pinch salt
• 2 cloves garlic, minced
• 1 Tablespoon chili powder
• 1 teaspoon ground cumin
• 3 cups cooked shredded chicken
• 32 ounces salsa verde (2 16-ounce jars)
• 3/4 cup sour cream or plain Greek yogurt
• 12 small corn tortillas, cut in half
• 3 cups freshly shredded Monterey Jack cheese
• Optional toppings: chopped fresh cilantro, Jalapeño slices, chopped red onion

Preheat the oven to 375 degrees F. Grease a 9x13-inch casserole dish and set aside. 

Heat the olive oil in a large skillet set over medium heat. Once heated, add in the onion and salt and cook for a couple of minutes, until softened. Stir in the garlic, chili powder, and cumin. Cook for another minute. Stir in the chicken until well incorporated and take the pan off the heat. 

In a large bowl, combine the salsa verde and sour cream. Stir until the sour cream is fully incorporated. 

Layer 3/4 cup of the salsa verde mixture on the bottom of the prepared casserole dish. Top with 8 tortilla halves. Then, layer on half of the chicken mixture, 1 cup of the salsa verde, and 1/2 cup cheese. 

Repeat with another round of 8 tortilla halves, the remaining chicken, 1 cup salsa verde, and 1/2 cup cheese. 

Finish with a final layer of 8 tortilla halves, the remaining salsa verde, and the remaining cheese. 

Bake for 15-20 minutes until the cheese has melted and the sauce is bubbling. Add on optional toppings and serve. 

Enjoy!

Crockpot Mississippi Chicken

 Ingredients

• 2 pounds chicken breasts, boneless and skinless (about 3 chicken breasts)
• 1 packet Au Jus mix
• 1 packet ranch seasoning
• 2 Tablespoons butter, sliced
• 6 pepperoncini peppers or sliced banana peppers

Add the chicken to the slow cooker. 

Sprinkle on the Au Jus mix, ranch seasoning, and then top with butter and pepperoncini.

Cook on LOW for 3 hours, or on HIGH for 1.5 or 2 hours.

Let the chicken rest for 5 minutes, then shred it while its still warm using a hand mixer, 2 forks, or your hands. 

Serve over mashed potatoes, pasta, or rice. To make sandwiches, serve on rolls or toasted buns with provolone cheese. 

Enjoy! 

Zucchini Pepperoni Pizza Stacks

 Ingredients

• 2 large uncooked zucchini
• Marinara sauce
• Turkey pepperoni
• Shredded mozzarella cheese

Preheat oven to 425 degrees F. Coat 12-cup muffin pan with cooking spray. 

Into each muffin cup, layer 1 zucchini slice, 1 tsp marinara, 1 pepperoni slice, and 1 tsp cheese. 

Repeat the layers one more time: top with 1 zucchini slice, 1 tsp marinara, 1 pepperoni slice, and 1 tsp cheese. 

Bake until the cheese is melted and browned, about 18 minutes (watch oven). 

Cool for a few minutes, then list the zucchini stacks out of the pan. 

Enjoy! 

Mississippi Pot Roast

 Ingredients

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• 2-3 pounds chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 1 stick butter, sliced
• 4-6 pepperoncinis + more for serving
• 1/4 cup pepperoncini juice or water

Place the chuck roast in crockpot/ dutch oven. Sprinkle the ranch and au jus seasonings over it, then place the butter and pepperoncinis on top. Pour the pepperoncini juice (or water) along the bottom of the dish. 

Cover and cook on high 4-6 hours, or low 8 hours, or until roast shreds easily. 

*Dutch oven option: cover and cook at 275 degrees for about 4 hours, or until roast shreds easily. 

Shred and serve in the meat juices with extra pepperocinis, if desired. 

Enjoy!

High Protein Pancake Sausage Mini Muffins

 Ingredients

• 2 cups Kodiak pancake mix
• 1 lb ground sausage
• 2 cups milk (Fairlife for higher protein)
• 2 eggs
• 1/4 cup maple syrup
• 1 cup shredded cheese

Preheat oven to 400 degrees F. 

Cook/ brown sausage. Set aside. 

Spray mini muffin tin.

Mix all ingredients to combine and fill muffin tin. 

Cook at 400 degrees for 15 minutes. 

French Toast

Ingredients 

• 2 large eggs
• 1 cup milk
• Pinch kosher salt
• 1 Tablespoon granulated sugar, honey or maple syrup
• 1 teaspoon banilla extract
• 1 teaspoon ground cinnamon
• 8 slices Trader Joe's French Brioche bread 
• Butter

Whisk together eggs, milk, salt, sugar, vanilla extract, and ground cinnamon in a flat-bottomed shallow baking dish. Place bread slices, one or two at a time, into the egg mixture and flip to make sure both sides are well-coated (*coated by dipping; avoid soaking).

Melt butter in a large skillet or on a griddle. Place bread slices in skillet on on griddle and cook on medium heat until golden brown on each side, about 2-3 minutes. 

Serve immediately or keep warm in oven until ready to serve, but no longer than about 30 minutes. 

Enjoy! 

Pepperoni Pizza Rolls

 Ingredients 

• 1 package refrigerated pizza dough, or homemade
• 1 jar pizza sauce
• 2 cups shredded mozzarella cheese
• 1 package pepperonis
• Add ins: Italian seasoning, crushed red pepper, onions, Italian sausage

Preheat oven to 400 degrees F. and grease a 9 x 13 baking dish. 

Roll out pizza dough on a lightly floured surface. Roll it to about 1/3 inch thick. (You want it to bake through, so don't keep the dough too thick.)

Spread the pizza sauce all over the surface of the crust. Do a thin coating of sauce. 

Add a generous layer of shredded mozzarella cheese to the sauce. 

Top with pepperonis, or other toppings of your choice, and roll it tightly like cinnamon rolls. (Roll it length-wise so you have a long log. Start at one long side and roll the pizza dough until you reach the other long end.)

Slice the pizza log into 1 inch slices and place in your prepared pan. (Use a sharp serrated knife for this since it can be difficult to cut the pepperonis.). Cut slowly and hold dough log together with your free hand. 

Place in your preheated oven and bake for 30 minutes, or until the tops are golden and the rolls are cooked through. 

Enjoy! 

Tip: If you find that the pizza roll is difficult to cut, store it in the refrigerator until the dough gets firm. Then use the serrated knife to cut it into slices. This helps to keep the dough from falling apart.

Tunacado Bagel

 Ingredients (for two) 

• 185 grams can tuna in olive oil
• 1 large avocado
• 2 Tbsp mayo
• 1/4 large red onion, finely diced
• 1/4 cup dill, finely chopped 
• 1 tsp chili flakes
• 1/2 tsp sea salt
• 1/4 of a lemon, juiced

• Bagel
• Tomato
• Sliced Swiss or Provolone cheese

Drain the oil from the tuna and mash in a bowl with the mayo. Then add the rest of the ingredients and mix well. 

Scoop onto a toasted bagel with cheese and tomato. 

Enjoy!

Baked Okra

 Ingredients

• 1 lb. baked okra
• 2 Tbsp olive oil
• 1 tsp paprika
• Salt to taste
• A pinch of cayenne pepper (optional)

Preheat the oven to 450 degrees. 

Rinse the okra, and dray with a paper towel. Trim away the stem ends, and then cut it into 1/2 to 3/4 inch pieces. Spread the okra on a sheet pan in a single layer. Drizzle with olive oil, paprika, salt, and a pinch of cayenne pepper. Stir.

Bake the okra for about 15 minutes. The okra should be lightly browned and tender, with a nice seared aroma. Serve immediately. 

Enjoy!

Rustic Tuscany Chickpea Orzo Salad

 Ingredients

• 2 cups (16 oz pkg) orzo
• 4 cups (32 oz carton) chicken broth
•  2 cans (15.5 oz) Bush's Rustic Tuscany Chickpeas
• 1 carton (10 oz) cherry tomatoes, halved
• 1/2 medium red onion, diced
• 1 medium green bell pepper, diced
• 3 Tbsp lemon juice
• Salt and pepper to taste
• Optional toppings: Feta or parmesan cheese

In a saucepan, add broth and orzo. Bring to a boil, reduce heat and cook until orzo is firm but tender. About 7 minutes.

Drain the orzo and transfer to a large bowl. 

Mix in chickpeas, tomatoes, onion, peppers, lemon juice, salt and pepper. 

Serve warm or chill for pasta salad. Top with cheese.

Enjoy!

Blueberry Yogurt Muffins

 Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 3/4 cup sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 eggs
• 1 1/4 cups organic whole milk Greek plain yogurt
• 1/2 stick butter (melted)
• 1 Tbsp lemon zest (grated)
• 1 cup blueberries (fresh or frozen)

Preheat the oven to 375 degrees F and butter the muffin tins.

In a small mixing bowl, stir together the flour, baking soda, baking powder and salt.

In another bowl, combine the sugar, yogurt, eggs, melted butter, cinnamon and lemon zest. Beat until thoroughly mixed.

Add the dry ingredients and mix just until blended. Do not over mix.

Gently fold in blueberries and then spoon the batter into the greased muffin tins, filling each cup about two thirds full.

These should bake for about 15 minutes, or until the tops are browned, and a toothpick inserted into the middle comes out clean. 

When the blueberry yogurt muffins are done, let them cool in the pan. Remove and serve warm. 

Enjoy!

Baked Crunchy Hot Honey Chicken

 Ingredients 

• 6 cups corn flakes
• 1/4 cup grated parmesan cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 large eggs, beaten
• 2 Tablespoons hot sauce
• 2 pounds chicken breast tenderloins (thin)
• Extra virgin olive oil, for drizzling

Hot Honey Ingredients

• 1/2 cup honey
• 2-3 Tablespoons hot sauce
• 1-3 teaspoons cayenne pepper
• 3/4 teaspoon chipotle chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Sea salt
• Fresh thyme, cilantro, or parsley, for serving

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

In a food processor, combine the cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Alternatively, you can crush the crumbs in a ziplock bag. Dump the crumbs into a shallow bowl. 

Beat the eggs in a bowl, add the hot sauce and chicken, and toss well to coat. 

Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. For a thicker coating, dip the chicken back through the eggs, then through the crumbs a 2nd time. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until crisp all around. 

Just before the chicken is done cooking, make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt. 

Drizzle the warm sauce over the chicken. Top with herbs. If the sauce thickens, warm for 5 seconds in the microwave. 

Enjoy *served with sweet potato fries!*

*Half Baked Harvest Recipe*

Joanna's Meat Loaf (Magnolia Table)

 Ingredients

• 2 Tablespoons salted butter
• 1/4 cup finely chopped onion, to taste
• 1 1/2 pounds ground beef
• 1 sleeve (4 oz) saltines, crushed
• 1 1/2 cups grated Cheddar cheese
• 2 large eggs; beaten
• 1/2 cup tomato sauce
• 1 teaspoon Worcestershire sauce
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 2 Tablespoons ketchup

Preheat the oven to 350 degrees F. 

In a large skillet, melt the butter over medium-low heat. Add the onion and sauce until translucent, about 5 minutes. Remove from heat and let cool. 

In a large bowl, combine the beef, cooled onion, saltine crumbs, Cheddar, eggs, tomato sauce, Worcestershire sauce, salt, and pepper. Use your hands to gently mix the ingredients together until well blended. Try to keep a light touch and not overwork the mixture. 

On a 9 x 13 inch or other large baking pan, form the mixture into a roughly 6 x 9 inch loaf. 

Drizzle the ketchup down the center of the loaf and brush it over the top to cover. 

Bake until firm, about 1 hour. Let stand 10 minutes before slicing. Serve warm. 

Store leftovers in a covered container in the refrigerator for up to 4 days. 

Enjoy! 

Makes 4 to 6 servings.