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. 

Green Bean Casserole

Ingredients

• 2 cans (10.5 oz.) Campbell's Condensed Cream of Mushroom Soup
• 1 1/2 cups milk
• 1/4 tsp. black pepper
• 8 cups (4 cans) cooked cut green beans
• French's Crispy Fried Onions

Preheat oven to 350 degrees F. 

Mix soup, milk, pepper in a bowl. Stir in beans and 1 1/3 cup Crispy Fried Onions. 

Pour into a greased 9 x 13 baking pan. Bake for 30 minutes or until hot. 

Stir. Top with remaining Onions. Bake 5 minutes or until Onions are golden. 

Enjoy!

Cranberry Turkey Meatballs

Ingredients

• 1 2lb. bag frozen pre-cooked turkey meatballs
• 1 12 oz. bottle chili sauce
• 1 14 oz. can jellied cranberry sauce
• 2 Tablespoons orange juice
• 1 Tablespoon brown sugar
• Optional: 1 Tablespoon chopped parsley

Place the cranberry sauce in a bowl and microwave at 45 second intervals until just melted. 

Whisk in the chili sauce, orange juice and brown sugar; stir until mostly smooth. 

Place the meatballs in a slow cooker and pour the sauce over them. 

Cook for 4 hours on LOW then serve, topped with parsley if desired. 

Enjoy!

Pumpkin Rigatoni with Rosemary Walnut Crispies

Ingredients 

Pumpkin Rigatoni

• 2 Tablespoons butter
• 4 cloves garlic, thinly sliced or minced
• 1 cup pumpkin puree
• 1 cup chicken or vegetable broth
• 1 cup heavy cream
• 1-2 teaspoons salt
• 1 lb. rigatoni

Rosemary Walnut Crispies

• 1 cup walnuts, chopped 
• 1 Tablespoon finely chopped fresh rosemary leaves
• 1 Tablespoon melted butter
• 2 Tablespoons brown sugar
• 1/2 teaspoon salt
• Black pepper to taste

Rosemary Walnut Crispies: Preheat oven to 375 degrees. Run the walnuts through a food processor until they have a chopped texture. Arrange chopped walnuts on a small sheet pan and toast in the oven for 8-10 minutes. Remove from the oven and toss with rosemary, butter, sugar, salt and pepper. Set aside to cool. 

Pasta: Cook according to package directions. Drain. 

Pumpkin Alfredo Sauce: While the pasta cooks, heat the butter in a skillet over low heat. Add the garlic and sauce until fragrant. Add the pumpkin and broth, simmer until smooth. Add the cream and salt; simmer until the sauce coats the back of a spoon. Add the cooked pasta to the sauce. 

Assemble: Serve pasta in shallow bowls with a sprinkle of the walnut crisps on top.

Enjoy! 

Spinach and Mushroom Quiche

Ingredients 

• Pre-made pie crust
• 3 cups spinach, roughly chopped
• 1 1/2 cups cleaned and sliced mushrooms
• Drizzle olive oil
• 6 large eggs
• 1/3 cup milk 
• 1/2 teaspoon salt
• 1/4 teaspoon thyme 
• 5 ounces goat cheese, crumbled

Preheat oven according to pie crust instructions. Press the dough into prepared skillet/pan until it is evenly dispersed across the bottom and at least 1 1/4 inch up the sides. Bake until crust is lightly golden and firm to the touch, about 10-15 minutes. 

Preheat oven to 400 degrees F for quiche. 

In a large skillet over medium heat, warm enough olive oil to lightly coat the pan. Cook the mushrooms with a dash of salt, stirring often, until tender. Toss in the spinach and let it wilt, while stirring, about 30 seconds. Transfer the mixture to a plate to cool. 

In a mixing bowl, whisk together the eggs, milk, salt and thyme. Stir in the goat cheese and the slightly cooled mushroom and spinach mixture. 

Once the crust is done baking, pour in the egg mixture and bake for 30 minutes, or until the center is firm to the touch and cooked through. Let the quiche cool for 5 to 10 minutes before slicing. 

Enjoy! 

Ham and Cheese Quiche

Ingredients 

• 1 premed pie dough 
• 1 1/2 cups chopped deli ham 
• 1/2 cup shredded cheddar 
• 1/2 cup shredded Monterey Jack 
• 2 green onions, thinly sliced
• 3/4 cup heavy cream 
• 6 large eggs
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Preheat the oven to 375 degrees F. Press dough into a 9 inch pie plate and crimp edges. Line crust with parchment paper and fill with dried beans or pie weights. Bake until lightly golden and set, about 15 minutes. Remove pie weights and bake 5 minutes more until bottom crust is golden. Let cool slightly. 

Scatter ham, cheddar, Monterrey Jack, and green onions in bottom of pie crust. In a large bowl, whisk together heavy cream, eggs, salt, and pepper. Pour egg mixture over filling in pie crust. 

Bake until just set in the center, about 40 minutes. Let cool 15 minutes before slicing. 

Enjoy! 

Mexican Potato Sausage Casserole

Ingredients 

• 1 package Simply Potatoes Southwest Style Hash Browns
• 12 oz ground Italian sausage
• 1/2 cup chopped green bell pepper
• 2 cups shredded Monterey Jack cheese
• 4 eggs
• 1 cup milk
• 1 medium tomato

Heat the oven to 350 degrees F. Spray an 8 by 9 inch baking dish with cooking spray. In a 10 inch skillet, cook sausage and green pepper over medium-high heat for 8-10 minutes or until sausage is browned and cooked through; drain. 

Place half Simply Potatoes in prepared baking dish. Top with half the sausage and 3/4 cup of cheese; repeat. 

Combine eggs and milk in medium bowl; beat well with fork. Pour egg mixture over layered mixture in pan. Cover with foil; bake for 45 minutes. Add chopped tomato and remaining 1/2 cup cheese. Bake, uncovered for an additional 10-15 minutes or until knife inserted comes out clean. 

Let stand 10 minutes before serving. 

Enjoy!