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. 

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!