White Bean Chicken Chili

White Bean Chicken Chili

2 cans corn 14oz
4 chicken breasts
1 med onion
1 -1/2 tsp garlic powder
1 can chicken broth
1 Tb butter
4 cans northern white beans 14oz
2 cans green chilies
1 tsp salt
1 tsp oregano
1 tsp cumin
1/2 tsp pepper
1 cup sour cream (not included)
1/2 cup half and half (not included)

Put onions, butter and garlic powder in a separate bag.
To serve: Thaw soup ingredients. Saute butter, onions, and garlic powder. Combine all ingredients in a large stock pot and simmer for 40-45 min. Remove from heat add sour cream and half and half.

I believe this is the same recipe Jennie did a while back. I really liked it, plus it is easy to throw together!

Turkey and cranberry stuffing with cranberry chutney

Bake turkey in bag according to directions.

Add onion, celery and crasins to stuffing. Saute them in butter, then add the bread crumbs. use Chicken stalk for the liquid. (if you're brave, cut up the giblets for extra protein... that is what my Dad always did. Nobody even ever knew! Don't worry though, I left them out of yours!)

For chutney- blend cranberry sauce, fresh cranberries, juice from 1 lemon and a little sugar (about 2- 3TBS).

Caramel Apple pork chops

6 pork chops

1/2 cup apple juice

3 TBS soy sauce

2 TBS brown sugar

S&P to taste

1/8 tsp cinnamon

1/8 tsp nutmeg

2 TBS butter

2 tart apples- peeled cored and sliced

Or Canned apple pie filling to simplify

brown sugar and pecans for topping

Marinade chops in the Apple juice and Soy.

Cook chops in skillet for about 7 mins., then place in baking dish. Put in a warm oven 175 degrees.

In the same pan as the drippings from the chops, heat up the apple mixture. Pour it over the chops and sprinkle brown sugar and pecans. Bake at 350 degrees for another 5-10 mins.

Serve with a favorite side or vegetable.

Shredded Beef and Mexican Rice

Shredded Beef for Tacos

Ingredients

• 1 (4 pound) frozen rump roast
• 1 cup white wine
• 2 (7.75 ounce) cans Mexican style hot tomato sauce
• 3 tablespoons crushed garlic
• salt and ground black pepper to taste
• 1 bunch green onions, chopped
• 1 cup chopped fresh cilantro

Directions

1. Place the frozen roast in the slow cooker. Pour the wine and Mexican style hot tomato sauce over the top. Season with garlic, and salt and pepper to taste.
2. Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro.

Mexican Rice

Ingredients

• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Directions

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

BBQ Meatballs and Creamy Mashed Potatoes

BBQ Meatballs

Ingredients

• FOR MEATBALLS
• 1-½ pound Ground Beef
• ¾ cups Oats
• 1 cup Milk
• 3 Tablespoons Very Finely Minced Onion
• 1-½ teaspoon Salt
• Plenty Of Ground Black Pepper, to taste
• _____
• FOR COOKING MEATBALLS
• 1 cup All-Purpose Flour (coating For Frozen Meatballs)
• Canola Oil
• _____
• FOR SAUCE
• 1 cup Ketchup
• 2 Tablespoons Sugar
• 3 Tablespoons Vinegar
• 2 Tablespoons Worcestershire
• 4 Tablespoons (to 6 Tablespoons) Onion
• 1 dash Tabasco

Preparation Instructions

Preheat oven to 350 degrees.

Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.

After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.

Brown meatballs in canola oil until just brown. Place into a baking dish.

Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

Creamy Mashed Potatoes

Ingredients

• 5 pounds Russet Or Yukon Gold Potatoes
• ¾ cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• ½ cups (to 3/4 Cups) Half-and-Half
• ½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
• ½ teaspoons (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Chicken Vegetable and Tortellini soup

My old good friend Trenna showed me how to make this soup a few years ago. I really don't follow a recipe, just go off smell and taste. I guess it would be something like...

2-3 chicken breasts (or a whole chicken) boiled.

4 carrots, peeled and chopped

2 Italian zucchini, chopped

1 onion, chopped

4 sun dried tomatoes

2 bay leaves (remove after cooked)

1/2 tsp. chopped fresh basil

1/2 tsp. chopped fresh rosemary

salt and pepper to taste

1 pkg. fresh cheese and spinach tortellini

Cook the chicken in pot of water. Do not drain, but cut up the chicken and put back in pot.

Add sliced carrot and onion. Let boil. Add zucchini, sun dried tomatoes, bay leaves and spices.

Let it boil. remove bay leaves and add tortellini. When tortellini is cooked, serve.

I always like to serve this with homemade rolls. Enjoy!

Baked Macaroni and Cheese

8 T unsalted butter
2 cups breadcrumbs
Salt
1 pound macaroni
1 garlic clove, minced
1 t dry mustard, dissolved in 1 t water
1/4 t cayenne pepper
6 T flour
3 1/2 cups whole milk
1 3/4 cups low-sodium chicken broth
1 lb Colby cheese, shredded (4 cups)
8 oz extra-sharp cheddar cheese (2 cups)
Pepper

1. Heat oven to 400 degrees. Melt 2 T of the butter and toss with breadcrumbs.

2. Bring 4 quarts water to a boil. Stir in 1 T salt and add the macaroni and cook according to package directions. Drain the macaroni and leave in colander.

3. Wipe out the pot, add remaining 6 T butter, melt over medium heat. Stir in the garlic, mustard mixture and cayenne. Cook until fragant, about 30 seconds.

4. Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bring to a simmer. Cook, whisking often until the mixture is slightly thickened, about 6 minutes.

5. Off the heat, whisk in the cheeses until completely melted. Season with salt and pepper to taste. Stir in the drained macaroni, breaking up any clumps, until combined.

6. Pour into a 9X13 inch dish. Sprinkle evenly with the breadcrumbs. Bake until golden brown and bubbling around the edges, about 25-30 minutes. Let cool for 10 minutes before serving.

To make ahead:
Assemble the casserole as directed through step 6, but do not sprinkle with the breadcrumbs or bake. Store in the fridge, wrapped tightly with plastic wrap, for up to 3 days before serving. The casserole can also be frozen, wrapped with an additional layer of foil for up to 2 months. Allow the macaroni and cheese to sit at room temperature for 1 hour before baking. (If frozen, thaw in the fridge for 24 hours before letting sit at room temperature.)

From America's Test Kitchen

(Instead of Colby cheese I used cheddar and jack cheese, mostly because that's what Costco had that was pre-shredded.)