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Poultry

Savory Chicken Asparagus Supreme

Chicken Asparagus Supreme

Ingredients

2 (8-ounce) packages asparagus

5 C. Cooked cut up chicken

2 (10.75) cans cream of chicken soup

1 C. Duke’s Mayonnaise

1 tsp. Lemon juice

8 oz. shredded cheddar cheese

1 C. corn flake crumbs

4 Tbsp. Butter

Directions

Preheat oven to 350°

1. Cover bottom of a greased ”9 x 13” casserole dish with asparagus spears then cover asparagus with cut-up cchicken. Combine the soup with the mayonnaise and lemon juice. Pour mixture over the chicken and sprinkle with grated cheese.

2. Top with corn flake crumbs and place butter on top. Bake in the preheated oven for thirty minutes or until golden and bubbly.

Church Potluck Best loved slow cooker and casserole recipes

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Zucchini Boats

Stuffed Zucchini

Ingredients

8 Zucchinis, rinsed, not peeled

3 Tbsp. Olive oil

1 C. finely chopped onion

1/2 tsp chopped garlic

1 lb ground turkey

2 eggs slightly beaten

1 C. Panko Italian bread crumbs

1 C. Parmesan cheese

1 teaspoon oregano

1 teaspoon salt

1/2 tsp. pepper

3 C. tomato sauce

Directions

Lightly grease a 9X13 baking dish with cooking spray. Set aside. Preheat oven to 350°

1. Cut zucchini and in half lengthwise and spoon out most of the pulp, leaving boat like shells. Set aside. Chop pulp coarsely.

2. Heat three tablespoons of olive oil, add onions, and cook until soft and lightly colored. Add pulp and garlic and cook five minutes longer. Transfer the pulp mixture to a large bowl and set aside. Brown meat in skillet, stirring constantly. When done, drain well and add the meat to pulp mixture. Stir well.

3. Then add the eggs, bread crumbs, 1/2 cup of cheese, oregano, salt, and pepper into the zucchini mixture.

4. Pour tomato sauce into the previously prepared baking dish. Arrange zucchini on sauce Sprinkle with remaining cheese and cover with foil. Bake in the preheated oven for twenty-thirty minutes; remove foil and bake for ten minutes longer.

Source Church Potluck Best-loved slow cooker and casserole recipes

Fun adventures and new cookbook

A few weeks ago, I mentioned in one of my posts that my mom, grandparents and I were taking a trip to Pawhuska, Oklahoma to see The Pioneer Woman’s Mercantile for my birthday. I am happy to say that we all had a wonderful time! While we there my mom also bought me one of The Pioneer Woman’s cookbooks. To start things off with this new cookbook of mine I thought I’d try and share with you her butternut squash soup recipe.

The soup was a lot of hard work neither easy or quick for me but it was very worth it and of course it was delicious!

Butternut Squash Soup

Ingredients

2 medium butternut squash, peeled and seeded, sliced

2 Tbsp olive oil

1 medium onion, finely diced

1/2 C. Heavy cream or half and half

4 C. vegetable or chicken broth

1/4 C. Maple syrup

1/2 tsp. salt

1/8 tsp. red pepper flakes, optional

Directions

Preheat the oven to 400º F. Line a baking dish with foil and spray it with nonstick cooking spray. Set aside.

1. Place butternut squash in the microwave for two-three minutes to soften squash before slicing. Slice the squash lengthwise down the center from top to bottom. Scoop out seeds from squash. Slice onion down center. Place squash halves and onion onto the previously prepared baking pan.

2. Sprinkle with extra virgin olive oil. Bake squash and onions in the oven for thirty five-forty minutes. Remove squash and onions and allow to cool down completely before peeling off the hard skin off.

3. In a large pot, cook the onion in the two tablespoons of olive oil over medium heat until soft and lightly caramelized, seven to eight minutes. Add the squash and the chicken broth and cook the mixture until bubbly and the squash is tender.

4. Use an immersion blender to purée the soup in the pot until totally smooth. You can also transfer the mixture in batches to a regular blender; just don’t fill it more than halfway full since the soup is extremely hot! Carefully transfer the puréed soup back to the pot when it’s done.

5. Add the heavy cream, maple syrup, salt and red pepper flakes. Then stir it around and let it simmer for five minutes more. Give it a try and add more salt or red pepper flakes to your liking.

6. Eat! 😋

Source The Pioneer Woman Cooks DinnerTime

Cooking is my therapy

I recently have decided that I would consider cooking as my second workout. Although it’s not just any exercise I am going to call it my occupational therapy. The main reason why I chose to do this is because the right side of my body is not as strong as my left due to my Cerebral Palsy. And second sentence. With that said I am going to try really hard to practice using my right hand more often when I’m cooking. I recently discovered that I can use it to cut certain things with a knife. I was pretty proud of myself for conquering this new obstacle.

Anyway back to the recipe!

This Keto Chicken Parmesan Casserole is a incredibly easy dinner that’s bursting with savory, delicious, cheesy, tomatoey flavor! Your whole family will love it, and you’ll love how simple it is to prepare…

Keto Chicken Parmesan Casserole

Ingredients

5 C. cubed cooked chicken

1 C. no-sugar-added marinara sauce

1/2 tsp. red pepper flakes

1 C. Parmesan cheese, grated

1 1/2 C. shredded mozzarella cheese

1 C. pork rinds, crushed

1/2 tsp. crushed dried basil

Directions

1. Preheat the oven to 350 F and lightly grease an 8-inch square baking pan. Spread the chicken in the greased dish and pour the tomato sauce over it.

2. Sprinkle with the red pepper flakes. Top with the Parmesan and then the mozzarella. Lightly sprinkle the crushed pork rinds and basil over the top.

3. Bake for twenty five minutes, until the cheese, is melted and bubbly.

33 Recipe

Keto Friendly Fajita Chicken Casserole

This Fajita Chicken Casserole recipe is delicious as it is nutritious. My favorite part about this dish is that it’s incredibly quick and easy to throw together! Also, it is loaded with juicy chicken, peppers and gooey cheese, seasoned with fajita spices and baked to perfection; this quick casserole dinner is equally wholesome and tasty.

Fajita Chicken Casserole

Ingredients

3 or 4 small chicken breasts (1 1/2 lbs – 750g) skinless, boneless – or 2 large chicken breasts, split lengthwise

2 bell peppers

1 medium onion, minced

1 tsp. cumin powder

1/2 tsp. chili powder

1 tsp. garlic powder, or minced garlic

2 tsp. paprika

1/2 tsp

1/2 tsp. pepper

1 Tbsp vegetable oil

1 C. shredded Mozzarella (or your favorite cheese, Pepperjack, Monterrey Jack, Cheddar…)

Fresh chopped cilantro, or parsley, for garnish

DIRECTIONS

1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish with cooking spray. Place chicken breasts onto a shallow plate or a cutting board. Sprinkle cumin, chili powder, garlic, paprika, salt and pepper on both sides. Keep some of the spices for sprinkling over the vegetable.

2. Arrange chicken into the prepared baking dish, and drizzle with oil. Top with the bell peppers and onion, then sprinkle some of the remaining fajita seasonings Finish with shredded cheese on top.

3. Bake for fifteen – twenty minutes (if you split the chicken breasts lengthwise, or depending on the thickness); until chicken is cooked through and reaches an internal temperature of 165°F (74°C). You can broil for two minutes at the end to crisp up the top if you like.

Source Eatwell101

Gather. Mix. Bake. Eat.

Chicken Noodle Casserole

Ingredients

2 C. uncooked egg noodles

2 C. cooked, shredded chicken

1 (10 oz.) package frozen peas and carrots

1 (10 oz.) package frozen corn

1 C. milk

1 (10 oz.) can cream of chicken soup

1 (10 oz.) can cream of mushroom soup

1/2 tsp. salt

1/2 tsp. pepper, to taste

½ Tbsp. dried minced onion

2 Tbsp. melted butter

½ tsp. garlic powder

½ tsp. Italian seasoning (optional)

Directions

1. Preheat oven to 350° F. Grease a 9×13 inch baking dish with nonstick spray. Boil egg noodles according to package directions. Drain water. Meanwhile, in a large bowl combine all of the other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything.

2. Pour into prepared baking dish. Cover with foil. Bake for thirty minutes or until heated through. Remove from oven and let stand for five minutes before serving. Enjoy!

Source Life in the loft house

Not your Mom’s Meatloaf

Bell Pepper Meat Loaves

INGREDIENTS

3 bell peppers,

1 lb. ground beef, turkey or chicken

1/4 C. Panko bread crumbs

1 egg, lightly beaten

1 tsp. Worcestershire sauce

1/2 onion, finely chopped

1/2 tsp. fresh thyme leaves, chopped

1 clove garlic, minced

1 Tbsp. tomato paste

Kosher salt

Freshly ground black pepper

1/4 c. ketchup

1 Tbsp. brown sugar

2 C. shredded Monterey Jack

1 Tbsp. fresh parsley, for garnish

DIRECTIONS

Preheat oven to 350° and line a medium baking sheet with parchment paper. Cut ends off peppers and finely chop (minus the stems), then set aside. Remove seeds and slice peppers into 2″ thick rings; you should be able to get 2 rings out of each pepper. Place on prepared baking sheet.

In a large bowl, stir together the beef with chopped peppers, bread crumbs, egg, Worcestershire sauce, onion, thyme, garlic, and tomato paste. Season with salt and pepper and stir until combined. Fill each pepper ring with meat loaf mixture.

In a small bowl, whisk together ketchup and brown sugar and brush on tops of meat loaves. Bake for thirty five minutes, then top with cheese, and bake five to ten minutes more, or until cheese is melty. Garnish with parsley and serve.

Source Delish

Sweet, tangy and messy Barbecue Ribs

You seriously can’t go wrong with this crockpot fall off the bone ribs. These barbecue ribs are slowly cooked in the crockpot all day long and are great for when friends come over for game day, potluck or an easy family dinner.

Crockpot Barbecue Ribs

Ingredients

• 3 Tbsp. paprika

• 2 Tbsp. brown sugar

• 1/4 tsp. Cayenne pepper

• 1 tsp. salt

• 1 tsp. pepper

• 4 lbs pork baby back ribs

• 3 cups BBQ sauce

Directions

1. In a small bowl combine the dry ingredients together, then rub the mixture onto both sides of the ribs. Arrange the ribs in your crock pot – stand them up against the walls with the thicker side down and the meaty side against the wall. Pour BBQ Sauce all over the ribs, cover and cook for seven hours on low. Once the seven hours is up, brown the ribs in the oven. Line a baking sheet with foil, carefully remove the ribs from the crock pot and place them bone side up on the baking sheet.

2. Remove the fat from the crock pot then pour the remaining juices from the crock pot into a small saucepan using a strainer. Bring the sauce to a boil and allow to simmer for approximately fifteen minutes. Turn on your oven’s broiler and allow it to heat up. Once the broiler is preheated, brush the sauce on the ribs and broil for five minutes, take the ribs out, turn them over and brush them with sauce, then broil them again for about five minutes. Top with remaining sauce on the side and serve with a salad.

Source Mommy”s Fabulous Finds

Slightly Healthier Sloppy Joes

This Chicken Bacon Ranch Sloppy Joes is low carb and made with a creamy mozzarella ranch sauce, bacon and melted cheddar cheese in just thirty minutes or less.

Chicken Bacon Ranch Sloppy Joes

INGREDIENTS

1/2 lb bacon

1 – 2 lbs ground chicken

1 Tbsp. olive oil

1/2 yellow onion chopped

1 ranch packet

1 1/2 C. whole milk (2% is okay too)

1 Tbsp. flour

1 C. shredded mozzarella

1 C. cheddar cheese

Directions

1. Heat a large cast iron skillet on medium-high heat. Cook the bacon until crisp then removes the bacon to cool. Add the oil to the pan and chicken and onion. Cook for approximately five-seven minutes or until cooked through.

2. In a medium bowl, combine the ranch packet, milk, and flour and add it to the pan, cooking until slightly thickened and bubbling (about three-four minutes).

3. Add in the shredded mozzarella and stir to combine, chop the bacon and sprinkle it and the cheddar cheese on the mixture just before serving.

Source Dinner then dessert

Keto Friendly Chicken Casserole

This delicious Chicken Parmesan Casserole can be served with or without pasta. It’s super quick, healthy, and easy weeknight dinner for your whole family.

Chicken Parmesan Casserole

Ingredients

1.5 lb. cooked chicken – diced

2 jars of marinara sauce

1 ¾ C. shredded mozzarella cheese

½ C. grated Parmesan cheese

1 ½ –2 Tbsp. olive oil

1 C. Panko bread crumbs (if use finer bread crumbs, not flacked kind like Panco, I suggest you to use just ¾ cup or the top will be too sandy)

1/2 tsp. Italian seasoned salt-to taste

1 ½ –2 Tbsp. freshly chopped parsley for serving

Directions

1. Preheat oven to 350 F and grease a 8 ½ x 8 ½ inch casserole with olive oil or cooking spray.

2. Place the chopped cooked chicken into the previously prepared baking dish and pour marinara sauce over the chicken, stir to combine. Spread shredded mozzarella cheese on top to cover the chicken. Sprinkle with grated parmesan.

3. In a small bowl stir together bread crumbs and Italian seasoned salt. Add 1 tablespoon of olive oil and stir well. If it seems to dry and the crumbs are not evenly moistened add more olive oil and stir to combine. It depends on the texture of bread crumbs you us. Finer crumbs will seem to dry and need more oil, flacked crumbs like Panko need less oil.

4. Sprinkle bread crumb mixture over the cheese and bake for twenty-twenty five minutes until bread crumbs get nice golden color. Sprinkle freshly chopped parsley before serving if desired. Serve with a salad or another green vegetable.

Source Oh my goodness chocolate desserts

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