Monterey Chicken Spaghetti Casserole

 Prep time: 15 minutes

cook time: 40 minutes

total time: 55 minutes

Equipment: glass mixing bowls, 9x13 baking dish

Ingredients

12oz uncooked spaghetti

4 cups chopped cooked chicken

1-16oz container sour cream

2-10.5oz cans condensed cream of chicken soup

1-10oz package frozen spinach, thawed and drained

2 cups shredded Monterey Jack cheese, divided

2 garlic cloves, minced

1-6oz can French's French Fried Onions, divided

Instructions

1. Preheat oven to 350 degrees.  Lightly spray the 9x13 pan with cooking spray.
2. Cook spaghetti according to package directions. Drain
3. In a large bowl, combine cooked chicken, cream of chicken soup, sour cream drained spinach, 1 cup cheese, garlic, and 1/2 can of the fried onions.
4. Stir in cooked spaghetti.  Pour into prepared pan.
5. Sprinkle remaining shredded cheese and onions over top of pasta mixture.
6. Bake, uncovered, for 40-50 minutes.

Can make dish ahead of time and refrigerate or freeze for later.

If baking after refrigerating, add a few minutes to cooking time.

To bake after freezing, thaw completely in fridge and bake as directed.

French Onion Chicken Skillet

 Ingredients

2lbs Vidalia onions, sliced

2lbs boneless, skinless chicken breasts or thighs

2 cups beef broth

1 cup swiss cheese, grated

1/3 cup extra-virgin olive oil, divided

2 tbsp all-purpose flour

2 tsp balsamic vinegar

1/2 tsp dried thyme

1/2 tsp dried sage

kosher salt and freshly ground peper, to taste

Preparation

1. Preheat oven to 350 degrees.
2. Heat 2 tbsp olive oil in a large, oven-proof pan or skillet over medium heat.  Add onions, season with salt and cook, stirring occasionally, for 15-20 minutes, or until softened and caramelized.
3. Add balsamic vinegar and cook for another 3-5 minutes or until darkened, but not burned.
4. Remove onions from heat and transfer to a medium bowl.
5. Heat remaining olive oil in skillet and raise heat to medium-high.
6. Season chicken breasts with salt, pepper, thyme, and sage, then place in skillet and sear on both sides until golden brown.  Remove chicken from heat and set aside.
7. Pour beef broth into skillet and bring mixture to a boil, scraping up stuck bits from the bottom of pan.
8. Return heat to medium-low and whisk in flour, stirring until smooth. Cook for 5-7 minutes, or until mixture has thickened. Taste and adjust seasoning if necessary.
9. Return chicken and onions to pan, stir together with beef gravy, then top with grated swiss cheese.
10. Transfer skillet to oven and cook until cheese is melted and bubbly, and chicken is cooked through.
11. Remove from oven and serve hot. 

Slow Cooker Black Bean & Corn Chicken

 Ingredients

2-14oz cans black beans, drained & rinsed

2-14oz cans corn, drained

1-1oz package taco seasoning

4-6 boneless chicken breasts

1 cup salsa

3/4 cup water

1. Split ingredients in half.
2. Place all ingredients in ziplock freezer bag. Zip closed and place in freezer.
3. When ready to cook, remove from freezer and thaw overnight in fridge.  Empty contents into crockpot and cook on HIGH for 3-4 hours, or LOW for 7-8 hours.
4. When finished cooking, shred chicken and serve over rice, in a salad, or in a wrap.  Top with cheese, sour cream, avocado, lettuce, tomato, etc.

We have rolled this into burritos or soft tacos, served with tortilla chips, and over assorted flavors of rice.  It is very yummy!

Crockpot Crack Chicken

 Cook time: 3 hours

Ingredients

2 lbs chicken breast

2-8oz packages cream cheese

1oz packet Hidden Valley Ranch seasoning

1 cup cooked, crumbled bacon

1 cup shredded sharp cheddar cheese

1/2 cup green onions, chopped

Instructions

1. Spray a 4 quart slow cooker with cooking oil.  Add the chicken, top with the ranch seasoning and cream cheese.  Cook on low up to 8 hours, or 3-4 hours on high.  The chicken is done when it has reached an internal temperature of 165 degrees.
2. Shred the chicken right in the slow cooker, mixing the ranch and cream cheese in with the chicken.
3. Top with the shredded cheese, cooked bacon, and chopped green onions

Nutrition information

yields: 8 servings

serving size: about 3/4 cup

calories: 439

total fat: 31g

cholesterol: 166mg

sodium: 550mg

carbs: 1.2g 

net carbs: 1.1g

fiber: 0.1g

sugar: 0.2g

protein: 35g

Mozzarella-Stuffed Turkey Pesto Meatballs

 Yields: 18 meatballs or 6 servings of 3 each

Ingredients

14.5oz can petite diced tomatoes, undrained

1.2lbs ground turkey (1lb works as well)

1 large egg

1/2 cup Italian breadcrumbs

1/2 cup pesto

1/4 cup grated parmesan cheese

7oz container of Bocconcini mozzarella balls

4oz mozzarella cheese, shredded (one cup) 

Materials

9x13 baking pan

foil

plastic wrap

Prep

1. Fill out your freezer label with the name of the meal, cooking instructions, and "use by date". (for standard fridge/freezer combos, this will be 3 months from the prep day).

2. Prepare 9x13 pan by dumping diced tomatoes into it.

3. In a large bowl, combine ground turkey, egg, breadcrumbs, pesto, and grated parm. Form into 18 meatballs.

4. Cut mozzarella into 18 even-sized pieces and press inside meatballs.

5. Add to pan and top with shredded mozzarella.

6. Cover pan with layers of plastic wrap and foil, and freeze.

Cook

Preheat oven to 350 degrees.

Bake 90 minutes or until heated through. (To shorten cooking time, thaw overnight in refrigerator).

Serve with extra sauce, spaghetti, and a vegetable.

Life-Changing Chicken Salad Bites (High Protein Snack)

 Prep time: 10 minutes

Total time: 10 minutes

Ingredients

1 long English cucumber, cut into thick slices

2 cups cooked chicken breast, diced (2 lg cans of chicken may be substituted)

1/3 cup diced celery

4 tbsp cream cheese, softened

2 tbsp sour cream

4 tbsp Frank's Red Hot sauce

3 tbsp blue cheese, crumbled

1 green onions, sliced

salt & pepper

Instructions

In a bowl, place the cream cheese, sour cream and hot sauce; stir to combine. Add the chicken, celery, crumbled blue cheese, green onions, salt, and black pepper; toss to combine.

Place 1 tbsp of chicken salad on each of the cucumber slices.  Serve.

serving size: 1

calories: 91

carbs: 1.6g

fat: 4.1g

sugar: .7g

protein: 11.5g

find it online at: https://healthysubstitute.com/chicken-salad-bites

Easy Shrimp Curry

 active time:    10 minutes

total time:        25 minutes

serves 6

1 1/2 cups full-fat coconut milk

1 tbsp minced fresh ginger

1 tbsp minced fresh garlic

1 tsp kosher salt

1 tsp Garam Masala (recipe at bottom of post)

1/2 tsp ground turmeric

1/2 tsp cayenne pepper

1 lb raw shrimp, shelled and deveined (26-30 count)

1 cup roughly chopped bell pepper

1 cup green peas, thawed

1 1/2 cups water

3 tbsp chopped fresh cilantro for garnish

1.  In a 6/3 inch metal heatproof container, whisk together the coconut milk, ginger, garlic, salt, garam masala, turmeric, and cayenne.  Gently mix in the shrimp until they are coated with the spiced coconut milk mixture.  Ensure the shrimp are mostly submerged under the mixture.  Scatter the sliced bell pepper and peas on top of the shrimp and spice mixture.

2.  Pour the 1 1/2 cups water into the instant pot.  Place a low trivet into the pot.  Set the pan with the shrimp on the trivet.

3.  Secure the lid on the pot and close the release valve.  Select PRESSURE COOK/MANUAL and set the pot at High pressure for 3 minutes.  At the end of the cooking time, release the pressure quickly.  Mix the ingredients well.  Sprinkle with the cilantro.  Serve with rice or naan or over spiralized cucumber.

calories            158

total fat                3g

saturated fat         2g

sodium               870mg

total carbs              9g

fiber                       3g

protein                  22g

Garam Masala

2 tbsp coriander seeds

1 tsp cumin seeds

1/2 tsp whole black cloves

1/2 tsp cardamom seeds from green/white pods

2 dried bay leaves

3 dried red chiles or 1/2 tsp cayenne pepper or red pepper flakes

1 (2-inch) piece cinnamon/cassia bark

1.  In a clean coffee grinder or spice grinder, combine the coriander seeds, cumin seeds, cloves, cardamom seeds, bay leaves, chiles, and cinnamon/cassia bark.  Grind, shaking the grinder as you do, so that all the seeds and bits get into the blades, until the mixture has the consistency of a moderately fine powder.

2.  Unplug the grinder and turn it upside down.  (You want all of the spice mixture to collect in the lid so you can easily scoop it out without cutting yourself playing about the blades).

3.  Store in an airtight container in a cool, dark place.  Shake or stir before using.