Ground Chicken Chili

 

Ground Chicken Chili

Ingredients:

2 lbs. of Ground Chicken 

2 T Tomato Paste 

2 1/2 C Chicken Broth 

2 cans of tomato sauce

1 Can of diced tomatoes, drained

2 Green Bell Peppers Diced

1 Onion Diced

3 Tsp Chili Powder

3 Tsp Cumin

Directions:

In a skillet, brown your ground chicken, onions, peppers, and add tomato paste. Put it in a saucepan. Add your chicken broth, tomato sauce, diced tomatoes, and seasonings. Stir to combine. Cook for half an hour till its been cooking nicely and good. Serve with cheese and onion. 

Ground Chicken Stir Fry

 

Ground Chicken Stir Fry 

Ingredients:

1 lb. Ground Chicken

Splash of olive oil

1/2 C Chicken Broth

1/4 C Soy sauce

1/3 C Hoisin sauce

2 T Ginger Paste

1 T Ginger Powder

Frozen or fresh broccoli, chopped small 

1 Zucchini chopped

 Directions:

In a skillet, add a splash of olive oil and then add ground chicken. When it's almost done, add your chopped zucchini. Then cook till it's close to being done, and add your broccoli, chicken broth, soy sauce, hoisin sauce, and ginger. Stir to mix up. Cook till the sauce has soaked up and cooked down. Serve over your favorite rice.

Chicken Rice Soup

 

Chicken Rice Soup

Ingredients:

Chicken Shredded 

4 Carrots Chopped

4 Celery Stalks chopped

1 C of cooked Rice

2 T thyme

2 Tsp Salt

3 Tsp Pepper

1 Carton of chicken broth

3 T Garlic

Directions:

In a slow cooker or saucepan add your 3 chicken breasts, salt, pepper, garlic powder, onion powder, minced garlic, chopped carrots, chopped celery and thyme. Pour in the chicken broth. Cook until veggies are soft and chicken is done in a slow low cooker cook for 6 hours. If you are using a stove top cook till chicken and veggies are cooked. When the chicken is done shred it and add it back into the soup. Now cook your rice according to your package and add it to the soup. Mix it and enjoy. 

Stuffed Pepper Soup

Stuffed Pepper Soup

Ingredients:

2 lbs Ground Beef

6 Bell Peppers

3 Spoonfuls of Garlic

2 Cans of diced tomatoes

3 Cans of tomato Sauce

2 C Beef Broth

2 C Cooked Rice

4 T Italian Herb Seasoning

Sprinkle of Cumin

Sprinkle of Salt and Pepper

Directions:

In a skillet or Dutch oven, add your ground beef and garlic. Cook till the ground beef is done. Now add the ground beef to your slow cooker, or keep it in the Dutch oven. Add your diced tomatoes, tomato sauce, bell peppers, beef broth, Italian herb seasoning, cumin, salt, and pepper.  Stir to combine. Cook in a slow cooker for 6 hours on high or 8 hours on low. If you are doing it in a saucepan pan then cook till peppers are soft.  When it's all done, cook your rice according to the package. You will need about 2 cups of cooked rice. Now keep this in mind. If you want to freeze some of the soup, do not add the rice to the pot. Take out what you need for dinner, and add the rice to that. That way, you can freeze this soup easily and with no rice in it. 

Eat and enjoy!

Tot Waffles with Sausage and Gravy

 

Tot Waffles with Sausage and Gravy

Ingredients:

Tater Tots

Cheddar Cheese

Sausage

Peppered Gravy Packet

Directions:

In a waffle iron, spray it with non-stick spray. Now take your tater tots and line them all inside the waffle iron. I start putting them around, then I fill in the middle. Once it's filled in, I top it with a good amount of cheddar cheese. I cook till the cheese is golden. I take them out. While you are cooking them, work on browning your sausage. Make your gravy according to the packet, and add in your sausage. Set aside. Once you have your tater tot waffles done, you can top the waffles with the sausage and gravy. 

Bowtie Pasta Bake

 

Bowtie Pasta Bake

Ingredients:

Jovial GF Bowtie Pasta or any non GF Bowtie Pasta

1 packet of Italian Seasoning

Jar of Pasta sauce

Mozzarella

Italian Herbs

Directions:

In a pot, boil the pasta according to instructions, and then strain it. Add it to a bowl and then add your pasta sauce and your Italian dressing mix. You can use two packets if you want. I just used one.  Stir to combine. Pour it into a baking dish and top with mozzarella cheese. Then add Italian herbs on top, and you can also add red pepper flakes if you would like. Bake it till the cheese is melted and bubbly. Serve it with garlic bread.

Ham Potato Leek Soup

 Ham Potato Leek Soup

Ingredients:

7 Potatoes Diced into a small dice

1 lb. of Ham, diced

 (You can find it already diced in your store)

1 Leek cut

1 1/2 boxes of Chicken broth

Cream of Chicken Soup

1/2 C Flour

3 T Garlic Powder

2 Tsp Pepper

3 Tsp Salt

1 Handful of shredded cheese

2 Heavy Cream

Directions:

Dice your potatoes into small chunks. You can leave a peel or not; it's up to you. We do not care if there is a peel or not. Add it to a saucepan pan Add your ham, and then slice your leeks thinly and add them to the pot. Add in your chicken broth and cook it till the potatoes are fork-tender. Now add in your cream of chicken soup, heavy cream, flour, seasonings, and cheese. Whisk till combined. I used King Arthur Measure by Measure GF flour for this soup and highly recommend it for all uses in thickeners. Cook until the soup has thickened. 

Roasted Broccoli, Peppers with Feta and Shrimp

 

Roasted Broccoli, Peppers with Shrimp and Feta

Ingredients:

Broccoli

2 Peppers

Feta Cheese

Olive Oil

1/2 C Soy Sauce

1/2 C Teriyaki Sauce

3 Spoonfuls of Chili Crisp

3 Spoonfuls of Garlic

2 T Gochujang 

Shrimp

Directions:

In a bowl, mix your teriyaki, soy, chili crisp, garlic, and gochujang and whisk till combined. Add your shrimp to a bag and pour in the marinade. Take out all the air and close it. Let it chill overnight. 

The next day, cut up your broccoli and peppers. Put them in a bowl and add garlic and olive oil to coat. Dump onto a cookie sheet and bake at 400 degrees for about 45 minutes or until broccoli is soft and roasted. While the broccoli is cooking, you can cook your shrimp. Remember, shrimp cook fast, so they only need to cook for a few minutes. When they are done, add them to a bowl. When the broccoli is done, add it to the bowl and add your feta. If your bowl has a lid, then add the lid and shake till combined. If there is no lid, then just stir till combined.

Roasted Broccoli and Peppers with Feta

 

Roasted Broccoli and Peppers with Feta

Ingredients:

Broccoli

2 Peppers chopped

Minced Garlic

Sprinkle of Garlic Powder

Sprinkle of Onion Powder

Olive Oil

Feta

Directions:

Chop your broccoli into small pieces and add it to a bowl. Chop your peppers and add them to the broccoli. Mix it all up. Now, take the mixture and spread it on a cookie sheet, making sure it's all flat. Take your minced garlic and add it to the broccoli, putting Spoonfuls everywhere and then mixing it gently.  Drizzle olive oil over the broccoli mixture, and add your garlic and onion powder. Mix gently. The oven needs to be on 400, and add your cookie sheet. Bake till the broccoli and peppers are roasted and soft. Add course salt to a bowl. Sprinkle in feta and mix it up. Eat and enjoy!

Asian Bacon and Cabbage Tacos

 

Asian Bacon Cabbage Tacos

Ingredients:
1 head of purple cabbage

peppered bacon or whatever bacon you choose, thick-cut

Matchstick-cut carrots

2 spoons of Chili crisp

1 T Gochujang Sauce

2 T Soy Sauce

1 Lime

Directions:

Chop your bacon into pieces and put it in a deep skillet. Cook till almost crispy. While the bacon is cooking, cut the cabbage into pieces. Put it in a bowl and add half a bag of carrots. Mix it up. Add it to the bacon and cook till the cabbage is cooked down. Add chili crisp, Gochujang sauce, 2 T soy sauce, and one lime squeezed. Stir till combined. Cook until all ingredients are cooked through and serve on corn tortillas, flour tortillas, or lettuce. Add cheese and sour cream.

Roasted Garlic Tomato Soup

 

Roasted Garlic Tomato Soup

Ingredients:

8 Tomatoes

8 Garlic Cloves

Olive Oil

1 C Heavy Cream

1'4 C Grated Parm

Shaved Parm

1 C Chicken Broth

2 T Italian Seasoning

Directions:

Cut tomatoes in half and then cut each half the quarters. Place them in a baking dish and add the garlic cloves. Drizzle olive oil over them and sprinkle with salt and pepper. Preheat the oven to 450°F and put them in the oven. Roast the tomatoes till they are soft, which takes about 20 minutes. Take it out and put it all in a bowl and use a mixer or immersion blender and combine the garlic and tomato. Pour it into a pan and add your heavy cream, grated Parmesan, and 1 C chicken broth. Add Italian herbs and combine. Cook till it is hot and serve it with warm bread.