Chicken Teriyaki Noodle Stir Fry

                                                                     

Ingredients

1/2 lb thin spaghetti
3-5 cups assorted sauté vegetables (I used broccoli, cauliflower, and mushrooms whatever you have works fresh or frozen)
2 cups shredded chicken (can use rotisserie)
3/4-1 cup teriyaki sauce


Instructions

1. Cook pasta according to package instructions. Drain and set aside.

2. Sautè veggies in a large skillet with a bit of olive oil until tender.

3. Add drained noodles to the skillet. Add chicken and teriyaki sauce. Stir and cook until everything is warmed through.
Serve immediately and enjoy!

**use any vegetable you have and any teriyaki sauce you want

from Amber's Kitchen

Slow Cooker Mexican Beef

Shredded Beef:

2-3 pound boneless chuck or sirloin beef roast
2 cups low-sodium beef broth
2 TBS apple cider vinegar
1 cup salsa (green or red salsa)
1 tsp ground cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
½ tsp pepper
2 TBS cornstarch or flour


Enchiladas:

10 6 or 7-inch flour or corn tortillas
1 cup shredded sharp cheddar cheese
1 ½ cups shredded Monterey Jack cheese
Fresh cilantro, optional

INSTRUCTIONS
1. For the slow cooker: in a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
For the Instant Pot/Electric Pressure Cooker: in a 6-quart electric pressure cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, secure the lid on the pressure cooker and close the valve. Cook on high pressure for 60 minutes. Let the pressure naturally release for 15 minutes (or all the way). Release the remaining pressure.

2. Remove the roast and place in a large bowl or shallow pan (like a 9X13-inch pan). Shred into bite-size pieces with two forks.

3. Turn the Instant Pot to sauté and bring the liquid to a simmer (for a slow cooker, pour the liquid into a saucepan and bring to a simmer).
In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (use a bit more water if using flour). Add the slurry to the simmering liquid, whisking constantly, and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.

4. Pour about 1/2 cup sauce in with the beef and stir. Use as desired (instructions for enchiladas below).

5. To make enchiladas: Spread about 1/2 cup sauce on the bottom of a 9X13-inch pan.
Toss the cheddar and Monterey Jack cheeses together.
Spread shredded beef in the center of each tortilla. Sprinkle with cheese. Roll up and place in the pan, seam-side down.

6. Spread 1-2 cups of sauce over the top of the enchiladas. Sprinkle with cheese.
Bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
Sprinkle with fresh cilantro, if desired, and serve.

from Mel's Kitchen Cafe

Crockpot Juicy Steak

 

Ingredients:

Stew Meat (about 3 lbs) or steak cut into 1 inch pieces

1 packet Au Jus

1 packet onion soup mix

1 (14.5 oz) can beef broth

Instructions:

1.  Dump all ingredients into the crockpot, cook on high 3- 4 hours or low 6-8 hours.

Serve with mashed potatoes or with rice and vegetables.

Chicken Pot Pie

 

2 cups peeled potatoes, cut into bite-size chunks
1- 1/2 cups carrots, peeled and sliced
1 cup butter (2 sticks)
2/3 cup chopped onion
1 cup all-purpose flour
1 3/4 tsp salt
1 tsp dried thyme
3/4 tsp pepper
3 cups chicken broth
1- 1/2 cups milk
4 cups cubed cooked chicken
1-1/2 cups frozen peas
1/2 cup frozen corn
2 packages refrigerated double pie crust (or your favorie homemade recipe)


1. Put the potatoes and carrots in a large pot, and cover it with water.
Cook over high heat until it boils for several minutes and potatoes and carrots are tender when poked with a fork, but don’t overcook.

2. Drain water and set potatoes and carrots aside. In the large pot, combine the butter and onion over medium heat, while the butter melts, stir often, cooking the onions.

3. When onions are soft, add the flour and seasonings and mix well.

4. Add the broth and milk. Stir until thickened.

5. Add the chicken, peas corn, potatoes, and carrots and mix to combine.

6. Prepare two pie dishes by lining them with an uncooked pastry crust. Pour half of the chicken and vegetable mixture into each pie shell.

7. Cover with the top pie crusts, and let the top layer overlap the bottom crust, pinching seams to seal, then fluting the edge of the seam.

8. Crack an egg into a bowl and beat it. Brush the beaten egg over the top, then with a sharp knife, cut some slits in the top of the pie so it can vent steam.

9. Bake at 425° F for 35-40 minutes. Let cool for about 10 minutes before digging in.

*You can freeze the filling for later.  Thaw and fill pie crust when you want to bake.

from Ambers Kitchen Cooks

Mississippi Pot Roast (no packets)

INGREDIENTS
3 to 4 pound boneless beef chuck roast (see note for other options)
1 TBS garlic powder or granulated garlic
2 tsp dried parsley
2 tsp onion powder or granulated onion
1 tsp dried dill weed
1 tsp coarse salt
¼ cup beef broth
¼ cup liquid from jar of pepperoncini
2 TBS cornstarch
1 TBS soy sauce
1 TBSWorcestershire sauce
1 TBS beef bouillon paste (optional - see note)
4 TBS butter, cut into pieces
4 to 6 pepperoncini, optional

INSTRUCTIONS
1. Place the roast in the insert of a 6- or 8-quart slow cooker.

2. In a small bowl, combine the garlic powder, parsley, onion powder, dill and salt. Sprinkle evenly over the beef.

3. In a small bowl, whisk together the beef broth, pepperoncini liquid, cornstarch, soy sauce, Worcestershire sauce and bouillon paste (if using). Pour over the beef. Turn the beef once or twice to coat in seasonings and liquid.

4. Place the butter pieces and pepperoncini on top of beef.

5. Cover the slow cooker on cook on low for 8 to 10 hours or high for 4 to 6 hours until the beef is fall-apart tender. Remove the pepperoncini and shred the beef with two forks right in the slow cooker, tossing the beef with the cooking liquid/gravy. Add additional salt, to taste, and toss with the beef and sauce, if needed. Return the pepperoncini to the slow cooker, if desired.

6. Keep warm until ready to serve. Serve warm over mashed potatoes or rice or on buns.

NOTES
Beef Roast: Mississippi pot roast is classically made with boneless chuck roast. This marbled cut of beef does very well cooked low and slow. Boneless chuck roast can render quite a bit of fat after cooking. If you want to minimize the fat, after the cooking time is done, use a fat separator to strain the cooking liquid. You can also experiment using a different cut of beef, like sirloin tip roast, arm roast, or bottom round roast. I've had good luck slow cooking all of these types of beef roasts. Because they have less fat, these cuts of beef may put off less liquid while cooking, so keep an eye on the meat so it doesn't dry out and add extra broth, if needed (or mix up additional sauce from the recipe and add it).

Extra Gravy: as written, the meat is saucy but there isn't cups and cups of extra gravy. The "sauce" ingredients can be doubled if you want extra gravy. 

from Mel's Kitchen Cafe

Lasagna Soup

1/2 pound lean ground beef
1/2 pound ground Italian sausage
salt and freshly ground pepper, to taste

1 yellow onion, chopped

1 TBS olive oil
3 cloves garlic , minced
2 TBS tomato paste
24 oz marinara sauce
1/4 tsp red pepper flakes
2 TBS fresh parsley, chopped (or 2 tsp dried)
1/2 tsp dried oregano leaves
1 tsp dried basil
7 cups low sodium chicken broth  (or vegetable broth)
9 lasagna noodles, broken into pieces (I used bowtie because that's what I had)
2 cups fresh spinach leaves (optional),
10 oz ricotta cheese (or cottage cheese)
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan
fresh basil, for serving

Instructions

1. In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.

2. In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.

3. Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.
Bring to boil then add lasagna noodles (broken into 4ths) to pot
and reduce heat to medium-low and cook, stirring occasionally, until noodles
are tender. Add spinach, if using.

4. In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses
Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top (I usually just add it all to the soup and let it melt in before serving). Garnish with fresh basil

Notes:

Store lasagna soup covered, in the refrigerator for 3-4 days.

Make Ahead Instructions: Make the recipe up to step 4. Do not add the noodles to the pot. Store the soup in the refrigerator. When ready to serve, start at step 5, bringing the soup to a boil and cooking the noodles at that point. Serve with a dollop of cheese.

Freezing Instructions: Freeze lasagna soup without the cheese. Place soup in a freezer safe container and freeze for 2-3 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop. If you are making this recipe specifically for freezing, you may choose to make the noodles fresh once ready to serve (see make ahead instructions).

from Tastes Better from Scratch and Whitney

Creamy Taco Soup

Ingredients
1 pound lean ground beef
4 cups chicken broth
2 (10 oz) cans Ro-tel diced tomatoes & green chilies with juices
1 (14 oz) can black beans drained & rinsed
1 (12 oz) can corn drained
1/2 red bell pepper chopped
1/2 TBS chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp smoked paprika
8 oz cream cheese softened
Salt & pepper to taste
Toppings (optional): grated cheddar, avocado, cilantro, tortilla strips, etc.

Instructions

1. Add the ground beef to a large soup pot over medium-high heat. Brown it, breaking it up with your spoon as you go along, for about 10 minutes. If there's excess fat, spoon most of it out.

2. Add the remaining ingredients to the pot except for the cream cheese and salt & pepper.
Increase the heat to high and bring the soup to a boil. Then turn down the heat so it's simmering gently, uncovered, for 8 minutes. While the soup cooks, prep your toppings.

3. Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully dissolved). Season the soup with salt & pepper and serve with toppings as desired.

Notes

The cream cheese for this recipe should be super soft so it melts into the soup easily. I recommend taking it out of the fridge prior to starting the recipe and then microwaving it in 20-30 second intervals until it's very soft.

You can use beef broth instead of chicken broth if you don't mind the soup being a darker color. If you have any concerns with salt, use low-salt broth.

If you want to make this soup spicy, add 1/2 teaspoon of cayenne pepper.

If you're not using Rotel diced tomatoes, you can use regular ones, but I suggest adding a can or two of diced green chilies as well (the 4 oz. size ones) since it really makes a difference in the way the soup tastes.

from Salt & Lavender

Italian Sausage Tortellini Soup

1 pound ground mild Italian sausage
1 (32 oz) container roasted red pepper and tomato soup
1-2 (14.5 oz) diced tomatoes. (28 oz)
1 diced yellow onion, about 1/2 cup

2 tsp garlic, minced
2 tsp Italian seasoning
1 tsp kosher salt
½ tsp black pepper
1 bag (20 ounces) fresh cheese tortellini, refrigerated
1 cup heavy cream or half and half
2 cups fresh spinach, optional
parmesan cheese, shaved, for garnish (optional)

1. In a large heavy-bottomed pot over medium heat, add the Italian sausage. Cook, stirring occasionally and breaking up the meat as you go, for about 8-10 minutes, or until the meat is no longer pink. Drain excess grease if necessary.

2. Add diced onions to the pot. Cook until they are translucent (about 3-5 minutes).
Add the tomatoes, roasted tomato soup, garlic, Italian seasoning, salt, and pepper. Stir to combine and bring to a simmer.

3. Add tortellini, heavy cream, and spinach if using. Stir to combine.
Allow the soup to simmer until the tortellini is tender and the spinach is wilted (about 8-10 minutes).

4. Serve garnished with shaved parmesan.

Easy Goulash

Ingredients
1 TBS olive oil
1 cup onion, diced
1 green bell pepper, diced
2 lbs. ground beef, lean
3 tsp garlic, minced
2 (15 oz) cans tomato sauce
2 (15 oz) cans petite diced tomatoes
3 cups beef broth
3 TBS Worcestershire Sauce
2 tsp seasoned salt
2 TBS Italian Seasoning
3 bay leaves
2 cups macaroni noodles, uncooked
1 cup cheddar cheese, shredded

Instructions

1. Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in garlic and stir until fragrant (about 30 seconds).

2. Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.

3. Remove the bay leaves and stir in the cheddar cheese just before serving. 

 from I wash you Dry

Homemade Hamburger Helper

Ingredients
1 pound lean ground beef
1 large yellow onion, chopped
1 garlic clove, minced
2 TBS all purpose flour
2 cups low sodium beef broth
1 (8oz) can tomato sauce
1 tsp Italian seasoning
1 tsp seasoned salt
1/2 tsp smoked paprika
1/2 tsp garlic powder
2 cups (8 oz) pasta shells (can also use elbow pasta)
½ cup heavy cream
2 cups shredded cheddar cheese
salt and pepper, to taste

Instructions

1. In a large sauté pan with a lid, brown the ground beef over medium high heat. Remove cooked ground beef from pan and set aside, reserving 2 tablespoons of grease in the pan.

2. Cook the onion until soft, about 5 minutes. Add the garlic for the last 30 seconds.
Add the flour and stir to cook for about 1 minute, slowly stir in the beef broth and bring the mixture to a boil.

3. Pour in the tomato sauce, Italian seasoning, seasoned salt, smoked paprika, garlic powder and pasta, stirring to combine. Cover with lid and sauté for 12 to 15 minutes or until pasta is cooked, stirring occasionally.

4. Add in the cream and cheese and stir until all the cheese melted. Add back in ground beef, cook for 2 to 3 minutes more to re-heat ground beef and serve immediately!

from the Novice chef

Slow Cooker Shredded Beef Tacos

1 TBS olive oil
3 pounds chuck roast
1 TBS beef bouillon powder, or 1 bouillon cube
1 can (28 oz) enchilada sauce
25-30 small (4½ inches each) taco tortillas, flour or corn
1 white onion, finely diced (about 1 cup)
1 cup queso fresco
2 tablespoons cilantro, minced
lime, for garnish

Instructions

1. To a large cast-iron skillet over medium-high heat, add oil.
Once the oil is hot, add the chuck roast to the skillet and sear on each side, just enough to brown (3-5 minutes per side).

2. Add the seared beef to a crockpot. Top with bouillon powder and the enchilada sauce.
Cover and slow cook on low for 10 hours.

3. When ready, remove the chuck roast from the slow cooker and use two forks to shred. Add the shredded roast back to the juices in the slow cooker.

4. Preheat a skillet to medium-high heat.
Once hot, working one at a time, dip a tortilla into the juices in the crockpot. Add the tortilla to the hot skillet. While it is cooking, top with shredded roast, onion, queso fresco, and cilantro. Cook for 1-2 minutes. Use a spatula to remove from the skillet.

5. Fold the tortilla in half. Serve with leftover juices from the slow cooker for dipping.

 from I am Homesteader

Chicken Enchiladas

  

INGREDIENTS:

4 cups cooked shredded chicken breast
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp cumin
2 TBS honey
2 granulated lime packets or the juice of one lime
8-10 soft taco size tortillas
1-1/2 cups grated cheese
4 TBS butter
1/2 cup flour
1 (16 oz.) jar salsa verde (or use a large jar of enchilada sauce)
2 cups chicken broth
1/2 cup heavy whipping cream

DIRECTIONS:

1.  In a saucepan, melt butter over medium heat. Add flour and mix. Then add the salsa verde and whisk together until well combined.

2. When it starts to thicken, add the two cups of chicken broth and continue to whisk over medium heat for a couple of minutes.

3. Add the heavy cream and remove from heat.

4, Season the shredded chicken with salt, chili powder, cumin, lime and honey. Mix together.

6. Layer tortillas with chicken, then cheese. Roll them up.

7. In a 9×13 inch baking pan, pour in half of the sauce. Set the rolled up enchiladas inside, then pour out and spread the other half of the sauce on the enchiladas. Sprinkle with the remaining cheese.

8. Bake at 400° F for 15-20 minutes, uncovered. Serve immediately!

from Amber's Kitchen Cooks

Garlic Butter Steak Bites

1 TBS olive oil
2 pounds sirloin steak (or your favorite cut of steak)
salt and pepper, to taste
1/2 cup salted butter, softened
2 cloves minced garlic
1 TBS freshly chopped parsley

Instructions
1. Cut steak into bite-size pieces. Season with salt and pepper.

2.  In a small bowl, mix together the butter and minced garlic. Set aside.

3.  Heat the olive oil in a large cast iron skillet over high heat. (If you don't have a cast iron skillet just use a regular large skillet.)

4. When the pan is hot, add the steak in one layer. (You will want to cook the steak in two batches to prevent over-crowding the pan.)

5. Stir and cook steak to your liking.  If you prefer medium cook for about 4 minutes. 

6. During the last minute of cooking, add half the garlic butter to the steak bites. Continue to stir and cook until butter melts. Immediately remove from heat. Sprinkle evenly with half of the chopped parsley.

7. Repeat cooking process with remaining steak bites, garlic butter and parsley.

8. Serve steak bites warm.

from Life in the Lofthouse

Instant Pot Spiral Sliced Ham

Spiral Sliced Ham
1 cup brown sugar
1/2 cup apple juice
3/4 cup honey
1 TBS mustard
1 TBS worcheshire sauce
1 tsp cinnamon
1 tsp ginger

1.  Place spiral sliced ham in large instant pot.  Mix all other ingredients together and pour over ham.

2.  Set instant pot for 10 minutes and let cook.  Release steam and open pot.

3.  Remove ham then reduce remaining juices.  Pour over ham and serve.

Can use a slow cooker also and cook on low for 3-4 hours.

From KSL and Smiths
     

Cheater Lasagna

 1/2 large white onion, diced

4 oz mushrooms, diced (optional)

1/2 lb ground beef

1/2 lb milk pork sausage (not breakfast sausage)

2-3 cloves of fresh garlic, minced

2 (14.5 oz each) cans of fire roasted diced tomatoes (Hunts brand has some)

1/2 tsp dried thyme

1/2 tsp oregano

1/2 tsp rosemary

1/2 tsp basil

salt and pepper to taste

2-3 cups cottage cheese

1 egg

2-3 cups grated mozzarella (or more) (I used different kind because I didn't have mozzarella)

1/2 tsp Italian Seasoning

2/3 lb of dry cavatappi pasta  (or any pasta you like)

1. Bring a pot of salted water to a boil.   Add pasta and cook until tender.  Strain and set aside until ready to use. (can add a little oil so it doesn't stick together)

2. In a large frying pan combine onion, mushrooms, beef and sausage.  Cook together until onion and mushrooms have completely softened and until meat is cooked through.  Add garlic and cook for another minute.

3.  Puree the canned tomatoes and add them to the meat.  Add the thyme, rosemary, basil and oregano.  Add salt and pepper to taste and let simmer.

4.  Puree the cottage cheese (if desired) then add the egg and Italian season to the cottage cheese.  Mix to combine. Add 1 cup of the cheese and combine.

5.  In a greased 9x13 inch pan layer 1/3 of the meat sauce, then half of the noodles, all the cottage cheese mixture, half the noodles, and the remaining meat sauce.  Cover with remaining mozzarella.

6.  Cover and bake at 350℉ for 30 minutes.  then uncover and bake for 5-10 more minutes until bubbly.

If you want to freeze and bake later double or triple wrap then freeze.  Thaw it the day before you want it in the fridge and then bake as directed above.

from Ambers Kitchen

Easy Mango Chicken

3/4 of a jar mango and peach salsa (from Costco 48 oz jar)

4-6 boneless skinless chicken Breasts

1. Place chicken breasts in an instant pot or slow cooker. Poor mango salsa over the top.

2. If using an instant pot cook for 15 minutes. If using a slow cooker cook for about 4-6 hours. (I used frozen chicken breasts and cooked on low for 6 hours).

3. When chicken is cooked remove and shred with 2 forks then put back in salsa. Use in tacos, burrito bowls, salads etc. You can also freeze it for later.

from Swoon Club

Creamy Crockpot Chicken Noodle Soup

Ingredients

3 celery stalks diced
2 medium carrots peeled and sliced
1 lb chicken breasts, boneless skinless whole raw
1/2 TBS dried thyme
1/2 TBS dried basil
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
6 cups chicken stock
3 TBS unsalted butter
1/3 cup all purpose flour
1-1/2 cups dried penne noodles, or whatever kind you like
1 cup heavy cream


Instructions

1. Combine the diced celery, carrots, whole chicken breasts, chicken stock, thyme, basil, garlic, salt, and pepper in the slow cooker. Cook on low for 6 hours or on high for 3 hours.

2. After cooking time is up, pull 2 cups of liquid from the slow cooker. Melt the butter in a small sauce pan. Whisk in the flour until smooth. Slowly add the liquid from the crockpot. Start by adding about 2 tablespoons at a time (no need to measure) adding more once the liquid you just add is fully whisked in. The adding of liquid should take you more than 30 seconds, but less than 2 minutes.

3. Add the roux to the slow cooker and stir to combine. Add in uncooked penne noodles and turn the slow cooker to high. Cook for 30 minutes.

4. Turn off the slow cooker, remove the chicken breasts and shred them. Return the shredded chicken to the slow cooker. Stir in the heavy cream. Serve and enjoy.

I just made it on the stove top.

from Simple Joy

Slow Cooker Lasagna Soup

1 lb lean ground beef
1 small yellow onion, diced
3 tsp minced garlic
1 can (14.5 ounces) chicken broth or stock
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) diced tomatoes, drained
1 tsp beef bullion granules (or 1 cube, crushed)
2 cups water
4 TBS tomato paste
1 tsp dried parsley
2 tsp dried basil
1 tsp dried oregano
salt and pepper, to taste
8 ounces lasagna noodles, broken in small pieces

Optional Toppings:
Ricotta cheese
shredded Mozzarella cheese
freshly chopped basil
freshly chopped parsley

1. Cook and crumble ground beef in a large skillet over medium-high heat. Add onion and cook until beef is brown and onion is soft. Drain any grease. Season with salt and pepper.

2. Place beef and onions in a greased 6-quart slow cooker. Add the rest of the ingredients and stir. Cover with lid and cook on low heat for up to 8 hours or on high heat for 4 hours.

3. When cooking time is up turn off the heat. Keep the lid on while you separately cook the lasagna noodles. Cook lasagna noodles according to package directions. Drain water. Add cooked lasagna to the soup in slow cooker and stir gently.

4. Serve soup warm in individual bowls with desired toppings.

from Life in a Lofthouse

Baked Chicken Taquitos

                                                

1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
1/4 cup green salsa
1 TBS fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic, or garlic powder
3 TBS chopped cilantro
2 TBS sliced green onions
2 cups shredded cooked chicken (rotisserie works great)
1 cups grated pepperjack or plain jack cheese
small flour or corn tortillas
salt
cooking spray or olive oil

FOR THE FILLING
1. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir.

2. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.
Stir to combine and then add cilantro and green onions.

3. Add chicken and cheese and combine well.
(You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)


FOR THE TAQUITOS
1. Heat oven to 425℉. Line a baking sheet with foil and lightly coat with cooking spray.


2. If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.


3. Place 2-3 TBS of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving.


4. Dip in sour cream, Creamy Lime-Cilantro Ranch, or salsa etc.


FOR THE FREEZER INSTRUCTIONS
Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425℉ and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

from Our Best Bites 

Sausage Tortellini Soup

                                    

1 lb ground Italian sausage, hot or mild
1 small yellow onion, diced
3 cloves garlic, minced
3 TBS flour
1 tsp dried basil
½ tsp oregano
1 pinch cayenne, optional
1 tsp hot sauce
½ tsp mustard powder
¼ tsp pepper
1 cup heavy cream
5 cups chicken broth
2 cups kale (I leave out or reduce for my family)
2 cups refrigerated tortellini, just under 10 oz.
Salt to taste
1 pinch red pepper flakes

1.  Remove the casings from the sausage if you purchased links. Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, 8-10 minutes. Drain grease. Add the garlic and cook for 1 minute.

2. Add the flour and cook for 1-2 minutes to remove the raw flour taste.

3. Add 1 tsp dried basil, ½ tsp oregano, 1 pinch of cayenne, 1 tsp hot sauce, ½ tsp mustard powder, ¼ tsp pepper. Stir to combine.

4. Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot. Add the cream. Bring to a boil, reduce to a simmer.

5. Add the kale and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)

6. Taste the soup and add salt if desired. Start with ¼ tsp and add more after that if needed.
Transfer to serving bowls and top with a pinch of red pepper flakes. 

Note: The mustard powder and hot sauce are so subtle in this soup but help enhance the other flavors, so although you may be hesitant to add them, I highly recommend it!

from the Cozy Cook