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Italian Wedding Soup

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Recipe courtesy of https://allrecipes.com

Ingredients for Italian Wedding Soup:

  • ½ pound extra-lean ground beef
  • 1 large egg, lightly beaten
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • ½ teaspoon dried basil
  • ½ teaspoon onion powder
  • 5 ¾ cups chicken broth
  • 2 cups thinly sliced escarole
  • 1 cup uncooked orzo pasta
  • ⅓ cup finely chopped carrot

 

Instructions

  1. Combine ground beef, egg, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl.
  2. Shape beef mixture into 3/4-inch balls and place on a parchment-lined tray.
  3. Heat broth in a large pot over medium-high heat until boiling. Stir in escarole, orzo, carrot, and meatballs and return to boil. Reduce heat to medium and cook at slow boil, stirring frequently to prevent sticking, until pasta is tender yet firm to the bite, about 10 minutes.
  4. Serve hot and enjoy!
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Loaded Chicken and Potato Casserole

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Recipe courtesy of allrecipes.com

Ingredients 

  • Cooking spray
  • 5 large russet potatoes, peeled and chopped
  • 3 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt, divided
  • 6 slices thick-cut bacon
  • 2 cups shredded rotisserie chicken
  • 8 ounces cream cheese, softened.
  • 1 cup water
  • 1/2 cup sliced scallions, plus more for garnish
  • 2 teaspoons hot sauce
  • 8 ounces shredded Mexican cheese, divided
  • 3 tablespoons sour cream, for serving.

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Coat a 9- x 1-inch baking dish with cooking spray.
  2. Combine potatoes, olive oil, garlic powder, onion powder, paprika, black pepper, and 1/2 teaspoon of salt in a large bowl; toss until evenly coated. Transfer to the prepared baking dish.
  3. Bake in the preheated oven until potatoes are golden and fork-tender, 25 to 30 minutes. Set aside.
  4. Meanwhile, cook bacon in a large skillet over medium, turning occasionally, until crisp, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; remove and reserve 1 tablespoon drippings from the skillet. When bacon is cool enough to handle, finely chop, and set aside (about 1/2 cup).
  5. In the same large bowl, combine chicken, cream cheese, water, scallions, hot sauce, 1/4 cup of the bacon pieces, reserved bacon drippings, 1 1/2 cups cheese, and remaining 1/2 teaspoon salt.
  6. Fold chicken mixture into the potatoes in the casserole until well combined. Sprinkle with remaining 1/2 cup shredded cheese.
  7. Bake until cheese is melted, 10 minutes longer.
  8. Set an oven rack about 6 inches from the heat source and switch to the oven’s broiler function. Broil on high for 3 minutes or until cheese is bubbling and brown in spots.
  9. Garnish with remaining bacon (about 1/4 cup) and additional scallions. Serve with sour cream.
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Slow-Cooker Chicken Tortilla Soup

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Recipe courtesy of tasteofhome.com

Ingredients 

  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14 ounces) fire-roasted diced tomatoes
  • 1-1/2 cups frozen corn
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup minced fresh cilantro
  • Crushed tortilla chips
  • Optional: Chopped avocado, jalapeno peppers and lime wedges

Directions

  1. In a large skillet over medium heat, brown chicken in oil. Remove chicken to 3-qt. slow cooker. Add onion to skillet; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to slow cooker. Stir in the next 9 ingredients. Cover and cook on low until chicken is tender, 4-5 hours.
  2. Remove chicken and shred with 2 forks; return to slow cooker. Stir in cilantro. Sprinkle with tortilla chips. Serve with toppings as desired.
Broccoli Chicken Casserole

Broccoli Chicken Casserole

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Recipe courtesy of tasteofhome.com

Ingredients 

  • 1 package (6 ounces) chicken stuffing mix
  • 2 cups cubed cooked chicken
  • 1 cup frozen broccoli florets, thawed
  • 1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
  • 1 cup shredded cheddar cheese

Directions

  1. Preheat oven to 350°. Prepare stuffing mix according to package directions, using only 1-1/2 cups water.
  2. In large bowl, combine chicken, broccoli and soup; transfer to a greased 11×7-in. baking dish. Top with stuffing; sprinkle with cheese. Bake, covered, 20 minutes. Uncover; bake until heated through, 10-15 minutes longer.
Red Chile Mashed Potatoes

Red Chile Mashed Potatoes

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Recipe courtesy of eatingwell.com

Ingredients 

  • 3 pounds russet potatoes, peeled and cut into 2-inch pieces
  • 1 cup heavy cream
  • 4 tablespoons (1/2 stick)s unsalted butter, diced
  • ¼ cup New Mexican Red Chile (see Associated Recipe)
  • 1 ¾ teaspoons salt
  • ½ teaspoon ground pepper
  • Chopped fresh parsley for garnish

Directions

Place potatoes in a large pot and add water to cover by 1 inch. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook, covered, until the potatoes are very tender, 13 to 15 minutes.

 

Meanwhile, combine cream, butter and chile sauce in a small saucepan. Bring to a simmer over medium heat, then remove from heat.

 

Drain the potatoes and return to the pan. Mash with a potato masher or pass them through a potato ricer. Add the cream mixture, salt and pepper. Stir to combine. (See Tip.) Serve topped with parsley, if desired.