Cheesy Spinach Pesto on Spaghetti

Pesto:
2 cups fresh baby spinach
1 clove garlic
1/2 mozzarella, shredded
1/2 parmesan, grated
2 Tbsp. lemon juice
1/4 cup olive oil
3 tsp. dried basil
salt and pepper to taste

Pasta/chicken/veggie portion:
1 box spaghetti noodles
1 1/2 lbs. uncooked chicken, cut into bite size pieces
2 Tbsp. olive oil
salt and pepper to taste
1 1/2 cups grape or cherry tomatoes, sliced in half
1 14oz. can artichoke hearts, drained, rinsed quartered
1/4 cup olive oil

Heat oven to 400 degrees F.  Prepare pasta according to package.  In a large skillet put olive oil and chicken and cook on medium heat.  Salt and pepper to taste.  Continue to cook and stir chicken until it is fully cooked.  On a large cookie sheet place tomatoes and artichoke hearts.  Drizzle with olive oil and salt and pepper to taste.  Place in the oven for 15-20 minutes or until artichoke hearts are lightly browned.
In a food processor put in all pesto ingredients except for spinach.  Gradually pulse and add spinach until pesto is smooth.  In a large bowl, completely coat spaghetti with pesto.  Once veggies and chicken are finished mix those in as well.  Sprinkle with parmesan and serve.

Breakfast Cookies

3 ripened bananas, smashed
1/3 cup applesauce
2 cups rolled oats
1/4 cup milk
3/4 cup brown sugar
1/2 cup raisins or dried cranberries
2 tsp. vanilla
1/2 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon


Heat oven to 350 degrees F.  In a mixer combine all ingredients and mix on medium speed until completely combined.  Spoon onto a cookie sheet lined with parchment paper.  Bake for 15-20.  Let cool.  Serve.  Keep refrigerated for up to a week.

Honey Mustard Pork Roast

1 2-3lb. pork roast
1/3 cup spicy brown mustard
1/2 cup honey
1/3 cup Worcestershire sauce
1 Tbsp. dried parsley

In a ziplock bag(I double bag) put pork roast, mustard, honey, Worcestershire sauce and parsley.  Shake it a bit until it is all mixed and roast is coated.  Place in the fridge 4hr up to overnight.  Put in a Crockpot on low and cook for 6 hours.

Corndog Muffins

2 packages of corn muffin mix(each package says it makes 6 muffins)
1 package of hotdogs
cupcake liners

Heat oven to 350 degrees F. Slice up all the hot dogs.   Mix up corn muffin mix according to package directions.  Fill each liner about 1/3 full.  You will have about 18-20 muffins worth.  Put about 8 slices of hot dog in each.  You may add more if you can.  Bake in the oven for 15-17 minutes or until muffins are golden around the edges.  Serve.

Cajun Coconut Chicken Pasta

1 1/2 lbs. of chicken breasts, cut into bite-size pieces, uncooked
2 Tbsp. olive oil
1 Tbsp. Cajun seasoning of your choice
2 Tbsp. butter
2 cups coconut milk
1 cup heavy whipping cream
1/4 tsp. garlic powder
1 Tbsp. corn starch
1 tsp. black pepper
1 package or box of rotini pasta
2 roma tomatoes, chopped
3/4 cup green onion, chopped
Shredded parmesan

Cook pasta according to directions.  In a skillet on medium high heat add olive oil to the pan and chicken.  Sprinkle the cajun seasoning over the chicken as it cooks.  Cook for about 5-7 minutes or until chicken is fully cooked.  While chicken is cooking, in a medium sauce pan combine butter, cream, coconut milk, garlic powder and pepper.  Remove about a cup of the sauce and whisk in the cornstarch and then pour it all into the sauce.  Heat until boiling, stirring frequently.  Once the sauce is done combine it with the drained pasta and chicken.  Serve and top with tomatoes, green onion and parmesan.

Chicken Cordon Bleu Casserole

2 lbs. chicken, cut up into strips, uncooked
1 1/2 10oz. cans of cream of chicken soup
1/2 cup sour cream
1 Tbsp. dried rosemary
2 teaspoons dried thyme
1 Tbsp. dried parsley
1 Tbsp. dried basil
2 Tbsp. olive oil
1 1/2 cups diced ham
1 1/2 cups shredded Swiss cheese
6-8 oz. of croutons

Heat oven to 375 degrees F.  In a 13x9 casserole dish drizzle the bottom with the olive oil.  Then sprinkle the parsley, rosemary and thyme in the bottom of the pan.  In a medium mixing bowl, mix the cream of chicken soup with the sour cream.  Lay the chicken so that it covers the bottom of the pan.  Sprinkle the chopped ham over the top.  Next, pour and spread the cream of chicken mixture over the ham and chicken. Evenly top with the croutons and sprinkle the cheese over the top.  Bake in the oven for about 25-30 minutes, uncovered.

Beef Taquitos

3 14oz. cans of beef or 2-3lbs. cooked and shredded beef
1 Tbsp. chili powder
1 Tbsp. cumin
2 tsp. onion powder
2 tsp. garlic powder
1/2 cup water
white corn tortillas, at least 30
cooking spray(vegetable oil)

Heat oven to 375 degrees F.  In a large skillet, combine all of the ingredients except for the tortillas and cooking spray(obviously).  Cook on med. heat until everything is well mixed and combined.  Warm the tortillas in any sort of non-stick pan on medium heat(I use my griddle because I can do about 5 at a time).  Heat one side for about 1 minute then flip and heat another minute.  Stack all of these on a plate and cover them with foil.  Spray a cookie sheet with vegetable oil.  Once everything is ready put a strip of the meat, about 3/4 of an inch thick, down the center of the tortilla and roll it.  Lay the tortilla flap side down on the cookie sheet.  Repeat until cookie sheet is full or meat mixture is gone.  Lightly spray all of the taquitos with the vegetable spray.  Place the cookie sheet in the oven and back for about 20-25 minutes.

Fiesta Chicken Pasta

2 cups of shell(or rotini) pasta, uncooked
1 Tbsp. of oil
1 1/2 lbs. of chicken cut into small bite-size pieces
1/4 cup of zesty Italian dressing
1 Tbsp. of chili powder
3/4 cup sour cream
3/4 cup of your favorite salsa
3/4-1 cup of shredded mexican style cheese

Cook pasta according to the package.  While pasta is cooking put the oil in a large skillet and cook the chicken in it on med. heat.  Cook for about 4 minutes, then add the Italian dressing.  Cook until chicken is done and add the rest of the ingredients, except for the cheese.  Mix until everything is fully combined and let it simmer for about 3-4 min.  Next, drain the pasta and put it in a very large serving bowl.  Put all the cheese on top of that then dump your skillet mixture on top of that.  Mix everything until it is fully combined and serve!

No Name Pork Roast

1 2-3lb. pork roast
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup red sine vinegar
juice of 1 lemon or 4 Tbsp of lemon juice
1-2 Tbsp. of Worcestershire sauce
1-2 Tbsp. of fresh parsley, finely chopped.  Or 1Tbsp. of dry
2 Tbsp. spicy brown mustard
Pepper to taste
4 cloves of garlic, minced

The night before or the early morning of, put all the ingredients in a ziplock bag(I double bag to be safe) and shake well.  Keep this in the refrigerator for 4-24 hours.  When you're ready, dump the bag into a crock pot on low and cook for 6 hours.

Creamy Spinach Artichoke Meatball Pasta

14-16 oz. of shell pasta
1 Tbsp. of olive oil
1 medium yellow onion, chopped
3 cloves of garlic, minced
8 oz. of neufchatel cream cheese(1/3 less fat cream cheese), softened
1 cup of sour cream
3/4 cup of shredded Parmesan cheese
1 Tbsp. of lemon juice and lemon zest
10 oz. of frozen spinach, thawed with excess water squeezed off or about 2 1/2 cup of fresh microwaved for about 45sec with 3 Tbsp. of water, chopped
1 14oz. can of artichoke hearts, drained, rinsed and chopped
18-20 Turkey Italian Meatballs, roughly chopped
1 1/2 cups of Mozarella cheese
1/4 cup of pasta water
Salt and Pepper to taste

Heat oven to 425 degrees F.
Prepare pasta according to package instructions. Save 1/4 cup of the pasta water BEFORE you drain it.  Heat oil in the pan on medium-low.  Add onions and cook until translucent.  Add garlic and cook for another minute.  In a large bowl mix cream cheese, sour cream, Parmesan, lemon juice and zest.  Once onions and garlic are finished, add those to the cream mix.  Then add the pasta and mix.  Then add spinach, artichoke hearts, pasta water and meatballs.  Mix until everything is fully combined.  Pour into a 9x13 dish.  Salt and pepper to taste.  Sprinkle mozzarella over the top.  Place in the oven(uncovered) and bake for 10-15 minutes or until golden brown on the top.

Turkey Italian Meatballs

2-2 1/2 lbs. of ground turkey
1/4 cup of olive oil
1/2-2/3 cup of Italian or garlic bread crumbs
1 Tbsp. of Italian seasoning
1-2 garlic cloves, minced
2 medium eggs or 1 extra large egg

Heat oven to 425 degrees F.
In a large bowl or mixer(I prefer not to touch raw meat too much) combine all of the ingredients.  Turn on the mixer to a medium speed or mix with your hands until everything is thoroughly mixed.  Spray 2 cookie sheets with cooking spray.  Roll 1in. balls and place on the cookie sheet.  This will make about 40-50 meatballs.  Bake 1 sheet at a time for about 15 minutes or until the meatballs begin to brown slightly.  These can be frozen after they are cooked and used in a lot of meals.

Most Delicious Loaded Baked Potato Soup

1 lb. of bacon, chopped
1 medium yellow onion, diced
1 large carrot, peeled and chopped
8 medium red potatoes, chopped
1/4 cup of flour
2 cups of chicken stock or broth
Salt and Pepper to taste
4 cups of heavy whipping cream

Garnishes:
More chopped bacon or bacon bits
chopped green onions or chives
shredded sharp cheddar
red chili pepper

In a 6-8 qt. pot cook bacon until crisp over medium heat.  Remove the bacon and place it on paper towels. Cook the onions and the carrots in the bacon fat until the onions are translucent.  Add the potatoes and cook for 4-6 minutes, stirring occasionally.  Turn the heat to low and whisk in the flour, stirring constantly until the flour has cooked and the liquid in the pot has thickened a bit.  Add the stock/broth and half the bacon(the other half will be used for garnish).  Add salt and pepper.  Turn the heat up to medium-high and let it simmer for 25 minutes, turning the heat down as the soup boils.  Cook and stir until the potatoes are soft.  Add the whipping cream and cook for 5 minutes(still stirring).  Serve and garnish with toppings listed above.  Enjoy!  I promise you will!

Cream Cheese Beef Enchiladas

2 1/2 lbs. of shredded beef or 3 14oz. cans of beef(shredded)
2 14oz. cans of Stokes Green Chile Sauce: Pork Ranchero(make sure this is a brown sauce as this goes better with beef than the green)
1 14oz. can of diced tomatoes, drained
1 1/2 packages(12 oz.) of Neufchatel cream cheese(1/3 less fat cream cheese)fat free would also work for this
1 Tbsp. of chili powder
3 tsp. of cumin
3 tsp. of onion powder
3 tsp. of garlic powder
1 1/2 - 2 cups of Mexican cheese
12 lg. (burrito size) flour tortillas

Heat oven to 375 degrees F.
In a large skillet heat, on medium heat, 1/2 can of the Stokes sauce, all the beef, cream cheese, tomatoes, chili powder, cumin, onion powder, and garlic powder.  Stir and simmer for about 7-8 minutes.  Warm the tortillas in a microwave in the bag for about 1-2 minutes. Pour the other half of the Stokes sauce into a 9x13 cake pan and spread it evenly on the bottom. Take 1 tortilla at time and spread the meat mixture over the tortilla(about 1/3 cup), then roll the tortilla and place it in the pan.  Repeat until there are about 12 total(squish them together to fit them all, they will fit!).  Take the other can of Stokes sauce and pour it all over the top of the rolled tortillas.  Spread the sauce, if needed, so that it is evenly dispersed.  Top with cheese.  Cover with foil and bake for 25 minutes covered, then remove foil and bake for another 5-10 minutes.

Great Northern Bean and Ham Soup

1 medium yellow onion, minced
2 Tbsp. of butter
2 cups of whole milk
1 cup of sour cream
1 Tbsp. of pepper
2 14 oz. cans of Great Northern Beans, undrained
1 1/2-2 cups of ham, chopped
3 Tbsp. of flour
salt to taste
2 Tbsp. freeze dried chives

In a large 6 qt. pot melt butter, then add onion.  Saute until fragrant.  Then add milk and sour cream.  Cook for about 4-5 minutes.  Next, add the 2 cans of beans and ham.  In a small sauce pan take about a 3/4 cup of the soup mixture, on medium heat and whisk in the flour.  Once they are fully combined stir that mixture into the soup.  Then the chives, pepper and some salt(however much or little you like).  Let simmer for about 5 or 6 minutes or until thick enough and bubbling.  Serve.

Breakfast Pizza

2 8oz. can of Crescent roll dough
1-1 1/2 lbs. of cooked breakfast sausage, ham, or bacon, chopped
1 1/2 cups of frozen shredded potato hash browns, thawed
1 1/2 cups of sharp cheddar cheese
1/2 cup of shredded Parmesan
5-6 eggs
1/2 cup of milk
Salt and pepper

Heat oven to 375 degrees F.
Spray a cookie sheet with non-stick cooking spray.  Unroll the crescent dough onto the sheet and press seams and spread it out until it meats all ends.  Make sure you have a slight edge up on the longer sides for a crust.  In a mixing bowl, mix the eggs and milk.  Add some salt and pepper to taste to this mixture.
Evenly disperse the hash browns and meat over the crescent dough.  Next, evenly pour the egg mixture over the crescent dough.  Top with cheese.
Bake in the oven for about 25 minutes or until crust is browned.  Cut and serve.

Brisket Tacos and/or Quesadillas with Mango Barbecue Sauce

Crock Pot Brisket:
3 lb. Brisket
salt and pepper
1 Tbsp. of chili powder
3 cloves of garlic, minced
16oz. of Dr. Pepper

Mango Barbecue Sauce:
 1 1/2 Tbsp. of olive oil
1 medium yellow onion, chopped
1/2 cup of ketchup
2 Tbsp. of lemon juice
1 1/2 tsp. of spicy brown mustard
Salt and Pepper
1/2 cup of Mango Chutney

For Tacos and Quesadillas:
2-3 cups of Monterey Jack Cheese, shredded
1 cup of fresh cilantro
taco sized flour tortillas

Crockpot Brisket:
Brown the brisket over medium high heat until it is completely browned.  Put the brisket into the crockpot.  Add all of the the brisket ingredients at this time.  Cook on low for about 8 hours.

Mango Barbecue Sauce
Heat the olive oil in a 2-qt sauce pan.  Then add onions and saute for about 5 minutes or until fragrant. Put the onions and the rest of the bbq ingredients in a blender or food processor.  Blend until it is completely mixed and smooth.

Brisket:
When brisket is done, shred it with a fork or put it in a mixer using the cookie dough attachment.  Add a little bit of sauce to the meat.

For tacos:
Put a bit of the meat on the tortilla.  Add some sauce, cheese and cilantro.  Enjoy!

For Quesadillas:
Heat griddle pan on medium heat.  Spread the meat on one tortilla.  Add some cheese and cilantro and then top with a second tortilla.  Cook about 2-3 minutes and flip, then another 2-3 minutes.  Cut and serve.  Dip in the Mango Barbecue Sauce and enjoy!!

Chicken Parmesan Casserole/Bake

2 Tbsp. Olive Oil
2 Cloves of Garlic, crushed or2 tsp. of garlic powder
Hot red pepper flakes, to taste
4-6 boneless chicken breasts, halved
2 cups of marinara sauce
1/4 c. chopped fresh basil or 1 Tbsp. dry basil
1 c. of shredded mozzarella
1/2 c. of shredded Parmesan
1 6 oz. pkg. of garlic croutons

Heat oven to 350 degrees F.
In a 13x9 baking dish, drizzle the olive oil in the bottom of the pan, add the garlic and pepper flakes.  Mix it up a bit and spread it around.  Then lay the halved chicken breasts so that they are spread out evenly in the pan.  Cover the chicken with the marinara sauce.  Sprinkle the basil all over the chicken.  Then cover the chicken with about 2/3 of the cheeses.  Sprinkle the entire bag of croutons evenly over the chicken.  Then sprinkle the rest of the cheeses on top of the croutons.  Bake uncovered in the oven for about 35 minutes.

Burritos-Danielle Style

1-1 1/2 lbs. of ground turkey
1 can of re-fried beans
1 can of diced tomatoes
1/4 c. of fresh cilantro
1 Tbsp. chili powder
3 tsp. of cumin
3 tsp. of onion powder
3 tsp. of garlic powder
2 Tbsp. of Cholula hot sauce
salt and pepper to taste
2 cups of shredded Mexican-style cheese
10 burrito(lg.) tortillas

Heat your oven to 350 degrees F.
In a large skillet or non-stick frying pan brown your ground turkey.  As this gets closer to being done add your tomatoes and seasonings(except the cilantro).  Let them simmer for a minute or two then add you re-fried beans.  Continue to cook and stir until the beans are completely incorporated into the meat mixture.  Let it simmer for about 2-3 minutes.  Heat up your tortillas in the microwave on high for about 1 1/2 minutes.  Turn off your burner and add the cilantro and mix that in.  When you fill your tortillas put a small handful of cheese in and then a spoonful(pretty good-sized) of your meat and beans.   Fold/roll your tortillas and lay the burritos in a lightly greased(like cooking spray) 13x9 dish.  You should have a total of about 8-10 burritos.  They can even be slightly layered when trying to fit them in.  Cover your dish with aluminum foil and bake in your oven for 20 minutes.  Serve and enjoy!!

Cajun Cilantro Chicken Tacos(by Dylan and Holly)

1 1/2 lbs. of chicken, chopped
1-2 Tbsp. (depending on how flavorful you want it) of any Cajun seasoning
1 Tbsp. of canola or vegetable oil
Shredded Mexican cheeses of your choice
Fresh Cilantro
Black Beans(1 can drained and rinsed)
Sour Cream
White Corn Tortillas

In a frying pan(med. to med. high) heat up your oil then add your chicken.  Add your Cajun seasoning and cook the up the chicken until it is fully cooked.
While this is going on, pull out the old griddle pan(this is the fastest way to do this) and turn your burners to medium.  Throw on(not literally) as many tortillas as will fit.  Heat for about 30sec. on one side then flip for another 30sec. until they are heated through.  Put them on a plate and cover them with foil.
Feeding time!!: Grab a tortilla, put some sour cream(adding this first makes everything stay in better), then chicken and your other toppings.  Enjoy!  Repeat 2-3 more times as you will not be able to stop eating these!!

Cream Cheese Chicken Enchiladas

12 oz. of Cream cheese 

1 lb. of cooked chicken, shredded(or just used canned)

10-12 large flour tortillas

1 packet of taco seasoning
1 can of black beans

2 cans of green chili enchilada sauce

1 can of black olives, chopped

1 cup of mexican-style cheese

(Sometimes I like to add 1 can, drained and rinsed, black beans, 1 can diced tomatoes, drained, to the mixture to make it go farther.  Plus it also tastes great.)

Heat oven to 350 degrees F.

In a 13x9 pan pour half a can of enchilada sauce on the bottom, spread with a spoon.

In a non-stick skillet heat up chicken with cream cheese and taco seasoning (optional) in the pan until heated through. Then mix in the other half of the can of enchilada sauce and chilies and beans into the mixture.

Heat the tortillas in a ziplock bag in the microwave for 1 min.

Spread some of the chicken mixture evenly on to a tortilla then add a little cheese to the filling while you are making them. Roll it and place it in the pan. Repeat this until the pan is full. Cover evenly with the other can of enchilada sauce. Cover with your shredded cheese and olives. Cover it with foil and bake in the oven for 20-25 min.