Stuffing Chicken

 Original recipe from family.

Ingredients:

• 2 lb chicken pieces
• 2 c gravy
• 1 c sour cream
• 2 recipe stuffing, or one box

Directions:

1. Preheat oven to 350. Rinse chicken pieces and place in a 9x13 pan. Mix gravy with sour cream and pour over chicken pieces. Cover tightly with foil and bake 40-60 minutes, until chicken is cooked thorugh.
2. Make stuffing according to directions. Remove chicken from oven and set oven to broil. Remove foil and top chicken mixture with stuffing. Broil 3-5 minutes, until crispy on top. Serve with favorite veggies. 

Curly Kale Salad

Pictured: Curly Kale Salad with mashed potatoes and baby back ribs.

Original recipe from Peas and Crayons.

Ingredients, salad:

• 5 cups chopped curly kale
• 1 t olive oil
• pinch salt
• 1 c black beans
• 1 c frozen corn
• 1 bell pepper, chopped
• 1-3 chopped tomatoes or to taste
• 1/2 c shredded carrots
• 1/2 bunch chopped fresh cilantro
• 1/2 recipe roasted chick peas, optional

Ingredients, dressing:

• 4 T olive oil
• 3 T lime or lemon juice
• 2 T honey, warmed 
• 1 T red or white wine vinegar
• 1/2 t salt
• 1/4 t pepper

Directions:

1. Wash and dry kale. De-stem and chop into ribbons. In a large bowl, add kale, 1 t olive oil, and a pinch of salt. Massage kale with hands until it tenderizes and darkens in color. 
2. Add all remaining salad ingredients but roased chick peas.
3. To make dressing, measure ingredients into a pint jar and mix well. Drizzle over salad.
4. Mix well with (gloved?) hands or tongs.
5. Just before serving, mix in optional roasted chick peas. Enjoy!

Taco Soup

 

Ingredients:

• 1 T olive oil
• 1 onion, diced
• 1 pepper, diced
• 2 cloves garlic, minced
• 2 c taco lentils (optional)
• 2 c frozen corn (1 can)
• 2 c diced tomatoes (1 can)
• 2 c black beans (1 can)
• 2 c diced cooked chicken (1 12.5 oz can)
• 3 c broth (1 T boullion + water)
• 1 c diced greens, optional 
• 1 T taco season

Directions:

1. In a medium pan over medium heat, warm oil. Add onions and peppers and saute 5 min. Add garlic and saute a minute longer. 
2. Add remaining ingredients and heat through.
3. Serve with sour cream, cheese, avocado, corn bread, and/or tortilla chips.

Lasagna Casserole

Pictured: Lasagna Casserole made with egg noodles.

Original recipe from Inspired Taste.

Noodle Ingredients:

• 9 lasagna noodles or 8 oz pasta of choice (1 1/2 c dry orzo)

Red Sauce Ingredients:

• 1 T olive oil
• 1 onion
• 1 pepper (or 1 can diced green chilis)
• 3 cloves garlic, minced
• *3 small (or 1/2 gallon freezer bag) zucchini, sliced
• *16 oz mushrooms, sliced 
• OR replace *above 2 ingredients with 1 lb browned ground beef
• 1 c shredded greens, optional
• 16 oz spaghetti sauce
• 1/2 t salt

Cheese Sauce Ingredients: 

• 2 c cottage cheese (16 oz)
• 1 tub (1 can) pureed white beans
• 2 eggs
• 1/4 parmesan cheese
• Shredded cheddar and/or mozzarella cheese to taste (~1 c)

Directions:

1. Preheat oven to 400.
2. Pasta: In a large pan filled with water over high heat, cook noodles until al dente (more firm than mushy)--for lasagna noodles, 10-12 minutes. While cooking, move to the next steps. 
3. Red Sauce: In a medium frying pan over medium low heat, warm oil. Sauté veg, cooking until all juices have evaporated. Add optional ground beef (browned), optional greens, spaghetti sauce, and salt. Bring to a simmer; set aside.
4. Cheese sauce. In a medium bowl, mix cottage cheese, pureed white beans, eggs, and parmesan cheese. 
5. Assemble. In a 9x13 pan, spread 1/2 red sauce mixture. Lay 3 lasagna noodles or a thin layer of pasta of choice over top. Carefully spread with 1/2 cheese sauce mixture. Layer 3 more lasagna noodles or pasta of choice. Spread second 1/2 of red sauce mixture, last 3 noodles (or pasta), and last layer of cheese sauce. 
6. Cover with tinfoil, bake 20 minutes. Uncover, sprinkle with shredded cheddar and/or mozzarella cheese, and bake 15 more minutes. Let cool 5 minutes to set up before serving.

Pozolé

Original recipe from the Food Network.

Ingredients

• 2 T oil
• 1 onion, diced 
• 3 peppers, diced (or three 4oz cans chopped green chiles)
• 4 garlic cloves 
• 2 T chili powder 
• 1 T cumin
• ½ t salt
• 1 t bouillon 
• 1⁄2 t pepper
• 1⁄4 t oregano
• 1⁄4 t cayenne 
• 3 cans hominy, drained and rinsed 
• 1 c cooked chicken, cubed (opt)
• 5 c water
• lemon/lime wedges
• radish, sliced
• cilantro, chopped 
• cabbage, shredded
• corn chips 

Directions

1. In a large pan over medium-low heat, warm oil. Sauté onion, peppers, and garlic. Add seasonings, water, hominy, and optional chicken. Heat through.
2. Garnish each serving with lemon/lime wedges, sliced radish, chopped cilantro, lots of shredded cabbage, and corn chips.

Cheeseburger Pasta

Recipe inspired by Cozy Cook. 

Ingredients:

• ~1/2-1 lb browned beef
• 1 onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 cans tomatoes
• 2 c chili beans, tomato lentils, BBQ black beans, or taco lentils
• 1 1/2 c dry noodles (like macaroni or shells)
• 2 c tomato or other broth or [water +2 t bouillon]
• 1 t chili powder
• 1/4-1/2 t garlic salt
• 1 c shredded cheese
• 2 c finely minced greens, fresh or frozen

Directions:

1. In a medium pan over medium low heat, brown beef and sauté onion, pepper, and garlic. 
2. Add all remaining ingredients except cheese and greens and bring to a boil. Simmer 8-12 min until noodles are done.
3. Alternatively, combine all ingredients except cheese and greens in an instant pot and cook 12 minutes. 
4. Mix in cheese and greens until cheese is melted. Enjoy!

Deep Dish Baked Zucchini

 

Pictured: deep dish zucchini served with quinoa. 

Ingredients:

• 1 large zucchini,* cut into 1" rounds (about 8-10 rounds. De-seed if necessary.)
• 1/2 recipe tomato lentils or marinara sauce (about 2 c)
• 1 c shredded cheese or to taste
• 1/4 c breadcrumbs or to taste
• cooked quinoa, rice, or other grain to serve with, optional
• fried eggs per person, optional

Directions:

1. Preheat oven to 400. Lightly spray 9x13 pan with oil.
2. Lay zucchini rounds flat side down in pan. Pour tomato lentils or marinara sauce to cover zucchini. Cover tightly with foil and bake until zucchini is soft, about 40 min if fresh and 10 if frozen & thawed.
3. Remove foil covering and sprinkle cheese and bread crumbs over top. Set oven to low broil for 1-3 minutes. Watch carefully so as not to burn!
4. Serve each zucchini round with an optional fried egg on top. Enjoy!

*Zucchini can be sliced and frozen in rounds until ready to use! Simply thaw beforehand and drain juices.

Italian Gnocchi

Pictured: gnocchi topped with broccoli alfredo sauce

Original recipe from a Good and Beautiful homeschooling book.

Ingredients 

• 2 eggs
• 1 c mashed potatoes or white bean puree
• 1 t salt
• 1 c cottage cheese 
• 2 T soft butter
• 3 c flour 
• red sauce or alfredo sauce or parmesan cheese to taste

Directions 

1. In a large pan over high heat, bring 6-8 cups of water to boil. 
2. As it heats, mix all ingredients but last 2 in a large mixing bowl. Add flour one cup at a time. 
3. Separate into 6 pieces. Roll each piece into a rope. Cut each rope into 1/2-inch pieces.
4. Drop pieces into boiling water, scooping out with a slotted spoon when they float to the top. 
5. Serve with cheese, sauce, or plain. Enjoy!

Parmesan Patties

Pictured: Parmesan patty with hash browns seasoned with pesto. 

Original recipe from Food52.  

Ingredients:

• 1 tub hummus (1 cup)
• 1 onion, diced
• 2 c fresh or frozen zucchini, cubed or shredded
• 2 cloves garlic, minced
• 1 c cooked quinoa (1/3 c dry)
• 2 T mustard
• 1 T lemon
• 2-4 T parmesan cheese, or to taste, until thick 
• salt and pepper to taste
• 1 T olive oil

Directions:

1. In a medium mixing bowl, combine all ingredients. Add extra season to taste.
2. Heat 1 or 2 frying pans to medium low. Drizzel a thin layer of olive oil. Plop big spoonfuls onto hot pans, making about 6 patties. Pat down and shape edges into round circles.
3. Fry 3-5 minutes on each side, misting tops with extra oil (if you have an oil sprayer) before flipping them.
4. Serve with fried potatoes or potato wedges, sweet potato hash, macaroni and cheese, or favorite roasted winter squash.

White Chicken Chili

Original recipe from the Chunky Chef.

Ingredients:

• 1 T oil
• 2 onions, diced
• 4 cloves garlic, minced
• about 4 c broth (or water + 1 Tbsp bouillon)
• 2 c dry white beans, cooked (4 cans)
• 4 cans chopped green chilis
• optional: 1 c chopped chicken, cooked (1 can)
• 1 bag frozen corn
• 2 t cumin
• 1 t oregano
• 1 t chili powder
• fresh cilantro, chopped (optional)
• 1 c cream or sour cream

Directions:

1. In a large pan over medium heat, warm oil. Sauté onions 5 min, then add garlic and sauté  1 min more. Add remaining ingredients but cream and cilantro, and bring to a simmer. 
2. Once flavors are well melded (about 10 min), stir in cream and cilantro. Serve with chips, cheese, hot bread, etc. Enjoy!

Hawaiian Chicken

Origional recipe from Cheap Meal Ideas. 

Ingredients:

• 2 T brown sugar
• 1/4 c soy sauce
• 1/4 c corn starch or flour
• 1/2 t ginger
• 1/4 t garlic powder
• 1 c white bean puree (optional, as a thickener)
• 3-4 chicken breasts cut into chunks (or 2 cans chicken)
• 1 c broth (or water + 1 t bouillon, or use broth from canned chicken)
• 1 onion, sliced
• 1 pepper, diced (or 1 can diced  green chilis)
• 2 cans pineapple with juice
• 2-3 clove garlic, minced
• 2 c dry rice or quinoa, cooked 

Directions:

1. Combine all ingredients but quinoa (or rice) in a slow cooker or instant pot. Cook on low 6-8 hours, high 2-4 hours, or in the instant post for 10-15 min. Alternatively, simmer over a stovetop for 20-30 min, or until chicken is done.
2. Serve over rice or quinoa.
3. Alternatively, follow step one but combine them into a freezer bag. Freeze until ready to cook. 

Chicken Noodle Soup

Pictured: chicken noodle soup with yellow lentil noodles

Original recipe from family. Replace noodles with rice to make Chicken Soup with Rice. 

Ingredients:

• 1 T olive oil
• 4 stalks celery, diced 
• 4 carrots, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 c white bean puree (optional, as thickener)
• 4 c broth 
• 1/2 t salt or to taste
• 1/4 t pepper, thyme, sage, rosemary
• 2-4 chicken breasts, diced (or 2 cans with broth)
• 2-3 c dry noodles* (red and yellow lentil noodles are a favorite of ours)
• frozen peas, corn, or spinach (can be added to individual servings to cool soup)
• splash of red wine vinegar, opt
• *alternatively, add 3 c cooked brown rice in place of dry noodles

Directions:

1. In a large pan over med heat, warm oil. Add onion, celery, and carrots and saute. Add garlic, saute a minute longer and then add flour and combine (until no more dry white flour shows). 
2. Add broth one cup at a time, mixing well between each addition. Add chicken and salt/pepper to taste. Bring to a boil and simmer 15-20 minutes or until chicken is cooked through (pre-cooked chicken will be ready within 5 min).
3. Optionally, blend 1-2 cups of soup and return to pan as a thickener.
4. Bring to a low boil, add noodles (or rice), and simmer 8-10 min (adding more boiling water as necessary). Add optional vinegar.
5. Add frozen veg  and heat through, or add to individual servings as a way to cool soup.

Peanut Lentil Curry

Pictured: peanut lentil curry with spinach

Original recipe from family.

Ingredients:

• 1 T olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 c lentils
• 1 can tomatoes
• 1 T bouillon
• 1 T curry powder
• 4-5 c water
• 1 c cooked chickpeas (1 can)
• 1/2 cup peanut butter
• 1/4 c cilantro, chopped
• salt to taste
• opt: 1 c chopped greens

Directions:

1. In a large pan over medium heat, warm oil. Saute onion, pepper, and garlic. Add lentils, tomatoes, spices, and water. 
2. Turn heat to low and simmer about 50 minutes, until lentils are soft.
3. Add last three ingredients and optional greens, and heat through just before serving.

Scalloped Potatoes with Ham

Pictured: sweet potatoes scalloped with ham.

Original recipe from Ruralite magazine. 

Ingredients:

• 3 lb potato or sweet potato, sliced or shredded (or a 3 lb bag frozen hash)
• 1 c diced onion
• 1 c cheese
• 1-2 c diced cooked ham
• opt: 1 lb chopped fresh or frozen broccoli 
• salt and pepper to taste
• 1 c water
• 1/2 c yogurt or sour cream
• 1 t bouillon

Directions:

1. Butter the sides and bottom of a slow cooker or instant pot. 
2. Add potatoes, onion, cheese, and ham, and optional broccoli. Sprinkle with salt and pepper and toss to distribute. 
3. In a small bowl, mix water and yogurt or cream with bouillon. Pour over potatoes. 
4. Cook in slower cooker on high for 4 hours, or in an instant pot for 20 minutes. Enjoy!

Alfredo Sauce (light and protein-packed)

Ingredients:

• 1/2 c milk, or more to taste
• 1 c frozen (or fresh, packed) spinach or kale
• 2 T butter 
• 2 T cream cheese
• 4 T Parmesan
• 1/4 t garlic powder
• 1/4 t onion powder
• 1 c pureed white beans
• 1 c diced cooked chicken, optional
• 4 c diced frozen broccoli, thawed (16 oz freezer bag)

Directions:

1. In a blender (or blender cup), puree milk and spinach until smooth, adding more milk if necessary.
2. In a medium cast iron skillet over medium heat, melt butter and cheeses. Mix in seasonings, spinach mixture, and bean puree.
3. Add chicken and broccoli and heat through. If sauce is to thick, add a little more milk.
4. Enjoy your protein-packed, light and tasty sauce! Goes well over gnocchi, pasta, or in braided dinner bread.

Chicken Salad

Original recipe from Tamsyn.

Pictured: chicken salad topped with cilantro and served on toasted sandwich bread.

Ingredients:

• 2 lb cooked chicken (or 2 cans)
• 1 c mayo 
• 1 ranch packet
• 3/4 c candied almonds (add 1/4 c sugar and dry fry)
• 1/4 c diced celery
• 1 c roughly chopped greens
• roughly 1 c quartered grapes or raisins

Directions:

1. In a medium bowl, mix chicken, mayo, and ranch packet. Add celery and chopped greens, then fold in grapes.
2. Serve on sandwiches or as a delicious salad side. 

Pot Roast for Slow Cooker or Instant Pot

Pictured: instant pot roast of lamb, goat, potatoes, and carrots.

Original recipe from All Recipes.

Ingredients:

• 2 T olive oil
• 3 lbs boneless roast meat, trimmed 
• ground black pepper to taste
• 1 pinch salt or garlic salt
• 1 pinch onion powder
• 1 c broth (or water + 1 t bouillon)
• 1 1/2 T Worcestershire sauce
• 1 onion, cut into 4 wedges
• 4-8 carrots
• 4 large potatoes

Pressure Cooker Directions:

1. Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
2. Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Times may double for venison or other tougher meat.
3. Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.
4. Serve with optional gravy.

Slow Cooker Directions:

1. In a frying pan over medium heat, heat oil. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder. Transfer to crockpot.
2. Pour in beef broth, Worcestershire sauce, and vegetables.
3. Cook on high 4 hours or low 8 hours. Times may double for venison or other tougher meat.
4. Serve with optional gravy.

Coconut Lentil Curry

Original recipe from Wholefully.

Pictured: coconut lentil curry with toast.

Ingredients:

• 1 T oil
• 1 diced onion
• ~2 c diced veggies (carrots + celery are favorites)
• 2 cloves garlic, minced
• 2/3 cup orange lentils
• 2/3 cup green lentils
• 1 T bouillon 
• 1 T curry powder
• 1 can lite coconut milk
• 3 c water
• salt / pepper to taste

Directions:

1. In a medium pan over medium heat, warm oil. Saute onion, veggies, and garlic.
2. Add remaining ingredients and bring to a boil. May reserve coconut milk to add at the end of cooking, as a way to cool the soup for serving.
3. Simmer 40-50 minutes. Add more water as desired. Enjoy with fresh bread!

Soup and Dumplings

Dumplings served over albondigas soup.

Original recipe from Holly Clegg's Freezer Friendly Meals.

Ingredients:

• 1/2 unbaked biscuit recipe 
• 1 recipe pot pie filling or other favorite soup
• 1-2 c broth of choice

Directions:

1. In a large pot, prepare pot pie filling as directed. Add 1-2 c broth for a more soupy consistency, and bring to a boil.
2. Drop biscuit dough over soup and cover. Simmer 15-20 minutes, or until dumplings are cooked through. 

Crispy Baked Chicken

Original recipe from Homemaking on the Homestead.

Pictured: crispy baked chicken drumsticks.

Ingredients 

• 2 lbs chicken pieces, thawed and dried
• 6 T butter/olive oil
• 1/4 c flour
• 1 packet ranch dressing mix

Directions

1. Preheat to 400. In a 9x13 pan, melt oils together. 
2. In a large bowl, mix flour and dressing mix. Cover chicken pieces in it. Place chicken pieces in pan over oils. 
3. Bake 30 minutes. 
4. Flip and cover with wing sauce to taste. Bake 15 more minutes. 
5. Spoon juices over chicken and bake 15 minutes more or until crispy and well done.