Vegan Cheese sauce (Mac and Cheese, nacho cheese)

 2 cups of water

1/2 yellow onion peeled and quartered

2 cloves of garlic 

1 cup carrots peeled and chunked

1 1/2 cup Yukon gold potatoes

1/2 cup raw cashews

1/2 cup nutritional yeast

2 TBS miso

1 tsp paprika

2 TBSP lemon juice

2 TBSP apple cider vinegar

2 tsp salt

Put all of it in the instapot (or stove top pan) Instapot for 10 min on high (stove top just boil till veggies are soft)

Dump in blender and blend till smooth if it is too thick you can water down with almond milk

Serve over macaroni noodles

OR add chili powder, and green chilis and use as nacho cheese for nachos!

Sweet Potato Tacos~cooking classy

Honey-Lime Sweet Potato, Black Bean and Corn Tacos

Yield: About 5 - 6 servings

Ingredients

• 1 1/2 lbs sweet potatoes, peeled if desired and diced into 1/2-inch cubes
• 4 Tbsp olive oil, divided
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp ground coriander
• 1/8 - 1/4 tsp cayenne pepper
• Salt and freshly ground black pepper
• 1 small yellow onion, diced (1 cup)
• 1 clove garlic, minced
• 1 (14.5) oz can black beans, rinsed and drained
• 1 cup frozen yellow corn, thawed and drained
• 3 Tbsp honey
• 3 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro
• Corn or flour tortillas
• Romain lettuce or purple cabbage, cotija or feta cheese (monterrey or manchengo would also be good), diced avocados, fresh salsa or pico de gallo and hot sauce (optional)

Directions

• Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 - 20 minutes until tender, removing from oven and tossing once halfway through baking.
• Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.
• Recipe Source: Cooking Classy
• 
  i often just put all of it in the pan and stick it in the oven instead of using more dishes and in stages. It still turns out YUMMY
  This is a new favorite at our house. It's my "go to vegetarian" night. My kids don't know that so shhh.

Chicken with Pineapple salsa

Ingredients

16 ounces boneless, skinless chicken

Marinade:
1 can (8 ounces) unsweetened crushed pineapple, juice only, (reserve fruit for salsa)
1 tablespoon low-sodium soy sauce
1 tablespoon honey
2 cloves garlic, minced
1/4 teaspoon red pepper flakes

Salsa:
1 mango, peeled and diced
2 kiwis, peeled and diced
1/4 cup red onion, diced fine
1 lime, juiced
1 tablespoon cilantro, chopped
1 tablespoon jalapeno pepper, diced fine (optional)

Tips

Serve this flavorful, lean chicken dish in warm tortillas, or over brown rice with a baked sweet potato and steamed green beans.

Directions

Open the pineapple and strain to separate juice from fruit.

Place the juice in a baking dish. Stir in the soy sauce, honey, garlic and red pepper. Slice chicken breasts into 4 4-ounce portions. Place chicken in the marinade and refrigerate for 2 hours or overnight. Prepare the salsa by combining all ingredients, including the reserved pineapple.

Preheat grill to medium heat or turn on broiler and place rack in the middle of the oven, about 6" away from the heat source. Grill or broil chicken for 4-5 minutes per side or until the meat is no longer pink. Serve with fruit salsa.

Makes 4 servings, 3 ounces cooked meat and 1/2 cup of salsa

This one is a family favorite!!!! I cook this one on the grill to keep chicken moist just spread more glaze (marinade) on each time I flip to keep the flavor!!!!

One pot tortellini and sausage in Tomato cream sauce

One Pot Tortellini and Sausage in Tomato Cream Sauce

Ingredients

• 1 lb package of Turkey Kielbasa
• 1/2 cup diced onion
• 20 oz. package of refrigerated Tortellini
• 28 oz can of whole tomatoes, cut in the can with kitchen scissors
• 1 cup chicken broth or water
• Pinch of salt & pepper
• 2 Tbsp cream cheese
• 2 cups shredded jack and cheddar cheeses

Instructions

1. Cook the onion in a little olive oil until soft. Add sliced turkey sausage and cook until browned. Add chicken broth, tortellini, tomatoes, salt and pepper. Bring to a boil, stirring often. Turn heat down to low, cover and simmer for about 15 minutes, or until pasta is cooked to al dente. Remove from heat and add cheeses, reserving a handful for topping. Cover and let stand for five to ten minutes. Grarnch with green onions, if desired. Serve hot.

Tex Mes Sloppy Joes

Tex-Mex Sloppy Joes

Also seen on Kitchen Meets Girl

Ingredients

4 sliced bacon ( chopped ) 
1 pound ground beef, 95% lean meat 
1 onion ( chopped ) 
2 jalapeno peppers ( finely chopped ) 
3 clove(s) garlic ( finely chopped ) 
1 tablespoon chili powder 
1 1/2 teaspoons ground cumin 
1 1/2 teaspoons coriander seed ( ground ) 
1 cup beef broth 
1 cup tomato sauce 
1 tablespoon brown sugar 
2 tablespoons worcestershire sauce 
1 tablespoon cider vinegar 
1 tablespoon hot sauce 
to taste FRITOLAY, SUNCHIPS, Multigrain Snack, original flavor ( optional: Fritos, pico de gallo, pickled jalapenos, red onion ) 

Directions

1. In a large skillet, cook bacon until crisp. Remove bacon from pan and set aside. Add the ground beef to the pan and brown over medium high heat. Add bacon, onion, jalapeno, garlic, and spices to the ground beef. Cook until the onion is softened, approximately 5 minutes.
2. Combine tomato sauce, broth, brown sugar, worcestershire sauce, vinegar and hot sauce in a medium bowl. Pour over the beef mixture and simmer until the liquid reduces slightly, about 5 minutes.
3. Spoon beef mixture onto hamburger buns or rolls, and garnish if desired.

recipe from EveryDay with Rachel Ray, April 2013

My family loves this one. I never want to eat regular sloppy joes again they are So GOOD!

Sausage and Cheese Tortalini~ Recipe Mothers.com

You’ll Need:

- 1 Slow cooker
- 1 package of chicken broth (32 oz)
- 1 package of your favorite tortellini (20 oz, we used three cheese)
- 1 lb spicy italian sausage
- 2 Cans Diced Tomatoes (seasoned with basil, garlic & oregano)
- 8 oz. Cream Cheese (try low fat).
- Grated Parmesan Cheese for toppings.

1. Take your cream cheese or Neufchâtel out of the fridge, and let it sit while you quickly brown your meat.

2. Add the sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks.

3. Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.

4. Cook on LOW for a total of 4 1/2 hours. Stir at 2 hours, and again at 4 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up.

This is YUMMMY!

Lime and Coconut Chicken~ Chaos in the Kitchen

Lime and Coconut Chicken

serves 4, prep 10 minutes, marinade up to 2 hours, cook 15 min, adapted from Fine Cooking, Winter 2006

• 2 lbs boneless, skinless chicken breasts
• 3 tbsp oil
• zest of 1 lime
• 1 tsp ground cumin
• 1 1/2 tsp ground coriander
• 2 tbsp soy sauce
• 1 1/2 tsp kosher salt
• 2 tbsp sugar
• 2 tsp curry powder
• 1/2 cup coconut milk
• pinch cayenne
• 1 small fresh hot chili, such as Thai or Serrano, minced (optional)
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedges

1. Trim fat from chicken breasts.  Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book.
2. Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag.
3. Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness.
4. Mix all remaining ingredients except fresh cilantro and limes.
5. Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator for up to two hours.
6. Your chicken doesn’t take long to cook so you can use this time to get your dishes prepped and ready.
7. Once you are ready to cook the chicken, remove each breast from the marinade.
8. Pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.
9. In a heavy skillet or grill pan, heat a splash of oil over high heat.
10. Cook the chicken in batches to prevent over crowding the pan.
11. Place the breasts in the hot pan and cook without turning for a couple minutes
12. Flip the breasts over and cook until the other side is golden, it shouldn’t take long depending on the thickness of your chicken.
13. Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken.
14. Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.

If you typically have these ingredients on hand this is a quick, cheap main dish to throw together.  It would be delicious on the grill or as kabobs as well.

I love to serve this with Pina Colada Salad. I cook mine on the Grill instead of on a pan on the stove this keeps them so moist! 

Mediterranean Baked chicken~ The clever carrot

Marinade

• 1½ lbs. chicken breast or thighs (boneless & skinless)
• 2 garlic cloves, thinly sliced
• 2-3 tbsp. marinade from artichoke hearts
• 4 sprigs of fresh oregano, leaves stripped

Bake

• 2 small red onions, thinly sliced
• 1 pint grape or cherry tomatoes, left whole
• 1x 14 oz. jar marinated artichoke hearts
• 1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
• ½ c. Kalamata olives, pitted
• 1 small tub marinated bocconcini
• olive oil
• salt & pepper

Garnish

• fresh basil & parsley, to taste

INSTRUCTIONS

1. For the marinade, drain the artichoke hearts reserving its juice in a small bowl. Pat the artichokes dry with a paper towel and set aside. To another bowl, add 2-3 tbsp. of the reserved artichoke juice, garlic, and oregano leaves (if you have any artichoke juice leftover, save it to drizzle over the dish when finished). Cut the chicken into 1½ inch strips and add to the bowl. Drizzle with olive oil and mix well to coat. Marinate for at least 1 hour, maximum 3 hours.
2. When you’re ready to start cooking, preheat your oven to 400 F.
3. To a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.
4. Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches. The chicken will be slightly undercooked.
5. Remove the roasting pan from the oven. At this point, the onions should be soft and sticky. If not, cook for an additional 5 minutes.
6. To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 5-7 minutes or until the chicken is cooked through.
7. Roughly chop a large handful of both basil and parsley.
8. Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will melt the cheese. Drizzle with a little good quality olive oil and extra artichoke juice if desired.
9. Serve immediately with crusty bread and a nice green salad.

spicy Sausage Pasta

Spicy Sausage Pasta

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Makes 4 servings. Click here for Nutritional Information.

White chilli~ Sister Tarnasky

4 cans white beans
16 oz carton sour cream
2 cups chicken broth
1/2 lb Colby Jack or Pepper jack cheese
3 lb chicken breasts
1 lg onion
green pepper
1-2 jalapeno peppers

Cook chicken and break into small pieces. Mix beans, chicken broth, onions and peppers. Add some garlic powder, salt and pepper, Cook until onions and peppers are tender, Add chicken and cook till heated through Thicken with flour and water if desired. Then sprinkle cheese over top and let it melt

Tex Mex Sloppy joes~my recipe magic

4    sliced bacon ( chopped ) 
1    pound    ground beef, 95% lean meat 
1    onion ( chopped ) 
2    jalapeno peppers ( finely chopped ) 
3    clove(s)    garlic ( finely chopped ) 
1    tablespoon    chili powder 
1 1/2    teaspoons    ground cumin 
1 1/2    teaspoons    coriander seed ( ground ) 
1    cup    beef broth 
1    cup    tomato sauce 
1    tablespoon    brown sugar 
2    tablespoons    worcestershire sauce 
1    tablespoon    cider vinegar 
1    tablespoon    hot sauce 
   to taste    FRITOLAY, SUNCHIPS, Multigrain Snack, original flavor ( optional: Fritos, pico de gallo, pickled jalapenos, red onion ) 
cook the bacon, cook the hamberger dump them all together and cook till they are combined good!
I double this for our family I love them so much I never want to eat plain sloppy joes again! All My kids love them too!!!

Coconut Lime chicken

4 chicken breasts
marinade in
6 TBSP oil
zest of 2 lime
2 tsp ground cumin
4 tsp soy sauce
3 tsp salt
4 TBSP sugar
1 cup coconut milk
pinch cayanne
(I only marinaded in 1/2 the sauce so we could use the other half for dipping or pouring over the chicken and rice when we ate it) The recipe I got this from cooked the chicken on the stove top grill style in the sauce but I grilled it on the out door grill brushing on the marinade each time I turned it. It was YUM!
When chicken is cooked through top with chopped cilantro and fresh lime wedges. serve with rice and my favorite Pina Colada Salad!!!

Coconut chicken with orange/ peach sauce

1 egg
1 cup coconut flakes
1/2 cup flour
1/2 tsp garlic powder
1/2 tsp salt
1/4 tap black pepper
3 skinless boneless chicken breasts
1/2 cup butter melted
1/2 cup orange marmalade ( I  used peach jam since I never have orange and it was SOOOOO GOOD!)
2 TBSP Dijon mustard
Preheat oven too 400 deg

Beat egg set a side
mix the coconut, four garlic powder, salt and pepper in shallow bowl. dip chicken in egg then in coconut mixture. place on baking sheet then drizzle with the melted butter. Bake till cooked through

Mix dipping sauce by stirring the jam and mustard together.
YUM My kids LOVED this!

creamy pasta primavera~ Allrecipes.com

3 cups penne pasta, uncooked
2 tbsp Italian dressing
1 1/2 lbs chicken cubed and cooked
2 zucchini cut into chunks
1 1/2 cup cut up fresh asparagus (1 in lengths)
1 red pepper, chopped
1 cup chicken broth
4 oz cream cheese
1/4 cup parmesan cheese

1. cook pasta as directed
2. heat dressing in skillet on med, Add chicken and veg, cook till cooked through stirring frequently. Add broth and cream chees and cook uintil melted. Add Parmesan cheese
3. drain pasta return to pot andd chicken and vegtables toss lightly cook 1 min more (sauce will thicken as it sits)
I doubled this for us and I didn't have Zucchini but it was still yummy!!!

South Western Egg Rolls~ Allison Bevans

2 chicken breast shredded
1 can black beans
1 can corn
2 cups cheese
1 green or red pepper chopped
1/4 cup cilantro chopped
2-4 TBSP chili powder
1-2 TBSP Cumin
1 TBSP lime juice
1 tsp salt
20 tortillas
(for fast prep put everything except the chicken beans corn and cheese in food processor. Add chicken corn, beans and cheese. Mix well and roll into flour tortillas. Shallow fry them or broil them in the oven till crispy.
Avocado Ranch sauce
1 avocado
1 cup ranch dressing
2 tsp lime zest or lime juice to taste
smash avocado and mix together.

Special Occasion Stuffed Crown Pork Roast

7 pounds crown pork roast
2 cups chopped cranberries
1/2 cup white sugar
1/2 cup butter
2 onions chopped
2 cups chopped celery
2 tsp salt
1/4 tsp pepper
8 cups white bread cubes
2 apples peeled cored and chopped
1/2 cup apple juice
1 egg
1 tsp poultry seasoning
Directions: Preheat oven to 375 deg
Season pork roast with salt and pepper to taste then place on rack in an open roasting pan, rib ends down.
Mean while in a medium bowl combine cranberries and sugar and mix well: Set aside. melt butter in large skillet over med heat. Add onions and celery and saute until tender. (about 10 minutes). Add cranberry mixture, 2 tsp salt 1/4 tsp pepper, bread cubes, apples, apple juice, egg and poultry seasoning. Toss well
After the two hours remove roast from oven Turn rib ends up and fill cavity with cranberry/ apple stuffing.
Return stuffed roast to oven and continue roasting at 375 deg for about 1 1/2 hours.
To serve: place roast on warm platter and let stand for 15 minutes for easier carving.

Southwestern Chimichangas~ Allison Bevans

2 chicken breast shredded (or canned chicken)
1 can black beans
1 can corn (or frozen)
2 cups shredded cheese (cheddar, pepper jack or Monterrey)
1 cup fresh spinach chopped (or frozen)
1 green or red bell pepper chopped
1/4 cup chopped cilantro
4 TBSP chili powder
2 TBSP cumin
1 TBSP lime juice
1 tsp salt
Tortillas
For faster prep time put everything but the chicken beans corn and cheese in the food processor. Add chicken, beans, corn, and cheers. Mix well and roll into flour tortillas. Shallow fry them till brown on both sides (use a toothpick to hold them together if needed) You can also broil them in the oven till crisp.
Dipping sauce:
Avocado- Ranch Sauce
1 avocado
1 cup ranch
2 tsp lime juice

Chicken Parmesana~ Denise Gatherum

Italian Bread crumbs
Parmesan cheese powder
garlic powder
seasoning salt
Dip chicken in coating and brown in pan on both sides in butter. Once browned place in oven and cook until chicken is done. Add spaghetti sauce and cook until hot. serve over noodles.

Creamy Chicken Enchilladas~ Mom

Beat together
8 oz cream cheese
2 TBSP water
2 tsp ground cumin
add:
8 cups cooked chicken
1 chopped onion
salt and pepper
Fill:
flour tortillas and place in greased 13x9 pan.
Combine and pour over the enchiladas:
2 cans of cream of chicken soup
16 oz sour cream
2) 4 oz can chopped green chillies
Bake 30-40 minutes
Sprinkle with Shredded Cheddar Cheese and bake 5 more minutes.

Thia Chicken~ Deena Ditto

Cook chicken cubed with pepper and garlic salt saute carrots (matchstick), cabbage, peppers broccoli, green onions, pea pods, or any other vegatbles you like cook spaghetti noodles
Sauce
1/4 cup peanut butter
1/4 cup sugar
3 TBSP Soy sauce (I have also used terriaki sauce)
2 TBSp soy sauce
2 TBSP oil
1 tsp minced garlic
1/4 cup chicken broth
plus any hot sauce or pepper flakes (cyan)
whisk over med till bubbly
mix all toghether and juice a lime over the top and add cilantro if you have it!