Super-Loaded Baked Potato Soup

This is, by far, one of my most favorite comfort foods!  It super-easy to make, and the whole family loves it!!

*4 medium potatoes (I like red), washed & diced
*2 cups cooked chicken, diced
*1 Tablespoon butter
*¼ cup chopped chives
*4 pieces of bacon (I'll use Turkey bacon if I'm trying to make it a little healthier), chopped
*2 cups chicken broth or chicken stock
*2 cups milk
*2 Tablespoons cornstarch
*1 Tablespoon dried rosemary
*½ cup shredded cheddar
*salt and pepper to taste
**1 head cauliflower, stem removed and cut into florets**

In a large stock pot, sauté chives in butter.  Add bacon pieces and cook until crispy.  Pour chicken stock & milk over chives & bacon.  With a wire whisk, mix in cornstarch, add potatoes & rosemary, and bring to a boil.  Boil until potatoes are soft (pierce with a fork to test for doneness...if the potato slides off the fork, they're ready!!).  While potatoes are boiling, steam the cauliflower florets until softened, & puree in a food processor or blender, with a few tablespoons of water, until smooth.  Once potatoes are softened, stir in mashed cauliflower, and then add chicken, cheddar, salt, & pepper.  Serve topped with a little more crumbled bacon, shredded cheese, and chives, if you dare!!

**UPDATE:  I recently found Gina's soup recipe here, & tried the cauliflower...genius!!  It gives the soup an AMAZING creamy texture, & I love sneaking in extra veggies every chance I get, so I have updated this recipe to include it!  I make mashed cauliflower at least once a month (in lieu of mashed potatoes), so I don't know why I didn't think of this before...thank goodness for Skinnytaste!

Chicken & Broccoli Fettuccine with Sun-Dried Tomato Alfredo

*fettuccine noodles (we like Ronzoni Garden Delight-anything to add a few more veggies!)
*1 head of broccoli, stem removed & cut into florets
*2 cups cooked chicken, diced
*2 Tbs butter
*2 Tbs flour
*2 cloves garlic, minced
*1 Tbs dried parsley
*3 tsp dried oregano
*½ Tbs extra virgin olive oil
*2 cups skim milk
*½ cup fat free cream cheese
*1 cup fat free cottage cheese
*½ cup shredded mozzarella
*1 cup sun-dried tomatoes, packed in oil, drained & chopped
*salt & pepper to taste

Boil noodles according to package directions. Add broccoli florets to boiling water during the last few minutes of cooking to soften (they should be bright green in color when done). Drain noodles & broccoli and set aside. In a medium saucepan, melt butter, add garlic, parsley, oregano, & flour, stirring constantly, until bubbly. Once roux appears almost foamy, add olive oil, slowly whisk in milk, & bring to a boil. Add cheeses one at a time, stirring constantly, until melted & fully incorporated. Reduce heat, add sun-dried tomatoes, salt, & pepper, & simmer 5-10 minutes, stirring occasionally so that the mixture does not stick to the bottom of the pan. Toss noodles, broccoli, & chicken with sauce & enjoy!!

*This makes 8-10 servings in our house, & can easily be halved for less or refrigerated & reheated for leftovers!!

Sun-Dried Tomato Chicken Pasta

(adapted from Ina Garten's Pasta with Sun-Dried Tomatoes)

Ingredients:
*½ pound fusilli (spirals) pasta
*1 pound cooked chicken, diced
*Sea salt to taste
*Extra virgin olive oil
*1 pound ripe tomatoes, diced
*1 pound feta cheese
*6 sun-dried tomatoes in oil, drained and chopped

For the dressing:
5 sun-dried tomatoes in oil, drained
4 tablespoons red wine vinegar
6 tablespoons good olive oil
2 garlic cloves, diced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed fresh basil leaves, julienned

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil according to the directions on the package. Drain well, and allow to cool. Place the pasta in a bowl, and add the chicken, tomatoes, feta, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, salt, and pepper in a food processor until almost smooth. Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well!

Fish Tacos

*6 filets Cod or Tilapia
*2 Tablespoons butter, melted
*1 teaspoon cumin
*1 teaspoon garlic powder

Preheat oven to 450°.  Cut fish filets into strips or bite-sized pieces & spread into 9"x13" baking dish sprayed with non-stick cooking spray.  Combine melted butter, cumin, & garlic powder, and brush onto fish.  Bake 10-15 minutes, or until fish flakes when cut with a fork.  Serve warm in taco shells or over tortilla chips with your favorite taco toppings.  I usually add a jalapeño coleslaw!!  Enjoy!!

Chicken & Biscuits

Cook chicken and cut up into small pieces.

While chicken is cooking, mix the following ingredients in a large sauce pan:
1-2 cans of Cream of Chicken soup
1-2 cans of Cream of Mushroom soup
1 can of whole kernel corn
1 can of peas & carrots ( not a can of each, but rather, peas & carrots combined)

Bring to a boil, reduce heat, and add cut up cooked chicken
Let simmer for a while.

While simmering, bake biscuits according to directions on packaging.

Once biscuits are complete, pour mixture over top of desired number of biscuits, and enjoy!

Pumpkin Banana Bread

For this yummy recipe, go HERE! :)

Frosted Pumpkin Cookies

2 c. sugar
2 c. butter
*blend together
Add:
2 c. canned pumpkin
2 eggs
5 c. flour
4 tsp. baking powder
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. vanilla
2 tsp. pumpkin spice
2 tsp. nutmeg
2 tsp. ground cloves

Frosting:
8 oz. cream cheese
1 cube butter
4 c. powdered sugar
1 tsp. vanilla

Bake @ 350 for 12 minutes. Wait for cookies to cool before frosting. Makes about 4 dozen cookies.

Pumpkin Chocolate Chip Waffles

1 1/4 c. flour
2 Tbsp. sugar
2 t. baking powder
1/2 t. cinnamon
1/2 t. ginger
1/2 t. salt
1/8 t. nutmeg
dash of cloves

Whisk dry ingredients together and then fold in:

1 egg
6 Tbsp. canned pumpkin puree
2Tbsp. melted butter
1 c. milk
1/4 c. mini chocolate chips

Cook in your waffle iron until golden brown, or use this to make pancakes!

GG H's Lasagna

Cook lasagna noodles as directed on the box ( I usually use about 12 noodles)

While noodles are cooking...
Brown 1 lb. of ground beef, or ground turkey (I use turkey)
Mix with 2 15 oz. cans & 1 8 oz. can of tomato sauce
Add: 1 tsp. salt
1 tsp. garlic powder
1/2 tsp. ground oregano
1/4 tsp. black pepper
Simmer for a little bit

Using a 9x13 pan, layer first 4 noodles
Poor 1/3 of the sauce over top
Sprinkle 1/3 of the mozz. cheese
Add some cottage cheese, as well as some Parmesan
Add the next layer of noodles & repeat until gone

Bake @ 350, until it begins to bubble on the sides and in the middle ~30-45 minutes.

Baked Ziti

*1 pound ground turkey (you could also use ground beef or ground chicken)
*1 zucchini, chopped
*1 yellow squash, chopped
*1 cup mushrooms, chopped or sliced (matter of preference)
*½ cup chopped onion
*1-16ounce package penne
*1 jar marinara sauce (or make your own)
*1½ cup shredded mozzarella cheese, divided
*Spices to taste: oregano, basil, and garlic
*Parmesan cheese (optional)
*Extra-virgin olive oil

Preheat oven to 350°. Cook penne according to package directions until done to preferred consistency (I can't stand mushy noodles...al dente is the only way to go around here!). While noodles are cooking, sauté meat in olive oil, oregano, basil, and garlic until done. In a separate pan, sauté veggies in olive oil (or steam them) until soft, usually 10 minutes or so (you can cook the veggies in the same pan as the meat, just add them in once meat is done-I cook them separately so they are done around the same time). Mix noodles, meat, marinara sauce, & 1cup of the mozzarella cheese & pour into 9"×13" baking dish. Top with remaining mozzarella cheese & Parmesan, and bake until cheese is melted & sauce is bubbly (about 25-30minutes).

*Other yummy veggies to add if desired: tomatoes, bell peppers (red, yellow, orange, or green), etc. I just cook them with all the rest of the veggies and reduce the amount of noodles to compensate for the extra volume!

Stuffed Green Peppers

*1 pound of lean ground beef (or turkey)
*4 green bell peppers
*1 cup of cooked rice
*1/3 cup of chopped onion
*1/2 cup of canned corn
*1 15 ounce can of diced tomatoes
*1 tsp. salt (optional)
*1 tsp. garlic powder
*salsa
*Parmesan cheese

Preheat oven to 350°
Cut tops off of green peppers, clean well, & set aside.
Brown meat & onion...once browned, add corn, tomatoes, salt, & garlic powder, and simmer for a few minutes.
Take peppers, stuff with rice & meat mixture...place in a baking dish...pour salsa all over, and bake until peppers have softened a bit (~15-20 minutes).

Sprinkle with parmesan & enjoy!

Chicken, Rice, & Green Bean Casserole

*3 cups cut up chicken (4 breasts or canned chicken)
*1 can french cut green beans
*1 package of uncle beans wild & long grain rice (cooks in 5 minutes)
*1 can cream of celery soup
*1/2 cup of mayonnaise
*1/2 cup of half/half (or milk)...I use milk
*1 can of water chestnuts
*2 tsp. pimento (optional)
*2 tbsp. chopped onion

Layer rice on bottom of a 9x9 pan, drain beans & layer on top of rice, add chicken.
Mix soup, milk, & mayo in a bowl, and pour half of it over first 3 layers.
Add water chestnuts, pimento, & onion, and then pour remainder of the soup mixture over top.

Bake uncovered 25-30 minutes @ 350

Sprinkle cheddar cheese over casserole, and put back in for another minute or two...until cheese is melted.

MoMo's Spinach Squares

*2-10 ounce packages frozen chopped spinach
*⅓ cup Feta or shredded cheddar cheese
*1 pound small curd cottage cheese
*16 ounces egg substitute
*½ cup chopped scallions or small onion
*3 tablespoons melted butter
*2 tablespoons grated Parmesan cheese
*1 tablespoon all-purpose flour
*1 teaspoon dill
*1 teaspoon white pepper
*1 chopped jalapeño (optional)

Preheat oven to 350; lightly coat 9" x 9" pan or baking dish with cooking spray.

Thaw, drain, and pat down chopped spinach to remove liquid. In a large bowl, mix egg substitute, cottage cheese, feta or cheddar, and onions. Add melted butter, flour, dill, pepper, & jalapeños (if you are using them). Mix well. Fold in spinach. Pour mixture into pan and even out. Sprinkle Parmesan cheese on top, and bake for 50 minutes. Allow to cool, then cut into squares.

Best served warm, & really tasty with green Tabasco sauce!

Apricot Chicken

*4-6 chicken breasts
*1 packet onion soup mix
*½ jar apricot preserves
*½ bottle Russian dressing
*½ cup chicken broth

Place chicken in 9"x13" baking dish. Mix all other ingredients together & pour over chicken. Bake @ 350° until chicken is done (approximately 25minutes if thawed or an hour if frozen).

Spanish Rice

*1½ cups rice
*½ onion, chopped
*1 tablespoon olive oil or butter
*1 can diced tomatoes
*1 cup corn
*1 7oz. can diced green chilis
*1 tablespoon chili powder
*1 tablespoon cumin
*2¼ cups water

Sauté uncooked rice & onion in olive oil or butter in a sauce pan until brown. Add all other ingredients and bring to a boil. Reduce heat to medium/medium-low & simmer, covered, for 20 minutes.

This makes a ton of rice! Increase or reduce amounts of chili powder & cumin depending on how spicy you like it.