Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 1/2 lbs. lean ground beef 1 can (14.5 oz. diced tomatoes with green chilies 1/2 c. water 1 c. sour cream 1 pkg. taco seasoning 8-12 oz. Colby-Monterey jack cheese, shredded Corn tortilla chips Directions: Preheat oven to 350 degrees. In a medium skillet over medium heat, brown the ground been and drain the fat. Add the diced tomatoes with green chilies, water, sour cream and taco seasoning; mix. Let simmer for 5-10 minutes. In the bottom of a greased 9x13 baking dish, place a layer of tortilla chips. Cover with a layer of meat mixture then a layer of cheese. Repeat this process until the last layer of cheese. Bake for 20 minutes, or until the cheese is bubbly. Note: You can always add any of the following ingredients if you would like: drained corn, drained and rinsed pinto/black beans, sliced olives, diced bell peppers or sliced jalapeno peppers.
Ingredients: 3 Tbsp. butter 1 yellow onion, diced 2-3 garlic cloves, minced 2 large carrots, thinly sliced 1 Tbsp. Italian seasoning 1 tsp. salt 1/4 tsp. fresh ground pepper 1/4 c. all-purpose flour 6 c. vegetable broth 1 pkg. (12 oz.) frozen tortellini 1 bag (5 oz.) fresh baby spinach 1 c. cream or milk or half and half
Directions: Melt butter in a large saucepan or soup pot. Add onion, garlic, carrots, Italian seasoning, salt and pepper; cook over medium-low heat for 6 minutes, or until vegetables are tender. Whisk in flour; whisk until crumbly.
Slowly add broth and continue to vigorously whisk until everything is well-combined and there are no clumps. Bring soup to a boil. Add frozen tortellini and spinach.
Continue to cook over medium-high heat, stirring occasionally, for 5-6 minutes, or until tortellini is tender and heated through. Stir in cream or milk; bring back to a steady boil and cook for 2-3 minutes or until smooth and thickened.
Remove from heat and let stand for 5 minutes. Taste for salt and pepper; adjust accordingly.
Ingredients: 2 cans Grands biscuits (I used butter flavored) 16 oz. alfredo sauce 2 c. Swiss cheese 1/2 tsp. garlic powder 1/2 tsp. garlic salt 1/2 lb. chicken, cooked and shredded (I used rotisserie chicken) 1/2 lb. cubed ham Directions: Preheat oven to 375 degrees. Cut each biscuit into 6 pieces and place in a bowl. Toss biscuits with alfredo sauce, garlic powder and garlic salt. Add chicken, ham and 1 c. Swiss cheese. Toss until well-mixed. Spray a 9x13 baking dish with non-stick cooking spray. Pour biscuit mixture into the pan and top with remaining cheese. Bake at 375 degrees for 30-35 minutes or until the biscuits are done.
Ingredients: 1 lb. ground beef 1 c. marinara 1 large zucchini 10 oz. ricotta cheese 4 oz. mozzarella cheese, shredded Directions: Preheat oven to 350 degrees. Peel zucchini into strips and leave out core. Salt and let sit for 15 minutes. Brown ground beef in pan and add marinara. Season well with salt and pepper. Layer into a small casserole dish: meat, zucchini, ricotta, meat, zucchini, ricotta, mozzarella. Cover with foil and bake for 30 minutes. Broil, uncovered, for 2-3 minutes to brown the top.
Ingredients: 2 lbs. lean ground beef (90% lean) 1 can (10 3/4 oz.) condensed golden mushroom soup, undiluted 1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted 1 pkg. (20 oz.) frozen crinkle-cut French fries
Directions: Preheat oven to 350 degrees. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in soups. Pour into a greased 9x13 baking dish.
Arrange French fries on top. Bake, uncovered, 50-55 minutes or until the fries are golden brown.
Ingredients: 1 1/2-2 lbs. uncooked chicken breast, cut into bite-size pieces 1 bag (24 oz.) tater tots 1/4 c. hot sauce 1 c. ranch dressing 1 c. Mexican blend cheese 6 green onions, thinly sliced 2-4 stalks celery, thinly sliced (optional)
Directions: Preheat oven to 350 degrees.
Combine the hot sauce and ranch dressing in a small bowl.
Place the chicken pieces and celery slices in a 9x12 baking dish.
Coat the chicken in half of the buffalo ranch sauce.
Sprinkle most of the green onions over the chicken. Save some of the onion slices for the topping.
Place the tator tots in rows on top of the chicken pieces.
Pour the remaining buffalo ranch sauce over the tator tots. Sprinkle with cheese over the top. Top with the remaining green onions. Bake at 350 for 45 minutes.
Ingredients: 3 c. cooked chicken (can use rotisserie chicken) 6 oz. egg noodles 1 Tbsp. chives 1 tsp. garlic salt 1 can cream of mushroom soup 1 can cream of chicken soup 1 can Rotel mild tomatoes 1 can corn, drained 2-2 1/2 c. Mexican shredded cheese, divided 1 bag nacho cheese Doritos, crushed Directions: Cook the egg noodles according to package directions; drain. In a large mixing bowl combine the noodles, cooked chicken, chives, garlic salt, cream of mushroom soup, cream of chicken soup, tomatoes and corn. Stir well until everything is combined. Place 1/2 of the chicken mixture in a 9x13 casserole dish. Sprinkle with 1/2 of the cheese. Place the rest of the chicken mixture on top of the cheese and spread out evenly. Sprinkle with remaining cheese and cover with foil. Bake at 400 degrees for 20 minutes. Remove the foil and bake an additional 5 minutes. Remove from the oven and sprinkle with crushed Doritos.
Ingredients: 1 lb. chicken breasts 1 Tbsp. avocado oil mayo 3 Tbsp. shredded Parmesan cheese 3 slices bacon, cooked and crumbled (reserve the fat) 1/2 c. heavy whipping cream 1 Tbsp. cream cheese 1 Tbsp. shredded Parmesan cheese 1/2 tsp. garlic powder Salt and pepper, to taste
Directions: Preheat oven to 400 degrees. Rinse and dry the chicken (making sure the chicken is dry otherwise the crust will not adhere).
Using a silicone basting brush, evenly distribute the mayo on top of each breast.
Top with 3 Tbsp. shredded Parmesan cheese and place in prepared baking dish. Bake, uncovered, 40-50 minutes or until chicken is cooked through and the juices run clear.
When the chicken has approximately 10 minutes left in the oven, begin making the sauce.
Using a skillet, warm up the reserved bacon fat over medium-low heat. Do not let it start sizzling or bubbling. Whisk in the heavy cream until well combined. Continue whisking until the mixture starts to foam up on the edges of the skillet.
Add the cream cheese and whisk until smooth. Add Parmesan and garlic powder and whisk until smooth. Toss in some crumbled bacon, making sure to leave enough for garnishing the chicken.
Plate the meal by doing the following: place 1 breast on each plate. Drizzle 2-3 Tbsp.sauce over the chicken. Top with bacon crumbles. Leftover sauce will keep in an airtight container in the refrigerator for 3-4 days.
Ingredients: 1/2 c. ranch dressing 1/2 c. Taco Bell hot sauce (or hot sauce of your choice) 2 Tbsp. fresh lime juice 2 pkg. (3 oz. each) ramen noodle soup mix 1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix) 1 c. frozen corn, thawed 1 c. rinsed canned black beans 1 c. shredded sharp cheddar cheese 1/2 c. coarsely chopped fresh cilantro Directions: Mix dressing, hot sauce and lime juice until blended. Break ramen noodles into large bowl. Discard seasoning packets or reserve for another use. Add remaining ingredients and dressing mixture to noodles; mix lightly.
Ingredients: 8 oz. chicken breast tenderloins 1 c. almond flour 1 tsp. salt 1 tsp. pepper 1/4 c. heavy cream 1 large egg Directions: Prepare fryer per manufacturer instructions (suggested using peanut oil at 375 degrees- if you have concerns about using peanut oil- check out myketokitchen as a resource on frying oils). For the coating, whisk egg and cream in a large bowl. Season with salt and pepper. Add chicken and let sit for about 10 minutes. Add almond flour to a shallow dish or pan, season with salt and pepper. Coat both sides of chicken with flour. Fry in small batches until golden brown and internal temperature reaches 160 degrees- about 6 minutes but the times vary based on the temperature and the size of the chicken tenders. Can dip chicken in a keto-friendly sauce of your choice.
Ingredients: 1/3 c. butter, cubed 1 small onion, chopped 1/3 c. all-purpose flour 2 tsp. minced fresh parsley 1/4 tsp. pepper 1/8 tsp. garlic powder 1/8 tsp. dried thyme 3 c. reduced-sodium chicken broth 1 1/4 lbs. sliced deli turkey 12 slices white bread
Directions: In a large saucepan, heat butter over medium heat. Add onion; cook and stir 4-5 minutes or until tender; stir in flour, parsley and seasonings until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened.
Add turkey, one slice at a time; heat though. Serve over bread.
Ingredients: 1 pkg. (16 oz.) elbow macaroni 1/3 c. all-purpose flour 1/2 tsp. garlic powder 1/2 tsp. pepper 1/4 tsp. salt 2 c. fat-free half-and-half 2 Tbsp. butter 2 c. fat-free milk 3 c. (12 oz.) shredded reduced-fat sharp cheddar cheese OPTIONAL TOPPING: 2 Tbsp. butter 1 medium onion, chopped 5 c. cubed bread 1/2 c. shredded reduced-fat cheddar cheese
Directions: Preheat oven to 350 degrees. Cook elbow macaroni according to package directions; drain.
Meanwhile, in a small bowl, whisk flour, seasonings and half-and-half until smooth In a large saucepan, melt butter over medium heat. Stir in half-and-half mixture. Add milk. Bring to a gentle boil, stirring constantly; remove from the heat. Add cheese; stir until melted.
Stir in macaroni. Transfer to a 9x13 baking dish coated with nonstick cooking spray.
For optional topping, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add bread; cook and stir 2 minutes longer. Sprinkle bread mixture over macaroni mixture; top with cheese.
Bake, uncovered, 25-30 minutes or until heated through.
Ingredients: 1 1/4 c. all-purpose flour, divided 2 large eggs 1 1/2 c. 2% milk, divided 4 beef cubed steaks (6 oz. each) 1 1/4 tsp. salt, divided 1 tsp. pepper, divided Oil for frying 1 c. water
Directions: Place 1 c. flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 c. milk until blended. Sprinkle steaks with 3/4 tsp. each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour.
In a large skillet, heat 1/4 inch oil over medium heat. Add steaks; cook 4-6 minutes on each side or until golden brown and a thermometer reads 160 degrees. Remove from pan; drain on paper towels. Keep warm.
Remove all but 2 Tbsp. oil from the pan. Stir in remaining 1/4 c. flour, 1/2 tsp. salt and 1/4 tsp. pepper until smooth; cook and stir over medium heat 3-4 minutes or until golden brown. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with steaks.
(Courtesy of Ladies Home Journal) Ingredients: 1 1/4 lbs. chicken tenders 1/2 c. seasoned rice vinegar 1/4 c. peeled fresh ginger slices plus 1 Tbsp. finely grated ginger 2 Tbsp. plus 1 tsp. soy sauce 2 Tbsp. dark sesame oil 2 Tbsp. vegetable oil 1/3 c. coarsely chopped scallion 1 small (1 1/2 lbs.) napa cabbage, trimmed, leaves separated and stacked, halved crosswise and cut lengthwise into thin slices 1 yellow bell pepper, stemmed, seeded and cut into thin strips 1 large carrot, cut into thin matchsticks 2 Tbsp. toasted sesame seeds Directions: Rinse and pat chicken dry. Bring 4 c. water, 1/4 c. vinegar, the ginger slices and 2 Tbsp. soy sauce to a boil in a large saucepan. Add chicken and simmer for 1 minute. Remove pan from heat and let stand, covered, until chicken is cooked through, about 5 minutes. Drain chicken and discard ginger slices. Transfer chicken to a cutting board and cut diagonally crosswise into thin strips. Whisk remaining 1/4 c. vinegar, 1 Tbsp. grated ginger, 1 tsp. soy sauce, the sesame oil, vegetable oil, 2 Tbsp. water and the scallion together in a large bowl; salt and pepper to taste. Stir in cabbage, bell pepper, carrot, 3/4 of the chicken slices and 1 Tbsp. sesame seeds until well combined. Mound salad on serving plates, top with remaining chicken slices and sprinkle with remaining sesame seeds.
Ingredients: 1 lb. ground beef 1 can (10 1/2 oz.) condensed French Onion soup 4 slices cheese 4 burger buns with sesame seeds, split Directions: Shape beef into 4 burgers. Heat skillet over medium-high heat. Add burgers and cook until well browned on both sides. Remove burgers from skillet. Pour off fat. Stir soup in skillet and heat to a boil. Return burgers to skillet. Reduce heat to low. Cover and cook 5 minutes or until burgers are cooked through. Top burgers with cheese and cook until cheese is melted. Serve burgers on buns with soup mixture for dipping.
Ingredients: 1 loaf (1 lb.) frozen bread dough, thawed 2 Tbsp. butter or margarine, softened 8 oz. thinly sliced deli ham 1/2 c. shredded Swiss cheese 5 oz. thinly sliced deli chicken Directions: On a lightly floured surface, roll dough into a 10x8 inch rectangle; spread with butter. Top with ham, cheese and chicken. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise for 20 minutes. Bake at 350 degrees for 25-30 minutes or until golden brown. Refrigerate leftovers.
(Courtesy of Quick Cooking) Ingredients: 1 lb. ground beef 1 medium onion, thinly sliced 1 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. salt 1/8 tsp. pepper 1 can (4 oz.) whole green chilies, drained and halved 4 slices Colby-Monterey Jack cheese 1/2 c. salsa 2 Tbsp. ketchup 4 sandwich buns, split Sour cream Directions: Shape beef into 4 patties. In a skillet over medium heat, brown patties on both sides. Top each with onion, chili powder, cumin, salt and pepper. Reduce heat; cover and simmer for 5 minutes or until meat is no longer pink. Top each patty with chilies and a slice of cheese. Cover and cook 3 minutes longer or until cheese is melted. In a small bowl, combine salsa and ketchup. Place burgers on buns; serve with salsa mixture and sour cream.
Ingredients: 1 lb. boneless skinless chicken breasts, cut into 1/2 inch cubes 1/2 tsp. salt 1/4 tsp. pepper 1 Tbsp. olive oil 6 green onions, thinly sliced 1 garlic clove, minced 2 Tbsp. cornstarch 1 1/2 c. chicken stock 3/4 c. light coconut milk 1 Tbsp. lime juice 1 tsp. red curry paste 1 tsp. reduced-sodium soy sauce 2 c. cooked brown rice 1/4 c. finely shredded unsweetened coconut Directions: Toss chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir 2-3 minutes or until the outside surface of the chicken is no longer pink. Add green onions and garlic; cook 1 minute longer. In a bowl, mix cornstarch and stock until smooth; stir into pan. Add coconut milk, lime juice, curry paste and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered 5-6 minutes or until sauce is slightly thickened. Serve with rice; top with coconut.
Ingredients: 2 medium carrots, cut into 1 inch pieces 1 medium onion, cut into 1 inch pieces 2 garlic cloves, minced 2 tsp. olive oil 1 tsp. dried parsley flakes 1 tsp. pepper 3/4 tsp. salt 1/2 tsp. dried oregano 1/2 tsp. rubbed sage 1/2 tsp. chili powder 1 broiler/fryer chicken (4-5 lbs.) Directions: Place carrots and onion in a 6 quart slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings. Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. Place chicken in slow cooker over vegetables, breast side up; sprinkle with seasoning mixture. Cook, covered, on low for 4-5 hours (a thermometer inserted in the thigh should read at least 170 degrees). Remove chicken from slow cooker; tent with foil. Let chicken stand 15 minutes before carving.
Ingredients: 1/2 lb. ground beef 4 Tbsp. butter, divided 3/4 c. chopped onion 3/4 c. shredded carrots 3/4 c. diced celery 1 tsp. dried basil 1 tsp. dried parsley flakes 1 3/4 lbs. (about 4 c.) cubed peeled potatoes 3 c. chicken broth 1/4 c. all-purpose flour 1 pkg. (16 oz.) Velveeta cheese, cubed 1 1/2 c. milk 3/4 tsp. salt 1/4-1/2 tsp. pepper 1/4 c. sour cream Directions: In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In the same saucepan, melt 1 Tbsp. butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.
