Inspired Creamy Chicken, Spinach, and Mushroom Soup

I have adapted this recipe's ingredients, but see this link to find original!  

Ingredients:

• 1 1/2 Tbsp. olive oil 
• 1 1/3 cups chopped yellow onion (1 medium) (Food processor; see notes.)
• 1 1/3 cups diced carrots (about 3 medium)  (Food processor; see notes.)
• 6 - 8 oz. cremini mushrooms, sliced (I used baby bella.) (Food processor; see notes.)
• 3 cloves garlic, minced (Food processor; see notes.)
• 4 1/2 cups low-sodium chicken broth
• 1 lb. bonless skinless chicken breasts, pounded evenly to about 1/2-inch thickness (I used one rotisserie chicken, shredded.  See original recipe to follow instructions on cooking chicken.)
• 1 tsp. dried oregano
• 1/2 tsp. dried thyme
• Salt and freshly ground black pepper
• 1/4 cup unsalted butter
• 1/3 cup flour
• 2 1/2 cups milk
• 9 oz. refrigerated three cheese tortellini
• 4 oz. fresh spinach (4 cups) (Food processor; see notes.)
• 1/3 cup heavy cream
• finely shredded parmesan cheese, for serving

Directions:

• To make this soup kid-friendly, I didn't want my soup to have large "chunks" of veggies, so I roughly chopped the onion, carrots, and mushrooms and then pulsed a few GOOD times in the food processor.  These can be combined, as they will cook together at the same time!  After processing those three ingredients, separately pulse the three cloves of garlic.  Remove garlic, then process spinach for last step of soup.  Now you can begin!
• 1. Heat olive oil in a large pot over medium-high heat. Add onion, carrots, and mushrooms and saute 3 minutes, then add garlic and saute 1 minute longer. Add in chicken broth, oregano, and thyme, and season with salt and pepper. Bring to a boil, then reduce heat to a simmer.
• 2. Melt butter in a medium saucepan over medium heat.  Gradually add flour and cook, whisking constantly for 1 minute. While whisking vigorously, slowly pour in milk. Season with salt and pepper, and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside.
• 3. Add tortellini to veggie/broth mixture, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package), adding in (roughly food processed) spinach during last 1 minute. Stir in shredded rotisserie chicken, white sauce, and cream. Add salt and pepper to taste.  Serve warm with parmesan cheese.

*Adapted from www.cookingclassy.com

Mint Oreo Layer Dessert

Ingredients:

1. 1 (15 oz) package Oreo Mint Crème Cookies
2. 1/2 c. butter, melted
3. 2 (3.9 oz.) packages Instant Chocolate Pudding
4. 3 1/4 cup cold milk
5. 2 (8 oz.) containers Cool Whip
6. 8 oz. cream cheese, softened
7. 1 cup powdered sugar
8. Green food coloring, optional

Directions:

1. Place the Oreo cookies in a food processor and pulse until crushed. (You could also put the cookies in a ziplock bag and crush them with a rolling pin.) Reserve 1/2 cup of the crushed Oreo crumbs for topping.
2. Pour remaining crumbs into a 9x13'' baking dish. Drizzle the melted butter over the Oreo crumbs and gently toss with a spoon. Press the mixture firmly into the pan to form a crust.
3. In a large bowl, whisk together the chocolate pudding mixes and milk. Refrigerate.
4. In another bowl, blend together the cream cheese and powdered sugar until smooth. Fold in one container of Cool Whip. Add one drop of green food coloring, if desired.
5. Gently spread this mixture evenly over the Oreo crust. Pour chocolate pudding over the cream cheese mixture and smooth into an even layer.
6. Dollop small spoonfuls of the remaining Cool Whip over the top of the pudding and gently smooth it into an even layer. Sprinkle reserved Oreo crumbs on top.
7. Refrigerate until ready to serve. (Sometimes I even put it in the freezer, then remove it about 20-30 minutes before I serve it.)

*www.tastesbetterfromscratch.com

Ricotta Stuffed Chicken Breasts

The recipe calls for four chicken breasts; 

I only used two but kept the majority of the other ingredient amounts the same.  

Modifications noted below.  Enjoy!

Ingredients:

1/4 cup ricotta cheese

2 tablespoons finely grated Parmesan cheese

2 tablespoons chopped basil (I used one tablespoon.)

1 tablespoon finely chopped flat-leaf parsley leaves (I used two tablespoons.)

zest of one lemon

salt and pepper, to taste

4 boneless, skinless chicken breasts

1 tablespoon olive oil (I reduced this to a half tablespoon between two chicken breasts.)

8 prosciutto slices (I used four.)

Directions:

Preheat oven to 400 degrees.  In a bowl, mash the ricotta with the Parmesan, herbs, and lemon zest.  Season well with salt and pepper.

Take the chicken breasts and cut a pocket into the thickest side; be sure not to slice completely through.  Stuff each one with an equal amount of ricotta mixture, then rub with a small drizzle of olive oil.  Season chicken with salt and pepper.  

Lay two prosciutto slices on a flat surface, overlapping slightly.  Place the chicken on top and carefully wrap the prosciutto around the breasts, making sure that it meets at the top.  If needed, use a toothpick to secure in place.

Flip the chicken over and place seam-side down on a baking sheet.  Cook for 20-25 minutes, dependent on the thickness of your chicken, and until golden brown.  When pressed with a finger, the meat should bounce back.  Remove toothpicks, if used, before serving.

*The Gluten-Free Cookbook

{One Skillet} Sweet Potato Burrito Bowls

INGREDIENTS:

• 1 pound (heaping 2 cups) sweet potatoes (one large or two small sweet potatoes), diced into 1 inch cubes
• 3 tablespoons olive oil, separated
• (I added 1/2 cup diced onion, about half of an onion.)
• 1 cup chopped sweet bell peppers (I used miniature assorted red, yellow, and orange.)
• 1 cup white rice
• 1 can (14.5 ounces) petite diced tomatoes, undrained
• 1 can (15.25 ounces) black beans, drained and rinsed
• 1 cup frozen corn
• 1/2 teaspoon minced garlic (about one large clove--fresh or frozen)
• 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 2 cups vegetable or chicken broth 
• 2 tablespoons fresh lime juice, optional
• salt and pepper, to taste
• 1.5 cups shredded cheddar cheese
• optional toppings: sour cream, chopped cilantro, chopped avocado or guacamole

DIRECTIONS:

1. In a large skillet over medium high heat, heat two tablespoons olive oil. Add the cubed sweet potatoes and diced onion.  Add a good pinch of salt and pepper the mixture.  If you don't like any amount of crunch to your sweet peppers, add them after the sweet potatoes and onions have been cooking for about 6-8 minutes. If you like a crunch, add them in with step four.
2. Saute the sweet potatoes and onions (and peppers if added) for a total of 8-10 minutes or until pretty tender. Add in remaining tablespoon of olive oil and the rice.
3. Cook, stirring constantly for 2-3 minutes at medium heat.
4. Add in the undrained diced tomatoes, black beans, frozen corn, minced garlic, chili powder, cumin, and vegetable/chicken broth. (Add peppers if you haven't added them yet.)  Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.
5. Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is drained and the rice is cooked through.
6. Remove the lid and stir in the lime juice (optional). Top with the shredded cheddar cheese and then cover the pot with the skillet for 1-2 minutes to allow the cheese to melt.
7. Top your burrito bowls with sour cream, chopped cilantro, chopped avocado, or guacamole.  For added protein, pair with you favorite meat.

*Adapted from www.chelseasmessyapron.com

Easy 30-Minute Homemade White Chicken Chili

INGREDIENTS:

• 3 tablespoons olive oil
• 3 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/1 large onion)
• 1 large jalapeño pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; include or discard them based on preference) (I used my mini food processor to finely chop half of the onion and the whole jalapeño.  Processing the onion created a wet/liquidy mixture.)
• 7 to 8 ounces canned green chilis, don't drain (I used mild heat.)
• 4 garlic cloves, peeled and finely minced
• 32 ounces (4 cups) low-sodium chicken broth
• 4 cups shredded cooked chicken (use one whole store-bought rotisserie chicken to save time.) (One whole rotisserie chicken gave me about 2.5 cups chicken.  It was plenty and I liked that my soup had more liquid than the picture shown.)
• 2  15-ounce cans cannellini beans, drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water.) (Do this step before starting to cook the soup.)
• 1 tablespoon lime juice
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 1 teaspoons salt, or to taste
• 1 teaspoon black pepper
• 1/2 teaspoon red chili flakes
• 1/4 teaspoon cayenne pepper, optional and to taste
• 1/3 cup fresh cilantro leaves, finely minced (I only used a few tablespoons, but this ingredient is not optional!  A must!!)
• tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing

DIRECTIONS:

1. To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
2. Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
3. Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
4. Add the chicken broth, chicken, and cannellini beans/bean puree.   (Take 1 cup of the beans, add to a food processor or blender, and add a splash of chicken broth or water.  Blend until smooth; mixture should be thick.)  Add lime juice, cumin, oregano, salt, pepper, red chili flakes, {optional} cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 7 to 10 minutes. It's unlikely, but if at any point the overall liquid level looks low or you prefer your chili to be thinner, add 1 cup of water or as desired; adjust the salt and seasoning levels at the end. For thicker chili, allow mixture to boil longer and reduce until desired thickness is reached.
5. Add the cilantro and boil 1 minute.
6. Taste chili and add salt to taste. This will vary based on how salty the chicken broth, beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, cumin, cayenne, lime juice, etc.).
7. Ladle chili into bowls, and optionally garnish with tortilla strips, chips, crackers, avocado, cheese and/or sour cream; serve immediately. Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

*www.averiecooks.com

Baked Ham and Cheese Sliders

Ingredients:

3/4 cup melted butter
1.5 tablespoons Dijon mustard
1.5 teaspoons Worcestershire sauce
1.5 tablespoons poppy seeds
1 tablespoon dried, minced onion
24 mini sandwich rolls (Hawaiian)
1 pound thinly sliced deli ham
1 pound thinly sliced Swiss cheese (or cheese of choice)

Directions:

1.  Preheat oven to 350 degrees. Grease a 9x13-inch baking dish. (I like to use a foil pan for easy clean up.) 

2.  In a small bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared, greased baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese (or cheese of choice) over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.

3.  Cover baking dish with foil and bake until the cheese has melted, about 25 minutes. Remove foil and bake for 5-10 minutes more, or until rolls are lightly browned on top.  Slice into individual rolls through the ham and cheese layers to serve.

*www.allrecipes.com

Hassleback Sweet Potatoes

Ingredients:

4 medium (6 ounce) sweet potatoes, scrubbed
1 tablespoon extra-virgin olive oil (garlic flavor recommended!)
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 cup plain Greek yogurt
2 tablespoons adobo sauce (from canned chipotle chilies)
Juice of 1/2 of a lime
salt and pepper to taste

Directions:

Preheat oven to 400 degrees F. Carefully cut each potato into 1/8″ slices, cutting almost to the bottom but not quite through (leave about 1/4  of an inch on the bottom.) Mix the oil, salt, garlic powder, and pepper and rub all over the potatoes, getting into the cuts as much as possible.

Place the potatoes, cut side up, on a baking sheet. Bake for 50-60 minutes or until tender inside and crispy on the outside.

While the potatoes are baking, whisk together the Greek yogurt, adobo sauce, lime juice, salt, and pepper. When the potatoes are done, drizzle the sauce evenly over the potatoes and serve immediately. Makes 4 potatoes.

*www.ourbestbites.com

Dark Chocolate Almond Butter

if i haven't hit the millionth reason as to why you should have a Vitamix, please let this be it.

amazing on apples, toast, or just on your spoon. :)

Ingredients:

2 cups raw, unsalted sliced almonds

1 teaspoon sea salt (I only used a pinch, so start small and gradually increase to taste.)

1/2 teaspoon maple syrup or honey

1/3 cup finely chopped dark chocolate (I finely chopped dark chocolate chips.)

DIRECTIONS:

1. Preheat the oven to 350 degrees.

2. Spread out the almonds in a single layer on a baking sheet.  Toast in the oven until LIGHT brown, about 15 minutes, shaking the sheet every 5.  Let cool.

3. Add the almonds to a food processor (or Vitamix!) and process for a few minutes (up to five), scraping down the sides as needed.  (The almonds should begin to clump together.)  Continue to process for another couple of minutes and add the honey (or syrup) and pinch of salt, and process until combined.  Add the chocolate (in two batches if needed), processing until smooth.  Transfer to a sealed container and store at room temperature or in the refrigerator.

*Recipe from Haylie Duff's show, "Real Girl's Kitchen"

Lighter Sweet and Sour Chicken

Ingredients:

Sauce
• 1/2 tsp. extra light olive oil or vegetable oil
• 1 Tbsp. minced garlic
• 1 Tbsp. peeled, minced ginger (NECESSARY!!)
• 1/4 cup + 2 Tbsp chicken broth, divided
• 1/4 cup rice vinegar
• 3 Tbsp. honey
• 2 1/2 Tbsp. packed brown sugar
• 2 Tbsp. tomato paste
• 1 Tbsp. soy sauce
• 1 1/2 tsp. oyster sauce
• 1 Tbsp. cornstarch
Chicken
• 1 1/2 lbs boneless skinless chicken breast, diced into 1-inch pieces (I used closer to 1 .75 pounds.)
• 1/4 cup cornstarch
• 2 large egg whites
• Salt and white or black pepper
• 2 Tbsp. extra light olive oil or vegetable oil
Veggie mixture
• 2 tsp. extra light olive oil or vegetable oil
• 1 1/2 bell peppers of your choice, diced into 3/4-inch pieces (I used one large red  pepper.)
• 1 small yellow onion, diced into 3/4-inch pieces  (I diced mine a bit smaller.)
• 1 1/2 cups fresh pineapple chunks

Directions:

• For the sauce:
• Heat 1/2 tsp. oil in a small saucepan over medium heat. Add garlic and ginger and saute 30 seconds. Remove from heat and stir in 1/4 cup of the chicken broth, rice vinegar, honey, brown sugar, tomato paste, soy sauce, and oyster sauce. Season lightly with salt and pepper. In a small bowl, whisk together remaining 2 Tbsp. chicken broth with 1 Tbsp. cornstarch, and pour into sauce mixture. Return to heat and bring mixture to a boil, whisking constantly, and allow to boil until thickened, about 1 minute. Remove from heat and set aside.

(Start cooking rice at this point if serving with white rice.  If serving with brown, start cooking at the very beginning before beginning any of the previous steps.)

• For the chicken:
• In a medium mixing bowl whisk together cornstarch, egg whites, 1/2 tsp. salt and 1/4 tsp. pepper until well blended and slightly frothy. Add in chicken and toss to evenly coat. Heat 1 Tbsp. oil in a large non-stick saute pan over medium-high heat. Add half the chicken (work to space evenly apart) and cook, turning pieces occasionally, until cooked through and outsides are golden brown, about 7 minutes (reduce heat slightly to medium heat as needed). Transfer chicken to a plate and repeat process with remaining 1 Tbsp. oil and chicken.
• For the veggie mixture:
• While the chicken is cooking, in a large skillet heat 2 tsp. oil over medium-high heat. Add bell peppers and onions and saute until tender, about 6 - 8 minutes, adding in pineapple during last minute.  (For more tender veggies, cook a few minutes longer.)
• Add cooked chicken and reserved sauce to skillet with cooked veggies.  Toss to evenly coat. Serve warm over white or brown rice. 
• *www.cookingclassy.com

Roasted Veggie Vinaigrette

original recipe used this to top roasted carrots, but can be used to drizzle on ANY roasted veggie!

Ingredients:

• 1/4 cup olive oil
• 2 Tablespoons white wine vinegar
• 1 Tablespoon Dijon mustard
• 1 Tablespoon minced garlic
• 3 sprigs fresh thyme, leaves removed and minced
• 1 sprig fresh rosemary, leaves removed and minced
• salt and pepper, to taste
• 
  

Directions:
1. To a jar add 1/4 cup olive oil, vinegar, mustard, garlic, herbs, and salt and pepper. Shake to emulsify.
2. Pour over roasted veggies until coated...not soaked! (You'll have leftovers, so either halve the recipe or save.  Will keep for two days in the refrigerator.)

*www.pioneerwomancooks.com

Grilled Lemon Dijon Chicken

awesome marinade!

Ingredients:4 boneless, skinless chicken breasts
1/4 cup lemon juice (1-2 lemons)
1/4 cup olive oil
1 shallot (chopped)
2 cloves garlic (chopped)
2 tablespoons grainy Dijon mustard
1 tablespoon herbs de Provence
1 teaspoon dried thyme
Kosher salt and fresh ground black pepper, to taste

Directions:1. Rinse chicken, pat dry, and place into Ziploc bag.  
2. Add remaining ingredients into bag, massaging everything together with your hands, and seal bag.  Marinate in refrigerator for as long as possible (anywhere from a couple of hours to overnight).
3. Heat up your grill to med-high heat (about 400 degrees) and cook about 6-7 minutes on each side, or until your internal temp on the thermometer reads 165-170.

*www.firsthomelovelife.com

Chicken Fajita Pasta

an easy, early prep dinner.  

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 envelope (3 tablespoons) taco or fajita seasoning (I used this Homemade Taco Seasoning.)
• 2 cups diced onion (about 1 whole onion)
• 2 cups diced bell peppers (2-3 bell peppers)
• 3-4 cloves garlic, minced
• 2 cups low-sodium chicken broth
• ½ cup heavy cream
• 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
• 8 oz. (about 3 cups) penne pasta (I used mini penne, so since those little guys take up less room, mine was about 2 cups.)
• ½ teaspoon salt

Directions:

Cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.

Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.

In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. 

Makes 4 servings.

Notes:

Here are some cheese options too!

1. After adding the chicken and veggies back into skillet, stir to combine until heated through, then turn off the heat and stir in 1/2 cup shredded cheese until melted. 

OR

2. At the very end, before serving, while it’s still in the skillet, top with shredded cheese, then place under the broiler in the oven until browned and bubbly, about 3 minutes. 

*www.kevinandamanda.com