Chicken Wild Rice Soup

4 cups chicken broth

1 pkg. long grain & wild rice (discard seasoning packet)

3 cups carrots, chopped

2 cups chopped celery, chopped

¼ cup onion, diced

¼ tsp. sage

¼ tsp. thyme

¼ tsp. marjoram

¼ tsp. rosemary

1 tsp. salt

½ cup butter

¾ cup flour

2 cups whole milk

2 Tbsp. cooking wine (optional)

Up to 2 cups additional milk or cream

Place chicken in an instant pot with broth. Pressure cook for 5 minutes and release pressure.  And add rice, carrots, celery onions, seasoning and salt. Cook for another 5 minutes.

Meanwhile, melt butter in a medium saucepan.  Add flour and whisk for one minute.  Add milk and whisk until thick and creamy.  Whisk in cooking wine until thick and set aside.

Remove chicken from the instant pot.  Allow to cool then shred.

Add creamy mixture to instant pot and saute for 5 minutes until combined, stirring occasionally.  Add shredded chicken and extra milk or cream to adjust consistency as needed.

Sugar Cookies

3 cups butter
27 oz sugar
3 eggs
2 egg yolk
1 cup & 2 TBS milk
3 tsp vanilla
27.5 oz flour (2x)
6 tsp baking powder
1/4 tsp salt

Beat butter and sugar in bowl. Add in eggs, milk, vanilla, till blended. Add 1st 27.5 oz of flour and baking powder and salt. Mix. Add second 27.5 oz of flour. Mix. It will be sticky but don't add any extra flour(trust me it's perfect as is). Divide dough in 4 and Wrap in plastic wrap and Refrigerate.

Refrigerate till hard and cool. Set out to thaw before rolling. Use about 1/4 cup flour per dough pack as you roll out the dough. Use enough flour so it's just barely not sticky. Use cookie cutter for desired shape. Bake 280 for 16- 20 minutes or until bottom of cookie is cooked through. Bake time totally depends on size of cookie so just keep an eye on them.

Frosting:
1.5 cup butter
32 oz cream cheese
6 tsp vanilla
64 oz  powdered sugar

Beat butter on high till sticks to side of bowl, add cream cheese, beat till sticks to sides. Scrap sides of bowl, add vanilla. Add powdered sugar. Once mixed beat on high for 2 minutes.

Salsa

8 quarts (30-40) roma tomatoes
3 cups celery
3 cups onion
3 green peppers
2 yellow peppers
2 jalapeño peppers
8 garlic buttons
1/2 cup red wine vinegar
3 Tbsp. salt
1 tsp. pepper
1/2 tsp. oregano
2 Tbsp. sugar

Blanch tomatoes and peel.  Pulse in blender or food processor.  Pulse all vegetables in food processor until fine but not pureed.

Combine all ingredients in large pot and simmer 4-5 hours.  Bottle in wide-mouth, pint size canning jars.  Process for 20 minutes.

Makes 12-14 pints.

Grape Salad

12 cups grapes (red, green or both) washed and dried
12 oz. cream cheese
1 cup sour cream
1/2 cup sugar
1 tsp. vanilla

Combine ingredients and sprinkle brown sugar and chopped pecans on top.

Cous Cous Salad

Dressing:
1/2 cup mayo
1/2 cup buttermilk
Dash red wine vinegar
1/2 one shallot
1 cup fresh basil
Salt & pepper to taste

Salad:
Chopped salad greens
1 cup corn
1/2 cup craisins
Fresh Parmesan to taste
1 package roasted garlic & olive oil couscous
Roasted pumpkin seeds

Blend dressing ingredients; set aside.  Make Couscous according to directions on box and cool.  Mix salad ingredients and toss with dressing.

Mini Chicken Chimichangas

1 8-oz package cream cheese, softened
1 Tbsp. taco seasoning
2 cups shredded Pepper Jack cheese
3 cups shredded cooked chicken (rotisserie works well)
16-20 flour tortillas
1 Tbsp. butter, melted
toppings: sour cream , guacamole, and pico de gallo

Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with cooking spray).

In a large bowl, add the cream cheese, taco seasoning, Pepper Jack, and chicken. Stir until well combined.

Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold the sides in and then roll the tortilla up and place on the baking sheet seam side down. Repeat for remaining tortillas and fillings. Brush with the melted butter.

Bake for 15-20 minutes or until chimichangas are golden brown and crispy.  Top with desired toppings such as sour cream, guacamole, and pico de gallo.

Veggie Hummus Wrap

Tortilla
Hummus
Pesto
Shredded veggies

Spread hummus, pesto and veggies on tortilla and wrap.  Suggested veggies are: shredded cabbage, carrots, cucumbers, pickles, pepper strips, sprouts, romaine or spinach.

Chickpea and Chicken Melt

1 can chickpeas rinsed well
1 can chicken, drained
Mayo or mashed avocado to taste
squeeze of fresh lemon juice- optional
salt and pepper to taste
small sprinkle of garlic powder- optional to taste
whole grain bread
pickles
tomatoes
shredded cheese

Turn broiler on oven to high. Put the chickpeas in a bowl and mash with potato masher to flake.  Add drained chicken and shred up with fork.  Add mayo/avocado to desired moistness, about 1/3 cup.  Add seasonings.  Toast whole grain bread slices. Top with sliced pickles and sliced tomatoes.  sprinkle with salt and pepper and top with shredded cheese.  Put under broiler until cheese is melted.

Teriyaki Chicken Zoodles

2 medium pieces boneless, skinless, chicken cut into strips
Salt and black pepper, to taste
½ cup pineapple chunks
4-5 medium zucchini zoodles

Sauce
1/3 cup water (plus more if too watery)
1/3 cup soy
4 Tbsp. honey
4 Tbsp. rice wine vinegar
2 garlic cloves, minced
½ tsp. grated ginger
2 Tbsp.
Salt, black pepper and red chili flakes to taste, optional
Sesame seeds, optional

In a medium bowl, whisk together sauce ingredients.  In a large bowl, combine chicken with salt, pepper and drizzle 1-2 tablespoons of sauce over the chicken. Allow to marinate for 30 minutes.

Heat 1 tablespoon of cooking oil in a large skillet / sauté pan on medium. Add chicken and cook until lightly brown, about 1-2 minutes. Add in the pineapple chunks and cook for another 2 minutes, until slightly softened. Pour in sauce and turn heat to high. Allow sauce to bubble and thicken while stirring, about 1-2 minutes (add more water if necessary). Add seasonings.

Add zoodles into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.

Remove from heat and drizzle extra sauce in pan over chicken and serve immediately, garnished with sesame seeds if desired.

*do not cook zoodles for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the chicken over raw zoodles if desired.

Cheeseburger Casserole

1 pound ground beef
3/4 cup dry macaroni
1 cup hot water
2 cups milk
1 Tbsp. corn starch
1 Tbsp.  paprika
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. salt
1 tsp. sugar
1 tsp. mustard powder
1 cup grated cheddar cheese

Brown ground beef in a skillet over medium heat. Drain grease.

Add all of the remaining ingredients to the skillet with the beef, except for the grated cheese. Stir well.

Bring to a boil, reduce to a simmer, and cover. Cook for 12 minutes. Remove from heat, stir in the cheddar cheese, and cover for 2 minutes.

Stir well and serve.

French Dip Sandwiches

3 lb. beef chuck roast

1/3 cup soy sauce

1 cup Coke

2 10.5 oz beef consommé

1 pkg. Lipton onion soup mix

1 Tbsp. beef bouillon

1 tsp. garlic powder

½ tsp. onion powder

½ tsp. oregano

½ tsp. salt

¼ tsp. pepper

¼ tsp. thyme

1 bay leaf

French rolls or hoagie buns

Sliced provolone cheese

Add all ingredients to a slow cooker except buns and cheese.  Cook on low for 4 hours; remove roast to a cutting board and thinly slice across the grain.  Place sliced meat back in slow cooker and continue to cook for 1-2 additional hours.

When ready to serve, remove roast and strain fat from broth for dipping.  Split rolls and line the bottoms of a baking tray.  Top each half with beef followed by 2 slices of cheese.  Bake at 350° or until cheese is melted.

Serve with reserved au jus.

Baked Ziti

1 pound ziti rigatoni or penne
1 lb. ground sausage
2 cups cottage cheese
2  eggs
1 cup parmesan cheese
2 Tbsp. olive oil
5 tsp. minced garlic
1 (28-ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 tsp. dried oregano
1 Tbsp. dried basil
1 tsp. sugar
Salt/pepper
2 tsp. cornstarch
1 cup milk
8 ounces mozzarella cheese, cut into 1/4-inch cubes

Preheat the oven to 350°.  Grease 9x13-inch baking pan and set aside.

Cook pasta about 3 minutes short of package directions.  Brown sausage; drain, set both aside.  In a medium bowl, whisk together the cottage cheese, eggs and 3/4 cup of the Parmesan cheese.

Heat oil and garlic in a large skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce, diced tomatoes, sugar, basil and oregano; simmer until thickened, about 10 minutes. Take off the heat and season with salt and pepper to taste.

Whisk together the cornstarch and milk and pour it into pot set over medium heat. Bring milk to a simmer and cook until thickened, whisking constantly, 3 to 4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 cup or so of the simmered tomato sauce, and half of the mozzarella cubes. Stir to combine.

Add the cooked pasta and stir to coat well with the saucy mixture.
Transfer the pasta to prepared pan and spread the remaining tomato sauce evenly over pasta. Sprinkle the remaining mozzarella cubes and remaining Parmesan cheese over the top.

Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for 30 minutes.  Remove foil and bake until cheese is bubbling and beginning to brown, about 30 minutes longer.

Oatmeal Smoothie

3/4 cup unsweetened vanilla almond milk
1/2 cup old fashioned oats
1 scoop vanilla whey protein (optional)
1 Tbsp. real maple syrup
1 Tbsp. natural peanut butter
1/2 frozen, ripe banana cut into small pieces*
4 ice cubes
1/2 tsp. cinnamon (or more!)
1/2 tsp. vanilla

Combine all ingredients in high-powered blender and blend until smooth.  Serve immediately.

*When bananas are very ripe (mostly brown skin), peel, cut in half and place on cookie sheet in freezer until frozen.  Place in ziplock freezer bag and use as needed.

Refrigerator Oatmeal

2/3 cup unsweetened vanilla almond milk
1/3 cup plain Greek yogurt
1 1/2 Tbsp. raspberry jam
1/2 tsp. vanilla
1/3 cup old fashioned oats
2 tsp. chia seeds
fresh berries

Combine milk, yogurt, jam and vanilla in a large glass or mason jar.  Whisk together until well incorporated.  Stir in oats and chia seeds.  Cover and refrigerate overnight.  Before serving, top with fresh berries.

Pumpkin variation:

Substitute maple syrup for jam

Substitute canned pumpkin puree for greek yogurt

Add 1 tsp. pumpkin pie seasoning

Chocolate Bundt Cake

1 chocolate cake mix
1 small pkg. instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
12-oz pkg. chocolate chips

Preheat oven to 350°.

In a large mixing bowl, mix all ingredients except chocolate chips well for five minutes.  Stir in chocolate chips.

Grease bundt pan.  Bake for 50 - 60 minutes, until a toothpick inserted comes out clean.  Remove from pan, cool slightly and sprinkle with powdered sugar.