Tuscan chicken pasta

 

Ingredients

• 2 boneless, skinless chicken breasts cooked and diced
• 2 cups ditalini pasta or elbows (For a low carb alternative, replace the pasta with cooked cauliflower cut bite-sized)
• 2 cups chicken broth (do NOT add this if cooking on the stovetop! It’s just for cooking the noodles!)
• 2 Tablespoons butter
• 8 ounces cream cheese 1 package
• ½ cup milk
• ½ cup grated parmesan cheese
• 4 ounces sun dried tomatoes drained and chopped (I often use a can of drained diced tomatoes instead. It tastes different, but also good.)
• ½ teaspoon garlic salt
• ½ teaspoon black pepper
• 1 Tablespoon dried basil
• 2 cups fresh spinach leaves

Instructions for Instant Pot

• In the Instant Pot, add the pasta, chicken broth, butter, and chicken.
• Place lid securely on and move the knob to sealing.
• Set on manual, (or pressure cook) for 3 minutes.
• Once timer goes off, allow a natural pressure release for 5 minutes before releasing valve to remove remaining pressure.
• Remove lid and stir the noodles and chicken.
• Turn off manual button and push the saute button
• Stir in the cream cheese, milk, garlic salt, black pepper, basil, and Parmesan cheese.
• Add in the sun dried tomatoes and spinach stirring until spinach is cooked down a bit.
• Serve immediately.
  
  

  ***You can also make this recipe on the stove top! Here’s how:

  • Boil your noodles separate in water or chicken broth.
  • Over medium heat on the stove, add butter! cream cheese! milk, Parmesan cheese, sun dried tomatoes, garlic salt, black pepper, basil, and chicken.
  • Add in your noodles and spinach until spinach is wilted and everything is well combined.

  
  

  Leftovers freeze well!

Zucchini Taco Casserole

 

Ingredients

• 2 cups cooked quinoa (could substitute white or brown rice)
• 1 pound ground beef
• ½ onion chopped
• 2 zucchini diced
• 1 red bell pepper diced
• 1 (15.5 ounce) can black beans (rinsed and drained)
• 1 cup salsa
• 1 ounce packet taco seasoning
• 1 cup shredded Mexican cheese blend
• 1 avocado diced (optional topping)
• 2 Tablespoons cilantrochopped (optional topping)
• ½ cup sour cream (optional topping)

Instructions

• Preheat oven to 350 degrees.
• Prepare quinoa according to package directions.
• In a large skillet, saute beef and onion until beef is cooked through and no longer pink.
• In a large bowl (or in the skillet if it’s big enough), toss together beef, quinoa, zucchini, pepper, beans, salsa, and taco seasoning until seasoning is completely incorporated.
• Dump mixture into a greased 9 x 13 inch pan and top with Mexican blend cheese.
• Bake for 25 minutes covered, or until zucchini and peppers have completely cooked through, and cheese begins to bubble on top.
• Serve with your favorite taco toppings, such as avocado, cilantro, and sour cream.

Zucchini Pizza Casserole

 

Ingredients

• 4 cups shredded zucchini (1 large)
• ½ teaspoon salt
• 2 eggs beaten
• ½ cup shredded Parmesan cheese
• 2 cups shredded Mozzarella cheese (divided)
• ¼ cup italian bread crumbs (or plain + 1 tsp Italian seasoning)
• ½ cup marinara sauce
• 24 slices pepperoni

Instructions

• Preheat oven to 400 degrees F.
• Squeeze excess moisture out of shredded zucchini with paper towels and place in a large mixing bowl.
• Add salt, eggs, Parmesan cheese, 1 cup Mozzarella cheese and bread crumbs. Stir until well combined.
• Press mixture into a 9 x 13 inch baking dish sprayed with nonstick cooking spray.
• Bake for 20 minutes.
• Remove from oven.
• Spread marinara sauce over zucchini crust.
• Top with remaining Mozzarella cheese and pepperoni, as desired.
• Place back in the oven and bake for 20 more minutes.
• Let cool for a few minutes and serve.
  Serves 4.

Chicken Caesar Salad sandwiches

Combine the following in a bowl:

Shredded cooked chicken

Caesar salad dressing

Ground black pepper

Shredded Parmesan cheese

Fresh parsley

Serve on a roll or croissant with romaine lettuce leaves.

OR serve as a tortilla wrap or in a pita.

OR for a low carb option, serve as a lettuce wrap.

Instant Pot Lazy Lasagna

Ingredients

• 1 pound ground beef (can also use Italian sausage)
• ½ teaspoon garlic powder
• 1 Tablespoon Italian seasoning
• 12 ounces bow tie pasta
• 2 cups beef broth
• 26 ounces spaghetti sauce
• ½ cup sour cream
• ¾ cup shredded Mozzarella cheese
• ½ cup shredded Parmesan cheese (optional topping)
• Fresh Chopped basil (optional topping)

Instructions

• Press the SAUTE button and when it has heated up, add ground beef, garlic powder, and Italian seasoning. Cook until ground beef is no longer pink
• Drain grease if desired.
• Dump uncooked bow tie pasta on top of meat and spread evenly.
• Pour beef broth on top of the pasta, covering as much (if not all) of the pasta as possible.
• Pour the spaghetti sauce on top of the pasta. Do not mix – just leave as is.
• Place lid on top of Instant Pot and turn valve to SEALING (not venting).
• Press MANUAL (or PRESSURE COOK) and set timer for 4 minutes.
• Once it's done cooking, do a QUICK RELEASE of the pressure (if foam and bubbles start spewing out, move the valve back to venting and wait a minute or two for some of the pressure to die down before opening the valve back up).
• Remove the lid
• Stir in the sour cream and mozzarella cheese and mix until sour cream and cheese are completely melted and smooth.
• Dish and serve topped with Parmesan cheese and fresh basil.

Creamy ground beef and macaroni tomato soup

Ingredients:

• 1 pound lean ground beef
• 1 onion diced
• 3 teaspoons minced garlic
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 teaspoon oregano
• 4 cups chicken stock
• 26 ounces spaghetti sauce
• 14 ounces diced tomatoesdrained
• 4 ounces cream cheeseroom temperature
• 1/4 cup fresh basil roughly chopped, divided
• 1 1/2 cups whole wheat elbow macaroni or regular elbow macaroni

INSTRUCTIONS

• In a large skillet over medium heat, add the ground beef and onion and cook until the beef is no longer pink. Add in garlic and cook for a minute more.
• Add salt, pepper and oregano to the beef and stir to combine.
• Pour in chicken stock, spaghetti sauce, and diced tomatoes, then bring the soup to a simmer and cook for 10 minutes.
• Whisk in the cream cheese until it is completely mixed in and then add 1/2 of the fresh basil.
• Pour in the pasta, stir and let cook for another 10 minutes with the lid on or until the pasta is tender.
• Spoon into bowls and garnish with the leftover basil.

Crockpot breakfast casserole

Layer the following in a greased crockpot:

Frozen hash browns 

Chopped onions and/or peppers (fresh or frozen)

Cooked ham, bacon, and/or sausage

Shredded cheese

Cajun seasoning or seasoning salt

Next:

Beat eggs and pour over top of layers.

Cook on low at least 6 hours.

In a 6 qt. Crockpot, you can layer 3x and use 36 eggs to feed ~25 people.