White Cheddar Mac and Cheese

from Family Circle

Servings: 12 Prep 15 mins Cook 12 mins Bake 350°F 30 mins

Ingredients

• 1 pound farfalle pasta
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 pound white cheddar cheese, shredded (about 4 cups)
• 1 package (10 ounces) frozen peas, thawed
• 1/2 pound finely diced smoked ham (such as Cumberland Gap)

Make It

1. Heat oven to 350 degrees . Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. Cook pasta in lightly salted water following package directions, about 12 minutes. Drain.

2. While pasta is cooking, melt butter in a medium-size, heavy-bottomed saucepan (not nonstick) over medium heat. Stir in flour until well blended; cook 1 minute. Whisk in 1 cup of milk and cook, whisking continuously, until smooth. Whisk in remaining 1 cup milk and continue to cook, whisking until thickened and smooth, about 5 minutes. Remove from heat; stir in salt, pepper and nutmeg. Whisk in 2 cups of the cheese until smooth.

3. In a large bowl, mix together the pasta, cheese sauce and 1 cup of the remaining cheese. Stir in the peas and ham. Pour into prepared baking dish. Scatter remaining 1 cup cheese evenly over the top.

4. Bake at 350 degrees for 30 minutes or until bubbly. Remove from oven; allow to cool 10 minutes. May be served warm or at room temperature.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 372, Fat, total (g): 17, chol. (mg): 58, sat. fat (g): 10, carb. (g): 34, fiber (g): 3, pro. (g): 21, sodium (mg): 625, Percent Daily Values are based on a 2,000 calorie diet.

 

 

Notes:  I froze half of this and when I added the cheese the second time, I used pepperjack, put it in the toaster over at 400 degrees until heated and Bill loved it.  I also buttered the leftover tortillas and put cinnamon and sugar on them and baked them for a couple of minutes.

Slow Cooker Enchiladas Recipe

As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. —Mary Luebbert, Benton, Kansas

TOTAL TIME: Prep: 30 min. Cook: 5 hours YIELD:4 servings

 

Suggested to do in oven instead of crockpot.  Or brown tortillas first to keep from getting slimy in crockpot.  Top with enchilada sauce and sour cream. 

Ingredients

• 1 pound ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1 can (16 ounces) pinto or kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1/3 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 6 flour tortillas (6 inches)

Directions

• 1. In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
• 2. In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

Nutritional Facts

1 serving (1 each) equals 734 calories, 32 g fat (16 g saturated fat), 111 mg cholesterol, 1,672 mg sodium, 62 g carbohydrate, 11 g fiber, 49 g protein.

© 2016 RDA Enthusiast Brands, LLC

Loaded Chicken and Potatoes

Loaded Chicken and Potatoes
Serves 6
Prep Time: 10 minutes
Total Time: 1 hour
Ingredients:
1 lb. boneless chicken breast, cubed 1”
8 medium red potatoes, diced ½”
1/4 Cup olive oil
2 tsp. kosher salt
1-½ tsp. ground black pepper
1 tbs. paprika
2 tbs. garlic powder
3 tbs. hot sauce (chalula)
Topping
2 Cup Cheddar cheese blend, shredded
½ lb bacon, diced
½ Cup green onion, chopped
Optional Garnish
sour cream
tomatoes, diced
Instructions:
Preheat oven to 400 degrees.
In a large bowl, combine the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the potatoes and chicken and stir to coat evenly. Place the potatoes and chicken in a 9×13” baking dish and bake for 45 – 55 minutes, until cooked through and browned and crispy on the outside.
While the potatoes are baking, in a small saute pan fry up the diced bacon until crispy and brown. Remove from pan to a paper towel lined plate, reserving for later.
Once potatoes are done remove from the oven and top with the cheese, bacon and green onion. Return to the oven for an additional 5 minutes to melt the cheese.
Serve with diced tomatoes and a dollop of sour cream, if desired.

Pickle-Brined Baked Chicken Tenders

Pickle-Brined Baked Chicken Tenders 

4 Servings 5 Smart Points 244 calories

These juicy, flavorful chicken tenders are marinated in pickle juice then breaded and baked in the oven.

Ingredients:

• 12 (1 1/4 lbs) chicken tenders or skinless breasts cut into strips
• 1- 1/4 cup pickle juice (enough to cover the chicken)
• 1/2 teaspoon kosher salt and black pepper, to taste
• 1 large egg, beaten
• 1 large egg white
• 1/2 cup seasoned breadcrumbs
• 1/2 cup seasoned panko
• cooking spray

Directions:

1. Place chicken in a shallow bowl and cover with pickle juice (enough to cover completely). Marinate in the refrigerator 8 hours. After 8 hours, drain and dry the chicken completely on paper towels.
2. Preheat oven to 425F. Spray a large baking sheet with generously with oil.
3. Combine egg, egg white, salt and pepper in a medium bowl. In a shallow bowl, combine the bread crumbs and panko.
4. Dip chicken in the egg wash, then into the breadcrumb mixture and shake off excess.
5. Place the chicken onto the prepared baking sheet and spray the top generously. Bake in the lower third of the oven until the bottom is golden, 8 to 10 minutes. Turn and bake 6 minutes, until golden.

Nutrition Information

Yield: 4 Servings, Serving Size: 3 tenders

• Amount Per Serving:
• Smart Points: 5
• Points +: 6
• Calories: 244
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 150mg
• Sodium: 422mg
• Carbohydrates: 10g
• Fiber: 1g
• Sugar: 1g
• Protein: 37g

Read more at http://www.skinnytaste.com/pickle-brined-baked-chicken-tenders/#vWE9gwJG4HZUQHPl.99

Chicken and Gruyère Turnovers

• March 2011

Ingredients

1. 1 1/2 cups shredded rotisserie chicken
2. 1 1/2 cups grated Gruyère
3. 1 cup frozen peas
4. 2 sheets (one 17.25-ounce package) frozen puff pastry, thawed
5. 1 large egg, beaten
   
   
6. 1/4 cup Dijon mustard

Directions

1. Heat oven to 400° F. In a medium bowl, combine the chicken, Gruyère, and peas.
2. Cut the 2 sheets of puff pastry in half to form 4 rectangles and place on a baking sheet. Dividing evenly, top half of each rectangle with the chicken mixture. Fold over and seal the turnovers; brush the tops with the egg. Bake until golden, 20 to 25 minutes. Serve with the mustard.

Reviews:
These were good but a tad dry and bland the first time, sticking to the recipe.The second time around, I mixed two tablespoons of chicken gravy with the chicken and used half gruyere & half sharp cheddar cheese...much better!

Good recipe! I used half and half gruyere and sharp cheddar. I also sauteed shallots and mushrooms and added to the filling.

Best Broccoli Soup Recipe

Here's a creamy, comforting soup that beautifully showcases broccoli. It's a delicious way to eat your vegetables. —Carolyn Weinberg, Custer, Montana

TOTAL TIME: Prep: 20 min. Cook: 30 min. YIELD:6-8 servings

Ingredients

• 2 cups water
• 4 cups chopped fresh broccoli (about 1-1/2 pounds)
• 1 cup chopped celery
• 1 cup chopped carrots
• 1/2 cup chopped onion
• 6 tablespoons butter, cubed
• 6 tablespoons all-purpose flour
• 3 cups chicken broth
• 2 cups 2% milk
• 1 tablespoon minced fresh parsley
• 1 teaspoon onion salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Directions

• 1. In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside.
• 2. In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened.
• 3. Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender. Yield: 6-8 servings (2 quarts).

Nutritional Facts

1 serving (1 cup) equals 164 calories, 11 g fat (7 g saturated fat), 31 mg cholesterol, 868 mg sodium, 13 g carbohydrate, 2 g fiber, 5 g protein.

© 2015 RDA Enthusiast Brands, LLC

Loaded Baked Potato & Chicken Casserole

OH HOLY SMOKES!!! SHUT THE FRONT DOOR!!
This is what I will be making next weekend ! I have been looking for this RECIPE for a while now and found it today! Yay! Your family will love it ! So be sure to save it to your timeline....
~
Loaded Baked Potato & Chicken Casserole
Ingredients
2lbs chicken breast
8 potatoes
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce
{Toppings}
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion
Instructions
Preheat oven 500F
In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce
Cube the potatoes & add to the bowl
Coat a 9x13 dish with cooking spray
Add potatoes, allow for excess sauce in the bowl
Bake the potatoes for 45 minutes, stir every 15 minutes
Cube the chicken & add it to the bowl with the left over sauce
Mix together cheese, bacon & green onion in a small separate bowl
Once potatoes are done, add the uncooked marinated chicken
Then layer the toppings over the chicken
Bake for 15 minutes or until the chicken is cooked