BALSAMIC ROASTED BRUSSELS SPROUTS WITH MAPLE BACON

 

INGREDIENTS
1 ½ lb. Brussels Sprouts
6 Slices Thick Cut Maple Bacon - Chopped
3 oz. Onion – Diced
2 Large Cloves Garlic - Minced
2 Tbs. Balsamic Vinegar
2 Tbs. Olive Oil
Salt and Pepper – To Taste

DIRECTIONS

Preheat oven to 375° Line a baking sheet with aluminum foil.

Trim the ends off the Brussels sprouts and remove any yellowing leaves.  Cut Brussels sprouts in half.

In a large mixing bowl, combine Brussels sprouts, bacon, onion, garlic, balsamic vinegar, olive oil, salt and pepper.  Toss until all sprouts are coated and ingredients are well mixed.

Pour mixture onto baking sheet and spread in a single layer.  Bake for 30 minutes, tossing every 10 minutes.

Prep Time – 15 Minutes

Cook Time – 30 Minutes

Baked Chicken Chimis with Enchilada Sauce

 
Ingredients
8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. "cooked" chicken, shredded
8 flour tortillas (or whole wheat or low carb)
cooking spray
shredded cheddar cheese
green onions, for garnish (optional)
sour cream (optional)
Red Enchilada Sauce (recipe below)

Directions

1. Preheat oven to 350 and spray baking dish with cooking spray.
2. Mix Cream Cheese, Pepper jack cheese, taco seasoning in a bowl. Then add chicken and mix all together.
3. Place the mixed chicken evenly onto the tortillas.
4. Fold up tortillas into a burrito (by tucking in sides and rolling them up) and place into baking pan.
5. Spray top of tortillas with cooking spray
6. Place in oven and bake for 15 minutes. Then turn over and place back in for 15 minutes.
7. Take out place on a plate add the red enchilada sauce, cheese and sour cream. Garnish with onions and tomatoes.
Serve and Enjoy!!

Homemade Red Enchilada Sauce

1/4 cup vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 cup water, or more if needed
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir in water, cumin, garlic powder, and onion powder into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.

Pizza Casserole

Ingredients
1 (16 ounce) package uncooked rotini pasta
1 lb ground Italian sausage
1 (24 ounce) jar pasta sauce
1 (16 ounce) container cottage cheese
1 (2 1/4 ounce) can sliced black olives, drained (optional)
1 (4 ounce) can mushrooms, drained
12 ounces shredded mozzarella cheese
2 (3 ounce) packages sliced pepperoni

Directions:
Preheat oven to 350 degrees. Lightly grease a 9X13 casserole dish.

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

In a skillet over medium heat, cook the sausage until evenly brown, drain grease. Mix in the cooked pasta and pasta sauce. Pour into prepared casserole dish.

In a bowl, mix the cottage cheese, olives, mushrooms and mozzarella cheese.

Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.

Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

Stupid EASY Chicken

Ingredients
3-4 chicken breasts cubed
2 - 14oz cans Italian diced tomatoes
1 envelope of Lipton Savory Herb & Garlic Soup mix (next to onion soup mix)
Bow tie pasta and shredded parmesan cheese

Mix soup mix and tomatoes into crock pot, add chicken and stir. Cook on low for 6-8 hours. Cook bow tie pasta according to package. Serve over bow tie pasta; we actually just mix it all together. Sprinkle with parmesan cheese.
This is a winner lady's!

Salted Caramel Pretzel Bark

Ingredients
2 sticks of butter
1 cup of light brown sugar
1 reg. bag of pretzels (you'll use about 3/4 of the bag)
12 ounce bag of chocolate chips
Sea salt - ( I use our coarse sea salt with our grinder)

Preheat the oven to 400.

Line a large bar pan with parchment paper, cover with pretzels
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.

Bake the sheet for 5 minutes.

Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.

Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.

Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.

Sprinkle with sea salt and refrigerate for a minimum of 1 hour.

Loaded Chicken & Potatoes

 
 
Ingredients:

1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT)

Topping:

2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion

How to Make:

1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

Serve With: extra hot sauce and/or ranch dressing or sour cream!

Pasta Fagioli slow cooker crock pot version... just like Olive Garden

Ingredients
2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Directions:
1.Brown beef in a skillet.
2.Drain fat from beef and add to crock pot with everything except pasta.
3.Cook on low 7-8 hours or high 4-5 hours.
4.During last 30 min on high or 1 hour on low, add pasta.