White Chili

 

1 onion , diced

1 tbsp olive oil

2 cloves garlic , finely minced (or 2 Tablespoons minced from jar)

2 (14.5 oz) cans low-sodium chicken broth (or 1 carton)

1/2 green pepper

1/2 cup diced celery

1 tsp cumin

1 tsp paprika

1/2 tsp dried oregano

1/4 tsp cayenne pepper (add more for heat/jalapeno could be added for heat)

salt and freshly ground black pepper , to taste

1 (8 oz) pkg cream cheese, cut into small cubes (leave out for a lighter version)

1 cup frozen or fresh corn (2 ears corn cut from cob)

3 (15 oz) cans cannellini beans (one can pureed in blender)

28 oz canned tomatillo, drained and chopped in blender (1 1/2 C Salsa Verde can substitute)

2 1/2 cups shredded cooked rotisserie or left-over chicken or turkey

1 Tbsp lime juice (or half lime thrown in)

1/2 cup chopped fresh cilantro added after chili has cooked, plus more for serving

Tortilla chips or strips, Monterrey jack cheese, sliced avocado for serving (optional)

Instructions

Throw all but cilantro in a crock pot.....or

Heat olive oil in a large pot over medium-high heat. Add onion and celery, sauté 4 minutes minutes. Add garlic and sauté 30 seconds longer.

Add chicken broth, green pepper or jalapeño, cumin, paprika, oregano, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

Add 2 cans of beans, no need to drain.  Add 1 can of beans to a food processor along with it's juice and puree until nearly smooth, add to chili.

Add cream cheese to soup along with corn and stir well. Simmer 5 - 10 minutes longer.

Stir in chicken/turkey, fresh lime juice (or lime) and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

Based on https://www.cookingclassy.com/white-chicken-chili/#jump-to-recipe

Spaghetti Squash Lasagna

1 medium spaghetti squash-cooked and scrapped into sprayed pan

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Combine all in frying pan to make a meat sauce, simmer and cook down:

1 pound ground meat (beef or turkey) 

1/2 teaspoon salt

1 teaspoon pepper

2 Tablespoons minced garlic

1 teaspoon dried basil

1 teaspoon dried oregano

1 can diced tomatoes (Rotelle adds some heat)

2 Cups spaghetti sauce 

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Combine the following for cheese layer:

1 1/2 C ricotta or cottage cheese or combination of the two

2 eggs

1/2 C shredded cheese

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Add the cheese mixture over the squash, layer the swiss cheese, then cover with the meat sauce.  Top with Parmesan cheese.  Bake 375 degrees for 45 minutes or until bubbly and slightly brown, let sit outside of oven for 30 minutes to help set the "lasagna".

6 slices Swiss Cheese

1/2 C Parmesan cheese

Grilled Pork Tenderloin with Orange-Sesame Asparagus and Rice

Ingredients

Ingredient Checklist

• 2 (1-pound) pork tenderloins, trimmed, sliced and pounded
• 
  
• Marinade for meat minimum 30 minutes:
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 2 tablespoon brown sugar
• 4 teaspoons lower-sodium soy sauce
• 4 teaspoons fish sauce
• 2 teaspoon grated peeled fresh ginger
• 
  
• Simmer until thickened - Sauce:
• 2 tablespoons soy sauce
• 1/4 cup orange juice
• 4 teaspoons dark sesame oil
• 4 teaspoons honey
• Dash of crushed red pepper flakes
• 1 teaspoon grated orange rind (I used dried lemon rind because I didn't have orange)
• • 1 cup chopped green onions (or white onion if green not available)
  • 
    
  • • 1 ½ pounds asparagus, cut into two inch pieces
  • • 4 cups hot cooked brown rice
    • 
      
• Optional Toppings:
• 2 teaspoon toasted sesame seeds
• ¼ cup chopped toasted peanuts
• Green onion

Directions

Step 1

Cut each tenderloin crosswise into 12 even slices. Gently pound each slice to 1/2-inch thickness with a meat mallet or small heavy skillet while covered with plastic wrap. Combine marinade ingredients in a large zip-top plastic bag. Add pork to bag; seal. Refrigerate 30 minutes or more.

Step 2

Heat a grill medium-high heat. Grill 90 seconds on each side or until thickest piece is done to 145 degrees. Pork will finish while resting in tinfoil tent.

Step 3

Mix sauce ingredients in pan, let simmer with onions until thickened a bit, add asparagus, toss and add rice to make one dish to serve with grilled pork.  Sprinkle with toppings if desired, I didn't feel it was necessary.

Based on recipe but simplified from:  https://www.myrecipes.com/recipe/grilled-pork-tenderloin-orange-sesame-asparagus-rice?printview

Orange Stuff (Orange Jello Dessert)

 

So easy, family favorite!

1 large box orange Jello mix

24 oz. cottage cheese

9 oz. Cool Whip (regular works best)

1 can mandarin oranges drained

1 can pineapple tidbits drained

Mix and chill

Honey Mustard BBQ Sauce and Sweet and Spicy Rub

 Get ready to smoke some meat!  My favorite honey mustard and rub are below.  I've used the rub for brisket, pork shoulder and ribs.

Honey Mustard BBQ Sauce

3/4 Cup Yellow mustard
1/2 Cup honey
1/4 Cup Apple cider vinegar
2 Tablespoons Ketchup
1 Tablespoon Brown sugar
2 Teaspoons Worcestershire sauce
1 Teaspoon Hot Sauce (I use Chipotle Tabasco)
2 Tablespoons Butter melted
1 Pinch of Nutmeg
1 Dash Liquid Smoke

Place in a blender and refrigerate

I make a large batch for future use.  This is extra large batch because of math mistake....I had to make up for adding too much pepper....teaspoon, tablespoon...yeah, there is a difference...I filled two jars by using the larger measurements below times three, so three cups of brown sugar etc.

Sweet and Spicy Rub 

1C            1/2 C                     brown sugar

1/4 C        2 Tablespoon         sea salt

2T 2t        4 teaspoons            black pepper

2T 2t        4 teaspoons            smoked paprika

2T 2t        4 teaspoons            garlic powder

2T 2t        4 teaspoons            onion powder

1T 1t        2 teaspoons            ground mustard

2t             1 teaspoon              cayenne pepper

  

Mix together 😋

Pasta Salad Pomodoro (tomato) w/ Pepperoni

• 1 pound uncooked pasta
• 1 C olive oil
• 3/4 C vinegar
• 3 packages Zesty Italian Dressing Mix (.6 oz pkg)
• 2 C grape tomatoes
• 2 small zucchini or cucumber chopped
• 6 oz. sliced turkey pepperoni cut into strips
• optional black olives, banana peppers or whatever you want to add

Cook and drain pasta, add all ingredients and chill.  If pasta soaks up all the dressing, feel free to add some bottled Italian Dressing to taste.

 

Thai Red Curry Coconut Chicken with Rice

This Thai Red Curry Chicken with Vegetables is wonderfully coconut creamy, bursting with layers of flavor, incredibly easy and all made in one pot!  Definitely a new favorite at our house and better than any restaurant!

 Ingredients

1 1/2 tablespoons coconut oil

1 pound chicken sliced into 1/4” slices then 2” pieces

1/2 large onion, chopped

2 tablespoons red curry paste (or 1/2 red and 1/2 green)

1 red bell pepper, thinly sliced then chopped into 2” pieces

1 orange bell pepper thinly sliced then chopped into 2” pieces

1 small zucchini or summer squash, sliced

other veggies can be added as available such as pea pods and mushrooms

2 teaspoons grated ginger

4 garlic cloves, minced

1 13.5 oz. can coconut milk

1 tablespoon cornstarch

2 tablespoon Thai Chili Sauce or more

2 tablespoons less sodium soy sauce

2 tablespoon fish sauce

2 tablespoons lime juice

1 tablespoon brown sugar

1 bay leaf

1 teaspoon dried basil

1 teaspoon dried cilantro

1/4 teaspoon pepper

sriracha to taste (optional)

Optional Garnish:

lime zest to taste
fresh basil
fresh cilantro
fresh lime juice

Instructions

Instapot method, add all but veggies and coconut milk to instapot and cook chicken.  You may need to add some chicken broth as needed for instapot cooking (up to two cups)  When chicken is done, add the remaining ingredients.  Serve over rice and add optional garnish.

OR

Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger and garlic and sauté 1 minute.

Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).

Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin with water (I don’t do this). Discard bay leaf.

Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and Sriracha to taste. Serve with rice.

Notes

**Chicken is much easier to slice if partially frozen. It will thaw quickly once sliced. You can slice your chicken and red bell peppers in advance for even quicker meal prep.

BASED ON https://carlsbadcravings.com/thai-red-curry-chicken-recipe/