One Pan Cheesy Smoked Sausge and Pasta Skillet

1 Tbsp olive oil
1lb Hilshire Farm Smoked Turkey Sausage, sliced
1 cup diced onion
1 Tbsp miced garlic
2 cups chicken broth
1 can diced tomatoes
1/2 cup milk or heavy cream
8 oz dry pasta
1/2 tsp salt and pepper, each
1 cup shredded Cheddar Jack Cheese
1/3 cup chopped scallions, for garnish

Add olive oil to a quart saute pan over medium high heat.  Add onions and sausage and cook until lightly browned.  Add garlic and cook for about 30 seconds.  Add chicken broth, tomatoes, milk, pasta, and seasonings.  Bring the mixture to a boil, cover, and reduce heat to low.  Simmer for about 15 minutes or until pasta is tender.  Turn off heat and stir in 1/2 cup cheese.  Sprinkle remaining cheese on top and cover for about 5 minutes to allow cheese to melt.  Top with sliced scallions and serve.

Crock Pot Cheesy Chicken

1 cup of chicken stock
1 cup of colby jack cheese
1 green pepper diced
1 red pepper diced
1 pound of chicken breast
1/2  tsp of red pepper flakes
8 oz cream cheese
pinch of cayenne pepper
1/2 tsp pepper
1/2 tsp of salt
1/2  tsp garlic powder
1/2 tsp onion powder
Optional- Rice
(cooked)

Set crock pot to low.  Add all ingredients except colby jack cheese.  Cook for 6 hours.  Add Colby Jack cheese and cook for 1 to 1.5 hours.  Shred the chickn.  Stir and serve over rice.

Italian Taco Stuffed Shells

1 box jumbo pasta shells
1 lb ground beef
1 packet Taco seasoning
1 can corn
1 can sliced olives
1 8oz pkg cream cheese
1 can enchilada sauce
cheese
salsa
To make:

layer the bottom of a 9×13 baking dish with salsa.

Brown ground beef and with taco seasoning.

Add cream cheese, stirring until melted.

Drain liquid from olives and corn, add olives and corn to beef and cream cheese mixture.

Boil shells until al dente.

Fill shells with meat mixture and arrange in 9×13.

When full, evenly pour enchilada sauce over the shells.

Top with cheese.

Bake 350* for about 30 minutes.

These were so good.  I found the recipe here.

Caribbean Salad

I found this recipe on Ourbestbites.com

Ingredients

1 large bunch of romaine lettuc
1 lb boneless chicken breast, grilled
8 oz can mandarin oranges, drained
1 red bell pepper, diced
4-5 green onions, sliced
1/3 cup chopped cilantro
6-8 Tbsp dried cherries or cranberries
Sesame Seeds
Diced Fresh Pineapple

Vinaigrette Dressing

1/4 cup orange juice
3 Tbsp white wine vinegar
1 1/2 tsp dry mustard
2 Tbsp sugar
1/4 tsp sesame oil
1/4 tsp salt
3/4 cup canola oil

Instructions

To prepare dressing, combine orange juice, vinegar, dry mustard, sugar, sesame oil, and salt  in the jar of a blender.  Blend until sugar is dissolved.  With blender running on low either remove stopper in lid, or crack the corner and slowly drizzle in oil, mixing until just combined.  Store dressing in fridge until ready to use.  You can prepare a day or two ahead of time.

To prepare salad, divide lettuce between 4 plates, top with chicken, oranges, bell pepper, green onion, and cranberries.  Drizzle with dressing and sprinkel with sesame seeds and pineapple.  Serves 4 main dish or 6-8 sides.

Lemon Chicken

1 1/2 tablespoons finely minced or pressed garlic
1 large or 2 small lemons, zested and juiced
1/3-1/2 cup minced fresh herbs, preferably a combo of basil, rosemary, and oregano
1 teaspoon kosher salt
1/4 teaspoon black pepper
4-6 tablespoons (or more) extra virgin olive oil
1 1/2-2 pounds boneless, skinless chicken breasts*
*also great on fish and grilled vegetables
Combine garlic, lemon zest, lemon juice, herbs, salt and pepper.  Add olive oil until mixture comes together like a thick sauce.  If you have a mini food processor, you can blend the mixture until it becomes the consistency of a chunky pesto.  Rub mixture over chicken and/or vegetables and let sit for 20-30 minutes.  When ready to cook, preheat outdoor grill or indoor grill pan.  Cook a few minutes on each side, turning only once, until done (Internal temp should be about 165 degrees). 

I found this recipe here.

Italian Crock Pot Chicken

3 lb	Boneless Chicken Breasts or Pork
8 oz	Cream Cheese Softened
1	Packet Zesty Italian Dressing Mix
1 can	Cream of Chicken Soup
½-¾ cup	Water

Directions:

Trim chicken and place in crockpot. Mix remaining ingredients in a blender and pour over chicken. Cook on low for 8-10 hours. Shred meat and serve over pasta or rice.

Vegetable Cheese Soup

I found this recipe here. 

• 2 (10 3/4 oz) can of chicken broth
• 2 tsp or 2 cubes chicken bouillon
• 1 onion, diced
• 1 cup diced carrots
• 1 cup diced celery
• 2 cups diced potatoes
• 1/4 cup butter
• 2 cups milk (I used skim)
• 1/2 cup flour
• dash of cayenne pepper
• 3 cups shredded cheddar cheese

Instructions

1. In a large pot, combine the chicken broth, bouillon, and onion. Bring to a boil and simmer for 5 minutes.
2. Add the celery, carrots, and butter. Simmer for another 5 minutes.
3. Add the potatoes and simmer until tender – about 20 minutes.
4. In a medium bowl, whisk the milk and flour together until smooth.
5. Gradually add the milk mixture to the vegetable mixture stirring constantly.
6. Add shredded cheese and cayenne. Blend until cheese in melted. Serves 6.