Chicken Ranch Pizza

Ingredients

1 pizza crust, homemade or store-bought
For the sauce:
2/3 cup Ranch dressing
2 cloves garlic, minced
For the toppings:
2 cups shredded mozzarella cheese
½ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
1 chicken breast, cooked and sliced thinly
2 Roma tomatoes, diced
¼ cup green onions, thinly sliced

Instructions

Preheat the oven to 425F.
Butter or grease a 16-inch round pizza pan. Stretch pizza dough to fit pan.
In a small bowl, mix the ranch dressing and minced garlic. Spread the sauce mixture over the crust.

In a medium bowl, toss together the mozzarella, cheddar, and Parmesan cheeses. Spread about half of the cheese mixture over the sauce.
Evenly spread the chicken, tomatoes, and green onions over the pizza. Top with the remaining cheese.

Bake pizza for 12-15 minutes. Check pizza after 10 minutes, and continue to check every few minutes until top is browned and cheese is bubbly.

Remove pizza from oven, allow to cool slightly, and slice. Serve hot and enjoy!

Cajun Sausage and Pasta Skillet

Ingredients

12-16 ounces smoked sausage
1 Tablespoon olive oil
4 cloves garlic, minced or pressed
1 bell pepper, roughly chopped
1 medium onion, chopped
1-3 teaspoons Cajun seasoning. How much to add depends on the brand you use and the heat level your family enjoys. I used the full 3 teaspoons
3 cups penne pasta
2 to 2 1/2 cups low sodium chicken broth
1 cup milk
1 Tablespoon cornstarch

Instructions

Heat the oil over medium heat in a 10 or 12 inch skillet with a lid

Slice the sausage into rings

Cook the sausage, garlic, onion, and bell pepper for 4-5 minutes or until the sausage is brown and the vegetables are tender

Sprinkle with the seasoning

Add the pasta and chicken broth
Bring to a boil, cover and reduce heat to a simmer

Cook for 15-20 minutes, stirring occasionally to prevent sticking, or until pasta is tender and most of the broth is absorbed

Whisk together the milk and cornstarch
Add to pasta and sausage

Cook for another 3-5 minutes or until a sauce is formed.

Chicken Alfredo (by Pioneer Woman)

Ingredients:

12 ounces, weight Bowtie Pasta
4 Tablespoons Butter
2 whole Boneless, Skinless Chicken Breasts 
Salt And Pepper, to taste
2 cloves Garlic, Minced
3/4 cups Dry White Wine (may Substitute Low-sodium Chicken Broth)
1/2 cup Half-and-half
3 Tablespoons Heavy Cream 
Low Sodium Chicken Broth, As Needed For Thinning
3/4 cups Parmesan Shavings Or Grated Parmesan
2 Tablespoons Fresh Parsley, Minced

Preparation Instructions:

Cook pasta according to package directions. Drain and set aside.

Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.

Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.

When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it's all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)

On the show she added baby spinach and grape tomatoes. So I did too and it was amazing.

Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!

Stir-Fry Bok Choy with Garlic & Ginger

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

Directions

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

Low Country Smothered Pork Chops

Ingredients:

4 - center-cut pork chops (inch thick)
salt and pepper
ground cayenne pepper, to taste (optional)
2 - tablespoons butter
1/4 - cup all-purpose flour
2 - medium green bell peppers, stemmed, cored, and seeds removed, cut into strips
2 - small onions or 1 large. trimmed, cut lengthwise
2 - cloves garlic, minced
2 - cups low sodium chicken broth or stock
2 - 3 dashes Worcestershire sauce

Directions:

Trim the excess fat from the chops and season well with salt, pepper, and cayenne if using. Melt the butter in a large skillet over medium heat.

Lightly roll the chops in flour, shake off any excess, and place them into the pan. Brown well, about 3 minutes per side, and remove to a plate and set aside.

In the same skillet add the green peppers and onions and saute until softened (about 3 minutes). Stir in the minced garlic and cook until fragrant (about one minute). 

Push the vegetables to the side of the skillet. Add pork chops to pan and place vegetables on top of pork chops. Pour in the chicken broth and sprinkle with Worcestershire sauce.

Tightly cover the skillet with foil and allow to simmer for 45 minutes or until chops are tender.

Crockpot Taco Chicken Bowls

Ingredients

1½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt
to taste cracked pepper
2 cups dry rice
8 oz. shredded cheddar
½ bunch cilantro (optional)

Instructions

Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
Secure the lid on your slow cooker and cook on low for 8 hrs.

Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Crockpot Lasagna

Ingredients:

1 pound ground beef
1 small onion, finely diced
1 tbsp. garlic, minced
1 jar (26 oz.) spaghetti sauce
1 cup water
1 cup cherry tomatoes, halved (optional)
1 (15 oz.) container small curd cottage cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
1 egg
2 tbsp. fresh parsley, chopped (optional)
1 teaspoon pepper
lasagna noodles, uncooked
salt, to taste

Directions:

Brown and crumble ground beef in a large skillet.
(You need a larger skillet for this because you'll be adding the spaghetti sauce and water to it later). Then add in onion and garlic and cook for additional 1-2 minutes. I like to season my beef mixture with a little salt at this point too.
Drain excess grease from beef. And put back into skillet. Pour in spaghetti sauce, water and cherry tomatoes (if using).

Give it all a good stir (you can turn the heat off at this point). Give it a taste test, add additional salt if necessary.

In a separate bowl, mix together cottage cheese, 1 1/2 cups mozzarella cheese, 2 tbsp. parmesan cheese, egg, pepper and chopped parsley. (Put your remaining cheeses back in the fridge, you'll be using those as a topping later).

Spray Crock Pot with non-stick cooking spray. Scoop approximately 1 cup of meat sauce into bottom of slow cooker. Top with one layer of uncooked lasagna noodles.
Just do your best to break them up to fit into your crock pot. Next top with a layer of the cheese mixture. Keep adding layers, ending with meat sauce.

I was able to get 3 layers in my 5-quart slow cooker.

Put the lid on and cook on low for 4-6 hours.
(It took exactly 4 hours in my slow cooker).
You want most of the liquid to be absorbed and noodles should be soft. When it is finished cooked add the remaining cheeses.
Put the lid back on for about 10-15 more minutes until cheese is melted.

Easy Garlic Chicken

Ingredients:

2 teaspoons olive oil
1/4 cup diced onion
4 garlic cloves, minced
4 boneless skinless chicken breast halves
4 tablespoons brown sugar

Directions:

Heat oven to 450°F. Line shallow roasting pan with foil; spray foil with nonstick cooking spray.

Heat oil in small nonstick skillet over medium-low heat until hot. Add garlic; cook 1 to 2 minutes or until garlic begins to soften, stirring frequently. Remove from heat; stir in brown sugar until well mixed.

Place chicken breast halves in sprayed foil-lined pan. Spread garlic mixture evenly over chicken.

Bake at 450°F. for 20 to 30 minutes or until chicken is fork-tender and juices run clear.

Smothered Chicken

Ingredients:

4 boneless chicken breasts
1 tablespoon olive oil
1 large onion
1 large green bell pepper
1 cup sliced mushrooms
1 clove garlic
1 teaspoon Italian seasoning
Salt & pepper to taste
1 tablespoon dijon mustard
1/2 cup shredded mozzarella cheese

Directions:

Grill chicken until cook thoroughly.
Heat oven to 350 degrees.

Warm olive oil in pan, cook onion, bell peppers, and mushrooms until soft. Add in garlic and Italian seasoning and mix together and set aside.

Slice up chicken breasts and place in bottom of 8x8 baking dish. Spread dijon mustard across the chicken. Top with cooked vegetables and then add on mozzarella cheese.

Bake for 10 minutes until cheese is bubbly and melted.

One Pot Chili Mac & Cheese

INGREDIENTS

1 tablespoon olive oil
2 cloves garlic
1 onion, diced
8 ounces ground beef
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 teaspoons chili powder
1 1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
10 ounces elbows pasta
3/4 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
Remove from heat. Top with cheese and cover until melted, about 2 minutes.
Serve immediately, garnished with parsley, if desired.

Cheeseburger Flatbread Melts

Ingredients:

1/2 lb lean ground beef, browned and drained
1/4 cup water
1/2 tbsp apple cider vinegar
1 pkg dry onion soup mix
1/4 cup ketchup
1 tbsp mustard
1 garlic clove, minced
2 tablespoons canola or vegetable oil
11 oz thin crust pizza dough
1 cup shredded cheddar cheese

Directions:

Brown and drain ground beef. Add water, vinegar, onion soup mix, ketchup, mustard and garlic. Stir to combine and simmer over low heat. Meanwhile, heat 2 tbsp canola oil over medium heat in a large, heavy bottomed skillet. Divide the pizza dough into six equal portions and roll into a round, tortilla-like shape. Fry the dough for one minute on each side or until golden brown and bubbly. Remove to a paper towel to drain. Top with beef mixture and shredded cheese.

One Pot Red Beans & Rice

Ingredients:

1 tablespoon vegetable oil
1 pound cajun smoked sausage or other smoked sausage, sliced into 1/2-inch pieces
1 onion, chopped
1 green pepper, seeded and chopped
1 rib celery, chopped
2 cloves garlic, minced
2 1/2 cups chicken broth
2 (15.5-ounce) cans red kidney beans,  drained & rinsed
2 cups of instant rice
creole seasoning

Instructions:

Add the vegetable oil to a large dutch oven over medium heat. Add the sliced sausage and cook for 4 to 5 minutes. Add the onion, green pepper, and celery. Cook 7 to 8 minutes, or until the onions are translucent. Add the garlic and cook until fragrant, about 1 minute. Add the broth and bring to a boil over medium-high heat. Stir in the beans and rice. Reduce the heat to a simmer and add creole seasoning to taste. Cover and cook for 12 to 15 minutes, or until the rice is tender.

Baker Cream Cheese Wontons

INGREDIENTS:

8 oz cream cheese softened
1/8 tsp. minced garlic
1/8 tsp. salt
1 Tbsp. chopped green onion
1 egg
24 wonton wrappers

INSTRUCTIONS:

Preheat oven to 400 degrees F.

In a medium bowl, beat cream cheese, garlic, salt and green onion until well mixed.

Whisk egg until well beaten in a small bowl.

Place one teaspoon of cream cheese mixture into the center of one wonton wrapper.

Dip your finger into the beaten egg and lightly coat the outer edges of the wonton wrapper..

Bring all the corners of the wonton together up to the center and pinch. Pinch all the sides together to to form an "X" or star appearance. Place on greased cookie sheet.

Repeat for remaining wontons.
Lightly spray the tops of the wontons with cooking spray.

Bake at 400 degrees F for 7-12 minutes or until tops are golden brown in color.