Keto Chicken Strips

Keto Chicken Strips
4 Servings

2 Chicken Breasts (cut in strips or nuggets)
1 cup Carbquick
1/2 cup grated Parmesan
salt to taste
pepper to taste
garlic powder to taste
1 egg
2-3 Tablespoons Oil to fry -- I used vegetable oil, but avocado oil would be more Keto

In one bowl add your egg and beat it with some salt, pepper, and garlic powder.

In a second bowl mix your Carbquick, Parmesan, salt, pepper, and garlic powder -- you could also add some parsley or whatever other spices you'd like depending on how you want to flavor it. **

In a large skillet, heat your oil while you bread your chicken.*** Dip your chicken into the egg mixture and then into the dry mixture. I pressed the dry mixture in really well until it was completely coated. Then place in the pan and let it fry until browned, then turn over to brown on the other side. I let flipped them a couple of times to make sure that the chicken was cooked through.

We served this with homemade ranch and zucchini fries that next time I'll cook in the same method. I will likely try to cook the zucchini fries in our air fryer.

** You could make these Italian and serve with a marinara or really the possibilities are endless.

*** This would also be a great breading on cube steak, veggies, and even fish sticks if you wanted to make those.Pin It Now!

Low Carb Goulash

Low Carb Goulash
Servings: 5

• 1 Pound Ground Beef 80/20 or Turkey
• 1 Yellow Onion, medium
• 2 Teaspoons of Minced Garlic
• 1, 15 Ounce Tomato Sauce canned
• 1, 14.5 Ounce Diced Tomatoes canned
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Dried Oregano
• 2 Teaspoons Dried Basil
• 2 Dried Bay Leaves
• 1 Tablespoon Seasoned Salt
• 1/2 Teaspoon Black Pepper
• 10 Ounces Cabbage shredded
• Cheddar Cheese shredded
• INSTRUCTIONS

• In a large skillet or dutch oven, brown the meat over medium heat, breaking up the meat as it cooks into small pieces. Cook until the meat is cooked through and there's no longer any pink.
• Stir in the onions and garlic. Cook and stir the mixture until the onions are translucent.
• Stir in tomato sauce, diced tomatoes, soy sauce, oregano, basil, bay leaves, seasoned salt, and black pepper.
•  Bring the mixture to a boil over medium heat.
• Reduce the heat to low, cover, and simmer 20 minutes.
• Remove bay leaves. Stir in the cabbage, and let simmer for about 5 minutes (for more crunchy texture) to 10 minutes (for softer texture).
• As you serve, place as much shredded cheddar on top as you would like. I used about a 1/4 cup per serving.

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Keto Chicken Parm

Keto Chicken Parm
2 servings

1 Chicken Breast - we buy them in bulk and cut them in half down the middle of the breast into more of a cutlet size
6 slices Sargento Thin Sliced Provolone
2 slices Sargento Sliced Mozzarella
Olive Oil
Italian Seasoning
Garlic Powder
Salt & Pepper

Sauce
1 small (8 ounce) can of tomato sauce
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
salt & pepper to taste

Place all of the ingredients for the sauce into a small saucepan, and let them simmer over low heat while the chicken is cooking.

In a baking dish, put about a tablespoon of olive oil down on the pan. Then place the chicken pieces on top, and sprinkle with a bit of - salt, pepper, garlic powder, and Italian seasoning. Turn the chicken over and sprinkle with the same spices. Bake at 375 for about 20 minutes or until it is cooked through - we shoot for 160 degrees.

Once the chicken is done, pull it out of the oven. Spread some of the sauce on the top, generously -- but you won't use all of the sauce. Then place 3 folded slices of provolone and 1 of mozzarella on top. Place it back in the oven - you can either let it bake for a few minutes or you can broil it to get the cheese a bit darker.

I served this with a homemade Caesar salad with no croutons.

For the salad dressing, I use:

1-2 teaspoons minced garlic
1 tablespoon dijon mustard
1 teaspoon Worcestershire sauce
1 egg
Juice from 1 lemon
1 tablespoon red wine vinegar
4-5 tablespoons of olive oil

Mix everything in a large bowl except for the oil -- whisk it together. Slowly drizzle in the olive oil while whisking the dressing into an emulsion. You can taste along the way to see if you want your dressing a little more tart or if you need more oil. Mix in Romaine lettuce and grated Parmesan - I tend to use freshly grated, but the Kraft version is fine -- you just want slivers of parm and not the powder for this.


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Keto White Chicken Chili

Keto White Chicken Chili
Servings: 4

• 1 lb chicken
• 2 cups chicken stock
• 2 garlic cloves, finely minced
• 1 4.5oz can chopped green chiles
• 1 diced jalapeno
• 1 diced green pepper
• 1/4 cup diced onion
• 4 tbsp butter
• 1/4 cup heavy whipping cream
• 4 oz cream cheese
• 2 tsp cumin
• 1 tsp oregano
• 1/4 tsp cayenne (optional)
• Salt and Pepper to taste

I adapted the cooking method on this recipe quite a bit, but here is what I did. In a soup pot, I browned the chicken that I had cut into small pieces - I added salt & pepper, oregano, and the cumin to the chicken before browning. Once the chicken was cooked, I removed it and set it aside. In the same pot, I put in the butter, onion, bell pepper, jalapeno, and green chilies and cooked them for a couple of minutes until they started to become translucent. I added the garlic close to the end of cooking the vegetables and then put the chicken back in the pot. I added in the chicken stock, and let the soup simmer for a few minutes. In a small bowl, add your cream cheese and put it in the microwave for about 30 seconds - you should be able to stir it when it is at the correct temp - then mix in the whipping cream with the cream cheese. Stirring the whole time mix the cream cheese/cream mixture into the soup and let it continue to simmer for another 15 minutes before serving. 

You can top it with any of your favorite keto friendly toppings: pepper jack cheese, cheddar cheese, sour cream, or cilantro.

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Keto Soup

Keto Soup

about 4 servings

1 pound ground beef
1 medium green bell pepper
1 medium yellow onion
1 box (4 cups) beef stock
1 can Rotel tomatoes with green chilies
1 block cream cheese
1 tsp celery salt

In a large or medium pot, brown your ground beef with salt, pepper, and garlic powder. Add in the onion and bell pepper for just a minute or two. Then add in the Rotel and cream cheese until the cheese is melted. Finally, add in the celery salt and beef stock. John added a bit of sour cream and cilantro to his bowl before eating it.Pin It Now!

Chicken & Dumplings

Chicken & Dumplings

           Broth

12 cups of chicken broth

5 bay leaves

6 fresh thyme sprigs

4 garlic cloves peeled and crushed

Aromatics

1 cup chopped carrots

1 cup chopped celery

1 medium onion chopped

1 tbsp freshly minced garlic

3 tablespoons olive oil

2 tablespoons butter

3 tablespoons all-purpose flour

¼ cup of whipping cream

Dumplings

2 cups all-purpose flour

           ½ tsp baking powder

           1 tbsp dried parsley

           1 tsp salt

           1 tsp fresh cracked pepper

           1 cup buttermilk

           3 tbsp butter cubed

Directions:  In a large saucepan, combine the broth, bay leaves, thyme and garlic cloves.  Bring to a boil and then reduce heat to a simmer and cook uncovered for 30 minutes.  Strain broth or use slotted spoon to remove bay leaves, thyme sprigs, and garlic cloves.  Thyme leaves are not necessary to remove.

In a saute pan, add the 3 tbsp olive oil and heat.  Add the chopped carrots and saute for 2 minutes to give them a head start.  Add the chopped celery and onion and cook until the onion is translucent.  Add the garlic and saute for one minute.  Then add the 2 tbsp of butter and allow it to melt into the veggies.  Then add the 3 tbsp of flour to the pan and coat the veggies.  Add this mixture to your broth/stock that has been strained.  Add the ¼ c. heavy cream to the stock and stir with a whisk to incorporate the flour and cream into the mixture.

In a medium bowl, combine 2 c. all-purpose flour, ½ tsp baking powder, salt, pepper and dried parsley.  Stir the mixture and then add cubes of butter and cut in with a fork or a pastry cutter.  Pour in the buttermilk and mix with a spoon until mixture becomes too thick to mix.  Abandon the spoon and use your hands to mix the dough the remainder of the way until it is a nice smooth ball.

Spread some flour onto a piece of butcher paper or wax paper and prepare to roll your dough.  Roll the dough to a thickness of 1/4”.   Make sure to keep flour on your surface and rolling pin and keep the dumplings floured well to alleviate sticking.  Using a sharp knife or a pizza cutter, cut the dumplings into the size you prefer.  I prefer 1 ½” wide X 2” long, but it’s whatever you want.  The smaller, the more dumplings you will have to deal with.

Bring your broth back up to a boil and once it is boiling, start adding your dumplings – one at a time to ensure they do not stick together.  Sometimes it helps to have someone helping you so that they can stir the dumplings are they added, so the new ones sink to the bottom.  Allow the dumplings to cook for 10-15 min.

Shred the rotisserie chicken and add the meat to the pot and allow it to cook for 15 min at medium heat to warm the chicken throughout.  Taste your broth and add salt and pepper to taste – enjoy!

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Chicken Lettuce Wraps with Dipping Sauce

Chicken Lettuce Wraps with Dipping Sauce

Marinade

1 tsp cornstarch
2 tsp sherry wine
2 tsp water
2 tsp soy sauce

Filling
1 1/2 lbs boneless skinless chicken breast, diced small
5 tbsp vegetable or peanut oil
1 tsp minced or grated fresh ginger
2 tsp minced garlic
1/2 cup green onions, minced
1 cup shiitake mushrooms, minced
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, diced (I found a can of them diced already)
1 (6 oz) package Chinese cellophane noodles, cooked to pkg directions (left these out)

Cooking Sauce
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp sherry wine
2 tbsp oyster sauce
2 tbsp water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch

1 head of iceberg lettuce

Dipping Sauce
1/4 cup sugar
1/2 cup water
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp lemon juice
1/8 tsp sesame oil
1 tbsp hot mustard
1 tsp minced garlic
1 tsp red chile paste

-- To make the dipping sauce, we put it all in a mason jar and shook it up.

-- Mix the cooking sauce and set it aside.

-- Mince your chicken into small pieces, and add a bit of salt & pepper... then pour on the marinade and let it sit for 15-20 minutes.

-- Heat wok or large skillet over medium-high heat. Add 3 tbsp oil; add chicken and stir-fry for about 3-4 minutes. Set the chicken aside.

-- Add 2 tbsp oil to the pan. Add ginger, garlic, and onion - stir-fry for a minute or two.

-- Add mushrooms, bamboo shoots, and water chestnuts to the pan and stir-fry for an additional 2 minutes.

-- Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until thickened and hot.

-- Break cooked cellophane noodles into small pieces to cover the bottom of a serving dish with them, then pour the chicken mixture on top of the noodles.

-- Serve along with lettuce leaves for everyone to serve themselves.

-- Spoon chicken mixture into the lettuce leaf and roll (like a burrito) individually.  Pin It Now!

Chicken Patties

Chicken Patties
Makes about 15 patties or muffins

2 Boneless Skinless Chicken Breasts** (read note below)
1 Medium Carrot
1 Medium Zucchini
Chives
2 cups Texmati or Basmati Rice
2 Eggs
1 cup shredded Mozzarella
Salt, Pepper, Garlic Powder, Onion Powder

*Preheat your oven to about 375 degrees

1) Finely grate the carrot and zucchini in the food processor, then set aside in a bowl
2) Chop the chicken breasts in the food processor until it looks like ground chicken
3) Put the chicken into a large mixing bowl - add salt, pepper, garlic powder, and onion powder. I eyeballed this part, but I'd say 1-2 tsp of each depending on your personal tastes. Mix well.
4) Add in the carrot, zucchini, chives, rice, eggs, and Mozzarella and mix well
5) Lightly grease regular muffin tins (Mine made 15) -- using a medium or large cookie scoop -- fill your muffin tins. I put in 2 scoops to with mine which filled the tins 90% full.
6) Bake for about 45 minutes or until the internal temp is about 160 degrees.

** My family of 4 ate 13 muffins between us -- so larger families will need to adjust the recipe accordingly.

John and I had this with a salad for dinner, and the boys had some corn. My roasted veggies would be a great addition for this meal as well. Pin It Now!

Crock Pot Turkey Breast

Crock Pot Turkey Breast

1 Turkey Breast Roast
1 stick butter
1 package of dry onion soup mix

I season the meat with salt, pepper, and a sprinkling of garlic powder before putting it in the crockpot. 

Put it all in the crockpot for about 6-8 hours and... trust me, you will be the family hero! We serve it with some roasted broccoli and stove-top stuffing. It's an amazingly quick and easy dinner!

** Note -- Leave the turkey breast the way it is in the photo below, it makes life much easier and allows for even cooking.

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Chicken and Dumplings

 Chicken and Dumplings

1 tablespoon olive oil
6 bone-in, skin-on chicken thighs (about 2 pounds)
kosher salt and black pepper
4 stalks celery, chopped
4 carrots, chopped
2 medium onions, chopped
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
2 cloves garlic, chopped
2 bay leaves
10 cups of water

Dumplings: 
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
4 tablespoons butter, cut into small pieces
1 cup buttermilk
2 tablespoons chopped fresh flat leaf parsley, plus more for serving

1) Heat olive oil in large pot or dutch oven over medium-high heat. Season the chicken with 1/2 teaspoon salt and pepper. Brown in batches, 4-6 minutes per side. Transfer to a plate, reserve the pot.
2) Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring until the vegetables begin to soften. (About 5-7 minutes) Add the chicken, bay leaves, and 10 cups of water. Bring to a simmer and cook until the chicken is cooked through, 25-30 minutes. Discard the bay leaves and transfer the chicken to a plate; let it cool. Shred the chicken with two forks and return it to the pot. Discard the skin and bones.
3) Whisk together 1/2 cup of the flour, and 2 cups of the cooking liquid, and 1/4 teaspoon each of salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, about 8-10 minutes. Add the chicken back to the pot.
4) Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, 1/4 teaspoon salt and pepper in a medium bowl. Cut in butter with a pastry cutter. Add buttermilk and mix with fork. Add flour as needed, and kneed dough.
5) Roll & cut dumplings into squares. Place dumplings in simmering pot, stir to submerge as needed. The dumplings will float to the top when they are cooked.
6) Serve with chopped parsley on top for garnish, if desired. Pin It Now!

Wild Rice Stuffed Pork Chops

 

Wild Rice Stuffed Pork Chops

Adaped From: Betty Crocker.com

1 teaspoon butter or margarine

1/3 cup finely chopped celery

1 medium green onion, finely chopped (1 tablespoon)

1 cup cooked wild rice

1 tablespoon sliced almonds

1/4 teaspoon salt

1/8 teaspoon pepper

4 pork loin chops, 1 inch thick (2 1/2 lb)

1/3 cup apricot preserves

1 tablespoon dry white wine or apple juice

1/8 teaspoon ground cinnamon 

 

Directions

• Preheat your oven to 350 degrees. In 8-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until celery is crisp-tender. Stir in rice, almonds, salt and pepper until well blended.
• Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Press about 1/3 cup stuffing into each pocket. Secure openings with toothpicks. In small bowl, mix apricot preserves, wine and cinnamon.
• Bake for about 30-45 minutes or until it reaches 160 degrees internally, brushing occasionally with preserves mixture and turning 2 or 3 times, until pork is tender and slightly pink when cut near bone on the unstuffed sides of chops. Remove toothpicks. Discard any remaining preserves mixture. 
• We served it with the extra wild rice because we only made 2 chops, and a side of sauteed spinach and mushrooms with a little bit of garlic and balsamic vinegar.

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Italian Chicken Pasta with a Smoked Mozzarella and Tomato Cream Sauce

 

2 pounds chicken tenders

3 teaspoons Wildtree Italian Salad Dressing Mix

2 Tablespoon Wildtree Roasted Garlic Grapeseed Oil

OR

1 Tablespoon Wildtree Zesty Lemon Grapeseed Oil (if you have both the Garlic and Lemon)

Mix all ingredients in a freezer bag and either marinate for 2 hours or throw it in the freezer for a later time.

At cooking time: 

1 bag thin spaghetti or linguini

1 14oz can of fire roasted tomatoes

1 teaspoon Wildtree Italian Dressing Mix 

2 teaspoons Wildtree Smoked Mozarella & Tomato Blend

1 Tablespoon Wildtree Roasted Garlic Grapeseed Oil

1/2 cup of heavy cream

Cook your pasta according to the package directions. In a separate skillet (preferably one with sides), add the 1 Tablespoon of the Roasted Garlic Grapeseed Oil - brown and cook your chicken tenders completely over medium-low heat. After your chicken is cooked through, remove it from the pan and set aside. In the same pan, build the sauce by adding your remaining ingredients and letting them cook down together to combine the flavors. After a few minutes, I threw in the pasta and mixed everything together -- allowing the pasta to soak up the sauce as much as possible. 

It wasn't very liquid sauce, which was what I was going for. Serve with a nice Caesar Salad and some garlic bread.

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Mexican Chicken Lime Soup

Mexican Chicken Lime Soup

Makes 4 servings

3 Split Chicken Breasts with the skin

1 Medium Onion, diced

1 Minced Garlic Clove or the equivalent of the jarred kind

1 can of Green Chiles

1 can of Fire Roasted Tomatoes

2-3 Limes

4 cups of Chicken Stock

1 tablespoon of Wildtree Roasted Garlic Grapeseed Oil

2 1/4 teaspoons of Wildtree Chiplote Lime Rub

1 teaspoon of Wildtree Taco Seasoning

1-2 teaspoon(s) Kosher Salt

Cilantro (optional)

Toppings: Lime Tortilla Chips, Plain Tortilla Chips, Cubed Avocado, Cliantro

Start by preheating your oven to 400 degrees. I gently lifted the skin off of the chicken to season it. Under the skin I sprinkled some salt and 1/4 teaspoon of the Wildtree Chile Lime Rub replace the skin on the meat - then repeat the same seasonings on the bottom side of the chicken. You can sprinkle some of the Garlic Grapeseed Oil on the chicken before you roast it. Roast for 20 minutes or until the internal temp is 160 degrees. Set it aside to cool. Once it is cooled, discard the skin and bones. Then shred the meat or cut it into cubes.

To start the soup, add 1 tablespoon of the Wildtree Garlic Grapeseed Oil to a large stock pot. Heat it over medium low heat, and add in the onion. Let the onion sautee lightly to get translucent - it'll take about 8 minutes. Add in the can of Garlic, Green Chiles, Fire Roasted Tomatoes, Chicken Stock, remaining 1 teaspoon of the Wildtree Chile Lime Rub, Taco Seasoning, Lime juice, 1-2 teaspoons Kosher salt, and Cilantro if you are using it. We put in 2 halves of the lime into the soup for an extra punch of flavor. Let it all simmer covered for about 30-45 minutes. 

My husband, John, and I served ours differently. My version was the picture at the top -- with Plain Tortilla Chips and Cubed Avocado. John's is to add in Cilantro and Lime Tortilla Chips.

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Rice Oriental

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This is a favorite from my childhood that is a homemade version since the Hamburger Helper folks stopped making it a few years ago... I'm shocked at how easy it was to make, but am thrilled to be able to make this for my family now!

Rice Oriental

1 lb ground beef
1 envelope of onion soup mix
1 tsp garlic powder
1 tsp black pepper
4 tbsp soy sauce
1 1/4 cup rice
water (depending on the type of rice you use)

Brown the ground beef in a skillet. Add the onion soup mix, garlic powder, black pepper, soy sauce, rice, and water... cover it, let it cook, and you're done! I served it with green beans to my family, but it would easily go with a salad or our Crunchy Coleslaw too.

* I mixed my spices and soup mix into the water before adding it to the pan so that I made sure there wouldn't be any dry clumps of the soup mix.

** IF you use Minute Rice or any 5 minute cooking instance rice -- use 1 1/4 cup of water or maybe 1 1/2 because I added a little bit more -- and let it cook for 5 minutes covered.

*** IF you use a long grain rice or a 20 minute cooking rice -- you'll use 4 cups of water. Let it cook for 20-30 minutes covered over medium heat, and you're ready to eat! Pin It Now!

Ginger Soy Chicken

Ginger Soy Chicken
Adapted from: EMeals

2 chicken breasts (we split ours down the middle length wise so that they are more like cutlets)
2 teaspoons sesame oil
1 tablespoon shredded ginger
1/4 cup soy sauce
1 tablespoon brown sugar
1/4 cup rice wine vinegar
2 cups prepared Mahatma Jasmine rice
4-6 stalks baby bok choy

** next time, I would use broccoli florets instead of the bok choy

Combine sesame oil, ginger, soy sauce, brown sugar, and rice wine vinegar into a large saute pan and bring to a simmer over medium heat. Place the broccoli & chicken in the pan and cook 6-7 minutes on each side or until the juices run clear. Serve over the rice with the sauce from the pan.
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Carne Asada Tacos

 Carne Asada Tacos

Adapted from: EMeals

*** This needs 12-24 hours to marinate

2 lbs flat iron steak (flank steak or skirt steak would work too)

1/2 cup white vinegar

4 tablespoons soy sauce

5 cloves of garlic

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon cumin

1 teaspoon paprika

3 limes

1/2 cup + 1-2 tablespoons olive oil

1 medium onion, cut into strips
2-3 avocados, diced
1-2 roma tomatoes, diced
corn tortillas
cilantro (optional)

Combine vinegar, soy sauce, garlic cloves, salt, pepper, garlic powder, chili powder, oregano, cumin, paprika, juice of 2 limes, and 1/2 cup of olive oil in a gallon size plastic baggie. Add the meat to the marinade and then let it marinate for 12-24 hours.

Grill or broil for 5-7 minutes per side, and then let it rest. Heat a little bit of butter or oil in a pan and saute onion until it starts to caramelize. Mix avocados, tomatoes, juice of one lime, 1-2 tablespoons of olive oil, and cilantro if desired in a bowl. Slice the steak against the grain.

Assemble the tacos by adding some onion, meat, and a bit of the avocado salad on your corn tortillas. Enjoy! Pin It Now!

Cabbage Roll Soup

Cabbage Roll Soup
Adapted from: Hey That Tastes Good (I added some things)

1 pound ground beef (you could mix beef & pork)

salt and pepper

2 teaspoons paprika

1 onion, diced

2 carrots, cut into half moons

2 stalks of celery, diced

4 cloves of garlic, minced

1 can fire roasted diced tomatoes

1 quart chicken stock

1/2 head of cabbage, core removed and the rest sliced into thin strips

1/2 cup long grain rice

2 tablespoons white vinegar

1 teaspoon celery salt

 

We are moving to a clean eating household... but aren't there quite yet, so to make this as a true clean eating recipe - you might make your own stock, can your own tomatoes, and use brown rice instead of white.

 

I put the onion, carrots, celery, celery salt, and garlic in a large stock pot with the salt & pepper and let them start cooking for about 5 minutes... I then added the meat and let it brown while the vegetables continued to get soft. After the meat is browned, add the tomatoes, chicken stock, and cabbage. Let the soup come to a boil for about 5-10 minutes then add the rice. Let everything cook together for 20-30 minutes. At the very end, we added the vinegar.

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Pasta Fagoli Soup

 

Pasta Fagoli Soup
My version

1 lb ground sirloin -- the original recipe called for ground Italian sausage
4 large carrots, sliced or chopped
1 small/medium onion, chopped
1 can fire roasted diced tomatoes
1 can cannellini beans, drained
1 cup ditalini pasta or small pasta (like a small elbow noodle)
6 cups chicken stock
salt & pepper
2-3 tsp garlic powder (I didn't measure this -- I just added a liberal amount so I'm guessing)
1 tsp dried thyme
1 bay leaf
Parmesan for the topping

I made this up to the last step during naptime, and then all I needed to do was add the pasta to finish it when it was dinner time. I love meals that can be prepped ahead and finished quickly. 

I started off browning my meat in a stock pot with a liberal coating of salt & pepper. Add in the carrots and onion - cook until they start to get soft. If there isn't enough grease in the pan from your meat, you may need to add a small amount of olive oil to keep the veggies from burning.

Stir in the diced tomatoes, drained cannellini beans, garlic powder, thyme, bay leaf, and 4 cups of the chicken stock. Bring to a simmer, and let it sit in the pot covered until you're ready to finish it off.

Add in the remaining 2 cups of stock and the pasta, boil until the pasta is ready about 10 minutes or so. Sprinkle some Parmesan cheese on the soup as you are serving it. I served ours with bread, but a good homemade Cesar salad would go nicely too. Pin It Now!

Taco Soup

Taco Soup

I actually combined several recipes into one that I thought would be enjoyed the most by my family.

1 pound lean ground beef
1 medium onion, diced
1 can pinto beans
1 can black beans
1 can rotel tomatoes
1 can corn, drained
1 can fire roasted diced tomatoes
1 packet ranch dressing mix
1 packet taco seasoning mix
4 cups of water

Toppings:
sour cream
grated cheddar cheese
Fritos

Brown and drain the ground beef. Add the onion to the pan and sautee until translucent. Drain and rinse the pinto and black beans. Mix the beef, onion, beans, tomatoes, corn, ranch dressing mix, taco seasoning, and water into a crock pot or large stock pot. Either cook for about 30 minutes on the stove or you can cook in the crock pot on low for 8-9 hours. Serve with Fritos, cheese and a dollop of sour cream... or anything you wish. You could also serve with some green onions as well.

You can freeze in individual containers - or put in a gallon sized freezer baggie and lay flat on a cookie sheet in the freezer until frozen. That way it takes up very little room in your freezer.
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Baked Spaghetti

Baked Spaghetti
Adapted from: Paula Deen

8 ounces uncooked angel hair pasta
1/4 cup chopped fresh parsley (I used dried)
1 1/2 lbs ground beef
Salt & Pepper
1 1/2 teaspoons Season Salt
1 1/2 teaspoons Italian seasoning
2 cups tomato sauce
1 cup water
2 cups canned diced tomatoes
2   cloves garlic, chopped
1 diced green bell pepper
1 diced onion
3 cups cheddar jack cheese blend
2   small bay leaves

In a medium sized pan, mix your tomato sauce, tomatoes, water, garlic, onion, bell pepper, bay leaves, and seasoning. Bring the mixture to a boil, then reduce the heat and you will simmer this mixture for an hour.

After the hour of cooking time, brown your hamburger meat and add to the sauce mixture.

Prepare your pasta according to the package directions - I used thin spaghetti instead of angel hair. I drained my pasta, and put it back in the pot... then mixed in enough of the pasta sauce that it kept the noodles from sticking together - about 1/2 - 2/3 of the sauce.

Preheat your oven to 350. Once all the components of the dish are ready - ladle a good amount of the sauce on the bottom of a 13x9 inch pan. Cover with a layer of noodles. Put 1/2 of your cheese. Repeat all of the layers again with cheese being the top and final layer. Bake for about 20 minutes or until the cheese is brown and bubbly.
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