White Chicken Chili

1 1/2 lbs. boneless chicken breasts
1 jar green salsa verde
2 cans cannellini beans

2 cans chicken broth

1 tsp salt

1 tsp garlic powder

1 T cumin

pepper

cilantro

8 oz. cream cheese (optional)

Place chicken in the bottom of the crockpot.  Sprinkle with salt, pepper, garlic powder, and cumin.  Pour the jar of salsa verde over the chicken.  Add drained beans and broth.  Cook for 4 hours on high or 6-7 hours on low.

Take out chicken and shred.  Add back to crock pot and add cubed cream cheese if using.  Stir and let melt.

Optional: Serve with tortilla chips, shredded cheese, jalapenos, sour cream, etc.

(From Tammy Aaron, UCES)

Creamy Summer Chopped Salad

Plain Greek yogurt and mayonnaise, 1/2 c. total

1/2 c. crumbled feta cheese

1 T chopped fresh dill (plus more for garnish, if desired)

1 T chopped fresh chives (plus more for garnish, if desired)

1 T lemon juice

1/4 tsp salt

1/4 tsp pepper

1 large English cucumber, diced

1 pint cherry tomatoes, halved or quartered depending on size

1 bunch radishes, diced

1/2 red onion, finely diced

Make ahead and chill for more flavor.

Combine the first seven ingredients in a serving bowl.  Add the diced vegetables and combine.

*This makes great leftovers, if there's any left.

Grilled Portobello Mushrooms

4 large portobello mushrooms

1/4 c. balsamic vinegar

2 T. olive oil

2 tsp dried oregano

1 tsp garlic powder

1 tsp paprika

1 tsp sriracha

salt and pepper to taste

Gently wipe off mushroom caps and remove stems.

Mix everything else in a small bowl.  Spoon marinade over the mushrooms (or add everything to a ziploc) and marinate 10-15 minutes.

Grill, gill side up, for five minutes (pouring on any remaining marinade).  Flip and grill for another 4-5 minutes.

The Pioneer Woman's Italian Chicken Sheet Pan Dinner (with a Dyer Dining Twist)

My twist on the Pioneer Woman's Italian Chicken Sheet Pan Dinner was delicious (and I have at least two others who agree), so I am sure her original recipe is amazing.  Here's my (somewhat leaner) version:

1 c. olive oil
1/4 c. balsamic vinegar
1 tsp. parsley, 1 tsp. basil [could sub 2 tsp Italian seasoning) 
1/2 tsp. salt, 1/2 pepper
5 cloves garlic, minced or smashed
8 boneless skinless chicken thighs
at least one bag fresh green beans (4 servings), ends trimmed
at least one carton (but two might be better) of grape tomatoes

Combine all of the ingredients up to and including the garlic in a large bowl.  Whisk well.  Add 8 chicken thighs and approximately 1 cup of marinade to a resealable plastic bag and marinate.  [Even just an hour adds a lot of flavor!]

Add the veggies to the rest of the marinade and stir to combine.

Preheat the oven to 425 degrees F.  Line one or two cookie sheets with aluminum foil and spray generously.  Place chicken thighs (not touching) on the sheets and discard marinade.  Use a slotted spoon to add the veggies to the sheet, trying not to overlap the veggies and chicken as much as possible.  Discard marinade.

Bake for 35 minutes.  Be sure that the tomatoes are bursting and that the chicken is cooked through.

Serve with a side salad and/or crusty French bread.

Here's a quick picture of pan #1 of 2:

Tortellini Spinach Soup

8 c. low sodium chicken broth

2 (14.5 oz) cans Italian-style diced tomatoes (undrained)

1 tsp cumin

1 tsp oregano

1 tsp garlic

1/2 tsp basil

pepper to taste

1 pkg (18-20 oz) three-cheese tortellini (or whatever tortellini/ravioli you prefer)

1 (11 oz.) bag/box fresh spinach

1 (8 oz.) package cream cheese, softened and cut into 1" cubes

Optional:

grated parmesan cheese

crusty bread

Combine the first seven ingredients (broth, tomatoes, and spices into soup pot and bring to a simmer.  Add tortellini or ravioli and cook according to package directions (approximately 10 minutes).  Then, add cream cheese and spinach, stirring to melt/combine the cream cheese and wilt the spinach.   Stir until well combined and spinach has wilted. Serve with a sprinkle of parmesan cheese and crusty bread.

Queso Taco Soup

Queso Taco Soup 6 servings 1 lb ground beef ½ small onion, chopped 6 oz cream cheese, softened 2-10 oz cans of Rotel ½ c heavy whipping cream 2 ½ c beef broth 1 tsp garlic powder 1 packet Taco seasoning S&P Brown ground beef and onions together, then drain. In a large saucepan, add beef and softened cream cheese on low/medium heat. Stir together to mix well before adding any other ingredients. Add the rest of the ingredients and simmer on low for 30 minutes. Add S&P to taste. Serve with grated cheese, sour cream, jalapenos, and/or guacamole.

Black Eyed Peas Supper

6-8 servings 2 cans black eyed peas, with liquid 1 lb bulk sausage 1 c chopped green pepper (or celery or green onions) ½ c chopped onion 2 cloves garlic, finely chopped 2 c canned tomatoes, with liquid 1 tsp black pepper 1 tsp oregano ½ tsp rosemary 2 c grated cheese Cook sausage in large frying pan, crumbling with a fork as it cooks. Drain fat from pan. Add green pepper, onion, and garlic. Cook 5 minutes, stirring vegetables into sausage. Add tomatoes and seasonings. Stir well. Pour in black eyed peas with the liquid in the cans. Cover and simmer slowly 15 minutes. Serve very hot with grated cheese sprinkled on top. (If this can be prepared ahead of time, the flavors have a better chance to blend. Reheat at mealtime and top with cheese when ready to serve.) This is a one-pan dinner, and is VERY good.

Ham & Cheese Sliders

1 stick butter, melted

1 Tbsp honey mustard or Dijon mustard

1 Tbsp minced dried onion

2 tsp Worcestershire sauce

12-count King's Hawaiian Rolls

12-16 oz sliced deli ham

8-12 slices Swiss cheese

If preparing to eat now, preheat oven to 350 degrees.  Grease a 9"x13" pan.

In a medium bowl, whisk together first four ingredients.

Slice rolls in half.  (Open the package and slice the entire package in half at once.)  Place the bottom half in the pan.  Layer ham on the bottom buns, and then cheese on top.  Place the top half of the rolls on top.

Drizzle the butter mixture over the sliders.

If baking now, bake for about 20 minutes.

If baking tomorrow, cover with foil and refrigerate overnight.  The next day, place pan in cold oven, set heat to 350, and bake for 20 minutes.  Remove foil and continue to bake 10-15 minutes.

Penne with Spicy Vodka Tomato Cream Sauce and Italian Sausage

Penne with Spicy Vodka Tomato Cream Sauce Servings: 8 Ingredients 1 pound uncooked penne pasta ¼ cup extra virgin olive oil 2 (3.5 ounce) links sweet Italian sausage 4 cloves garlic, minced ½ teaspoon crushed red pepper flakes 1 (28 ounce) can crushed tomatoes ¾ teaspoon salt ½ cup heavy whipping cream (3/4 c) 2 tablespoons vodka (1/4 c) ¼ cup chopped fresh parsley (spinach to taste) (onion powder to taste) Directions This spicy vodka pasta is a nice change from your typical tomato sauce. If you're worried about the alcohol, don't be! It cooks off and cannot be tasted. It simply helps to enhance the flavors. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside. Heat oil in a large skillet over medium heat. Remove casing from sausage and add to the skillet. Cook and stir until crumbly and brown, 5 to 7 minutes. Add garlic and red pepper flakes; cook and stir until garlic is golden brown. Add tomatoes and salt; bring to boil. Reduce heat and simmer for 15 minutes. Add cream and vodka; bring to boil. Add spinach when almost done boiling. Reduce heat to low and add pasta; toss for 1 minute. Stir in parsley (if used); serve warm. **Notes: Original recipe called for less vodka and heavy cream, but I did what is above. I also added onion powder to taste. Macey www.allrecipes.com/11815