Zesty Italian Good Seasoning Mix

 Find the original post and usage suggestions HERE.

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.