Taco Chicken Queso Soup

Ingredients

• 1/2 stick butter
• 1/4 c. flour
• 1 large onion chopped
• 1 can Rotel tomatoes & peppers
• 8 oz Velveeta, cut into chunks for easier melting
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 2 cups cooked chicken (omit for veggie version)
• 4-6 cups milk, depending on desired thickness
• cilantro (for garnish)
• shredded Mexican-blend cheese (garnish)

Instructions

1. Melt the butter in a Dutch oven or soup pot, over medium heat. Add the onion and cook for about 5 minutes until the onion is soft.
2. Add the flour and mix to create a  roux.
3. Pour in the desired amount of milk (it will thicken slowly, so start thicker than desired as you can always add more milk later to thin it out).
4. Add the Velveeta chunks and stir until melted throughout.  This is where you'll want to add more milk if you'd like it to be thinner.
5. Add the Rotel, black beans, and corn.
6. Finally, add the cooked chicken. Stir and cook until the soup is hot and ingredients are incorporated. 
7. Remove from heat and top with cilantro and shredded cheese.

This one's mine!

Loaded Baked Potato Soup

INGREDIENTS:

• 4 slices bacon, diced (omit for veggie version)
• 5 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 1/2 cups milk, or more, as needed
• 3 russet potatoes, peeled and cubed
• 2 green onions, thinly sliced
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.
3. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
4. Serve immediately, garnished with green onion, cheese and bacon, if desired.

Recipe from DamnDelicious Blog

Chicken Zoodle Zoup

3 chicken breasts cooked and cut into chunks (I like to bake mine and season them with sage, poultry seasoning, salt, & pepper, but this isn't mandatory.  This can also be omitted for a complete veggie version.)
3 cloves chopped garlic
1 large diced onion
5 sliced carrots
4 sliced celery stalks
2 c. frozen peas
2 cartons chicken stock (or veggie)
2 bay leaves
sprigs of fresh rosemary (optional, or could use dried)
spiralized zucchini (I like to use about a pound, but you can add or take away whatever you like)

If your chicken isn't seasoned, you'll want to add the following:
1 tsp. thyme
1 tsp. sage
salt & pepper to taste

**Note:  ALL veggies can have more or less depending on what you have available

Soften onions and garlic in some olive oil or a small amount of butter in a large stock pot.  Add carrots and celery, stirring occasionally.  Cook until veggies are tender.  Add seasonings (if your chicken isn't seasoned heavily, or if you prefer a stronger flavor) with the exception of the bay leaves.  Stir in stock and add the bay leaves.  Soup needs to simmer for about ten minutes before adding the zoodles.  When zoodles are tender, soup can be served immediately.

For CrockPot version, put it all in the crock pot and set on low for six hours or high for three hours.  Zoodles may not be as firm, but still delicious!

This recipe is mine.

Chicken Caprese Melt

2 slices of focaccia bread (or any bread will do, really) for each sandwich
2 Tbs. prepared pesto sauce for each sandwich
tomato, sliced thinly
chicken breast, grilled and sliced thinly--omit for veggie version
fresh mozzarella slices
olive oil

Lightly coat the bottom of a frying pan with olive oil and warm on medium heat.  Spread even amounts of pesto sauce on each piece of bread and layer with chicken, tomatoes, and cheese.  Place another piece of bread on top and place in frying pan until bread is crispy.  Flip the sandwich and continue to cook until the cheese melts and bread is golden brown.

Recipe adapted and inspired by http://boozebagbettygoestorehab.blogspot.com/2011/04/and-we-have-dinner_20.html

Mashed Cauliflower

1 head cauliflower, chopped
2 T. butter
1/2 c. cheese
3-6 slices bacon, cooked and chopped (easily left out for a veggie version)
Salt & Pepper to taste

Boil cauliflower in lightly salted water until it becomes fork-tender.  Break up the pieces and "mash" them with a whisk.  Add the butter and cheese; mix until the butter and cheese have melted.  Add the bacon pieces.  Stir together and serve.

I came up with this one!

Bacon Feta Salad

1 pkg. Spring Greens (or your favorite greens mixture)
1 carrot, diced
3 celery stalks, diced
1/2 seedless cucumber, sliced
1/4 red onion, sliced
handful of cherry/small heirloom tomatoes (you could dice a large tomato as well)
1/4 c. Craisins (dried cranberries)
chopped pecans/walnuts
4 oz. crumbled feta cheese (I use the basil tomato feta)
6 slices of bacon, cooked and crumbled (omit for veggie version)
croutons

Toss it all together and serve fresh!  I like to use a blueberry pomegranate or balsamic dressing, but just about any type of dressing would be delicious.

I came of with this one on my own!

Cranberry Salsa

1 Can (28-32oz) stewed tomatoes, drain excess liquid 

1 Can jellied cranberry sauce 

5 Sticks celery 

1/2 bag shredded carrots (or you can shred a few carrots on your own) 

1 Large Anaheim Pepper 

1 Jalapeno Pepper (or more if you want it hot) 

2 12 oz. bags fresh cranberries 

1 Red onion 

1/2 bunch cilantro 

3 Tbsp. brown sugar 

4 Tbsp. white vinegar 

 Pulse tomatoes, cranberry sauce, and fresh cranberries  in a blender or food processor. Finely chop celery, carrots, peppers, cranberries, onion, and cilantro and add to the cranberry mixture. Dissolve the brown sugar in the vinegar and pour over the salsa. Stir well, and chill. **The celery and carrots are easily left out if you like, and you can sub in a bell pepper for the Anaheim or chili if you're not great with heat.

To make it even more festive, you can buy the spinach tortillas and either cut them into triangles or use a tree cookie cutter (or any other cookie cutter for that matter) and then bake or fry the pieces into chips. There are also guacamole chips that are green which you can just buy at the store. Either way, this stuff is so good, I promise.

Recipe adapted from my very favorite roommate ever, Jen Johnson.

Taco Soup

2 cooked chicken breasts, diced OR 1/2 lb. cooked ground beef (omit for veggie version)

2 garlic cloves, chopped

1 onion, chopped

1/2 c. salsa

14.5 oz. can stewed tomatoes

1 can black beans, drained

1 can corn, drained (or two cobs, with the corn cut off)

1 15 oz. can tomato sauce

2 Anaheim chili peppers, chopped

1/2 t. chili powder

1 t. cumin

salt, pepper, & hot sauce to taste

Dump all the ingredients in a crock pot and simmer as long as you can stand it. :) Then, garnish with shredded cheese, sour cream, and cilantro.

I made this recipe up myself, but there are lots which are very similar.

Squatternut Bash Soup

**Note: Unless you're an avid F*R*I*E*N*D*S fan (like myself), the title of this recipe makes absolutely no sense**

Roasted Butternut Squash Soup

• 2-3 lb butternut squash, halved and seeded
• 1 onion peeled and quartered
• 2 shiitake mushrooms, stemmed and wiped clean - I used 4 crimini (baby bellas) since I didn’t have and shiitake handy
• 1 garlic clove, peeled
• 1/2 cup olive oil
• Salt and Pepper to taste
• 4 cups vegetable stock (or you could use chicken stock if that's what you had on hand)

Preheat oven to 450*. Cut squash into 2 inch pieces. The recipe had me peel them after roasting which was fine but I guess you could do it before hand if you wanted. Combine squash, onion, mushrooms, and garlic in a big bowl and toss with olive oil, salt, and pepper. Toss until everything is coated then spread it all out in an even layer on a rimmed baking sheet.

Roast 30 minutes or until the squash is tender and toss veggies halfway through. Let the veggies cool (I didn’t cuz I’m too impatient) then remove the skins (if you haven’t already).

The recipe has you put everything in a pan and puree it with an immersion blender. I don’t have an immersion blender so here’s my way:

Toss about half the cooked veggies in a blender along with half the stock. Blend it all up really well. Pour the puree into a pan. Do the same with the other half and add it to the pan. Tada! Bring soup to a simmer. Remove from heat, add salt and pepper to taste, and serve with your favorite bread. I usually "float" a large biscuit on the top. YUM!

Recipe from cousin Annie

Creamy Vegetable Soup

1/2 c. butter

1/2 c. flour

1 onion, diced

4 c. milk

1 head cauliflower, chopped

2 carrots, chopped

1 c. peas

1 c. corn

1 lb. bacon, cooked and crumbled (omit for veggie version)

8 oz. cheddar cheese, shredded

salt & pepper to taste

Boil cauliflower and carrots in water (or chicken/vegetable stock) until fork tender; drain them when they reach your desired "doneness." Sauté onions in melted butter in a large pot. Add the flour to make a roux; cook briefly. Slowly stir in the milk until the mixture is smooth. Incorporate all veggies, bacon, and shredded cheese. Stir constantly until cheese has melted through. Add salt and pepper to taste.  This can also become an easy crock pot soup.  Even though this recipe was done with onions, cauliflower, carrots, peas, and corn, other veggies could be added or taken for a similar dish (broccoli, potatoes, etc.).

Recipe from my own little head!

Chicken/Veggie Alfredo

chicken breast(s)

noodles (or for VEGGIE NOODLES: use yellow summer squash/zucchini put through a shredding mandolin slicer or spiralizer)
1 pkg. neufchatel/cream cheese
1/2 cup milk
3/4 cup parmesan cheese
1 tsp. garlic powder (or 1-2 grated cloves of garlic)
1/2 cup (1 stick) butter
salt and pepper
Italian seasoning

DIRECTIONS:
Season chicken with the Italian seasoning. Cook chicken (we always throw it on the BBQ) and let sit for a few minutes to allow juices to redistribute. While chicken is cooking, cook noodles (or steam the shredded veggies). In another small saucepan, drop in the package of cream cheese and the stick of margarine on low heat; let them melt and mix them until almost smooth. Add milk and garlic. Finally, add in the Parmesan cheese. Serve as soon as the parm melts!

-You can add sautéed mushrooms or other veggies instead of the chicken, if desired. I usually do both because, well, it's delicious.

Recipe tweaked from my fabulous MIL, Marie.

Eggplant Parm

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

Preheat oven to 350 degrees F (175 degrees C). Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.

Recipe from allrecipes.com

Garlic Lime Kabobs

Marinade:

1/2 c. EVOO

2 t. ginger oil (you could also grate in some ginger root or use a small amount of ground ginger)

1 T. garlic, minced

1 t. chili powder

1 t. onion powder

juice of three limes

salt and pepper to taste

Other ingredients:

3 chicken breasts, cubed

2 bell peppers cut into large, bite-sized shapes

1/2 large red onion, cut into large, bite-sized shapes

Combine marinade ingredients and whisk until combined. Add cubed chicken and chill for at least two hours; the longer, the better. Pre-heat grill or grill pan. Assemble skewers alternating chicken, pepper, and onion. Reduce head to a medium-low and place skewers on grill. Flip 180 degrees once so meat cooks evenly on both sides. Serve with rice as a main dish, or as a BBQ appetizer. This recipe makes eight skewers (if you load them up the way I did in the photo). Obviously, more veggies can be added (zucchini, cherry tomatoes, squash, etc.) and chicken can be removed for a veggie dish.

I came up with this one!

Easy Peasy Pesto

1 chicken breast, butterflied and halved

pepper

three tomatoes

1 c. (roughly) basil leaves

1/2 c. shredded Parmesan cheese

2 T. garlic

EVOO

8 oz. pasta

Start pasta cooking in salted water. Season butterflied chicken with pepper only; there's plenty of salt flavor from the pasta and the pesto. Chicken can be pan-seared or grilled until cooked through. While pasta and chicken are cooking, chop tomatoes and basil. Set tomatoes aside and place chopped basil, garlic, and Parm into a food processor. Drizzle EVOO in as the food processor works its magic. Add just enough to for the basil, garlic, and cheese to incorporate into a sauce; I like it more chunky than oily, but go with your preference. Toss half of the pesto with cooked noodles and place on a plate. Top with half of the chicken breast, tomatoes, and more of the pesto. This recipe creates two generous helpings and is easily multiplied. By omitting chicken, you can still have a yummy veggie dish as well.

This recipe is mine! And it's one of my very favorites.

Strawberry Salad

**ignore my crappy phone picture**

SALAD:
Mixed Greens
Spinach
red pepper, sliced into strips
1/4 red onion, sliced into strips
1 c. sugared, slivered almonds
1 c. shredded Parmesan cheese
2 c. strawberries, sliced

DRESSING:
1/2 c. red wine vinegar
1/2 t. dry mustard
1 t. salt
1/3 c. sugar
1/2 c. strawberry jam
3/4 c. vegetable oil

Toss salad ingredients. Mix dressing and pour over salad. Toss and serve.

Recipe from Janelle Warby.

7-Layer Dip

1 can refried beans
16 oz. sour cream mixed with 1 pkg. Taco Seasoning
Shredded cheese

8 oz. guacamole
sliced olives
diced tomatoes
chopped green onions

Put layers in an 8x8 dish. Serve with chips.

Recipe from Aunt Susan Waldvogel.

Bok Choy Pasta Salad

4 heads Baby Bok Choy OR 1-2 heads Large Bok Choy
1 bundle cilantro
12 oz (or more) Pasta--Penne/Bow-tie work well
2+ chicken breasts grilled and diced (for veggie variation, omit chicken)
2 large tomatoes diced
1/4 c. olive oil

Dressing:
1/4 c. olive oil
1/4 c. rice vinegar
1 TB. sugar

Cook pasta, drain and toss with 1/4 c. olive oil to keep moist. While pasta is cooking, clean and chop cilantro. Toss with pasta. Chop bok choy and pour dressing over it; let it marinate at room temperature for as long as you can stand it (hopefully about one hour!). Pasta mixture can be chilled while the bok choy marinates. Mix bok choy and pasta. Add diced tomatoes and diced chicken. Enjoy!

Recipe from Julie Mickelson.

Spinach Artichoke Dip

12 oz. bottle artichoke hearts
1/2 pkg. frozen spinach, thawed and drained
1/2 c. sour cream
1/2 c. mayo
2 green onions, chopped
16 oz. cream cheese
1 clove garic, diced
1/2 c. grated cheddar cheese
1/2 c. grated Parmesan cheese
salt & pepper to taste

Mix and warm in microwave until cheeses melt together, stirring occasionally. Serve with loaves of bread cut into slices or crackers. Double the batch because you'll want more!!!

Recipe from Brad Gale

Tortellini Toss

1 1/4 c. tortellini (cheese works well)
8 cherry tomatoes, halved
1/4 c. chopped green onions
6 oz. artichoke hearts, chopped
1/4 c. creamy Italian dressing

Cook tortellini according to package directions; drain and rinse. Place in bowl and add tomatoes, onions, artichokes, and salad dressing. Toss and refrigerate until serving.

Recipe from 5 Ingredient Favorites

Mexican Mac & Cheese

1/3 c. butter

1 onion, diced

1 clove garlic, chopped
1/3 c. flour
1 c. chicken stock (water works too)
1 c. milk
1/2 c. sour cream (optional--just makes it more creamy)
1 tsp-t TB. hot sauce (to taste)
1 c. Velveeta
1 c. salsa
1 can black beans
1 can corn
grilled chicken (optional--omit for veggie version)
1 pkg. cooked pasta

Melt butter and sauté onions and garlic. Add flour and cook briefly. Add chicken stock (or water) and milk; bring to a simmer. Cube and add Velveeta and sour cream. When smooth, add remaining ingredients.

Recipe created by me to mimic Ruby Tuesday's Senora Chicken Pasta.