Frozen Yogurt

Knock off Red Mango Frozen Yogurt

2 cups greek yogurt

½ c milk

½ cup sugar

1 tsp vanilla

1 TBL honey

Freeze for 25 min in your cuisnart

Serves 2-3

Serve with fresh berries

SUPER DELISH!!!

Olive Garden Chicken & Gnocchi Soup

1 cup diced chicken
4 cups chicken broth
2 cups evaporated milk
½ cup celery, finely diced
1 garlic clove, minced
½ cup carrots, finely shredded
½ cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
½ teaspoon thyme
½ teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi
1 tablespoon cornstarch - optional*
 
Sauté the onion, celery, garlic, spinach, carrots in the olive oil till the onion is nearly translucent. Add the chicken, chicken broth, and spices. Bring to a boil. Slowly add the gnocchi into the boiling broth. Turn down the heat and let simmer for about 10 minutes.  Add milk and allow mixture to come to a boil and then turn off heat.  *For a thicker soup, mix cornstarch into the milk before you add it into the broth. 

Top with grated parmesean cheese before serving, if desired.

Chicken Poblano Soup

1/4 cup olive oil 
1/2 teaspoon cumin 
1 tablespoon chicken bouillon 
1/2 teaspoon thyme 
salt and pepper, to taste 
1/2 bunch cilantro, chopped 
 2 cloves fresh garlic, minced 
1 medium onion, chopped 
2 cups diced or chopped carrots 
3 poblano peppers, veined, seeded, and diced 
3 quarts chicken broth 
1 roasted chicken 
 1/2 stick (1/4 cup) of butter, melted 
1/4 cup flour
 1 small bag frozen corn
2 cups cooked rice

Pour olive oil in a large saucepan. Mix the cumin, chicken bouillon, thyme, salt, and pepper in the oil. Pull the cilantro leaves off the stems and chop. Add the cilantro, garlic, onions, carrots, and poblano chilies to the oil and spices. Stir and cook until soft. Add the chicken broth. Next, make a roux with the butter and flour and add to the soup. Remove skin from roasted chicken and discard. Tear the chicken into pieces and add to the soup. Stir in cooked rice and frozen corn; simmer until warm. Serve and enjoy.

*Time Saver Tip—Buy the pre-cooked roasted chicken available in your grocery store’s deli.


http://www.ldsliving.com/story/66418-food-dish-soup-competition-winner-recipe

Skillet Vegetable Lasagna

2 teaspoons extra virgin olive oil

1 yellow onion, chopped fine

4 garlic cloves, minced**

1 (28-oz.) can diced tomatoes**

Salt and pepper to taste

10 curly-edged lasagna noodles, broken into 2-inch lengths**

1 small zucchini, cut into 1/2 inch chunks

1 small yellow squash, cut into 1/2 inch chunks

1/4 cup shredded fresh basil**

1 cup part skim ricotta cheese

1 cup freshly grated Parmesan cheese**

Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain juice from diced tomatoes into a 2-cup liquid measuring cup. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.

Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won't stick!) for about 10 minutes.

Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the ricotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta  cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

** Substitutions:  I used about 2 teaspoons of chopped garlic from a jar, I added about a cup of spaghetti sauce in addition to the diced tomatoes and 2 c. water, decreased the noodles to 6-7, 1 t. dried basil and substituted a couple handfuls of fresh spinach coarsely chopped instead of fresh basil, and used an Italian cheese blend (mozzarella, parmesan, provolone, romano, etc) and sprinkled with grated parmesan. 

Recipe from Mel's Kitchen Cafe

Best Hawaiian Haystacks!

3-4 chicken breasts
8oz square of cream cheese, softened
1 package Italian dressing mix
1 can cream of chicken soup
cooked rice
toppings: shredded cheese, chopped celery, diced green onions, chopped bell or red pepper, pineapple tidbits, mandarin oranges, chow mein noodles, sliced olives, shredded coconut, sliced water chestnuts, etc.

Combine cream cheese, dressing mix and soup into bowl and stir until mixed.  Place chicken breasts in crockpot and cover with soup mixture.  Cook on high for 3-4 hours, or low on 6-8 hours.  Right before serving, remove chicken from crockpot and shred meat with a fork.  Place back in pot and stir to combine with sauce.  Serve over cooked rice and top with your favorite toppings.

Recipe from Just Cook Already.  The author includes a recipe for coconut rice.  It did give it a little extra, but this recipe is good over plan rice too, and makes it easier to cook.

Chicken Broccoli Casserole

4 lbs chicken cooked and cut into 1 in pieces

2 packages 8 oz cream cheese

2 cups milk

1 tsp salt

1/2 tsp garlic salt

1 cup parmesan cheese

2 pkg broccoli spears, cooked 

Mix cream cheese, milk, salt, garlic salt and 1/2 cup of parmesan cheese together in saucepan; heat until cheeses are melted.  Place chicken in large casserole dish, cover with broccoli then cheese sauce.  Top with remaining 1/2 c of parmesan cheese.  Bake at 350 degrees for 30 minutes.  Let stand 10 minutes before serving.  

Red Wine Vinaigrette

2/3 cup red wine vinegar
1 1/2 cups sugar
1/4 cup red onions, finely grated (about 1/4 of a large red onion)
2 tablespoons Dijon mustard
2 teaspoons salt
ground pepper to taste
2 cups canola oil

Add all ingredients except oil in a blender. Blend well. While processing, slowly add the canola oil and blend well. Transfer dressing to a jar or cruet. It keeps well in the refrigerator for 1-2 weeks (although I’ve found it gets a little thick if it is too cold so I’ll pop it in the microwave for 5-10 seconds to help thin it out before I use it if it has been in the refrigerator for several days).

http://www.melskitchencafe.com/2010/05/gourmet-green-salad.html

Easy Beef Fajita Skillet

1 lb. ground beef or turkey, browned and drained

1 c. uncooked rice

1 jar (16 oz.) salsa

1 can (15 oz.) kidney beans, undrained (or whatever bean you have or like)

1¼ c. water

1 c. cheese, grated

After your meat is browned and drained, add rice, salsa, beans and water.

Mix, cover and simmer 25-30 minutes, until rice is cooked, stirring occasionally.  Top with cheese and allow to melt.  Serve over tortilla chips, lettuce, or rolled in a tortilla.  Serves 6, sometimes.  I usually add a can of corn or some frozen corn.  

Easy Oriental Beef and Noodle Toss

1 lb. ground beef or ground turkey

2 pkgs. Oriental ramen noodles

2 cups water

2 cups frozen Oriental vegetables (can sub with fresh or canned veggies)

1/8 tsp. ginger

1 couple drops of sesame oil (optional)

Brown and drain the ground beef.  Add the water, ginger and noodle seasoning packets.  Mix. Break noodles into smaller pieces and add with vegetables to beef mixture.  Cover and cook in medium until noodles are done, and veggies are heated. 

I used chicken and it tasted great!