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Chicken Cordon Bleu Casserole
INGREDIENTS 2 cups cooked chicken breast, diced or shredded ¾ cup Swiss and Gruyère cheese, shredded 1 lb Barilla Protein Elbow Pasta 16 oz chicken bone broth ¼ cup heavy cream 1 bag frozen broccoli florets 1 lb cubed ham 1 (16 oz) container low-fat cottage cheese ¼ cup Italian breadcrumbs (instead of garlic &…
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Cheesy Summer Squash Crunch Casserole
This is one of those recipes that always seems to disappear first at potlucks, family dinners, and holiday tables. It’s creamy, cheesy, topped with a buttery cracker crunch, and a perfect way to use up all that summer squash. If your garden is producing more squash than you know what to do with, this recipe…
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Lemon Butter Fish & Veggie Foil Packets
A simple, fresh dinner that cooks all in one packet — perfect for the grill or oven and easy to customize with whatever vegetables you have on hand. INGREDIENTS Serves 4 4 fish portions (salmon, cod, tilapia, mahi mahi, etc.) 1 zucchini, sliced 1 yellow summer squash, sliced 1 bunch asparagus, trimmed 1–2 cups fresh…
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Chickpea, Feta, & Cranberry Salad
A simple sweet-and-savory salad that comes together in minutes and works great for lunch meal prep, a light dinner, or an easy side dish. INGREDIENTS Salad 1 (15 oz) can chickpeas, drained and rinsed ½ cup crumbled feta cheese ½ cup dried cranberries ½ cup chopped onion Dressing Juice of ½ lemon 2–3 tbsp olive…
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Cincinnati Chili
INGREDIENTS 1 1/2 pound lean ground beef 1 1/2 teaspoons salt 1/2 teaspoon black pepper 1 onion diced 4 cups water 1 6 ounce can tomato paste 1/4 cup chili powder 2 Tablespoons apple cider vinegar 1 Tablespoon Worcestershire sauce 1 Tablespoon cocoa powder 1 teaspoon cinnamon 1 teaspoon cumin 1/2 teaspoon cayenne pepper 1/4…
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Ham Fried Rice
INGREDIENTS 3 cups uncooked Jasmine rice, cooked (preferably the day before) 3 Tablespoons avocado oil 3 eggs, beaten 2 teaspoons sesame oil 3 Tablespoons soy sauce 1 cup diced cooked ham 2 cups frozen mixed vegetables 2 Tablespoons butter 2 green onions, sliced thin DIRECTIONS Cook rice if you didn’t make it the day before. As soon as it’s done, lay it out on a 9×13 baking dish or a baking sheet.…
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Hot Honey Street Corn Bowls
INGREDIENTS 2-3 large sweet potatoes, peeled and cubed 1 lb ground beef Packet taco seasoning 2 cups frozen or canned corn 1/2 cup cottage cheese 1.5 Tbl mayo 1/4 cup grated cotija cheese 1 Tbl lime juice 1 jalapeno Cilantro 2-3 Tbl Street Corn Seasoning Avocado Hot honey DIRECTIONS Preheat oven to 425°F (220°C). Toss…
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Southwest Chicken Skillet
INGREDIENTS 1 tbsp (15 mL) oil 1½ lbs. (680 g) boneless skinless chicken thighs, about 5–6 pieces 2 tsp (10 mL) Street Corn Seasoning Mix, divided 1 onion, chopped 1 red bell pepper, chopped 1 can (15 oz./398 mL) fire-roasted or regular diced tomatoes, drained 1 can (15 oz./398 mL) black beans, drained and rinsed 1 can (15 oz./398 mL) corn, drained 4 oz. (125 g) colby jack cheese, grated, (1…
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Creamy Banana Pepper Bacon Chicken
INGREDIENTS 5 slice bacon 4 large chicken breasts 1 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder 1/2 medium onion, thinly sliced 1/2 cup sliced jarred banana peppers 2 Tbl brine from pepper bar 1 cup heavy cream Chopped parsley, optional DIRECTIONS 1. Cook bacon in a large skillet over medium heat until crisp,…
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Irish Beef
INGREDIENTS 1 lb beef chuck, cut into small cubes 1 cup Guinness stout 1 medium onion, finely chopped 2 cloves garlic, minced 1 tbsp tomato paste 1 tsp fresh thyme leaves or ½ tsp dried thyme Salt and freshly ground black pepper to taste 1 tbsp vegetable oil or beef drippings 1 tbsp all-purpose flour DIRECTIONS Heat 1 tbsp vegetable oil in a large skillet…
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Miso Ginger & Orange Chuck Roast
INGREDIENTS 3.5 lbs chuck roast 0.5 cup orange juice 0.5 cup low sodium soy sauce 3 tbsp white miso paste 3 tbsp ginger paste 2 tbsp honey 2 tbsp rice vinegar 4 cloves garlic cloves (mashed) 1 tsp ground black pepper 1 tsp red chili flakes DIRECTIONS 1. Preheat oven to 325F. 2. Make the…
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Salsa Verda Lasagna
INGREDIENTS 1 tablespoon olive oil ½ medium onion (diced) 1 pinch kosher salt 2 cloves garlic (minced) 1 tablespoon chili powder 1 teaspoon ground cumin 3 cups shredded cooked chicken (*) 32 ounces salsa verde (2 (16-ounce) jars**) ¾ cup sour cream (room temperature***) 12 small corn tortillas (cut in half) 2 cups shredded Monterey Jack cheese Optional Toppings: chopped fresh cilantro, crumbled cotija cheese, jalapeno slices, chopped red onions *You can use shredded chicken breast, thighs or a mixture of both.…
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