Avocado Tuna Melts

This recipe was adapted from The Chic Site.
I was excited about this recipe but a little hesitant to give it to the kids. They can be picky about tuna. Well, they devoured this meal! Definitely will have again.

Ingredients:

1. 2 large tuna can (in water), drained
2. 2 tablespoons red onion, diced
3. 1 tablespoon parsley
4. 1/4-1/2 cup mayo
5. 1/2 teaspoon salt
6. 1/2 teaspoon black pepper
7. 2 small tomatoes, sliced
8. 2 avocados
9. 4 slices swiss cheese
10. 6 slices french bread

    Directions: 

1. Preheat broiler.
2. In a large bowl, combine the tuna, red onion, mayo, salt and black pepper. Mix well.
3. Place bread on baking sheet. Toast in the broiler about 1-2 minutes each side.  T
4. Top each bread with tuna, then layer it with tomato and avocado.
5. Place a slice of cheese on top of the tuna and place under the broiler for a few seconds, just until melted. Serve immediately.

Crockpot Chili

Ingredients:

1 1/2 lbs. ground beef

1 large onion, chopped

1 can of kidney beans, drained

1 can of chili beans, drained

1 pint of diced tomatoes

1/2 tsp. oregano

dash of paprika

2 -8 oz cans of tomato sauce

1 garlic clove, minced

1 Tbsp. chili powder

1 1/4 tsp. salt

1 bay leaf

Directions:

Brown the ground beef. Drain. Sauté the onions. Add ground beef, onions and rest of the ingredients and cook in the crockpot for 6-8 hours. I usually prepare this the night before and then cook in the morning. I think it tastes better after sitting for awhile. Also, I usually double this recipe. Serve with cheese, sour cream and tortilla chips. 

Panera Broccoli and Cheese Soup (The Girl Who Ate Everything)

Recipe was adapted from The Girl Who Ate Everything.

This meal was a hit with our family! Thanks Aimee for the recipe. We will definitely make this again. I actually doubled this recipe and had leftovers for lunch. Please comment and let me know what you think.

Ingredients

1 2 lb fresh broccoli (about 3 cups), fresh or frozen. I used frozen.

1 cup carrot

1/2 onion, medium

2 cups chicken stock

1/4 cup flour

1/4 tsp nutmeg

1 salt and pepper

1 tsp garlic powder

5 tbsp butter

8 oz cheddar cheese, grated sharp

2 cups half-and-half cream. I used 2% milk. Less fat.

Instructions

Saute onion in 1 tablespooon of butter. Set aside.

Cook ¼ melted butter and flour and whisk over medium heat for about 2-3 minutes. Stir constantly and add half and half or milk.

Add the chicken stock and simmer for about 10 minutes.

Add the broccoli, carrots and onions. Cook over low heat for 20-25 minutes.

Add salt, pepper and garlic powder. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup. Return to low heat and add the cheese. Stir in nutmeg.

Serve with crusty bread. 

Creamy Crockpot White Chicken Chili by Lovely Little Kitchen

This is our family's favorite white chicken chili recipe. I always double this recipe.

Serves 6-8

Ingredients:

• 3-4 boneless skinless chicken breasts, uncooked

• 1 1/2 teaspoons chili powder

• 1 teaspoon cumin

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• dash of cayenne pepper

• 14.5 ounce can chicken broth

• 4.5 ounce can chopped green chiles

• 15 ounce can white corn, drained

• 2 15.5 ounce cans white beans, drained (Cannellini or Great Northern are good)

• 3 tablespoons butter

• 3 tablespoons flour

• 1 cup milk

• 1 teaspoon Better Than Bullion chicken base (I have omitted this and it still tasted great)

• 1/4 teaspoon white pepper

• 1/2 teaspoon seasoned salt

• 1/2 cup sour cream

• cheddar cheese, shredded

Directions:

1. Place chicken breasts on the bottom of a crockpot, and add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn and beans. Cook on low for 6-8 hours.

1. About an hour before serving: In a small saucepan, melt butter over medium high heat. Whisk in flour, and allow to bubble and brown a bit. After a few minutes, gradually whisk in the milk and chicken base.

1. Allow the sauce to simmer for 4-5 minutes, whisking frequently until it is slightly thickened. Add salt and pepper.

1. Pour sauce into crockpot and mix to combine.

1. Add sour cream and mix.

1. Take out the chicken and shred them with two forks, and return to the crockpot.

1. Top with cheese.

1. Serve with tortilla chips. 

Sorry I don't have a picture. Picture coming soon!

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Basil Parmesan Chicken Salad

This recipes was adapted from Mikey's In My Kitchen.

This recipe is simple and very good. Enjoy.

Ingredients:

4 Boneless Skinless Chicken Breasts 

2-3 Ribs of Celery, Diced

1-2 Cloves of Garlic, Diced

1-2 Cups/Handfuls Fresh Basil

1/2 Cup Olive Oil Mayonnaise (I used regular mayo)

1/4 Cup Shredded Parmesan Cheese

Salt and Pepper to taste

Directions:

Cook chicken in a crock pot on low for 6-8 hours.

Shred and combine all ingredients in a medium bowl and add chicken to mixture. Stir until chicken is evenly coated. I added a little more salt and pepper. 

Veggie, Hummus and Feta Wrap

I am addicted to these wraps!!!! I made them for dinner but decided to eat them for lunch this week too. ;)

This was adapted from Our Best Bites. 

Ingredients:

1 medium whole wheat, spinach or sun dried tomato wrap
2 TBS of roasted red pepper hummus
1/2 cup of cucumber, chopped
2-3 TBS of roasted red peppers, chopped
A handful of spinach (1-1 1/2 cups)
2 TBS feta
1 TBS sunflower seeds
1 TBS of vinegar and oil salad dressing. I used a roasted red pepper Italian dressing. 

Directions:

Spread the hummus on the tortilla. Add the other ingredients and then drizzle the dressing on top. Wrap and enjoy!

Pesto, Pepperjack and Red Pepper Panini

Made this last night and it was yummy! Great meal on a rainy day.

This recipe was adapted from Shutterbean.com

Ingredients:

• 1  8×12 inch slab herbed foccacia or any panini bread
• 5-6 tablespoons fresh pesto
• 8 slices roasted turkey breast
• 1 8oz. jar roasted red peppers, drained
• 4 oz. pepperjack cheese (about 3-4 slices)
• 1 tablespoon olive oil
• salt & fresh ground pepper

Directions:

Heat panini press to HIGH. I used a George Forman grill, it works just as well. Slice bread in half. Spread half of pesto on each side. Top one side with 4 slices of turkey followed by a layer of thinly sliced red peppers, pepperjack cheese and a final layer of 4 slices of turkey. Sprinkle with salt & pepper. Top the sandwich with the other piece of bread and brush both sides of sandwich with olive oil. I didn't do the olive oil since I was spraying the grill with cooking spray. Place sandwich in panini press and grill for 10-15 minutes until the cheese melts & starts sizzling. Or spray Forman with cooking spray and grill for 8-10 minutes. Cut into 4-6 pieces and serve.

Crock-Pot Recipes to Cook Once, Eat Twice Pulled Pork with Caramelized Onions and Pulled-Pork Torta (Eating Well)

I get tired of leftovers so this was a great way to spruce it up.  I also loved that I got two meals out of one crock pot and it is healthy! My husband went on and on about the Pulled-Pork Torta. 

I will definitely make this again. 

Pulled Pork with Caramelized Onions

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 3 large onions, thinly sliced
• 1/3 cup raw cane sugar, such as Demerara or turbinado (see Notes)
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 1/3 cup cider vinegar
• 1 cup chili sauce, such as Heinz
• 1 1/2-3 teaspoons minced chipotle chile in adobo sauce (see Notes)
• 3 pounds boneless pork shoulder or blade (butt) roast, trimmed
• 
  

Directions:

1. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste.
2. Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low.
3. Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce.
4. Variation: Turn 3 cups leftover pulled pork into Pulled-Pork Torta. Preheat oven to 375°F. Coat a deep-dish pie pan or other 9-inch round baking dish with cooking spray. Heat 3 cups finely shredded Pulled Pork with Caramelized Onions (including sauce) just until warm. Drain one 14-ounce can no-added-salt diced tomatoes (reserve juice); combine with 1/4 cup diced Spanish-style chorizo (see Note) or pepperoni in a bowl. Mix well. Spread about 1/2 cup of the mixture in the prepared pan to cover the bottom. Top with one 8-inch flour tortilla (preferably whole-wheat). Spoon one-third of the remaining mixture over the tortilla. Top with another tortilla. Repeat twice, topping with a fourth tortilla. Drizzle the reserved tomato juice over the top and cover with foil. Bake for 20 minutes. Remove the foil, sprinkle 3/4 cup shredded Monterey Jack cheese on top and continue baking until the cheese is melted and the torta is bubbly, about 20 minutes more. Let cool for 10 minutes. Serve sprinkled with 1/4 cup each finely chopped scallions and chopped fresh cilantro, if desired.

Pulled-Pork Torta Recipe

• Ingredients:
• 
  
• 3 cups finely shredded Pulled Pork with Caramelized Onions, 
• 1 14-ounce can no-added-salt diced tomatoes, drained, juice reserved
• 1/4 cup diced Spanish-style chorizo (see Note) or pepperoni
• 4 8-inch flour tortillas, preferably whole-wheat
• 3/4 cup shredded Monterey Jack cheese
• 1/4 cup finely chopped scallions for garnish
• 1/4 cup chopped fresh cilantro for garnish

Directions:

1. Preheat oven to 375°F. Coat a deep-dish pie pan or other 9-inch round baking dish with cooking spray.
2. Heat leftover pork and sauce just until warm. Combine with tomatoes and chorizo (or pepperoni) in a bowl. Mix well. Spread about 1/2 cup of the mixture in the prepared pan to cover the bottom. Top with 1 tortilla. Spoon one-third of remaining mixture over the tortilla. Repeat twice, topping with the fourth tortilla. Drizzle the reserved tomato juice over the top and cover with foil.
3. Bake for 20 minutes. Remove the foil, sprinkle cheese on top and continue baking until the cheese is melted and the torta is bubbly, about 20 minutes more. Let cool for 10 minutes. Serve sprinkled with scallions and cilantro, if desired.

Smoked Turkey Club Panini

This is our favorite panini! So yummy. I used leftover Turkey from Thanksgiving. 

INGREDIENTS:

8-12 slices bacon
1/3 cup sun-dried tomatoes, packed in oil, rinsed, patted dry and minced
1/3 cup light mayonnaise
8 slices thick-cut crusty bread
1/2 pound thinly sliced deli Swiss cheese
1/2 pound thinly sliced deli smoked turkey
3 cups baby spinach or arugula

DIRECTIONS:

Cook bacon until crisp. 

 In a small bowl, combine the sun-dried tomatoes and mayonnaise.

Lightly spread butter over one side of each bread. Lay the butter-sides down on a cutting board or work area. Spread each slice with the sun-dried tomato mayonnaise. Layer half of the cheese on 4 slices of bread then top with turkey, bacon, spinach (or arugula) and remaining cheese. Top with remaining bread, butter side up.

Cook the sandwiches on a panini press, skillet or grill pan heated on medium heat for one minute prior to cooking. Cook the sandwiches for about 4-5 minutes per side, until they are golden brown and the cheese is melted. Repeat with remaining sandwiches. Serve immediately.

Hobo Meatball Stew

This recipe was adapted from Taste of Home. 

Ingredients

• 1 package of meatballs, 12 oz
• 1-1/2 teaspoons salt 
• 1/2 teaspoon pepper
• 4 medium potatoes, peeled and cut into chunks
• 4 medium carrots, cut into chunks
• 1 large onion, cut into chunks
• 2 cups water
• 2 cups ketchup
• 3  teaspoons cider vinegar
• 1 1/2 teaspoon dried basil
• 1 can of peas

Directions

• Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and salt and pepper; pour over meatballs.
• Cover and cook on low for 6-8 hours or until the vegetables are tender. During the last 15 minutes add the peas.
• We served this over rice. Very yummy. 
• Yield: 4 servings.

Butternut Squash and Apple Soup

Recipe is from Ina Garten (Food Network)

A nice fall soup recipe. 

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons good olive oil
• 4 cups chopped yellow onions (3 large)
• 2 tablespoons mild curry powder
• 5 pounds butternut squash (2 large)
• 1 1/2 pounds sweet apples, such as McIntosh (4 apples)
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups water
• 2 cups good apple cider or juice

Directions

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Roasted Veggie Panini with Creamy Chipotle-Lime Dressing

• 
  
• This recipe was adapted from Our Best Bites. 
• This was very good and filling. A quick and easy meal.

Ingredients:

• 4 sour dough panini's 
• 8 1-ounce slices Provolone
• 1/2 cup guacamole
• 1 small onion, sliced
• 1 zucchini, sliced
• 1 red pepper sliced
• 1 jar of artichokes, sliced
• 
  
• Creamy Chipotle-Lime Dressing:
• 1 cup mayonnaise
• 1/2 cup buttermilk
• 1 1-ounce package Hidden Valley Ranch dressing mix
• 3-4 cloves garlic
• Juice of 1 lime
• 1 tsp of adobo seasoning
• 1/2 cup roughly chopped cilantro (about 1 handful)

In a medium size pan saute veggies in olive oil until tender. During this time mix all the dressing ingredients in a medium size bowl. 

Slice panini's horizontally. Spread each slice with the chipotle-lime dressing. On one side spread the guacamole. Place veggies and 3 slices of Provolone on sandwich. 

I don't have a panini maker so I used a George Forman. This works well. Grill on the Forman for about 8 minutes. 

You could add any veggies. Some add mushrooms and asparagus. I just used what was in my fridge. :)