Main Dish

Chicken Parmesan Soup

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My 16 year old son has proclaimed, “This is the best soup you have ever made!” and requests it often. It has been on repeat in our house; it combines all the familiar flavors of an Italian classic into a comforting, hearty soup. The best part is that it comes together quickly so you can have a delicious dinner for your family in no time.  ~Kathy

1/2 c. chopped yellow onion

1 T. minced garlic

1/4 c. chopped kale or spinach, optional

1 T. oil

1 T. butter

2 c. chicken broth

4 c. Tomato juice or V8

22 oz. jar marinara sauce (I use Rao’s)

1 tsp. Italian seasoning

1 tsp garlic powder

12 oz. bag tortellini (I use dry Barilla spinach & cheese), cooked al dente

2 c. cooked, diced chicken (I use rotisserie)

2 T. heavy cream

shredded Parmesan cheese

garlic croutons

pinch of salt (plus some for pasta water)

pinch of black pepper 

In a large stockpot, over medium heat add oil, butter, onion, and kale/spinach, if using.  Add a pinch of salt and pepper. Sauté until onions are soft. Add minced garlic and sauté for another minute. Add broth, tomato juice, and marinara; stir to combine. Increase heat to medium high.   Add Italian seasoning and garlic powder. Bring to a simmer and continue for ten minutes, reducing heat if necessary. Meanwhile, in another pot bring salted water to a boil. Cook tortellini according to package directions; then drain. Stir chicken into soup mixture; continue to simmer for 5 minutes and carefully add in drained pasta. Stir in heavy cream and remove from heat. Serve topped with shredded Parmesan cheese and croutons.

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Cajun Rice Skillet

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I recently made my sister Tracy’s recipe for Skillet Fiesta. It’s on regular rotation at our house, and always a hit. So if you love easy, quick meals, check it out here: Skillet Fiesta. This particular day, a thought occurred to me – this would be really good made into a jambalaya-inspired Cajun dish! Sub out the meat and change the spices a little and BAM! (channeling Emeril here)… it goes from Mexican to Cajun. So that’s precisely what I did, and I have to say, I was impressed with myself. Ha! The family loved it too, which is always a win. If you are sensitive to spicy food, cut back on the Cajun seasoning and leave out the hot sauce, but my crew gobbled it up with no complaints on the spice level. I served it with corn and garlic bread, and I went back for seconds on the Cajun Rice Skillet. So, so good!! As a bonus, it was even better the second day. ~Erin

1 (13 oz. package) Cajun-style andouille smoked sausage, sliced thin (I use Hillshire Farm)

1 (10 oz. package) small shrimp, peeled and deveined

1 yellow onion, diced

2 medium bell peppers, diced (about 1 1/2 cups)

1 T. avocado or olive oil

4-5 cloves of garlic, minced

1 (14.5 oz.) can petite diced tomatoes

1 1/2 c. prepared beef bouillon

1 – 1 1/2 tsp. Cajun seasoning (I use Tony Chachere’s)

1/2 tsp celery salt

1 1/2 c. minute rice

2 green onions, sliced thin

a few dashes hot sauce (optional)

Serving suggestions: garlic bread, corn

Cook the shrimp according to your preference and set aside. I sprinkled mine very lightly with Cajun seasoning and grilled until done. Sometimes I air fry them. Either way is fine!

In a large skillet, brown the sausage slices on both sides over medium high heat. The sausage is fully cooked, so this step is solely to get some caramelization on the sliced sausages. Remove from heat, and drain on a paper towel lined plate. Set aside. Using a paper towel, carefully clean out any residual sausage grease from the pan.

Add the avocado oil to the skillet and sauté the onion, bell pepper, and garlic over medium heat just until the onions become translucent. (3-5 min.)

Stir in the canned tomatoes, prepared bouillon, spices, and rice. Stir well and then stir the sausage into the mixture.

Bring the mixture to a boil; reduce heat and cover loosely with foil. Simmer 5 minutes. Remove from heat and immediately stir in the cooked shrimp. Sprinkle with green onions.

Great served with garlic bread and corn!

Chipotle Chicken Pasta Salad

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Summer is officially here and grilling season is in full swing.  None of us want to be spending time over a hot stove cooking meals… at least not here in Oklahoma, it’s getting HOT.  I love to prep this Chipotle Chicken Pasta Salad for barbecues or just to eat for lunch at home over the course of several days.  Much better than a sandwich and doesn’t heat up your house!  This is just as good without the chicken if you want more as a side-dish, but I love adding the chicken because then I can use it as a full meal on its own.  It’s one of my favorite summer meal-prep dishes.  Hope you enjoy it too.  Happy Summer!  ~Erin

½ c. light mayonnaise (I use Hellman’s)

½ c. whole milk

3 T. ranch dressing powdered mix (I use Hidden Valley)

2 T. chipotle peppers in adobo sauce

2 ½ cups grilled chicken, seasoned with salt, pepper, and garlic powder; cooled and diced

6 slices cooked center-cut bacon, chopped

1 orange or red bell pepper, diced

½ of a red onion, diced

1 cored and seeded jalapeno, diced

1 c. sweet corn kernels (canned or frozen corn that’s been cooked and cooled)

1 c. loosely packed cilantro, measured and then finely chopped

1 c. cherry tomatoes, halved

8 oz. pasta (I use whole wheat macaroni), cooked according to directions, and rinsed in cool water

Optional recipe alteration:  Instead of using the first four ingredients to make your own dressing, you can substitute 1 c. Hidden Valley Chipotle Ranch dressing.  I do this a lot when I’m in a hurry.

In a blender, combine mayo, milk, ranch dressing mix, and chipotle peppers; blend until smooth and refrigerate dressing until ready to use.  In a large bowl, combine chicken, bacon, chopped veggies and cilantro, and pasta.  Add dressing and stir until well incorporated.  Chill before serving.  

This recipe makes about 9 cups of pasta salad.  Each cup is approximately 220 calories and about 5 WW points.

Hearty Pork Posole

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This recipe is a remake of a Mexican classic. Improved, if I do say so myself. I have recreated Posole that knocks your socks off.  It’s an easy dish, with basic ingredients, that can be made on the stove top or cooked in the crockpot.  We love this! Even my kids that aren’t big fans of hominy eat every last bit. My version is a little heartier, with the addition of a few beans.  Even though we often think of “soup season” during the fall and winter months, believe me, you will want this all year long! 

Funny story:  I have made this soup numerous times, but on two different occasions, I have done a grocery pick up for ingredients. Twice I have gotten the restaurant sized (110 oz. can) of hominy.  I have laughed both times at the industrial sized can.  Lesson learned, check the number of ounces before completing the order!!! Or, ya know… make a lot of posole! ~Kathy

Ingredients:

2 T. cooking oil (your favorite will do) 

1 ½ to 2 lb. pork stew meat (or thick cut pork chops cubed)

1 medium onion, chopped

2 cloves garlic, peeled and minced fine (or 1 tsp garlic powder)

½ to 1 jalapeno seeded and chopped fine (more or less to taste)

3 c. broth (chicken or beef)

1 (7 oz.) can chopped green chiles

1 (10 oz.) can Ro-tel tomatoes with green chiles (choose your heat preference, I use mild)

1 (15 oz.) can pinto or cannellini beans, rinsed and drained (can also use black or light red kidney beans)

2 (15 oz.) cans hominy, rinsed and drained (I prefer the brand Juanita’s)

½ tsp salt

½ tsp cumin, heaping

½ tsp oregano

¼ tsp black pepper

Dash of cayenne

Dash of chili powder

¼ c chopped cilantro

Suggestions for serving: Warm tortillas, tortilla chips, diced avocado, sliced lime, additional cilantro, finely shredded cabbage

In a large dutch oven or soup pot, pour in 2 T oil. Turn on to medium high heat. Lightly season pork with salt and pepper. Add to pot. Allow to brown before turning. When first side of pork is golden brown, add onion and stir. Continue to cook a few minutes until pork is no longer pink. Add garlic and jalapeno. Cook an additional minute; then turn off heat. Remove any remaining oil. Stir in broth, Ro-tel tomatoes, beans, green chiles and spices. Cook about 20 minutes at a simmer; add in drained hominy. Continue to simmer for an additional 20-25 minutes, or until pork is tender. Stir in chopped cilantro. Taste and adjust seasonings if needed. Serve. 

If using a crock pot, add pork (browning first in a skillet with oil if you prefer), broth and remaining ingredients EXCEPT hominy and cilantro. Cook on high 4 hours or on low 7 hours.  During the last 30 minutes of cook time, add drained hominy and cilantro.  

Golden Broccoli Cheese Soup

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Years and years ago, I worked at a roofing company. We had an amazing great office crew! We had potluck lunches from time to time with fabulous dishes and often shared the recipes. As a result of one of those recipe swaps, I’ve been making this soup for more than 25 years!  

So, do you need a meatless Monday dinner? A great soup recipe for that last (we hope) big cold snap before spring? A way to use up some broccoli from your fridge? Need more veggies in your life? I’ve got you covered! This is a creamy soup that comes together quickly. It’s great for a weeknight meal. This recipe can be easily doubled, tripled, quadrupled – you get the idea — to feed a crowd. And if you overestimate, it also freezes well. –Kathy

Golden Broccoli Cheese Soup

2 T. butter

¼ c. water

1 (10 oz.) pkg frozen corn

½ c. shredded carrots (or finely chopped)

¼ c. finely chopped onion

1/8 tsp. pepper

2 c. milk

1 c. chopped broccoli, cooked crisp tender

2 (10.5 oz.) cans Cream of Potato Soup

½ c. shredded mozzarella

1 c. shredded cheddar

In a large sauce pan or soup pot, combine butter, water, corn, carrots, onion and pepper. Cover and simmer for 10 minutes. Add cream of potato soup, milk, broccoli and cheeses. Stir to combine well. Bring to simmer over low heat, stirring often. Taste for seasoning. Serve and enjoy! 

taco lasagna image

Taco Lasagna

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We ranch in Utah, so as you might imagine, we’re all about the beef. I’m always looking for creative ways to put ground beef to use. And let’s face it – for any of us, it’s easy to get stuck in a rut when it comes to dinner ideas. This twist on a classic is the perfect remedy. Huge hit at our table full of boys! ~Kathy

Ingredients: 

1 lb. hamburger

½ c. onion, chopped fine 

1 pkg. taco seasoning

8 oz. tomato sauce

¼ tsp. cumin

¼ tsp. garlic powder

4 oz. diced green chilies (I use mild)

1 can (15 oz.) refried beans

1 c. your favorite salsa

1/3 c. Mexican table cream (or substitute heavy cream)

2 c. Colby jack cheese, shredded

12 oz. lasagna noodles

Non-stick cooking spray 

Instructions: 

In a large skillet, cook together hamburger and chopped onion. Drain grease. Return to skillet.

Cook lasagna noodles according to package directions and set aside. Spray 9×13” deep pan with non-stick spray and set aside. Preheat oven to 350˚F. 

Sprinkle taco seasoning over ground beef, add tomato sauce, cumin, garlic powder, green chilies and refried beans over medium low heat.  Stir together to combine and heat through.

Start assembling lasagna by adding about 1/3 c. of ground beef mixture into bottom of pan. Add 3 or 4 noodles to begin first layer.  Divide meat mixture into thirds, using part for each layer.   Add meat mixture on top of noodles, spreading into an even layer. Top with 1/3 of salsa, table cream and shredded cheese, drizzling evenly over the layer. Continue with two additional layers, ending with salsa, table cream and shredded cheese. 

Cover with foil (sprayed with non-stick spray if it’s touching cheese layer).  Bake for 25 – 30 minutes covered, then an additional 10 – 15 minutes uncovered, until bubbly and heated through.

Quick & Easy Cashew Chicken

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This cashew chicken is, dare I say it, better than take-out.  Made with simple, easily-accessible ingredients and ready in minutes, it’s great for a weeknight or a special meal.  If you love cashews, like I do, you will love this easy take-out fake-out.  ~Erin

1 ½ lb. chicken breast, trimmed and cut into 1-inch pieces

½ tsp. Salt

½ tsp. Black pepper

3 T. cornstarch

2 Tablespoon olive or avocado oil

¼ c. low-sodium soy sauce

½ cup chicken broth or prepared bullion

4 cloves garlic, minced (about 2 Tablespoons)

2 T. brown sugar, packed

2 T. hoisin sauce

1 tsp. Sesame oil

1 c. roasted, salted cashews

Green onions, sliced

Cooked rice for serving

Combine salt, pepper, and cornstarch in a gallon size baggie. Toss the chicken in the cornstarch mixture until evenly coated.

In a small bowl, whisk together the soy sauce, chicken broth, garlic, brown sugar, hoisin sauce, and sesame oil; set aside.

Add olive oil or avocado oil to a large, high sided nonstick skillet over medium-high heat.  When the oil is hot, cook the chicken until golden brown on all sides.  Do not overcook.  It will continue cooking when the sauce is added.

Add the sauce to the pan with the chicken.  Add the cashews.  Stir until the sauce is thickened.  This just takes a couple minutes.  

Garnish with sliced green onions. Serve over rice.

This recipe makes 6 – ¾ c. servings.  9-11 points per serving, not counting rice.  Click here for the WW points calculator.

https://cmx.weightwatchers.com/details/MEMBERRECIPE:62918d19d8d71c1b1ebc1c56

Jalapeño Popper Chicken Casserole

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I don’t know about you all but I am always looking for something new and different to feed my family for dinner. We love a variety of things at our house. We are eclectic eaters! One of the things we love are jalapeño poppers, so I decided to create a casserole out of one of our favorite flavors. This one is a hearty, flavorful casserole. If your family likes a little spicier, add an extra jalapeño. It’s certainly not the same old, same old boring casserole. You and your family will love it! ~Kathy

6 chicken breasts

2 T. butter, divided 

3 medium sized jalapeños, julienned, ribs and seeds removed

3 green onions, chopped

1 (10 1/2 oz) can cream of chicken soup

1 T. milk

1 c. Philadelphia Chive and Onion Cream Cheese, softened

1/2 tsp. garlic powder

pepper & salt to taste

2 c. cheddar cheese, grated, divided

5 slices bacon, cooked and chopped

 

Grease a 9×13 casserole dish. Set aside. Preheat oven to 375°F.

Dice chicken into 1” pieces. In large skillet, over medium-high heat, place 1T. butter. Brown chicken quickly in skillet, season with salt, pepper and garlic powder. Remove to plate. Sauté jalapeño and green onion in remaining 1 T. butter until crisp tender.

Place chicken in casserole dish, top with vegetables.

For sauce combine soup, milk, cream cheese, garlic powder, salt and pepper. Mix in 1 c. of cheddar cheese. Spoon over chicken and vegetables. Top with crumbled bacon.

Bake covered for 20 minutes. Uncover and top with remaining 1 c. of cheddar cheese. Return to oven and bake an additional 10 minutes until chicken is cooked through.

Three Cheese Steakhouse Pizza

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I’m going to admit that’s it’s pretty darned rare that there is leftover steak at my house.  However, if I’m smart and plan my meals the way I know I should, I cook a little extra so that I can make this pizza.  It’s so easy, so good, and looks like something you’d get at a fancy restaurant (at least the “fancy” restaurants that I go to).  The best thing about it is that you can use almost all pre-made ingredients for a quick dinner that your whole family will love. ~Tracy

Ingredients:

4 naan flatbreads

1 T. butter

1 jar of your favorite Alfredo sauce (I use Prego or Classico Light)

½ of a large onion, thinly sliced

3 cloves minced garlic

2 cups fresh baby spinach, stems removed and sliced chiffonade style

1 lb. steak, thinly sliced

½ c. shredded parmesan cheese

½ c. crumbled feta cheese

1 8 oz. package mozzarella balls

Instructions:

In a large saucepan, melt butter.  Sauté onions in the melted butter until translucent and just beginning to turn brownish/caramelized.  Add spinach and garlic to sautéed onions.  Cook just until spinach fully wilts.  Add the jar of Alfredo sauce and cook all together until bubbly.  Stir in ½ c. of parmesan cheese until incorporated into sauce.

Preheat oven to 425℉.  Place naan flatbreads on a large sheet pan or pizza pan.  Top each with Alfredo sauce mixture making sure to get equal amounts of onion and spinach on each flatbread.  Add an equal portion of steak, approximately ¼ pound to the top of each flatbread.  Finish off each pizza with an equal portion of the feta cheese and mozzarella balls (you can always substitute shredded mozzarella).

Bake at 425 until cheese melts and just begins to brown and bubble.

Bacon & Mushroom Pasta in Cream Sauce

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It’s summer and I really can’t be bothered to thaw meat some days.  Do you ever feel like that’s too much trouble?  I have too many other summery things to do… like take a nap.  Ha!  On days like that, it’s salad for dinner or a (mostly) meatless dish like this one.  If you love mushrooms, you will love this pasta.  It’s chock full of meaty baby portabellas, but perfectly balanced with a little bacon in a creamy sauce.  After making this a couple times, it hit me that the perfect finisher for this would be some finely diced green onions.  So, if you have those in the fridge, throw those on top at the end and finish it with some extra crisp bacon and shredded parm.  Perfection! ~Erin

6 slices center-cut bacon, chopped into bite-sized pieces (plus more for serving if desired)

1 lb. uncooked whole wheat linguine

¼ c. reserved pasta water

1 lb. uncooked baby portabella mushrooms, sliced

1 T. minced garlic

1 T. olive or avocado oil

2 T. all-purpose flour

1 ½ c. fat-free half-and-half

Shredded parmesan and extra cooked bacon, optional – for garnish

Chopped green onions, optional – for garnish

 

Cook the linguine in salted water, according to package directions. Reserve ¼ cup of pasta water before draining. Meanwhile, in a large, high-sided skillet, cook the bacon until crisp. Remove from the skillet and drain on a paper towel lined plate.  Set aside. Carefully clean out remaining bacon grease with paper towels. Heat 1 Tablespoon oil in the pan over medium-high heat.  Add the sliced mushrooms and stir and cook until mushrooms are fork-tender (about 5 minutes). Add the garlic and cook until fragrant (about a minute). Stir in the flour and stir and cook until no white flour is visible and mushrooms are sizzling – about a minute. Add the bacon back to the skillet. Stir in the fat-free half-and-half and pasta water; bring to a simmer.  Simmer and stir until it starts to thicken – about 3 or 4 minutes.  The sauce will continue to thicken as it cools.  Add the cooked pasta into the mushroom sauce and toss to coat. Sprinkle with extra bacon and parmesan if desired (will add to points on WW).

WW info:  This recipe makes 8 1 ½-cup servings.  Green plan – 8 points; Blue plan – 8 points; Purple plan – 3 points