1 pound uncooked bratwurst links, casings removed
1/2 cup chopped onion
1 medium carrot, chopped
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
1/4 cup pickled jalapeno slices, chopped
1/2 teaspoon pepper
2 cups reduced-sodium chicken broth
1/4 cup all-purpose flour
1-1/2 cups 2% milk, divided
12 slices American cheese
In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain.
Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining milk. Add cheese; cook and stir over low heat until melted.
1/2 pound bacon strips, chopped
1/4 cup chopped onion
1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.
Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.
2 pounds ground beef
1 envelope taco seasoning
1-1/2 cups water
1 can (16 ounces) mild chili beans, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomato with green chiles
1 can (4 ounces) chopped green chiles, optional
1 envelope ranch salad dressing mix
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.
1 cup: 370 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1369mg sodium, 35g carbohydrate (7g sugars, 7g fiber), 27g protein.
2 lbs chicken breast
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
Salt and pepper
14 oz. canned pinto beans, drained and rinsed
14 oz. canned white beans, drained and rinsed
14 oz. canned corn, drained and rinsed
16 oz green salsa
4 cups fat-free chicken broth
Slow Cooker: Add everything to the slow cooker and stir. Cook on low for 4 hours or until chicken is cooked through. Remove the chicken and either shred or chop. Return to the soup and serve with all your favorite chili toppings.
Instant Pot: Add everything to the Instant Pot. If you reach the max fill line, you can add more broth after it finishes cooking. Set to manual for 8 minutes. Let the Instant Pot naturally release. Remove the chicken and shred or chop. Add back to the chili and serve,
Stovetop: Add everything to a large soup pot or Dutch oven. Bring to a simmer and let cook for 25-30 minutes. Once the chicken is cooked through, remove and shred or chop. Add back to the chili and serve.
Serving Size: 1.25 cups
Amount Per Serving
Calories from Fat 103
% Daily Value *
Total Fat 12g
Saturated Fat 3g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Total Carbohydrate 33g
Dietary Fiber 4g
1 cup diced ham
2 c tater tots…still frozen
1 dozen whisked eggs
1 can (8) Pilsbury Grands biscuits..diced up
2 c. Cheese…your choice…I used Cheddar
1/4 c milk
Mix all together. Put in greased bundt pan.
Bake on 400 degrees for 45 mins.
When done flip onto platter and cut and serve
24 large marshmallows
1/2 cup whole milk
1 teaspoon vanilla extract
1/8 teaspoon salt
6 drops peppermint extract
6 drops red food coloring
2 tablespoons plus 1 teaspoon crushed peppermint candy, divided
1 cup heavy whipping cream, whipped
1 chocolate crumb crust (8 inches)
In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat.
Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream.
Spoon into crust. Refrigerate, covered, 8 hours or overnight. Just before serving, sprinkle with remaining candy.
For the egg rolls
4 oz. cream cheese, room temperature
2 c. shredded mozzarella cheese
3 c. shredded rotisserie chicken
1/4 c. hot sauce
4 green onions, thinly sliced
10 egg roll wrappers
Vegetable oil, for frying
For the dressing
1/2 c. ranch dressing
3 tbsp. crumbled blue cheese
2 tbsp. fresh dill, chopped
In a medium bowl, combine cream cheese with cheese, chicken, hot sauce, and green onions.
Place an egg roll wrapper on a clean surface in a diamond shape. Dampen your finger in water and wet the outside edges of the egg roll wrapper. Add a dollop of the filling crosswise in the center of the bottom half of the wrapper. Fold up bottom half and tightly fold in sides. Gently roll and seal. Repeat with remaining wrappers and filling.
In a large skillet over medium, heat 1/2-inch oil until it starts to bubble. Working in batches, add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
Make the dressing, in a small bowl, combine the ranch with the blue cheese and dill. Stir, smashing a bit with a spoon to break up the cheese into the sauce.
Serve warm with dressing for dipping.
Vanilla wafers graham crackers, or Golden Oreo’s
2 3.4 oz pkgs. pumpkin spice pudding If you can’t find it you could use vanilla
2 c. milk
1 1/2 c. pumpkin puree
2 tsp. pumpkin pie spice
1 8 oz. pkg cream cheese softened
1/4 c. whipping cream
1 c. powdered sugar
1 tsp. vanilla
1 8 oz. container whipped topping divided
1 cup toffee chips
I used a 9″ x 9″ square pan. It was almost too much. You could certainly make this in a little bigger pan, even a 9″ x 13″ pan. It would just be a little shorter.
Whisk pudding, pumpkin pie spice, and milk together. Fold in pumpkin. Set aside.
Beat softened cream cheese until smooth. Add whipping cream and vanilla and beat until fluffy. Add powdered sugar and beat to combine. Fold in one cup of whipped topping. Set aside.
Line the bottom of your pan with Vanilla Wafers (or whatever you are using, we get good at substituting when we don’t live near a grocery store). You might have to break them to make them fit. Don’t worry if it’s not super pretty!
Cover cracker layer with a third of the pumpkin mixture. Spread.
Spread half of the cream cheese mixture over the pumpkin layer. Spread carefully so you don’t mix the layers together.
Sprinkle toffee chips over cream cheese layer. I used a generous sprinkling!
Repeat again beginning with crackers, then a third of the pumpkin, then remaining cream cheese, then toffee chips.
Add one more layer of crackers, then remaining pumpkin.
Spread reserved whipped topping over the final pumpkin layer. Sprinkle more toffee chips.
Refrigerate for 4 hours or overnight! I like it better after it’s had lots of time to sit!
1 loaf French bread
1 jar Alfredo sauce
1/4 cup grated Parmesan cheese
1 1/2 cup chopped cooked chicken
3/4 cup crumbled cooked bacon
1 cup diced tomatoes
1/2 cup finely chopped spinach
2 cups shredded mozzarella cheese
Preheat the oven to 425 degrees.
Cut the loaf of bread lengthwise into 2 halves.
Spread 1 cup of the Alfredo sauce on the cut bread. Sprinkle with Parmesan cheese.
Top the bread with the chicken, bacon, tomatoes, and spinach. Cover the toppings with cheese.
Bake for 15 minutes. Broil for 1 minute, if desired. Cut the pizza into 7-8 slices. Serve immediately.
FOR SPAGHETTI SQUASH
2 medium spaghetti squash, halved, seeds removed
1 tbsp. extra-virgin olive oil
½ tsp. chili powder
½ tsp. cumin
1 tbsp. extra-virgin olive oil
½ onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 tbsp. taco seasoning mix
Freshly ground black pepper
1 (15-oz.) can black beans
1½ c. chopped cherry tomatoes
1 c. corn, canned and drained or frozen
1 c. shredded Monterey jack
½ c. shredded cheddar
2 tbsp. freshly chopped cilantro (optional)
Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.