Broccoli Cheese Rice

BROCCOLI CHEESE RICE

12 oz frozen broccoli, cooked
8 oz cheese, melted (I prefer colby-jack)
4 tbsp. butter, melted
1 1/2 to 2 c. cooked rice
Salt and pepper to taste

Combine all ingredients. Heat if necessary.

Loaded Potatoes

LOADED POTATOES

Cook potatoes (bake, microwave, or boil). Peel if desired. Chop or mash. Add any combination of the following:

Fats:
Butter
Sour cream
Olives

Proteins:
Cheese
Ground beef
Chicken
Turkey
Bacon
Sausage
Fish
Shrimp
Crab
Crawfish

Veggies:
Bell peppers
Onions
Chile peppers
Green beans
Broccoli
Mushrooms
Pumpkin
Spinach
Salsa
Tomatoes

Parsley
Chives
Green onions

Enchilada sauce
Thickened broth

Tarragon Chicken Salad

TARRAGON CHICKEN SALAD
(adapted from Ina Garten)

1 lb. boneless skinless chicken breasts, cubed, cooked and cooled OR 10-12 oz cooked chicken or turkey
3/4 c. mayonnaise
1 1/2 tsp. tarragon
1 c. celery, chopped, diced, or minced
Salt and pepper to taste

Mix together mayo, tarragon, and celery. Add chicken and mix well. Season to taste with salt and pepper.

You can eat it as is, with crackers, on a sandwich, with lettuce (wraps or salad), etc.

Fast Food Burger Casserole

FAST FOOD BURGER CASSEROLE

1 lb ground beef
Tony Chachere's
Onion powder
Dash of liquid smoke (optional)
8 oz cheddar
3-4 oz cream
1/4 c. liquid from jar of dill pickles
1/4 c. mustard
1/4 c. ketchup
2 oz dill pickles, minced
2 c. cooked rice
Salt and pepper to taste

Brown ground beef. Add Tony's, onion powder, and liquid smoke. Mix cheddar and cream. Heat until cheese is melted. Add rest of ingredients. Heat until warm if necessary.

Bacon Cheeseburger Rice (2 ways)

BACON CHEESEBURGER RICE

Brown ground beef and bacon. Add seasonings. Melt cheddar. Mix all ingredients together. Add salt and pepper to taste.

Variation 1:
1 lb ground beef
1/2 c. chopped bacon
8 oz cheddar, shredded
Couple dashes Worcestershire sauce
Essence
Tony Chachere's
2 c. cooked rice
Cream

Variation 2:
8 oz ground beef
7-8 oz bacon, chopped
4 oz cheddar
Onion powder
1/2-1 tsp. mustard
2 c. cooked rice
7 oz chopped tomatoes

Steak Yum

Named by my oldest when he was 6-yrs-old ;)

STEAK YUM

4 Tbsp. butter
4 Tbsp. olive oil
2 bell peppers, chopped
2 red bell peppers, chopped
1 large onion, chopped
1 lb steak (cut into bite-sized pieces before or after cooking)
2 c. cooked rice
Salt and pepper

Saute veggies in butter and olive oil. Remove with slotted spoon.

Cook steak in butter/olive oil.

Mix steak, veggies, and rice in pan with butter/olive oil. Add salt and pepper to taste.

Mustard Tarragon Chicken (rice optional)

MUSTARD TARRAGON CHICKEN

4 Tbsp. butter
4 Tbsp. olive oil (plus more if needed)
8 oz sliced mushrooms
1 green onion, chopped
1 lb chicken breasts, cubed
2 tsp. mustard
2 tsp. tarragon
Salt and pepper to taste
Optional: 2 c. cooked rice

Heat butter and olive oil on medium high in skillet. Saute mushrooms. When almost done, add green onions. Remove mushrooms and green onions from skillet (leave juices in pan). Add more oil to skillet if needed. Cook chicken. Remove chicken from skillet (leave juices). Stir mustard and tarragon into juices in skillet. Add to rest of ingredients (including rice, if using) and mix well.

Crockpot Chili (100% fresh ingredients version)

CROCKPOT CHILI (100% fresh ingredients version)

9 oz pinto beans
9 oz kidney beans
1 Tbsp. salt
1/4 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
5 lb. tomatoes, cored, chopped or pureed to desired consistency
6 oz poblano peppers, seeded and minced
2 bell peppers, chopped
2 onions, chopped
3 lbs ground beef (I use 85/15), browned*
8 tsp.taco seasoning

Soak beans overnight. Drain and rinse. Place beans in a pot with salt, pepper, garlic powder, and onion powder. Add water to cover. Bring to a boil. Reduce heat and simmer 2-3 hours until done.

Combine beans (with cooking water) and rest of ingredients. Cook 6+ hours.

Easier version using canned beans and tomatoes here

*I sometimes use a 3 lb roast instead of ground beef. Cook and chop roast, then add as above.

Crockpot Chili

CROCKPOT CHILI

3 lbs ground beef (I use 85/15)*
1 can (16 oz) light red kidney beans
1 can (16 oz) dark red kidney beans
2 cans (16 oz each) pinto beans
28 oz crushed tomatoes
2 cans (10 oz each) Rotel (I use mild)
2 onions, chopped (or 10 oz bag frozen)
2 bell peppers, chopped (or 10 oz bag frozen)
8 tsp (1 packet) taco seasoning
6 oz tomato paste
1 1/4 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder

Brown ground meat. Add with rest of ingredients (undrained) in a large crockpot. Stir. Cook for 6+ hours.

Version using 100% fresh ingredients here

*I sometimes use a 3 lb roast instead of ground beef. Cook and chop roast, then add as above. 

Chicken Alfredo (GF)

CHICKEN ALFREDO

8 oz pasta
2 Tbsp. + 1 1/2 Tbsp. butter, divided
2 Tbsp. olive oil
Garlic powder
Salt and pepper
Liquid smoke (optional)
1 lb boneless, skinless chicken, cubed*
3 c. heavy cream
3/4 c. (75-80 grams) freshly grated parmesan (I use my microplane or mini food processor)

Cook pasta a couple minutes less than time on package.

While pasta is cooking, heat 2 Tbsp. butter and olive oil over medium high heat. Add chicken, salt, pepper, a few drops of liquid smoke, and a dash of garlic powder. Cook chicken until browned and cooked through.

Heat a medium saucepan over medium high heat. Melt 1 1/2 Tbsp. butter. Add cream, and salt, pepper, and garlic powder to taste. Bring to a boil, stirring occasionally. Reduce heat to medium low and simmer about 10 minutes until thick.

Combine sauce, parmesan, garlic, and drained pasta. Heat if needed.

Optional: Top with extra parmesan

*Can substitute 1 lb peeled shrimp

6 servings:
12 oz pasta
3 Tbsp. + 2 Tbsp. butter 
3 Tbsp. olive oil 
Garlic powder
Salt and pepper 
1.5 lb cubed chicken
4.5 c. heavy cream
120g grated parmesan

Onion Dip

ONION DIP

1 pack onion soup mix
16 oz sour cream

Mix well. Make at least a few hours hours before to allow flavors to meld.

Homemade Onion Soup Mix

HOMEMADE ONION SOUP MIX

2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix well.

4 tablespoons = 1 packet of onion soup mix.

Prairie Fire Dip

PRAIRIE FIRE DIP

16 oz refried beans
1/2 c. shredded provolone
1 Tbsp. finely chopped or grated onion
1 garlic clove, minced
2 tsp. chili powder

Combine all ingredients. Cook over low heat until heated through and cheese is melted. Yield: about 1 3/4 c.

Caramel Fruit Dip

CARAMEL FRUIT DIP

8 oz cream cheese, softened
1/2 c. caramel ice cream topping
1/4 c. honey
1/4 tsp. cinnamon

Beat cream cheese until smooth. Beat in caramel, honey, and cinnamon. Yield: about 2 cups

Chocolate Cream Fruit Dip

CHOCOLATE CREAM FRUIT DIP

8 oz cream cheese, softened
1/4 c. chocolate syrup (I use Hershey's Special Dark)
7 oz marshmallow creme

Beat cream cheese and syrup in small mixing bowl. Fold in marshmallow creme. Yield: 2 cups

Yummy dippers - apples, strawberries, animal crackers, cookies