Dinner.

Ingredients

• 2 fresh chicken Breasts, pounded and cubed

• 1 cup Mayo

• 1/2 cup shredded parmesan cheese

• 1/2 cup Italian Seasoned Panko bread crumbs, divided

• 2 tsp garlic powder

• 1 tsp salt

Directions

In a medium size bowl, mix together mayo, parmesan cheese, half the bread crumbs, garlic powder, and salt. Add chicken cubes and stir until coated with the mixture. Add half the chicken to the air fryer in a single layer. Sprinkle the remaining half of the bread crumbs on the chicken. Cook for 6-8 minutes at 400°. Flip the chicken over and cook an additional 6-8 minutes. Depending on the size of the chicken bites, the longer time may be required to ensure the chicken is cooked all the way through. Cook the second half of the chicken following the same instructions mentioned above. If only using one chicken breast, all the chicken may be cooked at the same time. 

Ingredients

• Family size can of your favorite baked beans ( I use Bush's Original Baked Beans)

• 1/3 cup brown sugar

• 2 tbs. spoons ketchup

• 2 tbs. molasses

• 2 - 4 strips uncooked bacon

Directions 

Preheat oven to 350°. Pour beans into 9x13 baking dish. Stir in brown sugar. Add ketchup and molasses and stir. Place the uncooked bacon strips on top of the beans. Bake for 30-45 minutes until beans are bubbly and the liquid has thickened. 

Ingredients

• 12 oz egg noodles - boiled and drained but save some of the water!

• 1 package frozen broccoli - steamed

• Two cans cream of chicken

• Shredded mozzarella - approx. 1/2 cup

• Shredded cheddar - approx. 1.5 cups

• Cubed chicken, lightly breaded and cooked in the air fryer

• Garlic salt and pepper to taste

• Italian seasoned bread crumbs

Directions

Stir egg noodles and broccoli with two cans cream of chicken. Season with garlic salt and pepper. Stir in one handful of mozzarella and two handfuls of cheddar cheese. Add chicken to the noodle mixture.  If the mixture seems too dry, add in a little bit of the saved pasta water. Pour mixture into a sprayed baking dish and top with cheddar cheese and breadcrumbs. Bake at 350 for 15-20 minutes or until cheese is melted. 

Ingredients

• Two Chicken breasts cooked and shredded

• I cooked them in my pressure cooker with two cups of water and two chicken bouillon cubes on the chicken setting for 25 minutes. Save the leftover water!

• 2 cups cooked instant white rice

• 1 can cream of chicken soup

• 1 can cream of mushroom soup

• You can use two cans cream of chicken instead of a cream of mushroom

• 1 package frozen chopped broccoli – steam according to directions on package

• Shredded Monterey Jack Cheese

• Garlic Salt and Pepper 

Directions

Mix cooked rice, cream soups, a handful of shredded cheese, garlic salt and pepper to taste in a large bowl. Add in Broccoli and shredded chicken. I added about 3 tablespoons of the leftover water from cooking the chicken to add some moisture back into the casserole. Put mixture in a sprayed casserole dish. Cover with Shredded cheese. Bake at 350 for 15-20 minutes. Since everything is already cooked you just need to melt the cheese and make sure the casserole is heated through. 

Ingredients

• Cellentani or Cavatappi Pasta

• 2 cups chicken broth + 2 cups of water

• 1 can cream of chicken soup

• 2 cups Shredded Cheese (I used Gouda and Swiss)

• 1/4 tsp pepper

• 1/4 tsp mustard powder (optional)

• 1 tsp garlic salt

• 1 tsp onion powder

• Breadcrumbs

• Cubed chicken (I used a rotisserie)

• Cubed ham (I used a precooked ham steak)

Directions

Using the 2 cups of chicken broth + 2 cups of water, boil the pasta according to the package directions. When draining the pasta, save about a cup of the liquid to incorporate later into the casserole mixture.

While the pasta is boiling, mix together the cream of chicken soup, 1 cup shredded cheese, pepper, mustard powder, garlic salt, and onion powder. Stir in the boiled pasta, cubed chicken and cubed ham. Gradually add in some of the pasta water that was set aside until the mixture is at the desired consistency.

In a prepared dish, spread the casserole mixture evenly. Top with the remaining cheese and breadcrumbs. Bake at 350° for 20 minutes. 

Ingredients

• 1 Shredded Chicken Breast

• 1 box of stuffing mix of your choice – I either use chicken or cornbread

• 1/2 stick melted butter

• 1/2 cup sour cream

• 1.5 cups of chicken broth

• 2 cans cream of chicken soup – try substituting one can for cream of celery

• If you want a little crunch try adding some chopped celery!

Directions

In a large bowl, mix together soups, chicken broth, sour cream, and melted butter. Stir in stuffing mix until it is completely coated in the soup mixture. Stir in the shredded chicken and optional celery.

Spread into a baking dish that has been prepared with cooking spray. Bake at 350° for 45 minutes. This recipe feeds my family of 4 but can easily be doubled for larger families or if you want leftovers! 

Ingredients

• 2 Chicken breasts (fresh or frozen)

• 1 cup chicken broth

• 2 cans cream of chicken

• 1 block of cream cheese

• Garlic Salt, Pepper, Italian seasoning to taste

• About 8 oz Cellentani noodles boiled according to directions on box.

• 1 can of biscuits - Optional

  • Optional: Serve over biscuits instead of noodles (or serve with both!)

Directions

Place chicken, chicken broth, cream of chicken, cream cheese, and seasonings into a crockpot and cook on low 4-6 hours depending on if you are using fresh or frozen chicken breast. 

Once chicken is fully cooked, remove from the crockpot and shred. I use the paddle attachment on my stand mixer to shred the chicken! Add the shredded chicken back to the crockpot and stir it all together.  If choosing the biscuit option, bake according to the direction on the package. Serve the chicken and "gravy" over the biscuits. 

Ingredients

• 6 eggs - boiled and peeled

• 1/2 cup mayonnaise

• 6 sweet pickles - diced

• 1/4 tsp celery salt

• 1/4 tsp pepper

• 1+ tsp of sweet pickle juice

Directions

Slice eggs and scoop yolk into a bowl. Beat the yolk with a fork until it is completely crumbled. Stir in mayonnaise, sweet pickle juice, celery salt, and pepper. Dice up egg whites and add them to the egg yolk mixture. Stir in sweet pickles and chill for 1-2 hours before serving. 

Ingredients

• 1/2 box (8 oz) mostaciolli pasta

• About 2 cups of your favorite pasta sauce.

• 1 tsp. of minced garlic

• 1 slice of American cheese - torn into little pieces

• 1 tb. spoon Heavy Whipping Cream 

• 1 cup shredded mozzarella

Directions

Preheat oven to 350°. Prepare a baking dish with cooking spray or olive oil. 

While mostaciolli pasta is boiling, add sauce, garlic, and American cheese together in a small saucepan. Cook on medium heat until the cheese melts. Add about a tablespoon of heavy whipping cream until the the color and consistency is a light red. If using milk, use about a tsp since the consistency is not as thick as the heavy whipping cream. Stir until the sauce mixture just starts to boil.

Once the pasta is finished boiling and drained, return to the pot and stir in the sauce. Add the pasta to prepared dish. Cover the pasta completely with the shredded mozzarella. Bake in the oven for 10-15 minutes until cheese is melted and sauce is bubbling.

Ingredients

• 8 ounces of Velveeta (1/2 large block) - cubed

• 1 stick of butter

• 1/2 cup milk

• 2 cups macaroni noodles (I use elbows)

• pepper to taste

Directions

Boil macaroni noodles according to the directions on the package. While macaroni is boiling, melt the butter in a large pot. Add in the cubed Velveeta to the melted butter. Stir constantly until the Velveeta is melted. Stir in milk and season with pepper. Once the noodles are cooked and drained, add to the pot of cheese. Stir until well combined.  frozen noodles

Tip: Stir constantly and remove from heat as soon as everything is combined to prevent scorching. 

Ingredients

• 1 lb ground beef or chuck

• Garlic Salt to taste

• Onion Power to taste

• 4 table spoons butter

• 4 table spoons flour

• 8 ounces Sour Cream

• 1 can Beef Consume

• 6 ounces Extra Wide Egg Noodles

• 1 can of biscuits or frozen biscuits

Directions

Preheat oven according to the directions for the biscuits. While the oven is preheating, boil water for the egg noodles. The cook times for these items will be similar, around 8-10 minutes. Drain the egg noodles once cooked until the desired consistency.

In a large skillet, brown the ground beef over medium-high heat. While the beef is still cooking, season with garlic salt and onion powder. Drain the grease once completely browned.  Return the beef to the heat and create a crater for the butter to melt. Once the butter is melted, whisk in the flour to form a roux. Add in the can of beef consume and mix with the butter and flour until it is all dissolved then combine with the beef. Finally add in the 8 ounces of sour cream and stir until incorporated. Leave on low heat until the desired consistency is reached, stirring occasionally. The longer the stroganoff stays on the heat the thicker it will become.

Serve over the egg noodles and biscuits. 

Ingredients

• Ground beef cooked with your favorite taco seasoning

• Diced tomato

• Shredded lettuce

• Crunched up nacho cheese Doritos or tortilla chips

• Sour cream

• Nacho cheese - you can use shredded cheese if you don't have nacho

• Flour tortillas

Directions

Add all ingredients except sour cream to the center of the tortilla. Add only enough ingredients so the tortilla can be folded to have all the edges meet in the middle without requiring an additional tortilla or a tostada. 

Cook face down in a sprayed, preheated skillet over medium heat. Cook until golden brown then flip and cook the other side also until golden brown. Serve warm with Sour Cream. 

Tip: To learn how to fold a crunch wrap see this video from Taco Bell. 

Ingredients

• 2 cups instant white rice - cooked

• 1 tbsp. oyster sauce

• 1 tbsp. sesame oil

• 2 tbsp. Soy sauce - or more to taste

• 2 eggs

• Frozen peas - steamed

• Frozen Carrots - steamed

Directions

In a large skillet, I used our cast iron, sauté the cooked white rice with the oyster sauce, sesame oil, and soy sauce.  In a separate bowl, whisk the eggs so the yolks and the whites are mixed. Push all the rice to the edge of the skillet and pour in the eggs. Keep the eggs moving so they become scrambled then mix in with the rice.  Add in the peas and carrots. Try serving with Tempura Air Fried Cauliflower. 

Ingredients

• Ingredients

• 2 1/2 lbs. potatoes peeled and diced

• Your favorite breaded frozen Chicken (I use Tyson chicken tenderloins)

• 1 can of corn drained

• Brown Gravy

• Shredded cheese (I use Mexican blend)

Directions

Prepare frozen chicken according to direction on the package. Once chicken has finished cooking dice into bite size pieces. While oven is preheating and chicken is cooking, boil the potatoes. I usually start a timer of 10 minutes once the potatoes are boiling rapidly. Once potatoes are soft enough to poke with a fork easily, it is time to drain. Blend drained potatoes with a stick of butter, a splash of milk to make it creamy, and season with pepper and garlic salt. Heat corn on either the stove or microwave with a tablespoon of butter and a pinch of pepper. Prepare the brown gravy. I use the McCormick powder mix. Assemble your mashed potato bowl and top with cheese. 

Ingredients 

• Hawaiian Slider Rolls

• Frozen meatballs

• Pasta Sauce

• 1 tbl spoon minced garlic

• Italian Seasoning to taste

• Garlic Salt to taste

• Shredded Mozzarella

• 1/2 stick melted butter

Directions

Preheat oven to 350°. In a large skillet, prepare the desired amount of frozen meatballs, enough to cover the amount of Hawaiian rolls you are using, according to the direction on the package. Add in sauce, enough to cover the meatballs plus some extra. Add in Italian seasoning, minced garlic, and garlic salt to the sauce and meatballs. Simmer for 10-15 minutes until you can cut through the meatballs. Cut the meatballs in half and simmer another 5 minutes.

Using a bread knife, slice the Hawaiian rolls in half but don't separate each roll. Place the bottom half of the Hawaiian Rolls on a baking sheet covered with foil. Spoon the meatballs and sauce onto the rolls. Top with shredded mozzarella cheese. Place the top half of the Hawaiian rolls on the meatballs.

Mix melted butter, garlic salt, and Italian seasoning together. Use a basting brush to spread the butter mixture on the top of the rolls. Cover with foil and bake for 10 minutes. Remove foil and bake for another 5 or until cheese is melted and bubbling.

Ingredients

• 1 Chicken Breast cubed and boiled

• 2 potatoes peeled, cubed, boiled, and drained

• 10 oz. frozen peas & carrots, rinsed and soaked in water for 10 minutes

• 1/2 cup butter

• 1/2 cup flour

• 1/2 cup minced onion

• 1/2 tsp. pepper

• 1/2 tsp. salt

• 3 cups chicken broth

• 1 cup milk

• Double Pie Crust

Directions

Preheat oven to 425°

Sauté onion in butter for 2-3 minutes. Whisk in flour to make a roux. Season with the salt and pepper. Add in the chicken broth and bring to a gentle boil over medium heat. Let this mixture cook until it begins to thicken, stir frequently to prevent scorching. Stir in the milk. Add in boiled potatoes, peas, carrots, and chicken.

Line pie plate with bottom crust. Add in the filling and cover with top crust. Cut six two inch slits into the top of the pie crust before baking. Cover the edges of the crust with a shield or foil and back for 3-40 minutes. Let cool for around 10 minutes before cutting.

Tip: There will be left over filling. I usually make one 9 inch pie and 4 individual crocks. Ingredients can be cut in half if you want to make less.

Tip: Leftover filling can be frozen and saved for later. If you don’t want to make more pie crust, try using two uncooked crescent rolls to line the bottom of soup crocks to make quick individual pot pies!

Ingredients

• 1 lb. ground beef

• 1/2 tsp. salt and pepper

• Approx. 1 tsp. Garlic Salt

• Approx. 1 tsp. Onion Powder

• Approx. 1 tbs. Chili Powder

• Approx. 1 tbs. Worcestershire Sauce 

• 1/4 Brown Sugar

• 1/2 cup Ketchup

• Tater tots - Cooked

• Shredded Cheese

Directions

Brown Ground beef in large skillet. I like to season the meat with salt and pepper while it is cooking. Drain grease. Add garlic salt, onion powder, chili powder,  Worcestershire sauce, and brown sugar to the ground beef and stir until evenly mixed. Stir in ketchup. All measurements are approximate. Gradually add more in needed until you reach the desired taste and consistency. Serve as traditional sloppy joes or try serving over tater tots with cheese melted on top.  If serving over tots, heat in the oven for 1-2 minutes until cheese is melted. 

Tip: Assemble after taking the tots out of the oven and put back in before the oven cools. No need to keep the heat on or preheat the oven again. 

Ingredients

• 1 lb ground beef

• 12 oz or 1 roll of breakfast sausage

• 2 tbsp. of minced garlic

• 28 oz of whole tomatoes

• 12 oz tomato paste

• 4 tbsp. dried parsley

• 2 tbsp. dried basil

• 2.5 tsp. salt

• 3 cups Cottage Cheese (small curd)

• 2 eggs beaten

• 1/2 grated parmesan cheese

• Approx. 6 slices of mozzarella cheese

• Approx. 6 slices of provolone cheese

• 1/2 package (10 oz) of Lasagna Noodles

• 1 tbsp. olive oil for pasta water

Directions

Bring a large pot of water to boil for the lasagna noodles. Add in olive oil half a tsp. of salt and boil according to directions on package.

In a large saucepan or skillet, combine ground beef, sausage, and garlic. Cook over medium-high heat until brown. Drain around half the fat from the cooked meat. Add the canned tomatoes, tomato paste, 2 tbsp. of parsley, basil, and 1 tsp. salt. Simmer for 45 minutes.

In a medium bowl, mix cottage cheese, eggs, parmesan cheese, 2 tbsp. parsley, 1 tsp. salt. Stir well.

Assembly:

In the bottom of a 9x13 baking dish, either use cooking spray or add a thin layer of the sauce mixture to prevent noodles from sticking. Arrange 4 lasagna noodles in the bottom of the pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover the cottage cheese mixture with the sliced mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top of the mozzarella cheese. Arrange the next four lasagna noodles over the sauce mixture. Spread the remaining cottage cheese mixture over this layer of noodles. Cover with the sliced provolone cheese. Spoon the remaining meat/sauce mixture over the provolone cheese. Cover the top completely with the grated parmesan cheese.

Bake at 350° covered for 30 minutes. Then remove the foil and cook until bubbly, approximately 15 more minutes. Remove from oven let cool for at least 15 minutes before cutting. 

Ingredients

• 2 lbs ground beef, browned and grease drained

• 1 packet of William's Chili Seasoning (or your favorite chili seasoning)

• 1 46 fl oz bottle of V8 original vegetable juice

• 1 can of Chili beans in chili sauce (not drained)

• 1 can of dark or light red kidney beans (drained)

• 1 can of pinto beans (drained)

• 1 tsp. cinnamon

• 1/2 cup brown sugar

Directions

In a large pot, add in the ground beef, chili seasoning, and V8 Juice and stir together. Add in the beans, cinnamon and brown sugar. Simmer on medium low for 1-2 hours or longer, stirring occasionally, to allow the flavors to fully integrate. Serve with crackers, corn bread or your favorite chili toppings! 

Ingredients

• 1 lb. Ground beef

• 1 tbs. minced garlic 

• 1/4 tsp. pepper

• 1/4 tsp. salt

• 12 oz. tri-color rotini 

• Around 2 cups of pasta sauce

• 1 tsp. Italian seasoning

• 2 cups shredded Mozzarella/Provolone cheese

Directions

Boil the pasta according to the package directions. While the pasta is boiling, brown the ground beef with the salt, pepper, and minced garlic. Drain the grease when completely brown. Add the pasta sauce and Italian seasoning to the ground beef. Bring to a simmer. Once pasta has boiled and been drained stir it into the ground beef mixture.

Spread half of the pasta mixture into a large casserole dish. Spread about 1 cup of the shredded cheese on top of the pasta. Add the remaining pasta mixture in the casserole dish. Spread the remaining cheese evenly on top.

Bake at 350° for 20 minutes. Let stand for 5 minutes before serving. 

I did not create this recipe. But I love it, so I wanted to share! 

Ingredient

• 1 can black beans, drained and rinsed

• 1 can sweet corn, undrained

• 1 can Rotel diced tomatoes and green chilis, undrained
  1 package of dry ranch dressing mix

• 1 tsp cumin

• 1 Tbsp chili powder

• 1 tsp onion powder

• 1 8 oz package cream cheese

• 2 chicken breasts (fresh or frozen)

Directions

Place chicken breasts in crock pot and top with black beans, sweet corn, Rotel tomatoes, ranch dressing seasoning, cumin, chili powder, and onion powder. Top with the block of cream cheese without stirring it together. Allow it to cook for 3-4 hours on high if using frozen chicken. You can also cook on low for 6-8 hours. If using fresh chicken, reduce the time to 2 hours on high or 4 hours on low. Once chicken shreds easily it is done, and you can stir it all together to combine. Top with Fritos or use your favorite tortilla chips to dip!

Tip: If you have a stand mixer, use the paddle attachment and beat on low for30 seconds to 1 minutes to shred chicken breast easily.