Chicken, Broccoli and Rice Casserole

10 oz frozen chopped broccoli
1/2 tsp ground black pepper
1 onion, diced
2 cloves garlic
1 tbsp olive oil
3 boneless/skinless chicken breast, cooked and shredded, seasoned as desired
3 C cooked brown rice
2 tbsp butter
2 tbsp flour
1 C milk
1 tbsp lemon juice
1 C sour Cream
1 1/2 C shredded cheddar cheese





1. Cook broccoli according to packaging and layer in the bottom of a 9x13 pan. Sprinkle with pepper and cover with 1/2 cup cheese
2. In a medium skillet, cook onion and garlic in olive oil until onion is translucent, about 7 minutes. Set aside.
3. In a medium saucepa, melt butter and whisk in flour. Once mixed, whisk in milk until it thickens, about 3 minutes. Add lemon juice and sour cream. Set aside.
4. Layer onions on top of broccoli followed by shredded chicken. Cover with 1/2 cup cheese
5. Top chicken with rice, followed by the sauce and cover with remaining cheese.
6. Bake at 400 for 20 minutes.

To Freeze: Follow instructions 1-5 and cover with foil. When you are ready to heat, let the meal defrost in the fridge and bake at 400 for 20 minutes once thawed. 

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 6

(inspired by Chicken Divan, by Diana Rattray)

Avocado Tuna Melt

1 avocado, pitted and diced
12 oz tuna, drained
2 tbsp mayonnaise
2 clove garlic, minced
1/8 tsp onion powder
1 tsp black pepper, freshly ground
4 slices of bread
1 tbsp butter
4 slices of cheddar cheese








1. In a medium mixing bowl, mash avocado
2. Add in tuna, mayonnaise, onion powder and black pepper
3. Stir until well incorporated
4. Butter one side of each piece of bread
5. Place one piece of bread on a griddle, butter side down
6. stack one slice of cheese on the bread followed by half the tuna mixture, then top with cheese and a second bread slice, butter side out
7. Heat on medium until cheese is melted and bread is crispy.

Crockpot Chicken Tacos

3 boneless skinless chicken breast
3 tbsp taco seasoning
1/2 C salsa
1 green chili, diced

Place all items in the crockpot and cook on low for 8-10 hours. Remove chicken and shred on low with a mixer. Serve on tortillas with your favorite taco fixings.

To Freeze: Place all ingredients in a freezer safe bag. When you are ready to heat, place frozen dinner into the crockpot and cook on low for 8-10 hours.

Prep Time: 2 minutes
Cook Time: 8-10 hours
Serves: 4

Chicken Pillows with Cream of Mushroom Soup

3 cups cream of mushroom soup
1  recipe for biscuit dough
2 boneless skinless chicken breast, cooked and shredded
1 C shredded cheddar cheese


1. Preheat oven to 400
2. Roll out biscuits onto a lightly floured surface until about 1/4-1/2 inches thick
3. Cut biscuits into 12 even sections
4. Place 1/12th of the cheese and chicken in the middle of each biscuit
5. Bring all the edges to the middle to close the "pillow"
6. Place pillows in an ungreased 9x13 pan and cover with cream of mushroom soup
7. Bake for 30 minutes

Prep time: 25 minutes
Cook time: 30 minutes
Serves: 6

(inspired by Crescent Chicken, by Comfy in the Kitchen)

Cream of Mushroom Soup

1 1/2 C chicken or vegatable broth
8 oz mushroom, finely chopped
1/2 tsp poultry seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
1/8 tsp salt
1/4 tsp dried parsley
1/8 tsp paprika
1 1/2 C milk
1/4 C flour

In a medium saucepan boil chicken broth, 1/2 cup milk and seasonings for two minutes. While that cooks, whisk together 1 cup milk and flour. Add flour mixture to the boiling broth and continue whisking until thick.

To Freeze: Portion out 1 1/2 C (about 1 can of soup) into freezer safe bags. Thaw and use in place of canned soup.

This recipe makes about 2 cans of soup.


Prep time: 0 min
Cook time: 10 minutes

Biscuits

3 C flour
1 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 C butter
1 C milk


Preheat oven to 450. Mix biscuit ingredients in a medium bowl. Then on lightly floured surface, gently roll dough in flour to coat. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart for crusty sides, touching for soft sides. Bake 10-12 minutes


Prep time: 0 minutes
Cook time: 12 minutes
Serves: 6

(inspired by Buttermilk Biscuits, by Betty Crocker)

Butter and Brown Sugar Roasted Sweet Potatoes and Onion

3 sweet potatoes, cubed with skin
1 medium onion, large chunks
2 tbsp olive oil
1 tbsp butter, melted
1 tbsp brown sugar
1 tsp cinnamon
1/4 tsp all spice
1 clove garlic, minced

Preheat oven to 400. Combine all ingredients and place in a 9x13 baking dish. Bake for 60 minutes. Turn oven to broil on high and broil for about 5 minutes or until the top potatoes have a crispy layer.


Prep time: 5 minutes
Cook time: 65 minutes
Serves: 4

Creamy Sweet Potato and Chicken Soup

3 tbsp olive oil
1 large onion, finely diced
3 cloves garlic, minced
2 green chilies, finely chopped
2 tsp ground ginger
2 tsp ground cumin
1 tsp ground marjoram
1 tsp ground black pepper
6 medium sweet potatoes, cubed
2 boneless, skinless chicken breast, diced
15 oz can of coconut milk
32 oz chicken stock
1 tbsp lemon juice
2 shallot, diced
8 tbsp mascarpone cheese

Place onions and 2 tbsp olive oil in a large stock pot and cook until translucent, about 7 minutes. Add garlic and chilies and cook for another 2 minutes. Add the spices, coconut milk, chicken stock, sweet potatoes and chicken. Bring to a boil, cover and simmer for 25 minutes. While the soup simmers, sautee shallots with 1 tbsp olive oil and set aside. Add the lemon juice and puree with an immersion blender until desired texture. Top each serving with a tbsp of mascarpone cheese and sauteed shallots.

Prep time: 15 minutes
Cook time: 35 minutes
Serves 8

To Freeze: Place in a freezer safe container. When ready to eat, defrost the soup and reheat in a saucepan to a gentle boil before serving. While the soup warms, sautee shallots with 1 tbsp olive oil and set aside. Top soup with shallots and a tbsp of mascarpone cheese

(inspired by Spicy Chicken, Sweet Potato and Coconut Soup, by Abbe's Cooking)