Chicken Enchilada Stuffed Peppers

4 oz. cream cheese, softened

1 can cream of chicken Soup (homemade version)

1 1/2 c cooked rice or quinoa

1-2 c cooked, diced chicken

1 can Great Northern beans, rinsed and drained

1/2 c sharp cheddar cheese, shredded

1/2 c Monterey Jack cheese, shredded

1/3 c chopped fresh cilantro

Juice of 1 lime (about 1 Tbs)

1 tsp salt

1/2 tsp pepper

6-8 bell peppers, any color

Preheat oven to 375℉, lightly grease a casserole dish with cooking spray (use a 9X13 inch pan, or smaller).

In a large bowl, stir together  the softened cream cheese, and cream of chicken soup.  Add the quinoa (or rice), chicken, beans, cheese, cilantro, lime juice, salt and pepper.  Mix until well combined.

Slice the top off each of the bell peppers and discard and tops and the seeds.

Spoon the mixture into each bell pepper, packing lightly (it might be easier to just use your hands!).  It's okay if it mounds slightly above the top of the pepper.

Place the stuffed peppers in the baking dish.  If they're falling over, you can use aluminum foil rolled into small balls to help stabilize them!

Cover the dish with lightly greased aluminum foil and bake for 40 minutes.  Uncover and bake for 15 minutes or more until the peppers are tender and the filling is hot.  Let the peppers rest for 5 minutes or so before serving.

From Mel's Kitchen Cafe

Skillet Bourbon Chicken

Chicken:

2 lbs chicken breasts, cut into 1/2-inch pieces

2 to 4 Tbs canola oil (or vegetable oil or olive oil)

2 Tbs cornstarch

salt and pepper

Sauce:

1/2 c water

1/3 c lightly packed light brown sugar

1/3 c low sodium soy sauce

1/4 c apple juice

2 Tbs ketchup

1 Tbs apple cider vinegar

1 garlic clove, finely minced (or 1/2 tsp garlic powder)

1 tsp fresh ginger (or 1/4 tsp ground ginger)

1 tsp cornstarch

1/4 - 1/2 tsp red pepper flakes

Hot, cooked rice

Steamed broccoli

Pat the chicken pieces dry and season lightly on all sides with salt and pepper.  Toss in a gallon-sized ziploc bag with cornstarch until evenly coated.

Whisk together sauce ingredients and set aside.

In a large, 12-inch non-stick skillet, heat the oil over medium heat until hot and rippling.  Cook half the chicken in a single layer for 30 seconds.  Flip and cook on the other side until golden.  It will finish cooking later.

Remove the chicken to a plate and repeat with the remaining chicken, adding more oil if needed.  Remove second batch of chicken to the same plate, wipe any excess oil out of the skillet and return to medium heat.  Add the chicken back in and pour in sauce.

Bring to a simmer and cook for 8-10 minutes, until the chicken is cooked through and the sauce has thickened a bit.

Serve with cooked rice (and steamed broccoli!).

From Mel's Kitchen Cafe

S'More Cookie Bars

1 c buter, softened

1.5 c packed light brown sugar (318 g)

1 tsp vanilla

2 large eggs

2 c flour (284 g)

2 c graham cracker crumbs (200 g)

1 tsp baking powder

1/4 tsp salt

7 oz. jar marshmallow creme or fluff

2 c semisweet chocolate chips (340 g)

Preheat oven to 350.  Line a 9 X 13 pan with foil or parchment.  Lightly grease the parchment with cooking spray and set aside.

In a large bowl with an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy, about 2 minutes.

Beat in the eggs and vanilla until well combined.  Add the flour, graham cracker crumbs, baking powder, and salt and mix until combined.

Press half the dough into the bottom of the prepared pan.  Dollop the marshmallow topping onto the cookie base and gently spread into an even layer with a lightly greased spatula.

Sprinkle the chocolate chips on top.  Scatter the remaining dough in pieces over the top.

Bake until golden brown at the edges but still soft in the middle, 30-32 minutes.  Cool completely.

From Mel's Kitchen Cafe 

Instant Pot Marry Me Pasta

5 c chicken broth

1 tsp dried basil

1 tsp salt

1/2 tsp dried oregano

1/2 tsp garlic powder

pinch of black pepper

16 oz. penne pasta

1 c chopped sun-dried tomatoes, patted dry

1 c half-and-half or heavy cream

1 tsp cornstarch

1/2 to 1 c freshly grated Parmesan cheese

Lightly grease the insert of a 6-qt Instant Pot.

Add chicken broth, basil, salt, oregano, garlic powder, and black pepper.  

Add the pasta and sun-dried tomatoes.  Gently stir and flatten out (but don't stir aggressively).

Cook on high pressure for 3-4 minutes (take the al dente cooking time on the package, cut in half and subtract and subtract two minutes).

Let the pressure release naturally 5-10 minutes, then quick-release the remaining pressure.

Stir the pasta to break it apart a bit and recombine the ingredients.

Whisk together the cream and cornstarch and stir into the hot pasta.  Add the Parmesan cheese and stir until melted and well-combined.  Serve immediately, sauce will thicken as it rests.

Garnish with additional sun-dried tomatoes, more Parmesan cheese, and fresh basil, if desired!

From Mel's Kitchen Cafe

Bean Salad

1 can garbanzo beans, rinsed and drained

1 can kidney beans, rinsed and drained

1 can black beans, rinsed and drained

1 can green beans, rinsed and drained

1 can wax beans, rinsed and drained

1/2 c chopped green pepper

1/2 c chopped onion

1/2 c chopped celery

1/4 c honey (or you can use sugar)

1/2 c salad oil (I used olive oil)

1/2 c vinegar (I used apple cider vinegar)

1/2 tsp salt

1/2 tsp pepper

Combine rinsed beans, pepper, onion, and celery in a large mixing bowl.

In a small bowl, whisk together honey, oil, vinegar, salt and pepper.  Pour over bean mixture and stir gently to combine.  Refrigerate until ready to serve.

Modified from AllRecipes.com

Homemade Cream of Chicken Soup

*This equals 1 standard 10.75 oz. cream of chicken soup so you can substitute it out easily!  If 2 cans are needed, just double this recipe!

3/4 c low-sodium chicken broth

1/8 tsp poultry seasoning

1/8 tsp garlic powder

1/4 tsp onion powder

1/4 tsp salt

pinch of black pepper

pinch of dried parsley

pinch of paprika

1/2 c milk

1/4 c flour

In a small saucepan, bring the broth and seasonings to a simmer.  Meanwhile, vigorously whisk the milk and flour together in a bowl until smooth.  While whisking the broth, slowly pour in the flour/milk mixture, whisking constantly.

Continue to stir and cook until the mixture bubbles and thickens, 3-4 minutes.  Remove from the heat and add additional salt and pepper to taste as needed.  Use immediately in a recipe or cool and refrigerate for up to a week.  This will continue to thicken as it cools.

From Mel's Kitchen Cafe

Chicken Bacon Ranch Pasta Salad

Salad Ingredients:

8 oz. bacon

8 oz. elbow pasta (or any bite-sized pasta)

1 1/2 c frozen peas, thawed

2 c grape tomatoes, halved

4 oz. sharp cheddar cheese, cut into 1/2-inch cubes

1 large avocado, chopped into 1/2-inch pieces

1/2 c red onion, finely minced

1/4 c Italian parsley, chopped small

2 c cooked chicken, chopped into 3/4-inch pieces

Dressing Ingredients:

2/3 c mayo

2 Tbs mlk

3/4 tsp dried dill

1/2 tsp dried parsley

1/2 tsp dried chives

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp kosher salt

1/4 tsp ground black pepper

2 tsp fresh lemon juice (NOT bottled kind)

1 Tbs warm bacon grease plus more to taste

Line a large baking sheet with foil, spread bacon out in strips across the pan.  Place the tray of bacon in the middle oven rack and begin heating oven to 400℉.  Set timer for 20 minutes, check on bacon and continue baking until it reaches desired crispness.  Remove bacon to a paper-towel-lined plate to drain.  Save a little bacon grease for dressing.  

While bacon is baking, begin boiling salted water and cook pasta according to package directions.  When it is done cooking, drain and rinse with cold water.

Combine all other salad ingredients in a large bowl.

Mix up dressing and add in all salad dressing.  Stir gently to combine.  Cover and refrigerate until ready to serve.  Stir again right before serving.  

From Barefeet in the Kitchen