Total Time: 25 minutes | Yield: 12 servings (3 quarts)

Ingredients

2 quarts water

8 tsp chicken bouillon granules

6 1/2 cups uncooked wide egg noodles

2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted

3 cups cubed cooked chicken

1 cup sour cream

Minced fresh parsley

Instructions

1. 1. 1. In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.
      2. Remove from heat; stir in the sour cream. Sprinkle with minced parsley.

Prep time: 1 1/2-2 hours

Ingredients

2 cups dried lentils

1 cup diced onions

2 cups (2 cans) diced tomatoes with juice

2 tsp+ chili powder

1 tsp salt

1/2 tsp ground cumin

1 bay leaf

Instructions

1. 1. 1. In large pan, sauté onion in butter or oil until tender. Add remaining ingredients and stir to combine. Bring to a boil. Reduce heat and simmer, stirring occasionally until mixture thickens and flavors blend ~ 45-60 minutes. Remove and discard bay leaf before serving.
      2. Serve over brown rice, topped with cheese, hot sauce and sour cream, if desired.

Ingredients

7-8 potatoes

Balsamic vinegar

Salt

Pepper (black)

1 lb. ground beef

1 onion

5 garlic cloves

Butter

Red (cayenne) pepper

White pepper

Sage

Cardamom

Herbs de Provence

Coriander

Cajun Spice

milk (2 cups)

sour cream (3/4 cup)

sharp cheddar 1/3 cup

Instructions

1. 1. 1. Boil potatoes in water with vinegar and salt, drain reserving broth. Remove 6 and blend until mostly smooth, then add back to potato broth. Cut remaining potatoes in chunks.
      2. Sauté onion and garlic in butter until nearly caramelized. Add meat and brown. Add to soup base.
      3. Add remaining ingredients and heat through.

Serves 4

Ingredients

6 boiled potatoes, cubed

1 can chicken broth

3-4 cups whole milk, or 1/2 heavy cream

Several slices cooked bacon, chopped

1/4 onion and 1 clove garlic, sautéd

1 1/2 cups frozen corn

Instructions

1. 1. 1. Season with seasoned salt, pepper and dried oregano or thyme.

Serves 4

Instructions

1. 1. 1. Sauté 1 small onion, 2 cloves garlic and 2 tsp oil — Add 1-16 oz. can of Ro-Tel, 1 can corn , (drained), 10 3/4 oz. chicken broth, 1 tsp cumin, 1 1/2 tsp chili powder, add 5-6 chicken breasts (boiled, drained and cubed) — Simmer 15 minutes. Before serving, add six cut-up flour tortillas, top with 1 cup cheese and sour cream. Serve with tortilla chips.

Serves 4

Ingredients

1 pkg. Andouille, chopped

1 onion, halved and sliced

2 quarts chicken stock

1 carton cream of mushroom soup

1 tsp garlic salt

1 tsp cajun seasoning

3 cups rice

3 chicken breasts

Instructions

1. 1. 1. In a large stockpot, brown sausage and onion.
      2. Add stock, seasonings and soup. Bring to a boil.
      3. Add rice; reduce heat and simmer for 25 minutes.
      4. While simmering, sprinkle chicken with cajun seasoning.
      5. Bake at 400°F for 20 minutes.
      6. Shred and add to stew once rice is cooked.

Serves 4

Ingredients

4 med. onions, sliced

2 tsp real butter

4 cups beef broth

1 tsp sherry, optional

1 tsp Worcestershire sauce

1/4 tsp black pepper

1 dash ground thyme

Instructions

1. 1. 1. In 2-quart sauce-pan over low heat, cook onions in butter for 20 min; stir occasionally.
      2. Add remaining ingredients; increase heat to med-high and bring to boil.
      3. Reduce heat to med-low, cover and simmer 5 minutes.

Notes:

Though not necessary, you may want to finish it by dividing into 4 soup crocks and top with sourdough or French bread cubes then shredded mozzarella or provolone cheese. Broil just until cheese is melted and browns slightly. Make sure to put the brea cubes in first to keep cheese from sinking to bottom of bowl.

Servings: 8  | Prep Time: 15 mins | Cook time: 30 mins | Total time: 45 mins

Ingredients

7 slices fully cooked bacon

2 pounds red potatoes, size C

1 medium sweet onion

1 tbsp peeled garlic, minced

1 tbsp olive oil

1 tsp sea salt

1 tsp black peppercorns, crushed

4 oz. shredded Monterey Jack cheese

1/2 cup mayonnaise

1/2 cup sour cream, fat free

1/4 cup Hendrickson’s fat free vinegar and oil dressing

Instructions

1. 1. Heat oven to 425°F.
   2. Cut bacon into 1/2-inch pieces and cut washed potatoes into 1/2-inch dice.
   3. Toss potatoes and bacon in a microwave-safe dish, covered with a lid.
   4. Microwave on high for 7-10 minutes or until potatoes begin to cook, rotate dish and stir halfway through the cooking time.
   5. Chop onion coarsely and mince garlic.
   6. Transfer mixture to a large baking sheet and combine with onion, garlic, salt and pepper. Spread mixture out evenly.
   7. Roast 20-30 minutes or to desired doneness; stir potatoes. Remove from oven and set aside.
   8. Shred cheese.
   9. To make dressing, combine mayonnaise, sour cream and dressing.
   10. Remove potatoes from microwave; drizzle with oil and toss to coat.
   11. Place potato mixture in a large bowl; toss with cheese and dressing. Serve warm or at room temperature.

Notes:

Remoulade sauce recipe: https://selfproclaimedfoodie.com/remoulade

Ingredients

1 cup Mayonnaise

1 tbsp garlic salt (or slightly less)

1 tbsp parsley (fresh or freeze-dried)

1 tbsp minced dill (fresh or freeze-dried)

2 tbsp minced chives (fresh or freeze-dried)

1 tsp+ onion powder

1 tsp black pepper (or more, to taste)

1 tsp Worcestershire sauce

1 tsp apple cider vinegar

additional milk and lemon juice as needed for desired consistency

Directions:

Blend all ingredients together with immersion blender, or in standing blender, adding milk and /or lemon juice as needed for desired consistency. Adjust seasonings as needed to taste. Chill for a couple of hours before serving, thinning with more milk if needed (it does tend to thicken over time).

Notes:

• If making egg-free, Hellman’s makes an excellent Vegan Mayonnaise.
• We like to use Litehouse freeze dried herbs (available at HEB) for speed and shelf-stability.
• For non-dairy buttermilk, we use 1 tbsp lemon juice + 1/2-3/4 cup oat milk. Portlandia makes an MSG-free Worcestershire sauce. otherwise, it can be omitted.

Ingredients

1 package (283g) King Arthur Keto All-Purpose Muffin Mix

4 large eggs

1/2 cup (100g) vegetable oil

1 cup (227g) water or almond milk, unsweetened

10 to 12 strips (300g-340g) bacon cooked and chopped

1 cup (113g) cheddar cheese, shredded, smoked preferred

1 to 2 jalapeño peppers, seeded and finely chopped; depending on how much heat you like

Instructions

1. Preheat the oven to 375°F. Lightly grease the cups of a standard muffin pan, or line the cups with papers and lightly grease the papers.
2. Stir together the eggs, oil, and milk or water until thoroughly combined.
3. Add the mix and stir until smooth; the batter will be thick.
4. Stir in the bacon, shredded cheese, and chopped pepper.
5. Divide the batter evenly among the prepared muffin cups, filling them close to full.
6. Bake the muffins until their tops are golden brown and a toothpick inserted into one of the center muffins comes out clean, 28-33 minutes.
7. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a rack to cool completely.
8. Store muffins in the refrigerator for 5 days or in the freezer for 1 month. Reheat leftover muffins in a 300°F oven for 10-15 minutes or in the microwave for 30 seconds.