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

6 tbsp vegetable oil

3 skinless, boneless chicken breast halves

6 tbsp minced green onion

tbsp minced red bell pepper

1 cup frozen corn kernels

3/4 cup black beans, rinsed and drained

6 tbsp frozen chopped spinach, thawed and drained

6 tbsp diced jalapeño peppers

1 1/2 tbsp minced fresh parsley

1 1/2 tsp ground cumin

1/2 tsp chili powder

1 tsp salt

1/4 cup ground cayenne pepper

2 1/4 tsp cup shredded Monterey Jack Cheese

15 (6 inch) flour tortillas, or 1 package of eggroll wrappers

oil for deep frying

Directions

1. Rub vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2. Heat remaining vegetable oil in a medium saucepan over medium heat. stir in green onion and red pepper. cook and stir 5 minutes, until tender.
3. Dice chicken and mix into pan with onion and red pepper. mix in corn, black beans, spinach, Jalapeño peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir for 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Spoon even amounts of the mixture into each tortilla or wrapper. Brush with egg to seal, fold ends, then roll tightly around mixture.
5. In a large, deep skillet, heat oil for deep frying. Deep fry rolls 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Prep Time: 10 minutes | Cook Time: 33 minutes | Total Time: 43 minutes

Ingredients

1/2 stick butter

1 onion diced

3 cups chicken broth

1 cup  half and half

1 cup milk

2 heads fresh broccoli, chopped

1/3 cup cornstarch

1/4 tsp black pepper

1/4 tsp garlic powder

1/8 tsp dried thyme

Pinch of nutmeg

8 ounces Velveeta  cheese, cubed

11/2 cups sharp cheddar cheese, shredded + additional for garnish

1/2 tsp salt

Directions

1. In a large stock pot, melt butter over medium heat.
2. Saute onion in butter until onions are translucent, about 3-4 minutes.
3. Stir in chicken broth, half and half, bring to boil, then reduce heat and simmer for 10-15 minutes or until broccoli is soft and tender.
4. In a small bowl, whisk together milk and cornstarch. Pour this mixture into the soup pot and stir until soup starts to thicken (3-4 minutes).
5. Stir Pepper, garlic powder, thyme, nutmeg, and sea salt.
6. Drop the heat to low and stir in cubed Velveeta and sharp cheddar cheese.
7. Continue stirring until all of the cheese has melted.
8. Top each bowl of soup with a little extra shredded cheddar cheese and serve immediately.

Total time: 20 minutes | Yield: 5 servings

Ingredients

1/4 cup sun-dried tomatoes (not packed in oil)

1 cup boiling water

3 cups torn leaf lettuce

3/4 cup cubed part-skim mozzrarella cheese

2 ounces sliced pepperoni, quartered (about 1/2 cup)

6 slices red onion, separated into rings

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

1/2 cup grape tomatoes, halved

1/4 cup grated parmesan cheese

1/4 cup sun-dried tomato salad dressing

1 tsp Italian salad dressing

1 tsp Italian seasoning

1/2 tsp garlic powder

Directions

1. In a small bowl, combine sun-dried tomatoes  and boiling water. Let stand 5 minutes; drain.
2. In a large bowl, combine lettuce, mozzarella cheese, pepperoni, onion, peppers, grape tomatoes, parmesan cheese and sun-dried tomatoes.
3. In a small bowl, whisk salad dressing, Italian seasonings and garlic powder; drizzle over salad and toss to coat. Serve immediately.