Asian Chicken Lettuce Wraps

 

• ▢1 lb ground chicken
• ▢1 Tbls peanut oil
• ▢½ onion minced
• ▢1 cup red or green pepper diced
• ▢1 8 oz can water chestnuts drained and minced

For the Sauce:

• ▢3 Tbls soy sauce
• ▢3 Tbls hoisin sauce
• ▢1 Tbls sesame oil
• ▢1 Tbls rice vinegar
• ▢1 Tbls peanut butter
• ▢1 Tbls honey 
• ▢2 tsp sweet chili sauce 
• ▢½ tsp garlic powder
• ▢¼ tsp powdered ginger

To serve

• ▢¼ cup peanuts, crushed
• ▢
  

Instructions 

• Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
• Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.
• Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
• Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
• Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
• Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

(Source: https://joyfoodsunshine.com/asian-chicken-lettuce-wraps/#wprm-recipe-container-8625)

White Bean Soup

 

• 3 (15 oz) cans cannellini or Great Northern beans, divided
• 4 cups vegetable broth, divided 
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 medium carrots, diced
• 2 sticks celery, diced
• 4 cloves garlic, minced
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Crushed red pepper flakes, to taste
• 2 cups chopped spinach
• 2 tablespoons lemon juice
• 1/4 cup parmesan cheese

• Rinse and drain 1 can of beans. Place the beans in a blender or food processor with 1 cup of the broth. Blend until smooth and set aside. You don't want to blend all of the beans, just 1 can. The pureed beans will make the super extra creamy. Rinse and drain the remaining beans and set aside.
• In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until vegetables are tender, about 5 minutes. Add the garlic and cook for an additional minute.
• Add the pureed bean mixture, whole beans, remaining broth, rosemary, thyme, salt, pepper, and crushed red pepper. Let simmer for 15 minutes.
• Add the spinach or kale and simmer for 10 more minutes. Stir in the fresh lemon juice and Parmesan cheese. Taste and season with additional salt and pepper, if necessary.
• Ladle the soup into bowls and garnish with a little fresh parsley and extra Parmesan cheese, if desired. 

(Source: https://www.twopeasandtheirpod.com/white-bean-soup/#wprm-recipe-container-74861)

Chicken Stew

 

• ▢8 chicken thighs, diced
• ▢2 tablespoon olive oil
• ▢2 carrots, diced
• ▢1 small onion
• ▢2 stalks celery, diced
• ▢5 tablespoons flour divided
• ▢½ teaspoon rosemary
• ▢½ teaspoon thyme
• ▢¼ teaspoon sage
• ▢salt and pepper to taste
• ▢1 ½ cups potatoes, peeled and diced
• ▢1 ½ cups sweet potatoes, peeled and diced
• ▢½ red pepper, diced 
• ▢¼ cup white wine
• ▢4 cups chicken broth or chicken stock
• ▢1 cup green beans or peas
• ▢½ cup heavy cream

• In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside. 
• Cook onion, carrot and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
• Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
• Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
• To thicken: In a mason jar combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well (ensure there are no lumps) and add a little at a time to boiling stew to reach desired consistency.

(Source: https://www.spendwithpennies.com/chicken-stew/#wprm-recipe-container-141985)

The Best Lentil Soup

 

• ¼ cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, lightly drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch of red pepper flakes
• Freshly ground black pepper, to taste
• 1 cup chopped fresh collard greens or kale, tough ribs removed
• 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
3. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
4. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
5. Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
6. Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
7. Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

(Source: https://cookieandkate.com/best-lentil-soup-recipe/)

Cafe Rio White Queso

 

Ingredients

• 16 oz Queso Blanco Velveeta, cut into cubes
• 1/2 cup Rotel original or hot 
• 1/4 cup green chili sauce- mild, medium or hot
• 1/3 cup red enchilada sauce- regular or hot
• 2 tablespoons Coke, Diet Coke, or Dr Pepper 
• 1/4 cup fresh cilantro, chopped fine*
• 3 stems green onion, chopped green and white portions*

Instructions

1. Place cubed cheese in a 2 quart pan on stove top.

2. Add the Rotel or pico, green chile sauce, and red enchilada sauce. Stir ingredients together over medium heat until the cheese is melted.

3. Add the chopped green onion and cilantro to the mixture in the pan. Mix with a large spatula or spoon.

4. Add the soda to the queso and stir to thin. Serve while warm with tortilla chips.

(Source: https://abountifulkitchen.com/amazing-cafe-rio-queso-copycat/)

Pumpkin Snickerdoodles

 

• ½ cup unsalted butter melted and cooled
• ▢½ cup sugar
• ▢⅓ cup light brown sugar
• ▢¼ cup pumpkin puree
• ▢1 large egg yolk
• ▢¾ teaspoon vanilla
• ▢1 ½ cups all purpose flour
• ▢1 ½ teaspoons pumpkin pie spice
• ▢½ teaspoon baking soda
• ▢¼ teaspoon cream of tartar
• ▢½ teaspoon salt

Topping

• ▢¼ cup sugar
• ▢2 teaspoons ground cinnamon

Instructions

• Combine butter, sugar, and brown sugar and stir until well-combined. Add pumpkin and stir well.
• Stir in egg yolk and vanilla extract.
• In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined.
• Gradually add dry ingredients to wet until ingredients are well-combined.
• Cover cookie dough with clear wrap and place in the refrigerator to chill for at least 45 minutes.
• One dough is nearly finished chilling, preheat oven to 350F and prepare a cookie sheet by lining with parchment paper. Prepare your cinnamon sugar mixture by whisking together ¼ cup sugar and 2 tsp ground cinnamon in a small bowl.
• Remove dough from refrigerator and scoop into 1 ½ Tablespoon-sized balls. Roll briefly between your palms until smooth and then roll through cinnamon sugar and transfer to prepared cookie sheet, spacing at least 2" apart.
• Bake cookies in a 350F oven for 10-12 minutes. Keep your remaining dough refrigerated while cookies are baking.
• Allow baked cookies to cool completely on cookie sheet before enjoying.

(Source: https://sugarspunrun.com/pumpkin-snickerdoodles/#recipe)