Creamy Parmesan Mashed Potatoes

Creamy Parmesan Mashed Potatoes 

Source: https://www.myfoodandfamily.com/recipe/112898/cheesy-and-creamy-parmesan-mashed-potatoes

Prep Time: 10 minutes

Total Time: 35 minutes

Makes 10 servings

Ingredients

2 lb red potatoes cut into 1/2 -inch chunks 

1 cup fat free reduced sodium chicken broth 

4 oz philadelphia neufchatel cheese, cubed 

½ cup reduced fat sour cream 

3 tbsp. grated parmesan cheese 

Instructions

Place potatoes in large saucepan. Add broth; cover bring to boil on high heat 15 min , stirring after 8 min.

Uncover; stir potatoes. Simmer, uncovered, 5 to 6 min or until potatoes are tender and most of broth is absorbed.

Add neufchatel cheese. Reduce heat to low. Mash potatoes slightly until neufchatel cheese is melted. Add sour cream and parmesan; mash until potatoes are smooth and heated through.

Baked Peanut Butter Oatmeal

 Baked Peanut Butter Oatmeal

Ingredients
1.5 cups quick oats
1/4 cup packed brown sugar
1/4 cup white sugar
3/4 cup milk
3/4 cup melted butter
1 egg
1/2 cup peanut butter
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla
raisins, chocolate chips, bananas, etc.

Directions
Preheat oven to 350 degrees. Grease a 9 by 13 pan.
Mix all ingredients in a large bowl and stir well.
Spread evenly into pan and bake for 20-25 minutes or until edges are golden brown.
Serve with warm milk poured over top, if desired.

Spicy Sausage Pasta

Spicy Sausage Pasta

  Source:https://www.kevinandamanda.com/spicy-sausage-pasta/

Prep Time: 10 minutes 

Cook Time: 20 minutes 

Total Time: 30 minutes 

Yield: 4 servings 

Ingredients
1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced (or 2 tsps minced garlic)

2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt

1/2 teaspoon pepper   
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions 

Instructions
Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Adapted slightly from http://lindseysluscious.blogspot.com/2012/02/chilis-chicken-enchilada-soupin-crock.html 

Ingredients

2 tablespoons vegetable oil
2 medium onions, diced
4 cloves garlic, minced (or 4 tsp minced garlic)

1 quart chicken broth
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/4 t teaspoon cayenne pepper,
1 (8 oz). can tomato sauce
1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
6 small corn tortillas, cut into small pieces

16 oz. Velveeta, cubed*
1 cup co-jack cheese, shredded
1.5 pounds diced chicken (precooked)

1 can whole kernel corn, drained (optional) 

Garnishes:
pico de gallo, sour cream, shredded cheese, crunchy tortilla strips 

Directions
In a skillet, heat the vegetable oil over medium heat, and saute' the onions until they are tender. Add the garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four. 

Whisk until smooth (you may wish to use a stick blender). 

Add the chicken pieces and corn and heat through,  another 30 minutes to one hour. Check seasonings, and garnish as you like before serving. 

(I can't remember when I made this, but I never buy Velveeta, so I assume I just substituted extra cheese.)

Cheesy Potato Casserole

Cheesy Potato Casserole

 
Source: https://www.pillsbury.com/recipes/cheesy-potato-casserole/30357dc0-fead-4289-b46b-7a72d8c862d4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutess
Makes 8 servings

Ingredients
1 pint sour cream
1 can condensed cream of chicken soup
½ cup butter, melted
1 tablespoon garlic salt
1 cup chopped onions
1 bag 30 oz frozen country style shredded hash brown potatoes, partially thawed
2 cups shredded cheddar cheese

Directions
Heat oven to 350 degrees.
In large bowl , combine all ingredients and stir until well blended.
Pour into ungreased 13x9 inch glass baking dish.
Bake 45 minutes.

Tater Tot Sausage Breakfast Casserole

Tater Tot Sausage Breakfast Casserole

 
https://www.plainchicken.com/tater-tot-sausage-breakfast-casserole/
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes

Ingredients:
2 lb breakfast sausage (I have substituted ground beef)
1 (30-32oz) bag frozen tater tots
1 tsp salt
½ tsp pepper
¼ tsp garlic powder
1-½ cups shredded cheddar cheese
½ cup mozzarella cheese
8 eggs
2 cups milk

Instructions
Preheat oven to 350 F. Lightly spray a 9x13 inch pan with cooking spray.
In a large skillet, cook sausage until no longer pink. Drain fat.
In a large bowl, toss together tater tots, cooked sausage, and cheese. Pour into a lightly greased 9x13 inch pan.
Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.
Cover and refrigerate at this point if baking later.
Bake uncovered for 60-70 minutes, or until eggs are set.

Notes:

To bake after freezing, thaw completely and bake as above. If you bake it first and then freeze it, thaw completely, cover with aluminum foil, and then bake at 350 F for 30-40 minutes until heated through. 

Best Butternut Squash

Best Butternut Squash 

Ingredients:

1 butternut squash, peel, cut, and cubed

1-2 c. orange juice
butter
Salt and pepper to taste

Directions:
Spray a deep-dish skillet lightly with cooking oil and place on stove top over medium-high heat. Arrange squash cubes in the skillet in a single layer. Pour orange juice over squash until fully, submerged. Cover the skillet and cook for 4-6 minutes, then flip the squash, add more orange juice if needed, cover, and cook another 4-6 minutes or until tender. Serve with butter, salt, and pepper. Makes 4-6 servings