Roasted Baby Carrots

Source: https://www.kitchenathoskins.com/roasted-baby-carrots/

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3 Servings

Ingredients:
1 pound baby carrots
2 tablespoons light brown sugar not packed
1 tablespoon olive oil
1 tablespoon melted unsalted butter
¼ teaspoon salt
⅛ to ¼ teaspoon ground black pepper

Instructions
Pre heat oven to 450°F.
Add all ingredients to a small or medium-sized baking sheet, toss well to combine and arrange them in an even layer without overlapping.
Bake for 15 minutes.
Carefully remove the hot pan from the oven and place on a wire rack. Toss the carrots well and arrange them in an even layer without overlapping.
Continue baking for 10 to 15 minutes or the carrots get tender with a deep color and caramelized.
Place pan on a wire rack to cool and serve hot.

Biscuits (2 versions)

Baking Powder Biscuits Recipe (eggs optional!)

Source: https://thecarefreekitchen.com/wprm_print/baking-powder-biscuits-recipe 

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins

Ingredients
2 cups all-purpose flour
1½ tablespoons baking powder
1/2 teaspoon salt
1/3 cup butter, room temperature
3/4 cup milk
1 tablespoon butter, melted

Egg Wash (I skipped the egg wash and they were fine!)
1 large egg
1 tablespoon milk

Instructions
Preheat oven to 425 degrees F.
In a medium bowl, stir together flour, baking powder, and salt. Add room temperature butter and use a fork or pastry blender to mix. The mixture should resemble coarse crumbs.
Make a well in the center of the butter and flour mixture, then add milk all at once and mix just until the dough pulls away from the sides of the bowl (dough will be sticky and a little lumpy). Let the dough rest for 2-3 minutes.
On a floured surface, lightly knead dough by hand until smooth (about 30 seconds), then roll dough out with a rolling pin until the dough is even and about 3/4" thick.
Cut dough with a 3-4" round biscuit cutter or the bottom of a cup/jar (you can also cut into squares using a sharp knife) and place 1-2" apart on a lightly greased baking dish.
Use your thumb and make a small indent on the top of the biscuit. (This will help them rise straight on all sides)
Beat egg in a small bowl with the milk. Using a pastry brush, brush the tops of the biscuits.
Bake in a preheated 425 degree oven for 12-14 minutes, or until lightly golden brown.
Remove from the oven and brush with melted butter if desired. Serve warm, and enjoy!

Notes
Freezing:
Freeze unbaked biscuits flat on a baking sheet before storing them in a freezer bag or airtight container for up to 3 months.
To bake frozen biscuits, remove from the freezer and transfer to a baking sheet. Let them thaw in the fridge overnight, or bake from frozen and add a few extra minutes to the baking time.

Mile High Biscuits

Source: https://www.pinterest.com/pin/140596819608953820/

Ingredients
3 c all-purpose flour
2 tbsp sugar
3.4 tsp salt
1 tbsp plus 1/2 tsp baking powder
3/4 tsp cream of tartar
3/4 c butter
1 egg, beaten
1 c plus 2 tbsp milk

Instructions
Preheat oven to 400 degrees.
Combine dry ingredients and cut in butter with pastry blender.
Combine egg and milk. Add to dry ingredients and stir until well moistened.
Knead 10 times.
Roll out 1-inch, cut with 2/5 inch cutter.
Bake on ungreased cookie sheet until done, 12-15 minutes.

Cheddar Broccoli Potato Soup

Source: https://www.cookingclassy.com/wprm_print/cheddar-broccoli-potato-soup

Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 6

Ingredients:
5 1/2 Tbsp butter, divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped celery (2 stalks)
1 cup chopped yellow onion (1 small)
2 cloves garlic , minced
3 cups low-sodium chicken broth
3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk (preferably 1% or 2%)*
1/2 cup heavy cream*
2 cups shredded sharp cheddar cheese (8 oz)
1/3 cup finely shredded parmesan cheese (1 oz)

Instructions:
In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
Cook stirring constantly until mixture begins to thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Notes

* I skipped the cream and just used milk (3.5 cups total).

This broccoli potato cheese soup won't freeze well because of the dairy. If making in advance, store in the fridge for 1-2 days.
You could also use cauliflower instead of broccoli in this vegetarian potato soup recipe.

Copycat Panera Broccoli Cheese Soup

Source: https://www.shugarysweets.com/wprm_print/copycat-panera-broccoli-cheese-soup-recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

¼ cup unsalted butter
½ cup diced onions yellow or white
1 cup shredded carrots 
2 1/2-3 cups broccoli florets chopped small
1 ½ cups chicken broth
1 cup milk *
1 cup heavy whipping cream*
¼ cup all-purpose flour
1 ½ teaspoons kosher salt

2 cups shredded cheddar cheese

Instructions
In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
Slowly add in broth, milk, and cream.
Sprinkle with flour and add salt, pepper and red pepper flakes.
Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.
Once thick, add cheese and stir until melted and smooth.
Serve soup and enjoy!

*I just used 2 cups of  1% milk, and it was still good. 

Cheesy Ham and Potato Casserole

Source: The Novice Chef

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour

Ingredients:
24 oz Frozen Shredded Hash Brown Potatoes (See note for how to use fresh potatoes instead)
2 tablespoons Frozen Minced Onions
2 cups Sour Cream (low fat)
1 can Cream of Chicken Soup
1/2 cup Butter (melted)
1 teaspoon Salt
2 1/2 cups Shredded Cheddar Cheese (divided)
3 cups Ham (cooked and diced)

Instructions
Preheat your oven to 350 degrees F.
In a large mixing bowl place frozen hash browns and minced onions and mix.
Add sour cream, cream of chicken soup, melted butter, salt, ham, and 2 cups shredded cheese. Mix well.
Place your mixed ingredients into a 9X13 casserole dish and top with 1/2 cup remaining shredded cheese.
Bake for 40-45 minutes.

Notes:
I had potatoes to use up, so I shredded them, rinsed them well, and squeezed as much water out of them as I could. Then I spread them in my prepared 9x13 pan and broiled them for a few minutes to get more moisture out so they weren't way soggier than frozen hash browns would be.

White Chicken Enchiladas

source: https://www.alyonascooking.com/white-chicken-enchiladas-recipe/#wprm-recipe-container-8281 

Prep: 10 mins
Cook: 23 mins
Total: 33 mins

Ingredients:
10 8-inch flour tortillas
2 cups cooked shredded chicken
2 cups Colby & Monterey jack cheese shredded
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 4oz can of diced green chilies

Directions:
Preheat oven to 350 degrees. Grease a 9x13 pan or any baking dish.
Mix the chicken and 1 cup of cheese. Roll up tortillas and place into the prepared pan.
In a saucepan, melt butter; stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil. You don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese. Bake for 20 min then under high broil for three more minutes to brown the cheese.

**This is the recipe as it was written. I personally think the filling is a bit dry; next time I might try mixing some of the sauce with the chicken and cheese to see if that makes it less dry. (I like the taste of these a lot; I just want to experiment with the texture a bit.)

Mini Sheet Pan Tostadas

Mini Sheet Pan Tostadas

Source: https://wholesomemadeeasy.com/mini-chicken-sheet-pan-tostadas/#wprm-recipe-container-4263

Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Servings: 12 tostadas

Ingredients
12 street taco size corn tortillas, approximately 4-inch
3 tablespoons vegetable or canola oil, or as needed
16 ounce can traditional refried beans, I used just shy of 1 can
2 cups shredded rotisserie chicken breast meat
2 cups shredded cheese, sharp cheddar, Monterey Jack

For Garnish
⅓ cup sour cream, or as needed
¼ cup finely diced red onion, or as needed
¼ cup chopped or torn cilantro leaves, or as needed
6 cherry or grape tomatoes, chopped into small pieces

Instructions
Line a large baking sheet with foil for easy cleanup. Preheat oven to 450 degrees F.
Brush both sides of the tortillas with oil and place on the prepared cookie sheet) they’ll be very close together but will shrink slightly after first bake). Bake for 9 to 10 minutes, or until firmed up but not overly browned or crisp (they’ll crisp up a bit as they rest and during 2nd bake).
Remove the baking sheet and let the tortillas rest for about 5 minutes or until cool enough to handle.
Flip the tortillas over and spread each one with refried beans and top with chicken and cheese. Return the tostadas to the oven and bake for an additional 5 to 6 minutes or until the beans and chicken are heated through and the cheese is melted.
Top each mini tostada with a small dollop (about 1+ teaspoon) of sour cream, a little diced onion, 2 pieces of cherry tomato (stuck in sour cream), and a little cilantro. Serve with the hot sauce.