Jalapeño Chicken Chili

Ingredients:

5 jalapeños  

1 yellow bell pepper

1 yellow onion

olive oil

garlic salt

2 pounds chicken tenders, grilled

2 TBS minced garlic

4 cups water

8 tsp Better Than Bouillon

4 cans great northern white beans

1 cup heavy whipping cream

1 bunch cilantro, chopped

Directions:

Chop and spray jalapeños, bell pepper and onion with olive oil until evenly coated. Sprinkle with garlic salt. Cook  until slightly tender (preferred method is by grill, but pan frying is ok). Grill or cook chicken, seasoned with garlic salt. Set chicken aside. 

Put cooked veggies (jalapeños, bell pepper and onion) in blender, add minced garlic, water and better than bouillon. Blend until smooth. 

Add to a pot along with beans (undrained). Let simmer 10 minutes. Add cream,
cilantro and cooked chicken. 

Serve with sour cream, grated cheese, avocado, etc. 

Sweet Potato Soup

Ingredients: 

2 tsp. olive oil

1/2 white onion, peeled and diced1 

lb ground Italian sausage*

1.5 TBS. garlic, minced

4 cups chicken broth***

2-3 carrots, peeled and cubed

1-2 sweet potatoes, peeled and cubed

1 ½ tsp smoked paprika

2 15-oz cans white beans

1 15-oz coconut milk

2 large handfuls fresh kale, chopped

salt and pepper to taste***

Directions:

1. Saute onions in olive oil, once onions are tender, add Italian sausage and cook until barely done. 

2. Put all ingredients (including cooked sausage and sauteed onions) into a pressure cooker

3. Push the "soup button" and 15 minutes on pressure, quick or slow release is fine

5. If adding grilled chicken, add to the soup at this point*

6. Serve

*also add grilled chicken

**note: Crane family usually doubles recipe for "planned overs"

***tip: use 4 cups of water with 5 tsp. chicken boullion to add extra "salt" withouth needing to add salt directly to the recipe

adapted from here

Tasty Queso Taco Soup

Ingredients:

2 TBS olive oil
1/2 onion, diced

1 pound ground turkey*

1 tsp garlic powder

salt, to taste

black pepper, to taste

1 packet taco seasoning

6 ounces cream cheese, softened

two cans (10 ounces each) diced tomatoes with green chilies

1/2 cup heavy cream

2 1/2 cups beef stock

optional toppings:

shredded cheese

cilantro 

green onions

sour cream

avocado

jalapeno 

Directions:
1. Cook onion in olive oil until soft and translucent 

2. Add meat and season with garlic powder, salt, pepper, and taco seasoning. Cook until meat is browned throughout 

3. Add cream cheese, mixing well to make sure it is distributed evenly (no chunks)

4. Add diced tomatoes, heavy cream and beef stock

5. Simmer on low, covered for about 30 minutes

6. Serve with toppings of choice such as: shredded cheese, cilantro, green onions, sour cream, avocado, and jalapeño 

*could sub for ground hamburger/other meat

**Note: made 2/19/2025 - next time double for our family of 7 so there will be leftovers

Adapted from here

Cauliflower Noodle-less Lasagna

Ingredients:

1 cauliflower head, chopped

1 TBS olive oil
1/2 onion, chopped

2 TBS garlic, minced

1 pinch red pepper flakes

1 lb ground beef

salt and pepper

2 TBS tomato paste

1 tsp. oregeno

1 jar spaghetti sauce

2 cups ricotta cheese

2 cups mozzarella cheese, grated

1/2 cup Parmesan cheese, grated

Directions:

• Preheat oven to 375 degrees F
• Bring a large pot of water to a boil and add cauliflower. Cook for 3 minutes. Remove from heat, drain and set aside.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook until soft. Add garlic, red pepper flakes, ground beef, salt and pepper and cook until beef is browned. 
• Stir in tomato paste, oregano and spaghetti sauce. Reduce heat to medium low and simmer for 15 minutes covered. Remove from heat. 
• Pour cooked cauliflower into meat sauce (if pan is big enough) and stir to combine. 
• In a 9x13 baking dish, create layers by spreading half of the cauliflower/meat mixture on bottom. Layer next with half the ricotta, mozzarella and Parmesan cheeses. 
• Add the rest of the cauliflower/meat mixture and top with remaining cheese.
• Bake for 25 minutes. 

Original recipe adapted from here

Mississippi Chicken

Ingredients:
8 chicken thighs (can use 4 chicken breast, but will not be as moist)

12 pepperoncini peppers + 1/4 cup juice from the jar 

1 (1 ounce) packet ranch seasoning mix (could use 3 TBS from a jar instead)

1 (1 ounce) packet au jus seasoning

1/2 cup butter (1 stick) cut into pieces

Directions:

• Add chicken to your slow cooker or pressure cooker set to "slow cooker" (preferred method as chicken holds more moisture)
• Pour pepperoncini juice and add peppers on/around chicken.
• Sprinkle chicken with ranch and au jus seasonings
• Place butter on top
• Cook 6-8 hours on low (could do 3-4 hours on high, but won't be as moist)

Note: Serve over rice or cooked veggies (zucchini is a great choice)

Egg Roll in a Bowl

Ingredients:

1 TBS sesame oil

1/2 onion, chopped

2 TBS minced garlic

1 TBS ginger root, minced

1-2 pound ground pork

4 cups coleslaw

1/4 cup soy sauce

1 TBS sriracha sauce

1 TBS chili sauce

Directions:

• In a large pan, cook onion, garlic, ginger and sesame oil
• Add pork - cook through
• Push pork to one side and add coleslaw, stir (may need to use a large pot if doubling)
• Add soy, sriracha and chili sauces, cook approx. 5 min. until veggies are tender

Note: can use pre-made coleslaw mix from a bag or chop cabbage and grate carrots

Instant Pot Pork Chops with Garlic Honey Sauce

Ingredients:
⅓ cup honey
⅓ cup soy sauce
2 TBS  ketchup
1 TBS apple cider vinegar
2 tsp. sweet chili sauce, optional
 
1 TBS olive oil
4-5 boneless pork chops, 1 to 1 ½-inch thick
black pepper (to season pork chops)
 
1 TBS garlic, minced
 
1 TBS cornstarch
1 TBS water
 

Directions:

• Combine honey, soy sauce, ketchup, apple cider vinegar and sweet chili sauce in a small bowl and set aside.

• Heat the olive oil in the Instant Pot using sauté mode until the pot is hot.

• Season the pork chops with pepper (on both sided) and add them to the hot pot. Brown the pork chops 1-2 minutes per side and no more. Transfer pork to a clean plate.

• Add the minced garlic to the pot, press "Cancel" to turn off sauté mode, and cook, stirring, for 30 seconds.

• Pour the honey soy sauce mixture from the bowl into the pot and stir, scraping up any browned bits from the bottom of the pot.

• Add the pork chops and any juices released back to the Instant Pot. Close the Instant Pot lid and turn the steam release valve to the sealing position.

• Set the pressure cook time to 1 minute on high pressure/manual. The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start. When the cook time ends allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by turning the steam release valve to the venting position.

• When the pin has dropped down, open the Instant Pot lid. Use an instant read thermometer to check that the internal temperature of the pork has reached at least 145 degrees F. Remove the pork chops to a clean plate. Press "Cancel" to turn the warm setting off.

• Combine the 1 TBS cornstarch and 1 TBS water in a small bowl. Turn sauté mode on and stir the cornstarch mixture into the Instant Pot. Cook, stirring, until the sauce thickens. This should only take 1-2 minutes. Press "Cancel" to turn off the Instant Pot and remove the inner pot from the Instant Pot base to immediately stop the cooking process.

• Serve pork chops with honey garlic sauce.

adapted from here

Jalepano Chicken

Ingredients:
2 TBS oil (olive or sesame)

1 pound chicken, cut into 1 inch cubes
1 tsp garlic powder
1 tsp ginger powder
1 tsp soy sauce
1 TBS Sriracha sauce
1 tsp lemon juice
1 jalapeno, finely chopped
pepper to taste
¼ cup cream cheese*
¼ cup heavy cream or milk

Garnish:
1 jalapeno, thinly sliced
green onion  

Directions: 
Heat oil in a wide pan over medium heat.

Add the chicken, garlic, ginger, soy sauce, Sriracha sauce, lemon juice, finely chopped jalapenos, and pepper. Mix everything together.

Cover the pan and cook for about 8 minutes on medium high heat until chicken is fully cooked.

Remove the lid and let it cook for a few more minutes. When the water has almost evaporated, lower the heat and add cream cheese and heavy cream. Mix thoroughly and cook for about 1 minute.

Garnish with jalapenos and green onions.

Serve immediately with a side of rice or cauliflower. Enjoy!

*lighter version - swap cream cheese for cottage cheese that has been blended in a food processor, can also use food processor to blend jalepenos for sauce 

Chicken Broccoli Bacon Cheese Casserole

Ingredients:

2 pounds chicken, cooked (rotisserie is a great option)

3 cups broccoli florets (can use frozen, thawed)

2 TBS butter

2 tsp. garlic minced

1 cup heavy whipping cream

2 cups cheddar cheese, grated and divided

1/4 cup parmesan cheese

1/3 cup bacon pieces

Directions:

Preheat oven to 350 degrees

Prep chicken: if using raw chicken- cut into bite size pieces and cook with seasoning, if using rotisserie- shred/cut into bite size pieces

Prep broccoli: If using fresh broccoli- blanch broccoli in boiling water until it is just starting to become tender, if using frozen broccoli- run under warm water to start to thaw. 

In a saucepan over medium heat, melt butter, then add minced garlic sauté for 30 seconds.

Pour the heavy whipping cream into the pan along with 1 cup of cheddar cheese and parmesan cheese. 

Once cheese is melted, add bacon pieces.

In a large mixing bowl mix broccoli, cooked chicken and cheese sauce with bacon. Pour into a 9x13 baking dish. 

Sprinkle remaining one cup of cheese on top and bake for 20 minutes

Add additional bacon pieces of garnish if desired and serve. 

Pizza Cauliflower Casserole

 Ingredients:

1 head cauliflower, cut into florets
1 pound sausage
8 oz. mushrooms, sliced
12 ounces mozzarella cheese, grated
1 1/2 cups pasta sauce (divided into three 1/2 cups)
1/2 green pepper, chopped (or another pepper of choosing)
1 can sliced olives
1/4 cup Parmesan cheese
1 tsp. Italian Seasoning

Directions:

Preheat oven to 400 degrees F.

Sauté mushrooms (can season with pepper and garlic salt) and cook Italian sausage (approx. 15 min), drain and set aside

Steam cauliflower (if using the microwave: add cut florets to a microwave safe bowl, add one cup of water, cover with a damp paper towel, microwave approx. 6-9 min. until cauliflower is slightly tender). Drain the cauliflower pat dry with a paper towel. Set aside.

Cauliflower Mixture: In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and peppers. Toss together until well mixed.

Parmesan Cheese Mixture: In a small bowl mix together the Parmesan cheese and Italian seasoning. 

In a 9x13 dish layer in the following order:

1. ½ cup pasta sauce
2. cauliflower mixture (approx. ½)
3. ½ cup pasta sauce
4. pepperoni (make a layer)
5. mozzarella cheese (approx. ½)
6. cauliflower mixture (approx. ½)
7. ½ cup pasta sauce
8. pepperoni (make a layer)
9. mozzarella cheese (approx. ½)
10. sliced olives
11. Parmesan cheese mixture, sprinkle evenly on top

Place in the oven and bake at 400 degrees F. for 30 minutes, or until warmed through and the cheese is fully melted.

Tater Tot Casserole

Ingredients:
1 lb. ground beef
1/2 tsp. pepper
1 TBS garlic, minced
1 tsp. onion powder

1 can cream of mushroom
1/3 cup milk
1/4 cup sour cream

1 cup bacon, cooked and crumbled

1 cup cheddar cheese, shredded and divided

32 ounces tater tots

Directions:

1. Pre-heat oven to 375 degrees

2. Cook the beef: in a large skillet, cook beef over medium heat, season with salt, pepper, garlic, onion powder. Once cooked through, add cream of mushroom soup, milk, sour cream, crumbled cooked bacon and cheese. 

3. Prepare the Casserole: Add beef mixture to the bottom of the dish, arrange tater tots on top, sprinkle with remaining cheese. 

4. Bake the Casserole: Bake, uncovered, until bubbly and golden brown, 40-45 min. 

Serve with a side of salad, green beans or veggie of your choosing. 

Note from Sarah - made 2/23/22, the kids really liked it - we polished off the whole 9x13 and the kids wanted more. Next time make a veggie side to go with it. 

Baked Potato Soup

Ingredients:
5 medium red potatoes, diced

2 TBS butter

1/4 yellow onion. chopped
salt

pepper

1 TBS garlic, minced

1/4 cup flour

3 cups chicken broth
2 cups half and half

3/4 cup sour cream

2 cups cheddar cheese, shredded

6 slices thick cut bacon, cooked and crumbled

2 green onions, chopped 

Directions:

Dice potatoes and put in a large pot. Boil Approximately 20 min. 

Meanwhile, melt butter in a large frying pan or pot and add chopped onion, salt, pepper and garlic. If adding meat (like ham or kielbasa add in with onions once partly softened) to heat through/sear. 

When onions are soft, add flour and cook for one minute.

Add chicken broth and half and half to the onion mixture. Stir to keep from burning while bringing to a boil. Once boiling, reduce to low heat to let it simmer. 

Once potatoes are done, drain and use a hand mixer to blend the potatoes. Scoop creamy potatoes into soup.  (May need to use a new pot.) Mix in sour cream, and shredded cheddar cheese. Remove from heat, sprinkle bacon and green onions and serve. Note: soup will continue to thicken as it stands. 

Adapted from here

Rotini Pasta Salad

Ingredients:

1- 1 1/2 packages of multi- colored rotini noodles

pre-cooked chicken

1 sm can of olives* optional

2-3 sliced carrots

1 lb. cubed mozzarella

Directions: 

Cook noodles. Mix everything together. Serve with salad dressings.

Chicken Noodle Soup

Ingredients: 
1/4 yellow onion, diced
1 Tbs. minced garlic

8 - 9 cups chicken broth

2-3 carrots peeled and sliced
2-3 stalks celery, sliced

1 pinch thyme
1/2 tsp. basil
1/2 tsp salt
1/4 tsp black pepper
1 bay leaf

4 oz. egg noodles (wide or extra wide)

2-3 cups chicken (we like rotisserie chicken)

Directions: 
Sauté onion and minced garlic in butter
Add 8-9 cups chicken broth
Add sliced carrots
Add sliced celery
Add seasonings – thyme, basil, salt, pepper, bay leaf
Once carrots and celery are soft, add egg noodles – cook 9-12 min. until noodles are done
Add chicken
Serve with French bread

Alternative: try adding kale

tin foil dinners

Ingredients:
carrots, chopped
potatoes, sliced thin and chopped
onions, chopped
hamburger meat, seasoned well
cream of chicken soup

Directions:
Get a large piece of tin foil. Spray with non-stick spray. Place veggies down, then hamburger in the middle, seasoned with garlic, onion powder, salt and pepper. Sprinkle around the rest of the chopped vegetables. Scoop cream of chicken soup on top. Fold tin foil over. Use a second sheet of tin foil to double wrap. Place on a cookie sheet and put in oven. Bake at 350 for 45 minutes.

Asian BBQ Pork with sauce

Chinese Style BBQ pork

Yangtze Chinese Style BBQ pork (found at Costco - see photo)

Ingredients for sauce:
ginger root - one "finger"
4-5 green onions, chopped
3/4 cup oil
1 tsp. salt

Directions:
Warm up pork in the oven (wrap in tin foil and place on a pan.

Cook rice.

Make sauce - peel one "finger" of a ginger root. Discard peelings. Then grate ginger root with a small grater.  Add grated ginger root to chopped onions, oil and salt. Mix to form sauce.

Spoon sauce over cooked rice. Slice pork and enjoy!

Creamy Tomato Tortellini Soup

Ingredients:
2 Tbs. minced garlic
2 Tbs. olive oil
2 (10.75 ounce) cans of tomato soup
2 cups half-and-half
2 cups chicken broth
1 tsp. onion powder
1 Tbs. Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper
1 (9 ounce) package cheese-filled tortellini
1/2 cup shredded Parmesan

Directions:
Sauté garlic with the olive oil in a large pot over medium heat until golden brown. When the garlic is done, add tomato soup, half and half, chicken broth and spices, and bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions. After tortellini are cooked, ladle soup into bowls and top with Parmesan cheese.

Add cooked meat of choice for a heartier meal.

Green Goddess Cob Salad

Green Goddess Cob Salad

Ingredients:
cooked chicken
tomatoes, quartered
hard boiled eggs, halved
avocado, cubed
Monterrey jack cheese, grated
picked onions (in a jar)
iceberg lettuce, chopped
green onions, chopped
bacon, cooked and crumbled

homemade pesto ranch dressing:
1 cup milk
1 cup mayonnaise
3 Tbs ranch powder
1 tsp pesto

Directions:
Prep salad makings. For pesto ranch (prepare ranch according to packet directions adding pesto): mix milk, mayonnaise, ranch powder, and pesto. Chill in fridge.
Assemble and enjoy!

Chicken Tetrazzini Casserole

Ingredients:
8 oz. pasta

1/4 cup butter
8 oz. mushrooms, sliced

3 Tbs. flour
2 cups chicken broth

3/4 cup half-half
1 Tbs. chopped fresh parsley
1/2 tsp. salt
pepper

3 cups cubed chicken

3/4 cup Parmesan, grated

Directions:
1. Heat oven to 350 degrees
2. Cook pasta, drain, cover to keep warm
3. Meanwhile, in a large saucepan melt butter and saute mushrooms
4. Add flour, cook and stir 1 min. until smooth and bubbly
5. Gradually stir in chicken broth. Cook and stir over medium heat until slightly thickened and bubbly.
6.  Add half and half, parsley, salt and pepper, mix well
7. Add chicken and cooked pasta, toss to combine, spoon into foil lined 9 x 13 baking dish
8. Bake at 350 for 30 min, or until thoroughly heated. Just before serving, sprinkle with Parmesan cheese.

Alterations: Add chopped zucchini right before chicken broth

Sheet Pan Fajitas

Seasonings

2 tsp. chili powder

½ tsp. cumin

1 tsp. paprika

½ tsp. coriander

1 tsp. garlic powder

3 tsp. salt

1 tsp. pepper

Fajita Filling

1 ½ lbs chicken, cut into chunks

3 bell peppers, sliced into ½ inch strips then cut in half

1 medium onion, chopped into semi large slices

3 Tbs. olive oil

For Serving

Tortillas

Lime juice

Cilantro, chopped

Sour cream

Avocado

Diced tomatoes

Mexican Cheese

Black Beans
Hot Sauce

Directions:

1.       Preheat oven to 400 °

2.       Mix seasonings in a small bowl

3.       Chop peppers, onion and chicken

4.       In a large bowl mix peppers, onion, chicken, oil and seasonings. Toss to coat.

5.       Spread on a foil lined baking sheet

6.       Bake for 18-25 min. until veggies are tender and chicken is cooked through.

7.       Serve fajita fillings in a warmed tortilla with desired toppings