Creamy Lemon Orzo with Chicken

 

One Pot Creamy Lemon Orzo with Chicken

Yield: 6 servings

 

Prep Time: 20minutes mins

Cook Time: 15minutes mins

Total Time: 35minutes mins

Ingredients

• 1 tablespoon olive oil
• ½ cup finely diced onion
• 3 cloves garlic, finely minced or pressed through a garlic press
• 1 ½ cups (10 ounces) uncooked orzo
• 3 cups low-sodium chicken broth
• 1 cup milk (preferably not skim)
• ½ cup cream
• ¼ cup fresh lemon juice (from about 2 lemons - zest them before juicing, the zest will be used later)
• ¼ teaspoon salt
• Pinch black pepper
• 1 cup freshly grated Parmesan cheese, plus more for serving (optional)
• 3 cups cooked, chopped chicken
• 2 to 3 cups chopped fresh baby spinach
• 2 teaspoons fresh lemon zest

Instructions 

• In a deep 12-inch skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds, stirring constantly.
• Add the orzo and cook, stirring constantly, until lightly toasted and sizzling, 1 to 2 minutes.
• Stir in the broth, milk, cream, lemon juice, salt and pepper.
• Bring to a simmer. Cook at a gentle simmer (not a hard boil), stirring often, for 9 to 10 minutes until the orzo is al dente. There will still be liquid in the pan - this helps create the sauce for the pasta.
• Remove from the heat and add the Parmesan cheese. Stir until melted. Season to taste with additional salt and pepper, if needed (important!).
• Stir in the chicken, spinach and lemon zest. Heat through over medium-low heat, if needed.
• Serve warm with additional Parmesan cheese, if desired. The pasta will thicken as it cools and is best served as soon as possible for optimal creaminess.

Mels Kitchen

Slow Cooker Creamed Peas, Potatoes, and Ham

Slow Cooker Creamed Peas, Potatoes, and Ham

Slow Cooker Creamed Peas, Potatoes, and Ham is a super quick and easy version of a hearty and comforting classic your grandma used to make!

Prep Time20minutes minutes

Cook Time6hours hours

Total Time6hours hours 20minutes minutes

Servings8 -10

AuthorAmy

Ingredients

• 1 1/2 chicken broth
• 4 c. diced potatoes
• 2 c. diced ham
• 1/2 diced onion
• 1/3 c. flour
• 1/2 tsp. salt
• 1/2 tsp. seasoned salt
• 1/4 tsp. cracked black pepper
• 1/2 tsp. ground thyme
• 1 T. dried parsley
• 2 c. shredded cheddar cheese divided
• 1/4 c. butter
• 2 c. frozen peas
• 1 c. sour cream
• milk to thin if necessary

Instructions

• Add potatoes, ham, onion, seasonings, one cup of cheese, and flour to slow cooker. Toss together to coat in flour.
• Pour chicken broth over potatoes. Stir. Set slices of butter over potatoes.
• Cook on low for 4-6 hours.
• After cooking stir frozen peas, and sour cream into the potato mixture. The peas will thaw and warm quickly. If creamed potatoes are too thick add a little extra milk to think them out. If they are too thin make a little slurry of flour mixed with milk and add it to the potatoes. It will thicken after a few minutes. You might also want to taste and add more salt to taste.
• Top potatoes with remaining cheese. Put the lid back on the slow cooker and let it sit for a few minutes until the peas are melted.
• Serve warm!

Vanilla Base Ice Cream

Vanilla Ice Cream:

•  2 c cream
• 2 c whole milk
• 1 c sugar (divided for strawberry)
• 2 tsp vanilla

Directions:

1. Whisk in bowl and let rest 10 min
2. Whisk again to make sure sugar is dissolved
3. Churn in ice cream maker

STRAWBERRY:

• 2 c blended up strawberries:  About 6 c strawberries fresh or frozen and thawed 

With Strawberry Swirl or use as a topping:

• 2 c blended up strawberries
• 3 Tbs granulated sugar (just a little more)
• 1 1/2 tsp cornstarch

Strawberry Ice Cream Directions:

• Place 1/2 c sugar with blended strawberries.  Let sit 15-20 min to let strawberries release their juices.  
• In a large bowl, add the 2 c cream, 2 c whole milk, 1/2 c sugar, and 2 tsp vanilla.  Let sit 10 min. Then, add the strawberries.
• Churn in ice cream maker.

Make strawberry swirl by mixing strawberries, sugar, and cornstarch in a small sauce pan.  Bring to a boil and lightly boil for 1-2 min.  Reduce heat and cook about 5 more min until a little thickened.  Use as a sauce or swirl in the actual ice cream.

*Or 

Charoset- Easter Dish

•  4 apples, chopped
• 1 c toasted walnuts (or not)
• 1/2 c raisins
• 2 Tbs honey
• 2 tsp fresh lemon juice
• 1/2 tsp cinnamon
• pinch of kosher salt

Roasted Brussel Sprouts and carrots

12 oz brussels sprouts halves/quarters

4-5 large carrots, sliced into small chunks

2 Tbs olive oil

salt, pepper, garlic powder

Mix and place brussels sprouts face down.  Bake at 425 for 20-30 min

Julie’s Protein Balls

Ingredients

1 c natural PB (creamy or crunchy)

1 ½ c rice crispy cereal

½ c honey (little less)

1 tsp vanilla

¾ scoop vanilla protein powder

Optional:  mini chocolate chips

From Juile Gerrard

Roasted Green Beans

Roasted Green Beans 

• 1 1/2 Tbs olive oil
• 3/4 lbs fresh green beans, trimmed
• 1/2 tsp onoin salt
• 1/2 tsp garlic salt
• 1/2 tsp garlic powder
• ground pepper

Heat oil in skillet over medium heat.  Add grean beans and seasonings to skillet.

Cook until desired tenderness, 5-10 min.

How to Reheat Steak

How to Reheat Steak: 

• Preheat oven to 250
• Place whole stake on a rack set over a baking sheet.  
• Splash a little water or beef broth on top.
• Reheat for 20-30 min.  Or until temp is at 110 on meat thermometer. 

from the pioneerwoman

 Mexican Ground Beef Skillet

Ingredients:

• 1 Tbs olive oil

• 2 Tbs minced garlic

• ½ medium yellow onion, minced

• 2 large bell peppers, diced

• 1 lb ground beef

• 3 Tbs taco seasoning

• ½ c tomato sauce

• 2 Tbs green chilies (opt)

• 15 oz can black beans, drained and rinsed

• 1 c quick-cooking brown rice *white works, too

• 1.5 c beef broth

• ½ c MX shredded cheddar cheese

Directions:

• Heat oil over medium/high heat in large skillet.

• When oil is fragrant, add garlic, onion, and pepper.  Saute 3-5 min.

• Remove veggies and keep warm. Add ground beef.  Saute for 7-9 min until fully cooked.  Mix everything together in pan.

• Add taco seasoning, tomato sauce, chilies, black beans, cook a few min. 

• Add quick cooking rice and broth.  Bring to a boil over med/high heat.

• Once boiling, turn down to low and cover.  Let simmer for about 20 min, (or only a few min. if using white rice) until rice has absorbed most of the liquid.

• Sprinkle cheese on top of skillet.

• Serve with chips and salsa.

*From fitfoodiefinds.com / Emily

Monster Cookie Bars

 

Monster Cookie Bars

Yield: 24 Bars (9X13-inch pan)

 

Prep Time: 15minutes mins

Cook Time: 25minutes mins

Total Time: 40minutes mins

Ingredients

• 2 large eggs
• ⅔ cup (141 g) granulated sugar
• ⅔ cup (141 g) packed light brown sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup (255 g) creamy peanut butter
• ⅓ cup (75 g) salted butter, softened to room temperature
• 1 ½ cups (255 g) chocolate chips
• 1 teaspoon baking soda
• 3 cups (300 g) quick oats
• 1 cup (198 g) M&M's

Instructions 

• Preheat the oven to 350 degrees F. Grease a 9X13-inch baking pan with cooking spray.
• In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix until creamy and well combined. Stir in the chocolate chips, baking soda and oatmeal. Mix well.
• Spread the batter into the prepared pan and press lightly into an even layer. Sprinkle the M&M's evenly across the top and gently press them into the dough.
• Bake for 20-25 minutes until the edges are golden and set. Let the bars cool completely in the pan. For a cleaner cut, refrigerate the bars before slicing and serving.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/monster-cookie-bars/

• Jelly roll pan:  Make 1 1/2 the recipe.  Bake 23 min to be gooey.  Perfect the next day though.