12 oz green beans, trimmed (make sure they are dry)
2 tsp olive oil
kosher salt + fresh cracked pepper to taste
1/4 tsp garlic powder
1 1/2 tbsp shredded parmesan (Omit for Whole 30 compliance)
Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven.
Bake 10 minutes, shake the pan to turn; bake 5 additional minutes.
Remove from the oven and sprinkle with grated cheese.
3/4 pound lean ground beef
1/2 cup barbeque sauce
1 tablespoon dried minced onion
1 (12 ounce) package refrigerated biscuit dough
1/3 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat.
Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.
1/2 lb Pepperjack Cheese – cubed
1/2 lb American Cheese (White) – cubed
1 cup whole milk (maybe more for thinning the dip out later)
8 oz cream cheese
1/2 cup regular sour cream
1 can Rotel
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
Combine all ingredients in the slow cooker and cook on low for 1 1/2 to 2 hours, stirring every so often.
Or, in a medium-size saucepan, combine all ingredients and stir often while this is heating up. Then, transfer to a 2-quart crock pot once heated. Keep on warm to keep the dip “dippable” and enjoy!
1 (14-ounce) package chicken breast tenders
4 tablespoons Land O Lakes® Butter with Canola Oil
1 cup panko bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 cup all-purpose flour
1 large Land O Lakes® Egg, slightly beaten
2 cups broccoli florets
1 medium (2 cups) yellow summer squash, cut into 1/4-inch slices
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup marinara pasta sauce
4 (3/4-ounce) slices Land O Lakes® Deli American, quartered
2 tablespoons chopped fresh basil
How to make
Heat oven to 400°F. Line half sheet baking pan (18x13x1-inch) with parchment paper. Set aside.
Melt 2 tablespoons butter with canola oil in shallow, microwave-safe dish or pie pan. Stir in bread crumbs, Parmesan cheese and Italian seasoning.
Place flour and beaten egg into separate pie pans or shallow bowls.
Dip chicken into flour and then egg. Lightly press both sides of chicken into crumb mixture to coat. Place in middle of prepared pan.
Place broccoli florets and summer squash slices around edge of pan. Dollop vegetables with remaining butter with canola oil. Sprinkle with salt and pepper. Bake 15-16 minutes until internal temperature of chicken reaches 165°F and chicken is cooked through. Turn oven to broil. Broil 6-8 minutes or until bread crumbs are golden brown.
Spoon about 1 tablespoon marinara sauce onto each chicken tender. Top with Deli American quarters. Return to oven 1-2 minutes or until cheese is melted and lightly browned. Garnish chicken with fresh basil.
8 8-inch flour tortillas
2 cups shredded Monterey Jack cheese, divided
2 cups cooked, shredded chicken
3 tablespoons butter
3 tablespoons all-purpose flour
14 oz chicken broth
1 cup sour cream
1 7-ounce can diced green chiles
cilantro for garnish, optional
Preheat the oven to 425ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
Combine 1 cup of the cheese and the chicken. Place some of the mixture down the center of each tortilla and roll up, placing in the prepared dish, seam side down.
Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth. Cook the mixture until thickened. Stir in the sour cream and the green chiles. Pour the mixture over the top of the enchiladas. Sprinkle the remaining cheese over the top.
Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly. Sprinkle with cilantro before serving, if desired.
3 hamburger buns, diced into 1-inch cubes
4 slices bacon, diced
1 tablespoon olive oil
8 ounces ground beef
1/4 cup unsalted butter
2 cloves garlic, minced
1 onion, diced
2 stalks celery, diced
2 carrots, grated
1 teaspoon Worcestershire
3 tablespoons all-purpose flour
2 1/2 cups chicken broth
2 cups milk, or more, as needed
2 russet potatoes, peeled and cubed
1 1/2 cups shredded cheddar cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped chives
Preheat oven to 400 degrees F. Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-15 minutes; set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and set aside.
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, celery, carrots and Worcestershire. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ground beef, cheese, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with croutons, bacon and chives, if desired.
1 racks baby back ribs
4 tablespoons barbecue meat rub (your favorite brand)
1 cup vegetable broth
1 cup apple juice
1 tablespoon liquid smoke (optional but recommended) (see notes)
1 ½ cup barbecue sauce (your favorite brand)
Remove the membrane from the back of the ribs.
Rub the ribs with the meat rub. Be generous.
Place the baby back ribs into the Instant Pot. Add vegetable broth, apple juice, and liquid smoke (if using). Close lid and set to cook on “manual” mode 20 minutes. When the time is over, turn it off and let the pressure release on its own, this will take about 8-10 minutes. Carefully turn the vent to “Venting,” just to release any extra pressure that might still be in there. Then remove the lid.
Preheat oven broil.
Transfer cooked ribs to a large baking sheet. Brush barbecue sauce all over the baby back ribs on all sides including the bones. Broil for 5 – 8 minutes, or until the sauce caramelizes.
°o° 1 small onion, diced
°o° 1/2 cup (or one stick) butter
°o° 2 14.5 ounce cans of sweet creamed corn
°o° 4 cups milk
°o° 1 1/2 – 2 cups yellow cornmeal
°o° 8 oz Parmesan cheese
°o° salt and white pepper, to taste
°o° 2 oz shredded cheddar cheese
Add the diced onion and butter to a large, hot pan and cook onion until it is clear. Remove from heat and blend until onion is very finely chopped and the butter mixture is a porridge-like color and consistency.
Return mixture to the pan over medium-high heat, adding the creamed corn and milk. Bring the mixture to a gentle boil, stirring constantly to prevent scalding. Add 1 1/2 cups of cornmeal and reduce heat to medium low while stirring constantly with whisk for about 15-20 minutes. If the mixture is too thin, add up to another cup of cornmeal. If the mixture is too thick, add milk until the desired consistency. Add Parmesan cheese and stir until incorporated. Add salt and pepper to taste, and top with remaining cheddar cheese, if desired.
To make sweet mealie pap, omit cheeses and pepper, add 1/4-1/2 cup of sugar (according to taste) and stir until thoroughly mixed. Top with additional cheese or drizzle with syrup if desired.
Time: 30 minutes
6 cups cleaned and sliced strawberries
1 1/2 cups sugar
2 cups (about 9 ounces) cake flour, or use all-purpose
4 teaspoons baking powder
4 tablespoons cold butter
7/8 cup milk (low-fat is all right)
Sweetened whipped cream.
1. Preheat the oven to 450 degrees. Toss the strawberries with 1 cup sugar. Mix remaining sugar with flour, salt and baking powder in a bowl or food processor. Cut the butter into bits, and either pulse it a few times quickly in the processor with the dry ingredients or take a little of the dry ingredients, rub a bit of butter into them with your fingers and drop back in the bowl. All the butter should be thoroughly blended.
2. If you are using a food processor, add the milk in a slow stream, pulsing on and off, just to mix. (It is easier than it sounds.) Or slowly add the milk to the bowl, stirring it in with a large spoon until the mixture forms a ball. The mixture should be sticky; use a little more or less milk if necessary. Drop mixture onto an ungreased baking sheet, one heaping tablespoon per cake. Bake about 10 minutes, or until biscuits are golden brown. (Keep an eye on them; once browning starts, it goes quickly.) Let cool a bit; top with strawberries and their juices and the whipped cream.
Yield: 12 servings.
1½ pounds boneless skinless chicken breasts, thinly sliced
2 Tablespoons olive oil
1 cup heavy cream
½ cup chicken broth
1 teaspoon garlic powder
1 teaspoon italian seasoning
½ cup parmesan cheese
1 cup spinach, chopped
½ cup sun dried tomatoes
In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.
*If you are serving over pasta and like it saucy, definitely double the sauce.