Alisha's Scalloped Potatoes And Ham

Ingredients

• Servings: 8
• 8 potatoes, peeled and cut into 1/4-inch slices
• 1/2 cup milk
• 1/4 cup sour cream
• 1/4 cup butter
• 1/4 cup shredded cheddar cheese, or to taste
• 1 pound ham, diced
• 1 pinch garlic powder, or to taste
• 1 pinch onion powder, or to taste
• 1 pinch salt and ground black pepper to taste
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain.
• preheat oven to 350 degrees f (175 degrees c).
• grease a 9x13-inch baking dish.
• transfer half of the cooked potatoes to a large bowl; add milk, sour cream, butter, and 1/4 cup cheddar cheese.
• mash with a potato masher or fork until creamy.
• stir ham, garlic powder, onion powder, salt, black pepper, and remaining potato slices into the mashed potato mixture until well mixed.
• pour ham and potato mixture into prepared baking dish; sprinkle remaining 1/4 cup cheddar cheese over mixture.
• bake in the preheated oven until cheese is melted, 20 to 30 minutes. cool slightly before serving.

Simple Cheese Straws

Ingredients

• Servings: 2
• 1 (8 ounce) package shredded cheddar cheese
• 1/2 cup butter, softened
• 1 cup all-purpose flour
• 1/4 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 45 mins


• preheat oven to 450 degrees f (230 degrees c).
• in a mixing bowl, combine the cheese and butter. blend in the flour and salt. form the mixture into 6 balls. roll the balls into slender "snakes." cut each "snake" into 4 straws. bake the straws for about 8 minutes, or until golden brown.

slow cooker pumpkin steel cut oats

Ingredients

• Servings: 6
• cooking spray (such as pam®)
• 6 cups water
• 1 (15 ounce) can pumpkin puree
• 1 1/2 cups steel-cut oats
• 1 cup brown sugar replacement (such as splenda® brown sugar blend)
• 2 tablespoons ground cinnamon
• 1 tablespoon spice

Recipe

Preparation Time: 5 mins Cook Time: 6 hrs

Ready Time: 6 hrs 5 mins


• prepare the crock of your slow cooker with cooking spray.
• stir water, pumpkin puree, oats, brown sugar replacement, cinnamon, and spice together in the prepared slow cooker.
• cook on low for 6 hours. stir before serving.

Creamy Summer Squash Soup

Ingredients

• Servings: 6
• 6 small yellow summer squash, trimmed and coarsely chopped
• 1 large zucchini, trimmed and coarsely chopped
• 2 cups vegetable stock
• 1 cup half-and-half cream
• 2 tablespoons chopped fresh tarragon
• 1 cup shredded cheddar cheese
• ground white pepper to taste
• coarse sea salt to taste
• 2 tablespoons lemon juice, or more to taste
• 1 teaspoon chopped fresh tarragon

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
• pour the soup into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until nearly smooth, and pour into a clean pot. alternately, you can use a stick blender and puree the soup right in the cooking pot.
• sprinkle the cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. stir in the lemon juice, and top with a sprinkling of tarragon to serve.

Healthier Chicken Enchiladas I

Ingredients

• Servings: 8
• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1 cup light sour cream
• 1 cup shredded reduced-fat cheddar cheese
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (optional)
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• 1 tablespoon chili powder
• 1/3 cup chopped green bell pepper
• 1/3 cup chopped red bell pepper
• 1 clove garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 8 (10 inch) whole wheat flour tortillas
• 1 (12 ounce) jar taco sauce
• 3/4 cup shredded reduced-fat cheddar cheese

Recipe

Preparation Time: 35 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). drain excess fat. cube chicken and return to skillet. add onion, sour cream, 1 cup cheddar cheese, parsley, oregano, and ground black pepper. heat until cheese melts, about 3 minutes. stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
• roll even amounts of mixture into tortillas. arrange in a 9x13-inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese.
• bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. cool 10 minutes before serving.

lamb chops over rice

Ingredients

• Servings: 3
• 4 slices bacon
• 3 (6 ounce) lamb chops
• salt and ground black pepper to taste
• 1 cup rice
• 1/2 cup diced onion
• 1 tablespoon minced garlic
• 2 cups chicken broth
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• cook bacon in a large skillet over medium heat until crisp, about 10 minutes. remove the bacon slices to a plate lined with paper towels to cool, retaining bacon drippings in the skillet. crumble the cooled bacon.
• lay lamb chops into the reserved bacon drippings in the skillet; season with salt and black pepper. cook lamb chops until completely browned, 3 to 5 minutes. remove lamb chops to the paper towel-lined plate.
• stir rice, onion, and garlic into the drippings remaining in the skillet. cook and stir until the onions are tender and the rice is slightly browned, 5 to 7 minutes. pour chicken broth over the rice mixture; add crumbled bacon and cayenne pepper.
• bring the mixture to a boil. return the lamb chops to the skillet. sprinkle rosemary and thyme over the lamb chops. reduce heat to medium-low and cook at a simmer until the broth is absorbed into the rice and the lamb chops are no longer pink in the middle, about 20 minutes.

Manda's Seven Layer Taco Dip

Ingredients

• Servings: 16
• 1 (8 ounce) package cream cheese at room temperature
• 1 (8 ounce) container sour cream
• 1 (1 ounce) packet dry taco seasoning mix
• 1 pint cherry tomatoes, halved
• 2 avocados - peeled, pitted, and diced
• 1/4 cup red onion, minced
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (15 ounce) can refried black beans
• 1 1/4 cups salsa
• 1 (8 ounce) package shredded mexican blend cheese
• 1 1/2 cups shredded iceberg lettuce
• 1/3 cup pickled jalapeno pepper slices

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• with a handheld or standing mixer, beat together cream cheese, sour cream, and taco seasoning in bowl until light and fluffy; set aside.
• in a separate bowl, stir together the cherry tomatoes, avocados, red onion, lime juice, salt, and black pepper; set aside.
• spread the refried black beans out into the bottom of a 9x13-inch glass baking dish in an even layer. spread the cream cheese mixture over the black beans; top with layers of salsa, mexican cheese blend, lettuce, cherry tomato mixture, and jalapeno slices.
• cover the dish tightly with plastic wrap and refrigerate until serving time. serve cold or at room temperature.