Lindsay's Recipes

  Source:  Pinch of Yum  (adapted) Ingredients: 3 tablespoons soy sauce 3/4 tablespoon gochujang sauce (more if you want more spice) 2 tablespoons tomato paste 1/4 cup peanut butter 2 tablespoons water 1/4 cup brown sugar 1 tablespoon sesame oil 1 clove minced garlic 1 pound ground chicken 1/2 teaspoon salt black pepper 2 packets ramen (just the noodles, not the seasoning) 1-2 cups fresh spinach sesame seeds Directions: In a small bowl, whisk together the soy sauce, gochujang sauce, tomato paste, peanut butter, water, sugar, sesame oil, and garlic. Set aside. Cook the chicken in a large skillet over medium heat. Season with salt and pepper. Boil the noodles according to package directions. Drain and set aside. When the chicken is done, add the spinach, cooked noodles, and sauce to the pan. Continue heating over medium heat, tossing to combine, until the spinach is wilted. Serve with sesame seeds.

  Ingredients: 4 carrots, sliced 4 celery stalks, diced 1/2 onion, diced 1 1/2 pounds baby potatoes, cubed 2 tablespoons butter, melted 1 can (or 14.5 oz) chicken broth 2 chicken breasts 1 can cream of chicken or cream of mushroom soup 1 cup sour cream 1 packet ranch dressing mix or seasonings to taste 1 cup uncooked rice Directions: Place the carrots, celery, onion, and potatoes in the bottom of the slow cooker. Pour the melted butter and broth over the veggies. Place the chicken breasts on top. In a bowl, mix together the cream of chicken/mushroom soup, sour cream, and ranch mix or seasonings. Pour the mixture over the chicken. Cook on low heat for 7-8 hours. Just before serving, cook the rice. While the rice is cooking, shred the chicken breasts and return to the slow cooker. Add the cooked rice to the slow cooker and stir everything until combined.

  Source:  The Magical Slow Cooker Ingredients: 2 tablespoons cornstarch 2 tablespoons water 3 cups beef broth 32 oz. frozen meatballs 10.5 oz. can cream of mushroom soup .87 oz. package brown gravy mix 2 tablespoons Worcestershire sauce 1 1/2 tablespoons dried parsley 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 cup sour cream rice or egg noodles for serving Directions: In a small bowl, whisk the cornstarch and water until smooth. Add it to the slow cooker along with the broth and stir to combine. Add the meatballs and then top with soup, gravy mix, parsley, garlic powder and onion powder. (Do not add sour cream yet.) Stir until combined. Cook on high for 3 hours or low for 5 hours. Add the sour cream and stir to combine. Serve over rice or egg noodles.

 Source: Linda Kahler Ingredients: 1 lb. ground beef 3 1/2 tablespoons dried parsley flakes, divided 1 tablespoon dried basil 2 teaspoons minced garlic salt and pepper to taste 1 can petite diced tomatoes 12 oz. tomato paste 3 cups small curd cottage cheese 3 eggs 1 1/2 cups grated parmesan cheese 1/2 tablespoon black pepper lasagna noodles 2-3 cups grated mozzarella Directions: Brown and drain the ground beef. Add it back to the pan, then add 1 1/2 tablespoons parsley, basil, garlic, salt and pepper, tomatoes and tomato paste. Simmer over low heat for 30 minutes, stirring occasionally. In a bowl, combine the cottage cheese, 2 tablespoons parsley, eggs, parmesan and black pepper. Stir until well combined. Cook the lasagna noodles, drain and rinse in cool water. Grease a 9x13 baking dish. Layer lasagna noodles, half the cottage cheese mixture, half the meat mixture, half of the mozzarella. Repeat layers. Bake at 375 for 30 minutes. Cool for 10 minutes before serving.

 Source: Linda Kahler Ingredients: 1 1/4 cup cooked rice 12 oz. frozen broccoli, cooked 1/2 lb. cheese (Velveeta and cheddar 1 can cream of mushroom soup Directions: Grease a baking dish. Mix all ingredients together and spread into dish. Bake at 350 for 30-45 minutes, uncovered. Can add cooked chicken to mixture to make this into a main dish.

  Ingredients: 1 small onion, diced olive oil 1 teaspoon minced garlic 4 cups vegetable broth 1 lb. frozen diced hash browns 1/2 lb. frozen broccoli 24 oz. diced ham 1 can sweet corn 1/2 cup sour cream 8 oz. Velveeta, cubed Directions: In a Dutch oven, cook the onion in a drizzle of olive oil for about 8 minutes. Add the garlic, stir, and cook 1 more minute. Add the broth, potatoes and broccoli. Bring to a boil and then boil for 8 minutes. Remove the pot from the heat. Use a handheld blender to blend most of the potatoes and broccoli. Add the ham and corn. Return to medium heat. Add the sour cream and Velveeta. Stir frequently until the cheese is melted.

  Source:  Momfessionals  (adapted slightly) Ingredients: 1 lb. short cut pasta, cooked 2-3 cups chicken, cooked and chopped 6 slices bacon, cooked and crumbled 15 oz. jar alfredo sauce 1/2 cup ranch dressing 2 cups shredded mozzarella Directions: In a large bowl, stir all ingredients until well combined. Pour into a greased 9x13 dish. Bake at 350 for about 20 minutes or until hot and bubbly.

  Source:  Plain Chicken  (adapted slightly) Ingredients: chipotle lime marinade 2 large chicken breasts 2 tablespoons olive oil 2 cups orzo 4 cups chicken broth 4 tablespoons tomato paste 4 teaspoons southwest seasonings (mostly chili powder, plus cumin, onion and garlic) 12 oz. Velveeta cheese, diced 1 can Rotel, undrained Directions: Marinate the chicken for at least 30 minutes or as long as overnight. When ready, grill the chicken until done, then dice. While the chicken is grilling, prepare the orzo and queso. Heat the oil in a large skillet over medium heat and add the orzo. Stir often until the orzo is golden brown. Add the broth, tomato paste and seasonings. Stir to combine and then bring to a boil. Cover and simmer for 15-20 minutes or until the orzo is cooked and most of the liquid is absorbed. While the orzo is cooking, place the Velveeta and Rotel in a glass bowl. Microwave in 30 second intervals, stirring after each, until completely melted. To serve, place o...

  Source:  Life, Love & Good Food  (adapted slightly) Ingredients: 1/8 cup brown sugar 1 tablespoon lemon juice 1/4 teaspoon black pepper 1/2 teaspoon salt 1/8 cup soy sauce 1/8 cup olive oil 1 tablespoon water 1 teaspoon minced garlic up to 1 lb. salmon, cut into portions Directions: Whisk all ingredients except salmon in a bowl. Place the salmon in a ziplock bag and pour the marinade over it. Seal the bag and allow to marinate in the refrigerator for 1-3 hours. For each piece of salmon, use heavy duty nonstick foil to create a "dish" with sides. Place a piece of salmon on each dish skin side down. Pour a little marinade over each piece and place the dishes on the grill on medium high heat. Grill for 15-18 minutes with the grill closed. Flip the salmon onto the grill to sear the top, about 1-2 minutes. Carefully scrape off the skin (it should slide right off) and serve.

 Source:  Momfessionals Ingredients: 3 cups chicken, cooked and chopped 1/4 onion, diced 1 large can cream of mushroom soup 3 cups shredded cheddar, divided salt and pepper, to taste 1 lb. spaghetti noodles 2 cups water chicken bouillon Directions: In a large bowl, combine the chicken, onion, soup and 2 cups of cheddar. Season with salt and pepper and stir until well combined. Cook the spaghetti and then add it to the mixture. Stir the bouillon into the water, and then pour over the spaghetti mixture. Stir until well combined. Pour into a greased 9x13 dish. Sprinkle the remaining cheddar over the top. Bake at 350 for 30-45 minutes.

  Source:  Dinner: A Love Story  (slightly adapted) Ingredients: 1 1/4 lbs. ground chicken 1/2 cup breadcrumbs onion powder, to taste dried parsley, to taste 1/2 cup grated parmesan cheese salt, to taste pepper, to taste 1 teaspoon minced garlic 1 egg, whisked zest of half a lemon 3 tablespoons olive oil pizza sauce mozzarella slices Directions: Place the first 10 ingredients in the mixing bowl of a stand mixer. Using the paddle attachment, mix until all ingredients are combined. Line a rimmed baking sheet with foil and spray with cooking spray. Use a small cookie dough scoop to form the mixture into small balls and place them on the baking sheet. In a small bowl mix together the olive oil and a spoonful of pizza sauce. Brush the mixture over the meatballs. Bake at 400 for 10 minutes. Remove from the oven, spoon some pizza sauce over each ball and place a small slice of cheese on each one. Return to the oven and broil on high until the cheese is melted and starts to bubbl...

  Source:  South Your Mouth  (slightly adapted) Ingredients: 2 lbs. ground beef or 24 oz. diced ham 1 small onion, diced 32 oz. frozen southern style hash browns salt and pepper 2 cups cheddar cheese, grated 1 can condensed cheddar soup 12 oz. half and half 1/2 cup milk 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper Directions: If using beef, cook and crumble it in a skillet along with the onion. Once the beef is cooked, drain on paper towels. If using ham, saute the onion until translucent, and then combine with the diced ham. Spray a 9"x13" dish with cooking spray. Spread half of the hash browns in the bottom of the dish. Season with salt and pepper. Layer half of the meat and onion over the hash browns. Sprinkle half of the cheese over the top. Repeat layers. In a bowl, combine the soup, half and half, milk, salt, garlic powder and pepper and whisk together. Pour the mixture over the top. Cover with foil and bake at 350 for an hour. Remove the foil an...

  Source:  Mix & Match Mama  (adapted) Note: This recipe is enough to feed 8 people or 4 people for 2 meals. Ingredients: 3 lbs. lean ground beef 1 1/2 (1 oz.) packets Ranch mix 2 (4 oz.) cans chopped green chilies, drained generous drizzle of Ranch dressing (to taste) 4 cups grated cheddar crunchy taco shells taco toppings Directions: Brown the ground beef and drain the fat. Add the Ranch mix, chilies and ranch dressing to the pan with the beef. Stir to combine. Add about 3 cups of cheddar and stir until melted. Place beef mixture in taco shells and place them standing up in a baking dish. Bake at 400 for about 8 minutes. Top with remaining cheese as soon as they come out of the oven. Serve with desired toppings.

  Source:  Lil' Luna  (slightly adapted) Ingredients: 6 slices sourdough bread, sliced into cubes 2 cups grated cheddar cheese 2 cups diced ham (about 1/2 lb.) 1/4 cup butter 3 eggs 1 1/2 cups milk salt & pepper Directions: Lightly spray an 8" square baking dish with cooking spray. Spread half of the bread in the bottom of the dish. Sprinkle half of the cheese and half of the ham over the top. Repeat layers with the remaining bread, cheese and ham. In a glass mixing bowl, microwave the butter until melted. Add the eggs and whisk together. Add the milk, salt and pepper and whisk again. Pour the egg mixture over the bread mixture. Cover and refrigerate for at least 2 hours or as long as overnight. Bake at 350 for 45-50 minutes. Cover the top with foil if it starts to get too brown.

  Source:  The Food Charlatan Ingredients: 3 egg yolks 1 1/2 cups heavy cream 1/4 cup sugar 1 tablespoon vanilla 1/4 teaspoon kosher salt 1 teaspoon cinnamon 1 loaf brioche bread, thickly sliced (tip: let the bread sit out for several hours to dry out) butter extra sugar for caramelizing maple syrup Directions: In a mixing bowl, whisk together the egg yolks, cream, sugar, vanilla, salt and cinnamon. Pour the mixture into a shallow baking dish. Heat the griddle. Melt butter onto each spot of the griddle where a slice will cook. Place slices of bread in the egg mixture. Allow the bread to soak for about 10-15 seconds, then flip and allow the other side to soak for 10-15 seconds. Place the slices on the griddle. Cook for a few minutes until the bottom is light brown. Before flipping, sprinkle the top of the bread with a little sugar. Flip the slices and cook until this side is done. Sprinkle the other side with a little sugar and flip again to caramelize the other side. Serve wit...

  Source:  Plain Chicken  (adapted slightly) Ingredients: 2 eggs 1/4 cup heavy cream salt pepper 2 cups grated cheese, such as mozzarella and cheddar 1/2 cup breakfast meat (ham, bacon, sausage), cooked and chopped 1 12-inch precooked pizza crust Directions: Whisk together the eggs, cream, salt and pepper. Stir in the cheese and meat. Place the pizza crust on a baking sheet and pour the mixture over the crust, spreading close to the edges. Bake at 375 for 10-12 minutes or until the eggs are cooked and the cheese is slightly browned.

Source:  Meg Duerksen  (adapted) Ingredients: 3-4 cups chicken, cooked and shredded (about 3-4 breasts) 1 cup sour cream, divided cilantro, chopped, to taste 1 large can diced green chilies 1 1/2 teaspoons minced garlic 1 teaspoon cumin 1 cup cheddar cheese, grated 1 package flour tortillas 1 jar green salsa 1/2 cup water Directions: To make the chicken mixture, in a large bowl, mix together the chicken, 1/2 cup sour cream, cilantro, chilies, garlic, cumin and 1/4 cup cheese. To make the sauce, blend together 1/2 cup sour cream, salsa, water and cilantro. Spread 1 cup of sauce over the bottom of a 9"x13" baking dish. Place 1/3 cup of chicken mixture in each tortilla, roll up and place in dish. Once all of the chicken mixture is used, pour the remaining sauce over the burritos. Bake at 350 for 35 minutes. Sprinkle with remaining cheese and bake for an additional 10-15 minutes. Note: For a gluten free version, use corn tortillas.

  Ingredients: 2 tablespoons butter 2 onions, chopped 4 lbs. ground beef (80/20) 4 teaspoons minced garlic 2 cans Rotel tomatoes 2 small cans tomato sauce 2 packets chili seasoning 1 1/2 teaspoons oregano 1 1/2 teaspoons cumin 6 tablespoons chili powder 2 teaspoons salt 1 1/2 cups water Directions: In a Dutch oven, sauté onions in butter until translucent. Add beef, chopping and cooking until almost done. Add the garlic, stir to combine, and cook until beef is done. Add the remaining ingredients, stir to combine and simmer for at least one hour. Notes: This recipe should make about 10 servings. This recipe can be cooked in a slow cooker. Follow directions above until beef is done. Then transfer beef mixture to slow cooker, add remaining ingredients and stir to combine. Cook on high for 3-4 hours or on low for 6-8 hours.

  Source:  Ina Garten  (adapted) Ingredients: 1 tablespoon olive oil 1 large onion, finely diced 1/3 teaspoon dried thyme 2 teaspoons kosher salt black pepper, to taste 3 tablespoons Worcestershire sauce 1/3 cup beef broth 1 tablespoon tomato paste 2 1/2 lbs. ground beef (80/20) 1/2 cup plain breadcrumbs 2 eggs, beaten 1/2 cup ketchup Directions: Heat the olive oil in a medium saute pan. Add the onion, thyme, salt and pepper and cook over medium-low heat, stirring occasionally, for 8-10 minutes or until the onion is translucent but not brown. Off the heat, add the Worcestershire sauce, broth and tomato paste. Stir to combine and allow to cool slightly. In a large mixing bowl, combine the beef, onion mixture, breadcrumbs and eggs. Mix lightly with a fork; do not mash. Shape the mixture into a large rectangular loaf on a sheet pan lined with parchment paper. Spread the ketchup evenly over the top. Bake at 325 for an hour to an hour and fifteen minutes.

  Source:  Joyous Apron  (adapted) Ingredients: 12-14 cups French bread, cubed 8 eggs 2 cups milk 2 teaspoons vanilla 1 teaspoon cinnamon 2/3 cup brown sugar 2 cups berries maple syrup Directions: Grease a 9"x13" baking dish and spread the bread cubes across the bottom of the pan, filling about 3/4 full. Whisk together the eggs, milk, vanilla, cinnamon and brown sugar. Pour the egg mixture over the bread. Sprinkle the berries over the top. Cover the dish and refrigerate for at least 4 hours or as long as overnight. Remove the dish from the refrigerator about 30 minutes prior to baking. Bake at 350 for 35-40 minutes. Drizzle maple syrup over individual portions.