Lindsay's Recipes

  Ingredients: 1 pound baby carrots, cut in half 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 soup 1 cup sour cream 1 packet ranch dressing mix 1 cup uncooked rice Directions: Spray the inside of a slow cooker with baking spray. Place the carrots and potatoes in the bottom of the slow cooker. Pour the melted butter and broth over the potatoes and carrots. Place the chicken breasts on top. In a bowl, mix together the cream of chicken soup, sour cream, and ranch mix. 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.

  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:  Plain Chicken  (slightly adapted) Ingredients: 2 tablespoons olive oil 1 cup white rice 2 cups chicken broth 1 can diced tomatoes with green chilies, pulsed in food processor 1 teaspoon onion powder 2 teaspoons chili powder 3/4 teaspoon salt 1/4 black pepper Directions: Heat oil over medium heat in skillet. Add rice and stir to coat rice in oil. Continue cooking and stirring until the rice starts to toast and turn brown. Add remaining ingredients and stir to combine. Cover and simmer for about 20 minutes or until rice is cooked and liquid is absorbed.

  Source:  South Your Mouth  (slightly adapted) Ingredients: 2 lbs. ground beef 1 small onion, diced 3 baking potatoes, peeled and thinly sliced 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: Cook and crumble the ground beef in a skillet along with the onion. Once the beef is cooked, drain on paper towels. Spray a 9"x13" dish with cooking spray. Place a layer of potato slices in the bottom of the dish. Season with salt and pepper. Layer 1/3 of the beef and onion over the potato slices. Layer 1/3 of the grated cheddar over the beef. Repeat layers 2 more times. In a bowl, combine the soup, half and half, milk, salt, garlic powder and pepper and whisk together. Pour the mixture over the potatoes, beef and cheese layers. Cover with foil and bake at 350 for an hour. Remove the foil and bake an additional 15 minutes.

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:  Cooking Classy Ingredients: 1 1/2 cups milk 2 eggs 1/4 cup maple syrup, plus more for drizzling 1/4 cup butter, melted 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1 1/2 teaspoons vanilla 1/4 teaspoon salt 3 cups oats (quick or old fashioned) Directions: Whisk together all ingredients except the oats. Stir in the oats. Pour into a greased 8"x8" baking dish and spread evenly. Bake at 350 for 30 minutes or until done. Serve with a drizzle of maple syrup and top with fruit and/or nuts.

 Source:  Bless This Mess  (adapted) Ingredients: 1 cup dry oats 1/2 cup dried cranberries handful of chopped, toasted pecans 1/4 cup almond butter 1/4 cup honey 1/4 teaspoon cinnamon 1/2 teaspoon vanilla pinch of Kosher salt Directions: Add all ingredients to the bowl of a stand mixer. Mix until well combined. Refrigerate for at least 30 minutes. Use a small cookie dough scoop to form into balls. Store balls in the refrigerator.

  Source:  The Wholesome Dish  (adapted) Ingredients: 2 tablespoons olive oil 1 cup chopped carrots 1 cup chopped celery 1 small onion, diced 2 teaspoons minced garlic 2 large chicken breasts, cooked and chopped 1 cup white rice 1 1/4 cups chicken broth 1/2 cup milk 1/2 cup half & half 1 dried bay leaf 1 cup frozen corn 1/2 cup grated Parmesan cheese Directions: Pour oil into a large skillet and heat over medium heat. Add the carrots, celery and onion and cook for 4-5 minutes, stirring often. Add the garlic and cook 1-2 more minutes. Add the chicken, rice, broth, milk, half & half and bay leaf. Bring the liquid to a boil, then reduce the heat to a simmer. Cover the skillet and cook for 20-25 minutes until the rice is tender, stirring occasionally. Add water to the pan if necessary to get the rice tender. Remove the skillet from the heat and remove the bay leaf from the skillet. Stir in the corn and cheese until combined. Cover and allow to rest for 5 minutes befor...

  Source:  The BakerMama Ingredients: 1/2 cup butter 1 cup chocolate chips 1/2 cup sugar 3 eggs 1/4 cup cocoa powder Directions: In a large bowl, microwave the butter and chocolate chips in 30-second intervals, stirring after each interval, until melted and smooth. Stir in the sugar. Add the eggs one at a time, stirring after each. Stir in the cocoa powder until smooth. Pour the batter into a greased 8" square dish. Bake at 350 for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Source:  Mix & Match Mama  (Adapted) Ingredients: tortilla chips 8 eggs 8 slices of bacon, chopped and uncooked 3 tablespoons pico de gallo, plus more for additional topping 1 tablespoon chili powder 1 1/2 cups pepper jack cheese, grated Directions: Lightly spray a 9"x13" baking dish with cooking spray. Place enough tortilla chips in the dish to cover and gently crush the chips. In a mixing bowl, whisk together the eggs, bacon, pico de gallo, chili powder and 1 cup of cheese. Pour the egg mixture over the tortilla chips. Bake at 350 for 30 minutes. Sprinkle the remaining cheese over the top and bake an additional 15 minutes or until the eggs are set. Serve garnished with more pico de gallo and diced avocado.

Source:  Plain Chicken Ingredients: 8 oz. sour cream 4 oz. cream cheese, softened 1/2 packet ranch mix 1 cup cheddar, grated 2 slices bacon, cooked and crumbled 16 oz. frozen hash brown potatoes (do not thaw) Directions: In a large bowl, mix together the sour cream, cream cheese, ranch mix, cheddar and bacon. Add the potatoes and mix until well combined. Pour into a greased 8"x8" baking dish. Bake at 400 for 45 minutes. Cover lightly with foil if it starts to brown too much.

Copycat Chuy's Jalapeno Ranch Dip Source:  Macaroni & Cheesecake Ingredients: 1 jalapeno, seeded and roughly chopped 1/2 teaspoon minced garlic handful of fresh cilantro 8 oz. sour cream 1/2 packet (1 oz.) ranch dip mix juice of 1 lime milk, if needed to thin the dip Directions: Place the jalapeno, garlic and cilantro in a food processor. Pulse to chop finely. Add the sour cream, ranch dip mix and lime juice. Pulse until fully incorporated. Add milk if necessary to reach a pourable consistency. Add more cilantro or lime if needed.

Herb-Stuffed Chicken Breasts Source: Paula Deen Ingredients: 1 lb. thin-sliced chicken breasts 3 oz. cream cheese, softened 3 oz. crumbled feta cheese dried basil dried oregano onion powder garlic powder salt pepper bacon slices, 1 per piece of chicken toothpicks 4 tablespoons butter, melted Directions: In a mixer, mix together the cream cheese, feta cheese and spices (to taste). Lay the chicken breasts on a cookie sheet lined with foil. Spread some of the cheese mixture on each piece of chicken. Roll up each piece, wrap it with a slice of bacon and secure with a toothpick. Place the chicken pieces in a baking dish and pour the butter over all. Cover with foil and bake at 275 for an hour and fifteen minutes. Remove the foil, increase the oven temperature to 350 and bake for an additional 15-20 minutes to crisp the bacon. Serve the chicken and the sauce from the pan over rice.

Chalupa Ingredients: 2 lbs. ground beef, cooked and drained 1 large onion, chopped 2 stalks celery, chopped 1 can Rotel tomatoes 1 can petite diced tomatoes 1-2 cups pinto beans 1 teaspoon salt 1 teaspoon cumin 3 teaspoons chili powder 1 tablespoon Worcestershire sauce Tabasco sauce, to taste tortilla chips grated cheddar cheese other toppings (avocado, sour cream, tomato, etc.) Directions: Cook all ingredients (except chips, cheese and toppings) in a Dutch oven or a slow cooker. If using a Dutch oven, simmer for 3-4 hours. If using a slow cooker, cook on low for 6-8 hours. Serve over chips and top with cheese and desired toppings.

One-Pan Ham & Rice Skillet Source:  The Girl Who Ate Everything  (adapted) Ingredients: 1 tablespoon olive oil 1/2 onion, finely diced 1/2 teaspoon minced garlic 3/4 cup uncooked white rice 1 cup diced ham 1 1/2 cups chicken broth 1 cup grated cheddar cheese Directions: Heat oil in skillet over medium heat. Add onion and cook until translucent. Add garlic and cook for another minute. Add the rice, ham and chicken broth. Cover and bring to a boil. Reduce heat and simmer until rice is fully cooked. Add water if necessary to get rice fully cooked. Stir in the cheese until melted. Note: Other meats and broths could be substituted.

Jailhouse Rice Source:  South Your Mouth  (adapted) Ingredients: 1 lb. lean ground beef 1/2 onion, finely diced 1 cup finely diced celery 1 clove minced garlic 1 14.5 oz can beef broth (or equivalent volume of Better Than Bouillon) 1 10.5 oz can cream of mushroom soup 1 cup white rice Directions: Brown the ground beef over medium heat. When about halfway cooked, add the onion and celery. Cook until the beef is completely browned and the veggies start to become translucent. Add the garlic for the last minute of cooking. In a separate bowl, whisk together the soup and broth. Pour the soup mixture and the rice into the skillet with the beef mixture and stir to combine. Spray a 9"x13" dish with cooking spray. Pour the mixture into the dish. Cover tightly with foil and bake at 350 for an hour. Let the casserole rest for 15 minutes. Remove the foil and fluff the rice with a fork before serving.

Chili Source: Joanna Knox Ingredients: 2 pounds ground beef 1 large onion, diced 2 cans tomato sauce 2 cans Rotel tomatoes 1 cup beef broth 1/2 teaspoon salt 1/4 cup chili powder 3 tablespoons cumin 2 teaspoons oregano 1 teaspoon minced garlic Directions: Brown the ground beef with the onion. Spray a slow cooker with cooking spray. Add all ingredients to slow cooker and stir to combine. Cook on low heat for 6-10 hours. Serve with toppings of your choice.

Flourless Chocolate Cake Source:  Glorious Treats Cake Ingredients: 12 oz. semi-sweet chocolate, broken into pieces 3/4 cup unsalted butter, cubed 5 eggs 1 cup sugar 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 2 tablespoons water 1/4 cup unsweetened cocoa powder Glaze Ingredients: 4 oz. semi-sweet chocolate, broken into pieces 3 tablespoons unsalted butter, cubed Serve with  raspberry sauce Directions: Prepare a 9" springform pan by coating in butter or cooking spray. In a medium-sized, microwave-safe bowl, add 12 oz. chocolate and 3/4 cup butter. Microwave on 50% power for 1 minute and then stir. Continue to microwave on 50% power in 30 second intervals until completely melted. Set aside. With an electric mixer, whisk the eggs on medium speed for about 1 minute. While whisking, add the sugar, vanilla extract, salt and water. Continue whisking for about another minute until the mixture is foamy, pale and doubled in v...

Raspberry Sauce Source:  Spoonful of Flavor Ingredients: 2 1/2 teaspoons corn starch 3 tablespoons sugar 1/3 cup water 1 12 oz. package frozen raspberries, thawed Directions: In a small saucepan, combine the corn starch, sugar and water. Add the raspberries. Cook over medium heat until boiling, stirring constantly. Once boiling, cook for 1 minute, continuing to stir. Strain the sauce over a fine mesh sieve placed over a bowl to remove the seeds. The sauce can be served warm or cold and can be kept in the refrigerator for up to 1 week.