Skinnytaste (Turkey) Cheeseburger Soup

 

Skinnytaste Cheeseburger Soup

Ingredients

• ▢ 1/2 pound 93% lean ground turkey
• ▢ 1 tablespoon unsalted butter
• ▢ 1 medium onion, chopped
• ▢ 2 medium carrots, chopped
• ▢ 2 celery stalks, chopped
• ▢ 2 garlic cloves, minced
• ▢ 2 tablespoons all-purpose flour, wheat or gluten-free*
• ▢ 1/2 teaspoon kosher salt
• ▢ Freshly ground black pepper
• ▢ 3 1/2 cups low sodium chicken broth
• ▢ 10 ounces Yukon Gold potatoes, 2 medium, peeled and finely diced
• ▢ 1 12-ounce wedge cauliflower (1/4 of a large head), stem attached
• ▢ 1 3/4 cups shredded 2% shredded cheese
• ▢ 2 tablespoons chopped scallions, for garnish

Instructions

Instant Pot Method

• Press the sauté button on an electric pressure cooker. Add the turkey and brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
• In the pressure cooker (still on sauté), melt the butter. Add the onion, carrots, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. Return the turkey to the pressure cooker and add the chicken broth, potatoes, and cauliflower and stir.
• Seal and cook on high pressure for 10 minutes, until the potatoes are soft. Quick release, then open when the pressure subsides.
• Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Pour the puree into the soup and stir well. Add the cheddar and stir until melted. Serve topped with the scallions.

Stove Method

• To make this in a large pot or Dutch oven, sauté over medium-high heat in steps 1 and 2. For step 3, bring to a boil, then cook, covered, over low heat until the potatoes and cauliflower are tender, 25 to 30 minutes. Transfer 1 cup of the liquid and the whole cauliflower to the blender, and blend until smooth. Stir the puree into the soup, add the cheddar, and serve topped with the scallions.

Natasha's Kitchen David's Fettuccine Alfredo

 From her 2023 cookbook

Natasha's Kitchen Best Ever Brownies

 

Natasha's Kitchen Fudgy Brownie Recipe

30-minute Cilantro Lime Chicken and Corn

 

This was delicious!

Modifications: I used 2 cans of canned corn (which I heated in a pan and then drained before adding feta and lime and cilantro), added garlic powder on the chicken thighs and I also added more salt.

To have some extra chicken available for my family of 5, I roasted some Aldi southwest chicken breasts in the oven.

I warmed up some rice as a side also.

30 Minute Cilantro Lime Chicken and Corn

Ingredients

Corn

• 4 ears corn husks and silks removed
• 1 cup feta cheese crumbled or cotija cheese
• ½ cup fresh cilantro chopped
• 1 lime small
• ¼ teaspoon chili powder to taste

Chicken

• 1.5 lb chicken thighs skinless, boneless
• 1 teaspoon chili powder
• ¼ teaspoon salt to taste
• 2 tablespoons olive oil
• 2 tablespoons butter

Instructions 

Prepare corn

• Cook corn in boiling water for about 5 minutes. Drain, let the corn cool off.
• Using knife, remove corn kernels from the cob.
• Add cooked corn kernels them to a medium bowl.
• Add crumbled feta cheese. Add fresh cilantro. Squeeze half a lime over the mixture. Mix.
• Top with chili powder to taste.

Prepare chicken

• Generously season the chicken thighs with salt and chili powder.
• Heat an empty cast-iron skillet over medium heat for 2 minutes. This allows the cast-iron skillet to heat through. Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes, without moving it. This allows the chicken to sear.
• Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it's cooked through. Remove from heat.
• Add 2 tablespoons of butter to the skillet and stir, off heat, to coat the chicken. 
• Squeeze the other half of the lime over the cooked chicken, or slice it and stir it around the chicken, squeezing out the lime juice with the spoon in the process.

Assembly

• Add half of the corn mixture into the skillet with chicken. Mix it well with chicken juices.
• Taste and add another tablespoon of butter, if needed, over the corn and chicken, if desired. 
• Squeeze more fresh lime over the corn and chicken, if desired. Taste before adding more lime juice to ensure your dish is not too sour. 
• When serving, top with the remaining half of the corn mixture.

Creamy Chicken and Rice (Natasha's Kitchen)

 

Creamy Baked Feta Pasta (Natasha's Kitchen)

 Creamy Baked Feta Pasta - https://natashaskitchen.com/baked-feta-pasta/

No Fuss Lasagna

 The easiest lasagna - no need to boil noodles!
I often make this the night before (add a little extra sauce), and bake before eating.

Grandmom Landis's Hamburg Soup

 

Slow Cooker (Instant Pot) Creamy Chicken Wild Rice Soup

 https://therealfooddietitians.com/slow-cooker-creamy-chicken-wild-rice-soup/?fbclid=IwAR10guQBddhl0Nircdpd7aQh-Ejsd8hwS4Is91vzi17WeFxU6mTQLSE6gQ4

Recommended on Homeschool Unrefined Podcast December 2020 / January 2021

use the Instant Pot instructions on water. But it's about 1:1 or 1:1.5 rice to water. Then put the chicken on top of that and cook it for as long as the chicken needs - I think it's probably about 20 minutes. 30 if the chicken is frozen.

Ree Drummond Easy Tex-Mex Chicken and Rice

 Super easy - uses microwaveable rice

https://www.foodnetwork.com/recipes/ree-drummond/easy-tex-mex-chicken-and-rice-12111760 

Katie Lee's Hometown Lasagna (with Provolone and Ham)

 https://www.google.com/amp/s/www.foodnetwork.com/recipes/katie-lee/super-cheesy-hometown-lasagna-12052468.amp

Natasha's Kitchen Chickpea Salad

 https://natashaskitchen.com/chickpea-salad-recipe/

Cheesy Broccoli Chicken Rice

 https://www.the-girl-who-ate-everything.com/one-pan-cheesy-chicken-broccoli-rice/

Roni's Chocolate Chip Cookies

Tip: Roni says these come out better if you bake them from frozen dough balls, just add a few minutes to the baking time. 

Amazing! Thank you Roni!

Apple Galette, Roasted Brussel Sprout Pancetta Pasta (Sheet Pan Suppers by Molly Gilbert)

http://425magazine.com/print-articles/new-cookbook-sheet-pan-meals/

http://dunkandcrumble.com/sheet-pan-apple-galette/

Gluten Free Apple Cinnamon Bread and Gluten Free Buttermilk Blueberry Muffins (YUM)

http://www.theroastedroot.net/gluten-free-apple-cinnamon-bread/


http://www.bobsredmill.com/recipes/how-to-make/blueberry-muffins-gluten-free-2/

Best Meatloaf from Allrecipes

http://allrecipes.com/recipe/the-best-meatloaf/

Almond pancakes with pear maple compote (Parents Mag Oct 2014)

Susan's note: Delicious and slightly easier than the almond flour pancakes I also posted previously. http://www.parents.com/recipe/almond-pancakes-with-pear-maple-compote/ Makes: 8 servings Prep 40 mins Total Time 1 hr Ingredients 1 3/4 cups almond flour, such as Bob's Red Mill® 1/3 cup flaxseed meal 3/4 teaspoon gluten free baking powder 1/2 teaspoon kosher salt 1/2 cup buttermilk 2 eggs 1 egg white 2 tablespoons canola or coconut oil 1 teaspoon gluten free vanilla extract Nonstick cooking spray 1 Recipe Pear and Maple Compote Make It 1. In a large bowl, combine almond flour, flaxseed meal, baking powder, and salt. 2. In a large bowl, combine buttermilk, eggs, egg white, oil, and vanilla. Whisk to combine. 3. Add wet mixture all at once to the dry mixture. Stir just until moistened (batter will be slightly lumpy). If batter seems too thick to scoop and drop onto the hot skillet, stir in 1 to 3 tablespoons water. Coat a large griddle or heavy skillet with cooking spray. Heat griddle over medium heat. For each pancake, spread 2 Tbs. batter onto skillet so it makes 2- to 3-inch pancakes. Cook for 1 to 2 minutes per side or until pancakes are golden brown on each side. Serve hot with warm Pear and Maple Compote.

Weelicious Kale Pesto

http://weelicious.com/2013/01/07/kale-pesto-the-easiest-kale-recipe/

Healthy No Bake Energy Bites

http://www.gimmesomeoven.com/no-bake-energy-bites/