White Chicken Chili

Ingredients
1 (48oz) jar Randall’s Northern White Beans
1 (16 oz) jar Salsa
2 lbs Chicken Breast, cooked & cubed
1 small can Celery Soup
1 cup Sour Cream
8 oz grated Monterey Jack Cheese
1 cup Chicken Broth
2 tsp Cumin
1 tsp Chili Powder
1 diced medium Onion


Directions
Mix all ingredents in your crockpot. 
Cook on low for 6-8 hours.
Take Chicken out and shred it with two forks.  Put in back into the slow cooker and mix it up. 
Enjoy!

Pasta with Peas and Sausage

Ingredients

• 1 lbs rigatoni pasta
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 lbs sweet Italian sausage, casings removed
• 12 oz frozen green peas
• 1 1/2 cups heavy cream
• 4 tablespoons butter
• 2 tablespoons grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a skillet heat oil and saute garlic over medium heat.  Brown sausage in skillet.  Once brown add frozen peas and simmer for 5 minutes.  Slowly add heavy cream and butter to skillet; bring to a slight boil.  Add more cream if necessary.  Cook for 5 minutes.  Toss with cooked pasta and top with Parmesan cheese.

Pasta with Asparagus

Ingredients

• 1 1/2 lbs fresh asparagus, trimmed and cut into 1 inch pieces
• 1/4 cup chicken broth
• 1/2 lbs fresh mushrooms, sliced
• 8 oz angel hair pasta
• 1 tablespoon olive oil
• 1/2 teaspoon crushed red pepper
• 1/2 cup grated Parmesan cheese

Directions

1. Cook pasta according to package instructions.
2. Heat the olive oil in a nonstick skillet.  Saute asparagus in the pan over medium heat for about 3 minutes.  Add chicken brother and mushroom slices; cook 3 minutes more.
3. Drain pasta and transfer to a serving dish.  Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

Ground Turkey Noodle Bake

Ingredients

• 3 cups uncooked wide egg noodles
• 1/2 lbs ground turkey
• 1 medium onion, chopped
• 1 (15 oz) can tomato sauce
• 1 teaspoon Italian seasoning
• 2/3 cup nonfat dry milk powder
• 1/2 cup water
• 4 oz reduced-fat cream cheese, cubed
• 1 tablespoon minced fresh parsley
• 1 garlic clove, minced
• 1 1/4 cups shredded part-skim mozzarella cheese

Directions

1. Cook noodles according to package directions.  Meanwhile, in a large skillet, cook turkey and onion over medium heat until turkey is not longer pink; drain.  Stir in tomato sauce and Italian seasoning.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  In a saucepan combine milk powder, water, cream cheese, parsley and garlic.  Cook and stir over medium heat until cream cheese is melted.
2. Drain noodles; add cream cheese mixture.  Transfer to an 8 inch square baking dish coated with nonstick cooking spray.  Top with Turkey mixture.  Sprinkle with mozzarella cheese.  Bake, uncovered, at 375 degrees for 15 - 20 minutes or until cheese is melted.

Fontina Mac and Cheese

Ingredients:
1 lb. small or medium pasta shells
5 tbsp. unsalted butter, divided
1 cup heavy cream
8 oz. Fontina cheese, shredded
Salt
Pinch of grated nutmeg
1/3 cup panko bread crumbs
¼ cup freshly grated Parmesan cheese
Directions:
Preheat the oven to 400˚ F.  In a large pot of boiling salted water, cook the pasta according to the package directions just until 1-2 minutes shy of al dente.
Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl.  Warm the cream in a small saucepan or the microwave.  Cover to keep warm.
Once the pasta is cooked, add to the bowl with the butter and toss to coat well.  Stir in the warm cream and the Fontina until the cheese starts to melt.  Mix in salt to taste, and add the nutmeg.
Pour the mixture into a buttered 2-quart casserole dish.  In a small bowl, melt the remaining 1 tablespoon of butter.  Mix in the panko breadcrumbs and shredded Parmesan.  Toss with a fork to coat evenly with the butter.  Sprinkle the bread crumb mixture evenly over the pasta in the baking dish.
Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes.  Serve immediately.

Chicken Pot Pie with Savory Crumble Topping

Ingredients:
 
Filling
1.5 lbs boneless, skinless chicken thighs
3 cups low-sodium chicken broth
2 tbsp vegetable oil
1 medium onion, chopped fine
3 medium carrots, peeled and chopped into slices
2 small celery ribs, chopped fine
1 pkg mushrooms, washed and sliced
1 tsp soy sauce
1 tsp tomato paste
4 tbsp (1/2 stick) butter
1 cup whole milk
1/2 cup all-purpose flour
2 tsp fresh squeezed lemon juice
3 tbsp minced fresh parsley leaves
3/4 cup frozen baby peas

Crumble Topping
2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp ground black pepper
1/8 tsp cayenne pepper
6 tbsp butter, cut into 1/2 inch cubes, chilled
1/2 cup parmesan cheese, grated
3/4 cup plus 2 tbsp heavy cream (not regular milk)

Directions

1. Preheat oven to 450.
2. For the chicken:  Bring the chicken and broth to a simmer in a covered Dutch oven over medium heat.  Cook until chicken is done, then transfer chicken to a bowl.  Pour the broth through a fine mesh strainer into a bowl and save.
3. For the topping:  Combine the flour, baking powder, salt, black pepper and cayenne pepper in a large bowl.  Sprinkle the butter pieces in and incorporate with your fingers until it resembles coarse cornmeal.  Stir in the Parmesan, then add the cream and stir until just combined.  Place on a lined, rimmed baking sheet and bake 10-13 minutes until becoming fragrant and browning.  Set aside.
4. For the filling:  Heat 1 tbsp oil in the empty Dutch oven over medium heat.  Add the onion, carrots, celery, 1/4 tsp salt and  1/4 tsp pepper and stir well.  Cook until vegetables are tender, and while they are cooking, shred the chicken into bite-sized pieces.  Transfer cooked vegetables to the bowl with the chicken and set aside. 
5. Heat the remaining oil in the pot and then add mushrooms, cover and cook until mushrooms have released their juices, about 5 minutes.  Remove cover and stir in the soy sauce and tomato paste.  Cook, stirring until the liquid has evaporated and the mushrooms are browned.  Transfer the mushrooms to the bowl with the chicken and veggies. 
6. Heat butter in the pot and when the foaming subsides, add the flour and cook for one minute, stirring.  Slowly whisk in the reserved chicken broth and milk.  Bring to a simmer, scraping the bottom of the pan to get those browned bits up.  Simmer about a minute.  Season to taste with salt and pepper, then remove from heat and stir in lemon juice and parsley.  Stir in chicken and vegetable mixture and press into the sauce.  Pour into a greased 13×9 baking dish and sprinkle crumble topping evenly over the top.  Bake until filling is bubbling and topping is well browned, about 12-15 minutes. 

Broccoli Chicken Casserole

Ingredients

• 1 1/2 lbs cooked, cubed chicken breast
• 1 can cream of mushroom soup
• 1/2 cup skim milk
• 1/2 cup shredded low fat cheddar cheese
• 1 10-oz package frozen broccoli
• 1/2 cup chopped green onions
• 1 teaspoon basil
• 1 teaspoon pepper

Directions

1. Preheat oven to 375, lightely grease a 9x13 baking dish; set aside
2. Cut chicken into small cubes and cook until no longer pink
3. Combine chicken, soup, milk, cheese, broccoli, green onions, basil and pepper in large  bowl; mix well.  Spread in prepared baking dish.  Bake 50 minutes, until bubbly.  Refrigerate leftovers immediately.