This Crockpot Orange Chicken is super easy to make with barbecue sauce, orange marmalade, soy sauce and orange juice. Serve it in a bowl over rice or stir-fried noodles with veggies for a complete meal.
…
Baked Turkey Meatballs
These Baked Turkey Meatballs are a great, healthier alternative with minimal prep time. Plenty of Parmesan cheese, Panko breadcrumbs and seasoning make these a flavorful meal that can be served with Zoodles or spaghetti noodles. Freeze any leftovers for a quick weeknight meal!
These are one of my go-to dinner items each week. My kids will actually eat them and they are fairly healthy with ground turkey and no additional oil from frying. We usually eat them with whole wheat pasta with red sauce, but they would make a great appetizer as well. I also, love having them with vegetable noodles for a low-carb dinner option.
We are getting down and dirty with this recipe…all the ingredients get combined with sticky fingers in a large bowl. I recommend chilling the turkey mixture for a bit before forming it. It makes it a bit easier to work with and the balls stay together much better. A cookie scoop works perfectly to ensure that the turkey meatballs are fairly uniform in size. Baking the meatballs on parchment paper ensures that they don’t stick to the pan or burn on the bottoms.
I always have a jar of pre-minced garlic on hand for these for a bit less prep time. The addition of grated Parmesan and Italian seasoning gives these Baked Turkey Meatballs plenty of flavor. No greasy, beefy meatball will be missed with this recipe.
More to Love
The Crockpot is a great way to sail through the nasty winter with scrumptious recipes such as Chicken Stroganoff, Chicken Tortilla Soup or Beer Turkey Chili. Make dinner a breeze by throwing your protein and veggies on a sheet pan with flavorful, Mediterranean Chicken. Be sure to visit my cocktail page if you are looking to spice up your menu.
-
- Slow Cooker Chicken Tortilla Soup
-
- Salmon Piccata
-
- Slow Cooker Beer Chili
-
- Crockpot Chicken Stroganoff
-
- Slow Cooker Creamy Tortellini Soup
-
- Sheet Pan Mediterranean Chicken and Veggies
-
- Fancy Mac and Cheese
-
- Crockpot Chicken Gnocchi Soup
Baked Turkey Meatballs
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
These Baked Turkey Meatballs are a great, healthier alternative with minimal prep time. Plenty of Parmesan cheese, Panko breadcrumbs and seasoning make these a flavorful meal that can be served with Zoodles or noodles. Freeze any leftovers for a quick weeknight meal!
Course:
Main Course
Cuisine:
Italian
Servings: 8
Ingredients
- 1 lb. ground turkey; no higher than 85% lean works best
- 1 egg; beaten
- 2 tsp. minced garlic
- 2 tsp. Italian seasoning
- 1 shallot; minced
- 2/3 c. grated Parmesan cheese
- 1/3 + 1/4 c. Panko bread crumbs
- 2 tbsp. freshly chopped parsley
- 1 dash red pepper flakes
- 2 jars marinara sauce
Instructions
-
Add all ingredients except sauce to a large mixing bowl; combine ingredients by mixing by hand. Chill for around 1-2 hours for easier preparation.
-
Form meatballs into even-sized balls by using a cookie scoop.
-
Place meatballs at least one inch apart on a cookie sheet covered with parchment paper.
-
Bake at 375 degrees for 15-20 minutes or until internal temperature reaches 160 degrees.
-
Serve as an appetizer with marinara sauce on the side or on noodles with sauce on top.
Slow Cooker Beer Chili
This Slow Cooker Beer Chili is easily made with ground beef or turkey. A bottle of your favorite beer gets added with pinto beans, onion, tomato, jalapeno pepper and spices. This recipe is perfect for game day entertaining.
This is a great base recipe that can be customized to meet your every chili need. Spice it up further by adding an additional jalapeno and an extra bit of cayenne pepper and/or add your favorite combination of beans and veggies. I used ground turkey for this recipe, but it can also be made with beef for you red-meat lovers.
The best part of chili is the toppings, right? I love adding crackers, green onion, cheese and sour cream. You could also add a bit of fresh cilantro, tortilla chips or avocado for a more Tex-Mex flavor. My husband, turned his 2nd serving of chili into chili mac using the kids’ leftover mac and cheese. I have zero plans of watching the Super Bowl, but look forward to a big bowl of this hearty, Slow Cooker Beer Chili.
More to Love
My Slow Cooker has been getting some serious use these last few weeks. The cold weather calls for plenty of warm soups, stews and chili and the occasional, warm cocktail. I’ve been making Slow Cooker Tortellini and Chicken Tortilla Soup on repeat. You just can’t go wrong with anything Slow Cooker during the busy work week (and several rounds of the flu). A bit of Baileys in my latte has been so very necessary lately.
-
- Slow Cooker Hot Wings
-
- Tex Mex Dip
-
- Buffalo Chicken Dip
-
- Red Wine Dark Chocolate Fondue Dip
-
- Watermelon Margarita Slush Bucket
-
- Whiskey Sour Slushes
-
- Georgia Peach Martini
-
- 16 Margarita Recipes
Slow Cooker Beer Chili
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
This Slow Cooker Beer Chili is easily made with ground beef or turkey. A bottle of your favorite beer gets added with pinto beans, onion, tomato, jalepeno pepper and spices. This recipe is perfect for game day entertaining.
Course:
Main Course
Cuisine:
American
Servings: 8
Ingredients
- 2 lbs. ground beef or turkey
- 1 14 oz. can diced tomato
- 1 15 oz. can tomato puree
- 1 medium yellow onion; diced
- 1 medium jalapeno pepper; finely diced
- 2 15 oz. cans pinto beans
- 2 tbsp. olive oil
- 3 1/2 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tsp. paprika
- 1 salt and pepper to taste
- 1/4 tsp. cayenne pepper
- 2 tsp. pre-minced garlic
- 1 12 oz. bottle of beer
Instructions
-
Add the olive oil to a large skillet on Medium/High heat until hot.
-
Add the onion and season with salt and pepper.
-
Saute until the onion begins to become translucent and stir in the garlic; saute for around 1 minute.
-
Add the beef or turkey; salt and pepper to taste.
-
Break up the meat while cooking until browned.
-
Add the meat mixture to the bottom of a Slow Cooker.
-
Add diced tomatoes (drained), pureed tomatoes, pinto beans (drained), jalapeno pepper and beer; salt and pepper to taste.
-
Lightly stir ingredients.
-
Cook on high heat for 4-5 hours or low heat for 7-8 hours. Reduce heat and remove lid prior to serving to allow for it to thicken.
Leftover Turkey Shepherd’s Pie
This Leftover Turkey Shepherd’s Pie is a great way to use up all your post-Thanksgiving food just sitting in the fridge! Carrots, celery, onion and peas get simmered in a gravy sauce and baked with a topping of mashed potatoes.
The traditional Shepherd’s Pie is made with beef, but I only eat what flies or swims. This turkey version utilizes all the traditional Thanksgiving leftovers with the addition of some fresh veggies for a flavorful, leftover dish that might taste better than the original versions. So good, that your MIL might quickly wash your dish and pack away the leftovers in her fridge when you’re not looking. Well, at least you get left with a clean dish!
This dish is super simple to make. I started with around 4 c. of cubed, leftover turkey and spread it into the bottom of a sprayed baking pan. Next, I chopped up fresh onion, celery, carrot and garlic and added it to a heated skillet with a bit of olive oil. The veggies get sauteed for around 5 minutes until the onion becomes translucent and the carrots are slightly softened. A bit of dried parsley, thyme, salt and pepper are all you need for great flavor. I used around 4 c. of leftover gravy that was made with turkey drippings. You can use the instant variety if you don’t have any leftovers and want to make something quick. The gravy gets added to the veggies and simmered for around 10 minutes before pouring over the turkey.
I chose to pour the gravy over the turkey to avoid drying it out any further [very tricky turkey indeed]. Spreading it in the bottom of the pan also, ensures equal distribution of turkey delight in every bite. Wow, I’m rhyming now…the puns will start dropping next!
The final stage involves the spreading of creamy, mashed potato goodness. Lucky for you, there is no guessing how much mashed tater is needed to cover the whole top of this pie. I wasn’t so lucky during my recipe creation endeavours! As I began spreading , it became painfully apparent that I was just short of the amount required for Sheperd’s Pie perfection. Profanity may have been involved following my initial stage of denial, as I tried to spread a mm thick layer before calling no joy and getting my potato peeler out.
Slow Cooker White Turkey Chili is another great way to use up some of that leftover turkey! Wash it down with a pitcher of Apple Cider Margaritas or Sangria.
MORE TO LOVE
-
- Sweet Potato Casserole
-
- Apple Cranberry Spinach Salad
-
- Slow Cooker Chicken Tortilla Soup
-
- Slow Cooker Creamy Tortellini Soup
-
- Slow Cooker Garlic Asiago Mashed Potatoes
-
- Slow Cooker White Turkey Chili
-
- Pumpkin Pecan Cheesecake
-
- Pumpkin Spice White Russian
Leftover Turkey Shepherd's Pie
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Leftover Turkey Shepherd's Pie, Best Shepherd's Pie Recipe, leftover turkey Sheperd's pie easy, Thanksgiving Leftover Recipes, leftover turkey casserole, leftover turkey recipes, How to use Thanksgiving Leftovers,
Course:
Dinner
Cuisine:
American
Servings: 12
Ingredients
- 1 c. carrots; sliced thinly horizontally
- 1 c. celery; sliced horizontally
- 2/3 c. yellow onion; finely diced
- 2/3 c. frozen peas
- 3 tbsp. olive oil
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- 1 salt and pepper to taste
- 4 c. prepared gravy
- 6 c. prepared/seasoned mashed potatoes
- 2 tbsp. freshly chopped chives
- 2 tsp. minced garlic (around 2 cloves if fresh)
- 4 c. cubed cooked turkey
Instructions
-
Add the olive oil to a large skillet on medium/high heat until hot.
-
Add the carrots, celery onion and garlic. Salt and pepper to taste. Saute for around 4-5 minutes until onions become translucent and the carrots are slightly softened.
-
Stir in the thyme and parsley.
-
Add the prepared gravy. Simmer on low heat for around 10 minutes.
-
Add the cubed turkey to the bottom of a 13x9" baking dish lightly sprayed or greased.
-
Pour the gravy mixture evenly over the turkey.
-
Spread the potatoes evenly over the top of the gravy mixture.
-
Sprinkle the top with fresh chives.
-
Bake at 375 degrees for around 30 minutes or until the top is slightly browned.
Apple Cranberry Spinach Salad with Candied Walnuts
This Apple Cranberry Spinach Salad with Candied Walnuts is the perfect holiday side dish or an easy meal with the addition of chicken. It gets topped with blue cheese crumbles and a homemade, Creamy Apple Cider Vinaigrette dressing.
This is hands down my favorite kind of salad. I’m in love with the mixture of textures and the added sweetness from the apples, candied walnuts and cider dressing. If blue cheese isn’t your jam, feel free to substitute with a feta cheese. The salad is truly amazing with either one!
I prefer to make a quick, skillet version of candied walnuts to add an extra bit of crispiness and sweetness. There is no need to get out that cookie sheet and spend 45 minutes turning nuts. That kind of thing is enough to drive me nuts! Brown sugar is easily dissolved in the skillet with a pinch of cinnamon and salt until melted. Add the nuts and stir them until coated and transfer them onto parchment paper to dry. The hardest part of this process is trying to avoid eating all of them before they are put in the salad.
Let’s talk about the salad dressing for a second. I’m totally obsessed with Panera’s Fuji Apple Chicken Salad dressing. It is so sweet, tangy and bursting with apple flavor. I honestly, made 3 different versions until I was satisfied with the result. A bit of plain, Greek Yogurt gets added for a slightly creamy texture along with a generous amount of honey for sweetness. I found the honey to combine with the other flavors more seamlessly than using sugar or maple syrup. A bit of Dijon mustard adds a slight bit of tangy flavor to balance out the sweetness. If you don’t have a salad dressing shaker, a mason jar with a lid will work just fine to get everything nicely shaken up.
The arrival of November, means its time to start planning your Thanksgiving menu (yikes). Save time my making your mashed potatoes in a Slow Cooker. Try something new and exciting with this Salted Caramel Sweet Potato Casserole. An Apple Cider Moscato Sangria or Pumpkin Spice White Russian pair wonderfully with any holiday menu.
MORE TO LOVE
-
- Slow Cooker Chicken Tortilla Soup
-
- Fancy Mac and Cheese
-
- Slow Cooker Garlic Asiago Mashed Potatoes
-
- Sheet Pan Mediterranean Chicken and Vegetables
-
- Salted Caramel Sweet Potato Casserole
-
- Broccoli Slaw Salad
-
- Slow Cooker Creamy Tortellini Soup
-
- 20 Thanksgiving Desserts
Apple Cranberry Spinach Salad with Candied Walnuts
Prep Time
10 mins
This Apple Cranberry Spinach Salad with Candied Walnuts is the perfect holiday side dish or easy meal with the addition of chicken. It gets topped with blue cheese crumbles and a homemade, Creamy Apple Cider Vinaigrette dressing.
Course:
Side Dish
Cuisine:
American
Servings: 6
Ingredients
- 1 6 oz. bag of baby spinach
- 1 whole Granny Smith Apple; thinly sliced
- 1/2 c. dried cranberries
- 1/2 c. candied or roasted walnuts
- 1/4 c. blue cheese crumbles
Creamy Apple Cider Vinaigrette Dressing:
- 1/3 c. olive oil
- 2 tbsp. apple cider vinegar
- 2 tbsp. plain Greek yogurt
- 1 tsp. Dijon mustard
- 1/4 c. honey
Candied Walnuts
- 1 c. walnuts
- 1/2 c. brown sugar
- 1/2 tsp. cinnamon
- 1 pinch salt
- 1/2 tsp vanilla
- 1 1/2 tbsp. water
Instructions
-
If using Candied Walnuts, heat a small skillet on medium-high eat. Add the walnuts and periodically stir for around 3 minutes until fragrant.
-
Transfer the nuts to a plate. Add the brown sugar, cinnamon, water, and salt to the same skillet. Stir until brown sugar is dissolved and add the vanilla. Add the walnuts and stir until coated; remove from the heat.
-
Transfer walnuts to parchment paper in a single layer.
-
Prepare the salad dressing: add all ingredients for the salad dressing to a container with a covered lid; shake until combined.
-
In a large bowl, layer the baby spinach, apple slices, walnuts, blue cheese and cranberries.
-
Drizzle with the salad dressing and lightly toss before serving.
Slow Cooker Chicken Tortilla Soup
This hearty, Slow Cooker Chicken Tortilla Soup is easy to throw together for busy nights with little preparation time. Serve it smothered with shredded cheese, tortilla strips, sour cream, avocado and fresh cilantro for a heavenly flavor combination.
Now that cooler weather has officially arrived, plenty of comforting soups are on my weekly menu. I make all of my soup in a Slow Cooker, because it is perfect for my hectic weekday schedule. The only thing that would make this recipe easier is having a Slow Cooker with a saute function. I would love to get one, but mine is still in great shape. I’ll just have to live with a bit of extra cleanup for now.
I made a pot of this over the weekend to bring to my in-law’s house and it was a huge hit. Everyone loved how thick, hearty and flavorful it was. It is literally, a meal in itself. You could also, serve it with a nice Skinny Caesar Salad for entertaining. Don’t forget to have a great Apple Cider Sangria on hand as well! Aren’t fall flavors the best?
This beauty has around 1.5 lbs. of raw chicken breasts on top of sauteed onion, garlic and jalapeno (for a bit of a kick). I was worried that it would be a bit too spicy, but it came out perfectly! A simple combination of chili pepper, cumin and oregano gets sprinkled on top of the chicken before adding the black beans, diced tomatoes, corn and green chiles. Top it off with a bit of chicken broth and a can of tomato puree for Slow Cooker Chicken Tortilla Soup perfection. The chicken is ready to be shredded around 4 hours later on high heat.
If I could have only one soup for the rest of my life, this would be it! I love it’s versatility with the spices and all the great possible toppings. You just can’t go wrong with a good, thick soup.
The key to the best Chicken Tortilla Soup is plenty of fix-in’s on top! I loaded mine up with plenty of shredded cheese, avocado, sour cream, tortilla strips and fresh cilantro. You could also, substitute fresh parsley if you aren’t a fan of cilantro. Be sure to visit my Cocktail page for great drink pairings.
MORE TO LOVE
-
- Crockpot Chicken Gnocchi Soup
-
- Crockpot Hot Wings
-
- Slow Cooker Creamy Tortellini Soup
-
- Slow Cooker Garlic Asiago Mashed Potatoes
-
- Slow Cooker White Turkey Chili
-
- Crockpot Pumpkin Spice White Hot Chocolate
Slow Cooker Chicken Tortilla Soup
Prep Time
10 mins
Cook Time
4 hrs 40 mins
Total Time
4 hrs 50 mins
This heart, Slow Cooker Chicken Tortilla soup is great for busy weeknights with shredded chicken, black beans, corn, tomato and pepper.
Course:
Dinner
Cuisine:
Mexican
Servings: 8
Ingredients
- 1.5 lbs. boneless/skinless chicken breast
- 2/3 c. finely diced yellow onion
- 1 1/2 c. frozen corn
- 1 4.5 oz. can chopped green chiles; drained
- 1 15 oz. can black beans; drained
- 1 jalapeno pepper; finely diced
- 4 cloves garlic; minced
- 1 can diced tomatoes
- 1 can tomato puree
- 3 c. chicken broth
- 1 tsp. chili powder
- 1/2 tsp. oregano
- 2 tsp. cumin
- 1 juice of 1 lime
- 1 salt and pepper to taste
- 2 tbsp. olive oil
Optional Toppings:
- 1 shredded Colby or Monterey Jack Cheese
- 1 avocado; cubed
- 1 sour cream
- 1 freshly chopped cilantro or parsley
- 1 tortilla strips
Instructions
-
In a skillet or crockpot with a saute feature; add the olive oil and heat on medium/high until hot. Saute the onion, jalapeno and garlic until the onion starts to become translucent. Lightly salt and pepper the mixture before removing from the heat.
-
Lightly spray the crockpot with nonstick cooking spray. Add the onion mixture to the bottom of the crockpot.
-
Add the chicken breasts in a single layer on top of the onion mixture.
-
Sprinkle the top of the chicken with the cumin, chili powder. oregano, salt and pepper.
-
Add the black beans, corn, green chiles, diced tomato, tomato puree and chicken broth. Lightly stir the mixture.
-
Cook for around 4-5 hours on High Heat or around 7-8 hours on low heat.
-
Around 30 minutes before serving, remove the lid and stir in the juice of 1 lime. Salt and pepper to taste.
-
Top the soup with tortilla strips, sour cream, shredded cheese, cubed avocado, and freshly chopped cilantro or parsley if desired.
Crockpot Chicken Stroganoff
This Crockpot Chicken Stroganoff is the perfect, easy weeknight meal. Italian dressing seasoning adds plenty of flavor to this creamy, chicken mixture that gets served over a bed of egg noodles or rice.
I love to make crockpot recipes during the week or for easy entertaining. Who wants to spend all their time cooking when people are over? I want to have fun too dammit! That’s why I love a good Sangria or bucket of Whiskey Sour Slushes to get things started. This stroganoff is packed with plenty of flavor and has the perfect, creamy texture that doesn’t taste like it was made in a crockpot. A nice salad is the only side item that is really needed for this hearty meal.
The only prep that is needed for this recipe is cutting up the mushrooms. I use crimini mushrooms and slice them pretty thinly. Spray the bottom and sides of the crockpot with nonstick cooking spray before layering. The bottom layer consists of cubed butter and mushrooms.
Top the mushrooms with chicken breasts. I use 4 or 5 small chicken breasts or about 1 lb. Ensure that you season the chicken breasts with salt and pepper.
The chicken gets topped with the cream of mushroom, cream cheese, sour cream and Italian dressing seasoning. Cover and cook on low heat for around 6 hours or on high for around 4 hours. Cooking times may vary based on your crockpot. Ensure the chicken’s internal temperature reaches 165° Fahrenheit (75° Celsius). For best results, stir around every 2 hours to avoid the sauce burning.
Alternatively, you can lighten things up by using reduced fat sour cream and cream cheese. I also, like to serve it with whole wheat egg noodles or zoodles. Crockpot Chicken Stroganoff makes great leftovers as well. Unfortunately, my brother/food bandit confiscates any remnants found in the fridge upon placement.
MORE TO LOVE
-
- Sheet Pan Mediterranean Chicken and Vegetables
-
- Skinny Chicken Alfredo
-
- Crockpot Chicken Gnocchi Soup
-
- Salmon Piccata
I NEED A DRINK!
-
- Whiskey Sour Slushes
-
- Georgia Peach Martini
-
- Caramel Apple Sangria
-
- Irish Mudslide
-
- S’mores Martini
-
- Salted Caramel Chocolate Martini
-
- Melted Witch Martini
Crockpot Chicken Stroganoff
Prep Time
5 mins
Cook Time
6 hrs
Total Time
6 hrs 5 mins
This Crockpot Chicken Stroganoff is the perfect, easy weeknight meal. Italian dressing seasoning adds plenty of flavor to this creamy, chicken mixture that gets served over a bed of egg noodles or rice.
Course:
Main Course
Cuisine:
American
Servings: 6
Ingredients
- 1 lb. boneless/skinless chicken breasts
- 1 can cream of mushroom soup
- 1 8 oz. cream cheese; cubed
- 1/2 c. sour cream
- 1 packet Italian salad dressing mix
- 8 oz. sliced mushrooms
- 3 tbsp. butter; cubed
Optional:
- 2 tbsp. freshly chopped parsley
Instructions
-
Lightly spray bottom and sides of crockpot with nonstick cooking spray.
-
Add sliced mushrooms and butter cubes.
-
Top with chicken breasts; salt and pepper.
-
Add cream cheese, sour cream, cream of mushroom and Italian dressing mix.
-
Cover and cook on low heat for around 6 hours; or until the chicken's internal temperature reaches 165° Fahrenheit (75° Celsius). For best results, stir every 2 hours.
-
Remove chicken breasts from crockpot and cut into large cubes. Return chicken to crockpot and lightly stir.
-
Serve over a bed of egg noodles and top with fresh parsley.
Easy Spinach Turkey Lasagna
This is an Easy Spinach and Turkey Lasagna with a tantalizing medley of cheese and garlic flavors. You can cut back on preparation time by using your favorite brand of ready-made sauce and no-bake noodles.
…
Fancy Mac and Cheese with Broccoli and Ham
This Fancy Mac and Cheese with Broccoli and Ham is a complete meal in one. Plenty of white and sharp cheddar cheese and a crispy, bread crumb topping make this a delectable meal that everyone in the family will enjoy.
No more box mac and cheese please! My 4-year-old daughter is obsessed with Panera’s Mac and Cheese. It is one of the few meals she requests for dinner, so I wanted to make something at home that would have a bit of extra heartiness from the ham and some veggies for a bit of green. Feel free to customize your cheesy experience by substituting bacon or chicken as well. The yummy possibilities are just endless when you have a good base recipe.
The secret to good mac and cheese is obviously plenty of cheese (if in doubt always add more). I added an extra layer of cheddar on top of the cheesy pasta like I’m making a lasagna…more cheese please! A bit of paprika and Dijon mustard give the sauce extra flavor. I love a Parmesan and Panko bread crumb topping for added crispiness. I could eat this topping by itself! Top it with a layer of fresh parsley for maximum enjoyment.
I don’t know if I want chocolate or vodka right now, so why not have both with a Salted Caramel Chocolate Martini? It has to be noon somewhere! I spent most of this week freaking out over the fact that my baby is starting preschool. The time just goes by way too fast! It seems like only yesterday she was my photography assistant; grabbing items off the table as I frantically try and snap them before the whole thing collapses to hell. I literally, became a blubbering idiot when I picked her up from school for the first time yesterday. Hopefully, I’m able to get a better blog routine going with the end of summer.
Hope you all like this Fancy Mac and Cheese with Broccoli and Ham as much as we do! It makes great leftovers for the busy week.
More to Love with Fancy Mac and Cheese:
-
- Salmon Piccata
-
- 15 Healthier Dinner Ideas
-
- Sheet Pan Mediterranean Chicken and Vegetables
-
- Slow Cooker Creamy Tortellini Soup
-
- Broccoli Slaw Salad
-
- Strawberry Cheesecake Fluff
-
- Strawberry Rhubarb Cobbler
-
- Easy Fruit Pizza
I Need A Cocktail!
-
- Caramel Apple Sangria
-
- Salted Caramel Chocolate Martini
-
- Blueberry Purple Rain Martini
Fancy Mac and Cheese with Broccoli and Ham
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Plenty of cheddar cheese and a Parmesan and Panko bread crumb topping makes this one fancy Mac and Cheese recipe!
Course:
Main Course
Cuisine:
American
Servings: 12
Ingredients
- 1 lb. elbow macaroni noodles
- 1 lb. shredded sharp cheddar cheese
- 8 oz. white cheddar cheese; shredded
- 1.5 lbs. cooked ham; cubed
- 3 c. broccoli florets
- 1/3 c. yellow onion; finely diced
- 2 tsp. minced garlic
- 3 c. whole milk
- 1/3 c. flour
- 1/2 tsp. paprika
- 1 tbsp. Dijon mustard
- 1 c. Panko bread crumbs
- 1/3 c. Parmesan
- 2/3+2 c./tbsp. butter
- salt and pepper
- freshly chopped parsley
Instructions
-
Prepare macaroni noodles according to package. Add the broccoli to the boiling noodles during last minute of cooking time; drain and set aside.
-
In a skillet on medium heat; melt 1/3 c. butter and add onions. Saute until they start to become translucent. Add minced garlic, salt and pepper; saute until fragrant. Add ham; stir until heated.
-
In the same pot used to boil the noodles on medium/high heat; melt 2 tbsp. of butter. In a large measuring cup or bowl; whisk flour into the milk until combined. Add flour to melted butter. Continue whisking until mixture thickens. Once thickened, add half of sharp cheddar cheese and white cheddar cheese. Stir continuously until melted. Add paprika and Dijon; salt and pepper to taste. Stir until combined.
-
Add noodles and skillet mixture; lightly stir until combined. Remove from heat.
-
Preheat oven to 375 degrees. Generously grease a 13x9 pan with butter.
-
Combine Panko bread crumbs and Parmesan. Melt 1/3 c. butter in a skillet on medium/high heat. Add bread crumb mixture, salted and pepper to taste and stir until lightly browned. Remove from heat.
-
Add half of the noodle mixture to the baking pan. Sprinkle half of the 8 oz. bag of sharp cheddar cheese. Top with the remaining half of noodles and sprinkle with remaining cheese. Sprinkle top with bread crumb mixture and fresh parsley.
-
Bake for around 15-20 minutes until cheese is melted. Broil for the last minute of cooking time.
Salmon Piccata with Sun Dried Tomatoes
This Salmon Piccata with Sun Dried Tomatoes is an easy, gourmet meal that is ready in under 30 minutes. The crispy outside of pan seared salmon is pure ecstasy when topped with a lemon butter, cream sauce with sun-dried tomatoes and capers.
I had a version of this when dining with my kiddos at the Olive Garden. I thought it was pretty good, but could’ve been better. While this version isn’t considered to be lean, it could easily be made that way with a few substitutions for a healthier meal. It is the perfect meal to prepare at home for special occasions and guests without all the usual fuss.
…