Dinner Ideas

Fajitas
Chicken + Potatos
Black Bean Soup
Minestrone Soup
Red Pepper Pasta
Bean Burritos
Gnocchi
Pork Casserole
Beef Quesadilla
Vegetable Soup
Ravioli
Zesty Chicken Taco
Tacos
Chicken Roast
Pot Roast
Empanada
Pizza
Chicken Pot pie
Talipia
Orzo Salad

Future Recipes

http://www.food.com/recipe/fast-fiesta-mexican-ravioli-108124

http://www.maebells.com/slow-cooker-zesty-chicken-tacos/

http://www.foodnetwork.com/recipes/robin-miller/minestrone-soup-with-pasta-beans-and-vegetables-recipe.html

http://www.marthastewart.com/318100/big-batch-vegetable-soup

http://www.jamieoliver.com/recipes/vegetables-recipes/veggie-enchiladas/#SWuTDE4IUbgWkdvP.97

http://www.food.com/recipe/souper-easy-chicken-pot-pie-351699?photo=178307

http://www.tasteofhome.com/recipes/home-style-stew

http://www.tasteofhome.com/recipes/breaded-baked-tilapia

http://www.tasteofhome.com/recipes/easy-stuffed-shells

mini pizza

http://www.thekitchn.com/the-5-best-types-of-soups-to-freeze-tips-from-the-kitchn-214854

http://www.thekitchn.com/17-soups-that-will-last-all-week-recipes-from-the-kitchn-214592#_

Soft Snickerdoodle Cookies

• 1cup butter
• 1 1⁄2cups sugar
• 2large eggs
• 2 3⁄4cups flour
• 2teaspoons cream of tartar
• 1teaspoon baking soda
• 1⁄4teaspoon salt
• 3tablespoons sugar
• 3teaspoons cinnamon

1. Preheat oven to 350°F.
2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar mixture.
9. Place on chilled ungreased cookie sheet, and bake 10 minutes.
10. Remove from pan immediately.

http://www.food.com/recipe/soft-snickerdoodle-cookies-97496

Vanilla Bean Sugar Cookie Bars with Vanilla Bean Frosting

Bars
• 2 1/2 cups (354g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 10 Tbsp (5 oz) unsalted butter, softened slightly*
• 1 cup (215g) granulated sugar
• Seeds of 1 small vanilla bean
• 1 large egg
• 1 large egg white
• 3 Tbsp sour cream
• 1/2 tsp vanilla extract
Frosting
• 1/2 cup (4 oz) butter (I like to use 1/4 cup salted and 1/4 cup unsalted)
• Seeds of 1 small vanilla bean
• 1/2 tsp vanilla extract
• 2 cups (240g) powdered sugar
• 2 Tbsp half and half

Directions

• For the bars:
• Preheat oven to 375 degrees. Butter a 13" x 9" baking dish, set aside.
• In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer, whip together butter, sugar and vanilla bean seeds until pale and fluffy. Stir in egg then egg white. Add sour cream and vanilla and mix until combined. Slowly add dry mixture and mix just until combined.
• Spray hands with non-stick cooking spray and gently press mixture into prepared baking dish. Bake until toothpick inserted into the center comes out clean and bars are set, about 15 - 16 minutes. Cool completely, then frost and cut into squares.
• For the frosting:
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with vanilla bean seeds until light and fluffy. Mix in vanilla, powdered sugar and half and half and mix until light an fluffy.
• *You want the butter to still be cool, this is so the dough isn't too warm and sticky to work with when pressing into the baking dish.

http://www.cookingclassy.com/2015/05/vanilla-bean-sugar-cookie-bars-with-vanilla-bean-frosting/

EASY AVOCADO EGG ROLLS

• 12 egg roll wrappers
• 3 avocados, halved, peeled and seeded
• ½ cup tomatoes, diced
• ⅓ cup diced onion
• 1 cup vegetable oil
• 2 tablespoons chopped fresh cilantro leaves
• salt and black pepper, to taste
• Juice of 1 lime
• 
  
• For the cilantro dipping sauce
• ½ cup fresh cilantro leaves, loosely packed
• ¼ cup sour cream
• 1 tablespoon mayonnaise
• 1 jalapeno, seeded and deveined
• Juice of 1 lime
• 1 clove garlic
• Salt and freshly ground black pepper, to taste 

1. To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
2. Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
3. In a medium bowl, gently mash avocados using a fork. Gently toss in the diced onions, tomatoes cilantro, lime juice, salt and pepper.
   
4. Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers until your done.
   
5. Working in batches, gently place the egg rolls in the oil and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
6. Serve immediately with dipping sauce.Enjoy!

Chocolate Snowcaps

6 ounces dark chocolate, broken in small pieces, melted over hot water

3/4 cup AP flour

1/3 cup cocoa (I used Guittard’s Cocoa Rouge)

1 1/2 tsp baking powder

1/4 tsp fine salt

1/2 cup room temp butter

1 cup packed brown sugar

2 large eggs

1 cup powdered sugar, or as needed

*Bake at 350 degrees F.  for about 12 minutes, depending on size 

http://foodwishes.blogspot.com/2013/12/chocolate-snowcaps-theres-snow-on-them.html?m=1

PICO DE GALLO GROUND BEEF QUESADILLAS

• 1lb ground beef
• ½ small onion,diced
• 2 small cloves garlic, finely diced
• 1 tablespoon tomato paste
• 2 teaspoons chili powder
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon salt
• 4 (8 inch) flour tortillas
• Oil or Butter (for toasting))
• 2 cups Mozzarella or Mexican cheese blend
  
• Pico de gallo
• 1 onion, finely chopped
• 1 medium tomato, diced
• ½ fresh jalapeno pepper, seeded and diced
• About ¼ cup fresh cilantro, finely chopped
• Juice of ½ lime
• ⅛ teaspoon salt
• ⅛ teaspoon pepper 

1. Prepare the Pico:In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and Juice of ½ a lime. Season with salt and pepper. Stir until evenly distributed. Refrigerate for 10-15 minutes or until ready to use.
   
   Cooking the Beef:In a large skillet, cook onions over medium heat for 3-4 minutes or until golden and soft; add garlic and cook for only 1 minute. Add ground beef, cook until no longer pink. Drain any excess grease. Stir in tomato paste, oregano, cumin, chili powder, and salt. Cook over medium-low heat for 3-4 minutes or until heated through.
   
2. Assembling Quesadillas:Heat another skillet to medium-low heat. Brush pan with butter or oil,Place large tortilla over pan. On one half on top of the tortilla, add a layer of ground beef and a layer of pico de gallo, sprinkle with cheese. With a spatula fold the half of the tortilla without the meat mixture over the half with the meat mixture and press down.Cook until the bottom has browned and the cheese has melted. Remove from the pan. Repeat with remaining tortillas.
3. Step 3: Cut into wedges and serve with more pico, salsa, sour-cream, or guacamole.
4. (Makes 4 Servings)

http://gimmedelicious.com/2014/10/19/pico-de-gallo-ground-beef-quesadillas/

Creamy Chicken and Wild Rice Soup

• 3/4 cup uncooked wild rice blend
• 1 cup chopped yellow onion (from about 1 small onion)
• 1 cup diced carrots (from 2 medium)
• 1 cup diced celery (from 2 - 3 stalks)
• 1 clove garlic, minced
• 4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
• 1 lb boneless skinless chicken breasts halves
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 tsp lemon zest

• Prepare rice according to directions listed on package.
• Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 - 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup.
• In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. You can also add what's left in the remaining can of chicken broth). Stir in heavy cream and lemon zest and serve warm.
• http://www.cookingclassy.com/2014/02/creamy-chicken-wild-rice-soup/

Fajitas

• 
  
• 
  
• 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
• Salt
• 2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil)
• 1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
• 3 bell peppers of various colors, sliced into 1/4-inch strips

Marinade

• 2 Tbsp lime juice
• 3 Tbsp olive oil
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 jalapeno, seeded and minced
• 1/4 cup chopped cilantro

Extras

• 8-12 flour tortillas
• Salsa
• Sliced avocado
• Sour cream

Chicken breasts come in different sizes. If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. (We do not recommend pounding the chicken breasts, doing so will not result in the right texture/consistency for fajitas.)

Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour.

Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil (or other high smoke point oil) to the pan. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan.. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.

Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes. Here's a tip. Stack the seared chicken breasts and then cover them in foil. Together they will retain heat better as you cook the peppers and onions. If you want to test for doneness, cut into one piece with the tip of a sharp knife. It should be just done, if not, you can put it back in the hot pan for a minute or two. 

While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

Slice the chicken against the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese,salsa, guacamole,

Read more: http://www.simplyrecipes.com/recipes/chicken_fajitas/#ixzz3jg6jXqOt

PAPRIKA PORK CASSEROLE

•               
  
• Ingredients
• shot oil
• 1 plate coriander and lime couscous
• 800 g diced pork shoulder
• 2 tbsp flour
• 2 red onions
• 2 cloves garlic
• 2 red peppers
• 1 yellow pepper
• 1 tbsp smoked paprika
• 400 g chopped tomatoes
• 200 ml chicken stock
• 100 ml sour cream
• 1 handful fresh coriander

PREP AND FRY PORK

Sprinkle the diced pork with the flour to coat all over. Fry the floured pork in a hot, deep pan with the shot of oil until brown, this may need to be done in batches depending on the size of the pan.c

PREP ONIONS AND GARLIC

Peel and slice the red onion and add to the pan and cook for a few minutes. Peel and grate the garlic and add to the pan.

PREP PEPPERS

Slice and deseed the peppers and add 1 red pepper to the pan, saving the rest for later.

ADD REMAINING INGREDIENTS

Add paprika, chopped tomatoes, chicken stock and season with salt and pepper before covering tightly with a lid or foil. Simmer gently for 2 hours and then add the peppers and cook for a further 20 minutes until tender.

FINISH AND SERVE

Stir in sour cream, check seasoning and sprinkle with coriander. serve with couscous. Serves 4

FROM HTTPS://SORTEDFOOD.COM/RECIPE/1049