5 cups broccoli florets
3 T. Lemon Juice
1/4 cup Butter
1/2 of a medium sized onion (finely chopped)
2 cloves garlic (minced)
2 stalk celery (chopped )
1 cup mushrooms (coarsely chopped)
2 cans evaporated milk (fat free works great)
2 T. Flour
salt and pepper (to taste)
3 1/2 cups shredded cheese (such as cheddar/jack blend)
1 rotisserie chicken
2 1/2 cups cooked rice
Steam broccoli until slightly tender (don’t overcook!) Can use a microwavable steamer bowl for about 4 min. Drain broccoli and mix with lemon juice.
In a large skillet saute onion, garlic, celery and mushrooms in butter until softened.
Whisk flour and milk together in a small bowl. Pour milk mixture slowly over onion mixture. Cook until thickened (about 4 minutes) stirring constantly. Add salt, pepper, and cheese and continue to cook over medium heat.
Remove chicken from the bones and shred or chop. Combine broccoli, cheese sauce, chicken and rice in a 9×13 in. casserole dish. If too thick, add milk 1 T. at a time until you reach desired consistency. Top with additional cheese (optional).
Bake at 350F degrees for approx. 25 minutes or until heated through.
6 slices bacon
3 pounds red potatoes, chopped
1 1/2 cups shredded cheddar cheese, divided
1 tablespoon Ranch Seasoning and Salad Dressing Mix
2 tablespoons chopped chives
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
Spread bacon in a single layer onto the prepared baking sheet. Place into oven and bake until brown and crispy, about 12-14 minutes. Let cool before crumbling; set aside.
Line a slow cooker with aluminum foil, leaving enough to overhang to wrap the potatoes on top, and coat with nonstick spray. Place a layer of potatoes evenly into the slow cooker. Top with cheese, Ranch Seasoning and bacon, repeating 2 more times and reserving 1/2 cup cheese.
Cover potatoes with aluminum foil and cook on low heat for 7-8 hours or high heat for 3-4 hours. Sprinkle with remaining 1/2 cup cheese. Cover and cook until melted, about 1-2 minutes.
Serve immediately, garnished with chives.
1/2 stick butter (4 Tbl.)
1 small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, 1/2-3/4 inch dice
1/4 tsp. coarse ground black pepper
3 strips crisp-cooked bacon, thinly sliced
1/2 tsp. finely minced garlic
1 1/2 tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
1 (14.5 oz.) can green beans, drained
In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender.
Add bacon, garlic, and Ranch Mix. Stir in well.
Fold in green beans and heat through, simmering, stirring gently and occasionally so that you don’t wreck them.
Add pepper to taste. Add salt only if desired.
* Ranch Mixes are salty
1 lb. new red potatoes, quartered
1/4 cup Light Mayo Reduced Fat Mayonnaise
2 tsp. dried basil leaves
2 hard-cooked eggs, peeled, chopped
1 carrot, shredded
1 green pepper, chopped
Cook potatoes in boiling water 15 min. or just until tender; drain. Cool completely.
Mix mayo and basil in large bowl until blended.
Add potatoes, eggs, carrots and peppers; mix lightly.
Refrigerate 1 hour.
1 medium onion, chopped
4 cloves garlic, chopped
5 cups chicken or bone broth
1 medium carrot, diced into 1/4-inch cubes (about 1 cup)
1 cup diced celery
2 red potatoes, diced into 1/2-inch cubes
3 cups kale, rinsed, stems removed and chopped very fine
2 tsp dried thyme
2 tsp dried sage
salt and pepper to taste
Chop garlic and onions and let sit for 5 minutes to bring out their health benefits.
Heat 1 TBS broth in a medium soup pot.
Sauté onion in broth over medium heat for about 5 minutes stirring frequently.
Add garlic and continue to sauté for another minute.
Add broth, carrots, and celery and bring to a boil on high heat.
Once it comes to a boil reduce heat to a simmer and continue to cook for another 5 minutes. Add potatoes and cook until tender, about 15 more minutes.
Add kale and rest of ingredients and cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth.
2 large baking potatoes (1-1/2 lb.)
1/4 cup Tuscan House Italian Dressing, divided
1/4 cup Blue Cheese Dressing
1/2 tsp. hot pepper sauce
(For a spicier sauce, increase the hot pepper sauce to 1 tsp.)
Heat grill to medium heat.
Prick potatoes in several places with fork or sharp knife. Microwave on HIGH 5 min. Cool 5 min.
Cut each potato lengthwise in half, then cut each piece into 4 lengthwise wedges.
Brush evenly with 2 Tbsp. Italian dressing.
Grill 3 to 4 min. on each side or until tender, brushing occasionally with remaining Italian dressing.
Mix remaining ingredients until blended. Serve with potatoes.
2 lb. unpeeled small red potatoes, halved (about 6 cups)
(Substitute any potatoes you have on hand-even large baking potatoes-can be used in this recipe. The key is cutting them into small uniform pieces so they’ll cook evenly in just 20 min.)
1/3 cup water
2 cloves garlic, minced
1/4 cup Zesty Italian Dressing, divided
1/4 cup Real Mayo Mayonnaise
4 slices Bacon, cooked, crumbled
4 green onions, thinly sliced
Heat grill to medium-high heat.
Microwave potatoes and water in 2-qt. covered microwaveable dish on HIGH 8 min.; drain. Add garlic and 2 Tbsp. dressing; toss to coat.
Spoon potato mixture onto center of large sheet heavy-duty foil sprayed with cooking spray; fold to make packet.
Grill 20 min. or until potatoes are tender, turning packet over after 10 min.
Mix mayo and remaining dressing in large bowl.
Add potatoes, bacon and onions; toss lightly. Serve warm.