Ingredients • 2 pounds frozen diced or shredded potatoes • 3 cups cheddar cheese, grated • 1½ cups homemade cream of chicken soup or 1 (10-ounce) can storebought • 2 cups sour cream • 6 tablespoons butter, melted • 1 bunch green onions, sliced • 1 teaspoon kosher salt • ½ teaspoon freshly ground black pepper • ½ teaspoon garlic powder Instructions 1. Preheat the oven to 400º F. Lightly butter a 9x13 baking dish or spray with nonstick cooking spray. 2. Stir together the diced potatoes, half of the cheddar cheese, cream of chicken soup, sour cream, melted butter, onion, salt, pepper, and garlic in a large mixing bowl. Spread into the prepared baking dish. 3. Bake until the potatoes are fork tender, about 30 minutes and then top the hashbrown casserole with the remaining cheddar cheese. Return the hashbrown casserole to the oven until the cheese has melted. 4. Serve warm.
INGREDIENTS 3/4 cup low-sodium soy sauce 1/2 cup water 1/4 cup brown sugar 1/2 teaspoon ground ginger 1/2 teaspoon minced garlic 2 Tablespoons cornstarch + 2 Tablespoons water 2 small boneless skinless chicken breasts 1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section) 3 cups cooked brown or white rice INSTRUCTIONS Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks. *Meanwhile, steam or cook the vegetables according to package directions. Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce.
Ingredients 1 pound cooked pasta 2 garlic cloves, chopped 2 tablespoons extra virgin olive oil 3 tablespoons vegetable oil 1 bell pepper, chopped 1 small onion, chopped 1 celery stick, chopped 2 tablespoons all-purpose flour 1 1/2 cup vegetable stock 2 teaspoons Hungarian paprika 1 pinch cayenne pepper salt and pepper to taste 2 chicken breasts, cubed 1/2 cup gorgonzola cheese 2 cups Havarti cheese Instructions Cook pasta until it reaches al dente stage, drain it and mix with olive oil and garlic. Let it cool. On medium high heat soften bell pepper, onion and celery in vegetable oil for 2-4 minutes or until translucent. Add paprika, cayenne pepper, salt and pepper and mix with vegetables. Add chicken and let it get color on one side; it will take couple of minutes. Flip chicken to the other side and let it cook for another minute or so. Add flour and mix it in with oil. Cook it for minute or so. Add vegetable stock, mix it in and add Gorgonzola. Mix Gorgonzola in and let it melt. Remove from the heat and mix with pasta. Transfer the pasta with sauce to 9″ by 13″ oven safe dish slightly oiled. Sprinkle Havarti on top and bake for 30 minutes or until the cheese is melted.
