Crock-Pot Cheesy Chicken & Broccoli

• 4 boneless chicken breasts
• 10 oz can cream of chicken soup
• 10 oz can cheddar soup
• 14 oz can chicken broth
• ½ tsp  salt
• ¼ tsp garlic salt seasoning
• 1 c sour cream
• 6 c broccoli florets
• 1 c cheddar cheese, shredded 

Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.

When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

Serve over steamed rice and sprinkle with cheese.

Sweet Potato & Chickpea Vegetable Curry

• 1 tsp canola oil
• 1/2 medium onion, diced
• 1 Gala apple, diced
• 2 tbsp minced ginger
• 2 garlic cloves, minced
• 1/4 c mild curry paste
• 1 sweet potato, peeled and cut into 1/2-inch dice
• 2 c small cauliflower florets
• 2 1/2 c low-sodium chickpeas
• 14 oz can petite diced tomatoes
• 14 oz vegetable broth
• 1/2 tsp ground pepper
• 1/4 tsp salt
• 1/2 c lite coconut milk
• 1 1/2 c packed spinach leaves, chopped

Heat the canola oil in a large nonstick skillet set over medium heat. Add the onion, apple and ginger, and cook until they are tender, 7 to 8 minutes.

Add the garlic and cook for 30 seconds. Stir in the curry paste and cook, stirring, for 3 minutes.

Transfer the onion mixture to a slow cooker.

Add the sweet potato, cauliflower, chickpeas, diced tomatoes and vegetable broth to the slow cooker.

Cook on HIGH for 6 hours, or until the vegetables are tender.

Stir in the coconut milk and spinach, and heat. Serve.

Baked Asparagus Fries w/ Roasted Garlic Aioli

Aioli
1 head garlic
Olive oil
3/4 c mayonnaise
2 tbsp fresh lemon juice

Asparagus:
1 lb asparagus, cleaned and bottom ends trimmed
3 large egg whites
1 1/2 tbsp mayonnaise
2 c Panko breadcrumbs, lightly crushed
2 tbsp flat-leaf parsley, chopped
1/2 cup Parmesan cheese, shredded
Cooking spray

Preheat the oven to 400ºF.

Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes or until it has softened. 

Remove the roasted garlic from the oven and squeeze the cloves into a medium bowl. Add the mayonnaise and lemon juice, mashing with a fork until combined. Season the aioli with salt and pepper to taste. Cover with plastic wrap and store in the fridge until ready to serve.

Reduce the oven to 375ºF. Line a baking sheet with parchment paper.

In a shallow baking dish, whisk together the egg whites with the mayonnaise. 

In a separate shallow baking dish, combine the Panko breadcrumbs, chopped parsley and Parmesan cheese.

Dip each asparagus spear in the egg mixture until it's thoroughly coated then dredge it in the breadcrumbs, pressing to secure them to the asparagus. Transfer the asparagus to the prepared baking sheet. Repeat the breading process with the remaining asparagus, spacing them about 1 inch apart on the baking sheet. Lightly spray the asparagus with cooking spray and bake them for 15 to 20 minutes until golden brown and crispy.

Remove the asparagus fries from the oven and serve them immediately with the prepared roasted garlic aioli.

Chicken Ranch Sliders

• 1 lb ground chicken
• 1/2 c. panko bread crumbs
• 1/4 c. Italian bread crumbs
• 1 tbsp dried onion
• 1 tsp seasoned salt
• 1 tsp garlic powder
• 2 tbsp BBQ sauce
• 4 tbsp ranch dressing
• 2 tbsp butter
• 8 slider buns

Preheat your broiler on your oven or grill.

In a large bowl mix together everything except ranch dressing and buns.  Form chicken mixture into 8 patties.  

Place on grill or greased broiler pan.  Broil/grill for 4-6 minutes on each side or until internal temp reaches 160 degrees. Remove from oven.

Butter insides of buns. Place on broiler pan and broil for a few minutes until golden brown. 

To serve, place chicken burger on bun and top with ranch dressing.

Bean & Cheese Burrito

• 4 cans refried bean or equal amount of homemade
• 1 jar salsa of your choice
• 1 package taco seasoning mix
• 12 ozof cheddar cheese, grated
• 24 medium flour tortillas 

Mix beans, salsa, and seasoning together in a large bowl. Spread 2-3 Tablespoons onto center of tortilla and sprinkle with cheese. Roll up.

Lightly brown these on either side or freeze.

To serve top with additional cheese and serve with salsa and sour cream.

To microwave, place frozen burrito on a microwave-safe plate, and warm in the microwave on 50% heat for 2-3 minutes.

To warm in the oven thaw burrito and then bake at 350 degrees for 20 to 30 minutes until heated through. 

Refried Beans

2 lb pinto beans
1 large onion, chopped
4 tbsp. jarred minced garlic
2 tbsp salt 
1 tsp black pepper
2 tsp cumin
10 c hot water

Rinse the beans in a colander. Pick out any bad beans.

Combine all the ingredients in the crock-pot. Remove any floating beans. Cover, and cook on HIGH for 4 hours and on LOW for 2 hours.

Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed.

Mash beans with a potato masher to desired consistency. 

5 Minute Peach Frozen Yogurt

16 oz bag frozen peaches
3 tbsp honey
1/2 c plain yogurt
1 c  fresh lemon juice

Add the frozen peaches, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.

Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer.