
Baked Broccoli and Chicken Casserole
Ingredients
- 2 large eggs
- 1 cup light sour cream
- 1/2 cup light mayonnaise
- 1 can condensed cream of mushroom soup
- black pepper
- 1/4 cup sweet onion
- 8 oz. sharp cheddar
- 3 cup shredded cooked chicken
- 2 cup leftover cooked rice
- 1 package frozen chopped broccoli
Instructions
- Heat oven to 375 degrees and butter a shallow baking dish
- In a separate large bowl mix together the eggs, sour cream, mayonnaise, soup, ½ teaspoon of pepper
- Once mixed, stir in the onions and ¼ cup of cheese
- Fold the chicken, rice, and broccoli into the mixture
- Pour the contents of the bowl into the buttered baking dish and cover it with nonstick foil
- Bake for 30 minutes
Source: Woman's Day
Red Lentil Soup
Ingredients
- 1 tablespoon olive oil
- 1 large carrot, diced
- 2 large stalks celery, diced
- 1 small yellow onion, diced
- 1/2 teaspoon kosher salt, plus more as needed
- 1 cup dried red lentils
- 4 cups water or low-sodium broth
- 1 whole bay leaf
- 2 tablespoons freshly squeezed lemon juice (from 1/2 large lemon)
Instructions
- Heat olive oil in a medium sauce pan until it shimmers
- Add in the carrots, celery, onion, and salt and stir until combined
- Cover and let the vegetables “sweat” with occasionally string for about 5 minutes (or until onions are soft and translucent)
- Add the lentils, water/broth, and bay leafs and bring all the contents to a boil
- Reduce the heat and let it simmer for about 20 minutes or until the lentils begin to fall apart
- Turn off heat and add in lemon juice
- Season with salt if needed
Source: The Kitchn
Easy Turkey Chili with Kale
Ingredients
- 1 tablespoon olive oil
- 1 to 1 1/2 pounds 93% lean ground turkey
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar, plus more to taste
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- 1 (28-ounce) can diced tomatoes
- 2 cups chicken broth, plus more to taste
- 1/2 bunch (4-5 ounces) dino or Tuscan kale, stems removed and leaves chopped into ribbons
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
Instructions
- Put a splash of olive oil in a large stock pot and place over medium high heat
- Add in the turkey and season with salt and pepper
- Cook the turkey for about 6 to 8 minutes, breaking it apart as you cook it
- Remove meat and set aside o Turn the heat down to medium and add onions and salt/pepper and cook until onions are soft (about 5 minutes)
- Add in garlic and stir for another 30 seconds
- Add tomato paste, sugar, chili powder, cumin, oregano and the rest of the salt / pepper to the onions and garlic and cook/stir for 1 minute
- Add the dice tomatoes and stir making sure to scrap any brown bits from the bottom of the pot
- Take the turkey and add that in along with 2 cups of chicken broth and bring heat up to medium-high
- Bring the pot to a simmer, once there bring the heat down to medium-low and cook for 20 minutes
- Add in the kale, beans, and corn and continuing cook for about 10 minutes
Source: The Kitchn