Raspberry Cream Pie

Pic courtesy of Pioneer Woman Cooks

I love pies- not cherry or pecan, but nice, creamy pudding pies. Banana cream has always been my favorite- until I tried this raspberry cream pie. Oh. My. Goodness. Heaven. We ate this pie almost in one sitting, definitely in one day. And, it was worth every bite of creamy, calorie-laden goodness.


Raspberry Cream Pie
from Pioneer Woman Cooks

• 25 whole Oreo Chocolate Sandwich Cookies
• 4 Tablespoons Butter, Melted
• 1 cup (generous) Raspberries
• 3 Tablespoons Sugar
• 2 containers (6 Ounce Each) Raspberry Yogurt
• 1 package (3.4 Ounch) Instant Vanilla Pudding Mix
• 1 cup Heavy Whipping Cream
• Extra Raspberries For Garnish

Preparation Instructions

To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes—just long enough for it to set. Cool crust completely.

Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.

In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick.

Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.

Chicken Divan Soup

I brought this soup to our August Soup Sunday and it was a hit. If you don't like mushrooms, you don't have to use them. I happen to love them. Don't add any extra salt as the processed cheese adds plenty. This is a filling soup and a good main dish.

Chicken Divan Soup
Adapted from recipe printed in AJC

1/4 pound gemelli pasta or other favorite shape
2 pounds broccoli crowns, cut into 1-inch florets
1 medium diced sweet onion
2 cups diced celery
2 T. vegetable oil
l T minced garlic
6 T all-purpose flour
5 cups water
2 cups sliced fresh mushrooms
1 pound processed cheese
2 T chicken base
1/2 t. black pepper
3 cups half and half
1 1/2 pounds cooked chicken breast, cut into 1/2 inch cubes

Cook pasta in 6 cups boiling water, drain, and set aside. Steam broccoli florets until tender-crisp.
Set aside. Saute onion, celery, and mushrooms in oil for 5 minutes and set aside. Combine the flour and 2 cups water in a shaker and mix well. Put into large sauce pan, add remaining water, pepper, and chicken base, mix with a wire whip, and bring to a boil. Reduce heat, add half and half and processed cheese and stir until creamy. Add all other ingredients and heat through.

Greek Salad with Homemade Croutons

I loved this salad- it has a TON of really yummy stuff in it- including homemade croutons (easy and delicious) and a super simple dressing. You'll probably have most of the ingredients for this salad in your pantry and it won't break the bank. Perfect for a hot summer day!

Picture courtesy Annie's Eats

Greek Salad
Adapted slightly from Annie's Eats

For the dressing:
1/4 cup red wine vinegar
1-2 Tbsp. minced fresh dill
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 cup extra virgin olive oil

For the salad:
Romaine lettuce
Sliced red onions
Sliced black olives (I used canned)
Roma Tomatoes, diced
Cucumber, peeled and thinly sliced
Crumbled feta cheese

Homemade Croutons (from allrecipes.com):
4 Tbs. Butter
1 clove garlic, minced
2-3 c. Ciabatta or French bread, diced
Preheat oven to 350 degrees. In a medium saucepan, melt butter and then saute garlic for one minute. Add bread cubes, toss to coat, then spread on cookie sheet. Bake for 15-20 minutes, or until crispy and dry. Cool.

Directions:
To make the dressing, in a small bowl, combine all the dressing ingredients. Whisk together until well combined.

To make the salad, add romaine lettuce to a salad bowl. Drizzle with the dressing and toss well to coat. Top as desired with red onions, black olives, tomatoes, cucumber, feta cheese, and croutons. Store leftover dressing in an airtight container in the refrigerator, and shake well before using again.

Sprite Potatoes

These potatoes are awesome as a side dish...or they're good enough to eat alone!

Sprite Potatoes
Recipe from Tasty Sensations Blog

1 medium onion, chopped
1/2 lb. bacon, chopped
Cook in big pot/skillet until onion is translucent and bacon is starting to crisp.
Then add:(I usually use my food processor to slice the potatoes and carrots)
5-6 potatoes, peeled and sliced thin (more or less depending on how much you want)
9-10 baby carrots sliced thin
Stir and season to taste with the following:
seasoned salt
onion salt
garlic salt
salt
pepper
Add:
1-2 cans sprite, enough to just cover the potatoes.
Cover and bring to a boil, simmer for about 15-20 minutes or until potatoes and carrots are tender and most of the liquid has reduced.
Cover generously with grated colby jack cheese or cheddar cheese and let melt (about 3-5 more minutes).
Sometimes we add a little more sprite to keep them from drying out before the potatoes and carrots are all the way done. We also leave a little liquid in the bottom when we put the cheese on so it's not to dry) YUMMY!!

Cordon Bleu Melt

A-MAZ-ING! Quote from my mom, "This is gonna be a new favorite!".  I'm telling you these are good.  I made them for dinner but they're more of an appetizer.  Doesn't matter, they're just good!

Cordon Bleu Melts

Recipe from Tasty Sensations Blog

1 8oz. block of cream cheese (can use neufchatel, do not use fat-free), softened

1.5 c. swiss cheese (divided)

1 c. shredded ham

1 green onions, finely chopped

tortillas or wraps

Mix cream cheese, 3/4 c. swiss cheese, shredded ham, and green onions (you can use a blender, beater or food processor) until smooth.  Spread thin layer over entire tortilla or wrap (I had enough filling to use 4 jumbo tortillas).  Roll up, slice into 1 inch portions, and place on baking sheet.  Sprinkle with remaining cheese.  Bake at 375 for 15-20 mnutes, or until cheese is bubbly. Serve warm.

Cinnamon Toast-The Right Way

*Photo Courtesy of The Pioneer Woman
I know, a recipe for cinnamon toast?  Trust me, it's amazing!  Next time I won't use nutmeg--I thought it overwhelmed the other flavors, but Jake liked it.  I mean, it's Pioneer Woman, it's gotta be good!

Cinnamon Toast – The RIGHT Way
Recipe from The Pioneer Woman

Ingredients
• 16 slices Bread (whole Wheat Is Great!)
• 2 sticks Salted Butter, Softened
• 1 cup Sugar (more To Taste)
• 3 teaspoons Ground Cinnamon
• 2 teaspoons Vanilla Extract (more To Taste)
• ⅛ teaspoons Ground Nutmeg (optional)
Preparation Instructions
Preheat oven to 350 degrees.
Smush softened butter with a fork. Dump in sugar, cinnamon, vanilla and nutmeg, if using. Stir to completely combine.
Spread on slices of bread, completely covering the surface all the way to the edges.
Place toast on a cookie sheet. Place cookies sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it won’t burn!
Remove from oven and cut slices into halves diagonally.

Chocolate Zucchini Muffins

I just made this recipe for the first time yesterday! I had a giant zucchini from my garden, so I grated it up made these delicious babies for my family to devour. And devour they did....

I choose to make muffins, but the recipe works for bread, too!

Chocolate Zucchini Muffins

adapted from a friend, Glaya Douglas

3 Eggs

1 cup Oil

2 cups Sugar

2 cups grated Zucchini

1 Tbs. Vanilla

3 cups Flour

2 tsp. Baking soda

2 tsp. Cinnamon

3 Tbs. Cocoa

1/4 tsp. Salt

1 cup chocolate chips

brown sugar

Mix sugar and oil. Add eggs and vanilla. Stir in dry ingredients. Then add zucchini and chocolate chips. Sprinkle brown sugar on top to give a little crunch. Bake at 350 for 22-25 minutes for muffins.

Chocolate Chip Banana Bread

I've been making this recipe for years, and can't believe that I haven't shared it with you all yet!! It's the best way to get rid of those too-ripe-too-fast bananas that are sitting on your kitchen counter collecting fruit flies. Keep in mind...the riper the banana, the better it tastes in your bread!

Chocolate Chip Banana Bread

adapted from my sis-in-law, Monica

1 stick butter

1 1/2 cups sugar

2 1/2 cups flour

1/2 cup milk

5 ripe bananas, mashed

2 eggs

1 tsp. salt

1 tsp. baking soda

1 tsp. vanilla

1 cup chocolate chips (I always add way more--the more chocolate the better, in my opinion!)

Cream butter and sugar. Add bananas and then eggs and mix slightly. Add vanilla and milk and stir in dry ingredients.

Bake 1 hour and 5 minutes at 350. Makes 2 loaves.

Fluffy Pancakes

Ok, so I know we have a ton of pancake recipes on the blog. But, we make a ton of pancakes and waffles in our house so we are always on the lookout for great recipes. When I need a recipe for a specific item, like bread, cookies, or pancakes, I always go to allrecipes, type in the item, and search for the highest rated one. And, this is what I came across when looking for the best pancakes. This recipe was given 5 stars by 915 people!! So, you know they're going to be good. And, the best part is that they are very easy and have really common ingredients. These are our new favorite pancakes...enjoy!

picture courtesy AllRecipes.com

Fluffy Pancakes
Adapted slightly from Allrecipes.com

3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
1/2 tsp. vanilla
cooking spray

Combine milk with vinegar in a small bowl and set aside for 5 minutes to "sour". Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour vanilla into the dry ingredients- don't mix. Pour the wet mixture into the flour ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Mozzerella and Tomatoes

*Photo Courtesy of Tasty Sensations

Baking is my nemesis.  I cannot figure it out and I have tried.  A lot.  Well...these actually turned out and were a hit!  There's something about buttermilk that just makes things better!

Buttermilk Rolls.

Recipe from Tasty Sensations Blog 

3 cups Buttermilk (room temperature)*

3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
6 cups flour (sometimes you need a cup or two more--it should not be too sticky)
½ cup oil
1 tsp baking soda

Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, 3 cups flour and yeast together thoroughly in a large mixing bowl. Let this stand at room temperature until double in size, about 2 hours.

Add sugar, eggs, salt, 5 cups flour, oil, and baking soda. Mix well and kneed for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, covered. I rolled mine out, cut them with a pizza cutter, and put them in a glass pie plate.  Anyway, the next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)

Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ - 2 hours. Dough from the refrigerator will take longer because the dough is cold.

Bake at 350° for 10-12 minutes. Brush with melted butter if you like.

Makes 2 dozen large rolls.

Chocolate Covered Blueberries

Chocolate-Covered Blueberries

What You Need:
• 2 cups blueberries
• 1 cup semi-sweet chocolate chips (I will do milk chocolate when I make these again)
• 1 Tbsp. butter or shortening

First, wash your blueberries and lay them out on paper towels to dry completely (the chocolate won't stick to them properly if they are wet) and let them sit for a while to warm to room temperature, if needed. Cold berries will adversely affect the chocolate, so making sure they are room temperature is very important! Then put them into a large bowl.

Next, using a double-boiler or your microwave (we have done it both ways successfully), melt your chocolate chips and butter together until smooth. Then pour it over your blueberries. Gently mix them until they are all pretty well coated. Drop small spoonfuls of the chocolaty berries onto a cookie sheet covered in wax paper.
Put your cookie sheets into the fridge and let them get good and cold. Then it's time to eat and enjoy! They may not be pretty but they are delish!

Chocolate/Pumpkin Chippy Muffins

*Photo courtesy of That's So Cuegly blog
A fantastically delicious weight watchers recipe.  These little suckers are deviously delicious.  Why not freeze them individually and eat one a day?  Yeah, I think that sounds like a fabulous idea.

Chocolate/Pumpkin Chippy Muffins
Recipe from That's So Cuegly blog

These are
1:The most moist delicious things you'll ever eat
2: Fat Free
3: A Weight Watchers Recipe

Directions: Mix together a Devil's Food Cake Mix, I small can Pumpkin, 2/3 c. Water, and a half bag of Mini-Semi-Sweet Choc Chips.
Makes 24 cupcakes, fill 2/3 full and follow the directions on your box for Cupcakes.

Wonton Chicken Salad

This salad is always a crowd-pleaser!

Wonton Chicken Salad

1 head of lettuce

2-3 chicken breasts, cooked, cooled, pulled apart

3 green onions, diced

1/4 cup sesame seeds, browned without oil

1/2 package wonton dough, cut into thin strips and fried in oil (on medium low heat)

1 large can mandarin oranges

Combine all ingredients above.

Dressing:

1/4 cup white vinegar

1/4 cup white sugar

1 tsp. salt

pepper to taste

1/2 cup canola oil (add last)

Mix and pour on salad as desired.

Pat's Baked Beans

Pic courtesy of allrecipes.com

I LOVE baked beans- love, love, love 'em. I'm not talking about the open and pour canned ones, but the real, homemade ones. They are my favorite thing about BBQ's. So, when we were invited to Christian's work BBQ for Pioneer Day last weekend, I decided I'd try and whip up a batch to bring. I went to my go-to place for basic recipes like this: allrecipes.com and found the highest and most-rated recipe for baked beans. Let me just tell ya, if you want a way to make perfectly healthy beans into a nice, gooey, sweet, and tangy confection, you must try these at your next BBQ.

Pat's Baked Beans
adapted from allrecipes.com

• 8 slices bacon
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 (16 ounce) cans pinto beans
• 1 (16 ounce) cans great Northern beans, drained
• 1 (16 ounce) can baked beans
• 1 (16 ounce) can red kidney beans, drained
• 3/4 cup ketchup
• 1/4 cup molasses
• 1/3 cup packed dark brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon yellow mustard
• 1/2 teaspoon pepper

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.
3. To the bacon and onions add pinto beans, northern beans, baked beans, and kidney beans. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9x12 inch casserole dish.
4. Cover and bake in preheated oven for 1 hour.

The Perfect Sunday Pot Roast

There are as many ways to cook a roast as there are roasts. But, this one is the very BEST I've tried. The thyme and rosemary give it an earthy, fresh, and perfect flavor. The meat is so tender and it could not be easier to make. Pioneer Woman even cooked this recipe when she was invited to Good Morning America- if that isn't a testament to its ease and deliciousness, then I don't know what is.

Picture courtesy Pioneer Woman Cooks

Perfect Sunday Pot Roast
Pioneer Woman Cooks

1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6 whole Carrots (Up To 8 Carrots)
Salt To Taste
Pepper To Taste
1 cup Beef Broth
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split). Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. With the burner still on high, use beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Hashbrown Quiche

 

*Photo courtesy of Our Family Treat blog

A fun new twist on the typical quiche.  These are also really easy to freeze and eat for a quick breakfast later.

Hash-brown Quiche 

From Our Family Treat Blog

Makes  9-12 quiches

Ingredients:
1 Bag of frozen hash-browns
4 tblsps butter
5 eggs beaten
1/2 cup milk
1/4 cup chopped green onion
1 cup cooked ham, or bacon chopped
1/4 tsp salt
1/4 pepper
2 cups cheddar cheese

Preheat your oven to 400, and butter all the rounds in a muffin tin very well or they will stick .  In the bottom of the tin, and around the side pack in some of the frozen hash-browns. You will want to fill up the bottom about 1/4 of the way, and build up the edges as well.  Put in the oven for about 10 min  or until the hash-browns become golden in color.

In a bowl, beat together the eggs milk, salt and pepper.  Add the chopped ham and onion.  Pour  the egg mixture into the cups over the hash-brown until about 3/4 of the way filled.  Top off the cups with the cheese, and put back into the oven reducing the heat to about 350 and cook for 15 minutes or so.  Check the eggs and once firm you can remove from the oven.  Remove from the tin and serve with your favorite breakfast condiment. 

Chicken Enchiladas with Roasted Tomatillo Salsa

Pic courtesy of The Sisters Cafe

Ok, I'll admit, I am obsessed with enchiladas. How could I not be, though,with all that meaty, cheesy, gooey goodness? Well, I have kind of been on a search for the best enchiladas and I have narrowed it down to three (all of which can be found here at Peachtree Cooking). I think, though, that this recipe might just take first now. They are really THAT good. I must give a small warning, though. This is not a 30-minute meal- it's quite an intense little recipe, but I promise you that it will be worth it. Mmmmm, I'm salivating just thinking about these babies!

Chicken Enchiladas with Roasted Tomatillo Salsa
adapted from The Sister's Cafe

Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves, peeled
2 jalapenos, seeded (or leave the seeds in for some extra heat)
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought (I used bouillon)
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded - I used chicken breasts
Salt and freshly ground black pepper
20+ taco-sized flour tortillas (depending on how frugal you are with the filling, I squeezed about 22 out)
1/2 pound Monterey Jack cheese, shredded
1 cup sour cream (plus extra for serving)
Chopped tomatoes and cilantro leaves, optional- for garnish
Guacamole, optional

Directions:
Preheat oven to 400 degrees F.
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt and cilantro and pulse mixture until well combined but still chunky.

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat and 1 cup of sour cream. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). (I just microwaved my tortillas for a second - the point is to make them soft and pliable.) Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll up. Place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and tomato.

Serve hot with the remaining tomatillo salsa, sour cream, and fresh guacamole, if desired.

Yaki Tacos

*Photo courtesy of Just Another Day In Paradise blog
A-MAZ-ING!  You've got to try this refreshing and new take on a taco.  They were delicious!

Yaki Tacos
From Just Another Day In Paradise Blog

Teriyaki Sauce (best sauce EVER)

1 3/4 cups water
1 T cornstarch
3/4 cup brown sugar
1/2 cup soy sauce
1/2 cup canned pineapple chunks (sliced into quarters...I know it sounds lame but just do it)
1/4 cup juice from can of pineapple
1/2 t garlic powder
1/4 t onion powder
2 t minced fresh ginger ( I use the equivalent of ground, I am not fancy)


2-3 chicken breast, cut up into bit size pieces
12 flour tortillas
2 cups shredded monterey jack cheese
4 cups iceberg lettuce, shredded (eyeball it)
1 1/2 cups canned pineapple chunks (again in quarters)
1 1/2 cupped tomatoes, diced (not pictured, we just didn't have them)
1/2 cup chopped green onion

Make teriyaki sauce by whisking cornstarch into water in med saucepan. Add remaining ingredients, then bring to boil. Reduce heat and simmer for 7-10 minutes. Let sauce cool before using for marinating.

After it is cool, measure out 1 cup and set aside. Use the remaining to pour over chicken. Cover chicken and let marinate for at least six hours....if you are thinking ahead overnight is best.

When chicken is done marinating, slightly oil a large skillet over medium/low heat. Remove chicken from sauce and saute in the pan for 8-10 minutes until browned on both sides (toss out rest of marinate). Microwave leftover sauce until it is hot. Pour sauce over the cooked chicken.

To build tacos, preheat another skillet and warm one side then flip over and put 2-3 T of cheese in the middle and let it stay in until cheese starts melting. Remove and then put 3-4 chicken pieces on, then layer lettuce, tomato, pineapple and green onions, not to mention a little bit of sauce.

BBQ Chicken Pizza Soup

*Photo Courtesty of Picky Palate

My soup sunday contribution!  This is such a man meal.  All of the men at soup sunday loved this soup.  Best part about it--Took no more than 10 minutes!  This is because you use canned chicken which is really expensive so I probably wouldn't do that again. 

BBQ Chicken Pizza Soup
Recipe from Picky Palate blog

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 Tablespoons fresh minced garlic

11 oz can corn with peppers, drained

2 12 oz cans Swanson’s Chicken, drained

1 1/2 Cups Chicken Broth

1/2 Cup BBQ Sauce

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1/4 teaspoon Lawry’s Garlic Salt

1/2 Cup fresh cilantro leaves, chopped

1. Heat oil into a medium pot over medium heat. When hot, saute onions for 5 minutes or until softened. Stir in garlic, corn and chicken breast; mix to combine. Pour in chicken broth, BBQ sauce, salt, pepper, garlic salt and cilantro leaves. Reduce heat to low and simmer for 5 minutes or until ready to serve. Garnish each bowl with a fresh sprig of cilantro.

4-6 servings
*Seriously, I doubled the recipe and added Great Northern Beans and it still didn't seem like much!

Chicken and Pasta with Roasted Garlic, White Cheddar, and Broccoli

Pic courtesy of Annie's Eats

I made this dish last night and wanted to post it right away for all it's yumminess! It was just a little twist on other pasta dishes that I've made in the past and it paid off- we all loved it. I know roasting the garlic sounds hard and tedious, but, really, it's worth it. And, it really is easy. You literally just squeeze the garlic out of their "shells" once it's been baked. It's packed with delicious garlic flavor and pretty good for your waistline too!

Chicken and Pasta with Roasted Garlic, White Cheddar & Broccoli
adapted from Annie's Eats

Ingredients:
8 oz. tube shaped pasta, such as penne or rotini
1½ tbsp. butter
¼ cup roasted garlic paste*
1½ tbsp. flour
1 1/4 cup low-sodium chicken broth
1 cup shredded white cheddar cheese (or regular cheddar works fine as well)
1 head of broccoli, cut into florets and blanched until crisp-tender
1 boneless, skinless chicken breast, grilled and cut into bite size pieces
Salt and pepper, to taste

*To make roasted garlic paste, peel the outer papery skins off two heads of garlic, leaving the heads still intact. Slice about a quarter off the top of each head so that all of the cloves are partly exposed. Wrap the heads in foil and bake at 350˚ F for one hour. Remove from the oven and let cool. Once cool enough to touch, squeeze the garlic cloves out of the peels and smash with a fork to make roasted garlic paste.

Directions:
Bring a large pot of salted water to boil. Cook the pasta until al dente according to the package directions.

Meanwhile, in a large skillet or saucepan set over medium heat, melt the butter. Once the butter is melted, whisk in the roasted garlic paste and cook just until fragrant, 30-60 seconds. Whisk the flour into the mixture and cook, stirring constantly, until the mixture begins to turn golden brown, 1-2 minutes. Stir the broth into the pan. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 2 minutes. Whisk in the cheddar and stir until melted. Season the sauce with salt and pepper to taste.

Mix in the broccoli florets and chicken pieces, and cook just until heated through. Mix in the cooked pasta until evenly coated with the sauce. Serve warm.