Creamy artichoke soup
2 red onions, chopped
1 bunch of asparagus, chopped
2 12 ounce jars of artichoke hearts
6cloves of garlic, chopped.
Put everything in a pot together and cover by at least 2 inches of water simmer until everything is tender. About 40 minutes. Let cool purée the soup with a hand wand, or use a blender. Salt and pepper to taste….& enjoy 
Stay Fit Mom Buffalo Chicken Bake
MAKES 8 SERVINGS
SERVING SIZE: 300 GRAMS 342 CALS
38.5P / 8.6C / 17.7F
32 ounces broccoli florets, diced
1/2 cup low-fat mayonnaise
1/2 cup light sour cream
1 & 1/2 cups Frank’s Red Hot sauce
8 ounces 1/3 less fat cream cheese
30 ounces cooked chicken, shredded
4 ounces mozzarella cheese
4 ounces cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1. In a large mixing bowl combine the mayo, sour cream, Red Hot Sauce, cream cheese, 2 oz mozzarella cheese, 2 ounces of cheddar cheese, salt and pepper. Mix well.
2. Add the cooked chicken and broccoli and stir well until all of it is evenly coated in the buffalo sauce.
3. Spray a large casserole dish with non-stick spray. Spread mixture evenly into the casserole dish and top with remaining cheese.
4. Bake at 350 degrees for 30-40 minutes or until top is golden brown.
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3/4 C Kosher Salt
1/4 tsp essential oil
Let dry
Add 1/4 cup baking soda
Mix together and use instead of Downey beads
-One 16oz container of sour cream
-1 cup of mayo (we also sometimes do 1/2 cup of reg mayo and 1/2 cup miracle whip for a little more tang!)
-10-12 oz frozen spinach, thawed and squeezed dry
-One packet of Knorr Vegetable dip mix!
Just those 4 things! And for double or triple batches, double or triple everything!
Oh and after it sits in the fridge for a few hours, always stir it again before eating to mix up all that flavor! 🤤 it really is the best dip! People that don’t like spinach always love this stuff. 😄
1 and a half cup of milk 🥛
2 eggs 🥚
3 tablespoons of oil 🥃
3 tablespoons of sugar 🥄
1 tablespoon dry biological yeast 💥
Half a tablespoon of salt 🧂
3 cups of all purpose flour 🍚
1 yolk and a little milk to brush the bread 🍞
🧑🍳 Use the blender to beat the ingredients, leaving the flour and yeast to mix with a spatula or in a container, if necessary, add a little more milk for the dough to reach the right point, let the bread rest for a while time 🥰
♨️ Bake at 350° for 30 to 40 minutes, it will depend on the power of your oven, keep an eye out 👀
This bread is wonderful and so simple to make that
Gluten Free Oat Bread
Mix in a small bowl and let sit:
1 cup warm water
2 large spoonfuls of honey 2 ¼ tsp. yeast
In another small bowl, mix:
3 eggs
¼ cup olive oil or avacado oil
1 tsp. apple cider vinegar
Dry Ingredients: Mix in the large bowl of your mixer:
1/4 cups oat flour (You can grind your own oats)
1 cup potato starch
1/2 cup tapioca flour/starch
¼ cup flax seed meal (ground flax seeds)
1 Tbsp xanthan gum (or guar gum)
1 teas. salt (heaping)
Pour everything into the large mixer bowl with the dry ingredients and mix for 4 minutes. Spread into a greased loaf pan and let rise until it's about ½-inch over the top of the pan. Then bake at 375* for about 35 min, or until internal temperature reaches 200. Remove from the pan and cool completely on a cooling rack before slicing.
Slice onions
Melted butter and balsamic vinegar iun each side.
Air fryer 350 for l0-15 min
Crockpot cheesy sausage and tortellini
48 oz low sodium chicken broth
36 oz frozen cheese tortellini
5 oz fresh spinach
2 cans tomatoes with green chilies (diced tomatoes if you don’t like it spicy)
2 smoked sausages cut
2 blocks cream cheese
Salt, pepper, 3 TBSP Italian seasoning, red pepper flakes
2 cups shredded mozzarella
1 cup Italian blend cheeses or another cup mozzarella
Dump everything in the crockpot but the cheese cook on low 4-6 hours. Dump cheese in an hour before serving.
Sprinkle with parmesan cheese
This recipe serves a lot. I recommend to cut in half for a smaller family
Enjoy
Later 4-5 shredded chicken breasts
Then marinara sauce
Then mozzarella
Then parmesan
Then season with Italian seasoning and garlic
Bake 375 for 25 minutes
2 lb bag frozen Southern hashbrowns
1 packet ranch seasoning
2 cans cream of chicken soup
Half a 6 oz. bag of bacon bits
1 - 8 oz. block of cream cheese
1 - 8 oz. bag of cheddar cheese
Salt, pepper, garlic powder to taste
32 oz. chicken broth
Mix well
4 hours on high
Stir
Ingredients
3/4 cups spiral pasta or noodles
1/3 cup dehyrated carrot
1/3 cup potato dices
2 Tbsp onion flakes
Seasoning Packet
1 1/2 Tbsp chicken boullion
1/2 tsp McCormick original chicken seasoning
1/4 tsp parsley flakes
1/4 tsp pepper
Mix seasonings together and put in a snack size zip lock bag
Place the seasoning packet in the bottom or top of container or jar
Layer the ingredients in the order given. Adjust the recipe for size of container. Attach gift tag:
Chicken Noodle Soup
Place 1 cut up chicken, seasoning, and 8 -10 cups of water in a crockpot.
Chicken broth can be sued for some of the liquid. Cook one hour. Add vegetables and simmer 1 more hour. Remove chicken from bone and return to pot. Add pasta and simmer 20 minutes. Serves 6-8
1 1/2 Cups Sugar
8 Cups Water
1 1/2 cup lemon juice
In a small saucepan, combine sugar and 1 up water. Bring to a boil. Cool to room temperature. Juice lemons and remove seeds but leave pulp. Stir in 7 cups and sugar water. Serve over ice.
3 cups of water
1/2 cup ginger juice
1/4 cup apple cider vinegar
1/3 cup lemon juice
1/2 cup maple syrup
Mix together in a mason jar
2 cups flour,
2.5 cups milk powder,
1/4 cup chicken bullion granule,
2tbsp dehydrated onion.
Mix everything into a quart jar.
Use 1/2 cup mix and 1/4c milk in your recipe for cream soup
•2 cups of Warm milk
•1 Tbs of yeast (I added 1/2 tsp because I used more milk than needed)
3 Tbs of sugar
1 egg
Let sit for 10-15 minutes
•1 tsp Salt
3.5 cups of flour
Start combining then add 1/2 stick of softened butter
Bake 350 for 20 minutes
Lay out noodles in a casserole dish.
Put string cheese in each one
I jar of marinara sauce
1 lb ground beef
Season with garlic, Italian seasoning and salt and pepper
1 cup water
Cover with foil and bake at 350 for 30 minutes
Remove and add mozzarella and parmesan cheese, sprinkle on parsley. Bake for another 20 minute
1 family size pack of tortellini (18 ounces)
1 large can Rotel Tomatoes
32 ounces chicken broth
Garlic powder, onion powder and Italian seasoning
Block of cream cheese
Shredded Cheese
Spinach
Crockpot on high 2.5 hours
Instant Pot Mac and Cheese
Prep Time 5 minutes
Cook Time 5 minutes Total Time 10 minutes
Servings 8
Calories 206kcal
Ingredients
16 Ounces Uncooked Elbow Macaroni
4 Cups Chicken Broth
2 Tablespoons Butter
1 Teaspoon Hot Pepper Sauce
1 Teaspoon Garlic Powder
1/2 Teaspoon Pepper
1/2 Teaspoon Salt
2 Cups Shredded Cheddar Cheese
1 Cup Shredded Mozzarella Cheese
1/2 Cup Shredded Parmesan Cheese
1/2-1 Cup Milk
Instructions
1. Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot.
2. Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release.
3. Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.
Notes
NOTE ABOUT MEASURING: This recipe calls for one,16 ounce box of dried elbow macaroni. If you are measuring from a large bag, this is equal to 4 cups dry measure. The 16 ounces is also equal to 453 grams.
NOTE: Some people say that they find this "stringy"
Mozzarella is a stringy cheese, if you don't like that texture, use a different cheese, or all cheddar. Also, keep in mind that you MUST add the cheese in 3-4 handfuls, stirring between each addition, don't add all of the cheese at once.
NOTE: The cheeses listed in the recipe have produced the best flavor that have found. Feel free to use your family's favorite cheese combination.
NOTE: For the milk, start with ½ cup and add up to one cup if you find it needs to be thinned out a little bit more.
