Chicken Alfredo Casserole, Quinoa, Chicken, and Broccoli Queso Dip, & more!

Skinny Queso Dip- I loved it!

• 2 tablespoons unsalted butter 
• 3 cloves garlic, minced 
• 1 jalapeno, seeded and diced 
• 1 Roma tomato, diced, plus more for garnish 
• 2 tablespoons all-purpose flour 
• 2 cups Silk Unsweetened Coconut Milk
• 3 cups shredded cheddar cheese 
• 1 teaspoon chili powder 
• 1/2 teaspoon cumin 
• Kosher salt and freshly ground black pepper, to taste 
• 1/4 cup plain Greek yogurt 
• 1 avocado, halved, seeded, peeled and diced 
• 2 tablespoons chopped fresh cilantro leaves

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INSTRUCTIONS

• Melt butter in a medium saucepan over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in tomato until softened, about 1-2 minutes. 
• Whisk in flour until lightly browned, about 1 minute. Gradually whisk in coconut milk, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. 
• Stir in cheeses, a handful at a time, until smooth, about 1-2 minutes. Stir in chili powder and cumin; season with salt and pepper, to taste. Stir in Greek yogurt until well combined, about 1 minute. 
• Serve immediately, garnished with tomatoes, avocado and cilantro, if desired.
• Stromboli recipe below- so easy and my whole family loved it! 
• 1/2 lb. pizza dough {I used my fail-proof recipe}
  1/2 cup pizza sauce
  1 1/2 cups grated mozzarella cheese
  9 slices salami
  7 slices deli honey ham
  1 egg, beaten
  dried parsley & parmesan cheese {optional}
  extra pizza sauce for dipping {optional}

  DIRECTIONS:

  Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment or spray lightly with non-stick cooking spray. Spread pizza dough out on baking sheet to be approximately 10x16. Spread pizza sauce over 2/3's of the dough lengthwise, leaving a 3x16 rectangle of plain dough along one of the edges. Top sauce with half the grated cheese, salami and ham. Top with remaining cheese. Brush the plain strip of dough with the egg. Fold in the sides about an inch and brush them with egg. Roll up like a jelly roll lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle parsley and cheese over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more pizza sauce.

  • 2 cups reduced sodium chicken broth   Broccoli, Quinoa, and Chicken Casserole- DIVINE!
  • 1 cup milk (I used 2%)
  • 1 teaspoon poultry seasoning
  • ½ cup flour
  • 2 cups water, divided
  • 1 cup uncooked quinoa, rinsed
  • ¼ cup cooked, crumbled bacon (optional... sort of)
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons seasoning (like Emeril's Essence or any basic blend you like)
  • ¼ cup shredded Gruyere cheese (any kind will work)
  • 3 cups fresh broccoli florets

  INSTRUCTIONS

  1. Sauce: Preheat the oven to 400 degrees and generously grease a 9x13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
  2. Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
  3. Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
  4. Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

  NOTES

  You will know the quinoa is done when it is soft and looks as if it has popped open, with the germ of the kernel visible as a little spiral. I've gotten quite a few comments about the liquid not absorbing right away - if that's you, just bake it a little longer. With enough time, it should get that moisture soaked right up into a creamy sauce.

  
  

  
  

  • 1 tablespoon melted butter  ( This is Panera Bread's Copy Cat Broccoli Cheese Soup!)
  • ½ medium chopped onion
  • ¼ cup melted butter
  • ¼ cup flour
  • 2 cups half-and-half cream
  • 2 cups chicken stock
  • ½ lb fresh broccoli (about 1 cup)
  • 1 cup carrot, julienned
  • ¼ teaspoon nutmeg
  • 8 ounces grated sharp cheddar cheese
  • salt and pepper to taste

  INSTRUCTIONS

  1. Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
  2. Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
  3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
  4. Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender… but I love the chunks!

  
  

  
  

  Corn and Tomato Soup

  2 tablespoons extra-virgin olive oil
  2 shallots, coarsely chopped
  1 teaspoons kosher salt
  1/2 teaspoon freshly ground black pepper
  3 1/4 cups (1 pound) frozen corn, thawed
  3 cups low-sodium chicken broth
  2 medium tomatoes, seeded and chopped into 1/2-inch pieces
  1/4 cup fresh basil leaves, chopped
  Directions
  In a 3-quart saucepan, heat the oil over medium-high heat. Add the shallots, salt and pepper. Cook, stirring occasionally, until soft, about 3 minutes. Place the cooked shallots, corn and chicken stock in a blender. Blend until smooth.
  
  Pour the corn mixture back into the saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the tomatoes and basil.
  
  Ladle the soup into bowls and serve.
  
  Cook Notes: To seed the tomatoes, cut them in half horizontally and using a small dessert spoon, scoop out the seeds and discard.
  Recipe courtesy Giada De Laurentiis
  
  Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/corn-and-tomato-soup-recipe.html?soc=myplatesocialpinterest&oc=linkback

  
  

  
  

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hope you loves like these mouth-watering recipes I've been finding lately- they're so healthy and nutritious, yet full of flavor!! Pictures coming soon, I promise. Sorry it's been so very long~