French Onion Chicken

Ingredients

  • 3 pounds (about 5-6 pieces) boneless, skinless chicken breasts
  • 1/2 tablespoon black pepper
  • 1 tablespoon Adobo seaoning
  • 1 tablespoon garden vegetable seasoning
  • 1 container (12 ounces) French onion dip
  • 1-1/2 cups shredded monterey Jack cheese
  • 1 container (7 ounces) crispy fried onions

Instructions

  1. Preheat oven to 350 degrees and grease a 9-by-13-inch baking dish with oil.
  2. Season the chicken breasts on both sides with black pepper, Adobo and garden vegetable seasoning.
  3. Place the chicken breasts in the bottom of the prepared baking dish.
  4. Spread the French onion dip evenly over top of the chicken, making sure each of them is covered.
  5. Sprinkle the shredded cheese evenly over the dip.
  6. Place the baking dish in the oven and bake for 20 minutes.
  7. Remove from the oven and sprinkle the crispy fried onions over the top.
  8. Return the baking dish to the oven and bake an additional 5 minutes.
  9. Serve hot alongside a salad or other favorite side.

This recipe was inspired by several viral videos on TikTok. One of them, posted by @rattchelmama, can be found here.

Buffalo Chicken Dip

Ingredients

  • 2-1/2 cups seasoned, cooked and shredded chicken
  • 1 block cream cheese, softened
  • 1/2 cup Frank’s RedHot sauce
  • 1/2 cup mayonnaise
  • 3/4 cups shredded cheddar cheese, divided
  • 1-1/2 tablespoons Ranch seasoning

Instructions

  1. Preheat oven to 350 degrees.
  2. Add all of the ingredients (only 1/2 cup of cheese) to a large mixing bowl and stir until well combined.
  3. Pour the mixture into a small cast iron skillet, 1-quart baking dish or other similar oven-safe vessel.
  4. Sprinkle the remaining 1/4 cup of cheese on top.
  5. Bake in the preheated oven for 20-25 minutes until it is bubbly and the cheese is melted.
  6. Serve hot with pita chips, vegetables or crackers.

Sourdough Popovers

Ingredients

  • 1 cup milk
  • 3 large eggs, at room temperature
  • 1/2 cup active sourdough starter
  • 3/4 teaspoon kosher salt
  • 1 cup flour

Instructions

  1. Place a cold popover or muffin pan in the oven and heat to 450 degree.
  2. Meanwhile, heat up the milk in a saucepan on the stove just until it begins to warm (you don’t want it hot).
  3. In a large bowl, whisk together the eggs, sourdough starter, salt and warm milk.
  4. Add in the flour and whisk until mostly smooth (a few lumps are OK).
  5. Once the popover or muffin pan has been heated, carefully remove it from the oven and spray it with cooking spray.
  6. Pour the batter into the cups of the pan, filling almost to the top.
  7. Bake the popovers for 15 minutes at 450, then reduce heat to 375 degrees, baking an additional 15 to 20 minutes, or until golden brown. 
  8. Serve warm with butter.

The original recipe for these delicious and airy popovers can be found here.

Pepper Jack Risotto

Ingredients

  • 1 large bell pepper, diced
  • 1/2 cup diced onion
  • 1-1/2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 cup uncooked arborio rice
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 28-30 ounces vegetable broth
  • 1 can Mexi-corn, drained
  • 8 ounces pepper jack cheese, shredded

Instructions

  1. In a large stock pot, sauté bell pepper and onion in oil until tender.
  2. Add in the minced garlic and rice, then stir and cook for about 1 minute.
  3. Sprinkle the seasonings over the rice mixture, stir until combined and continue cooking for another couple minutes.
  4. Add approximately 1/2 cup of the broth and stir constantly until the liquid has almost completely absorbed into the rice.
  5. Add remaining broth in ½ cup intervals, stirring very often. Make sure to wait until each addition of liquid is absorbed before adding the next.
  6. Taste the rice for doneness; add more water if needed until rice is completely cooked.
  7. Stir in the corn and cook until heated through.
  8. Add the cheese and stir until it is completely melted.
  9. Serve hot as a side dish, or on its own as a filling Meatless Monday meal.

The recipe I based this delicious risotto off of can be found here.

Homemade Tuna Helper

Ingredients

  • 1 bag (12 ounces) wide egg noodles, cooked al dente and drained
  • 1 tablespoon olive oil
  • 1/2 cup onion, diced
  • 2 tablespoons flour
  • 2-3/4 cups milk
  • 4 ounces cream cheese, softened
  • 1 tablespoon dijon mustard
  • 1 teaspoon umami mushroom seasoning
  • 1/2 teaspoon Lawry’s season salt
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas and diced carrots
  • 1 can (12 ounces) chunk light tuna in water, drained and flaked

Instructions

  1. Cook the noodles according to package directions until al dente (rinse and keep in a pot of cold water until ready to use); drain.
  2. In a large skillet, sauté onion in olive oil until tender.
  3. Sprinkle flour over onion, stirring and cooking over medium heat for about 1 minute.
  4. Gradually add the milk, whisking and cooking until thickened and bubbly.
  5. Add the cream cheese, mustard and seasonings, whisking constantly until incorporated.
  6. Add the peas and carrots and tuna, stirring and cooking until heated through.
  7. Pour the creamy tuna mixture over the drained pasta, stir until well combined and cook over medium-low until heated through.
  8. Serve hot with a salad and rolls, if desired.

The original recipe for this incredibly accurate and tasty Tuna Helper dupe can be found here.

Cheesy Pull-Apart Crescents

Ingredients

  • 2 packages (8 ounces each) crescent rolls
  • 2 packages (5.5 ounces each) Boursin cheese
  • 1-1/2 tablespoons butter, melted
  • 1/2 teaspoon parsley
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon chives
  • 1/4 teaspoon thyme

Instructions

  1. Heat oven to 375 degrees and line a large cookie sheet with parchment paper.
  2. Open the crescent roll cans and separate dough into 16 triangles (cut each triangle in half lengthwise).
  3. Spoon about 2 teaspoons of cheese on the wide end of each triangle.
  4. Roll up each triangle, starting at the widest side and rolling to the opposite point.
  5. Place the filled crescents onto the parchment-lined cookie sheet so that it makes your desired shape.
  6. In a small bowl, combine the melted butter with the herbs.
  7. Brush the crescents with the melted butter mixture.
  8. Bake in the preheated oven for 20 to 25 minutes, or until golden brown.
  9. Serve warm.

The original recipe for these delicious appetizers came directly from Pillsbury, and can be found here.

Chicken Crust Pizza

Ingredients

  • 1 can (12.5 ounces) chunk chicken breast, drained
  • 1 large egg
  • 1/4 cup grated parmesan cheese
  • 1/4 cup shredded Italian cheese
  • 1/2 teaspoon Adobo seasoning
  • 1/2 teaspoon Italian seasoning
  • Pizza sauce and toppings of your choice

Instructions

  1. Preheat oven to 425 degrees and line a pizza pan with parchment paper.
  2. In a medium bowl, combine the chicken breast, egg, cheeses and seasonings, using a fork to help shred the chicken and mix everything together.
  3. Dump the chicken mixture onto the parchment lined pizza pan and spread into a large, thin circle.
  4. Bake in the oven for about 20 minutes until the crust is golden brown.
  5. Remove the crust from the oven and allow to cool slightly before adding the sauce, cheese and other desired toppings.
  6. Place the pizza back in the oven for 5-10 minutes until cheese is bubbly.
  7. Cut into 6 triangles and serve.

This recipe was inspired by the one and only Jackie Hartlaub (@lowcarbstateofmind on TikTok and Instagram). Her video can be found here.

Cookies & Cream Scones

Ingredients

  • 3 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 package (3 ounces) instant cheesecake pudding mix
  • 6 tablespoons cold butter
  • 3/4 cups vanilla yogurt (regular or Greek)
  • 1/2 cup heavy whipping cream
  • 12 Double Stuf Oreos, coarsely chopped
  • 1/8 cup milk
  • Cream cheese frosting

Instructions

  1. Preheat oven to 400 degrees, and line an 11-by-17-inch baking sheet with parchment paper or a silicone baking pad.
  2. In a large mixing bowl, add the flour, sugar, salt, baking soda, baking powder and pudding mix, and stir well.
  3. Cut in the butter with a pastry blender until well blended.
  4. In a small bowl, combine the yogurt and heavy whipping cream.
  5. Add the yogurt and cream mixture to the flour mixture and stir well.
  6. Add the crushed Oreos, then knead into the dough with your hands for a couple minutes.
  7. Spread the dough onto a floured surface and form into a 12-inch circle.
  8. With a pizza cutter, cut the dough into triangular shaped wedges (will make about 8-10 large scones or roughly 16 small scones).
  9. Transfer the scones onto the prepared baking sheet so they’re not touching.
  10. Brush each scone with milk.
  11. Bake about 15-20 minutes or until tops are golden brown.
  12. Allow to cool and then use a piping bag to add frosting on top (or just spread a thin layer on with a knife).

Green Bean Casserole Cups

Ingredients

  • 1 pound fresh green beans, trimmed and cut into bite-sized pieces
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 2 cans (8 ounces each) crescent rolls
  • 1 container (6 ounces) crispy fried onions

Instructions

  1. Preheat oven to 375 degrees and grease 16 regular-sized muffin cups.
  2. Boil the green beans in water for about 10 minutes or until fork tender; drain.
  3. In a medium bowl, combine the soup, milk and cheese, and mix well.
  4. Fold in the cooked and drained green beans and stir until fully incorporated.
  5. Unroll both cans of crescent roll dough onto a flat surface.
  6. Pinch the seams and perforations of the crescent dough together to make four large rectangles.
  7. Cut each rectangle of dough into eight equal squares.
  8. Line each muffin cup by pressing one dough square into bottom and up the sides of the cup.
  9. Spoon the green bean casserole filling into each cup, filling them to the top.
  10. Bake in the preheated oven for about 15 minutes.
  11. Remove the cups from the oven and top each one with crispy fried onions.
  12. Return the cups to the oven and bake an additional 5 minutes until the dough is golden brown.
  13. Allow the casserole cups to cool slightly before removing from the muffin tin.
  14. Serve warm as an appetizer or alongside your favorite protein.

The original recipe for these delicious green bean casserole cups can be found here.

Chicken Enchilada Soup

Ingredients

  • 2-1/2 pounds boneless, skinless chicken breasts or tenderloins
  • 1 tablespoon taco seasoning
  • 1/2 tablespoon Everything but the Elote seasoning
  • 1 small onion, diced
  • 1 tablespoon olive oil
  • 4 cups chicken broth
  • 2 cans (11 ounces each) Mexi-corm
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cans (16 ounces each) refried beans
  • 1 can (10 ounces) red enchilada sauce
  • 1-1/2 cups chunky salsa

Instructions

  1. Preheat oven to 350 degrees and line a small baking sheet with foil or parchment paper.
  2. Generously coat all sides of chicken with taco and Everything but the Elote seasonings.
  3. Bake chicken in the oven for about 30 minutes, or until internal temperature reaches 165 degrees.
  4. Remove chicken from oven and allow to cool before cutting it into bite-sized pieces.
  5. Meanwhile, sauté onion in oil over medium heat in a large stock pot.
  6. Add in chicken broth and bring to a boil.
  7. Stir in the beans, corn and enchilada sauce.
  8. Simmer the soup for about 30 minutes, making sure the refried beans are fully incorporated.
  9. Add in the cooked chicken and salsa, then simmer for another 10 to 15 minutes.
  10. Serve hot topped with pepper jack cheese, sour cream and tortilla strips.