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Recipes
Southwest White Chicken Chili
By sunriseko
Heat the oil in a 4-quart saucepan over medium-high heat
- 1 tablespoon vegetable oil
- 4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 3/4 cup water
- 1 1/2 cups frozen whole kernel corn
- 2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
- 2 tablespoons shredded Cheddar cheese
Mini Wheels with Peas, Ham and Tomato
By sunriseko
Bring a large pot of water to a boil
- 1 (16 ounce) box Barilla® Mini Wheels
- 4 tablespoons extra virgin olive oil
- 4 tablespoons minced onions
- 1/3 cup julienned fully cooked ham
- 1/4 cup frozen peas
- 4 medium plum tomatoes, diced
- 1/2 cup grated Parmigiano-Reggiano cheese grated Parmigiano-Reggiano cheese
Baked Omelet
By sunriseko
Preheat oven to 350 degrees F (175 degrees C)
- 8 eggs
- 1 cup milk
- 1/2 teaspoon seasoning salt
- 3 ounces cooked ham, diced
- 1/2 cup shredded Cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon dried minced onion
Chicken Vegetable Soup
By sunriseko
Instructions Preheat oven to 425 degrees F
- 2 garlic cloves, minced
- 2 carrots, peeled and cubed
- 1 cup butternut squash, peeled and cubed
- 1 small sweet potato, peeled and cubed*
- 1/2 yellow onion, quartered
- 2 tablespoons extra virgin olive oil
- 4 cups chicken stock, store-bought or homemade
- 2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts
- 3/4 teaspoon dried parsley
- 1 teaspoon sea salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cracked pepper
- 1 cup water
- 2 cups baby spinach
- For SCD, eliminate the sweet potato and increase the butternut squash to 2.5 cups
Chicken, Spinach, and Cheese Pasta Bake
By sunriseko
Preheat oven to 375 degrees F (190 degrees C)
- 1 (8 ounce) package penne pasta
- 1 teaspoon olive oil
- 1 onion, chopped
- 3 cups chopped cooked chicken
- 1 (14 ounce) can Italian-style diced tomatoes
- 1 (10 ounce) package spinach
- 1 (8 ounce) package cream cheese, softened
- 1 1/2 cups shredded mozzarella cheese
Noodles Alfredo
By sunriseko
Cook noodles according to package directions
- 1 (8 ounce) package wide egg noodles
- 1/2 cup butter
- 1/2 cup heavy whipping cream
- 1 cup grated Parmesan cheese
- 1 tablespoon dried parsley
- 1/4 teaspoon salt
- ground black pepper to taste
Crunchy Eggplant Parmesan
By sunriseko
Preheat oven to 400 degrees F (200 degrees C)
- cooking spray
- 2 eggplants, peeled and sliced crosswise 1/4-inch thick
- 2 teaspoons salt, or as needed
- 4 eggs, beaten
- 1 1/2 cups panko bread crumbs
- 2 tablespoons dried Italian herb seasoning
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups prepared pasta sauce
- 2 cups shredded Italian cheese blend
- 1/3 cup grated Parmesan cheese
Black Bean and Corn Quesadillas
By sunriseko
Heat oil in a large saucepan over medium heat
- 2 teaspoons olive oil
- 3 tablespoons finely chopped onion
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can whole kernel corn, drained
- 1 tablespoon brown sugar
- 1/4 cup salsa
- 1/4 teaspoon red pepper flakes
- 2 tablespoons butter, divided
- 8 (8 inch) flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese, divided
Balsamic Roasted Pork Loin
By sunriseko
Dissolve steak seasoning in balsamic vinegar, then stir in olive oil
- 2 tablespoons steak seasoning rub
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 2 pounds boneless pork loin roast
Garlic Mashed Potatoes Secret Recipe
By sunriseko
Bring a large pot of salted water to a boil
- 50 pounds unpeeled red potatoes, quartered
- 8 pounds butter, room temperature
- 3 pounds Romano cheese, grated
- 3 cups chopped garlic
- 1/2 cup salt
- 1/2 cup dried oregano