Creamy Mushroom Meatloaf

Ingredients

• 1/4 cup butter
• 2 cups shiitake mushrooms, sliced
• 1 pinch salt
• 1 sprig fresh rosemary, chopped
• 3 tablespoons all-purpose flour 

• 2 1/2 cups beef broth
• salt and pepper to taste
• 1/2 cup heavy cream
• 1 (2 1/2 pound) uncooked prepared beef, veal and pork meatloaf

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. 
   
3. Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
4. Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
5. 
   
6. Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
7. Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
8. 
   
9. Remove from heat and stir in heavy cream.
10. 
    
11. Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
12. Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
13. 
    
14. Remove pan from the oven and gently remove meatloaf to a serving platter.
15. 
    
16. Skim off any extra fat from the surface of the sauce.
17. 
    
18. Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.

Slow Cooker General Tso's Chicken

• 4 boneless skinless chicken breasts cut into one inch cubes
• 1/4 cup cornstarch
• 1 tablespoon vegetable oil
• 1/2 cup hoisin sauce
• 2 T soy sauce
• 1/2 cup brown sugar
• 3 cloves garlic minced
• 3 Tablespoons rice wine vinegar
• 1 teaspoon sesame oil
• 1/4 tsp dry ginger
• 1/2 tsp crushed red pepper more or less to liking
• Optional garnish green onions, sesame seeds, additional red pepper flakes

Instructions

1. In a mixing bowl add the chicken and cornstarch. Toss until the chicken is completely coated in the cornstarch. In a medium sized skillet over medium high heat add oil and cook the chicken until the chicken is lightly brown but not cooked throughout. Put in the bottom of a slow cooker.
2. In a small mixing bowl whisk together hoisin sauce, soy sauce, brown sugar, garlic, rice wine vinegar, sesame oil, ginger and crushed red pepper. Pour on top of chicken in the slow cooker.
3. Cook on low heat for 3-4 hours or until chicken is cooked throughout. 
4. Serve over rice and garnish with green onions, sesame seeds and red pepper flakes if desired.

Baked Ranch Chicken

Ingredients

• 1 lb skinless, boneless chicken breasts (cut into 4 fillets)
• 1 cup cornflakes cereal
• 1 packet dry Ranch dressing mix
• 1/2 cup fat free sour cream

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse and chicken breasts and pat dry. Evenly coat both sides of each breast with sour cream.
3. In a large Ziploc bag, add the cornflakes and Ranch Mix, and crush cornflakes well.
4. One by one, put each sour cream coated chicken in the seasoned corn flake crumbs and gently shake until chicken breast is coated.
5. Place coated chicken in a 9×13 inch baking dish that has been sprayed with non-fat cooking spray. Lightly mist with an olive oil mister, and bake in the preheated oven for 1 hour.

Instant Pot® Lasagna Soup

Ingredients

• 1 (4 ounce) mild Italian sausage link, casing removed
• 1 pound ground sirloin
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1 tablespoon garlic, minced
• 1 (32 ounce) can low-sodium chicken broth 

• 24 ounces marinara sauce
• 8 lasagna noodles, broken into pieces
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 teaspoons grated Parmesan cheese

Directions

1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add sausage and ground beef to the pot and until browned, about 5 minutes. Drain and discard grease and set meat aside. Add olive oil and swirl to insure the bottom of the pot is evenly coated. Add onions and cook until just soft, but not brown, about 5 minutes. Stir in garlic and cook until just fragrant, about 1 minute.
2. 
   
3. Pour in chicken broth and deglaze the pot, scraping up the brown bits from the bottom. 
4. 
   
5. Pour in marinara sauce. Add meat mixture and season with salt and pepper. Stir to combine. Add lasagna noodles, making sure that they are completely submerged in sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
6. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Taste and adjust salt, if necessary. Ladle into bowls and top each with 1 teaspoon Parmesan cheese.

Pesto Chicken Spaghetti Squash Bake

Ingredients

• 1 spaghetti squash
• 2 tablespoons olive oil, divided 
• 1 ½ pounds skinless, boneless chicken breast
• salt and ground black pepper to taste
• 1 pinch dried oregano
• 1 pinch garlic powder
• 1 cup pesto
• 1 cup ricotta cheese
• 1 egg yolk
• 1 tablespoon Italian seasoning
• 1 cup marinara sauce 
• 1 cup shredded mozzarella cheese

Directions

• Step 1
  Preheat oven to 350 degrees F (175 degrees C).
• Step 2
  Place spaghetti squash on a microwave-safe plate and cut small slits in it with a knife. Cook in the microwave on high, about 5 minutes. Cut squash in half lengthwise and scoop out seeds. Place cut-side down on a microwave-safe plate and cook until slightly softened, about 5 minutes more.
• Step 3
  Drizzle 1 tablespoon olive oil over squash and place cut-side down on a baking sheet.
• Step 4
  Bake in the preheated oven until easily pierced with a fork, about 20 minutes. Use a fork to scrape insides of squash into spaghetti strands. Spread evenly in a casserole dish.
• Step 5
  Season chicken breasts with salt, black pepper, oregano, and garlic powder.
• Step 6
  Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook until browned and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side.
• Step 7
  Cut cooked chicken into 1/2-inch cubes and toss with pesto in a bowl.
• Step 8
  Combine ricotta cheese, egg yolk, and Italian seasoning in a small bowl.
• Step 9
  Layer half the marinara sauce, ricotta mixture, and pesto chicken on top of squash in the casserole dish. Repeat layers once more. Sprinkle mozzarella cheese on top. Cover with aluminum foil.
• Step 10
  Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes. Remove aluminum foil and broil until golden brown, about 5 minutes.

Cheesy Chicken and Broccoli Crescent Bake

Ingredients

6

slices bacon, chopped

1

box (9 oz) frozen broccoli cuts

1

package (8 oz) sliced fresh mushrooms (about 2 1/2 cups)

2

cups shredded cooked chicken

1

jar (15 oz) four cheese Alfredo pasta sauce

1

cup shredded Italian cheese blend (4 oz)

1/4

teaspoon black pepper

1

can (8 oz)  refrigerated crescent dinner rolls

Steps

• 1

  Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• 2

  In 12-inch skillet, cook chopped bacon until crisp. Drain on paper towels. Reserve 1 tablespoon bacon drippings.
• 3

  Microwave broccoli as directed on box. Set aside.
• 4

  In same skillet, heat 1 tablespoon bacon drippings. Add mushrooms; cook over medium-high heat 3 to 5 minutes, stirring frequently, until tender. Stir in bacon, broccoli, chicken, Alfredo sauce, cheese and pepper until well blended. Spoon into baking dish.
• 5

  Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over top of hot filling, alternating triangles to fit in baking dish.
• 6

  Bake 22 to 26 minutes or until crust is deep golden brown. Cover with foil last 10 minutes of bake time to prevent over browning, if necessary.

Leftover Halloween Candy Brownies

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup packed light brown sugar
• 1/3 cup butter, softened 

• 1/2 teaspoon vanilla extract
• 1 large egg
• 1/2 cup candy-coated milk chocolate pieces (such as M&M's(R))
• 1/2 cup chopped peanut butter cups (such as Reese's(R))
• 1/2 cup chopped chocolate-covered crispy peanut butter candy (such as Butterfinger)
• 1/2 cup chopped milk chocolate candy bars (such as Hershey's)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
2. Whisk 1 cup plus 2 tablespoons flour, baking powder, and salt together in a bowl. Beat brown sugar, butter, and vanilla extract together in a separate large bowl using an electric mixer until creamy; beat in egg.
3. 
   
4. Gradually beat flour mixture into butter mixture until batter is just combined; fold in candy-coated milk chocolate pieces, peanut butter cups, chocolate-covered crispy peanut butter candy, and milk chocolate bars. Press batter into prepared baking pan.
5. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool in pan for 10 minutes on a wire rack.

Chicken a la King

Ingredients

 1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
 ¼ teaspoon ground black pepper
 1 ½ teaspoons chicken bouillon powder
 1 ½ cups milk
1 ¼ cups hot water
4 cooked, boneless chicken breast halves chopped
4 ounces chopped pimento

Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in chicken and pimiento. Heat through