Buffalo Chicken & Tot Casserole

A great recipe to use your Magic Chicken!  Bit spicy but that can be mellowed out with sour cream for those that can't handle spice.  It was perfect for me.  This would be a great dish to take to potlucks.  I substituted green beans for the celery as my husband doesn't care for it.

Ingredients:

3-4 c cooked and chopped chicken (such as rotisserie)
1 (10 oz) can mild red enchilada sauce
1 c chopped celery
1 pkt Bold Baffalo Blue Cheese Dip Mix
1 Tbsp Garlic Garlic Seasoning
2 c shredded Cheddar cheese, divided
1 (32 oz) pkg frozen tater tots, divided

Instructions:

1.  In large bowl, combine first 5 ingredients with 1 cup cheese.

2.  Preheat oven to 400 degrees F.  Stir in half the tater tots.  Transfer chicken mixture to a greased 13x9 inch casserole dish.  Top with remaining 1 cup cheese and remaining tater tots.

3.  Bake 30 minutes or until tater tots are golden brown and sauce is bubbly.

Makes 6 servings.

Serve with a green salad.

Make Ahead & Freeze:  Combine step 1 in a gallon freezer bag.  Place remaining 1 cup cheese in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze with tater tots.  Thaw completely.  Continue with step 2.

Garlic Roasted Sweet Potatoes - Side Dish

YUM!  I normally fix sweet potatoes in the traditional brown sugar & butter sauce (not candied).  This changed that!  You can do this with almost any potato - maybe even other tuber vegetables.


Ingredients:

2 lbs fresh sweet potato yams, skin-on, cut into 1 1/2-inch cubes
2 Tbsp Roasted Garlic Infused Oil
1 Tbsp Garlic Garlic Seasoning
2 tsps Wahoo! Chili Seasoning

Instructions:

1.  Preheat oven to 425 degrees F.


2.  Combine all ingredients on a greased large rimmed baking sheet; salt and pepper as desired.  Toss to coat.

3.  Bake 20-25 minutes or until fork tender.

Makes 6 servings.

Make Ahead:   Combine step 2 in a gallon freezer bag up to 1 day ahead; refrigerate.  Continue with Step 1.

Did you know?  Sweet potato skins are edible, tasty and full of valuable nutrients.  So keep the skins on when roasting!

Sweet Chili Roasted Chicken

Our go to meat is chicken breasts.  Always looking for different ways to season it so there is variety.  This was very good!  We don't do the extra salt/pepper seasoning.  You can also do substitutions.

Ingredients:

1 1/2 lbs boneless skinless chicken breasts cut into 6 pieces, seasoned with salt and pepper
1/4 c Roasted Garlic Infused Oil
1/4 c honey
zest and juice of 1 lime
2 Tbsp Wahoo! Chili Seasoning
2 tsp Garlic Garlic Seasoning

Instructions:

1.  Place seasoned chicken in a gallon freezer bag.  In small bowl, combine remaining ingredients; salt and pepper as desired.  Pour over chicken.  Seal well; toss to coat.  Refrigerate 2 hours or up to overnight.

2.  Preheat oven to 400 degrees F.  Remove chicken from marinade; discard bag with marinade.  Place chicken on a foil lined and greased rimmed baking sheet. 

3.  Bake 15-17 minutes or until internal temperature reaches 165 degrees on an instant-read food thermometer.

Makes 6 servings.  Serve with Garlic Roasted Sweet Potatoes.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Chili Mac & Cheese Skillet

Trying to catch-up on blog posts.  This meal is from February.  We used ground elk instead of beef.  We also tend to use gluten-free pasta and almond milk.  You can make your own substitutions.  This was a fantastic meal.  We always freeze the leftovers for later meals.

Ingredients:

1 lb lean ground beef
1 Tbsp Garlic Garlic Seasoning
1 (15 oz) can tomato sauce
2 Tbsp Wahoo! Chili Seasoning
3 c uncooked elbow macaroni
2 1/2 c 2% milk, warmed
1 1/4 c hot water
2 c shredded Cheddar cheese

Instructions:

1.  In large skillet over medium-high heat, combine ground beef and Garlic Garlic Seasoning; salt and pepper as desired.  Cook and crumble until cooked through and no longer pink, about 6-8 minutes; drain off liquid.


2.  Add tomato sacue and Wahoo! Chili Seasoning; simmer 5 minutes.  Stir in macaroni, milk and water.  Cover and bring to a boil.  Reduce heat and simmer 11-13 minutes, stirring occasionally, or until noodles are tender.

3.  Remove from heat and stir in cheese.  Serve immediately.  Sauce will continue to thicken upon standing.

Makes 6 servings.  Serve with Romaine Salad with Roasted Garlic Vinaigrette.

Make Ahead & Freeze:  Combine step 1 ingredients in a quart freezer bag.  Combine tomato sauce and Wahoo! Chili Seasoning in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Savory Pulled Pork Sandwiches

I'm not a sandwich person.  However, I can serve this over rice!  I love how Tastefully Simple makes dinner so easy!  If you don't like pork,  you can use chicken or beef.  Or how about the Magic Chicken!

Ingredients:

1 (2-3 lb) boneless pork shoulder roast, seasoned with salt & pepper
1 sm onion, sliced, optional 
1 red bell pepper, sliced, optional
1 jar Savory Wild Mushroom Slow-Cooker Sauce
6-8 hoagie buns, toasted
6-8 slices provolone cheese

Instructions:

1.  In a 3-qrt or larger slow cooker, combine roast, onions, peppers, if desired, and Savory Wild Mushroom Slow-Cooker Sauce.

2.  Cook on Low 8-10 hours or High 6-8 hours.  Remove roast from cooker; shred pork.  Place back in cooker and toss with sauce.

3.  Place shredded pork, peppers, and onions in toasted buns.  Top with cheese.  Serve with additional sauce for dipping, if desired.

Makes 6 servings.  Serve with a green salad.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Place in slow cooker and continue with step 2.