For Friends Who Eat

Zucchini Grilled Cheese

2 c. grated zucchini
1 large egg
1/2 c. freshly grated Parmesan
2 green onions, thinly sliced
1/4 c. cornstarch
kosher salt
Freshly ground black pepper
Vegetable oil, for cooking
2 c. shredded Cheddar

Squeeze excess moisture out of zucchini with a clean kitchen towel. In a medium bowl, combine zucchini with egg, Parmesan, green onions and cornstarch. Season with salt and pepper.
In large skillet, pour enough vegetable oil to layer the bottom of the pan. Scoop about 1/4 cup of the zucchini mixture onto one side of the pan and shape into a small square. Repeat to form another patty on the other side.
Cook until lightly golden on both sides, about 4 minutes per side. Remove from heat to drain on paper towels and repeat with remaining zucchini mixture. Wipe skillet clean.
Place two zucchini patties in the same skillet over medium heat. Top both with shredded cheese, then place two more zucchini patties on top to form two sandwiches. Cook until the cheese has melted, about 2 minutes per side.
Repeat with remaining ingredients. Serve immediately.

Buffalo Chicken Stuffed Spaghetti Squash

1 1/4 lbs chicken breast- shredded
1 medium spaghetti squash, halved (about 3 lbs)
1 rib celery, thinly sliced
1-2 green onions, white and green part thinly sliced
1/4 c diced red bell pepper
1/2 c buffalo sauce
1/4 creamy ranch dressing (optional)
1/4 c crumbled blue cheese (optional)

Instructions:
To roast squash:
Preheat over to 350 degrees
Line a baking sheet with parchment paper and set aside
Slice both ends from squash and discard
Stand squash up on one of the cut ends and use a large knife to cut the squash in half lengthwise
Scoop seeds and stringy inside out using a large spoon
Place squash cut side down on the baking sheet
Bake for 30-40 minutes or until squash is tender (bigger squash will take longer)
Allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the shells.
While squash is roasting, cook the chicken

Chicken:
Place a medium skillet over medium-high heat. Add 1 tsp coconut oil and swirl pan to coat with the oil. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes ot until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks

Assembling:
Place squash shreds, chicken, celery, onions, peppers and buffalo sauce in a large bowl. Toss well to coat. Spoon mixture into shells. Return stuffed shells back to the baking sheet and place in oven (still at 350) for 10-15 minutes of until heated through.
Serve with dressing abd/or crumbled blue cheese if desired.

Chicken Salad Sandwiches

16 oz MINI Farfalle (bowtie) pasta - cooker
6 c chicken
4 green onions
2 c celery
1 c slivered almonds
4 c red grapes
3 c gala apples

Dressing
16 oz Kraft Coleslaw Dressing
2 tsp salt
3 tsp pepper
2 dashes thyme (I do about 1/2 tsp)
2 pinches ginger (again I do about 1/2 tsp but I like ginger)
2 c mayo

Dice chicken, green onions, and celery. Cut red grapes in half and thinly slice gala apples. Mix in large bowl and then top with dressing. Chill and serve on rolls. Serves "20" (I use "" because it makes a HUGE tupperware... we made 3 for Lucy's blessing and only used 1 with 38 of us)

Creamy Tomato Tortellini Soup

INGREDIENTS:
2 cloves minced garlic
2 T olive oil
2 cans (10 3/4 oz) cans tomato soup
½ c chopped sun dried tomatoes
1-½ c milk
2 c half-and-half
2 c chicken stock
1 tsp onion powder
½ tsp salt
½ tsp pepper
2 tsp italian seasoning
1 package cheese filled tortellini
½ c shredded parmesan cheese

INSTRUCTIONS:

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt.

When the garlic is done, add tomato soup, tomatoes, milk, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop noodles into the soup. Cook according to the package directions. Mine takes about 8 minutes.

After noodles are cooked serve and top with parmesan cheese

Cajun Chicken Pasta

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6

INGREDIENTS:
Blackened Seasoning
2 tsp paprika (smoked or sweet)
½ tsp garlic powder
¼ tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
¾ tsp salt
freshly cracked pepper

For the Pasta
1 large (3/4 lb.) chicken breast
1 Tbsp butter
1 green bell pepper
1 red bell pepper
1 yellow onion
1 (15 oz.) can fire roasted tomatoes
1 oz. cream cheese
12 oz. fettuccine
3 whole green onions

INSTRUCTIONS:

Combine the herbs and spices for the blackened seasoning in a bowl. Slice the chicken breast into very thin, two inch long strips. Place the chicken strips in a second bowl, pour half of the blackened seasoning over top and toss the chicken to coat in the spices.
Prepare a large pot of water for the pasta. Bring it to a boil over high heat and then add the pasta. Cook the pasta until tender and then drain in a colander.
Meanwhile, thinly slice the bell peppers and onion. In a large skillet, melt the butter over medium heat. Once the skillet is hot and the butter is melted, add the chicken and sauté until cooked through. Remove the cooked chicken from the skillet, add the sliced vegetables, and sauté until they are tender and slightly wilted. Remove the vegetables from the skillet.
Turn the heat under the skillet down to medium low. Add the can of fire roasted tomatoes and the second half of the blackened seasoning. Cut the cream cheese into small pieces and add it to the skillet. Whisk the mixture until the cream cheese has melted into the tomatoes and created a creamy sauce.
Add the cooked chicken and vegetables back to the skillet with the sauce and stir to combine. If your skillet is extra large, add the cooked pasta to the skillet and toss to combine with the chicken, vegetables, and sauce. If your skillet is smaller, you can add the drained pasta back to the large pot it was cooked in (with the heat turned off), then add the chicken, vegetables, and sauce to the pot and stir to combine.
Slice the green onions and sprinkle over top before serving.

LINK:

https://www.budgetbytes.com/2013/09/cajun-chicken-pasta/

Chicken Gnocchi Soup

INGREDIENTS:
4 T butter
1 large yellow onion, diced
1 C celery, diced
2 garlic cloves, minced
¼ cup flour
1 quart half and half (or heavy cream)
3 cups chicken broth
1½ cup shredded carrots (I just slice them really thin)
1 cup roughly chopped fresh spinach
¼ teaspoon thyme
½ teaspoon parsley
1 cup chicken, cooked and diced
Freshly grated Parmesan cheese – for garnish
1 pound package gnocchi
Salt & pepper to taste

INSTRUCTIONS:
In a large soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until the onion is translucent and lightly browned around the edges, about 5-7 minutes. Add the garlic and cook until fragrant, about 30-60 seconds. Sprinkle in the flour and stir constantly as the flour cooks, about 1-2 minutes. Slowly whisk in the half and half and simmer until thickened, about 4-6 minutes. Whisk in the chicken broth and simmer until thickened again, about 2-4 minutes. Add the Carrots, spinach leaves, thyme, parsley, chicken, and gnocchi. Continue to cook until all the ingredients are just heated through. Season with salt and pepper, serve.

LINK:
http://foodfolksandfun.net/2011/01/chicken-and-gnocchi-soup-olive-garden/#_a5y_p=2375278

Chicken Enchilada Soup

INGREDIENTS:

1 pound frozen chicken breasts

1 teaspoon cumin

3 tablespoons chili powder

1 (4 ounce) can diced green chilies

1 tablespoon minced garlic

1 small (10-oz) can green enchilada sauce

1 small (10-oz) can red enchilada sauce

1 can black beans, rinsed

1 (15 oz) can tomato sauce

2 cups water

2 tablespoons butter

2 tablespoons flour

1 (15 oz) can evaporated milk salt and pepper to taste

Toppings- chips, cheese, cilantro and/or avocado

INSTRUCTIONS:

Place the first 10 ingredients in crock pot. Cook on low for 6 hours. Pull out chicken, shred, and put back in the crock pot. In a small sauce pan, melt butter on medium heat. Add flour until it forms a paste. Add evaporated milk and stir until it begins to boil and thicken. Pour the mixture into the crock pot, mix and cook for 1 more hour. Serve with tortilla chips, cheese, cilantro, and avocado.