Prep Time: 10 minutes 
Cook Time: 20 minutes 
Total Time: 30 minutes 
Servings: 6 (2 cup servings)
A lighter, creamy and tasty ham and potato corn chowder that is pure comfort in a bowl!
Ingredients

• 3 tablespoons oil or butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/4 cup flour (or rice flour for gluten free)
• 2 cups chicken broth  
• 2 cups milk (or heavy cream)
• 1 1/2 pounds potatoes, diced small and optionally peeled
• 8 ounces ham, diced
• 1 cup corn
• salt and pepper to taste

Adapted from: www.closetcooking.com

Directions

1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
3. Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
4. Add the ham and corn, cook until heated and season with salt and pepper.

Note: I’ve made this before and it is very good. Serve with a crusty bread and maybe a salad to round out the meal!

Broccoli Cheese Soup

• Yield: 8 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Broccoli Cheese Soup is creamy and savory, made with a seasoned cheddar cheese base and broccoli in ONE POT.
Ingredients

• 6 tablespoons unsalted butter
• 1 yellow onion chopped
• 1/2 cup celery minced
• 1/4 cup flour
• 2 cups chicken broth
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 6 cups broccoli chopped coarsley
• 1 cup carrots grated finely (about 2 carrots)
• 2 cups whole milk
• 3 cups sharp cheddar 12 ounces - shredded from a block

Instructions

1. Add the butter to a large dutch oven on medium heat with the onions and celery and cook for 4-5 minutes until translucent, stirring occasionally then add in the flour whisking well for 1 minute.
2. Add the broth (very slowly) while whisking well until completely smooth then add in the salt and pepper.
3. Add in the broccoli and carrots and cook on low heat for 10 minutes before adding in the milk and cheddar, whisking well and bringing to a low simmer (do not boil).

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NOTE: I have made this soup and it is warming like your favorite old sweater!

Adapted from: https://dinnerthendessert.com/
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Doritos Chicken Casserole
 
Ingredients

• 1/2 c. milk
• 1/2 c. sour cream
• 3 c. shredded cooked chicken
• 2 c. shredded Mexican cheese blend (divided)
• 1 lg. bag Doritos
•  Chopped lettuce
•  Diced tomato
• 1 (10 oz.) can cream of chicken soup
• 1 can Ro-Tel diced tomatoes with green chilies drained
• 1/2 packet taco seasoning mix

Instructions

1. Preheat the oven to 350 degrees.
2. In a large bowl, mix together the shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-Tel tomatoes, and taco seasoning mix. Stir well.
3. Grease a 2-quart casserole dish. Layer half of the crushed Doritos across the bottom of the dish. Top with half of the chicken mixture. add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining 1 cup cheese.
4. Cover and bake for 30-35 minutes, until bubbling hot. Remove from the oven and top with chopped lettuce, diced tomato and more crushed Doritos.

Steak Bites with Garlic Butter
Ingredients:

• 1 ¼ pounds sirloin steak, cut into small cubes
• 1 Tbs olive oil
• 2 Tbs butter
• 2 tsp minced garlic
• Salt and pepper to taste
• 1 Tbs minced parsley

Instructions:

1. Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste.
2. Place the steak in the pan in a single layer; you may have to work in batches depending on the size of your pan. Cook for 3-4 minutes, stirring occasionally, until golden brown. Repeat with the remaining meat if needed.
3. Add the butter and garlic to the pan; cook for 1-2 minutes, stirring to coat the meat in the sauce.
4. Sprinkle with parsley and serve.

NOTE: If you don’t have sirloin, you can also use tenderloin, rib eye, or strip steak.
J's Notes: I have made these before. They are delish. They are great for both an appetizer or main dish.

Sheet-Pan Chipotle-Lime Shrimp Bake
Ingredients

• 1 ½ pounds baby red potatoes, cut into ¾” cubes
• 1 Tbs. extra virgin olive oil
• ¾ tsp., sea salt, divided
• 3 limes
• ¼ c unsalted butter, melted
• 1 tsp. ground chipotle pepper
• ½ pound fresh asparagus, trimmed
• ½ pound Broccolini or broccoli, cut into small florets
• 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
• 2 tbs. minced fresh cilantro

Directions:

1. Preheat oven to 400 degrees. Place potatoes in greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with ¼ teaspoon sea salt; stir to combine. Bake 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving the fruit. Combine the lime juice, melted butter, chipotle and remaining sea salt.
2. Remove sheet pan from oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp.
3. Bake until shrimp turn pink and vegetables are tender, about 10 minutes. Sprinkle with cilantro.

Adapted from Taste of Home

Primavera Pasta Salad
Ingredients:

• Kosher Salt
• 2 pounds fusilli / corkscrew pasta
• 1 c mayonnaise
• ½ c whole milk, plus more if needed
• ¼ c sour cream
• 1 TBS chopped fresh parsley
• 1 TBS chopped fresh chives
• 2 lemons, zested and juiced
• Freshly ground black pepper
• 3 Tbs grated Parmesan Cheese
• 1 c broccoli florets, broken into small pieces
• 1 c cherry tomatoes, halved
• 1 c frozen peas, thawed
• 1 c sliced asparagus (2-inch pieces)
• ½ c matchstick carrots
• Green onion to taste

Directions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse under cold water until no longer hot; set aside.
2. To make the dressing: combine the mayonnaise, milk, sour cream, parsley, chives, lemon zest and juice, 1 teaspoon salt, ½ teaspoon pepper and 2 tablespoons of Parmesan in a small bowl. Set aside. Before tossing, splash in more milk if needed for thinning.
3. In a large bowl, combine the pasta, broccoli, tomatoes, peas, asparagus, carrot and green onions. Pour over the dressing and toss to coat. Top with the remaining tablespoon of Parmesan and some black pepper. Refrigerate for at least 4 hours and up to overnight.

NOTE: If you don’t care for broccoli, you can substitute cauliflower, or another favorite crunchy veggie. This would also be delish with some bacon added as well, or even diced chicken to make a light supper.
 
Adapted from: The Food Network / The Pioneer Woman