Corn, Sausage and Potato Chowder

Adapted from Food Blogga

1 tablespoon butter
1 cup yellow onion, chopped
2 cups Yukon Gold potatoes, chopped
2 cups vegetable broth (I used chicken because that's what I had and that's how I cook!)
2 cups fresh corn kernels (can use frozen or canned as well)
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
freshly ground black pepper
2 cups low-fat milk
1/4 cup sharp cheddar cheese, shredded
3 tablespoons finely chopped fresh parsley
1 package fully cooked sausage (I prefer Aidell's Chicken and Apple)

In a deep pot over medium-high heat, melt butter. Saute onions for 5 minutes, or until lightly browned. Add potatoes and broth, and bring to a boil. Reduce heat to medium-low; add corn kernels, cayenne, salt, and black pepper, and stir well. Cook until potatoes are tender, about 15 minutes. Add the milk, cheddar cheese, and parsley. Turn off heat and allow chowder to cool for 5-10 minutes.

Can be pureed in 2 batches or puree one batch and leave some chunks in there. This is how my hubby prefers things so I leave some big chunks for him!

Chicken Artichoke Bake

This is another good potluck dish and an amazing way to depart from normal ways of preparing chicken. It is SO good!

Artichoke Chicken Bake
1/4 c butter
6 chicken halves
1c. chopped onion
1 clove garlic
3 Tbsp flour
1/4 tsp salt
1 1/4c dry white wine
1c chicken broth
3 ounces cream cheese
1 can (14oz) artichoke hearts, drained and halved

Melt butter in large skillet. Add chicken and cook for 5 min on each side. Remove chicken from skillet, reserving pan drippings and place chicken in casserole dish. Saute onion and garlic in reserved pan drippings until tender. Add flour and salt and cook one minute, stirring constantly. Gradually whisk in wine and broth stirring until mixture is thickened. Add cream cheese stirring until melted. Remove from heat and set aside. Arrange artichoke hearts over chicken and spoon cream cheese mixture over chicken and artichokes. You may cover and refrigerate up to 24 hours. Serve over noodles or rice.

*Note, the original recipe calls for slivered almonds on top but I don't do that.*

Magically Moist Chicken

I have to put a disclaimer on this one. I am not the biggest fan of mayonnaise. In fact, as a child I used to scrape the mayo off my sandwiches at school because my dad always put too much. That being said, I love this fast and easy recipe!

Serve with rice (can you tell we a lot of rice around here?) :) and asparagus.

Meatball Subs

I use a meatball recipe similar to these that Rachael Ray makes. I just throw in what I have. I LOVE fresh parsley inside the meatballs and you can use ground beef, chicken or turkey for these. I use a can of sauce (usually Del Monte because it's cheap) and get sub rolls. Add some mozzarella cheese and broil for an easy meal!

Acapulco Delight

I had this at a potluck a few years ago and asked for the recipe because it was sooo good. I am not the biggest fan of corn tortillas but this is really good, just try it!

1 lb ground beef
1 onion, chopped
1 envelope taco or enchilada seasoning
2-3 small cans of tomato sauce
1 small can olives, sliced
Corn tortillas
Jack and or cheddar cheese
1 c sour cream
Chopped green onions
Refried beans (optional)

Brown ground beef and onion. Drain.
Add packet of taco seasoning, tomato sauce, and olives. Simmer.

Make layers of tortillas, sauce, and cheese. Bake 20-30 min at 350*
*If using refried beans then add beans and cheese on top*
When finished baking top with sour cream and green onions.
Serve with a green salad.