White Chicken Chili

This Cook's Illustrated recipe is by far the best White Chicken Chili recipe I've tried.  It is so, incredibly much better than the recipes that call for 8 cans of god knows what ingredients.  I've only made it a few times, but I love it!  You can freeze and re-heat leftovers too.  

Lasagna

 This is Kory's mom's lasagna recipe.  I will admit that I change it up quite a bit.  I use extra stewed tomatoes and 30 oz of tomato paste because Kory likes lots of sauce.  Instead of 3 c of cottage cheese, I use 2 c of ricotta and 2 c of cottage cheese, both full fat.  I also add a lot more seasoning--usually pizza sauce seasoning and italian herb blend from The Spice House.  I also usually bake them a little longer (close to an hour) in our Evanston oven, but I think the temp was off there and I haven't made this yet here seeing I've been dairy-free since we moved.  We usually divide the recipe into three bread pans, bake one, and freeze the other two.  Just thaw them 36-48 hours in the refrigerator and bake as usual.

General Tso's Chicken

This is another recipe that I love.  Kory and Cael just usually eat the chicken without the sauce, but they are missing out on the best part.  Another ATK recipe.

Crunchy Parmesan Chicken

I think this is another Cooking Light recipe, but I'm not sure how why seeing it uses skin-on chicken and butter, but...  For now we make this without the parmesan cheese and it's still quite yummy.  The skin gets super crispy in the oven thanks to the butter.  

Creamy chicken and biscuit bake

This recipe is a definite family favorite.  It's easy to prep during nap time-- I make the base, mix the dry ingredients for the biscuits, and leave the wet ingredients in a measuring cup.  When it comes time to bake it, I just put the base in the oven while it preheats, mix the biscuits, and spoon them on top of the base once it is warm again and the oven is preheated.  I just use whatever frozen mixed veggies we have on hand.  Cael loves to help make this one. 

chili

Mom's chili recipe.  I tend to add extra beans and just make it to taste.  We occasionally make it with bulger wheat instead of hamburger or turkey.

Chicken Pizzaiola

Yet another recipe from one of the America's Test kitchen publications.  We use either Applegate Farms or Organic Prairie pepperoni, cut into pieces for this and I usually add sliced button mushrooms too.

 

California Chicken Burritos

Another recipe that I believe is from Cooks' Country.  I usually use frozen brown rice and most of a whole rotisserie chicken for this.  It makes 4 GIANT burritos, so I usually make all four and freeze two before cooking.  This is one of Kory's favorites. 

Braised Beef and Mushrooms

This is from Cooking Light Magazine and makes a TON of food.  It's great for chilly times of year.