Ingredients Needed:

• milk
• eggs
• kosher salt and freshly ground black pepper
• unsalted butter
• white bread
• turkey
• ham
• Swiss cheese
• powdered sugar
• red currant jelly

How to make a Monte Cristo:

The complete, printable recipe is at the end of this post.

1. In a shallow bowl, lightly whisk together the milk and eggs. Season with salt and pepper; set aside.
2. For each sandwich, lightly butter 3 slices of bread on both sides (using 1 tablespoon of butter). Place two slices each of turkey and ham between 2 slices of bread. Top each with 2 slices of cheese, and then top with the third slice of buttered bread. Trim the crusts off, secure with toothpicks, and cut in half on the diagonal.
3. Melt 2 tablespoons of butter in a 12-inch nonstick skillet over medium-heat. Dip the sandwich halves in the milk mixture to coat. When the butter foams, place the sandwiches in the skillet and fry until golden brown on the bottom (about 2 minutes). Add the remaining 2 tablespoons of butter to the skillet, turn the sandwiches, and fry until browned on the other side (about 2 minutes more). 

Favorite Sandwich Recipes:

• Grilled Eggplant Open-Faced Sandwiches
• Philly Cheese Steak Sandwiches
• Fresh Veggie Sandwich
• Salmon BLT Sandwiches
• Leftover Turkey Salad Sandwiches

Ingredients Needed:

• white sandwich bread
• unsalted butter
• fresh parsley
• salt and freshly ground black pepper
• onion
• garlic
• cayenne pepper
• all purpose flour
• low sodium chicken broth
• heavy whipping cream
• boneless, skinless chicken breasts
• white rice
• frozen peas and carrots
• sharp cheddar cheese
• freshly squeezed lemon juice

How to make Creamy Chicken and Rice Casserole:

The complete, printable recipe is at the end of this post.

MAKE THE TOASTED BREAD CRUMB TOPPING:

1. Adjust an oven rack to the middle position and heat the oven to 300°F.
2. Pulse the bread and butter in a food processor to coarse crumbs, about 6 pulses. Spread the crumbs out over a rimmed baking sheet. Bake, stirring occasionally, until golden and dry, 20 to 30 minutes.
3. Let the crumbs cool, then toss with the parsley; season with salt and pepper to taste.

MAKE THE CASSEROLE:

1. Adjust oven rack to middle position and heat the oven to 400°F. Cover tightly with aluminum foil. Bake until the casserole is bubbling and hot throughout, about 1 hour. Remove foil and continue to bake until the crumbs are crisp, 15 to 20 minutes longer. Sprinkle with parsley before serving.
2. Melt butter in a Dutch oven over medium heat. Add the onion and 1 teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream.
3. Add chicken breasts, partially cover and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken breast registers 160°F. on an instant-read thermometer, 10 to 15 minutes.
4. Remove the chicken with a slotted spoon and set aside to cool. Stir the rice into the pot, cover and continue to cook over low heat, stirring often, until the rice has absorbed much of the liquid and is just tender, 20 to 25 minutes.
5. Meanwhile, when the chicken is cool enough to handle, shred it into bite sized pieces.
6. Remove the pot from the heat and stir in the shredded chicken, peas and carrots, cheddar, and lemon juice. Season with salt and pepper to taste. Pour the mixture into a 13×9 inch baking dish and sprinkle with the crumb topping.

Favorite Casserole Recipes:

• Easy Tater Tot Casserole
• Tex Mex Black Eyed Pea Casserole
• Easy Seafood Casserole
• Easy Taco Casserole
• Beef Burrito Casserole

Ingredients Needed:

• sweet potatoes
• vegetable broth
• cauliflower florets
• onion
• carrot
• garlic
• ground coriander, cumin, ginger and cayenne pepper
• canned unsweetened, full-fat coconut milk
• fresh cilantro

How to make Instant Pot Cauliflower and Sweet Potato Soup:

The complete, printable recipe is at the end of this post.

1. Combine the first 10 ingredients (through cayenne pepper) in a 6-quart Instant Pot. Cover the cooker with the lid, and lock the lid in place. Turn the steam release handle to the SEALING position. Select the MANUAL/PRESSURE COOK setting. Select HIGH pressure for 6 minutes.
2. Let the pressure release naturally 15 minutes. Then carefully turn the steam release handle to the VENTING position, and let any additional steam fully escape (the float valve will drop). Remove the lid from the cooker. If desired, reserve a few vegetable pieces for garnish. Using a handheld immersion blender, blend the remaining soup mixture until smooth. Stir in the coconut milk. If desired, garnish with the reserved vegetables and cilantro.

Easy Instant Pot Dinner Recipes:

• Instant Pot Beef Bourguignon
• Instant Pot Spaghetti with Meat Sauce
• Best Instant Pot Pulled Pork
• Instant Pot Egg Roll in a Bowl
• Instant Pot Salsa Verde Chicken Enchilada Casserole

Ingredients Needed:

• vegetable or canola oil
• shallots
• cremini or button mushrooms
• carrots
• skinless, boneless chicken thighs
• salt and freshly ground black pepper
• dry white wine
• heavy whipping cream
• fresh thyme
• all purpose flour
• butter
• Puff Pastry

How to make Coq au Vin Pot Pie:

The complete recipe is at the end of this post.

1. Preheat the oven to 400℉.
2. In a 3 to 4-quart pot, heat 1 tablespoon of the oil over medium-heat. Add the shallot, mushrooms and carrots. Cook and stir 5 minutes or until tender and fragrant. Remove from the pot to a bowl, and set aside.
3. Add the remaining tablespoon of oil to the pot. Add the chicken. Season with salt and pepper. Cook and stir 5 minutes or until browned. Stir in the wine, scraping up browned bits from the bottom of the pan. Bring to boiling; reduce the heat. Simmer, uncovered, for 5 minutes. Stir in the shallot mixture, the ¼ cup of cream, and the thyme. Bring to a simmer.
4. In a small bowl, stir together the flour and butter to make a smooth paste. Stir the flour mixture into the chicken mixture. Cook and stir until thickened and bubbly.
5. Pour the chicken mixture into a 9-inch deep-dish pie plate. Unroll the pastry sheet onto a work surface. Cut the sheet into irregular pieces. Arrange the pieces over the chicken mixture, overlapping as needed. Brush with additional cream. Bake 20 to 25 minutes, or until the pastry is golden brown. Let stand for 20 minutes before serving.

Make Ahead:

Prep the filling for this recipe ahead of time through step 4. Cover and refrigerate until ready to bake. Then continue with the recipe, bake and serve!

Classic French Recipes:

• Chicken Fricassee
• Chicken Cordon Bleu
• Dauphinoise Potatoes
• Salad Nicoise
• Ratatouille

Ingredients Needed:

• chicken breast
• olive oil
• white wine vinegar
• garlic
• manicotti noodles
• salted butter
• heavy whipping cream
• salt and freshly ground black pepper
• grated Parmesan cheese
• part-skim ricotta cheese
• egg
• fresh oregano and fresh basil
• mozzarella cheese

How to prep seasoned chopped chicken:

PREPARE THE CHICKEN:

To a large zip baggie, add the chicken, vinegar, olive oil and garlic. Marinate in the refrigerator for at least 30 minutes. Heat a skillet with a little olive oil. Saute the chicken on both sides until cooked through. Set aside to cool. Then chop.

How to make Chicken Manicotti Alfredo:

The complete, printable recipe is at the end of this post.

Favorite Recipes Using Alfredo:

• Fettuccine Alfredo
• Chicken Alfredo Soup
• Creamy Steak Alfredo Pasta
• Shrimp Scampi Alfredo
• Alfredo Zoodles with Shrimp and Bacon

Ingredients Needed:

• lasagna noodles
• kosher salt and freshly ground black pepper
• unsalted butter
• all purpose flour
• whole milk
• egg
• ricotta cheese
• frozen chopped spinach
• shredded mozzarella cheese
• grated Parmesan cheese
• pesto sauce
• crushed red pepper flakes

How to make Pesto Lasagna Rolls:

The complete, printable recipe is at the end of this post.

Preheat the oven to 425℉.

Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package says is al dente. The pasta should be tender enough so you can roll it without breaking. Drain; and rinse with cold water. Lay in a single layer on a cutting board.

MAKE THE BECHAMEL SAUCE:

Meanwhile, melt the butter in a saucepan over medium-heat. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Whisk in the milk, a large pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes. Allow the bechamel sauce to cool slightly.

CONTINUE WITH THE FILLING & ASSEMBLY:

Cover the pan with foil, and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Sprinkle with crushed red pepper flakes, if desired. Let stand for at least 5 minutes before serving.

In a large bowl, beat the egg and then stir in the ricotta cheese, spinach, 1½ cups of the mozzarella cheese, ½ cup of the Parmesan, ½ cup of the pesto, a large pinch of salt and a few grinds of pepper. Stir the remaining ½ cup pesto into the slightly cooled bechamel sauce.

Spray a 9×13-inch baking dish with nonstick spray. Spread ¼ of the pesto-bechamel sauce on the bottom of the dish.

Spread ⅓ cup of the ricotta mixture evenly over each lasagna noodle. Starting with the short end, roll each noodle up. Ass you make the rolls, transfer them to the prepared baking dish seam-side-down. Spoon the remaining pesto-bechamel sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella cheese and ¼ cup Parmesan cheese.

Recipes Using Pesto:

• Creamy Pesto Chicken
• Pesto Spaghetti Zoodles
• Chicken Pesto Sandwich
• Goat Cheese Ravioli with Winter Pesto Sauce
• Super Fast Spinach, Pesto and Cheese Lasagna

Ingredients Needed:

• pasta
• unsalted butter
• extra virgin olive oil
• garlic
• cream cheese
• dry white wine
• lemons
• sour cream
• all purpose flour
• chicken broth
• crushed red pepper, salt and pepper
• grated Parmesan cheese
• fresh thyme
• Rotisserie chicken

How to make Creamy Lemon Chicken Pasta:

The complete, printable recipe is at the end of this post.

1. Preheat the oven to 375℉. Spray a 9×13-inch baking dish with nonstick spray.
2. Bring a large pot of salted water to boil. Cook the pasta for 6 minutes. Drain, and set aside.
3. In a large skillet over medium-heat, melt the butter and add the olive oil. Add the garlic and cook for 2 minutes. Reduce the heat to low, and add the cream cheese; stir until melted. Stir in the wine, lemon juice. Stir the flour into the sour cream, and then stir that mixture into the pan. Add the chicken broth, red pepper and a sprinkle of salt and pepper. Bring to a simmer until slightly thickened. Then remove from heat. 
4. Stir in ½ cup Parmesan cheese, lemon zest and thyme. Then stir in the partially cooked pasta and cooked chicken. Pour the mixture into the prepared dish. Sprinkle with the remaining Parmesan cheese.
5. Bake, covered, for 25 minutes. Uncover and continue to bake until lightly browned for 5 to 10 more minutes.

Favorite Pasta Recipes:

• Pasta Pomodoro
• Tuscan Chicken Pasta
• One Pot French Onion Pasta
• Cajun Chicken Pasta
• Salmon Pasta

Ingredients Needed:

• curry powder
• ground cumin
• ground ginger
• salt and freshly ground black pepper
• cayenne pepper
• pork tenderloin
• olive oil
• dried apricots
• apricot nectar
• granulated white sugar
• white vinegar
• water
• minced fresh ginger
• sweet chili sauce

How to make Pork Tenderloin with Apricot Ginger Sauce:

The complete, printable recipe is in the recipe card at the end of this post.

1. Combine the spice rub ingredients in a bowl and mix well.
2. Preheat the oven to 400℉.  
3. Brush tenderloins with olive oil and pat the rub over the surface of each. Arrange tenderloins in a baking pan that has been sprayed with nonstick spray.
4. Bake for 25 to 30 minutes, or until meat thermometer registers 145℉. Remove tenderloins to a platter and tent with foil. Let rest for 10 minutes. Slice tenderloins and arrange on a serving platter.
5. Meanwhile, prepare the sauce by combining all ingredients in a saucepan and mixing well. Bring just to a boil; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. Process the sauce in a blender or food processor until smooth.

Favorite Pork Tenderloin Recipes:

• Cranberry Pork Tenderloin
• Teriyaki Pork Tenderloin
• Bourbon Spice Rubbed Pork Tenderloin
• Pineapple Pork Tenderloin
• Honey Sesame Pork Tenderloin

Ingredients Needed:

• canola or vegetable oil
• boneless, skinless chicken thighs
• onion
• red bell pepper
• garlic
• chicken broth
• canned diced tomatoes
• smoked paprika
• salt
• sugar pumpkin
• fresh green beans
• cornstarch
• creamy peanut butter

How to make Chicken Pumpkin Stew:

The complete, printable recipe is at the end of this post.

1. Heat oil in a large saucepan over medium high heat. Add chicken and sauté 4 minutes or until browned. Remove to a plate. Reduce heat to medium. Add onion, pepper and garlic, sautéing 4 minutes until softened.
2. Add 1½ cups broth, the tomatoes, paprika and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer for 12 minutes or until chicken and pumpkin are tender.
3. Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until thickened.

Here are a few more stew recipes you might like to try:

• Moroccan Stew
• Irish Stew
• Meatball Stew
• Basque Lamb Stew
• Sausage and Pepper Stew

Ingredients Needed:

• chicken broth
• fresh dill
• orzo pasta
• eggs
• freshly squeezed lemon juice
• shredded carrot
• salt and freshly ground black pepper
• shredded, cooked chicken

How to make Greek Orzo and Chicken Soup:

The complete, printable recipe is at the end of this post.

1. Bring the broth and dill to a boil in a large saucepan. Add the orzo. Reduce the heat, and simmer 5 minutes or until the orzo is slightly tender. Remove from heat.
2. Place the eggs and juice in a blender; process until smooth. Remove 1 cup of broth from the pan with a ladle, making sure to leave out the orzo. With the blender on, slowly add the broth; process until smooth.
3. Add the carrot, salt, pepper and chicken to the pan. Bring to a simmer over medium-low heat, and cook 5 minutes or until the orzo is tender. Reduce the heat to low. Slowly stir in the egg mixture; cook 30 seconds, stirring constantly (do not boil).

Here are a few more chicken soup recipes you might enjoy:

• Chicken Broccoli Soup
• Chipotle Chicken and Tomato Soup
• Creamy Chicken and Rice Soup
• Roasted Chicken Noodle Soup
• Creamy Instant Pot Chicken Noodle Soup
• Thai Coconut Chicken Soup