Main Dish/Casserole Archives - Page 21 of 74 - Garden Seeds and Honey Bees

Tortellini Artichoke Dip Casserole

Large recipe

*2 packages (19 ounce) Three Cheese Tortellini, made according to directions, drained water reserved

*1 Jar (33 ounce) Artichoke Hearts, drained and quartered

*1 box (10 ounce) Frozen Spinach, thawed and chopped moisture removed

*2 Cups Frozen Edamame’s, thawed in pasta water for 5 minutes

*2 cups Fat Free Half and Half

*2 Tablespoons Flour

*1 and 1/2 cups Plain Yogurt

*1 (8 ounce) Greek Yogurt Cream Cheese

*3 tablespoons Butter, melted

*1 cup Grated Parmesan Cheese, 1/2 cup more for topping

*2 cups Pepper Jack Cheese

*2 teaspoons Onion Powder

*2 teaspoons Granulated Garlic

*1/2 teaspoon White Pepper

*1 teaspoon Red Pepper Flakes or to taste

*Sea Salt to taste

In a large glass bowl combine tortellini, artichokes, spinach and edamame’s. Set aside.

Then in a medium mixing bowl add the yogurt and cream cheese and cream together with a fork. Add Parmesan cheese, pepper jack cheese, onion powder, garlic powder, white pepper, red pepper flakes and sea salt. Mix until combined.

Then mix together in a small bowl the half and half and flour in bowl and add to the yogurt mixture and mix together until incorporated.

Add the cream cheese mixture to the tortellini mixture stir and scoop into cooking sprayed extra-large rectangular baking dish or 2 small rectangular glass baking dishes.

Pour melted butter over artichoke dip and sprinkle on the 1/2 cup Parmesan cheese and cover with foil. Bake in a 375*F. oven for 45 minutes removing foil the last 15 to 20 minutes.

Enjoy!

Lindy

Buffalo Chicken Stuffed Sweet Potatoes Crock Pot Style

Note: I used 2 crock pots, but you could bake sweet potatoes in the oven if you don’t have 2 crock pots.

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Toppings:

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*Chopped Fresh Parsley

*Blue Cheese or Ranch Dressing

*Franks Hot Sauce or favorite hot sauce

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Crock Pot Buffalo Chicken

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*Crock Pot with liner for easy clean up

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Ingredients:

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*3 pounds Frozen Chicken Tenders, thawed in refrigerator

*1 cup Chicken Broth or Stock

*1 cup Frank’s Hot Sauce or your favorite hot sauce (save 1/2 cup for after cooking)

*2 tablespoons Dried Minced Garlic

*1 teaspoon Granulated Garlic

*2 tablespoons Dried Chopped Onions

*1/4 teaspoon Cayenne Pepper or to taste

*1 teaspoon Freshly Ground Pepper

*1 tablespoon Dried Dill

*1 tablespoon Dried Parsley

*1 tablespoon Brown Sugar

*2 teaspoons Freshly Ground Sea Salt or Kosher Salt

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In a Crock pot add the chicken and layer the above ingredients in the or order listed on top of the chicken. Cook on low 4 to 6 hours or according to your crock pot instructions.

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After chicken is fully cooked shred the chicken with 2 forks, most of the moisture will go back into the chicken after shredding, continue to cook another 10 minutes letting the chicken absorb juices. Then drain off some of the juices if needed and add the remaining hot sauce.

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Crock Pot Sweet Potatoes

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*8 medium Sweet Potatoes, cooked and halved

*Aluminum Foil

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Wash and then wrap sweet potatoes in foil and cook in a crock pot on low for 4 to 6 hours.

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Remove cooked sweet potatoes and cut each one length wise and scoop out a small amount of the sweet potato leaving at least 1/2 inch around all edges and bottom.

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Serving:

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Add to each halved sweet potato the cooked buffalo chicken, as much as desired. Top with extra hot sauce, blue cheese dressing or ranch dressing and garnish with parsley.