LOADED BAKED POTATO SOUP

Original http://life-in-the-lofthouse.com/category/soup/

 If you plan a day in advance, and bake the potatoes a night ahead, this soup is perfect to make on busy weeknights. If not, save it for the weekend and you’ll be glad you did. It is nothing short of pure deliciousness! (and makes for amazing leftovers!)

Loaded Baked Potato Soup
Serves 6

4-5 medium russet potatoes
4 Tablespoons unsalted butter
1/2 cup all-purpose flour, divided
6 cups milk ( I used 2%)
2 teaspoons salt
1/2 teaspoon pepper
3/4 cup shredded sharp cheddar cheese
1/2 cup green onions, chopped
1/2 cup light sour cream

Toppings:
Sour cream
Shredded cheese
Chopped green onion
Chopped cooked bacon pieces

Directions: Preheat oven to 400 degrees F. Prick the potatoes all over with a fork and then place on a baking sheet. Bake for 1 hour. Remove from oven, and let sit until cool enough to handle.

Scoop the insides of the potatoes into a large bowl, discarding the peels. Take a knife and break apart the potatoes into small chunks.

In a large dutch oven or pot, melt the butter. Add 1/4 cup of flour into the pot and whisk into the butter. Cook, and whisk constantly for 2 minutes, or until golden brown. Whisk in the milk and the rest of the flour. Cook until thick and bubbly, about 10 or so minutes. Mix in the potato chunks. Whisk in the salt, pepper and cheddar cheese. Continue to whisk until cheese is melted.

Remove from heat, then stir in sour cream and green onions. Serve immediately. Garnish with extra sour cream, cheese, green onion and bacon, as desired. Enjoy ♥

RANCH CHICKEN ENCHILADAS

Original http://life-in-the-lofthouse.com/category/chicken/page/3/

INGREDIENTS

1. 3 - 4 boneless, skinless chicken breasts
2. 1/2 cup chicken broth
3. 1 (1 ounce) packet taco seasoning
4. 3/4 cup salsa
5. 3/4 cup prepared Ranch dressing
6. 2 cups shredded cheddar cheese
7. 8 medium flour tortillas

INSTRUCTIONS

1. Place 1/2 cup chicken broth in crock pot, add chicken breasts and taco seasoning. Cover with lid and cook on Low heat for 3 hours or until chicken is fully cooked. Remove chicken from crock pot and shred.
2. Preheat oven to 350° F. Spray a 9x13 inch baking dish with cooking spray.
3. Stir the salsa and Ranch dressing together until combined. Spread a thin layer of salsa-ranch mixture over the bottom of the baking dish.
4. Take one tortilla and place 1/3 cup of chicken down the center. Top with 1 Tablespoon cheese and 2 Tablespoons salsa-ranch mixture. Roll up and place in baking dish. Repeat.
5. Pour the remaining salsa-ranch mixture over enchiladas and then sprinkle evenly with remaining cheddar cheese.
6. Bake for 25 to 30 minutes, or until cheese is melted and enchiladas are heated through.
7. Drizzle the tops with more ranch dressing, if desired and serve!

NOTES

1. * You can easily bake the chicken breasts or boil instead of cooking in the crock pot. Once cooked, shred and mix with chicken broth and taco seasoning. *

BOURBON STREET CHICKEN

Original http://life-in-the-lofthouse.com/category/chicken/page/2/

INGREDIENTS

1. 4 boneless, skinless chicken breasts, cut into 1-inch cubes
2. 2 Tablespoons vegetable oil
3. 2 cloves garlic, minced
4. 1/4 cup apple or pineapple juice
5. 1/3 cup brown sugar
6. 2 Tablespoons ketchup
7. 1 Tablespoon apple cider vinegar
8. 1/4 cup water
9. 1/3 cup soy sauce
10. pinch red pepper flakes
11. 1 Tablespoon cornstarch

INSTRUCTIONS

1. Heat a large skillet over medium high heat. Add vegetable oil. Place chicken pieces to skillet and cook and stir for about 10 minutes, or until no longer pink.
2. Drain any juices. Return skillet to stove top and continue cooking over medium high heat.
3. In a medium mixing bowl combine garlic, apple or pineapple juice, brown sugar, ketchup, apple cider vinegar, water, soy sauce, a pinch of red pepper flakes and cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined.
4. When chicken is golden brown pour sauce into the pan. Stir it around to cover all the chicken. Reduce heat to a low and cover pan with the lid at an angle to allow some of the steam to escape. Simmer 20 minutes, stirring a couple of times during the cooking period.
5. Serve over white or brown rice. Enjoy!

BOWTIE SKILLET LASAGNA

Original http://life-in-the-lofthouse.com/category/beef/page/5/

INGREDIENTS

1. 10 ounces Bowtie or Farfalle noodles
2. 1 pound lean ground beef
3. 2 Tablespoons Olive oil
4. 1 (24 ounce) jar Spaghetti sauce ( I use ‘Ragu’ Traditional)
5. 1/2 teaspoon garlic powder
6. 1 teaspoon Italian seasoning mix
7. 1 cup shredded Mozzarella cheese
8. 1/2 cup sour cream

INSTRUCTIONS

1. Boil noodles in a large pot of water, according to package directions. Drain water.
2. Meanwhile, cook ground beef in a large skillet until browned. Drain grease. Add cooked noodles to ground beef and 2 tablespoons olive oil. Stir together.
3. Add spaghetti sauce, garlic powder, italian seasoning, mozzarella cheese and sour cream to the beef and noodles. Carefully stir together to combine.
4. Turn heat to low, and continue to cook and stir until mixture is thoroughly heated. About 10 minutes. Serve and enjoy!

BAKED PENNE

Original http://life-in-the-lofthouse.com/baked-penne/

BAKED PENNE

• 1/2 pound lean ground beef
• 1/2 cup chopped yellow onion
• 1  (24 ounce) jar spaghetti sauce
• 1 (10 ounce) container of Philadelphia Italian Herb & Cheese Cooking Creme, divided
• ** If you can’t find the cooking creme you can substitute using 4 ounces softened cream cheese mixed with 2 teaspoons Italian seasoning
• 1 cup shredded mozzarella cheese, divided
• 3 cups cooked Penne pasta

Directions: Preheat oven to 350 degrees F. In a medium non-stick skillet, over medium-high heat, cook the onion and ground beef until beef is no longer pink. Drain any grease. Stir in the spaghetti sauce, 3/4 of the cooking creme and 1/2 cup of mozzarella cheese.

Cook and stir mixture until cheese is melted; about 5 minutes. Stir in the cooked penne noodles to combine. Carefully pour mixture into a greased 8×8 inch baking dish. Dot the rest of the cooking creme evenly over the top of the pasta, and then sprinkle remaining 1/2 cup of mozzarella over the top. Bake, uncovered, for 20 minutes or until hot and bubbly. Let stand 10 minutes before serving. Enjoy! ♥

SPAGHETTI PIE

Original http://life-in-the-lofthouse.com/category/beef/page/2/

INGREDIENTS

1. 12 ounces thin spaghetti noodles
2. 1 pound lean ground beef
3. 1 small yellow onion, chopped
4. 1 clove garlic, minced
5. 1 teaspoon salt
6. 1/2 teaspoon black pepper
7. 28 ounce can crushed tomatoes
8. 16 ounce can tomato sauce
9. 1 teaspoon dried basil
10. 1/2 teaspoon dried oregano
11. 4 ounces cream cheese, softened
12. 1/2 cup ricotta cheese
13. 3/4 cup Parmesan cheese, grated
14. 3/4 cup Mozzarella cheese, shredded

INSTRUCTIONS

1. Spray a deep-dish pie plate with non-stick spray.
2. Cook spaghetti noodles until al dente, in a large pot of salted water, according to package directions. Drain.
3. In a large skillet, over medium-high heat, cook and crumble the ground beef. Add the onion, garlic, salt and pepper. Cook until beef is browned. Drain grease.
4. Add the crushed tomatoes, tomato sauce, basil and oregano to beef. Bring mixture to a boil, reduce heat to low and let simmer 10 minutes.
5. When noodles are done cooking, add the cream cheese to hot noodles and toss until cream cheese is almost melted. Stir in ricotta cheese and 1/2 cup of Parmesan cheese and 1/2 cup Mozzarella cheese to noodles. Stir in 2 cups of the meat sauce into the noodles.
6. Pour mixture into the pie plate. Press noodles evenly into the pie plate. Sprinkle the remaining 1/4 cup Parmesan and 1/4 cup Mozzarella over the top.
7. Bake @ 350° F. for 18 - 20 minutes, or until hot and bubbly and cheese is melted. Remove from oven, and let stand 10 minutes before slicing. Top each slice with meat sauce. Enjoy!

TACO POTATOES

Original http://life-in-the-lofthouse.com/category/beef/

INGREDIENTS

1. 4 - 6 medium Russet potatoes
2. 1 pound lean ground beef
3. 1 (1 oz.) packet Taco seasoning

TOPPINGS

1. shredded lettuce
2. cheddar cheese
3. sour cream
4. salsa
5. guacamole
6. green onion

INSTRUCTIONS

1. Preheat oven to 400° F. Wash potatoes in water, pat dry with paper towels. Poke a few holes in each potato then wrap each in foil. Bake potatoes for 1 hour. Carefully remove hot potatoes from oven and set aside to cool slightly.
2. In a large skillet, brown and crumble ground beef over medium-high heat. Drain grease, if any. Add taco seasoning to beef and amount of water packet calls for. Bring mixture to a boil, then reduce heat to low and simmer for 10 minutes.
3. Remove foil from potatoes then cut a slit in the top to open. Fill each potato with ground beef and all of your favorite taco toppings. Enjoy!

NOTES

1. Serves: 4 - 6 (6 if using smaller potatoes)