afpd2 ward cookbook

This versatile recipe can be cooked in an instant pot if you want to eat right away, or in a crock pot if you want to prepare it ahead of time. Chicken Burrito Filling from Melissa Jensen Ingredients 2-4 chicken breasts 1 c. chicken broth 2 T or 1 packet taco seasoning 1 can black or pinto beans 1 can corn 1 c. salsa Instant Pot Directions Pour chicken broth into instant pot.  Place chicken on top of trivet.  Add taco seasoning and remaining ingredients.  Manual Pressure Cook setting for 8 minutes.  Natural release for 12 minutes, then quick release for remaining pressure. Crock Pot Directions Add all ingredients to crock pot.  Cook on low 4 hours. When cooked, shred chicken.  Serve with chips or in tortillas with cheese, sour cream, guacamole, etc.

You'd never know the glaze on these yummy meatballs was so simple to throw together!  I think Kathy served them with rice. Jailhouse Meatballs from Kathy Cordner 1 jar grape jelly 1 jar chili sauce 1/4 c. brown sugar frozen meatballs Combine in crock pot and cook until done.

At first glance, the ingredients on these wee pizzas looked like a strange combination to me.  At first bite, I just knew it tasted delicious! Melissa wrote:  We love this meal because it tasted great, takes minutes to make, and is easily replaced with normal pizza toppings over English muffins for little ones with less creative palates. Substitute wheat English muffins and lean ground turkey for a healthier and equally yummy option! Pesto Apple Pizzas from Melissa Palmer Ingredients 1 pkg.  English muffins 1 lb. ground beef 2 green apples pesto sauce Mozzarella cheese chopped walnuts, optional Directions Cook the ground beef.  Slice the apples into long, thin slices.  Preheat the oven to 350 degrees.  Lay out English muffin halves on a baking sheet.  Layer apple slices, then ground beef.  Top with pesto, cheese, and nuts.  Bake 7-10 minutes or until cheese is melted and browning.

Maybe some of the other recipes are keto-friendly, but I wouldn't know.  But this one has a header that says, "Cauliflower  is a versatile vegetable that can be eaten on the keto diet in many recipes - like this creamy soup.  Cauliflower is an excellent source of vitamins C and K, omega-3 fatty acids, and manganese, which can help support digestion, improve brain function, and promote a healthy heart.  Choose a snowy white head of cauliflower with crisp green leaves and absolutely no brown spots." Cauliflower-Cheddar Soup from Kathy McFarland Ingredients 1/4 cup butter 1/4 sweet onion, chopped 1 head cauliflower, chopped 4 cups Herbed Chicken Stock (the recipe is included in the book, so just do your best!) 1/2 teaspoon ground nutmeg 1 cup heavy cream sea salt and freshly ground black pepper to taste 1 cup shredded Cheddar cheese Directions Put a large stockpot over medium heat and add the butter. Saute the onion and cauliflower until tender and l...

Comfort food at it's best.  Yum. Chicken Pot Pie from Jessica Madigan 1 lb. cooked, diced chicken (Costco rotisserie chicken works great) 2 cans condensed cream of chicken soup 3/4 can milk 2 cups frozen mixed vegetables 1 t. black pepper 1 pie crust Mix condensed soup and milk until creamy.  Then mix in veggies, chicken, and pepper.  Place pie crust in pan.  Fill with chicken mixture.  Add top crust.  Cut a few air holes.  Bake at 350 degrees for 40 minutes, until crust is golden brown and filling bubbles.

I was so glad we had little cups to taste this yummy concoction of Tierney's as well as the other soups on the night of our recipe swap.  I may or may not have refilled my little cup a few times... Sweet Potato Soup from Tierney Mower Ingredients 3 large or 4 small sweet potatoes or yams 1 can coconut milk (I use "Thai Kitchen" brand) 1/4 t. thyme, or to taste sea salt & pepper to taste Directions Wash, pierce, and bake sweet potatoes with skin in a 400 degree oven for 70-90 minutes, or until soft all the way through.  Remove skin and throw all the ingredients into the blender.  Puree until smooth. Top with cheese and/or bacon, unless you want it vegan or vegetarian.

The first time I had these fabulous chimichangas, Hollie was making them for a big group at a winter Youth Conference at the Welches' cabin.  Does anyone remember that?  The youth had to follow a rope representing the iron rod while trudging through the snow, and ignoring voices telling them to go a different way, to reach the "tree of life".  Meanwhile I was inside cooking chimichangas with Hollie.  She had me at "butter the tortillas". Chicken Chimis from Hollie Seagle Ingredients 3 lbs. cooked, shredded chicken 1 taco seasoning packet 2 cans black beans, warmed 2 4-oz. cans diced green chilies with juice 3 cups cooked rice tortillas butter shredded cheese Directions Heat oven to 500 degrees.  Season shredded chicken with taco seasoning.  Warm beans with diced chilies.  Grease a 9x13 pan.  Butter the outside of tortillas. Load tortilla with ingredients, roll up.  Bake 5-7 minutes, until crisp on the outside. Serve with l...

If you heard the announcements for our Relief Society Recipe Swap Party in September 2018, you got to experience Natalie's excitement about the dish she was going to bring - her grandma's to-die-for macaroni and cheese! Grandma Price's Macaroni and Cheese from Natalie Barnum Ingredients 2 1/4 c. dry macaroni noodles 16-oz. container of sour cream (can use reduced fat) 1 can condensed cream of chicken soup shredded cheddar cheese cornflake crumbs Directions Preheat oven to 350 degrees. Boil macaroni until tender.  Drain. While noodles are boiling, mix sour cream and condensed soup in a large saucepan on medium heat.  When melted together and bubbly, add 2 handfuls of shredded cheese (or live dangerously and go with 3!).  Stir until melted, then remove from heat.  Add cooked noodles and combine. Pour into greased casserole dish.  Sprinkle with cheese and cornflake crumbs. Bake until cheese is melted and bubbly, about 15 minutes.

I think this recipe would be awesome with a panini press, but I don't have one.  So when I flip the sandwich to grill the other side, I use my spatula to press the sandwich together.  It works great!  I have substituted whatever bread, deli meat, and cheese that I have on hand, and it always turns out so yummy! Chicken Pesto Sandwiches from Catherine Dowse Ingredients Italian bread, sliced (This is harder than French bread.  I get mine at Costco!) basil pesto (I also get this from Costco.☺) softened butter Provolone cheese slices thin-sliced deli chicken (I like Oscar Meyer's DeliFresh Rotisserie Seasoned Chicken Breast.) sliced fresh tomatoes (We love these sandwiches when we have fresh garden tomatoes.) Directions Heat a lightly greased frying pan or griddle over medium heat. For each sandwich, spread pesto the inside of two pieces of bread and softened butter on the outside.  Layer a slice of cheese, 3-4 slices of chicken, and sliced tomato i...