- Gluten-free Chicken Noodle Casserole (Madison)
- Mexican Street Corn Chicken (Tiffany)
- Farmers Market Pasta Salad (Greta)
- French Baked Eggs (Lindsey)
- Mushroom & Swiss Quiche (Kate)
- Pumpkin Bread (Lindsey)
Gluten-free Chicken Noodle Casserole
(Submitted by Madison S.)
- 2 cups gluten-free noodles, cooked & drained
- 2 tbs. minced garlic
- 1 cup chicken broth
- 1 tbs. chicken bouillon powder (make sure it’s gluten-free)-optional
- 1 cup heavy cream or half and half
- 2 cups of shredded cheese
- 4 tbs. rice flour, corn starch, or tapioca starch
- 2 tsp. Italian seasoning
- ½ tsp. Thyme
- ¼ cup chopped onion
- 2 cups cooked chicken (you can also use rotisserie chicken or canned chicken)
- Cook and drain noodles
- In a saucepan, cook the chicken broth, cream, chicken bouillon (optional), spices, garlic, onion, salt, pepper, rice flour (or corn starch or tapioca starch) until smooth and it stars to thicken slightly
- Remove from heat
- Combine the cooked noodles, sauce, cooked chicken and 1 cup of cheese together and spoon into a greased casserole dish
- Sprinkle remaining 1 cup of cheese on top
- Bake at 350 degrees for 20-25 minutes or until cheese is melted and everything is warmed through
Mexican Street Corn Chicken
(Submitted by Tiffany M.)
- 3 cups sweet corn
- ¼ cup mayo
- ¼ cup sour cream
- 1 ½ teaspoon chili powder
- ½ Tbsp lime juice
- Mix together set aside
- Lay thinly sliced chicken breast in a large casserole dish and season w/ ½ teaspoon salt and ½ teaspoon garlic powder.
- Add cayenne pepper for a kick, if desired.
- Top with the corn mixture and then bake in the oven at 350 degrees for 25-35 minutes.
- Once done top with queso fresco and cilantro.
Farmers Market Pasta Salad
(Submitted by Greta C., originally posted on MyRecipes)
- 2 cups halved baby heirloom tomatoes
- 2 small zucchini, thinly sliced into half-moons
- 1 small red bell pepper, cut into thin strips
- 1 cup fresh corn kernels
- 1 cup diced firm, ripe fresh peaches (about 2 medium)
- 1/2 cup thinly sliced green onions
- Parmesan Vinaigrette
- 1 (8-oz.) package penne pasta*
- 2 cups shredded smoked chicken (about 10 oz.)
- 1/3 cup torn fresh basil
- 1/3 cup torn fresh cilantro
- Toss together the first 7 ingredients in a large bowl, and let stand 10 minutes.
- Meanwhile, prepare pasta according to package directions.
- Add hot cooked pasta and chicken to tomato mixture; toss gently to coat.
- Season with salt and pepper to taste.
- Transfer to a serving platter, and top with basil and cilantro.
French Baked Eggs
(Submitted by Lyndsey C.)
- 12 Eggs
- 12 x 2 tsp Heavy Cream
- Salt and pepper to taste
- Parmesan cheese (garnish)
- Spray a muffin tin and crack one egg into each muffin hole.
- Add 2 tsp of heavy cream to each muffin hole.
- Sprinkle salt, pepper, and Parmesan cheese to taste.
- Bake at 425 for 10-12 minutes or 9-10 minutes for a runnier yolk.
Mushroom & Swiss Quiche
(Submitted by Kate S., originally published on The Sarcastic Blonde)
- 2 tbsp. salted butter
- ½ cup finely diced onions
- 12 ounces baby Bella mushrooms, trimmed and sliced*
- 6 large eggs
- 2 cups fresh baby spinach
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp kosher salt
- 12 ounces Swiss cheese, grated
- 1 pie crust
- Preheat oven to 350 degrees.
- In a large saute pan, heat the butter over medium heat until melted. Add the onions and saute until tender, about 6 minutes. Add the mushrooms and saute until they have given up their liquid and it has mostly evaporated, 5 to 6 minutes. Add the spinach and saute until wilted, 1 to 2 minutes. Remove from the heat and set aside.
- In a large bowl, whisk together the eggs, cream, garlic powder, salt, and pepper. Stir in the spinach/mushroom mixture and the Swiss cheese. Pour the mixture into the unbaked pie shell.
- Bake until the quick is lightly golden and set in the center when the pan is gently pushed, about 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
- Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.
- The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.
Pumpkin Bread Bars
(Submitted by Lindsey C.)
- 1.5 C White sugar
- 1/2 C Brown sugar
- 2 C Flour
- 1 C Sour cream
- 1/2 C Softened butter (mix)
- 1 C butter (topping)
- 1 1/2 C Pumpkin puree
- 2 Eggs
- 2 tsp Vanilla (mix)
- 2 tsp Vanilla (topping)
- 6 Tbsp Milk
- 5-6 C Powdered sugar
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tsp Pumpkin pie spice (or Cinnamon)
- Combine white and brown sugar, sour cream, and softened butter until blended.
- Then stir in pumpkin, eggs, and vanilla until well combined
- Mix in flour, baking soda, salt, and pumpkin pie spice.
- Pour into a greased jellyroll pan.
- Bake at 350 for 29 minutes.
- While cake cools, brown 2 sticks of butter in a skillet. When browned, add milk, vanilla and powdered sugar. Mix until creamy.
- Spread onto the cake while still warm and then let cool.
And that’s a wrap! Want to find more recipes like these? Tiffany Moore, our VP of Client Partnerships, shared a great tip with us this week on how she finds the best recipes – she uses TikTok! We think using TikTok for cooking recipes is so clever because it allows you to follow along and see what the recipe looks like at each stage of cooking to make sure you don’t miss a step.