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Cauliflower Bacon Ranch Salad

Cauliflower Bacon Ranch Salad

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Cauliflower Bacon Ranch Salad

Cauliflower Bacon Ranch Salad

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  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Total Time: 15
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Ingredients

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SALAD

  • ¾ head of cauliflower
  • 1/4 head broccoli
  • 1 bunch green onions, diced
  • 2 (2.8 oz.) packages real bacon recipe pieces
  • Colby jack cheese, cubed
  • 1 1/2 cup cashew halves

Creamy Dressing

  • 1 1/2 cup sour cream
  • 1 1/2 cup mayonnaise
  • 1 seasoning packet dry ranch dressing mix

Instructions

  1. In a large bowl add the sour cream, mayo, and dry ranch dressing mix. Stir till well combined.
  2. On a cutting board cut up the cauliflower, broccoli, green onions, and Colby jack cheese and add to large mixing bowl.
  3. Add the real bacon pieces and cashew halves.
  4. Stir with a large spoon to combine all ingredients.

Notes

  • If you are going to serve this later add the bacon before serving so it doesn’t become soggy.

Nutrition

  • Serving Size: 8
  • Calories: 588
  • Sugar: 5
  • Sodium: 523
  • Fat: 56
  • Saturated Fat: 13
  • Unsaturated Fat: 40
  • Trans Fat: 0
  • Carbohydrates: 15
  • Protein: 10
  • Cholesterol: 48

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Creamy Chicken Broccoli and Cheese Soup

Creamy Chicken Broccoli and Cheese Soup

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Creamy Chicken Broccoli and Cheese Soup

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  • Author: Cherie | Taste & Review
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 35
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Ingredients

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  • 4 carrots shredded
  • 12 Oz frozen broccoli package
  • 8 green onions, finely chopped
  • 26 Oz cream of chicken condensed soup
  • 32 Oz chicken broth (1 box)
  • 16 Oz Velveeta cheese (half the box)
  • 1 cup cheddar cheese
  • 4 chicken breasts, boneless and skinless shredded

Instructions

  1. Wash the carrots and peel them. Then using a grater finely shred the carrots and set aside in medium size bowl. On a cutting board take out the frozen broccoli and cut it up into small chunks and add to the bowl. Cut up the green onions finely chopped and add to the bowl.
  2. Pour the chicken broth and cream of chicken condensed soup into a stock pot. Use a whisk to blend the broth together and then bring to a boil. Cut up the Velveeta cheese in chunks and add to the soup. Turn it on to medium heat stir often till the cheese is melted and soup is heated through. Turn the heat to simmer and add your chicken breasts, broccoli, carrots and green onions to the soup. After 15 minutes, remove the chicken breasts from the soup with tongs and transfer to a plate to cool. When the chicken is cool enough to handle, shred the chicken using a fork and knife, and add back to the broccoli cheese soup. Add the cheddar cheese and continue simmering the soup until the vegetables are tender and cheese is melted.

Nutrition

  • Serving Size: 8
  • Calories: 427
  • Sugar: 7
  • Sodium: 1991
  • Fat: 25
  • Saturated Fat: 13
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 19
  • Protein: 32
  • Cholesterol: 103

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crockpot hashbrown casserole

Crockpot Hashbrown Casserole

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Crockpot Hashbrown Casserole

Crockpot Hashbrown Casserole

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  • Author: Bryon | Taste & Review
  • Prep Time: 5
  • Cook Time: 240
  • Total Time: 240
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Ingredients

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  • 1 lb (one tube) Jimmy Dean hot pork sausage
  • 20 oz (1 package) frozen hashbrowns
  • 12 fl oz (1 can) evaporated milk
  • 2 x 10 1/2 oz cans cream of mushroom soup
  • 6 oz (1 can) french fried onions
  • 2 cups (1 package) shredded cheddar cheese
  • 5 cloves of garlic, diced
  • 1 small onion, diced
  • 1 teaspoon of Franks red hot sauce
  • 1 cup of rippled potato chips

Instructions

  1. In a large bowl mixing bowl add all the ingredients and stir. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray. Cook on high for 4 hours or 6-7 hours on low. Sprinkle on crumbled ripple potato chips on top before serving.

Nutrition

  • Serving Size: 10
  • Calories: 427
  • Sugar: 5
  • Sodium: 679
  • Fat: 32
  • Saturated Fat: 12
  • Unsaturated Fat: 18
  • Trans Fat: 0
  • Carbohydrates: 19
  • Protein: 17
  • Cholesterol: 67

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