Saute onions in oil in a medium sauce pan. Add in the tomatoes and carrots. Bring to a boil over medium heat. Add in basil, oregano, garlic powder, and pepper. Reduce heat to a simmer and let cook until reduced and the carrots are soft. This should be about 1 hour. Use an immersion blender to chop and blend all the ingredients together.
2 c Pasta
2 Tbs Olive Oil
1 lb. Chicken, cut into strips
1 1/4 c Chicken Stock
4 tsp Flour
1/8 tsp Pepper
1/8 tsp Garlic Powder
4 oz. Cream Cheese
1/4 c Parmesan Cheese, grated
Cook pasta according to directions on package. Meanwhile, heat oil in a high sided skillet. Cook chicken, about 5 minutes, then take out and keep warm on a plate. Pour chicken stock into pan and get all the delicious brown bits up. Add your flour, pepper, and garlic powder. Whisk to mix very well. Add cream cheese and stir until it’s melted. Add 2/3 of your Parmesan cheese and return the chicken to the pan. When the pasta is done and drained, add it to the pan too. Mix everything together and dish up! Top with additional Parmesan cheese and serve with a simple salad.
If you like my Cream Cheese Chicken Alfredo, you’ll love my other recipes!
I wish I could lay claim to this recipe, I can’t. It came from the Costco cookbook “A Decade of Cooking the Costco Way”. But, this is such a delicious recipe, I felt I had to put it out for my readers to enjoy. I make this recipe often for my husband and I. We even made it while we visited my family and they all loved it too. So, I hope you love this recipe as much as we do. Oh, and because it serves so many, I usually half the recipe since there are just two of us (that eat solids like this).
2 pork tenderloins
Salt and pepper
3 Tbs olive oil
3 shallots, sliced
3 garlic cloves, sliced
½ c dry white wine (or vegetable broth)
1 ½ c apple cider
3 Braeburn or Granny Smith apples, cored and cut into ⅛” slices (with skin)
2 Bosc pears, cored and cut into ⅛” slices (with skin)
3 Tbs butter
Preheat oven to 450°
Season pork with salt and pepper to taste. Heat oil in a frying pan over medium-high heat. Add pork and sear on all sides. Add shallots and garlic; saute until tender, about 1-2 minutes. Add wine or broth and stir until deglazed. After the browned bits have surfaced, add cider, apples and pears; stir.
Transfer all ingredients to a baking dish. Cover and bake for about 45-60 minutes, or until the internal temperature is 165-170°.
Remove the pork from the pan and keep warm. Remove the apple and pear pieces from the pan with a slotted spoon and place in a bowl.
Pour the sauce from the baking dish back into the frying pan, bring to a boil over medium-high to high heat, and cook until reduced by half. Whisk in butter. Add the apple and pear pieces, stirring gently.
Place the pork on a serving dish and slice on the bias. Top with the apple-pear sauce. Makes 6-8 servings.
Recipe From: A Decade of Cooking the Costco Way pg. 163
4 c Chicken, cooked
1/4 tsp Garlic powder
1Tbs Dried minced onion
1/8 tsp Black pepper
1 c Celery
1/4 c Walnuts
1/4 c Pecans
4 Pita pockets (8 halves)
It is best to start with cold cooked chicken. dice the chicken into small pieces. Place the Chicken into a large bowl. In a smaller bowl, combine the mayonnaise, garlic powder, onion, and black pepper. Mix well.
Now put the mayonnaise mixture into the bowl with the chicken and mix well. Then stir in the celery and nuts. Congrats, you now have chicken salad. Take your chicken salad and stuff it onto your pita pockets. You can also serve this as a sandwich between two slices of bread but that’s pretty boring.