Beef, Potato and Cheddar Perogies

½ lb of ground beef
1 cup of potato’s cubed
½ cup of cheddar grated
2 tbsp of cream cheese
½ tsp of dill
Salt and pepper to taste
Perogy Dough

1.     Season ground beef with salt and pepper and brown on medium high heat.

2.    Boil potatoes in salted water until soft.  Drain and mash with cheddar, cream cheese and dill

3.    Mix potato mixture with browned ground beef and let cool.

4.    Check seasoning and make any adjustments.

5.    Follow instruction for Perogy Dough on how to cook them.

Cauliflower and Cheddar Cheese Perogies

½ large head of Cauliflower, chopped into florets
½ cup of grated cheddar cheese
2 oz of cream cheese
Salt and pepper to taste
Perogy Dough

1.     Steam cauliflower until very soft, about 15 minutes

2.    In a large bowl add cream cheese, cheddar, salt, pepper and cooked cauliflower. 

3.    Mash with a potato masher until cauliflower is in small pieces and the cheeses are mixed through.

4.    Let cool before using in perogies.

5.  Follow instruction for Perogy Dough on how to cook them.

(We were eating this right out of the bowl and could easily be served as a side dish)

Cream Cheese "Butter" Chicken

3 chicken breasts, chopped into chunks
1 tbsp of grated ginger
½ onion, chopped
2 tbsp of tomato paste
1 tsp of brown sugar
1 tsp of cumin, ground
1 tsp of turmeric
¼ tsp of chili pepper flakes
¼ tsp of ground cardamom,
¼ tsp of ground cinnamon,
½ tsp of black pepper
4 oz of cream cheese
2/3 cup of broth
1 tbsp of oil

1.     Preheat oil on medium-high in a large pan. 

2.    Add onions and ginger.  Cook until onions are soft

3.    Mix together cumin, turmeric, chili pepper flakes, cardamom, cinnamon and pepper.  Stir into onions and ginger.

4.    Add tomato paste and cook for 1-2 minutes.

5.    Add chicken and coat with mixture.  Cook for 5 minutes.

6.    Add brown sugar, cream cheese and broth and stir until cream cheese is melted in.

7.    Cook for another 10-15 minutes until sauce has thickened up and chicken is cooked through.

Nutrition Facts
Servings: 4
Amount per serving
Calories	369
% Daily Value*
Total Fat 22g	28%
Saturated Fat 9g	45%
Cholesterol 129mg	43%
Sodium 317mg	14%
Total Carbohydrate 6.4g	2%
Dietary Fiber 1.2g	4%
Total Sugars 2.6g
Protein 35.5g
Vitamin D 0mcg	0%
Calcium 58mg	4%
Iron 3mg	16%
Potassium 486mg	10%

Crockpot Salsa Verde Chicken

2 lbs of skinless boneless chicken thighs
1 can of black beans rinsed
1 cup of Salsa Verde
½ cup of corn (frozen is ok)
4oz of cream cheese

1.     Place chicken, beans, corn and Salsa Verde in Crockpot.

2.    Cook on low for 6-8 hours or high for 3-5 hours.

3.    ½ hour before serving stir in cream cheese.

4.    Serve on rice or in tortillas with peppers, lettuce and/or tomatoes.

Nutrition Facts
Servings: 4
Amount per serving
Calories	446
% Daily Value*
Total Fat 19.3g	25%
Saturated Fat 8.3g	41%
Cholesterol 222mg	74%
Sodium 710mg	31%
Total Carbohydrate 16.5g	6%
Dietary Fiber 5.1g	18%
Total Sugars 2.6g
Protein 52g
Vitamin D 0mcg	0%
Calcium 82mg	6%
Iron 8mg	42%
Potassium 386mg	8%

Crockpot Stew Beef Stroganoff

2 lbs of stew beef
¼ tsp of paprika
2 tsp of garlic powder
1 tbsp of flour
1 tbsp of oil
½ sweet onion sliced
1 and ½ cups of broth 

4oz of cream cheese or 1/2 cup of sour cream

1.     Mix flour with garlic powder and paprika. 

2.    Preheat oil in large pan on medium-high.

3.    Toss beef in flour mixture and brown in hot pan on all sizes.

4.    Place sliced onions on the bottom of the Crockpot

5.    Put browned beef in Crockpot with broth.

6.    Cook on low for 8-10 hours or on high for 4-6 hours.

7.    ½ an hour before serving stir in cream cheese

8.    Serve on egg noodles or rice with your favorite veggies.

Nutrition Facts
Servings: 6
Amount per serving
Calories	326
% Daily Value*
Total Fat 18.1g	23%
Saturated Fat 4.5g	22%
Cholesterol 21mg	7%
Sodium 249mg	11%
Total Carbohydrate 4.5g	2%
Dietary Fiber 0.4g	1%
Total Sugars 1.8g
Protein 35.4g
Vitamin D 0mcg	0%
Calcium 25mg	2%
Iron 0mg	2%
Potassium 73mg	2%

Creamy Crockpot Ranch Chicken

(Adaptation to Crockpot Ranch Chicken)

8-12 boneless, skinless chicken thighs or a pound of browned ground chicken

RanchSeasoning
1/3-1/2 of water
1 can of evaporated milk
4 oz of cream cheese

1.     Place chicken thighs or ground chicken in Crockpot

2.    Sprinkle chicken with ranch seasoning

3.    Pour water into Crockpot

4.    Cook on low for 6-8 hours or on high for 3-4 hours

5.    1 hour before serving stir in cream cheese and evaporated milk

6.    Serve on rice or pasta with your favorite vegetable.

Nutrition Facts
Servings: 6
Amount per serving
Calories	325
% Daily Value*
Total Fat 17.2g	22%
Saturated Fat 8.3g	42%
Cholesterol 165mg	55%
Sodium 435mg	19%
Total Carbohydrate 6.7g	2%
Dietary Fiber 0g	0%
Total Sugars 6.2g
Protein 35g
Vitamin D 0mcg	0%
Calcium 203mg	16%
Iron 2mg	10%
Potassium 209mg	4%

Crockpot Ranch Chicken

8-12 boneless, skinless chicken thighs or a pound of browned ground chicken

RanchSeasoning (Click for the recipe)
1/3-1/2 cup of water
4 oz of cream cheese

1.     Place chicken thighs/ground chicken in Crockpot

2.    Sprinkle chicken with ranch seasoning

3.    Pour water into Crockpot

4.    Cook on low for 6-8 hours or on high for 3-4 hours

5.     ½ hour before serving stir in cream cheese

6.    Serve on rice or pasta with your favorite vegetable.