Whether you were skiing, snowshoeing, or simply playing in the snow, nothing will get the chill out of your bones faster than a warm, home cooked meal. Here are four recipes that will warm you right up and leave you full and happy for the rest of the night as you settle in front of a movie or jump in the hot tub before bed.
What you need for 4 servings:
Heat olive oil in medium heat in medium pan. Add celery, salt, carrot, and onion and stir until mixed. Cover the pan to let the vegetables sweat for about 5 minutes, or until the onions are soft and translucent.
Add broth, bay leaf, and lentils and then bring up soup to a boil before turning down low to simmer for about 20 minutes, or until lentils start to break apart. Then turn off heat and stir in lemon juice. Serve hot.
What you need for 6 to 8 servings:
Preheat oven to 425 degrees. Grease medium baking dish.
Melt butter over medium heat in heavy skillet. Add peppers, onions, and jalapeno and cook until softened, about 10 minutes. Add green chiles and tomatoes, then garlic, salt, flour, chili powder, and cumin. Stir until it's thick and fragrant, about 1 to 2 minutes.
Add heavy cream and stock before bringing to a gentle boil. Reduce heat to simmer for about 12 minutes, stirring occasionally. Stir in sour cream and chicken.
Lightly spray tortillas with cooking spray. Arrange flat and even on two large baking sheets and toast in oven for about 10 minutes.
Layer 3 tortillas in bottom of greased baking dish. Spread about a third of mixture over tortillas and then put a third of the cheese on top of that. Then put on three more tortillas, a third of the mixture, and a third of the cheese. Then three more tortillas and the remaining mixture. Save the last of the cheese and tortillas for later.
Bake the casserole until bubbling, about 15 minutes. Crush the remaining tortillas and sprinkle it along with the remaining cheese as a topping. Bake until cheese is melted, about 10 minutes. Cool for 5 minutes before serving.
What you need for 8 to 10 servings:
Preheat oven to 400 degrees.
Warm 1 tablespoon of olive oil over medium heat in large skillet. Add onions and cook until they almost turn translucent, about 5 minutes. Add mushrooms and cook for about 7 more minutes. Then add squash, eggplant, and bell pepper, and cook until all softened, about 3 more minutes.
Push vegetables to the side. Pour 1 tablespoon of olive oil in center and spices, garlic, and salt. Stir until fragrant and the garlic just starts to turn golden, and then mix with vegetables. Sprinkle on spinach and cook until the leaves are wilted, about 3 minutes. Then remove from heat.
Put a few spoonfuls of tomato sauce on bottom of large baking dish and spread it around. Layer 5 noodles on top, breaking when needed, to create a single layer. Then put on 1 cup of ricotta and half of vegetable mix. Put on 1 cup of tomato sauce then 1 cup of mozzarella cheese.
Arrange another layer of 5 noodles, followed by 1 cup ricotta, the remaining vegetable mix, and then 1 cup of tomato sauce and 1 cup of mozzarella. Top with remaining noodles and sauce, then dot with remaining ricotta.
Cover dish and bake for 1 hour. When noodles are thoroughly cooked, sprinkle remaining mozzarella over, and bake until cheese is melted, then broil lasagna until bubbling. Let cool for 15 minutes before serving.
What you need for 6 to 8 servings, recipe is easily doubled
Combine tomatoes, chicken, chili powder, cumin, and salt with 1/2 cup of stock in slow cooker. Cover and cook for 3 1/2 hours.
Add black beans, rice, corn, and remaining stock before cooking another 3 1/2 hours, stirring now and then. When rice is tender, slow cooking is done.
Shred chicken into small pieces, using forks or knives before mixing it into rice. Stir in more seasonings to taste.
Serve with your preferred toppings such as shredded cheese, chopped onions, and chopped bacon.
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