Chicken Soup for the Soul and Zaycon Foods Review

zaycon chicken breasts

You know how I LOVE Zaycon Foods, right? Well guess what? They’ve teamed up with Chicken Soup for the Soul in a partnership that just feels right. Chicken Soup for the soul is now selling comfort foods {makes perfect sense, right?!} and Zaycon Foods is carrying their line! Their partnership makes it easier for you to get fresh, yummy and wholesome food outside of the traditional retail channels.

zaycon chicken soup for the soul sweet bbq sauce

Their line includes soups, broths gravies, etc. One thing I love about their line {aside from the fact the products are delicious, because they totally are} is that it complements my Zaycon products perfectly.  And their products make cooking a snap, which leaves me less frazzled at dinnertime. I try to avoid that because it takes away from the real purpose of gathering around a table for a meal. Schedules are crazy and hectic, and sitting around the dinner table allows us to pause that craziness and just enjoy each others company while we catch up.

So the other night I grilled up some Zaycon chicken, slapped some of the Chicken Soup for the Soul BBQ sauce on it and used one of their recipes {so many good recipes to choose from!} to make some seriously yummy Roasted Garlic Mashed Potatoes.

cubed potatoes

Ingredients

32 oz Chicken Soup for the Soul Chicken Broth
5 cloves garlic, peeled
1 tablespoon olive oil
1½ lb russet potatoes
4 tablespoons unsalted butter
½ cup heavy cream {I used sour cream}

Directions

Preheat oven to 350 F. Wrap garlic cloves and olive oil in aluminum foil forming a pouch and bake for 25-30 minutes or until golden brown and soft. Peel potatoes if you’d like {some people like them with skins on} and then cut into cubes. In a large stock pot, cover potatoes with broth and simmer for about 25 minutes or until very tender. Drain and add garlic, olive oil, butter and cream {or sour cream}. Mash  with a potaot masher or if you like smooth, chunk-free potatoes, you can use a hand or stand mixer.

And just like that, a full meal is served! It was lip smackin good.

zaycon chicken breasts

Find more recipes on the Chicken Soup for the Soul site HERE.

Find all the Chicken Soup for the Soul Products {and more Zaycon products} HERE.

ps. Even though Chicken Soup for the Soul and Zaycon Foods provided me with some complimentary products to try out, they didn’t force me to love them. I did that all on my own! 😉

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Hearty Potato Soup w/ Leftover Ham

Hearty Potato Soup w Leftover Ham

With all that leftover ham from your Easter feast, you’re probably looking for a few good recipes to use it up. Here’s a crowd-pleaser recipe that is pretty simple and can feed a small army.

ham

Ingredients

2 tablespoons butter
2 cups chopped onion
2 large carrots, peeled, chopped
2 1/2 cups leftover ham, diced
2 cloves garlic, minced
3 cups vegetable broth
5 cups potatoes, peeled and diced
3 tablespoons flour
2 cups milk {I used 2%}
Salt and pepper to taste
2 tablespoons dried parsley

Hearty Potato Soup w Leftover Ham

Directions

Melt butter in a large pot over medium-low heat. Add onion, carrots, and ham, and cook, stirring frequently, until onions are tender. Add the garlic and cook for an additional minute. Add the broth, and potatoes, and cook, covered, for about 25 minutes. In a mixing bowl, whisk the milk and flour until smooth. Add to the pot. Stir in the parsley and salt and pepper to taste. Cook on low for an additional 20 minutes or until thickened.

~Mavis

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Freezer Meal Shepherd’s Pie Recipe

Shepherds Pie recipeMy friend The Church Lady has been using this Emeril Lagasse shepherd’s pie recipe for a few years now. When we decided to go wild and make 100 Freezer Meals in 5 Hours, I knew I wanted to include this recipe. It’s a fairly simple freezer meal recipe and packs a pretty serious flavor punch. It was a great addition to our menu!

We of course didn’t make just one pan like the recipe below will make, we made FIFTEEN pans all at one time! But we did made a few adjustments: We used Zaycon ground beef instead of lamb and tweaked a few ingredients. It made for a heap of deliciousness at dinner!!
chopping onionsIngredients
1/4 cup unsalted butter
1 pound Zaycon lean ground beef
1 cup chopped yellow onions
2 carrots, chopped
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1 teaspoon dried thyme
4 ounces button mushrooms, wiped clean and sliced
1 bay leaf
2 tablespoons flour
1 tablespoon tomato paste
1 1/4 cups beef stock
1 tablespoon Worcestershire sauce
1 pound potatoes
1/8 teaspoon ground nutmeg
1/2 cup heavy cream
1/3 cup red wine {optional}
1/2 cup cheddar cheese, gratedfreezer meal shepherds pie recipeDirectionsGrease a 9×13 disposable pan and set aside.In a large pan over medium-high heat, melt 2 tablespoons of the butter. Add the beef and cook until browned. Add the onions, carrots, 3/4 teaspoon salt, 1/2 teaspoon of the pepper, smoked paprika, and thyme and cook for 4 minutes, stirring frequently. Add the mushrooms and bay leaf, and cook for 4 more minutes, or until liquid is almost absorbed. Add the tomato paste and cook an additional 2 minutes, stirring constantly. Add the flour and cook for 1 minute. Slowly add in the stock, Worcestershire sauce, and red wine {if using} and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 25 minutes, or until thickened. Remove bay leaf.While meat mixture is cooking, boil the potatoes in salted water, making sure the water covers the potatoes by an inch, until tender {about 10 minutes}. Drain and return to the pot. Reduce heat to low, mash the potatoes and then add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to combine. Add the cream and mix well. Remove from the heat.

Spoon meat mixture into the prepared dish and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top, cover and freeze.

To cook after freezing, bake at 400F until browned and bubbly on top, about 30 minutes. Enjoy!
Freezer Meal Shepards Pie Recipe

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Savory Corn Cobbler with Bacon

Savory Corn Cobbler with Bacon

If you’re looking for something freakin’ delicious to make for dinner, look no further. I think I just hit it out of the ball park with this recipe. I mean it calls for TWELVE tablespoons of butter. Of course it’s going to be awesome. I’m not going to tell you how much of the pan I ate by myself, or how much additional butter I slathered on it. That’s between me and Lucy!

Savory Corn Cobbler with Bacon

Ingredients

12 tablespoons  butter
1 jalapeno, seeded and diced
4 green onions, sliced
2 cans of corn, drained {frozen is fine}
1 cup chicken broth
6 slices cooked bacon, chopped
2 cups milk {I used 2%}
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 cups flour
1 tablespoon baking powder
1 teaspoon thyme
2 tablespoons fresh chives

Savory Corn Cobbler with Bacon

Directions

Heat oven to 375 F. Thoroughly butter a 9×13 baking dish and set aside. In a skillet over medium-high heat, cook the jalapenos and green onions in 2 tablespoons of butter for 3-4 minutes. Add the corn, chicken broth and bacon, and cook for an additional 4 minutes. Remove from heat. Stir in 1 cup of milk, 1 teaspoon of the salt, and the pepper. Pour into prepared baking dish.

In a separate bowl, combine flour, baking powder, and the remaining salt. Cut the remaining butter into small pieces and add to flour mixture. Mix until crumbly. Stir in the thyme, chives and 1 cup of milk. Drop heaping spoonfuls of the batter onto the top of the corn mixture. Bake for about 50 minutes or until cooked through and golden.

Enjoy!

Savory Corn Cobbler with Bacon

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Crockpot Shredded BBQ Chicken

Crockpot Shredded BBQ Chicken

I’ve made a lot of chicken recipes in my crockpot. I’ve made a lot of BBQ chicken recipes outside the crockpot. Combining them leads to some of the very best shredded BBQ chicken I’ve ever had. EVER. The ingredient list seems too simple for that statement to be true, but it is. It packs a pretty powerful flavor punch. And, of course, because you are cooking it in a slow cooker, it’s a snap to make. Makes me love it even more!

Crockpot Shredded BBQ Chicken recipe

Ingredients

2 lbs boneless, skinless chicken breasts
1 cup of your favorite BBQ sauce
1/4 cup Zesty Italian dressing
1/4 cup brown sugar
1 tbsp Worcestershire sauce

Crockpot Shredded BBQ Chicken

Directions

Spray a crockpot with cooking spray and place chicken breast in the bottom. In a small bowl, mix all remaining ingredients and then pour over chicken. Cook on high for 4 hours.

Crockpot Shredded BBQ Chicken

Remove chicken, shred {I used a stand mixer to quickly shred it} and then place back in crockpot to cook for an additional 10 minutes {this helps it soak us the sauce and makes it extra tender and juicy. Yum!}. Serve over rice or on buns. Enjoy.

slow cooker crock pot cookbook

My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker

My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!

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