Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients

Caramelized onions

• 1 tablespoon olive oil
• 3 yellow onions , large, sliced
• 1/4 teaspoon salt
• 1 tablespoon balsamic vinegar

Creamy pasta sauce

• 1 tablespoon olive oil
• 10 oz mushrooms , sliced (I used button mushrooms)
• 6 oz spinach
• 1 cup half-and-half
• 1 cup Parmesan cheese , shredded
• 1/4 teaspoon salt

Pasta

• 8 oz farfalle pasta

Instructions

How to caramelize onions:

1. Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
2. The onions should start to brown, but without burning.
3. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions.
4. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn.
5. In total, you should have cooked onions for 30 minutes.
6. Remove the skillet from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.
7. Using a spatula, stir the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate.

How to cook mushrooms and spinach:

1. Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt.
2. Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
3. Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.

How to make creamy pasta sauce:

1. Add half-and-half to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.
2. Add 2/3 cup of shredded Parmesan cheese and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts.
3. Add caramelized onions back to the skillet with the pasta sauce.

Cook pasta:

1. Cook pasta according to package instructions. Drain.
2. Add cooked and drained farfalle pasta to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
3. If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers.
4. Serve with more shredded parmesan cheese sprinkled on top.

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Marry Me Chicken

Ingredients

• 1 Tablespoon Olive Oil
• 3-4 Large Chicken Breasts
• Salt
• Pepper
• 2 cloves Garlic (minced)
• 1 teaspoon Thyme

1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice)

• 3/4 cup Chicken Broth
• 1/2 cup Heavy Cream
• 1/2 cup Sundried Tomatoes (chopped)
• 1/4 - 1/2 cup Freshly Grated Parmesan Cheese
• Fresh Basil

Instructions

1. Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate. 
2. Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese.  
3. Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmesan cheese, if so desired. 

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Balsamic Chicken

Ingredients

CHICKEN TENDERS

1/3 cup balsamic vinegar

• 1/3 cup olive oil
• 1 teaspoon garlic powder
• 1 zesty Italian dressing- dry packet
• 1.5 pounds chicken tenders

VEGGIES

• 1 head broccoli
• 1 head cauliflower
• 6 to 8 baby potatoes- sliced in half
• 1 cup baby carrots
• 1/2 pint cherry tomatoes
• 1 teaspoon Italian seasoning
• 3 tablespoons olive oil
• 1 teaspoons garlic powder
• salt and pepper to taste

Instructions

1. Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray and set aside.
2. Whisk together the balsamic vinegar, garlic powder, and zesty Italian dressing dry packet.
3. Place 2/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours.
4. Chop the broccoli and cauliflower into small pieces.In a bowl, toss broccoli, cauliflower, potatoes and carrots with Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste. Then place veggies on the prepared pan. Roast the veggies for 10-15 minutes.
5. Remove from the oven and flip around. Section the veggies to each side of the tray and place the chicken tenders in the center. Discard marinade that was used for the chicken. Brush the remaining 1/3 cup of the balsamic + Italian mixture over the chicken. Add the tomatoes.
6. Return to the oven and cook for another 7-15 minutes depending on the size of your chicken. Be careful to monitor the chicken so you don't overcook it. Remember, the cooking time will largely vary based on the size of your chicken.
7. Serve the chicken and veggies with freshly chopped parsley, if desired.

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Baked Ranch Chicken with Broccoli and Bacon

Ingredients

• 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)
• 2 cups broccoli florets , blanched, chopped
• 6 strips bacon , cooked, chopped
• 1/2 cup Ranch dressing
• 1 cup Cheddar cheese , shredded
• 1/3 cup Mozzarella cheese , shredded

Instructions

1. Preheat the oven to 375 F.
2. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
3. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
4. Top with chopped and blanched broccoli florets.
5. Top with chopped cooked bacon.
6. Spread Ranch dressing on top.
7. Top with shredded Cheddar and Mozzarella cheese.
8. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts.

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Lemon Butter Salmon

Ingredients

For the Sauce:

• 1/4 cup lemon juice
• 4 tbsp. butter
• 1 tbsp. freshly chopped parsley
• 1 small garlic cloves minced

For the Salmon:

• 3 salmon fillets, about 6 oz. each skin on or off
• 2 tbsp. avocado oil or olive oil
• 1 tsp. Old Bay Seasoning or to taste

Instructions

Sear the Salmon

1. Season the salmon fillets with Old Bay Seasoning (or salt and pepper).
2. Heat a large non-stick pan over high with olive oil. Place the fillets in the pan and reduce the heat to medium-low. Do not move the fillets. Allow them to cook for about 5-6 minutes or until well browned and cooked about halfway through. Turn the fillets and cook for about 5 more minutes, or until they reach the desired doneness.*

Make the Sauce

1. In a small skillet or saucepan, bring the lemon juice to a boil. Reduce the heat to low and cook for 3 minutes, stirring occasionally.
2. Reduce the heat to very low and add the cold butter to the lemon juice. Keep stirring, allowing the butter to melt slowly. When the butter is melted halfway, add the parsley, garlic, salt, and pepper. Cook for 1 more minute and remove from the heat. 

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Oven Baked Chicken Breast

Ingredients

• 4 7 to 8 oz boneless, skinless chicken breasts
• 2 tsp olive oil
• 3 tbsp brown sugar
• 1 tbsp chili powder
• 1 tsp parsley flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin

Instructions

1. Pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray.
2. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil.
3. Combine seasonings and sprinkle generously over both sides of the chicken breasts. Bake for 20 minutes. Remove from oven and cover loosely with foil for 5 minutes before slicing. Enjoy!

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Instant Pot Hawaiian Chicken Tacos

INGREDIENTS

Instant Pot Hawaiian Chicken

• 1.25 lbs. boneless skinless chicken thighs
• 2 cups fresh pineapple, finely chopped
• 1 jalapeño, minced (remove ribs and seeds for less heat)
• half of a red onion, minced
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 tablespoon sriracha
• 1 tablespoon yellow mustard
• 1/4 cup water

Jalapeño Ranch

• 1/2 cup mayonnaise
• 1/4 cup olive oil
• 1/4 cup water
• 1 tablespoon white vinegar
• 1 jalapeño (remove ribs and seeds for less heat)
• 1 clove garlic
• 1 teaspoon dried dill (or about 1/4 cup fresh)
• 1/4 cup fresh parsley
• 1/4 cup fresh chives (or sub 1/2 teaspoon onion powder)
• 1/2 teaspoon salt
• black pepper to taste

Extras:

• Cabbage for the slaw
• Tortillas
• Any extra toppings you like

INSTRUCTIONS

1. Prep: Preheat the oven to 475 degrees (broil setting).
2. Instant Pot: Place all chicken ingredients in the Instant Pot. Cook on high pressure for 10 minutes (20 if frozen). Release the pressure and shred chicken directly in pot.
3. Broil: Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned. 
4. Sauce: Pulse jalapeño ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make a slaw.
5. Done: Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeño ranch, slices of avocado, extra pineapple, cilantro, red onion, etc.

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KETO PIZZA ROLL UPS

Ingredients

• 12 slices of mozzarella cheese
• Pepperoni slices or you can use mini pepperoni as well
• Italian seasoning
• Keto Marina Sauce

Instructions

1. Preheat oven to 400 degrees.
2. Line a cookie sheet with a baking mat or parchment paper.
3. Now lay slices of cheese on the baking mat and place in the oven for 6 minutes or until cheese slices start to slightly brown around the edges.
4. Remove from the oven and allow the cheese to slightly cool. Allow the slices to cool and sprinkle with Italian seasoning and add pepperoni if you would like.
5. Roll and serve with your favorite dipping sauce! Enjoy!

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Vegan Carrot Cake Bites

Ingredients

for 20 servings

• 1.25 cup chopped carrots (about 1 large)
• 0.63 cup pecans
• 0.63 cup coconut flakes
• 1.25 cup oats (rolled or quick)
• 0.63 cup medjool dates (about 5)
• 0.31 cup cashew butter (or nut butter of choice)
• 1.88 teaspoons ground cinnamon
• 0.63 teaspoon ground nutmeg
• 0.42 cup shredded coconut (for rolling)

Instructions

1. Add the carrots into a food processor and blend until finely chopped. Transfer to a bowl.
2. Return the bowl of the food processor back onto the base and add the pecans and coconut. Pulse to form a sandy texture. Add the oats and dates and process again until a sand texture has formed. Add the remaining ingredients and blend until a dough comes together.
3. Shape the dough into tablespoon-sized balls. Repeat until all of the mixture has been used.
4. Place the shredded coocnut in a shallow dish and roll each ball in the coconut to coat it. Place balls in an airtight container and store in the fridge for 1 - 2 weeks.

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HAM, EGG AND CHEESE BREAKFAST QUESADILLAS

INGREDIENTS:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup diced ham
• 1 cup chopped broccoli florets
• 4 large eggs, lightly beaten
• Kosher salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced
• 4 4-inch whole wheat tortilla
• 1/2 cup shredded reduced fat cheddar cheese
• 1/2 cup raspberries
• 1/2 cup blueberries
• 4 tangerines, peeled and segmented

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Stir in ham and broccoli until broccoli is tender and bright green, about 3-4 minutes.
3. Add eggs to the skillet and cook, stirring gently using a silicone or heat-proof spatula, until they just begin to set; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes. Stir in green onions.
4. Layer half of each tortilla with the egg mixture; sprinkle with cheese. Fold in half and place onto the prepared baking sheet.
5. Place into oven and bake until the cheese has melted, about 5-6 minutes.
6. Place quesadillas, raspberries, blueberries and tangerines into meal prep containers.

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Peanut Butter Cookies

INGREDIENTS

• 1/2 cup butter (1 stick, 4 ounces, 112 g), room temperature
• 1/2 cup (100 g) white granulated sugar
• 1/2 cup (110 g) packed brown sugar
• 1/2 cup (130 g) peanut butter
• 1 large egg
• 1 1/4 cups (160 g) all purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. 1 Make the cookie dough: Beat the butter until creamy, 2 minutes. Add the brown sugar and white sugar, beat for 2 more minutes. Mix in the peanut butter and the egg.
2. In a separate bowl, vigorously whisk together the dry ingredients—the flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.
3. 2 Chill the dough: Wrap dough in plastic and refrigerate at least 3 hours.
4. 3 Preheat oven to 375°F (190°C).
5. 4 Shape the cookies: Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on un-greased cookie sheet. Flatten in crisscross pattern with a fork. (It helps to dip the fork in sugar to keep it from sticking to the dough.)
6. 6 Bake: Bake at 375°F (190°C) until light brown, about 9 to 10 minutes. (Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.

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BAKED PARMESAN CHICKEN

Ingredients

• 6 chicken breasts
• 1 cup light mayonaise or greek yogurt I used 1/2 of each and it was delish!
• 1/2 cup parmesan cheese and reserve more for top
• 1 1/2 tsp seasoning salt
• 1/2 tsp pepper
• 1 tsp garlic powder

Instructions

1. Preheat the oven to 375 degrees and spray a 9x13 pan with cooking spray. Lay the chicken inside the pan.
2. Mix together all ingredients. Spread the mixture evenly over each piece so that the chicken won't dry out while baking.
3. Sprinkle the top with fresh parmesan on the top of the chicken.
4. Bake uncovered for 45 minutes. Enjoy!

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BROWN SUGAR ITALIAN CHICKEN

Ingredients:

• 4 to 6 boneless skinless chicken breasts
• 1/2 cup brown sugar
• 1 (0.7-oz) packet Italian Dressing Mix

Instructions:

1. Preheat oven to 425ºF. Line a 9×13-inch baking pan with aluminum foil.
2. Combine the brown sugar and Italian dressing mix. Coat both sides of the chicken with the brown sugar mixture. Place in prepared pan. Top chicken with any remaining brown sugar mixture.
3. Bake for 20 to 25 minutes.
4. Turn broiler on HIGH. Broil chicken until brown sugar caramelizes, about 1 to 2 minutes. Watch it carefully so it doesn’t burn!

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Easy Apple Crisp Recipe

Ingredients

Topping

• 1/2 cup (70g) all-purpose flour
• 1/2 cup old fashioned oats
• 1/2 cup (110g) packed light-brown sugar
• 1/2 tsp baking powder
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/3 cup (76g) unsalted butter , diced into small cubes

Apple filling

• 2 lbs Granny Smith apples (at room temperature) peeled, cored and sliced thin (about 1/8-inch)
• 3 Tbsp (42g) unsalted butter , melted
• 2 Tbsp all-purpose flour
• 3 Tbsp water
• 1 Tbsp lemon juice
• 1/2 tsp vanilla extract
• 1/4 cup (55g) light-brown sugar
• 1/2 tsp ground cinnamon
• 1 pinch salt

Instructions

1. Preheat oven to 375 degrees and position oven rack one level below the center. Butter an 8 by 8 inch baking dish (or small casserole dish with a similar size), set aside.
2. In a mixing bowl whisk together 1/2 cup flour, the oats, 1/2 cup brown sugar, the baking powder, 1/4 tsp cinnamon and 1/4 tsp salt for 30 seconds. 
3. Add diced butter and using clean fingertips, rub butter into dry mixture until it comes together into small crumbles. Transfer to refrigerator to chill while preparing filling.
4. In a small mixing bowl, whisk together melted butter and flour until well blended, then mix in water, lemon juice and vanilla. Stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and pinch of salt.  
5. Place apples in a large bowl then pour butter mixture over apples and toss to evenly coat, then pour apple mixture into prepared baking dish and spread into an even layer.
6. Remove topping from refrigerator and sprinkle into crumbles evenly over top of apples.
7. Bake in preheated oven until top is golden brown and apples are tender when pierced with a toothpick, about 35 minutes.
8. Remove from oven and allow to rest 10 minutes before serving. Serve warm with vanilla ice cream and salted caramel sauce if desired.

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Instant Pot Mashed Potatoes

Ingredients

• 3 pounds Russet potatoes 4-5 medium, peeled and quartered (halve if using small potatoes)
• 4-5 cups water
• 3 tablespoons unsalted butter cut into 3 pieces
• ½ teaspoon salt or to taste
• pepper to taste
• ½ cup warm milk

Instructions

1. Place the potatoes in the Instant Pot inner pot. Add enough water to just cover the potatoes.
2. Close the Instant Pot lid and turn the steam release valve to the sealing position. Press the Manual/Pressure Cook button and cook on high pressure for 10 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
3. As soon as the cook time ends the pot will beep a few times. Immediately quick release the pressure by carefully turning the steam release valve to the venting position. I use the handle of a long spoon to turn the valve. Wait for the steam to escape and the float valve to drop down, and then carefully open the Instant Pot lid.
4. Transfer the potatoes to a colander to drain and then return them to the empty inner pot of the Instant Pot. You may place the inner pot back in the base with the Instant Pot on "warm" to keep the potatoes warm.
5. Use a potato masher to mash the potatoes. Add the butter, salt and some pepper and continue mashing to combine.
6. Stir in the warm milk, a little bit at a time, until the potatoes reach the desired creamy consistency. Taste the mashed potatoes and adjust the seasonings as necessary.

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BEST CORN CASSEROLE

Ingredients:

• 2 (12-oz) packages frozen corn, thawed
• 2 eggs
• ¼ cup all-purpose flour
• 2 Tbsp sugar
• 2 Tbsp butter, softened
• ¼ tsp cayenne pepper
• 1½ cup shredded cheddar cheese
• 8 slices bacon cooked and chopped

Instructions:

1. Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
2. In a food processor or blender, combine one package of corn, eggs, flour, sugar, butter and cayenne pepper. Pulse 3 or 4 times, until corn is creamed. Pour mixture into a large bowl.
3. Add remaining package of corn, 1 cup cheddar cheese and bacon. Stir to combine.
4. Pour corn mixture into prepared pan. Top with remaining cheese.
5. Bake uncovered for 30 minutes.

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Green Bean Casserole

Ingredients

• 1/3 stick butter
• 1/2 cup diced onions
• 1/2 cup sliced fresh mushrooms
• 2 cloves garlic, minced
• 2 cups sliced green beans
• 3 cups chicken broth
• 1 10 3/4-ounce can cream of mushroom soup
• ½ cup French-fried onions
• Salt/Pepper, to taste
• 1 cup grated Cheddar

Instructions

1. See notes for Crock Pot version.
2. Preheat oven to 350 degrees F.
3. Melt the butter over medium heat in a large skillet. Saute the onions and mushrooms for 5 minutes, until softened.
4. Add the fresh garlic and cook for an additional minute. Remove from heat.
5. Boil the chicken broth in a large pot and add the green beans. Cook for 10 minutes and drain.
6. In a large bowl, combine the onions, mushrooms, garlic, green beans, mushroom soup and French-fried onions. Add any salt/pepper if desired, refrain from adding too much salt.
7. Pour into a greased 1 ½ quart baking dish. Bake uncovered for 20 minutes.
8. Top with the grated cheese and bake for an additional 10 minutes.

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Cheesy Scalloped Potatoes

INGREDIENTS

• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, sliced into rings
• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 cups shredded Cheddar cheese
• salt and pepper to taste

INSTRUCTIONS

1. Preheat oven to 400°F (200 degrees C).
2. Butter an 8x8 casserole dish.
3. Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
4. Season with salt and pepper to taste.
5. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. 
6. Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds. 
7. Pour cheese over the potatoes, and cover the dish with aluminum foil.
8. Bake 1 1/2 hours (90min.) in the preheated oven.
9. For a crisp topping, change the oven setting to broil for 5 minutes before removing the dish.

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Baked Ham Pineapple Brown Sugar Glaze

INGREDIENTS

• 1 bone-in fully cooked spiral cut ham (about 10 lbs/4.5 kg)
• 1 cup pineapple juice (240ml)
• ½ cup brown sugar (90g)
• 1 cinnamon stick
• 4 cloves

INSTRUCTIONS

1. Take ham out of the refrigerator about 2 hours before baking to allow it to come to room temperature. Remove ham from packaging. Rinse and pat dry with paper towels. Place in a deep baking dish with fat side up.
2. Combine pineapple juice, brown sugar, cinnamon stick, and cloves in a small saucepan. Bring to a boil. Reduce heat to medium low and simmer for about 15 minutes or until pineapple juice is reduced by half. It should be thick and syrupy.
3. Brush half of the glaze onto the ham and into the folds of the cut slices. Reserve the other half of the glaze for later.
4. Place ham in a preheated 325°F (165°C) oven and bake for 1¼ to 1½ hours.
5. Carefully remove the ham from the oven and brush the remaining glaze onto the ham. Return to the oven and continue to bake for another 15 to 20 minutes or until internal temperature of ham reaches 160°F (71°C).
6. Allow ham to rest for 15 minutes before serving.

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EASY PEEL HARD BOILED EGGS

INGREDIENTS:

• 6 whole Large Eggs (Preferably at least a week old.)
• Water
• Ice

INSTRUCTIONS:

1. Place eggs in a saucepan with enough room the eggs don't touch.
2. Fill saucepan with water until halfway up the side of eggs.
3. Turn the heat to high and bring eggs to a boil. Cover pan, reduce heat to low, and simmer for 13 minutes.
4. Place eggs in an ice bath to cool immediately to stop cooking. Change ice water as needed depending on how cold you need the eggs.
5. Gently tap hard boiled egg on top, bottom, and sides of shell to break shell.
6. Peel shell off egg starting at the top or bottom.

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Parmesan Mashed Potato Cakes

Ingredients

• 2 large potatoes about 1 lb.
• 1 egg
• 1 cup grated Parmesan + extra 1/2 cup for dredging
• 1/4 cup chopped parsley
• 1/4 cup chopped chives or scallion
• 1/4 cup all-purpose flour
• 1/2 tsp. salt or to taste
• 1/2 tsp. pepper or to taste
• 3 tbsp. olive oil for frying

Instructions

1. Cook the potatoes in gently boiling water until tender, about 20-25 minutes, depending on the size. Let them cool down completely. Peel.
2. Place the potatoes in a medium mixing bowl and mash well using a potato masher.
3. To the same bowl, add the egg, Parmesan, parsley, chives, flour, salt, and pepper. Mix everything well.
4. Scoop up about a 1/2 cup of the potato mixture and form it into a patty.
5. Place about a 1/2 cup of Parmesan into a shallow dish. Roll the patties in the parmesan to coat.
6. Heat up some olive oil in a large, non-stick skillet over medium heat. Add the potato patties, and fry for about 3-4 minutes on each side, until they turn golden brown.

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Roasted Brussels Sprouts

Ingredients

• 16 oz. Brussels sprouts
• 3 Tbsp olive or avocado oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 3 garlic cloves minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup Italian seasoned breadcrumbs

Instructions

1. Preheat oven to 400 degrees F.
2. Line a large baking sheet with parchment paper and set aside.
3. Trim ends of Brussels sprouts. Wash and dry with paper towel.
4. Place Brussels sprouts in a medium mixing bowl. Add oil and garlic. Season with salt and pepper. Toss gently to coat.
5. Add Parmesan cheese and breadcrumbs to Brussels sprouts and gently stir.
6. Place all Brussels sprouts on prepared baking sheet. Spread evenly into one layer. Bake on center rack in preheated oven for 25 to 30 minutes OR until the vegetables are golden brown.

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THE BEST EVER DEVILED EGGS

Ingredients

• 6 large eggs
• 2 1/2 tablespoons mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon prepared mustard
• 1/8 teaspoon salt
• dash of fresh black pepper
• garnish: paprika

Instructions

1. Place eggs in the bottom of a saucepan; add enough cool water to cover eggs.
2. Bring to a boil; cover, remove saucepan from heat, and let stand 15 minutes.
3. After 15 minutes, drain the water then fill the saucepan with cold water and ice. Allow to sit for 5 minutes.
4. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
5. Slice eggs in half lengthwise, and carefully remove yolks.
6. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well.
7. Spoon yolk mixture into egg whites.
8. Sprinkle with a bit of paprika.

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Strawberry Pie Delicious Dessert

Ingredients

• 1 9 " frozen pie crust baked
• 1 cup sugar
• 1 1/2 cup water
• 1/4 cup cornstarch
• 1 lb strawberries sliced
• 1 3 oz pkg strawberry jello

Instructions

1. Bake pie crust according to package directions, remove from oven and let cool.
2. Meanwhile in large saucepan add sugar and water and heat over medium heat, slowly whisk in your cornstarch to incorporate well to make sure you don't have any lumps
3. Stir continuously for about 4-5 minutes until the mixture thickens and turns a little clear. Remove from heat and whisk in your strawberry jello until completely dissolved, let cool to room temperature.
4. Once cooled add in your strawberries and toss to coat evenly then pour into prepared pie crust.
5. Place in refrigerator to set for about 2-3 hours. Dollop with whipped cream if desired.

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The Best Avocado Egg Salad

INGREDIENTS

• 2 avocados
• 8 eggs
• a handful of dill
• a handful of parsley
• juice of one lemon
• a pinch of salt
• a drizzle of olive oil (as needed)

INSTRUCTIONS

1. Hard boil the eggs. Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on hot burner) for 8-10 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces.
2. Mash the avocados. Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth.
3. Mix and serve. Mix the eggs with the avocados, herbs, lemon juice, salt, and olive oil if you need it. Serve immediately at room temperature, or chill and serve cold.

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EASY SESAME CHICKEN

INGREDIENTS

CHICKEN

• 1 large egg ($0.23)
• 2 Tbsp cornstarch ($0.06)
• 1 pinch each salt and pepper ($0.05)
• 1 lb boneless skinless chicken thighs ($3.23)
• 2 Tbsp cooking oil ($0.08)

SAUCE

• 1/4 cup soy sauce ($0.24)
• 2 Tbsp water ($0.00)
• 1 Tbsp toasted sesame oil ($0.33)
• 3 Tbsp brown sugar ($0.12)
• 1 Tbsp rice vinegar ($0.12)
• 1 tsp grated fresh ginger ($0.10)
• 2 cloves garlic, minced ($0.16)
• 1 Tbsp sesame seeds ($0.8)
• 1/2 Tbsp cornstarch ($0.02)

FOR SERVING

• 4 cups cooked jasmine rice ($0.70)
• 2 whole green onions ($0.22)

INSTRUCTIONS

1. First, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (Grate the ginger with a small-holed cheese grater). Set the sauce aside.
2. In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
3. Add the cooking oil to a large skillet and heat it over medium flame. Wait until the skillet is very hot, then swirl the skillet to make sure the oil coats the entire surface. Add the batter coated chicken and spread it out into a single layer over the surface of the skillet. 
4. Allow the chicken pieces to cook, undisturbed, until golden brown on the bottom. Then, carefully flip the chicken, breaking up the pieces into smaller clumps as you flip. Continue to cook the chicken until golden brown on the other side. Stir the chicken as little as possible to avoid breaking the egg coating from the surface of the chicken.
5. Once the chicken is cooked through and golden brown on all sides, pour the sauce over top. Toss the chicken to coat in the sauce. As the sauce comes up to a simmer, it will begin to thicken. Continue to gently stir the chicken in the sauce until it has thickened, then turn off the heat.
6. Serve the chicken over a bed of rice and sprinkle the sliced green onions over top

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COCONUT CHOCOLATE SPREAD

INGREDIENTS

• 1 can Coconut Milk, not low-fat (400ml / 15 fl oz)
• 4 tbsp Cacao/Cocoa Powder
• 4 tbsp Coconut Sugar
• 1 tsp Vanilla

INSTRUCTIONS

1. Place everything in a blender and blend for 1-2 mins until everything is mixed and broken up.
2. Chill for a few hours in the fridge and it's ready.
3. Keep in the fridge and use within a week.
4. Use coconut milk that doesn't have added stabilisers as they will prevent it from setting

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Chocolate Chip Cookie Bites

Ingredients

• 1 1/3 cups all-purpose flour (scoop and level to measure)
• 1 tsp cornstarch
• 1/4 + 1/8 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter
• 1/2 cup packed light-brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 2/3 cup mini semi-sweet chocolate chips , plus more for topping if desired

Instructions

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking soda and salt for 20 seconds, set aside.
2. Place butter in a microwave safe bowl, heat in microwave on HIGH power until butter has melted halfway. Remove and whisk until fully melted. Pour butter into the bowl of an electric stand mixer.
3. Add brown sugar and granulated sugar, fit mixer with paddle attachment and blend mixture on medium speed until well combined. Mix in egg and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Stir in chocolate chips.
4. Scoop dough out a slightly heaping 1/2 tsp at a time and drop onto plates (wax paper, whatever). Shape each into a ball, then if desired press 3 - 4 more chocolate chips into top (totally optional, mostly for looks...and more chocolate).
5. Align on two parchment paper or silicone baking mat lined baking sheets, spacing 1-inch apart. Bake in preheated oven about 5 - 6 minutes (they should still fill soft and slightly under-baked, they will continue to cook slightly once removed from oven so carefully not to over-bake).
6. Remove from oven and cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.

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Twice Baked Breakfast Potatoes

INGREDIENTS  

• 2 medium russet potatoes, scrubbed and pricked with a fork all over
• 2 tablespoons unsalted butter
• 3 tablespoons heavy cream
• 4 rashers cooked bacon
• 4 large eggs
• ½ cup shredded cheddar
• thinly sliced chives
• salt and pepper to taste

INSTRUCTIONS  

1. Preheat oven to 400˚F.
2. Place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
3. Remove and allow potatoes to cool for about 15 minutes.
4. Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
5. Add butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
6. Spread some of the potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you may have some remaining mashed potato left to nibble on).
7. Add 1 rasher bacon to each half and top with a raw egg.
8. Place potatoes onto a baking sheet and return to the oven.
9. Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny.
10. Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.

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Copycat Panera Chicken & Wild Rice Soup

Ingredients

• ½ cup finely diced carrots
• ½ cup finely diced celery
• 1 medium onion finely diced
• 1 teaspoon olive oil
• 3 garlic cloves, minced
• 32 ounces chicken stock
• 2 cups water
• 2 cups milk, divided
• ½ teaspoon pepper
• ½ teaspoon dried oregano
• 1 bay leaf
• 2 large chicken breasts, cooked and shredded or finely diced
• ½ cup all-purpose flour
• 4.3-ounce box of Rice a Roni Long Grain and Wild Rice + seasoning packet
• salt and pepper, to taste
• scallions, for garnish

Instructions

1. Place the carrots, celery, onion, and olive oil in a 6-quart Dutch oven or soup pot.
2. Allow the carrots, celery, and onion to simmer over medium heat for around 10 minutes or until the onions are translucent.
3. Add the garlic cloves, chicken stock, water, and 1 cup of milk to the mixture and stir until combined.
4. Add the pepper, dried oregano, bay leaf, and shredded chicken. Mix until combined.
5. Allow the soup to simmer over medium heat for about 15 minutes.
6. Whisk together the remaining 1 cup of milk with the ½ cup flour until no lumps remain.
7. Pour this into the soup mixture and whisk until combined and no lumps remain.
8. Place the long grain and wild rice and the seasoning packet into the soup and mix until combined. Allow the soup to simmer for 20 more minutes or until the rice is tender.
9. Add salt and pepper to taste.
10. Garnish with fresh scallions and serve hot. Enjoy!

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Homemade Healthy Tagalongs

INGREDIENTS

• 1 cup almond flour
• 2 Tablespoons melted coconut oil
• 2 Tablespoons maple syrup
• 1 teaspoon vanilla
• pinch of sea salt
• about 7 teaspoons peanut butter
• 1 cup chocolate chips (I like EnjoyLife dark chocolate morsels or Lily’s Sweets stevia sweetened chocolate chips)
• 2 teaspoons coconut oil

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Add almond flour, coconut oil, maple syrup, vanilla and sea salt in a medium bowl. Scoop dough using a tablespoon and form into a round cookie shape, use your finger to create a small dent in the center of each cookie. Place cookies on a parchment lined baking sheet for 15-18 minutes, until cookies are slightly golden brown on the bottom. Let cool completely on the cookie sheet.
3. Once cookies have cooled, add 1/2-1 teaspoon of peanut butter into the dent of each cookie and spread it a little over the top. Place cookies in the fridge or freezer for about 15-30 minutes to let the peanut butter harden up a bit.
4. Melt chocolate chips and coconut oil in double boiler or in the microwave. For the microwave method, add chips and coconut oil to a microwave safe bowl and heat for 1 minute, stir and heat in 30 second increments until chocolate has melted.
5. The peanut butter should be chilled at this point so you can remove cookies from the fridge/freezer and dip each into the melted chocolate, one by one. Use a fork to dip and remove the cookie from the chocolate, making sure to let the excess chocolate drip off before transferring back to the baking sheet lined with parchment. Place chocolate covered cookies in the fridge or freezer for about 15-20 minutes to let chocolate set. Enjoy right away and store any leftovers in the fridge until ready to eat.

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Avocado Pasta Salad

Ingredients

• 12 ounces rotini pasta or other short cut pasta
• 1 ripe avocado peeled, stone and chopped
• 1 cup cherry tomatoes halved
• 1 cup frozen corn thawed
• Fresh basil for serving

Dressing

• 2 ripe avocados peeled and cored
• 1 cup baby spinach
• 1/2 cup almond milk
• Juice of 1 lemon
• 1 garlic clove
• Salt and pepper to taste
• 1 tablespoon extra-virgin olive oil

Instructions

1. In a large pot of boiling salted water, cook pasta according to package instructions but reduce cooking time by 2 minutes so pasta is al dente; drain well. You can thaw the frozen corn in the pasta cooking water in the last 3-4 minutes of cooking time.
2. To make the avocado dressing, combine the avocados, spinach, almond milk, olive oil, lemon juice and garlic to a blender or food processor. Season with salt and pepper. With the motor running, add olive oil slowly until dressing is emulsified, smooth and creamy.
3. In a large bowl, toss the pasta with the dressing, tomatoes, corn and avocados. Garnish with fresh basil and serve immediately.

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Easy Ratatouille Recipe

INGREDIENTS

• 1 cup crushed tomatoes
• 1 Tablespoon extra virgin olive oil
• 1/4 teaspoon apple cider vinegar
• 1 teaspoon minced garlic
• 1 Tablespoon fresh basil, about 3-4 large leaves, sliced , plus more for garnish
• 1 teaspoon herbs de Provence spice mix
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili powder
• 1 medium sweet or red onion,, sliced
• 1-2 large zucchini, (about 1 1/2 cups slices, sliced)
• 1 large Japanese eggplant, (about 3 cups slices, sliced)
• 3 large fresh tomatoes, (roma is best; about 3 cups slices, sliced)

INSTRUCTIONS

1. Preheat oven to 350F. Lightly grease a 6"x9" baking dish and set aside. (see notes for baking in an 8"x8" square pan)
2. In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder.
3. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.
4. Stack the veggie slices in alternating patters (e.g.: onion, zucchini, eggplant, tomato; repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you've formed a couple of rows of veggies, filled the pan, and used up all of the veggie slices.
5. Optionally, spray or brush the exposed tops of the veggies with oil to encourage browning in the oven. This is more for appearance, so feel free to skip this step if you want.
6. Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are tender.
7. Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold

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Buffalo Chickpea Taquitos

Ingredients

Buffalo chickpea sauce:

• 1 tbsp vegetable oil
• 1 medium-sized onion chopped
• 2 cloves of garlic minced
• 1 bell pepper chopped
• 1 1/2 cups cooked chickpeas (or one 15 oz can, drained and rinsed)
• 1/2 cup tomato sauce (passata)
• 3 tbsp hot sauce (or more to taste)
• 2 tbsp plant-based milk
• 1 tbsp balsamic vinegar
• 1 tsp onion powder
• 3/4 tsp coconut sugar (or brown sugar)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• Sea salt & black pepper to taste
• Chili powder to taste

Tortillas:

• 10 small tortillas (gluten-free if needed) about 14 cm in diameter

Dipping Sauce (optional):

• vegan cheese sauce (or your favorite dipping sauce)

Instructions

1. Using a fork, roughly mash the chickpeas in a bowl.
2. Heat oil in a pan/skillet over medium heat and add the chopped onion and bell pepper. Cook for 3 minutes, then add garlic and spice mix and sauté for a further minute.
3. Add all other sauce ingredients + chickpeas to the pan and bring the mixture to a boil. Let simmer on low heat for about 2-4 minutes, stirring occasionally, then turn off the heat.
4. Taste the mixture, if you want it spicier, add more chili powder to taste.
5. Preheat oven to 410 degrees F (210 degrees C) and line a baking sheet with parchment paper.
6. Place about 2 tbsp of the filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other.
7. Brush them with a little bit of vegetable oil (to make them even more crispy).
8. Bake in the oven for about 15-20 minutes or until they are golden brown and crispy.
9. Drizzle with vegan cheese sauce (optional). Enjoy with your favorite dip!

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Chickpea Vegetable Nuggets

Ingredients

• 15 ounces chickpeas cooked and drained
• 1/2 cup grated zucchini
• 1/2 cup grated carrot
• 1/4 cup minced onion
• 1/2 tbsp Italian seasoning
• 1 tsp sea salt
• 1-2 cloves garlic to taste or sub 1/2 tsp garlic powder
• black pepper to taste
• 1/4 tsp paprika
• 2 large eggs
• 1 tsp olive or avocado +extra for cooking
• 1/2 cup oat flour or your favorite breadcrumbs

Instructions

1. Take shredded zucchini and carrots. Put it in the middle of a clean dish towel or large piece of paper towel. Wrap up the zucchini & carrots with towel squeeze a few times to help drain out some of the moisture.
2. In your food processor, combine drained zucchini and carrots and remaining ingredients. Pulse a few times to combine. Mixture should be wet but scoop able.
3.  Heat cooking oil in a large pan over medium high heat.
4. Using heaping tablespoon or a small cookie scoop, portion out the mixture into the pan. Cook nuggets 3-5 minutes and flip, using the back of your spatula to gently flatten them a bit. Cook an additional 3-5 minutes or until outside of the nugget has a slightly golden color.
5. Enjoy warm and with your favorite dipping sauce. Allow leftovers to cool completely and store in an air-tight container in fridge for 4-5 days

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crispy black bean tacos with avocado-lime sauce

ingredients

for the tacos:

• 3 cups Best Ever Mexican Black Beans (click link for recipe)
• 3/4 cups Mexican cheese blend
• 12 corn tortillas
• 4-6 tablespoons vegetable oil, divided

for the sauce:

• 2 avocados
• 1/2 bunch cilantro, thick stems removed
• 3 limes, juiced
• 1 jalapeno, seeded if desired
• 1/3 cup olive oil
• 1 teaspoon taco seasoning
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons water

instructions

Make the Sauce:

• Add all ingredients in a blender. Blend until smooth.

Make the Tacos:

1. Heat 2-3 tablespoons of oil in a skillet over medium-high heat.
2. Add two tortillas to the skillet and allow them to heat in the oil for about 10 seconds.
3. Cover one side of each tortilla with 1/4 cup of beans, and top beans with 1 tablespoon Mexican Cheese Blend.
4. Using a spatula, carefully fold the tortilla in half, on top of itself and press down with the spatula to shape the taco.
5. Cook 3-4 minutes, then using a spatula flip the tacos and cook an additional 3-4 minutes, until browned and crispy.
6. Continue the process until all the tacos are done, adding additional oil as the pan dries out.
7. Serve immediately.

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GARLIC BROWN SUGAR PORK CHOPS

INGREDIENTS

• 2 Bone in thick pork chops, about 1 inch thick
• 3 tablespoons garlic minced
• 2 tablespoons vegetable oil
• 4 tablespoons butter
• 1/2 teaspoon red pepper flakes
• 3 tablespoons brown sugar
• salt and pepper
• fresh parsley chopped

INSTRUCTIONS

1. Preheat oven to 400 degrees. Season pork chops with salt and pepper.
2. Heat vegetable oil in a oven safe skillet (I use cast iron) on medium high heat. Sear the pork chops for 3 minutes on each side. Remove and set aside
3. In the same skillet reduce heat to low and add butter, garlic, brown sugar, red pepper, and whisk until combined, simmer 2-3 minutes. Add pork chops back into the pan and coat with sauce.
4. Place oven safe skillet in the oven and bake 8-10 minutes or until internal temperature of pork chops reaches 145F
5. Remove pork chops and let rest 5 minutes. Garnish with fresh chopped parsley and serve!

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Healthy Turkey Meatloaf

Ingredients

• 1 1/4 pound turkey, ground
• 1/2 medium onion
• 1/2 medium bell pepper, red
• 1 clove garlic
• 1 large egg
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Italian Seasoning
• 1/2 cup panko (Japanese bread crumbs)
• 2 ounce Swiss cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, ground

Sauce

• 1/2 cup ketchup
• 1 tablespoon mustard
• 1 tablespoon honey

Instructions

1. Preheat oven to 375 degrees F and grease a loaf pan.
2. Dice the onion and bell pepper.  Saute in a pan over medium heat until soft; add garlic and cook for 30 seconds more.
3. Add veggies to a bowl with the ground turkey, egg, Worcestershire sauce, Italian seasoning, bread crumbs, Swiss cheese, salt and pepper.  Use your hands to combine the ingredients together. Try not to over-mix!
4. Dump into your prepared loaf pan and use your hand to make a rounded top to your loaf.
5. Place in the oven; bake for 40-45 minutes.
6. While the meatloaf is baking, make the sauce.  Combine ketchup, mustard and honey in a small bowl.
7. Spread sauce over the top of your meatloaf and then put it back into the oven for another 15 minutes.
8. Serve topped with a little chopped parsley for color!

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Instant Pot Red Curry Lentils

INGREDIENTS

Into The Instant Pot:

• 1 1/2 cups brown lentils
• 1/2 large onion, diced
• 2 tablespoons red curry paste
• 1 tablespoon sugar (optional)
• 1 teaspoon garam masala
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 2 cloves garlic, minced
• one 1-inch knob of ginger, minced
• a few good shakes of cayenne pepper
• 2 cups water
• 1 14-ounce can tomato sauce
• 1 teaspoon coarse salt (more to taste)

And Then:

• 3/4 cup coconut milk
• 2 tablespoons butter or ghee (optional)
• cilantro for garnishing
• rice for serving

INSTRUCTIONS

1. Place all ingredients in the Instant Pot. Cook on high pressure for 15 minutes. Natural pressure release (meaning just let it sit) for 10 more minutes.
2. Stir in the coconut milk and butter. Taste and adjust seasonings.
3. Serve with rice, top with cilantro, and be amazed at the yumminess of the humble little lentil.

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Zucchini Enchiladas

Ingredients

• 1 tablespoon olive oil
• 1 large onion chopped
• 2 cloves garlic minced
• 2 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 3 cups shredded chicken
• 1 1/2 cup enchilada sauce
• 2-3 zucchinis large
• 2 cups Mexican blend cheese shredded
• Cilantro, jalapenos, avocados for serving

Instructions

1. Preheat oven to 350°F.
2. In a large skillet over medium heat, heat olive oil. Add onions and cook until they soften. Add garlic, cumin and chili powder. Season with salt and pepper, and cook until fragrant, about 1 minute. Add the cooked shredded chicken and 1 cup enchilada sauce, and stir until coated.
3. On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Each zucchini should yield about 10 wide slices. Save the ends that are hard to peel for another use.
4. Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. It should yield about 24 total rolls.
5. Pour the remaining enchilada sauce over the zucchini enchiladas and top with shredded cheese.
6. Bake in the preheated oven until cheese is melted, about 20 minutes.
7. Garnish with cilantro, jalapenos and avocados, and serve immediately.

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Chicken Ranch Pasta Bake

Ingredients

• 8 ounces penne pasta
• 1 lb. boneless, skinless chicken breasts, cubed
• 1 Tablespoon ranch seasoning/dressing mix

Sauce:

• 2 Tablespoons salted butter
• 1 teaspoon minced garlic
• 1 Tablespoon ranch seasoning/dressing mix
• ½ Tablespoon all-purpose flour
• 1 pint heavy whipping cream
• ½ cup freshly grated Parmesan cheese
• ¼ teaspoon black pepper

Toppings:

• 1 cup Mozzarella cheese
• 4 slices cooked bacon, chopped
• fresh chopped parsley (optional)

Instructions

1. In a large pot of water, boil penne pasta until al dente, according to package directions. Drain.
2. Season chicken pieces with ranch seasoning. Spray a large non-stick skillet with cooking spray.
3. Cook chicken in prepared skillet over medium-high heat until no longer pink in center; about 10 to 12 minutes. Remove chicken from skillet and onto a large plate. Tent with foil to keep warm. Carefully wipe skillet clean so you can cook sauce in it.
4. Add butter to skillet and melt it over medium heat. Once melted, add garlic and stir until fragrant; about 1 minute. Whisk in ranch seasoning and flour. Cook for 30 seconds whisking constantly. Slowly whisk in heavy whipping cream. Continue to cook and stir for one minute or until mixture starts to boil. Remove from heat and stir in Parmesan cheese until it completely melts. Season sauce with pepper.
5. Add drained pasta and cooked chicken to ranch sauce in skillet. Stir to combine.
6. Pour this mixture into a greased 9x13 inch baking pan. Top with Mozzarella cheese and chopped bacon. Bake in a preheated 375 degree F oven, uncovered, for 20 minutes or until cheese is melted and bubbling.
7. Remove from oven and let rest/cool 5 to 10 minutes before serving. Serve with fresh parsley, if desired. Enjoy!

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Caprese Chicken Recipe

Ingredients

• 4 5-7 oz chicken breasts, pounded to even thickness
• 2 tsp italian seasoning
• 2 tsp sea or kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cracked black pepper
• 1 tbsp olive oil
• 8 oz fresh mozzarella, sliced into 8 even pieces
• 2 vine ripened tomatoes, sliced into 1/2" slices
• fresh basil, to taste
• aged balsamic or balsamic glaze, to taste

Instructions

1. Prepare the chicken. Place one chicken breast onto a sheet of parchment paper. Fold the paper over the chicken. Using a rolling pin, pound the chicken breast to even thickness of a little less than 1". Set aside and repeat with the remaining chicken breasts.
2. Combine the italian seasoning, sea salt, garlic powder, onion powder, and pepper in a small bowl. Stir to combine. 
3. Brush the chicken with olive oil, then sprinkle with the seasoning blend. Flip the chicken oven, then oil and season the other side.
4. Heat a grill or grill pan over high heat. Place the chicken breasts onto the grill and cook 5-6 minutes per side, or until the internal temperature reads 155°F using an instant read thermometer (the chicken will come to proper temperature in the next step). 
5. Top each chicken breast with 2 slices fresh mozzarella. Continue grilling 3 minutes, or until the cheese is melted and the internal temperature reads 165°F. 
6. Place the chicken breasts onto a platter or individual plates. Top each chicken breast with 2-3 slices of fresh tomatoes, then sprinkle with fresh basil and additional salt and pepper to taste. Just before serving, drizzle with aged balsamic vinegar or balsamic reduction. Serve immediately.

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Roasted Broccoli Quinoa Salad

INGREDIENTS

• 1 cup dry quinoa
• 2 cups water (or veggie broth)
• ½ pound broccoli, cut into florets
• 1 sweet potato, chopped into ¼ – ½ inch chunks
• 1 can (15 oz) chickpeas
• 1 bunch laccinto kale, roughly chopped
• olive oil, as needed
• ¼ cup fresh parsley
• 3 Tablespoons feta cheese
• juice from one lemon
• 1/2 Tablespoon apple cider vinegar
• 2 teaspoons maple syrup
• 3 Tablespoons olive oil
• salt and ground pepper, to taste
• crushed red pepper, to taste (optional)

INSTRUCTIONS

1. Preheat oven to 425ºF.
2. Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool.
3. Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.
4. Toss broccoli and sweet potato chunks with a little olive oil and roast at 425ºF for about 20 minutes. After 20 minutes, add your kale and chickpeas to the roasting pan. Toss, and roast for another 15 minutes. Stirring the veggies around at least once during the roasting process.
5. Once your veggies are nice and roasted, remove from the oven and combine them with the quinoa.
6. Chop parsley, crumble feta and add to the quinoa and vegetable mixture.
7. In a small bowl, whisk together lemon juice, vinegar and maple syrup. Gently stir in oil, and add salt, pepper and crushed red pepper flakes to taste. Toss dressing over quinoa/vegetable mixture.
8. Enjoy and store any leftovers in the fridge for 4-5 days.

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Insanely Healthy Oatmeal Cookies

Ingredients

• 2 ripe bananas
• 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
• 1 cup rolled oats gluten-free if needed
• 1/2 cup quinoa flakes or more oats
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup mini chocolate chips

Instructions

• Preheat the oven to 350 degrees F and grease a cookie sheet with non-stick cooking spray.
• In a small mixing bowl, completely mash the banana. Stir in the flax egg.
• Add the remaining ingredients and mix until fully combined.
• Spoon the cookie dough on the cookie sheet, and gently flatten with the back of a spoon.
• Bake 13 - 15 minutes, until browned and only slightly tender to the touch. Remove from oven, transfer to a wire rack and cool.
• Store in a covered container for 2 – 3 days (if they last that long!).

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