Cranberry Apple Pie Recipe

INGREDIENTS:

• 2 cups of Cranberries
• 5-6 Granny Smith Apples
• 1 cup of granulated sugar
• 1.5 cups of water
• 1 cup of dark brown sugar
• 1.5 tbsp of cinnamon
• 1 tsp of almond extract
• Pinch of salt
• 1/3 cup of melted butter

Crust:

• 2 – 9” pie crusts (I just use store bought)
• I always do an egg wash on the top of my crusts, but it is completely optional. If you want to do an egg wash you’ll need the following items.
• 1 large egg
• 1/4 cup of sugar in the raw

INSTRUCTIONS:

1. Preheat the over to 350 degrees before prepping the pie.
2. Add the cranberries, 2 cups of water, and 1 cup of sugar to a medium sized saucepan and turn the burner to medium heat. Stir occasionally and bring to a boil.
3. Once the cranberries are done, use a colander to strain all the water out, then set aside.
4. Peel & slice the apples.
5. In a large mixing bowl combine all the ingredients: Apples, cranberries, brown sugar, almond extract, cinnamon, salt, melted butter, and mix well.
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Easy Mediterranean Chicken Bake

This simple low carb chicken dish is easy to make and packed with great Mediterranean flavours. It's quickly becoming a family favourite in our house!

INGREDIENTS:

• 2 tbsp olive oil
• 10 boneless skinless chicken thighs
• Salt and pepper
• 1 14- ounce can quartered artichoke hearts drained
• 1 2.5- ounce can sliced black olives drained
• 1 15- ounce can low sugar tomato sauce
• 2 cups shredded Italian cheese
• 1/4 cup chopped fresh basil

INSTRUCTIONS:

1. Preheat oven to 375F.
2. In a large skillet, heat oil over medium heat until shimmering and hot. Sprinkle chicken all over with salt and pepper. Add chicken thighs to pan and brown both sides, about 2 to 3 minutes per side.
3. Using a slotted spoon, transfer thighs to a large 9x13 casserole dish and arrange in a single layer. Sprinkle with artichoke hearts and black olives.
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Italian Chicken Meal Prep Bowls

Easy Italian Chicken Meal Prep Bowls: Brown rice, zucchini, broccoli, tomatoes, and red onion, as well as deliciously seasoned chicken all cooked on a sheet pan for low mess, big flavor, meal prep!

INGRDIENTS:

• 1 tsp salt
• 1/2 tsp pepper
• 2 tsp basil
• 2 tsp marjoram
• 2 tsp rosemary
• 2 tsp thyme
• 1 tsp. paprika
• 2 lbs boneless skinless chicken breasts cut into bite sized pieces
• 1 1/2 cup broccoli florets
• 1 small red onion chopped
• 1 cup plum tomatoes
• 1 medium zucchini chopped
• 2 tsp garlic minced
• 2 Tbs olive oil
• 2-4 cups cooked rice of choice optional
• Meal Prep Containers

INSTRUCTIONS:

1. Pre-heat oven to 450F. Line a baking sheet with aluminum foil and set aside.
2. In a small bowl, mix salt, pepper, basil, marjoram, rosemary, thyme, and paprika
3. Place the chicken and veggies in the baking dish. Sprinkle all the spices and garlic evenly over the chicken and veggies. Drizzle with the olive oil.
4. Bake for 15-20 minutes until chicken is cooked, and veggies are slightly charred.
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CHILES RELLENOS CASSEROLE

INGREDIENTS:

• 1/2 pound ground chicken or turkey
• 1 cup chopped onion
• 1 3/4 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• One 16-ounce can fat-free refried beans
• Two 4-ounce cans whole green chiles, drained and cut lengthwise into quarters
• 1 cup (4 ounces) pre-shredded colby-Jack cheese, divided
• 1 cup frozen whole-kernel corn, thawed and drained
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/3 cups nonfat milk
• 1/8 teaspoon tabasco sauce
• 2 large eggs, lightly beaten
• 2 large egg whites, lightly beaten
• red onion slices, optional
• cilantro sprigs, optional

INSTRUCTIONS:

1. Preheat oven to 350°F.
2. Cook chicken or turkey and chopped onion in a nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients. Stir well; set aside.
3. Arrange half of green chiles in an 11x7-inch baking dish; top with 1/2 cup cheese. Spoon mounds of meat/bean mixture onto the cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.
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Shrimp Fettuccine with Roasted Pepper Sauce

Rich and creamy, hearty and so flavorful, this Shrimp Fettuccine with Roasted Pepper Sauce tastes better than a restaurant-cooked meal. Made in under 30 minutes!

INGREDIENT:

• 1/2 package uncooked Fettuccine pasta (8oz. / 250g.)
• 2 lb. peeled and deveined shrimp (900g.)
• 16 oz. jar roasted bell peppers (450 g.)
• 3 tbsp. butter (45 g.)
• 3 garlic cloves, finely chopped
• 1/2 tbsp. paprika (7 g.)
• 1/2 tsp. red pepper flakes (or to taste) (2.5 g.)
• 3/4 cup Half & Half (180 ml.)
• 1/2 cup grated Parmesan cheese (45 g.)
• chopped parsley to garnish
• salt to taste

INSTRUCTIONS:

1. Bring a large pot of water to a boil and cook the fettuccine according to the package instructions. Drain, rinse with cold water, and set aside.
2. Meanwhile, place the roasted peppers together with the liquid from the jar into a food processor or bullet blender and puree until smooth.
3. Heat up a large, non-stick pan. Add butter, shrimp, paprika, and red pepper flakes and cook for 3-4 minutes on high heat. Add salt and garlic, and cook for 1 more minute.
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Quick Keto Chili Recipe Made in the Pressure Cooker

INGREDIENTS:

• 1 lb  Ground Beef
• 1 lb Sausage
• 1/2 Onion diced
• 3 Tbs Chili powder
• 1 Tbs unsweetened cocoa powder
• 1 Tbs Smoked Paprika
• 2 Tbs Cumin
• 1/2 Tsp dried oregano
• 1 Tsp salt
• 1 Tsp pepper
• 2 Tsp garlic powder or fresh garlic
• 2 cups beef bone broth I prefer the Kettle & Fire Bone Broth
• 15 oz can of fire roasted tomatoes
• 1 Can of Rotel tomatoes & chilis or 1 small jalapeno, ground and seeds are taken out
• Optional Ingredient:  1/4 Tsp Xanthan for extra thickness

INSTRUCTIONS:

1. Dice the onion.
2. Turn the Instant Pot on Saute mode.  Add 1 Tbs olive oil and saute the onions.
3. Add the raw ground beef and sausage and cook it until it has browned.
4. Add the Chili powder, Cocoa, Smoked Paprika, Cumin, Dried Oregano, Salt, Pepper and Garlic Powder to the meat mixture.  Stir until it's well combined.
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ONE POT KETO SESAME CHICKEN AND BROCCOLI

I love cooking with sesame oil because you need so little to pack a huge flavor punch. This recipe uses coconut aminos but if you’re not doing a Whole30 you can use regular soy sauce, or tamari (gluten free soy sauce) The arrowroot powder in this recipe is optional but I love using it to thicken up the sauce a bit.

INGREDIENTS:

• 1 pound boneless, skinless chicken breast, cubed
• 12 ounces broccoli florets
• ¼ cup coconut aminos, or soy sauce
• 1 tablespoon avocado oil (I use this brand)
• 1 teaspoon sesame oil
• 1 ½ teaspoon arrowroot powder (get it here)
• 1 clove garlic, minced
• ½ teaspoon sesame seeds, plus extra for garnish
• Salt and pepper, to taste
• Red pepper flakes, for garnish
• Green onions, sliced, for garnish

INSTRUCTIONS:

1. Place the broccoli florets in a microwave safe bowl with 1 tablespoon of water and cover with a damp paper towel. Microwave for 2 minutes until the broccoli is just becoming tender.
2. In a small bowl, mix the coconut aminos and arrowroot powder and set aside
3. In a large skillet over medium heat, add the avocado oil and garlic and sauté until fragrant, about 1 minute.
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5. ................................

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Low Carb Stuffed Peppers

A bell peppers stuffed with a meaty filling. They make a tasty keto friendly meal. It can even be made ahead and frozen for an easy meal any time.

INGREDIENTS:

• 6 medium green peppers washed and seeded
• 1 tablespoon olive oil
• 3 cloves garlic minced
• 1 pound ground beef
• 14.5 ounces diced tomatoes
• 2 teaspoons Italian seasoning
• 1/2 teaspoon sea salt
• 1/2 teaspoon onion powder
• 3/4 cup marinara sauce divided
• 3 slices Colby Jack cheese chopped
• 3 slices mozzarella cheese chopped

INSTRUCTIONS:

1. Cut tops off peppers. Hollow out inside and discard seeds. Chop half the tops and set aside.
2. In skillet, saute garlic in olive oil until fragrant. Add in chopped green peppers from tops. Cook for about five minutes.
3. Add in ground beef and cook until browned. 
4. Mix in diced tomatoes, Italian seasoning, sea salt, and onion powder. Cook another five minutes.
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The Best Chocolate Cake I’ve Ever Had (And a Par-taaay!)

Literally the BEST chocolate cake ever to cross my lips. It is dense and rich and moist and almost brownie-like but still in a cake way. It’s a Magleby’s copycat. You will not regret this!

INGREDIENTS:
For the cake:

•  1 cup salted butter
•  1 cup water
•  1/2 cup cocoa
•  1 cup white sugar
•  2 cups sifted flour, spooned & leveled
•  3/4 teaspoon salt
•  2 eggs, lightly beaten
•  1 teaspoon baking soda
•  1/2 teaspoon baking powder
•  2 teaspoons vanilla
•  1 cup dark brown sugar
•  1/2 cup sour cream

Frosting:

•  1 and 1/2 cups (3 sticks) salted butter, softened
•  3/4 cup cocoa powder, sifted
•  5 and 1/4 cups powder sugar
•  3/4 teaspoon kosher salt**
•  2 teaspoons vanilla
•  3/4 cup heavy cream

INSTRUCTIONS:

1. Preheat oven to 325 degrees F. Grease 2 9-inch cake pans with butter, then coat with flour. Then trace the bottom of the cake pans onto parchment paper, cut out the circles, and put them in the bottom of the pan.*
2. In a medium saucepan, melt 1 cup butter over medium heat. Stir in the water and cocoa and whisk until combined. Bring to a boil over medium heat and boil for about 30 seconds. Remove pot from heat and let sit aside to cool.
3. Meanwhile, in a large bowl, whisk together the white sugar, flour, and 3/4 teaspoon salt.
4. In another medium bowl, whisk together 2 eggs. Slowly sprinkle baking soda and baking powder over the top while you whisk. Beat until there are no lumps. The mixture may foam, and that's ok!
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Kentucky Butter Cake Cookies

All of the buttery flavors of the traditional Kentucky Butter Cake but in a cookie that is made with a cake mix.

INGREDIENTS:

• 1 box white cake mix
• 2 eggs {whisked}
• 1/3 cup butter {melted}

Glaze:

• 1/4 cup butter
• 1/2 cup granulated sugar
• 1 tbsp water
• 1 tsp vanilla

INSTRUCTIONS:
Cookies:

1. Preheat oven to 350 degrees.
2. Combine cookie ingredients in large bowl and mix until completely incorporated. NOTE: Dough will be thick.
3. Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a parchment lined cookie sheet.
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Honey Mustard Ham & Cheese Sandwich

INGREDIENTS:

• 4 ciabatta rolls
• 16 slices ham
• 8 slices swiss cheese
• 1/2 c. mayo
• 2 Tbsp. honey
• 1-2 tsp. dried mustard
• 1 tsp. poppy seeds
• optional: 1 Tbsp. melted butter + 1/4 tsp. poppy seeds

INSTRUCTIONS:

1. Slice ciabatta rolls lengthwise.
2. Divide ham & cheese evenly among rolls.
3. Prepare honey mustard by combining mayo, honey, dried mustard, and 1 tsp. poppy seeds.
4. Divide honey mustard evenly among sandwiches.
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BEST DAMN INSTANT POT PULLED PORK

This is the best damn Instant Pot pulled pork recipe. Yes it is! So tender, juicy and bursting with flavor. You will not believe how easy it is to make.
:

INGREDIENTS:

• 4lb Pork Butt Roast, boneless or bone-in
• 3 tbs light brown sugar
• 2 tsp salt
• 1 tsp ground mustard
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 1/2 cups chicken broth
• 1 tbs Worcestershire sauce
• 1 tsp liquid smoke
• 2 tbs olive oil
• 1/2 – 1 cup of your favorite BBQ sauce.

INSTRUCTIONS:

1. Trim fat from pork roast and cut into 4 same size chunks.
2. Add all dry ingredients to a large bowl and whisk together. Add pork roast chunks to rub mix and coat well.
3. Add 2 tbs olive oil to Instant Pot and set to saute. Once it indicates hot, add 2 pieces of the pork. Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces.
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Chopped Israeli Pasta Salad

This veggie-packed pasta salad actually tastes better after a day or two in the fridge. So if you make a big batch on the weekend, you'll have delicious healthy lunches for days. Talk about Mediterranean diet meal planning, made easy!

INGREDIENTS:

• 1/2 pound small bow tie or other small pasta
• 1/3 cup cucumber, finely diced (I like to use small Persian cucumbers)
• 1/3 cup radish, finely diced
• 1/3 cup tomato, finely diced (drain excess liquid)
• 1/3 cup yellow bell pepper, finely diced
• 1/3 cup orange bell pepper, finely diced
• 1/3 cup black olives, finely diced
• 1/3 cup green olives, halved
• 1/3 cup red onion, finely diced
• 1/3 cup pepperoncini, diced
• 1/3 cup feta cheese, finely diced
• lots of fresh thyme leaves
• 1 tsp dried oregano
• salt and fresh cracked black pepper to taste
• dressing
• 1/4 cup, plus more, olive oil
• juice of 1 lemon

INSTRUCTIONS:

1. Cook the pasta in well salted water until just al dente, don't over cook. I usually cook it at least 2 minutes under the time listed on the package. Drain and rinse in cold water.
2. Put the well drained (not dripping wet) pasta in a bowl and toss with a little olive oil so it doesn't stick together. Add the veggies, oregano, thyme, and salt and pepper. Hold out the feta cheese until the end.
3. Add the 1/4 cup olive oil and lemon juice and toss well. Gently fold in the feta cheese.
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