Chicken Tortilla Soup Crock Pot

INGREDIENTS:

Chicken Tortilla Soup Base

• 3 tablespoons butter
• 1 yellow onion diced
• 1 red pepper diced
• 1 yellow pepper diced
• 2 cloves garlic
• 32 ounces chicken broth
• 2 chicken breast
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 1 teaspoon taco seasoning
• 14 ounces red enchilada sauce
• 2 cups heavy cream to make it creamy if desired
• 1 can pinto beans
• 1 1/2 cups corn canned or frozen
• 1/2 cup fresh cilantro

Garnishes

INSTRUCTIONS:

1. Add butter to saute pan over medium heat. Add in peppers, onion and garlic and cook vegetables are slightly tender. Add to slow cooker.
2. Place chicken breast on top of the vegetables, add remaining base ingredients and cook on high for 3-4 hours.
3. .........................
4. .........................

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French Onion Stuffed Chicken Casserole

INGREDIENTS:

• 2 tablespoons unsalted butter
• 4 large onions halved and thinly sliced
• Pinch of salt and pepper to season
• 2 teaspoons fresh chopped thyme divided
• 2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL)
• 2 cloves garlic minced
• 1/2 cup beef broth or stock divided
• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts
• 2 teaspoons garlic powder
• 1 teaspoon ground thyme
• 1 cup shredded gruyere cheese (or mozzarella cheese)
• 4 tablespoons freshly grated parmesan cheese

INSTRUCTIONS:

1. Preheat oven to 400°F (200°C). 
2. Lightly grease a 9x12-inch baking dish. Set aside.
3. Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.
4. Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned. 
5. OPTIONAL: Pour in white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions. Let cook for a minute until the sauce thickens slightly.
6. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and let cool slightly.
7. Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder and ground thyme. 
8. ............................
9. ............................

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SWEET AND SOUR CHICKEN

INGREDIENTS:

FOR THE CHICKEN

• 1 1/4 pound chicken (cut into bite size pieces)
• 3/4 cup corn starch
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic salt
• 1/2 cup canola oil
• 2 large eggs (whisked)

FOR THE SWEET AND SOUR SAUCE

• 3/4 cup sugar
• 1/2 cup rice vinegar (distilled vinegar will work too)
• 1/3 cup ketchup
• 1 Tablespoon soy sauce
• 1 teaspoon garlic salt

FOR SERVING

• COOKED RICE AND BROCCOLI AND/OR CARROTS

INSTRUCTIONS:

1. Pre-heat oven to 325°F. Line a rimmed baking sheet with foil. Set aside.
2. Place the chicken, corn starch, salt, pepper and garlic salt in a large ziplock bag and shake until the chicken is evenly coated.
3. Heat 1/4 cup oil in a large frying pan over medium heat. Dip the chicken in the egg mixture and place in the frying pan with a fork. I did half the batch first. Fry both sides of the chicken for about 2 minutes a piece and place chicken on the pan. Dispose of the burnt oil and then heat up the rest of the oil and finish the chicken.
4. ................................
5. ................................

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MAPLE SAUSAGE AND CREAM CHEESE CRESCENTS

Maple Sausage and Cream Cheese Crescents - we are addicted to these things! OMG! SO good! Only 4 ingredients - sausage, cream cheese, maple and crescent rolls. Can make the filling ahead of time and refrigerate until ready to bake crescents. Great for breakfast, lunch, dinner, parties and tailgating!!! I always double the recipe because these never last long!

INGREDIENTS:

• 1 (16-oz) package maple sausage
• 1 (8-oz) package cream cheese, room temperature
• 3 Tbsp real maple syrup
• 2 (8-count) cans refrigerated crescent rolls

INSTRUCTIONS:

1. Preheat oven to 375ºF. 
2. In a skillet over medium heat, cook maple sausage until no longer pink and crumbled. Drain fat.
3. Mix cooked sausage, cream cheese and maple syrup together. 
4. Separate rolls into triangles. Cut eat triangle in half lengthwise - making 32 triangles. 
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6. ...............................

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Mandarin Pasta Spinach Salad with Teriyaki Dressing

INGREDIENTS:

• 8 ounces bowtie pasta noodles
• 4 cups spinach leaves
• 1/2 cup craisins
• 1/3 cup Diamond of California Pine Nuts or cashews
• 1 4-ounce can mandarin oranges, drained
• 1/4 cup cilantro leaves, roughly chopped

Dressing:

• 1/3 cup teriyaki sauce (the thicker, the better!)
• 1/3 cup rice wine vinegar (may sub apple cider vinegar)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder (if you have it)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon sugar
• 1/2 cup oil (such as vegetable oil, canola oil, olive oil)

INSTRUCTIONS:

1. Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
2. While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
3. ................................
4. ................................

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Tomato, Arugula and Avocado Salad

Fresh & tasty tomato, arugula & avocado salad - the perfect side dish, or light lunch! This healthy salad is vegan, low-carb and paleo!

INGREDIENTS:

• 1 cup arugula
• 5-6 basil leaves
• 2 tomatoes
• 1 avocado
• 1 cucumber
• 1 green pepper (small one)
• 1 tbsp olive oil
• 1tsp lemon juice
• salt
• pepper
• roasted sesame seeds (1-2 tbsp)

INSTRUCTIONS:

1. Wash all vegetables.
2. If cucumber not organic, better peel it.
3. Chop all vegetables, add to a bowl. Add olive oil, salt, pepper, then mix.
4. Sprinkle roasted sesame seeds on top
5. ...........................
6. ...........................

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Whole30 Chipotle Beef & Avocado Bowls (Sofritas Copycat, Paleo)

These Whole30 chipotle beef & avocado bowls are one of our favorite Whole30 Mexican recipes, loaded with veggies, protein, and healthy fats. Cilantro lime cauliflower rice topped with a saucy, smoky beef & mushroom mixture, all finished with tons of a quick guac, these Whole30 chipotle beef & avocado bowls are bound to be one of your family's favorite Whole30 Mexican recipes, too!
INGREDIENTS:
Smoky Sauce:

• 1 poblano pepper
• 1/2 Tbsp. chipotle pepper powder 1 1/2 teaspoons
• 3 cloves garlic
• 3/4 cup tomato salsa
• 2 Tbsp. avocado oil
• 1/2 teaspoon salt

Whole30 Chipotle Beef & Avocado Bowls:

• 8 ounces grassfed ground beef
• 8 ounces baby Bella mushrooms minced
• 2 12- ounce bags frozen cauliflower rice or about 6-8 cups, steamed
• 2 limes juice of, divided
• 2/3-1 cup fresh cilantro chopped, plus more for garnish, if desired
• 3 avocados halved, pitted, and peeled
• 1/2 cup minced red onion plus more for garnish, if desired

INSTRUCTIONS:

1. Roast the poblano pepper: preheat the broiler then place poblano pepper on oven rack about 4" from broiler element. Cook until blackened on top, then, with tongs, flip over. Broil until blackened. Continue rotating and broiling until blackened until all sides are blistered. Alternately, carefully hold the pepper with heat-proof tongs to a gas stove flame (or place on top of stove rack), rotating to blacken all sides. Set aside and let cool slightly.
2. Make the smoky sauce: When poblano pepper is cooled to the touch, peel off blackened skin, remove stem, and seeds. Combine all ingredients in a food processor and blend until very smooth.
3. In a large skillet over medium heat, brown ground beef, breaking up with a spatulate. Add in mushrooms and sauté until softened and liquid is evaporated, just a few minutes. Stir in poblano-salsa sauce and reduce heat to medium-low. Cook a couple minutes until bubbly and a bit thickened. Remove from heat.
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5. .................................

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Cioppino

Best seafood stew EVER! San Francisco-style Cioppino with halibut, sea bass, Dungeness crab, shrimp, and mussels.

INGREDIENTS:
Seafood:

• 3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes
• 1 large (2 lb or more) cooked Dungeness crab (hard shell)
• 1 pound (or more) of large shrimp
• 2 pounds little neck clams and/or mussels (mussels should be scrubbed clean and beards removed right before cooking)

Sauce:

• 1/2 cup olive oil
• 1 1/2 cups chopped onion (1 large onion)
• 1 cup chopped bell pepper (1 large bell pepper)
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 28-ounce can tomatoes
• Broth from the mollusks
• 2 cups red wine
• 2 cups tomato juice
• 2 cups fish or shellfish stock
• An herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string
• Salt and pepper to taste
• 1/2 cup minced parsley for garnish

Optional seasonings:

• a dash of Tabasco sauce and or Worcestershire sauce

INSTRUCTIONS:
Steam clams and mussels:

1. Steam mollusks (clams and mussels) in a small amount of water (about two cups) until they just open. Set aside.
2. Strain and reserve the cooking broth.

Prepare the cooked crab:

1.  Remove the crab legs from the body and use a nutcracker to crack the shells so that the meat can be easily removed once it is served (leave the meat in the shell).
2. Break the body in half, and then cut each half again into either halves or thirds. You can opt to keep the crab meat in the body segments and serve it that way (more work for the eater) or you can pick out the crab meat from the body segments.
3. If you pick out the crab meat, try to keep it in big chunks. Keep the top shell of the crab for making stock.
4. ..........................
5. ..........................

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BEEF TERIYAKI NOODLES

INGREDIENTS:

• 1 pound flank steak, cut against the grain into bite sized pieces
• ¼ cup cornstarch
• 1 pound chow mein or lo mein noodles, (can use regular spaghetti too)
• 2 tablespoons oil, divided
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• ½ cup low sodium soy sauce
• ½ cup mirin
• ½ cup light brown sugar
• 2 teaspoons sesame oil
• a couple dashes of fish sauce
• 1 teaspoon cornstarch
• 1 tablespoon water
• green onions for garnish, if desired
• sesame seeds for garnish, if desired

INSTRUCTIONS:

1. In a large bowl toss the beef with the cornstarch and set aside.
2. Cook noodles per package directions, set aside.
3. Heat 1 tablespoon of oil in a large skillet.
4. When the oil is nice and hot add in the steak (I had to do two batches to avoid overcrowding the pan, if you do this you will need a bit more oil). Sauté until browned on both side, 3-4 minutes. Remove from the pan and set aside.
5. Add the remaining tablespoon of oil to the same pan.
6. ........................
7. ........................

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The BEST Homemade Burgers

INGREDIENTS:

• 1 lb ground beef
• 1 egg
• ¼ cup parmesan cheese (shredded or grated)
• ¼ cup bread crumbs
• ½ tsp sea salt (like this)
• ½ tsp black pepper
• 1 tsp dried oregano
• 1 tsp chili powder OR ¼ tsp crushed chili peppers
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp dried parsley

INSTRUCTIONS:

1. Mix all ingredients in large bowl
2. Shape into patties and grill
3. .........................
4. .........................

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Vegan Magic Bars

INGREDIENTS:

• 1 1/2 cups fine graham cracker crumbs (9 cookie sheets) OR Healthy Graham Crackers
• 2 tbsp pure maple syrup or sugar of choice, or pinch uncut stevia
• if using stevia, add 2 tbsp water
• 1/3 cup mini chocolate chips
• 1/3 cup finely chopped dates OR more chocolate chips
• 1/4 cup finely chopped nuts, optional
• 2/3 cup full-fat shredded coconut, sweetened or unsweetened
• 1 1/4 cup full-fat canned coconut milk
• 3 tbsp oil or buttery spread, optional

INSTRUCTIONS:

1. Some of the readers who’ve made this recipe have loved the bars as-is, but a few readers asked how to make the crust more like traditional Magic Square crust.
2. If you want a crust that is less soft, just include the optional 3 tbsp oil or buttery spread with the graham cracker crumbs before pressing down. Or if you want them grain-free, you can easily use your favorite grain-free crust instead, such as an almond flour crust.
3. Line an 8-inch square pan with parchment paper going a little up each side. Preheat oven to 350 F. In a bowl, toss the graham cracker crumbs with the sweetener (and water if using stevia)
4. ..............................
5. ..............................

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CROCK POT CREAMY RANCH CHICKEN

INGREDIENTS:

• 4 boneless skinless chicken breasts
• 6 medium Russet potatoes, cut into 2-inch pieces
• 2 cups baby carrots
• 1 large (23 oz.) can condensed cream of chicken soup
• 1 (1 oz.) packet dry ranch dressing mix (or use my homemade recipe below)
• 1/2 cup milk
• fresh chopped parsley (optional)

INSTRUCTIONS:

1. Spray a large crockpot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top.
2. In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours.

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Strawberry Jello Angel Food Cake Dessert

INGREDIENTS:

• 1 ring Angel Food Cake store-bought
• 1 large pkg. Strawberry Jello
• 2 cups boiling water
• 1 regular container frozen whipped topping like Cool Whip
• 1 large pkg. frozen strawberries the kind that also have juice, not whole frozen berries

INSTRUCTIONS:

1. Break 1/2 of the angel food cake in to chunks and put in the bottom of a 9x13 pan.
2. Mix Jello in a bowl with 2 cups boiling water.
3. Add strawberries immediately and stir.
4. Stir in spoonfuls of Cool Whip until well mixed.
5. ............................
6. ............................

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Crazy Good Beef And Broccoli

INGREDIENTS:

• 1 pound flank steak sliced into 1/4 inch thick strips
• 3 cups small broccoli florets
• 1/2 cup beef stock
• 5 cloves garlic minced
• 2 tablespoons corn starch
• 1 tablespoon canola oil
• For the sauce:
• 1/2 cup low sodium soy sauce
• 1/4 cup brown sugar
• 2 teaspoons corn starch

INSTRUCTIONS:

1. Toss sliced beef in a large bowl with corn starch.
2. Heat canola oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside.
3. Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
4. ..............................
5. ..............................

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PIZZA CASSEROLE

INGREDIENTS:

• 1 can (14.5 oz.) diced tomatoes, drained (I used the roasted kind)
• 2 lbs lean ground chicken (or beef)
• ¼ cup black olives, sliced
• ½ large onion, diced
• 2 cloves garlic, minced
• 2 tsp. + 2 tsp. olive oil
• 1 Tbs Italian Seasoning
• 1 tsp dried fennel
• salt and fresh-ground pepper to taste
• 16 oz. fresh mushrooms, washed and sliced
• 1½ cups grated Mozzarella cheese
• About ½ cup pepperoni slices(I used turkey pepperoni)
• 14 ounces pizza sauce

INSTRUCTIONS:

1. Preheat oven to 400F/200C. Spray an 8 inch x 11 inch dish with non-stick spray or olive oil.
2. Heat 2 tsp. olive oil in a large non-stick frying pan. Once pan is hot add diced onions. After two minutes add garlic. Once onions are translucent move onions aside in the pan and add chicken and cook over medium-high heat until it's nicely browned, breaking it apart as it cooks. Season with the Italian Seasoning and fennel.
3. While chicken cooks, wash mushrooms, pat dry, and slice into thick slices. When the chicken is done make a layer of chicken and onion mixture in the bottom of the casserole dish. Add drained canned tomatoes and pizza sauce to the chicken. Stir in the pan until evenly combined.
4. ............................
5. ............................

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Grandma's Southern-Style Chicken n' Dumplings

INGREDIENTS:
1. Cook Chicken And Make Broth:

• 1 whole chicken , thawed and cleaned (remove and discard giblets from cavity)
• 1/2 cup carrots , celery, and onion (OPTIONAL-to flavor the chicken broth)
• Water to completely cover chicken in a large stockpot.

2. Make The Dumplings:

• 1 cup all purpose flour
• 1 teaspoon salt
• 2 heaping Tablespoons vegetable shortening
• 1/2 cup HOT water
• 1/2 cup plus 2 Tablespoons all purpose flour

3. Finish Soup:

• Two large chicken bouillon cubes
• 1 Tablespoon butter
• 1/4 cup water mixed with 2 Tablespoons flour
• Salt and Pepper , to taste (approx. 1 teaspoon salt, 1/2 teaspoon pepper)

INSTRUCTIONS:

1. Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
2. Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
3. Add chicken pieces (approx. 2 1/2 cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
4. While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add 1/2 cup HOT water and 1/2 cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
5. ...........................
6. ............................

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SAUSAGE & PENNE SOUP

INGREDIENTS:

• 1 lb Italian sausage
• 1/2 medium onion chopped
• 2 large cloves garlic minced
• 6 cups spinach
• 6 cups low sodium chicken broth
• 1 can cannellini beans (15.5 ounce) drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1 cup water
• 1 cup uncooked penne pasta
• 2 tablespoons butter melted
• 2 tablespoons flour
• 4 slices Swiss cheese
• 1 cup shredded provel

INSTRUCTIONS:

1. Brown sausage in large saucepan. Add onion and cook until soft; approximately 3-4 minutes. Add garlic and cook additional 1 minute. Add spinach and cook until wilted; approximately 3-4 minutes. Drain any excess grease. Add chicken broth and simmer 20-30 minutes.
2. Add beans, oregano, basil, parsley and water. Bring to a low boil. Add penne pasta and cook for about 15 minutes or until pasta is tender. Turn soup to low.
3. Preheat oven to 400 degrees.

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Bisquick Cinnamon Rolls

INGREDIENTS:

• 4 cups Bisquick mix
• 1 1/4 cup buttermilk
• 4 tablespoons sugar
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon cinnamon
• 1/2 cup chopped nuts (I used pecans)
• 2 Tablespoons butter melted
• 3/4 cup butter, melted and cooled
• 1 cup powdered sugar
• 1-2 Tablespoons milk
• 1 teaspoon vanilla

INSTRUCTIONS:

1. In a large bowl, Combine Bisquick, buttermilk and sugar in a bowl using a fork. Mix just until all combined to create a dough.
2. In a medium bowl, Combine brown sugar, granulated sugar, cinnamon and nuts in separate bowl. Add 2 tablespoons melted butter and stir to moisten. Set aside.
3. Generously flour rolling surface.I know it seems like a lot but trust me, this is a sticky dough. Turn dough out onto surface and start patting into a rectangular shape with your hand. Flour your hand well also.
4. Use a rolling pin to thin dough to about 1/2 inch thickness. Do not over-roll, the dough will stick.
5. ..................................
6. ..................................

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Black Forest Poke Cake

INGREDIENTS:

• 1 box of Devil's Food Cake Mix
• (and ingredients called for on package)
• 1 can Cherry Pie Filling
• 1 Jar Hot Fudge Sauce (I found with the ice cream toppings)
• 1- 8 oz container of whipped topping
• mini chocolate chips or chocolate shavings

INSTRUCTIONS:

1. Make cake according to package directions in a 9 x 13 pan.
2. Let the cake cool for about 10 minutes.
3. Then poke holes all over with the back of a wooden spoon.
4. Place the hot fudge sauce in the microwave for 1 minute and pour over the cake, making sure to get into the holes.
5. .............................
6. .............................

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Easy Whole30 Chinese Orange Chicken: Paleo, Gluten-Free

INGREDIENTS:

• 2 pounds chicken breasts, cut into 2-3 inch cubes
• 1 cup cassava flour (or coconut, tapioca or almond flour)
• 3 tablespoons avocado oil (or olive oil)
• 2 tablespoons ghee
• 2 Medjool dates, pitted
• 1/2 cup orange juice
• 1/2 cup coconut aminos
• 2 tablespoons creamy almond butter
• 2 teaspoons sesame oil
• 2 teaspoons salt, divided
• 2 teaspoon garlic powder, divided
• 1 teaspoon minced ginger
• 1 teaspoon white wine vinegar (or apple cider vinegar)
• 1/2 teaspoon Chinese 5 Spice
• 1/2 teaspoon pepper
• Optional: 2 teaspoons arrowroot flour to thicken the sauce

INSTRUCTIONS:

1. Mix flour, 1 teaspoon salt, and 1 teaspoon garlic powder together in a large bowl. Add chicken cubes. Toss with your hands until equally coated.
2. Heat avocado oil and ghee in a large skillet until melted and hot.
3. Add some of the chicken cubes (do not overcrowd the pan) using tongs, and cook until browned, about 2 minutes per side. Remove and set on a plate. Repeat process with remaining chicken until all are cooked. Note: you may have to add additional ghee and oil to the pan if doing more than 2 batches.
4. For the sauce: in the same pan, add orange juice, coconut aminos, almond butter, sesame oil, 1 teaspoon salt, 1 teaspoon garlic powder, minced ginger, vinegar, 5 spice seasoning, pepper and dates. The dates will not be covered by the sauce but that’s okay. Just ensure to flip dates over as sauce comes to a simmer.
5. ........................
6. ........................

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Low-Carb Indian Samosas

INGREDIENTS:
For the filling:

• 1 tablespoon butter preferably grass-fed
• 6 ounces cauliflower finely chopped
• 1 medium onion about 4 ounces
• 3/4 teaspoon salt (or to taste)
• 1 tablespoon fresh ginger root minced
• 1/2 teaspoon coriander ground
• 1 teaspoon garam masala ground
• 1 teaspoon cumin ground
• 1/4 teaspoon cumin seeds whole
• 1/8-1/4 teaspoon red chili flakes
• 1/4 cup fresh cilantro chopped

For the dough:

• 3/4 cup super fine almond flour
• 1/4 teaspoon cumin
• 1/2 teaspoon salt
• 8 ounces part-skim mozzarella cheese finely shredded

INSTRUCTIONS:
For the filling:

1. Preheat a large skillet over medium heat. Add butter. When butter has melted and stopped foaming, add the cauliflower and onions.
2. Sprinkle the salt over the vegetables. Cook, stirring occasionally, until the edges have started to brown and the vegetables are cooked through. 
3. Stir in ginger root, coriander, garam masala, ground cumin, cumin seeds, and chili flakes. Stir for 1-2 minutes to allow the spices to toast. Turn off the heat.
4. Stir in the cilantro. Taste and adjust seasoning. Add salt to taste.
5. Preheat oven to 375º Fahrenheit. Have a rolling pin, 2 pieces of parchment, and a baking sheet available.

For the dough:

1. Set up a double boiler. I use a large sauce pan with about 1 1/2-2 inches of water in it and a medium mixing bowl that fits on top.
2. Bring the water in the lower part of the double boiler to a simmer over high heat. Once it is simmering, turn heat to low. 
3. ........................
4. ........................

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Crock Pot Honey Garlic Chicken

INGREDIENTS:

• 4 to 6 boneless, skinless chicken thighs
• 4 garlic cloves, minced
• ⅓ cup honey
• ½ cup low sodium ketchup
• ½ cup low sodium soy sauce
• ½ teaspoon dried oregano
• 2 tablespoons fresh parsley
• ½ tablespoon toasted sesame seeds

INSTRUCTIONS:

1. Arrange chicken thighs on the bottom of your slow cooker; set aside.
2. In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.
3. Pour the sauce over the chicken thighs.
4. ...........................
5. ...........................

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Italian Deli Roll Ups

INGREDIENTS:

• 1 cup ricotta cheese
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 12 ounce jar roasted red peppers, drained and sliced into strips
• 1 12 ounce jar banana peppers, drained
• 1/2 lb. salami, sliced thin
• 1/2 lb. ham, sliced thin
• 1/2 lb. provolone cheese, sliced thin
• 1/2 cup fresh basil, chopped

INSTRUCTIONS:

1. Make the ricotta filling by mixing the ricotta cheese with the italian seasoning, garlic powder, salt and pepper together in a bowl.
2. On a cutting board, lay out 3 slices of salami so that the edges overlap each other.
3. Lay 2 slices of ham on top of the salami followed by 2 slices of provolone cheese.
4. .............................
5. .............................

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CREAMY ITALIAN SAUSAGE SOUP

JNGREDIENTS:

• 16 ounces mild Italian sausage
• 1/2 large yellow onion diced
• 2 tablespoons minced garlic
• 1 jar Barilla Marinara Sauce
• 1/2 lb Barilla Penne Pasta
• 2 cups chicken broth
• 3 cups half and half, heavy cream or whole milk
• 2 14.5 ounce cans whole tomatoes
• 1 14.5 ounce can diced tomatoes
• 1 tablespoons Italian seasoning
• 3 cups shredded Gambilin Mozzerella cheese
• 1 cup grated Parmesan cheese
• 4 tablespoons butter

INSTRUCTIONS:

1. In a large pot fill with 6 cups of water and cook pasta according to package directions.
2. Once pasta is completely cooked, rinse with cold water and drain. Set pasta aside for later.
3. Using the same pot, heat 2 tablespoon olive oil. 
4. Once heated add sausage, onion and garlic; cook until sausage is completely cooked through.
5. Drain grease from sausage and set sausage aside. 
6. Place the same pot over medium-high heat and add chicken broth, whole tomatoes - squeezing the whole tomatoes with your hand so that it breaks them up as you are pouring them in the the pan, diced tomatoes, Barilla marinara sauce, Italian seasoning and heavy cream. Bring to a slow boil, stirring constantly, reduce heat to medium and simmer for 5 minutes. 
7. ............................
8. ............................

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Firecracker Salmon

INGREDIENTS:

• 1 1/2 lb salmon fillet no skin
• 2 green onions chopped
• For Marinade
• 3 cloves garlic minced
• 1 tsp fresh ginger minced
• 1/4 cup olive oil
• 1/4 cup soy sauce low sodium
• 2 tbsp brown sugar
• 1 tsp crushed red pepper flakes
• 1 tbsp Sriracha sauce
• 1 tsp ground black pepper

INSTRUCTIONS:

1. In a small bowl whisk all the marinade ingredients together.
2. Place salmon in a baking dish and pour marinade over the salmon. Rub the marinade over both sides making sure the entire salmon is covered. Cover the baking dish with plastic wrap and let it marinate in the fridge for 2 hours up to 24 hours.
3. Preheat oven to 375 F degrees.

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pan seared salmon with lemon garlic butter sauce

INGREDIENTS:

• 28 ounces (800 g) skinless salmon filets
• Salt and pepper , to season
• 3 tablespoons lemon juice , divided
• 1 tablespoon olive oil
• 2 tablespoons butter
• 8 cloves garlic , finely chopped or minced
• 4 tablespoons fresh chopped Italian parsley leaves , divided
• Lemon slices of half a lemon

INSTRUCTIONS:

1. Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
2. Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
3. Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices.  Stir the butter and garlic around each filet.
4. ...............................
5. ...............................

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Monte Cristo Style Breakfast Casserole

INGREDIENTS:

• 4 large eggs
• 1 1/2 cups half & half, or fuller fat milk
• 1 1/2 tsp Dijon mustard
• pinch of nutmeg
• salt & pepper, to taste
• 6 cups slightly stale, cubed French bread
• 2 cups diced ham
• 1 1/2 cups shredded Swiss cheese
• powdered sugar optional, for garnish
• raspberry preserves, warmed until stirrable optional, for garnish

INSTRUCTIONS:

1. Add the eggs, half and half, mustard, nutmeg, and salt & pepper to a large bowl. Whisk together until the mixture's completely smooth.
2. Add the bread, stirring until all of the bread is well coated with egg.
3. Stir in the ham and half of the cheese until evenly incorporated.
4. Lightly spray an 8x8" baking dish with non stick cooking spray. Pour the egg mixture out.
5. ...........................
6. ...........................

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Strawberry Bread

INGREDIENTS:
For the Bread:

• 3/4 cup granulated sugar
• 1/2 cup milk
• 1/2 cup oil
• 1 large egg
• 1 teaspoon vanilla extract or almond extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups diced strawberries
• 2 tablespoons all-purpose flour

For the Glaze:

• 2 cups powdered sugar
• 2 tablespoons melted butter
• 1/3 cup finely diced strawberries
• 1/2 teaspoon vanilla extract or almond extract
• 1-2 tablespoons heavy cream or milk** (optional)

INSTRUCTIONS:

1. Preheat the oven to 350 degrees.
2. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
3. In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
4. ...........................
5. ...........................

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UNBELIEVABLE CHEESY GARLIC BRUSSELS SPROUT BAKE

INGREDIENTS:

• 4-5 cups brussels sprouts, halved
• 2 tbsp butter
• 3 cloves garlic, minced
• ¼ cup flour
• 2 cups 2% milk
• 1 cup gruyere cheese, grated

INSTRUCTIONS:

1. Preheat oven to 375.
2. Fill a large pot with water and bring it to a boil. Add the brussels sprouts and cook for 5-6 minutes until slightly tender. Drain the water from the pot and run the brussels sprouts under cool water to stop the cooking process. Pat the brussels sprouts as dry as possible.
3. While the brussels sprouts are cooking, cook the minced garlic in the butter in a large saucepan until fragrant. Whisk in the flour and cook for 1 minute. Slowly add in the whole milk and cook for 5-6 minutes or until thickened, whisking to remove any flour clumps.
4. .............................
5. .............................

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SALMON-HONEY TERIYAKI

INGREDIENTS:

• 3 tablespoons low-sodium soy sauce
• 3 tablespoons mirin (Japanese sweet rice wine)
• 3 tablespoons sake
• 2 tablespoons honey
• 4 (4 ounces each) skinless salmon fillets
• 2 teaspoons cooking oil

INSTRUCTIONS:

1. Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.
2. Remove the salmon, reserving the marinade. Heat a frying pan or sauté pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side.
3. Turn heat to low and pour in the reserved marinade. Spoon the simmering glaze over the top of the salmon fillets until you have a sticky, glossy glaze coating the fish, another 1 to 2 minutes; the glaze will bubble and thicken in the pan while you're spooning it over the salmon.
4. ....................................
5. ....................................

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Easy Rotisserie Chicken Tacos

INGREDIENTS:

• 2 cups salsa (see our homemade recipe here, or use your favorite jarred salsa)
• 1 cup water
• 2 tablespoons tomato paste
• ½ teaspoon coriander
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 small rotisserie chicken, meat removed from the bones (you’ll want about 1½ pounds of picked chicken meat)
• 6 tablespoons vegetable oil
• 12 white or yellow 6” corn tortillas
• 8 ounces pepper jack cheese, shredded
• 4 cups shredded iceberg lettuce
• 8 ounces Monterey jack cheese, shredded

Toppings:

• Sliced black olives
• Sliced pickled jalapenos
• Thinly sliced red onion
• Avocado wedges
• Sour cream
• Lime juice
• Fresh cilantro

INSTRUCTIONS:

1. Preheat the oven to 450 degrees F.
2. Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each).
3. In a large skillet, place salsa, water and tomato paste. Start burner on medium, stir and combine.
4. Add the coriander, chili powder and cumin and stir again.
5. Shred the cooked chicken pieces into the salsa mixture and heat to hot then hold to keep warm.
6. Brush two sheet pans with half of the oil. Lay out the corn tortillas, 6 per tray and brush the tops with the other half of the oil.
7. ...........................
8. ...........................

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Creamy Cajun Rigatoni with Shrimp and Andouille

Shrimp and Andouille? Hmmm. Screams Creamy Cajun Rigatoni with Shrimp and Andouille to me! How about you? Oh, and if you like it super spicy, top with a dash of cayenne. Yummo!

INGREDIENTS:

• 1/2 to 3/4 bag of rigatoni pasta (or your preferred pasta) cooked as directed
• 1/2 lb Shrimp (41-50 count)
• 1 or two andouille (sliced on bias)
• 1 green pepper, diced
• 1/2 onion, diced
• 1 large Roma Tomato, diced
• 2 cups half and half
• 1 small can of drained, mushrooms
• 1/4 cup parmesan cheese, grated
• 1 cup milk
• 3 Tbsps butter (olive oil for more heart healthy)
• 2 Tbsp flour
• 3 Tbsps Cajun Seasoning
• 1/2 tsp salt
• 1 tsp minced garlic
• 1/2 pepper

INSTRUCTIONS:

1. Place shrimp in bowl and season with 1 tablespoon Cajun Seasoning. Toss till coated and set aside.
2. In a large skillet over medium heat, sauté andouille in butter or olive oil until cooked, then add shrimp. Cook a few mins on each side (till pink), then remove shrimp and andouille. Shell shrimp while continuing to cook cream sauce.
3. .........................
4. .........................

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slow cooker chicken pot pie soup

INGREDIENTS:

• 2 boneless skinless chicken breasts
• salt and pepper
• half an onion, diced
• 2-3 cloves garlic, minced
• a sprig of fresh rosemary (sub a small pinch of dried herbs)
• a spring of fresh thyme (sub a small pinch of dried herbs)
• 32 oz chicken broth
• 1 large russet potato, peeled and diced
• 1 package frozen peas and carrots (2-3 cups)
• 2 tablespoons flour
• 1 cup of heavy cream
• 3 tablespoons cornstarch
• fresh chopped parsley
• 1 thawed sheet of puff pastry

INSTRUCTIONS:

1. Slow Cook: Place the chicken, salt and pepper, onion, garlic, rosemary, thyme, broth, potato, and pea/carrot mix in a slow cooker. Cook on high for 3 hours. Remove the chicken, shred, and return to pot. Remove the herb sprigs and discard.
2. Make it Creamy: Whisk the flour and cream together until smooth. Add to the slow cooker. Keep on high heat for another hour or so. For a thicker soup, whisk the cornstarch with a little bit of cold water and add it to warm soup in the slow cooker.
3. .................................
4. .................................

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15 Minute Healthy Roasted Chicken and Veggies (One Pan)

INGREDIENTS:

• 2 medium chicken breasts chopped
• 1 cup bell pepper chopped (any colors you like)
• 1/2 onion chopped
• 1 zucchini chopped
• 1 cup broccoli florets
• 1/2 cup tomatoes chopped or plum/grape
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon italian seasoning
• 1/4 teaspoon paprika optional

INSTRUCTIONS:

1. Preheat oven to 500 degree F.
2. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
3. .......................
4. .......................

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CHIPOTLE BLACK BEAN TORTILLA SOUP

INGREDIENTS:
SOUP:

• 2 Tbsp avocado or coconut oil
• 1/2 white or yellow onion (diced)
• 3 cloves garlic (minced)
• 1/2 red or orange pepper (diced)
• 1 1/2 tsp cumin
• 1 tsp chili powder
• 1 1/2 cups Red Chipotle Salsa (or any blended or chunky spicy salsa)
• 4 cups vegetable stock (DIY or store-bought)
• 2 Tbsp coconut sugar or maple syrup (to taste) (optional)
• 2 15-ounce black beans (cooked in salt // slightly drained)
• 1 15.25-ounce whole kernel corn (drained)

FOR SERVING (optional):

• Lime juice
• Fresh cilantro (chopped)
• Red onion (diced)
• Tortilla chips
• Ripe avocado (cubed)
• Hot sauce

INSTRUCTIONS:

1. Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper, an a pinch each salt and pepper and stir. Cook for 4-5 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color.
2. Add cumin and chili powder and stir to coat. Then add salsa, vegetable stock and coconut sugar. Stir to combine, then increase heat to medium heat and bring to a low boil.
3. ............................
4. ............................

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Whole30 Steak Bites with Sweet Potatoes and Peppers

INGREDIENTS:

• 1 large sweet potato (about 12 ounces) diced into 1" pieces
• 1 tsp sea or kosher salt
• 1 lb flat iron steak diced into 1" pieces
• 3 tbsp olive oil divided
• 2 cloves garlic minced
• 2 bell peppers seeded and diced into 1" pieces
• 4 green onions thinly sliced
• 2 tbsp coconut aminos
• 2 tsp cracked black pepper
• 2 tbsp fresh chopped cilantro

INSTRUCTIONS:

1. Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes. Stir once halfway through. The potatoes are ready when you can piece one with the tip of a knife and meet just a bit of resistance. Take care not to overcook at this stage or they'll turn out mushy later.
2. Heat a 12” skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned and the center is medium, about 10 minutes. Remove the steak from the skillet using a slotted spoon and set aside onto a plate. 
3. Add the third tablespoon olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat and cook until browned, stirring occasionally, until browned, 3-4 minutes.
4. ..................................
5. ..................................

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Sausage, Potato & Broccoli Sheet Pan Supper

INGREDIENTS:

• 1 package of 4 Aidell's Chicken & Apple Sausage, cut into 1/2 inch thick pieces or sausage/kielbasa of choice
• 6-8 medium-sized red potatoes cut into 1-2 inch cubes
• 1 package broccoli florets
• 1/2 cup olive oil or avocado oil
• 1/4 cup coconut aminos
• 2 tbsp dijon mustard
• 1 tbsp Frank's Red Hot or other hot sauce
• 2 cloves garlic minced
• 1 tsp onion powder
• 1 tsp sea salt
• 1/2 tsp red pepper flakes more or less depending on how spicy you like things!

INSTRUCTIONS:

1. Preheat oven to 425. Line a large sheet pan with parchment paper. Add chopped sausage, potatoes, and broccoli to a very large bowl. 
2. Whisk remaining ingredients together in a separate smaller bowl to create the marinade/sauce. Pour it over the sausage, potatoes, and broccoli. Mix well using your hands so all pieces are covered. 
3. Separate and add ONLY the potatoes to the baking sheet, and bake for 10 minutes. Remove the pan from the oven and add the sausage and broccoli to the potatoes.
4. ...............................
5. ...............................

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KOREAN BEEF ZUCCHINI NOODLES

INGREDIENTS:

• 1/3 cup brown sugar, packed
• 1/3 cup reduced sodium soy sauce
• 1 tablespoon freshly grated ginger
• 1 tablespoon sesame oil
• 1 teaspoon Sriracha, or more to taste
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 pound ground beef
• 1 1/2 pounds (4 medium-sized) zucchini, spiralized
• 2 green onions, thinly sliced
• 1/4 teaspoon sesame seeds

DIRECTIONS:

1. In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha.
2. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
3. ................................
4. ................................

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Garlic Herb Lamb Chops

Garlic Herb Lamb Chops are easy to make and taste like they came from a high end restaurant. You'll impress everyone at the table with this delicious lamb recipe!

INGREDIENTS:

• 6 to 8 lamb loin chops
• 4 tablespoons extra virgin olive oil divided
• 6 cloves crushed garlic
• 1/2 teaspoon black pepper
• 1 tablespoon minced fresh mint
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh oregano
• 1 tablespoon minced fresh parsley
• 1 teaspoon salt
• 2 tablespoons butter

INSTRUCTIONS:

1. Place lamb chops into a shallow dish.
2. In a small bowl, stir together 2 tablespoons olive oil, garlic, pepper, and herbs. Rub over chops. Place in fridge and let marinate at least 1 hour, or up to 12 hours.
3. Remove chops from marinate and season with salt.
4. ..........................
5. ..........................

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Red Wine Steak Marinade

This red wine steak marinade is incredibly easy to throw together. It's my favorite grilled steak marinade, so whip this up and fire up the BBQ!
INGREDIENTS:

• 1/2 cup red wine
• 1/4 cup soy sauce I use low sodium
• 1 1/2  tbsps  olive oil
• 1 1/2  tbsps  toasted sesame oil
• 3 cloves garlic crushed
• 2  tsps  parsley
• 1 tsp pepper

INSTRUCTIONS:

1. Combine the marinade ingredients in a bowl and add the steaks.
2. Marinade for as long as you can, the longer the better. I try to prepare it 24 hours in advance. The steak comes out tender and full of delicious flavor.
3. .............................
4. .............................

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Vegan Pasta With Roasted Red Pepper Sauce

20 minute pasta with roasted red pepper sauce! Need a quick, vegan pantry meal? Try this simple pasta with penne and a creamy, cheesy roasted red pepper sauce. Must try! Ready in just 20 minutes from start to finish.

INGREDIENTS:

• 1 (12 ounce) jar roasted red pepper, drained
• 3/4 cup unsweetened soy milk
• 1 tablespoon olive oil
• 3/4 teaspoon salt
• 4 cloves garlic, roughly chopped
• 2 tablespoons tahini
• 2 tablespoons nutritional yeast 
• 1/2 teaspoon red pepper flakes 
• 12 ounces penne, regular or whole-wheat 

INSTRUCTIONS:

1. Bring a large pot of salted water to a boil over medium heat. 
2. Place the drained roasted red peppers, soy milk, olive oil, salt, garlic, tahini, red pepper flakes and nutritional yeast in a blender and puree until creamy. Season to taste as needed with salt/pepper and add to a large skillet. Simmer over medium heat while you make the pasta. 
3. ..................................
4. ..................................

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HISSY FIT QUICHE

Hissy Fit Quiche - you will definitely throw a hissy fit if you miss out on this quiche! Inspired by our favorite tailgate dip! Sausage, muenster cheese, Velveeta, sour cream, onion, garlic, Worcestershire, eggs, heavy cream. Can make ahead and freeze unbaked for later. SO good! I always have to double the recipe. Never any leftovers!
INGREDIENTS:

• 1 (9-inch) frozen deep dish pie crust
• 1/2 pound sausage, cooked and crumbled
• 1/2 cup shredded Velveeta cheese
• 1/4 cup shredded Muenster cheese
• 1/2 tsp onion powder
• 1/8 tsp garlic powder
• 1 tsp Worcestershire sauce
• 3 eggs
• 1 cup heavy cream or milk
• 3 Tbsp sour cream

INSTRUCTIONS:

1. Preheat oven to 350ºF.
2. Spread cooked sausage  in bottom of pie crust. Top with shredded cheeses. Sprinkle with onion and garlic powder.
3. .............................
4. .............................

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Honey Garlic Chicken

INGREDIENTS:

• 500 g / 1 lb chicken breast , boneless and skinless (2 pieces)
• Salt and pepper
• 1/4 cup / 60g flour (Note 1)
• 50 g / 3.5 tbsp unsalted butter (or 2 1/2 tbsp olive oil)
• 2 garlic cloves , minced
• 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)
• 1 tbsp light soy sauce (or all purpose, Note 2)
• 1/3 cup / 90g honey (or maple syrup)

INSTRUCTIONS:

1. Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
2. Place flour in a shallow dish. Coat chicken in flour and shake off excess.
3. Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.
4. Place chicken in skillet and cook for 2 - 3 minutes until golden.
5. Turn and cook the other side for 1 minute.
6. Turn heat down slightly to medium high.
7. ...........................
8. ...........................

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GREEN CHILI CHICKEN RECIPE

Green chili chicken is an easy and delicious recipe filled with spices, cheese and green chili sauce guaranteeing it will become a new favorite in no time.

INGREDIENTS:

• 2-3 boneless skinless chicken breasts
• 1 1/2 cups green chili enchilada sauce
• chili powder
• garlic salt
• 1 cup Monterey jack or Mexican cheese
• cilantro for garnish

INSTRUCTIONS:

1. Preheat oven to 375
2. Place chicken on the bottom of a sprayed 9x13 dish. Season with garlic salt and chili powder.
3. Pour green chili enchilada sauce over the chicken.
4. ...........................
5. ...........................

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