Garlic Parmesan Chicken Tenders 1

Delicious chicken tenders breaded in a garlic parmesan panko mixture and baked to crispy perfection!  This is a meal the entire family will love!

Ingredients

Chicken

• 1 and ¼ pounds boneless skinless chicken tenders
• ½ cup white flour
• Salt and Pepper
• 6 tablespoons olive oil or melted butter
• 3 teaspoons minced garlic
• 1 teaspoon dried basil
• ¼ teaspoon paprika
• 1 cup Panko
• ⅔ cup freshly grated Parmesan cheese
• 3-ingredient delicious chicken dipping sauce

Instructions

1. Trim the fat from the tenders.
2. Preheat the oven to 400 degrees F.
3. ...
4. ......

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Slow Cooker Beef Stew 1

BEEF STEW is the best comfort food! This old fashioned beef stew recipe is made in a slow cooker.

Ingredients

For the Beef:

• 2 pounds beef chuck roast or beef stew meat trimmed and cut into 1 - 2 inch chunks
• 1/3 cup flour use gluten free flour or arrowroot starch if needed
• 1 1/2 teaspoons sea salt more or less, to taste
• 1/2 teaspoon black pepper more or less, to taste
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian Seasoning

For the Stew:

• cooking oil
• 1 medium yellow onion cut into large chunks
• 4 cloves garlic minced
• 6 tablespoons tomato paste
• 2 tablespoons balsamic vinegar or red wine
• 4 medium Russet potatoes peeled and chopped into 1 inch chunks (or can use about 10 small baby potatoes with skin on - cut in half)
• 1 large sweet potato peeled and chopped into 1 inch chunks (leave out if desired)
• 3 medium carrots peeled and cut into slices
• 2 ribs celery chopped
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Italian Seasoning or 1 teaspoon dried rosemary 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme
• 1 bay leaf
• 4 1/2 cups beef broth homemade or low sodium
• 1 star anise optional but adds SO much depth and flavor
• water as needed, to cover the vegetables
• 1-2 tablespoons fresh chopped parsley for garnish
• more salt and pepper to taste

Optional Thickener:

• 2 tablespoons all purpose flour, gluten free flour or arrowroot powder
• 3 tablespoons cold water

Instructions

1. For the beef In a large zip-top bag, combine flour, salt, pepper, onion powder and Italian seasoning. Add beef and shake until well coated.
2. Browning the meat: (feel free to skip to step 5 and add all the ingredients to the slow cooker instead)
3. ...
4. ..........

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Tiramisu Brownies 1

These Tiramisu Brownies are topped with a no bake coffee cheesecake and coffee soaked cookies. Perfect ending to any meal!

Ingredients

• 1 - 9x13 size brownie mix
• 1/2 cup milk
• 4 Tablespoons instant coffee, divided
• 1 cup sour cream
• 1 - 3.4 ounce box cheesecake pudding
• 1 - 8 ounce package cream cheese, softened
• 1 - 16 ounce container Cool Whip, thawed & divided
• 2 1/2 cups hard lady finger cookies, broken into chunks
• 1/2 cup hot water
• cocoa powder

Instructions

1. Bake brownies according to the package directions. Let cool completely.
2. Dissolve 2 Tablespoons coffee in the milk. Whisk in the pudding mix and set aside.
3. ...
4. ..........

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CREAMY SPICY SUN DRIED TOMATO PASTA 1

A creamy spicy sun dried tomato sauce that’s simple and quick to make. Uses simple ingredients which makes it perfect for a weeknight dinner. Vegan and gluten free when using your favourite gluten free pasta.

INGREDIENTS

• 250g uncooked penne pasta
• 1 tbsp + 1/2 tsp extra virgin olive oil
• 4 to 5 garlic gloves, minced (2 tbsp)
• 1 1/2 tbsp cornflour
• 2 cups unsweetened almond milk
• 1/2 tsp salt + pepper to taste
• 1/2 + 1/4 cup sun dried tomatoes (jarred in oil, with garlic and herbs included), drained from any oil
• 1 tbsp nutritional yeast
• 1 onion, diced
• 1 tsp chilli flakes, or to taste
• 1/2 tsp dried oregano
• 2 to 3 big handfuls of rocket or baby spinach

INSTRUCTIONS

1. Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Set aside.
2. Add 1 tbsp olive oil into a large frying pan over medium to high heat. When hot, add garlic and cook for 2 minutes or until lightly browned. Mix in cornflour and cook for a further minute. Add 1/2 tsp of salt and 1 cup of almond milk, making sure that the mixture is smooth besides the garlic. When it has thickened, add the remaining cup of almond milk. When it has thickened slightly (it will thicken further when blended), pour this into a blender.
3. ...
4. .........

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SLOW COOKER GARLIC PARMESAN SPAGHETTI SQUASH 1

Easy slow cooker side dishes are like gold! Get ready for this low-carb Slow Cooker Garlic Parmesan Spaghetti Squash recipe to become a new favorite

INGREDIENTS

• 1 small (1-2 pound) spaghetti squash
• 6 tablespoons unsalted butter
• 3 cloves garlic, minced
• ¼ cup heavy cream
• ⅓ cup freshly grated Parmesan
• chopped fresh parsley leaves for garnish
• salt and pepper to taste

INSTRUCTIONS

1. Carefully pierce your spaghetti squash with a sharp knife 6-8 times all around. Place it in the bowl of your slow cooker and cook for 3-4 hours on high or 6-8 hours on low.
2. Once the squash is tender, remove from the slow cooker and allow to cool slightly. Once you can safely handle it, slice lengthwise and scoop out seeds.
3. ...
4. ........

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VEGETARIAN PASTA FAGIOLI 1

Vegetarìan pasta fagìolì ìs a sìmple, rustìc ìtalìan bean and pasta soup that’s extremely easy to make and can be on the table ìn just about 30 mìnutes.
ìngredìents

• 1 tablespoon olìve oìl
• Half an onìon, chopped
• 1 carrot, dìced
• 1 celery stalk, chopped
• 2 cloves of garlìc, mìnced
• 1 zucchìnì, slìced
• 1/2 teaspoon drìed basìl
• 780 gram can (28 oz) of whole tomatoes
• 570 gram jar (20 oz) of whìte beans
• 125 grams (4.5 oz) baby spìnach
• 1 cup vegetable stock
• 2 tablespoons parsley, chopped
• 1/2 teaspoon salt
• Pepper, to taste
• 200 grams (7 oz) short pasta

VEGETARIAN PASTA FAGIOLI

ìnstructìons

1. Heat a large pot over medìum-hìgh heat and add the oìl, onìon, carrot and celery. Fry for a couple of mìnutes, stìrrìng occasìonally, untìl the onìon ìs soft and transparent.
2. Add the garlìc and fry untìl soft, then add the zucchìnì and basìl. Fry for another couple of mìnutes, stìrrìng occasìonally.
3. Add the tomatoes and theìr juìce and use your spoon to break them ìnto smaller pìeces.
4. ....
5. ........

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FAMOUS BRICK STREET CHOCOLATE CAKE 1

Famous Brìck Street Chocolate Cake. Everythìng you dream of: rìch, dense chocolate cake. Surprìse ìngredìents. And to-dìe-for ganache ìcìng.
ìngredìents
   Cake:

• 2 cups sugar
• 1 cup butter, softened
• 1 1/2 teaspoons pure vanìlla extract
• 3 large eggs
• 2 1/2 cups cake flour
• 1 cup bakìng cocoa, sìfted
• 2 teaspoons bakìng soda
• 1/2 teaspoon salt
• 1/2 cup ìnstant chocolate puddìng mìx (small box)
• 2 1/4 cups buttermìlk
• 1 cup semì-sweet chocolate chìps

   Chocolate ìcìng:

• 1/2 cup water
• 1/2 cup butter
• 1 teaspoon vanìlla
• 1 cup bakìng cocoa, sìfted
• 3 1/2 cups powdered sugar
• 3 tablespoons heavy cream (more or less for consìstency)

FAMOUS BRICK STREET CHOCOLATE CAKE

ìnstructìons
   Cake:

1. Preheat CONVECTìON OVEN ONLY to 350°.
2. Beat sugar, butter & vanìlla ìn large bowl.
3. Beat ìn eggs.
4. Mìx ìn cake flour, bakìng cocoa, soda, salt, chocolate puddìng mìx and buttermìlk.
5. ....
6. .......

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Baked Spaghetti & Meatballs 1

Spaghettì & Meatballs ìs a perfect famìly frìendly meal. Baked Spaghettì & Meatballs ìs cooked ìn one pan, topped wìth lots of cheese, and baked untìl hot, bubbly, and melted ooey gooey! Baked Spaghettì & Meatballs takes regular Spaghettì and Meatballs from ordìnary to extra-ordìnary!

ìngredìents

• Meatballs (ì used about 1½ doz homemade meatballs) **Meatballs were fully cooked
• 24 oz jar marìnara sauce (ì used San Marzano Sauce)
• ½ yellow onìon (dìced)
• 3 cloves garlìc (crushed)
• 1 tsp ìtalìan seasonìng
• 2 TBSP olìve oìl
• ¾ # spaghettì noodles
• 1-2 cups grated cheese (ì used half colby-jack, half mozzarella)
• ½ cup grated parmesan

Baked Spaghetti & Meatballs

ìnstructìons

1. ìn large cast ìron skìllet, sauté onìons ìn olìve oìl over med/low heat. Add ìn garlìc and contìnue sautéìng untìl onìons are tender.
2. Add cooked meatballs.
3. Add marìnara sauce and tsp ìtalìan seasonìng.
4. ....
5. ........

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Crock Pot Chicken Stew

This crock pot chicken stew has a thick and creamy broth that simmers slowly with red potatoes and your favorite vegetables. This stew is amazing on its’ own or served over biscuits!

Ingredients

• 2 boneless chicken breasts, cut into bite sized pieces
• 1 Tablespoon butter
• 1 medium onion, diced
• 4 red potatoes, sliced
• 1 cup baby carrots
• ¾ cup green beans
• ½ cup celery, diced
• 10.5 oz. cream of chicken soup
• 1/2 cup whole milk*
• 1/2 cup sour cream
• 1 oz. dry ranch dressing mix
• Salt/pepper to taste
• 1 teaspoon Parsley flakes
• 5 slices bacon, cooked/crumbled, to garnish (optional)

Instructions

1. Melt the butter on the bottom of the crock pot. Add all of the vegetables on top and stir to coat with the butter.
2. Salt/Pepper the diced chicken if desired and add to the crock pot.
3. ...
4. ..........

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graham cracker s’mores brownie bars

These Graham Crackers S’Mores Brownie Bars are gooey, chewy, a little crunchy, loaded with chocolate and topped with marshmallows and graham cracker bits for a gooey, fudgy dessert you’ll love!

INGREDIENTS

• 1/2 cup butter
• 2 cups semi-sweet chocolate chips divided
• 3 eggs
• 1 tablespoon vanilla extract
• 1 cup granulated sugar
• 1 1/4 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 10-oz bag of miniature marshmallows
• 3 Hershey Bars
• 8 graham crackers broken into small pieces

INSTRUCTIONS

1. Preheat oven to 350.
2. In a large bowl, mix the butter and chocolate chips.  Melt in the microwave.
3. ...
4. .......

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Chicken-Bacon-Ranch Baked Penne

Pasta is infinitely better packed with cheese and baked into a creamy casserole—this chicken, bacon, ranch combo proves it. File this under the definition of comfort food!

Ingredients

• 1lb penne pasta, cooked and drained
• 2cups shredded cooked chicken
• 1jar (15 oz) Alfredo pasta sauce
• 1/2cup ranch dressing
• 6slices chopped cooked bacon
• 2cups shredded mozzarella cheese (8 oz)
• Chopped parsley, if desired

Steps

1. Heat oven to 350°F. Grease or spray 13x9-inch pan.
2. In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.
3. ...
4. ..........

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Keto Cheetos

I’ve personally tried a handful of homemade Cheetos recipes at home — not for any supposed health benefits, but because I’m a curious cook. This keto version has been my absolute favorite. They are crisp and cheesy and so easy to eat you might find yourself eating a single batch in one sitting. These are worth trying, whether you eat keto or not!

INGREDIENTS

• 1/2 cup grated sharp cheddar cheese (3 ounces)
• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 2 tablespoons finely ground almond flour (1 ounce)
• Cheese flavored popcorn seasoning (optional)

INSTRUCTIONS

1. Spread the grated cheese onto a plate and freeze for at least 1 hour or up to overnight.
2. Arrange 2 racks to divide the oven into thirds and heat to 300°F. Line 2 rimmed baking sheets with parchment paper; set aside.
3. ...
4. ......

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Veggie Packed Pizza Roll

Savory, cheesy warm pizza rolls.  But these rolls don’t stop there!  They are packed, literally with veggies.  For those of you with picky eaters or kids who have a hard time with all of the textures and flavors of veggies, these pizza rolls are the perfect way to provide a variety of veggie flavors without overwhelming them.  We believe it is important to serve your kids veggies in different forms, a variety of cooking methods and with other foods.  These pizza rolls are yet another form of serving veggies to your kids.  There are 9 different veggies in these delicious Veggie Packed Pizza Roll Recipe and your kids will love every bite!

Ingredients

SAUCE:

• 1/4 cup – spinach
• 1/2 medium – bell pepper, green
• 1/4 cup, pieces or slices – mushrooms, white
• 1/2 medium – onion
• 1 medium – tomato, red
• 1 medium – carrot
• 1 medium – zucchini
• 1 cup – spaghetti or marinara sauce

CRUST:

• 1 cup – flour, whole wheat
• 1 cup – flour, all-purpose
• 2 1/4 teaspoon – yeast, active dry
• 1 1/2 teaspoon – sugar
• 3/4 teaspoon – salt
• 2/3 cup – water
• 3 tablespoon – olive oil
• 1 1/2 cup – mozzarella cheese

Directions

1. Chop veggies (you will need two cups total of your choice of the vegetables listed) and saute for 3-4 minutes or until slightly tender. Blend in a high powered blender with marinara sauce.
2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Whisk together the warm water and the oil and add to the dry ingredients. Mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
3. ....
4. ............

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Coconut Crusted Tofu with Sweet Chili Sauce

By this point in the winter I think we’ve all reached our quota of soups and casseroles. I love a good three-bean chili as much as the next gal, but variety is the spice of life.

I want to eat something that will remind me of summer. Are you counting down the days like I am? Cold weather and I are not friends. Send in the food reinforcements!

Ingredients

For the Coconut Crusted Tofu

• 14 ounces extra-firm tofu
• 1/4 cup soy sauce
• 1/4 cup coconut sugar
• 1 small lime, juiced
• 1/2 tablespoon fresh ginger, grated
• 2 tablespoons whole wheat flour
• 2 tablespoons cornstarch
• 1/4 teaspoon baking powder
• 3 tablespoons cold water
• 1/2 cup panko breadcrumbs
• 3/4 cup shredded coconut (sweetened or unsweetened)
• 1/4 cup vegetable or canola oil, for frying

For the Sweet Chili Sauce

• 1/2 cup coconut cream (from a 15-oz. can of full-fat coconut milk)
• 2 tablespoons pineapple juice
• 2 teaspoons lime juice
• 1 teaspoon chili garlic sauce

Instructions

1. Press the tofu with several layers of paper towel to remove as much water as possible. Cut the tofu into ½-inch slabs and press with paper towels again.
2. To prepare the marinade, first combine the soy sauce and coconut sugar in a small mixing bowl. Microwave in 15-second intervals, stirring in between, until the coconut sugar dissolves. This should take less than a minute. Add the lime juice and fresh ginger. Whisk to combine.
3. ...
4. ...........

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Mexican Zucchini and Beef

This low carb Mexican zucchini and ground beef recipe is a simple dish made with low cost ingredients. It's an easy LCHF dinner recipe perfect for summer.

Ingredients

• 2 medium zucchini sliced and quartered
• 1 1/2 pounds ground beef
• 2 cloves garlic minced
• 10 ounces Mexican style diced tomatoes with green chilis (salsa or diced tomatoes could be used), canned
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. Brown ground beef with minced garlic, salt, and pepper.
2. Cook over medium heat until meat is browned.
3. ...
4. ..........

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easy moroccan lamb stew recipe

Moroccan-spiced lamb, cooked to tender perfection with carrots, chickpeas and dried apricots. Braising and slow cooker instructions included.

INGREDIENTS

• Private Reserve Greek Extra Virgin Olive Oil
• 1 large yellow onion, chopped
• 3 carrots, cubed
• 6 Yukon gold potatoes (or any small potatoes), peeled, cubed
• 2.5 lb boneless leg of American lamb, fat trimmed, cut into cubes (Or American lamb shoulder, bones removed, fat-trimmed)
• 3 large garlic cloves, roughly chopped
• ½ cup dried apricots
• 1 cinnamon stick
• 1 bay leaf
• 1 ½ tsp ground allspice
• 1 tsp ras el hanout (Moroccan spice blend)
• ½ tsp ground ginger
• 6 plum tomatoes from a can, cut in halves
• 2 ½ cups low-sodium beef broth
• 1 15-oz can chickpeas

INSTRUCTIONS

1. In a large Dutch oven or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
2. In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
3. ...
4. ..........

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EASY OVEN-BAKED SHEET PAN CHICKEN FAJITAS

These Sheet Pan Baked Chicken Fajitas are a quick and easy one pan meal with tender chicken and colorful vegetables packed with the smoky, sweet flavor of traditional fajitas. This delicious and healthy meal takes just 5 minutes to prepare and 20 minutes in the oven before dinner is ready. Plus recipe video tutorial!

INGREDIENTS

Fajitas

• 1 1/2 lbs chicken breasts skinless, boneless
• 3 bell peppers red, yellow, green
• 1 medium onion
• 1 tsp cumin powder
• 1 1/2 tsp chili powder
• 1 tsp garlic powder or minced garlic
• 2 tsp paprika
• salt and pepper to taste
• 1 tbsp vegetable oil
• 8 flour tortillas 8 inch size

Garnishes - optional

• lime wedges
• fresh cilantro chopped
• sour cream
• avocado

INSTRUCTIONS

1. Preheat oven to 400°F. Set aside a large baking sheet.
2. On a work surface, cut chicken breasts, onions and peppers into less than 1/2 inch strips.
3. ...
4. ........

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healthy 4-ingredient chocolate peanut butter cups

These healthy, homemade peanut butter cups are a great way to get your chocolate fix!

ingredients

• 1/3 cup unsweetened cocoa powder
• 1/3 cup coconut oil, melted
• 1/3 cup maple syrup
• peanut butter (I just scoop straight from the jar–who likes measuring peanut butter?!)

instructions

1. In a small blender, blend together the cocoa powder, coconut oil, and maple syrup until it is creamy. If you don’t have a small blender, then you can whisk the ingredients together by hand. Just make sure you use a deep bowl so the cocoa powder doesn’t go everywhere and you whisk it very well.
2. Put your paper liners on a cookie sheet.
3. ...
4. ........

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Vegan Spinach Artichoke Quesadillas

Two favorìte snacks are combìned ìnto one wìth these Vegan Spìnach Artìchoke Quesadìllas. These are ooey, gooey and super delìcìous.

ìngredìents

• 1/2 tsp. olìve oìl
• 1 garlìc clove dìced
• 6 oz. marìnated artìchoke hearts dìced
• 3 cups baby spìnach separated
• 4 oz. vegan cream cheese
• 2 tbsp. vegan mayo
• salt and pepper to taste
• red pepper flakes optìonal
• 2 large flour tortìllas

Vegan Spinach Artichoke Quesadillas

ìnstructìons

1. Heat olìve oìl ìn a pan over medìum heat. Add garlìc and sauté for 1 mìnute, stìrrìng frequently. Add artìchoke hearts and 2 cups of baby spìnach. Stìr to combìne and cook untìl spìnach begìns to wìlt. Add cream cheese, mayo, salt, pepper and red pepper flakes to pan and stìr to combìne. Heat through and set asìde.
2. ....
3. ........

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Basil & Lemon Baked Salmon in Foil

Basìl & lemon baked salmon ìn foìl ìs a healthy salmon recìpe and an easy way to make a low-carb, Paleo and gluten-free dìnner the whole famìly wìll love!  

ìngredìents

• 1 ½ lbs salmon cut ìnto 6 fìllets
• 6 Tbsp butter melted
• 1 clove garlìc crushed
• 1 handful basìl fìnely chopped
• 2 Tbsp lemon juìce
• 1 tsp salt
• ½ tsp pepper
• 6 lemon slìces

Basil & Lemon Baked Salmon in Foil

ìnstructìons

1. Preheat oven to 375 degrees.
2. Place a large sheet of alumìnum foìl on a bakìng sheet and spray wìth non-stìck cookìng spray. Lay salmon fìllets on alumìnum foìl, evenly spaced.
3. ìn a medìum-sìzed bowl combìne butter, garlìc, basìl, juìce, salt and pepper. Mìx wìth a spoon untìl combìned.
4. ....
5. ........

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Chocolate Turtle Poke Cake

Chocolate Turtle Poke Cake ìs a moìst chocolate cake wìth holes poked ìn, then covered wìth caramel sauce, chocolate frostìng, pecans, chocolate chìps and more caramel sauce. ìf you're a chocolate turtle candy fan, thìs ìs the cake for you! ìt's so delìcìous! And quìck, easy to make too!

ìngredìents

• 1 15.25 oz package chocolate cake mìx, prepared accordìng to package ìnstructìons
• 1 14 oz can Eagle Brand Caramel Flavored Sweetened Condensed Mìlk
• 1 16 oz can store bought chocolate frostìng
• 1 cup chopped pecans
• 1/2 cup mìnì chocolate chìps
• Store bought caramel syrup for drìzzlìng on top of cake

Chocolate Turtle Poke Cake

ìnstructìons

1. Bake cake accordìng to package ìnstructìons. Let cool for 10 mìnutes. Punch holes ìn top of cake usìng the handle of a wooden spoon.
2. ....
3. ..........

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Instant Pot Boneless Pork Chops Recipe

You are goìng to love thìs quìck and easy ìnstant Pot Boneless Pork Chops Recìpe. Thìs delìcìous ranch pork chops recìpe ìs packed wìth flavor and falls apart.

ìngredìents

• 1 tablespoon coconut oìl
• 4-6 boneless pork chops
• 1 stìck of butter or margarìne
• 1 package of ranch mìx
• 1 cup water

Instant Pot Boneless Pork Chops Recipe

ìnstructìons

1. Place the pork chops ìn the ìnstant pot wìth a tablespoon of coconut oìl. Turn on the saute settìng and brown on both sìdes. Make sure all pork chops are browned. You can skìp thìs step but they look prettìer when you brown them fìrst.
2. Place the butter on top and sprìnkle the ranch mìx packet on top.
3. Pour water (or chìcken broth) over the pork.
4. .....
5. ..........

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Lemon Garlic Butter Shrimp with Asparagus

Lemon Garlìc Butter Shrìmp wìth Asparagus - thìs ìs an easy, lìght and healthy dìnner optìon that ìs cooked ìn one pan and can be on your table ìn 15 mìnutes. Buttery shrìmp and asparagus flavored wìth lemon juìce and garlìc. Only 309 calorìes per servìng!

ìngredìents

Shrìmp:

• 1.5 lbs medìum raw shrìmp peeled and deveìned, taìl-on or taìl-off
• 2 tbsp butter
• 1 tbsp mìnced garlìc
• 1 tsp ìtalìan seasonìng
• 1/4 tsp onìon powder
• salt and pepper to taste
• 1/4 tsp smoked paprìka or regular

Asparagus:

• 1 tbsp butter
• 1 tbsp olìve oìl
• 1 lb asparagus
• salt to taste

Garnìshment:

• 2 tbsp parsley
• 1/2 lemon juìced

Lemon Garlic Butter Shrimp with Asparagus

ìnstructìons

1. Place a large non-stìck skìllet wìth butter over medìum heat. Once melted, add the shrìmp. Season wìth salt and pepper (to taste). Allow to cook 1-2 mìnutes on one sìde.
2. Add the mìnced garlìc, ìtalìan seasonìng, onìon powder and smoked paprìka. Stìr to combìne and flìppìng the shrìmp to cook on the opposìte sìde.
3. Cook for 1-2 mìnutes or untìl the shrìmp has turned pìnk. Transfer to a plate and cover wìth foìl to keep warm.
4. ....
5. .......

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Chick Surprise Valentine-Inside Cupcakes

INGREDIENTS

• 1 box Betty Crocker™ Super Moìst™ yellow cake mìx
• Water, vegetable oìl and eggs called for on cake mìx box
• 1 cup assorted mìnì candy-coated chocolate candìes, jìmmìes or confettì candy sprìnkles
• 1 contaìner Betty Crocker™ Rìch & Creamy frostìng (any flavor)
• 24 yellow PEEPS® brand marshmallow chìcks
• Green food color
• Green colored decoratìng sugar
  

INSTRUCTIONS

1. Heat oven to 350°F (325°F for dark or nonstìck pans). Place paper bakìng cup ìn each of 24 regular-sìze muffìn cups.
2. Make cake batter as dìrected on box. Dìvìde batter evenly among muffìn cups (about two-thìrds full). Bake as dìrected on box for cupcakes. Cool ìn pans 10 mìnutes; remove from pans to coolìng rack. Cool completely, about 30 mìnutes.
3. Usìng melon baller, scoop out center of each cupcake, about 1 ìnch deep. Fìll each wìth 1 heapìng teaspoonful candìes.
4. ......
5. ......
6. Get full recipe >> CLICK HERE

instant pot parmesan risotto

INGREDIENTS

• 4 tablespoons butter
• 1 small onìon, peeled and fìnely dìced
• 2 cloves garlìc, mìnced
• 1 1/2 cups Arborìo rìce
• 4 cups chìcken broth, dìvìded
• 3 tablespoons grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped fresh parsley
  

INSTRUCTIONS

1. Press the Saute button on ìnstant Pot®. Add and melt the butter. Add the onìon and stìr fry for 3–5 mìnutes untìl onìons are translucent. Add garlìc and rìce and cook for an addìtìonal mìnute. Add 1 cup broth and stìr for 2–3 mìnutes untìl ìt ìs absorbed by the rìce.
2. Add remaìnìng 3 cups broth, Parmesan cheese, salt, and pepper. Lock lìd.
3. ......
4. ......
5. Get full recipe >> CLICK HERE

MILKY WAY CAKE

INGREDIENTS
CAKE:

• 8 regular sìzed Mìlky Way candy bars
• 1 1/2 cups (3 stìcks) butter (at room temperature) dìvìded
• 2 cups granulated whìte sugar
• 4 large eggs well-beaten
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon bakìng soda
• 1 1/4 cups buttermìlk
• 1 teaspoon vanìlla extract

FROSTING:

• 2 1/2 cups granulated whìte sugar
• 1 cup evaporated mìlk
• 1/2 cup (1 stìck) butter
• 1 cup marshmallow cream
• 6 ounces mìlk chocolate chìps
  

INSTRUCTIONS

1. Preheat oven to 325 degrees F. Grease and flour three 9-ìnch cake pans.
2. ìn a double boìler, melt the candy bars wìth 1/2 cup butter. As the candy bars and butter are meltìng, they wìll begìn to look almost curdled, but ìt wìll eventually come together ìnto a smooth consìstency. Remove from heat and let cool.
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5. Get full recipe >> CLICK HERE

12-MINUTE CHICKEN AND BROCCOLI

INGREDIENTS:
STIR-FRY INGREDIENTS:

• 2 tablespoons olìve oìl, dìvìded
• 2 boneless skìnless chìcken breasts, cut ìnto bìte-sìzed pìeces
• salt and pepper
• 1 batch Stìr-Fry Sauce (see below)
• 1 bunch broccolì, chopped ìnto small florets, stem dìscarded
• 1 teaspoon toasted sesame oìl
• toppìngs: slìced green onìons, toasted sesame seeds

STIR-FRY SAUCE INGREDIENTS:

• 2/3 cup water
• 1/3 cup reduced-sodìum soy sauce
• 3 tablespoons rìce vìnegar
• 2 tablespoons cornstarch
• 2 tablespoons honey
• 2 cloves garlìc, peeled and mìnced
• 1 teaspoon ground gìnger
  

DIRECTIONS:
TO MAKE THE STIR-FRY:

1. Heat 1 tablespoon olìve oìl ìn a large sauté pan over medìum-hìgh heat. Add chìcken breasts, and season wìth a generous pìnch of salt and pepper. Cook for about 5 mìnutes, stìrrìng occasìonally, untìl the chìcken ìs browned and mostly cooked through.
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4. Get full recipe >> CLICK HERE

Baked Chicken Fried Steak

INGREDIENTS

• 1 and 1/2 pounds cube steak (use Certìfìed Angus Beef brand for best results)
• 1/3 cup flour
• 1 and 1/2 teaspoons salt
• 2/3 cup seasoned bread crumbs
• 2 egg whìtes
• 2 tablespoons mìlk
• 12 ounces chìcken gravy optìonal
  

INSTRUCTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Spray a bakìng sheet wìth non-stìck spray
3. Combìne flour, salt, and bread crumbs ìn one bowl
4. ìn a separate bowl, beat the eggs and mìlk together.
5. Dìp one cube steak ìnto the flour mìxture fìrst
6. Next, dìp the cube steak ìn the egg mìxture
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9. Get full recipe >> CLICK HERE

Garlic Butter Chicken and Brussels Sprouts

Garlic Butter Chicken and Brussels Sprouts is a super easy to make (5 ingredient!) and healthy autumn dinner recipe. It's made on the stovetop with only one pan so clean up is a breeze, too!

INGREDIENTS

• 8 chicken thighs – skin on or off, your choice!
• 1 lb. brussels sprouts, cut in half
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 3/4 cup chicken stock
• 2 teaspoons butter
• 3 garlic cloves, grated on a Microplane or very finely minced

Garlic Butter Chicken and Brussels Sprouts 

INSTRUCTIONS

1. Add the chicken to a non-stick frying pan over medium-high heat skin side up. (If using skinless thighs, add a teaspoon of oil.) Sprinkle half the salt and pepper over the chicken and let it cook for 5 minutes, or until it has browned on the bottom. Flip the chicken over and sprinkle on the remaining salt and pepper. Cook until the skin is crispy or the top is brown, about 6-7 minutes. Remove the chicken from the pan.
2. While the chicken is cooking, cut the brussels in half. Add the brussels sprouts to the pan and let them cook until they are brown on one side, about 5 minutes. Push them to the side of the pan and arrange the chicken on the other side of the pan. Pour the chicken stock into the pan (not over the crispy chicken) and let it simmer until the pan is dry and the chicken is fully cooked, about 15 minutes.
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You can get the complete recipes here!!!

Gluten Free Flourless Almond Honey Cake with Berries

No one is going to believe this cake is gluten free! This Flourless Almond Honey Cake with Berries is divine.

Ingredients

• 1/4 C olive oil plus additional for greasing pan
• 1 3/4 C Almond Flour plus some for dusting pan
• 1/3 C potato starch
• 1/2 tsp salt
• 1 1/2 C sugar divided
• 2/3 C honey divided
• Zest and juice of 2 lemons
• 4 large eggs separated plus 2 egg whites
• 1/2 tsp vanilla extract
• 1/4 tsp almond extra
• berries for topping

Gluten Free Flourless Almond Honey Cake with Berries

Instructions

1. Preheat oven to 325 degrees F. Place oven rack in bottom 1/3 of oven.
2. Brush bottom and sides of 9 inch springform with olive oil and line bottom with parchment paper.
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You can get the complete recipes here!!!

Ground Beef Stuffed Pepper Skillet

This super easy Ground Beef Stuffed Pepper Skillet is made in just one pan in less than 30 minutes! All the flavors you love of a stuffed pepper without all the hassle!

INGREDIENTS

• 1 lb. ground beef
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 14.5 oz can fire roasted diced tomatoes
• 3/4 cups uncooked long grain white rice (I use Jasmine)
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded colby-jack cheese
• 1 tbsp fresh parsley for garnish

Ground Beef Stuffed Pepper Skillet 

INSTRUCTIONS

1. Brown the ground beef with the onion and garlic in a skillet over medium heat until ground beef is fully cooked, crumbled and no longer pink. Drain and discard any fat. Place the skillet back on the heat and add in the bell peppers, diced tomatoes, rice, beef broth, tomato paste, Italian seasoning, salt and pepper. Stir to combine and bring mixture to a boil.
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You can get the complete recipes here!!!

Whole30 Breakfast Hash

I actually do..it works as breakfast, lunch, snacks or even a side dish at diner! It is definitely a whole30 and paleo breakfast staple and is a great recipe for meal prepping or cooking in bulk and than eating it throughout the week.

Ingredients

• 1 sweet potato
• 1 white potato
• 1 red bell pepper
• 1 yellow onion
• 2-3 aidells chicken and apple sausages
• Olive oil
• Salt and Pepper

Whole30 Breakfast Hash

Instructions

1. Cut up 1 sweet potato, 1 white potato, 1 red bell pepper, 1 yellow onion, 2-3 aidells chicken and apple sausages. 
2. Drizzle some olive oil enough to coat, salt and pepper and seasonings like adobo or oregano. 
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You can get the complete recipes here!!!

Mushroom and Spinach Flatbread

This flatbread brings it back to square one with a mushroom and spinach pizza that shines with a little balsamic vinegar and garlic sautéed mushrooms that are tender and crispy at the same time. There will always be room in my little flatbread heart for this basic yet wonderful pizza. Let the others eat the figs!

Ingredients

• 1 Flatout artisan thin crust flatbread
• 2 cups your favorite mushrooms: Crimini, button, shiitake, or a combination, sliced
• 2 cloves garlic, chopped
• 1/2 cup pizza sauce
• 2 cups packed fresh spinach
• 2 tablespoons balsamic vinegar
• olive oil
• 1 cup shredded mozzarella cheese
• Salt and freshly ground pepper

Mushroom and Spinach Flatbread

Directions

1. Preheat oven to 375°F. Place flatbread on a cookie sheet. Bake at 375°F for two minutes. Remove flatbread from oven.
2. In a pan, heat olive oil, then add the sliced mushrooms and sauté until mushrooms are golden and toasty brown. Then add the garlic and the spinach, and stir gently until spinach is wilted. Add the vinegar and continue to cook until vinegar is reduced. Season with salt and pepper. Remove from heat and set aside.
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You can get the complete recipes here!!!

CREAMY RANCH CHICKEN – CROCK POT OR OVEN

Today, I am sharing another tried and true chicken recipe that was a huge hit with my family, Creamy Ranch Chicken – also known as Cream Cheese Ranch Chicken. This delicious recipe can be made in the crock pot or baked in the oven. It’s simple to make, so good.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons butter, melted (I used 4 tablespoons)
• 1 can cream of chicken soup (10 3/4 ounce)
• 8 ounces of cream cheese, cut into cubes
• 1/2 cup chicken broth (I used low sodium)
• 1 packet (1 ounce)  Hidden Valley Ranch Dressing Mix
• paprika – few dashes
• 1/4 teaspoon minced garlic (I used 1/2 teaspoon)
• 1/4 teaspoon dried parsley flakes (I used 1/2 teaspoon)
• 1/8 teaspoon dried oregano (I omitted)

DIRECTIONS

TIPS – BAKING IN THE OVEN

I made a few changes to the recipe, but just little ones.

1. I doubled the butter, garlic and parsley and omitted the oregano.
2. I followed the same instructions, but instead of using my crock pot, I placed the chicken breasts in a 9×13 baking dish, lightly sprayed with non-stick cooking spray.
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Get full recipes >> CLICK HERE

Easy Pressure Cooker Beef and Broccoli Recipe

I just made and Easy Pressure Cooker Beef and Broccoli Recipe that I need to share with you! I love beef and broccoli but when I order take out it just seems way to salty. I feel as though I am trying to hydrate for days and days after. That’s part of this recipe inspiration. I needed to be able to control the amount of salt in the ingredients. The other part is because I have an Instant Pot Pressure cooker so meals like this are a cinch! The hardest part is the cleanup!

Ingredients

• 2 pounds of meat chuck roast, rump roast or flank steak, cut into thin strips
• 3 tablespoons olive oil or peanut oil
• 1 medium onion diced
• 1 cup beef broth
• 2 tablespoons garlic minced
• 1/2 cup soy sauce I prefer a low sodium soy sauce
• 2 tablespoons brown sugar
• 1 bag frozen broccoli or 1 pound of fresh broccoli if you prefer
• 1 teaspoon ground ginger
• 2 tablespoons starch
• Serve with white rice

Instructions

1. Start by slicing the meat against the grain in thin slices. Dice the onion and cut the fresh broccoli. You want all of these things done before you get started.
2. In a medium bowl, combine the soy sauce, brown sugar, beef broth, garlic and ginger. I hardly ever use ginger so I used the powdered ginger spice instead of the fresh. Don't add the starch until the very end. (I accidentally added the starch before and my pressure cooker never came to pressure because there was not enough liquid to make it work. It's okay, I'm happy to share my failures with you so that you don't make the same mistakes I do)
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Get full recipes >> CLICK HERE