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
Chicken Tortilla Soup Crock Pot #CHICKEN #CROCKPOT #SOUPRECIPES

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.
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You can find complete recipes click here!

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
French Onion Stuffed Chicken Casserole #CHICKEN #CASSEROLE #LUNCH


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. 
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  9. ............................

You can find complete recipes click here!

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
SWEET AND SOUR CHICKEN #CHICKEN #DINNER


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.
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You can find complete recipes click here!

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)

Mandarin Pasta Spinach Salad with Teriyaki Dressing #PASTA #SALAD

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.
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You can find complete recipes click here!

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



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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You can find complete recipes click here!

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
BEEF TERIYAKI NOODLES #BEEF #TERIYAKI #NOODLES


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.
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You can find complete recipes click here!

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
Bisquick Cinnamon Rolls #CINAMON #DESSERT


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.
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You can find complete recipes click here!

BACON WRAPPED CHICKEN WITH JALAPENO CREAM SAUCE

INGREDIENTS:
FOR THE CHICKEN:

  • 5 thin sliced boneless, skinless chicken breast
  • 10 pieces thick cut bacon
  • 1 teaspoon garlic salt
  • 1 teaspoon fresh ground pepper
  • 3 Tablespoon butter
  • Cilantro for garnish (optional)

FOR THE JALAPENO CREAM SAUCE:

  • 1 cup heavy whipping cream
  • 1/2 cup whole milk
  • 2 jalapenos
  • 2 cloves of garlic
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1 cup fresh grated parmesan cheese
BACON WRAPPED CHICKEN WITH JALAPENO CREAM SAUCE CHICKEN #DINNER


DIRECTIONS:

  1. Wrap 2 pieces of uncooked bacon around each chicken breast, and season with garlic salt and pepper.
  2. Melt butter in a heavy skillet over medium high heat and add chicken.  Cook 5 minutes per side until bacon is crispy and chicken is cooked through.  Remove from skillet and set aside.
  3. In a food processor or blender add: cream, milk, jalapeños, garlic, garlic salt, cayenne pepper, and pulse on high until combined.
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  5. .............................

You can find complete recipes click here!

Spicy Cajun Asparagus and Sausage Skillet

This Spicy Cajun Asparagus and Sausage Skillet is the quick and easy dinner your family needs! Packed with seasonal veggies and even more flavor this meal is healthy, fresh and perfect for a busy weeknight meal.

INGREDIENTS:

  • 1 Bunch Asparagus Chopped into 2" pieces
  • 2 Cups Water
  • 4 Red Potatoes Cubed
  • 2 Carrots Sliced into 1/4" pieces
  • 1 Green Bell Pepper Diced
  • 1/2 Medium Yellow Onion Diced
  • 1 Package/14 oz Smoked Sausage Sliced into 1/2" pieces
  • 2 Tsp Cajun Seasoning
  • 1/2 Tsp Salt
  • 1/2 Tsp Black Pepper
Spicy Cajun Asparagus and Sausage Skillet #CAJUN #SAUSAGE #VEGETARIAN #LOWCARB #VEGETABLE


INSTRUCTIONS:

  1. Prepare all ingredients by dicing and chopping all vegetables and the sausage. Bring the 2 cups of water to a boil in a medium sized pan.
  2. Add chopped asparagus to boiling water and set timer for 5 minutes. While asparagus is boiling, add oil to a skillet over medium heat and add potatoes and add potatoes and carrots in a single layer.
  3. Once asparagus has boiled for 5 minutes and turned bright green drain pot and set aside. Allow potatoes and carrots to cook for 15 minutes or until they begin to soften.
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You can find complete recipes click here!

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
Easy Whole30 Chinese Orange Chicken: Paleo, Gluten-Free #EASYWHOLE30 #PALEO #GLUTENFREE


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.
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You can find complete recipes click here!

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
UNBELIEVABLE CHEESY GARLIC BRUSSELS SPROUT BAKE #CHEESY #SPROUT #HEALTHYRECIPES


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.
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You can find complete recipes click here!

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!
Sausage, Potato & Broccoli Sheet Pan Supper #SAUSAGE #POTATO #BROCCOLI #VEGETARIAN


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. ...............................
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You can find complete recipes click here!

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
KOREAN BEEF ZUCCHINI NOODLES #beef #noodles #pasta


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. ................................
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You can find complete recipes click here!

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 
Vegan Pasta With Roasted Red Pepper Sauce #PASTA #ROASTED #VEGAN


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. 
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  4. ..................................

You can find complete recipes click here!

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
HISSY FIT QUICHE #quiche #brunch #breakfast #freezermeals


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.
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You can find complete recipes click here!

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)
Honey Garlic Chicken #HONEY #GARLIC #CHICKEN #DINNER


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.
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  8. ...........................

You can find complete recipes click here!

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
GREEN CHILI CHICKEN RECIPE #GREENCHILI #CHICKEN #DINNER


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. ...........................

You can find complete recipes click here!

No Bread Turkey Club

INGREDIENTS:

  • 8 large leaves romaine lettuce
  • 4 slices turkey breast
  • 3 slices cooked bacon
  • 1/4 avocado thinly sliced
  • 1 small tomato thinly sliced
  • Sauce of choice
No Bread Turkey Club  #sandwich #keto #vegan


INSTRUCTIONS:

  1. Lay a large piece of parchment paper on a cutting board - this step is essential for rolling up your no bread sandwich
  2. Wash and dry romaine lettuce and lay flat on the parchment. I removed the tough ends of the lettuce to ensure easy rolling. You want about a 6" by 10" rectangle of lettuce
  3. Layer turkey on the lettuce, then the strips of bacon, then the avocado and lastly the tomato slices
  4. ...........................
  5. ...........................

You can find complete recipes click here!

Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

INGREDIENTS:

1. FOR COOKING CHICKEN:

  • 4 boneless skinless chicken breasts, paper towel dried
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
2. PASTA:
  • 12 oz of spaghetti

3. WHITE WINE PARMESAN SAUCE:

  • 4 tablespoons butter
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 scallions, chopped
  • 2 small tomatoes, diced
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 1 cup white wine
  • ½ cup Parmesan cheese, shredded
  • 1 teaspoon Italian Seasoning
  • ¼ teaspoon crushed red pepper flakes
  • Salt, to taste

 Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce#CHICKEN #PASTA #CREAMY #PARMESAN #CHEESE

INSTRUCTIONS:
COOKING CHICKEN BREASTS:

  1. Paper towel dry the chicken. In a large bowl, combine ½ cup flour, ½ tsp salt and ¼ tsp black pepper.
  2. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture and set aside.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes.
  4. Remove chicken from pan and set aside.

MAKING WHITE WINE PARMESAN SAUCE:

  1. Add 4 tablespoons butter, 1 diced yellow onion and 4 minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. 
  2. Add 2 chopped scallions and 2 diced tomatoes. Add 1 tablespoon flour to pan and whisk to combine.
  3. Add 1 cup heavy cream, 1 cup wine, 1 teaspoon Italian Seasoning, ¼ teaspoon red pepper.
  4. .........................
  5. .........................

You can find complete recipes click here!

THE BEST EASY BEEF AND BROCCOLI STIR-FRY

INGREDIENTS:

  • 3 tablespoons cornstarch, divided
  • 1⁄2 cup water, plus
  • 2 tablespoons water, divided
  • 1⁄2 teaspoon garlic powder
  • 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
  • 2 tablespoons vegetable oil, divided
  • 4 cups broccoli florets
  • 1 small onion, cut into wedges
  • 1⁄3 cup reduced sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • hot cooked rice, for serving
  • toasted sesame seeds, for serving (optional)

THE BEST EASY BEEF AND BROCCOLI STIR-FRY #BEEF #BROCCOLI #STIRFRY

INSTRUCTIONS:

  1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
  2. Add beef and toss.
  3. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
  4. Stir-fry onion in remaining oil for 4-5 minutes until softened. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan.
  5. .............................
  6. .............................

You can find complete recipes click here!!!

Keto Parmesan Pizza Crisps (2 Ingredients)

This easy on-the-go low carb snack idea is super quick and easy! They are like crispy chips, but without all of the guilt.

INGREDIENTS:

  • 12 pieces thin sliced pepperoni or salami
  • shredded parmesan cheese (about 2/3 cup)
Keto Parmesan Pizza Crisps (2 Ingredients) #KETO #PARMESAN #PIZZA


INSTRUCTIONS:

  1. Preheat oven to 400 degrees.
  2. Cut the pepperoni slices in half and place them on a microwave safe plate.
  3. Microwave the pepperoni halves for about 30 seconds, and then use a few paper towels to blot off the excess grease.
  4. Cover a large cookie sheet with parchment paper, and lay down small piles of parmesan cheese on top. Flatten each pile to make a consistent thickness (I made 20 piles but probably could have fit 24 or more-- they don't spread while baking). 
  5. Top each flattened pile with one of your pepperoni pieces.

You can find complete recipes click here!!!

Instant Pot Skinny Creamy Ziti

INGREDIENTS:

  • 2 1/2 cups chicken broth
  • 1/2 lb (8 oz) dry ziti pasta
  • 1 tsp minced garlic, dried
  • salt and pepper, to taste
  • 3/4 cup red pasta sauce
  • 3/4 cup evaporated milk
  • 3/4 cup shredded parmesan cheese (not the powdered stuff!)
  • 3/4 cup mozzarella cheese
Instant Pot Skinny Creamy Ziti #INSTANTPOT


INSTRUCTIONS:

  1. Place the broth, garlic, salt and pepper into the Instant Pot liner. Add the pasta to the pot. All noodles should be covered with the broth. DO NOT STIR.
  2. Cook on Manual HIGH for 6 minutes. Allow for a 6 min NPR before QR the pressure. Stir the noddles, some may be slightly stuck together, but that is okay. Once you add in the evaporated milk and warm through, all will be well.
  3. Add the red pasta sauce to the Instant Pot and stir well.
  4. ....................
  5. ....................
You can find complete recipes click here!!!

One Pan Sour Cream Chicken Enchilada Skillet

INGREDIENTS:

  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 2 cups chicken broth
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon chipotle chili powder optional
  • 1/4 teaspoon oregano
  • 4 ounces chopped green chiles
  • 4 ounces chopped black olives
  • 3 whole boneless skinless chicken breast halves
  • 1 cup sour cream
  • 12 whole corn tortillas cut into bite-sized pieces
  • 2 cups colby-jack cheese grated

One Pan Sour Cream Chicken Enchilada Skillet #CHICKEN #SKILLET #SOURCREAM

INSTRUCTIONS:

  1. In a large skillet, heat butter over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened-- about 2-3 minutes.
  2. Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
  3. ............................
  4. ............................
You can find complete recipes click here!!!

Spinach and Artichoke Baked Chicken

INGREDIDENTS:

  • 1 pound boneless and skinless chicken breasts or thighs
  • salt and pepper to taste
  • 8oz cream cheese, warmed
  • 1/4 cup mayonnaise (optional)
  • 1 cup artichokes, coarsely chopped
  • 1 cup spinach, coarsely chopped
  • 1 clove garlic, grated (optional)
  • cayenne to taste (optional)
  • 1/4 cup parmigiano reggiano (parmesan cheese), grated
  • 1 cup mozzarella, shredded
Spinach and Artichoke Baked Chicken #DELICIUS #KETO

INSTRUCTIONS:

  1. Place the chicken breasts into a baking dish and top with the mixture of the remaining ingredients and bake in a preheated .........................
  2. ...................
  3. ....................
You can find complete recipes click here!!!

Beef Stroganoff

INGREDIENTS:

  • 600 g / 1.2 lb scotch fillet steak (boneless ribeye) (Note 1)
  • 2 tbsp vegetable oil , divided
  • 1 large onion (or 2 small onions), sliced
  • 300 g / 10 oz mushrooms , sliced (not too thin)
  • 40 g / 3 tbsp butter
  • 2 tbsp flour (Note 2)
  • 2 cups / 500 ml beef broth , preferably salt reduced
  • 1 tbsp Dijon mustard
  • 150 ml / 2/3 cup sour cream
  • Salt and pepper

SERVING:

  • 250 - 300 g / 8 - 10 oz pasta or egg noodles of choice (Note 3)
  • Chopped chives , for garnish (optional)
Beef Stroganoff #beef #sroganoff #dinner


INSTRUCTIONS:

  1. Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.
  2. Sprinkle with a pinch of salt and pepper.
  3. Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
  4. Add remaining 1 tbsp oil and repeat with remaining beef.
  5. Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
  6. ...............................
  7. ...............................

You can find complete recipes click here!

BIG MAC SALAD - KETO / LOW CARB

INGREDIENTS:

  • 3 burgers cooked and broken into bit size pieces
  • 2 cups broccoli slaw or shredded lettuce
  • 1 cup mayo
  • 1 cup diced tomatoes (canned or fresh)
  • 1/3 cup dill relish
  • 2 cups shredded cheddar cheese
  • 1 tsp onion powder
  • 1 tbs sesame seeds
BIG MAC SALAD - KETO / LOW CARB #SALAD #KETO #LOWCARB


INSTRUCTIONS:

  1. We start with 3 cooked burgers broken into pieces
  2. Mix remaining ingredients together, saving the sesame seeds for an optional garnish
  3. ................
  4. ................
You can find complete recipes click here!!!

Strawberry Shortcake Lush

Strawberry shortcake gets a fun makeover that's perfect for sharing with a crowd. With a sugar cookie crust, cool layers of sweet strawberry cream cheese, vanilla pudding and whipped topping, plus a finishing sprinkle of fresh strawberries, it's summer in a dessert!

INGREDIENTS:

  • 1pouch (17.5 oz) Betty Crocker™ sugar cookie mix
  • Butter and egg called for on cookie mix pouch for drop cookies
  • 1/3cup butter, melted
  • 1container (7.5 oz) strawberry cream cheese spread, softened
  • 1cup powdered sugar
  • 1/2cup strawberry jam
  • 1container (12 oz) Cool Whip™ frozen whipped topping, thawed2
  • boxes (4-serving size each) Jell-O™ vanilla-flavor instant pudding and pie filling mix
  • 3cups cold milk
  • 1cup chopped fresh strawberries (about 6 oz)

Strawberry Shortcake Lush #SHORTCAKE #APPETIZER #LUNCH

INSTRUCTIONS:

  1. Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.
  2. In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
  3. In large bowl, beat cream cheese spread, powdered sugar and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
  4. ...................
  5. ...................
You can find complete recipes click here!!!

SHEET PAN CHICKEN AND BLACK BEAN NACHOS

Seriously delicious nachos baked on a sheet pan with homemade tortilla chips, black beans, chicken and all the fixings. A family favorite for an easy meal or game day great!

INGREDIENTS:

  • 32-34 home-baked tortilla chips
  • 1 (15 ounce) can refried black beans
  • 2 cups shredded monterey jack & cheddar cheese blend
  • 1 (15 ounce) can whole black beans, drained and rinsed
  • 1 (11 ounce) can mexi-corn, drained
  • 1 cup prepared pico de gallo
  • 1 cup chopped cooked chicken
  • 1-2 fresh jalapenos, thinly sliced or 1 can sliced nacho jalapenos
  • guacamole, sour cream, salsa and hot sauce, for serving
SHEET PAN CHICKEN AND BLACK BEAN NACHOS #CHICKEN #BLACKBEAN #DINNER


INSTRUCTIONS:

  1. Preheat oven to 400°F. Line a rimmed sheet pan with foil and spray generously with non-stick cooking spray or just spray the pan generously with non-stick cooking spray.
  2. Spread each tortilla chip with a thin layer of refried black beans and place in a single layer on the prepared sheet pan. Sprinkle each chip with a little cheese. Top each chip with some black beans, corn, pico de gallo and a piece of chicken. Sprinkle more cheese all over the toppings on each chip then top each chip with a thin slice of jalapeno.
  3. Bake nachos for 15-20 minutes, rotating sheet pan halfway through, until cheese is melted and starting to turn golden brown in spots.
  4. ..................................
  5. ..................................
You can find complete recipes click here!!!

Baked Chicken Taquitos

These homemade Baked Chicken Taquitos rival anything you’ll buy at the store. Super easy, flavorful, and freeze beautifully so you can make extra and have a meal for later!

INGREDIENTS:

  • 3 ounces cream cheese, softened
  • 1/4 cup salsa (red or green)
  • 1 tablespoon lime juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 2 cloves garlic, minced
  • 3 tablespoons chopped cilantro or parsley
  • 2 small scallions, diced
  • 2 cups shredded cooked chicken
  • 1 cup pepperjack cheese
  • 12 6-inch flour tortillas
  • cooking spray
  • kosher salt
Baked Chicken Taquitos #CHICKEN #LOWCARB #DINNER


INSTRUCTIONS:

  1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, mix together the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic, cilantro, and scallions until well combine and creamy. Add in the cooked chicken and cheese; stir to thoroughly combine.
  3. Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 10 seconds).
  4. Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla tightly.
  5. ....................
  6. ....................
You can find complete recipes click here!!!

The BEST Chicken Marinade

Look no further for the Best Chicken Marinade recipe ever! This easy chicken marinade recipe is going to quickly become your favorite go-to marinade! This marinade produces so much flavor and keeps the chicken incredibly moist and outrageously delicious - try it today!

INGREDIENTS:

  • 1/2 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar or other vinegar
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/8 cup lemon juice
  • 3/4 cup brown sugar
  • 2 tsp dried rosemary
  • 2 tbsp Dijon or Spicy Brown mustard
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 tsp garlic powder
  • 6 chicken breasts or 3.5 lb chicken
The BEST Chicken Marinade #CHICKEN #BALSAMIC #DINNER


INSTRUCTIONS:

  1. Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.
  2. Remove a half a cup of marinade and reserve for basting the chicken later.
  3. Place chicken in a large, ziploc bag and pour marinade over the top. Close securely.
  4. ......................
  5. ......................
You can find complete recipes click here!

Sauteed Mushrooms and Onions

Sauteed mushrooms and onions are an easy and oh so tasty addition to any meal. We especially love this combo with steak or hamburger.  sauteed mushrooms and onions
This is one of those recipes that’s really just a guideline – if you have a little more or less of any ingredient – that’s okay!  Let your taste buds be your guide.

INGREDIENTS:

  • 2 cups sliced mushrooms (1/2 lb or 200g)
  • 1/2 onion, sliced
  • 1 tbsp canola oil
  • 1/2 tbsp butter
  • 1/4 cup red wine
  • 1/2 tbsp soy sauce
  • 1/4 tsp black pepper
Sauteed Mushrooms and Onions #MUSHROOM #LOWCARB #LUNCH


INSTRUCTIONS:

  1. In a large skillet, heat oil and butter over medium heat.
  2. Add mushrooms and onions.
  3. Cook until mushrooms are tender and starting to brown, about 15 minutes. Stir often.
  4. ................
  5. ................
You can find complete recipes click here!

CAJUN SHRIMP AND CRAB MAC AND CHEESE

This Cajun Shrimp and Crab Mac and Cheese is super creamy, cheesy and decadent. This delicious spin to the classic dish will surely be your new favourite!
INGREDIENTS:
CAJUN SHRIMP:

  • 2 pounds shrimp, peeled and deveined (if frozen, thawed)
  • 2 tablespoons olive oil
  • 1-2 Tbsp cajun seasoning
  • Pinch of Salt
  • Pinch of freshly ground black pepper

MAC AND CHEESE:

  • 3 cups elbow macaroni, uncooked
  • 2Ibs Fresh Crab legs, cooked OR 2 and 1/2 cups imitation crab meat, diced
  • 1/4 cup fresh or dried basil + more for topping
  • 1 cup whole milk
  • 2 - 2 and 2/3 cups evaporated milk
  • 1/2 - 1 tsp Paprika, or to taste (see notes)
  • 1/4 - 1/2 tsp Cayenne Pepper, or to taste (see notes)
  • 1/2 tsp salt, or to taste
  • 1/2 tsp freshly ground black pepper, or to taste
  • 2 large eggs, beaten
  • 4 cups sharp cheddar cheese, grated
  • 2 cups mild cheddar cheese, grated
  • 2 cups colby & monterey jack cheese, grated
  • 1/2 cup parmesan cheese, grated
  • Cajun seasoning, for topping


CAJUN SHRIMP AND CRAB MAC AND CHEESE #CAJUN #SHRIMP #CHESSE #DINNER

INSTRUCTIONS:
FOR THE CAJUN SHRIMP:

  1. Read the notes before beginning the recipe.
  2. Heat a large skillet over medium heat. In a medium bowl, add shrimp, olive oil, cajun seasoning, and a pinch of salt and pepper and toss to combine and coat the shrimp.
  3. Once skillet is hot, add shrimp and cook, stirring constantly until shrimp is pink, 4-6 minutes. Set aside.

FOR THE PASTA:

  1. Preheat oven to 350F (177C). Lightly butter a 9x13-inch baking dish and set aside.
  2. Bring a large pot of salted water to a boil over high heat. Add macaroni and cook until al dente (look at package directions to see how long it takes). Do not overcook.
  3. .......................
  4. ........................
You can find complete recipes click here!

Crock Pot Balsamic Chicken

INGREDIENTS:

  • 3-4 bone in skin on, chicken breasts
  • 1/2 cup balsamic vinegar
  • 1/2 cup chicken broth* or water for lower sodium option
  • 1/4 cup brown sugar packed
  • 3 cloves garlic minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fresh rosemary or 1/4 teaspoon dried
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon of dried parsley
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley leaves

Crock Pot Balsamic Chicken #GROCKPOT #CHICKEN #DINNER

INSTRUCTIONS:

  1. Season chicken breasts with salt and pepper.
  2. In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar and garlic; set aside.
  3. Mix together the basil, oregano, thyme, rosemary, parsley, red pepper flakes, salt and pepper, to taste.
  4. Place chicken breasts into a 6-qt crock pot and stir in balsamic vinegar mixture.
  5. ........................
  6. ........................
You can find complete recipes click here!

2 Ingredient Keto Chocolate Mousse

Fluffy Chocolate Mousse with just 2 Ingredient's , its Low Carb  , Keto and Gluten Free.

INGREDIENTS:

  • 1 ½ cup Heavy whipping cream
  • 1/3 cup Cocoa powder
  • 2 tbsp Sweetener of choice stevia or swerve
  • 1 tsp Almond extract optional
  • Dark chocolate chunks for garnish
2 Ingredient Keto Chocolate Mousse #KETO #CHOCOLATE #VALENTINE


INSTRUCTIONS:

  1. With a hand mixer or stand mixer, whip heavy whipping cream with a whisk on medium speed
  2. Once it thickens, add sweetener and cocoa powder. Mix again until stiff peaks form
  3. Add almond extract if desired and whisk one last time
  4. ..................
  5. ..................
You can find complete recipes click here!

Sausage Egg and Cheese Bites (low carb + keto)

INGREDIENTS:

  • 1 pound breakfast sausage, cooked, drained and cooled slightly
  • 4 ounces cream cheese, softened
  • 3 eggs, beaten
  • 1 cup shredded cheddar
  • 1/3 cup coconut flour
  • 1/2 teaspoon baking powder
Sausage Egg and Cheese Bites (low carb + keto) #lowcarb #CHEESE #KETO


INSTURCTIONS:

  1. Preheat oven to 350 degrees.
  2. Cook your breakfast sausage, drain and set it aside to cool slightly.
  3. When the sausage has cooled add it to a mixing bowl and combine with the cream cheese until there are no cream cheese clumps left.
  4. **It is important to make sure the sausage is not too hot before continuing as it will cook the egg when you add it in the next step**
  5. .......................
  6. .......................
You can find complete recipes click here!

Keto Low-Carb Philly Cheese Steak Casserole

Keto Low-Carb Philly Cheese Steak Casserole is a quick and easy steak dinner recipe with sirloin steak, cream cheese, green bell peppers, and mushrooms. This is the best steak marinade recipe and you can also use flank steak if you wish. If you are looking for sides to pair with your steak, going the casserole route is perfect! Everything in one meal prep friendly dish.

INGREDIENTS:

  • 1 1/2 pounds Butcher Box sirloin steak sliced into thin strips
  • 1 teaspoon Steak Seasoning I like McCormick's Montreal Steak Seasoning
  • salt and pepper to taste
  • 1 cup sliced green peppers
  • 1 cup mushrooms
  • 1 cup onion, chopped
  • 2 garlic cloves, chopped
  • 2 oz cream cheese
  • 1 teaspoon worcestershire sauce
  • 2 eggs
  • 1/2 cup heavy whipping cream
  • 1/2 cup shredded parmesan reggiano cheese
  • 4-5 slices provolone cheese sliced into small pieces
Keto Low-Carb Philly Cheese Steak Casserole #LOWCARB #CHEESE #CASSEROLE


INSTRUCTIONS:

  1. Watch the video above for step by step instructions.
  2. Preheat oven to 350 degrees. 
  3. Add the Butcher Box steak to a skillet on medium-high heat. Season the steak with steak seasoning, salt, and pepper. Cook for 2-3 minutes, flipping both sides of the steak. 
  4. Add the green peppers, onion, garlic, and mushroom to the skillet. Cook until the vegetables are soft and the meat is no longer pink.
  5. If there is any excess fat in the skillet, drain it. This step is important. If there is excess liquid it will cause the casserole to have a soupy residue underneath.
  6. ........................
  7. ........................
You can find complete recipes click here!

Red Velvet Sugar Cookies

Small batch sugar cookies: red velvet sugar cookies with hearts for Valentine's Day!
INGREDIENTS:

  • 4 tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar, plus extra for rolling
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon red gel food coloring
  • 1/2 cup + 1 tablespoon all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon fine salt
  • 6 white chocolate peanut butter hearts (like Reese's)
Red Velvet Sugar Cookies #redvelvet #cookies #appetizer


INSTRUCTIONS:

  1. Preheat the oven to 350, and line a small baking sheet with parchment paper (or use a silicone mat).
  2. Stir together the melted butter, sugar, egg yolk, vanilla extract and red food coloring. Stir very well to combine.
  3. Next, sprinkle the flour, cocoa powder, baking soda and salt evenly over the dough, and stir just to combine.
  4. Press the dough flat and evenly in the bowl, and then divide it in half by eye. You should get 3 cookies from each half.
  5. .............................
  6. .............................
You can find complete recipes click here!!!

Beef Bourguignon

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it.

INGREDIENTS:

  • 1 tablespoons extra-virgin olive oil
  • 6 ounces (170g) bacon, roughly chopped
  • 3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
  • 1 large carrot sliced 1/2-inch thick
  • 1 large white onion, diced
  • 6 cloves garlic, minced (divided)
  • 1 pinch coarse salt and freshly ground pepper
  • 2 tablespoons flour
  • 12 small pearl onions (optional)
  • 3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
  • 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
  • 2 tablespoons tomato paste
  • 1 beef bullion cube, crushed
  • 1 teaspoon fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped (divided)
  • 2 bay leaves
  • 1 pound fresh small white or brown mushrooms, quartered
  • 2 tablespoons butter
Beef Bourguignon #BEEF #SLOWCOOKER  #DINNER


INSTRUCTIONS:
TRADITIONAL OVEN METHOD:

  1. Preheat oven to 350°F (175°C).
  2. Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
  3. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
  4. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
  5. Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
  6. Cover, transfer to lower part of the oven and simmer for 3 to 4 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
  7. ...........................
  8. ...........................
You can find complete recipes click here!

Creamy Cajun Shrimp Pasta with Sausage

INGREDIENTS:

  • 1 lb. large shrimp (peeled and deveined)
  • Kosher salt and fresh cracked black pepper
  • Cajun seasoning (or Creole seasoning)
  • dried Oregano
  • 2 tablespoons Olive oil
  • 6 oz andouille sausage or smoked sausage (thinly sliced)
  • 10 ounces fettuccine pasta
  • ½ yellow onion (thinly sliced)
  • 1 red bell pepper (thinly sliced)
  • 4 teaspoons Cajun seasoning (or Creole seasoning)
  • 1 teaspoon brown sugar
  • 2-3 cloves garlic (chopped)
  • ½ cup crushed tomatoes
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2/3 cup Grated Parmesan
  • 1 tbsp parsley (chopped)

Creamy Cajun Shrimp Pasta with Sausage #CREAMY #CAJUN #SHRIMP #PASTA #DINNER

INSTRUCTIONS:

  1. Toss shrimp with salt, pepper, Cajun seasoning and Oregano, and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. 
  2. Add shrimp and cook for 2 minutes. Flip shrimp over and cook another minute or two. Then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 - 5 minutes. Remove to plate, set aside.
  3. Add pasta to salted boiling water and cook until al dente.
  4. Lower heat to medium and add a bit more olive oil to the pan, add the onion, red bell pepper, Cajun seasoning, brown sugar, and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.
  5. ............................
  6. ............................
You can find complete recipes click here!

EASY PARMESAN GARLIC KNOT HEARTS

These heart-shaped garlic knots will make an easy, tasty, and adorable addition to any romantic meal.

INGREDIENTS:

  • 2 tubes Pillsbury breadstick dough
  • 1/8 cup Olive Oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, crushed and finely minced
  • 1/4 cup fresh Italian parsley, finely chopped
  • 1/3 cup grated Parmesan cheese
 EASY PARMESAN GARLIC KNOT HEARTS #PARMESAN #HEARTS #LUNCH


INSTRUCTIONS:

  1. Preheat oven to 350 degrees F.
  2. Roll in both sides of each breadstick until there is just an inch or so of space between them. Bring the rolled sides together to form the top of the heart. Pinch the excess on the bottom to create a V, or the point of the heart.
  3. Place knots on a baking sheet, making sure to give them ample space bake.
  4. Bake for approximately 15 minutes, or until they reach a pale golden color.
  5. While the knots are baking, make the Parmesan-garlic coating.
  6. .........................
  7. .........................
You can find complete recipes click here!

BBQ Chicken Tostadas

Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love.

INGREDIENTS:

  • 8 tostada shells or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy
  • 3 cups cooked and shredded chicken
  • 1 1/2 cups of your favorite barbecue sauce, divided
  • 2 cups shredded cheese (Mary uses mozzarella in the cookbook, but I have also used cheddar, Monterey Jack, or a blend)
  • 3 green onions, very thinly sliced (optional)
BBQ Chicken Tostadas #BBQ #CHICKEN #DINNER


INSTRUCTIONS:

  1. Preheat your oven to 350°F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets.
  2. Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat.
  3. Divide the chicken between the tostada shells and top with the cheese (about ¼ cup on each).
  4. ................................
  5. ................................
You can find complete recipes click here!

TUSCAN CHICKEN CASSEROLE RECIPE LOW CARB KETO THM

This delicious Tuscan Chicken Recipe has a creamy sun-dried tomato sauce with chicken, spinach, and provolone cheese baked until bubbly and golden.

INGREDIENTS:

  • 3 lb chicken tenders
  • 2 tbsp sun-dried tomatoes
  • 3 tbsp warm water
  • 12 fresh basil leaves
  • 8 oz cream cheese
  • 1 tsp roasted or regular garlic powder
  • 1/2 tsp salt
  • 3 oz cooking liquid from the chicken or chicken stock
  • 5 oz fresh baby spinach
  • 12 slices provolone cheese
TUSCAN CHICKEN CASSEROLE RECIPE LOW CARB KETO THM #KETO #CHICKEN #CASSEROLE #DINNER


INSTRUCTIONS:

  1. Preheat oven to 350.
  2. Cook the chicken tenders until cooked through. I cook mine in a covered casserole dish for 30 minutes at 350. Reserve 3 oz of the cooking liquid and drain the rest.
  3. In a small blender or food processor puree the sun-dried tomatoes and warm water until they are pureed. Add the basil and process until it is chopped. 
  4. ............................
  5. ............................
You can find complete recipes click here!

BBQ KETO CHICKEN CASSEROLE RECIPE

INGREDIENTS:

  • 1 large package of boneless skinless chicken breast or breast tenderloins
  • 1 cup sugar-free bbq sauce
  • garlic pepper seasoning or your favorite chicken seasoning
  • 1 cup Monterrey Jack Cheese
  • 2 tablespoon melted butter
  • 1 cup Sharp Cheddar Cheese
  • 6 pieces of bacon
  • salt and pepper to taste
BBQ KETO CHICKEN CASSEROLE RECIPE #KETO #CASSEROLE


INSTRUCTIONS:

  1. Sprinkle chicken generously with garlic pepper seasoning.
  2. Cook boneless skinless chicken in slow cooker 6 hours on low or 4 hours on high. If cooking tenderloins decrease time to 5 hours on low or 3 hours on high.
  3. Remove chicken from slow cooker and chop into large pieces.
  4. Place chicken in bottom of greased casserole dish. (I used an 8 inch dish). Pour 2 tablespoon melted butter on top.
  5. Pour sugar-free BBQ sauce on top of chicken.
  6. Crumble bacon on top of bbq chicken.
  7. ............................
  8. ............................
You can find complete recipes click here!

Garlic Butter Baked Salmon

Sheet Pan Garlic Butter Baked Salmon with crispy potatoes, asparagus and a garlic butter sauce with a touch of lemon. A complete meal on one tray using minimal ingredients you already have in your kitchen! Full of flavour and so easy to make!

INGREDIENTS:

  • 1 pound (500 g) fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon cracked black pepper, divided
  • 4 (6 oz | 170 g) skinless salmon fillets
  • 2 1/2 tablespoons minced garlic, divided
  • 2 tablespoons fresh chopped parsley
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 cup melted unsalted butter
  • 3 bunches asparagus, (18 spears, woody ends removed)
  • 2 tablespoons dry white wine (substitute with 1/4 cup low-sodium chicken broth)
  • 1 lemon sliced to garnish
Garlic Butter Baked Salmon #GARLIC #BUTTER #SALMON #DINNER


INSTRUCTIONS:

  1. Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.
  2. Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan. 
  3. Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
  4. .......................
  5. .......................
You can find complete recipes click here!

Garlic Parmesan Roasted Shrimp

INGREDIENTS:

  • 4 tbs. EVOO
  • 4 garlic cloves, minced or pressed
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. Kosher salt
  • 1/4 tps. freshly ground black pepper
  • Zest of 1 lemon
  • 2 pounds shrimp, peeled and deveined*
  • 1/2 cup grated Parmesan
  • 2 tbs. chopped flat Italian parsley, for garnish
Garlic Parmesan Roasted Shrimp #garlic #parmesan #shrimp #dinner


INSTRUCTIONS:

  1. Combine olive oil, garlic, seasonings, and lemon zest in a large glass or plastic bowl. Add in shrimp and toss to coat. Cover with plastic wrap and marinate in the fridge for 1-3 hours.
  2. Preheat oven to 400.
  3. Toss shrimp with the Parmesan in the bowl. Pour onto a 13×9 Pyrex dish or a large baking sheet. Roast at 400 for about 8 minutes, or until shrimp are pink, firm, and cooked through.
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You can find complete recipes click here!!

Balsamic Glazed Caprese Chicken

Caprese Chicken cooked right in a sweet, garlic balsamic glaze with juicy cherry tomatoes, fresh basil and topped with melted mozzarella cheese!

INGREDIENTS:

  • 6 skinless , bone-in chicken thighs
  • 1 teaspoon dried oregano*
  • 1 teaspoon dried basil*
  • 1 teaspoon salt
  • cracked black pepper , to taste
  • 1 tablespoon olive oil (or a light spray of cooking oil spray)
  • 2 tablespoons minced garlic
  • 1/3 cup balsamic vinegar
  • 2 1/2 tablespoons brown sugar , packed
  • 1 1/2 cups grape or cherry tomatoes , divided
  • 8 0z (250 g) fresh mozzarella cheese (or Bocconcini), cut into 6x 1/2-inch slices**
  • 1/4 cup fresh basil leaves , chiffonade
Balsamic Glazed Caprese Chicken #BALSAMIC #CHICKEN #DINNER


Balsamic Glaze:

  • 1/3 cup balsamic vinegar
  • 2 tablespoons brown sugar , packed

INSTRUCTIONS:

  1. Preheat oven to 210°C | 410°F.
  2. Season each chicken thigh with the oregano, basil, salt and pepper.
  3. Heat the oil (or cooking spray) in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate; drain most of the excess oil, leaving about a teaspoon worth.
  4. Return the skillet back to the stove; fry garlic until fragrant (about 1 minute). Add the vinegar and brown sugar; stirring to combine while heating through. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).
  5. ......................
  6. ......................
You can find complete recipes click here!

Instant Pot Crack Chicken Casserole

This Instant Pot crack chicken casserole is one of the most amazing pressure cooker dinner recipes I have made thus far! Get ready for creamy goodness.

INGREDIENTS:

  • 2 lbs chicken thighs boneless skinless, cubed - can use chicken breasts if preferred
  • 8 oz cream cheese softened, room temp.
  • 3 strips bacon diced
  • 3 tbsp olive oil
  • 1 packet ranch seasoning dry mix in packet
  • 2 c chicken broth
  • 5 c egg noodles use measuring cup to measure 5 cups uncooked into pot
  • 1/2 c peas frozen, optional
  • 1/2 onion diced, optional

Instant Pot Crack Chicken Casserole #CASSEROLE #INSTANPOT #CHICKEN

INSTRUCTIONS:

  1. Set Instant Pot to saute and add olive oil and bacon.
  2. Cook for a few minutes until bacon is consistently sizzling and almost done. (add onion now if you want to add it)
  3. Add cubed chicken thigh pieces and cook until outsides of chicken are no longer pink. Turn Instant Pot off/cancel so it can cool a bit before turning it to high pressure. Scrape remaining bits of meat off bottom of pot.
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  5. ......................
You can find complete recipes click here!

PERFECT SNICKERDOODLES

The BEST most PERFECT Snickerdoodle cookie recipe ever! Super soft and buttery, loaded with cinnamon and sugar. Plus, there's no chilling the dough necessary, so they can be made QUICK!

INGREDIENTS:

  • 1 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg, plus 1 yolk
  • 1 tablespoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2 3/4 cup flour
  • Cinnamon Sugar Mixture
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

PERFECT SNICKERDOODLES #APPETIZER #BREAKFAST

INSTRUCTIONS:

  1. Preheat oven to 325°F. Line a baking sheet with a parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
  3. Turn mixer to low and add in flour, mixing until just combined.
  4. ........................
  5. ........................
You can find complete recipes click here!

Instant Pot Lemon Garlic Chicken

This Instant Pot Lemon Garlic Chicken is simple and easy to make in the pressure cooker and perfect for busy weeknights. The chicken cooks up tender and juicy in a buttery lemon garlic sauce.

INGREDIENTS:

  • 6-8 boneless chicken thighs (skinless or with skin)*
  • sea salt and pepper, to taste
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 3 tablespoons butter, divided
  • ½ small onion, chopped
  • 4 garlic cloves, sliced or minced
  • 1½ tablespoons Italian seasoning
  • Juice and zest of one lemon
  • ⅓ cup homemade or low sodium chicken broth
  • Chopped fresh parsley and lemon slices for garnish, if desired
Instant Pot Lemon Garlic Chicken #INSTANPOT #LEMON #CHICKEN


INSTRUCTIONS:

  1. Season chicken with salt, pepper and garlic powder.
  2. Press the Sauté function (Normal setting) on the Instant Pot (I used a 6 Quart DUO) and add the olive oil to the pot.
  3. Place chicken in the Instant Pot and allow to sear on each side for 2 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.
  4. Melt butter in Instant Pot and stir in the onions and garlic. Add lemon juice to deglaze pan. Cook for 1 minute then add Italian seasoning, lemon zest, and chicken broth.
  5. Place the chicken back into the Instant Pot, lock the lid, and turn the valve to SEAL.
  6. Select the Manual (older models) or Pressure Cook (newer models) button and adjust the timer to 7 minutes.
  7. ............................
  8. ............................
You can find complete recipes click here!

TEXAS STYLE LASAGNA

Texas Style Lasagna is a dish you’ll be making repeatedly for family dinners, potlucks, parties…the list goes on and on. This is a filling ...