Skillet Lasagna

Ingredients

• 1/2 pound Italian turkey sausage links, casings removed
• 1 small onion, chopped
• 1 jar (14 ounces) spaghetti sauce
• 2 cups uncooked whole wheat egg noodles
• 1 cup water
• 1/2 cup chopped zucchini
• 1/2 cup fat-free ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 1/2 cup shredded part-skim mozzarella cheese

Directions

• 1. In a large nonstick skillet, cook sausage and onion over medium heat until no longer pink, breaking up sausage into crumbles; drain. Stir in spaghetti sauce, noodles, water and zucchini. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until noodles are tender, stirring occasionally.
• 2. In a small bowl, combine ricotta cheese, Parmesan cheese and parsley. Drop by tablespoonfuls over pasta mixture. Sprinkle with mozzarella cheese; cook, covered, 3-5 minutes longer or until cheese is melted.

Lemon Ricotta Pasta with Chicken

Servings: 6

Prep15 minutes

Cook20 minutes

Ready in: 35 minutes

Ingredients

• 1 lb grilled chicken breasts , sliced into strips* (sprinkled with garlic salt, pepper, dried parsley)
• 1 lb dry linguine , fettucine or spaghetti
• Salt and freshly ground black pepper
• 1 cup reserved pasta water
• 6 oz fresh baby spinach , steamed just until beginning to wilt
• 2 Tbsp extra virgin olive oil
• 3 garlic cloves**, minced
• 1 1/2 tsp lemon zest
• 2 Tbsp lemon juice
• 1 1/2 cups part skim ricotta
• 1/2 cup finely shredded parmesan , plus more for serving

Instructions

• Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta.
• Drain water (reserve 1 cup) and return pasta to pot. Set pot over medium-low heat, add olive oil and saute garlic 1 minute, then add lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan and toss to evenly coat.
• Add in more pasta water as desired to thin and season with salt and pepper to taste, cook and toss, about 2 minutes, until ricotta is heated through. Toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired.

Creamcheese and berry bread

Ingredients

1 c. butter softened
8 oz package cream cheese, softened
1 1/2 c. sugar
1 1/2 tsp vanilla
4 eggs
2 c. all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 c. cranberries fresh or frozen or antioxidant fruit blend defrosted (cut up cherries/strawberries or any bigger fruit pieces...I used scissors when it was just barely defrosted)
1/2 c. chopped pecans optional


Instructions

Preheat oven to 350 degrees.
In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
In another bowl combine flour, baking powder and salt. Slowly mix into wet batter until combined. Fold in cranberries/fruit and nuts.
Pour into two greased 9 in. x 5 in. loaf pans. Bake at 350 degrees for 45-60 minutes if using two loaf pans. You can also use 4 mini loaf pans for 40 minutes.
*THIS RECIPE USED TO HAVE YOU USE ONE LOAF PAN AND BAKE IT FOR 90 MINUTES. AFTER MANY COMPLAINTS WE ADJUSTED THE RECIPE TO TWO LOAF PANS. WE HAVE HAD SUCCESS WITH ONE LOAF PAN, BUT WE FOUND THE MOST FOOL-PROOF WAY IS TO USE TWO LOAF PANS.*

Chicken and Asparagus Crepes

                                               

2 1/2 cups shredded rotisserie chicken

1/4 cup store bought pesto

1 1/2 cups ricotta cheese

3/4 cup grated parmesan cheese, plus more for serving

1/4 cup chopped fresh herbs (such as parsley and basil)

Kosher salt and freshly ground pepper

8 store-bought crepes (about 9 inches each) (or make own)

1 shallot, sliced

1/2 pound asparagus, trimmed and cut into pieces

3/4 cup low-sodium chicken broth

1 teaspoon finely grated lemon zest

1. Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
2. Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
3. Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Chicken and Asparagus Crepes

3 tablespoons unsalted butter, plus more for the dish 

Coconut Lime Chicken

 

• Coconut Lime Chicken-serve over rice
• 4 skinless, boneless chicken breasts, about 1 1/2 pounds
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon coconut oil
• 1/2 cup red onion, it came out to 1/2 onion for me, chopped
• 1 whole red or green chili, chopped optional (use something like an Anaheim chili for a mild heat but the type of chili is up to you & your preferred level of heat) 
• 1 cup organic chicken stock*
• 2 tablespoons lime juice, about 1 large lime
• 1 tablespoon chopped cilantro
• 1/2 teaspoon red chili flakes
• 1/2 cup full fat coconut milk from a can or coconut cream
• pinch turmeric powder (optional for colour)
• 1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water optional

1. Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Sprinkle each side of the chicken with salt and pepper.
2. Melt the coconut oil in a large skillet over a medium-high heat. Add the chicken breasts and cook for 5-7 minutes or until browned. Flip over and cook another few minutes to brown the next side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly. Wipe down the pan with a paper towel to remove black/brown bits.
3. Add a little more oil back to the pan along with the chopped onion to the same skillet and sauté for a few minutes to soften. Add the chili pepper if you're using it. Sauté another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk (and the turmeric if using) and bring to simmer again for another 5 minutes. Add the starch and water at this time if you're using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.
4. Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.
5. Serve with rice or cauliflower rice with the sauce spooned over the top.
6. Add an extra sprinkling of cilantro & chillies and enjoy!

Panda Express Copy Cat Orange Chicken

Ingredients

Chicken:

• 2 pounds boneless skinless chicken thighs (or chicken breast) cut into 1-1/2” cubes
• 1 cup cornstarch 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 1 egg beaten
• Oil for frying

Orange Sauce:

• 1 cup water
• 2 tablespoons orange juice
• 1/4 cup lemon juice 
• 1/3 cup rice vinegar 
• 3 tablespoons soy sauce 
• 1 tablespoon orange zest grated
• 1 cup pack brown sugar 
• 1 teaspoon giner root minced
• 1 teaspoon garlicminced
• 2 tablespoons green onion hopped
• red pepper flakes
• 3 tablespoons cornstarch
• 1/4 cup water

Instructions

• Combine cornstarch salt, and pepper. Dip chicken in beaten eggs and shake in cornstarch mixture to coat.
• Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
• Meanwhile, in a large saucepan combine 1 cup water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
• Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. 
• Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

Egg roll in a bowl

 

INGREDIENTS

• 1 lb (16 ounces) ground pork or beef
• 1 teaspoon minced garlic
• 14 ounces shredded cabbage or coleslaw mix
• 1/4 cup low-sodium soy sauce (or liquid aminos)
• 1 teaspoon ground ginger
• 2 teaspoons sriracha 
• 1 whole egg
• 1 tablespoon sesame oil
• 2 tablespoons sliced green onions

(Optional: added a little ponzu and hosin sauce to the skillet)

INSTRUCTIONS

In a large skillet, brown the pork or beef until no longer pink. Drain the meat if it's really wet. Add the garlic and sautee for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger, and sautee until desired tenderness. You can add a little water if you need more liquid to sautee the coleslaw down.

Make a well in the center of the skillet and add the egg. Scramble until done over low heat.

Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions. Add additional soy sauce and sriracha if desired.

Mediterranean Baked Cod with lemon/garlic

 

• 1.5 lb Cod fillet pieces, 4-6 pieces
• 5 garlic cloves, peeled and minced
• ¼ cup chopped fresh parsley leaves

Lemon Juice Mixture 

• 5 tbsp fresh lemon juice
• 5 tbsp extra virgin olive oil
• 2 tbsp melted butter

For Coating

• ⅓ cup all-purpose flour
• 1 tsp ground coriander 
• ¾ tsp sweet Spanish paprika
• ¾ tsp ground cumin
• ¾ tsp salt
• ½ tsp black pepper
• 
  

• Preheat oven to 400 degrees F.
• Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside
• In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.
• Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour. Reserve the lemon juice mixture for later.
• Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple minutes on each side) Remove from heat.
• To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.
• Bake in the heated oven for until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle chopped parsley. Serve immediately.

Mediterranean Chickpea Salad

• 1 large eggplant, thinly sliced (no more than 1/4 inch in thickness)
• Salt
• oil for frying, preferably olive oil
• 1 cup cooked or canned chickpeas, drained
• 3 tbsp Za'atar spice, divided
• 3 Roma tomatoes, diced
• 1/2 English cucumber, diced
• 1 small red onion, sliced in 1/2 moons
• 1 cup chopped parsley
• 1 cup chopped dill

FOR THE GARLIC VINAIGRETTE:

• 1-2 garlic cloves, minced
• 1 large lime, juice of
• 1/3 cup olive oil
• Salt+Pepper

1. Prepare Eggplant (optional) Place the sliced eggplant on a large tray and sprinkle generously with salt. Let it sit for 30 minutes (the eggplant will "sweat out" its bitterness as it sits.) Now line another large tray or baking sheet with a paper bag topped with paper towel and place it near the stove.
2. Cook Eggplant (optional). Pat the eggplant dry. Heat 4 to 5 tbsp extra virgin olive oil over medium/medium-high heat until shimmering but not smoking. Fry the eggplant in the oil in batches (do this carefully and do not crowd the skillet). When the eggplant slices turn golden brown on one side, turn over and fry on the other side. Remove the eggplant slices with a slotted spatula and arrange them on the paper towel-lined tray to drain and cool.
3. Once cooled, assemble the eggplant on a serving dish. Sprinkle with 1 tbsp of Za'atar.
4. Prepare chickpea salad. In a medium mixing bowl, combine the tomatoes, cucumbers, chickpeas, red onions, parsley and dill. Add the remaining Za'atar, and mix gently.
5. Prepare the dressing. In a small bowl, whisk together the dressing. Drizzle 2 tbsp of the salad dressing over the fried eggplant; pour the remaining dressing over the chickpea salad and mix.
6. Add the chickpea salad to the serving dish with the eggplant.

Crock Pot Pulled Pork

 Crockpot pulled pork

2 - 2.5 lbs. boneless pork loin

1/2 onion sliced

1 Tbsp paprika

1 tsp black pepper

2 tsp salt

1/2 16 oz. bottle BBQ sauce

2 cloves garlic minced or pressed

1/2 cup water

Instructions

• Add all ingredients to the slow cooker.
• Cook on medium for 6 hours or low for 8-10 hours.
• Shred and enjoy!

Rosemary Ranch Chicken

 Rosemary Ranch Chicken (30m marinate time) 

• ½ cup olive oil 
• ½ cup ranch dressing 
• 3 tablespoons Worcestershire sauce 
• 1 tablespoon minced fresh rosemary 
• 2 teaspoons salt 
• 1 teaspoon lemon juice 
• 1 teaspoon white vinegar 
• ¼ teaspoon ground black pepper, or to taste 
• 1 tablespoon white sugar, or to taste (Optional)
• 3-5 skinless, boneless chicken breast halves - cut into 1 inch cubes
  

  Directions

  • Step 1

    In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

  • Step 2

    Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

  • Step 3

    Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Creamed Corn

 Creamed Corn

2 (10 ounce) packages frozen corn kernels, thawed 

1 cup heavy cream 

1 teaspoon salt 

2 tablespoons granulated sugar 

¼ teaspoon freshly ground black pepper 

2 tablespoons butter 

1 cup whole milk 

2 tablespoons all-purpose flour 

¼ cup freshly grated Parmesan cheese
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.