Avocado Chicken Salad

 Ingredients:

4 cups cooked chopped chicken

2 large avocados, chopped

 

1 cup corn, from 1 cooked cob

6 oz lean bacon, cooked and chopped

1/4 cup chives or green onion, chopped

2 TBSP dill chopped

2 hard-boiled eggs chopped

Dressing:

3 TBSP lemon juice, fresh squeezed

3 TBSP extra virgin olive oil

1 tsp sea salt

1/8 tsp black pepper

Directions:

Add the chicken, avocados, corn, bacon, chives, dill, and hard-boiled eggs to a large bowl. Make the dressing in a separate bowl and pour it over the chicken mixture. Stir everything to combine.

Receipe from https://natashaskitchen.com/avocado-chicken-salad-recipe/

Meatloaf

 Ingredients:

2lbs ground beef 85% or 80% lean

1 med onion finely copped

1 tsp olive oil

2 large eggs

3 garlic cloves, minced

2 TBSP ketchup

3 TBSP fresh parsley, finely chopped

3/4 cup Panko breadcrumbs

1/3 cup milk

1 tsp salt

1 tsp Italian seasoning

1/2 tsp ground black pepper

Sauce Ingredients:

3/4 cup ketchup

1 1/2 tsp white vinegar

2 tsp Worcestershire sauce

2 TBSP brown sugar

1/2 tsp garlic powder

1/2 tsp onion powder

Directions:

1. Line a rimmed baking sheet with parchment paper and preheat the oven to 350 degrees.

2. Set a medium skillet over medium heat. Add 1 tsp oil and chopped onion and saute, stirring occasionally, until softened and golden.

3. In a large bowl, add all of the meatloaf ingredients and mix just until well combined. 

4. Add meat to the pan and shape it into a meatloaf about 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350 degrees for 40 minutes.

5. In a small bowl, add the sauce ingredients and stir to combine.

6. Spread the sauce over the Meatloaf, then return to the oven and bake and additional 20 mintues or until the internal temperature is 160 degrees. 

Recipe from https://natashaskitchen.com/meatloaf-recipe/

Turkey Quinoa Chili

 Turkey Quinoa Chili

Ingredients:

2 TBSP Vegetable Oil

1 Red bell pepper

1 onion

1 lb ground turkey 85/15

1 1/2 tsp salt

2 garlic cloves

2 tsp chili powder

1 tsp cumin

3 cups low-sodium chicen broth

1 TBSP of minced canned chipotle chile in adobo sauce

1 15 oz can black beans, drained and rinsed

1 15 oz can pinto or kidney beans, drained and rinsed

1 14 oz can fire roasted diced tomatoes

1/2 cup corn kernels

1/3 cup quinoa, rinsed

juice from 1 lime, plus wedges for serving

Toppings: shredded cheddar cheese, diced avocado, and sour cream

Directions:

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the bell pepper and onion and cook until beginning to soften, about 3 minutes. 

2. Add the turkey and ½ teaspoon salt and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add the garlic, chili powder, cumin and remaining 1 teaspoon salt and cook until fragrant, about 30 seconds. 

3. Add the chicken broth, chipotle, black beans, pinto beans, tomatoes, corn and quinoa to the pot and stir to combine.

4. Bring the chili to a boil, then reduce to a simmer, cover and cook until the quinoa is tender, about 20 minutes. Squeeze in the lime juice and season with salt to taste. Serve topped with cheese and avocado, with lime wedges on the side. 

Recipe from https://www.thepioneerwoman.com/food-cooking/recipes/a69810779/turkey-quinoa-chili-recipe/

Pheobe's Cream Chicken Soup

 Ingredients:

1⁄2 c Chopped onion

1 c Chopped celery

1 c chopped carrots

6 TBS butter (divided)

1 tsp dried parsley

1⁄4 tsp dried thyme

Salt and pepper to taste

4 c chicken stock

8 oz pasta shells

2 c cooked shredded chicken

3 TBS flour

11⁄2 c milk (can use broth instead if want)

3⁄4 c cream, half & half or whole milk

1 c frozen peas defrosted

Instructions:

1. Saute onions, celery and carrots in 3 TBP of butter until they are soft.

2. Add parsley, thyme and salt and pepper while cooking.

3. Add chicken stock and bring to a boil.

4. Add pasta and cook until al dente. About 10 minutes.

5. While pasta is cooking- make your Roux:

a. Melt 3 TBS butter in a sauce pan.

b. Add 3 TBS flour and stir constantly, cooking for about 1 minute.

c. Whisk in milk slowly.

d. Cook and stir until thickened.

6. Stir roux into soup once pasta is cooked.

7. Add chicken, peas and half and half/cream.

8. Season with salt and pepper to taste.

Instant Pot Pork Loin

 Ingredients:

2 1/2 pound boneless pork loin roast

1 tsp salt

1/2 tsp ground black pepper

3 TBSP butter, melted

1 TBSP minced garlic

1 TBSP brown sugar

1 TBSP soy sauce

3/4 tsp lemon zest

2 tsp chopped fresh parsley

1 tsp minced fresh thyme leaves

1 TBSP olive oil

1 cup chicken broth

Directions:

In a small bowl whisk together the melted butter, garlic, brown sugar, soy sauce, lemon zest, parsley, and thyme.

Season the pork loin with salt and pepper and brush the mixture from the small bowl all around the meat. Set the bowl aside.

Press the Saute function on the Instant Pot and heat up the olive oil. When the oil is hot, sear the pork loin on all sides until browned, about 2-3 minutes per side. Remove the pork from the Instant Pot and set it aside.

Add the broth and the rest of the sauce from the bowl to the Instant Pot. Place a trivet in the Instant Pot and set the pork on top of the trivet. Lock the lid and pressure cook at HIGH PRESSURE for 15 minutes. Then, let the pressure come down naturally for 15 minutes, and quick release the remaining pressure.Open the lid and check the internal temperature of the pork, it should be at 145 degrees F. If it is less than this put the lid back on and add 2 or 3 more minutes of high pressure.

Once done, remove the pork from the Instant Pot and place it on a plate covered loosely with tin foil.

Turn the Instant Pot to the Saute function and start boiling the drippings and sauce left in the Instant Pot. Add a mixture of water and corn starch to thicken to your liking.

Serve over mashed potatoes.

Crab Salad

 Ingredients:

1 lbs imitation crab

1/2 cup diced celery

1/4 cup green onion

1 tsp Old Bay Seasoning

4 tsp Lemon Juice

Salt & Pepper to taste

1 cup Mayonnaise

1 1/2 TBSP Dried Dill Weed

Directions:

Add all ingredients to a bowl and stir to combine. Serve immediately or chill for up to 2 days

Instant Pot Red Coconut Curry Bowties

This is an adaptation to this recipe on Mel's Kitchen Cafe. We love this creamy pasta dish with all it's perfectly cooked vegetables.  

Ingredients:

4 cups chicken broth

1 lb bowtie pasta

1 can (13.5 ounce) light coconut milk

1/4 cup sweet Thai chili sauce

1 tsp ground ginger

1 tablespoon red curry paste

1 tsp minced garlic

1 tsp salt

1 cup snow peas, ends cut off

1 red bellow pepper, sliced

1 cup matchstick carrots

fresh, chopped cilantro

chopped peanuts 

Directions:

1. Pour two cups of the broth into the bottom of the electric pressure cooker. Stir in the bowtie pasta. 
2. Pour in the remaining two cups broth and slightly stir to un-clump the pasta.
3. Whisk together the coconut milk, Thai chili sauce, ground ginger, red curry paste, garlic and salt. Pour this mixture into the pressure cooker. Very gently stir one time.
4. Secure the lid, set the valve to seal, and set the pressure cooker to cook on high pressure for 4-5 minutes. (The exact time will depend on the brand of noodles - take the al dente cooking time, cut it in half and subtract another 1-2 minutes.) It cooks perfectly in 5 minutes for me.
5. Quick release the pressure. If liquid spurts through the valve, close the valve and wait 5 minutes before trying again. It's ok if there is remaining liquid in the bottom of the pressure cooker - it will continue to absorb into the noodles for perfect sauciness.
6. Give the pasta a good stir with a large spoon and add the vegetables. Close the pressure cooker and set on high for 1 minute. Let it slow release for 5 minutes, then quick release and stir.
7. Serve the pasta with chopped peanuts and fresh cilantro.

Quick Spaghetti and Meatballs

This is a spin-off of my traditional homemade spaghetti sauce. 

Ingredients:
3 (14.5 ounce) cans of whole/diced tomatoes
6 oz. can of tomato paste
1 Tbsp brown sugar
1 tsp salt
1/2 tsp dried oregano  
1/4 tsp dried thyme
1 bay leaf

1/2 tsp onion powder
 2 cloves minced garlic

26 ounce bag Italian Style Meatballs

Combine all of the ingredients except the meatballs into a large pot. Bring it to a boil and then add the meatballs. Simmer on med-low or low for the amount of time the meatballs requires on the package (usually about 15-20 minutes). As this simmers stir occasionally. 

Serve over spaghetti noodles topped with freshly grated Parmesan cheese. 

A note about Spaghetti Noodles. I love to combine different varieties of spaghetti noodles rather than just use one kind. I usually use a combination of: Barilla Veggie Spaghetti Pasta, Barilla Whole Grain Pasta Spaghetti, and Barilla Classic Blue Box Spaghetti. 

Instant Pizza Sauce

Instant Pizza Sauce

Makes enough for 2 pizzas

Ingredients:

1 6-ounce can tomato paste

1 tomato paste can of water

1 tsp Italian seasoning

1 TBSP sugar

1/2 tsp dried oregano

1 tsp red wine vinegar

Directions:

In a small bowl, combine all ingredients. Blend well.

Thin Crust Pizza Dough

Thin Crust Pizza Dough

Makes 2 pizzas

Ingredients:

2 1/4 tsp instant yeast

1 cup warm water

1 TBSP olive oil

2 1/2 cups flour

1/4 tsp salt

cornmeal, for sprinkling

Instant Pizza Sauce

toppings

pizza stone and pizza paddle

Directions:

1. Place a pizza stone onto the center rack of the oven and preheat the oven to 425 degrees.

2. In a standalone mixer combine the water and instant yeast. Add the olive oil, flour, and salt. Mix on low for 5 minutes. Let the dough rest and rise with the lid on for 10-15 minutes.

3. Roll out the first crust. Sprinkle a portion of cornmeal over the pizza paddle and carefully position the crust dough on the paddle.  Cover the dough with sauce, toppings, and cheese. Carefully place the pizza onto the pizza stone and bake for 10-12 minutes. 

Cowboy Caviar

This is great as a topping for tacos, but we also love it as a dip with chips!

Ingredients:

1/3 cup red onion, diced

1 15 oz can black beans, rinsed and drained

1 15 oz can black eyed peas, rinsed and drained3 Roma tomatoes

1 1/2 cups frozen sweet corn

1 bell pepper (any color), diced

3 Roma tomatoes, diced

2 ripe avocados, diced

1/3 cup cilantro, finely chopped

optional - 1 jalapeno pepper, seeds removed and diced

1/3 cup olive oil

2 TBSP fresh lime juice

2 TBSP red wine vinegar

1/2 tsp sugar

1/2 tsp salt

1/2 tsp pepper

1/4 tsp garlic powder

Directions:

1. Combine red onion, black beans, black eyed peas, sweet corn, bell pepper, Roma tomatoes, avocados, cilantro, and jalapeno in a large bowl. Stir until well combined.
2. In a separate bowl whisk together the olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
3. Pour the liquid ingredients over the other ingredients in the big bowl and stir until well combined.
4. Serve over tacos or with chips.
5. Keep refrigerated.

Tofu Edamame Buddha Bowl

This is one of my favorite healthy dishes! It's yummy, healthy, high in protein and very versatile with the vegetable options. It can be prepared individually in bowls, or served (like in the pictures) on the table and piled on your plate. These bowls can be prepared ahead of time (without the sauce on it) and stored for up to 4 days in the fridge. Serves 4.

Ingredients

Nasoya Extra Firm Organic Tofu

1 tsp teriyaki sauce

2 tsp Everything But the Bagel Seasoning

2 TBSP olive oil

1/2 red cabbage, thinly sliced

2 cups julienned carrots

2 cups broccoli florets

1 cup red pepper, thinly sliced

1 large sweet potato, peeled and chopped into small cubes

2 cups cooked and shelled Edamame

2 cups cooked tri-color quinoa or brown rice

For the Sauce:

1 cup lite coconut milk

2 TBSP sweet chili sauce

3 TBSP lite soy sauce

Directions:

Pre-heat the oven to 400 degrees.

To make the tofu: Prepare a baking sheet by lining it with either parchment paper or a silicone baking mat. Cube the tofu, place it on the pan, and toss with the teriyaki sauce and the Everything But the Bagel seasoning. Bake for 30-40 minutes, flipping once halfway through.

To make the *roasted vegetables: Prepare a baking sheet by pouring 2 TBSP olive oil on the pan. Place the cabbage, carrots, broccoli, red pepper, and sweet potato on the baking sheet and toss with the oil. Sprinkle with salt and pepper and roast in the oven for 30-40 minutes until starting to brown and crisp. 

To make the sauce: In a small bowl whisk the coconut milk, chili sauce, and soy sauce together until smooth and creamy.

To serve: Place the quinoa on a plate or bowl, top with vegetables, tofu, the edamame, and the sauce. Enjoy!

*Other roasted vegetable options:

pickled red onion

raw, grated, or roasted beet

olives

tempeh

steamed kale or spinach

olives

Veggie Spaghetti Sauce

This vegan spaghetti sauce is to die for! It's perfect over noodles, but it is our favorite when its smothered all over a piece of crusty garlic bread.

Ingredients:
8 oz mushrooms, finely chopped
1 medium onion, finely chopped
1 cup red cabbage, finely chopped
1/2 cup Brussels sprouts, finely chopped
2 medium carrots, finely grated or chopped
4 cloves garlic, minced
6 oz can tomato paste
28 oz can diced tomatoes
1 TBSP brown sugar
1 tsp salt
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 cup chopped fresh basil
1 bay leaf
(optional) 1 cup walnuts, finely chopped

Directions:
Heat a large pot over medium-high heat. Add mushroom and saute until they have released their moisture, reduced in size and are slightly browned. The pan should be mostly dry (about 7-8 minutes).

Reduce heat to medium and add onion, red cabbage, Brussels sprouts, carrots, and garlic. Saute until cooked down about 3-4 minutes.

Add the tomato paste, diced tomatoes, brown sugar, salt, oregano, thyme, fresh basil, and bay leaf.

At this point I like to put 1/2- 2/3 of the sauce (making sure to not include the bay leaf) into a blender and puree until smooth. Then pour the pureed sauce back into the large pot. Add the walnuts. Simmer until desired consistency.

Serve the sauce over warm spaghetti noodles.

Lentil Quinoa Vegetable Bowl with Lemon Tahini Sauce

This meal is almost entirely vegetables, a huge array of vegetables. It's packed with flavors and nourishment. I like to make the quinoa and lentils ahead of time and heat them in the microwave just before eating.

Ingredients:
2 cups cooked quinoa
2 cups
6 large carrots, peeled and chopped
4 cups peeled and cubed butternut squash
2 tsp olive oil
salt and pepper to taste
4 cups brussels sprouts
4 cups chopped broccoli
1 medium zucchini
1 medium yellow squash

For the Lemon Tahini Sauce:
4 TBSP Tahini
1/4 cup lemon juice
1 tsp garlic powder
1/2 tsp salt
water to thin, slowly add and whisk until you reach desired consistency

Directions:
(1) Pre-heat the oven to 425 degrees F.

(2) To a large roasting tray add the peeled and cubed butternut squash and chopped carrot. Add 2 tsps olive oil and a generous sprinkling of salt and pepper and use your hands to mix so everything is coated. Roast for 35-45 minutes until tender, stirring halfway through.

(3) Chop off the ends of the brussels sprouts and slice them in half (long-wise). On another roasting tray add the brussels sprouts, toss them with 1 tsp olive oil and salt and pepper. With your hands mix them all up until they're evenly coated. Put them on another rack in your hot oven and roast them for about 25 minutes.

(4) To cook the quinoa, bring 2 cups of water to a boil in a saucepan. Add 1 cup uncooked quinoa, reduce heat to a light simmer, cover and cook for 15 minutes. Remove from heat and fluff the quinoa with a fork.

(5) To cook the lentils, bring 2 cups of water to a boil in a saucepan. Add 1 cup dry lentils, cover and cook for 15-20 minutes until tender.

(6) Next, steam the chopped broccoli in a medium sized pan.

(7) Wash and slice the zucchini and yellow squash into small pieces and steam them in another medium sized pan.

(8) To make the Lemon Tahini sauce, whisk all of the sauce ingredients together until smooth and creamy.

(9) To eat, place all the vegetables over the quinoa and lentils and pour the lemon tahini sauce over. You can make this ahead in 4-6 bowls or containers and equally divide everything between them.

Thai Noodles topped with Thai Salad

We love this recipe of Thai noodles topped with a delicious and power packed Thai salad.

Noodle Ingredients:
1 lb linguine
2 TBSP sesame oil
2 TBSP olive oil
1 TBSP fresh lime juice
3 TBSP honey
3 TBSP low-sodium soy sauce

Salad Ingredients:
4 cups chopped spinach
1 cup shredded red cabbage
1 cup chopped red bell pepper
1/2 cup chopped carrot
1 cup chopped raw zucchini
1/4 cup sliced green onion
1 cup chickpeas
1/4 cup peanuts
2 TBSP peanut butter
1 TBSP rice vinegar
2 TBSP fresh lime juice, plus zest
1 TBSP tamari
1 tsp fresh ginger (or 1/2 tsp ground ginger)
Dash of Chili Garlic Sauce

Directions:
1. In a small bowl, whisk the sesame oil, olive oil, lime juice, honey, and soy sauce. Set aside.

2. In a large pot of boiling, salted water, cook the linguine according to package directions. Drain the noodles and place them in a large serving bowl. Toss the noddles with the oil mixture. Set aside.

3. In a large salad bowl add the chopped spinach, shredded red cabbage, chopped red bell pepper, chopped carrot, chopped raw zucchini, sliced green onion, chickpeas, and peanuts. Set aside.

4. In a separate small bowl whisk together the peanut butter, rice vinegar, fresh lime juice and zest, tamari, fresh ginger, and dash of chili garlic sauce. If it's too thick, add a splash or two of water. Pour dressing into a small pitcher for serving.

5. To serve. Place your noodles on your plate, top them with the salad, then top the salad with the dressing. Eat and enjoy!

Shrimp & Sausage Soup

This soup is so light and delicious and ready in under 30 minutes! Serves 8

Ingredients:

- 12 oz of pre-cooked smoked sausage chopped (Favorite - Adielle bacon pineapple sausage from Costco)
- 1 cup diced red pepper
- 1 cup diced green pepper
- 8 cups of low sodium chicken broth
- 1 tsp plus 1/4 tsp divided, Old Bay seasoning
- 1 large zucchini chopped
- 2 lbs raw shrimp peeled, deveined, and chopped
- 1 TBSP butter
- Salt & Pepper to taste

Directions:
In a pot cook the sausage and red and green peppers on medium heat. Cook about 10 minutes until red and green peppers begin to soften. Pour in the chicken broth, add the chopped zucchini, and add the Old Bay. In a separate pan, cook the shrimp in the butter and 1/4 tsp Old Bay seasoning until the shrimp turn pink, then add shrimp and juices to the pot. Taste the soup and add more broth, Old bay seasoning, and salt and pepper as needed.

From Felicia Reynolds (a paleo and keto diet option) can add as much Old Bay as you desire to add flavor and heat.

Easy Jambalaya

Ingredients:
2 cups white rice
1 can beef consommé
1 can french onion soup
1 can tomato bisque
3/4 cup of water
1 lb sausage in casing, sliced
1 lb chicken breast
1 tsp Tony's Creole seasoning
1/4 tsp garlic powder
2 tbsp butter

Directions:
Brown the sausage, set aside. Brown the chicken, set aside. Mix all ingredients together in a 9x13 pan. Thinly slice the butter and place in small pieces all over the top. Cover with foil and bake at 350 degrees for 1 1/2 hours.

Baked KFC Chicken

Ingredients

• 4-5 lbs chicken (See Note 1)
• 1 cup buttermilk
• 1 cup flour
• 1 cup Panko breadcrumbs
• 4 tbsp butter melted

Seasoning Blend

• 2 tsp white pepper
• 1 tsp celery salt
• 1 tsp Italian Seasoning
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp dried mustard
• 1 tsp paprika
• 1 tsp ground ginger
• 1/2 tsp baking powder
• 1/4 tsp turmeric
• 1/4 tsp cayenne

Instructions

• Place the chicken parts with the skin on in a plastic bag and pour the buttermilk in to coat. Squeeze the air out of the bag and seal. Massage the chicken and buttermilk with your hands to coat evenly and allow to marinate in the refrigerator for 30 minutes minimum up to several hours.
• Preheat your oven to 425°F. In a medium sized bowl using a whisk, mix together the flour, Panko, baking powder and 11 herbs and spices. Set aside.
• Place a 13x9” baking dish in the oven to get hot for at least 15 minutes. While pan is heating up remove the chicken from the buttermilk, shaking off excess, and dredge in the seasoned flour mixture (use one hand to get the chicken and the other to coat it so you don't get clumpy fingers on both hands), coating on all sides with one hand.
• Add the melted butter to the heated baking dish and arrange the chicken pieces on top with plenty of room on each side so they “fry” not "steam".
• Bake for 12 minutes, uncovered. Turn the chicken pieces over and bake another 12 minutes or until internal temperature reads 165°F depending on the size of your chicken. (If using boneless chicken breasts do 10 minutes per side) Remove from oven and allow to rest 5 minutes and then serve.

From: keviniscooking.com

Sopa de Fideo

This dinner was super quick to whip up, done in under 30 minutes. The kids all agreed it was delicious! Serves 8

Ingredients:
1/2 onion, quartered
6-7 Roma tomatoes, quartered
1 tsp minced garlic
2 TBSPs chicken bouillon
2 TBSPs tomato bouillon
1/2 tsp ground black pepper
pinch of cumin
2 cups of water
2 TBSP olive oil
16 ounce package of fideo (or vermicelli)
another 4-5 cups of water
1-2 tsp fresh cilantro leaves

Directions:

1. In a blender place onion, tomatoes, minced garlic, chicken bouillon, tomato bouillon, pepper, cumin, and 2 cups of water. Puree until smooth and set aside
2. Heat oil in a large pot over medium heat. When the oil is shimmering add the fideo. If using vermicelli break up the sticks into smaller sections. Stir for 1-2 minutes until fideo/vermicelli is slightly toasted, but not burned.
3. Stir in the pureed mixture into the fideo until the puree thickens and darkens, about 5 minutes.
4. Add remaining 4-5 cups of water and bring soup to a boil. Add in cilantro, cover and reduce to low heat and cook for 10 minutes or until pasta is tender.
5. Serve warm, topped with more fresh cilantro leaves if desired.

THE BEST baked chicken and rice casserole

Ingredients:
2 cups white rice
1 white onion diced
6 TBSP butter, melted
2 TBSP flour
5 cups chicken broth
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
4-6 chicken thighs
2 tsp Italian seasoning
1/2 tsp garlic powder

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9x13 pan.
2. In the 9x13 pan stir rice, onion, 3 TBSP melted butter, and flour together until the flour has no more visible white specks. pour in chicken broth, heavy cream, salt, and pepper and stir to combine.
3. Place chicken thighs on top of the the rice mixture. Brush remaining melted butter on top and sprinkle with Italian seasoning and garlic powder.
4. Cover with aluminum foil and bake in the preheated oven for 1 hour. Remove foil and bake another 30 minutes until rice and chicken are cooked through and the chicken skin cripss up. Serve hot.