Recipe

Broccoli Cheese Stuffed Chicken Breast

Broccoli Cheese Stuffed Chicken Breast is filled with a simple broccoli cheese mixture, seared in a skillet, then baked to perfection.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4 servings 

INGREDIENTS

  • 3 large chicken breasts
  • salt & pepper
  • 1 1/2 tsp garlic powder, divided
  • 1/4 tsp paprika
  • 1 cup finely chopped broccoli florets
  • 1/2 cup finely diced red bell pepper
  • 1 cup mild cheddar cheese
  • 1 tbsp mayo
  • 2 tbsp olive oil

INSTRUCTIONS

  1. Preheat oven to 425 degrees F.
  2. Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
  3. For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
  4. Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.

NOTES

*Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving.

Mexican Frittata Recipe

This Mexican frittata recipe is an easy, delicious meal. Try this gluten-free recipe for a healthy dinner or hearty breakfast.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Ingredients

  • 1 tbs olive oil
  • 1/2 lb ground beef
  • 2 tsp taco seasoning
  • 1/2 cup salsa
  • 1 small green pepper chopped
  • 1/3 lb plum tomatoes sliced
  • 3 scallions chopped
  • 8 eggs scrambled
  • 1/4 tsp salt
  • 1/2 cup grated cheddar cheese

Instructions

  • Preheat the oven to 375 degrees.
  • In a medium skillet (8 to 9 inches wide), brown the ground beef in the olive oil. Add the taco seasoning and salsa. Stir to coat evenly, then remove the seasoned meat from the skillet.
  • Add the green pepper to the skillet and cook for a few minutes, until crisp tender. Add the meat back to the skillet, along with the tomato and scallions. Pour the scrambled eggs on top, and sprinkle with the salt and cheese.
  • Bake for 20 to 25 minutes, or until the frittata is set and no longer jiggly. Let it sit for a few minutes before cutting. Serve warm.

HONEY GARLIC BAKED CAULIFLOWER

Ingredients:

  •  1 small head of cauliflower cut into bite sized florets
  •  2  cups panko bread crumbs (see note)
  •  cooking oil spray
  •  2 large eggs whisked
  •  2 scallions finely sliced

for the sauce (see note)

  •  6 tbsp honey
  •  4 garlic cloves minced
  •  1 tsp onion powder
  •  6 tbsp water + 2 tsp cornstarch
  •  1 1/2 tbsp low sodium soy sauce
  •  1/2 tbsp sriracha sauce 

Directions:

  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper. Spread panko crumbs in a thin even layer across the surface of the baking sheet. Spray panko crumbs with cooking oil spray. Bake crumbs about 5-7 minutes or until golden brown.
  2. Set whisked eggs aside in a small bowl. Line another large baking sheet with parchment paper.
  3. Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don’t want to dampen your breadcrumbs with excess egg because then they won’t stick to the cauliflower. Then place into sheet with panko crumbs. Cover cauliflower with panko, pressing the crumbs gently against the cauliflower to help them stick. Place coated cauliflower on empty prepared baking sheet. Repeat until all cauliflower is coated.
  4. Bake for about 15-20 minutes or until cauliflower is cooked and the coating is a dark golden brown.
  5. While the cauliflower is cooking, make sauce on the stove. In a small bowl, completely dissolve cornstarch in water and set aside.
  6. Add all sauce ingredients except the cornstarch + water to a small pot or saucepan. Bring to a gentle simmer and stir a few times until ingredients are mixed. This should only take a few seconds. Then add cornstarch water to the sauce. Stir immediately to dissolve cornstarch into the sauce. Stir occasionally and let sauce come to a simmer (make sure to stir otherwise the cornstarch will clump up) and cook until sauce starts to thicken (about 2 minutes).
  7. Allow sauce to cool a few minutes and thicken even more. Drizzle over cauliflower. If you wish to completely coat cauliflower in sauce, it’s best to double the sauce and brush it on with a pastry brush. Garnish with scallions.
  8.  

Notes:

  • You most likely won’t need all of the panko breadcrumbs, but to ensure the cauliflower is completely coated it’s easier to start with more than you need.
  • The recipe above makes just enough sauce to drizzle over a small head’s worth of cauliflower florets. If you are using a medium or large head of cauliflower or you wish to coat the cauliflower completely in sauce, you should double the sauce.
  • If you make any adjustments to the sauce (i.e. add more soy sauce or other liquids) you may need to also add more cornstarch to thicken the sauce. Remember to dissolve any additional cornstarch in a little water before adding it.

Slow Cooker Steakhouse Cowboy Baked Beans

Slow Cooker Steakhouse Cowboy Baked Beans are a hearty mix of ground beef, bacon and three types of beans in a tangy, sweet and slightly spicy sauce.

  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 10 servings 

INGREDIENTS

  • ½ lb. thick cut bacon, cut into pieces
  • ½ lb. ground beef
  • 1 small onion, diced
  • 2 (15oz) cans chili beans (do not drain)
  • 1 (15oz) can kidney beans, drained
  • 1 (15oz) can black beans, drained
  • 2/3 cup A.1. Sauce
  • 1/2 cup brown sugar
  • 1/3 cup HEINZ Ketchup
  • 1/4 cup apple cider vinegar
  • 1/2 tsp cumin
  • 1/4 tsp red pepper flakes
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper

INSTRUCTIONS

  1. Cook the bacon in a large skillet over medium heat until crisp. Remove bacon from skillet with a slotted spoon and set aside on a paper towel lined plate. Discard all but 2 tbsp of the bacon grease and return skillet to stovetop. Brown the ground beef and onion in the remaining bacon grease until no longer pink and onions are tender, about 5 minutes.
  2. Add the ground beef mixture, bacon and remaining ingredients to the slow cooker and stir to combine. Cook on LOW for 3 to 4 hours or HIGH for 1 to 2 hours. Stir before serving and enjoy.

Cheesy Salsa Chicken and Rice

  • Prep Time5 mins
  • Cook Time1 hr
  • Total Time1 hr 5 mins

Ingredients

  • 3 large boneless skinless chicken breasts (about 2 1/4 lbs)
  • 1 (10-ounce) package yellow rice mix
  • 2 cups water
  • 1/2 teaspoon garlic powder
  • salt
  • pepper
  • 1 cup salsa
  • 1 1/2 cups shredded Mexican cheese blend

Instructions

  • Preheat the oven to 400° F and lightly spray a 13×9-inhch baking dish with nonstick spray.
  • Place the chicken breast in the dish and pour the rice mix around them. Pour the water over the rice. Season the chicken with the garlic powder, salt, and pepper. Pour the salsa over the chicken.
  • Tightly wrap the baking dish with foil and bake for 50 to 60 minutes, or until the rice is tender and the chicken juices run clear (about 165°F when tested with a meat thermometer).
  • Remove from the oven and remove the foil. Top with the cheese and return to the warm oven just long enough to melt the cheese.

Notes

Actual cook times may vary based on the size of your chicken breasts.

HAM EGG AND CHEESE POCKETS

Homemade copycat hot pockets are so easy to make! You can freeze and reheat as needed – for breakfast or late-night cravings!

  • yield: 4 SERVINGS
  • prep time: 15 MINUTES
  • cook time: 20 MINUTES
  • total time: 35 MINUTES

INGREDIENTS:

  • 1 tablespoon olive oil
  • 4 large eggs, lightly beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (8-ounce) tube crescent rolls
  • 4 ounces thinly sliced ham
  • 1 cup shredded cheddar cheese

DIRECTIONS:

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. Heat olive oil in large skillet over medium high heat. Add eggs whisking, until they just begin to set; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
  3. Remove rolls from the can, separating them into 4 rectangles, 2 triangles each. Press each rectangle to form a 6×4-inch rectangle, firmly pressing perforations to seal.
  4. Top half of each rectangle with eggs, ham and cheese. Fold dough from the top over the filling, pressing the edges to seal.
  5. Place onto the prepared baking sheet and bake until golden brown, about 12-13 minutes.*
  6. Serve immediately.

NOTES:

*TO FREEZE: Cover each pocket tightly with plastic wrap. Freeze up to 1 month. To reheat, (1) microwave for 2-3 minutes, turning halfway, or (2) bake at 375 degrees F for 15-20 minutes, or until completely cooked through and warmed.

Skinny Cauliflower “Mac” and “Cheese” Casserole

This skinny  cauliflower macaroni cheese casserole will be ready in 35 minutes time and won’t cause any blood sugar spikes like the traditional recipes. Enjoy this as a side dish or as a topping without any guilt. 

  • Prep time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes
  • Serves: 6 

Ingredients

  • 1 Kosher salt as needed plus ½ teaspoon
  • 1 large cauliflower cut into small florets
  • 1 Vegetable oil cooking spray
  • 1 cup heavy cream
  • 2 oz cream cheese cut into small pieces
  • 1 ½ tsp Dijon mustard
  • 1 ½ cup cheddar cheese, shredded, plus ½ cup as topping for the casserole
  • ¼ tsp freshly ground black pepper
  • 1/8 tsp garlic powder

Cooking Instructions

  • Preheat the oven to 375 degrees F. Boil a large pot of water and season it with salt.
  • Spray the baking sheet with a vegetable oil spray.
  • Once the water is boiled, add the cauliflower into the pot and allow it to cook until it is crisp and tender. This will take about 5 minutes. Drain well and pat between several layers of paper towels to dry. 
  • Transfer the cauliflower to a baking dish and set it aside.
  • Bring the cream to a simmer in a small saucepan and to this add in the cream cheese and mustard until smooth. Stir in a cup of cheese, pepper, salt and garlic and whisk nicely until the cheese melts for about 1 to 2 minutes. 
  • Once done, remove from the stove and pour it over the cauliflower and stir well to combine. Top with the remaining ½ cup of cheese and bake until it is browned and hot for about 15 minutes. 
  • Serve warm

PALEO GLUTEN FREE BLENDER BANANA MUFFINS

Fluffy paleo banana muffins made in the blender- in 5 minutes! Easy gluten free and paleo banana muffin recipe made with cauliflower! Best healthy paleo-diet breakfast banana muffins.

Prep Time: 5 mins

Cook Time: 45 mins

Servings: 12 muffins or 6 large bakery style muffins

INGREDIENTS

  • 3 medium/large bananas
  • 1 cup raw cauliflower
  • 3 large eggs
  • 1 1/2 cups almond flour
  • 1/2 cup almond butter
  • 1/4 cup coconut sugar
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 1/2 cup chocolate chips and some for sprinkling on top

INSTRUCTIONS

  1. Preheat oven to 350F.
  2. In a blender combine all ingredients (except chocolate chips) until smooth. Pour batter 3/4 way up a muffin pan lined with paper liners. Sprinkle tops with more chocolate chips (optional).
  3. For six large bakery style muffins bake 350F for 45 mins. Cook less for twelve regular muffins.

SLOW COOKER APPLE PEAR CRISP

The easiest fuss-free apple pear crisp made right in your crockpot with a sweet crispy topping that is TO DIE FOR!!!

  • yield: 8 SERVINGS
  • prep time: 15 MINUTES
  • cook time: 4 HOURS
  • total time: 4 HOURS 15 MINUTES

INGREDIENTS:

  • 4 apples, peeled and cut into 1/2-inch slices
  • 3 Bosc pears, peeled and cut into 1/2-inch slices
  • 1/3 cup light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • Pinch of ground nutmeg

FOR THE TOPPING

  • 3/4 cup all-purpose flour
  • 3/4 cup old fashioned oats
  • 1/2 cup chopped pecans
  • 1/3 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 8 tablespoons unsalted butter, cut into cubes

DIRECTIONS:

  1. To make the topping, combine flour, oats, pecans, sugar, cinnamon and salt in a medium bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs; set aside.
  2. Lightly coat the inside of a 4-qt slow cooker with nonstick spray. Place apples, pears into the slow cooker. Stir in brown sugar, flour, lemon juice, cinnamon, salt and nutmeg. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
  3. Place a clean dishtowel over the slow cooker. Cover and cook on low heat for 2-3 hours or high heat for 90 minutes. Remove the dishtowel and continue cooking, uncovered, until the topping is browned and the apples are just tender, about 1 hour.
  4. Serve warm.

Bombay Carrot Salad with Cashews and Raisins

Bombay Carrot Salad with cashews and raisins, tossed in a flavorful Indian dressing. Healthy and vegan this carrot salad recipe is so EASY to make, and can be made-ahead.

  • Prep Time: 15
  • Total Time: 15
  • Yield: 4-5 cups 

Ingredients

  • 10–12 ounces carrots, grated or matchstick ( about 4- 5 cups, feel free to use store-bought matchsticks)
  • 1 tablespoon lime or orange zest (or some of both)
  • 1 garlic clove, finely minced ( use a garlic press)
  • 1 teaspoon fresh ginger, finely minced ( or use ginger paste)
  • ⅓  cup raisins ( golden or regular)
  • ½ cup toasted cashews ( or slivered almonds)
  • 3 scallions
  • ½ cup cilantro or italian parsley, chopped
  • 1/4 cup olive oil
  • 3 tablespoon fresh lime juice (or sub apple cider vinegar)
  • 2 tablespoons honey or agave or alternative sweetener
  • ½ teaspoon salt
  • pepper to taste
  • ½ teaspoon ground turmeric ( or use 1–2 teaspoons fresh grated)
  • 1 teaspoon yellow curry powder
  • ¼ teaspoon cayenne ( optional, and/ or more to taste)

Instructions

  1. Place all ingredients in a bowl and toss well. Taste. Adjust salt, acid and sweetness to taste.
  2. This will keep up to 4 days in the fridge.