Crock-Pot Cheesy Chicken & Broccoli

• 4 boneless chicken breasts
• 10 oz can cream of chicken soup
• 10 oz can cheddar soup
• 14 oz can chicken broth
• ½ tsp  salt
• ¼ tsp garlic salt seasoning
• 1 c sour cream
• 6 c broccoli florets
• 1 c cheddar cheese, shredded 

Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.

When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

Serve over steamed rice and sprinkle with cheese.

Sweet Potato & Chickpea Vegetable Curry

• 1 tsp canola oil
• 1/2 medium onion, diced
• 1 Gala apple, diced
• 2 tbsp minced ginger
• 2 garlic cloves, minced
• 1/4 c mild curry paste
• 1 sweet potato, peeled and cut into 1/2-inch dice
• 2 c small cauliflower florets
• 2 1/2 c low-sodium chickpeas
• 14 oz can petite diced tomatoes
• 14 oz vegetable broth
• 1/2 tsp ground pepper
• 1/4 tsp salt
• 1/2 c lite coconut milk
• 1 1/2 c packed spinach leaves, chopped

Heat the canola oil in a large nonstick skillet set over medium heat. Add the onion, apple and ginger, and cook until they are tender, 7 to 8 minutes.

Add the garlic and cook for 30 seconds. Stir in the curry paste and cook, stirring, for 3 minutes.

Transfer the onion mixture to a slow cooker.

Add the sweet potato, cauliflower, chickpeas, diced tomatoes and vegetable broth to the slow cooker.

Cook on HIGH for 6 hours, or until the vegetables are tender.

Stir in the coconut milk and spinach, and heat. Serve.

Baked Asparagus Fries w/ Roasted Garlic Aioli

Aioli
1 head garlic
Olive oil
3/4 c mayonnaise
2 tbsp fresh lemon juice

Asparagus:
1 lb asparagus, cleaned and bottom ends trimmed
3 large egg whites
1 1/2 tbsp mayonnaise
2 c Panko breadcrumbs, lightly crushed
2 tbsp flat-leaf parsley, chopped
1/2 cup Parmesan cheese, shredded
Cooking spray

Preheat the oven to 400ºF.

Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes or until it has softened. 

Remove the roasted garlic from the oven and squeeze the cloves into a medium bowl. Add the mayonnaise and lemon juice, mashing with a fork until combined. Season the aioli with salt and pepper to taste. Cover with plastic wrap and store in the fridge until ready to serve.

Reduce the oven to 375ºF. Line a baking sheet with parchment paper.

In a shallow baking dish, whisk together the egg whites with the mayonnaise. 

In a separate shallow baking dish, combine the Panko breadcrumbs, chopped parsley and Parmesan cheese.

Dip each asparagus spear in the egg mixture until it's thoroughly coated then dredge it in the breadcrumbs, pressing to secure them to the asparagus. Transfer the asparagus to the prepared baking sheet. Repeat the breading process with the remaining asparagus, spacing them about 1 inch apart on the baking sheet. Lightly spray the asparagus with cooking spray and bake them for 15 to 20 minutes until golden brown and crispy.

Remove the asparagus fries from the oven and serve them immediately with the prepared roasted garlic aioli.

Chicken Ranch Sliders

• 1 lb ground chicken
• 1/2 c. panko bread crumbs
• 1/4 c. Italian bread crumbs
• 1 tbsp dried onion
• 1 tsp seasoned salt
• 1 tsp garlic powder
• 2 tbsp BBQ sauce
• 4 tbsp ranch dressing
• 2 tbsp butter
• 8 slider buns

Preheat your broiler on your oven or grill.

In a large bowl mix together everything except ranch dressing and buns.  Form chicken mixture into 8 patties.  

Place on grill or greased broiler pan.  Broil/grill for 4-6 minutes on each side or until internal temp reaches 160 degrees. Remove from oven.

Butter insides of buns. Place on broiler pan and broil for a few minutes until golden brown. 

To serve, place chicken burger on bun and top with ranch dressing.

Bean & Cheese Burrito

• 4 cans refried bean or equal amount of homemade
• 1 jar salsa of your choice
• 1 package taco seasoning mix
• 12 ozof cheddar cheese, grated
• 24 medium flour tortillas 

Mix beans, salsa, and seasoning together in a large bowl. Spread 2-3 Tablespoons onto center of tortilla and sprinkle with cheese. Roll up.

Lightly brown these on either side or freeze.

To serve top with additional cheese and serve with salsa and sour cream.

To microwave, place frozen burrito on a microwave-safe plate, and warm in the microwave on 50% heat for 2-3 minutes.

To warm in the oven thaw burrito and then bake at 350 degrees for 20 to 30 minutes until heated through. 

Refried Beans

2 lb pinto beans
1 large onion, chopped
4 tbsp. jarred minced garlic
2 tbsp salt 
1 tsp black pepper
2 tsp cumin
10 c hot water

Rinse the beans in a colander. Pick out any bad beans.

Combine all the ingredients in the crock-pot. Remove any floating beans. Cover, and cook on HIGH for 4 hours and on LOW for 2 hours.

Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed.

Mash beans with a potato masher to desired consistency. 

5 Minute Peach Frozen Yogurt

16 oz bag frozen peaches
3 tbsp honey
1/2 c plain yogurt
1 c  fresh lemon juice

Add the frozen peaches, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.

Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer.

Chicken, Bacon & Avocado Wrap

• 1/2 c mayonnaise
• 1 tsp  tarragon, minced
• 2 tsp fresh lemon juice
• 1/2 tsp black pepper 
• 4 tortillas
• 2 c romaine lettuce, shredded 
• 2 medium tomatoes, chopped
• 1 avocado, diced 
• 4 slices bacon, cooked and chopped
• 2 c chicken, cooked and shredded

In a small bowl, combine the mayonnaise, tarragon, lemon juice and black pepper. In a large bowl, toss together shredded lettuce, tomatoes, avocado, bacon and chicken. Add mayonnaise mixture to the large bowl and toss to coat evenly.


Spread a heaping spoonful of the mixture over each wrap. Roll-up each wrap, and secure with a toothpick if necessary. 

Bacon & Cheddar Egg Salad

•  6 eggs
• 4 slices bacon
• 1/2 c mayonnaise
• 1 tbsp mustard
• 1 tsp vinegar
• 1 tsp dried parsley flakes
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 c grated cheddar cheese

Add the eggs to a medium sized pot and fill with water to 1 inch above the eggs. Bring the water to a boil over medium heat. Remove from the heat, cover with a lid, and let stand for 15 minutes.  Run the eggs under cold water or place them in an ice bath until cold.

While the eggs are cooling, chop the bacon into bite sized pieces and fry until crisp over medium heat. Drain the fat and set aside the bacon.

Peel the eggs and mash them finely with a fork. Add the mayonnaise, mustard, vinegar, parsley, salt, and pepper and stir to combine. Stir in the bacon and cheddar.

Serve your favorite sandwich bread, as a wrap or in a pita pocket.

Spicy Two Bean Chili

• 1 lb ground beef
• 1 lb bulk pork sausage
• 2 cans kidney beans, rinsed and drained
• 2 cans pinto beans, rinsed and drained
• 2 cans diced tomatoes with mild green chilies, undrained
• 1 can diced tomatoes with onions, undrained
• 1 can beer
• 6 bacon strips, cooked and crumbled
• 1 small onion, chopped
• 1/4 c chili powder
• 1/4 c chopped pickled jalapeno slices
• 2 tsp ground cumin
• 2 garlic cloves, minced
• 1 tsp dried basil
• 3/4 tsp cayenne pepper

In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 6-qt. slow cooker. Repeat with sausage.

Stir in remaining ingredients. Cook, covered, on low 4-5 hours.

Herb Roasted Chicken Thighs with Potatoes

Vinaigrette:

• 2 tbsp red wine vinegar
• 1 tbsp olive oil
• 2 tsp Dijon mustard 
• 1 tsp dried herbes de provence 
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper

Chicken:

• 2 lb chicken thighs, bone in, skin-on, trimmed of excess fat
• 1 tsp kosher salt
• 1 tsp olive oil
• 1 1/2 lb Yukon Gold potatoes, peeled and thinly sliced (1/8-inch thick or less)
• 1 c shallots, sliced & peeled 
• 3 to 4 whole garlic cloves, crushed and peeled
• Several whole sprigs of fresh tarragon or thyme
• salt and pepper to taste

Preheat oven to 375°F. Sprinkle all sides of chicken thighs with kosher salt and set aside.

In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, herbes de provence, 1/2 teaspoon Kosher salt, 1/2 teaspoon freshly ground black pepper.

Spread a teaspoon of olive oil over the bottom of  a large (9x13-inch) casserole dish. Cover the bottom of the dish with the thinly sliced potatoes. Sprinkle with salt and pepper. Distribute the sliced shallots over the potatoes, and sprinkle again with a little salt and pepper.

Place the chicken thighs, skin-side up, on top of the shallots. Wedge the garlic cloves between pieces of chicken. If you have fresh herbs such as tarragon or thyme, you can wedge them in along the border, between the chicken pieces and the dish. Whisk the vinaigrette again and pour it over the chicken, spreading it with your fingers to make sure the chicken is well coated.

Bake uncovered in a 375°F oven for 50 minutes, or until the thighs are well browned and cooked through. Remove from oven and let rest for 10 minutes before serving.

Broiled Grapefruit

• 1 red or yellow grapefruit, cut in half 
  
• 2 tsp brown sugar
• dash of cinnamon

Cut 1/4 inch off the bottom of each half of grapefruit, so they don't wobble. Using a sharp paring knife, cut around the edges of the fruit, where the fruit meets the rind. Then gently cut inside the grapefruit, along the edges of the segments. Don't cut all the way through the grapefruit, just to the rind.

Line a broiling or roasting pan with foil. Place the grapefruit halves, cut side up in the pan. Spread brown sugar over the top of the exposed fruit (not the rind), about 1 teaspoons of brown sugar per half.  Sprinkle with cinnamon.

Place under a broiler for 3 to 5 minutes, until the brown sugar is bubbly and beginning to brown and caramelize. Remove from oven. Let cool for a minute. Eat while still warm.

Spicy Spinach Burgers w/Lemon Rosemary Potato Straws

Burgers
1 bag of thawed and well drained chopped spinach
2 egg whites
1 whole egg
¼ c diced onion
½ c shredded cheese
½ c bread crumbs
1 tsp red pepper flakes
1 tsp salt
½ tsp garlic powder
4 ciabatta rolls, toasted and sliced

Potato Straws
1 lemon, zested
4 tbsp sea salt
2 lb Yukon Gold potatoes, peeled and julienned
sunflower oil (I used a mix of canola and vegetable oil)
2-3 rosemary sprigs


Mix all ingredients for the burgers in a medium bowl until thoroughly combined.

Shape into patties and cook over medium high heat in a non stick skillet with a small amount of cooking spray or olive oil for 4 to 6 minutes until golden brown and firm.  Serve atop cia
batta rolls

While the burgers are cooking make the lemon salt using a mortar and pestle, crushing together the lemon zest and salt until salt is flavored, colored, and very fine. Place in a dish.

Heat 2 to 3 inches of oil in a sturdy, high-sided pan; bring to deep-frying temperature 350°F+

Pat the julienne potato dry with paper towels to remove any excess starch.  Cook potatoes in batches in the hot oil. Add the rosemary for the last 30 seconds.  Remove the potatoes and rosemary to the paper towels to soak up any excess oil; dust with lemon salt. Serve immediately.

Feta & Kalamata Olive Tortellini Pasta Salad

20oz tortellini
1/4 c olive oil
1 tbsp red wine vinegar
salt & pepper
3/4 c feta cheese, crumbled
1/2 c sun-dried tomates, sliced thin
1 pint grape tomatoes, rinsed and dried
1/2 c Kalamata olives
1 tsp crushed red pepper
5-6 basil leaves, chopped

Heat a pot of salted water and bring to a boil. Cook the pasta according to instructions on the package. Drain and remove from pasta pot. Allow the pasta to cool.

In a medium bowl, whisk together olive oil and red wine vinegar. Add salt and pepper to taste.

In a large bowl, combine cooled pasta, feta cheese, sun-dried tomatoes, grape tomatoes, olives and red pepper. Add olive oil and vinegar mixture and thoroughly combine. Add crushed red pepper and basil leaves. Season with salt and pepper to taste.

Refrigerate pasta salad for at least 2 hours before serving.