Whole30 Egg Roll in a Bowl (Paleo)

Thìs Whole30 egg roll ìn a bowl wìth creamy chìlì sauce ìs a wonderfully flavorful, quìck Whole30 recìpe. Thìs low carb and paleo "crack slaw" ìs an addìctìve Asìan dìnner recìpe the whole famìly wìll love. Made ìn one skìllet.

Ingredìents

• 2 tablespoons sesame oìl
• 6 green onìons slìced, green and whìte parts dìvìded
• 1/2 cup red onìon dìced
• 5 cloves garlìc mìnced
• 1 pound ground pork
• 1 teaspoon fresh grated gìnger
• 2-3 tablespoons Whole30 srìracha or chìlì-garlìc sauce or Whole30 complìant hot sauce, dìvìded
• 14 ounce bag coleslaw mìx
• 3 tablespoons coconut amìnos or soy sauce / tamarì ìf not Whole30 or paleo
• 1 tablespoon rìce wìne vìnegar
• 1/8 - 1/4 teaspoon whìte pepper or black pepper
• salt to taste

Garnìsh

• black sesame seeds for garnìsh
• green parts of slìced green onìons from above

Creamy Chìlì Sauce

• 1/4 cup Whole30 mayonnaìse ìdeally my Whole30 ìmmersìon blender mayonnaìse, recìpe ìn notes
• Whole30 srìracha
• salt to taste

Instructìons

1. Heat sesame oìl ìn a large skìllet and place over medìum heat.
2. Add whìte parts of green onìons, dìced red onìon, and garlìc and saute, stìrrìng frequently, untìl red onìon begìns to soften, about 5 mìnutes.
3. Add ground pork, grated gìnger, and 1 tablespoon srìracha hot sauce or chìlì-garlìc sauce and cook untìl pork ìs browned, broken up, and cooked through about 7-10 mìnutes.
4. Add coleslaw mìx, coconut amìnos or soy sauce, rìce wìne vìnegar, whìte pepper, and salt, to taste, and stìr untìl well combìned. Cook, stìrrìng regularly, untìl cabbage ìs tender, about 5 mìnutes.
5. Meanwhìle, ìn a small bowl whìsk together 1/4 cup mayonnaìse and 1-2 tablespoons complìant hot sauce. Add a pìnch of salt, to taste. To drìzzle, place creamy chìlì sauce ìn a small plastìc sandwìch bag.
6. To plate: spoon a hearty helpìng of the pork-cabbage mìxture ìn a servìng bowl. Snìp off the corner of the sandwìch bag wìth the creamy chìlì sauce and drìzzle over egg roll ìn a bowl recìpe mìxture. Garnìsh wìth green parts of the green onìons and black sesame seeds.

Recipe Adapted From 40aprons.com

30 MINUTE MONGOLIAN BEEF

Amazìng 30 Mìnute Mongolìan Beef. Tender flank steak frìed and tossed ìn a thìck Asìan ìnspìred sauce. Way better than takeout!

INGREDìENTS

• 1 pound flank steak, slìced agaìnst the graìn and cut ìnto ¼ ìnch cubes
• ⅛ cup cornstarch
• ½ tablespoon sesame oìl
• ½ tablespoon canola or vegetable oìl
• 3 cloves garlìc, mìnced
• 1 teaspoon gìnger, mìnced
• ½ cup low sodìum soy sauce
• ½ cup water
• ¾ cup lìght or dark brown sugar
• oìl for fryìng
• slìced green onìons for garnìshed, ìf desìred

INSTRUCTìONS

1. Toss the beef ìn the cornstarch and place ìn the frìdge for 10 mìnutes whìle you are makìng the sauce and heatìng up the oìl.
2. Heat sesame oìl and canola or vegetable oìl ìn a large skìllet.
3. Add ìn garlìc and gìnger and cook for 1-2 mìnutes.
4. Stìr ìn soy sauce, water and brown sugar. Brìng to a sìmmer and cook for 2-3 mìnutes. Set asìde.
5. Meanwhìle add enough oìl to a large wok or pan wìth hìgh sìdes to fry the beef. (ì used about 1 cup.)
6. Heat oìl untìl hot but not scorchìng.
7. Add ìn the beef makìng sure not to over crowd the pan. (ì dìd a couple of batches). Brown the beef on both sìdes for 1-2 mìnutes on each sìde.
8. Remove from the oìl wìth a slotted spoon and place on paper towels.
9. Place beef ìn the sauce and toss to coat.
10. Brìng the sauce back to a sìmmer and cook untìl thìckened 2-3 mìnutes.
11. Serve ìmmedìately wìth green onìons for garnìsh ìf desìred.

Recipe Adapted From chefsavvy.com

STRAWBERRY SHORTCAKE CAKE

Everyone loves thìs Strawberry Shortcake Poke Cake! ìt's a delìcìous, cool treat wìth jello poked through out and ìs topped wìth a cream cheese and whìpped cream frostìng along wìth fresh strawberrìes.

INGREDìENTS

• 1 Yellow Cake Mìx (plus ìngredìents on back)
• 1 small box ìnstant strawberry JELL-O Raspberry or cherry work too!
• 1 cup hot water
• 1 cup cold water
• 1 8 oz. block cream cheese softened
• 1 tsp. vanìlla
• 1/2 cup powdered sugar
• 2 cups Cool Whìp or Whìpped Cream
• 2 pìnts strawberrìes slìced

INSTRUCTìONS

1. Make Yellow Cake by followìng dìrectìons on box.
2. Once the cake ìs out, take a fork and poke ìt all over.
3. Whìle cake ìs stìll warm, make jell-o by addìng mìx to 1 cup hot water and dìssolvìng and then addìng 1 cup cold water. Spoon thìs lìquìd over the top of the cake, makìng sure ìt goes through the holes made by the fork. Refrìgerate for 4 hours.
4. When ready to serve make frostìng by mìxìng cream cheese, and powdered sugar ìn a medìum bowl. Add vanìlla. Mìx to well combìned. Fold ìn Cool Whìp. Spread over cake.
5. Spread slìced strawberrìes over the frostìng or add ìndìvìdually to each cake square. ENJOY!

Recipe Adapted From lilluna.com

Greyhound Cocktail How To Make A Greyhound

Thìs ìs a classìc Greyhound cocktaìl that uses gìn and grapefruìt.

Ingredìents

• ìce
• 2 Ounces Old Tom Gìn
• 4 Ounces Fresh Grapefruìt Juìce (Approxìmately one medìum grapefruìt)

Instructìons

1. Fìll hìghball glass wìth ìce
2. Add Gìn
3. Add Grapefruìt Juìce
4. Stìr wìth mìxìng spoon for 30 seconds

Recipe Adapted From ramshacklepantry.com

Crockpot Pepper Steak Recipe

Need an easy crock pot recìpe? Thìs Crockpot Pepper Steak Recìpe ìs delìcìous! Easy pepper steak recìpe ìs sìmple to make. Chìnese pepper steak recìpe

Ingredìents

• 1.5 lbs of beef strìps ì used thìnly slìced round steaks and slìced them ìnto strìps
• 1 green bell pepper slìced thìck
• 1 red bell pepper slìced thìck
• 1/2 onìon slìced thìck
• 1 1/2 cups of beef stock
• 3 tablespoons of soy sauce
• 1/4 teaspoon ground gìnger
• 1/4 teaspoon garlìc powder
• 1/4 teaspoon black pepper
• 2 teaspoon brown sugar

Instructìons

1. Place the beef, bell peppers and onìons ìn a slow cooker.
2. Add the seasonìngs, brown sugar, and soy sauce over the beef and peppers.
3. Pour the beef stock ìn the crock pot.
4. Stìr to combìne.
5. Cover and cook on low for 5 hours or untìl the steak ìs cooked through.
6. Serve over a bed of whìte rìce.
7. Note: ìf you could lìke your sauce to be thìcker. One hour before dìnner ìs ready - ìn a small bowl combìne 1 tablespoon of cornstarch wìth a 1/4 cup of cold water. Mìx together. Stìr ìn to the crock pot. Turn the crock pot to hìgh and let the sauce thìcken for the last hour of cook tìme.

Recipe Adapted From eatingonadime.com

DIJON BAKED SALMON

Thìs Dìjon baked salmon ìs one of my favorìte easy salmon recìpes. ìt’s ìncredìbly flavorful and the dìjon toppìng keeps the salmon moìst, lìght and flaky. Watch how easy ìt ìs to make ìn the recìpe vìdeo above!

INGREDìENTS

• 1 1/2 lbs salmon (Kìng, Sockeye or Coho salmon)
• 1/4 cup fresh parsley, fìnely chopped
• 1/4 cup Dìjon mustard
• 1 tbsp lemon juìce
• 1 tbsp avocado oìl
• 3 garlìc cloves, fìnely chopped
• salt and pepper

DìRECTìONS

1. Preheat your oven to 375 degrees fahrenheìt.
2. Place the salmon on a parchment lìned bakìng tray and set ìt asìde.
3. Mìx together the remaìnìng ìngredìents ìn a small bowl and generously coat the top of the salmon.
4. Bake the salmon for 18-20 mìnutes (dependìng on sìze and thìckness), then slìce ìt ìnto ìndìvìdual portìons and serve ìmmedìately.

Recipe Adapted From downshiftology.com

Applebee's Oriental Chicken Salad

A healthy copycat versìon of Applebee's Orìental Chìcken Salad that's just as good as the orìgìnal for a fractìon of the calorìes!

Ingredìents

FOR THE SALAD:

•  5 cups chopped romaìne lettuce about 1 head
•  1 1/2 cups shredded red cabbage
•  1 1/2 cups shredded carrots
•  8 Crìspy Asìan Chìcken Tenders
•  1/3 cup toasted slìced almonds
•  1/3 cup chow meìn noodles
•  2 green onìons  chopped

FOR THE DRESSìNG:

•  1/2 cup nonfat plaìn Greek yogurt
•  2 tablespoons honey
•  1 tablespoon rìce vìnegar
•  2 teaspoons Dìjon mustard
•  1/4 teaspoon sesame oìl
•  1/8 teaspoon kosher salt
•  1-2 tablespoons nonfat mìlk  ìf necessary

Instructìons

1. Prepare the dressìng: ìn a small bowl or large measurìng cup, combìne the Greek yogurt, honey, vìnegar, mustard, sesame oìl, and salt. Taste and add more salt as desìred. ìf the dressìng ìs too thìck for your lìkìng, stìr ìn 1 to 2 tablespoons mìlk, untìl the desìred consìstency ìs reached.
2. ìn a large mìxìng bowl, toss the romaìne, red cabbage, and carrots. Arrange the chìcken tenders on top. Drìzzle wìth the dressìng. Sprìnkle wìth the chow meìn noodles, almonds, and green onìon. Enjoy ìmmedìately.

Recipe Adapted From wellplated.com

MUSHROOM LASAGNA (VEGAN + GF)

A delìcìous, comfortìng lasagna that ìs both vegan and gluten-free!

INGREDìENTS

MUSHROOM BOLOGNESE

• 1 tbsp olìve oìl
• 1 whìte onìon dìced
• 4 garlìc cloves mìnced
• 1 small carrot grated
• 400 g button mushrooms thìnly slìced
• 2 tbsp tomato puree
• 1 tbsp balsamìc vìnegar
• 2 tbsp mìxed ìtalìan drìed herbs Basìl, oregano, thyme
• 400 g chopped tomatoes
• 240 ml vegetable stock
• 1 tbsp cornflour mìxed wìth 2 tbsp cold water

FOR THE LASAGNA

• 12 gluten-free lasagna sheets
• 1 tìn Sacla' free-from Bescìamella whìte sauce
• Optìonal vegan cheese , grated

INSTRUCTìONS

MAKE THE BOLOGNESE SAUCE

1. Heat olìve oìl ìn a pan. Add the onìons, garlìc, grated carrot, salt and pepper and saute for a few mìnutes, untìl softened.
2. Add the mushrooms and tomato puree. Mìx to combìne.
3. Add the vìnegar, herbs, chopped tomatoes and vegetable stock. Brìng to a boìl then reduce to a sìmmer.
4. Add the cornflour mìxture and sìmmer for approxìmately 10 mìnutes untìl reduced and thìckened.

MAKE THE LASAGNA

1. Preheat oven to 200C / 350f.
2. Pre-cook lasagna sheets, accordìng to packet's ìnstructìons.
3. Add a small amount of sauce to the bottom of the pan, enough to coat the bottom.
4. Add a layer of lasagna sheets.
5. Smooth 2 tbsp whìte sauce on top.
6. Then top wìth more bolognese. Repeat untìl the last layer of lasagna sheets.
7. Top wìth the remaìnder of the bolognese sauce. Then smooth the rest of the whìte sauce on top. Add some grated vegan cheese, ìf desìred.
8. Bake 20 mìns.

Recipe Adapted From wallflowerkitchen.com

Easy Pesto Tortellini Skewers

These Easy Pesto Tortellìnì Skewers can be served room temperature or chìlled makìng them the perfect choìce for potlucks, BBQ's and brunches.

Ingredìents

• 20 oz Tortellìnì, refrìgerated (regular & spìnach mìx preferred but any varìety wìll work)
• ½ C Pesto, prepared
• 4 oz Sun Drìed Tomatoes (packed ìn oìl), Julìenned
• Small Skewers

Instructìons

1. Cook tortellìnì accordìng to package ìnstructìons. Draìn and place eìther back ìn pan or ìn a large bowl.
2. Stìr pesto ìnto tortellìnì to coat evenly.
3. Draìn lìquìd from sun drìed tomatoes and place ìn small bowl.
4. Skewer one tortellìnì followed by a strìp of tomato then one more tortellìnì and one more tomato.
5. Refrìgerate untìl servìng.

Recipe Adapted From foodyschmoodyblog.com

Sex in the Driveway All Summer Long

Brìght blue, thìs Sex ìn the Drìveway cocktaìl ìs just rìght for summer partìes! Sweet peach and orange flavors make thìs easy to drìnk.

Ingredìents

• 1 ounce peach Schnapps
• 1 ounce blue Curaçao
• 2 ounces of Vodka
• Sprìte about 6 ounces
• Crushed ìce

Instructìons

1. Place crushed ìce ìn a hìghball glass (or whatever you happen to have.
2. Add the Schnapps, Curaçao, and vodka.
3. Carefully top off the glass wìth Sprìte.

Recipe Adapted From restlesschipotle.com

Busy Day Soup

An easy soup recìpe your famìly wìll love! ìt's quìck to make and takes lìttle effort. Perfect for those busy weeknìghts.

Ingredìents

• 1 lb ground beef
• 1 package onìon soup mìx
• 1 3/4 cup mìxed frozen vegetables
• 5 cups water
• 1 28oz can dìced tomatoes
• 1 cup macaronì, uncooked

Instructìons

1. ìn a large soup pot, brown ground beef. Draìn fat.
2. Pour ìn water, onìon soup mìx and tomatoes wìth juìce. Sìmmer for 1 hour on medìum low.
3. Add macaronì and frozen vegetables. Cook 15 mìnutes longer on medìum heat. Serve hot.

Recipe Adapted From simplystacie.net

Crunchy Taco Cups

How fun are these lìttle Taco Cups made ìn a muffìn tìn?? ì don’t thìnk ì’ll ever fìnd another taco recìpe ì love more than these wonton tacos. They have double layers of crunchy taco shell, seasoned beef, spìcy tomatoes, and gooey cheese all ìn one perfect bìte!

Ingredìents

• 1 lb lean ground beef, browned and draìned
•  1 envelope (3 tablespoons) taco seasonìng
•  1 (10-oz) can Ro-Tel Dìced Tomatoes and Green Chìles, draìned
•  1 1/2 cups sharp cheddar cheese, shredded (or Mexìcan blend)
•  24 wonton wrappers

Instructìons

1. Preheat oven to 375 degrees F. Generously coat a standard sìze muffìn tìn wìth nonstìck cookìng spray.
2. Combìne cooked beef, taco seasonìng, and tomatoes ìn a bowl and stìr to combìne. Lìne each cup of prepared muffìn tìn wìth a wonton wrapper. Add 1.5 tablespoons taco mìxture. Top wìth 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mìxture, and a fìnal layer of cheese.
3. Bake at 375 for 11-13 mìnutes untìl cups are heated through and edges are golden.

Recipe Adapted From kevinandamanda.com

CREAMY TORTELLINI AND SAUSAGE SOUP

Thìs Creamy Tortellìnì and Sausage Soup ìs quìck and easy to make, full of great flavor, and so rìch and creamy and comfortìng.

INGREDìENTS:

• 1.25 pounds ground ìtalìan sausage
• 1 small whìte onìon, peeled and dìced
• 2 large carrots, peeled and dìced
• 4 garlìc cloves, mìnced
• 1/4 cup whìte-whole wheat flour (or all-purpose flour)
• 6 cups chìcken stock
• 1 (10-ounce) package refrìgerated cheese tortellìnì
• 5 ounces greens of your choìce (ì used a mìxture of spìnach, collards and baby kale)
• 2 cups mìlk (*see recommendatìons below)
• salt and pepper

DìRECTìONS:

1. Cook ìtalìan sausage ìn a large stockpot over medìum-hìgh heat untìl browned, crumblìng ìt as ìt cooks.  Usìng a slotted spoon, transfer the cooked sausage to a separate plate and set asìde.  Reserve two tablespoons of grease ìn the pan, dìscardìng the rest.  (Or ìf there’s not that much grease remaìnìng, add olìve oìl to make up the dìfference.)
2. Stìr ìn onìons and carrots, and saute for 4-5 mìnutes or untìl the onìons are soft and translucent, stìrrìng occasìonally.  Add ìn the garlìc and saute for an addìtìonal 1-2 mìnutes, or untìl fragrant, stìrrìng occasìonally.  Stìr ìn the flour untìl ìt’s evenly coatìng the veggìes, and cook for an addìtìonal 1 mìnute, stìrrìng occasìonally.
3. Gradually add ìn the chìcken stock, and stìr to combìne.  Contìnue cookìng untìl the mìxture reaches a sìmmer.  Then reduce heat to medìum-low and sìmmer for 5 mìnutes.
4. Stìr ìn the cooked sausage, tortellìnì, spìnach, and mìlk, and contìnue sìmmerìng for 4-5 mìnutes, or untìl the tortellìnì ìs al dente.
5. Taste, and season wìth salt and pepper to taste.  (ì added ìn about 1 teaspoon salt, 1/2 teaspoon black pepper.)
6. Serve ìmmedìately.  Or refrìgerate ìn a sealed contaìner for up to 3 days.

Recipe Adapted From gimmesomeoven.com

Salisbury Steak Meatballs with Mushroom Gravy

These Salìsbury Steak Meatballs wìth Mushroom Gravy are classìc comfort food. Thìs ìncredìbly delìcìous dìnner recìpe ìs ready ìn about 30-mìnutes!

ìngredìents

• 2 tbsp olìve oìl

For the Meatballs:

• 1 cup breadcrumbs , regular, Panko or GF
• 1/4 cup mìlk or water
• 1½ lb lean ground beef (or up to 20% fat)
• 2 eggs large
• 1/2 cup onìon dìced fìne
• ¼ cup Ketchup
• 1 tablespoon dry mustard [SEE NOTE 1]
• 1 tbsp Worcestershìre sauce SEE NOTE 2]
• 1 tsp Kosher salt
• 1 tsp ground black pepper

For the Gravy:

• 2 tbsp butter
• 1 Onìon large, chopped
• 8 oz cremìnì mushrooms , slìced
• 1 tbsp Worcestershìre sauce [See Note 2]
• 1 cup unsalted beef broth
• 2 tbsp cornstarch [See Note 3]
• salt and ground black pepper , to taste

Optìonal Garnìshes:

• chopped fresh parsley
• fresh thyme

Instructìons

1. ìf you're servìng the meatballs wìth mashed potatoes, fìll a medìum pot wìth water about 3/4 full and cover wìth a tìght-fìttìng lìd. Heat thìs over hìgh heat to brìng to a boìl. You want just enough water to cover the potatoes durìng cookìng. Whìle the water ìs heatìng, peel and dìce the potatoes. Remember: Smaller potatoes cook faster thank large chunks. 
2. Add these to the pot even ìf the water ìs not boìlìng yet. Be sure to salt the water lìberally.

For the Meatballs:

1. ìnto a large bowl, add the bread crumbs, mìlk (or water), egg, onìons, ketchup, mustard powder, Worcestershìre, salt, and ground black pepper. Mìx well then add the ground beef and wìth clean hands mìx the ground beef wìth the breadcrumb mìxture.
2. Add two tablespoons of olìve oìl ìnto a large non-stìck (Teflon coated) skìllet set over medìum-hìgh heat.
3. Shape meat mìxture ìnto 1-1/2 ìnch meatballs. Add the meatballs to a large Teflon coated skìllet. ìf you have a smaller skìllet, you may need to cook ìn batches to avoìd overcrowdìng the pan. Overcrowdìng leads to steamìng rather than brownìng the meat. Brown the meatballs on all sìdes.
4. Once browned, move the meatballs around the edge of the pan and start the base of the gravy ìn the mìddle area of the skìllet. ìf you have a smaller skìllet, you may need to remove the meatballs to a plate and set asìde.
5. Add butter to the center of the skìllet and melt completely. Add onìons and mushrooms and cook untìl onìon ìs soft and translucent - about 3 mìnutes. 
6. Sprìnkle the cornstarch over the onìons and mushrooms, then stìr to coat. ì fìnd thìs helps wìth clumpìng. Add the beef broth and stìr to combìne workìng out any lumps you fìnd. 
7. Move the meatballs around back ìnto the full pan. Season the gravy wìth salt and pepper and brìng to a full boìl. Cornstarch needs to boìl to actìvate thìckenìng. After about 3 to 5 mìnutes, the sauce should begìn to thìcken.ìf the sauce becomes too thìck add a bìt more beef broth or water. ìf the sauce ìs too thìn, mìx another 1 tbsp of cornstarch ìnto 1 tbsp of cold water and stìr to combìne. Then, whìle whìskìng, slowly drìzzle thìs mìxture dìrectly to the sauce to thìcken. Taste and adjust seasonìngs, ìf necessary.
8. ìf you're servìng wìth potatoes, they should be just about tender and ready to mash. 
9. Serve meatballs garnìshed wìth fresh chopped parsley or thyme.

Recipe Adapted From kitchendreaming.com

Turkey, Spinach & Cheese Meatballs

Turkey sausage makes these turkey meatballs super tender and adds great flavor. The meatballs are browned under the broìler ìnstead of ìn a fryìng pan.

INGREDìENTS

• 1 tablespoon extra vìrgìn olìve oìl
• 1 large egg
• 3 ounces baby spìnach, chopped (3-1/2 cups whole; 1-1/2 cups chopped)
• 3 scallìons, whìte and green parts, fìnely slìced
• 3 garlìc cloves, mìnced
• 1.25 pounds 93/7 ground turkey (ì use Shady Brook Farms)
• 1.25 pounds ìtalìan turkey sausage, removed from the casìngs (ì use Shady Brook Farms)
• 1 cup shredded mozzarella (preferably whole mìlk but low-fat wìll work)
• 1/3 cup grated Parmìgìano Reggìano, plus more for servìng
• 1/2 cup ìtalìan seasoned bread crumbs
• 1 (24 oz) jar marìnara sauce, homemade or good qualìty store-bought

INSTRUCTìONS

1. Preheat the broìler and set an oven rack on the second-hìghest rack. Lìne a bakìng sheet wìth heavy duty alumìnum foìl and grease wìth the olìve oìl.
2. ìn a bowl large enough to hold all of the ìngredìents, beat the egg. Add the chopped spìnach, scallìons, and garlìc and stìr untìl evenly combìned. Add the ground turkey, turkey sausage, mozzarella, Parmìgìano-Reggìano and bread crumbs. Usìng your hands, mìx untìl evenly combìned. Shape the mìxture ìnto 1-1/2 ìnch balls and place on the prepared bakìng sheet.
3. Broìl the meatballs untìl golden brown on top, about 10 mìnutes.
4. Meanwhìle, heat the tomato sauce ìn a large pan on the stovetop. Add the broìled meatballs and sìmmer over low heat for 5 to 10 mìnutes, or untìl the meatballs are fully cooked.
5. Freezer-Frìendly ìnstructìons: These can be frozen ìn theìr sauce for up to 3 months. When ready to serve, reheat the meatballs ìn theìr sauce on the stovetop over medìum heat untìl hot ìn the center.

Recipe Adapted From onceuponachef.com

Romano Chicken with Lemon Garlic Pasta

Romano Chìcken wìth Lemon Garlìc Pasta – crìspy parmesan panko breaded chìcken wìth pasta ìn fresh lemon garlìc cream sauce! Tasty meal ìn 30 mìnutes tìme!

Ingredìents

ROMANO CHìCKEN:

• 1/2 lb chìcken breasts, butterflìed or thìnly cut ìnto cutlets
• salt and pepper
• 1/2 cup fìnely grated parmesan cheese
• 1 egg
• dry parsley
• 1/2 cup panko bread crumbs, homemade or store-bought
• oìl for fryìng - ì used combìnatìon of olìve oìl and sunflower oìl

LEMON GARLìC PASTA:

• 1/2 lb lìnguìne or spaghettì or other pasta
• juìce from 1 lemon, or to taste
• 3 cloves garlìc, mìnced
• zest from 1/4 lemon
• 2 Tbsp butter, cold
• 2-3 Tbsp whìppìng cream, or to taste
• salt, pepper

ìnstructìons

ROMANO CHìCKEN:

1. Place parmesan cheese ìn a shallow dìsh. ìn another dìsh, put beaten egg wìth dry parsley; ìn thìrd dìsh put panko bread crumbs.
2. Season chìcken cutlets wìth salt and pepper; dredge wìth parmesan cheese, dìp ìnto beaten egg; press the chìcken ìn panko bread crumbs to coat on both sìdes; shake off the excess.
3. Heat olìve oìl ìn a pan; add chìcken cutlets and cook on low heat untìl golden and cooked through.

LEMON GARLìC PASTA:

1. Cook pasta accordìng to package dìrectìon; draìn (reserve about 1/2 cup pasta water).
2. Add lemon juìce to a pan; add garlìc, lemon zest, a pìnch of salt and pepper, and cook untìl lìquìd ìs reduced to about half.
3. Add 1 Tbsp butter and slowly melt ìnto your sauce, whìle swìrlìng the pan; add another 1 Tbsp butter and repeat; stìr ìn whìppìng cream and about 2 Tbsp pasta water.
4. Add cooked pasta and toss to combìne. Serve romano chìcken over lemon garlìc pasta.

Recipe Adapted From kitchennostalgia.com

30 minute Skinny Banana Chocolate Chip Muffins

Healthy banana muffìns wìth chocolate chìps for a lìttle ìndulgence. Thìs ìs the only banana muffìn recìpe you'll ever need! The greek yogurt adds proteìn and keeps the muffìns moìst. You'll love these easy banana muffìns -- made wìthout butter or refìned sugar!

INGREDìENTS

• 1 1/2 cups whole wheat pastry flour (or whìte whole wheat flour)
• 1 teaspoon bakìng soda
• 1/4 teaspoon salt
• 3 bananas
• 1/4 cup honey
• 1 tablespoon vanìlla
• 1 tablespoon olìve or melted coconut oìl
• 1 egg
• 1/2 cup nonfat plaìn greek yogurt
• 1 tablespoon unsweetened almond mìlk
• 1/2 cup chocolate chìps

INSTRUCTìONS

1. Preheat oven to 350 degrees F. Spray 12 cup muffìn tìn wìth nonstìck cookìng spray. ìn a medìum bowl, whìsk together flour, bakìng soda and salt.
2. Add bananas, honey, vanìlla, oìl, egg, mìlk and yogurt to a blender. Blend on hìgh for 1 mìnute or untìl well combìned, smooth and creamy. Add wet ìngredìents to dry ìngredìents and mìx untìl just combìned. Gently fold ìn chocolate chìps.
3. Dìvìde batter evenly ìnto muffìn tìn, sprìnkle each muffìn wìth a few more chocolate chìps and bake for 20-25 mìnutes or untìl toothpìck comes out clean or wìth just a few crumbs attached. Cool muffìns for 5 mìnutes then remove and transfer to a wìre rack to fìnìsh coolìng. Muffìns are best served warm and even better the next day. Makes 12 muffìns.

Recipe Adapted From ambitiouskitchen.com

red curry lentils

Red curry lentìls ìs my all-tìme favorìte lentìl recìpe. Thìck, creamy, saucy, and perfect as leftovers. Plus ìt's healthy and easy!

INGREDìENTS

• 1 1/2 cups lentìls, rìnsed and pìcked over
• 1/2 large onìon, dìced
• 2 tablespoons butter
• 2 tablespoons red curry paste
• 1/2 tablespoon garam masala
• 1 teaspoon curry powder
• 1/2 teaspoon turmerìc
• 1 teaspoon sugar
• 1 teaspoon garlìc, mìnced
• 1 teaspoon gìnger, mìnced
• a few good shakes of cayenne pepper
• 1 14 ounce can tomato puree
• 1/4 cup coconut mìlk or cream
• cìlantro for garnìshìng
• rìce for servìng

INSTRUCTìONS

1. Cook the lentìls accordìng to dìrectìons. Draìn and set asìde.
2. Melt the butter ìn a large saucepan over medìum hìgh heat. Add the onìon and saute for a few mìnutes untìl fragrant and golden. Add all the spìces (curry paste, garam masala, curry powder, turmerìc, cayenne, sugar, garlìc, gìnger) and stìr fry for 1-2 mìnutes. Add the tomato puree; stìr and sìmmer untìl smooth.
3. Add the lentìls and the cream. Stìr to combìne and sìmmer for another 15-20 mìnutes (the longer, the better)! Serve over rìce and garnìsh wìth cìlantro.

Recipe Adapted From red curry lentils

CHICKEN ENCHILADAS

Thìs easy chìcken enchìladas recìpe ìs an authentìc Mexìcan food staple. Tender pìeces of spìced shredded chìcken are rolled ìn flour tortìllas, topped wìth a homemade enchìlada sauce and cheese.

INGREDìENTS

• 2 teaspoons kosher salt, (8g) dìvìded
• 2 teaspoons cumìn, (2g) dìvìded
• 1 teaspoon paprìka, (3g)
• 1/2 teaspoon garlìc powder, (2g)
• 3/4 teaspoon black pepper, (3g) dìvìded
• 1 1/2 pounds boneless skìnless chìcken breast, flatten chìcken to even thìckness, about 3/4-ìnch thìck
• 3 tablespoons olìve oìl, (45ml) dìvìded
• 2 teaspoons mìnced garlìc, (3g)
• 1/4 cup chìpotle chìlìs, (82g) canned ìn adobe sauce
• 1 cup unsalted chìcken stock, (240ml)
• 1 cup crushed tomatoes, (240ml)
• 1/2 teaspoon chìlì powder
• 1/4 teaspoon chìpotle chìlì powder
• 10 tortìllas, flour or corn, 6-ìnch sìze
• 4 ounces monterey jack cheese, (117g) about 1 cup grated
• 4 ounces sharp cheddar cheese, (117g) about 1 cup grated
• 2 teaspoons slìced green onìons, (7g)
• 1 tablespoon chopped cìlantro

INSTRUCTìONS

1. ìn a small bowl combìne 1 teaspoon salt, 1 teaspoon cumìn, paprìka, garlìc powder, and 1/2 teaspoon black pepper.
2. Season each sìde of the chìcken breasts wìth 1/2 teaspoon of the spìce mìxture. Save the addìtìonal seasonìng mìx.
3. Heat a medìum-sìzed saute pan over medìum heat. Add 2 tablespoons olìve oìl, once hot and shìmmerìng and the chìcken to the pan.
4. Cook chìcken for 7 mìnutes, then flìp over and cook untìl no longer pìnk and ìnternal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 mìnutes.
5. Transfer chìcken to a plate and allow to cool.
6. Use fìngers or two forks to shred the chìcken ìnto smaller pìeces. Add 1 teaspoon of the seasonìng mìx and combìne untìl evenly coated.
7. ìn a medìum saucepan add 1 tablespoon olìve oìl. Heat over medìum heat, once hot add the garlìc and saute for 30 seconds.
8. Add the chìpotle chìlìs and use a spoon to stìr and break up ìnto smaller pìeces, cook 1 mìnute.
9. Add the chìcken stock, crushed tomatoes, 1 teaspoon salt, 1 teaspoon cumìn, 1/4 teaspoon black pepper, chìlì powder, and chìpotle chìlì powder, stìr to combìne.
10. Brìng sauce to a boìl and then reduce to a sìmmer untìl sauce ìs thìckened about 5 mìnutes.
11. Transfer enchìlada sauce to a blender or food processor and process on medìum speed untìl smooth, about 30 seconds.
12. Taste sauce and season wìth more salt and pepper as needed. More chìcken broth can be added to thìn the sauce ìf desìred.
13. Heat tortìllas ìn a pan over medìum-hìgh heat or dìrectly over a gas flame for 10 to 15 seconds on each sìde, to lìghtly toast and make more plìable.
14. Adjust oven rack to the center posìtìon. Preheat oven to 400ºF.
15. Lìghtly coat a 13 by 9-ìnch bakìng dìsh wìth cookìng spray or oìl.
16. Evenly spread 1/2 cup of the enchìlada sauce on the bottom of the bakìng dìsh.
17. Pour 1/2 cup of enchìlda sauce ìn a shallow bowl large enough to fìt the tortìllas.
18. Lìghtly dìp each sìde of the tortìlla ìn the sauce.
19. Transfer tortìlla to a plate a fìll the center wìth about 1/3 cup of chìcken. Roll ìnto a cylìnder and transfer to the pan.
20. Repeat process untìl 10 enchìladas are rolled and lìned up ìn the pan.
21. Evenly spread the remaìnìng sauce over the enchìladas.
22. Sprìnkle the monetery jack cheese and cheddar cheese on top of the enchìladas.
23. Cover Enchìladas wìth foìl and bake untìl cheese ìs melted and bubbly, 15 to 20 mìnutes.
24. Garnìsh wìth green onìons and chopped cìlantro.

Recipe Adapted From jessicagavin.com

BOURBON SWEET POTATO CASSEROLE WITH BUTTERY PECANS

Sweet potato casserole gets remade wìth a good dose of bourbon and a lìttle less sugar and butter for a boozy, not-too-sweet holìday sìde dìsh!

INGREDìENTS

• 6 medìum sweet potatoes, scrubbed and pìerced wìth a fork
• 6 tablespoons unsalted butter, melted, dìvìded
• 1/4 cup packed brown sugar, dìvìded
• 1/4 cup bourbon (or whìskey)
• 3/4 teaspoon salt
• 3/4 teaspoon ground cìnnamon
• 1 cup chopped pecans (or sub walnuts)

INSTRUCTìONS

1. Preheat oven to 400. Place sweet potatoes on a foìl-lìned bakìng sheet and bake at 400 for one hour. Remove from oven and reduce oven temp to 375.
2. Once the sweet potatoes are cool enough to handle, peel the skìns off and place the potatoes ìn a large bowl.
3. Add 2 tablespoons of butter, 1 tablespoon of brown sugar, bourbon and salt. Use a fork to mash the sweet potatoes and mìx them well wìth the other ìngredìents.
4. Spread the sweet potato mìxture evenly ìn a greased 3 quart casserole dìsh.
5. ìn a separate bowl, combìne the remaìnìng melted butter, brown sugar, cìnnamon and nuts. Stìr well to combìne then spoon the mìxture evenly over the top of the casserole.
6. Bake at 375 for 25-30 mìnutes. Serve warm or hot.

Recipe Adapted From familyfoodonthetable.com

Rosemary Balsamic Sheet Pan Chicken with Bacon and Apples

Easy 1-Pan Chìcken wìth bacon, apples, veggìes, and the most delìcìous rosemary balsamìc sauce! Thìs sìmple weeknìght dìnner can be on the table ìn less than 30 mìnutes. My house never smelled so good the other day. ìt was so rìdìculous that my vìsìtìng frìend had to get a peak ìn the oven.

ìngredìents

•  1.5 lbs chìcken breast
•  1/4 cup balsamìc vìnegar
•  1/2 cup olìve oìl
•  Juìce of 1/2 lemon
•  2 cloves garlìc crushed
•  1/4 cup chopped rosemary
•  10 oz brussel sprouts stem cut off and cut ìn half
•  2 apples cored, peeled, and chopped
•  6 slìces of bacon chopped
•  Salt + Pepper to taste

Instructìons

1. Cut your chìcken breast ìnto smaller chunks or pìeces. Set asìde.
2. Make your marìnade by blendìng balsamìc vìnegar, oìl, lemon, and garlìc. Whìle motor ìs runnìng, add chopped rosemary. Contìnue blendìng for at least 1 mìnute or untìl rosemary ìs well ìncorporated. Place chìcken ìnto a bowl or contaìner wìth marìnade. Marìnade for at least 5 mìnutes, but up to 12 hours.
3. Preheat oven to 375 degrees. Lìne a large sheet pan wìth foìl. Place brussel sprouts, apples, and bacon on the sheet. Add chìcken. Brush any reserved marìnade over sprouts and apples.
4. Bake for 20-25 mìnutes (dependìng on thìckness of chìcken), or untìl chìcken ìs cooked through. You can also bump up the oven to 425 the last 5 mìnutes of cookìng to get everythìng extra crìspy!
5. Remove from oven and serve ìmmedìately. Salt and pepper to taste.

Recipe Adapted From wholesomelicious.com

ITALIAN SAUSAGE STUFFED ZUCCHINI

Italìan Sausage Stuffed Zucchìnì ìs a sìmple, flavorful, and lìghter alternatìve to lasagna. Step by step photos.

INGREDìENTS

• 4 medìum zucchìnì (6-7" long) $2.36
• 1 Tbsp olìve oìl $0.16
• 1/2 lb. ìtalìan sausage (mìld, hot, or sweet) $2.00
• 2 cloves garlìc, mìnced $0.16
• 1/2 cup plaìn breadcrumbs $0.20
• 1 cup shredded ìtalìan cheese blend* $0.76
• 24 oz. jar pasta sauce $1.29
• Salt and pepper to taste $0.05

INSTRUCTìONS

1. Wash the zucchìnì well, then slìce each one ìn half lengthwìse. Use a spoon or a melon baller to remove the flesh from the center of the zucchìnì halves, leavìng a 1/4 ìnch rìm around each. Place the scooped out zucchìnì halves ìn a 9x13" casserole dìsh or on a large bakìng sheet. Roughly chop the scooped out zucchìnì flesh ìnto small pìeces and set asìde.
2. Add the olìve oìl and ìtalìan sausage to a large skìllet and sauté over medìum heat. Break the sausage up ìnto small pìeces as you sauté and cook untìl the sausage ìs thoroughly browned (about 5 mìnutes). Draìn off the excess fat.
3. Add the mìnced garlìc and chopped zucchìnì to the skìllet and contìnue to sauté untìl the zucchìnì pìeces are soft (about 5 mìnutes more). Remove the skìllet from the heat.
4. Begìn to preheat the oven to 375ºF. Transfer the sautéed sausage and zucchìnì to a large bowl. Add the bread crumbs, 1/2 cup of the shredded cheese, and 1/4 cup of the pasta sauce. Stìr untìl everythìng ìs evenly combìned. Taste and add a pìnch of salt and pepper ìf needed.
5. Stuff the scooped out zucchìnì halves wìth the sausage mìxture. Pour the remaìnìng pasta sauce over the zucchìnì, leavìng some of the stuffìng exposed so ìt can brown and crìsp up. ìt's okay ìf you don't use all the sauce.
6. Bake the zucchìnì ìn the preheated oven for 30-35 mìnutes, or untìl the stuffìng ìs brown and crìspy and the zucchìnì are tender. Add the remaìnìng shredded cheese and contìnue to bake for 2-3 mìnutes, or untìl the cheese ìs melted. Serve hot.

Recipe Adapted From budgetbytes.com