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INGREDIENTS 1 (6 ounce) package chicken stuffing mix 3 boneless skinless chicken breasts (cooked and cubed) 1 (10.75 ounce) can cream of chicken soup 1/2 onion (diced) 1/2 cup butter (melted) 4 medium zucchini (diced) 1/2 cup sour cream INSTRUCTIONS Preheat oven to 350 degrees F. In a large bowl, combine the stuffing mix and the melted butter. Set aside 1/2 cup of mixture for the topping. Add zucchini, cooked chicken, cream of chicken soup, onion and the sour cream to the stuffing. In a 9 x 13 inch glass pan spread zucchini mixture in an even layer. The pan should be sprayed with nonstick cooking spray. Sprinkle the reserved stuffing mix on top then bake, uncovered, for approximately 40-50


3 tablespoons lemon juice, from one lemon 2 tablespoons extra virgin olive oil 1 teaspoon kosher salt 2 1/2 heaping cups cherry tomatoes, halved (about 1 pound) 3 large heirloom tomatoes, or 4-5 vine tomatoes, cut into 1 ½” dices 1 cup green olives, such as Castelvetrano, Picholine or Cerignola, pitted and halved 1/4 teaspoon red pepper flakes, optional 1 pound fresh mozzarella, either from a log or fresh in brine, cut into 1 1/2” cubes 5 ounces dry Italian salame, such as Genoa, Sopressata or Finocchio, sliced into half-moons 1 cup fresh basil, torn INSTRUCTIONS: In a small bowl mix together the lemon juice, olive oil, kosher salt, as well as the pepper flakes. Then, set to the side. Add to

The Best Texas Caviar Recipe

Ingredients 1 can (15 ounce) pinto beans ,rinsed and drained 1 can (11 ounce) white shoepeg corn ,drained 1 cup diced sweet onion 1 can (15 ounce) black-eyed peas ,rinsed and drained 1 cup diced celery 1 cup diced green bell pepper For the Vinaigrette 1 teaspoon salt 3/4 cup cider vinegar 1/2 cup vegetable oil 1/2 teaspoon pepper 1 teaspoon water 1 cup granulated sugar Instructions Add the sauce ingredients to pot and bring to a boil. Remove from heat and let cool. In a large bowl, combine pinto beans, black-eyed peas, corn, onion, celery, and bell pepper. Pour cooled vinaigrette over the mixture and gently toss to coat. Serve as a salad, side dish, or even a dip.

Kale & Cabbage Pad Thai Salad

INGREDIENTS 1/2 small head of green cabbage, thinly sliced 1 bunch of kale, thinly sliced 2 carrots, peeled and thinly sliced 1–2 Tablespoons chopped fresh cilantro 1 cup chopped red onion 1 cup thinly sliced red bell pepper 1 (15 oz) can chickpeas, rinsed and drained LIGHT PAD THAI DRESSING 1/4 cup natural peanut butter juice of 2 limes (about 4 Tablespoons) 1 Tablespoon maple syrup 1/2 Tablespoon toasted sesame oil 2 Tablespoons Bragg’s Liquid Aminos (or low-sodium tamari) 2 Tablespoons water 1 teaspoon sriracha (or more depending on your taste) 1 teaspoon fresh grated ginger 1 teaspoon minced garlic INSTRUCTIONS Combine all dressing ingredients in a glass jar. Shake until combined (as wel

Skinny Enchilada Casserole

Ingredients 1 cup cooked brown rice or quinoa 2 cups cooked chicken, cubed or shredded 2 tablespoons fresh cilantro, chopped 1/2 teaspoon cumin 1 teaspoon chili powder 1 3/4 cups salsa 1 (4 oz.) can chopped green chiles 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 1/2 teaspoon garlic salt salt & pepper to taste, as needed 1 cup shredded cheese, divided Optional garnish: diced avocado, tomato and fresh cilantro Instructions Preheat oven to 375 degrees F. and prepare an 8x8 or 2 to 2 1/2 quart baking dish by using nonstick cooking spray. In a large bowl, mix together brown rice or quinoa, chicken, salsa, green chiles, corn, black beans, cilantr

Simple Asian Salad

Ingredients: 4 cups shredded kale, packed 1 large red pepper, minced 1/4 cup cilantro, minced 1 teaspoon olive oil 2 cups shredded purple cabbage 2 large carrots, peeled and grated 1/2 cup onion, minced (any kind) 2 tablespoons sesame seeds Directions: Prepare your dressing (see below for those instructions). Prepare salad by placing kale into a large mixing bowl. Drizzle with 1 teaspoon of the olive oil. Massage olive oil into the kale with your hands for approximately 2-3 minutes or until the kale is soft and broken down. Add the rest of kale salad ingredients to the bowl and combine. Pour entire Asian salad dressing recipe over the salad then toss salad until all ingredients are combined.

Teriyaki Chicken Rice Bowls

Ingredients: Teriyaki Sauce 1/2 cup soy sauce (low sodium) 3 tablespoons brown sugar 1/3 cup water 2 tablespoons granulated sugar 2 tablespoons rice vinegar 1 clove garlic (minced) 1 teaspoon ground ginger 1 tablespoon cornstarch 2 tablespoons warm water Chicken 1 lb ground chicken 1 teaspoon onion powder 2 cloves garlic, (minced) 1 1/2 cups broccoli (finely chopped) 3/4 cup carrots (thinly sliced) chopped green onions, sesame seeds (for the garnish) cooked rice (for serving) Instructions: Combine soy sauce, water, granulated sugar, rice vinegar, brown sugar, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved. Once sugar is dissolved, combine

Spicy Shrimp Over Creamy Spinach Cauliflower Rice

Ingredients 1 lb frozen shrimp (peeled and deveined, and thawed) I get mine from Trader Joe's! 1 16 oz package frozen cauliflower rice 2 handfuls fresh spinach 1 tbsp Kite Hill Foods Chive Almond Milk Cream Cheese 1 tbsp ghee 1 tsp olive oil 1 tsp paprika 1/2 tsp crushed red pepper flakes reduce for less heat! 1 tsp garlic powder 1/2 tsp sea salt pinch pepper Instructions For the shrimp, heat a large saute pan + the ghee over medium high heat. Add shrimp, paprika, 1/2 tsp garlic powder, red pepper flakes, 1/4 tsp sea salt, and pepper. Cook the shrimp for 2 minutes each side, until cooked through and no longer opaque. Meanwhile, heat another pan with the olive oil over medium high heat. Add c


INGREDIENTS Chicken 1 teaspoon garlic powder 2 teaspoons paprika 2 teaspoons ground cumin 1 teaspoon sea salt 1/2 teaspoon Italian spice blend 1/2 teaspoon red pepper flakes 3-4 boneless, skinless chicken thighs 1 tablespoon olive oil for cooking Rice 16 oz cauliflower rice 1 cup chicken stock lemon juice from 1/2 lemon fresh cilantro for garnish marinated tomatoes for garnish INSTRUCTIONS In a small bowl mix together the spices for the chicken, then rub half of it on chicken Heat a skillet over medium heat then drizzle with 1-2 tablespoons olive oil and cook chicken until golden brown on each side Then remove and set aside. Fill skillet with cauliflower rice, stock, lemon juice, and the oth

Buffalo Chicken Stuffed Spaghetti Squash

Ingredients 1 ¼ lbs chicken breast, cooked and shredded 1 medium spaghetti squash, halved (about 3 lbs.) 2 ribs celery, thinly sliced 2 green onions, white and green parts thinly sliced ½ cup diced red bell pepper ½ cup Tessemae’s Mild Buffalo Sauce (or make our easy Homemade Buffalo Sauce) Optional: ¼ cup Tessemae’s Creamy Ranch Dressing or Homemade Paleo Ranch Dressing Optional: ¼ cup crumbled blue cheese (omit for Whole30) To roast the squash: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. Slice both ends from squash and discard. Stand squash up on one of it’s cut ends and use a large knife to cut the squash in half lengthwise. Scoop seeds and stringy insid

Chickpea Spinach Stuffed Sweet Potatoes

INGREDIENTS 4 medium sweet potatoes 1-15 ounce can chickpeas 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper plus more for serving 1/2 teaspoon cumin 1 cup baby spinach, roughly chopped 1 garlic clove, minced 2 tablespoons tahini Flaky sea salt for serving Crushed red pepper flakes for serving INSTRUCTIONS 1. Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender. Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and fluffing their flesh with a fork. 2. While the sweet potatoes are roasting, make the crispy chickpeas. Drain and rinse the chickpeas. Pat them dry

A Healthy Hot Mess by Jennifer Stawarz