Ingredients: 1 1-pound 8-ounce package refrigerated mashed sweet potatoes 1 lb. chicken breast tenderloins 2 teaspoons steak grilling seasoning blend 2 tablespoons butter ¼ cup maple syrup ½ cup sliced green onion Instructions: Prepare sweet potatoes in microwave oven according to the directions on package. Meanwhile, lightly coat chicken with steak seasoning. Heat butter in a large skillet over medium-high heat; add the chicken. Cook approximately 5 to 6 minutes until no lo
FREAKING DELICIOUS!! Check out this easy lunch recipe (vegan too if you omit the cheese!) that only takes 10 minutes to prepare.
1 small roma tomato diced
1 green onion sliced
Seasonings: garlic powder, cumin, paprika, & sea salt
Mozzarella cheese chunks (optional)
Whole Grain Tortilla *you could also add some grilled chicken if you’d like! I will next time. DIRECTIONS
Lay the tortilla flat and smash avocado onto the tortilla. Lay
INGREDIENTS 1/2 lb (220g) ground turkey meat 1/2 cup shredded mozzarella (or cheddar, provolone, you choose…) 4 cloves garlic, grated + 2 cloves garlic (minced) 1 teaspoon Italian seasoning 1/2 teaspoon red crushed chili pepper flakes (optional) 1 crumbled bouillon cube (optional) Salt and fresh cracked black pepper, to taste 1 cup fresh chopped cilantro (or parsley), divided 3 tablespoons butter 4 medium zucchini, spiralized Juice of 1/2 lemon 1 tablespoon hot sauce of your
Ingredients 2 ½ cups granola 1 cup peanuts-chopped 3 Tablespoons peanut butter 3 Tablespoons honey Filling: 1 cup peanut butter-melted Topping: 12 oz. dark chocolate-finally chopped 1 Tablespoon coconut oil Instructions To make Peanut Butter Granola Cups, in a bowl combine granola, chopped peanuts, peanut butter and honey. If the mixture is too dry add more honey to get sticky consistency of the mixture. Grease cupcake pan and divide the mixture in 12 cups. Press the mixture
Ingredients 8 bone-in chicken thighs Salt and freshly ground black pepper 2 tablespoons olive oil 1 small onion, chopped 3 stalks celery, cut into 1/2-inch pieces 3 carrots, peeled and cut into 1/2-inch pieces 4 cloves garlic, minced 5 cups low-sodium chicken broth, divided 1 cup ditalini pasta 1 cup diced tomatoes, drained 8 cups roughly chopped escarole Chopped parsley Grated Parmesan cheese Instructions Trim any excess fat from the chicken thighs, season on both sides with
Ingredients 10 oz ravioli cheese ravioli 2 tablespoons olive oil 1/4 cup sun-dried tomatoes , chopped 10 oz mushrooms 5 oz spinach , fresh 4 cloves garlic , minced 1/4 teaspoon red pepper flakes 1 tablespoon olive oil salt and pepper Instructions Cook ravioli. Drain. In a large skillet, heat 2 tablespoons olive oil on medium heat. Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring. Add fresh spinach, minced garlic, red pepper flakes. Continu
Ingredients 1 lb Brussels sprouts 1 tbsp unsalted butter 1 tbsp olive oil 1 tbsp Dijon mustard 1 tbsp honey Kosher salt and fresh cracked pepper Instructions 1. Over medium high heat, melt butter and olive oil in large nonstick pan. 2. Add brussels sprouts, toss to mix and add a sprinkle of kosher salt. Cook and stir until brown and crisp-tender 3. Stir in mustard and honey until well combined and caramelized, a minute or two. Season with salt and pepper. 4. Enjoy.