4 boneless, skinless chicken breasts
½ cup hot honey (store bought or add chili flakes)
2 Tbsp Olive oil
2 garlic cloves, minced
1 tsp paprika
½ tsp onion powder
Sant and pepper to taste
½ tsp crushed red pepper flakes
½ cup crumbled feta cheese
1 tbsp fresh parsley, chopped
Lemon wedges for serving
Preheat oven to 400*. Lightly grease a baking dish.
In a small bowl, mix hot honey, olive oil, minced garlic, paprika, onion powder, salt and pepper
and red pepper flakes.
Place chicken in baking dish and pour the honey mixture over, coating well.
Bake uncovered, 25-30 minutes or until the internal temperature of the chicken is 165*.
In the final 5 minutes of baking, sprinkle with feta and return to oven to melt cheese slightly.
Remove from oven, let rest 5 minutes. Garnish with parsley and lemon wedges.
1 ½ pounds boneless skinless chicken thighs (or breasts), cut into 1-inch, bite-size pieces
⅓ cup sun-dried tomatoes in oil, roughly chopped (plus 1 tablespoon of the oil)
1 tablespoon tomato paste
1 teaspoon granulated garlic
1 teaspoons dried thyme
½ teaspoon smoked paprika
1 teaspoon kosher salt, divided
¼ teaspoon black pepper
1 ½ cups orzo (dry, uncooked)
3 cups low-sodium chicken broth
⅓ cup heavy cream
⅓ cup grated Parmesan cheese
2 cups baby spinach (optional, stir in at end)
Preheat the oven to 425°F. Lightly grease a 9×13 baking dish with a bit of oil or cooking spray.
Assemble: To the baking dish, add the chicken, 1 tablespoon sun-dried tomato oil, and tomato
paste. Sprinkle over the granulated garlic, thyme, paprika, ½ teaspoon of the salt, and pepper.
Toss to coat the chicken evenly in the oil, spices and tomato paste. Spread the chicken in an even
layer on the bottom of the pan.
Layer the chopped sun-dried tomatoes over the top of the chicken, followed by the orzo in an
even layer. Sprinkle with the remaining ½ teaspoon of salt, then pour the stock evenly over the
orzo. Do not stir.
Bake: Cover with foil and bake for 30 minutes, or until the chicken is cooked through and the
orzo is just barely cooked, but still a bit under-done.
Carefully remove the foil. Add the cream, parmesan, and spinach (if using), stirring well to
combine.
Return to the oven and bake for an additional 5-10 minutes, uncovered.
Finish And Serve: Let rest for 5-10 minutes to thicken slightly before serving. Taste and adjust
seasoning if needed. Serve warm with additional Parmesan, if that’s your thing.
24 oz frozen turkey meatballs (not Italian blend)
2 10 oz cans green enchilada sauce
2 7 oz cans diced chili peppers
2 tbsp taco seasoning
2 cups sour cream optional
Mexican blend shredded cheese
fresh cilantro chopped
green onions optional garnish
Spray slow cooker with non-stick spray (or use a slow cooker liner)
Add meatballs, enchilada sauce, chili peppers and taco seasoning to slow cooker
stir to combine
cover and cook on low for 4-6 hours
Add sour cream to slow cooker 15-30 minutes prior to serving and stir to combine.
Top with shredded cheese, sliced green onion and chopped cilantro when serving
20 oz frozen rice cauliflower
3-4 T olive oil
½ c diced onion
2 cloves minced garlic or 2 large tsp jarlic
2 cups sliced mushrooms
2 cups fresh spinach
½ c roasted red pepper, diced
1/4 c sundried tomatoes, hydrated and sliced thin
Salt and pepper to taste
Shredded Parmesan Cheese to taste
Cook the cauliflower rice according to the package instructions
Heat olive oil in a skillet and sauté the onions
Add the mushrooms and sauté until they are cooked through
Stir in the garlic, add the cauliflower rice, roasted red pepper and sundried tomatoes.
Sauté 2-3 minutes
Add spinach and cook until the spinach has wilted.
Serve warm with parmesan Cheese
8 (5 ounce) boneless chicken thighs
salt and ground black pepper to taste
2 tablespoons olive oil, or as needed
½ medium onion, finely chopped
7 cloves garlic, chopped, or to taste
1 cup honey
½ cup soy sauce
1 pinch onion powder, or to taste
1 pinch garlic powder, or to taste
Pat chicken dry and season chicken on both sides with salt and pepper.
Heat oil in a cast iron skillet over medium-high heat. Add chicken and brown on one side, 5 to 7
minutes.
Flip chicken; continue to cook until chicken is mostly (but not fully) cooked and onion and garlic
are soft, 3 to 5 minutes more. Remove chicken to a plate.
Cook onion and garlic in chicken drippings.
Add honey, soy sauce, onion powder, and garlic powder to the skillet. Stir and scrape the bottom
of the pan to get garlic and onion to mix with the liquid.
Return chicken to the skillet and reduce heat to medium. Cook until no longer pink in the center
and juices run clear, about 10 more minutes, turning once halfway through. An instant-read
thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
Arrange chicken on a serving plate and drizzle liquid from the pan on top.
1 (15 oz.) can pinto beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can sweet corn kernels, drained
1 (14.5 oz.) can diced tomatoes
1 (12.5 oz.) can chicken breast, drained and shredded
1 (4 oz.) can diced green chiles
1 (14 oz.) can chicken broth
1 (1 oz.) packet taco seasoning
1/2 teaspoon cumin, optional
1/2 teaspoon chili powder, optional
1/2 teaspoon garlic powder, optional
1/2 teaspoon onion powder, optional
kosher salt and freshly ground pepper, to taste
Garnish options: sour cream, tortilla chips, avocado
Place pinto beans, black beans, corn, tomatoes, chicken, green chiles and chicken broth in a large
stock pot over medium-high.
Stir in taco seasoning, cumin, chili powder, garlic powder and onion powder, then add salt and
pepper, if desired. Taste and adjust seasoning, if necessary.
Bring mixture to a boil, then reduce heat to low and let simmer for 20-30 minutes, or until
desired thickness is reached.
Serve hot, garnished with sour cream, tortilla strips and avocado.
15 phyllo cups ((aka phyllo shells, fillo shells))
4 ounces cream cheese
1/4 cup red pepper jelly ((or pepper jelly of choice!))
15 pecan halves (toasted)
1 tbsp Fresh Herbs (thyme, parsley, etc) (chopped (optional))
Preheat oven to 350°F. Line up phyllo cups on a baking sheet.
Cut 1/2 of a block of cream cheese into 15 small cubes. To make this easier, freeze your cream
cheese for about half an hour before cutting. Place each little cube of cream cheese into a phyllo
cup.
Bake for 5 to 7 minutes. Remove from oven and use the back of a spoon to press down the warm,
softened cream cheese.
Add a small spoonful of pepper jelly to each phyllo cup. Top with a pecan half.
Return to the oven for 3 minutes.
Optional: Garnish with thyme sprigs or diced parsley!
16 ounces cream cheese, softened
2 cups freshly grated sharp cheddar cheese (avoid pre-shredded cheese)
1 c bleu cheese
2 green onions, chopped
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
dash freshly ground black pepper
2/3 cup pecans, finely chopped
Black olive for eyes, tomato for nose, 2 pretzels for antlers
Mix cheeseball ingredients: Place cream cheese in a mixing bowl then mix until smooth. Add
cheeses, green onion, Worcestershire sauce, hot sauce, parsley, garlic powder, oregano. and
pepper then mix well to combine.
Form into ball: Use a rubber spatula to scrape the sides of the bowl and gather the mixture into
one lump. Lightly grease your hands and form the mixture into a round ball.
Coat with nuts: Place the pecans on a plate. Hold the cheese ball in one hand and use the other
hand to scoop the pecans onto the outside of the ball, pressing them in gently and turning the ball
to coat all sides.
Chill and serve: Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to
firm up. Remove from fridge about 20 minutes before serving to allow it to soften just slightly.
Garnish with the olives, tomatoes and pretzles.
Serve with crackers, pretzels, vegetables or anything else you'd love to dip in cheese!
2 cans crescent rolls
1 8 oz block cream cheese (softened)
2 1/2 cups frozen spinach (thawed and drained)
1 cup mozzarella cheese (grated)
3/4 cup canned artichoke hearts (chopped)
1/2 cup Parmesan cheese (grated)
1/3 cup mayonnaise
1 tbsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 egg (optional)
Make the filling
Mix all ingredients except crescent rolls in a bowl until fully combined. This should be easy to
do with a spatula as long as the cream cheese is soft. *make sure spinach is drained of excess
liquid.
Refrigerate for 1 hour before assembling the crescent ring.
Assembly and baking
Preheat oven to 375°F.
Line a large baking sheet with parchment paper and place a 5-inch bowl top-down in the middle
of the parchment paper.
Arrange crescent rolls in a concentric, overlapping circle around the bowl. You maybe not need
all of the rolls. Just use enough to get around the bowl and save the rest.
Once all dough triangles have been arranged, remove the bowl and use your hands to press the
dough around the center of the circle and create a little lip around the edge of the center of the
circle.
Remove filling from the fridge and place large cylindrical chunks around the center of the circle.
Gently lift the tip of each triangle over the filling and press into the inner edge of the circle.
Brush with beaten egg if desired.
Bake for about 20-25 minutes or until evenly golden brown.
Enjoy!
8 ounces cream cheese softened
1 cup crumbled feta cheese
⅓ cup chopped fresh chives
1 ½ cups dried cranberries
4 large flour tortillas 10-inch
Place cream cheese in a small bowl and beat until fluffy.
Add in remaining ingredients (except tortillas) and mix well. Spread the mixture evenly over the
4 tortillas.
Roll each tortilla in plastic wrap and refrigerate at least 1 hour. Cut into slices and serve.