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.

1 tbsp olive oil
1 cup onion, diced
1 green bell pepper, diced
2 lbs. ground beef, lean
3 tsp garlic, minced
2 15 oz cans tomato sauce
2 15 oz cans petite diced tomatoes
4 cups beef broth
3 tbsp Worcestershire Sauce
2 tsp seasoned salt
2 tbsp Italian Seasoning
2 cups macaroni noodles, uncooked
1 cup cheddar cheese, shredded

Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef
then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in
garlic and stir until fragrant (about 30 seconds).
Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian
seasoning and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light
boil and stir occasionally until the pasta is tender, about 20 minutes.
Remove from heat and stir in the cheddar cheese just before serving. Enjoy!

1 avocado
½ fresh lemon
2 cups grape tomatoes sliced
2 cups cucumber diced
1 can chickpeas drained (19 ounces)
¾ cup green bell pepper diced
½ cup fresh parsley chopped
¼ cup red onion sliced
Dressing
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon cumin
salt & pepper

Cut avocado into cubes and place in a bowl. Squeeze the juice from the lemon over the avocado
and gently stir to combine.
Add remaining salad ingredients and gently toss to combine.
Refrigerate at least one hour before serving.
Store leftover Chickpea Salad covered in the fridge for up to 3 days. Stir to refresh flavors and
serve cold.

1-1/4 pounds ground beef

1 medium onion, chopped

4 garlic cloves, minced

2 cups salsa

1 can (16 ounces) refried beans

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) enchilada sauce

1 can (4 ounces) chopped green chilies

1 envelope taco seasoning

1/4 teaspoon pepper

6 flour tortillas (10 inches)

3 cups shredded Mexican cheese blend, divided

2 cups crushed tortilla chips

Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.
2. Spread 1 cup meat mixture in a greased 13×9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture.
3. Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips.
4. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.

Servings 8 -10

1 14 oz. bag coleslaw mix

½ c. red pepper diced

½ c. black beans rinsed and drained

½ c. grilled corn

½ c. minced cilantro

1 jalapeno seeds removed and finely diced

¾ c. mayo

¼ c. sour cream

½ package taco seasoning

2 Tbsp. lime juice

In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.

In a separate small bowl, combine mayo, sour cream, taco seasoning, and lime juice.

Add mayo mixture to coleslaw mixture and stir to combine.

1 (17-ounce) container of purchased plain hummus

1/2 cup reduced-fat, crumbled feta cheese

1/4 cup thinly sliced green onions (from about 2 onions)

3/4 cup chopped Italian flat-leaf parsley

1 teaspoon extra virgin olive oil

Pinch of  kosher salt

cherry tomatoes, halved

1 large red pepper, optional (look for one with broad, flat sides)

1 – 1 1/2 tablespoons very finely crumbled, reduced-fat feta cheese

dippers for serving: whole-grain pita chips, wedges of whole-wheat pita bread, pretzels

or any red and green veggies

In a medium-sized bowl, combine hummus, 1/2 cup feta, and green onions.

Place a small bowl or drinking glass in the center of a large, round platter

Use a rubber scraper to spread the hummus mixture in a circle all around the bowl/glass you placed at the center

Remove the bowl/glass from the center using a gentle, upward twisting motion. If needed, you can carefully insert the tip of a toothpick under the edge of the bowl/glass to help it release.

In another small bowl, toss parsley, oil, and salt until the parsley is thoroughly coated and the oil and salt are evenly distributed.

Spoon parsley mixture in a circle on top of the hummus layer, leaving a small border of hummus showing all around.

Place halved cherry tomatoes, cut-side down, randomly throughout the parsley layer, so they look like Christmas ornaments.

If making the optional bow out of red pepper, cut one broad, flat side off the pepper (as shown in the photo in our post), and gently but firmly press a metal, bow-shaped cookie cutter (we use this one) through the pepper slice to cut out your bow. Place the bow on your wreath.

Sprinkle entire wreath lightly with a dusting of 1 – 1 1/2 tablespoons very finely crumbled feta, to look like snow. You can adjust the exact amount of feta, depending on the diameter of your wreath – you want it to look like just a light dusting, without using so much feta that it hides the other ingredients.

Serve immediately with dippers of your choice, or cover and refrigerate for up to 1-2 days

Prepared pizza dough (or make your own)

Pizza sauce or Pesto

Mini peperoni

Mozzarella cheese

Green, red and yellow pepper

Any other topping you want!  Banana peppers, black olives etc

Prepare pizza crust according to package directions.

On lightly floured work surface, roll out dough into large rectangle, about 1/4 inch (5 mm) thick.

Using large Christmas tree cookie cutter, cut out 12 Christmas trees, re-rolling dough as needed. Transfer tree pizzas to 2 large parchment paper–lined baking sheets, about 2 inches (5 cm) apart.

Spread sauce over each pizza; sprinkle with cheese. Garnish with pepperoni, colored peppers and any other topping…be creative 🙂

Bake according to package directions, about 10 to 15 minutes, or until crust is golden brown.

Let cool for 5 minutes before serving.

Cranberry Pistachio Coating
1 1/4 cups cranberries
1 cup shelled roasted, salted pistachios

Cheese Log
7-8 oz. goat cheese log or tub
4 oz. cream cheese, softened
2 tablespoons honey
1/4 tsp EACH ground ginger, ground cinnamon, salt, dried thyme, dried rosemary
1/8 teaspoon pepper
1/2 cup Cranberry Pistachio Coating mixture (in directions)

Garnish with honey

Instructions:

Add cranberries and pistachios to your food processor and chop into small pieces (but don’t over-process). Remove ½ cup and add it to a medium bowl. Add all remaining Goat Cheese Log ingredients to the bowl and stir to combine.

Add this cheese mixture to a large piece of plastic wrap, and form into the shape of a log. Wrap in plastic wrap. Freezer for 20-30 minutes. We want the cheese log slightly firm so it holds its shape but is still soft enough for the Coating to be pressed into it.

Line counter with about a large piece parchment paper. Add Coating ingredients to parchment and spread into a single layer square a little larger than the length of the cheese log. Add cheese log to the edge of the coating and roll in coating until evenly coated, pressing coating into the cheese so it sticks. The cheese log can be refrigerated at this point until ready to serve or serve immediately.

When ready to serve, remove from refrigerator 15 minutes beforehand so it can soften. Drizzle generously with honey just before serving. Serve with crackers.

1 cup salted butter, softened

1/3 c finely chopped dried cranberries

2 Tbsp pure maple syrup

1 Tbsp orange zest

Dash of cinnamon

Whip butter for 3 minutes using an electric or stand mixer

Add in cranberries, syrup, orange zest and cinnamon.

Mix on High for 2 minutes

Refrigerate leftovers