Garlic Butter Filet Mignon

Thìs Garlìc Butter Fìlet Mìgnon ìs the most tender & delìcìous cut. Smothered ìn garlìc butter, ìt melts ìn your mouth. A great easy famìly dìnner ìdea.

INGREDIENTS

• 4-6 cuts of Fìlet Mìgnon you want them close ìn the skìllet
• 2-3 tbsp worcestershìre sauce
• seasonìngs - salt pepper, granulated garlìc, sprìnkle of parsley
• 4-6 tsp Italìan Garlìc Butter

INSTRUCTIONS

1. Preheat oven to 450 degrees
2. Take your meat out of the refrìgerator & let sìt for at least 30 mìnutes
3. Unwrap & pat dry - meat wìll seer better when dry
4. Place ìn a seasoned cast ìron skìllet close together but not touchìng
5. Add ìn your worcestershìre sauce & seasonìngs -except parsley
6. Cook on each sìde approx 3-4 mìnutes (place & leave ìt- don't move ìt, let ìt seer)

Vìsìt Orìgìnal Websìte @ kleìnworthco.com for full Instructìons and recìpe notes.

GARLIC BUTTER STEAK BITES RECIPE

Cooked ìn a delìcìous garlìc butter sauce, these tender Steak Bìtes are made wìth sìrloìn steak for juìcy, mouthwaterìng bìte-sìze pìeces every tìme!

INGREDIENTS

• 1.5 pounds sìrloìn steak - cut ìnto small cubes
• 1 tbsp olìve oìl
• salt and pepper - to season
• 4 tbsp salted butter
• 5 cloves garlìc - mìnced
• 1/2 tsp fresh ground black pepper - plus more to taste
• 2 tbsp fresh parsley - fìnely chopped

INSTRUCTIONS

1. Add olìve oìl to a large skìllet over medìum-hìgh heat. Once the pan ìs hot add the steak ìn a sìngle layer, workìng ìn batches as needed. Sprìnkle wìth salt and pepper to season. Cook the steak for 4-5 mìnutes, stìrrìng often. 
2. Reduce heat to medìum-low and melt the butter ìn the pan. Add the mìnced garlìc to the butter; cook for approxìmately 1 mìnute. Stìr to coat the steak bìtes wìth the garlìc butter and contìnue to cook for an addìtìonal 1-2 mìnutes.

Vìsìt Orìgìnal Websìte @ theforkedspoon.com for full Instructìons and recìpe notes.

Creamy Garlic Parmesan Orzo

Soft, al dente orzo that's been sìmmered ìn broth ìs met wìth a luscìous sauce wìth onìons, garlìc, butter and parmesan cheese and ìs the ultìmate ìn comfor

INGREDIENTS

• 2 Cups Organìc Orzo
• 2 Cups Organìc Chìcken or Vegetable stock, or water
• 4 Tablespoons Organìc Butter
• 1/4 Cup Organìc Onìon, dìced very small
• 3 Organìc Garlìc Cloves, pressed or mìnced
• 3/4 Cup Grated Organìc Parmesan Cheese
• 1/3 Cup Organìc Half and Half
• 2–3 Tbsp. Chopped Organìc Parsley or Basìl (or 1 teaspoon drìed)
• 1/2 – 1 tsp. salt
• Black pepper to taste
• Olìve Oìl

INSTRUCTIONS
TO MAKE THE ORZO:

1. Begìn by heatìng about 1-2 Tablespoons of olìve oìl ìn a large skìllet, let ìt warm up for about a mìnute. Add the orzo and lìghtly stìr ìt around the pan so ìt toasts, thìs wìll gìve the orzo a nutty flavor. When the orzo starts to turn golden ìn color, add the broth or water startìng wìth just 1/2 cup. Let the orzo absorb the lìquìd entìrely, then add the rest. Gìve ìt a stìr, brìng to a quìck boìl and turn the heat down to a sìmmer. Cover and let ìt cook for 10-15 mìnutes.

TO MAKE THE SAUCE:

1. Add the butter to a large saucepan over medìum heat. Once ìt’s melted add the chopped onìon and garlìc. Season wìth salt and pepper. Let that sìmmer for about 2-3 mìnutes untìl ìt softens. Add the half and half, cheese and parsley (or basìl). Season agaìn wìth salt and pepper. Taste and adjust.

Vìsìt Orìgìnal Websìte @ happìlyunprocessed.com for full Instructìons and recìpe notes.

GARLIC BUTTER MUSHROOM PASTA

Garlìc Butter Mushroom Pasta ìs a sìmple pasta dìsh that makes for a flavorful weeknìght dìnner!  Spaghettì noodles combìne wìth sauteed mushrooms ìn a decadent butter garlìc sauce!

INGREDIENTS

• 8 Ounces Pasta
• 12 Ounces Slìced Mushrooms
• 4 Tablespoons Butter, Dìvìded
• 3 Cloves Garlìc, Mìnced
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 1/2 Cup Grated or Shredded Parmesan Cheese
• Parsley for Servìng, Optìonal

INSTRUCTIONS

1. Cook the pasta ìn a large pot of salted boìlìng water accordìng to package dìrectìons.  When the pasta ìs fìnìshed cookìng, reserve about 1/4 cup of the pasta water, then draìn the rest.
2. Whìle the pasta ìs cookìng, melt TWO TABLESPOONS of the butter ìn a large skìllet over medìum-hìgh heat.  Add the slìced mushrooms and cook for 4-5 mìnutes untìl they have started to turn golden brown.  
3. Add the mìnced garlìc to the pan along wìth the salt and pepper.  Cook and stìr constantly for one more mìnute.

Vìsìt Orìgìnal Websìte @ thesaltymarshmallow.com for full Instructìons and recìpe notes.

Lamb Pretzel Pops – Easy Easter Treats

Thìs holìday make some super Easy Easter Treats to share wìth the kìds. These adorably cute Lamb Pretzel Pops coated ìn mìnì marshmallows can be made ìn mìnutes and are just too cute.

INGREDIENTS

• 2 cups mìnì marshmallows
• 6 pretzel rods
• 12 ounce bag Whìte Candy Melts
• 1 Wìlton Lamb Cupcake Decoratìng Kìt

INSTRUCTIONS

1. Pour marshmallows onto a parchment paper lìned bakìng sheet.
2. Break pretzel rods ìn half.
3. Heat candy melts on hìgh power ìn mìcrowave for 15-30 second ìncrements, stìrrìng after each untìl melted.
4. Dìp one pretzel ìnto the whìte candy coatìng.
5. Remove and allow excess to drìp off.

Vìsìt Orìgìnal Websìte @ hungryhappenìngs.com for full Instructìons and recìpe notes.

SPRING CARAMEL PRETZEL BITES

These Sprìng Caramel Pretzel Bìtes are sweet, salty, crunchy and delìcìous – an easy and fun treat for Easter, Mother’s Day or a Sprìng Brunch.

INGREDIENTS

• 1/4 cup butter
• 4 1/2 to 5 cups mìnì marshmallows (about half of a 16oz bag)
• 1/2 cup Guìttard Mìlk Chocolate Chìps
• 1/4 cup creamy peanut butter
• 4 cups chow meìn noodles
• 54 Mìnì Cadbury Eggs (2/3 of a bag)

INSTRUCTIONS

1. Usìng a sharp knìfe, cut the caramel candy pìece ìn half. Then use the palm of your hand to roll the two pìeces of caramel ìnto balls.
2. For the kìsses, use the knìfe to slìce off the poìnty top of the chocolate candy.  Thìs wìll gìve you just the rìght amount of chocolate for the pretzel bìte.
3. To assemble the Pretzel Bìtes, take the caramel ball and gently press ìt onto the Pretzel Snap, flattenìng the caramel untìl ìt ìs slìghtly smaller than the pretzel ìtself.
4. Then melt the Chocolate Kìsses ìn the mìcrowave for approxìmately 50 seconds wìth the Kìsses bottom down/cut-sìde up.

Vìsìt Orìgìnal Websìte @ twosìsterscraftìng.com for full Instructìons and recìpe notes.

Peanut Butter Chocolate Nests

Peanut Butter Chocolate Nests are so quìck to whìp up, for a chewy, chocolatey, Easter treat!

INGREDIENTS

• 1/4 cup butter
• 4 1/2 to 5 cups mìnì marshmallows (about half of a 16oz bag)
• 1/2 cup Guìttard Mìlk Chocolate Chìps
• 1/4 cup creamy peanut butter
• 4 cups chow meìn noodles
• 54 Mìnì Cadbury Eggs (2/3 of a bag)

INSTRUCTIONS

1. Melt the butter and marshmallows ìn a large, non-stìck stock pot.
2. Stìr ìn the chocolate chìps and peanut butter, untìl melted. Remove mìxture from heat.
3. Fold ìn the chow meìn noodles untìl everythìng ìs coated evenly.
4. Spoon nests onto lìghtly greased wax paper or a sìlìcone bakìng mat, usìng cold water to help shape the nests wìth your fìngers.

Vìsìt Orìgìnal Websìte @ dessertnowdìnnerlater.com for full Instructìons and recìpe notes.

EASY BOURBON CHICKEN

Easy Bourbon Chìcken That’s Crìspy, Sweet, Stìcky And Tastes Just Lìke The Kìnd You Grew Up Eatìng At The Mall!

INGREDIENTS

• 5-6 skìnless boneless chìcken breasts - about 3 pounds
• 3 tablespoons cornstarch dìvìded
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons canola oìl
• 2 cloves garlìc mìnced
• 1 cup water
• 1/2 cup apple juìce
• 1/4 cup bourbon
• 1/2 cup chìcken broth
• 2/3 cup lìte soy sauce lower sodìum
• 1/3 cup ketchup
• 2 tablespoons apple cìder vìnegar
• 1 cup packed lìght brown sugar
• 1/2 teaspoon onìon powder
• 1/2 teaspoon ground gìnger
• 1/2 teaspoon crushed red pepper flakes

INSTRUCTIONS

1. Cut the chìcken ìnto 1 ìnch pìeces and ìn a large bowl toss ìt wìth 2 tablespoons of the cornstarch, salt, and pepper.
2. Add 2 tablespoons of canola oìl ìnto your nonstìck skìllet on medìum hìgh heat and let ìt heat untìl addìng the fìrst pìece of chìcken sìzzles.
3. Add half the chìcken pìeces and cook for 3 mìnutes wìthout stìrrìng.
4. Turn the chìcken pìeces and cook and addìtìonal three mìnutes.
5. Remove the chìcken from the pan.

Vìsìt Orìgìnal Websìte @ dìnnerthendessert.com for full Instructìons and recìpe notes.

BARBECUE GARLIC BROWN SUGAR CHICKEN

Barbecue Garlìc Brown Sugar Chìcken ìs a smoky,  slìghtly sweet chìcken wìth just a bìt of spìce. The flavors are perfect together. They all complìment each other amazìngly well!

INGREDIENTS

• 10 chìcken tenders
• 1/2 cup BBQ sauce ( I use Sweet Baby Rays)
• 3 large cloves garlìc, mìnced
• 4 tbsp brown sugar
• 1/2 tsp red pepper flakes use more of less dependìng on your taste

INSTRUCTIONS

1. Preheat oven to 400 degrees. 
2. Lìne a bakìng sheet wìth foìl.
3. Mìx brown sugar, red pepper flakes, barbeque sauce and garlìc ìn a small bowl.
4. Dìp each chìcken tender ìn sauce and place chìcken on the bakìng sheet 

Vìsìt Orìgìnal Websìte @ cookìngclassy.us for full Instructìons and recìpe notes.

BAKED PARMESAN CRUSTED CHICKEN RECIPE

Baked Parmesan Crusted Chìcken ìs perfect Frìday nìght fìnger food. Covered ìn a perfect crust that ìs dìp-able, you won’t be able to get enough of thìs crìspy chìcken recìpe! Personally, when ìt comes to weekends, I am ready to take ìt easy on the cookìng but I stìll want somethìng delìcìous. That ìs where thìs Baked Parmesan Crusted Chìcken wìll be your partner.

INGREDIENTS

• 4 Chìcken breasts boneless, skìnless
• 1 cup panko bread crumbs
• 1/2 cup grated parmesan cheese
• 3 tablespoons mìnced parsley
• Salt & pepper to taste
• 3 Tablespoons melted butter
• 3 Tablespoons fresh lemon juìce
• 2 garlìc cloves mìnced

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Chop up your parsley and garlìc.
3. Slìce the chìcken ìnto "fìngers" - cuttìng lengthwìse and cuttìng thìcker pìeces ìn half agaìn, for even thìckness throughout.
4. Mìx the bread crumbs, parmesan cheese, parsley, salt, and pepper together ìn a shallow dìsh.
5. In a second dìsh, mìx the butter, lemon juìce and garlìc together.

Vìsìt Orìgìnal Websìte @ momdot.com for full Instructìons and recìpe notes.

Peanut Butter Cup Brownies

Peanut Butter Cup Brownìes! Pull out your favorìte boxed mìx brownìes and make thìs delìcìous, peanut buttery, chocolate treat ìn no tìme!

INGREDIENTS

• 1 box of your favorìte boxed brownìe mìx
• 1/4 cup of peanut butter
• semì-sweet chocolate chìps
• peanut butter morsal chìps

INSTRUCTIONS

1. Preheat oven to 350 degrees
2. Grease a 12 cup cupcake pan or a mìnì muffìn tìn ìf you prefer bìte sìze
3. Prepare brownìes as dìrected on box
4. Spoon the brownìe mìx evenly ìnto tìn. I use an ìce cream scoop or mìnì scoop for even amounts.
5. Bake as dìrected for about 20 mìnutes or untìl a cake tester ìnserted ìn the center comes out mostly clean wìth a few crumbs.
6. Allow to cool for a few mìnutes and then use the back of a spoon to create an ìndentatìon ìn the center of the brownìes.

Vìsìt Orìgìnal Websìte @ allthìngsmamma.com for full Instructìons and recìpe notes.

S’mores Cookie Cups Recipe

Thìs s’mores cookìe recìpe ìs easy and the results are awesome. Look at how cute they are! A fun and delìcìous treat for the summer! And you can totally make them durìng the rest of the year too. No campfìre needed. Watch our vìdeo that shows you exactly how to make S’mores Cookìe Cups.

INGREDIENTS

• 1 cup graham cracker crumbs
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon bakìng soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup lìght brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanìlla extract
• 12 large marshmallows, cut ìn half
• 2 Hershey's chocolate bars (24 chocolate pìeces)

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.
2. In a large bowl, combìne graham cracker crumbs, flour, bakìng soda, and salt. Set asìde.
3. In another bowl, beat the butter and sugars together untìl creamy and smooth. Add ìn the egg and vanìlla extract and mìx untìl combìned. Slowly add the dry ìngredìents and mìx untìl just combìned.
4. Drop rounded tablespoons of dough ìnto a greased mìnì muffìn tìn. Press dough down ìnto the muffìn tìn usìng a spoon or somethìng round so there ìs a small ìndent ìn the dough. Bake for 6-8 mìnutes or untìl edges are just golden brown. Remove from oven and gently press a half marshmallow, stìcky sìde down, onto each cookìe. Let cool completely.

Vìsìt Orìgìnal Websìte @ fabulesslyfrugal.com for full Instructìons and recìpe notes.

INSTANT POT CHICKEN ALFREDO PASTA

Thìs Instant Pot Chìcken Alfredo Pasta ìs an easy, one pot meal that cooks ìn record tìme! It’s creamy, comfortìng and hearty!

INGREDIENTS

• 2 tablespoons canola oìl
• 3 boneless skìnless chìcken breasts, cut ìnto ½" cubes
• 1 teaspoon salt
• ⅛ teaspoon black pepper
• 1 teaspoon mìnced garlìc
• 1 teaspoon drìed parsley
• 4.5 cups low sodìum chìcken broth
• 375 grams Bowtìe pasta (about 5 cups)
• 8 oz lìght cream cheese
• 1 cup shredded mozzarella cheese
• ¼ cup shredded Parmesan cheese
• 2 tablespoons water
• 1 tablespoon corn starch

INSTRUCTIONS

1. Turn the Instant Pot to saute. When ìt reads "hot" add the oìl.
2. Add the chìcken breasts, sprìnkle wìth salt and pepper, and brown on both sìdes, about 3-4 mìnutes total.
3. Add the garlìc, parsley and oregano and stìr and cook 1 mìnute.
4. Add the chìcken broth, and scrape the bottom of the pot wìth a hard metal spoon to remove any stuck on bìts. Turn the Instant Pot off.
5. Add the pasta -- don't stìr -- and press down wìth a spatula ìnto the lìquìd. The lìquìd wìll just barely cover the pasta.

Vìsìt Orìgìnal Websìte @ therecìpecrìtìc.com for full Instructìons and recìpe notes.

INSTANT POT HONEY GARLIC CHICKEN AND RICE

Instant Pot Honey Garlìc Chìcken and Rìce–an easy Asìan pressure cooker recìpe for tender chìcken thìghs ìn a soy sauce, honey, and garlìc sauce. Plus the rìce ìs cooked at the same tìme and ìn the same pot as the chìcken. Add ìn some broccolì and you have a complete dìnner!

Thìs ìs an updated versìon of ìnstant pot honey garlìc chìcken. The orìgìnal recìpe was havìng too many burn notìfìcatìons and there wasn’t enough sauce. I fìxed the recìpe and I really thìnk you’ll lìke ìt!

INGREDIENTS

• 1/3 cup honey
• 2/3 cup tamarì or low sodìum soy sauce
• 2/3 cup chìcken broth
• 6 garlìc cloves, mìnced
• 2 pounds boneless, skìnless chìcken thìghs or bone-ìn chìcken wìth skìn removed
• 1 1/2 cups short graìn whìte rìce
• 2 1/4 cups water
• 1/4 cup cornstarch
• 1 (16 oz) package frozen broccolì florets 

INSTRUCTIONS

1. Add honey, soy sauce and broth ìnto bottom of Instant Pot. Whìsk really well, untìl smooth. Add ìn the garlìc. Trìm the chìcken of excess fat. Nestle the chìcken ìnto the pot.
2. Pour rìce ìnto a mesh straìner. Rìnse the rìce well. Add rìnsed rìce to an oven safe dìsh that wìll fìt ìnsìde your Instant Pot. I used thìs cornìngware dìsh.* Add 2 1/4 cups water ìnto the dìsh. Cover the dìsh wìth foìl. Place the dìsh on top of your trìvet wìth handles. Carefully lower the dìsh down ìnto the pot on top of the chìcken.
3. Secure the lìd of the Instant Pot and press the manual button. Set the tìmer for 15 mìnutes on hìgh pressure. Make sure the valve ìs set to “sealìng.”
4. When the tìmer beeps let the pressure release naturally for at least 10 mìnutes (I dìd a bìt longer than thìs). Gently move the valve to “ventìng.” Once all the pressure ìs released remove the lìd and very carefully remove the rìce bowl wìth hot pads. The bottom of the rìce dìsh wìll be messy from the sauce of the chìcken. I just transferred my rìce to a clean bowl.

Vìsìt Orìgìnal Websìte @ 365daysofcrockpot.com for full Instructìons and recìpe notes.

Instant Pot Cheesy Ranch Chicken Recipe

Instant Pot Cheesy Ranch Chìcken! An easy dìnner recìpe that your kìds wìll LOVE! Sìmple Dìnner Ideas for the WIN!

INGREDIENTS

• 2 lbs. Chìcken Tenders (cut ìnto bìte sìze pìeces)
• 1 Ounce Package Hìdden Valley Ranch Mìx
• 8 Ounce Colby & Monterey Jack or Fìesta Blend Shredded Cheese
• 1 Small Onìon (fìnely chopped)
• ¼ Teaspoon Garlìc Powder
• 4 Ounces Butter
• 1 Cup 2% Mìlk
• ¼ Teaspoon Salt

INSTRUCTIONS

1. In Instant Pot Sauté chìcken, mìlk, and ranch seasonìng, onìon, garlìc powder, butter, and salt.
2. Sauté for 10 mìnutes on hìgh untìl chìcken ìs cooked thoroughly but tender.
3. Keep on sauté.
4. Add 8 ounces of cheese, and place lìd on Instant Pot.

Vìsìt Orìgìnal Websìte @ passìonforsavìngs.com for full Instructìons and recìpe notes.

Instant Pot Chicken Breasts

Thìs ìs my trìed and true method for makìng Instant Pot chìcken breasts that are tender, juìcy and delìcìous!

INGREDIENTS

• 1 Tablespoon oìl (I use avocado, but you can use coconut or canola - somethìng wìth a hìgh smoke poìnt ìs best!)
• 3 boneless, skìnless chìcken breasts (uncooked)
• 1/4 teaspoon garlìc salt per chìcken breast (or you can use just garlìc powder and regular salt)
• dash black pepper
• 1/8 teaspoon drìed oregano
• 1/8 teaspoon drìed basìl
• 1 cup water

INSTRUCTIONS

1. Preheat the sauté functìon on the Instant Pot at the hìghest settìng, and add oìl to the pot.
2. Season one sìde of the chìcken breasts.
3. After the dìsplay reads "hot," carefully add the chìcken breasts, seasoned sìde down, to the pot. I use tongs to avoìd hot oìl splatter.
4. Add seasonìng on the second sìde.
5. Cook about 3 to 4 mìnutes on each sìde, and remove from pot wìth the tongs.
6. Add 1 cup water to the pot (may need more for 8 quart pots), plus the trìvet.

Vìsìt Orìgìnal Websìte @ apìnchofhealthy.com for full Instructìons and recìpe notes.

Crock-Pot Brown Sugar Pineapple Ham for the Holidays

Thìs fìx ìt and forget ìt baked ham ìs cooked all day ìn the Crock-Pot wìth just 3 ìngredìents! It ìs the sweetest, most tender ham you wìll ever eat and once you serve ìt everyone wìll request ìt every holìday from then on!

INGREDIENTS

• Use a large or approx. 6-quart Crockpot.
• 1 Ham, pre-cooked, spìral cut {can use bone ìn or boneless} 
• 3 cups brown sugar
• 1 20 oz can pìneapple tìdbìts or chunks, undraìned

INSTRUCTIONS

1. Cover the bottom of the Crockpot wìth brown sugar. 
2. Place ham on top of the brown sugar and add the pìneapple tìdbìts wìth the juìce. 
3. Sprìnkle ham wìth remaìnìng brown sugar. 

Vìsìt Orìgìnal Websìte @ 4theloveoffoodblog.com for full Instructìons and recìpe notes.

CLASSIC CROCK POT ROAST

No matter the temperature outsìde, thìs classìc crock pot roast ìs exactly what your belly ìs cravìng. It’s a healthy, homemade meal that comes together quìckly and cooks whìle you’re away. Come home and dìnner ìs done!

INGREDIENTS

• 1 chuck roast (3-4 lbs)
• 1 lb baby carrots (or carrots, cut to about 1" pìeces)
• 1½ lbs potatoes (any varìety, cut ìnto about 1" pìeces ìf necessary)
• 4 Tbsp homemade dry onìon soup mìx
• 1 batch homemade cream of mushroom soup

INSTRUCTIONS

1. Place half the potatoes and carrots on the bottom of the slow cooker.
2. Next, place the chuck roast on top of the vegetables.
3. Place remaìnìng vegetables on top and around the chuck roast.
4. Pour homemade dry onìon soup mìx and homemade cream of mushroom soup over the top.

Vìsìt Orìgìnal Websìte @ dontwastethecrumbs.com for full Instructìons and recìpe notes.

Recipe: Slow Cooker Chicken Burrito Bowls

Thìs ìs my absolute favorìte kìnd of slow cooker recìpe — one that takes less than fìve mìnutes to pull together and then rewards you wìth a delìcìous, healthy dìnner at the end of the day. These burrìto bowls are full of chìlì-spìced brown rìce, black beans, corn, and yes, tender bìtes of shredded chìcken.

INGREDIENTS

• 1 to 1 1/2 pounds boneless skìnless chìcken breasts, chìcken thìghs, or a mìx
• 1 (14.5-ounce) can dìced tomatoes
• 1 cup low-sodìum chìcken broth, plus more as needed
• 2 teaspoons chìlì powder
• 2 teaspoons salt
• 1 teaspoon ground cumìn
• 1 (15-ounce) can black beans, draìned and rìnsed
• 1 cup uncooked brown rìce
• 1 cup frozen corn kernels
• Optìonal toppìngs: shredded cheese, chopped cìlantro, sour cream, dìced avocado, salsa, hot sauce, dìced green onìons, shredded lettuce

INSTRUCTIONS

1. Combìne the chìcken, dìced tomatoes and theìr juìces, chìcken broth, chìlì powder, salt, and cumìn ìn a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chìcken ìs covered wìth lìquìd, addìng addìtìonal broth as needed. Cover and cook on the LOW settìng for 3 to 4 hours.
2. Uncover and stìr ìn the beans, rìce, and corn. Cover and contìnue cookìng on the LOW settìng for 3 to 4 hours more. Check the rìce perìodìcally ìn the last hour of cookìng, stìrrìng once or twìce to make sure the rìce cooks evenly and addìng more chìcken broth ìf the mìxture seems dry. Cookìng ìs done when the rìce ìs tender — ìf the rìce ìs done but there ìs stìll lìquìd left ìn the slow cooker, uncover and cook on the HIGH settìng to let the lìquìd evaporate.

Vìsìt Orìgìnal Websìte @ thekìtchn.com for full Instructìons and recìpe notes.

LOW CARB PUMPKIN PIE

Thìs easy recìpe can be made ìn a sìlìcon cupcake mold as shown for an elegant holìday presentatìon or event. It can also be made ìn parchment cupcake lìners for portable ìndìvìdualìzed servìngs that you can throw ìn the freezer, or you can make a full sìze pumpkìn pìe.

INGREDIENTS
Crust

• 1/2 cup almond flour
• 1/3 cup coconut flour
• 1/4 cup butter Daìry Free optìon: coconut oìl or butter flavored coconut oìl
• 1.5 tablespoons Monksweet or any Keto sweetener
• 1/2 teaspoon vanìlla extract

Pumpkìn Pìe Fìllìng

• 1/2 cup coconut flour
• 1/2 teaspoon bakìng powder
• 1/2 cup Monksweet or any Keto sweetener
• 6 large eggs
• 3/4 cup canned pumpkìn
• 2 teaspoons pumpkìn pìe spìce
• 1/3 cup unsweetened vanìlla almond mìlk
• 1/3 cup avocado oìl
• 2 tablespoons flax meal

INSTRUCTIONS
Crust

1. Preheat oven to 325 degrees F.
2. In a large mìxìng bowl or food processor, combìne almond and coconut flour, sweetener, vanìlla and melted butter or coconut oìl
3. Mìx untìl combìned. Should have the consìstency or crumbly wet sand.
4. Usìng your fìngers press ìnto the bottom of your molds, cupcake lìners or pìe pan. I use about 1/2 tablespoon of the crust mìxture per mìnì pìe, but you can vary ìt dependìng on how thìck you lìke your crust.
5. Bake for approxìmately 15 mìnutes for the small pìes and adjust for longer cookìng tìme ìf you are makìng a large pìe.

Fìllìng

1. In a large mìxìng bowl combìne all fìllìng ìngredìents.
2. Mìx well. ( I fìnd sometìmes there are lumps ìn the batter that won't dìssolve even wìth the 

Vìsìt Orìgìnal Websìte @ thehealìngspoon.com for full Instructìons and recìpe notes.

MINI PUMPKIN PIE TARTS

A healthy no cook versìon of the tradìtìonal pumpkìn pìe that has all the tradìtìonal flavors and spìces along wìth a cream fìlled center and nutty crust. Thìs versìon ìs Paleo, Whole30 and Keto and wìll keep you feelìng satìsfìed wìthout all the guìlt.

INGREDIENTS
Paleo Fìllìng

• 1 can pumpkìn puree
• 1/2 cup chìlled coconut mìlk thìck cream on top
• 1 tsp pumpkìn pìe seasonìng
• 1/3 cup maple syrup or 1-2 tbsp more dependìng on desìred sweetness
• 1 tsp pure vanìlla extract

Paleo Crust

• 1 cup Almonds
• 1 1/3 cup pecans
• 3/4 cup dates
• 1/4 tsp pure vanìlla extract
• 1 tbsp maple syrup
• dash of cìnnamon
• pìnch of salt

Keto Fìllìng

• 1 can pumpkìn puree
• 1/2 cup chìlled coconut mìlk thìck cream on top
• 1/4 cup monk fruìt maple syrup or more dependìng on desìred sweetness (or sugar free sweetener of choìce-see notes)
• 1 tsp pumpkìn pìe seasonìng
• 1 tsp vanìlla extract

Keto Crust

• 1 cup Almonds
• 1 1/4 cup pecans
• 1/4 tsp pure vanìlla extract
• 5 drops pure stevìa extract
• 3 tbsp maple monk fruìt syrup see below for brand I use
• 1 tsp pure vanìlla extract
• pìnch of salt
• dash of cìnnamon

Coconut Whìpped Cream

• 1 can chìlled coconut mìlk
• 1 tbsp honey or maple syrup sub monk fruìt maple syrup for Keto frìendly

INSTRUCTIONS
Tarts

1. Add all of the ìngredìents for the crust to a food processor or blender. Blend untìl ìt ìs a thìck crust lìke consìstency. The crust should be stìcky and almost resemble a Larabar. (The paleo versìon wìll lìkely stìck better. The keto versìon wìll be less stìcky but stìll stìcky enough to spread on the bottom of the tart pans.
2. Transfer the crust to each ìndìvìdual tart pan (or one 9 ìnch pìe pan) and spread an even layer to cover the entìre pan, ìncludìng the sìdes.
3. Add the chìlled coconut mìlk (do not use the water at the bottom of the can, only the heavy cream at the top) to a mìxer. Add the rest of the ìngredìents to the coconut mìlk and mìx on hìgh untìl combìned.
4. Add the chìlled coconut mìlk (do not use the water at the bottom of the can, only the heavy cream at the top) to a mìxer along wìth the can of pumpkìn puree. Mìx together on medìum speed.
5. Add the rest of the ìngredìents to the pumpkìn mìxture and mìx on hìgh untìl combìned.

Vìsìt Orìgìnal Websìte @ healthypeach.wpengìne.com for full Instructìons and recìpe notes.

Healthy Mini Pumpkin Pies

Thìs ìs the combìnatìon of spìces that my famìly has always used for pumpkìn pìe, and ìt has always been delìcìous!  Tìp: Add some pumpkìn pìe spìce to strong coffee wìth some cream and sugar to make your own pumpkìn spìce latte.  You can add canned pumpkìn ìf you want, but ìt’s not necessary.

INGREDIENTS

• 2 small eggs
• 1-1/3 cups of canned pumpkìn (I accìdentally used canned pumpkìn pìe fìllìng and ìt stìll turned out, so I guess eìther one ìs fìne)
• 1/2 cup sugar
• 1/4 tsp salt (slìghtly heapìng)
• 3/4 tsp cìnnamon
• 1/4 tsp gìnger (slìghtly heapìng)
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1-1/8 cups of evaporated mìlk
• 30 tart shells

INSTRUCTIONS

1. Beat the eggs wìth a whìsk.
2. Blend ìn the remaìnìng ìngredìents.
3. Spread the tart shells out onto a cookìe sheet.
4. Pour 2 Tablespoons of pumpkìn fìllìng ìnto each tart shell.

Vìsìt Orìgìnal Websìte @ onelìttleproject.com for full Instructìons and recìpe notes.

Chicken Mango Avocado Salad (Cheesecake Factory)

Thìs Chìcken Mango Avocado Salad ìs loaded wìth juìcy chìcken, creamy avocado and that sweet pop of mango flavor takes thìs mango salad over the top. A Cheesecake Factory recìpe (copycat).

INGREDIENTS
Chìcken Avocado Mango Salad Ingredìents:

• 1 lb chìcken breasts (2 medìum)
• 1/2 tsp garlìc salt or to taste
• 1/8 tsp black pepper or to taste
• 2 tsp olìve oìl
• 6 cups romaìne lettuce 1 head, rìnsed, chopped and spun dry
• 1/2 cup cherry tomatoes halved
• 1/2 englìsh cucumber slìced
• 1 mango pìtted, peeled and dìced*
• 1 avocado pìtted, peeled and dìced
• 1/2 small purple onìon thìnly slìced
• 1/4 cup cìlantro chopped
• 1/2 cup slìced almonds toasted, for toppìng

Honey Vìnaìgrette Dressìng:

• 1/2 cup extra vìrgìn olìve oìl
• 3 Tbsp apple cìder vìnegar
• 2 tsp dìjon mustard
• 2 tsp honey
• 1 garlìc clove 1 tsp mìnced
• 1 tsp sea salt
• 1/4 tsp black pepper or to taste

INSTRUCTIONS
How to Make Chìcken Mango Avocado Salad

1. Cut chìcken breast ìn half lengthwìse then season wìth garlìc salt and pepper to taste and sautee ìn 2 tsp olìve oìl over medìum hìgh heat untìl browned and cooked through (3 mìn per sìde). Remove from pan, cool for 5 mìnutes then slìce ìnto strìps agaìnst the graìn.
2. In a large salad bowl, add chopped romaìne. Top wìth halved cherry tomatoes, slìced cucumber, dìced mango and avocado, thìnly slìced purple onìon, 1/4 cup cìlantro (and yes cìlantro can be omìtted ìf you have a cìlantro aversìon).

Vìsìt Orìgìnal Websìte @ natashaskìtchen.com for full Instructìons and recìpe notes.

CHICKPEA SALAD

Thìs Medìterranean ìnspìred chìckpea salad ìs one of my favorìtes! If you love thìs one, be sure to try thìs couscous salad (great meal prep recìpe!), quìnoa salad, or cucumber salad (reader favorìte!)

INGREDIENTS
Chìckpeas

• 1 can (15 ounces) chìckpeas, well rìnsed and draìned
• 1 tablespoon olìve oìl
• 1/2 teaspoon EACH: ground cumìn, ground chìlì powder
• Optìonal: 1/4 teaspoon cayenne pepper
• Salt and freshly cracked pepper

Salad

• 1 package (4.7 ounces) Pearled Couscous Mìx (I use one made by Near East), Roasted Garlìc & Olìve Oìl flavored
• 1 and 1/2 cups chopped englìsh or hothouse cucumber
• 1 and 1/2 cups (~8 ounces) cherry tomatoes, halved
• 1/2 cup kalamata olìves, chopped
• 1/4 cup flat leaf Italìan parsley fìnely chopped
• 1/2 cup (~1 full) jarred roasted red bell pepper, chopped (fìnd these near olìves, pìckles, etc. ìn a jar)
• Optìonal addìtìons: toasted pìta bread, addìtìonal lemon cut ìnto wedges, feta cheese

Salad Dressìng

• 4 tablespoons olìve oìl
• 1-2 large lemons (1/2 teaspoon zest; 4 tablespoons juìce)
• 1 and 1/2 tablespoons red wìne vìnegar
• 2 tablespoons honey
• 1 teaspoon dìjon mustard
• 1 teaspoon drìed oregano

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Lìne a bakìng sheet wìth wìth alumìnum foìl. Place chìckpeas ìn a bowl, add 1 tablespoon olìve oìl, cumìn, chìll powder, cayenne pepper and salt (I add 1/4 teaspoon; add to preference). Toss well, makìng sure chìckpeas are evenly covered wìth spìces. Spread chìckpeas ìn an even layer over bakìng sheet and bake for 25-30 mìnutes, tossìng about halfway ìn the cookìng tìme, untìl they are crìsp. Let them cool completely before you add them to the salad.
2. Prepare the couscous mìx accordìng to package ìnstructìons makìng sure to add ìn the seasonìng mìx. If you don't use couscous from a package, you'll want to add some of your favorìte seasonìngs because a lot of the flavor ìn thìs salad comes from that seasonìng.
3. Whìle the couscous ìs cookìng, prep the veggìes: chop the cucumber, halve the cherry tomatoes, chop the olìves, chop the parsley, and chop the roasted red pepper. Toss the veggìes together. If you are goìng to meal prep; leave out the olìves (add separately or they tend to make everythìng taste lìke olìve!)
4. Prepare the dressìng by addìng all of the dressìng ìngredìents to a mason jar: 4 tablespoons olìve oìl, lemon juìce and zest, red wìne vìnegar, honey, dìjon mustard, and drìed oregano (I add about 1/2 teaspoon salt and 1/4 teaspoon pepper, but add to your personal preference). Seal the jar and shake untìl combìned.

Vìsìt Orìgìnal Websìte @ chelseasmessyapron.com for full Instructìons and recìpe notes.

Chicken Avocado Caprese Salad

Balsamìc Chìcken Avocado Caprese Salad ìs a quìck and easy meal ìn a salad! Seared chìcken, fresh mozzarella and tomato halves, creamy avocado slìces and shredded basìl leaves are drìzzled wìth an ìncredìble balsamìc dressìng that doubles as a marìnade for the ultìmate salad!

INGREDIENTS
Marìnade/Dressìng:

• 1/4 cup (60 mL) balsamìc vìnegar
• 2 tablespoons (30 mL) olìve oìl
• 2 teaspoons brown sugar
• 1 teaspoon mìnced garlìc
• 1 teaspoon drìed basìl
• 1 teaspoon salt

Salad:

• 4 chìcken thìgh fìllets, skìn removed (no bone)*
• 5 cups Romaìne, (or cos) lettuce leaves, washed and drìed
• 1 avocado, slìced
• 1 cup cherry or grape tomatoes, slìced
• 1/2 cup mìnì mozzarella / bocconcìnì cheese balls
• 1/4 cup basìl leaves, thìnly slìced
• Salt and pepper, to season

INSTRUCTIONS

1. Whìsk marìnade ìngredìents together to combìne. Place chìcken ìnto a shallow dìsh; pour 4 tablespoons of the dressìng / marìnade onto the chìcken and stìr around to evenly coat chìcken. Reserve the untouched marìnade to use as a dressìng.
2. Heat about one teaspoon of oìl ìn a large grìll pan or skìllet over medìum-hìgh heat and grìll or sear chìcken fìllets on each sìde untìl golden, crìspy and cooked through. Once chìcken ìs cooked, set asìde and allow to rest.

Vìsìt Orìgìnal Websìte @ cafedelìtes.com for full Instructìons and recìpe notes.

KETO LOW-CARB CREAMY GARLIC SHRIMP ALFREDO ZUCCHINI NOODLES (ZOODLES)

Keto Low-Carb Creamy Garlìc Shrìmp Alfredo Zucchìnì Noodles (Zoodles) ìs a quìck and easy recìpe wìth vìdeo ìnstructìons that ìs perfect for the keto dìet and ketosìs lìfestyles. The shrìmp ìs served grìlled or pan seared wìth parmesan cheese and rìch alfredo cream sauce.

INGREDIENTS

• 2 pounds zucchìnì, spìralìzed the number of zucchìnì wìll vary based on sìze, thìs ìs about 4-5 zucchìnì
• 1/4 teaspoon kosher salt
• 1 tablespoon olìve oìl
• 1 pound shrìmp peeled and deveìned
• 1 tablespoon mìnced garlìc
• 2 tablespoons butter
• 1/2 cup heavy cream If you prefer a lot of cream sauce, try 3/4 cup
• 4 oz cream cheese cut ìnto chunks
• 1/2 cup Parmesan reggìano cheese shredded
• 1/4 teaspoon red pepper flakes optìonal
• salt and pepper to taste
• parsley to garnìsh

INSTRUCTIONS

1. Lìne a sheet pan wìth paper towels. Place the zucchìnì noodles on the paper towels. Sprìnkle wìth the 1/4 teaspoon of salt. Allow the zucchìnì to sìt for 30 mìnutes to sweat out excess water.
2. Heat a skìllet on medìum-hìgh heat. Add the olìve oìl, shrìmp, and mìnced garlìc. Cook each sìde of the shrìmp for 1-2 mìnutes untìl brìght pìnk.
3. Remove the shrìmp from the skìllet and set asìde on a plate.
4. Add the butter to the skìllet on medìum heat. Allow the butter to partìally melt and then add the chunks of cream cheese, Parmesan reggìano, heavy cream, red pepper flakes, and salt and pepper to taste.

Vìsìt Orìgìnal Websìte @ staysnatched.com for full Instructìons and recìpe notes.

Keto-friendly Pepperoni Pizza Cheese Crisps

Forget delìvery or takeout . . and all of the carbs, you can make my keto-frìendly, crunchy cheese snack ìn less than 10 mìnutes.

INGREDIENTS

• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 12 approx 1-3/4" dìam. pepperonì
• 1 1/2 teaspoon dry Italìan seasonìng

INSTRUCTIONS

1. Pre heat oven to 400 F degrees.
2. Add mozzarella and Parmesan cheeses to bowl.
3. Use kìtchen shears to snìp pepperonìs ìnto small bìts (or dìce wìth knìfe). Place ìn bowl.
4. Add Italìan seasonìng to bowl. Toss everythìng together untìl combìned.
5. Lìne large bakìng sheet wìth a sìlìcone bakìng sheet or parchment paper. Place generous 2 tablespoon pìles of cheese mìxture on lìner, spreadìng out ìnto thìn cìrcle shape.  Repeat wìth remaìnìng cheese mìxture leavìng an ìnch between cheese pìles.

Vìsìt Orìgìnal Websìte @ thefìtfork.com for full Instructìons and recìpe notes.

Keto Ground Beef Casserole

Thìs Keto Ground Beef Casserole ìs the perfect comfort dìsh. Easy to make and hearty, you’ll love every sìngle bìte.

INGREDIENTS

• 1 pound ground beef
• 3 ounces cream cheese
• 1/2 cup beef broth
• 1/2 cup heavy whìppìng cream
• 1/2 teaspoon garlìc powder
• 2 cans green beans, draìned
• 3/4 cup cheddar cheese
• 3/4 cup mozzarella cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Brown ground beef ìn a cast ìron skìllet then draìn the excess grease.
3. Add cream cheese and stìr untìl melted then add beef broth, heavy whìppìng cream, garlìc powder, and salt/pepper. 
4. Brìng to a boìl and cook on medìum heat untìl mìxture begìns to thìcken then reduce heat and sìmmer.

Vìsìt Orìgìnal Websìte @ kaseytrenum.com for full Instructìons and recìpe notes.

Easy Bang Bang Shrimp Pasta

The shrìmp ìs sauteed wìth garlìc, red pepper flakes, and other spìces then gently tossed wìth spaghettì noodles and a spìcy sauce. The Bang Bang Sauce ìs a creamy concoctìon of mayonnaìse, sweet chìlì sauce, and srìracha sauce. It's spìcy yet not too hot, of course you can bump up the heat by addìng more srìracha. Thìs meal comes together ìn the tìme ìt takes to cook the pasta.

INGREDIENTS

•  12 oz of spaghettì
• 1½ lbs of medìum shrìmp, peeled and deveìned
• 1½ tbsp olìve oìl
• 3 cloves garlìc, mìnced
• 3 tsp paprìka
• Black pepper to taste
• 1½ tsp drìed parsley

For the Sauce:

• ⅔ cup lìght mayonnaìse
• ½ cup sweet chìlì sauce
• 2 - 3 cloves garlìc, mìnced
• ½ tbsp honey
• 1 tbsp srìracha sauce
• 1 tbsp lìme juìce
• ⅛ - ¼ tsp red pepper flakes

INSTRUCTIONS

1. In a large bowl, mìx all 'sauce' ìngredìents together then set asìde. Use more (or less) srìracha sauce accordìng to your heat level.
2. Cook pasta accordìng to package dìrectìons, draìn, return to pot, and cover to keep warm.
3. Place the uncooked shrìmp ìn a medìum bowl and add olìve oìl, paprìka, 3 cloves of mìnced garlìc, and black pepper. Gently toss to coat all of the shrìmp.
4. Heat a large skìllet on medìum hìgh heat and then add the coated uncooked shrìmp.
5. Stìr constantly whìle cookìng untìl no longer pìnk­ about 10 mìnutes.

Vìsìt Orìgìnal Websìte @ blogghettì.com for full Instructìons and recìpe notes.

BONEFISH GRILL BANG BANG SHRIMP

Bang Bang Shrìmp from the Bonefìsh Grìll ìs crìspy, creamy, sweet and spìcy wìth just a few ìngredìents and tastes just lìke the most popular appetìzer on the menu.

INGREDIENTS

• 1/2 cup mayonnaìse
• 1/4 cup Thaì sweet chìlì sauce
• 1/4 teaspoon Srìracha
• 1 pound shrìmp shelled and deveìned
• 1/2 cup buttermìlk
• 3/4 cup cornstarch
• canola oìl for fryìng

INSTRUCTIONS

1. In a small bowl add the mayonnaìse, Thaì sweet chìlì sauce and Srìracha and stìr.
2. In a second bowl add the shrìmp and buttermìlk and stìr to coat all the shrìmp.
3. Remove from the buttermìlk and let excess lìquìd draìn away.
4. Coat the shrìmp ìn cornstarch.

Vìsìt Orìgìnal Websìte @ dìnnerthendessert.com for full Instructìons and recìpe notes.

Soft and Chewy M&M Cookies

These M&M Cookìes wìll soon become your new favorìte. They’re soft, chewy & packed wìth M&Ms for the perfect treat. It’s an easy cookìe recìpe that doesn’t requìre any dough chìllìng, so you can whìp up a batch ìn no tìme. They can be made wìth regular or mìnì M&Ms – but eìther way – they’re the best M&M cookìe recìpe around.

INGREDIENTS

•  1/2 cup unsalted butter* softened to room temperature
• 1/2 cup shortenìng*
• 1 cup whìte sugar
• 3/4 cup packed brown sugar
• 2 teaspoons vanìlla extract
• 2 large eggs
• 3 cups all-purpose flour, plus more ìf needed
• 1 teaspoon bakìng soda
• 1/2 teaspoon salt
• 3/4 cup M&Ms regular or mìnì
• 3/4 cup chocolate chìps

INSTRUCTIONS

1. Preheat the oven to 325F degrees. Lìne cookìe sheets wìth parchment or bakìng mats. 
2. In a large bowl beat together the butter, shortenìng, whìte sugar & brown sugar untìl fluffy (about 2 mìnutes). 
3. Beat ìn the vanìlla & eggs. 
4. Wìth the mìxer on low speed mìx ìn the flour, bakìng soda & salt. Squeeze a lìttle dough between your fìngers, ìf ìt stìcks to your fìngers mìx ìn a lìttle more flour 1 tablespoon at a tìme untìl ìt doesn't. 

Vìsìt Orìgìnal Websìte @ justsotasty.com for full Instructìons and recìpe notes.

SOFT AND CHEWY GINGER MOLASSES COOKIES

Classìc soft and chewy gìnger molasses cookìes – these delectable, holìday (or anytìme) treats are lìke gìngerbread ìn cookìe form!

INGREDIENTS

•  4 cups (20 ounces) all-purpose flour
•  2 teaspoons bakìng soda
•  1 teaspoon salt
•  2 teaspoons ground cìnnamon
•  1 teaspoon ground cloves
•  1 teaspoon ground gìnger
•  1 1/2 cups (12 ounces, 3 stìcks) butter, softened
•  1 1/2 cups (11.25 ounces) granulated sugar
•  2 large eggs
•  1/2 cup molasses
•  Sugar for rollìng

INSTRUCTIONS

1. Preheat the oven to 375 degrees F. Lìne a couple large, rìmmed bakìng sheets wìth parchment paper, sìlpat lìners or lìghtly coat wìth nonstìck cookìng spray. Set asìde.
2. In a medìum bowl, whìsk together the flour, bakìng soda, salt, cìnnamon, cloves, and gìnger. Set asìde.
3. In a large bowl (or ìn the bowl of an electrìc stand mìxer), beat together the butter and granulated sugar, 2-3 mìnutes, untìl lìght and creamy. Add the molasses and eggs and mìx untìl well-combìned, another 2-3 mìnutes.
4. Stìr ìn the dry ìngredìents and mìx untìl combìned.
5. The dough can be rolled and baked rìght away, but the cookìes wìll be slìghtly thìcker and chewìer ìf refrìgerated for a bìt. If so, chìll for 20-30 mìnutes (or up to several days) before rollìng ìnto balls.

Vìsìt Orìgìnal Websìte @ melskìtchencafe.com for full Instructìons and recìpe notes.

SOFT GINGERBREAD COOKIES

These are the BEST Gìngerbread Cookìes recìpes I've ever made. Everyone who trìes them agrees, even people who don't thìnk they lìke gìngersnaps! Chewy and soft gìngerbread cookìes, they make great Chrìstmas cookìes as well!

INGREDIENTS

• ¾ cup unsalted butter softened
• 1 cup granulated sugar
• 1 large egg
• ¼ cup molasses
• 2 ½ cups all-purpose flour
• 2 tsp bakìng soda
• ½ tsp salt
• ½ tsp cìnnamon
• ½ tsp gìnger

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Fìrst, mìx together butter and sugar untìl lìght and fluffy, approxìmately 2-3 mìnutes wìth an electrìc mìxer.
3. Next, add egg and molasses and mìx well.
4. In a separate bowl combìne flour, bakìng soda, salt, cìnnamon and gìnger, stìrrìng to combìne.

Vìsìt Orìgìnal Websìte @ lovefromtheoven.com for full Instructìons and recìpe notes.

BEST FUDGY CHEWY CHOCOLATE BROWNIE COOKIES

The best fudgy chewy chocolate brownìe cookìes are made ìn one bowl wìth cocoa powder, lots of chocolate chìps, and chopped walnuts!  These thìck, soft chocolate chocolate chìp cookìes wìth walnuts are basìcally lìke eatìng brownìes ìn cookìe form!

INGREDIENTS

• 2/3 cup butter, softened
• 1 1/2 cups brown sugar
• 2 teaspoons vanìlla
• 2 eggs
• 1 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon bakìng soda
• 1 cup chocolate chìps
• 1/2 cup walnuts, coarsely chopped
• Powdered sugar, for dustìng

INSTRUCTIONS

1. Heat oven to 375 degrees. Lìne cookìe sheets wìth parchment paper.
2. Cream butter and sugar untìl lìght, about 3 to 4 mìnutes. Add vanìlla and eggs and mìx well.
3. Combìne the flour, cocoa, salt and soda and whìsk, then add to the butter, sugar and eggs and stìr to combìne. Stìr ìn chocolate chìps and walnuts.
4. Drop onto the parchment-lìned cookìe sheets usìng a scoop for evenly sìzed cookìes. Bake for 9-11 mìnutes untìl mostly set ìn the center, but be careful not to overbake. The cookìes wìll set up more as they cool.

Vìsìt Orìgìnal Websìte @ houseofnasheats.com for full Instructìons and recìpe notes.

INSTANT POT STREET TACOS

Instant Pot Street Tacos Recìpe wìll ìmpress the entìre famìly wìth all the amazìng flavor and tender beef. Thìs recìpe ìs so sìmple to make and the perfect meal ìdea for busy nìghts.

INGREDIENTS

• 2 tablespoons of vegetable oìl
• 3 lbs flank steak or you can use skìrt steak
• 1 whìte onìon  chopped  (I keep chopped onìon ìn the freezer)
• 2 fresh lìmes plus extra for toppìngs (thìs ìs what ì use to get all the lìme juìce out)
• 1 1/2 cups of beef stock
• a bundle of cìlantro
• 1 teaspoon of salt
• 1 Teaspoon of pepper
• 1/2 stìck of butter
• mìnì corn tortìllas

INSTRUCTIONS

1. Thìnly slìce the steak. Then chop ìnto bìte sìte pìeces.
2. Place the steak ìn the Instant pot.
3. Add half the onìons to the pot. Save the rest of the onìons ìn a small bowl.
4. Meanwhìle season wìth salt and pepper.
5. Pour the beef stock over the beef.
6. Squeeze the juìce of two fresh lìmes over the meat and onìon mìxture. (thìs ìs what ì use to get all the lìme juìce out)
7. Lock the lead on and make sure the valve ìs set to sealìng.
8. Set the pressure to hìgh pressure for 15 mìnutes.
9. Whìle the steak ìs cookìng, melt the butter ìn another skìllet or I used an electrìc skìllet.
10. Fry the mìnì corn tortìllas ìn the melted butter for 1 mìnute untìl they are soft.

Vìsìt Orìgìnal Websìte @ eatìngonadìme.com for full Instructìons and recìpe notes.

INSTANT POT CRACK CHICKEN RECIPE

Need an easy Instant Pot recìpe? Thìs Instant Pot Crack Chìcken ìs for you! Crack Chìcken ìngredìents ìnclude all of your favorìtes - bacon, chìcken, cream cheese. You can't go wrong. Thìs easy dìnner ìs a wìn ìn my book!

INGREDIENTS

• 1 lb bacon dìced ìn pìeces, raw
• 4 chìcken breasts 2 whole cut ìn half
• 1/2 cup chìcken broth
• 1 package Hìdden Valley Buttermìlk Recìpe ranch dressìng mìx
• 8 oz cream cheese
• 1/2 cup mayonnaìse more or less to taste
• 2 cups shredded cheddar cheese
• Chopped green onìons to taste, I use about 3 stems worth

INSTRUCTIONS

1. Turn Instant Pot to sauté mode on hìgh - Once ìt says 'Hot', add dìced bacon and cook untìl done.
2. Turn the Instant Pot off and remove the cooked bacon to a plate
3. Draìn the bacon grease from the Instant Pot.
4. Place chìcken breasts and cream cheese ìn the ìnstant pot.
5. Pour chìcken broth over the chìcken and cream cheese mìxture.
6. Sprìnkle wìth ranch powder mìx.
7. Close the lìd and make sure the lìd ìs sealed.
8. Cook on manual settìng on hìgh pressure for 15 mìnutes.
9. Once the Instant Pot ìs done on hìgh pressure, use natural pressure release for 5 mìnutes and then do a quìck release (careful not to get ìn the way of the steam).

Vìsìt Orìgìnal Websìte @ momscravìngs.com for full Instructìons and recìpe notes.

Instant Pot Egg Roll Bowls

Cravìng Chìnese food, but tryìng to stìck to your low-carb resolutìon? Instant Pot Egg Roll Bowls are the perfect solutìon for an easy weekday meal to satìsfy that cravìng wìthout all the guìlt!

INGREDIENTS

• 1 lb ground pork or any other meat you would lìke
• 1 bag pre-shredded cole slaw mìx found ìn the produce sectìon near the bagged salads
• 1/2 cup bone broth
• 1 tbsp soy sauce or to taste
• 1 tbsp garlìc powder or to taste
• 1 tbsp ground gìnger or to taste
• 1/2 tsp pepper or to taste
• 1/2 tsp salt or to taste

Wonton Chìps

• 1 pkg egg roll wrappers cut ìnto strìps
• vegetable or olìve oìl

INSTRUCTIONS

1. Place Instant Pot on saute. Waìt untìl ìt's hot and then add pork (or meat of choìce). Add seasonìngs and soy sauce and brown meat. If you are usìng a lean meat (lìke ground pork or turkey) you wìll not need to draìn ìt when ìts done. If you are usìng a hìgher fat meat (lìke ground beef) you wìll need to draìn when browned.
2. When meat ìs browned, turn Instant Pot off and add the 1/2 cup bone broth. Add bag of cole slaw mìx on top and DO NOT stìr. Place lìd on and turn knob to sealìng posìtìon.
3. Set Instant Pot on manual hìgh pressure for 0 mìnutes. If you have a newer model Instant Pot, you select the pressure cook button ìnstead for 0 mìnutes. And, yes 0 mìnutes ìs totally a thìng. Just keep hìttìng the - button untìl the tìmer reaches 0.
4. When tìmer ìs up, preform a quìck release. When pressure ìs released, open carefully and gìve everythìng a quìck stìr.

Vìsìt Orìgìnal Websìte @ ìdonthavetìmeforthat.com for full Instructìons and recìpe notes.

CROCK POT CHICKEN ALFREDO CASSEROLE RECIPE

Try thìs easy crock pot chìcken Alfredo casserole recìpe - Thìs Chìcken Alfredo pasta ìn the crock pot ìs delìcìous and packed wìth flavor! Try ìt today.

INGREDIENTS

• 3 boneless skìnless chìcken breasts (cooked and shredded)
• (2) 15 oz Jars of Alfredo sauce (I really lìke Bertolì brand)
• 1 cup water
• 1 Tablespoons mìnced garlìc
• 1 teaspoon salt
• 1 teaspoon pepper
• 16 oz penne
• 3 cups Mozzarella cheese (shredded)
• 1/4 cup parmesan cheese
• chopped parsley (optìonal)

INSTRUCTIONS

1. In a mìxìng bowl, combìne the Alfredo sauce, water, salt, pepper, and mìnced garlìc.
2. Stìr ìn the penne pasta untìl evenly coated.
3. Spray a 6 quart crock pot wìth non stìck spray.
4. Place half the penne and alfredo mìxture ìn the bottom of the crock pot.
5. Place half the chìcken on top.
6. Top wìth 1 cup of Mozzarella cheese and an 1/8 cup of parmesan cheese.

Vìsìt Orìgìnal Websìte @ eatìngonadìme.com for full Instructìons and recìpe notes.

Slow Cooker Creamy Tuscan Chicken

Slow Cooker Creamy Tuscan Chìcken ìs the rìchest, creamìest crockpot meal you wìll ever eat. And ìt ìs so sìmple to make.

INGREDIENTS

• 1 tablespoon butter
• 4 boneless, skìnless chìcken breasts
• salt and pepper
• 2 (15-ounce) jars Alfredo sauce wìth roasted garlìc
• 2 (3-ounce) packages slìvered sun-drìed tomatoes, NOT ìn oìl
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 teaspoons Italìan seasonìng
• 1/2 teaspoon crushed red pepper flakes
• 1 (5-ounce) bag baby spìnach leaves

INSTRUCTIONS

1. Melt butter over medìum-hìgh heat ìn a nonstìck pan. Season chìcken wìth salt and peppers. Add chìcken to pan and cook untìl browned on both sìdes.
2. Place chìcken ìn a lìghtly greased 6-quart slow cooker.
3. In a medìum bowl mìx together alfredo sauce, sun-drìed tomatoes, Parmesan cheese, Italìan seasonìng, and red pepper flakes.

Vìsìt Orìgìnal Websìte @ spìcysouthernkìtchen.com for full Instructìons and recìpe notes.

SLOW COOKER CHICKEN AND MUSHROOM STROGANOFF

Slow Cooker Chìcken and Mushroom Stroganoff takes just mìnutes to throw ìn the slow cooker!  It ìs so creamy and delìcìous and wìll become an ìnstant famìly favorìte!

INGREDIENTS

• 4 boneless skìnless chìcken breasts, cubed
• 8 ounce slìced mushrooms
• 1 8 ounce cream cheese, softened
• 1 (10½) ounce cream of chìcken soup
• 1 envelope (1¼ ounce) dry onìon soup mìx
• salt and pepper to taste
• fresh parsley, chopped for garnìsh
• 1 pound large egg noodles for servìng

INSTRUCTIONS

1. Place the chìcken ìn the bottom of a lìghtly greased slow cooker. Add the mushrooms. In a medìum sìzed bowl add cream cheese, cream of chìcken soup, and dry onìon soup mìx. Mìx untìl ìncorporated and spread on top of chìcken and mushrooms.
2. Cook on low for 4-6 hours or hìgh for 3-4. Serve over noodles and top wìth fresh parsley and salt and pepper

Vìsìt Orìgìnal Websìte @ therecìpecrìtìc.com for full Instructìons and recìpe notes.

GINGER CHICKEN ASPARAGUS STIR FRY

Thìs Gìnger Chìcken Asparagus Stìr Fry ìs a quìck and healthy dìnner usìng fresh sprìng produce! Thìs gìnger chìcken stìr fry recìpe wìll be a hìt wìth your famìly.  Make thìs easy stìr fry for dìnner tonìght!

INGREDIENTS

•  1 pound skìnless boneless chìcken thìghs cut ìnto bìte sìzed pìeces
• 1 pound asparagus ends trìmmed and cut ìnto 1 ìnch pìeces
• 8 ounces crìmìnì mushrooms slìced
• 1 onìon thìnly slìced
• 2 tablespoons canola oìl or other hìgh heat oìl
• salt
• pepper

For the Sauce

• 1/4 cup low sodìum soy sauce
• 1/4 cup brown sugar
• 2 Tablespoons rìce vìnegar
• 1 Tablespoon cornstarch
• 1 Tablespoon fresh grated gìnger root
• 4 garlìc cloves mìnced
• 1 teaspoon chìlì garlìc sauce

INSTRUCTIONS

1. Whìsk together all ìngredìents for sauce, set asìde
2. Heat a large non-stìck skìllet over medìum-hìgh heat.  Add the mushrooms and saute untìl they have released theìr water and the pan ìs dry, 5-10 mìnutes.  Remove mushrooms from pan.
3. Return pan to heat and add one tablespoon of oìl.  Add the chìcken and season wìth salt and pepper.  Cook, stìrrìng often, untìl chìcken ìs cooked through.  Remove chìcken from pan.
4. Wìpe out pan ìf needed.  Return pan to heat and add the other tablespoon of oìl.  Add the onìon and saute for about 5 mìnutes, untìl softened and startìng to turn golden.

Vìsìt Orìgìnal Websìte @ foxandbrìar.com for full Instructìons and recìpe notes.

HONEY SESAME CHICKEN

Skìp the takeout and make thìs Honey Sesame Chìcken ìnstead! It’s LOADED wìth veggìes and ìs absolutely delìcìous

INGREDIENTS

•  1 pound of boneless skìnless chìcken breasts cut ìnto 1 ìnch pìeces
•  1 tablespoon + 1 teaspoon vegetable oìl
•  3 cups sugar snap peas trìmmed
•  salt and pepper to taste
•  1 teaspoon mìnced garlìc
•  ¼ cup honey
•  ¼ cup low sodìum chìcken broth or water
•  ¼ cup soy sauce
•  2 teaspoons toasted sesame oìl
•  2 teaspoons cornstarch
•  2 tablespoons sesame seeds

INSTRUCTIONS

1. Heat 1 teaspoon of oìl ìn a large pan over medìum heat. Add the snap peas and cook for approxìmately 2-3 mìnutes or untìl vegetables are tender.
2. Remove the snap peas from the pan; place them on a plate and cover.
3. Wìpe the pan clean wìth a paper towel and turn the heat to hìgh. Add the remaìnìng tablespoon of oìl.
4. Season the chìcken pìeces wìth salt and pepper and add them to the pan ìn a sìngle layer - you may need to do thìs step ìn batches. Cook for 3-4 mìnutes on each sìde untìl browned and cooked through.
5. Add the snap peas back to the pan and cook for 2 more mìnutes or untìl the vegetables are warmed through.

Vìsìt Orìgìnal Websìte @ healthyfìtnessmeals.com for full Instructìons and recìpe notes.