Instant Pot Lemon Chicken!

1 lb. chicken breasts

2 T. olive oil

1/4 c. corn starch

salt and pepper

1 large shallot, minced

2 lemons, sliced

1/3 c. madeira wine

1/2 c. chicken broth

2 T. butter

3 T. capers

Butterfly chicken breasts and cut in half.  Season with salt and pepper and dredge in corn starch.  Set Instant Pot to Saute and brown chicken in olive oil in batches.  Remove chicken and add shallot to saute.  Add wine and broth to deglaze the pot.  Add lemon slices and chicken to the pot and set to pressure cook on high for 5 minutes.  Release the pressure, then remove the chicken and lemon.  Add butter to the sauce and whisk to thicken it.  Serve chicken over mashed potatoes and top with the sauce before serving.  

Instant Pot Chicken Enchiladas!

1 T. olive oil
1 small onion, diced
4 cloves garlic, minced
1 jalapeno, seeded and minced
1 c. chicken broth
28 oz. can tomato sauce
2 T. chili powder
1 T. sugar
1 t. cumin
salt and pepper
2 lbs. chicken breast
cilantro
12 small or 8 large tortillas
2 c. shredded cheddar cheese

Set instant pot to saute and add oil, onion, garlic, and jalapeno.  Cook until soft.  Add chicken broth, tomato sauce, chili powder, sugar, cumin, salt, and pepper.  Add chicken breasts to the pot and set to high pressure cook for 10 minutes.  Once done, release the pressure.  Remove the chicken breasts and shred.  Stir 2 T. chopped cilantro into the tomato sauce.  Mix half of the sauce and half of the cheese with the shredded chicken.  Spread 1/4 c. of the remaining sauce on the bottom of a glass dish.  Fill tortillas with chicken and roll up.  Place rolled tortillas in the dish seam side down.  Pour remaining sauce over the enchiladas and top with remaining cheese.  Bake at 400 degrees for 25 minutes.  Garnish with additional cilantro before serving.

Chicken Shawarma Bowl!

For the yogurt sauce:

1/4 c. Greek yogurt

2 T. tahini

2 cloves garlic, grated

2 T. lemon juice

2 t. lemon zest

2 T. water

1/4 t. pepper

For the chicken:

4 cloves garlic, grated

2 T. lemon juice

2 t. cumin

2 t. paprika

1/2 t. curry powder

1/2 t. cinnamon

2 lbs. chicken breasts, cut into pieces

1 T. olive oil

For the rice:

2 c. brown rice

1/2 c. toasted pine nuts

3 T. chopped parsley

1/4 t. pepper

For the zucchini:

2 zucchini, diced

2 yellow squash, diced

1 T. olive oil

1/4 t. salt

1/4 t. pepper

1 t. cumin

2 cloves garlic, minced

In a small bowl, combine the yogurt sauce ingredients.

In another small bowl, combine the ingredients for the chicken spice mixture.  Saute chicken in a large pan with olive oil until cooked through.  Remove chicken and add 1/2 c. water to the pan and stir, scraping the bottom.  Add the spice mixture and cook 2 minutes until sauce thickens.  Add the cooked chicken to the skillet and stir until chicken is well coated.  

Meanwhile, cook the brown rice until done and stir in pine nuts, parsley, 2 T. lemon juice, 1 t. lemon zest, and pepper.

In a separate skillet, sautee zucchini in olive oil with salt, pepper, cumin, and garlic.

Combine rice, chicken, and zucchini in a bowl and serve with yogurt sauce on top.

Rhubarb Chess Pie!

For pie crust:
1 1/2 c. flour
1/2 t. salt
1/2 c. butter, cut into small pieces
1/4 c. cold water

For pie filling:
2 c. rhubarb, chopped
1 1/4 c. sugar
4 eggs, beaten
1/2 c. heavy cream
1/4 c. butter, melted
2 lemons, juiced
1 T. cornstarch
2 t. vanilla
1/4 t. salt

Prepare pie crust by cutting butter into flour and salt with a fork in a large bowl.  Add water 1 T. at a time and mix with a fork.  Once enough water is added, knead the dough into a ball and roll out onto a floured surface.  Place crust into a pie pan and crimp the edges.  Line the crust with foil and bake for 8 minutes at 375 degrees.  Remove foil and place rhubarb on a pan beside the crust and bake for 10 minutes.  Sprinkle rhubarb with sugar and pour into pie crust.  In a separate bowl, mix together the eggs, cream, melted butter, lemon juice, cornstarch, vanilla, and salt.  Pour over the rhubarb and bake for 40 minutes.  Cover with foil and bake for 10 more minutes or until the filling is set.  Let cool for 2 hours before serving.

Cream Cheese Danish!

1 can of refrigerated biscuit dough (makes 8 biscuits)
1 egg, separated
8 oz. cream cheese
1 T. honey
1 t. cinnamon
1 t. vanilla
blueberries
1/4 c. powdered sugar
1 T. milk

Place each biscuit on an ungreased cookie sheet.  Press with a small glass to create a spot for the cream cheese filling.  Brush the edges of the biscuit with egg yolk.  Mix the egg white with the cream cheese, honey, cinnamon, and vanilla and spoon into each biscuit.  Top with blueberries and bake for 20 minutes at 375 degrees.  Mix powdered sugar and milk to make a glaze.  Spoon glaze over the baked pastries and let cool.

Pup Cakes!

1 egg white
1 T. honey
1/2 banana
1/3 c. peanut butter
1/4 c. flour
1/4 c. oats
1/4 t. baking powder
1/3 c. water

Mix all ingredients and fill 3 cupcake liners with batter.  Bake at 350 degrees for 15 minutes.

Sausage Stuffed Squash!

2 acorn squash

1 T. olive oil

1/2 t. salt

1/2 t. black pepper

1 t. rosemary

1 lb. turkey sausage

1 onion, diced

8 oz. button mushrooms, chopped

1 apple, cored and diced

1/3 c. yogurt

1/4 c. Parmesan cheese

Cut each squash in half and scoop out the seeds and pulp.  Brush the cut side with olive oil and season with salt and pepper.  Place cut side down on a baking sheet and bake for 20 minutes at 400 degrees or until tender.  While the squash is roasting, saute the sausage in a large pan with the rosemary, onion, and mushrooms. When the sausage is fully cooked, stir in the apples and cook for 5 minutes more.  Take off the heat and stir in the yogurt and Parmesan.  Fill the squash halves with the sausage mixture and sprinkle more Parmesan on top.  Return the squash to the open and bake for 15 more minutes or until browned.  

Pork Lo Mein!

• 
  
• 2 lbs. boneless pork shoulder
• 2 carrots, diced
• 2 stalks celery, diced
• 1 cup snow peas
• 1  can sliced water chestnuts, drained
• 1 pound fettuccine
• 
  
• 1/3 c. soy sauce
• 3 cloves garlic, minced
• 2 T. brown sugar
• 1 t. ground ginger
• 1 t. curry
• 2 T. peanut butter
• 
  
• Whisk together soy sauce, garlic, brown sugar, ginger, curry, and peanut butter in a slow cooker.  Add pork shoulder, then cover and cook on high for 3 hours.  Remove pork shoulder and shred the meat before returning to the pot with the juices. Stir in carrots, and celery and cook for 30 more minutes.  Then add the snow peas and water chestnuts.  Meanwhile, cook the fettuccine until al dente.  Toss the cooked pasta with the meat and vegetable mixture before serving.

Spaghetti Squash Pie!

1 spaghetti squash
1 lb. ground turkey
15 oz. tomato sauce
1 T. Italian seasoning
2 cloves garlic, minced
2 T. flour
3 T. melted butter
3 eggs, beaten
1/3 c. parmesan cheese
1 c. mozzarella cheese

Pierce squash and microwave for 15 minutes.  Meanwhile, brown turkey in a large skillet.  Add the tomato sauce, seasoning, and garlic and simmer for a few minutes.  Once squash is cooked, cut in half, remove the seeds, and shred into spaghetti-like strands with a fork.  Mix the squash with flour, butter, eggs, and parmesan and spread into a greased pie pan.  Top with meat sauce and sprinkle mozzarella on top.  Bake the pie at 350 degrees for 30 minutes.

Whole Wheat Bread!

1/4 c. warm water

1/2 c. warm milk

1 T. cut butter

2 T. brown sugar

1 t. salt

2 c. whole wheat flour

2 t. yeast

 

 

Put all ingredients in bread machine pan in the order listed.  Insert the pan in the chamber and close the lid.  Select "whole wheat, 1 lb" loaf size.  Press start.  It will take 4 hours and 15 minutes to bake.  When the timer goes off, remove from pan and let cool before slicing.

Zucchini Blueberry Muffins!

For the batter:
3 eggs
3/4 c. applesauce
1/3 c. coconut oil
2 t. vanilla
2 c. grated zucchini
1 T. lemon zest
1/3 c. vanilla protein powder
1.3 c. sugar
3 c. flour
1 t. baking powder
1/4 t. baking soda
1 t. cinnamon
2 c. fresh blueberries

For the topping:
1/4 c. sugar
1/4 c. flour
3 T. cold butter
1/2 t. cinnamon

Beat eggs, applesauce, oil, and vanilla.  Stir in zucchini and lemon zest, protein, and sugar.  Fold in flour, baking powder, baking soda, and cinnamon.  Stir in blueberries and pour into cupcake liners,  In a small bowl, combine topping with a fork and sprinkle over the muffin batter.  Bake at 350 degrees for about 25 minutes.

Banana Protein Muffins!

1 egg
3 mashed bananas
1/2 c. applesauce
1 t. vanilla
2 c. oats
2 scoops protein powder
1/3 c. peanut butter
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 t. cinnamon

Mix all ingredients and scoop into a greased muffin tin.  Bake at 350 degrees for 20 minutes or until cooked through.

Baked Greens!

1 T. olive oil
1 onion, diced
2 garlic scapes, diced
1 lb. chopped kale
1 lb. chopped spinach
3/4 c. plain yogurt
1/4 c. parmesean cheese
1 1/2 T. flour
1/8 t. salt
1 /8 t. pepper
2 eggs + 1 egg white
parmesean cheese to top

Saute onion and garlic scapes in olive oil in a dutch oven.  Add kale and spinach, stirring occasionally for 20 minutes, covered.  Remove from heat and spoon into a greased glass dish.  In a blender, mix yogurt, parmesean, flour, salt, pepper, and eggs until smooth.  Pour over greens in the dish.  Top with additional parmesean cheese and bake at 350 degrees for 40 minutes.

Rhubarb Upside-Down Cake

1 1/4 c. butter, room temperature
1 lb. rhubarb, cut into 4 inch pieces
1 1/2 c. sugar
1/4 c. brown sugar
2 c. flour
1 1/4 t. baking powder
1/2 t. salt
1 t. lemon zest
1 t. vanilla
4 eggs
1/3 c. plain yogurt

Butter an 8 inch square pan and line with parchment paper.  Butter the parchment paper as well.  Toss the rhubarb, 1/2 c. of the sugar, and brown sugar in a bowl.  Layer the rhubarb in rows over the parchment paper in the bottom of the pan.  Add any remaining sugar from the bowl to the pan.  Beat the butter, remaining 1 c. of sugar, and lemon zest until light and fluffy.  Add the vanilla and eggs one at a time.  Stir in the yogurt at low speed.  Gradually add the flour, baking powder, and salt until combined.  Spoon the batter over the rhubarb in the pan.  Bake the cake at 375 degrees for 1 hour and 15 minutes.  Cool for 15 minutes before turning it upside-down on a serving plate.

Thai Meatballs!

1 lb. ground turkey
2  t. curry powder
2 t. basil
1 t. ginger
1 t. garlic powder
3/4 c. breadcrumbs
1 egg
2 T. coconut oil
1 onion, diced
2 bell peppers, diced
2 cloves garlic, minced
1 t. basil
1 t. ginger
2 t. curry powder
15 oz. coconut milk
1 head cauliflower, pulsed in food processor

Mix together turkey, spices, breadcrumbs, and egg.  Form the meatballs and place on a baking sheet lined with foil.  Bake at 375 degrees for 20 minutes.  Meanwhile, sauté onion, peppers, and spices in coco nut oil in a large skillet.  Add the coconut milk and simmer.  Add cooked meatballs to the sauce and simmer 5 more minutes.  Serve over cauliflower rice.

Morroccan Chicken!

1 lb. chicken
1 onion, chopped
14 oz. diced tomatoes
8 oz. tomato sauce
3 cloves garlic, minced
1 pinch saffron
2 t. cumin
2 t. curry powder
15 oz. chickpeas
15 oz. pitted green olives
1/2 c. golden raisins

Layer onion, chicken, tomatoes, sauce, garlic, and spices in a slow cooker.  Cook on high for 3 hours.  Stir in the chickpeas, olives, and raisins and cook for another hour on high.

Savory Pumpkin Soup!

1 lb. ground chicken
1/2 onion, diced
2 cloves garlic, minced
15 oz. can pumpkin
3 c. baby kale, chopped
1/2 t. pepper
3 c. chicken broth
1 head cauliflower, chopped
1/4 c. water
1 c. coconut milk

Saute chicken and onion in a large soup pot until browned.  Add garlic and cook a minute more.  Add pumpkin, kale, pepper, and chicken broth and bring to a simmer.  Meanwhile, steam cauliflower florets in water until soft and puree in a food processor with coconut milk until smooth.  Stir the cauliflower puree into the soup and simmer for a few more minutes.

Protein Bars!

Quinoa Bars:
1/3 c. quinoa + 2/3 c. water (cook for 15 min)
16 dates, pulsed in food processor
1/2 c. almonds, chopped in food processor
1/3 c. peanut butter

Oat Bars:
1 1/2 c. oats, ground in food processor
1/4 c. protein powder
1/4 c. chia seeds
1/3 c. dates, pulsed in food processor
1/3 c. almonds, chopped in food processor
1 c. peanut butter, melted
1/4 c. almond milk

Mix your choice of ingredients in a large bowl.  Press into an 8x8 pan and chill in the refrigerator for 2 hours before cutting into bars.

Pumpkin Custard!

2 ripe bananas
4 eggs
15 oz can pumpkin
1 T. cinnamon
2 t. ginger
2 T. peanut butter
1/4 c. vanilla protein powder
1/4 c. chia seeds
4 oz. coconut milk
1/2 c. chopped walnuts

Place all ingredients except walnuts in a blender.  Blend until combined and pour the entire mixture into a greased 13x9 baking dish.  Top with walnuts and bake at 350 degrees for 30 minutes.

Banana Meringue Pie!

1 pie crust

For the filling:
2/3 c. sugar
1/4 c. cornstarch
1/2 t. salt
3 c. milk
4 egg yolks
2 T. butter
1 T. vanilla
2 bananas, sliced

For the meringue
4 egg whites
1/4 t. cream of tartar
1/2 c. sugar
1/4 t. vanilla

Bake the pie crust and let cool.  In a saucepan, whisk the sugar, cornstarch, and salt.  Stir in the milk and egg yolks and whisk over medium heat until thick.  Remove from the heat and add butter and vanilla.  Pour half of the custard in the pie crust and top with sliced banana.  Pour the remaining custard over the top.  In an electric mixer, whisk the egg whites and cream of tartar until foamy.  Add sugar gradually until stiff peaks form. Add the vanilla.  Spread the meringue over the top of the pie and bake 15 minutes at 400 degrees, or until the meringue browns on the edges.  Let cool for an hour before refrigerating overnight.