Roasted vegetables and chicken

1 lb boneless, skinless chicken breasts, cut into 1” pieces

10 red potatoes, washed and cut into eighths 

1 large zucchini, cut into 1” cubes

1 large yellow squash, cut into 1” cubes

1 large sweet yellow onion, cut into quarters 

2 cups Italian dressing

Preheat oven to 475*

Cover large sheet pan in foil, spray with nonstick spray

Marinate chicken in 1 cup dressing in a separate bowl, set aside

Marinate zucchini, squash, and onion in 1/2 cup dressing in separate larger bowl, set aside 

Toss potatoes in 1/2 cup dressing and place on prepared sheet pan

Cook potatoes for 10 minutes.

Remove pan from oven, add chicken and vegetables to the pan with the potatoes and toss, try to keep everything a single layer

Cook for 10 minutes, then toss again, cook for 5-10 more minutes 

Tuscan Chicken Pasta

Ingredients:
2 Tbsp butter
6 cloves garlic, minced
1 pound boneless, skinless chicken breast
1 shallot, finely chopped
1/2 cup white wine
1/2 jar roasted red peppers, drained and cut into strips
16 oz half and half
1 tsp cornstarch, 1 Tbsp water (mix in a small bowl)
2/3 cup Parmesan cheese, grated
1 bag spinach
salt and pepper to taste

Instructions:
Over medium heat melt butter, add garlic cook 1-2 minutes
Add chicken cook on each side 5-7 minutes - transfer chicken to bowl for later
Add onion to butter and garlic, cook until translucent
Add white wine and allow to simmer and reduce
Add peppers, cook 2-3 minutes, stir often
Add half and half and cornstarch mixture to the center of the pan, stir until thickens
Reduce heat, add cheese and stir until cheese melts
Add salt and pepper to taste
Add spinach, stir into sauce to wilt
Serve over cooked pasta
Top with sliced chicken 

Hot Cocoa Dip

Ingredients:
4 envelopes hot cocoa mix without marshmallows
8 oz. package cream cheese, room temperature
4 oz. whipped topping, thawed
miniature marshmallows for garnish

Instructions:
Combine hot cocoa mix, cream cheese, and whipped topping until smooth.  Garnish top with marshmallows.

Fruit Salsa (sweet)

Ingredients:
1/2 pint raspberries, rinsed
4 oz. fresh pomegranate arils
2 kiwis chopped
1 pint of strawberries, rinsed and chopped
1 lemon juiced
1/4 cup sugar, white

Instructions:
Combine all ingredients together, serve chilled

Fresh Salsa - Chunky

Ingredients:
6 medium sized Roma tomato, seeded and diced
1/2 cup cilantro, chopped
1 tsp salt
2 Jalapeno raw, seeded and finely chopped
1 tsp ground cumin
2 Tbsp lime juice
1 medium sweet onion, chopped
3 cloves garlic, minced

Instructions:
Combine all of the ingredients in a bowl and mix well.  Serve chilled.

Deviled Eggs

Ingredients:
12 large eggs, hard-boiled and cooled
4 Tbsp mayonnaise
2 tsp yellow mustard
1/4 to 1/2 tsp season salt
Garnish with paprika

Instructions:
Cut eggs in half lengthwise placing yolks in a small mixing bowl
Add mayo, mustard, and season salt to bowl with yolks, mix until smooth
Top each half of the egg with the mixture and garnish with paprika

Black Bean Salsa

Ingredients:
1 can black beans, drained and rinsed
1 can corn, drained
2 medium sized tomato, seeded and diced
1/4 cup cilantro
1 tsp Salt, table
1 Jalapeno-raw, seeded and finely chopped
1/2 tsp ground cumin
2 Tbsp lime juice
1/4 cup red onion, chopped
2 cloves garlic, minced

Instructions:
Combine all ingredients into a bowl
Serve chilled

Chocolate Raspberry Trifle

Ingredients:
1 box of ho-ho snack cakes, cut each cake into 4
1 large container of raspberries, rinsed
1 box instant chocolate pudding, prepared and chilled
1 container whipped topping, thawed

Instructions:
Layer in trifle dish (1) snack cakes, (2) raspberries, (3) chocolate pudding, (4) snack cakes, (5) whipped topping, and (6) raspberries

Caramel Brownie Trifle

Ingredients:
1 pan brownies, prepared and cut into cubes 1 inch or less
1 box instant vanilla pudding, prepared and chilled
1 box instant chocolate pudding, prepared and chilled
1/2 cup caramel sauce
1 cup chopped rolo candies
1 large container whipped topping, thawed

Instructions:
Layer in trifle dish (1) brownie, (2) 1/4 cup caramel sauce, (3) vanilla pudding, (4) whipped topping, (5) brownie, (6) 1/4 cup caramel sauce, (7) chocolate pudding, (8) whipped topping, (9) rolos

Thin Mint Cupcakes

Ingredients:
Cupcakes
1 box devil's food cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 package Thin Mints - use as top to each cupcake

Frosting
2 sticks butter, softened
1 teaspoon vanilla extract
2-3 cups powdered sugar
green food dye

Instructions:
Preheat oven to 350*
Prepare cupcakes as directed on the box (typical bake time 18-21 minutes)
While cupcakes are cooling prepare frosting
Top each cupcake with a thin mint

Oven Roasted Parmesan Asparagus

Ingredients:
1 bunch of asparagus
2 Tbsp extra virgin olive oil
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

Instructions:
Preheat oven to 400*
Line baking sheet with tinfoil or parchment
Prepare asparagus (wash and trim ends)
Drizzle oil over the asparagus
In a small bowl, mix breadcrumbs, cheese, garlic powder, salt, and pepper
Top asparagus with mixture

Bake for 12 to 15 minutes

Smores cupcakes

Ingredients 

1 Boxed chocolate cake 

2 sticks butter room temperature 

2 7 oz marshmallow fluff

4 cups powdered sugar

1/2 tsp vanilla

2 Hersey bars

2 packages of graham crackers

Instructions

Prepare 24 cupcakes as directed on cake mix box.  Let cool. 

Mix butter, fluff, sugar, and vanilla together. 

Crush 1 package of crackers (set aside)

Freeze Hersey bars at least an hour.  Then break into 12 pieces for decorating cupcakes. 

Break graham crackers into 1/2 pieces, set aside for decorating cupcakes. 

Top each cupcake with frosting, roll in crushed graham crackers, top with Hersey bar and graham cracker. 

Crab cakes

Ingredients:

• 2 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 teaspoon Old Bay seasoning
• 1/8 teaspoon Fresh pepper 
• ¼ cup finely chopped parsley 
• 3/4 to 1 pound lump or claw crab meat
• ½ cup panko breadcrumbs 

Directions:

Mix together all ingredients, adding crab and panko last.  Gently stir when crab and panko are added to keep the crab in bigger pieces. 

Cover and refrigerate for an hour.

Heat pan medium with extra virgin olive oil (tablespoon).  

Form mixture into four cakes.  Place each cake in the pan and cook for 5 minutes on each side. Be sure not to flip or press down on the cakes until after the five minutes is done.  

Cinnamon French Toast Bake

1 loaf of Texas Toast

8 eggs

1 1/2 cups milk

1 cup heavy cream 

1/4 cup sugar

1/2 cup brown sugar

1 tablespoon vanilla extract

2 teaspoons cinnamon

1/4 teaspoon nutmeg

Topping

1/2 cup flour

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter cold and cut into small squares

Instructions

• Spray a 9x13 pan with cooking spray
• In a large bowl, add the eggs, milk, heavy cream, sugar, 1/2 cup brown sugar, vanilla, cinnamon and nutmeg. 
• Chop the bread into 3/4 - 1 inch cubes and put in the pan.
• Pour over the egg mixture and toss well until all the liquid is absorbed.  Cover with saran wrap and refrigerate overnight.
• In a small bowl or a food processor add the flour, remaining brown sugar, cinnamon, and salt and mix. 
• Cut in the butter with a fork or pulse in the food processor for 5-10 seconds or until the butter and brown sugar mixture is crumbly.  Place in a Ziploc and refrigerate overnight.
• The next morning, preheat your oven to 350 degrees.  While the oven is preheating remove the pan from the fridge.
• Sprinkle the brown sugar-butter topping and bake for 45-50 minutes or until the top is crispy and the center is no longer wet.

Banana Chocolate Chip Bundt Cake

Ingredients

½ cup brown sugar

½ cup granulated sugar

8 Tbsp butter, softened (1-stick)

2 eggs

1 tsp vanilla

4 medium ripe bananas, mashed

¼ tsp salt

¾ tsp baking soda

2 cups flour

1 cup mini chocolate chips

Powdered sugar

Directions

-          Preheat oven 350*

-          Grease and flour bundt pan

-          Mix together brown sugar, granulated sugar, butter, eggs, vanilla, and bananas

-          In separate bowl, combine salt, baking soda, and flour – then add to bowl with wet ingredients.

-          Combine well with mixer, then fold in chocolate chips by hand

-          Pour batter into pan, bake for 35 -40 minutes

-          Remove from oven, let sit for 15 minutes, then turn pan over onto a place/server and the cake will slide out.

-          Sprinkle with powdered sugar

Spinach and Mushroom Lasagna Pockets

Ingredients

1 package cooked lasagna noodles
1 package defrosted frozen spinach
1 can sliced mushrooms
1 container ricotta cheese
2 cloves garlic, minced
1/2 cup Parmesan cheese, grated
1/2 tsp black pepper
1/2 tsp salt
1 egg
1 jar pasta sauce
2 cups shredded mozzarella cheese

Directions:
- Preheat oven 350*
- Line large baking sheet with parchment paper
- Combine spinach, mushrooms, ricotta cheese, garlic, Parmesan cheese, pepper, salt, and egg in a bowl, set aside.
- On a clean surface, place 1 noodle down, in the center top with 1 Tbsp of sauce, lay another noodle across the pasta sauce vertically, place 1/3 cup of the spinach mixture, fold over left side first, then bottom, then right, then top piece.  Place on the parchment paper lined baking sheet.  
- Repeat using all the noodles, approximately 8 or 9 pockets.
- Cover each pocket with 2-3 Tbsp of the sauce, then top with shredded cheese.
- Bake for 25-30 minutes, serve hot.

Makes 8 or 9 servings.

BBQ Sauce

Ingredients:

1 cup ketchup

1/4 cup honey

1/4 cup apple cider vinegar

3/4 cup water

1 Tbsp lemon juice

1 1/2 Tbsp Worcestershire sauce

2 tsp Dijon mustard

1 cup light brown sugar

2 tsp onion powder

1 tsp garlic powder

½ tsp chili powder

1 tsp fresh ground pepper

1/8 tsp cayenne

2 tsp paprika

1 tsp salt

Instructions:

Combine ingredients in a saucepan over medium high heat

Bring to a boil - frequently whisking

Reduce heat to a simmer and cook uncovered, stir every 15 minutes, for about 45 minutes, mixture will thicken

Remove from heat.

Store in an airtight container/jar.  Keep for up to two weeks in the refrigerator.

Makes 3 cups

Almond Butter Energy Bites

Ingredients:
1 cup rolled outs gluten free (Bob's Red Mill)
1/2 cup mini chocolate chips
1/4 cup organic chia seeds
2 Tbsp honey
2/3 cup almond butter creamy

Instructions:
Mix all 5 ingredients in a bowl.
Refrigerate for 30 minutes
Roll into 12 balls

Makes 12-servings.
Keep refrigerated.

Clam Chowder

Ingredients:

4 slices bacon, diced

1 medium onion, diced

2 cloves garlic, minced

3 Tbsp almond flour

1 8 oz bottle clam juice

2 cups almond/coconut milk

1 lb. red potatoes, diced and peeled

1 tsp salt

1/2 tsp Old Bay seasoning

1/4 tsp black pepper

4 cans minced clams – not drained

Instructions:

Heat stockpot over medium-high heat.  Add diced bacon and cook until crispy, stirring occasionally.  Remove bacon and set aside - reserve about 3 tablespoons of bacon grease in the stockpot.  

Add onion and saute for 5 minutes, stirring occasionally, until soft.  Add garlic, saute for an additional minute, stirring occasionally.  Sprinkle the flour on top of the mixture, and stir until combined.  Saute for an additional minute to cook the flour, stirring occasionally.  Add in the clam juice and stir until combined.  Then stir in the milk, potatoes, salt, Old Bay, black pepper and bacon bits and stir until combined.  Continue cooking until the mixture reaches a simmer, but is not boiling.

Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. When the potatoes are soft, stir in the clams.  Serve immediately.

Makes 6-8 servings. 

Asparagus Soup

Ingredients:

1 bunch of asparagus, chopped into 1 inch pieces

2 tablespoons butter

1 shallot, chopped

1 Tbsp garlic, minced

2 cups chicken broth – low sodium

1 cup milk – I used almond milk

1 cup shredded parmesan cheese

Salt and pepper to taste

Instructions:

In a stock pot over medium heat, melt butter. Add shallot and garlic, sauté for 1-2 minutes until shallots are translucent and tender. Add asparagus and chicken broth. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is tender.

Transfer to a blender and puree until smooth. Transfer back to stock pot.

Add milk, cheese, salt, and pepper and stir until cheese is completely melted. Serve immediately.

Makes 4 cups