Ingredients:

6 chicken thighs bone in and skin on
1/2 tsp Kosher salt
1/4 tsp coarse ground black pepper
1 packet dry onion soup mix
1 cup French dressing
1 cup apricot preserves
1 TBS fresh thyme chopped

Directions:

1. Preheat your oven to 375 degrees and set a cast iron skillet to heat on medium high heat.
2. Season the chicken with salt and pepper and add it to the cast iron skillet, skin side down.
3. Brown both sides of the chicken for 3-5 minutes.
4. In a bowl or large measuring cup add the rest of the ingredients and whisk them together.
5. Pour half over the chicken, putt the pan in the oven and cook for 25 minutes.
6. Pour the rest over the chicken and cook an additional 5 minutes.

Ingredients:

3 boneless, skinless chicken breasts, about 1 1/2 lb.
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
3 Tbs. olive oil
2 Tbs. unsalted butter, at room temperature
2 garlic cloves, chopped
1 jar (6 oz.) artichoke hearts, rinsed, drained and quartered
1 cup dry white wine
1/2 cup low-sodium chicken broth
Juice of 1 lemon
2 Tbs. capers, rinsed and drained
1 Tbs. chopped fresh flat-leaf parsley
1 package of Gnocchi

Directions:

1. Butterfly the chicken breasts and cut them in half. Pound to an even thickness of about 1/4 inch.
2. Pour the flour onto a large plate and season it well with salt and pepper.
3. Dredge the chicken in the seasoned flour, shaking off the excess.
4. In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil until very hot but not smoking.
5. Cook chicken, turning once, until golden brown on both sides, about 4 minutes per side.
6. Transfer to a plate and set aside.
7. Return the pan to medium-high heat; do not wipe the pan clean. Melt 1 Tbs. of the butter with the remaining 1 Tbs. olive oil.
8. Add the garlic and artichoke hearts and sauté just until the garlic is soft, about 1 minute.
9. Stir in the wine, scraping up any browned bits on the bottom of the pan.
10. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes.
11. Stir in the broth, lemon juice and capers.
12. Reduce the heat to medium, bring to a gentle simmer and whisk in the remaining 1 Tbs. butter.
13. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes more. Stir in the parsley. Taste and adjust the seasoning.
14. Return the chicken to the pan and turn to coat each piece with the sauce. Cook just until the chicken is warmed through, about 2 minutes.
15. Prepare the gnocchi according to the packaging.
16. Serve immediately.

The recipe originally called for ghee which is fine if you are goin dairyfree or paleo but if you aren’t. Use the butter. Always use the butter.

Ingredients:

Shrimp & Sausage with gravy

1 package beef Smoked Sausage
1 lb frozen or fresh shrimp, thawed
1 tsp olive oil
1/4 tsp garlic powder
1/4 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper, more or less to taste
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp onion powder
1/4 tsp red pepper flakes
3/4 cup chicken broth
1 tbsp water
1 tsp arrowroot powder

Garlic Cauliflower Mash

1 large head cauliflower, cut into pieces
1/4 cup chicken broth
2 tsp salt
1/2 tsp pepper
1.5 tsp garlic powder
2 tbsp butter

Directions:

1. Place cauliflower pieces in a large pot and fill to cover them halfway with water.
2. Bring to a boil and cook 10-15 minutes, until very tender.
3. Meanwhile, cut the link into 1/4 inch slices.
4. Heat the olive oil in a large saute pan over medium heat.
5. Once hot, add sausage pieces and thawed shrimp and cook for about 5 minutes.
6. Flip the pieces and cook for another 2 minutes.
7. Add spices and continue to stir.
8. Add chicken broth and use spoon to scrape up any brown bits.
9. Cook and let the chicken broth reduce by about half.
10. Combine the arrowroot powder & water in a small dish, and stir the mixture into the sausage/chicken broth.
11. Turn heat to low and add more chicken broth if you need to thin it out at all (or you can add more arrowroot/water mixture if it needs to be thickened).
12. Once the cauliflower is done, drain all of the water out and return to pan.
13. Add ghee, salt, pepper, garlic powder, and chicken broth and mash together.
14. Serve the shrimp/sausage and sauce over top the mashed cauliflower.

Ingredients:

Ground turkey
Red onion
Carrots
Cabbage
Ginger
Garlic
Green Onion
Sesame oil
Soy sauce (or coconut aminos)
Yellow pepper
Celery
Garlic chili paste
Rice vinegar
Yum yum sauce

Directions:

1. Heat sesame oil in a large skillet and place over medium heat. Add white parts of green onions, diced red onion, yellow pepper, celery, and garlic and sauté, stirring frequently, until the red onion begins to soften, about 5 minutes.
2. Add ground pork, grated ginger, and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes.
3. Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, white pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
4. Spoon the pork-cabbage mixture in a serving bowl. Drizzle Yum Yum Sauce over egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and black sesame seeds.

Ingredients:

2 heads fresh cauliflower (approx 8 cups chopped)
2 tbsp butter
1 block cream cheese
2 cups heavy whipping cream
12 oz sharp cheddar cheese, grated
4 oz mozzarella cheese, grated
4 oz parmesan cheese, grated
1 tbsp garlic powder
1 tbsp Italian Seasoning
1 tsp paprika
1 tsp parsley
salt/pepper to taste

Directions:

1. Preheat oven to 375°F and grease a 9″ x 13″ casserole dish.
2. Wash cauliflower and cut into bite-size florets (so that it resembles the size of mac noodles).
3. Add 1/4 cup water to a microwave-safe bowl with cauliflower and microwave for 10 minutes, then drain.
4. In a saucepan, add butter, heavy whipping cream, and garlic over medium heat. Add softened cream cheese and stir with a whisk until thoroughly combined and melted.
5. Then, add all of your cheeses stirring constantly reserving ¼ cup of the cheddar cheese for topping.
6. In a large bowl, toss your cheese mixture with your cauliflower until fully coated in the sauce.
7. Pour it all into a casserole dish.
8. Top with the ¼ cup reserved cheddar cheese, paprika, Italian seasoning, and parsley.
9. Bake for 25 minutes.
10. Season chicken breasts with blackening seasoning and cook over medium heat until cooked through.
11. Serve Mac and Cheese topped with Chicken & enjoy!

The taste on this was Ah. Maze. Ing. You can taste the flavor of the jalapenos but without all that burn your face from the inside out that too often comes with recipes that call for a whole jalapeño AND hot sauce….

Ingredients:

1 tbsp olive oil or avocado oil
5 slices thick bacon
1.5 lbs raw chicken breast, cut into bit sized pieces
pinch of salt and pepper
For the Cashew Sauce:
1 cup raw cashews
2/3 cup water or chicken broth
1/4 cup nutritional yeast
2 cloves garlic, crushed
1/2 tsp sea salt
1 jalapeno diced and seeds removed
3 tbsp fresh cilantro
1 tbsp buffalo hot sauce (I didn’t have this so I just used a tbsp of Frank’s bc that’s what I use when I’m making homemade Buffalo sauce)
For the bowls:
4-5 cups cauliflower rice
1/2 cup shredded romaine lettuce
1/2 cup diced tomatoes
1/4 cup diced red onion
3 tbsp chopped fresh cilantro
1 large avocado, diced

Directions:

1. Cook the bacon then the chicken.
2. Blend the sauce and pour over chicken.
3. Assemble bowls and indulge

Ingredients:

Chicken Breast
Mozzarella Cheese
Grape Tomatoes
Fresh Basil
Olive Oil
Balsamic Vinegar

Directions:

1. Preheat oven to 450°F. Spray a large baking sheet lightly with spray.
2. Place chicken on baking sheet, top with sliced mozzarella and bake in the oven for 25 minutes.
3. Meanwhile, chop tomatoes, basil and additional mozzarella. Mix in a bowl with olive oil and balsamic vinegar.
4. Remove chicken from oven and spoon the tomato mixture over the top.

Ingredients:

Mixed Greens
Blueberries
Raspberries
Blackberries
Strawberries
Kiwi Fruit
Apple
Red Onion
Feta
Toffee Covered Cashews
Poppyseed Dressing

Directions:

1. Peel and slice the kiwi fruit and apple.
2. Assemble the salad of mixed greens topped with fruit, onion, feta and cashews.
3. Blend Poppyseed Dressing with sliced strawberries and pour over salads.