CAJUN CHICKEN WITH CREAMY SPINACH SAUCE

Ingredients

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• 4 (6 oz) boneless, skinless chicken breasts
• Salt and black pepper
• 1 1/2 Tbsp olive oil
• 2 Tbsp butter
• 1 Tbsp garlic, minced
• 1 Tbsp flour
• 5 oz fresh spinach, rinsed, drained and chopped (3 1/2 packed cups)
• 1 1/4 cups milk
• 4 oz Cream cheese, diced into small cubes
• 1/3 cup finely shredded parmesan cheese
• 1/4 cup sour cream
• Red pepper flakes (optional)
• cajun season for chicken 

Instructions

1. Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with cajun season 
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 5 - 6 minutes. 
3. Rotate chicken to opposite side, add continue to cook until chicken is golden brown on bottom and center registers 165 on an instant read thermometer, about 5 minutes longer. Transfer chicken to a plate, cover with foil to keep warm.
4. Melt butter in same skillet used to cook chicken over medium heat. Add garlic and flour and cook 30 seconds then add in spinach  and saute until spinach has wilted, about 1 minute. 
5. Pour in milk, while scraping up browned bits from bottom (don't worry if you can't get all of it, the golden bits will come up as it continues to cook). 
6. Add in Cream cheese and parmesan, season with salt and pepper to taste, and cook and stir until mixture has thickened slightly and cheeses have melted. 
7. Stir in sour cream then return chicken to skillet. Sprinkle with red pepper flakes. or you can just pour the sauce over the top. serve over a bed of rice or mashed potatoes.

ISLAND CABBAGE

• 1 medium head cabbage, washed and sliced into strips 
• 1 medium carrot, washed  and sliced into thin pieces
• 2 teaspoons  oil, I used vegetable 
• 1 medium onion, chopped
• 1 teaspoon garlic, minced
• 1 red bell pepper, chopped
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1 cup of vegetable broth 
• 1 teaspoon Cayenne pepper

1. 
   

1. Remove outer leaves of cabbage, cut in half, using a knife , then slice into thin strips discarding the inner core.  rinse well  and set aside.

   
   

   thinly slice carrot.and set aside
2. Heat oil in a large skillet on medium high heat. Saute onion, garlic, bell pepper,  and carrots until soft, about 3-4 minutes. stir while it  sautés.

   
   

   then add the broth, cabbage, salt, pepper and thyme.

   
   

    and stir well.Cover and allow to cook for about 10 minutes stirring occasionally.

CHICKEN NOODLE SOUP

Ingredients

• 3 cups boneless chicken thighs, about 4-6 thighs.
• 1 (10.5 oz.) can cream of chicken soup
• 6 cups low-sodium chicken stock
• 1 cup milk
• 1/2 cup chopped celery
• 2 medium carrots, diced
• 1 (1 oz.) packet Ranch dressing mix
• 1 cup crumbled bacon
• 1 1/2 cups shredded mild cheddar cheese
• 1/2 cup cream cheese, softened
• 8 oz. Thin Spaghetti or Angel Hair - uncooked

Instructions

1. Combine chicken,  chicken stock,  celery, carrots,in a large pot over medium-high heat and bring to a boil.add noodles and stir very well
2. Turn down heat to medium-low and simmer for 20 - 25 minutes.
3. add bacon, cream cheese, cheddar cheese, ranch ,milk , soup and simmer until noodles are fully cooked.
Top with extra crumbled bacon if desired
4. ENJOY!!

LOADED POTATO SOUP

Ingredients

Serves 6-8 sides
• 4 slices of cooked bacon, diced.
• 3 tablespoons of unsalted butter
• 1 ½ cups of onion, chopped
• 1 tablespoon of minced garlic (2-3 cloves)
• 5 cups of cubed potatoes, about ½ inch chunks (4-5 larger Russet potatoes)
• 1 stalk of celery, finely chopped
• 32 ounces of chicken broth
• ½ teaspoon of salt, or to taste
• ¼ teaspoon of black pepper, or to taste
• ¼ teaspoon of ground thyme
• ½ cup of flour
• 1 ½ cup of half and half
• ½ cup of sour cream
• 2 cups of cheddar cheese
• garnish with chopped green onions and sour cream

Instructions

Serves 6-8 sides
1. In a heavy bottom pot over medium high heat, cook bacon. Once bacon has been cooked, set it to the side and discard any fat remaining. Add in butter, let it melt and add in onions. Cook for 3-4 minutes, stirring occasionally, or until onions are translucent. Add in garlic, and cook for an additional 30 seconds.
2. Add in the flour, and whisk it around for a minute, before slowly whisking in the half and half and chicken broth. Once all ingredients have combined, add in the seasonings, potatoes, and celery. Bring soup to a simmer and cover halfway. Cook for 25 minutes, or until potatoes are tender. While potatoes are cooking, roughly chop the bacon, and keep to the side.
3. Once potatoes are tender, lower heat to low and add in chopped bacon, sour cream, and cheese. Gently stir, and wait 2-3 minutes for bacon to heat through and cheese to melt.
4. Serve.
5. ENJOY WITH YOUR FAMILY!

CHOCOLATE CHIP PEANUT BUTTER COOKIES

Ingredients

• 2 1/4 cups flour
• 1 tsp salt
• 2 tsp baking soda
• 1/2 cup butter, softened 
• 1/2 cup shortening sticks
• 1 1/2 cup peanut butter
• 1 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 tbsp vanilla
• 1 1/2 cups semi sweet chocolate chips

Instructions

1. Start by combining your dry ingredients, the flour, salt, and baking soda, in a medium bowl and mix to combine.
2. Next, combine the butter shortening and peanut butter in your mixer or a large mixing bowl. Make sure to use traditional peanut butter, not the natural variety.
3. Mix the sugars in with the peanut butter mixture until it is light and fluffy. Then stir in the eggs and vanilla until everything is combined.
4. Take the dry ingredients and mix it into the peanut butter mixture in thirds. I use my kitchen aid for this, but if you don't have one then you can do it by hand. The dough will be stiff but not crumbly and should be easy to form into cookies.
5. Use a tablespoon to scoop about 2 tbsps of the dough out then roll it into a ball and flatten very slightly to make a disc. Or, make these large by measuring it out with a 1/4 cup measure then rolling and flattening.
6. Bake at 350˚F for 8-10 minutes or until the center of the cookies are just set. Remove from oven and let sit for 2 minutes then move them over to a wire cooling rack. Enjoy!

CAJUN PASTA WITH CHICKEN AND SHRIMP

Ingredients

• 1 tablespoon seasoned salt
• 8 ounces penne pasta
• 1 pound raw shrimp deveined, 
• cleaned, tail removed
• 4 boneless chicken chicken thighs, remove fat. and dice.
• 2 tablespoons cajun seasoning
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup heavy cream
• 1/2 cup parmesan cheese

Instructions

1. Add salt to pot of water and bring to a boil. Cook pasta to al dente doneness. Before draining, scoop out at least 1/2 cup of the cooking water. Drain pasta and set aside.
2. While the pasta is cooking, cook the chicken, shrimp and sauce. Combine chicken and shrimp with cajun seasoning and olive oil in seperate bowls. Toss to combine.
3. Heat large skillet over medium high heat. Add butter and melt. Add shrimp in a single layer and cook until golden brown on each side, turning only once. You may have to cook shrimp in two batches to allow enough room. Once done cooking, transfer cooked shrimp to a clean plate and reduce heat to medium low. Do the same with the chicken after you cook the shrimp, cook chicken for a total of 10 minutes. 5 minutes on each side.
4. Add heavy cream to pan and scrape

   bottoms to release any food that is stuck to the bottom. Allow cream to bubble. Reduce heat to low and stir in parmesan cheese to melt. Add cooked pasta chicken and shrimp and stir to coat. If sauce needs to be thinned, add pasta water, one tablespoon at a time, until desired consistency is achieved.

BRUSCHETTA CHICKEN

Ingredients

3 to 4 Chicken breast sliced thin

• 2 tbsp olive oil extra virgin
• 4 chicken breasts
• salt & pepper to taste
• 1 tbsp dried basil
• 1 tbsp minced garlic

I like to use 1 TEASPOON OF SEASONED SALT AND 1 TEASPOON OF BLACK PEPPER.

Bruschetta

• 3 roma tomatoes diced
• 1 TABLESPOON OF basil
• 1 TABLESPOON of oregano
• 2 tsp garlic powder
• 1 tbsp olive oil extra virgin
• 1 tsp balsamic vinegar
• 1/4 tsp seasoned salt
• 1/4 tsp black pepper
• 1 teaspoon of minced garlic

Balsamic Glaze

• 1 cup balsamic vinegar

Instructions

Chicken

• Add olive oil to saute pan or cast iron skillet. Heat pan to medium high heat. 
• Add chicken to hot pan. Sprinkle salt, pepper, and dried basil on top of each cutlet. Cook until browned, about 5 minutes. Flip chicken. Add garlic to the pan. Cook until remaining side of chicken is browned, about 5 minutes. 

Bruschetta

• Add all ingredients to a bowl and stir together until combined. 
• Pour over your cooked chicken breasts.

Balsamic Glaze

• Add 1 cup balsamic vinegar to a small saucepan. Bring to a boil over medium high heat. Reduce heat to medium. You should see bubbling along the outside of your pan. Let simmer for 10 minutes. Stir occasionally as vinegar begins to thicken and coat the spoon. Remove from heat and set aside to cool for a few minutes. It will thicken a bit more as it sits and you'll end up with around 1/4 cup of balsamic glaze.
• Drizzle over bruschetta topped chicken.

ENCHILADA CHICKEN BAKE

Ingredients

• 3-4 Chicken Breasts, trimmed and sliced thin.
• 1 Can Corn, drained
• 1 Can Black Beans, drained and rinsed
• 1 Can Red Enchilada Sauce
• 1 small sized bag Mexican Blend Cheese, shredded.
• Garnish with
• Chopped Cilantro
• Sour Cream, use low fat

Instructions

1. Lay the chicken breasts flat in a  dish.
2. Spread the corn and black beans evenly over the chicken.
3. Pour the enchilada sauce over the top of everything.
4. Spread the cheese over the top.
5. Bake uncovered on the middle rack at 350F for 40 minutes or until chicken is no longer pink.
6. When the dish is done serve hot over tortillas or a bed of rice. you can use brown rice.
7. Garnish with sour cream and chopped cilantro.
8. I have a tortilla warmer which I place the tortilla's the warmer and put them in the microwave for one minute. you can shred the chicken and place it on your tortilla or you can cut it into pieces after it is done. this is considered to be a healthy meal.

ALMOND FLOUR PANCAKES

ALMOND FLOUR PANCAKES 

INGREDIENTS

• Wet Ingredients
• 2 large eggs
• ⅓ cup light coconut milk 
• (in the can)
• 1 teaspoon vanilla extract
• Dry Ingredients
• 1 ¼ cup fine almond flour
• ¼ teaspoon baking soda
• Pinch of salt
• Butter, olive oil or coconut oil, for the pan( you choose the amount) less oil for fluffy and more for crispy on the edges 
• Optional 
• ¾ cup blueberries, fresh or frozen
• ¼ cup mini dairy free chocolate chips

I like mine plain, my family likes berries and chips

INSTRUCTIONS

1. In large bowl, mix together the eggs, light coconut milk, and vanilla together until smooth and well combined. Add in almond flour, baking soda and a pinch of salt; stir with spoon until well combined. Don't over mix!
2. Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over medium low heat. Drop about 1/4 cup of batter onto the skillet. It's important to cook until bubbles appear on top and the edges are well cooked. Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your heat a bit. I usually start on medium low, then decrease to low later so that my pancakes don't burn. Wipe skillet clean and repeat with more butter/oil and remaining batter. Makes 3 servings, 2 pancakes each (6 pancakes total).

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