Jerk chicken pasta

 

 

What you’ll need:

• 4 boneless chicken breasts or tenders
• ½ cup of butter
• 4-5 crushed garlic cloves
• 1 cup of half-and-half
• ½ cup chicken broth
• 1 teaspoon cornstarch
• 1 teaspoon of herbs of your choice (rosemary or marjoram or oregano)
• 1 tablespoon of cayenne pepper
• ½ talk of asparagus
• 8 ounces of slice mushrooms
• 3 tablespoons of crushed parsley
• Salt and pepper to taste
• 8 ounces of bow-tie pasta

What to do:

1. Melt butter in skillet over medium heat, add garlic.
2. When garlic becomes fragrant, add cayenne pepper and chicken, increase heat.
3. Cook chicken to preferred tenderness; remove from pan, leaving the garlic, butter, cayenne mix.
4. In a separate deep pan, fill with ¼ full of water
5. Place drainer on top of the pan, add asparagus, cover and steam for 5-10 minutes
6. In a separate pan, cook bowtie noodles according to directions on the box and set aside.
7. In a cup, stir together half-and-half, chicken broth, and corn starch, pour into chicken.
8. Bring to a boil and reduce heat; simmer for 3 minutes with constant stirring
9. Stir in parsley, herbs, mushrooms, and asparagus for 3 to 5 minutes
10. Add chicken to heat through
11. Add pasta and toss.
12. Serve to hungry boys

Breakfast Burrito

 

INGREDIENTS:

• 2 cups frozen tater tots
• 2 tablespoons olive oil
• 8 links breakfast sausage, casing removed
• 8 large eggs, lightly beaten
• 1/3 cup milk
• salt and freshly ground black pepper, to taste
• 1 (16-ounce) can refried beans
• 8 (8-inch) flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 Roma tomatoes, diced
• 1/4 cup chopped fresh cilantro 

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Cook tater tots according to package instructions; set aside.
3. Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.
4. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in milk; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
5. Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto preparing baking sheet; cover.
6. Place into oven and bake until heated through, about 12-15 minutes.
7. Serve immediately.

Pineapple pound cake

 

Pineapple pound cake 

Cake:

1 cup butter at room temperature 
½ cup shortening
2¾ cups sugar
6 eggs at room temperature 
3 cups all-purpose flour
1 teaspoon baking powder
¼ cup milk at room temperature 
¾ cup crushed pineapple, drained- keep the juice for the topping to use later.
1 teaspoon vanilla

Cream together butter, shortening, and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder. Add flour mixture alternately with milk. Add pineapple and vanilla. Mix well. Pour into a 10-inch, greased, floured tube pan. Bake at 325°, checking after 1 hour and 10 minutes. Cake is done when it begins to pull away from the pan and turns golden brown. Turn out immediately, add warm topping, and cover. The cake is better after it sits for a couple of days.

Topping:

1½ cups powdered sugar. Mix the powder sugar with a tablespoon of pineapple juice and drizzle over cake
1 cup crushed pineapple, undrained. Place pineapple on top on the cake , make it look nice and pretty.

Combine ingredients, heat, and pour over war

Candied yams

 Ingredients

• 2 large sweet potatoes, peeled and largely cubed
• 8 tbsp unsalted butter, melted
• 1 cup dark brown sugar
• 1/2 cup white sugar 
• 1 tbsp vanilla extract, optional
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tsp salt

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C).
2. In a 9x13 oven-safe dish, stir together melted butter, sugar, vanilla, ground cinnamon, ground ginger, and salt well.
3. Use a large spoon to toss the sweet potatoes in the butter-sugar mixture in the pan. Make sure each sweet potato chunk is well coated in the mixture and the potatoes are laying in an even layer. It's okay if it's not in one thin layer.
4. Bake the candied yams in the preheated oven for an hour, until potatoes are fork-tender, the sugar and potatoes have caramelized, and there is syrup in the dish.
5. Let cool for at least 10 minutes before serving.

Anti inflammatory smoothie

 Ingredients:

• 4 celery stalks
• ½ cucumber
• 1 cup pineapple
• ½ green apple
• 1 cup spinach
• 1 lemon
• 1 knob ginger

Preparation & Consumption:

Blend all of the ingredients above into a smooth mixture, if it’s too thick, you can add in a little bit of water to make it more drinkable. You will want to consume your drink right away so that you get all of its benefits. This smoothie can be stored in the fridge for up to 2 days only. It is recommended that you have this drink in the morning before eating or at night before going to bed.

If you are healthy and don’t suffer from any health issues, you can drink this smoothie just as it is for as long as you like but if you are on blood-thinning or water retention medications, you may want to consult your doctor before starting this drink.

How The Anti Inflammation Smoothie Recipe Works

Cucumber helps your body cool down when inflamed, celery has over 25 inflammation-fighting compounds and antioxidants that can help reduce inflammation symptoms very quickly. Pineapple juice helps reduce pain caused by inflammation due to its main enzyme known as bromelain.

Apples help reduce high blood cholesterol levels and C-reactive protein (CRP)  which is a key marker of inflammation in the body. Spinach is very high in vitamin k which is very effective in reducing inflammation in the blood while lemons contain inflammation-fighting antioxidants that help repair damaged tissues in your body.

Lastly ginger contains chemicals that are antioxidants, anti-inflammatory, and antibacterial. Studies show that adding ginger to your diet daily will help reduce severe inflammation caused by rheumatoid arthritis.

Creamy chicken soup

 

Ingredients

• 1 tbsp unsalted butter
• 3 carrots cut into cubes
• 3 stalks celery cut in half lengthwise and sliced
• 1 small onion diced
• 8 cup low-sodium chicken broth
• 2 cup water
• 1/2 tsp seasoning salt
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 1/4 tsp paprika
• Handful of fresh parsley
• 1/4 tsp thyme
• 1 (12 oz) bag or box Dilanti Noodles
• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 4 boneless skinless chicken thighs cooked and shredded, or 2 cups rotisserie chicken, shredded

Instructions

• In a large stock pot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add carrots, celery and onion, saute until tender, about 5 minutes. Pour in broth and water, bring mixture to a boil. Add seasonings, then the noodles. Boil for 15 minutes.
  
• Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a smooth paste forms. Carefully whisk mixture into the large pot.
  
• Add shredded chicken and continue cooking for 5 minutes. Remove from heat once noodles are tender. Sprinkle with freshly chopped parsley, if desired.
• And go to it because it’s delicious.

Rice Krispy Snacks

 

Ingredients

• 6 Tablespoons salted butter
• 16 oz bag mini marshmallows, divided
• 1 teaspoon pure vanilla extract
• 8 cups rice krispies cereal

Instructions

• Line a 9-inch square baking dish with parchment paper. Set aside.
• In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of the marshmallows. Reduce heat to low and continue stirring until completely melted.
• Remove from heat and stir in the vanilla. Add the cereal and the remaining 1 cup of marshmallows.
• Pour into the prepared baking dish. Press GENTLY with your fingertips just until completely spread out (the harder you pack them in, the harder they are to eat).
• Allow to set, about 1 hour. Cut and enjoy! And hide them from the kids 😂😂

Chicken Souvlaki

 

Ingredients

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 1/2 pounds skinless, boneless chicken breast halves - cut into bite-sized pieces

 

• Sauce:
• 1 (6 ounce) container plain Greek-style yogurt
• 1/2 cucumber - peeled, seeded, and grated
• 1 tablespoon olive oil
• 2 teaspoons white vinegar
• 1 clove garlic, minced
• 1 pinch salt
• 6 wooden skewers, or as needed

Directions

1. Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
2. Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
4. Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
5. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

      If you have a griddle on your stove you can use that instead. Preheat the stove and cook the chicken for three minutes and flip. Cook another three minutes and flip and repeat this process for a total cooking time of 6 minutes on each side.

Falafel

 

Ingredients

• 1 cup dry garbanzo beans
• 1/2 yellow onion, diced
• 1/2 cup chopped fresh flat-leaf parsley
• 4 cloves minced garlic
• 1 tablespoon all-purpose flour, or more as needed
• 2 teaspoons lemon juice

 

• 1 1/2 teaspoons salt, or to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon baking soda
• 1/8 teaspoon cayenne pepper
• oil for frying

Directions

1. Place garbanzo beans into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
2. Blend garbanzo beans, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours.
3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. Divide dough into 12 portions and roll each with moistened hands into a ball.
5. Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.

Chicken Lasagna soup

 Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 medium onion chopped
• 4 cloves garlic minced
• 7 ounces cremini or white mushrooms sliced
• 1/4 teaspoon Italian seasoning
• 3 tablespoons flour
• 6 cups chicken broth
• 1 cup heavy/whipping cream
• 10 lasagna noodles broken into small pieces
• 2 cups cooked/rotisserie chicken shredded
• 8 ounces cream cheese (I used a block of Philly) softened
• 1 cup freshly grated parmesan cheese
• 2 cups (packed) fresh baby spinach
• Salt & pepper to taste

Instructions

• Take the cream cheese out of the fridge well before starting the recipe (like an hour plus) or microwave it for about 20-30 seconds so it's verysoft.
  
• Heat the oil and butter in a soup pot over medium-high heat. Add the onions and sauté for 5 minutes.
  
• Stir in the garlic and cook for 30 seconds.
  
• Add in the mushrooms and Italian seasoning. Cook for 5-6 minutes or until the mushrooms have released their water and it's cooked off. 
  
• Sprinkle in the flour and cook, stirring almost constantly, for about a minute.
  
• Stir in the first 2 cups of the chicken broth and ensure that all the flour has dissolved, then add the remaining 4 cups broth. 
  
• Add in the cream and lasagna noodles. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat so it's simmering fairly gently. Give it a good stir then cover the pot with the lid slightly ajar. Cook for 20 minutes. I like to stir it a couple of times just to ensure that the noodles aren't sticking to the bottom of the pot.
  
• Add in the chicken and cream cheese (cut it into smaller pieces). Increase the heat a bit to help the cream cheese melt in faster (I stir until it has melted in... this takes about 3-5 minutes).
  
• Stir in the parmesan and spinach and let the cheese melt in and spinach wilt for a few minutes. Season with salt & pepper as needed. The soup should be at a good thickness by now (not super thick but not thin either), but if you want it a bit thicker, let it cook for a little longer (it also thickens as it sits and the pasta absorbs the broth). If it's too thick, add in another splash of broth or cream.

Parmesan Crusted Chicken

 

 

 

Ingredients

• 6 chicken breast halves
• 3 eggs beaten
• 1 ½ cups flour
• 2 cups Panko Bread Crumbs
• 1 sleeve of finely crushed ritz crackers 
• ½ cup Parmesan cheese
• 1 ½ teaspoons garlic powder
• 2 tablespoons parsley flakes
• ½ teaspoon seasoning salt 
• 1 teaspoon black  pepper

Instructions

• Preheat oven to 375°
• Slice one chicken breast into four thin pieces 
• Beat egg and set aside. In a separate shallow dish, combine flour, seasoning salt  garlic powder parsley flakes and pepper.
• In a second dish combine Panko Bread Crumbs, cracker crumbs, parmesan, parsley and garlic powder.
• Dip chicken in flour first and then egg and finally in the crumb mix pressing the crumbs to adhere.
• Place on a pan sprayed with cooking spray. Spray the top of the chicken with cooking spray.
• Bake at 375°F for 30-35 min or until juices run clear.