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INGREDIENTS CAJUN SEASONING 2 tsp smoked paprika ($0.20) 1 tsp oregano ($0.10) 1 tsp thyme ($0.10) 1/2 tsp garlic powder ($0.05) 1/2 tsp onion powder ($0.05) 1/4 tsp cayenne pepper ($0.03) 1/4 tsp black pepper ($0.02) 1/4 tsp salt ($0.02) CHICKEN PASTA 1 Tbsp olive oil ($0.16) 1 Tbsp butter ($0.13) 1 lb. boneless, skinless chicken breast ($5.47) 1 yellow onion, diced ($0.32) 1/2 lb. penne pasta ($0.75) 15 oz. fire roasted diced tomatoes ($1.00) 2 cups chicken broth ($0.26) 2 oz. cream cheese ($0.50) 3 green onions, sliced ($0.25) INSTRUCTIONS Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices. Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken t

Ingredients 6 chicken thighs bone-in, skin-on Sea salt and and pepper to season chicken 1 tsp lemon garlic seasoning or garlic powder 2 Tbsp ghee 8 oz fresh spinach roughly chopped 14 oz can artichoke hearts roughly chopped 1/2 med onion chopped (or 1 small) 4 cloves garlic minced 3/4 cup chicken bone broth 1 Tbsp fresh lemon juice pinch crushed red pepper optional Sea salt and pepper to season veggies 1/4 cup coconut milk full fat, blended prior to adding 2 tsp spicy brown mustard 2 tsp tapioca flour or arrowroot Instructions Preheat your oven to 400 degrees and make sure ingredients are prepped and ready to go. Heat a large cast iron skillet (or any oven proof skillet) over med-high heat. Season chicken with salt, pepper, and lemon-garlic seasoning, rubbing in to coat skin. Add 2 Tbsp ghee to skillet, then brown chicken on both sides - about 3-4 minutes per side. Once browned, remove chicken from skillet to a plate and lower heat to medium. Add 1 mo

Ingredients 3-4 chicken breasts 1 cup mozzarella 1 cup sour cream 3/4 cup Parmesan grated 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper Parsley chopped, for garnish Instructions Preheat your oven to 375 degrees F. Lightly coat a 9x13 baking dish or casserole dish with olive oil. Mix together sour cream with a 1/2 cup of Parmesan, oregano, basil, garlic powder, salt and pepper. Lay your chicken breasts in baking dish, top each with mozzarella cheese. Spread the sour cream mixture over the chicken in the casserole dish Top with remaining Parmesan. Cook for 1 hour, or until internal temp of the chicken reaches 165 degrees F. Garnish with parsley. This Recipe adapted from this -->> SITE

Ingredients 4 chicken breasts pounded to 1/4" thickness (2lbs) 1 onion small 10 sun-dried tomatoes cut into strips 1 tbsp garlic minced 1 1/2 cups chicken broth 1/2 lemon juiced (about 2 tbsp) 1/4 cup capers rinsed 3 tbsp butter 1/3 cup heavy cream salt & pepper 4 tbsp olive oil for frying Instructions Season breasts with salt & pepper and cook over med-high heat in olive oil, on both sides until golden and cooked through (about 5-8 minutes on each side.) Remove chicken and set aside. In the same skillet add in the onion, sun-dried tomatoes and garlic. Sauté until lightly browned (1-2 min) and then whisk in the chicken broth, lemon juice, and capers, scraping up bits from the pan. Let the sauce simmer over med-low heat for 10-15 min to reduce in size by about half the amount. When sauce has thickened, remove from the heat and whisk in the butter until it melts then add in the cream. Heat through back on the heat for about 30 seconds then remov

Ingredients 2 large chicken breasts cut in half lengthwise Salt & pepper to taste Flour for dredging 1 tablespoon olive oil 1 tablespoon butter 3/4 cup chicken broth 8.8 ounces cream cheese (one block Philly) softened 2 cloves garlic minced 1 (14 fluid ounce) can artichoke hearts drained & chopped 2 cups (packed) fresh baby spinach 1/2 cup freshly grated parmesan cheese Instructions Cut the chicken in half lengthwise so you have 4 thinner cutlets. Sprinkle the chicken pieces with salt & pepper, then coat them in flour. Add the oil and butter to a skillet over medium-high heat. Once the pan's hot, add the chicken and cook for 4-5 minutes/side or until golden. Take the chicken out of the pan and set it aside. Reduce the heat to medium. Add the chicken broth, cream cheese, and garlic to the pan. Cook, stirring often, until the cheese has melted into a smooth sauce. Add the chopped artichokes and spinach to the pan. Let the spinach wilt. If yo

Ingredients For Marinating the Chicken 500 g Chicken Boneless, Cut into small cubes 1/4 cup Hung Curd 2 tsp Ginger Garlic Paste 1 tbsp Lemon Juice 2 tbsp Tikka Masala Spice Mix 2 tsp Salt 2 tbsp Vegetable Oil 1 pinch Red Food Colour Optional For the Gravy 2 tbsp Butter 2 tbsp Vegetable Oil 2-3 Cardamom 3-4 Cloves 1 inch Cinnamon 3-4 Black peppercorn 1/2 cup Onion Finely Chopped 1 tsp Ginger Garlic Paste 1 cup Tomato Finely Chopped 1-2 Green Chilli Slit into half 1/4 cup Tomato Puree 2 tsp Kashmiri Red Chilli Powder 1/2 tsp Turmeric Powder 1/2 tsp Roasted Cumin Powder 2 tbsp Tikka Masala Spice Mix Salt to taste 1/2 cup Fresh Cream 1 tsp Honey 2 tbsp Kasuri Methi For the smoky Flavour Piece of charcoal 1 tsp Ghee / Oil Instructions Mix all the ingredients for marinating the chicken in a bowl. Cover the bowl and refrigerate for 10-12 hours. Pre heat the oven to 200 degrees C. Transfer the chicken pieces along with the marina

Ingredients Balsamic Marinade: 2 tbsp olive oil 1/4 cup balsamic vinegar 1/4 tsp sea salt 1 tsp paprika 1/4 tsp crushed red pepper flakes 2 large cloves garlic (crushed) 1/2 lemon (squeezed) 4 sprigs of fresh thyme (stripped from the stem) For the pan: 1.5 lb thick chicken breasts (boneless and skinless) 1 lb brussels sprouts (halved and quartered) 1 Granny Smith apple (peeled, cored and THICKLY sliced) 2 tbsp olive oil for the veggies two sprigs of fresh thyme (stripped from the stem) 5 bacon strips (chopped) Instructions Preheat oven at 375 F. BALSAMIC MARINADE: You will need a medium bowl or container to prepare the balsamic sauce. Blend balsamic vinegar, olive oil, sea salt, paprika, garlic, crushed, 4 sprigs of fresh thyme, stripped from the stem and juice of ½ fresh lemon. Blend with a whisk until all the ingredients are well incorporated. Place into a bowl or container. CHICKEN: Quarter your THICK chicken breasts by cutting each breast i

INGREDIENTS 1 cup uncooked long-grain white rice 1 cup chicken broth 1/4 cup salsa 2 tablespoons butter, melted 1/4 teaspoon salt (more to taste) 1 (15 ounce) can black beans, rinsed and drained 1 lb boneless skinless chicken breasts 1 (10 ounce) can enchilada sauce 1 cup shredded cheddar cheese 2 tablespoons green onions INSTRUCTIONS Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray. Add the rice, broth, salsa, butter, and salt to the pan and whisk together. Sprinkle the black beans on top. Lay the chicken breasts on top and pour the enchilada sauce on top of the whole dish. Cover tightly with foil and bake for 45-55 minutes or until chicken is no longer pink. Remove the chicken from the dish and stir rice. Replace the chicken and sprinkle with cheese. Cover with foil and let the cheese melt. Sprinkle with the green onions. NOTES Source: adapted from Pillsbury. Added salsa, butter, and sauce. Reduced enchilada sauce and a

Ingredients 2 tablespoons mayonnaise 2 tablespoons plain Greek yogurt 1 teaspoon dijon mustard 1/4 teaspoon onion powder 1/4 teaspoon kosher salt 1/4 teaspoon pepper 2 tablespoons dried cranberries 3 tablespoons chopped pecans 1/4 cup diced Granny Smith apple 10 ounce (1 can) white chunk chicken breast, drained, broken up into pieces baby spinach leaves , optional 4 croissants or soft dinner rolls , optional Instructions In a medium bowl, mix together the mayo, yogurt, mustard, onion powder, salt, and pepper. Taste and adjust seasoning, if necessary. Gently fold in the cranberries, pecans, apple, and chicken. Eat as is or place on sliced croissants with some baby spinach or lettuce. Notes You can replace the canned chicken with grilled or baked chicken if you desire! This Recipe adapted from this -->> SITE

Ingredients Sweet and salty mixture: 1½ tablespoons apple cider vinegar 1½ tablespoons tamari sauce (or regular soy sauce) 1½ tablespoons maple syrup 1/4 teaspoon ground black pepper Chicken: 1 lb. boneless skinless chicken thighs (small, about 8 pieces) Sea salt 1 tablespoon olive oil 1 tablespoon butter Instructions Sweet and Salty Mixture Combine apple cider vinegar, tamari, maple syrup and ground pepper in a small bowl. Set aside. Paper towel dry the chicken thighs dry and season generously with salt. Heat the olive oil and butter in a large skillet set over medium-high heat. When the oil and butter are shimmering, add the chicken thighs and brown on each side for 4-5 minutes per side ( 8-10 minutes total), flipping only once.  Pour over the maple syrup mixture and bring it to a boil. Reduce the heat slightly and let the sweet and salty mixture simmer and reduce, while you flip the chicken thighs every 2 minutes or so to ensure they are compl

INGREDIENTS 1 1/2 cups almond flour 1/4 teaspoon baking soda 1/8 teaspoon sea salt 1/4 teaspoon cinnamon 1 tablespoon pure maple syrup 1 1/4 cup overly ripe mashed bananas (about 4 medium bananas) Optional Add-ins 1/2 teaspoon vanilla extract extra 1/4 teaspoon cinnamon pinch ground cloves 1/2 cup chocolate chips INSTRUCTIONS Preheat the oven to 350 ℉ and line a baking sheet with parchment paper Add the almond flour, baking soda, salt, and cinnamon to a bowl and mix well Mash the bananas with a fork and add them to the dry ingredients (I mash, then measure) Add the maple syrup Mix until all the ingredients are evenly incorporated Use a 1.5 tablespoon cookie scoop to scoop the dough onto the baking sheet Gently flatten the cookies with a fork or back of a spoon. Bake for 26-30 minutes until the middles have set and aren't wet (mine were perfect at 28 minutes) After the cookies come out of the oven, place them on a wire rack to cool Let the

Ingredients Crust  fully baked tart crust Lemon Curd Filling  2 large eggs plus 2 egg yolks (or 3 whole eggs)  3/4 cup (150 g/5.3 oz) granulated sugar  1 tablespoon lemon zest  1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)  2 tablespoons heavy cream , optional  1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces Instructions To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled. Remove from heat and immediately strain mixture throug

INGREDIENTS: 2 apples, sliced into wedges 1/4 cup peanut butter 1/4 cup granola, your favorite 1/4 teaspoon ground cinnamon, for sprinkling Semisweet chocolate chips, optional* DIRECTIONS: Coat tops of apple wedges in peanut butter and sprinkle with granola and cinnamon. Melt chocolate chips in the microwave, stirring in 30 second increments until melted. Be careful not to overheat. Drizzle wedges with melted chocolate, set on a large platter and serve. TIPS To substitute the chocolate drizzle, you can sprinkle mini chocolate chips on top of the wedges. Or, leave the chocolate out altogether. They’re still delicious! If not eating immediately, brush each side of apple wedges with a little lemon juice to avoid browning. This Recipe adapted from this -->> SITE

Ingredients Ingredients for Choux Pastry: 1/2 cup water 1/2 cup whole milk 8 Tbsp unsalted butter 1 tsp granulated sugar 1/4 tsp salt 1 cup all-purpose flour measured correctly 4 eggs (large), room temperature Ingredients for Cream Filling and Garnish: 2 cups heavy whipping cream chilled 4 Tbsp granulated sugar 1 tsp vanilla extract 28 raspberries optional 1 Tbsp powdered sugar to garnish Instructions How to Make Cream Puffs: Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.  In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon. One flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come toget

Ingredients For the bars: 3 1/2 cups all-purpose flour 4 tsp baking powder 1/2 tsp kosher salt 1 cup unsalted butter, softened 2 cups granulated sugar 2 large eggs 1 tsp almond extract For the topping: 2 Tbsp milk (any variety) 1 cup sliced almonds For the glaze: 2 cups powdered sugar 1/2 tsp almond extract 2 Tbsp milk (any variety) Instructions Preheat oven to 325 degrees F. Generously butter (or use baking spray) on a half sheet pan (approximatedly 18"x13"). Set aside. In a medium bowl, combine flour, baking powder, and salt. Set aside. In a mixing bowl, beat butter and sugar until light and fluffy, about 3-4 minutes. Add in eggs and almond extract. Beat until combined. Slowly add in flour mixture. Mixing until well blended. Press this dough into the bottom of your prepared baking dish. Use your fingers or a pastry roller to smooth the top of the dough. Using a pastry brush, brush the milk to the top of the dough (you may not

Ingredients Ingredients for Choux Pastry: 1/2 cup water 1/2 cup whole milk 8 Tbsp unsalted butter 1 tsp granulated sugar 1/4 tsp salt 1 cup all-purpose flour 4 large eggs Ingredients for Pastry Cream: 2 cups whole milk 1/2 vanilla bean, split lengthwise and scraped (or 2 tsp vanilla extract) 3/4 cup granulated sugar 1/4 cup cornstarch 1 pinch salt 4 large egg yolks 4 Tbsp unsalted butter room temperature For the Chocolate Glaze: 4 oz semi-sweet chocolate chips * 1/2 cup heavy whipping cream Instructions How to Make Choux Pastry In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon. One flour is incorporated, place back over medium heat about 1 1/2 to 2 minutes stirring constantly (to release extra moisture and partially cook flour), or until dough comes together into a smoot

Ingredients Strawberry Layer 2 cups strawberries frozen or fresh, chopped plus a few extra strawberries for garnish 1 tbsp Lakanto Monkfruit Sweetener or sweetener of choice, powdered 1 tbsp lemon juice Cheesecake Layer 2 cups heavy cream room temperature 8 oz cream cheese room temperature ½ cup Lakanto Monkfruit Sweetener or sweetener of choice, powdered 1 tbsp lemon juice Instructions In a small bowl mash the strawberries with a fork. Leave the strawberry mixture chunky. Mix in sweetener and lemon juice, then set aside. In a separate clean bowl using a hand mixer whip together 2 cups heavy cream, sweetener, cream cheese and lemon juice. Whip continuously until mixture thickens to a very thick consistency. In 10 small cups (glass jars or ramekins) using half the strawberry mixture spoon in a small layer of strawberry into the bottom of each cup. The spoon equal amounts of the cheesecake mixture into each of the cups on top of the first layer of straw

INGREDIENTS For the carrot cake: 2 cups (250 grams) all-purpose flour (spooned & leveled) 2 teaspoons baking powder 1 teaspoon baking soda 1 and 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 3/4 cup (180ml) canola or vegetable oil 4 large eggs room temperature 1 and 1/2 cups (300 grams) light brown sugar 1/2 cup (100 grams) granulated sugar 1/2 cup (125 grams) unsweetened applesauce 1 teaspoon pure vanilla extract 3 cups (300 grams) grated carrots, lightly packed For the cream cheese frosting: 1 (8-ounce) package brick style cream cheese, softened to room temperature ½ cup (115 grams) unsalted butter, softened to room temperature 2 cups (240 grams) powdered sugar 1 teaspoon pure vanilla extract INSTRUCTIONS To make the carrot cake: Preheat oven to 350°F (177°C). Spray two 9-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchme

Ingredients 2 cups granulated sugar 1 cup brown sugar 2 cups butter-flavored Crisco 4 eggs 2 tsp. vanilla 1 tsp. salt 2 tsp. baking soda 5 cups flour 2-3 cups semi-sweet chocolate chips Instructions Cream together the sugars and Crisco with an electric mixer. Add the eggs and vanilla and mix. Add the salt, baking soda and flour and continue to mix until well combined. Fold in the chocolate chips. Use a cookie scoop to scoop cookies onto an ungreased cookie sheet; place the cookies about 2" apart. Bake at 350 for 10 minutes. Let sit for 4-5 minutes and then transfer to wire cooling racks. Enjoy! This Recipe adapted from this -->> SITE

Ingredients For the oatmeal crust and topping: 1 1/4 cups all-purpose flour 1 1/4 cups rolled oats 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup granulated sugar 1/2 cup packed light brown sugar 3/4 cup unsalted butter , melted 1 teaspoon vanilla extract For the lemon filling: 1 (14 oz.) can sweetened condensed milk 1 tablespoon lemon zest 1/3 cup lemon juice 2 large egg yolks 1/2 teaspoon vanilla extract Instructions For the oatmeal crust and topping: Preheat oven to 350 degrees F and lightly grease an 8x8-inch baking dish; set aside. Combine the flour, oats, salt and baking soda in a medium sized mixing bowl. Using a wooden spoon, stir in the sugars until thoroughly combined. Add the vanilla and melted butter and mix until the dry ingredients are just moistened. Gently press half of the mixture into the bottom of the prepared pan. Bake for 15 minutes then remove from the oven and set aside, leaving the oven on at 350 degrees. For the

Ingredients 2 lb / 1 kg chicken thigh fillets , boneless skinless MARINADE 3 large garlic cloves , minced (~ 3 tsp) 1 tbsp white wine vinegar (or red wine or apple cider vinegar) 3 tbsp lemon juice 1 tbsp extra virgin olive oil 3 tbsp Greek yogurt , preferably full fat 1 1/2 tbsp dried oregano 1 tsp salt Black pepper TZATZIKI 2 cucumbers (to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice) 1 1/4 cups Greek yoghurt , preferably full fat 1 tbsp lemon juice 1 tbsp extra virgin olive oil (or more if you want richer) 1 garlic clove , minced 1/4 tsp salt Black pepper SALAD 3 tomatoes , desseeded and diced 3 cucumbers , diced 1/2 red spanish onion , peeled and finely chopped 1/4 cup fresh parsley leaves (optional) Salt and pepper TO SERVE 4 to 6 pita breads or flat breads Instructions Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover

INGREDIENTS: 8 bone-in, skin-on chicken thighs 16 ounces baby red potatoes, halved 16 ounces baby carrots 16 ounces green beans, trimmed 2 tablespoons chopped fresh parsley leaves FOR THE SAUCE 1/2 cup reduced sodium soy sauce 1/2 cup honey 1/4 cup ketchup 2 cloves garlic, minced 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon ground black pepper DIRECTIONS: In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes. Serve chicken immediately with potatoes, carrots and green beans, garnished w

Ingredients For the Chicken 5 skin on,bone in chicken thighs 2 tbsp of lemon juice 2 tbsp of turmeric 1 tbsp of cumin ½ tbsp of curry 1 tbsp dried oregano 4 garlic cloves, minced 1 tsp of salt 1 tsp of black pepper For the Rice 2 tbsp olive oil, divided 1 small onion, finely chopped 1 clove of garlic, finely minced 1½ cups basmati rice 1½ cups chicken broth 1 cup water 1 tbsp dried oregano 1 tbsp of turmeric 1 tsp of cumin 1 tsp salt Instructions Combine the chicken and all the ingredients for the chicken in a large resealable bag, and let marinade for at least 30 minutes (preferably over night for more flavor). Preheat the oven to 375 degrees. In a large oven safe skillet, heat 1 tbsp of olive oil over medium high heat. Place the chicken in the skillet skin side down and cook until golden brown (about 3-5 minutes), then flip over and cook the other side until golden brown (another 3-5 minutes). Remove the chicken and set aside. Remove

Ingredients 2 lbs boneless, skinless chicken breasts 4 cups steamed broccoli or green beans 2 tablespoons toasted sesame oil Sauce 2 cups orange juice 1/4 cup chicken broth 1/4 cup coconut aminos 3 tablespoons honey 1 teaspoon garlic powder 1 tablespoon fresh ginger*** 1 tablespoon orange zest 1/2 teaspoon pepper Instructions Cleaned + cut chicken into 1 inch cubes. In a large frying pan, cook the cubed chicken in the toasted sesame oil until the edges are brown and slightly crispy (Approx 5-10 minutes) As the chicken is cooking, stir together the sauce mixture in a separate bowl Once the chicken is thoroughly cooked remove it from the pan and place it off to the side in a separate bowl. Pour the sauce mixture into the same pan you cooked the chicken in. Bring the sauce mixture to a boil for 15-20 minutes, stirring every minute or so until it starts to thicken. (You will know it has thickened when you scrape the pan and it pulls away from the pan)