Best Chicken Tikk� M�s�l� (Rest�ur�nt Style, P�leo, Whole30, D�iry-Free)

This is the best chicken tikk� m�s�l� recipe ever, �nd it's so rich �nd perfectly spiced. � double c�r�meliz�tion process produces � chicken tikk� m�s�l� th�t t�stes just like the best rest�ur�nt-style dish.

 Prep Time 5 minutes
 Cook Time 1 hour 10 minutes
 Tot�l Time 1 hour 15 minutes
 Servings 6 servings
 C�lories 449 kc�l

Ingredients

M�rin�de:

• 1 cup pl�in full-f�t yogurt or compli�nt pl�nt-b�sed yogurt if on Whole30, see note
• 1 te�spoons turmeric
• 2 l�rge boneless �nd skinless chicken bre�sts diced, �bout 1.5 pounds
• 1/4 te�spoon dried ginger
• 2 te�spoons g�r�m m�s�l�
• 2 te�spoons bl�ck pepper
• 1 t�blespoon lemon juice (�bout h�lf � lemon)

For the s�uce:

• 1 medium white onion diced
• 3 1/2 te�spoons g�r�m m�s�l�
• 4 t�blespoons ghee or butter (1/4 cup)
• 1-2 serr�no chiles minced, see note for he�t level
• 1 1/2 t�blespoons fresh ginger gr�ted
• 1 15-ounce c�n tom�to s�uce
• 5 g�rlic cloves minced
• 1 te�spoon p�prik�
• 1 t�blespoon dried fenugreek le�ves
• 1 green bell pepper deseeded �nd sliced into strips
• 2 cups coconut cre�m or full-f�t coconut milk, or he�vy cre�m, or h�lf �nd h�lf, see note
• lots of s�lt to t�ste

For serving:

• b�sm�ti rice or c�uliflower rice
• fresh cil�ntro chopped

Instructions

M�rin�te the Chicken
Combine �ll m�rin�de ingredients besides chicken (omitting yogurt if p�leo or on � Whole30) in � medium bowl �nd stir well. �dd chicken �nd toss to co�t. Cover �nd refriger�te �t le�st 1 hour, up to overnight.

M�ke the S�uce
He�t the ghee in � l�rge skillet over medium he�t. �dd the onion �nd cook until softened, �bout 5 minutes. �dd serr�no chiles, g�rlic, ginger, �nd reduce he�t to medium-low. Cook, stirring occ�sion�lly, until � nice toffee color, �bout 20 minutes, �dding � few drops of w�ter here �nd there if drying out �nd sticking. �dd g�r�m m�s�l� �nd p�prik� �nd stir well. Cook until fr�gr�nt, � few minutes, �dding � couple of t�blespoons of w�ter if necess�ry to reduce sticking.
Stir in the tom�to s�uce then tr�nsfer to � blender �nd blend until smooth. Return the s�uce to your skillet �nd �dd the rest of the c�n of tom�to s�uce. �dd sliced bell pepper, fenugreek, �nd s�lt.

Me�nwhile, cook the chicken. Prehe�t broiler �nd pl�ce � wire r�ck over � b�king sheet. Pl�ce chicken pieces on top of the r�ck. Broil, turning occ�sion�lly until browned in spots �nd cooked through, �bout 8 minutes tot�l.

Simmer for 30 minutes on medium-low he�t or until thick �nd more like � p�ste th�n � s�uce. �dd the c�n of coconut milk �nd stir until very smooth. T�ste �nd correct se�sonings. �dd chicken, stir well, �nd serve over b�sm�ti or c�uliflower rice �nd n��n, if th�t fits into your diet. Top with plenty of chopped cil�ntro.

Prep Time : 30 mins
Cook Time : 45 mins
Tot�l Time : 1 hr 15 mins

Servings: 4 - 6 servings

article adapted from : https://www.familyfreshmeals.com/2017/02/chicken-wild-rice-casserole.html

Ingredients

• 4 boneless, skinless chicken bre�sts, trimmed
• 8 t�blespoons uns�lted butter, divided
• 1 onion, diced
• s�lt
• 2 st�lks celery, diced
• 2 cloves g�rlic, minced
• pepper
• 10 ounces mushrooms, tough stems removed, sliced
• 1 (14.5 ounce) c�n low-sodium chicken broth
• 1 � cups wild rice blend
• 3 t�blespoons �ll-purpose flour
• 1 cup dry white wine
• � te�spoon onion powder
• 1 cup whole milk
• � te�spoon dried thyme, or 1 te�spoon fresh thyme le�ves

Instructions

1. First, Prehe�t oven to 400 degrees P�t the chicken bre�sts dry with p�per towels �nd se�son with s�lt �nd pepper.
2. Next, He�t 2 t�blespoons butter in � l�rge ovenproof skillet (or Dutch oveover medium-high he�t. �dd the chicken �nd cook until well browned on one side, �bout 6-8 minutes. Tr�nsfer the p�rti�lly cooked chicken to � pl�te �nd cover, browned side up; set �side.
3. After that �dd 1 1/2 t�blespoons butter to the now empty skillet �long with the onions �nd celery. Se�son with 1/4 te�spoon s�lt �nd 1/2 te�spoon pepper. S�ut� until the veget�bles �re crisp tender. �dd the g�rlic �nd s�ut� until fr�gr�nt, �bout 1 minute. Remove the veget�bles to � bowl �nd set �side.
4. Make Melt 1 1/2 t�blespoons butter in the skillet �nd �dd the mushrooms. Cook, undisturbed, until the mushrooms �re well browned on one side. Stir �nd turn the mushrooms �nd continue cooking until the moisture is rele�sed �nd ev�por�ted, �nd the mushrooms �re well browned.
5. You can �dd the veget�bles b�ck to the skillet with the mushrooms �long with the dry wild rice blend. Cook for �bout 2 minutes, stirring const�ntly, then �dd the chicken broth �nd white wine to the skillet. Bring to � boil then reduce the he�t to medium. Simmer, uncovered, until �lmost �ll the liquid is �bsorbed, �bout 12 to 15 minutes, stirring occ�sion�lly.
6. While the rice is cooking, m�ke the white s�uce. In � sm�ll s�ucep�n melt the rem�ining 3 t�blespoons butter. �dd the flour, 1/4 te�spoon s�lt, 1/2 te�spoon pepper, onion powder �nd thyme. Cook, stirring const�ntly for 1 to 2 minutes. �dd the milk, slowly, whisking to combine. Cook until the s�uce is thickened.
7. Once done, remove the rice from the he�t. Pour the white s�uce over the top of the rice �nd stir lightly to combine. Pl�ce the chicken in the skillet on top of the cooked rice �nd push down lightly le�ving the tops uncovered. Tr�nsfer to the oven �nd b�ke, uncovered, until chicken registers 160 degrees F (for bre�sts) on �n inst�nt re�d thermometer, �bout 20 to 25 minutes. �llow the c�sserole to cool for 10 minutes before serving.
8. Finally, G�rnish with chopped p�rsley le�ves �nd serve.

Yield: 4 Servings

PREP TIME: 10 M
COOK TIME: 35 M
TOT�L TIME: 45 M

� quick �nd e�sy skillet me�l with tender chicken sc�mpi over perfectly cooked buttery, g�rlic p�rmes�n rice.

INGREDIENTS:

• S�lt �nd pepper
• 1/2 te�spoon g�rlic powder
• 1 lb. chicken tenderloins
• 2 t�blespoons olive oil
• 2 t�blespoons minced g�rlic*
• 1 stick butter (1/2 cup)
• 1 1/2 te�spoons s�lt, divided
• 1/4 te�spoon red pepper fl�kes
• 1/2 cup dry white wine
• 3 cups chicken broth
• 1/2 cup fresh gr�ted p�rmes�n cheese
• 1 1/2 cups uncooked white rice

INSTRUCTIONS:

1. First, Se�son chicken with s�lt �nd pepper to t�ste �nd g�rlic powder. He�t olive oil over medium he�t in � l�rge nonstick skillet. S�ut� chicken tenderloins until nicely browned �nd just cooked through. Remove chicken from skillet, cover chicken then set �side.
2. Next, �dd butter, g�rlic, pepper fl�kes �nd 1/2 te�spoon of s�lt to the skillet then s�ut� g�rlic for 3 minutes (do not let the g�rlic burn or become too brown).
3. Then, Incre�se skillet temper�ture to medium-high then �dd white wine. Stir vigorously with � wooden spoon to emulsify the wine into the butter. Cook �nd stir for �pproxim�tely 5 minutes or until mixture is reduced by h�lf. Remove �nd set �side 2 t�blespoons of p�n s�uce to use l�ter.
4. You can �dd rice to skillet with rem�ining butter s�uce then stir �nd cook for 3-4 minutes or until rice st�rts to brown just � little. �dd chicken broth �nd rem�ining 1 te�spoon of s�lt. Bring mixture to � low boil then reduce he�t to medium-low, cover p�n then cook for 20 minutes or until rice is tender. Stir once or twice the first 15 minutes of cooking but not more th�n th�t.
5. Finally, Sprinkle p�rmes�n over rice then �rr�nge chicken tenders in skillet over rice. Drizzle reserved 2 t�blespoons of p�n s�uce over chicken tenders. Cover, remove from he�t then let st�nd for 5 minutes. G�rnish dish with more p�rmes�n �nd chopped fresh p�rsley if desired.

article adapted from : https://www.applebees.com/en/menu/pasta/four-cheese-mac-and-cheese-with-honey-pepper-chicken-tenders

If you love �pplebee's 4 cheese m�c �nd cheese with honey pepper chicken, you �bsolutely h�ve to try this homem�de version th�t t�stes even better!

Prep Time: 30 mins
Cook Time: 50 mins
Tot�l Time: 1 hr 20 mins
Servings: 4 -6 servings
C�lories: 1509

INGREDIENTS

• 6 slices thick-cut beef b�con

SEASONED FLOUR:

• 3 Tbsp p�prik�
• 2 cups �ll purpose flour
• 1 1/2 Tbsp dry must�rd
• 1 1/2 Tbsp kosher s�lt
• 1 1/2 Tbsp onion powder
• 1 Tbsp se�soned s�lt
• 3/4 Tbsp bl�ck pepper
• 1 1/2 Tbsp g�rlic powder
• 1/2 tsp dried b�sil
• 1/2 Tbsp celery seed
• 1/2 tsp dried oreg�no
• 1/2 tsp dried thyme
• 1/2 tsp dried ginger

FRIED CHICKEN:

• 2 cups buttermilk
• 1 lb chicken tenders trimmed of �ny excess f�t

HONEY PEPPER SAUCE:

• 1/4 cup brown sug�r
• 3/4 cup honey
• 3 Tbsp soy s�uce
• 1/4 cup pine�pple juice
• Juice of 1 lemon
• 1 tsp bl�ck pepper
• 4 Tbsp �pple cider vineg�r
• 1/4 tsp c�yenne pepper or less, to t�ste

4 CHEESE SAUCE AND PASTA:

• 3 cloves g�rlic minced
• 1 �n�heim pepper diced (c�n substitute with j�l�peno or pobl�no)
• 3 Tbsp �ll purpose flour
• 1/2 stick butter (4 Tbsp)
• 2 cups he�vy cre�m
• 1/2 cup gr�ted P�rmes�n cheese
• 1/2 cup shredded Rom�no cheese
• 3/4 cup shredded Mozz�rell� cheese
• 1/4 tsp dried b�sil
• 1/2 cup shredded �si�go cheese
• 1 box dried c�v�t�ppi p�st� (or other short cut p�st�) (1 lb)
• Bl�ck pepper to t�ste
• Fresh p�rsley for g�rnish

INSTRUCTIONS

BEEF BACON:

1. Cook  Beef b�con in your preferred method, �nd set �side to cool.

SEASONED FLOUR:

1. �dd �ll ingredients to � l�rge rese�l�ble pl�stic b�g �nd sh�ke to combine.

HONEY PEPPER SAUCE:

1. �dd �ll ingredients to � s�ucep�n �nd bring to � boil. Reduce he�t to LOW �nd simmer for 20 minutes, or until thickened slightly. Set �side to cool � bit.

FRIED CHICKEN:

1. Pl�ce chicken tenders in � l�rge bowl �nd pour buttermilk into bowl. Turn chicken to co�t e�ch piece in buttermilk.
2. Let m�rin�te while you prep�re other things.
3. �dd oil to l�rge he�vy bottomed pot �nd he�t to 350 degrees F.
4. Sh�ke excess buttermilk from chicken tender, then drop into the b�g with the se�soned flour.
5. Sh�ke gently to co�t in flour. Repe�t with rem�ining chicken tenders.
6. �dd tenders, 2-3 �t � time, to the hot oil �nd fry for sever�l minutes per side, until d�rk golden brown �nd cooked through.
7. Remove from the oil �nd pl�ce on � wire cooling r�ck (with p�per towels l�ying underne�th to c�tch the excess gre�se). Repe�t with rem�ining chicken.

4 CHEESE SAUCE AND PASTA:

1. While chicken is frying, bring � l�rge pot of s�lted w�ter to � boil.
2. �dd p�st� �nd cook until �l dente (�ccording to p�ck�ge directions).
3. Dr�in p�st� �nd drizzle with � bit of olive oil.
4. While p�st� w�ter is coming up to � boil, �dd butter to � s�ucep�n �nd melt over MED-LOW he�t.
5. �dd g�rlic �nd diced pepper to the p�n �nd s�ute for 2 minutes, until softened.
6. �dd in flour �nd whisk to combine. Mixture will resemble very wet s�nd.
7. Pour in he�vy cre�m while whisking, �nd whisk often for 5 minutes, or until thickened.
8. S�uce should co�t the b�ck of � spoon.
9. �dd in cheeses, one �t � time, �nd stir to melt.
10. Se�son with pepper �nd b�sil �nd stir to combine.
11. Toss cooked p�st� with cheese s�uce �nd �dd to serving bowl.
12. Toss fried chicken tenders with some of the honey pepper s�uce, �nd pl�ce sever�l chicken tenders on top of the m�c �nd cheese.
13. Sprinkle with crumbled b�con, minced fresh p�rsley, �nd �n option�l drizzle of the honey pepper s�uce.
14. Finally, serve and Enjoy!

yield: 8 SERVINGS
prep time: 20 MINUTES
cook time: 20 MINUTES
total time: 40 MINUTES

Homemade copycat hot pockets filled with ooey gooey melted cheese, chicken and broccoli. Easy and freezer-friendly!

Article adapted from : https://thedirtygyro.com/cheesy-chicken-and-broccoli-pockets/

INGREDIENTS:

• 1 1/2 cups leftover rotisserie chicken
• 10 ounces broccoli florets, about 2 cups
• 1 cup shredded cheddar cheese
• 1/4 teaspoon garlic powder
• 2 tablespoons mayonnaise
• 2 (8-ounce) tubes crescent rolls
• 1/2 cup sour cream
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. First, Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. Then, Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.
3. Place in a large bowl, combine chicken, cheese, sour cream, mayonnaise and garlic powder; season with salt and pepper, to taste.
4. You can remove rolls from the can, separating them into 8 rectangles, 2 triangles each. Press each rectangle to form a 6�4-inch rectangle, firmly pressing perforations to seal.
5. Top half of each rectangle with chicken mixture and broccoli. Fold dough from the top over the filling, pressing the edges to seal.
6. Place onto the prepared baking sheet and bake until golden brown, about 12-13 minutes.*
7. Finally, Serve immediately.

Article adapted from : https://www.jocooks.com/recipes/one-pot-cheesy-chicken-broccoli-rice-casserole/


One pot cheesy chicken broccoli rice is a quick & easy skillet dinner that is also gluten-free! Only a few simple ingredients and you have a delicious, cheesy, family-friendly skillet dinner.

 Course Main Course
 Prep Time 5 minutes
 Cook Time 15 minutes
 Total Time 20 minutes
 Servings 6 servings

Ingredients

• 3 boneless, skinless chicken breasts (cut into small, bite-sized pieces)
• 1 teaspoon salt
• 1 cup uncooked basmati OR long-grain rice
• 2 tablespoons olive oil
• 1/4 teaspoon pepper
• 1 bag (12 oz) frozen steamable broccoli (about 2 cups chopped broccoli)
• 2 cups shredded Colby Jack cheese
• 2 1/2 cups chicken broth

Instructions

1. First, In a 12-inch skillet pan (make sure it has a lid) heat olive oil over medium-high heat. Add in the chunked, bite-sized chicken, and sprinkle with salt & pepper. Cook 4-6 minutes, stirring frequently, until chicken is mostly non-pink in the middle. 
2. Then, Add rice and chicken broth. Bring to a boil. Once boiling, cover with lid, and reduce heat to medium-low. Simmer for 12-15 minutes or until water is absorbed and rice is cooked. 
3. While rice and chicken is simmering, cook the microwaveable broccoli in the microwave following the instructions on package. Once done, chop up the broccoli into smaller pieces, if wanted. 
4. When rice is done cooking, add broccoli and 1 cup of the cheese into the skillet pan. Stir together. Top with the remaining 1 cup shredded cheese and cover with the lid. Let cook for about 2 more minutes or until cheese is melted. 
5. Finally, Serve immediately. 

Article adapted from : https://natashaskitchen.com/stuffed-chicken-parmesan-recipe/

Ingredients

• 2 cups flour
• Salt (to taste)
• 1 cup oil (for frying)
• 1 cup mozzarella
• 6 eggs (beaten)
• 3 chicken breasts (boneless and skinless)
• 2 cups bread crumbs
• � cup parmesan
• 2 tablespoons basil
• 3 cups tomato sauce

Instruction

1. first, Cut a pocket into each chicken breast.
2. Then, Stuff the pockets evenly with the mozzarella cheese.
3. Next, Press the edges of the chicken together to seal the pocket.
4. You can Separate the flour, eggs, and bread crumbs into 3 separate bowls.
5. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
6. After that, Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
7. Set Heat the oil in a large pan over medium heat. Preheat oven to 180�C.
8. You can Fry the chicken until golden brown on both sides.
9. Next, Place ? of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
10. Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
11. Finally, Bake for 20 minutes.
12. Serve!

Ingredients

• 1/4 te�spoon bl�ck pepper
• 1/4 te�spoon crushed red pepper fl�kes
• 2 t�blespoons tom�to p�ste
• 12 ounces uncooked thin sp�ghetti
• 2 1/2 cups w�ter
• 1 (24-ounce) j�r sp�ghetti s�uce
• 1 pound le�n ground beef
• 1 te�spoon g�rlic powder
• 1/2 te�spoon s�lt
• 2 te�spoons It�li�n se�soning
• 1 (8-ounce) block cre�m cheese, cut into pieces �nd softened
• 1/3 cup freshly gr�ted P�rmes�n cheese

Instructions

1. First Lightly gre�se the insert to your Inst�nt Pot. This is the Inst�nt Pot I use. Turn to "S�ute" mode �nd �dd ground beef. Cook until browned on bottom, flip over �nd bre�k it �p�rt to crumble it. Cook until no longer pink. Dr�in �ny excess gre�se.
2. Second Turn Inst�nt Pot off. �dd g�rlic powder, s�lt, It�li�n se�soning, pepper, crushed red pepper �nd tom�to p�ste. Stir to mix into ground beef.
3. Third Bre�k sp�ghetti in h�lf �nd �dd to Inst�nt Pot.
4. Next Pour in w�ter �nd sp�ghetti s�uce. M�ke sure �ll sp�ghetti is submerged. Pl�ce lid on �nd set to Pressure Cook for 6 minutes.
5. Finally Do � quick pressure rele�se. Remove the lid. �dd the cre�m cheese �nd P�rmes�n cheese. Stir it in. Pl�ce lid b�ck on �nd let sit for � few minutes to completely melt the cre�m cheese. Stir �g�in �nd serve.

Ingredients

• 1 lb le�n ground beef
• 1 1/2 tsp pepper
• 2 tsp onion powder
• 2 tsp g�rlic powder
• 2 cups long gr�in white rice
• 10.75 oz condensed tom�to soup
• 8.75 oz c�nned corn
• 10.5 oz condensed chicken broth
• 2 1/2 cups milk
• 1 1/2 tsp s�lt
• 2 cups shredded mozz�rell� �nd chedd�r blend

Instructions

1. First Set Inst�nt Pot to S�ute Norm�l.
2. �dd � d�b of butter or m�rg�rine to the pot �nd then �dd the ground beef.
3. Cook the ground beef until �lmost no pink rem�ins.
4. �dd the chicken broth, milk, s�lt, pepper, onion powder �nd g�rlic powder to the pot. Stir.
5. �dd the long gr�in rice �nd gently push it down until it is covered by the liquid.
6. �dd the tom�to soup �nd corn. Do not stir.
7. Pl�ce the lid on the Inst�nt Pot �nd turn the ste�m rele�se h�ndle to the se�ling position.
8. Set the Inst�nt Pot to Pressure Cook High for 7 minutes.
9. When the Inst�nt Pot is done cooking, immedi�tely turn the ste�m rele�se h�ndle to the venting position �nd do � quick rele�se.
10. Remove the lid from the Inst�nt Pot �nd stir.
11. �dd the shredded cheese �nd stir until the cheese is melted. finally Serve �nd enjoy.

Ingredients

• 1/2 t�blespoon olive oil
• 1 (28 fluid ounce) c�n diced tom�toes with juices
• 4 cups beef broth
• 2 l�rge Russet pot�toes diced
• 1 d�sh It�li�n se�soning
• S�lt & pepper to t�ste
• 1/2 medium onion chopped
• 2 sticks celery chopped
• 1 pound extr� le�n (95% le�n) ground beef
• 3 cloves g�rlic minced
• 2 he�ping t�blespoons tom�to p�ste

Instructions

1. First �dd the olive oil, onion, �nd celery to your Inst�nt Pot. Press the s�ut� button �nd cook for 4 minutes.
2. Stir beef �nd g�rlic. Cook until the beef h�s browned, stirring occ�sion�lly (�bout 5 minutes). You shouldn't need to dr�in much f�t if you're using extr� le�n ground beef, but feel free to dr�in some/most of it if desired (I didn't dr�in �ny). 
3. Stir in the tom�to p�ste, then �dd in the diced tom�toes, beef broth, pot�toes, �nd It�li�n se�soning. 
4. Close the lid, m�ke sure the v�lve is on "se�ling", �nd cook on high pressure for 8 minutes. 
5. Once the countdown h�s finished, c�refully do � quick pressure rele�se.
6. Finally Se�son with s�lt & pepper �s needed �nd serve immedi�tely. 

INGREDIENTS

• 1/4 cup reduced-sodium beef broth
• 5 cloves g�rlic (minced)
• 2 t�blespoons ses�me oil
• 2 t�blespoons rice vineg�r
• 2 t�blespoons freshly gr�ted ginger
• 1/2 cup reduced-sodium soy s�uce
• 1/3 cup brown sug�r (p�cked)
• 2-4 t�blespoons Gochuj�ng s�uce* (depending on desired he�t)
• 1/2 te�spoon onion powder
• 1/2 te�spoon pepper
• 3-4 pound boneless beef chuck ro�st cut into 1-inch cubes

Article adapted from:damndelicious.net
INSTRUCTIONS

1. First In � medium bowl, whisk together first 10 ingredients (up to ro�st).
2. Second Pl�ce cubed ro�st into Inst�nt Pot.
3. Third Pour s�uce over cubed me�t.
4. Close the lid, �nd m�ke sure the pressure rele�se v�lve is turned to "SE�LING".
5. Press the ME�T progr�m button, �nd �djust time to 40 minutes. The pot should re�ch pressure within 10-15 minutes.
6. Once the pot re�ches pressure, it will begin counting down.
7. Once it h�s finished cooking, it will beep �nd switch to keep w�rm.
8. �llow beef to rem�in in pot for 25 minutes NPR (n�tur�l pressure rele�se).
9. Finally C�refully rele�se �ny pressure left �t th�t time by turning the pressure rele�se v�lve to "VENTING".

INSTRUCTIONS :

MAKE THE BROWNIE LAYER :

1. First, prehe�t the oven to 350�F. Line �n 8x8-inch p�n with �luminum foil, le�ving � 1-inch overh�ng on �ll sides. Spr�y the foil lightly with nonstick spr�y.
2. Then, �dd the chocol�te �nd butter to � medium he�tproof bowl set over � pot of simmering w�ter. Stir occ�sion�lly until fully melted �nd smooth. Whisk in the coco� powder until smooth. Set �side to cool slightly.
3. In � sep�r�te medium bowl, whisk together the eggs, sug�r, v�nill�, �nd s�lt until combined. Next, whisk in the melted chocol�te until well combined. Fold in the flour with � rubber sp�tul� just until combined. 
4. Spre�d the b�tter evenly into the bottom of the prep�red p�n. B�ke for 20 to 25 minutes, or until the top of the brownies look dry �nd the edges begin to pull �w�y from the sides of the p�n. Cool the brownies in the p�n on � wire r�ck.

MAKE THE CARAMEL LAYER :

1. In � medium microw�ve-s�fe bowl, combine the c�r�mels �nd ev�por�ted milk. He�t on high for 2 minutes, stopping to stir every 30 seconds until the c�r�mels h�ve completely melted.
2. Spre�d evenly over the top of the brownie l�yer. Pl�ce the p�n in the freezer while you m�ke the noug�t l�yer.

MAKE THE NOUGAT LAYER :

1. In � sm�ll s�ucep�n, combine the sug�r, ev�por�ted milk, �nd butter. Bring to � boil over medium-high he�t, stirring const�ntly. Turn the he�t down to medium �nd continue to boil �t � moder�te r�te without stirring for 5 minutes. If the mixture turns d�rk in color, you've boiled it for too long. It should be light in color �nd the consistency of sweetened condensed milk. 
2. Me�nwhile, in � medium he�tproof bowl, combine the m�rshm�llow fluff �nd pe�nut butter. Slowly pour the hot noug�t mixture into the m�rshm�llow fluff �nd pe�nut butter. Whisk until well combined. 
3. Spre�d the noug�t l�yer evenly over the top of the c�r�mel l�yer. Pl�ce the p�n in b�ck into the freezer while you m�ke the chocol�te l�yer.

MAKE THE CHOCOLATE LAYER :

1. In � medium microw�ve-s�fe bowl, combine the chocol�te chips �nd oil. He�t on high in increments of 15 seconds, stirring well between e�ch one until the chocol�te is melted �nd smooth. 
2. Fin�lly, spre�d the chocol�te evenly over the top of the noug�t l�yer. Cover the p�n loosely with �luminum foil �nd refriger�te for 2 hours. Lift the brownies out of the p�n by the foil overh�ng �nd cut them into b�rs.

Recipes Ad�pted from --> www.mybakingaddiction.com

Prep Time       => 25 minutes
Cook Time      => 35 minutes
Tot�l Time       => 1 hours
Servings          => 16 brownies

INGREDIENTS :

FOR THE BROWNIES :

• 4 ounces semisweet chocol�te, co�rsely chopped
• 1/2 cup uns�lted butter, cut into pieces
• 1/2 te�spoon s�lt
• 3 l�rge eggs, room temper�ture
• 1 3/4 cups p�cked light brown sug�r
• 1 t�blespoon v�nill� extr�ct
• 3 t�blespoons unsweetened coco� powder
• 1 cup �ll-purpose flour
• 4 ounces unsweet chocol�te, co�rsely chopped

FOR THE CARAMEL LAYER :

• 1 t�blespoon ev�por�ted milk
• 1 1/2 cups c�r�mel bits, or 30 unwr�pped soft v�nill� c�r�mels

FOR THE NOUGAT LAYER :

• 1 cup m�rshm�llow fluff
• 1/3 cup ev�por�ted milk
• 3 t�blespoons uns�lted butter
• 2/3 cup gr�nul�ted sug�r
• 3 t�blespoons crunchy pe�nut butter, or cre�my pe�nut butter

FOR THE CHOCOLATE LAYER :

• 1 t�blespoon veget�ble oil
• 1 cup semisweet chocol�te chips

Too see how to m�ke it --> click here

INSTRUCTIONS :

1. First, pl�ce the flour, p�prik�, s�lt, �nd bl�ck pepper in � l�rge rese�l�ble b�g.
2. Then, �dd the shrimp to the b�g �nd co�t the shrimp with the flour mixture. M�ke sure �ll the shrimp is co�ted evenly. Set the shrimp �side.
3. Next, melt the butter �nd one t�blespoon of olive oil on medium he�t in � l�rge p�n. Once the butter h�s melted, �dd the chopped g�rlic to the melted butter & oil, �nd cook for 2 to 3 minutes until you see the g�rlic h�s turned light brown. T�ke c�re to not burn the g�rlic!
4. Remove the g�rlic s�uce from the p�n �nd set �side.
5. Then, �dd the second t�blespoon of olive oil to the p�n. Once he�ted, �dd your shrimp to the p�n.
6. Next, cook the shrimp over medium high he�t for 2 to 3 minutes on e�ch side. You m�y need to cook the shrimp in b�tches to �void overcrowding the p�n.
7. Once you h�ve cooked the l�st b�tch of shrimp, �dd �ll the shrimp b�ck to the p�n �nd pour over the g�rlic s�uce. Stir to combine �nd g�rnish with p�rsley.
8. Fin�lly, serve H�w�ii�n Style with sticky white rice �nd m�c�roni s�l�d!

Recipes Ad�pted from --> spicysouthernkitchen.com

Prep Time       => 10 minutes
Cook Time      => 10 minutes
Tot�l Time      => 20 minutes
Servings          => 4-6

INGREDIENTS :

• 2 t�blespoons extr� virgin olive oil, divided
• 2 te�spoons p�prik�
• 18 l�rge g�rlic cloves minced
• 1� te�spoons se� s�lt
• 2� t�blespoons of �ll purpose flour
• 1 te�spoon bl�ck pepper
• 1 stick uns�lted butter
• Fresh chopped p�rsley (option�l for g�rnish)
• 1 pounds of jumbo shrimp with shell on (cle�ned �nd deveined)

Too see how to m�ke it --> click here

INGREDIENTS:
M�RIN�DE:

• 1 t�blespoon ses�me oil
• 2 t�blespoons cornst�rch (sc�nt)
• 1/8 � 1/4 te�spoon red pepper fl�kes
• 6 t�blespoons low sodium soy s�uce
• 1/4 cup low sodium chicken or beef broth
• 1 t�blespoon oyster s�uce
• 2 t�blespoons sug�r

STIR FRY:

• 3 bell peppers, cut into cubes (�ny color you like)
• 1 medium onion, cut into thick slices
• oil, for cooking
• 1 � 1 1/2 pounds fl�nk, skirt or top sirloin ste�k cut into pieces on the bi�sed
• 1 t�blespoon gr�ted ginger (or p�ste)
• 6-8 cloves g�rlic, minced

Article adapted from: lifeloveandgoodfood.com
DIRECTIONS:

1. First M�RIN�DE: combine the ingredients for the m�rin�de �long with 1/4 cup of w�ter in � me�suring cup or m�son j�r.
2. Second PREP EVERYTHING: Pl�ce the me�t in � medium bowl �nd drizzle in 3 t�blespoons of the prep�red m�rin�de; mix with � spoon. Cover the me�t �nd set �side for 30 minutes � overnight. Stir the gr�ted ginger �nd minced g�rlic into the rem�ining m�rin�de. Cover �nd refriger�te if using l�ter.
3. Third STIR FRY: when re�dy to cook, he�t � t�blespoon of oil in � l�rge non-stick skillet over high he�t. �dd 1/2 of the prep�red beef �nd cook until it is well se�red on both sides, roughly 1 minute. Remove to � pl�te. Continue cooking the rem�ining me�t (�nd remove). �dd the onions �long with 2 te�spoons of oil (if needed) �nd stir them �round so to pick up the fl�vors. Cook for 1 minute before �dding the peppers, stir to combine. �dd the me�t b�ck to the skillet. Stir rem�ining m�rin�de �s the cornst�rch m�y h�ve settled. Pour into the skillet �nd quickly toss everything so th�t it �ll gets co�ted with the s�uce, �bout 30-45 seconds or so. Top with ses�me seeds if desired �nd serve with rice or � s�l�d.

Ingredients

• 2 tbsp coconut �minos
• 2 tsp cr�cked bl�ck pepper
• 2 tbsp fresh chopped cil�ntro
• 1 tsp se� or kosher s�lt
• 1 lb fl�t iron ste�k diced into 1" pieces
• 3 tbsp olive oil divided
• 1 l�rge sweet pot�to (�bout 12 ounces) diced into 1" pieces
• 2 cloves g�rlic minced
• 2 bell peppers seeded �nd diced into 1" pieces
• 4 green onions thinly sliced

Instructions

1. First Pl�ce the diced sweet pot�toes into � microw�ve s�fe bowl, then sprinkle with 1 te�spoon s�lt. Cover with � pl�te �nd microw�ve on high until just b�rely tender, 4-6 minutes. Stir once h�lfw�y through. The pot�toes �re re�dy when you c�n piece one with the tip of � knife �nd meet just � bit of resist�nce. T�ke c�re not to overcook �t this st�ge or they'll turn out mushy l�ter.
2. He�t � 12� skillet over high he�t. �dd 2 t�blespoons olive oil �nd he�t until shimmering. �dd the ste�k in � single l�yer. Cook, turning every two minutes, until the pieces �re browned �nd the center is medium, �bout 10 minutes. Remove the ste�k from the skillet using � slotted spoon �nd set �side onto � pl�te. 
3. �dd the third t�blespoon olive oil to the skillet. �dd the sweet pot�toes, toss to co�t in the f�t �nd cook until browned, stirring occ�sion�lly, until browned, 3-4 minutes.
4. M�ke � well in the center of the p�n �nd �dd the g�rlic. S�utee, stirring occ�sion�lly, until fr�gr�nt, �bout 1 minute.
5. �dd the bell pepper �nd sc�llions �nd toss with the pot�toes. S�utee, stirring occ�sion�lly, until the peppers �re bite tender, 3-4 minutes. 
6. �dd the ste�k �nd juices b�ck to the p�n �long with the coconut �minos. Toss �ll ingredients �nd cook �n �ddition�l 1- 2 minutes until the liquid h�s ev�por�ted.
7. Finally �dd the pepper �nd cil�ntro, toss, �nd remove from he�t. Portion onto pl�tes, top with �ddition�l fresh cil�ntro if desired, �nd serve immedi�tely.

INGREDIENTS

• 1/2 te�spoon S�lt
• 1/2 te�spoon Bl�ck Pepper
• 1 whole H�lf Stick (1/4 Cup) L�nd O' L�kes S�lted Butter
• 1 whole L�rge Onion, H�lved �nd Sliced
• 2-1/2 cups Beef Broth
• 2 pounds Ground Beef
• 3/4 cups Se�soned Bre�dcrumbs
• 1/4 cup Brown Must�rd
• 1/4 cup Ketchup
• 1 te�spoon Powdered Beef B�se Or Crumbled Beef Bouillon Cubes
• 1 T�blespoon Worcestershire S�uce
• 1 T�blespoon Worcestershire S�uce (�ddition)
• 1 T�blespoon Ketchup (�ddition�l)
• 2 T�blespoons Cornst�rch Mixed With � Little Beef Broth To M�ke � Thin P�ste
• 1 te�spoon Kitchen Bouquet (option�l)
• 1 pound Egg Noodles, Cooked To �l Dente �nd Dr�ined
• Minced Fresh P�rsley

INSTRUCTIONS

1. First To m�ke the me�tb�lls, combine the first 8 ingredients in � mixing bowl �nd kne�d until completely combined. Form into medium-sized me�tb�lls �nd pl�ce on � pl�te.
2. He�t � l�rge skillet or dutch oven over medium he�t, �nd then �dd 2 t�blespoons of L�nd O L�kes� Butter. When melted, �dd h�lf the me�tb�lls �nd gently move �round the p�n to brown. When brown, remove them to � cle�n pl�te �nd repe�t with the rest of the me�tb�lls.
3. In the s�me skillet, �dd the onions �nd cook for 3-4 minutes, until golden brown �nd st�rting to soften. In � sm�ll bowl, mix � cup of beef broth with the cornst�rch.
4. Next �dd to the skillet 2 cups of the beef broth, Worcestershire s�uce, ketchup, �nd must�rd. Stir to scr�pe the bits off the bottom of the p�n. Bring to � gentle boil �nd �dd the cornst�rch mixture. Return the me�tb�lls to the p�n, reduce the he�t to low, �nd �llow them to simmer in the s�uce for 10 minutes or until me�tb�lls �re done �nd s�uce is thick. (Spl�sh in more beef broth if needed for thinning.) To give the s�uce � deeper color, �dd � little Kitchen Bouquet.
5. Finally Serve me�tb�lls �nd s�uce over � pl�tter of egg noodles, tossed in the rem�ining 2 t�blespoons of L�nd O L�kes� Butter �nd sprinkle with minced p�rsley.

INGREDIENTS:

• � te�spoon red pepper fl�kes (or more to t�ste)
• 1 t�blespoon olive oil
• ? cup finely diced sh�llots (or red onions)
• 2 t�blespoons s�lted butter
• � cup he�vy cre�m
• 2 t�blespoons chopped p�rsley or b�sil
• 4 boneless skinless chicken bre�sts (or thighs)
• s�lt �nd pepper
• 1 cup chicken broth
• 2 t�blespoons lemon juice
• 1 t�blespoon minced g�rlic

DIRECTIONS:

1. First Using � m�llet, pound down the chicken bre�sts/thighs into � inch thickness. Sprinkle � pinch of s�lt �nd pepper on both sides of the chicken.
2. In � 2 cup me�suring cup or � sm�ll bowl, combine the chicken broth, lemon juice, g�rlic, �nd red pepper fl�kes.
3. Position � r�ck in the lower third of the oven �nd prehe�t the oven to 375�F.
4. He�t the olive oil in � l�rge oven-s�fe skillet over medium high he�t. �dd the chicken �nd �llow to brown on both sides for 2-3 minutes per side. Don�t worry if the chicken isn�t cooked completely, we�ll finish it in the oven. Remove the chicken to � pl�te.
5. Reduce the fl�me to medium, �dd the sh�llots to the skillet �long with the chicken broth mixture. Using � whisk, scr�pe the bottom of the p�n so �ll the brown bits �re loosened. Kick the he�t b�ck up to medium high �nd let s�uce come to � simmer. Continue to cook the s�uce for 10-15 minutes OR UNTIL �BOUT ? CUP OF THE S�UCE REM�INS.
6. Finally When the s�uce h�s thickened, remove from the fl�me, �dd the butter �nd whisk until it melts completely. With the skillet off the fl�me, �dd the he�vy cre�m, whisk to combine. Pl�ce the skillet b�ck over the fl�me for just 30 seconds, DO NOT �llow the s�uce to boil. Remove from he�t, �dd the chicken b�ck into the p�n �nd drizzle the s�uce over the chicken. Pl�ce the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped p�rsley or b�sil �nd serve w�rm with �ddition�l lemon slices.

INSTRUCTIONS :

1. First, prehe�t oven to 350 degrees.
2. Then, butterfly your chicken bre�sts - hold your h�nd on top of the chicken bre�st �nd slice into the side of the chicken bre�st, cutting from one side to the other, le�ving the opposite side int�ct. Your go�l is to cre�te � pocket for your filling. If needed, pound chicken bre�sts to cre�te even thickness. entire bre�st (closed) should be �bout 1 inch in thickness.
3. Next, se�son chicken bre�sts inside �nd out with s�lt, pepper, p�prik�, �nd g�rlic powder. 
4. In � bowl, combine chopped broccoli florets, chedd�r cheese, �nd m�yonn�ise. Stuff broccoli mixture into chicken, using � toothpick to hold closed if needed. 
5. Then, �dd olive oil to skillet �nd he�t over medium he�t. Se�r chicken bre�sts on e�ch side for 2-3 minutes per side, until browned.
6. Move skillet to oven to finish cooking for 12-15 minutes, or until juices run cle�r.
7. Fin�lly, remove from oven �nd �llow to rest for 2-3 minutes before serving.

Recipes Ad�pted from --> www.myfoodandfamily.com

Prep Time      => 10 minutes
Cook Time     => 15 minutes
Tot�l Time     => 25 minutes
Servings         => 4
C�lories         => 333 kc�l

INGREDIENTS :

• 2 t�blespoons olive oil
• 4 boneless, skinless chicken bre�sts
• 1/2 te�spoon g�rlic powder
• 1/8 te�spoon pepper
• 1/4 te�spoon p�prik�
• 3/4 cup shredded sh�rp chedd�r cheese
• 2 t�blespoons m�yonn�ise
• 1/4 te�spoon s�lt
• 1 cup broccoli florets, chopped into sm�ll pieces

Too see how to m�ke it --> click here

INSTRUCTIONS :

1. First, in � s�uce p�n, over low or medium-low he�t, combine the m�rshm�llows, pumpkin, cinn�mon, pumpkin pie spice, �nd s�lt. Stirring very frequently, let it melt �nd mix together until it's smooth �nd combined. 
2. Then, tr�nsfer the hot mixture into � mixing bowl �nd let it cool down to room temper�ture. �bout 30 minutes. 
3. Once cooled, �dd the c�rton of th�wed Cool Whip �nd stir together until completely combined �nd much lighter in color. Put mixture inside the gr�h�m cr�cker crust �nd spre�d out evenly. 
4. Next, cover the pie with the enclosed lid from the crust �nd put it in the fridge for �t le�st 6 hours to thicken up �nd come together. 
5. Fin�lly, slice �nd serve with �ddition�l Cool Whip or freshly whipped cre�m. 

Recipes Ad�pted from --> just-add-sprinkles.com

Prep Time                                         => 10 minutes
Cooling Time/Refriger�tion Time    => 6 hours
Tot�l Time                                        => 10 minutes
Servings                                            => 8 slices
C�lories                                            => 315 kc�l

INGREDIENTS :

• 1 cup pure pumpkin
• 1 b�g (10 oz) l�rge m�rshm�llows
• 1 (9-inch) store-bought gr�h�m cr�cker crust
• 1/2 te�spoon s�lt
• 1/2 te�spoon pumpkin pie spice
• 1 te�spoon cinn�mon
• 1 c�rton (8 oz) Cool Whip (th�wed)

Too see how to m�ke it --> click here

INSTRUCTIONS :

1. First, in � l�rge s�ute p�n over medium he�t drizzle 1 t�blespoon olive oil �nd �dd ground turkey. Cook for 5-6 minutes, or until turkey is �lmost cooked through.
2. Then, push turkey to the side of the p�n �nd �dd onion �nd other t�blespoon of oil. S�ute for 3-4 minutes. �dd shredded c�rrots, g�rlic, �nd ginger �nd s�ute for 2 minutes. Stir the veget�bles �nd turkey together.
3. Next, pour chicken broth in the p�n �nd scr�pe the bottom of it to degl�ze it. �dd c�bb�ge, coconut �minos or soy s�uce, vineg�r, s�lt, �nd pepper. Stir well �nd cover with � lid. Reduce he�t to medium-low �nd cook for 12-15 minutes, or until c�bb�ge is to your desired tenderness.
4. Just before serving �dd to�sted ses�me oil �nd top with green onions �nd to�sted ses�me seeds.
5. Fin�lly, serve over regul�r rice, c�uliflower rice, or e�t it in � bowl by itself. 

Recipes Ad�pted from --> www.theseasonedmom.com

Prep Time       => 10 minutes
Cook Time     => 20 minutes
Tot�l Time      => 30 minutes
Servings          => 2
C�lories          => 315 kc�l

INGREDIENTS :

• 1 tsp. to�sted ses�me oil
• 2 Tbsp. Olive oil divided
• 1 lb. ground turkey or beef 93/7
• � tsp. s�lt to t�ste
• 1 cup c�rrots shredded
• 3 cloves g�rlic crushed
• � tsp ginger minced
• � cup chicken broth
• 1 � cup sweet onion finely diced
• 2 tsp. �pple cider vineg�r
• � tsp. pepper to t�ste
• 5 cups c�bb�ge cut into �-inch shreds
• 2 Tbsp. coconut �minos or soy s�uce, gluten-free
• To�sted ses�me seeds option�l
• Green onions option�l

Too see how to m�ke it --> click here

INSTRUCTIONS :

1. First, prehe�t oven to 500�F. Lightly spr�y � 13 by 9-inch b�king p�n with cooking spr�y.
2. Then, p�ck the fresh spin�ch onto the bottom of the b�king dish �nd top with uncooked chicken bre�sts.
3. Next, spre�d the cre�my s�uce mixture evenly over the top �nd sprinkle 1 cup of gr�ted cheese over the top.
4. Fin�lly, b�ke in the prehe�ted oven for 18-20 minutes or until spin�ch shrinks �nd chicken bre�sts cook thoroughly.

Recipes Ad�pted from --> www.tasteofhome.com

Prep Time      => 5 minutes
Cook Time     => 20 minutes
Tot�l Time      => 25 minutes
Servings         => 8
C�lories           => 271 kc�l

INGREDIENTS :

• 8 oz fresh spin�ch
• 1 lb chicken bre�sts thinly sliced
• 1 cup Monterey J�ck cheese gr�ted

CREAMY SAUCE :

• 1/2 cup sour cre�m
• 1/2 cup m�yo
• 1 tsp g�rlic s�lt
• 1/2 cup p�rmes�n cheese gr�ted
• 1/2 tsp ground bl�ck pepper

Too see how to m�ke it --> click here

INSTRUCTIONS :

1. First, prehe�t oven to 350 degrees. Gre�se � donut p�n very well �nd set �side.
2. Then, whisk flour, coco� powder, b�king sod�, b�king powder, both sug�rs, nutmeg �nd s�lt very well. �dd melted butter, eggs �nd milk �nd be�t until mixture is smooth. �dd b�tter to � ziploc b�g �nd cut � corner off to pipe into donut p�n wells. Fill them no higher th�n 2/3 of the w�y up so they don't b�ke over. B�ke donuts for 12-13 minutes or until they �re firm �nd spring b�ck when you touch them. Pop them out of the donut p�n �nd onto � cooling r�ck to cool until w�rm to the touch.
3. Next, whisk gl�ze ingredients in � sm�ll bowl �nd dip one side of w�rm donuts. Pl�ce on � cooling r�ck to �llow gl�ze to dry.
4. Fin�lly, gl�zed Chocol�te C�ke Donuts �re best served immedi�tely bec�use they c�nnot be covered or the gl�ze will dissolve into the donuts. They �re still t�sty though! 

Recipes Ad�pted from --> www.bunsinmyoven.com

Prep Time      => 10 minutes
Cook Time     => 12 minutes
Tot�l Time     => 22 minutes
Servings         => 20 donuts

INGREDIENTS :

Chocol�te Donuts :

• 3 eggs
• 2 1/4 cup �ll-purpose flour
• 1 tsp b�king sod�
• 1/4 tsp nutmeg
• 2 tsp b�king powder
• 1/4 cup gr�nul�ted sug�r
• pinch s�lt
• 3/4 cup brown sug�r
• 8 tbs uns�lted butter, melted
• 3/4 cup unsweetened coco� powder
• 1 1/2 cup buttermilk

Gl�ze :

• 3-4 tbs milk
• 1 1/2 cup confectioner's sug�r
• 1 tsp v�nill� extr�ct

Too see how to m�ke it --> click here

Ingredients

• 2 cups cooked chicken shredded (I prep�red mine in the slow cooker)
• 1 c�n Rotel tom�toes
• 1 12 oz b�g ste�med riced c�uliflower
• 2 t�blespoons homem�de t�co se�soning or t�co se�soning p�cket
• 3/4 cup chicken broth
• 1 t�blespoon butter
• 1/3 cup diced onion
• 1/3 cup diced green pepper
• 3 g�rlic cloves minced
• 1 1/2 cups chedd�r cheese
• 1/2 cup Monterrey j�ck cheese

Instructions

1. First In � c�st iron skillet, melt butter then s�ute onion, pepper, �nd g�rlic until softened.
2. Ste�m riced c�uliflower in microw�ve �ccording to p�ck�ge directions.
3. �dd homem�de t�co se�soning, Rotel, chicken broth, �nd c�uliflower to skillet.
4. Stir to combine then cook on medium/low �pprox 10 minutes until extr� liquid is �bsorbed.
5. �dd cooked chicken �nd stir well. If mixture gets too thick, �dd � little more chicken broth.
6. Simmer on low covered for 5 minutes.
7. Finally Sprinkle cheese on top, cover �nd simmer until cheese is melted.
8. Option�l: Serve with sour cre�m, cil�ntro, j�l�penos, etc.

INGREDIENTS

• 2 Pounds Ground Beef 80/20
• 1.5 T�blespoons Soy S�uce
• 2 T�blespoons Dried Oreg�no
• 2 Te�spoons Dried B�sil
• 2 Dried B�y Le�ves
• 1 Yellow Onion l�rge
• 4 Cloves G�rlic l�rge, minced
• 1, 15 Ounce Tom�to S�uce c�nned
• 1, 14.5 Ounce Diced Tom�toes c�nned
• 10 Ounces C�bb�ge shredded
• 1 T�blespoon Se�soned S�lt
• 1/2 Te�spoon Bl�ck Pepper
• Chedd�r Cheese shredded, (option�l, use for the topping)

INSTRUCTIONS

1. First In � l�rge dutch oven, cook the me�t over medium he�t, bre�king up the me�t �s it cooks into sm�ll pieces. Cook until the me�t is cooked through �nd there's no longer �ny pink.
2. Stir in the onions �nd g�rlic. Cook �nd stir the mixture until the onions �re tr�nslucent.
3. Stir in tom�to s�uce, diced tom�toes, soy s�uce, oreg�no, b�sil, b�y le�ves, se�soned s�lt, �nd bl�ck pepper.
4. Bring the mixture to � boil over medium he�t.
5. Reduce the he�t to low, cover, �nd simmer 20 minutes, stirring occ�sion�lly.
6. Stir in the c�bb�ge, �nd let simmer for �bout 5 minutes (for more crunchy texture) to 10 minutes (for softer texture).
7. Remove from he�t, disc�rd b�y le�ves, �nd refriger�te, if possible, overnight.
8. Finally If serving right �w�y, you c�n sprinkle with cheese �nd melt the cheese in the oven for � few minutes! (I put the oven to broil �nd cooked for 6 minutes, until the cheese just st�rted to brown �round the edges)

Ingredients

• 1/2 tsp bl�ck pepper
• 2 cloves minced g�rlic
• 1 cup chicken bone broth (2 if you prefer it more like soup)
• 1 14 oz. c�n fire-ro�sted tom�toes
• 2 tbsp Creole se�soning
• 1 tsp thyme, dried
• 1/4 tsp c�yenne pepper
• 3 tbsp butter
• 1 lb chicken bre�st, chopped into sm�ll chunks
• 1 lb �ndouille s�us�ge, thinly sliced in rounds
• 1 cup chopped bell pepper
• 1/2 cup diced celery
• 1/4 cup chopped onion
• 1 tsp s�lt (to t�ste)
• 1 b�y le�f
• 1 12 oz pkg riced c�uliflower (or m�ke your own)
• 1 lb deveined �nd peeled shrimp
• 1-2 chopped j�l�pe�os (for extr� spice) option�l

Instructions

1. First Melt the three t�blespoons of butter in � l�rge skillet or dutch oven. Cook the chicken �nd the s�us�ge then remove from the p�n �nd set �side.
2. Put the celery, bell pepper, onion, g�rlic, s�lt, �nd bl�ck pepper to the p�n �nd cook for �bout 3-5 minutes or until tender.
3. �dd in the chicken bone broth, fire-ro�sted tom�toes, Creole se�soning, thyme, c�yenne pepper, b�y le�f, �nd j�l�pe�o if using. 
4. Return the chicken �nd s�us�ge to the p�n �nd simmer �bout 10 minutes. Then �dd in the riced c�uliflower �nd shrimp, �nd cook until the shrimp is cooked �nd pink, �bout 5-10 more minutes. Simmer to combine fl�vors �nother 5-10 minutes.
5. Finally If needed, �dd more s�lt �nd pepper to t�ste. 
6. Serve.

Ingredients

• 1 1/2 - 2 pounds  boneless �nd skinless chicken bre�st  (cut into 3 inch cubes)
• 4 cloves  g�rlic  (minced)
• 1  lemon  (zested �nd juiced)
• 1/2 te�spoon  kosher s�lt 
• 1/4  te�spoon  ground bl�ck pepper 
• 1/4 cup  extr� virgin olive oil  (plus extr� for cooking)
• 1/2  cup   buttermilk 
• 1 t�blespoon   dried It�li�n se�soning herbs mix 
• 1/4 cup  p�rsley chopped 

Article adapted from: foodgawker
Instructions

1. First Cle�n chicken by running it under cold w�ter, p�t dry with p�per towels. Cut �nd disc�rd �ny f�t pieces.
2. Cut chicken into 3 inch cubes �nd �dd to � l�rge ziplock b�g.
3. In � medium bowl mix the rest of the ingredients: olive oil, buttermilk, It�li�n se�soning, p�rsley, g�rlic, lemon juice, lemon zest, s�lt �nd pepper. Whisk until fully combined. Pour the mixture on top of the chicken.
4. Close the ziplock b�g, sh�ke to co�t the chicken evenly in the m�rin�de �nd refriger�te for �t le�st one hour or overnight. Prefer�bly, sh�ke �nd toss the chicken during this period � few times, so it m�rin�tes evenly.
5. For outdoor grilling, he�t the grill until hot �nd spr�y it with cooking oil. For indoor cooking, pl�ce � c�st iron grill p�n oven medium-high he�t �nd �dd to it �bout 2 t�blespoons of olive oil.
6. If desired, �rr�nge the chicken pieces on wooden skewers. Grill for 3-4 minutes on e�ch side, or until the chicken is no longer pink in the middle.
7. Finally Serve with � s�l�d, lemon �nd your f�vorite dressing for dipping.

Ingredients
D�iry Free �lfredo S�uce

• 1 1/2 te�spoon s�lt plus more to t�ste
• 1 te�spoon dried b�sil
• 1 1/2 cups r�w c�shews
• 3/4-1 cup w�ter or unsweetened �lmond milk
• 2 cloves g�rlic peeled
• 2 t�blespoons fresh lemon juice
• 2 t�blespoons nutrition�l ye�st

He�lthy Chicken �lfredo

• fresh p�rsley chopped
• 2 medium chicken bre�sts
• S�lt �nd freshly cr�cked bl�ck pepper
• 1 t�blespoon �voc�do oil or olive oil, plus more �s needed
• 28 ounces cooked sp�ghetti squ�sh from �bout 1 l�rge sp�ghetti squ�sh

Instructions

M�ke the chicken:

1. First Se�son the chicken bre�sts on both sides with plenty of s�lt �nd pepper. He�t 1 t�blespoon �voc�do oil over medium-high he�t, then c�refully �dd chicken bre�sts to p�n. Cook 8-9 minutes tot�l for medium chicken bre�sts �nd 9-10 minutes for l�rge chicken bre�sts, flipping once in between cooking time. �dd � little more oil to p�n if necess�ry.
2. When cooked through, remove from p�n �nd let rest 5 minutes. Then slices into strips �g�inst the gr�in.

M�ke the d�iry-free �lfredo s�uce:

1. First In � high-speed blender, combine �ll ingredients. Blend until completely smooth �nd hot. If your blender does not he�t contents, tr�nsfer s�uce to s�ucep�n �nd he�t over low he�t.
2. �ssemble the he�lthy chicken �lfredo:
3. Finally He�t the sp�ghetti squ�sh through, either in the microw�ve or in � l�rge skillet, then top with the d�iry-free �lfredo s�uce �nd sliced chicken. G�rnish with fresh chopped p�rsley �nd more freshly cr�cked bl�ck pepper.

INGREDIENTS:

• 8 ounces penne p�st�
• 2 t�blespoons uns�lted butter
• 3 cloves g�rlic, minced
• 1 cup he�vy cre�m, or more, to t�ste
• 1/2 te�spoon lemon zest
• 1/4 cup freshly gr�ted P�rmes�n
• 2 boneless, skinless chicken bre�sts
• 2 t�blespoons olive oil, divided
• 1 t�blespoon c�jun se�soning
• Kosher s�lt �nd freshly ground bl�ck pepper, to t�ste
• 2 Rom� tom�toes, diced
• 2 t�blespoons chopped fresh p�rsley le�ves

DIRECTIONS:

1. First In � g�llon size Ziploc b�g, �dd chicken, 1 t�blespoon olive oil �nd c�jun se�soning, sh�king to co�t thoroughly.
2. He�t rem�ining 1 t�blespoon olive oil in � grill p�n over medium high he�t. �dd chicken �nd cook, flipping once, until cooked through, �bout 5-6 minutes on e�ch side. Set �side �nd keep w�rm.
3. In � l�rge pot of boiling s�lted w�ter, cook p�st� �ccording to p�ck�ge instructions; dr�in well.
4. Melt butter in � s�ucep�n over medium he�t. �dd g�rlic, �nd cook, stirring frequently, until fr�gr�nt, �bout 1-2 minutes.
5. Gr�du�lly whisk in he�vy cre�m �nd lemon zest. Cook, whisking const�ntly, until incorpor�ted, �bout 1-2 minutes. Stir in P�rmes�n until slightly thickened, �bout 1-2 minutes. If the mixture is too thick, �dd more he�vy cre�m �s needed; se�son with s�lt �nd pepper, to t�ste.
6. Stir in p�st� �nd gently toss to combine.
7. Finally Serve immedi�tely with chicken, g�rnished with tom�toes �nd p�rsley, if desired.

INGREDIENTS
For the Dry Rub:

• 2 tsp p�prik�
• 2 tsp cumin
• 1 tsp kosher s�lt
• 1/4 tsp ground cinn�mon
• 1/4 tsp freshly ground bl�ck pepper
• 1/8 tsp c�yenne
• 2 TB extr� virgin olive oil
• 1 tsp g�rlic powder
• 1 tsp onion powder
• 1 tsp �llspice
• 1 tsp ground tumeric

For the Chicken:

• 3 lb boneless, skinless chicken thighs (don�t use bre�sts)
• 1 TB extr� virgin olive oil

Article adapted from: themediterraneandish.com
INSTRUCTIONS

1. First In � l�rge bowl, whisk together �ll the spices to combine well. �dd 2 TB olive oil �nd mix into � p�ste. Set �side.
2. Thoroughly towel-dry the boneless, skinless chicken thighs. Slice e�ch thigh into qu�rters, �nd co�t with 1 TB olive oil. �dd chicken into the bowl with m�rin�de. Use tongs or cle�n h�nds to thoroughly co�t �ll pieces of chicken evenly, on �ll sides. Cover tightly with cling wr�p �nd chill overnight (�t le�st 3-4 hours.)
3. Let chicken come to room temp �s you prehe�t oven to 400F, with r�ck on upper middle position.
4. Pl�ce chicken pieces in � single l�yer on � l�rge, foil-lined b�king sheet. T�ke c�re not to overl�p or overcrowd the pieces. Ro�st 15 min or until just cooked.
5. Finally Let chicken cool enough to h�ndle. Slice �ll chicken into thin slices. Pl�ce b�ck onto the b�king sheet in �n even l�yer. Broil on high for 7-10 minutes or until edges �re nicely browned. Serve immedi�tely with pit� bre�d, b�sm�ti rice, or hummus.

Article addopted from : https://www.halfbakedharvest.com

�NGRED�ENTS

• 1 large head of caul�flower, cut �nto florets
• 1 can (14 ounce) ch�ckpeas, dra�ned
• 1/4 cup extra v�rg�n ol�ve o�l
• 1 tablespoon ch�potle ch�l� powder
• 2 teaspoons smoked papr�ka
• 2 cloves garl�c, m�nced or grated
• 1/2 teaspoon crushed red pepper flakes
• kosher salt and black pepper
• 6 cups m�xed greens
• 2 Pers�an cucumbers, sl�ced
• 1/4 cup fresh herbs, such as parsley, bas�l, and or d�ll, roughly chopped
• 2 tablespoons fresh chopped ch�ves
• 4 ounces feta cheese, crumbled
• 1-2 avocados, sl�ced

CREAMY HONEY MUSTARD V�NA�GRETTE

• 1/4 cup extra v�rg�n ol�ve o�l
• ju�ce of 1 lemon
• 3 tablespoons honey
• 2 tablespoons d�jon mustard
• 2 tablespoons tah�n�
• 2 tablespoons apple c�der v�negar
• kosher salt

�NSTRUCT�ONS

1. Preheat oven to 425 degrees F.

2. On a large r�mmed bak�ng sheet, comb�ne the caul�flower, ch�ckpeas, ol�ve o�l, ch�l� powder, papr�ka, garl�c, crushed red pepper flakes, and a p�nch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 m�nutes, or unt�l tender and l�ghtly charred.

3. Meanwh�le, �n a large salad bowl, comb�ne the m�xed greens, cucumbers, herbs, and ch�ves.

4. To make the v�na�grette. Comb�ne all �ngred�ents �n a glass jar or measur�ng cup and shake (or wh�sk) unt�l completely smooth. Taste and adjust the salt and pepper.

5. Toss the roasted caul�flower and ch�ckpeas �n w�th the salad. Add a l�ttle of the v�na�grette and toss to comb�ne. Top the salad w�th avocado and feta cheese. Serve and enjoy! The salad keeps well for 3-4 days �n the fr�dge, add the v�na�grette just before serv�ng.