Cook Book Final by Ashley Holland

Recipes for Home Cooking BREAKFAST • SIDES • LUNCH • SOUP & SALAD • DINNER • DESSERT

• SIDES 36 • 57 • LUNCH 60 • 85 • SOUP & SALAD 88 • 115 • DINNER 118 • 147 • DESSERT 150 • 179

CONTENTS

• BREAKFAST 6 • 33

Breakfast Recipes

• Avocado Toast • Powerhouse Protein Parfaits • Breakfast Tacos • French Vanilla Toast • Bacon and Eggs Benadict • Banana Pancakes • Steamed Eggs with Toast • Spinach and Feta Egg Wrap • Savory Oatmeal • Belgian Waffles • Breakfast Scramble with Sausage • Smoothie Bowl • Healthy Breakfast Egg Muffins • Cherry-Nut Granola Squares • Banana Bread

Avocado Toast Prep Time:

Minutes

Ingredients: • 1 piece of bread that can be toasted • 1/2 of an avocado that is easily mashed • A pinch of garlic • 1 teaspoon of lemon juice • 2 eggs • 3 tablespoons of water • A pinch of parmesean cheese

7 Instructions:

1 Crack eggs into a small stove top pan. Turn

stove on to medium heat.

2 Heat eggs until the clear parts turn white.

Then add the water and cover with a lid. Leave for 3 min or until yolks start to turn pink.

3 Cut avocado in half. Use one half for one

4 Add the lemon juice and garlic. Continue to

mix until thurougly mixed.

5 Place bread in toaster and toast until golden

brown.

6 Place toast on plate, add avocado speard all

over the bread. Take out eggs and place on top of the bread.

7 Garnish with parmesean cheese.

Tips:

Add red pepper flakes to the mixture or ontop to add a little kick to the dish

Breakfast

serving and scoop out the middle and mash up in a bowl.

Powerhouse Protein Parfaits Prep Time:

Minutes Ingredients: • 3 cups plain Greek yogurt • 1/3 cup honey • 2 teaspoons grated • orange zest • 2 cups Kashi Go Lean Crunch cereal • 2 cups orange segments • 2 cups fresh • raspberries • 1/4 cup sliced • almonds, toasted

9 Instructions honey and orange zest until blended.

2 Layer half the yogurt

mixture, cereal, orange segments and raspberries among four parfait glasses.

3 Repeat layers; sprinkle with almonds. Serve immediately.

Tips: Use whole grain, or low carb cereal to make this parfait even healthier!

Breakfast

1 In a bowl, mix yogurt,

Breakfast Tacos Prep Time:

Minutes

11 Ingredients: • 1/3 cup black beans, rinsed and drained • 1/3 cup cubed

• 1/3 cup pico de gallo • 1 tablespoon lime juice • 1 cup frozen O’Brien potatoes, thawed • 1/2 pound bulk pork sausage • 6 large eggs • 2 tablespoons 2% milk • 1/2 cup shredded Monterey Jack cheese • 8 flour tortillas (6 inches), warmed • Sour cream, optional

Instructions: 1 Gently mix black beans, avocado, pico de

gallo and lime juice; set aside.

Breakfast

• avocado

2 In a large castiron or other heavy skillet, cook potatoes and crumble sausage over medium heat until sausage is no longer pink and potatoes are tender, 68 minutes. 3 Whisk together eggs and milk. 4 Pour into skillet; cook and stir over

medium heat until eggs are thickened and no liquid egg remains.

5 Stir in cheese. 6 Spoon egg mixture into tortillas; top with black bean mixture.

Tips:

To add even more delicious flavor include fresh cilantro and pico de gallo.

7 Put desired ingridients in tortialls and serve!

Vanilla French Toast

13 Prep Time:

Ingredients: • 1 cup whole milk • 1 package (3 ounces) cook and serve vanilla pudding mix • 1 large egg

• 1/2 teaspoon ground cinnamon • 8 slices Texas toast • 2 teaspoons butter

Instructions: 1 In a large bowl, whisk the milk, pudding mix, egg and cinnamon for 2 minutes or until well blended.

2 Dip toast in pudding mixture, coating both sides. 3 In a large cooking pan melt butter over medium heat. 4 Cook bread on both sides until golden brown.

Tips: Add maple syrup for extra flavor and powder sugar to

Breakfast

Minutes

Bacon and Eggs Benadict Prep Time: 45 Minutes

Ingredients: • 2 tablespoons butter • 1 tablespoon allpurpose flour • 1 cup 2% milk • 1 cup grated Parmesan cheese • 3 tablespoons prepared pesto • 1/8 teaspoon ground nutmeg • 1/8 teaspoon pepper • 4 large eggs • 2 onion bagels, split and toasted • cooked bacon strips

15 Instructions: Holindaise Sauce: 1 In a small saucepan, melt butter over

2 Stir in flour until smooth; gradually whisk in milk. 3 Bring to a boil, stirring constantly; cook and stir until slightly thickened, 35 minutes.

4 Stir in cheese, pesto, nutmeg and pepper. Keep warm.

Poached Eggs: 5 Place 23 inches of water in a large

saucepan or skillet with high sides. Bring to a boil then adjust heat to maintain a gentle simmer.

6 Break one egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with remaining eggs.

Tips:

completely set and yolks begin to thicken but are not hard, 35 minutes.

parsley or green onions. To

7 Cook, uncovered, until whites are

8 Using a slotted spoon, lift eggs out of water. 9 Top each bagel half with two slices of bacon, a poached egg and sauce.

10 Serve!

Garnish top with make this dish more healthy try substitutiing an eglish muffin instead of a bagel.

Breakfast

medium heat.

Bannana Pancakes Prep Time:

Minutes Ingredients: • 1 cup allpurpose flour

• 1 tablespoon white sugar • 2 teaspoons baking powder • ¼ teaspoon salt • 1 egg, beaten • 1 cup milk • 2 tablespoons vegetable oil • 2 ripe bananas, mashed

Instructions:

4 Heat a lightly oiled griddle 1 Combine flour, white sugar, or frying pan over medium

baking powder and salt in a bowl.

high heat.

together egg, milk, vegetable oil and bananas.

onto the griddle, using approximately 1/4 cup for each pancake.

2 In a separate bowl, mix

3 Stir flour mixture into

banana mixture; batter will be slightly lumpy.

5 Pour or scoop the batter 6 Cook until pancakes are

golden brown on both sides; serve hot.

Steamed Eggs 17 with Toast 10

Minutes Ingredients: • 2 large eggs

• 2 table spoons of water • pinch of salt • 2 pieces of bread • pepper

Instructions:

1 Coat a small cooking pan

in butter and turn onto medium heat

2 Crack both eggs side by

side into the pan making sure not to break the yolks

3 Heat for approximatley

4 min or until clear outsides are white.

4 Pour water onto eggs and cover the pan with a lid

5 Place two pieces of bread in a toaster. 6 Uncover eggs when

middle of the yolks are pink. Around 4 minutes.

7 Serve hot with buttered toast on the side.

Breakfast

Prep Time:

Spinach and Feta Egg Wrap Prep Time:

Minutes

Ingredients: • 2 eggs

• 1/2 cup fresh spinach (roughly chopped)

• 4 Kalamata olives (chopped) • 1/4 cup feta cheese (crumbled) • 1 1/2 tablespoons butter (diced) • 1 tortilla (white or whole wheat)

Instructions:

1 Heat a small saute pan to medium heat. Add 1/2 of a tablespoon of butter to the pan.

2 Scramble the eggs in a small bowl. Add the egg mixture to the pan. 3 Let the eggs cook for a moment and then gently push them with a spatula to allow the raw egg to cook in the pan.

4 Just before the eggs are cooked, add in the spinach and combine until the spinach and egg are cooked. 5 Remove the eggs from the heat and lay them over the

tortilla.

6 Top the eggs with the feta cheese crumbles and chopped Kalamata olives.

7 Wrap together and serve! Tips:

If someone does not like olives

substitue tomato’s. This will give the wrap a tangy flavor and add color to the dish.

Breakfast

• salt and pepper to taste

Savory Oatmeal Prep Time: Ingredients: • 3 strips bacon (diced)

• 3/4 cup quickcooking oats • 1 cup water • 1 chopped scallion (whites separated from greens) • 1 tablespoon butter • 2 teaspoons salt • 1 large egg • 1 teaspoon ground black pepper • 2 tablespoons heavy cream

Minutes

21 Instructions:

1 Add the diced bacon to a small sautĂŠ pan. SautĂŠ until crispy.

3 Bring the water to boil in a small saucepan along with

the whites of the scallion, the butter, and a teaspoon of the salt.

4 Stir in the quickcooking oats and cook for 2 to 3

minutes or until soft. Cover and set aside.

5 While the oats are cooking, turn the heat to medium low on the saute pan filled with bacon grease. Crack the egg into the bacon grease in the small pan. 6 Cook on medium low heat for about 3 minutes or until the whites have set and the yolk is still runny.

7 Heat the heavy cream in the microwave for about 40

seconds or until hot. Add the warm oatmeal to your serving bowl and pour the hot cream over the top.

8 Top the oatmeal with the shredded cheddar cheese and

then the egg, bacon bits, and scallion greens.

9 Mix Together and serve!

Tips:

Add salt and pepper

if desired. Also to give this meal a kick add siracha hot

Breakfast

2 Drain the bacon bits from the grease onto a paper towellined plate, but leave the grease behind in the pan. Set the pan aside.

Belgian Waffles Prep Time: Ingredients:

Minutes

• 2 cups allpurpose flour • 3/4 cup sugar

• 1 1/2 teaspoons baking powder • 2 large eggs, separated

Tips:

• 1/2 cups whole milk

Whipped cream,

• 1 cup butter, melted

syrup, and fruit are the best

• 1 teaspoon vanilla extract • Sliced fresh strawberries or any fruit

way to make any waffle

• toppings for the waffles

Instructions:

1 In a bowl, combine flour, sugar and baking powder.

2 In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well.

3 Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.

4 Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. 5 Serve with desired toppings.

Breakfast

Breakfast Scramble with Sausage Prep Time:

Minutes

Ingredients: • 8 large eggs • 2 tablespoons whole milk • 1/8 teaspoon kosher salt • 1/8 teaspoon black pepper • 1 tablespoon olive oil • 6 ounces precooked sausages, (pork or chicken), ¼inch slices • 1 cup cherry tomatoes, halved • 1 cup baby spinach leaves, firmly packed • ½ cup baby kale leaves, firmly packed • 6 basil leaves, fresh, chopped

• ¼ cup parmesan cheese, grated, more for • garnish

Tips: Serve with Toast and orange juice to complete the meal!

Instructions:

1 In a bowl, whisk together the eggs, milk, salt, and pepper. Continue whisking until the eggs are nice and frothy. Set aside.

2 In a large skillet over medium heat, warm the olive oil. 3 Add the sausages and brown 1 minute on each side. 4 Add the tomato and cook, stirring, about 1 minute. 5 Reduce the heat to mediumlow, add the egg mixture and cook without

stirring, until the eggs just begin to set, about 1 minute.

6 Using a heatproof rubber spatula, gently push the eggs around letting any uncooked egg run onto the bottom of the pan.

Breakfast

7 When the eggs are about halfcooked, after 1 to 2 minutes more, add the spinach, kale, half of the chopped basil, and cheese.

8 Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more.

9 Serve the scramble and top with basil and more cheese if desired.

Smoothie Bowl Prep Time:

Minutes

Ingredients:

• 1 heaping cup organic frozen mixed berries • 1 small ripe banana (sliced and frozen) • 23 Tbsp light coconut or almond milk (plus more as needed) • 1 scoop plain or vanilla protein powder of choice

Toppings: • 1 Tbsp shredded

• unsweetened coconut • 1 Tbsp chia seeds • strawberries • blueberries • pomagranet seeds

Instructions:

1 Add frozen berries and banana to a blender and blend on low until small bits remain 2 Add a bit of coconut or almond milk and protein powder (optional),

and blend on low again, scraping down sides as needed, until the mixture reaches a soft serve consistency

3 Scoop into 12 serving bowls 4 Add desired toppings and enjoy!

Tips:

This recipe requires fresh or fruit. Mix

together and get the most flavor.

Breakfast

Healthy Breakfast Egg Muffins

Prep Time:

Minutes

Ingredients: • 12 large eggs • 1/4 cup nonfat milk • 1 cup chopped fresh spinach • 3/4 cup quartered cherry tomatoes • 1/2 cup diced onions • Sliced avocado, for serving • Salsa, for serving • Crumbled cotija or feta cheese, for serving

Tips: To make sure the eggs don't stick, used butter and pam

to spray the muffin pans.

Instructions:

1 Preheat the oven to 350Â°F. Grease a muffin pan with cooking spray. 2 In a large bowl, whisk together the eggs, nonfat milk and 1/2 teaspoon

pepper. Stir in the spinach, tomatoes and onions.

3 Divide the mixture evenly between the 12 muffin pan cups and bake the muffins for 20 to 25 minutes, or until the egg is fully cooked.

4 Remove the muffins from the oven and let them cool for 5 minutes in

the pan then use a knife to loosen the muffins from the cups.

5 Top each muffin with sliced avocado, a dollop of salsa and a sprinkling

of cheese then serve.

Breakfast

Cherry-Nut Granola Squares Prep Time:

Minutes

Ingredients: • 2 c. old-fashioned oats • 3/4 c. sunflower seeds • 3/4 c. chopped walnuts • 1/2 c. honey • 2 tsp. olive oil • 1/2 tsp. vanilla extract • 1/4 tsp. salt • 1/2 c. dried cherries

31 Instructions:

1 Preheat oven to 350 degrees F. Line 8-inch-square baking pan with parchment paper and lightly coat with olive oil cooking spray.

3 Meanwhile, in large microwave-safe bowl, microwave honey 30 seconds, until runny. Stir in oil, vanilla, and salt.

4 Fold oat mixture into honey mixture, then fold in dried cherries. 5 Pour into prepared pan and firmly press into pan with offset (angled)

spatula or lightly oiled hands.

6 Bake 15 minutes. Transfer pan to wire rack. With spatula, firmly press into pan.

7 Cool in pan until slightly warm. Transfer to cutting board; cut into 16 squares.

8 Store in airtight container at room temperature up to 1 week.

Tips: Pair with yogurt for a delicious well rounded breakfast.

Breakfast

2 On medium jelly-roll pan, combine oats, sunflower seeds, and walnuts. Bake 10 minutes or until lightly toasted.

Banana Bread Prep Time:

Minutes

Ingredients: • 2 cups (250g) all-purpose flour (spoon & leveled) • 1 teaspoon baking soda • 1/4 teaspoon salt • 1/2 teaspoon ground cinnamon • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature • 3/4 cup (150g) packed light or dark brown sugar • 2 large eggs, at room temperature • 1/3 cup (80g) plain yogurt or sour cream (I use Greek yogurt) • 2 cups mashed bananas (about 4 large ripe bananas) • 1 teaspoon pure vanilla extract • optional: 3/4 cup (100g) chopped pecans or walnuts

Instructions:

1 Adjust the oven rack to the lower third position and preheat the oven to

350Â°F (177Â°C). Grease a 9Ă&#x2014;5-inch loaf pan or coat with nonstick spray. Set aside.

2 Whisk the flour, baking soda, salt, and cinnamon together in a large

bowl.

3 Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.

addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.

Breakfast

4 On medium speed, add the eggs one at a time, beating well after each

5 With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using. 6 Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.

7 A toothpick inserted in the center of the loaf will come out clean when the bread is done.

8 A toothpick inserted in the center of the loaf will come out clean when the bread is done. 9 Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

10 Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.

Tips: Banana Bread tastes best after day two after all the flavors have settled.

Sides Recipes

• Caprese Salad • Chips and Guacamole • Maccaroni Salad • Fried Pickles • Sweet Potato Fries • Roasted Califlower • Mashed Potateos • Cabbage Dumplings • Garlic Parmesan Zucchini • Honey Glazed Carrots • Lemon Herb Couscous • Spinach and Artichoke Dip • Parmesan Brussel Sprouts • Cauliflower Au Gratin • Baked Asparagus Fries

Caprese Salad Prep Time: Ingredients:

Minutes

• 3 to 4 medium ripe tomatoes (about 1 1/2 pounds), sliced 1/4inch thick • 1 pound fresh mozzarella cheese, sliced into 1/4inchthick rounds • 1/2 cup packed fresh basil leaves • Flaky sea salt • Freshly ground black pepper • 2 tablespoons extravirgin olive oil • 2 tablespoons balsamic glaze

Instructions:

1 Place the tomatoes and mozzarella on a platter. Arrange tomatoes and

mozzarella on a platter in an alternating pattern.

2 Top with the basil leaves. Scatter the basil leaves over the tomatoes and mozzarella.

3 Sprinkle with a generous pinch of flaky salt and several grinds of black pepper, to taste.

4 Drizzle the olive oil and balsamic glaze over the tomatoes, mozzarella,

and basil. Serve immediately.

Chips and Guacamole Prep Time: 10 Ingredients:

Minutes

• 3 avocados peeled, pitted • 1 lime, juiced • 1 teaspoon salt • ½ cup diced onion

• 3 tablespoons chopped fresh

• 2 roma (plum) tomatoes, diced • 1 teaspoon minced garlic • 1 pinch ground cayenne pepper (optional)

Instructions:

1 In a medium bowl, mash together the avocados, lime juice, and salt. 2 Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. 3 Refrigerate 1 hour for best flavor, or serve immediately.

Sides

• cilantro

Macaroni Salad Prep Time: 10

Minutes

Ingredients:

• 2 cups dry elbow macaroni, cooked, rinsed, and drained • 1/3 cup diced celery • 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained • 1 tablespoon minced flatleaf parsley • 1/2 cup diced vineripened tomato (optional) • 1/2 cup prepared mayonnaise • 3/4 teaspoon dry mustard • 1 1/2 teaspoons sugar • 1 1/2 tablespoons cider vinegar • 3 tablespoons sour cream • 1/2 teaspoon kosher salt, plus more to taste • Freshly ground black pepper

Tips:

This pairs well with a

delicious burger or hot dog for a delicious summertime meal.

Instructions:

1 In a large bowl, combine the macaroni, celery, onion, parsley and tomato, if using. 2 In a small bowl, whisk together the mayonnaise, mustard, sugar, 3 Pour the dressing over the salad and stir to combine. 4 Season with salt and pepper to taste.

Sides

vinegar, sour cream and salt.

Fried Pickels Prep Time: 20 •

Ingredients:

Minutes

• Sandwich sliced dill pickles about 12 slices • 12 cups Panko Breadcrumbs • Oil for frying • 1 cup all purpose flour • 1 cup milk • 1 teaspoon baking powder • 1 egg • 1 teaspoon paprika • 1/2 teaspoon black pepper • 1/2 teaspoon dill optional

Instructions:

1 Preheat oil to 360370 degrees F. 2 Combine all batter ingredients and stir until smooth, let sit at least 5

minutes.

3 Dab pickle slices on paper towels to dry them. Place about 1/2 cup of Panko bread crumbs in a bowl (add more as needed).

4 Dip each pickle slice in the wet batter and then gently toss in the bread

crumbs, let sit for a minute or so, this will allow the crumbs to stick better.

5 Fry in small batches for 34 minutes or until brown and crispy. 6 Serve with ranch dip.

Sweet Potato Fries Prep Time: 35

Minutes

Ingredients

Tips:

Sides

2 pounds sweet potatoes, peeled 2 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon salt Â˝ teaspoon black pepper

Using parchment pa-

per helps with the crisping the fries.

Instructions:

1 Heat the oven to 400. 2 Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches

long, and toss them with the oil.

3 Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.

4 Bake until brown and crisp on the bottom, about 15 minutes, then flip

and cook until the other side is crisp, about 10 minutes. Serve hot.

Roasted Califlower Prep Time: 20 Ingredients:

Minutes

â&#x20AC;˘ 1 head cauliflower (about 2 pounds), cut into bitesize florets (about 8 cups) 1/4 cup extravirgin olive oil 5 cloves garlic, roughly chopped 1/4 teaspoon crushed red pepper 2 teaspoons kosher salt 2 teaspoons roughly chopped fresh thyme leaves

Tips: Add Parmesan over the califlower for an extra tasty bounus.

Instructions:

1 Preheat the oven to 450 degrees F. 2 Toss the cauliflower with the olive oil, garlic, and red pepper on a baking

sheet; sprinkle with the salt and thyme and toss again.

3 Roast until golden and tender, about 20 minutes. 4 Serve!

Mashed Potateos Prep Time:

Ingredients:

Minutes

• 4 pounds potatoes (russet or Yukon gold)

• 1/3 cup salted butter melted • 1 cup milk or cream • salt & pepper to taste

Tips: Add milk/cream a little bit at a time until desired consistency is reached.

Instructions:

1 Preheat the oven to 450 degrees F. 2 Bring to a boil and cook uncovered 15 minutes or until fork tender.

Drain well.

3 Heat milk on the stove top (or in the microwave) until warm. 4 Add butter to the potatoes and begin mashing. Pour in milk a little at a

time while using a potato masher to reach desired consistency.

5 Season with salt and pepper. Serve hot.

Sides

• 3 cloves garlic optional

Cabbage Dumplings Prep Time:

Minutes

Ingredients: • 1 lb. ground pork

• 2 green onion, thinly sliced, divided • 2 cloves garlic, minced • 1 tbsp. freshly minced ginger • 1 tbsp. freshly chopped cilantro • 1/3 oz. plus 1 tablespoon lowsodium soy sauce, divided • 2 tsp. sesame oil, divided • 1 large egg, lightly beaten • 13 cabbage leaves • 2 tbsp. extravirgin olive oil

Instructions:

1 In a medium bowl, combine pork, 1 green onion, garlic,

ginger, cilantro, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Add egg and mix until just combined.

2 In a large pot of boiling salted water, blanch cabbage leaves until tender, about 1 minute. 3 Cut each cabbage leaf in half lengthwise and remove core.

4 Place about 1 tablespoon pork mixture onto one end

of a leaf and roll up tightly, tucking in sides. Repeat with remaining pork and cabbage.

5 In a large skillet over medium heat, heat olive oil. Work-

ing in batches, add dumplings, seam side down and cook until golden, about 2 minutes.

6 Add 1/4 cup water to skillet and cover with lid. Let

steam until pork is cooked through, 10 minutes. Repeat with remaining dumplings.

1 teaspoon sesame oil, and 1 green onion.

8 Serve dumplings with dipping sauce.

Sides

7 In a small bowl, combine remaining 1/3 cup soy sauce,

Garlic, Parmesan Zucchini Prep Time:

Ingredients:

Minutes

• 1 tbsp. extravirgin olive oil • 2 cloves garlic, minced

• 3 large zucchini, cut into rounds • 1/2 tsp. dried oregano • Kosher salt • Freshly ground black pepper • Pinch of crushed red pepper flakes • 1/4 c. freshly grated Parmesan

Instructions:

1 In a large skillet over medium heat, heat oil. Add garlic and cook until

fragrant, 30 seconds.

2 Add zucchini and oregano. Cook until zucchini is tender, about 10

minutes.

3 Season with salt, pepper, and a pinch red pepper flakes. 4 Top with Parmesan and serve warm.

HoneyGlazed Carrots Prep Time: 20

Minutes

•

Ingredients:

• 1/4 c. butter

• 2 tbsp. honey • 1/2 tsp. dried rosemary • 1/2 tsp. garlic powder • Kosher salt

• 15 carrots (2 lbs.), peeled and halved lengthwise • Fresh thyme, for garnish (optional)

Instructions:

1 Preheat oven to 400º. In a saucepan over low heat, melt butter. 2 Stir in honey, rosemary, and garlic powder and season with salt and

pepper.

3 Place carrots on a large baking sheet. 4 Pour over glaze and toss until coated. 5 Roast until caramelized and glazed, 35 to 40 minutes. 6 Garnish with thyme, if desired, before serving.

Sides

• Freshly ground black pepper

Lemon Herb Couscous Prep Time:

Minutes

Ingredients: Instructions: • 1 c. couscous

• 1 1/2 c. lowsodium chicken broth • 2 tbsp. extravirgin olive oil • Juice of 1/2 a lemon • 2 tbsp. freshly chopped parsley • Kosher salt • Freshly ground black pepper

1 Rinse couscous under cold water until

water runs clear.

2 In a medium saucepan over medium

heat, bring broth to a boil.

3 Add couscous, then cover with a lid and remove from heat.

4 Let sit 10 minutes, then fluff with a fork. 5 Add oil, lemon juice, and parsley. 6 Season with salt, pepper, and a pinch of red pepper flakes.

• Pinch red pepper flakes

Tips: Couscous pairs best with a

meat dish and a side vegetable.

Sides

Spinach and Artichoke Dip Prep Time:

Minutes

Ingredients: • 8 oz. cream cheese, well softened • 1/4 cup sour cream • 1/4 cup mayonnaise • 1 garlic clove, minced (1 tsp) • 2/3 cup (76g) finely shredded parmesan cheese • 1/2 cup (56g) finely shredded mozzarella cheese • Pepper, to taste • 1 (14 oz) can quartered artichoke hearts, can liquid drained, squeeze artichokes to drain excess liquid, chopped • 6 oz. frozen spinach, thawed, squeezed to drain excess liquid

Instructions:

2 In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper. 3 Stir in artichokes and spinach. 4 Spread mixture evenly into prepared baking dish. Bake

in preheated oven until heated through and melty, about 20 minutes.

5 Serve warm with tortilla chips, crackers or toasted baguette slices Tips:

This dip can be made a day in advance. Refrigerate then remove and let rest at room temperature 30 minutes and bake.

Sides

1 Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with nonstick cooking spray.

Parmesan Brussel Sprouts Prep Time:

Minutes

Ingredients:

• 24 oz (700 g) brussels sprouts trimmed and cut in half lengthways • 23 tablespoons olive oil • 2 tablespoons unsalted butter • 6 cloves garlic, minced (1 tablespoon) • 3/4 teaspoon salt • 1/4 teaspoon fresh cracked black pepper • 1 1/2 cups shredded mozzarella cheese (or provolone)

Tips: This dish pairs well in the

fall with a chicken saute.

Instructions:

2 Heat oil in pan over mediumhigh heat until hot. Add sprouts, season with salt and pepper. Once hot, add your brussels sprouts and shake pan so sprouts land cut side down in a single layer. Let them cook, undisturbed, until slightly charred and caramelized (about 68 minutes). 3 Melt the butter in the pan. Stir the butter through the

sprouts, then add the garlic and sautĂŠ until fragrant (about 30 seconds), stirring through the sprouts.

4 Transfer sprouts to the prepared baking sheet in a single

layer. Bake for 810 minutes, or until just fork tender.

5 Remove from oven and top with the cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 45 minutes). 6 Add some salt and pepper and serve!

Sides

1 Preheat oven to 425Â°F (220Â°C). Lightly grease a baking sheet with nonstick cooking oil spray.

Cauliflower Au Gratin Prep Time:

Minutes

Ingredients: • 1 large head cauliflower

• 2 tbsp. butter, plus more for pan • 2 cloves garlic, minced • 2 tbsp. all-purpose flour • 1 1/2 c. whole milk • 2 c. shredded Gruyère, divided • 1/2 c. freshly grated Parmesan • 2 tsp. freshly chopped thyme • Kosher salt • Freshly ground black pepper • Freshly chopped parsley, for garnish

Tips: Use a hard cheese to get a crispy edge. This includes gruyere, which is what’s traditionally used, but also parmesan cheese works well.

Instructions:

1 Preheat oven to 375° and butter a medium casserole dish. In a large pot of boiling salted water, cook cauliflower for 3 minutes. 3 Drain, then lay cauliflower out on a baking sheet lined with paper towels to let dry completely.

4 In a large skillet over medium heat, melt butter. Add garlic

and cook until fragrant, about 1 minute.

5 Whisk in flour and cook until flour is golden and starts to

bubble, about 1 minute more.

6 Add milk slowly and stir until mixture comes to a simmer. Boil until slightly thickened, about 1 minute.

7 Turn off heat and add 1 cup Gruyère, Parmesan, and

thyme. Stir until cheese has melted, then season with salt and pepper.

8 Add about half the cauliflower to prepared pan, then pour in half of the cream mixture. 9 Repeat with remaining cauliflower and cream, then top with remaining 1 cup of Gruyère.

10 Bake until bubbly and golden on top, about 25 minutes. 11 Serve and Enjoy!

Sides

2 Use a slotted spoon to transfer to a bowl of ice water to cool.

Baked Asparagus Fries Prep Time: Ingredients: • 1 cup Panko

• 1/2 cup grated Parmesan cheese

Minutes Tips:

• Kosher salt and freshly ground black pepper, to taste

To get it more crispy on the

• 1 pound asparagus, trimmed

another 4-6 minutes in the

• 1/4 cup all-purpose flour • 2 large eggs, beaten

edges, you’ll want to add oven. Take care not to overcook the asparagus,

Instructions:

1 Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. 2 In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside.

3 Working in batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

4 Place asparagus in a single layer onto the prepared bak-

ing sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.

5 Serve immediately.

Sides

Lunch Recipes

• Avocado Grilled Cheese • Avocado White Cheddar Mac and Cheese • Quinioa Power Bowl • Jackfruit Tacos • Tuna Melt • Chicken Lettuce Wraps • Italian Pasta Salad • Buffalo Chicken Lettuce Wraps • Chicken Pesto Panini • Chicken Avocado Lettuce Wraps • Greek Power Bowls • Grilled Chicken Sliders • Summer Pesto Pasta • Veggie Wraps with Goat Cheese • Salmon BLT

Avocado Grilled Cheese Prep Time: 15 Minutes

Ingredients: •

2 slices cheddar cheese

2 slices of whole wheat or honey wheat bread •

1 ripe, Fresh California Avocado, peeled, seeded and sliced •

•

1 medium tomato, sliced

•

4 slices red onion

•

As needed Chili sauce, to taste

•

4 slices pepper jack cheese

Instructions:

1 On each sandwich, place a slice of cheddar cheese, a layer of avocado, tomato, and onion slices. remaining bread slices.

3 Heat a large skillet over medium heat. 4 Spray skillet with olive oil cooking spray. 5 Place sandwiches in skillet and cook until bread is browned. 6 Turn and cook until cheese has melted. 7 Serve Hot Tips: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces.

Lunch

2 Add chili sauce to taste. Top with pepper jack cheese, and finish with

Avocado White Chedder Mac and Cheese Prep Time: Ingredients:

Minutes

PASTA

• 3/4 lb. pasta • 1 carton of grape tomatos

AVOCADO SAUCE • 2 large avocados, peeled and pitted • 1 cup fresh cilantro, plus extra for garnish (optional) • 1 clove garlic • 2 Tbsp. lime juice • Salt and pepper to taste

CHEESE SAUCE • 2 Tbsp. butter • 3 Tbsp. flour • 1.5 cups milk • 1.5 cups shredded white cheddar cheese • Salt and pepper to taste

Instructions: Pasta

1 Cook pasta according to recipe or package directions until al dente

Avocado Sauce

1 Combine all avocado sauce ingredients in a food processor or blender. 2 Pulse to break up the ingredients, then use a spatula to scrape down

the sides of the bowl and pulse again until you have a thick, creamy sauce. Set aside.

Cheese Sauce and Assembly

1 In a large saucepan, melt butter over mediumhigh heat. 2 Whisk flour into the butter to form a roux and cook for 1 minute. 3 Whisk milk into roux a little at a time until youâ&#x20AC;&#x2122;ve worked out all the

lumps. Bring sauce to a simmer and cook, stirring frequently, until mixture has thickened, about 68 minutes.

5 Remove sauce from heat. Stir in white cheddar cheese, salt, and pepper. Mix until cheese has melted. 6 Add pasta to sauce and toss until pasta is evenly coated. tomatos.

Mix in the cut

7 Top mac and cheese with fresh cilantro (optional) and serve!

Lunch

4 Whisk avocado sauce into milk mixture. Cook for another 23 minutes, until sauce has thickened again.

Quinioa Power Bowl Prep Time: 30

Minutes

•

Ingredients:

• 1 cup quinoa dry

• 2 cups water or vegetable broth • 3 cloves garlic minced • 1 large sweet potato diced • 2 cups broccoli florets • 2 tablespoons olive oil • 2 cloves garlic minced • 1 teaspoon cumin • 1 teaspoon chili powder • 1/2 teaspoon kosher salt • 1 15 oz can chickpeas • 1/2 teaspoon paprika • 1 avocado sliced • balsamic vinegar dressing

Instructions:

1 Preheat oven to 425 degrees F. 2 Toss sweet potatoes in one tablespoon of olive oil, 1/2 teaspoon cumin, 3 Place on greased baking sheet and bake in oven for 15 minutes. 4 Toss broccoli with remaining olive oil, cumin, chili powder, and salt, and

add to baking sheet. If needed, use separate baking sheet.

5 Bake sweet potatoes and broccoli an additional 1520 minutes, until

broccoli is cooked through and sweet potatoes are golden brown.

6 While sweet potatoes and broccoli are cooking, make the quinoa. 7 In small pot, combine quinoa and water/broth. 8 Bring to a boil, reduce heat, cover, and let simmer for 1520 minutes, or

until all quinoa is sprouted.

9 Combine chickpeas with paprika and a dash of kosher salt. 10 Fill bowls with scoop of quinoa, chickpeas, sweet potatoes, broccoli, and avocado.

11 Drizzle with Balsamic dressing or your favorite sauce and

Enjoy!

Lunch

1/2 teaspoon chli powder, and 1/4 teaspoon salt.

Jackfruit Tacos Prep Time: Ingredients: FOR JACKFRUIT

Minutes FOR TACOS

• 2 20oz cans green jackfruit in • 8 taco shells , hard or soft water or brine , drained, rinsed, and chopped (glutenfree if preferred) (see instructions) • 1 avocado , sliced • 1 tablespoon light oil • 1/4 red onion , thinly sliced • 1 yellow onion , sliced • 1/4 cup cilantro , roughly chopped • 4 cloves garlic , minced lime wedges • 1/2 cup vegetable broth or water • 1 tablespoon agave • 1/2 lime , juiced • 2 teaspoons chili powder • 1 teaspoon cumin • 1 teaspoon smoked paprika • 1/4 teaspoon salt

Tips: Jackfruit is a vegan replacement for pork. the texture

resembels what pulled pork should look like.

Instructions:

1 For optimal texture, cut the jackfruit into thin slices from core to the

outer edge

2 Heat the oil in a large skillet over mediumhigh heat. When hot, add the

onions and garlic and sautĂŠ for about 5 minutes until the onions have softened and begin to brown.

3 Add the chopped jackfruit, broth, agave, lime juice and all the spices to the pot and cover.

4 Reduce heat and let it simmer until the jackfruit softens slightly, and

about 1/2 of the liquid is absorbed. About 5 minutes.

5 Now take a potato masher, and smash all the jackfruit up to get that shredded texture.

6 If you find it a bit wet, just cook a little longer. If you find it a little dry, just add a splash more vegetable broth.

7 Warm the taco shells according to the package directions. 10 seconds. 8 When warmed, add a scoop of the jackfruit, and top with an avocado 9 Serve with chips and salsa for an ultimate mexican feast!

Lunch

slice, a couple red onion slices, some cilantro, and a squeeze of lime juice.

Tuna Melt Prep Time: 30

Minutes

•

Ingredients:

• 1/3 c. mayonnaise

• Juice of 1/2 lemon • 1/2 tsp. crushed red pepper flakes (optional) • 2 (6oz.) cans tuna • 1 ribs celery, finely chopped • 2 dill pickles, finely chopped • 1/4 c. finely chopped red onion • 2 tbsp. freshly chopped parsley • Kosher salt • Freshly ground black pepper • 8 slices bread, such as sourdough • 2 tbsp. butter • 1 tomato, sliced • 8 slices cheddar

69 Instructions:

approximately 1/2 cup of tuna salad, 2 to 3 slices tomato, and 2 slices of cheese.

8 Top with another slice of bread, buttered side facing up. 9 Bake until cheese is melty, 5 to 8 minutes. 10 Serve and Enjoy!

Tips: Pair with a tomato soup and dunk sandwhich for a perfect paired meal.

Lunch

1 Preheat oven to 400Â°. 2 In a large bowl, whisk together mayonnaise, lemon juice 3 Drain tuna then add to mayonnaise mixture. 4 Use a fork to break up tuna into flakes. 5 Add celery, pickles, red onion, and parsley and toss to combine. 6 Season with salt and pepper. 7 Butter one side of each bread slice. Top an unbuttered side with

Chicken Lettuce Wraps Prep Time: 45 Ingredients:

• 1/4 c. plus 2 tbsp. extravirgin olive oil, divided • Juice of 3 lemons, divided • 2 cloves garlic, minced • 1 tsp. Italian seasoning • Kosher salt • Freshly ground black pepper • 1 lb. boneless skinless chicken breasts • 1/2 c. plain Greek yogurt • 1/2 tsp. paprika • Pita bread • Butterhead lettuce • Sliced tomatoes

Minutes

71 Instructions:

1 Make marinade: In a small bowl, whisk together 1/4 cup oil, juice of 2 lemons, garlic, Italian seasoning, salt, and pepper.

2 To a large ziploc bag, add chicken breasts and marinade and toss to coat.

3 Let marinate for at least 30 minutes and up to 4 hours.

4 In a large skillet over mediumhigh heat,

5 Add chicken breasts and cook until golden and cooked through, about 8 minutes per side.

Lunch

heat remaining two tablespoons oil.

6 Remove from pan and let rest a few minutes, then slice.

7 Make spicy sauce: In a small bowl, mix together yogurt, hot sauce, remaining lemon juice, and season with paprika and more salt.

8 Assemble wraps: To a piece of pita, add lettuce, tomato, chicken slices, and drizzle with spicy sauce. 9 Wrap and serve!

Italian Pasta Salad Prep Time: 20 Ingredients: FOR PASTA ··16 oz. fusili pasta, cooked

according to package instructions ··8 oz. mozzarella balls, halved ··4 oz. salami, quartered ··2 c. baby spinach ··1 c. cherry tomatoes, halved ··1 c. artichoke hearts, chopped ··1/2 c. pitted black olives, sliced

FOR DRESSING ··1/3 c. olive oil ··2 tbsp. red wine vinegar ··1 garlic clove, minced ··2 tsp. Italian seasoning ··1 tbsp. freshly chopped parsley ··Pinch red pepper flakes ··Kosher salt

Tips: Try adding a teaspoon of

honey to sweeten the acidic nature of the dressing.

Minutes

Instructions:

1 In a large bowl, toss together pasta, mozzarella, salami, spinach, tomatoes, artichokes, and olives.

2 To make the dressing, add olive oil, vinegar, garlic, Italian seasoning, parsley, and red pepper flakes to a jar and secure with a lid then shake to combine. Season with salt and pepper to taste. 3 Dress pasta with dressing and serve.

Buffalo Chicken 73 Lettuce Wraps Prep Time: • 2 tbsp. unsalted butter, melted

• 1/3 c. hot sauce (such as Frank’s) • 1 tbsp. honey • 2 c. shredded chicken • Kosher salt • Freshly ground black pepper • 8 large butterhead lettuce leaves • 2 stalks celery, chopped • 1/2 c. crumbled blue cheese • 1/4 c. ranch dressing • 1 tbsp. finely chopped chives

Minutes

Instructions:

1 In a large skillet over mediumhigh heat,

melt the butter. Add the hot sauce and honey and stir to combine.

2 Add the chicken and cook stirring oc-

casionally until warmed throughout and coated in sauce, about 2 minutes. Season with salt and pepper.

3 Arrange the lettuce on a serving platter. Spoon the chicken mixture into the lettuce leaves and top with the celery and blue cheese.

4 Drizzle the lettuce cups with the ranch dressing. 5 Garnish with chives and serve.

Lunch

Ingridients:

Chicken Pesto Panini Prep Time: 20 Minutes

Ingredients:

• 4 tbsp. extravirgin olive oil, divided

Tips:

• 2 boneless skinless chicken breasts

Add some red pepper and

• 1 tsp. dried oregano

jalepeno's for extra spicey

• 1/4 tsp. crushed red pepper flakes

panini!

• Kosher salt • Freshly ground black pepper • 2 ciabatta rolls • 1/4 c. pesto • 1 tomato, thinly sliced • 4 oz. fresh mozzarella, thinly sliced

Instructions:

1 In a large cast iron skillet over medium heat, heat 2

tablespoons oil.

2 Season chicken with oregano, red pepper flakes, salt

and pepper.

3 Add chicken

to skillet and cook until golden and cooked through, 7 minutes per side. Remove from pan.

4 Build panini: Slice ciabatta rolls in half, then spread about Âź of the pesto on bottom half of each roll.

5 Top with tomato, chicken, and mozzarella. 6 Spread remaining pesto on the top half of each roll. 7 Heat a grill pan with remaining 2 tablespoons oil and add one panini.

8 Cook until bottom is golden and cheese is starting to melt, 5 minutes.

9 Flip then place a heavy skillet on top of sandwich and 10 Cook until golden and cheese is completely melted, another 5 minutes.

11 Serve Hot.

Lunch

press down to flatten panini.

Chicken Avocado Wraps Prep Time:

Minutes

Ingredients: • 2 avocados, cubed • Juice of 1 lime • 2 c. Shredded chicken • 1 bell peppers, seeds and cores removed, chopped • 1/2 small red onion, chopped • 1/2 c. Shredded Monterey Jack • 1/2 c. shredded Cheddar • 2 tbsp. sour cream • 2 tbsp. finely chopped chives • 4 large flour tortillas

Instructions:

1 In a medium bowl, combine avocado and lime juice and mash until only small chunks of avocado remain. cream and chives and stir until evenly combined.

3 Spread a thin layer of the chicken avocado mixture onto a large tortilla, leaving a small border around the edges.

4 Roll the tortilla up tightly, then cut off the edges and slice into 1â&#x20AC;? rolls. 5 Serve!

Tips: Add some red pepper and jalepeno's to the wrap to give it an extra kick.

Lunch

2 Add chicken, bell pepper, red onion, Monterey Jack, cheddar, sour

Greek Power Bowls Prep Time: 25 Ingredients: FOR THE BOWL

FOR THE DRESSING

• 1 tbsp. extravirgin olive oil

• 2 tbsp. red wine vinegar

• 2 boneless skinless chicken breasts • 1 tsp. oregano • kosher salt • Freshly ground black pepper • 2 c. cooked quinoa or brown rice • 1 c. halved cherry or grape • tomatoes • 1/2 cucumber, chopped • 1 avocado, thinly sliced • 1/2 c. halved kalamata olives • 3/4 c. crumbled feta • Fresh dill, for garnish

Minutes

• Juice of 1/2 lemon • 1 tsp. dried oregano • Kosher salt • Freshly ground black pepper • 1/4 c. extravirgin olive oil

Instructions:

2 Cook until golden and no longer pink, 8 minutes per side. 3 Set aside to let rest 5 minutes, then thinly slice.

4 Assemble bowls: Place cooked quinoa

or brown rice into bowl and top with tomatoes, cucumber, sliced chicken, avocado, kalamata olives, feta, and dill.

5 Make dressing: In a small bowl, combine

red wine vinegar, lemon juice, and dried oregano and season generously with salt and pepper.

Tips:

bine.

for rice for a healthier

6 Slowly add olive oil, whisking to com-

Substitute romaine lettuce

7 Drizzle with dressing and serve.

alternative.

Lunch

1 In a large skillet over mediumhigh heat, heat oil. Add chicken and season with dried oregano, salt, and pepper.

Grilled Chicken Sliders Prep Time:

Minutes

Ingredients: • 6 scallions, thinly sliced, divided • 1 large clove garlic, pressed • 3 tbsp. fish sauce • 1 tbsp. canola oil • 2 tsp. honey • Pepper • 1 lime • 4 6oz boneless, skinless chicken breast halves • 1 bunch small radishes • 2 mini seedless cucumbers • 12 mini rolls, split and grilled • Hoisin, sriracha and cilantro, for serving

Instructions:

2 Transfer to bowl. Pound thickest part of chicken breasts to 1/2 inch thick, add to marinade and toss to coat. Refrigerate at least 30 minutes or up to 2 hours. 3 Heat grill to medium. Remove chicken from marinade

and grill, covered, until just cooked through, 4 to 6 minutes per side.

4 Transfer to cutting board and let rest 5 minutes before

slicing.

5 Meanwhile, very thinly slice radishes and cucumbers.

Toss with juice of lime, then fold in remaining 1/3 of scallions.

6 Spread rolls with hoisin and sriracha, if using. Top with chicken, radish salad and cilantro, if using. Serve!

Lunch

1 Transfer 2/3 of sliced scallions to blender along with garlic, fish sauce, oil, honey, and 1/2 teaspoon coarsely ground pepper; zest lime into blender, then puree.

Summer Pesto Pasta Prep Time: 40

Minutes

Ingredients: • 1 lb. spaghetti

• 2 ears corn, shucked • 1 medium yellow squash, cut into 1/2"thick slices • 1 medium zucchini, cut into 1/2"thick slices • 1 small bell pepper, seeded and cut into sixths • 4 green onions, trimmed • 2 tbsp. olive oil • 1 lemon • 1/2 c. storebought refrigerated pesto • 1 pt. grape tomatoes, halved • 1/4 c. packed fresh parsley, chopped

Instructions:

1 Heat grill on mediumhigh. Cook

spaghetti as label directs. Rinse, drain well and let cool completely.

2 In large bowl, toss corn, squash, zucchini, bell pepper and onions with oil and 1/2 teaspoon each salt and black pepper until well coated.

3 Grill corn, turning, 10 minutes or until

charred in spots. Grill squash, zucchini and bell pepper 4 to 6 minutes or until tender and grill marks appear, turning once. Grill onions 2 minutes or until tender and slightly charred, turning occasionally.

4 Into large bowl, from lemon, grate 1/2

5 Chop squash, zucchini, pepper and onions; add to bowl with pesto. Cut kernels from cobs; add to bowl along with tomatoes, parsley and cooked pasta. 6 Toss to combine. Serve at room temperature.

Tips: For an even healthier option use whole grain noodles or zucchini noodles.

Lunch

teaspoon zest and squeeze 2 tablespoons juice. Whisk in pesto and 1/2 teaspoon each salt and pepper.

Veggie Wraps with Goat Prep Time: 20

Ingredients:

Minutes

• 2 portobello mushroom caps, sliced • 1 large red pepper, sliced • 8 oz. green beans • 2 tbsp. olive oil • 1/4 tsp. salt • 2 15 oz. cans chickpeas, drained • 3 tbsp. lemon juice • 1/4 tsp. pepper • 4 softtacosize whole grain wraps • 1 oz. fresh goat cheese, crumbled • Lemon wedges

Instructions:

1 On 2 rimmed baking sheets, toss mushrooms, red pepper and green beans with olive oil and salt. Roast in 450 degrees F oven 30 minutes.

2 Mash chickpeas with lemon juice and pepper; spread on wholegrain

wraps. Top with veggies and goat cheese. Fold to wrap. Serve with lemon wedges.

Salmon BLT Prep Time: 30 Ingredients:

Minutes

• 8 bacon slices

• 1/2 c. low-fat Greek yogurt • 1/2 c. fresh dill, roughly chopped • 1 scallion, finely chopped • 1 lb. skinless salmon fillet • Salt • Pepper

• 4 thick slices toasted bread • Lettuce • Tomato • Cucumber salad, if desired

Instructions:

1 Cook bacon until crisp. 2 Combine low-fat Greek yogurt, fresh dill, scallion, and 1/4 teaspoon

each salt and pepper.

3 Cut salmon fillet into 4 thin pieces, season with 1/4 teaspoon each salt and pepper and cook on medium in oil until opaque throughout, 1 to 2 minutes per side.

4 Spread yogurt mixture over 4 thick slices toasted bread and top with

lettuce, sliced tomato, salmon, crisp bacon, and 4 more slices toasted bread.

5 Serve!

Lunch

• 1 tbsp. oil

Soup and Salad Recipes

• Chicken and Dumpling Soup • French Onion Soup • Broccoli Cheddar Soup • Roasted Red Pepper Soup • Fennel Carrot Soup • Greek Orzo Salad • Tuscan Tortellini Salad • Chicken Mandarian Salad • Santa Fe Corn Salad • Greek Salad • Broccoli Bacon Salad • Turkey Wild Rice Soup • Bacon Ranch Potato Salad • Steak Taco Salad • Hearty Beef Barley Soup

Chicken and Dumpling Soup Prep Time: 50

Minutes

Ingredients: • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up • 2-1/4 quarts cold water • 5 chicken bouillon cubes • 6 whole peppercorns • 3 whole cloves

DUMPLINGS: • 2 cups all-purpose flour

• 4 teaspoons baking powder • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted • 1 teaspoon salt • 1 can (10-3/4 ounces) condensed cream of • mushroom soup, undiluted • • 1-1/2 cups chopped carrots • • 1 cup fresh or frozen peas • • 1 cup chopped celery • • 1 cup chopped peeled potatoes • 1/4 cup chopped onion

• 1-1/2 teaspoons seasoned salt • 1/4 teaspoon pepper • 1 bay leaf

1/4 teaspoon pepper 1 large egg, beaten 2 tablespoons butter, melted 3/4 to 1 cup whole milk Snipped fresh parsley, optional

1 Place the chicken, water, bouillon, peppercorns and

cloves in a stockpot. Cover and bring to a boil; skim foam.

2 Reduce heat; cover and simmer 45-60 minutes or until

chicken is tender. Strain broth; return to stockpot.

3 Remove chicken and set aside until cool enough to

handle. Remove meat from bones; discard bones and skin and cut chicken into chunks.

4 Cool broth and skim off fat. 5 Return chicken to stockpot with soups, vegetables and

seasonings; bring to a boil.

6 Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf.

7 For dumplings, combine dry ingredients in a medium

bowl. Stir in egg, butter and enough milk to make a moist stiff batter.

8 Drop by teaspoonfuls into soup. Cover and cook without

lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.

9 Serve hot!

Tips: Serve on a fall or winter night for a delicious comfort food!

Soups and Salads

Instructions:

French Onion Soup Prep Time: 30

Minutes

Ingredients: • 4 cups thinly sliced onions • 1 garlic clove, minced • 1/4 cup butter • 6 cups water • 8 beef bouillon cubes • 1 teaspoon Worcestershire sauce • 6 slices French bread (3/4 inch thick), buttered and toasted • 6 slices Swiss cheese

Instructions:

1 In a large covered saucepan, cook onions and garlic in butter over medium-low heat for 8-10 minutes or until tender and golden, stirring occasionally.

2 Add water, bouillon and Worcestershire sauce; bring to a boil. Reduce heat; cover and simmer for 30 minutes. 3 Ladle hot soup into ovenproof bowls. Top each with a piece of French bread.

4 Cut each slice of cheese in half and place over the

bread.

5 Broil until cheese melts. Serve immediately. Tips: Serve on a fall or winter night for a delicious comfort food!

Soups and Salads

Chedder Broccoli Soup Prep Time: 40 Minutes

Ingredients: • 3 cups fresh broccoli florets

• 2 cups diced peeled potatoes • 2 cups water • 1/3 cup sliced green onions • 1 teaspoon salt • 1/2 teaspoon pepper • 3 tablespoons butter • 3 tablespoons all-purpose flour • 1/8 teaspoon ground nutmeg • 2 cups whole milk • 1/2 cup shredded cheddar cheese

Instructions:

1 In a large saucepan, combine the first 6 ingredients.

Bring to a boil.

2 Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender. 3 Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth.

4 Gradually add milk. Bring to a boil; cook and stir for 2

minutes or until thickened.

5 Stir into vegetable mixture; heat through. Sprinkle with

cheese.

6 Serve hot!

Tips: For more creamy soup add more cheese. Different cheeses can be even more impactful.

Soups and Salads

Fennel Carrot Soup Prep Time: 40 Minutes

Ingredients: • 1 tablespoon butter

• 1/2 teaspoon fennel seed • 1-1/2 pounds carrots, sliced • 1 medium sweet potato, peeled and cubed • 1 medium apple, peeled and cubed • 3 cans (14-1/2 ounces each) vegetable broth • 2 tablespoons uncooked long grain rice • 1 bay leaf • 1/4 teaspoon curry powder • 1 tablespoon lemon juice • 1/2 teaspoon salt

Instructions:

1 In a large saucepan, melt butter over medium-high heat. Add fennel; cook and stir 2-3 minutes or until lightly toasted. Add carrots, sweet potato and apple; cook and stir 5 minutes longer. 2 Stir in broth, rice, bay leaf and

curry powder; bring to a boil. Reduce heat; simmer, covered, 30 minutes or until vegetables and rice are soft.

3 Remove from heat; cool slightly.

Discard bay leaf. Process in batches in a blender until smooth; return to pan. Stir in lemon juice, salt and pepper. Cook over medium heat 5 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

• 1/4 teaspoon white pepper

Tips:

• 2 tablespoons minced fresh parsley

potatoes will work in this recipe, but russet

Any combination of potatoes hold up best to the heat.

Soups and Salads

Roasted Red Pepper Soup Prep Time: 30

Minutes

Ingredients: • 1 large sweet onion, chopped • 2 teaspoons butter • 2 garlic cloves, minced • 2 jars (15-1/2 ounces each) roasted sweet red peppers, drained • 2 cups vegetable broth • 1/2 teaspoon dried basil • 1/4 teaspoon salt • 1 cup half-and-half cream

Instructions:

1 In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer.

2 Stir in the red peppers, broth, basil and salt. Bring to a boil. 3 Reduce heat; cover and simmer for 20 minutes. Cool slightly.

Tips: When you blend the mixture put the settings on puree to get the soup texture just right.

4 In a blender, cover and process soup in

batches until smooth.

5 Remove 1 cup to a small bowl; stir in

cream.

6 Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).

7 Serve with basil on top!

Soups and Salads

Greek Orzo Salad Prep Time: 35

Minutes

Ingredients: FOR THE DRESSING

• 2 tbsp. fresh lemon juice • 1/2 tsp. Dijon mustard • 1/4 c. extra-virgin olive oil • 2 tbsp. freshly chopped dill, plus more for serving • 1/4 c. minced red onion • Kosher salt • Freshly ground black pepper

FOR THE SALAD • 8 oz. orzo

• 3 Persian cucumbers, sliced into thin half-moons • 2 c. cherry tomatoes, halved • 1 (15.5-oz.) can chickpeas, drained and rinsed

• 1/2 c. pitted kalamata olives, halved • 1 c. crumbled feta (about 1/4 lb.)

Instructions:

1 In a pot of salted boiling water, cook orzo according to package directions until al dente. Drain and set aside. 2 Make dressing: In a large bowl, whisk together lemon juice and mustard. 3 While whisking, slowly add oil

until fully combined. Stir in dill and red onion, then season with salt and pepper.

4 Make salad: Add orzo, cucumbers, cherry tomatoes, chickpeas, and olives to dressing and toss to coat. 5 Fold in feta and serve with more dill on top. Tips: To cool your orzo quickly for this salad, run it under cold water in a colander. The cold water will cool the pasta as well as prevent it from clumping together.

Soups and Salads

Tuscan Tortellini Salad Prep Time: 35 Minutes

Ingredients: Instructions: • 1 lb. fresh cheese tortellini • 1/4 c. extra-virgin olive oil • 2 tbsp. balsamic vinegar • 1/2 tbsp. honey • kosher salt • Freshly ground black pepper • 3/4 c. chopped salami or prosciutto • 1/2 c. baby spinach

1 In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.

2 Make dressing: Whisk together olive oil,

balsamic vinegar and honey and season with salt and pepper.

3 To bowl, add prosciutto, spinach, sun-

dried tomatoes and dressing and toss until well combined.

4 Garnish with Parmesan.

• 1/2 c. oil-packed sun-dried tomatoes, chopped • 1/4 c. freshly grated Parmesan

Tips: Add more vegetables if you desire to add

100

delicious flavor.

Soups and Salads

101

Chicken Mandarin Salad Prep Time:

Minutes

Ingredients: FOR THE SALAD

FOR THE DRESSING

• 3 c. shredded lettuce

• 3 tbsp. rice wine vinegar

• 2 c. shredded red cabbage

• 2 tbsp. honey

• 2 c. shredded chicken

• 1 tbsp. sesame oil

• 1/2 c. jarred mandarin oranges, drained

• 1 tbsp. hoisin sauce

• 1 instant ramen packet, crushed (flavor packet discarded)

• 2 tbsp. soy sauce

• 1/2 c. shredded carrot • 1/3 c. sliced green onions • 1/4 c. sliced almonds

102

• 1 tsp. minced ginger • 1 clove garlic, minced • 1/4 c. vegetable oil

Instructions:

1 Make salad: In a large bowl, toss together lettuce, red cabbage, chicken, mandarin oranges, crushed ramen noodles, carrots, green onions, and sliced almonds.

Soups and Salads

103

2 Make dressing: In a small bowl, whisk together vinegar, honey, sesame oil, hoisin sauce, soy sauce, ginger, and garlic. 3 Slowly drizzle in vegetable oil, whisking constantly until emulsified. 4 Before serving, drizzle dressing over salad and toss to combine. Tips: The almonds can be easily swapped for cashews or roasted peanuts. Leftover rotisserie chicken works wonderfully for this recipe

Santa Fe Corn Salad Prep Time: 10 Minutes

Ingredients: Instructions: • 3 c. corn

• 1 can black beans, drained and rinsed • 2 red bell peppers, chopped • 1 avocado, chopped • 1/2 red onion, finely chopped • 2 tbsp. extra-virgin olive oil • Juice of 2 limes • 1/2 tsp. cumin • 2 tbsp. Green onions, sliced, for garnish

Tips: If you want to give your

104

salad some smoky flavor, try grilling the cobs instead of boiling them.

1 In a large bowl, combine all ingredients. Stir until ingredients are completely mixed and coated in dressing. Garnish with herbs, if desired, and serve.

Ingredients: FOR THE SALAD

• 1 pt. grape or cherry tomatoes, halved • 1 cucumber, thinly sliced into half moons • 1 c. halved kalamata olives • 1/2 red onion, thinly sliced • 3/4 c. crumbled feta

FOR THE DRESSING • 2 tbsp. red wine vinegar • Juice of 1/2 a lemon • 1 tsp. dried oregano • Kosher salt • Freshly ground black pepper • 1/4 c. extra-virgin olive oil

Tips: Baked salmon or grilled chicken pairs best with this salad.

Minutes

Instructions:

1 Make salad: In a large bowl, stir together

tomatoes, cucumber, olives, and red onion. Gently fold in feta.

2 In a small bowl, make dressing: Combine

vinegar, lemon juice, and oregano and season with salt and pepper. Slowly add olive oil, whisking to combine.

3 Drizzle dressing over salad.

105

Soups and Salads

Greek Salad Prep Time: 20

Broccoli Bacon Salad Prep Time: 10

Minutes

Ingredients: FOR THE SALAD • Kosher salt

• 3 heads broccoli, cut into bite-size pieces • 2 carrots, shredded • 1/2 red onion, thinly sliced • 1/2 c. dried cranberries • 1/2 c. sliced almonds • 6 slices bacon, cooked and crumbled

FOR THE DRESSING • 1/2 c. mayonnaise • 3 tbsp. apple cider vinegar • Kosher salt • Freshly ground black pepper

106

Instructions:

1 In a medium sauce pan, bring 4 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water.

2 Add broccoli florets to the boiling water and cook until tender, 1 to 2

minutes. Remove with a slotted spoon and place in the prepared bowl of ice water. When cool, drain florets in a colander.

3 In a large bowl, combine broccoli, carrots, red onion, cranberries, almonds and bacon.

4 In a medium bowl, whisk together mayonnaise and vinegar and season

with salt and pepper.

5 Pour dressing over broccoli mixture and stir to combine. Tips: This is how you get broccoli haters to eat the green stuff. Thank you, bacon!

Soups and Salads

107

Turkey and Wild Rice Soup Prep Time: 80 Minutes

Ingredients: • 1/2 cup uncooked wild rice • 4 cups water • 1/2 cup butter, cubed • 8 ounces red potatoes (about 2 medium), chopped • 1 medium onion, chopped • 1 celery rib, chopped • 1 medium carrot, chopped • 2 garlic cloves, minced • 1/2 cup all-purpose flour • 3 cups chicken broth • 2 cups half-and-half cream • 1 teaspoon salt • 1/2 teaspoon dried rosemary, crushed

108

• 2 cups cubed cooked turkey or chicken

Instructions:

1 In a saucepan, combine rice and water; bring to a boil over high heat. Reduce heat; simmer, covered, 30 minutes. 2 Meanwhile, in a Dutch oven, heat butter over medium heat. Add

potatoes, onion, celery and carrot; cook and stir 6-8 minutes or until almost tender. Add garlic; cook 1 minute longer.

3 Stir in flour until blended; cook and stir 2 minutes. Gradually stir in

broth and undrained rice. Bring to a boil over medium-high heat; cook and stir 1-2 minutes or until slightly thickened.

4 Add cream, salt and rosemary; return to a boil. Simmer, uncovered, 15-20 minutes or until rice is tender, stirring occasionally. Stir in turkey; heat through. 5 Serve in a soup sized bowl.

Tips: Add a cup of cheddar cheese at the end and melt it in for an extra measure of comfort.

Soups and Salads

109

Bacon Ranch Potato Salad Prep Time:

Minutes

Ingredients:

• 2 lb. baby red potatoes, halved (or quartered if large) • 6 slices bacon • 1 oz. 1 16-oz. tub sour cream • Juice of 2 lemons • 1/2 package ranch seasoning • Kosher salt • Freshly ground black pepper • 1 c. shredded cheddar • 1/2 c. freshly chopped chives

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Instructions:

1 In a large pot of boiling water, cook potatoes until fork tender, about 15 minutes. Drain and rinse under cold water, then transfer to a large bowl.

2 Meanwhile, in a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then crumble. 3 In a small bowl, stir together sour cream, lemon juice, and ranch seasoning. Season with salt and pepper.

4 Add sour cream mixture to potatoes and toss until combined. Add

cheddar, chives, and cooked bacon and toss until combined.

5 Refrigerate at least 1 hour before serving. Tips:

Perfect for any backyard barbeque in the summer!

Soups and Salads

111

Steak Taco Salad Prep Time:

Minutes

Ingredients:

• 1/4 c. plus 1 tablespoon extra-virgin olive oil, divided • 3/4 lb. steak (such as flank) • 1 tbsp. Taco Seasoning • Juice of 2 small limes • 1 tsp. ground cumin • 1 tsp. dried oregano • Sea salt • 1 head romaine, chopped • 1 c. corn kernels • 1 c. black beans, rinsed and drained

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• 1 c. cherry tomatoes, halved • 2 green onions, sliced

Instructions:

1 In a large skillet over medium-high heat, heat 1 tablespoon oil. Rub steak with taco seasoning and sear until desired doneness, flipping once. 2 Transfer to a cutting board and let rest 5 minutes, then slice against

the grain.

3 Meanwhile, make dressing: In a small bowl, whisk together remaining oil, lime juice, cumin, and oregano, and season with salt.

4 In a salad bowl, add romaine, seared steak, corn, black beans, tomatoes, and green onions. 5 Season with flaky salt, if desired.

Tips: Perfect for any backyard barbeque in the summer!

Soups and Salads

113

Hearty Beef Barley Soup Prep Time:

Minutes

Ingredients: • 2 tablespoons all-purpose flour • 1/2 teaspoon salt • 1/4 teaspoon pepper, divided • 1 pound lean beef top sirloin steak, cut into 1/2-inch cubes • 1 tablespoon canola oil • 2 cups sliced fresh mushrooms • 2 cans (14-1/2 ounces each) reduced-sodium beef broth • 2 medium carrots, sliced • 1/4 teaspoon garlic powder • 1/4 teaspoon dried thyme

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• 1/2 cup quick-cooking barley

Instructions:

1 In a shallow dish, combine the flour, salt and 1/8 teaspoon pepper. Add beef and turn to coat. 2 In a Dutch oven, brown beef in oil over medium heat until the meat is

no longer pink. Remove beef and set aside.

3 In the same pan, saute mushrooms until tender. Add the broth, carrots, garlic powder, thyme and remaining pepper; bring to a boil.

4 Add barley and beef. Reduce heat; cover and simmer for 20-25 minutes or until the meat, vegetables and barley are tender. 5 Serve in soup sized bowls.

Tips: Add worchestershire sauce for extra flavor to the broth.

Soups and Salads

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Dinner Recipes

• Turkey Burgers • Sausage Pasta • Blackened Shrimp Bowls • Balsamic Glazed Chicken • Lemon Baked Salmon • Shrimp Tacos • Chicken Parmesan • Chicken Alfredo • Spaghetti with Meat Sauce • Grilled Bruschetta Chicken • Stove Top Chicken Pot Pie • Turkey Meatballs over Zucchini Noodles • Creamy Tuscan Chicken • Stuffed Peppers • Fish Tacos

Turkey Burgers Prep Time:

Minutes

Ingredients: • 1 lb. ground turkey

• 1 large egg, beaten • 2 cloves garlic, minced • 1 tbsp. Worcestershire sauce • 2 tbsp. freshly chopped parsley • Kosher salt • Freshly ground black pepper • 1 tbsp. extravirgin olive oil • Hamburger buns • Lettuce • Sliced tomatoes • Mayonnaise

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119

In a large bowl, mix together turkey, egg, garlic, Worcestershire sauce, and parsley, then season with salt and pepper.

2 Take from mixture and flatten out into burger patties. Not too flat or there will not be enough flavor in each.

3 In a medium skillet over medium heat, heat oil. 4 Add patties and cook until golden and cooked through,

5 minutes per side.

5 Serve on a bun with desired toppings.

Tips:

Dinner

Instructions:

Add a packet of onion soup

mix to the patty micture for more intense flavor.

Sausage Pasta Prep Time:

Minutes

Ingredients: • 1 lb. linguine

• 1 tbsp. extravirgin olive oil • 1 lb. Italian chicken sausage, sliced on the bias • 2 cloves garlic, minced • 2 c. diced tomatoes • 1/2 c. heavy cream • 1/2 c. freshly grated Parmesan, plus more for serving • Kosher salt • Freshly ground black pepper • 2 c. baby spinach • Fresh torn basil, for garnish

120

121 Instructions:

1 In a large pot of salted boiling water, cook linguine

according to package instructions until al dente.

2 In a large skillet over mediumhigh heat, heat oil. Add sausage and cook until seared on both sides, about 2 minutes per side. Add garlic and cook until fragrant, about 1 minute.

3 Stir in tomatoes, cream and Parmesan then season with salt and pepper.

and cook until the sauce has thickened slightly, about 5 minutes.

5 Add cooked pasta and spinach and toss until pasta is fully coated in sauce and spinach is wilted. 6 Garnish with basil and serve immediately with more Parmesan.

Tips:

Dinner

4 Bring mixture to a low boil then reduce heat to medium

Add red bell and orange bell peppers for more flavor.

Blackened Shrimp Bowls Prep Time: 40 Minutes

Ingredients: • 2 c. cooked brown rice

• 1 lb. shrimp, tails removed, peeled and deveined • 1 1/2 tsp. cumin • 1 tsp. paprika • 1 tsp. garlic powder • 1/2 tsp. onion powder • Kosher salt • Freshly ground black pepper • 2 tbsp. olive oil, divided • 1 c. fire roasted corn • 1 red pepper, diced • 2 tbsp. freshly chopped cilantro, plus more for garnish • Juice of 1 lime, divided • 1 avocado, thinly sliced

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123

Instructions:

paprika, garlic powder, onion powder, and season with salt and pepper.

2 In a large skillet over mediumhigh heat, heat 1 tbsp olive

oil. Add shrimp and cook until opaque and charred.

3 Make corn salad: in a medium bowl combine corn, pepper, and cilantro.

4 Add 1 tbsp olive oil, juice of half a lime, and season with salt and pepper. 5 Build bowls: divide rice between 4 bowls. 6 Top with shrimp, corn salad, and 1/4 avocado each 7 Garnish with cilantro, squeeze with lime and serve. Tips: Add red bell and orange bell peppers for more flavor.

Dinner

1 Make shrimp: in a large bowl, toss shrimp with cumin,

Balsamic Glazed Chicken Prep Time:

Minutes

Ingredients: • 1/2 c. balsamic vinegar • 2 tbsp. honey • 1 1/2 tbsp. wholegrain mustard • 3 cloves garlic, minced • Kosher salt • Freshly ground black pepper • 4 bonein, skinon chicken thighs • 2 c. baby red potatoes, halved (quartered if large) • 2 tbsp. sprigs fresh rosemary, plus 1 tbsp. chopped • 2 tbsp. extravirgin olive oil, divided

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Instructions:

1 Preheat oven to 425Â°. 2 In a large bowl, combine balsamic

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vinegar, honey, mustard, and garlic and season with salt and pepper. Whisk until combined.

3 Add chicken thighs and toss until fully coated.

4 Transfer to the fridge to marinate,

at least 20 minutes and up to 1 hour.

5 Meanwhile, prep potatoes: In a medium bowl, add potatoes and chopped rosemary and season with salt and pepper. 6 Add 1 tablespoon oil and toss until combined. Set aside.

mediumhigh heat, heat remaining tablespoon oil.

8 Add chicken and sear, skin side down,

2 minutes, then flip and sear 2 minutes more.

9 Add potatoes, nestling them between chicken, and top with rosemary sprigs.

10 Transfer to the oven and bake until

potatoes are tender and chicken is cooked through, 20 minutes.

11 Serve chicken and potatoes with pan Tips:

For more nutrition and flavor add

mushrooms and mustard to the sauce.

Dinner

7 In a large ovenproof skillet over

Lemon Baked Salmon Prep Time: 55

Minutes

Ingredients:

• 2 pound side of salmon — boneless (skin on or off, depending upon your preference) • 5 sprigs fresh rosemary — or fresh herbs of your choice; do not use dried herbs • 2 small lemons — divided, plus extra for serving as desired • 2 tablespoons extra virgin olive oil • 1 teaspoon kosher salt • 1/4 teaspoon ground black pepper • 4 cloves garlic — peeled and roughly chopped • Additional chopped fresh herbs — such as basil, thyme, parsley, dill, or green onion (optional)

Tips: This dish pairs well with as-

126

peragus or cooked brussel sprouts.

127

Instructions:

1 Heat oven to 375 degrees F. Line a large baking dish or rimmed baking

sheet with a large piece of aluminum foil.

2 Lightly coat the foil with baking spay, then arrange 2 sprigs of the

rosemary down the middle. Cut one of the lemons into thin slices and arrange half the slices down the middle with the rosemary. Place the salmon on top.

3 Drizzle the salmon with the olive oil and sprinkle with the salt and pepper. 4 Rub to coat, then scatter the garlic cloves over the top. Lay the remaining

rosemary and lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top.

5 Fold the sides of the aluminum foil up and over the top of the salmon

until it is completely enclosed.

6 If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.

cooked through at the thickest part.

Dinner

7 Bake the salmon for 1520 minutes, until the salmon is almost completely 8 Remove the salmon from the oven and carefully open the foil so that the

top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon and the garlic are slightly golden and the fish is cooked through.

9 To serve, cut the salmon into portions. Sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired.

Shrimp Tacos Prep Time: 55 Ingredients: • 20 medium shrimp peeled and deveined • 1 1/2 tablespoon olive oil • 1 clove garlic minced • 1/2 teaspoon ground cumin • 1/2 teaspoon • 1/4 teaspoon onion powder optional • 1/4 teaspoon kosher salt • 1 tablespoon olive oil • squeeze of lime optional

CILANTRO SAUCE

Minutes

AVOCADO SALSA • 1 tomato seeded and chopped • 1 avocado peeled, seeded and cut into chunks • 1 jalapeno seeded and chopped • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 1 tablespoon fresh lime juice from half a lime • 1/4 cup loosely packed fresh cilantro leaves coarsely chopped

• 1/4 cup sour cream • 2 tablespoons finely chopped cilantro • 1 tablespoon fresh lime juice • 6 small flour tortillas corn tortillas can also be used

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Instructions:

2 Cover and refrigerate for at least 10 minutes or up to 24 hours. 3 Heat a large heavyduty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp.

4 Cook shrimp in a skillet over mediumhigh heat until pink and cooked

through, about 5 minutes. Turn off heat and finish with a squeeze of lime

Dinner

1 In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely.

5 Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro

in a small bowl and stir to combine.

6 Stir sourcream with cilantro and lime juice in a small bowl; set aside. 7 Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce.

8 Serve tacos with lime wedges on the side. Enjoy!! Tips:

Nothing better than shrimp tacos and guacamole and chips!

Chicken Parmesan Prep Time: 55 Ingredients: FOR THE CHICKEN

FOR THE MARINARIA

• 1 1/2 c. panko bread crumbs

• 2 tbsp. extravirgin olive oil

• 1/2 tsp. garlic powder

• 1/2 small onion, finely chopped

• 1/4 c. freshly grated Parmesan, plus more for garnish

• 4 cloves garlic, sliced

• 2 large eggs, beaten with 1 tbsp. water

• 1 (28oz.) can crushed tomatoes • 1/4 c. water

• 1/2 c. allpurpose flour

• Kosher salt

• 1 1/2 lb. boneless skinless chicken cutlets

• Freshly ground black pepper

• Kosher salt

• Pinch crushed red pepper flakes

• Freshly ground black pepper

• 2 tbsp. freshly chopped

• Vegetable oil

• parsley, plus more for garnish

• 1 c. shredded mozzarella

130

Minutes

Instructions:

1 Preheat oven to 400ยบ. 2 Make chicken: Prepare breading station with three large

131

mixing bowls: one bowl with panko, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and the third bowl with flour.

3 Season chicken with salt and pepper, then coat each

piece of chicken in flour and shake off excess. Dip chicken into egg mixture and then into bread crumb mixture; repeat steps for remaining chicken and set aside on a plate.

4 In a deep castiron skillet over mediumhigh heat, add

1/4" oil. When pan is hot but not smoking, add chicken.

5 Cook until golden brown, 5 to 7 minutes, flipping halfway through. Transfer to a paper towellined plate to drain. medium heat, heat oil. Add onion and garlic and cook until soft, 4 minutes.

7 Add in tomatoes and water, season with salt, pepper,

and red pepper flakes, and let simmer, 10 minutes. Remove from heat and stir in parsley.

8 Pour sauce into a baking dish and place chicken in sauce.

9 Top with mozzarella and bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.

10 Garnish with parsley and serve immediately.

Tips: Pair with garlic bread and red wine for a perfect italian meal.

Dinner

6 Meanwhile, make marinara: In a medium pot over

Chicken Alfredo Prep Time:

Minutes

Ingredients: • 2 tbsp. extravirgin olive oil • 2 boneless skinless chicken breasts • Kosher salt • Freshly ground black pepper • 1 1/2 c. whole milk • 1 1/2 c. lowsodium chicken broth • 2 cloves garlic, minced • 8 oz. fetuccini • 1/2 c. heavy cream • 1 c. freshly grated Parmesan • Freshly chopped parsley, for garnish

132

Instructions:

1 In a large skillet over mediumhigh heat, heat oil. Add chicken and season with salt and pepper.

2 Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice. 3 Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer.

4 Add fettuccine, stirring frequently for about 3 minutes.

Let cook until al dente, 8 minutes more.

5 Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens 6 Remove from heat and stir in sliced chicken. 7 Serve

Dinner

133

Spaghetti with Meat Sauce Prep Time: 25 Minutes

Ingredients:

• 1 pound lean ground meat like beef, turkey, chicken or lamb • 3 tablespoons olive oil • 1 cup (130 grams) chopped onion • 3 garlic cloves, minced (1 tablespoon) • 2 tablespoons tomato paste • 1/2 teaspoon dried oregano • Pinch crushed red pepper flakes • 1 cup water, broth or dry red wine • 1 (28-ounce) can crushed tomatoes • Salt and fresh ground black pepper • Handful fresh basil leaves, plus more for serving • 12 ounces dried spaghetti or favorite pasta shape

134

• 1/2 cup shredded parmesan cheese

Tips: If the flavor of the sauce doesn’t pop, you probably need a bit more salt. If the sauce is too acidic, a pinch of sugar will do the trick.

135

Instructions:

1 Heat the oil in a large pot over medium-high heat (we use a Dutch oven). Add the meat and cook until browned, about 8 minutes. As the meat cooks, use a wooden spoon to break it up into smaller crumbles. 3 Stir in the garlic, tomato paste, oregano, and red pepper flakes and cook, stirring continuously for about 1 minute.

4 Pour in the water and use a wooden spoon to scrape up any bits of

meat or onion stuck to the bottom of the pot. Stir in the tomatoes, 3/4 teaspoon of salt, and a generous pinch of black pepper.

5 Bring the sauce to a low simmer. Cook, uncovered, at a low simmer for 25 minutes. As it cooks, stir and taste the sauce a few times so you can adjust the seasoning accordingly. 6 About 15 minutes before the sauce is finished cooking, bring a large

pot of salted water to the boil then cook pasta according to package directions, but check for doneness a minute or two before the suggested cooking time.

7 Take the sauce off of the heat, and then stir in the basil. Toss in the

cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce. Toss again, and then serve with parmesan sprinkled on top.

Dinner

2 Add the onions and cook, stirring every once and a while, until softened, about 5 minutes.

Grilled Bruschetta Chicken Prep Time: 50

Minutes

Ingredients: • 4 tbsp. extravirgin olive oil • Juice of 1 lemon, divided • Kosher salt • Freshly ground black pepper • 1 tsp. Italian seasoning or dried oregano • 4 boneless skinless antibiotic free chicken breasts, pounded to even thickness • 3 slicing tomatoes, chopped • 2 cloves garlic, minced • 1 tbsp. freshly chopped basil • 4 slices mozzarella

136

Instructions:

1 In a small bowl, combine oil, half the lemon juice, 1

137

teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine.

2 Transfer to a large resealable bag along with chicken; seal and refrigerate for 30 minutes. 3 Heat grill over mediumhigh then add chicken, discarding excess marinade.

4 Grill until charred and cooked to an internal

temperature of 165Â°, about 5 to 7 minutes per side.

5 Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper.

6 While chicken is still on grill, top each breast with 1 slice

mozzarella and cover until cheese is melted, 2 to 3 minutes.

7 Top chicken with tomato mixture, garnish with

Dinner

parmesan and serve.

Stovetop Chicken Pot Pie Prep Time:

Minutes

Ingredients: • 4 frozen buttermilk biscuits • 1 1/2 c. chicken stock • 1 c. whole milk • 3 tbsp. all-purpose flour • 1 1/2 tsp. poultry seasoning • 1 chopped small onion • 1 c. Matchstick Carrots • 3 tbsp. butter • 2 c. shredded rotisserie chicken • 1 c. frozen cut green beans • 2 tbsp. chopped fresh flat-leaf parsley

138

• Biscuits, for serving

Instructions:

1 Prepare 4 frozen buttermilk biscuits according to package directions. 2 Meanwhile, in a large mason jar, shake together chicken stock, whole

milk, flour, and poultry seasoning.

3 Cook onion and carrots in butter in a large saucepan over medium-high heat until softened, 2 to 3 minutes.

4 Slowly whisk in milk mixture. Bring to a boil, reduce heat, and simmer, stirring often, until thickened, 6 to 8 minutes. 5 Stir in shredded rotisserie chicken, green beans, and flat-leaf parsley and cook until warm, 4 to 5 minutes.

6 Season with kosher salt and black pepper. Serve topped with biscuits. Tips: This homemade chicken pot pie recipe is anything but tediousâ&#x20AC;&#x201D;the whole thing can be made in one large saucepan.

Dinner

139

Turkey Meatballs Over Zucchini Noodles Prep Time:

Minutes

Ingredients: • 1 lb. ground turkey

• 2 tbsp. extra-virgin olive oil, divided

• 1/4 c. seasoned dry breadcrumbs

• 1 (25-oz.) jar marinara sauce

• 1 large egg

• 4 medium zucchini, cut into noodles with a spiralizer or julienne peeler

• 3 tbsp. chopped fresh flat-leaf parsley • 1 1/2 oz. Parmesan cheese, grated (about 1/3 c.), plus more for serving • 2 garlic cloves, chopped, divided

140

• 4 oz. Provolone cheese, grated (about 1 c.)

• Kosher salt

Tips:

• Freshly ground black pepper

This recipe can also be made with regular noodles instead of zucchini noodles.

141

Instructions:

1 Combine turkey, breadcrumbs, egg, parsley, Parmesan, 1 garlic clove,

and 1/2 teaspoon each salt and pepper in a bowl. Form into 12 (1 1/2" to 2") meatballs.

2 Heat 1 tablespoon oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until brown on all sides, 4 to 6 minutes.

3 Reduce heat to medium-low and gently stir in marinara. Simmer, turning meatballs occasionally, until meatballs are cooked through and sauce is thickened, 14 to 16 minutes.

4 Meanwhile, heat remaining tablespoon oil in a medium skillet over medium-high heat.

5 Add zucchini and remaining garlic and cook until just tender and heated

through, 2 to 3 minutes. Season with salt and pepper.

6 Heat broiler to high with rack in the top position. Sprinkle provolone 7 Broil until cheese is golden brown, 3 to 4 minutes. 8 Serve meatballs over noodles topped with Parmesan.

Dinner

over meatballs.

Creamy Tuscan Chicken Prep Time:

Minutes

Ingredients: • 1 tbsp. extra-virgin olive oil

• 4 boneless skinless chicken breasts • Kosher salt • Freshly ground black pepper • 1 tsp. dried oregano • 3 tbsp. butter • 3 cloves garlic, minced • 1 1/2 c. cherry tomatoes, halved • 3 c. baby spinach • 1/2 c. heavy cream • 1/4 c. freshly grated Parmesan

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• Lemon wedges, for serving

143

Instructions:

1 In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside. 3 Add cherry tomatoes and season with salt and pepper. Cook until

tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.

4 Stir in heavy cream and parmesan and bring mixture to a simmer. 5 Reduce heat to low and simmer until sauce is slightly reduced, about 3

minutes.

6 Return chicken to skillet and cook until heated through, 5 to 7 minutes. 7 Serve with lemon wedges. Tips: Subsitute coconut milk for a healthier dish! Add some cut tomatos.

Dinner

2 In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute.

Stuffed Peppers Prep Time:

Hour Minutes

Ingredients:

• 1/3 c. ketchup

• 2 tbsp. extra-virgin olive oil

• 1 tbsp. Worcestershire sauce

• 1 medium yellow onion, chopped

• 1 tbsp. apple cider vinegar

• 1 tbsp. tomato paste

• 1 tbsp. brown sugar

• 3 cloves garlic, minced

• 4 bell peppers, cut lengthwise

• 1 lb. ground beef

• 1 c. Shredded Monterey Jack

• kosher salt

• 1/3 c. low-sodium beef broth

• Freshly ground black pepper

• Chopped green onions, for garnish

• 1 c. tomato sauce

Tips: Drain fat after browning beef. Beef

144

broth in bottom probably not necessary, just for steaming & it should do that anyhow w/foil covering it.

145 Instructions:

1 Preheat oven to 400Â°. 2 In a large skillet over medium

heat, heat oil. Cook onion until soft and translucent, about 5 minutes.

3 Stir in tomato paste and garlic and

4 Add ground beef, season with salt and pepper, and cook until no longer pink, 6 to 8 minutes. 5 Reduce heat to low and stir in

tomato sauce, ketchup, Worcestershire, apple cider vinegar, and brown sugar. Let simmer until slightly thickened, 5 to 7 minutes.

6 To a large baking dish, add

peppers. Divide the mixture evenly into 8 pepper halves and top with cheese.

7 Pour beef broth into baking dish (to help peppers steam) and cover with foil.

8 Bake until peppers are tender,

about 45 minutes. Uncover and broil until cheese is golden, 2 minutes.

9 Garnish with green onions and serve immediately.

Dinner

cook until fragrant, about a minute more.

Fish Tacos Prep Time:

Minutes

Ingredients: • 3 tbsp. extra-virgin olive oil

FOR THE CORN SLAW

• Juice of 1 lime

• 2 tbsp. extravirgin olive oil

• 2 tsp. chili powder

• 1/2 small onion, finely chopped

• 1 tsp. paprika

• 4 cloves garlic, sliced

• 1/2 tsp. ground cumin

• 1 (28oz.) can crushed tomatoes

• 1/2 tsp. cayenne pepper

• 1/4 c. water

• 1 1/2 lb. cod (or other flaky white fish)

• Kosher salt

• 1/2 tbsp. vegetable oil

• Freshly ground black pepper

• Kosher salt

• Pinch crushed red pepper flakes

• Freshly ground black pepper • 8 corn tortillas • 1 avocado, diced • Lime wedges, for serving • Sour cream, for serving

146

• 2 tbsp. freshly chopped • parsley, plus more for garnish

147

Instructions:

1 In a medium shallow bowl, whisk together olive oil, lime juice, paprika,

chili powder, cumin, and cayenne.

juice, cilantro, and honey. Stir in cabbage, corn, and jalapeĂąo. Season with salt and pepper.

4 In a large nonstick skillet over medium-high heat, heat vegetable oil.

Remove cod from marinade and season both sides of each filet with salt and pepper.

Dinner

2 Add cod, tossing until evenly coated. Let marinate 15 minutes. 3 Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime

5 Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork. 6 Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado.

7 Squeeze lime juice on top and garnish with sour cream. Tips: After marinating, the fish just needs to cook in a glug of olive oil for a few minutes per side in a skillet. Let the fish

rest a few minutes before using a fork to flake it into pieces.

Desserts Recipes

• Oreo Truffles • Strawberry Cheesecake Stuffed Cupcakes • Chocolate Chip Cookies • Chocolate Brownies • Peanut Butter Cookies • Cheesecake • Chocolate Cake • Blueberry Cream Cheese Cookies • Banana Peanut Butter Ice Cream • Lemon Bars • Carrot Cake • Pumpkin Cupcakes • Rice Krispie Treats • Old Fashiond Molasses Cookies • Red Velvet Cookies

Oreo Truffles Prep Time: 60

Minutes

Ingredients: • 1 (14 oz.) package Oreos

• 8 oz. cream cheese, softened • 1 tsp. pure vanilla extract • 2 c. white chocolate chips, melted • 1/2 c. semisweet chocolate chips, melted

Tips: Try using 4 oz. of cream cheese instead, plus a 1/2 cup of your favorite nut butter. This addition makes these truffles even more decadent and delicious.

Instructions:

1 Use a food processor to crush cookies into fine crumbs. 2 Add all but 2 tablespoons crushed cookies to a medium bowl. Add

cream cheese and vanilla and stir until evenly combined.

3 Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into small balls.

4 Place on prepared baking sheet and freeze until slightly hardened, about 30 minutes.

5 Dip the frozen balls in melted white chocolate until coated and return to baking sheet. Drizzle with semisweet chocolate.

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6 Freeze until chocolate hardens, about 15 minutes.

Dessert

151

Strawberry Cheesecake Stuffed Cupcakes Prep Time:

Minutes

Ingredients:

• 1 box vanilla cake mix, plus ingredients called for on box • 2 (8-oz.) blocks cream cheese, softened • 1/2 c. powdered sugar • 1 tsp. vanilla extract • 3 c. cool whip, divided • 1 c. chopped strawberries • 1/2 c. crushed graham crackers • Strawberry slices, for garnish

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153

1 Preheat oven to 350Â° and line two muffin tins with cupcake liners. 2 Prepare vanilla cake batter according to package instructions and di-

vide between cupcake liners. Bake according to package instructions. Let cool completely.

3 Make filling: In a large bowl, using a hand mixer, beat together cream cheese, powdered sugar, and vanilla.

4 Fold in 1 cup of cool whip and strawberries. 5 Using a teaspoon or melon baller, scoop out the middle of each cup-

cake to create a small well. Fill each cupcake with cheesecake filling.

6 Pipe remaining cool whip on top and garnish with a strawberry slice and graham cracker crumbs.

Tips: Make sure the filling is cool enough to eat. The filling warm will not make the cupcak taste as good.

Dessert

Instructions:

Chocolate Chip Cookies Prep Time: Ingredients: • 1 c. (2 sticks) butter, cold, cut into cubes • 1 c. packed dark brown sugar • 1/2 c. granulated sugar • 2 large eggs • 2 tsp. pure vanilla extract • 2 1/2 c. all-purpose flour • 1 tsp. baking soda • 3/4 tsp. kosher salt • 2 c. chocolate chips

Tips: Get big hefty scoops of dough. Use a cookie (or ice

154

cream) scoop that can hold 2 to 3 tablespoons.

Minutes

Instructions:

1 Preheat oven to 350° and line two large

baking sheets with parchment paper.

2 In a medium bowl, whisk together flour, baking soda, and salt. 3 In another large bowl, using a hand

mixer, cream together butter and sugars until mixture resembles coarse sand.

4 Add eggs and vanilla and beat until combined. Add dry ingredients and mix until just combined, then fold in chocolate chips. 5 Using a medium cookie scoop, form dough into balls and place on prepared pans.

6 Bake until golden, 13 to 15 minutes. 7 Let them cool before serving!

Dessert

155

Chocolate Brownies Prep Time:

Minutes

Ingredients: • 1 1/4 c. all-purpose flour • 1 tsp. kosher salt • 1/4 c. unsweetened cocoa powder • 2 c. chocolate chips, divided • 1 c. (2 sticks) butter, cut into 1" pieces • 1 1/2 c. granulated sugar • 1/2 c. packed brown sugar • 5 large eggs, at room temperature • 2 tsp. pure vanilla extract

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Instructions:

1 Preheat oven to 350°. Butter a 9”-×-13” inch baking pan

and line with parchment paper.

157

2 In a medium bowl, whisk together flour, salt, and cocoa

powder.

3 Set a large heat-proof bowl over a saucepan of

simmering water to create a double-boiler. Add butter and 1 1/2 cups chocolate chips to bowl.

4 Heat, stirring occasionally until the chocolate and

butter are completely melted and smooth.

5 Remove bowl from heat, then whisk in sugars and stir until combined. 6 Add eggs one at a time, stirring well between each addition, then stir in vanilla.

7 Add flour mixture to chocolate mixture and fold in dry 8 Pour batter into prepared pan. Bake until a toothpick inserted into center of brownies comes out with a few moist crumbs, about 30 minutes. 9 Let cool completely in pan before serving.

Tips: Fudgy on the inside with that iconic crackly top, these brownies will not fail you.

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ingredients with a rubber spatula until just combined. Fold in remaining 1/2 cup chocolate chips.

Peanut Butter Cookies Prep Time: Ingredients:

Minutes

• 1 cup unsalted butter

• 1 cup crunchy peanut butter • 1 cup white sugar • 1 cup packed brown sugar • 2 eggs • 2 ½ cups all-purpose flour • 1 teaspoon baking powder • ½ teaspoon salt

Tips: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

• 1 ½ teaspoons baking soda

Instructions:

1 Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.

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2 In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator.

3 Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

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Cheesecake Prep Time: 1 40

Hour Minutes

Ingredients: CRUST

• 1 1/2 cups (128g) graham cracker crumbs (9 to 10 whole graham crackers, crushed) • 1/4 cup (28g) confectioners' sugar • 5 1/3 tablespoons (74g) butter, melted • 1/8 teaspoon salt

FILLING

• 2 cups (454g, 2 large packages) cream cheese, at room temperature • 2 large eggs, at room temperature

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• 2/3 cup (152g) granulated sugar • 1 teaspoon vanilla extract

161 Instructions:

1 Select a pie pan whose inside top dimension is at least 9", and whose height is at least 1 1/4". Preheat the oven to 350Â°F.

2 Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined. 3 Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.

4 Make the filling by mixing together the room-temperature cream

cheese and sugar until smooth.

6 Set the pie pan onto a baking sheet, if desired; this makes it easier to

transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.

7 Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil.

8Bake for an additional 10 minutes (for a total of about 30 minutes). A digital thermometer inserted into the filling 1" from the edge should read between 165Â°F and 170Â°F; the filling won't look entirely set in the center. 9 Remove the cheesecake from the oven, and set it on a rack to cool.

Once the cake is cool, refrigerate it, covered, until you're ready to serve it.

10 Serve cheesecake in wedges, with fresh fruit if desired. Tips:

To make individual cheesecakes, divide the crust mixture and filling evenly among four 4" mini springform pans. Bake for about 30 minutes.

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5Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.

Chocolate Cake Prep Time: Ingredients: • ¾ cup vegetable oil, plus more for pan • 1 1/3 cups all-purpose flour • 1¼ cups granulated sugar • 1¾ tsp. baking powder • ¼ tsp. baking soda • 1½ tsp. kosher salt, divided • ½ cup unsweetened cocoa powder • 2 large eggs • 1 cup milk • 1¾ tsp. vanilla extract, divided • 4 oz. semisweet chocolate chips or coarsely chopped chocolate bars (do not exceed 64% cacao) • ½ cup heavy cream

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• 4 oz. cream cheese, room temperature • ¼ cup powdered sugar

Minutes Tips: If you've got a bowl, a cheap hand mixer, and a couple of measuring cups, you can make this rich, chocolatey cake.

Instructions:

1 Place a rack in center of oven; preheat to 325°. Using your fingertips,

grease bottom and sides of a 9" round cake pan with vegetable oil. Line bottom of pan with parchment paper, smoothing to eliminate air bubbles.

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2 Whisk 1 1/3 cups all-purpose flour, 1¼ cups granulated sugar, 1¾ tsp. baking powder, ¼ tsp. baking soda, and 1¼ tsp. kosher salt in a large bowl. Sift ½ cup cocoa powder into bowl, then whisk to combine. 3 Whisk 2 large eggs, ¾ cup vegetable oil, and 1 tsp. vanilla extract in a

medium bowl until well combined and creamy, about 30 seconds. Using a spatula, mix egg mixture into dry ingredients until fully incorporated.

4 Warm 1 cup milk in a small saucepan over medium heat until it comes

to just a bare simmer—make sure it doesn’t come to a boil. Whisk warmed milk into batter until lump-free and just combined; do not overmix.

5 Immediately transfer batter to prepared pan. Tap pan a few times on

work surface to encourage some of the bubbles to escape.

6 Bake cake, turning pan halfway through, until a cake tester (or 7 Meanwhile, make the frosting: Fill a medium pot with 1" water and bring to a bare simmer over medium heat. Combine 4 oz. chocolate chips and ½ cup heavy cream in a heatproof medium bowl, place over saucepan, and reduce heat to low.

8 Stir occasionally with a spatula until chocolate is melted and mixture

is homogeneous and thick. Chill ganache until cool to the touch, about 25 minutes.

9 Using an electric mixer on medium-high speed, whisk 4 oz. (room

temperature!) cream cheese, ¼ cup powdered sugar, and remaining ¾ tsp. vanilla extract and ¼ tsp. kosher salt in a large bowl until very smooth and no lumps remain. Beat in cooled chocolate ganache on medium speed, scraping down sides of bowl as needed, until frosting just holds its peak and is well combined and a little thicker, about 1 minute.

10 Run a butter knife around edges of pan. Invert cooled cake onto a plate and peel off parchment. Invert again onto a platter.

11 Top cake with frosting, spreading evenly across the surface. Make some decorative swooshes with a spoon, if desired. Slice and serve.

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toothpick!) inserted into the center of cake comes out clean, 40–50 minutes. Transfer to a wire rack and let cake cool in pan.

Blueberry Cream Cheese Cookies

Prep Time:

Minutes

Ingredients: FOR THE COOKIES

FOR THE GLAZE

• 1 c. granulated sugar

• 1 c. powdered sugar

• 1/2 c. (1 stick) butter, softened

• 1 tbsp. cream

• 4 oz. cream cheese, softened

• 1 tbsp. lemon juice

• 1 large egg

• Zest of 1 lemon

• 1 tbsp. lemon juice • 1 tbsp. lemon zest • 2 1/2 c. all-purpose flour • 1 tsp. baking soda • 2 tsp. cornstarch • 1/4 tsp. kosher salt

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• 2 c. blueberries

Tips: The thing that really amps up these cookies is the addition of lemon. Lemon is blueberry's best friend especially when you use both the zest and the juice.

Instructions:

1 Make cookies: Preheat oven to 350Â°. Line two baking sheets with parchment paper.

2 In a large bowl, cream together sugar, butter, and cream cheese until fluffy. 3 Scrape down sides, then add egg, lemon juice and zest. Beat until combined.

4 In a medium bowl, combine flour, baking soda, cornstarch, and salt. 5 Beat into the wet mixture just until combined. Gently fold in blueberries. 6 Using a large cookie scoop, scoop dough (about 3 tbsp) onto prepared baking sheets.

7 Bake until cookies are set and edges turn lightly golden, 10 to 15 minutes. Let cool.

8 Meanwhile, make glaze: Whisk together powdered sugar, cream, lemon

juice and zest.

9 Drizzle on top of cookies.

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Banana Peanut Butter Ice Cream Prep Time: Ingredients:

Hours Minutes

â&#x20AC;˘ 4 large very ripe bananas

â&#x20AC;˘ 2 tablespoons peanut butter

Tips: Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices.

Instructions:

1 Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.

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2 Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. 3 Add the peanut butter and puree to combine. Serve immediately for

soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.

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Lemon Bars Prep Time:

Hour Minutes

Ingredients: FOR THE CRUST

• nonstick cooking spray • 1 c. butter, room temperature and cubed • 3/4 c. granulated sugar • 2 1/2 c. all-purpose flour • 1/4 c. powdered sugar, plus more for garnish

FOR THE FILLING • 2 c. sugar • 1/4 c. all-purpose flour • 6 large eggs • 3/4 c. lemon juice • Zest of one lemon

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• 1 lemon, cut into small wedges, for garnish

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Instructions:

1 Preheat oven to 350Â° and line a 9"-x-13" baking pan with parchment

2 Make the crust: In a large bowl using a hand mixer, cream together butter and sugar until light and fluffy, 2 to 3 minutes. 3 Add flour and powdered sugar and beat until combined. 4 Spread dough into prepared baking pan and press to flatten. 5 Bake until lightly golden, 18 to 20 minutes. Remove from oven and let

cool for 30 minutes.

6 Make the filling: In a large mixing bowl, whisk together sugar, flour, eggs, lemon juice, and lemon zest and mix until fully combined.

7 Pour filling over crust, return to oven, and bake until firm, about 20 minutes.

8 Remove from oven and refrigerate, 3 to 4 hours. Slice and garnish with

powdered sugar and lemon wedges.

Tips: They need a long chill time, so pop 'em in the fridge and leave them overnight.

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paper.

Carrot Cake Prep Time:

Hour

Minutes

Ingredients: • 2 cups all-purpose flour • 2 cups sugar • 2 teaspoons ground cinnamon • 1 teaspoon baking soda

• 6 ounces cream cheese, softened

• 1/2 teaspoon salt

• 6 tablespoons butter, softened

• 3 large eggs, room temperature

• 3 cups confectioners' sugar

• 1-1/2 cups canola oil

• 1 teaspoon vanilla extract

• 2 cups finely grated carrots

• Additional chopped nuts

• 1 teaspoon vanilla extract • 1 cup well-drained crushed pineapple • 1 cup sweetened shredded coconut • 1 cup chopped nuts

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FOR THE FROSTING

Instructions:

1 In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts.

2 Pour into a greased 13x9-in. baking pan. Bake at 350Â° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. 3 For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth.

4 Frost cake. Sprinkle with additional nuts. Store in the refrigerator. Tips: Grate your carrots fast with a food processor! Get more depth of flavor when you toast the nuts.

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Pumpkin Cupcakes Prep Time:

Minutes

Ingredients: FOR THE CUPCAKE

FOR THE FROSTING

• 1 1/3 cupsall-purpose flour

• 1cupunsalted butter(at room temperature)

• 1teaspoonbaking powder • 1teaspoonbaking soda

• 8ouncescream cheese(at room temperature)

• ½teaspoonsalt

• 2½teaspoonsvanilla extract

• ½teaspoonground cinnamon

• Pinch

• of salt

• of ground nutmeg

• 4cupspowdered sugar

• Pinch • of ground cloves • ¾cupcanned pumpkin • ½cupgranulated sugar

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• ½cupdark brown sugar • ½cupvegetable oil • 2eggs

Tips: Strongly recommend using canned pumpkin puree over homemade in this recipe, though 1 cup of homemade would work just fine.

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Instructions:

1 Make the Cupcakes: Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.

2 In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside. vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain. Whisk in the eggs, one at a time. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.

4 Divide the batter between the baking cups, filling each about two-thirds full. Bake until a skewer inserted into the center comes out clean, 18 to 22 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting. 5 Make the Frosting: With an electric mixer on medium-high speed, beat the butter until fluffy, 2 to 3 minutes.

6 Add the cream cheese, vanilla and salt and continue to beat for an

additional 2 minutes, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the powdered sugar gradually and mix until smooth and combined, scraping down sides of bowl as needed. Increase the mixer speed to medium-high and beat until light and fluffy, 1 to 2 minutes.

7 Using a decorating bag and tip or an offset spatula, frost the tops of the cupcakes. The cupcakes can stay at room temperature for a few hours, but should be refrigerated for longer-term storage up to 4 days.

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3 In a large bowl, whisk together the pumpkin, both sugars and the

Rice Krispie Treats Prep Time: Ingredients:

Minutes

• 6 Cups Rice Krispies Cereal • 1 Cup Light Corn Syrup

Tips:

• 1 Cup Sugar

You can keep them from getting too hard

• 1 Cup Peanut Butter

by really sealing them well with Saran Wrap

• 2 Cups Mini Marshmallows

and keeping them air-tight.

• 7 Ounce Container Marshmallow Fluff

Instructions:

1 Place the cereal in a very large bowl. 2 Place parchment paper in a 9x13" pan and lightly spray with nonstick

spray.

3 In a medium saucepan over medium heat, add the corn syrup and sugar. 4 Heat through, stirring occasionally until the sugar is dissolved, about 3

minutes.

5 Remove from the heat and add the peanut butter, stirring until smooth. 6 Working very quickly, stir the peanut butter mixture into the cereal and

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then quickly add the marshmallows and fluff, and stir together.

7 Press into a 9x13" parchment lined pan. 8 Allow to cool and slice or if you're like us, we prefer it warm.

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Old Fashioned Molasses Crinkles Prep Time:

Hours Minutes

Ingredients: • 3/4 Cup Unsalted Butter softened • 1 Cup Brown Sugar • 1/2 Cup Molasses • 1 Large Egg • 2 1/2 Cups Flour • 2 Teaspoons Cinnamon • 1 Teaspoon Ground Cloves • 2 Teaspoons Baking Soda • 2 Teaspoons Ground Ginger • 1/4 Teaspoon Salt

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• Sugar for rolling dough in

Tips: The real key though is in the chill, these cookies should be chilled for at least 2 hours and the dough should be kept in the fridge in between baking.

Instructions:

1 In a bowl of a standing mixer, mix the butter and sugar for 2 minutes or

until smooth, light in color and fluffy.

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2 Add the molasses and beat until smooth. 3Add the egg and mix again until the egg is just incorporated. 4In a medium bowl, whisk together the flour, cinnamon, ground cloves,

baking soda, ground ginger and salt.

5Add to the wet ingredients and beat the dough until everything is

smooth.

6Scrape down the sides of the bowl and wrap tightly with saran wrap. Refrigerate for at least two hours.

7Heat the oven to 350 degrees and line baking sheets with parchment or silpat liners.

8Scoop rounded tablespoons into your hands and roll into balls. Roll in sugar in a bowl and place on the baking sheet.

9Cover the baking sheet with saran wrap and chill while you complete the 10Place the bowl of dough in the fridge in between rolling and baking to help keep the dough chilled.

11 When the next pan is finished, place the first in the oven to bake for 8-10 minutes, or until cracks just begin to appear.

12 Remove from the oven and gently place on the counter to cool for two minutes before removing to a cooling rack.

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next pan.

Red Velvet Cookies Prep Time:

Minutes

Ingredients: • 2 1/4 Cups Flour

• 2 Tablespoons Cocoa Powder • 3/4 Teaspoon Baking Soda • 1/4 Teaspoon Salt • 1 1/2 Teaspoon Corn Starch • 1/2 Cup Butter softened • 5 Tablespoon Shortening • 1 Cup Brown Sugar • 1/2 Cup White Sugar • 2 Large Eggs at Room Temperature • 1/4 Teaspoon Vinegar • 2 Teaspoons Buttermilk • 1 Tablespoon Red Food Coloring • 2 Teaspoons Vanilla

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• 1 Package white chocolate chips

Tips: Butter and sugar make cookies spread, so try half butter and half shortening, or reduce the amount of sugar.

Instructions:

1 In a medium bowl, whisk together the flour, cocoa, baking soda, salt and corn starch. 2 In the bowl of a standing mixer, beat together the butter and

shortening until smooth. Scrape down the sides of the bowl and add the sugars. Beat for 3 minutes on medium high speed allowing the air to be incorporated into the batter.

3 Scrape down the sides of the bowl and turn the mixer on medium low.

Add the eggs one at a time, then the vinegar, buttermilk, food coloring and vanilla. Mix until smooth, about 30 seconds. Add in the dry ingredients and mix just enough for everything to be incorporated together. Mix in the white chocolate chips.

4 Place saran wrap over the bowl and chill in the fridge for 30-60 minutes. 5 Preheat the oven to 350 degrees. Line a baking sheet with a silpat or

parchment paper.

6 Scoop rounded balls onto the cookie sheet and bake for 8-10 minutes. 7 Allow to cool for 3-5 minutes and remove to a cooling rack. Store in airtight containers.

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