Recipes

Cau li f low er Bak ed Z i ti

INGREDIENTS

- 1 tbsp. olive oil - 1 medium onion, chopped - 2 garlic cloves, minced - pinch red pepper flakes - 1 lb. ground beef - kosher salt - Freshly ground black pepper - 2 tbsp. tomato paste - 1 tsp. dried oregano - 1 (28-oz.) can crushed tomatoes - 2 tbsp. thinly sliced basil, plus more for garnish - 1 large head of cauliflower, (about 3 cups) cut into florets, blanched, and drained well - 1 1/2 c. fresh ricotta - 2 c. shredded mozzarella - 1/2 c. freshly grated Parmesan

DIRECTIONS

1. Preheat oven to 375° . Heat olive oil in a large saucepan over medium heat. Add onion and sauté, stirring often, until onion is soft, about 5 minutes. Stir in garlic and red pepper flakes and cook for one minute. Add meat and season with salt and pepper. Sauté until browned. Drain fat. 2. Add tomato paste and oregano and cook over medium heat for 2 minutes more, until slightly darkened. Add crushed tomatoes and bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavors have melded, 10 to 15 minutes. Remove from heat and stir in basil. 3. In a large bowl, pour sauce over cauliflower and stir to combine. In a large baking dish, place half the cauliflower in an even layer. Dollop all over with half the ricotta, and sprinkle with half the mozzarella and parmesan. Add the rest of the cauliflower in an even layer on top, and top with remaining cheeses. 4. Bake until cheese is melty and golden, 25 minutes. Garnish with basil and serve.

Greek Stuffed Chicken

INGREDIENTS

- 3 tbsp. extra-virgin olive oil - 1 tbsp. lemon juice - 1 tbsp. chopped dill, plus more for garnish - 1 tbsp. chopped parsley, plus more for garnish - 2 cloves garlic, minced - kosher salt - Freshly ground black pepper - 4 skinless boneless chicken breasts - 1 zucchini, halved and thinly sliced - 2 medium tomatoes, halved - 1/2 red onion, sliced into half moons - 2 lemons, thinly sliced - 1 c. crumbled feta - 1 c. shredded mozzarella

DIRECTIONS

1. Preheat oven to 400º . Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet. 2. In a small bowl, whisk together olive oil, lemon juice, dill, parsley and garlic.

Drizzle over chicken breasts, making sure olive oil mixture gets in the slits.

Season with salt and pepper. 3. Stuff each chicken breast with zucchini, tomatoes, red onion and lemons.

Sprinkle crumbled feta and mozzarella on top. 4. Bake until chicken is cooked through and no longer pink, about 25 minutes.

Garnish with more dill and parsley. Serve warm.

DIRECTIONS

Ch i ck en T aco Avocad os

INGREDIENTS

FORTHEFILLING

- 1 c. black beans, cooked - 1 c. canned corn - 1 4-oz. can green chiles, divided - 1 c. shredded rotisserie chicken - 1 c. shredded cheddar, plus more for topping - 1 package Taco Seasoning - 2 tbsp. fresh cilantro, plus more for topping - 3 ripe avocados FORTHEDRESSING

- 1 c. ranch dressing - 1/4 c. lime juice - 1 tbsp. fresh cilantro - 1 tsp. kosher salt - 1 tsp. fresh ground black pepper

Heat broiler. In a large bowl, combine black beans, corn, 1/2 can green chiles, Grilled & Pulled Chicken Breasts, cheddar, taco seasoning, and fresh cilantro. Stir until combined.

Halve and separate three avocados, removing pit and hollowing out insides. Mash insides in a small bowl and set aside.

Place avocado boats face up and fill each with 1/3 cup of filling. Sprinkle with more cheddar and more fresh cilantro, then broil until cheese is melty, about 2 minutes.

Make the dressing: In a medium bowl, combine ranch, lime juice, remaining green chilies, cilantro, salt, and pepper and stir to combine. Fold in mashed avocados and mix until smooth.

Remove avocado boats from oven and transfer to serving dish. Drizzle with dressing and garnish with more cilantro, if desired. Serve immediately.

D eep D i sh Cau li f low er Pi zza

INGREDIENTS

- 1 large head cauliflower, grated (about 3 cups), squeezed dry of excess liquid - 2 1/2 c. shredded mozzarella, divided - 2 large eggs - 1 c. freshly grated

Parmesan, divided - 1 tsp. garlic powder - kosher salt - Freshly ground black pepper - 2 tbsp. pizza sauce - 1/3 c. mini pepperoni - Torn fresh basil, for garnish

DIRECTIONS

1. Preheat oven to 425º and grease a cast-iron skillet with cooking spray. In a large bowl, combine cauliflower, 1 cup mozzarella, eggs, 1/2 cup Parmesan, and garlic powder and season with salt and pepper. 2. Press mixture into skillet, making sure to get up the sides, and bake until deeply golden and dry, 25 minutes. 3. Spoon a thin layer of pizza sauce over crust and sprinkle with remaining mozzarella and Parmesan. Top with mini pepperoni and bake 5 minutes more. 4. Sprinkle with basil, slice, and serve.

Paleo Ch ocolate M ou sse

DIRECTIONS INGREDIENTS

- 2 ripe avocados - 3/4 c. heavy cream - 1/2 c. chocolate chips, melted - 1/4 c. honey - 3 tbsp. cocoa powder - 1 tsp. vanilla - 1/2 tsp. kosher salt - 1/4 c. Chocolate curls, for garnish

1. Combine all ingredients except chocolate curls in food processor and process until smooth. Pour into glasses and refrigerate 30 minutes to an hour. Garnish with chocolate curls and serve.

Sk i n n y Bu r r i to Bow l

INGREDIENTS

- 1 c. brown jasmine rice - 1 lb. ground turkey - 1 tbsp. Taco Seasoning - kosher salt - 1/4 c. plain yogurt - 2 tsp. Hot sauce - 2 c. grape tomatoes, halved - 2 avocados, diced - 1 15-oz. can black beans DIRECTIONS

1. In a small pot, cook rice according to package directions. 2. Meanwhile, in a large skillet over medium heat, cook turkey until no longer pink, 6 to 7 minutes. Season with taco seasoning and salt. 3. In a small bowl, mix together yogurt and hot sauce. (If you want a nice drizzle, transfer to a plastic Ziploc or piping bag.) 4. Assemble burrito bowl: Divide rice among four bowls and top with ground turkey, tomatoes, avocados, and black beans and drizzle with spicy yogurt.

Garnish with cilantro.

T aco Z u cch i n i L asagn a

INGREDIENTS

- 1 tbsp. extra-virgin olive oil - 1 large onion, chopped - 1 tsp. ground cumin - 1 tsp. chili powder - kosher salt - Freshly ground black pepper - 1 lb. ground beef - 3/4 c. ricotta - 1/2 c. sour cream, plus more for drizzling - 1 large egg - 1/3 c. salsa - 3 large zucchini, thinly sliced lengthwise - 2 c. shredded Cheddar - 2 c. Shredded Monterey

Jack - Fresh cilantro, for garnish

DIRECTIONS

1. Preheat oven to 350º . In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat. 2. In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper. 3. In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and

Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles. 4. Bake until noodles are tender and cheese is bubbly, 25 minutes. 5. Drizzle with sour cream, garnish with cilantro, and serve.

Per f ect Br oi led Salm on

INGREDIENTS

- 4 (4-oz.) salmon fillets - 1 tbsp. Grainy mustard - 2 cloves garlic, finely minced - 1 tbsp. finely minced shallots - 2 tsp. fresh thyme leaves, chopped, plus more for garnish - 2 tsp. fresh rosemary, chopped - Juice of 1/2 lemon - kosher salt - Freshly ground black pepper - Lemon slices, for serving DIRECTIONS

1. Heat broiler and line a baking sheet with parchment. In a small bowl, mix together mustard, garlic, shallot, thyme, rosemary, and lemon juice and season with salt and pepper. Spread mixture all over salmon fillets and broil, 7 to 8 minutes. 2. Garnish with more thyme and lemon slices and serve.

Bu f f alo Ch i ck en Stu f f ed Pep p er s

INGREDIENTS DIRECTIONS

- 4 bell peppers, seeds and cores removed - 1 tbsp. extra-virgin olive oil - kosher salt - Freshly ground black pepper - 3 tbsp. butter - 1/2 large onion, chopped - 2 cloves garlic - 3 c. shredded rotisserie chicken - 1/2 c. hot sauce (preferably

Frank's Red Hot) - 2 c. shredded gouda - Ranch dressing, for drizzling - 2 tbsp. freshly chopped chives 1. Preheat oven to 400° . Place bell peppers cut side-up on a large baking sheet and drizzle all over with olive oil, then season with salt and pepper. 2. In a large skillet over medium heat, melt butter. Add onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. 3. Add shredded chicken and hot sauce and toss until combined. Cook until the mixture comes to a simmer, then remove from heat. 4. Divide chicken mixture between pepper halves. Top each with gouda and bake until cheese is melted and peppers are crisp-tender, about 20 minutes. 5. Drizzle each stuffed pepper with ranch and sprinkle with chives.

Z u cch i n i En ch i lad as

INGREDIENTS

- 1 tbsp. extra-virgin olive oil - 1 large onion, chopped - kosher salt - 2 cloves garlic, minced - 2 tsp. ground cumin - 2 tsp. chili powder - 3 c. Shredded chicken - 1 1/3 c. red enchilada sauce, divided - 4 large zucchini, halved lengthwise - 1 c. Shredded Monterey Jack - 1 c. shredded Cheddar - Sour cream, for drizzling - Fresh cilantro, for garnish

DIRECTIONS

1. Preheat oven to 350º . In a large skillet over medium heat, heat oil. Add onion and season with salt. 2. Cook until soft, 5 minutes, then add garlic, cumin and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy. 3. On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. 4. Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses. 5. Bake until melty, 20 minutes. 6. Garnish with sour cream and cilantro and serve.

T aco T om atoes

INGREDIENTS

- 4 tomatoes - 1 tbsp. extra-virgin olive oil - 1 medium onion, chopped - 1 lb. ground beef - 1 packet taco seasoning - kosher salt - Freshly ground black pepper - 2/3 c. shredded Mexican cheese - 1/2 c. shredded iceberg lettuce - 1/2 c. sour cream

DIRECTIONS

1. In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside. 2. Flip tomatoes so they are stem-side down. Cut the tomatoes into six wedges, being careful to not cut completely through the tomato. Carefully spread open the wedges. 3. Divide taco meat evenly among the tomatoes, then top each with cheese, lettuce, and sour cream. Serve.

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decor t rends 2018

Do you have a sm all living room ? Paint your walls with a neutral color. Add fram es with our favorite pictures to get this look.

We love this look. Walls painted gray with a touch of greenery with your rustic decor.

Make your living space look larger by painting one wall a darker color and the rest of the walls a neutral color.

Acoffee table can be a key design elem ent in your living room design. Add a m odern and contem porary round coffee table.

Choosing a new sofa for an existing color palette m eans that you'll have to decide if the sofa will be neutral, or it will take on an accent role. Designers use a darker sofa with a lighter rug for this look.

Sm all space...add a variety of candles and pillows to decorate your living room .