Ham and Bean Soup

 

Ingredients

• 2 can northern beans
• 3-4 cups water
• 3 cups chicken broth
• 1/2 tsp salt
• 1 cup carrots chopped
• 1 TB onion powder
• 1 tsp minced garlic
• 1 tsp mustard powder
• 2 cups chopped ham
• 1/2 tsp ground white pepper
• Cheese optional

Instructions 

• Place beans, broth, water, salt, carrots, onion, garlic and mustard powder in a large pot. Cook on medium heat for 30 minutes.
• Stir in the chopped ham and simmer for 20 more minutes. Season with ground white pepper to taste.

  In case you need to thicken this soup, just use a little bit of flour or even use a heavy cream or cheese to help with that. 😉   Source: LilLuna
  

Norwegian Krumkake

Ingredients:
2 1/2 Cups Sugar
2 1/2 Cups Flour
1 Cup (2 sticks) Butter
4 TBS Corn Starch
5 eggs
1 cup water or cooled scalded milk
1 tsp. Vanilla
2-3 tsp Cardamom

Directions:

Heat krumkake iron on stove over medium heat. You can also use an electric krumkake or pizzelle iron.

Mix all ingredients well.

Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden.

Fill with Whipped Cream and fruit.

One Pan Parmesan-Crusted Chicken with Broccoli & Salad

 

Ingredients

• 2 tablespoons olive oil
• 6-8 7-ounce boneless, skinless chicken tenderloins
• 12 ounces fresh or frozen broccoli florets
• 1 teaspoon Kosher Salt
• 1/4 tsp garlic powder
• ½  cup freshly grated Parmesan cheese
• 2 tsp garlic cloves, minced (optional)
• 1/4 cup chopped fresh parsley (optional)

 Caesar salad:

• chopped romaine lettuce
• Parmesan cheese
• Caesar dressing
• Croutons (optional)
• sliced carrots (optional)
  

Instructions

• Preheat the oven to 425°F. Grease a rimmed baking sheet with 1 tablespoon of the olive oil.
• Arrange the chicken breasts in the center of the prepared baking sheet. Arrange the broccoli around the chicken.
• Drizzle the broccoli with the remaining 1 tablespoon olive oil and sprinkle everything with salt and garlic powder.
• Bake until the chicken breasts are cooked through and a thermometer inserted in the thickest part registers 165°F. While baking make the salad.
  
• Top each chicken breast with grated parmesan and optional garlic and parsley. Broil until the cheese is melted and the broccoli is deeply browned, 2-3 minutes.
• Remove the pan from the oven, tent with foil, and let rest for 5 minutes. Cube the chicken and toss with the salad.
  
   
   

 

Farm Fresh Hard Boiled Eggs

Directions:

1. In a steamer pot place desired amount of eggs and steam for 14 minutes. 

2. While the eggs are steaming prepare a bowl with ice water.

3. After 15 minutes place the eggs in the ice water for 5 minutes then peel.

4. Crack the egg in the middle on the counter and roll then peel.

Source: Clean Slate Farm

Garlic butter chicken zoodles

Ingredients:

1lb ground chicken

5 cloves garlic minced (or 2 1/2 tsp minced garlic)

1 large egg, beaten

1/2 cup fresh grated parmesan

1/4 tsp crushed red pepper flakes

kosher salt

black pepper

2 TBS olive oil

4 TBS butter

juice of 1/2 lemon or (1 1/2 TBS lemon juice)

1 lb zoodles

 

Directions:

1. In a bowl combine ground chicken, 2 garlic cloves, egg, Parmesan, red pepper flakes, and season with salt and pepper to liking.

2. In a large skillet over medium heat, heat oil and cook the ground chicken until done. Then remove to a plate.

3. Melt butter in skillet then add remaining 3 garlic cloves and cook until fragrant, 1 minute. Add zoodles to skillet and toss in garlic butter then squeeze in lemon juice.

4. Garnish with more Parmesan to serve.

 

Source: Skinny Taste

Lighter Eggplant Lasagna

 

Ingredients

• 2 pounds eggplant, 1 large or 2 medium
• olive oil spray
• 1 teaspoon kosher salt
• 12 ounces part-skim ricotta
• 1/4 cup + 2 tbsp Pecorino Romano or Mozerella or Parmesan
  
• 1/4 cup fresh parsley, chopped (Can substitute spinach)
  
• 1 large egg
• 2-1/2 cups part-skim mozzarella
• 4 cups jarred marinara

Instructions

• Preheat oven to 450°F. Spray 2 sheet pans with oil.
• Slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it's okay if they overlap slightly. Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.
• Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.
• Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third layer of mozzarella for topping. Finish with 1 1/2 cups of sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese. (can layer twice instead of 3 times).
  
• Heat the oven to 400F.
• Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
• Remove foil and bake an additional 10 minutes.
• Take it out of the oven and let it sit about 10 minutes before cutting.
   
  Source: Skinny Taste 
   
  Serving: 1/8th, Calories: 255.5kcal, Carbohydrates: 18.5g, Protein: 20g, Fat: 12.5g, Saturated Fat: 6.5g, Cholesterol: 59.5mg, Sodium: 809mg, Fiber: 5g, Sugar: 9.5g

   

Creamy Swiss Chicken Bake

Ingredients

• 4 Boneless Skinless Chicken breasts
• 4 slices Swiss cheese (Mozzarella works too)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3/4 cup grated Parmesan cheese divided
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• Cooked Rice to serve over (Optional)

Instructions

1. Preheat oven to 375.
2. Pat chicken dry and place in a greased 9x13 pan.
3. Add sliced cheese on top of chicken breasts.
4. In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese.
5. Bake for 1 hour. Serve over rice
   
   The kids didn't like this one but my husband and I really enjoyed it.
   
   Source: Liluna

Chicken Penne Pasta

Ingredients:

• 8 ounces penne pasta
• 24 ounce pasta sauce
• 4 cloves garlic pressed
• 1/4 teaspoon red pepper flakes
• 1 cup small curd cottage cheese
• 2 cups cooked chicken diced or shredded
• 2 cups mozzarella cheese shredded

Instructions:

• Boil water in pot or large skillet and cook pasta according to package directions. Drain and set aside.
• Add pasta sauce, pressed garlic, pepper flakes and cottage cheese to skillet and heat until bubbly and hot. Add the chicken and cook until the chicken is heated through. Stir in the pasta and mozzarella cheese. Taste for seasoning, add salt and/or pepper as needed.
• Serve hot with parmesan cheese.
  My family would rate this 3 or 4 out of 5 stars.
  
  Source: Crazy for Crust

Best way to cook juicy chicken tenderloins

Ingredients:

Chicken tenderloins (I use frozen chicken tenderloins)
About 2 TBS salt
(favorite chicken seasonings or marinade)


 Directions:

1. The morning of or a few hours before you are ready to cook the chicken pull it out of the freezer and put desired amount into a container or freezer zip lock gallon bag with about 2 TBS salt and fill with purified water to brine the chicken. If frozen you can leave it on the counter until it defrosts or in the fridge.
2. Rinse the chicken with cold water and pat dry with paper towels when ready to cook.
3. Line a sheet pan with foil and place the chicken on the pan, season as desired.
4. Place the pan in the oven set to broil and cook for 5 minutes.
5. Flip the chicken and place an oven safe thermometer in the thickest piece. Place the chicken back in the oven and set the alarm on the thermometer to 165 degrees should be another 6-8min.
6. Once the chicken is at 165 degrees let rest for at least 10 minutes.

Fundido Cream Sauce Topping/Dip

Ingredients:
4 ounce package cream cheese, softened
1/2 cups sour cream
1 ounce candiced jalapenos
1/4 cup half-and-half
1/2 tsp minced garlic cloves
1/2 cup Monterey jack or pepper jack cheese, grated

Directions: Place ingredients in blender and bland until smooth then heat over med-low heat. Pour heated mixture over the top of the cooked chimichangas or use as a chip dip

Chicken Bacon Ranch Pizza

Ingredients:

Ultimate Pizza Dough Recipe
2 cups cooked and chopped chicken breast
8 Slices cooked and cut up bacon or bacon crumbles
1/4 cup red onion chopped (optional)
1 1/2 cups pre-shredded mozzarella cheese

Pizza Sauce:

1/3 - 1/2 cup ranch dressing
1/4 cup butter
1 1/2 oz cream cheese
1/2 pint (1 Cup) heavy whipping cream
1/2 tsp garlic powder
1/4 cup grated parmesan cheese
salt and pepper to taste

Directions:

• Roll out pizza dough onto your pizza pan or cookie sheet. Prepare sauce.
• In saucepan over low heat, melt butter. Mix in the cream cheese and stir until melted. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. If sauce seems too thin, sprinkle in some flour 1 teaspoon at a time. Cook and stir for desired consistency. Stir in the parmesan cheese and season with salt and pepper. You should have a nice creamy alfredo sauce for the pizza.
• Spread your ranch dressing on your dough first, next spread your alfredo sauce on the dough.
• Sprinkle half of your mozzarella cheese on the pizza. Add your shredded chicken, bacon and chopped onion. Sprinkle with remaining cheese and bake at 500 on the bottom rack of oven for 15-20 minutes

Source: Food Network

Lemon Bars

Ingredients:

Shortbread Crust:

• 1/2 cup butter , at room temperature
• 1/4 cup powdered sugar
• 1 cup all-purpose flour
dash of salt 

Lemon Filling:

• Zest of one large lemon
• 1 cup granulated sugar
• 3 Tablespoons fresh lemon juice
• 3 Tablespoons all-purpose flour
• 1/2 teaspoon baking powder
2 large eggs

Instructions:

• Preheat oven to 350 degrees F. Line the bottom of an 8'' pan with parchment paper, or grease with cooking spray and set aside
• For the crust: In a mixing bowl or the bowl of a stand mixer, cream together the butter and powdered sugar. Add the flour and salt and mix on low speed, just until combined. 
• Press the dough evenly into the bottom of the prepared dish. Bake for 10 minutes. Remove from oven and set aside.
• While the crust cools, make the lemon filling. 
• Mix the lemon zest and sugar in a mixing bowl. Add the lemon juice, flour, baking powder, and eggs. Mix until well combined and the sugar is dissolved. Pour mixture over crust.
• Bake at 350 degrees for 20-30 more minutes, or until the filling has set. Remove from oven and allow to cool completely. 
• Sprinkle with powdered sugar before cutting and serving. Store lemon bars in the refrigerator.  Source: Tastes Better From Scratch

Healthier Freezer Breakfast Burritos

Ingredients

• 6 strips center cut bacon
• 10 large eggs, beaten
• 4 scallions, chopped
• 1/2 red bell pepper, diced
• 1/2 teaspoon salt
• 12 tablespoons shredded cheddar or pepper jack cheese
• 6 8-inch low carb flour tortilla
• 6 pieces Reynolds Wrap Heavy-Duty Aluminum Foil, cut 10 x 12 inches each
• hot sauce for serving, optional

Instructions

• Char both sides of the tortillas on a hot griddle or over the open flame. Keep warmed in the oven if eating right away. This will help the tortillas become more pliable and also improves the taste, in my opinion.
• Heat a large non-stick skillet over medium heat. Add the bacon and cook until cooked through, about 4 to 5 minutes. Transfer with a slotted spoon to drain on a paper towel lined plate.
• In a large bowl whisk the eggs with salt. Mix in scallions and bell pepper.
• Discard the bacon grease leaving 1 teaspoon then add the eggs, let them set on the bottom then stir a few times to cook through, set aside.
• On a clean work surface, divide a generous 1/2 cup of the egg mixture onto the bottom third of the tortilla. Top each a slice of bacon and 2 tablespoons cheese. Roll from the bottom, folding the left and right corners in toward the center and continue and roll into a tight cylinder.  Set aside, seam-side down, and repeat with remaining tortillas and filling.
• If eating right away, heat a skillet over medium heat. When hot, spray the skillet with oil and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 2 minutes on each side. Serve with hot sauce or salsa, if desired.

How to freeze burritos for meal prep:

• Place the foil on a work surface vertically, place the rolled burrito in the center bottom third, roll partially, folding the sides of the foil over the burrito, then roll it up.
• Transfer to a freezer bag to prevent freezer burn (you can reuse the bags).
• Use a sharpie to label it with the name and date. (also helpful to write down cook time and temp).

How to heat frozen burritos:

• To reheat, thawed overnight in the refrigerator: (Best results)
• Transfer burrito to the refrigerator the night before. Bake in foil, in a preheated oven 425F 20 minutes, turning halfway. Unwrap foil and bake uncovered 5 minutes. Optional, you can also broil 2 to 3 minutes at the end to toast.
• To reheat direct from freezer to oven: (Best results)
• Bake in a preheated oven 425F 45 minutes turning halfway. Unwrap foil and bake uncovered 5 minutes. Optional, you can also broil 2 to 3 minutes at the end to toast. Let stand 2 minutes before eating.
• To reheat direct from freezer to microwave (Least favorite results):  Remove the burrito from the foil and place on a microwave safe dish, cover with a paper towel microwave 1 minute. Turn then cook an additional 1 to 1 1/2 minutes. Let stand 2 minutes before eating. (optional, brown on a skillet 2 minutes on each side to toast, or broil 2 to 3 minutes.
• To reheat in air fryer, thawed overnight in the refrigerator: (crisp results)
• Transfer burrito to the refrigerator the night before. Unwrap and discard foil, spritz with a little oil and air fry in a preheated air fryer 400F 8 to 9 minutes, turning halfway until heated through in the center.
  
  Source: Skinny Taste