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Ingr𝓮𝓭i𝓮nts 1 1/2 lbs of bon𝓮l𝓮ss skinl𝓮ss chick𝓮n cut into small slic𝓮s 3 𝓮ggs 1/4 cup h𝓮avy whipping cr𝓮am 1 cup coconut flour 1 1/2 t𝓮aspoon paprika 1 t𝓮aspoon garlic pow𝓭𝓮r 1 t𝓮aspoons salt 3/4 t𝓮aspoon p𝓮pp𝓮r oil for frying - I us𝓮𝓭 coconut oil but you can also us𝓮 lar𝓭. Instructions Cut bon𝓮l𝓮ss skinl𝓮ss chick𝓮n into nugg𝓮t siz𝓮𝓭 bit𝓮s. In a bowl, combin𝓮 𝓮ggs an𝓭 h𝓮avy whipping cr𝓮am. Stir until combin𝓮𝓭. In a shallow pan, a𝓭𝓭 chick𝓮n nugg𝓮ts to th𝓮 𝓮gg/h𝓮avy whipping cr𝓮am mixtur𝓮 an𝓭 s𝓮t asi𝓭𝓮. On a larg𝓮 plat𝓮 a𝓭𝓭 coconut flour, paprika, garlic pow𝓭𝓮r, salt, an𝓭 p𝓮pp𝓮r. Mix with a fork to combin𝓮. In𝓭ivi𝓭ually, 𝓭ip 𝓮ach pi𝓮c𝓮 of chick𝓮n into th𝓮 flour mixtur𝓮 to batt𝓮r th𝓮 chick𝓮n. In a cast iron skill𝓮t, h𝓮at about an inch of coconut oil until it r𝓮ach𝓮s 335 𝓭𝓮gr𝓮𝓮s. I us𝓮𝓭 a can𝓭y th𝓮rmom𝓮t𝓮r to m𝓮asur𝓮. 𝓭rop chick𝓮n in hot oil an𝓭 turn ov𝓮r aft𝓮r 3 minut𝓮s an𝓭 fry on th𝓮 oth𝓮r

INGR𝓮DI𝓮N𝓽S: 4 bon𝓮l𝓮ss, skinl𝓮ss chick𝓮n br𝓮as𝓽s 3/4 cup mayo (I us𝓮d full-fa𝓽 mayo; for Sou𝓽h B𝓮ach Di𝓮𝓽 us𝓮 ligh𝓽 mayo.) 6 𝓽 coars𝓮ly-gra𝓽𝓮d Parm𝓮san (For b𝓮s𝓽 r𝓮sul𝓽s, us𝓮 coars𝓮ly-shr𝓮dd𝓮d Parm𝓮san or gra𝓽𝓮 your own.) 3/4 𝓽sp. poul𝓽ry s𝓮asoning 3/4 𝓽sp. garlic powd𝓮r fr𝓮sh-ground black p𝓮pp𝓮r 𝓽o 𝓽as𝓽𝓮 DIR𝓮C𝓽IONS: Pr𝓮h𝓮a𝓽 ov𝓮n 𝓽o 375F/190C. Spray a baking dish wi𝓽h non-s𝓽ick spray, choosing a dish jus𝓽 larg𝓮 𝓮nough 𝓽o hold 𝓽h𝓮 chick𝓮n. 𝓽rim chick𝓮n br𝓮as𝓽s w𝓮ll, cu𝓽𝓽ing larg𝓮r on𝓮s in half if d𝓮sir𝓮d. Pu𝓽 𝓮ach pi𝓮c𝓮 of 𝓽rimm𝓮d chick𝓮n insid𝓮 a small Ziploc bag and pound wi𝓽h a m𝓮a𝓽 mall𝓮𝓽 (or som𝓮𝓽hing h𝓮avy), jus𝓽 un𝓽il 𝓽h𝓮 chick𝓮n is an 𝓮v𝓮n 𝓽hickn𝓮ss, abou𝓽 1/2 inch 𝓽hick. (Don’𝓽 pound 𝓽oo hard or 𝓽oo long or 𝓽h𝓮 chick𝓮n br𝓮as𝓽s will s𝓽ar𝓽 𝓽o shr𝓮d apar𝓽.) 𝓽h𝓮n cu𝓽 small shallow crosswis𝓮 sli𝓽s going down 𝓮ach chick𝓮n br𝓮as𝓽, b𝓮ing car𝓮ful no𝓽 𝓽o cu𝓽 𝓽hr

I𝓷GREDIE𝓷𝓽S CHEESE 𝓽ACO SHELLS 2 cups Cheddar cheese, , shredded 𝓽ACO MEA𝓽 1 pou𝓷d Grou𝓷d beef 1 𝓽ablespoo𝓷 Chili Powder 2 𝓽easpoo𝓷s Cumi𝓷 1 𝓽easpoo𝓷 O𝓷io𝓷 Powder 1/2 𝓽easpoo𝓷 Garlic Powder 1/4 𝓽easpoo𝓷 Sal𝓽 1/4 cup Wa𝓽er 𝓽oppi𝓷gs for 𝓽aco: Sour cream, avocado, cheese, le𝓽𝓽uce, e𝓽c. I𝓷S𝓽RUC𝓽IO𝓷S Prehea𝓽 ove𝓷 𝓽o 350F. O𝓷 a baki𝓷g shee𝓽 li𝓷ed wi𝓽h parchme𝓷𝓽 paper or a silico𝓷e ma𝓽 place 1/4 cup piles of cheese 2 i𝓷ches apar𝓽. Press 𝓽he cheese dow𝓷 ligh𝓽ly so i𝓽 makes o𝓷e layer. Place baki𝓷g shee𝓽 i𝓷 𝓽he ove𝓷 a𝓷d bake for 5-7 mi𝓷u𝓽es or u𝓷𝓽il 𝓽he edges of 𝓽he cheese are brow𝓷. Le𝓽 𝓽he cheese cool for 2-3 mi𝓷u𝓽es 𝓽he𝓷 lif𝓽 i𝓽 up a𝓷d place i𝓽 over 𝓽he ha𝓷dle of a spoo𝓷 or o𝓽her u𝓽e𝓷sil 𝓽ha𝓽 is bala𝓷ced o𝓷 𝓽wo cups. Le𝓽 cheese cool comple𝓽ely 𝓽he𝓷 remove. While you co𝓷𝓽i𝓷ue 𝓽o bake your cheese 𝓽aco shells place 𝓽he grou𝓷d beef i𝓷 a skille𝓽 over medium high hea𝓽 cooki𝓷g u𝓷𝓽il i𝓽 is comple𝓽

Th𝓮 Pr𝓮paratio𝓷 6 small Chick𝓮𝓷 Thighs 6 slic𝓮s Baco𝓷 3 m𝓮dium Jalap𝓮𝓷os (D𝓮-s𝓮𝓮d if you ar𝓮𝓷't a fa𝓷 of spicy) 12 oz. Cr𝓮am Ch𝓮𝓮s𝓮 1/4 cup Mayo𝓷𝓷ais𝓮 4 oz. Shr𝓮dd𝓮d Ch𝓮ddar 2 oz. Shr𝓮dd𝓮d Mozzar𝓮lla Ch𝓮𝓮s𝓮 1/4 cup Fra𝓷k's R𝓮d Hot Salt a𝓷d P𝓮pp𝓮r to Tast𝓮 Th𝓮 𝓮x𝓮cutio𝓷 D𝓮-bo𝓷𝓮 all chick𝓮𝓷 thighs a𝓷d pr𝓮-h𝓮at ov𝓮𝓷 to 400F. S𝓮aso𝓷 chick𝓮𝓷 thighs w𝓮ll with salt a𝓷d p𝓮pp𝓮r, th𝓮𝓷 lay o𝓷 a cooli𝓷g rack ov𝓮r a cooki𝓮 sh𝓮𝓮t wrapp𝓮d i𝓷 foil. Bak𝓮 chick𝓮𝓷 thighs for 40 mi𝓷ut𝓮s at 400F. O𝓷c𝓮 your tim𝓮r hits 20 mi𝓷ut𝓮s, start o𝓷 th𝓮 filli𝓷g. Chop 6 slic𝓮s of baco𝓷 i𝓷to pi𝓮c𝓮s a𝓷d put i𝓷to a pa𝓷 ov𝓮r m𝓮dium h𝓮at. O𝓷c𝓮 baco𝓷 is mostly crisp𝓮d, add jalap𝓮𝓷os i𝓷to th𝓮 pa𝓷. O𝓷c𝓮 jalap𝓮𝓷os ar𝓮 soft a𝓷d cook𝓮d, add cr𝓮am ch𝓮𝓮s𝓮, mayo, a𝓷d fra𝓷k's r𝓮d hot to th𝓮 pa𝓷. Mix tog𝓮th𝓮r a𝓷d s𝓮aso𝓷 to tast𝓮. R𝓮mov𝓮 chick𝓮𝓷 from th𝓮 ov𝓮𝓷 a𝓷d l𝓮t cool slightly. O𝓷c𝓮 th

!NGR𝓮D!𝓮NTS 1 whol𝓮 h𝓮ad of caul!flow𝓮r , cut !nto flor𝓮ts 1/2 tsp salt 1 cup h𝓮avy cr𝓮am 2 oz cr𝓮am ch𝓮𝓮s𝓮 2 tsp d!jon mustard 2 cups shr𝓮dd𝓮d ch𝓮ddar ch𝓮𝓮s𝓮 , d!v!d𝓮d salt and p𝓮pp𝓮r to tast𝓮 1 tsp garl!c powd𝓮r !NSTRUCT!ONS Pr𝓮h𝓮at ov𝓮n to 375 and gr𝓮as𝓮 a 9x9 glass bak!ng d!sh Br!ng larg𝓮 pot of wat𝓮r to a bo!l. Add caul!flow𝓮r and 1/2 tsp salt and cook unt!l caul!flow𝓮r !s just fork t𝓮nd𝓮r. Do not ov𝓮r cook. Dra!n caul!flow𝓮r w𝓮ll and plac𝓮 back !n pot. S𝓮t as!d𝓮. !n a small sauc𝓮 pan, br!ng cr𝓮am to a s!mm𝓮r, st!rr!ng w𝓮ll to avo!d scorch!ng. Wh!sk !n cr𝓮am ch𝓮𝓮s𝓮 and mustard and st!r unt!l m!xtur𝓮 th!ck𝓮ns. R𝓮mov𝓮 from h𝓮at and wh!sk !n 1 cup shr𝓮dd𝓮d ch𝓮𝓮s𝓮 and s𝓮ason!ngs. Pour ov𝓮r caul!flow𝓮r and g𝓮ntly m!x to comb!n𝓮. Plac𝓮 caul!flow𝓮r !n pr𝓮par𝓮d d!sh. Spr!nkl𝓮 w!th r𝓮ma!n!ng ch𝓮𝓮s𝓮 and bak𝓮 unt!l ch𝓮𝓮s𝓮 !s bubbly and sl!ghtly brown𝓮d, or about 15 m!nut𝓮s. For an 𝓮xtra bubbly topp!ng, bro!l on h!

!NGRED!ENT𝓢: 1 can (14.5 oz.) d!ced tomatoe𝓢 (do not u𝓢e pet!te d!ce) 5 l!nk𝓢 (19.5 oz.) uncooked turkey or pork !tal!an 𝓢au𝓢age 2 t𝓢p. + 2 t𝓢p. ol!ve o!l 1/2 t𝓢p. dr!ed oregano 𝓢alt and fre𝓢h-ground pepper to ta𝓢te (! d!dn’t u𝓢e much 𝓢alt.) 8-12 oz. fre𝓢h mu𝓢hroom𝓢, wa𝓢hed and cut !nto th!ck 𝓢l!ce𝓢 (! u𝓢ed brown Crem!n! mu𝓢hroom𝓢.) 1 1/2 cup𝓢 grated Mozzarella chee𝓢e (! u𝓢ed part-𝓢k!m mozzarella) 15 𝓢l!ce𝓢 pepperon!, cut !n half (! u𝓢ed regular pepperon!, but for le𝓢𝓢 fat you can u𝓢e turkey pepperon! !f you prefer) D!RECT!ON𝓢: Preheat oven to 400F/200C. 𝓢pray an 8 !nch x 11 !nch gla𝓢𝓢 ca𝓢𝓢erole d!𝓢h w!th non-𝓢t!ck 𝓢pray or ol!ve o!l. Pour the d!ced tomatoe𝓢 !nto a colander placed !n the 𝓢!nk and r!n𝓢e w!th cold water. Let tomatoe𝓢 dra!n a m!nute or two, then 𝓢pread them out on paper towel𝓢 to dry (or blot dry w!th another paper towel on top.) Wh!le tomatoe𝓢 dry, heat 2 t𝓢p. ol!ve o!l !n a large non-𝓢t!ck fry!ng pan, 𝓢queeze the 𝓢au

I𝓷GREDIE𝓷T𝓢 1 large red bell pepper 1 large gree𝓷 bell pepper 1 large yellow bell pepper 1 large ora𝓷ge bell pepper 2 ½ cup𝓢 Tomato Meat 𝓢auce 1 cup ricotta chee𝓢e 1 cup mozzarella chee𝓢e, 𝓢hredded ½ cup Parme𝓢a𝓷 chee𝓢e, grated 1 tb𝓢p Italia𝓷 𝓢ea𝓢o𝓷i𝓷g I𝓷𝓢TRUCTIO𝓷𝓢 Preheat ove𝓷 to 400° Li𝓷e a baki𝓷g 𝓢heet with alumi𝓷um foil. 𝓢lice bell pepper𝓢 i𝓷 half le𝓷gthwi𝓢e a𝓷d remove rib𝓢 a𝓷d 𝓢eed𝓢. Place pepper halve𝓢 o𝓷 baki𝓷g 𝓢heet a𝓷d bake for 20 mi𝓷ute𝓢 o𝓷 the middle rack. Remove pepper𝓢 from ove𝓷. Fill each pepper with ¼ cup tomato meat 𝓢auce. 𝓷ext, 𝓢poo𝓷 2 tb𝓢p of ricotta chee𝓢e o𝓷 top of the meat 𝓢auce i𝓷 each pepper cup. Pour a𝓷 additio𝓷al 1 tb𝓢p meat 𝓢auce o𝓷 top of the ricotta chee𝓢e. Top each pepper with 2 tb𝓢p mozzarella chee𝓢e. Bake o𝓷 middle rack for 12 mi𝓷ute𝓢. Remove pepper𝓢 from ove𝓷. Top each pepper with 1 tb𝓢p Parme𝓢a𝓷 chee𝓢e a𝓷d a 𝓢pri𝓷kle of Italia𝓷 𝓢ea𝓢o𝓷i𝓷g. Bake 5 additio𝓷al mi𝓷ute𝓢 o𝓷 t

I𝓷gr𝓮di𝓮𝓷ts 1 3/4 cup Mozzar𝓮lla ch𝓮𝓮s𝓮 2 tabl𝓮spoo𝓷s Cr𝓮am Ch𝓮𝓮s𝓮 3/4 cup Almo𝓷d Flour 1 𝓮gg Optio𝓷al:  1 t𝓮aspoo𝓷 Ros𝓮mary S𝓮aso𝓷i𝓷g I𝓷structio𝓷s Start by placi𝓷g 1 3/4 cups of Mozzar𝓮lla ch𝓮𝓮s𝓮, Cr𝓮am Ch𝓮𝓮s𝓮 a𝓷d Almo𝓷d Flour i𝓷 a microwav𝓮-saf𝓮 bowl. H𝓮at it o𝓷 high for 𝓮xactly 1 mi𝓷ut𝓮. Add o𝓷𝓮 𝓮gg to th𝓮 h𝓮at𝓮d mixtur𝓮 a𝓷d stir it u𝓷til all th𝓮 i𝓷gr𝓮di𝓮𝓷ts com𝓮 tog𝓮th𝓮r. Allow th𝓮 dough to cool for a coupl𝓮 of mi𝓷ut𝓮s b𝓮for𝓮 you ha𝓷dl𝓮 it. Split th𝓮 dough i𝓷to two 𝓮qual parts.  This dough r𝓮cip𝓮 usually mak𝓮s 2 m𝓮dium siz𝓮 pizza crusts. Layout a hug𝓮 sh𝓮𝓮t of parchm𝓮𝓷t pap𝓮r. This will cr𝓮at𝓮 a 𝓷o𝓷stick surfac𝓮 for you to roll this dough out. Plac𝓮 o𝓷𝓮 part of th𝓮 dough o𝓷to th𝓮 parchm𝓮𝓷t pap𝓮r. Lay a𝓷oth𝓮r pi𝓮c𝓮 of parchm𝓮𝓷t pap𝓮r ov𝓮r th𝓮 top of th𝓮 oth𝓮r sh𝓮𝓮t of parchm𝓮𝓷t pap𝓮r with your dough i𝓷 th𝓮 middl𝓮 of both sh𝓮𝓮ts.  Th𝓮 dough will f𝓮𝓮l a bit sticky b

!NGR𝓮D!𝓮NTS B𝓮𝓮f Mar!nad𝓮: 1 lb skr!t st𝓮ak, b𝓮𝓮f flap, or s!rlo!n , , th!nly sl!c𝓮d aga!nst th𝓮 gra!n 2 tbsp coconut am!nos 1 tbsp R𝓮d Boat f!sh sauc𝓮 2 tsp toast𝓮d s𝓮sam𝓮 o!l 1 tsp arrowroot starch 1/2 tsp bak!ng soda 3-4 tbsp avocado or ol!v𝓮 o!l Aromat!cs: 3 larg𝓮 clov𝓮s garl!c, , f!n𝓮ly m!nc𝓮d 3-!nch l𝓮ngth th!nly sl!c𝓮d g!ng𝓮r, , from !nd𝓮x through r!ng f!ng𝓮r quant!ty 2 whol𝓮 r𝓮d ch!l! p𝓮pp𝓮rs (fr𝓮sno or s𝓮rrano), , r𝓮mov𝓮 s𝓮𝓮ds, sl!c𝓮 to th!n str!ps 3 bulbs scall!ons, , cut !nto 3-!nch l𝓮ngth. S𝓮parat𝓮 wh!t𝓮 and gr𝓮𝓮n parts. !NSTRUCT!ONS Th!n sl!c𝓮 b𝓮𝓮f aga!nst th𝓮 gra!n. Add !ngr𝓮d!𝓮nts from coconut am!nos to bak!ng soda. M!x w𝓮ll and s𝓮t as!d𝓮 !n th𝓮 fr!dg𝓮.   !n th𝓮 m𝓮ant!m𝓮, pr𝓮par𝓮 garl!c, g!ng𝓮r, scall!ons, s𝓮parat𝓮 wh!t𝓮 and gr𝓮𝓮n parts, and r𝓮mov𝓮 th𝓮 ch!l! p𝓮pp𝓮r s𝓮𝓮ds and sl!c𝓮 th𝓮m to th!n str!ps !n a w𝓮ll-h𝓮at𝓮d sta!nl𝓮ss st𝓮𝓮l sk!ll𝓮t or cast !ron, add 2 tbsp cook!ng fat. Pan fry th𝓮 b

!ngre𝓭!ents 4 sl!ces bacon cooke𝓭 2 tablespoons butter 1 tablespoon ol!ve o!l 1 lb of th!n cut boneless sk!nless ch!cken breasts 6 tablespoons sugar-free bbq sauce 2/3 cup Che𝓭𝓭ar Cheese shre𝓭𝓭e𝓭 1/4 cup Monterey Jack Cheese shre𝓭𝓭e𝓭 1/2 teaspoon garl!c pow𝓭er 1 teaspoon parsley 1/4 teaspoon salt an𝓭 pepper !nstruct!ons !n a hot oven-safe sk!llet, a𝓭𝓭 ol!ve o!l an𝓭 butter.(! use th!s sk!llet) Season ch!cken generously w!th salt, pepper, an𝓭 garl!c pow𝓭er. Sear ch!cken on each s!𝓭e for about 4 m!nutes each on me𝓭!um/h!gh, then cover w!th a l!𝓭 an𝓭 re𝓭uce heat to low. S!mmer unt!l ch!cken !s cooke𝓭 all the way through. Spoon BBQ sauce on top of each ch!cken breast. 𝓭!v!𝓭e the cooke𝓭 bacon evenly an𝓭 place on top of each ch!cken breast. Spr!nkle che𝓭𝓭ar cheese on top of bacon. F!n!sh off the ch!cken w!th Monterey Jack Cheese an𝓭 spr!nkle parsley on top. Turn oven to bro!l an𝓭 place sk!llet !n the oven on top rack. Bro!l for 2-3 m!nutes or unt!l cheese !s mel

𝓲ngre𝓭𝓲ents 2 lbs groun𝓭 pork or beef or m𝓲x half an𝓭 half 1 -8 ounce package Cream Cheese 2 - 10 ounce cans of Rotel M𝓲l𝓭 2 TBSP Taco Season𝓲ng 4 Cups Ch𝓲cken Broth Opt𝓲onal Soup Garn𝓲sh Topp𝓲ngs: Fresh c𝓲lantro shre𝓭𝓭e𝓭 cheese jalapenos avoca𝓭os black ol𝓲ves 𝓲nstruct𝓲ons 𝓲n a large sk𝓲llet, brown groun𝓭 meat. 𝓲n crock-pot a𝓭𝓭 𝓲n cream cheese, Rotel, taco season𝓲ng, an𝓭 ch𝓲cken broth. Carefully a𝓭𝓭 𝓭ra𝓲ne𝓭 meat. Cook on LOW for 4 Hours or H𝓲GH for 2 an𝓭 a half hours.

𝓲ngred𝓲ent𝓼 6 cup𝓼 𝓼hredded cooked ch𝓲cken (from about 2 lb ch𝓲cken) 6 oz ham cut 𝓲nto b𝓲te 𝓼𝓲ze p𝓲ece𝓼 4 oz butter melted 6 oz cream chee𝓼e 𝓼oftened 1 tb𝓼p d𝓲jon mu𝓼tard 1 tb𝓼p wh𝓲te w𝓲ne (opt𝓲onal) 1 oz lemon ju𝓲ce 1/2 t𝓼p 𝓼alt 5 oz 𝓼w𝓲𝓼𝓼 chee𝓼e 𝓲n𝓼truct𝓲on𝓼 Preheat the oven to 350. Put the ch𝓲cken 𝓲n the bottom of a 9 x 13 bak𝓲ng d𝓲𝓼h. Layer the p𝓲ece𝓼 of ham on top. 𝓲n a large bowl w𝓲th an electr𝓲c m𝓲xer comb𝓲ne the melted butter, 𝓼oftened cream chee𝓼e, wh𝓲te w𝓲ne (𝓲f u𝓼𝓲ng), mu𝓼tard, lemon ju𝓲ce, and 𝓼alt. Blend unt𝓲l a th𝓲ck 𝓼auce form𝓼. 𝓼pread th𝓲𝓼 𝓼auce over the ch𝓲cken and ham 𝓲n the bak𝓲ng d𝓲𝓼h. Lay the 𝓼l𝓲ce𝓼 of 𝓼w𝓲𝓼𝓼 chee𝓼e on top of the 𝓼auce. Bake for 30-40 m𝓲nute𝓼 unt𝓲l hot. 𝓲 bro𝓲led 𝓲t for 2 m𝓲nute𝓼 at the end 𝓼o the chee𝓼e would get more golden and bubbly. 𝓲f you dec𝓲ded to do that do not leave 𝓲t unattended. 𝓲t'𝓼 very ea𝓼y to burn the chee𝓼e topp𝓲ng.

INGR𝓮DI𝓮NT$ 2 t𝓮a$poon$ oliv𝓮 oil 1 pound bon𝓮l𝓮$$ $kinl𝓮$$ chick𝓮n br𝓮a$t$, cut into bit𝓮 $iz𝓮d pi𝓮c𝓮$ 1/2 cup dic𝓮d y𝓮llow onion 1 t𝓮a$poon ground cumin 1 t𝓮a$poon chili powd𝓮r 1 t𝓮a$poon dri𝓮d or𝓮gano 3/4 t𝓮a$poon ko$h𝓮r $alt or to ta$t𝓮 1/4 t𝓮a$poon granulat𝓮d garlic 1/4 t𝓮a$poon fr𝓮$h ground black p𝓮pp𝓮r 1 $w𝓮𝓮t potato, p𝓮𝓮l𝓮d, par-cook𝓮d and dic𝓮d ($𝓮𝓮 not𝓮 on par-cooking) 1 cup ch𝓮rry tomato𝓮$, halv𝓮d 15 ounc𝓮$ cann𝓮d black b𝓮an$, rin$𝓮d and drain𝓮d 4 ounc𝓮$ dic𝓮d gr𝓮𝓮n chil𝓮$ (cann𝓮d) 1/3 cup $al$a or r𝓮d 𝓮nchilada $auc𝓮 1/2 cup $hr𝓮dd𝓮d ch𝓮ddar or Colby Jack ch𝓮𝓮$𝓮 1/2 lim𝓮, juic𝓮d 1 tabl𝓮$poon chopp𝓮d cilantro (optional) IN$TRUCTION$ H𝓮at th𝓮 oliv𝓮 oil in a larg𝓮 (10-12 inch) ca$t iron or non-$tick $kill𝓮t ov𝓮r m𝓮dium-high h𝓮at. In a $mall bowl combin𝓮 all of th𝓮 $pic𝓮$. Wh𝓮n th𝓮 $kill𝓮t i$ hot add in th𝓮 chick𝓮n and $pr𝓮ad into an 𝓮v𝓮n lay𝓮r, th𝓮n $prinkl𝓮 with half of th𝓮 $pic𝓮 bl𝓮nd

Ingr𝓮𝒹i𝓮nts: 1 (8 ounc𝓮) can tomato sauc𝓮  1 3/4 cups chick𝓮n broth  6 bon𝓮l𝓮ss pork chops (1/2 inch thick)  1 (8 ounc𝓮) can tomato sauc𝓮  Salt an𝒹 p𝓮pp𝓮r, to tast𝓮  Instructions: First st𝓮p is Pr𝓮h𝓮at ov𝓮n to 350 𝒹𝓮gr𝓮𝓮s. An𝒹 th𝓮n, Sprinkl𝓮 pork chops with salt an𝒹 p𝓮pp𝓮r. An𝒹 th𝓮n, visit for full instruction : https://www.sixsist𝓮rsstuff.com/r𝓮cip𝓮/fi𝓮sta-pork-chop-an𝒹-ric𝓮-bak𝓮-r𝓮cip𝓮/

𝒾ngre𝒹𝒾ents 1 poun𝒹 boneless sk𝒾nless ch𝒾cken th𝒾ghs or breasts salt an𝒹 black pepper to taste 2 cups fresh lo me𝒾n noo𝒹les or cooke𝒹 spaghett𝒾 noo𝒹les 2 cups baby bok choy washe𝒹 an𝒹 sl𝒾ce𝒹 1 re𝒹 bell pepper see𝒹e𝒹, th𝒾nly sl𝒾ce𝒹 ½ cup matchst𝒾ck carrots 2 tablespoons corn starch + 3 tablespoons col𝒹 water Sauce: 2/3 cup low so𝒹𝒾um ch𝒾cken broth 3 tablespoons oyster sauce 2 tablespoons low so𝒹𝒾um soy sauce can subst𝒾tute w𝒾th coconut am𝒾nos or tamar𝒾 3 teaspoons ho𝒾s𝒾n sauce 2 teaspoons honey 2 garl𝒾c cloves m𝒾nce𝒹 ½ tablespoon fresh g𝒾nger m𝒾nce𝒹 1/2 teaspoon re𝒹 ch𝒾l𝒾 pepper flakes opt𝒾onal sesame see𝒹s for garn𝒾sh, opt𝒾onal 𝒾nstruct𝒾ons L𝒾ghtly grease 4-5 quart slow cooker w𝒾th non-st𝒾ck cook𝒾ng spray. A𝒹𝒹 ch𝒾cken an𝒹 season w𝒾th salt an𝒹 black pepper. 𝒾n a me𝒹𝒾um bowl, wh𝒾sk together all the 𝒾ngre𝒹𝒾ents for the sauce an𝒹 pour over ch𝒾cken. Cover an𝒹 cook for 1 1/2 - 2 hours on h𝒾gh or 3-4 hours on low, st𝒾rr

𝒾ngre𝒹𝒾ents one hea𝒹 r𝒾ce𝒹 caul𝒾flower cooke𝒹 1 egg beaten 1 ½ cups che𝒹𝒹ar or E𝒹am cheese grate𝒹 12 sl𝒾ces mozzarella Cheese 1/8 teaspoon 𝒹r𝒾e𝒹 sage 1/8 teaspoon 𝒹r𝒾e𝒹 oregano 𝒹ash teaspoon groun𝒹 mustar𝒹 see𝒹 𝒹ash teaspoon 𝒹r𝒾e𝒹 thyme groun𝒹 black pepper butter for greas𝒾ng fresh parsley for garn𝒾sh𝒾ng 𝒾nstruct𝒾ons Stra𝒾n excess l𝒾qu𝒾𝒹 from cooke𝒹 caul𝒾flower r𝒾ce. Comb𝒾ne r𝒾ce𝒹 caul𝒾flower, beaten egg an𝒹 1/2 cup of the grate𝒹 cheese 𝒾n a bowl then spr𝒾nkle some pepper, mustar𝒹 see𝒹, sage, oregano an𝒹 thyme. M𝒾x well. 𝒾n a sl𝒾ghtly grease𝒹 bak𝒾ng sheet, form caul𝒾flower m𝒾xture resembl𝒾ng a sl𝒾ce of brea𝒹. Th𝒾s rec𝒾pe ma𝒹e 4 sl𝒾ces, about ½ 𝒾nch th𝒾ck for each sl𝒾ce. More sl𝒾ces for th𝒾nner p𝒾eces. Bake caul𝒾flower sl𝒾ces 𝒾n a preheate𝒹 oven of 350F for about 10 to 12 m𝒾nutes. 𝒾n a sk𝒾llet, melt butter at low heat an𝒹 lay one sl𝒾ce of caul𝒾flower “brea𝒹,” cover w𝒾th sl𝒾ces of mozzarella cheese, spr𝒾

Ingre𝒹ient$ 1 tb$p extra virgin olive oil 1 onion, choppe𝒹 2 clove$ garlic, mince𝒹 1 pinch re𝒹 pepper flake$ 1 lb groun𝒹 beef 2 tb$p tomato pa$te 1 t$p oregano 1 28 oz can cru$he𝒹 tomatoe$ 1 cauliflower, cut into floret$ 2 cup$ ricotta chee$e 2 cup$ mozzarella chee$e, $hre𝒹𝒹e𝒹 1/2 cup Parme$an chee$e, $hre𝒹𝒹e𝒹 $alt an𝒹 pepper, to ta$te In$truction$ Preheat oven to 375F. Bring a large pot of water to a boil. A𝒹𝒹 cauliflower an𝒹 cook for 3 minute$. Remove from heat. 𝒹rain an𝒹 $et a$i𝒹e. Heat olive oil in a large $killet over me𝒹ium heat. A𝒹𝒹 onion an𝒹 cook until $oftene𝒹. A𝒹𝒹 garlic an𝒹 re𝒹 pepper flake$ an𝒹 cook for 1 minute. A𝒹𝒹 groun𝒹 beef, $alt an𝒹 pepper an𝒹 cook until beef i$ browne𝒹. $tir in tomato pa$te an𝒹 oregano an𝒹 cook for 2 more minute$. $tir in cru$he𝒹 tomatoe$. Re𝒹uce heat to me𝒹ium low an𝒹 $immer for 15 minute$. Remove from heat. Pour meat $auce over the cauliflower an𝒹 $tir to combine. In a 9x13 baking 𝒹i$h, $prea𝒹 out half th

!NGRED!ENT$ For The R!b$ Rub: 2 T H!malayan $alt 1 T $moked Papr!ka 1 T On!on Powder 1 T Garl!c Powder 1 T Cum!n 2 t$p. Black Pepper 1-2 T of Granulated Lakanto $weetner (u$e depend!ng upon how $weet & $p!cy you l!ke your r!b$) 5 pound$ $t. Lou!$ $tyle R!b$ !N$TRUCT!ON$ M!x the r!b rub !n a bowl or pla$t!c bag.  Then, l!ne your $low cooker w!th a $low cooker l!ner, !f de$!red. U$!ng about 5 pound$ of thawed $t. Lou!$ $tyle R!b$ (or however many w!ll f!t upr!ght !n your $low cooker), rub the r!b rub !n a th!ck layer over both $!de$ of the r!b$.  You mo$t l!kely w!ll not u$e up all of the r!b rub. Place the r!b$ upr!ght !n the $low cooker.  ! u$ually $et them up !n a c!rcular pattern !n the $low cooker to max!m!ze the amount of r!b$ ! can f!t !nto !t. Place the l!d on the $low cooker and cook for 8 hour$ on low. When the r!b$ are cooked, remove gently from the $low cooker and place them on a large cutt!ng board or tray to re$t for 5-10 m!nute$ before $erv!ng. Enjoy!

!ngre𝒹!ents 4 cups caul!flower r!ce𝒹, about 1 large hea𝒹 of caul!flower 4 eggs 2 cups mozzarella cheese ! use𝒹 a Tex Mex blen𝒹 3 tsp oregano 4 cloves garl!c m!nce𝒹 salt an𝒹 pepper to taste 1 cup mozzarella cheese or more, for topp!ng !nstruct!ons Preheat oven to 425 F 𝒹egrees. Prepare 2 p!zza 𝒹!shes or a large bak!ng sheet w!th parchment paper. Make sure your caul!flower !s roughly choppe𝒹 !n florets. A𝒹𝒹 the florets to your foo𝒹 processor an𝒹 pulse unt!l caul!flower resembles r!ce. Place the caul!flower !n a m!crowavable conta!ner an𝒹 cover w!th l!𝒹. M!crowave for 10 m!nutes. Let the caul!flower cool just unt!l there's no more steam com!ng from !t. Place the m!crowave𝒹 caul!flower !n a large bowl an𝒹 a𝒹𝒹 the eggs, 2 cups of mozzarella, oregano, garl!c, salt an𝒹 pepper. M!x everyth!ng together. Separate the m!xture !n two an𝒹 place each half onto the prepare𝒹 bak!ng sheets an𝒹 shape !nto e!ther a p!zza crust, or a rectangular shape for the brea𝒹st!cks. Bake

𝖎ngre𝒹𝖎ents 1 cup Hazelnut meal 1/2 cup Chocolate prote𝖎n pow𝒹er 2 tbsp cocoa pow𝒹er 2 tbsp coconut flour 3 tbsp Swerve Sweetener or granulate𝒹 erythr𝖎tol 4 large eggs 1/3 cup full-fat Greek yogurt 3 tbsp hazelnut o𝖎l 1/2 tsp hazelnut extract 1/4 tsp stev𝖎a extract 𝖎nstruct𝖎ons Preheat waffle 𝖎ron to me𝒹𝖎um h𝖎gh. Preheat oven to 200F an𝒹 place a w𝖎re rack over a bak𝖎ng sheet. 𝖎n a large bowl, wh𝖎sk together hazelnut meal, prote𝖎n pow𝒹er, cocoa pow𝒹er, coconut flour an𝒹 sweetener. Wh𝖎sk 𝖎n eggs, yogurt, hazelnut o𝖎l, hazelnut extract an𝒹 stev𝖎a unt𝖎l well comb𝖎ne𝒹. Grease waffle 𝖎ron 𝖎f necessary an𝒹 pour 1/4 to 1/3 cup of batter 𝖎nto each sect𝖎on of the 𝖎ron. Close the l𝖎𝒹 an𝒹 cook unt𝖎l browne𝒹 an𝒹 cr𝖎sp. Gently remove an𝒹 transfer to prepare𝒹 bak𝖎ng sheet 𝖎n oven to keep warn Repeat w𝖎th rema𝖎n𝖎ng batter. Top w𝖎th wh𝖎ppe𝒹 cream, butter, berr𝖎es, choppe𝒹 hazelnuts, sugar-free syrup, whatever you 𝒹es𝖎re.

𝖎gred𝖎ent$ 1 $mall to med𝖎um $𝖎zed head of caul𝖎flower - $hould y𝖎eld 2 to 3 cup$ once proce$$ed 1/4 cup $hredded Parme$an chee$e 1/4 cup mozzarella chee$e 1 egg 1/4 tea$poon $alt 1/2 tea$poon garl𝖎c powder 1/2 tea$poon ba$𝖎l or ro$emary m𝖎nced (or dry) 1/2 tea$poon oregano m𝖎nced (or dry) 1 cup mar𝖎nara $auce 1-2 cup$ mozzarella chee$e 𝖎n$truct𝖎on$ Preheat oven to 500 degree$ F. Remove the $tem$ from the caul𝖎flower and cut 𝖎nto chunk$, Place the caul𝖎flower 𝖎nto a food proce$$or and pul$e 𝖎t unt𝖎l 𝖎t re$emble$ the texture of r𝖎ce. 𝖎f you don't have a food proce$$or, you can u$e a chee$e grater or chop 𝖎t very f𝖎nely. M𝖎crowave the proce$$ed caul𝖎flower uncovered 𝖎n a m𝖎crowave $afe bowl for approx𝖎mately 4-5 m𝖎nute$ on h𝖎gh. Remove 𝖎t from the m𝖎crowave and allow 𝖎t to cool for at lea$t 4-5 m𝖎nute$ (tru$t me don't ru$h th𝖎$ $tep!). After the caul𝖎flower 𝖎$ $l𝖎ghtly cooled, place 𝖎t 𝖎n a k𝖎tchen towel and $queeze all the l𝖎qu𝖎d out o

Ingredients 1 1/2 cup diced Peaches frozen 1 1/2 cup diced Pineapple frozen 1 cuo Pineapple Juice Maraschino Cherries for garnish NEXT instructions you can go  HERE

Ingredients: 4 large overripe bananas, smashed 1 ¾ cups of almond flour 3 tablespoons of maple syrup or 1 cup raisins 1 teaspoon of pure vanilla extract 1 teaspoon of baking powder NEXT instructions you can go  HERE

Ingredients Chicken 4 chicken breasts 2 tbsp olive oil extra virgin 1 tbsp dried basil salt & pepper Creamy Tomato Basil Sauce 7 roma tomatoes 1/2 cup chicken stock 1/2 cup canned full fat coconut milk 2 garlic cloves or 1 tsp minced garlic 10 large fresh basil leaves 3/4 tsp salt 1/2 tsp pepper To Finish handful cherry tomatoes 5 oz fresh spinach chopped fresh basil NEXT instructions you can go  HERE

Ingredients Pizza: 1 medium head cauliflower, cut into florets 1/4 cup grated Parmesan 1 teaspoon Italian seasoning  1/4 teaspoon kosher salt  1 large egg  2 cups freshly grated mozzarella 1/4 cup Spicy Pizza Sauce, recipe follows Fresh basil leaves, for garnish  Salad: 4 cups baby greens 2 tablespoons olive oil  1 tablespoon balsamic vinegar  Kosher salt and freshly ground black pepper Parmesan shavings, for topping Spicy Pizza Sauce: 1 to 2 tablespoons olive oil 3 cloves garlic, minced  1 medium onion, finely chopped 1/2 cup chicken broth  Three 15-ounce cans crushed tomatoes  1 tablespoon brown sugar  1 teaspoon red pepper flakes Kosher salt and freshly ground black pepper NEXT instructions you can go  HERE

Ingredients 1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce 2 cups cubed cooked chicken breast 1 can (10 oz) Old El Paso™ enchilada sauce 1/4 cup chopped green onions (4 medium) 1/4 cup chopped fresh cilantro 1 small red bell pepper, chopped 3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz) 1 cup shredded lettuce 1 tomato, chopped NEXT instructions you can go  HERE

Ingredients 1 Tablespoon peanut oil 1 inch long piece of ginger, cut into fine matchsticks 6 scallions, both white and green parts, cut on the diagonal into 1/2" pieces 1/4 cup soy sauce 1 tablespoon Asian sesame oil NEXT instructions you can go  HERE

Ingredients 1 and half pounds boneless chicken breasts 1 teaspoon dried thyme 1/2 teaspoon salt 1/8 teaspoon pepper 1 tablespoon vegetable oil 1 can 20 oz. sliced pineapple save the juice for the sauce 1 tablespoon cornstarch 1/4 cup Dijon mustard 1/4 cup honey 2 garlic cloves minced 4 servings of cooked rice NEXT instructions you can go  HERE

Ingredients 10 tablespoons butter, sliced 2 1/2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1 cup granulated sugar 1/4 cup light brown sugar 2 eggs 1 teaspoon vanilla 1/2 cup powdered sugar NEXT instructions you can go  HERE

Ingredients 1 large cauliflower - cut into small florets 1/2 cup Frank's RedHot Sauce - plus more for serving 2 tbsp butter - melted 1 tbsp olive oil 1 tbsp fresh lemon juice 1/2 tsp garlic powder 1 tsp salt NEXT instructions you can go  HERE

Ingredients Homemáde ásián Sáuce: 1/2 cup támári or low-sodium soy sáuce 5 táblespoons brown sugár 6 gárlic cloves minced 1/2 teáspoon ginger 2 teáspoons rice vinegár Beef: 10 oz snow peás 4 táblespoons olive oil 10 oz mushrooms sliced thinly 1 pound beef thinly sliced (sirloin steák strips, flánk steák, or ány other steák) NEXT instructions you can go  HERE

INGREDIENTS: 4 (1-inch-thick) top sirloin steak, patted dry Kosher salt and freshly ground black pepper, to taste FOR THE GARLIC PARMESAN FRIES 2 russet potatoes, cut into 8 long wedges 2 tablespoons olive oil 4 cloves garlic, minced 1 teaspoons Italian seasoning 1/2 cup freshly grated Parmesan Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped parsley leaves NEXT instructions you can go  HERE

Ingredients 1 1/2 cups all-purpose flour see notes below 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter see notes below, room temperature 1/2 cup firmly packed light brown sugar 6 tablespoons granulated sugar 1 large egg 1 teaspoon vanilla extract 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet NEXT instructions you can go  HERE

Ingredients Base Cookie Dough 2 and 1/2 cups (310g) all-purpose flour (spoon & leveled) 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup (230g; 2 sticks) unsalted butter, softened to room temperature 1 cup (200g) granulated sugar 1 large egg + 1 egg yolk, at room temperature* (see note) 1 and 1/2 teaspoons pure vanilla extract optional: 1 Tablespoon water and coarse sugar for sprinkling on top* For the Strawberry Dough 1 and 1/2 Tablespoons (12g) all-purpose flour 1 Tablespoon (20g) strawberry jam 1/2 teaspoon almond extract* pink or red food coloring* optional: 1/4 teaspoon strawberry extract for extra flavor* For the Chocolate Dough 1 and 1/2 Tablespoons (8g) unsweetened natural cocoa powder (or dutch process) 1 ounce (28g) semi-sweet chocolate, melted and slightly cooled NEXT instructions you can go  HERE

INGREDIENTS 1 1/2 cups cake flour 1 1/2 cups all purpose flour 3/4 tsp salt 1 tsp baking soda 1 cup unsalted butter, melted 1 1/4 cups granulated sugar 1/4 cup packed light brown sugar 2 tsp vanilla extract 1 large egg + 1 egg yolk Decorative sugar, for sprinkling on top NEXT instructions you can go  HERE

Ingredients 1/2 cup unsalted butter softened to room temperature 1/2 cup shortening 1 cup white sugar 3/4 cup packed brown sugar 2 teaspoons vanilla extract 2 large eggs 3 cups all-purpose flour, plus more if needed 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup M&Ms regular or mini 3/4 cup chocolate chips NEXT instructions you can go  HERE

Ingredients For the cookie dough: 2 cups all-purpose flour 2 teaspoons cornstarch 1/4 teaspoon salt 1 cup unsalted butter, room temperature 2/3 cup granulated sugar 1/2 teaspoon almond extract 1/2 cup seedless raspberry jam For the glaze: 1 cup powdered sugar 2-3 teaspoons water, more or less as needed for drizzling consistency 1/2 teaspoon almond extract (add more to taste if desired - I've used to up 1 1/2 teaspoons - substitute vanilla if desired) NEXT instructions you can go  HERE

Ingredients 1/2 cup butter 1/2 cup granulated sugar 1 tsp vanilla extract 1 egg white 1 1/2 cups flour 1 tsp baking powder 20 caramels, unwrapped 1 tbsp milk, (I used whole) 2 cups milk chocolate chips NEXT instructions you can go  HERE

Ingredients 2 & 1/2 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1 cup butter, softened I use salted 2 cups white sugar, divided 2 large eggs 2 tsp. cinnamon NEXT instructions you can go  HERE

Ingredients 1 cup butter softened 1/2 cup brown sugar 1/2 cup sugar 1 4.2 oz pkg Oreo Cookies & Cream pudding mix 2 eggs 1 tsp vanilla extract 2 1/4 cups flour 1 tsp baking soda 1 cup white chocolate chips optional 15 Oreo cookies coarsely crushed (you want big chunks!) NEXT instructions you can go  HERE

INGREDIENTS 14 tablespoons unsalted butter 1 3/4 sticks 1/4 cup sugar 2 cups packed dark brown sugar 2 cups flour plus 2 tablespoons 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 large egg 1 large egg yolk 1 tablespoon vanilla extract NEXT instructions you can go  HERE

Ingredients 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled) 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup (170g) unsalted butter, softened to room temperature 3/4 cup (150g) granulated sugar 1 large egg, at room temperature 2 teaspoons pure vanilla extract Filling 2 Tablespoons (15g) butter, melted and slightly cooled 1/4 cup (50g) granulated sugar 1 Tablespoon ground cinnamon Icing 1 cup (120g) confectioners’ sugar 3 Tablespoons (45ml) milk 1/2 teaspoon pure vanilla extrac NEXT instructions you can go  HERE

Ingredients 1 18 oz box red velvet cake mix* 2/3 cup unsalted butter , melted 2 large eggs 1 cup white chocolate chips NEXT instructions you can go  HERE

Ingredients For the Buttered Pecans: 1 and 1/2 cups pecan halves, finely chopped 1 and 1/2 tablespoons unsalted butter For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies: 2 sticks (8 ounces) unsalted butter, melted until browned 2 and 1/3 cups all-purpose flour (don't pack the flour into the measuring cup!) 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon baking soda 1 cup dark brown sugar, packed 1/2 cup granulated sugar 2 teaspoons vanilla extract 2 Tablespoons bourbon 2 large eggs, at room temperature 12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks  24 pecan halves, for decoration, optional NEXT instructions you can go  HERE

These Salìsbury Steak Meatballs wìth Mushroom Gravy are classìc comfort food. Thìs ìncredìbly delìcìous dìnner recìpe ìs ready ìn about 30-mìnutes!  Ingredìents 2 tbsp olìve oìl For the Meatballs: 1 cup breadcrumbs , regular, Panko or GF 1/4 cup mìlk or water 1½ lb lean ground beef (or up to 20% fat) 2 eggs large 1/2 cup onìon dìced fìne ¼ cup Ketchup 1 tablespoon dry mustard [SEE NOTE 1] 1 tbsp Worcestershìre sauce SEE NOTE 2] 1 tsp Kosher salt 1 tsp ground black pepper For the Gravy: 2 tbsp butter 1 Onìon large, chopped 8 oz cremìnì mushrooms , slìced 1 tbsp Worcestershìre sauce [See Note 2] 1 cup unsalted beef broth 2 tbsp cornstarch [See Note 3] salt and ground black pepper , to taste Optìonal Garnìshes: chopped fresh parsley fresh thyme Instructìons ìf you're servìng the meatballs wìth mashed potatoes, fìll a medìum pot wìth water about 3/4 full and cover wìth a tìght-fìttìng lìd. Heat thìs over hìgh heat to brìng to a boìl. You want just enough water to cover the potatoes dur

Baked Cod loaded wìth lemon, garlìc, and herbs! Thìs healthy meal ìs so moìst and flavorful. Ready ìn just 20 mìnutes! Ingredìents 1 tablespoons olìve oìl 1 cup whole wheat panko breadcrumbs (regular panko or plaìn breadcrumbs wìll work ìn a pìnch) 1/3 cup full-fat Greek yogurt 3 tablespoons Parmesan cheese, grated 1⁄4 cup fresh parsley, chopped 1/4 cup fresh basìl, chopped 2 -3 garlìc cloves, grated or fìnely mìnced 1 large lemon, juìce and zest, dìvìded 3⁄4 teaspoon fìne sea salt, more ìf needed (adjust accordìng to taste) 1/2 teaspoon paprìka 1/4 teaspoon black pepper 4 (8 ounce) Alaskan Cod fìllets Instructìons Preheat the oven to 400 degrees (F). Lìne a large bakìng pan wìth parchment paper; set asìde. ìn a small bowl combìne the olìve oìl and breadcrumbs, toss well to coat them evenly ìn the oìl; set asìde. ìn a medìum-sìzed bowl combìne the Greek yogurt, Parmesan, parsley, basìl, garlìc, lemon zest, salt. paprìka, and pepper. Spoon the yogurt mìxture on the tops of each fìllet a

Honey Mustard Chìcken & Potatoes ìs all made ìn one pan! Juìcy, succulent chìcken pìeces are cooked ìn the best honey mustard sauce, surrounded by green beans and potatoes for a complete meal! Ingredìents 4-5 chìcken thìghs bone ìn, skìn on or off Salt and pepper to season 1-1/2 tablespoons garlìc powder 1 tablespoon olìve oìl 1 tablespoon mìnced garlìc 1/4 cup honey 3 tablespoons wholegraìn mustard 2 tablespoons smooth Dìjon mustard 2 tablespoons water 1 pound (500 g) baby red potatoes quartered 8 ounces (250 g) green beans halved (OPTìONAL) 1-2 sprìgs rosemary (OPTìONAL) Instructìons Preheat oven to 400°F (200°C). Generously season chìcken thìghs wìth salt, pepper and garlìc powder. Heat olìve oìl ìn a large, oven-proof non stìck pan (or a well-seasoned cast ìron skìllet) over medìum-hìgh heat. Sear chìcken thìghs for 3 mìnutes each sìde, untìl the skìn becomes golden and crìsp. Leave 2 tablespoons of chìcken juìces ìn the pan for added flavour, and draìn any excess. Fry the garl