Easy Grilled Chicken

YIELD: 4 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES

"Don't have a lot of time to prepare dinner? Try this recipe for a time saver."

INGREDIENTS:
4 skinless, boneless chicken breast halves
1 cup fat free Italian-style dressing
1 green bell pepper
1 red bell pepper
1 zucchini

DIRECTIONS:

1. Place washed chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes.
2. Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing.
3. Grill chicken and veggies over medium heat.

NUTRITION INFO:

Amount per serving (4 total)

• Calories:
• 247 kcal
• 12%

• Fat:
• 3 g
• 5%

• Carbs:
• 27.4g
• 9%

• Protein:
• 25.6 g
• 51%

• Cholesterol:
• 67 mg
• 22%

• Sodium:
• 687 mg
• 27%

Based on a 2,000 calorie diet

Lentil and Sausage Soup

YIELD: 40 SERVINGS
PREP TIME: 15 MINUTES
COOK TIME: 3 HOURS
TOTAL TIME: 3H 15 MINUTES

"Lentil soup flavored with sausage. Serve with Romano cheese sprinkled on top of each serving bowl."

INGREDIENTS:
1/2 pound sweet Italian sausage
1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic
1 (16 ounce) package dry lentils, rinsed
1 cup shredded carrot
8 cups water
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
2 bay leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 tablespoon salt, or to taste
1/2 teaspoon black pepper
1/2 pound ditalini pasta (optional)

DIRECTIONS:

1. Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
2. Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.

NUTRITION INFO:

Amount per serving (10 total)

• Calories:
• 353 kcal
• 18%

• Fat:
• 8 g
• 12%

• Carbs:
• 50.2g
• 16%

• Protein:
• 18.9 g
• 38%

• Cholesterol:
• 17 mg
• 6%

• Sodium:
• 1008 mg
• 40%

Based on a 2,000 calorie diet

Chicken Enchiladas

YIELD: 6 SERVINGS
PREP TIME: 15 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 45 MINUTES

"A great way to use leftover chicken. Even kids love these!"

INGREDIENTS:
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

NUTRITION INFO:

Amount per serving (6 total)

• Calories:
• 619 kcal
• 31%

• Fat:
• 27.1 g
• 42%

• Carbs:
• 66.8g
• 22%

• Protein:
• 26.1 g
• 52%

• Cholesterol:
• 60 mg
• 20%

• Sodium:
• 1459 mg
• 58%

Based on a 2,000 calorie diet

PAN FRIED DUMPLINGS

YIELD: 40 SERVINGS
PREP TIME: 25 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 40 MINUTES

The best and easiest way to cook amazingly crisp potstickers! After this, you’ll never want take-out dumplings ever again. Promise!

INGREDIENTS:
1 pound ground pork
1 zucchini, shredded
1 carrot, peeled and shredded
1 cup shredded Napa cabbage
2 large eggs, lightly beaten
2 cloves garlic, minced
2 green onions, thinly sliced
3 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 tablespoon mirin
1 teaspoon sugar
Kosher salt and freshly ground black pepper, to taste
40 won ton wrappers
2 tablespoons vegetable oil, or more, as needed

DIRECTIONS:

1. In a large bowl, combine pork, zucchini, carrot, cabbage, eggs, garlic, green onions, soy sauce, sesame oil, ginger, mirin and sugar; season with salt and pepper, to taste.*
2. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
3. Heat vegetable oil in a large skillet over medium heat. Working in batches, add dumplings in a single layer and cook until bottoms begin to brown, about 30 seconds. Add 1/2 cup water, cover and cook for 3 minutes; uncover and cook until the liquid has evaporated completely and the bottoms are crisp and golden brown, about 2 more minutes. Repeat with remaining dumplings, adding more vegetable oil as needed.
4. Serve immediately.

*The filling in the dumplings does not have to be cooked prior to wrapping.

*To freeze, place uncooked dumplings in a single layer on a baking sheet overnight. Transfer to freezer bags.

Banana Bread

YIELD: 12 SERVINGS
PREP TIME: 15 MINUTES
COOK TIME: 1H 10 MINUTES
TOTAL TIME: 1H 45 MINUTES

"Banana bread is one of those things people rarely make on purpose, only when those last three bananas are almost black. This scrumptious banana walnut loaf, spiked with dark chocolate chips, is so good you'll want to make it well before the bananas get to that condition."

INGREDIENTS:
cooking spray
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter, softened
3 ripe bananas, mashed

1 cup white sugar
2 large eggs
1/4 teaspoon vanilla extract
1 tablespoon milk
1 cup chopped walnuts
1/3 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat the oven to 325 degrees F (165 degrees C). Coat a 9x4-inch loaf pan with cooking spray.
2. Whisk flour, salt, baking powder, and baking soda together in a bowl.
3. Beat butter and sugar with an electric mixer in a large bowl until smooth. Add mashed bananas and beat until combined. Beat eggs into the butter mixture one at a time, fully blending each egg before adding the next. Stir vanilla extract and milk into the mixture.
4. Stir chopped walnuts, chocolate chips, and flour mixture into banana mixture until just incorporated.
5. Pour batter into the prepared loaf pan. Tap pan on the counter to release any air pockets.
6. Bake in preheated oven for about 1 hour 10 minutes, or until an inserted toothpick comes out clean.
7. Let the bread rest in the pan for 15-20 minutes; remove from pan, slice, and serve.

NUTRITION INFO:

Amount per serving (12 total)

• Calories:
• 334 kcal
• 17%

• Fat:
• 16.6 g
• 26%

• Carbs:
• 43.8g
• 14%

• Protein:
• 5.3 g
• 11%

• Cholesterol:
• 51 mg
• 17%

• Sodium:
• 407 mg
• 16%

Based on a 2,000 calorie diet

Almond Joy Smoothie

YIELD: 4 SERVINGS
PREP TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES

The quantities here are to be used as a guide for the Almond Joy Smoothie. Add more or less or whatever you want, however, don't skip the spinach! I promise you won't even know it's here.

INGREDIENTS:
1½ cup unsweetened almond or coconut milk
¼ cup raw almonds
¼ cup unsweetened cocoa or cacao powder
1 cup spinach (a big handful will do)
1 teaspoon coconut extract
2 tablespoons unsweetened shredded coconut
1 frozen banana, cut in half
2 cups ice cubes
Optional: 2 tablespoons honey, or sweeten to taste with your favorite sweetener

DIRECTIONS:

1. Add ingredients to jar of blender in the order listed and secure lid.
2. Blend for about 50 seconds on a medium speed until smooth.
3. For Blendtec owners, select "Smoothie" cycle.

NUTRITION INFO:
per 8 ounce serving:
Calories 130; Fat 6g; Sat. Fat 0.7g; Chol. 0mg; Sodium 70mg; Carb 20g; Fiber 5g; Sugar 4g (if sweetener not added); Protein 4g.

BERRY QUINOA POWER BOWLS

YIELD: 6 SERVINGS
PREP TIME: 5 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 25 MINUTES

Start your mornings off right with these superfood power bowls, loaded with fresh berries and a drizzle of honey. Quick and easy!

INGREDIENTS:
1 cup quinoa
1/4 cup milk
2 tablespoons brown sugar, packed
1/2 teaspoon ground cinnamon
2 cups strawberries, halved
1 cup blackberries
1 cup blueberries
1/3 cup sliced almonds
6 tablespoons honey

DIRECTIONS:

1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; let cool. Stir in milk, sugar and cinnamon.
2. Serve immediately, topped with strawberries, blackberries, blueberries and almonds, drizzled with honey, if desired.

Cinnamon & Sugar Pinwheels

YIELD: 10-15 SERVINGS
PREP TIME: 15 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 35 MINUTES

This is a simple recipe that my mother made for us with the extra pie crust from whatever it was she was making for the holidays.

INGREDIENTS:
1 pie crust (homemade or store bought)
1/2 Stick butter
1/2 c sugar
1/4 c cinnamon

DIRECTIONS:
1. Roll out your favorite pie crust (or leftover trimmings from the apple one you made for the party yesterday)
2. Thinly slice the stick of butter and lay them randomly on the rolled out crust
3. Sprinkle with cinnamon and sugar to your liking
4. Roll it up and cut into pieces
5. Place the pieces cut side down on a greased cookie sheet
6. Bake at 350 for 10-15 minutes (depending on how thick you cut them)
7. Enjoy!
8. This recipe is so simple, I'm sure it's been done for ages. I'd love to hear about your modifications or added ingredients to the simple treat!

SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES

YIELD: 4 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 8 HOURS 5 MINUTES
TOTAL TIME: 8 HOURS 15 MINUTES

The easiest one pot recipe ever. Simply throw everything in and that’s it! No cooking, no sauteeing. SO EASY!

INGREDIENTS:
8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby carrots
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves

FOR THE SAUCE
1/2 cup reduced sodium soy sauce
1/2 cup honey
1/4 cup ketchup
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper

DIRECTIONS:

1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
2. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
3. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
4. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

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