Chicken and Cornmeal Dumplings recipe

 

Ingredients

• 2 medium carrots, thinly sliced
• 1 stalk celery, thinly sliced
• 1/3 cup fresh or frozen corn kernels
• 1/2 of a medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon ground black pepper
• 2 chicken thighs, skinned
• 1 cup reduced-sodium chicken broth
• 1/2 cup fat-free milk
• 1 tablespoon all-purpose flour
• 1 recipe Cornmeal Dumplings (see recipe below)
• Coarsely ground black pepper (optional)

Directions

1. In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn, onion, garlic, rosemary, and 1/4 teaspoon pepper. Top with chicken. Pour broth over mixture in cooker.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
3. If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker.
4. Using two spoons, drop Cornmeal Dumplings dough into four mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle each serving with coarse pepper.

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cauliflower rice vegetable paella recipe

cauliflower rice vegetable paella
cooking time: 20 minutes
servings: 4 - 6
grocery list:
1 tbsp coconut oil
1 small onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
1 small fennel, diced
sea salt
1 clove garlic, minced
1 head of cauliflower, riced
8 brussel sprouts, quartered
1 cup mushrooms, oyster work well
1 lemon, juiced
½ cup vegetable broth
¼ cup hot water
1 - 2 pinches saffron
½ tsp smoked paprika
2 pinches cayenne pepper
1 cup frozen peas
1 cup cherry tomatoes, halved
1 large jar artichoke hearts in water, drained + quartered
3 green onions (green + white part), sliced
15 green olives, halved
2 tbsp capers
cilantro, for garnish


1. in a paella pan or large skillet, warm coconut oil + add onion, fennel + bell peppers. saute for 5 minutes. season with salt
2. add in garlic, cauliflower, brussel sprouts + mushrooms. salt + saute for 5 minutes
3. steep saffron threads in hot water for 5 minutes
4. stir in saffron liquid, lemon juice, vegetable broth, paprika, cayenne + peas. cook for another 5+ minutes or until majority of liquid has evaporated.
5. add in tomatoes + artichokes + cook for 2 minutes. remove from heat + garnish with green onions, olives, capers + cilantro. salt to taste.

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Ginger shrimp and veggie stir fry recipe

4 tablespoons grapeseed oil
2 pounds shrimp, cleaned and deveined
2 yellow squash, sliced
1 cup sliced mushrooms
1 cup chopped bok choy
¼ cup sliced asparagus
1 cup diced tomatoes
¼ cup coconut aminos or tamari
¼ cup minced ginger
½ cup toasted sesame seeds
1 teaspoon sea salt herb blend (Such as Simply Organic All-Seasons Salt), or to taste
1 ½ teaspoons crushed red pepper flakes
4 cups cooked wild rice

Heat a large, heavy-bottomed skillet or wok over medium heat and, when hot, add 1 tablespoon of the oil, tipping the pan to coat. Add the shrimp and stir-fry for about 4 minutes, or until pink. Remove shrimp from the pan and set aside. Recoat the pan with the remaining oil and add the squash, mushrooms, bok choy, and asparagus. Stir-fry for about 5 minutes, until the vegetables are slightly tender. Add the tomatoes, coconut aminos (or tamari), ginger, sesame seeds, salt blend, and red pepper flakes. Cook, stirring often, for about 3 minutes. Return the shrimp to the pan, mix with the other ingredients, and cook until everything is heated through. Serve over the rice.

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Cheesy Ground Beef Rice Casserole recipe

 

 

What you need

• 1 lbs ground beef (lowest fat amount possible)
• 2 onions, diced
• 2 teaspoons garlic powder
• 1 small can tomato sauce
• 1 cup cooked rice
• 1 cup chicken broth
• 1 cup sour cream (I use fat free)
• 2 cups shredded cheese
• salt, pepper, oregano
• 1 cup frozen peas

How you make it

1. Preheat oven to 350° F
2. Spray a skillet with cooking spray and turn on the heat to high
3. Roast the onions for a few minutes
4. Add ground beef and garlic, brown the ground beef completely, turn heat to medium
5. Spice with salt, pepper and oregano how you like it
6. Add rice, peas tomato sauce, 1 cup cheese and broth, let simmer for 3 minutes
7. Transfer everything into a casserole dish and bake for 15 minutes
8. Meanwhile combine the rest of the cheese with the sour cream
9. After 15 minutes bring the cheese/sour cream mixture on top of you casserole and bake for another 15 minutes

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Pumpkin Pie Pancakes recipe

 

 

Ingredients:

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1 Tablespoon sugar
1 cup canned pumpkin purée (not pumpkin pie filling)
1 1/4 cups whole milk
1 egg
4 tablespoons unsalted butter, melted
Vegetable oil

Directions:

Sift together the flour, baking powder, salt, cinnamon, nutmeg, allspice, ginger and sugar in a large bowl. Set it aside.
In a separate bowl, whisk together the pumpkin with the milk, egg and melted butter.
Make a well in the dry ingredients then pour in the wet, stirring to combine. Allow the batter to rest at room temperature for 30 minutes.
Heat a large sauté pan over medium-low heat and add just enough oil to coat the bottom of the pan, allowing it to heat for 2 to 3 minutes. (See Kelly's Notes.)
In batches, scoop 3 to 4 tablespoons of batter into the pan to form pancakes. Cook the pancakes on one side until bubbles appear in the center, then flip them once and continue cooking until no longer doughy in the center. Serve the pancakes with your choice of toppings, including maple syrup, fresh fruit, nuts or whipped cream.

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Cinnamon Baked French Toast Recipe

Ingredients

2 cans (12.4 oz each) Pillsbury flaky cinnamon rolls
1/2 cup butter, melted
1/4 cup sugar
2 eggs
1/2 cup heavy whipping cream (half & half works too)
3 tsp cinnamon
1/4 tsp nutmeg
2 tsp vanilla extract
1/2 cup finely chopped pecans
Icing from cinnamon rolls
Powdered sugar, if desired

Directions
1. In a large glass bowl, melt butter then together with sugar. 

2. Beat in eggs, cream, cinnamon, nutmeg and vanilla.

3. Open canned cinnamon rolls, slice each  cinnamon roll into eighths. Place cinnamon roll pieces into the bowl of egg mixture and toss to thoroughly coat.Then pour the pieces, coated in egg mixture, into a greased 9x12 casserole dish and spread out evenly. Any remaining egg mixture, you can brush over top of areas that look like they might get dry.

4. Sprinkle with pecans and then bake on 350˚ on a low rack for 35-40 minutes.

5. Remove bake from oven. Warm icing from cinnamon rolls in microwave for 15 seconds; pour evenly over bake. Sprinkle with powdered sugar if desired.

Serves: 6-8

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Baked Ranch Parmesan Crusted Chicken recipe

4 chicken breasts
1 sleeve Ritz crackers
1/2 cup shredded Parmesan Cheese
1 Tbsp Parsley flakes
2 Tbsp Ranch Dressing
2 tsp garlic salt

In a sealed ziploc bag, crush Ritz crackers by hand or with a rolling pin. Add Parmesan Cheese and parsley flakes.
Rinse chicken breasts and pat dry. Arrange in a 9×12 dish. Sprinke with garlic salt and then spread a thin layer of ranch dressing over the top. Sprinkle a handful of cracker/cheese mixture on each chicken breast and pat down.
Bake in a 400 degree oven for about 20 minutes, or until the top is golden brown.

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