Meal Prep
Slow Cooker Pork Loins with Garlic Sun-dried Tomatoes and White Wine
Equipment
- 1 Slow Cooker
Ingredients
- 5 pound pork tenderloin
- 5 tbsp minced garlic I like garlic. Please adjust to your tastes.
- 3 oz sun-dried tomato dry, julienne cut
- 1 cup white wine
- 1.5 tbsp cornstarch
Instructions
- Place tenderloin in slow cooker
- Distribute sun-dried tomato over tenderloin
- Distribute garlic over tenderloin
- Pour in wine
- Cover and cook on low
- Remove tenderloin and as many solids as possible. Set aside
- Pour remaining liquid in medium saucepan and bring to boil
- Reduce liquid by 1/4
- Add cornstarch and stir until liquid thickens
- Serve tenderloin with sauce
Roasted Sweet Potato, Squash & Cranberries with Prosciutto
Equipment
- 1 Microwave to soften skin on squash for peeling
- 1 Vegetable peeler
- 1 Sharp knife sturdy enough to cube sweet potato
- 1 Cutting board
- 1 Baking pan
Ingredients
- 3 pounds sweet potato
- 1 package cranberries fresh
- 1 medium squash I used a butternut
- 1 package prosciutto
- 1 tsp coconut oil
Instructions
- Wash and cut sweet potato in to cubes
- Microwave squash for 1.5 minutes
- Peel and cut squash in to cubes
- Thoroughly rinse and drain cranberries
- Cut prosciutto in to thin strips
- Spread teaspoon of coconut oil on baking pan
- Combine sweet potato, squash and cranberries in pan
- Cover with strips of prosciutto
- Roast uncovered in oven on 350
All Meat Chili
Equipment
- 1 Slow Cooker
- 1 Sautee pan
- 1 Knife chef's or fileting
- 1 Cutting board
- 1 Can opener
- 1 Small spoon to help get tomato paste out of can
- 1 Large serving spoon to stir the chili
- 1 Wooden spoon to help brown the meat
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 lb steak
- 2 15 oz can of tomato sauce
- 2 15 oz can of diced tomatoes
- 1 6 oz can of tomato paste
- 1 pkt original chili seasoning
- 1 pkt hot chili seasoning
- 1/4 sm jar diced garlic
Instructions
- Brown ground meat in sautee pan, drain and add to slow cooker
- Cut steak into approximately 1 inch cubes, brown, drain and add to slow cooker
- Add tomato sauce to slow cooker
- Partially drain and add diced tomatoes to slow cooker
- Add seasoning packets and garlic to slow cooker
- Stir, cover and set to low
Overnight Oats
Equipment
- Measuring cups
- Measuring spoons
- Mason jar with lid
Ingredients
- .5 cup rolled oats
- 1 cup milk your preferred type
- .5 med banana
- 1 tsp flax seeds
- .5 cup yogurt optional
- .25 cup berries optional
- protein powder optional
Instructions
- Add all desired ingredients to a mason jar and shake vigorously
- If adding a protein powder, mix with milk before adding to other ingredients
Center Cut Pork Tenderloin with Garlic Mustard White Wine Glaze
Equipment
- 1 Large cast iron skillet
- 1 Medium mixing bowl
- 1 Sharp knife
- 1 Cutting board
- Measuring cups
- Aluminum foil
- Measuring spoons
Ingredients
- 3.5 lbs center cut pork tenderloin
- 12 oz yellow mustard reserve container
- 12 oz stone ground mustard reserve container
- 1/3 cup white wine
- 1 tbsp coconut oil
- 1/2 small jar minced garlic
Instructions
- Heat coconut oil in cast iron skillet on medium high heat
- Preheat oven to 350
- Trim excess fat from tenderloin
- Sear tenderloin on all sides
- Remove tenderloin from heat, cover skillet with foil and place in for 40 minutes
- Combine mustards, garlic, and wine in mixing bowl
- Return mixture to containers
- Remove tenderloin from oven after 40 minutes and coat liberally with mustard mixture.
- Return tenderloin to oven and cook uncovered for 30 minutes
- Remove tenderloin from oven, remove from oven, tent with foil and permit to rest.
- Scrap pan with fork combining drippings.
- Slice tenderloin and cover with dripping
Braised Chicken with Mushrooms in Garlic White Wine Sauce
Equipment
- Large Sautee Pan
Ingredients
- 4 lg chicken breasts
- 2 tbsp avocado oil
- 2 tbsp butter
- 2 tbsp minced garlic
- 2 pkg mushrooms
- 1 cup chicken bone broth
- 1/2 cup white wine
- 3 tbsp cornstarch
Instructions
- Clean mushrooms and set aside
- Heat oil over medium high heat until oil has legs
- Sear chicken breasts on each side for 2 minutes
- Remove chicken and set aside
- Reduce heat to medium
- Add butter and garlic to pan
- Sautee garlic until aromatic then add mushroom
- Cook until mushrooms are tender
- Add bone broth, wine, and stir to combine
- Return chicken to pan and continue to cook covered for 20 minutes
- Mix cornstarch with cool water and stir until smooth
- Pour in cornstarch mixture to thicken
Slow Cooker Pot Roast
Equipment
- 1 Slow Cooker
- Measuring cups
Ingredients
- 3 lbs beef roast
- 1 lb mini gold potatoes
- 1 lb mini red potatoes
- 1 lb baby carrots
- 2 tbsp minced garlic
- 1 pkt pot roast seasoning
Instructions
- Rinse potatoes
- Place roast in slow cooker
- Add potatoes, carrots and minced garlic
- Mix seasoning packet in 1 cup of water and pour over vegetables
- Cover and cook on low
Beef Enchilada Casserole
Equipment
- Large rectangular baking pan
- Large Sautee Pan
- Measuring cup
- Sharp knife
- Aluminum foil
Ingredients
- 3 lbs lean ground beef
- 6 8 inch low carb wraps
- 1 medium yellow onion
- 1 bunch scallions
- 2 pkgs Sargento Mexican 3 cheese blend
- 3 pkgs taco seasoning
- 4 cups red enchilada sauce
- 1 tsp avocado oil
Instructions
- Thinly slice onion
- Slice scallion
- Brown ground beef
- Add onion and scallion
- Cook about 5 minutes
- Stir in season packets
- Oil baking pan
- Add half a cup of sauce to bottom of baking pan
- Place 2 tortillas in baking pan
- Layer in 1/3 of beef, sauce and cheese
- Place 2 tortillas
- Layer in beef, sauce and cheese
- Place last 2 tortillas and cover with remaining beef, sauce, and cheese
- Cover with aluminum foil and bake for 30 minutes
- Remove foil and bake for an additional 10 minutes
Chicken Enchilada Burrito
Equipment
- Skillet
Ingredients
- 1 whole rotisserie chicken
- 1.5 - 2 cups red enchilada sauce
- 1 container guacamole
- 5 cups white rice
- 10 med low carb wraps
Instructions
- Pick the meat off the chicken
- Add avocado oil to skillet
- Add chicken and sauce
- Mix well
- Spread a tablespoon of guacamole on each of 2 wraps
- Place half a cup of rice on guacamole
- Place 4 ounces of chicken in each wrap
- Fold and enjoy
Butter Garlic Chicken
Equipment
- Sharp knife
- Cutting board
- Gallon Storage Bag
- Large Sautee Pan
Ingredients
- 2.5 lbs chicken breasts
- 1 tbsp Italian seasonings
- 2 tbsp minced garlic
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tbsp avocado oil
- 1 tsp tomato paste
- 1.5 tbsp honey
- 1 tbsp coriander
- 2 tbsp butter
Instructions
- Cut chicken into cubes
- Place chicken in storage bag and add 1 tbsp garlic, Italian seasoning, cumin, paprika and oil. Close bag and massage seasoning into chicken.
- Let marinate for up to an hour.
- Heat sautee pan on medium heat and add butter remaining garlic, tomato paste and seasoned chicken.
- Cook chicken until brown.
- Reduce heat to low.
- Add honey and coriander.
- Continue to cook until sticky.
Beefed Up Protein Pasta
Equipment
- Large saucepan
- Sharp knife
- Cutting board
- Can opener
- 2 Medium sized bowls
Ingredients
- 1 lb lean ground beef
- 1 lb lean ground turkey
- 1 each red, yellow and green bell pepper
- 1 sweet onion
- 1 28oz can tomato sauce
- 1 pkg pasta of your choice
- 2 tbsp minced garlic
- 1 tbsp avocado oil
- 2 tbsp Italian seasonings
- 1 cup mozzarella cheese
- 1 cup parmesan cheese
- dried parsley
Instructions
- Dice onion and bell peppers and place in bowl
- Brown meat in saucepan, drain and place in separate bowl
- Add oil, garlic, diced vegetables and pasta to saucepan
- Cook until onions become tender
- Return meat to sauce pan
- Pour in tomato sauce and add Italian seasoning
- Mix well, cover and cook until pasta is desired consistency
- Stir in mozzarella
- Serve topped with a parmesan and dusting of parsley
Creamy Buffalo Chicken Pasta
Equipment
- Sharp knife
- Cutting board
- Large Sautee Pan
- Large saucepan
- Blender
- Gallon Storage Bag
Ingredients
- 2 - 2.5 lbs chicken
- 1 pkg pasta of your choice
- 1 16 oz bottle of Buffalo wing sauce
- 1 24 oz container of cottage cheese
- 2 tbsp minced garlic
- 2 tbsp avocado oil
Instructions
- Cube chicken, place in storage bag and add a quarter of the sauce. Marinate for 30 minutes.
- Empty container of cottage cheese into blender. Pulse while adding remaining Buffalo sauce until smooth.
- Follow cooking instructions for pasta, but shorten cook time by 2 minutes and drain thoroughly.
- Add oil to sautee pan on medium high.
- Add chicken, garlic and cook chicken
- Add pasta to chicken and stir in sauce
- Cover and let simmer 5 minutes
- Serve with crushed red pepper and blue cheese crumbles
Dirty Rice with Green Peppers and Onions
Equipment
- Rice cooker
- Large Sautee Pan
- Cutting board
- Sharp knife
Ingredients
- 1 cup uncooked rice
- 2 lbs ground meat I used venison
- 2 green peppers
- 1 lg sweet onion
- 2 tbsp avocado oil
- 2 tbsp minced garlic
- 2 tbsp tomato paste
- 1/2 tbsp cumin
- 1/2 tbsp smoked paprika
- 1/2 tbsp Italian seasonings
- 1 container Pico de gallo
- 1 pkg Mexican 4 cheese blend
Instructions
- Cook rice in rice cooker. This can be done in advance if desired.
- Dice green pepper and onion.
- Add oil to pan on medium high heat.
- Sautee peppers and onions until they start to become tender.
- Push vegetables to the edges of the pan and add meat.
- Brown meat and stir into vegetables.
- Add seasonings and stir into mixture.
- Add tomato paste and mix in thoroughly.
- Fold rice into mixture.
Notes
Serve topped with Pico de gallo and Mexican 4 cheese blend.
Beef Taco
Equipment
- Cutting board
- Sharp knife
- Large Sautee Pan
- Can opener
Ingredients
- 2 lbs grass-fed ground beef
- 1 lg sweet onion
- 2 tbsp tomato paste
- 1 can can of diced tomatoes
- 1 red, yellow and orange bell pepper
- 2 tbsp minced garlic
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp red pepper flakes
- 1 tbsp avocado oil
- 1 pkg pepper jack cheese
- 1 pkg wraps low carb or protein
Instructions
- Wash and slice peppers into strips
- Slice onion into strips
- Brown meat
- Stir in seasonings and continue to cook until well mixed
- Stir in tomato paste and diced tomatoes and mix for 2 minutes
- Remove meat mixture from pan
- Add avocado oil and vegetables to pan stirring to deglaze and cook until tender
Assembly
- Place a wrap into a large skillet on medium heat
- Sprinkle cheese on half of wrap
- Add a serving of the meat mixture
- Add a serving of sauteed vegetables
- Fold and serve
Notes
Reheating meat and vegetable mixtures before assembly assures even temperature.
Creamy High Protein Chicken Fajita Pasta
Equipment
- 1 Cutting board
- 1 Large Sautee Pan
- 1 Large saucepan
- 1 Sharp knife
Ingredients
- 2 lbs chicken breasts
- 1 pkg protein pasta
- 1 each red, yellow, and orange bell peppers
- 1 lg sweet onion
- 1 pkg laughing cow cheese wedges
- 1 tsp red pepper flakes
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 pkg pepper jack cheese
- 2 tbsp avocado oil
Instructions
- Cut peppers and onion into strips
- Cube chicken
- Heat oil over medium heat
- Add chicken and cook until half cooked stirring in seasonings and searing the outside
- Pull chicken to edges of pan
- Add sliced vegetables to pan and cook until tender
- While vegetables cook, cook pasta per instructions
- Once vegetables become tender, clear a space in the middle of the pan and add cheese wedges one at a time breaking them up so they melt.
- Combine everything in pan coating it with cheese.
- Add 1/3 cup of pasta water (or more depending on how much liquid you prefer)
- Drain pasta and stir into rest of mixture
- Serve topped with pepper jack cheese
Chicken with Broccoli and Mushrooms
Equipment
- 1 Sharp knife
- 1 Gallon Storage Bag
- 1 Cutting board
- 1 Large Sautee Pan
- Measuring spoons
Ingredients
- 3 lbs chicken breasts
- 1/2 cup hoisin sauce marinade
- 4 heads broccoli
- 1 cup chicken bone broth
- 2 tbsp avocado oil
- 2 tbsp minced garlic
- 1 tbsp red pepper flakes
- 2 tsp cornstarch
Instructions
- Cut chicken breasts into thin strips across the narrow side
- Place chicken in storage, add marinade, coat and set aside for desire time
- Wash broccoli and cut off crowns and pat dry
- Quickly rinse mushrooms to prevent water absorption and pat dry
- Heat oil in pan on medium high to nearly smoking
- Cook chicken until 75% done, remove from pan and set aside
- Quickly add broccoli and cook until slightly tender
- Add mushrooms and garlic stirring constantly
- Return chicken to pan and pour in any collected juices
- Add broth and red pepper flake
- Mix cornstarch with cold water and stir until smooth
- Once liquid in pan starts to bubble, pour in cornstarch mixture and stir for 1 minute to thicken
- Remove from heat and gently turn over pan contents to coat evenly
Coconut Curry Chicken and Rice
Equipment
- 1 Sharp knife
- 1 Cutting board
- 1 Large Sautee Pan
- 1 Container large enough to hold cubed chicken to mix with seasoning
- Measuring spoons
Ingredients
- 2 lbs chicken breasts
- 2 bell peppers
- 2 tbsp avocado oil
- 2 tbsp butter
- 1 cup uncooked rice
- 2 tsp yellow curry powder
- 1 tbsp yellow curry powder
- 1 tbsp minced garlic
- 1 can coconut milk
Instructions
- Cook rice and refrigerate for a minimum of 8 hours
- Cut bell pepper into strips and cut strips into 3rds
- Cube chicken, place in container and mix in 2 tsp of curry powder
- Heat oil on medium heat in pan
- Cook chicken to 75% remove and set aside
- Add butter to pan and sauté bell pepper and garlic
- Add coconut milk and stir in 1 tbsp of curry powder
- Return chicken to pan pouring in any collected juices
- Gently mix to ensure even coating
- Fold rice into mixture making sure to coat evenly
- Cover, remove from heat, let rice absorb excess liquid and flavors blend
Chicken, Turkey Sausage, Tomatoes and Red Lentil Pasta in Tomato Cream Sauce
Equipment
- 1 Sharp knife
- 1 Cutting board
- 1 Large Sautee Pan
- Measuring spoons
- 1 Gallon Storage Bag
Ingredients
- 3 lbs chicken breasts
- 1 lbs turkey Italian Sausage
- 1 pkg grape tomatoes
- 1 box red lentil pasta
- 2 tbsp tomato paste
- 1/2 pint heavy whipping cream
- 2 tbsp minced garlic
- 2 tbsp avocado oil
- 2 tbsp butter
- 2 tsp dried parsley
- 2 tsp Italian seasoning
Instructions
- Cut chicken into thin narrow strips
- Cut grape tomatoes in half lengthwise
- Heat avocado oil in sauté pan on medium high
- Brown chicken and Italian sausage on medium high until 3/4 cooked
- Stir in garlic, parsley and Italian seasoning
- Stir in heavy whipping cream and let mixture come to a light boil
- Add uncooked pasta, reduce to simmer and cover
- Cook until pasta is desired consistency
Lemony Garlic Honey Chicken with Broccoli and Brussels Sprouts
Equipment
- 1 Sharp knife
- 1 Cutting board
- 1 Large Sautee Pan
- 1 Gallon Storage Bag
- 1 Lemon Juicer
- Measuring spoons
Ingredients
- 3 lbs chicken breasts
- 2 heads broccoli
- 1 pkg Brussels sprouts
- 2 tbsp honey
- 1 lg lemon juiced
- 2 tbsp minced garlic
- 2 tbsp avocado oil
Instructions
- Cube chicken
- Half Brussels sprouts
- Cut broccoli down to florets
- Heat avocado oil in sauté pan on medium heat
- Cook chicken until 3/4 done and set aside
- Raise heat to medium high and cook vegetables until tender
- Stir in garlic
- Return chicken and its juices to pan mixing thoroughly
- Reduce to medium low and continue cooking until vegetables are desired consistency
- Drizzle honey over mixture and stir to coat evenly
High Protein Chili Mac
Equipment
- 1 Cutting board
- 1 Sharp knife
- 1 Can opener
- 1 Slow Cooker
- 1 Large Sautee Pan
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1.5 lbs sirloin steak cubed
- 1 can dark red kidney beans
- 1 can light red kidney beans
- 2 pkts chili seasoning your choice of spicey
- 2 cans diced tomatoes
- 1 box red lentil pasta
- guacamole optional
- cheddar or pepper jack optional
Instructions
- Open beans and drain
- Cut steak into bite sized cubes
- Brown ground meat
- Add meat and all liquid to slow cooker
- Brown steak cubes
- Add to slow cooker
- Stir beans, diced tomatoes and seasoning packets into slow cooker
- Cook on low for 5 hours
- Stir in pasta and cook for another hour or until pasta is desire tenderness
Notes
Serve topped with guacamole and cheese.
Cilantro Lime Chicken Tacos with Guacamole and Pineapple Pico
Equipment
- 1 Gallon Storage Bag
- 1 Sharp knife
- 1 Cutting board
- 1 Large Sautee Pan
Ingredients
- 2 lbs chicken breasts
- 2 limes juice
- 2 tbsp avocado oil
- ⅓ cup fresh cilantro leaves minced
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1 pkg chunky pico de gallo preferred heat
- ¾ cup fresh pineapple chunks
- 1 pkg guacamole preferred heat
- 1 pkg low carb wraps
Instructions
- Slice chicken in to the thinnest slices possible
- Place chicken in gallon storage bag with 1 tablespoon of oil and spices and mix thoroughly
- Set chicken aside to marinate
- Dice pineapple and mix with pico de gallo
- Heat remaining oil in sauté pan on medium high
- Cook chicken letting it brown but moving regularly
- Add diced cilantro when chicken is 75% complete and continue to cook
- Remove pan from heat and squeeze limes over chicken stirring regularly
- Serve by coating section of wrap with guacamole, placing chicken on wrap and topping with pineapple pico mix
Creamy Garlic Tomato Chicken Casserole
Equipment
- 1 Sharp knife
- 1 Cutting board
- 1 Large Sautee Pan
- 1 Large rectangular baking pan
- Measuring spoons
- 1 Gallon Storage Bag
Ingredients
- 5 lbs chicken breasts
- 2 pkgs red, yellow, and orange bell peppers
- 1 pint heavy whipping cream
- 2 tbsp avocado oil separated
- 2 tbsp minced garlic
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 tbsp butter
- 1 can tomato paste
Instructions
- Dice chicken and place in storage bag with 1 tablespoon of avocado oil and dry seasonings. Massage to mix thoroughly and set aside for at least an hour.
- Cut bell peppers into strips
- Heat avocado oil on high until just smoking
- Cook chicken letting it brown
- Remove chicken and set aside
- Reduce heat to medium and add butter
- Sautee minced garlic until tender
- Add tomato paste and stir until smooth
- Add bell peppers and cook until tender
- Pour in heavy whipping cream and bring to a gentle boil
- Add chicken and mix to coat thoroughly
- Transfer to baking dish and bake at 350 for 30 minutes or until top browns
Sweet Heat Pulled Pork
Equipment
- 1 Slow Cooker
- 1 Roasting pan
- 1 Sharp knife
- 1 Cutting board
- 1 Pair of Tongs
- 1 Grater
- Measuring cups
Ingredients
- 8 lbs pork butt
- 1 cup apple cider vinegar
- 8 med fuji apples
- 1 cup Franks red hot sauce
- 4 inches fresh ginger peeled
Instructions
- Cook pork butt on low for 22 with apple cider vinegar and salt to taste
- Pull pork and place in roasting pan
- Mix with hot sauce and grated ginger
- Peel and slice apples into cubes
- Top pork with apples
- Cook on 350℉ tossing frequently and browning
Roasted Brussels Sprouts, Butternut Squash and Sweet Potato with Pancetta
Equipment
- 1 Sharp knife
- 1 Cutting board
- 1 Roasting pan
- Measuring spoons
Ingredients
- 2 pkgs Brussells sprouts
- 1 lg butternut squash
- 4 med sweet potato
- 1 pkg pancetta
- 1 tbsp avocado oil
Instructions
- Split Brussels sprouts in half
- Microwave squash for 90 seconds, peel, remove seeds and cube
- Cube sweet potatoes
- Place all vegetables in roasting pan, add oil and toss to coat
- Sprinkle pancetta evenly across top
- Bake at 350° tossing from time to time until brown
Creamy Tuscan Chicken Pasta
Equipment
- 1 Sharp knife
- 1 Cutting board
- 1 Slow Cooker
- 1 Mixing bowl
- 1 Large Sautee Pan
- 1 Gallon Storage Bag
Ingredients
- 5½ lbs chicken breasts
- 4 cups spinach
- 1½ pints heavy whipping cream
- 12 oz chickpea pasta
- 2 cups chicken bone broth
- 1 pkg grated parmesan
- 1 pkg Gouda cubes
- 8.5 oz sundried tomatoes
- 1 pkg Italian dressing seasoning mix
- 2 tbsp avocado oil
Instructions
- Cut chicken into cubes, mix with oil and seasoning
- Place chicken into storage bag and marinate
- Heat a tablespoon of oil in pan and brown chicken cubes
- Place browned chicken cubes in slow cooker interspersing Gouda
- Mix heavy whipping cream, sundried tomatoes and parmesan in bowl
- Pour mixture into slow cooker and cook on low for 6 hours
- Add pasta and cook for 10 minutes or until pasta is desired consistency
- Roughly chop spinach, stir into slow cooker and let wilt
Spicy Stuffed Cabbage Casserole
Equipment
- 1 Large saucepan
- 1 Large mixing bowl
- 1 Sharp knife
- Cutting board
- Measuring cups
- Measuring spoons
- 1 Large rectangular baking pan
- 1 Wooden spoon
- 1 Medium mixing bowl
- 1 Fork
Ingredients
- 2¼ lbs ground beef
- 1 lb mild ground Italian sausage
- 1 lg sweet onion
- 1 lg head of cabbage
- 3 tbsp minced garlic
- 2 tsp crushed red pepper flake
- 2 cups shredded mozzarella
Sauce
- 6 lg eggs
- 2 cups milk
- ½ cup cream cheese
- 6 tbsp olive oil
- ½ tsp chili powder
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 cup almond flour
Instructions
- Dice onion
- Roughly shred cabbage
- Brown meats and remove to large mixing bowl
- Sautee onions, garlic, add to bowl with meat and mix thoroughly
- Add 1 tbsp of olive oil to pan and cook cabbage until translucent
- Layer cabbage, meat and 1 cup mozzarella cheese in large baking dish repeating until out of these ingredients sprinkling red pepper flake after each meat layer
Sauce Mixture
- Whisk eggs
- Stir in milk
- Add all dry ingredients and mix well
- Add soften cream cheese and whisk together well with fork
- Pour sauce mixture over top and cover with remaining cheese
- Bake at 350℉ for 45 minutes
Creamy White Chili Mac
Equipment
- 1 Slow Cooker
- 1 Large Sautee Pan
- 1 Cutting board
- 1 Sharp knife
- Measuring spoons
Ingredients
- 2 lbs ground chicken
- 2 lbs lean ground turkey
- 4 15 oz can northern beans
- 1 lg sweet onion
- 2 4 oz can green chilies
- 6 oz cream cheese
- 24 oz low sodium chicken broth
- ¼ cup heavy whipping cream
- 2 tsp cumin
- 1½ tsp oregano
- 1 tsp chili powder
- ½ tsp cayenne pepper
- 3 tbsp minced garlic
- 2 tbsp avocado oil
Instructions
- Chop onion
- Brown ground meat and add to slow cooker
- Sautee onion and garlic in avocado oil and add to slow cooker
- Add beans and chilies to slow cooker
- Add seasonings and pour chicken broth to distribute
- Add heavy whipping cream and stir to mix
- Top with cubes of cream cheese and cook for 5 and a half to 6 hours on low
- Stir in softened cream cheese, add pasta and continue to stir until pasta is covered
- Cook for an additional 10 minutes or until pasta is tender.
Ginger Garlic Chicken Stir Fry
Equipment
- Cutting board
- Sharp knife
- Large Sautee Pan
- Measuring spoons
- Large Glass
- Measuring cups
Ingredients
- 4 ½ lbs. chicken breasts
- 2 broccoli heads
- 1 red, yellow, and orange bell peppers each
- 1 lg sweet onion
- 3 tbsp minced garlic
- ⅔ cup soy sauce
- 2 tsp cornstarch
- 2 cups chicken bone broth
- 4 tbsp avocado oil divided
- 3 inches ginger
Instructions
- cube chicken breast
- dice onions
- slice peppers
- peal ginger, cut into rounds, and sliver ginger
- heat 2tbsp oil on high eat to nearly smoking
- sear chicken cubes until 3/4 cooked and remove to bowl
- heat remaining oil, throw in ginger and garlic and cook until aromatic
- add onion and peppers, cooking until tender
- add mushrooms, cook until liquid renders
- return chicken to pan, making sure to add any liquid from bowl
- mix together
- add chicken broth and soy sauce
- permit to boil
- mix cornstarch and water in measuring
- make a hole in center of pan and slowly stir in cornstarch mixture
- as sauce thickens coat all ingredients evenly
Butter Chicken Casserole
Equipment
- 1 Sharp knife
- 1 Cutting board
- 1 Large Sautee Pan
- 1 Measuring spoons
- 1 Measuring cups
- 1 Large rectangular baking pan
- 1 Medium mixing bowl
Ingredients
- 8 tbsp butter
- 1 large sweet onion
- 4 ¾ lbs. boneless, skinless, chicken breast, cut into bite size pieces
- 2 cups tomato sauce
- 2 cups heavy cream
- 2 tbsp garam masala
- 2 tsp turmeric
- 2 tsp Cumin
- 2 cups Shredded Cheese
Instructions
- Preheat the oven to 375 °F
- Grease a casserole dish
- Melt butter over medium heat and saute` onions until softened
- Add chicken pieces and cook until browned
- Remove from heat
- In a separate bowl, mix together tomato sauce, heavy cream, garam masala, turmeric, cumin
- Pour the sauce over the chicken in the skillet and stir to combine
- Transfer the chicken and sauce mixture to the greased casserole dish
- Top with shredded cheese and bake for 25 minutes or until the cheese is melted and bubbly
Creamy Chicken Fajita
Equipment
- 1 Sharp knife
- 1 Cutting board
- 1 Large Sautee Pan
- 1 Medium sized mixing bowl
- 1 Large sized mixing bowl
- 1 Medium Sauce Pan
- 1 Whisk
Ingredients
- 4 lbs. Chicken Breast
- 2 cups Heavy Cream
- 3 Med Onions
- 3 Med Peppers
- 2 packs Taco or Fajita Seasoning
- 2 tbsp Butter
- 2 tbsp Almond Flour
- 2 cups Mexican Blend Cheese
- 4 tbsp Avocado oil
Instructions
- Slice onions
- Slice green peppers
- Place into bowl
- Cut Chicken Strips
- Heat 2tbsp of oil in large skillet
- Brown Chicken and place in large bowl
- Add remaining oil to skillet
- Sautee onions and peppers
- While the vegetable's are sautéing, create cream sauce
- Melt tbsp butter in sauce pan
- Add tbsp of flour
- Whisk until mixture thickens
- Add 1 cup of whipping cream
- Whisk until thickens
- Add additional cup of whipping cream
- Stir until thickens
- Whisk in seasoning packets
- Stir in 2 cups of cheese and melt
- Add chicken to skillet
- Pour sauce over chicken and mix coat evenly
- Allow dish to come to a gentle boil for 5 minutes, stirring regularly
- Turn off heat, permit to cool and thicken
Notes
Serve over rice with guacamole.
Whole Roasted Chicken And Potatoes
Equipment
- 1 Glass baking dish
- 1 Sharp knife
- 1 Kitchen shears
- 1 Cutting board
- 1 Small mixing bowl
Ingredients
- 1 6lbs Whole Chicken
- 2 large Sweet potato
- 1 small bag Mini red potatoes
- 3 tbsp Butter
- 2 tbsp Minced garlic
- 1 tsp garlic powder
- 1 tsp parsley
- 1 tsp Italian seasoning
Instructions
- Spatchcock the chicken with kitchen shears.
- Blend seasoning and butter in small mixing bowl.
- Place chicken on glass baking dish.
- Spread mixture on and under skin of chicken.
- Dice potatoes and place around chicken.
- Bake for 1 hour and 30 minutes on 350