Recipes

Servings
Bread
bread croutons

French bread
Extra virgin olive oil
Kosher Salt
Freshly ground pepper

1. Preheat oven to 450 degrees F (about 10 min). 2. Cut the bread in small pieces. 3. Put it in a tray. Add Olive Oil, Salt and Pepper and mix good (the bread with all ingredients) but without breaking the bread. 4. Bake for 12 minutes. Once at 5 minutes, shuffle the bread. Do not over bake. The bred will burn.

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4 Servings
Turkey sausage
collspxgotmilk

Smoked turkey sausage
Onion
Garlic
Low sodium chicken broth
Ro-tel tomatoes
Half-and-half cream
Penne pasta
Salt and pepper
shredded cheese
Green onions

1. Heat oven broiler. Heat 1 tsp olive oil in large skillet. Cook sausage and onion until lightly browned. Add garlic and cook until fragrant, about 30 seconds. 2. Stir in broth, tomatoes, half and half, penne, 1/2 tsp salt and 1/2 tsp pepper (more or less to taste) and bring to a boil. Cover skillet and reduce heat. Simmer, stirring frequently, until pasta is tender, about 15 minutes. 3. Off heat, uncover skillet and stir in 1/2 cup cheese. Top with remaining cheese and broil until cheese is melted and spotty brown, about 3 minutes. Sprinkle with scallions before serving. VARIATIONS: Use Monterey Jack, pepper jack, Parmesan or mozzarella cheese. Fold in 4 cups fresh baby spinach after cooking pasta; cook for 1 minute to wilt; skip broiling step. To make healthier, omit all but 1/2 cup cheese, added to top and broiled. Use milk instead of cream to lighten.

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4



white whole wheat flour
quick cooking oats
white sugar (I use Whey Low sugar substitute)
baking powder
baking soda
salt
buttermilk
vanilla
vegetable oil
egg
chopped pecans or walnuts (optional)

Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor or blender and puree until smooth.Heat a lightly oiled griddle over medium high heat. Pour or scoop the batter onto the griddle, using approximately and frac14; cup for each pancake. Cook until the edges bubble. With a spatula flip the pancake to the other side and cook until it is golden brown.

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4-6



boneless skinless chicken breasts
olive oil
heavy cream
chicken broth
garlic powder
italian seasoning
parmesan cheese
spinach
sun dried tomatoes

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

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4
Chicken American
collxdf, Soy Sauce, Fall, Dinner, American, Chicken, Main Dish, Sweet, Sticky, chicken, Quick, IugAThJIBObEny, collxnrm, februarytop25may-top25, collsxtailgate, collsx30chicken, collsxdf, collsxnrm, collsxspicy, collspxgotmilk

Brown sugar
Honey
Soy sauce
Fresh ginger
Garlic
Hot sauce
salt and pepper
All purpose flour
Skinless chicken breasts
Vegetable oil

1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small sauce pan simmer while cooking chicken. This should help thicken it for sticking to the chicken stirps. 2. Combine flour, salt and pepper in bag and coat the chicken strips. 3. Heat oil in a large skillet over medium-high heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

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2 Servings



kirby cucumber sliced
freshly squeezed lime juice
basil leaves
sugar
vodka
water
ice
Garnish: cucumber slice

Place all the ingredients in the blender. Using the ice crush setting, blend until all the ingredients are even and finely chopped, about 30 seconds. Pour the slush into a glass. Garnish with a cucumber slice and a straw.

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9 Servings
Pork Chops American
Pork Chops, Fried, Fried Pork, Classic, Easy, Bread Crumbs

Pork chops
Eggs
Milk
Bread crumbs
All purpose flour
grated parmesan cheese

Preparation: Crack open eggs and put them in a medium size bowl (discard shell’s) with a 1/2 cup milk and beat till well blended, add a little salt and pepper. Now take 2 plates (or 2 shallow bowls) and pour a bit of flour on one and then pour some Italian Bread crumbs on to a separate plate along with a little bit of the parmesan cheese and lightly mix with a fork (I use paper plates and bowls for easy clean up, you can also use a large ziplock bag for breading the chops but I prefer a plate). First coat the chop lightly with flour, this will help the egg wash to stick better, then dip entire pork chop into Egg wash and place on plate of breadcrumbs, give it a little shake and flip the chop to coat the other side. Cooking: Place a medium to large (10 or 12 inch) skillet on your range, pour enough vegetable oil (or preferred oil except olive oil) so that its about a ¼ inch deep. Set burner to medium and let oil come up to about 325 f (its important to maintain your temp when pan frying, never let oil get to its "smoke point"). Once oil is ready place chops into the oil and let first side fry for a couple minutes before disturbing. After 3 minutes lift one chop to see if it’s a golden brown, if so flip them and fry other side until golden brown. When done place on a plate with a layer of paper towels underneath or a cooling rack with paper towels underneath the rack to catch the excess oil. Homemade Italian style Bread Crumbs: I usually have a half loaf of french bread that gets stale before it gets eaten so I make my own breadcrumbs and store them in an air tight container for later use. All you have to do is cut the stale bread into pieces that will fit into a blender along with some oregano, parsley, and garlic salt (too taste) and blend it all together until the bread crumbs are at the desired texture and size.

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12 Servings
Crepe French
apriltop25june-top25, collsxmom, collsx10ds

All-purpose flour
Sugar
Baking Powder
Salt
milk
Butter
Vanilla extract
Eggs

DIRECTIONS: 1) In a large bowl, sift together flour, sugar, baking powder and salt. Stir in the remaining ingredients; mix until smooth. 2) Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. 3) Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Stack the finished crepes by putting wax paper between each one. Keep covered with a dry cloth until ready to eat

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8 Servings
cucumbers












In a small bowl, combine the mayonnaise, sour cream, sugar, vinegar, salt, dill weed, celery seed and pepper. Add the cucumbers. Toss to coat. Cover and refrigerate for 2 hours.

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zucchini cut into noodles using a noodle slicer
Celtic sea salt
skinless chicken breasts
Celtic sea salt
almond flour (if you are allergic to nuts
eggs beaten
ghee (click here for an easy homemade recipe)
grated Pecorino Romano or Mozzarella (omit if Pale
extra-virgin olive oil
garlic
crushed tomatoes (I prefer Eden Organic)
Celtic sea salt
dried Italian seasoning

Place zucchini noodles in a colander and season with salt. Toss. Let sit for 20 minutes. Place a clean dish towel on the counter and pour zucchini on to towel. Fold towel over zucchini and gently press to dry noodles.Preheat broiler to high. Season chicken with sea salt. Place flour in one flat-bottom dish and the eggs in another. Heat large skillet over medium heat for 2 minutes. Add ghee, melt, and swirl to coat. Dip chicken into the eggs, then the almond flour and place into the pan. Repeat with remaining chicken pieces. Cook, without moving, for 4 minutes until bottom is golden brown. Flip chicken and cook another 4-5 minutes until second side is golden brown. Remove and place on a cooling rack set over a large baking sheet (this keeps the crust from getting soggy). Place a piece of mozzarella (or some shredded Pecorino Romano) on each piece of chicken. Broil until melted.Meanwhile, heat olive oil and garlic in a medium saucepan over medium heat. When garlic begins to sizzle, add tomatoes, salt and Italian seasoning (try to stand back a bit, as the sauce may splatter). Simmer on low for 10 minutes.Wipe now-empty skillet with paper towels and pour 2 tablespoons olive oil in pan and heat over medium heat. Add zucchini noodles and using a pair of tongs, toss, until hot, about 2 minutes.Serve chicken with marinara and zucchini noodles.

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4 Servings
Chicken Italian


chicken thighs
Chicken drumsticks
All purpose flour
Salt
Black pepper
Olive oil
onion
Garlic
Red bell pepper
Fresh mushrooms
Capers
diced tomatoes
Dry white wine
Low sodium chicken broth
Dried oregano
Fresh basil
salt
Black pepper

1. Pat dry the chicken pieces with a paper towel, in a shallow dish or pie plate, combine flour, salt and pepper, mix well. 2. Heat a large skillet over medium-high heat, add olive oil, when hot, dredge each piece of chicken in the flour mix, then add chicken pieces skin side down, brown for 5 minutes, turn and brown for another 5 minutes. If you can't fit all in the pan, brown in batches. 3. Once the chicken is browned, remove from the skillet to a plate and set aside. Reduce heat to medium, add bell pepper, onion, garlic, saute for 4-5 minutes until soft. 4. Add wine, reduce by half about 3-4 minutes. 5. Add chicken stock, cook for 2-3 minutes, then add the tomatoes and bring to a simmer. 6. Add the capers, oregano, mix well, taste, add salt and pepper to taste, then return the chicken and coat completely. Reduce heat to medium-low, and simmer for 30 to 35 minutes stirring occasionally. 7. Remove the chicken from the skillet to a serving platter, and increase the heat to medium-high bringing the sauce to a boil, cook stirring for 2-3 minutes until sauce slightly thickens, remove from heat and pour sauce over chicken. 8. Top with fresh chopped basil, serve with rice, noodles, or any side dish you like. Enjoy!

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4



thick-cut, boneless pork loin chops
olive oil
fresh basil leaves
minced garlic
lemon juice
sea salt
pepper

Add olive oil, basil, garlic, lemon juice, salt and pepper to a bowl and mix well.Spread both sides of the pork chops with the mixture and let the chops set for about 20 minutes.Grill chops over direct heat for about 5-6 minutes per side or until the internal temperature reaches at least 145 degrees.Let rest for 5 minutes before serving.

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6 Servings
ricotta cheese Vegetarian
collxkid, Spinach, ricotta cheese, Zucchini, Carrots, Mushrooms, Vegetarian

diced tomatoes
onion
Garlic
carrots
dried basil
Salt
black pepper
dried oregano
ricotta cheese
shredded mozzarella cheese
dried parsley (or italian herbs)
zucchini
fresh mushrooms
frozen chopped spinach
Grated Parmesan cheese

Pre-heat oven to 180 degrees celcius (350 F). Cook onion, garlic and basil in a saucepan until onions soft. Add tomatoes, salt, pepper, oregano and finely chopped carrot. Cook for about 20-30 minutes, until well cooked and it becomes less watery. The less watery the sauce the better your lasagna will hold together later, but don't let the sauce get too dry either or your lasagna won't hold together too well. In a separate bowl, combine ricotta, mozzarella (or tasty cheese) and parsley. Set aside. In a food processor finely chop up the fresh mushrooms. Note: Be sure to clean the mushrooms prior to chopping if they require it. You may also thinly slice the mushrooms instead of chopping in a food processor. It depends on your preference and taste. Cut off both ends of the zucchini, peel and slice lengthwise into strips. These will be used as the layers for your lasagna. If you don't usually eat zucchini, try slicing them fairly thin (about 5mm or less thickness). Arrange a single layer of zucchini strips in an 8 x 8 inch baking dish to cover the bottom of the dish, or two small baking dishes depending on what you have available. Spread 1/2 of the ricotta mixture over the zucchinis. Next layer 1/2 of the tomato mixture, then 1/2 of the mushrooms, followed by 1/2 of the spinach. Repeat with zucchini, ricotta, tomato, mushrooms and spinach again. Keep layering the ingredients in the same order until you run out of ingredients. You may run out after only a couple of layers which is fine as it will still cook and taste the same at the end. Decorate the top with any left over ingredients you may have (zucchini, mushrooms, etc) if you desire. Finish of with parmesan cheese on top. Add as much or as little as you desire. Bake 30-45 minutes in the over. Season with salt before serving.

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4 Servings
Pork Chops


all-purpose flour
ground mustard
garlic pepper blend
seasoned salt
pork loin chops (4 ounces each)
canola oil
(14-1/2 ounces) chicken broth

In a large resealable plastic bag, combine mustard, 1/2 cup flour, pepper and seasoned salt. Add chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides. Transfer to a 5-qt. slow cooker. Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender. Remove pork to a serving plate and keep warm. Whisk cooking liquid until smooth; serve with pork.

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1 Serving
Sweet potato


Sweet potato
Olive oil

Preheat oven to 350°F Leaving the skin on, cut the yam into ½ inch strips Coat yam fries with olive oil and desired seasoning, spread in an even layer on a cookie sheet Bake in pre-heated oven until soft (10 to 15 minutes) Remove the fries from the oven and let them cool to room temperature. Increase the temperature to 400°F Return the fries to the oven and bake until golden brown and crisp, (5 to 10 minutes, flipping halfway through)

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2 Servings
Fruit
collsxkidlunch

Medjool Date
Orange
Banana
Frozen blueberries
Chia seeds
Spinach

Blend all ingredients together in a high powered blender until smooth and creamy

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1 Servings



sugar or lightly packed light brown sugar
salt
ketchup
light (regular) soy sauce
unseasoned rice vinegar or cider vinegar
water
cornstarch dissolved in 2 tablespoons water

1Combine the sugar, salt, ketchup, soy sauce, vinegar, and water in a small saucepan. Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar. Give the cornstarch a stir and then add it to the pan. Continue cooking, stirring, for about 15 seconds, or until the sauce comes to full boil and thickens. 2Remove from the heat, transfer to a serving bowl, and set aside for 10 minutes to cool and concentrate in flavor. Taste and add extra salt, if needed. Serve warm or at room temperature. Feel free to prepare this sauce a day in advance.

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2 Servings
Macaroni American
collsxcamp

macaroni uncooked
water
butter
salt
a pinch of nutmeg (optional)
dried milk
shredded sharp cheddar
additional salt and pepper

Combine uncooked macaroni, water, butter, salt and nutmeg in a pot. Bring the mixture to a boil, then reduce the heat on your stove to low. Cook, stirring often, until the pasta is not quite done to your liking. Add the milk powder and finish cooking the macaroni, stirring constantly. When the milk powder is thoroughly mixed in and the water is mostly absorbed, turn off the heat and mix in the shredded cheese. Season to taste with salt and pepper.

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4 Servings
Pork Chops
Crockpot





In crockpot, layer pork chops, add the cream of chicken soup, then sprinkle with dry Ranch dressing all over. Cover and cook on high for 4 hours OR Low for 6 hours.

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8 Servings



potatoes (Yukon gold works well)
Earth Balance or other vegan butter
unsweetened rice milk or other nondairy milk
Salt
olive oil
onion
garlic
cremini or baby bella mushrooms
lentils
dry red wine
reduced-sodium soy sauce
all-purpose seasoning blend
dried thyme
cornstarch or arrowroot
baby spinach or arugula leaves
Freshly ground pepper
fresh bread crumbs

Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.Stir the vegan butter into the potatoes until melted, then add the rice milk and mash until fluffy. Season with salt, cover, and set aside until needed.Preheat the oven to 400º F.While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.Add the lentils and their liquid and bring to a gentle simmer. Stir in the optional wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.Lightly oil a 2-quart (preferably round) casserole dish, or two deep-dish pie plates.Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them.Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.

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