Stir-Fried Shrimp and Broccoli

INGREDIENTS

• 1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed
• 1 teaspoon sugar 
• ½ teaspoon salt 
• ⅓ cup plus 2 tablespoons dry sherry
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon Asian chili-garlic sauce 
• 1 teaspoon sherry vinegar
• 2 teaspoons cornstarch 
• 2 tablespoons vegetable oil
• 1 pound broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4 inch thick
• 1 tablespoon grated fresh ginger 
• 2 garlic cloves, minced

BEFORE YOU BEGIN

If your shrimp are treated with salt, skip step 1. If you can’t find chili-garlic sauce, substitute 2 teaspoons Sriracha sauce. Serve with rice.

INSTRUCTIONS

1. Combine shrimp, sugar, and salt in medium bowl. Let stand at room temperature for 30 minutes.
2. Whisk 1/3 cup sherry, oyster sauce, soy sauce, chili-garlic sauce, and vinegar together in bowl. Whisk cornstarch and remaining 2 tablespoons sherry together in second bowl.
3. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until smoking. Add broccoli and 2 tablespoons sherry–oyster sauce mixture and toss to coat. Cover skillet and cook for 4 minutes, stirring halfway through cooking. Uncover and continue to cook until broccoli is crisp-tender and beginning to brown in spots, 2 to 3 minutes longer. Transfer broccoli to bowl.
4. Add remaining 1 tablespoon oil, ginger, and garlic to skillet and cook until fragrant, about 1 minute. Add remaining sherry–oyster sauce mixture and shrimp to skillet and bring to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until shrimp are just cooked through, 3 to 5 minutes.
5. Whisk sherry-cornstarch mixture to recombine and add to skillet; increase heat to high and cook, stirring constantly, until sauce is thickened, 1 to 2 minutes. Return broccoli to skillet and toss to combine. Transfer to serving dish and serve

New York Sour - Holiday drink

• 1½ oz bourbon
• 1 oz lemon juice
• 1 oz turbinado syrup
• 1 oz fresh egg whites
• ½ oz Baco Noir
• Garnish of pomegranate seeds or long lemon twist

1. Add all the ingredients except the wine to a shaker and fill with ice. Shake until foamy and strain into a rocks glass filled with ice
2. Carefully pour the wine over the back of a spoon so it floats on top of the drink and garnish with pomegranate seeds or a long lemon twist on top of the foam.
3. Makes 1 drink

Brussels Sprout Salad with Warm Bacon Vinaigrette

INGREDIENTS

• ¼ cup red wine vinegar
• 1 tablespoon whole-grain mustard
• 1 teaspoon sugar
• Salt and pepper
• 1 shallot, halved through root end and sliced thin crosswise
• 4 slices bacon, cut into 1/2-inch pieces
• 1 ½ pounds Brussels sprouts, trimmed, halved, and sliced thin
• 1 ½ cups finely shredded radicchio, long strands cut into bite-size lengths
• 2 ounces Parmesan, shaved into thin strips using vegetable peeler
• ¼ cup sliced almonds

BEFORE YOU BEGIN
A food processor’s slicing blade can be used to slice the Brussels sprouts, but the salad will be less tender.

1
INSTRUCTIONS
Whisk vinegar, mustard, sugar, and 1/4-teaspoon salt together in bowl. Add shallot, cover tightly with plastic wrap, and microwave until steaming, 30 to 60 seconds. Stir briefly to submerge shallot. Cover and let cool to room temperature, about 15 minutes.

2
Cook bacon in 12-inch skillet over medium heat, stirring frequently, until crisp and well rendered, 6 to 8 minutes. Off heat, whisk in shallot mixture. Add Brussels sprouts and radicchio and toss with tongs until dressing is evenly distributed and sprouts darken slightly, 1 to 2 minutes. Transfer to serving bowl. Add Parmesan and almonds and toss to combine. Season with salt and pepper to taste, and serve immediately.

Roasted Fingerling Potatoes with Pecorino and Black Pepper

INGREDIENTS

• 2 pounds fingerling potatoes, unpeeled
• 3 tablespoons vegetable oil
• 2 teaspoons pepper
• ½ teaspoon table salt
• ¼ cup grated Pecorino Romano cheese, divided

BEFORE YOU BEGIN

If using a glass or ceramic baking dish, increase the roasting time in step 1 by 5 minutes. This recipe can easily be doubled; roast the potatoes in two 13 by 9-inch baking pans on the same oven rack.

1

INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 450 degrees. In 13 by 9-inch baking pan, toss potatoes with oil until evenly coated. Arrange potatoes in even layer. Cover pan tightly with aluminum foil. Transfer pan to oven and roast for 15 minutes.

2

Carefully remove foil (steam will escape). Shake pan and continue to roast, uncovered, until potatoes are spotty brown and tender and largest potato can be pierced easily with tip of paring knife, about 20 minutes longer, shaking pan halfway through roasting.

3

Transfer potatoes and any oil to bowl. Add pepper and salt and toss to combine. Add 2 tablespoons Pecorino and toss until evenly coated. Transfer potatoes to platter and sprinkle with remaining 2 tablespoons Pecorino. Let cool for 5 minutes before serving.

Orange and Radish Salad with Arugula

INGREDIENTS

• 3 medium oranges prepared according to illustrations below to make 1 1/2 cups
• 5 teaspoons lime juice from 1 to 2 limes
• ¼ teaspoon Dijon mustard
• ½ teaspoon ground coriander, toasted in small dry skillet until fragrant, about 30 seconds
• ⅛ teaspoon table salt

INSTRUCTIONS

1. Place orange pieces in nonreactive mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk lime juice, mustard, coriander, salt, and pepper to taste in large bowl until combined. Whisking constantly, gradually add oil.
2. Add oranges, radishes, and arugula to bowl and toss gently to combine. Divide arugula among individual plates, place a portion of oranges and radishes over arugula, and drizzle with any dressing in bowl; serve immediately.

Paleo Cauliflower Purée with a Secret

Paleo Cauliflower Purée with a Secret

Course Side Dish 

Cuisine American, French 

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Ingredients

• 1 head Cauliflower
• 1 medium Red Sweet Potato peeled and rougly chopped into 1" cubes
• 2 cloves garlic finely grated
• 1/8 cup fresh chives finely chopped (plus extra for garnish)
• 1 Fresh nutmeg to be grated
• Salt and Pepper to taste
• 1 tsp olive oil extra-virgin

Instructions

1. Bring a large pot of water to a rapid boil.
2. Meanwhile, peel 1 medium red sweet potato and cut into 1” cubes. Also, rinse the cauliflower, remove the large stem at the bottom and cut the head into smaller florets. Do not discard the inner core. Instead, cut it up into small chunks.
3. When water reaches a boil, season the water with 2 teaspoons of salt and add in your sweet potato. Cook the potato until you can easily pierce the largest part of the cube with a fork.
4. Remove the potato from the pot, but do not pour out the liquid, and set aside in a food processor or large bowl.
5. To this same pot, with the same water that you cooked your potato in, add in the entire head of cauliflower, including the inner core, which you have cut up into chunks.
6. Boil the cauliflower until very tender.
7. Strain the cauliflower from the liquid and add it to the sweet potato in your food processor or bowl. If using a food processor, blitz the vegetables until they become a smooth puree. Or, if using a bowl, mash the vegetables by hand until they form a smooth puree. Note that your puree will be chunkier if you mash it by hand.
8. When the desired texture is reached, stir in 2 cloves of grated garlic (add more or less depending on your garlic tolerance) and 1/8 cup finely chopped fresh chives. At this point you want to taste the puree for seasoning, adding salt or pepper to taste.
9. Spoon into a serving bowl, run a spatula or wooden spoon along the top of the puree to create a swirl-design, garnish with freshly grated nutmeg (a little goes a long way!) a splash of extra-virgin olive oil into the grooves and a bit more fresh chives scattered over top.
10. ENJOY!!!

Chicken Parm Stuffed Shells

YIELDS:
6 - 8
PREP TIME:
0 HOURS 15 MINS
TOTAL TIME:
1 HOUR 0 MINS

INGREDIENTS

• 1 lb. jumbo shells
• 3 c. shredded mozzarella, divided
• 1/2 c. freshly grated Parmesan, plus more for serving
• 3 cloves garlic, minced
• 2 1/4 c. marinara, divided
• 1 tbsp. freshly chopped basil, plus more for garnish
• pinch of crushed red pepper flakes
• kosher salt
• Freshly ground black pepper
• 12 oz. fresh or frozen breaded chicken, cooked according to package directions and diced

DIRECTIONS

1. Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
2. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, 2 cups marinara, basil, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.
3. Add remaining 1/4 cup marinara to the bottom of a 9”x13” baking dish. Spread in a thin layer over the bottom of dish. Stuff chicken mixture into shells and arrange on top of sauce side by side. Sprinkle shells with remaining mozzarella and bake for 30 minutes, until cheese is melted and turning slightly golden.
4. Cool slightly, garnish with parm and basil and serve.

Christmas Negroni

Link to article

Winter Daquiri


Ingredients

INFUSED GIN (MAKES 550ML)

• 2 oranges
• 100 g golden caster sugar
• 4 cloves
• 2 fresh bay leaves
• 1 stick of cinnamon
• 1 star anise
• 500 ml Bombay sapphire gin

NEGRONI

• 70 ml infused gin , (recipe below)
• 2 slices of orange
• 50 ml Martini bianco
• 50 ml Martini bitters

Method

1. To make the infused gin (do this as far ahead as you can), strip the zest from the oranges, then add to a small pan with all of the remaining ingredients, except for the gin.
2. Gently bring to the boil, then simmer over a low heat for 8 to 10 minutes, or until it forms a light syrup. Take off the heat and leave to cool.
3. Once cold, pour the the cooled syrup and its infusions into a glass bottle and top up with the gin. Shake well to mix and store for at least a week to infuse. Strain before using.
4. To make the cocktails, divide a handful of ice cubes between two old fashioned whisky glasses. Mix the negroni ingredients in a jug, stir well and divide between the glasses.

Crispy & sticky chicken thighs with squashed new potatoes & tomatoes - Jamie Oliver

Link to site

Ingredients

• 800 g new potatoes
• 12 free-range chicken thighs , skin on, bone out
• olive oil
• 600 g ripe mixed-colour cherry tomatoes
• 1 bunch of fresh oregano , (30g)
• extra virgin olive oil
• red wine vinegar

Method

1. Scrub the potatoes and put into a large saucepan of salted boiling water and boil until cooked.
2. While the potatoes are cooking, preheat your oven to 200°C/400°F/gas 6.
3. Cut each chicken thigh into three strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with sea salt and black pepper, then toss.
4. Heat a large frying pan, big enough to hold all the chicken pieces snugly in one layer, and put the chicken into the pan, skin side down. If you don’t have a pan that’s big enough, feel free to cook the chicken in two batches. Toss and fry over a low heat for 10 minutes, or until almost cooked, then remove with a slotted spoon to a large roasting tray or dish.
5. Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute or so. Drain and, when cool enough to handle, pinch off their skins. You don’t have to, but by doing this they will become lovely and sweet when cooked, and their intense flavours will infuse the potatoes.
6. By now the potatoes will be cooked. Drain them in a colander, then lightly crush them by pushing down on them with your thumb.
7. Pick and bash up most of the oregano leaves with a pinch of salt in a pestle and mortar, or a Flavour Shaker if you have one. Add 4 tablespoons of extra virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully.
8. Spread out in a single layer in the roasting tray, and bake for 40 minutes in the preheated oven until golden.
9. Lovely served with a rocket salad dressed with some lemon juice and extra virgin olive oil, and a nice glass of white wine.

Old Bay Shrimp and Sausage Sheet Pan Dinner

Link to page

Serves 6

Ingredients

• 1 lb raw shrimp
• 1 lb chicken sausage, fully cooked or raw that has been cooked through enough to slice. (we used asiago basil, but feel free to use your favorite)
• 1 lb asparagus, trimmed and cut into 3" pieces
• 2 shallots, sliced into wedges
• 1 tbsp olive oil
• 1 tsp salt
• 2 tsp Old Bay Seasoning
• 1 lemon
• pepper, to taste

Lemon Garlic Aioli

• 1 cup extra light tasting olive oil
• 1 egg
• 1 garlic clove
• juice of one lemon
• zest of one lemon
• 1 tsp salt

Method

1. To make the aioli, add the olive oil, egg, garlic, lemon juice and zest and salt to a mason jar. Place hand blender (also known as an immersion blender) at the bottom of the jar and turn it on. In a few seconds you will see the aioli start to form at the bottom. It will quickly begin to emulsify and become thick. Hold the blender at the bottom of the jar for the first few seconds until the oil has been incorporated, then move the blender up slowly until fully combined!
2. Heat oven to 400°F.
3. In a large bowl toss asparagus and shallots in olive oil with 1/2 tsp salt and spread on baking sheet along with sausage. Place on center rack and roast for 10 minutes.
4. Remove pan from oven and add shrimp. Season entire sheet pan with remaining salt, freshly ground pepper, old bay seasoning and squeeze the lemon over the top. Gently toss all ingredients on the pan and roast for an additional 6-7 minutes or until sausage is warmed through and shrimp is pink. Serve warm with the aioli. Enjoy!

one pot spanish chicken and potatoes

prep time: 10 mins
cook time: 30 mins
total time: 40 minutes
yield: 6 1x

DESCRIPTION
This one-pot recipe Spanish Chicken and Potatoes is full of flavor and vibrant color and is perfect served with a big piece of crusty white bread or over a steaming hot pile of rice. The recipe is one inspired from a tomato “salsa” my sweet host mother, Fatima, always made for me when I lived in Sevilla, Spain.

SCALE  1x2x3x
INGREDIENTS

• 1/2 cup olive oil
• 1 large yellow onion, sliced (about 1 cup)
• 3 cloves garlic
• 5 ripe tomatoes, cut in half
• 1/2 of a large eggplant, skin removed and diced (2–3 cups)
• 1 1/2 teaspoon salt
• 1 1/2 lbs. chicken breast meat
• 1 large Russet potato, sliced
• salt and pepper to taste
• 1 teaspoon all purpose seasoning (I used poultry seasoning)
• 1/2 cup fresh parsley leaves
• crusty bread or rice for serving

INSTRUCTIONS

• Sauce:
•  Heat the olive oil in a large, deep skillet over medium high heat. Add the onions and garlic. Scoop the juices, seeds, and flesh out of the tomatoes into the pan. Add the eggplant pieces and simmer the mixture for 5 minutes or until everything is soupy-like and softened and very good smelling. Place the scooped out tomato halves over the sauce, open side down. Simmer for a few minutes until the tomatoes have steamed and softened. Break them up in the pan and simmer for another 5-10 minutes to get all the flavors real nice and yummy.
• Blend: Transfer to a blender or food processor, puree until mixture reaches your desired consistency, and stir in the salt. Taste and adjust to you liking.
• Chicken and Potatoes: In the same pan, add one more quick drizzle of olive oil and add the chicken and potato slices. Sprinkle with salt and pepper and seasoning. Saute for a few minutes on each side until they are browned.
• Finish: Add the sauce back to the pan, cover, and simmer for 10 minutes or until the chicken and potatoes are fully cooked. Top with fresh parsley and serve with crusty white bread or rice.

Sheet pan dinners

https://www.epicurious.com/recipes-menus/easy-sheet-pan-dinners-recipes-chicken-salmon-shrimp-steak-fast-weeknight-meals-gallery

https://www.mydomaine.com/sheet-pan-dinners

Gnocchi Lasagna with Spinach

Link to article

SERVES
10 to 12

PREP TIME:
5 minutes

COOKING TIME:
1 hour to 1 hour 10 minutes

INGREDIENTS

• 1 tablespoon olive oil, plus more for coating the baking dish
• 1 pound uncooked sweet or hot Italian sausages (or 14 ounces Beyond Sausage)
• 1 medium yellow onion
• 4 cloves garlic
• kosher salt
• Freshly ground black pepper
• 2 tablespoons tomato paste
• 1 (28-ounce) can whole peeled tomatoes
• 1 (14-ounce) can tomato sauce
• 8 ounces fresh mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 (15.5-ounce) cans white beans
• 5 ounces baby spinach (about 5 packed cups)
• 1 pound refrigerated, shelf stable, or frozen gnocchi (can sub gluten-free gnocchi or Trader Joe’s cauliflower gnocchi)
• Fresh basil leaves, for garnish

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Lightly coat a lasagna pan (a 9x13-inch pan that’s at least 3 inches deep) or 3-quart baking dish with olive oil. Alternatively, you can use a 9x13-inch baking dish that's 2 inches deep, but it will be very full.
2. Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Remove the casings from 1 pound uncooked Italian sausages, add to the pan, and cook, breaking up the meat into smaller pieces with a wooden spoon, until browned, beginning to crisp, and cooked through, 6 to 8 minutes. Meanwhile, dice 1 medium yellow onion and mince 4 garlic cloves.
3. Add the onion, garlic, 1/2 teaspoon kosher salt, and several grinds black pepper to the pot and cook until the onion is softened, 6 to 8 minutes. Add 2 tablespoons tomato paste and cook, stirring, until well-incorporated and darkened slightly in color, 1 to 2 minutes. Add 1 (28-ounce) can whole peeled tomatoes and their juices, breaking up the tomatoes with your hands as you add them to the pot, and 1 (15-ounce) can tomato sauce. Taste and season with salt and pepper as needed.
4. Bring the sauce to a simmer and cook until thickened slightly and the flavors have developed, about 15 minutes. Meanwhile, drain 8 ounces fresh mozzarella cheese if needed, then grate on the large holes of a box grater. Grate until you have 1/4 cup Parmesan cheese. Drain and rinse 2 cans of white beans.
5. Remove the pot from the heat. Add 5 ounces baby spinach (5 packed cups) to the sauce one handful at a time, stirring as you go. Stir in the the white beans and 1 pound gnocchi. Transfer the mixture to the prepared baking dish. Top with the mozzarella, followed by the Parmesan cheese.
6. Bake until the casserole is bubbling and the cheese is browned, 30 to 35 minutes. Let cool for at least 10 minutes. Top with fresh basil leaves just before serving.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Make ahead: The marinara sauce can be made up to 5 days in advance and refrigerated. The day you're serving the casserole, stir in the spinach, white beans, and gnocchi, transfer to the casserole dish, top with cheese, and bake as directed. Alternatively, you can assemble the entire lasagna (sans cheese) one day in advance, then cover with foil and refrigerate. Top with the cheese before baking

Crispy Smashed Potatoes with Green Horseradish Sauce

Ingredients 8 servings

• 4 medium russet potatoes, scrubbed 
• 3 bay leaves 
• 1 sprig fresh rosemary 
• 3 tablespoons clarified butter, melted 
• 3 tablespoons grapeseed oil 
• 1 medium sweet onion, thickly sliced 
• ½ teaspoon salt, divided 
• ¼ teaspoon ground pepper, divided 
• 
  

Sauce

• 1 cup packed fresh parsley 
• ½ cup chopped fresh chives 
• 3 tablespoons chopped fresh dill 
• 2 tablespoons prepared horseradish (see Tip) 
• 1 clove garlic 
• ½ teaspoon salt 
• ⅔ cup reduced-fat sour cream 
• ⅔ cup low-fat plain yogurt 
• 2 teaspoons lemon zest 
• 2 tablespoons lemon juice 
• 1 teaspoon ground toasted coriander seeds 
• ⅛ teaspoon sugar Pinch of cayenne pepper

Preparation
Prep

30 m
Ready In

1 h 30 m

1. Combine potatoes, bay leaves and rosemary in a large pot and cover with 3 inches of water. 
2. Bring to a simmer over high heat. Reduce heat to medium-low, partially cover and simmer until the potatoes are just tender, 30 to 40 minutes. 
3. Drain (discard the bay leaves and rosemary) and let the potatoes stand until cool enough to handle, about 15 minutes. 
4. Position a rack in lower third of oven; preheat to 450°F. 
5. Combine butter and oil in a small bowl. 
6. Pour half onto a large rimmed baking sheet. 
7. Add onion and toss to coat. Halve the potatoes lengthwise and place them cut-side down on the baking sheet. 
8. Smash the potatoes gently with the bottom of a jar. 
9. Brush with the remaining butter mixture and sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper.
10.  Roast the vegetables until browned on the bottom, 25 to 30 minutes. 
11. Turn over and season with ¼ teaspoon salt and the remaining ⅛ teaspoon pepper. 
12. Roast until dark golden brown, 15 to 20 minutes more.

 Meanwhile, to prepare sauce:

1. Combine parsley, chives, dill, horseradish, garlic and salt in a food processor. 
2. Process until finely chopped. 
3. Add sour cream, yogurt, lemon zest, lemon juice, coriander, sugar and cayenne; 
4. pulse until smooth. 
5. Serve the potatoes with the sauce.

Tip: Prepared horseradish packs a distinct, pungent aroma. This condiment is made from grated horseradish root, salt and vinegar. Look for it in the produce section next to salad dressings. You can also grate fresh horseradish root—a perennial from the same family as mustard and wasabi—if you can find it.

Broccoli Cheese Casserole | Low Carb & Keto-Friendly

 Ingredients Serves 6

• 1 ½ pounds broccoli florets
• 8 ounces cream cheese, room temperature, cut in cubes
• 1/4 cup sour cream
• 1 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian Seasoning
• salt, to taste
• 1/4 teaspoon fresh ground pepper, or to taste
• crushed red pepper flakes for garnish, optional

Instructions

1. Preheat oven to 350˚F.
2. Grease a 2.5 quart to 3 quart baking dish with butter and set aside.
3. In a large skillet, bring 1/2 inch of salted water to a boil.
4. Add the broccoli; cover and cook over high heat until crisp-tender, about 3 to 4 minutes.
5. Drain and transfer broccoli to prepared baking dish; set aside.
6. In a mixing bowl combine cream cheese, sour cream, cheddar cheese, parmesan cheese, garlic, Italian Seasoning, salt, and pepper; mix until incorporated.
7. Add cream cheese mixture to the broccoli and stir until thoroughly combined.
8. Bake in the oven for 17 to 20 minutes, or until bubbly and lightly browned on top.
9. Remove from oven and let stand 5 minutes before serving.
10. Optionally, garnish with crushed red pepper flakes and serve.

NET CARBS: 7 grams

HOW TO MAKE AHEAD

Cook broccoli in boiling water for 4 minutes.
Transfer to a baking dish and add in the cheese mixture.
Wait for everything to cool down to room temperature, then cover with foil and set in the fridge for 1 day.
When ready, remove cover, stir everything together, and bake until mixture is hot and bubbly.

Tex-Mex Egg and Cheese Cauliflower Casserole

INGREDIENTS

• 4–5 cups riced cauliflower (1 large head). If you need instructions on how to rice cauliflower see see this post.
• 1/2 tsp taco seasoning or Mexican spices
• 1 medium zucchini, quartered lengthwise and sliced into strips (see notes for alternatives)
• 4 to 5 large Eggland’s Best Organic Eggs plus 1/2 cup liquid egg whites (or 6 –7 whole eggs, whisked)
• 2/3 to 3/4 cup enchilada sauce or hot sauce
• 8 oz shredded mexican blend or cheddar cheese, plus extra to grate on top.
• Kosher salt/pepper to taste
• 1/4 cup fresh chopped cilantro, to garnish

INSTRUCTIONS - link to instruction details
Make Ahead Option in notes

1. Preheat oven to 400 F and oil a 12×8 casserole dish/meal prep container. If meal prepping without baking, skip preheat.
2. Rice your cauliflower or use ready-to-use cauliflower rice. Toss with mexican spices or taco seasoning then spoon into an even layer on the bottom of the casserole dish.
3. Next press (with paper towel) any extra water from the zucchini strips. Layer the zucchini strips on top.
4. Whisk your eggs, egg whites, and hot sauce or enchilada sauce together. Pour on top of the zucchini. If you end up needing more liquid to cover the dish, whisk together one extra egg and 1/4 to 1/3 c milk of choice. Pour over casserole
5. Layer your shredded cheese on top of the casserole.
6. Bake at 400 for 25-30 minutes or until top is golden brown. Check progress at 20 minutes. If the edges are starting to brown quicker than the middle is cooking, then cover with foil and continue cooking until evenly cooked. Broil last minute for extra crispy cheese!
7. Seasoning with salt/pepper, hot sauce, and/or cilantro before serving. Extra cheese is optional.

NOTES
Meal Prep/Make Ahead Tips!  For meal prep, allow to cool before freezing. (Keeps well in freezer for up to 3 months). Alternatively, you can also SKIP BAKING and just store prepped casserole in fridge, covered, until until ready to bake. Store in fridge for up to 5 days.

Oven safe meal prep casserole dish I used.
Feel free to use other vegetables instead of zucchini; yellow squash, eggplant, tomato,etc.
Dairy Free Option: Hummus sauce to replace cheese on top – 1 c hummus, 1/4c oil, garlic and spices or mix in of choice. Ex – red pepper, taco seasoning, etc. Combine on stove or microwave until melted and mixed.

Category: breakfast/dinner
Method: bake
Cuisine: mexican american

Salsa Verde Chicken

INGREDIENTS

• 4 boneless skinless chicken breasts
• salt and pepper to taste
• 1 16-ounce jar salsa verde
• 8 ounces pepperjack, monterey jack, or Mexican blend cheese, shredded
• fresh cilantro, chopped

Directions

1. Preheat oven to 375 degrees and grease a baking dish.
2. Pound chicken to even 1-inch thickness and season generously with salt and pepper.
3. Arrange chicken in a single layer in the baking dish.
4. Pour salsa verde over chicken, making sure to cover all of the chicken completely.
5. Top with shredded cheese.
6. Bake for 20 minutes or until chicken is cooked through.
7. Garnish with cilantro and serve.

Spicy Ranch Cauliflower Crackers

1 h 10 m
18 servings
29 cals

Ingredients

• 1 (12 ounce) package frozen riced cauliflower 
• cheese cloth
• 1 egg
• 1 tablespoon dry ranch salad dressing mix
• 1/8 teaspoon cayenne pepper, or more to taste
• 1 cup shredded Parmesan cheese

Directions

1. Place riced cauliflower in a microwave-safe bowl. Microwave, covered, for 3 to 4 minutes. Transfer to a cheesecloth-lined strainer and allow to cool for 15 minutes. Squeeze moisture out of the cooled riced cauliflower.
2. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3. Combine riced cauliflower, egg, ranch mix, and cayenne pepper in a bowl and mix well. Stir in Parmesan cheese until incorporated.
4. Drop mixture with a small cookie scoop onto the prepared cookie sheet and flatten with a small hand rolling pin, a cup, or your hand to approximately 1/16-inch thickness. The thinner the dough, the crispier the cracker.
5. Bake crackers in the preheated oven for 10 minutes, flip, and bake for an additional 10 minutes. Cool on a wire rack.

Nutrition Facts

Per Serving: 29 calories; 1.5 g fat; 1.3 g carbohydrates; 2.5 g protein; 14 mg cholesterol; 104 mg sodium. Full nutrition

Herbed Slow-Cooker Chicken

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon pepper
• 1/2 teaspoon browning sauce, optional
• 4 bone-in chicken breast halves (8 ounces each)
• 1/2 cup chicken broth

Directions

1. In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; 
2. rub over chicken. 
3. Place in a 5-qt. slow cooker; add broth. 
4. Cover and cook on low until chicken is tender, 4-5 hours.

Test Kitchen Tips

• Good cooks like to keep some go-to meals on hand that don’t require a special trip to the store. Keep chicken breasts in the freezer and you’ll always be ready.
• During the summer, be sure to use plenty of fresh garden basil to savory recipes like this one!
• Here are 30-min chicken breast recipes you can rely on.

Nutrition Facts

1 chicken breast half: 211 calories, 7g fat (2g saturated fat), 91mg cholesterol, 392mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

Slow-Cooker Short Ribs

Ingredients

• 3 pounds bone-in beef short ribs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon canola oil
• 4 medium carrots, cut into 1-inch pieces
• 1 cup beef broth
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 large onions, cut into 1/2-inch wedges
• 6 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 cups dry red wine or beef broth
• 4 teaspoons cornstarch
• 3 tablespoons cold water
• Salt and pepper to taste

Directions

1. Sprinkle ribs with salt and pepper. 
2. In a large skillet, heat oil over medium heat. 
3. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs.
4. Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. 
5. Add garlic and tomato paste; cook and stir 1 minute longer. 
6. Stir in wine. 
7. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. 
8. Add to slow cooker. 
9. Cook, covered, on low 6-8 hours or until meat is tender.
10. Remove ribs and vegetables; keep warm. 
11. Transfer cooking juices to a small saucepan; skim fat. 
12. Discard thyme and bay leaf. 
13. Bring juices to a boil. 
14. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. 
15. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. 
16. Serve with ribs and vegetables.

Test Kitchen tips

• Short ribs can be an expensive cut of beef, but they are perfect for a special occasion.
• Cut your vegetables in uniform sizes to ensure even cooking.
• Serve with a heaping spoonful of our best mashed potato recipes.

Nutrition Facts

1 serving (calculated with 1/2 teaspoon salt): 250 calories, 13g fat (5g saturated fat), 55mg cholesterol, 412mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 20g protein.