Baked Fish with Lemon Cream Sauce

I've used cod & pollock. It's delicious, simple and easy! 

White Chicken Chili Crock Pot

 2-3 boneless skinless chicken breasts

1 -2 cans white beans (cannellini or great northern)

1 packet white chili seasoning mix (Mccormick brand)
1/2 jar pepperoncini peppers

1/2 C juice from pepperoncini peppers

Cut chicken into uniform pieces. Spray chicken with evoo and salt & pepper to taste.

Drain beans (do not rinse)

Sprinkle beans over chicken

Sprinkle seasoning mix over beans & Chicken

Pour juice and pepperoncinis over all

Cook on low 5-6 hours or until chicken is fork tender

Serve in bowls with rice, tortilla chips, cheese, sour cream, fresh cilantro (or whatever you like! Corn, lettuce, pico de gallo, diced onion, avocado etc)

Crockpot potatoes

 A recipe to try...

1 bag of frozen hashbrowns

1 bag of shredded cheese

1 container of French onion dip OR sour cream and onion dip

1 stick of melted butter

Put everything in crockpot, mix, cook on low 4ish hours, or on high for 2 hrs.

Fried Rice

 2 T vegetable oil

2 T sesame oil

3 T soy sauce

4 C cooked rice, cooled (leftover is best)

1/2 t salt (a little more to taste, if desired)

1 t pepper

1 C frozen peas and diced carrots blend

3 large eggs, beaten

Preheat blackstone grill to apporox 350.

Add the vegetable oil, and spread around. Add on peas & carrots, saute until they are soft.

Move vegetables to the cooler side of the griddle and add the beaten eggs to the griddle. Scramble them on the griddle, then move them over to the cooler side with the veggies.

Pour cooked rice onto griddle and top with sesame oil soy sauce, salt & pepper. Saute the rice for 3-4 mins until heated through and slightly browned. Mix all together. Serve warm.

Can add pork, chicken or shrimp as desired.

One Pot Spinach Artichoke Pesto Pasta

 From kathleenscravings.com

2 T olive oil
1 small-medium onion (minced)
1 lemon, zested
1 T minced garlic
1/2 t red pepper flakes (up to 1 teaspoon if you like heat)
1 pound farfalle paste
5 cup water
1 15oz can artichoke hearts (roughly chopped)
1 14oz can white beans (rinsed and drained. Like cannelloni or great northern)
3/4 cup pesto
1 cup grated Parmesan cheese (plus extra for serving)
6 ounce baby spinach, chopped

1. In a large pot or Dutch oven, heat the olive oil on medium heat . Add the onion and saute for 2-3 minutes until softened.

2. Add the garlic, red pepper flakes, lemon zest, and a good pinch of salt and pepper. Saute for an additional 30 seconds until fragrant.

3. Add water, pasta, and a hearty pinch of salt. Stir to combine, scraping any bits off the bottom. Bring to a boil and cook for about 10 minutes until the pasta is almost al dente. There may be a little liquid left in the pot.

4. Lower the heat to medium-low. Add the artichokes, white beans, pesto, parmesan, and spinach. Stir to combine and continue cooking/stirring until the pasta is fully al dente, all the ingredients are warmed and the spinach is wilted. Adjust salt/ pepper if needed.

5. Spoon into bowls and top with extra parmesan cheese. Enjoy!

Keto Chicken with Bacon & Ranch

 2 T butter

1 1/2 T homemade ranch seasoning mix

4 oz cream cheese, softened to room temp

1/4 C heavy cream

2/3 C chicken broth

1/4 C cooked bacon, crumbled

1/2 C shredded cheese

about 4 C broccoli florets

2 C cooked chicken, cubed small or shredded

Topping:
1 1/2 C shredded cheese

1/2 C cooked bacon, crumbled

DIRECTIONS:

Preheat oven to 350.

Melt butter, and add cream cheese, seasoning, broth, heavy cream, bacon and cheese. Whisk to combine while broccoli is steaming. 

Stir the broccoli and chicken into the sauce mixture, and add toppings. 

Cook in oven (transfer to oven if using oven safe skillet, otherwise transfer to a 9x13) about 20 minutes until bubbly and cheese is melted. Can broil for 2mins at the end to crisp up the top if desired.

Eat as is, or serve over cauliflower rice (keto), or regular rice (not keto).

Asian Lettuce Rolls

 2 pkg (3oz each) chicken flavor Ramen noodles

2 C coarsely chopped cooked chicken

1 each: red pepper, yellow pepper

1/2C thinly sliced green onions

2 T soy sauce

2 t lettuce wrap sauce in Asian section at Kroger

2 t vegetable oil

1 garlic clove, pressed

1 half inch piece of peeled fresh gingerroot, pressed

1 medium cucumber, scored, seeded and thinly sliced

julienned carrots

peanuts, chopped, optional

zoodles, fresh

pistasicos or other seeds/nuts

Boston lettuce leaves

1 jar (11.5 oz) sweet and sour sauce

Cook the ramen noodle with the flavor packet, and drain noodles when done.

Use some of the bell peppers and chop. Mix with noodles, chicken and green onions.

Combine soy sauce, seasoning mix, oil, garlic and gingerroot. Pour over noodle/chicken mixture, toss to coat, cover & refrigerate.

Slice bell peppers that are left into thin strips, and set out with other toppings.

To serve, pile noodles/chicken mixture with veggies & seeds on top of lettuce (or make rice). Drizzle with sweet and sour sauce.

BBQ chicken

IP Chickpea Tikka Masala

I added chicken to this, served with rice & naan. Would taste great without the meat!

Ramen Noodle Bowls

Japanese soft boiled eggs

chicken florentine casserole

This is easy & delicious. I boil chicken and chunk it, instead of shredding. Serve over protein pasta. Can sub cream of chicken,  and can use grated parmesan.

Creamy cilantro lime chicken

Recipe to try

Thai Lettuce Wraps

PF Changs knock off from Jo Cooks site 

thai chicken flatbread pizza

1 pkg of 2 large naan

1/4C shredded carrot

1/3C thinly sliced onion

1T rice vinegar

2T peanut butter

1T honey

1/2T soy sauce

1/4t ground ginger

1T water

1/2T lime juice

1C chopped or shredded rotisserie chicken

2C shredded mozzarella cheese

1/4C chopped cilantro

sriracha

Place the carrot and onion in a small bowl and toss with rice vinegar. set aside. 

Place 2 naan on a work surface. In a small heat proof bowl, combine the peanut butter, honey, soy sauce, ginger and water. Heat for 30-60 seconds in microwave until bubbly. Add lime juice and whisk until smooth. Spread sauce evenly on 2 naan, reserving a small amount for drizzling on top. Divide Mozz cheese and chicken between the naan.

Cook naan until cheese is melted and edge of naan is toasted. Remove from heat and top with carrot & onion, and sprinkle with cilantro. Drizzle with extra sauce and sriracha.

Cooking method options:

Place in large skillet on medium heat and cover with lid.

Place on bottom rack in preheated 400 degree oven until cheese is melted

Place over indirect heat on a grill or smoker and close lid

Place in Pizza Oven in a medium range of heat (about 400 degrees)

for our family (about 6 large naan), we quadruple the peanut sauce and "generously" double the carrot/onion mixutre.

pulled pork smoker marinade

chicken french dip sandwiches

Cilantro Lime Chicken

Thai Peanut Chicken Satay

Easy Ravioli Lasagna

Pesto Tortellini Bake