Ham and 15 Bean Soup

Ingredients

• 1 20-ounce pack Hurst dry beans (15 beans soup mix) rinsed, discard the spice packet
• 1 onion diced
• 2 cloves garlic minced
• 2 leaves bay
• 1 Tablespoon fresh thyme or 1.5 teaspoons dried
• 7.5 cups chicken stock homemade or store-bought
• 1 teaspoon hot sauce or more to taste
• 1 lb diced ham can use leftover
• Optional: ham bone if you have one
• salt and pepper to taste

Instructions

1. Place all ingredients (except salt and pepper) in the slow cooker or Instant Pot.

SLOW COOKER

1. For the slow cooker, cook in high for about 6 hours, until beans are tender. 
2. Salt and pepper, to taste. I always taste the soup before I add salt and pepper. There is already a fair amount of salt in the ham and the broth, so sometimes I don't need it at all.

From: https://www.apinchofhealthy.com/ham-15-bean-soup-slow-cooker-instant-pot/

Pumpkin Spice Zucchini Bread

INGREDIENTS:

• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 3 eggs
• 1 cup vegetable oil
• 2 cups sugar
• 3 teaspoons vanilla extract
• 2 cups shredded zucchini

INSTRUCTIONS:

Preheat the oven to 325 degrees F. Grease two loaf pans. Set aside. In a medium bowl, mix together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside. In a large mixing bowl, combine the eggs, oil, sugar and vanilla extract. Mix well. Add the shredded zucchini and combine. Sift the dry ingredients into the wet ingredients and mix once more. Divide the batter evenly into the two prepared loaf pans . Cook for one hour, or until an inserted toothpick comes out dry. 

From: https://dailyconnoisseur.blogspot.com/2018/09/pumpkin-spice-zucchini-bread-end-of.html

One Pan Lemon Parmesan Chicken and Asparagus

This was time-consuming and created a lot of dishes during prep. BUT IT WAS SO YUMMY!

Ingredients

• 1 and 1/2 pounds boneless skinless chicken breasts or tenders
• 1/3 cup flour
• 1 cup panko*
• 1 cup parmesan cheese separated
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 3-4 lemons
• 1 tablespoon minced garlic
• 8 tablespoons melted butter separated, I use unsalted
• 1 tablespoon lemon pepper seasoning
• 1 pound asparagus
• 3 tablespoons olive oil
• 3 tablespoons honey
• Optional: fresh parsley, 1 lemon for topping

Instructions

1. Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside.
2. Grab three bowls. Add the flour to one bowl.
3. Combine panko, 1/2 cup freshly grated parmesan cheese, dried parsley, garlic powder, about 1/2 teaspoon each of salt (I use seasoned salt) and pepper. Stir.
4. In the final bowl, add 1-2 teaspoons lemon zest, 4-5 tablespoons lemon juice (depending on lemon flavor intensity desired), minced garlic, and 5 tablespoons melted butter. Stir. Remove 4 tablespoons of this mixture and set aside.
5. Slice chicken breasts to the size of tenders (about 1 and 1/4th inch strips) or use chicken tenders.
6. Coat in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan panko mixture.
7. Place on prepared sheet pan. Use any remaining Parmesan panko mixture and sprinkle over tenders. Sprinkle lemon pepper seasoning over the tenders (I use Mrs. Dash lemon pepper)
8. Bake in preheated oven for 10 minutes and remove.
9. Flip the tenders to the other side.
10. Place the asparagus next to the tenders and drizzle the reserved lemon butter sauce. Sprinkle remaining 1/2 cup Parmesan cheese over the asparagus and toss with tongs.
11. If desired place lemon slices over the chicken (optional)
12. Return to the oven and bake for another 10-12 minutes or until the internal temperature of the chicken has reached 165 degrees F.
13. Meanwhile, whisk remaining 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired.

From: https://www.chelseasmessyapron.com/one-pan-lemon-parmesan-chicken-and-asparagus-video/?utm_content=buffera663e&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer#_a5y_p=5244055

Chocolate Chip Pumpkin Muffins

INGREDIENTS:

1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon allspice
1/2  teaspoon nutmeg
1/2 teaspoon ground cloves
pinch salt, optional and to taste
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
3/4 cup pumpkin puree (not pumpkin pie filling)
1/3 cup coconut oil, melted (vegetable or canola oil may be substituted)
1/4 cup unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice, cow)
2 tablespoons mild or medium molasses
1 tablespoon vanilla extract
1 cup mini semi-sweet chocolate chips (regular-sized chips may be substituted, use about 1 1/4 cups; or use 6 to 8 ounces chopped dark chocolate)

1. Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. 
2. In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
3. In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
4. Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix. Batter is quite thick and if yours is seemingly too thick, add a tiny additional splash milk to thin it.
5. Fold in the chocolate chips (I like mini chips in muffins because of the size ratio, but use what you have)
6. Divide batter equally among the cavities of the prepared pan. Each cavity will be just under 3/4 full (don’t exceed 3/4 full or they could overflow). Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
7. Bake for about 18 to 19 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

From: https://www.averiecooks.com/vegan-chocolate-chip-pumpkin-muffins/#

Chocolate Zucchini Muffins

INGREDIENTS

• 2 Flax Eggs
• 1/2 Cup. Vegetable Oil
• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar
• 2 tsp. Vanilla
• 1 1/2 C. Zucchini
• 1 1/2 C. Flour
• 1/2 C. Cocoa
• 1/2 tsp. Baking Soda
• 1 tsp. Baking Powder
• 1/2 tsp. Salt
• 1 Bag of Mini Chocolate Chips

1. 1. Combine Flax Eggs, Oil, Sugars, Vanilla in a bowl and mix well
2. 2. Slowly add in Raw Zucchini and stir
3. 3. Combine Dry Ingredients in a Large Measuring Cup or bowl
4. 4. Slowly add dry ingredients to wet ingredients. Add in Chocolate Chips
5. 5. Spoon into Muffin Pans. Bake at 350 for 22-25 minutes. Cool completely in the pan before removing.

Monster Muffins

Monster (Spinach) Muffins

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 3/4 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 1/4 cup canola oil
• 3/4 cup milk
• 1 (6oz) bag baby spinach
• 1/2 cup mashed bananas (1-2)
• 2 tsp. vanilla
• 1/2 cup mini chocolate chips

1. Preheat oven to 350 and line two 12-cup muffin pans with paper liners.

2. Whisk together dry ingredients in a large bowl (flours, sugar, baking powder, baking soda, cinnamon, and salt). Set aside.

3. In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until pureed. Add banana and vanilla; blend.

4. Pour wet mixture into dry mixture and fold together with rubber spatula until completely combined. Add chocolate chips.

5. Fill muffin cups about 2/3 full and bake 18-20 minutes or until toothpick inserted into center comes out clean.

Sunbutter Energy Bites

INGREDIENTS

• ⅔ cup creamy sunbutter
• ½ cup semi-sweet chocolate chips
• 1 cup old fashioned oats
• ½ cup ground flax seeds
• 2 tablespoons honey

INSTRUCTIONS

1. Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.
2. Roll into 12 bites and store in the fridge for up to a week.

Lemon Garlic Parmesan Shrimp Pasta (one pot!)

25 mins

 

Lemon Garlic Parmesan Shrimp Pasta is made in just one pot and ready in 30 minutes! Fresh shrimp gets cooked in a buttery lemon garlic sauce and gets tossed in fresh parmesan cheese and pasta. It will become a new favorite!

Author: Alyssa

Serves: 6

INGREDIENTS

• 8 ounces Linguine Pasta
• 2 Tablespoons olive oil
• 6 Tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1¼ pound large shrimp
• salt and pepper to taste
• 1 teaspoon italian seasoning
• 4 cups baby spinach
• ½ cup parmesan cheese
• 2 Tablespoons parsley, chopped
• 1 Tablespoon lemon juice

1. In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
2. Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
3. Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add italian seasoning and spinach and cook until wilted.
4. Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Still until mixed and butter is melted.
5. Add the lemon juice before serving and serve while hot.

From: https://therecipecritic.com/2016/08/lemon-garlic-parmesan-shrimp-pasta/

Crispy Parmesan Garlic Chicken and Zucchini

INGREDIENTS

• 2 Chicken Breasts, sliced in half, or 4 thin chicken breasts
• 8 Tablespoons butter, divided
• ½ cup Italian Bread Crumbs
• ½ cup plus 1 Tablespoon grated parmesan, divided
• ¼ cup flour
• 2 medium zucchini, sliced
• 2 garlic cloves, minced

INSTRUCTIONS

1. In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
2. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
3. Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add some 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.

From: https://therecipecritic.com/2016/07/crispy-parmesan-garlic-chicken-zucchini/

Easy Salmon and Potatoes

Easy Salmon and Potato Foil Packets

YIELD: SERVES 2

 

TOTAL TIME: 30 MINUTES

 

PREP TIME: 5 MINUTES

 

COOK TIME: ABOUT 25 TO 30 MINUTES

INGREDIENTS:

• 1 medium potato, sliced into very thin rounds about 1/16th-inch thick, divided
• about 4 tablespoons olive oil, divided
• salt and pepper to taste, divided
• 2 salmon filets, about 6 ounces each
• 1 large orange, halved
• 1 lemon, halved

DIRECTIONS:

1. Preheat oven to 400F. To a 12-inch long sheet of foil (I use Reynold’s Heavy Duty Non-Stick), add half the potato slices in a pile in the center of foil. Slightly fan out the potatoes so air can circulate. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes the salmon to cook.
2. Evenly drizzle the potatoes with about 1 tablespoon of olive oil, season with salt and pepper, and repeat process with another sheet of foil and the remaining potato slices.
3. Top each pile of potatoes with 1 salmon filet.
4. Evenly drizzle each salmon filet with about 1 tablespoon olive oil.
5. Squeeze half the juice of the orange over one salmon filet and half the juice over the other filet.
6. Squeeze half the juice of the lemon over one salmon filet and half the juice over the other filet.
7. Season each salmon filet with salt and pepper.
8. Seal foil packets, making sure to tightly crimp the seams so the olive oil and citrus juices don’t leak. Place packets on baking sheet and bake for about 25 to 30 minutes. Carefully open one packet to check for doneness of both salmon and potatoes and if necessary, return to the oven for an additional 5 minutes, or until done.

From: https://www.averiecooks.com/2015/08/easy-salmon-and-potato-foil-packets.html

Texas Brisket

Ingredients

• 2 tablespoons chili powder
• 2 tablespoons salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon sugar
• 2 teaspoons dry mustard
• 1 crushed bay leaf
• 4 lbs trimmed beef brisket
• 1 1/2 cups beef stock

Directions

Preheat the oven to 350 °F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 °F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. We have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

From: https://www.pauladeen.com/recipe/texas-oven-roasted-beef-brisket/

Slow Cooker White Chicken Chili (W30)

INGREDIENTS

• 1 ½ lbs. Boneless, skinless chicken breasts or thighs
• 1 Tbsp. ghee or avocado oil (for stovetop version only)
• 1 medium onion, diced
• 1 medium bell pepper, any color
• 1 small jalapeno, seeds and membranes removed and finely diced
• 6 cloves garlic. minced
• 2 ½ tsp. ground cumin (add more to taste)
• 1 tsp. dried oregano
• 2 tsp. chili powder (add more to taste)
• 1 tsp. sea salt
• ¼ tsp. black pepper
• 4 cups organic chicken broth (or homemade bone broth) for thicker soup reduce broth to 2-3 cups
• 1 14-ounce can full-fat coconut milk
• Juice of ½ lime
• ½ cup fresh cilantro, chopped
• Fresh cilantro and lime wedges for garnish, optional

Slow Cooker Directions

1. Add onion, peppers, garlic and spices (cumin through black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
2. Add broth and place lid on slow cooker.
3. Set heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.
4. Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker.
5. Turn heat to HIGH. Add coconut milk, stir and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through.
6. Stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.

From: http://therealfoodrds.com/slow-cooker-white-chicken-chili/