Ingredients

• 1 pkg (12oz) whole wheat egg noodles, cooked
• 1 T. unsalted butter
• 1 T. Olive oil
• 1lb ground turkey (Ground beef can be used)
• 1 cup yellow onion, chopped
• 2 cups fresh button mushrooms, chopped
• 1 tsp coarse black pepper
• 1/2 tsp salt (you may need to season with a little more salt when done)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 cups organic low sodium chicken broth (if using ground beef, use beef broth)
• 1/4 cup water
• 2 tbsp cornstarch
• 1 cup daisy sour cream
• 1 T. dried parsley

Instructions

1. Cook noodles as directed.
2. In a large sauce pan add butter, oil, ground turkey, and onions.
3. Saute until turkey is browned and onions are tender, about 5 minutes.
4. Add in mushrooms, pepper, salt, garlic, and onion powder.
5. Continue cooking until turkey is cooked through, about 5 minutes.
6. Stir in chicken broth, cover and simmer on low 10 minutes.
7. In a small bowl combine water and 2 tbsp cornstarch, whisking well to make the thickener, make sure there are no lumps.
8. Remove lid and gradually stir cornstarch thickener into the ground turkey.
9. Bring to a boil, then remove from heat and stir in sour cream and crushed dry parsley.
10. Stir in cooked noodles, coat well and serve.

Ingredients

• 1 T. unsalted butter
• 2 T. olive oil
• 1/2 cup onion, coarsely chopped
• 1 cup celery, coarsely chopped
• 4 cups organic low-sodium chicken broth
• 1 cup organic vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 cup carrots, coarsely chopped
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1/2 tsp cajun seasoning
• salt and pepper to taste
• 1 1/2 cups egg noodles

Instructions

1. In a large pot over medium heat, melt butter and add oil.
2. Cook onion and celery until just tender, 5 minutes.
3. Add in chicken and vegetable broths, chunked chicken, carrots, basil, oregano, bay leaf, cajun seasoning, and salt and pepper.
4. Bring to a boil, then reduce heat and simmer 30 minutes.
5. Add in egg noodles and cook an additional 10 minutes. (If cooking soup in the crock pot add noodles 20 minutes before serving)
6. Remove Bay leaf before serving.

Ingredients

• 1 1/2 cups panco breadcrumbs
• 2 T. fresh grated parmesan cheese
• 1 T. melted butter
• 1 pkg whole wheat spaghetti
• 1/2 cup organic frozen peas
• 1 cup broccoli florets
• 1 cup diced canadian bacon
• 2 cups prepared cheese sauce

Instructions

1. Heat oven to 425.
2. Combine breadcrumbs, parmesan, and melted butter, spread on baking sheet.
3. Bake for 5 minutes, remove from oven, stir, and set aside.
4. In a large pot bring water to boil and add pasta, cook as directed.
5. Last 3 minutes of cooking add peas and broccoli florets to the water.
6. Prepare cheese sauce.
7. Drain pasta and vegetables and return to pan.
8. Add cheese sauce, canadian bacon, and top with prepared breadcrumbs.
9. Serve immediately.

Ingredients

• 3 T. Olive Oil
• 4 T. Unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1/2 cup frozen peas
• 1 cup red potatoes, chopped and skin on
• 3 T. flour
• 2 cups unsalted turkey broth
• 2 cups milk
• 2 cups cooked turkey, diced
• 1/4 tsp each salt and pepper
• 1 tsp thyme
• 1 bay leaf

Instructions

1. In a large soup pot add olive oil and 1T. butter.
2. Add onion, garlic, carrots, and celery; saute until tender.
3. Add in peas, potatoes, turkey broth, cooked turkey, and all seasoning. Simmer on medium for 20 minutes.
4. In a separate sauce pan add 3T. butter, melt and whisk in 3T. flour, forming paste.
5. Once paste is formed whisk in 2 cups milk, whisk to combine and thicken.
6. Once thickened remove from heat and add to turkey soup in a slow steady stream.
7. Stir to combine, turn heat to low and simmer 20 minutes.

Ingredients

• 1 (16 oz.) pkg. dried green split peas, rinsed
• 2 1/2 cups diced ham
• 3 carrots, peeled and sliced
• 1/2 cup yellow onion, chopped
• 2 ribs of celery plus leaves, chopped
• 3 cloves of garlic, minced
• 1 bay leaf
• 2 tsp dried parsley flakes
• 3 tsp salt (be careful with salt in the slow cooker, you can always add later)
• 2 tsp. fresh pepper
• 6 cups hot water

Instructions

1. Layer all ingredients in the crock pot as listed.
2. Pour in water.
3. DO NOT STIR.
4. Cook on High 4-5 hours or Low 8-10 hours (I like how it comes out better on Low)
5. To serve remove bay leaf and mash peas to thicken.

Ingredients

• 6 bone in chicken breasts
• 3 cups fresh cilantro
• 4 limes
• 1/4c olive oil
• 1 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper

Instructions

1. Marinade: Combine cilantro, juice of four limes, olive oil, pepper, salt, garlic powder, cumin, and cayenne pepper to food processor or blender.
2. Blend until thin paste forms.
3. Lay 6 chicken breasts, breast up in 13x9 baking dish.
4. Cover with marinade and aluminum foil and place in the fridge for 4-5 hours.
5. Heat grill to med/high.
6. Place aluminum foil brushed with olive oil on the grill and lay chicken on foil.
7. Cook on grill 25-35 min on medium turning frequently.

Ingredients

• 6 corn on the cob, husks removed, cleaned
• 1 small container cream cheese
• 2 cups cilantro
• 3 limes
• 1 tsp chili powder
• 1/2 tsp cayenne pepper

Instructions

1. Place cilantro, juice of limes, chili powder, and cayenne pepper in a food processor and blend until thin paste forms.
2. Stir paste into cream cheese.
3. Cover and let sit 4-5 hours in refrigerator.
4. Using hands lightly cover corn with cream cheese mixture.
5. Place all corn in aluminum foil and create a little package.
6. Place in 13x9 pan.
7. Place pan with corn on grill and let cook/steam for 30min.
8. Once corn is steamed remove from foil and place on the grill and cook until browned, turning frequently.

Ingredients

• One whole roasting chicken (remove gizzards and neck from inside chicken, this is an easy step and not disgusting. Just reach inside the bird and pull out the five or so unmentionables and dump them in the trash. They are not attached just sitting in the bird.)
• 1/4 cup olive oil
• 1 tbsp coarse sea salt
• 1 tbsp crushed black pepper
• 1 tbsp garlic powder
• Rub additives:
• 2 tbsp honey (for a sweeter skin)
• 1 tbsp maple syrup (for a sweeter skin)
• 1-2 tbsp paprika (richer flavor)

Instructions

1. Preheat oven to 375’.
2. Place chicken in a 13x9 glass casserole dish (If you have a roaster that is even better).
3. Mix oil, salt, pepper, and garlic powder.
4. Generously coat chicken on all sides with oil mixture.
5. Bake at 350 for 45min to 1 hour or until internal temperature reaches at least 165 degrees and the juices run clear.
6. Let chicken rest for 10-15 min before carving to allow juices to settle and remain in the bird.
7. If you have a convection oven cook at 325’ for 35-45 minutes.

Ingredients

• 4 cups medium shell whole wheat pasta (cook as directed, drain and set aside)
• 2 zucchini, chopped
• 2 cups fresh broccoli
• 1/2c onion, diced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• salt/pepper to taste
• Alfredo Sauce
• 2 tbsp unsalted butter
• 2 tbsp whole wheat flour
• 1 cup whipping cream
• 1 cup 2% milk
• 2 cups freshly grated parmesan cheese
• 1 tsp garlic powder
• salt/pepper to taste

Instructions

1. Combine olive oil, zucchini, broccoli, onion, garlic, and salt and pepper to saute pan.
2. Cook on medium until veggies are tender.
3. In a sauce pan melt butter.
4. Add flour and stir until thick paste forms.
5. Stir in cream and milk, whisking until thickened, about 5-8 minutes.
6. Once thickened add cheese, garlic, salt and pepper.
7. Stir until smooth (If you do not have heavy whipping cream you can use 2 cups milk).
8. Pour cheese sauce over broccoli mixture and mix well.
9. Simmer on low 10 minutes.
10. Add cooked pasta and stir to coat.