Creamy Parmesan Garlic Chicken

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Ingredients

• 4 small-medium chicken breasts or 2 large halved
• salt and pepper to taste
• 2 tablespoons olive oil
• 3-4 cloves garlic minced
• 1 cup light cream or half & half, or heavy cream
• 1 tablespoons Italian seasoning or oregano
• 1/2 cup parmesan cheese grated
• 1 cup spinach chopped (optional)

Instructions

1. Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or pan. Add chicken to the pan and cook for 5-6 minute per side or until the outside is golden and the chicken is cooked through (cooking times will vary depending on the thickness of the chicken breasts).
2. Remove chicken from the pan, reduce heat to low-medium, and add garlic; stir for 30 seconds. Add the cream or half and half, Italian seasoning, and parmesan cheese. Stir to combine. Stir in 1 cup of chopped spinach if desired. Simmer for another 2-3 minutes.
3. Return chicken to the pan and simmer for another minute then turn off heat. Spoon sauce over chicken. Serve with pasta or veggies.

This article and recipe adapted from this site

LOW CARB PIZZA CASSEROLE

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INGREDIENTS

• 14 ounces Cauliflower florets, cut into bite-size pieces
• ½ teaspoon Salt
• 2.5 ounces Pepperoni
• 2 pounds Italian Sausage, if in casings remove from casing before cooking

• 1 tablespoon Olive Oil
• 8 ounces Mushrooms, sliced
• 1 Green Pepper, cut into bite-size pieces
• 12 ounces Mozzarella cheese, shredded
• 1.5 cups Low Carb Pasta Sauce, we use Rao’s Homemade Marinara
• 1/4 cup Parmesan cheese, powdered
• 1 teaspoon Italian Seasoning

INSTRUCTIONS

1. Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the cauliflower is tender. Don’t overcook!
2. Drain the cauliflower pat dry with a paper towel. Set aside.
3. Preheat oven to 400 degrees F.
4. In a large skillet over medium high heat cook the Italian sausage, approximately 15 minutes. When the sausage has finished cooking drain the excess fat. Set aside.
5. In the same skillet at olive oil and saute mushrooms over medium high heat for 10 minutes to remove the excess water. Set aside when done.
6. Prepare a 13×9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of pasta sauce on the bottom.
7. In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed.
8. Spread ½ of the mixture in the casserole dish. Top with ½ cup of pasta sauce, followed by ½ of the pepperonis (kind of press them down in between the other toppings), and finally 6 ounces of mozzarella cheese.
9. Next spread the remaining toppings mixture over the cheese followed by the pepperonis (save 10 slices for the top of the casserole), remaining ½ cup of pasta sauce, and 6 ounces of mozzarella cheese.
10. In a small bowl mix together the Parmesan cheese and Italian seasoning.
11. Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni.
12. Place in oven and bake for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.

This article and recipe adapted from this site

Spinach Tortellini Soup

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INGREDIENTS

• 2 tablespoons olive oil
• 1 medium yellow onion, diced small
• 2 large carrots, diced small
• 2 large celery stalks, diced small
• 1 teaspoon fine sea salt
• 8 cups good low-sodium vegetable stock
• 5 ounces baby spinach
• 9 ounces tortellini
• 1/4 cup chopped flat-leaf parsley
• Freshly ground black pepper
• Grated parmesan or pecorino, for serving

DIRECTIONS

1. Heat the olive oil in a large pot over medium-high heat. Add onion, carrots, celery and salt and stir to coat with oil. Cook for about 5 minutes, stirring occasionally, until beginning to soften. If you happen to get distracted and the veggies brown a little bit, it'll add some nice depth of flavor.
2. Stir in stock, bring to a boil, then cover and reduce heat to simmer until veggies are tender. Remove lid and add spinach and tortellini. Cook according to tortellini package instructions (usually just simmering for a couple of minutes). Off the heat, stir in parsley and black pepper to taste.
3. Ladle into bowls and serve with cheese to pass at the table.

This article and recipe adapted from this site

Bakery Style Chocolate Chip Cookies

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Ingredients

• 3 cups (380 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 sticks (227 grams) unsalted butter, at room temperature
• 1/2 cup (100 grams) granulated sugar
• 1 1/4 cups (247 grams) lightly packed light brown sugar
• 2 teaspoons vanilla
• 2 large eggs, at room temperature
• 2 cups (340 grams) semi sweet chocolate chips

Directions

1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
2. In a medium bowl combine the flour, baking soda, and salt.
3. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.
4. If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
5. Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
6. Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
7. Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 5 days. See post for storage tips.

Base Recipe adapted from site

Pumpkin Honey Bun Cake

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Ingredients

For the Cake Batter:

• 1 box super moist yellow cake mix
• 1/2 cup vegetable oil
• 4 eggs
• 1/2 cup sour cream
• 3/4 cup canned pumpkin (not pumpkin pie mix)
• 2 1/2 Teaspoons pumpkin pie spice
• 3/4 cups brown sugar
• 1/2 cup chopped walnuts

For the Glaze

• 1 cup powdered sugar
• 2 Tablespoons milk
• 1 Teaspoon vanilla

Instructions

1. Heat oven to 350 degrees. Greased the bottom and sides of a 13x9 inch baking pan.
2. Place the cake mix, oil,eggs, sour cream, pumpkin and pumpkin pie spice in a large bowl. Beat with an electric mixer on medium speed about 2 minutes until ingredients are just incorporated.  Measure out 2 cups of batter, place the batter onto the bottom of your prepared pan.
3. In a small bowl combine the walnuts with the brown sugar. Toss to combine. Sprinkle evenly over the cake batter.  Spoon the remaining batter evenly over the filling. Using a spatula, carefully spread batter over the filling to the edges of the pan.  Place in the oven and bake about 35 - 40 minutes or until a toothpick inserted comes out clean. Remove the pan to a cooling rack.

Make the glaze:

1. Place the powdered sugar, milk and vanilla in a medium bowl. Whisk to combine. Pour the glaze over the top of the hot cake, using a spatula to cover the entire cake with glaze. Cool the cake completely before serving.

Base Recipe adapted from site

Blueberry Peach Coffee Cake

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Ingredients

• 2 cups granulated sugar
• 1/2 cup (1 stick) unsalted butter softened
• 4 large eggs, room temperature
• 1 1/4 cups full-fat sour cream
• 4 cups all-purpose or cake flour sifted
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries
• 2 peaches, peeled, pitted, diced

Streusel toppping

• 1/2 cup (1 stick) unsalted butter softened
• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon

Instructions

Streusel Topping

1. In a bowl, combine the ingredients with your fingers. Adjust the cinnamon to your liking.

Coffee Cake

1. Preheat the oven to 350 degrees F. Line three loaf pans with baking papers. Set aside.
2. In a large mixing bowl of a stand mixer or use an electric hand mixer, cream together the butter and sugar.
3. Add the salt, eggs, vanilla, and sour cream and combine. Occasionally scrape the sides and bottom of the bowl with a rubber spatula.
4. Add the half of the flour and combine. Scrape the bowl again with a rubber spatula. Add the remaining flour and baking powder and mix until combined.
5. Fold in the blueberries and peach pieces.
6. Divide the batter evenly between the three loaf pans. Sprinkle the streusel topping evenly on the top of each unbaked coffee cake. (keep any leftover streusel topping in a freezer safe Ziploc bag)
7. Place the loaf pans on a half sheet pan lined with parchment paper. Bake in a preheated 350 degree F oven for 60-65 minutes. Cakes are done when a toothpick inserted into the center of the cakes comes out clean.
8. Let the cakes cool for 20 minutes before slicing. 

Base Recipe adapted from site

Orange Juice Cake

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Ingredients

• 1 (15.25-ounce) box yellow cake mix* (I prefer Betty Crocker or Pillsbury)
• 1 (3.4-ounce) box instant lemon pudding mix
• 3/4 cup vegetable oil
• 3/4 cup orange juice
• 4 large eggs
• For the glaze:
• 2 cups powdered sugar
• 3/4 cup orange juice
• 4 tablespoons unsalted butter

Instructions

1. Preheat the oven to 350°F and grease and flour a 10 to 12-cup Bundt pan.  
2. In a large bowl, using an electric mixer to combine the cake mix, pudding mix, vegetable oil, orange juice, and eggs.  Mix for about 2 minutes.  Pour the cake mix into the prepared pan. 
3. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides of the pan. Allow the cake to cool in the pan while you make the glaze.
4. In a small sauce pan, combine the powdered sugar, orange juice, and butter.  Cook over medium-low heat until the butter has melted, stirring frequently.  
5. Use a skewer or toothpick to poke holes in the cake.  Pour the warm glaze over the cake while it is still in the cake pan.  It's going to seem like a lot of glaze, but just keep pouring.  Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.  Allow to cool completely before serving.  This cake is best served after it has rested for about 8 hours.  

Base Recipe adapted from site