- 2 pounds boneless, skinless chicken breasts
- 12 ounces penne pasta
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon minced garlic
- 1 jar (8.5 ounces) sun-dried tomatoes, julienned in oil, drained
- 1 bag (8 ounces) spinach, large stems removed
- 3 cups heavy cream
- 1/3 cup grated parmesan cheese
- Preheat oven to 375 degrees and line a large baking sheet with parchment paper.
- Season chicken to your liking, place on prepared baking sheet and bake for 45 minutes, or until chicken is cooked through, then set aside to cool.
- Dice chicken into bite-sized pieces.
- Cook penne pasta according to package directions, then set aside.
- In a large pot over medium heat, sauté the garlic and sun-dried tomatoes in butter for about 1 minute.
- Add the spinach and continue cooking until it has wilted..
- Pour in the cream, and let the mixture come to a simmer.
- Remove the sauce from heat and add the salt, pepper, Italian seasoning and parmesan cheese.
- Stir in the cooked pasta and cubed chicken, and serve.
The original recipe for this delicious pasta dish can be found here.
- 5 tablespoons butter
- 1 cup walnuts, chopped
- 5 tablespoons heavy cream, divided
- pinch salt
- 3/4 cups Swerve sweetener
- 7 ounces unsweetened baking chocolate
- Line an 8-by-8-inch baking pan with foil, then with a piece of wax paper.
- In a saucepan, melt butter over low-medium heat until it starts to turn golden.
- Add the walnuts and cook for about 5 minutes, until they are slightly toasted.
- Add the Swerve and 4 tablespoons of the cream, and cook until thickened and golden, about 10 minutes.
- Remove immediately from the heat and add the salt and remaining cream, and stir until smooth.
- Spread the mixture into the bottom of the lined baking pan, and refrigerate until firm to the touch (about 45 minutes).
- Melt the chocolate in a glass measuring cup or small glass bowl in the microwave, stirring every 30 seconds.
- Remove the toffee from the refrigerator and pour half of the chocolate on top, spreading to cover the entire surface.
- Place the pan in the freezer for about 5 minutes to help solidify the chocolate.
- Flip the toffee bark over and peel off the wax paper.
- Return the foil back onto the pan, and put the toffee back in, chocolate side down.
- Pour the remaining melted chocolate on top, and freeze until firm.
- Remove the toffee from the pan and cut into pieces.
- Store in an air-tight container in the refrigerator or freezer.
The original recipe for this tasty toffee can be found here.
- 8 cabbage leaves
- 1 cup uncooked rice
- 1 tablespoon olive oil
- 1 can (15 ounces) tomato sauce
- 1 can (10.75) ounces tomato soup
- 1 pound ground sweet Italian sausage
- 1 medium onion, diced
- 2 tablespoons minced garlic
- 1/2 teaspoon dill weed
- 1 tablespoon dried parsley
- 1 teaspoon Adobo seasoning
- 1/2 teaspoon black pepper
- 1 can (14 ounces) diced tomatoes, with juices
- 1 egg
- Bring a large stock pot of water to a rolling boil.
- Add cabbage leaves to boiling water and cook until tender.
- Remove the leaves from the water and transfer to a plate covered with paper towels to cool.
- Preheat oven to 350 degrees.
- Cook rice according to package directions, reducing cooking time by about 5 minutes so the rice is slightly underdone. Set aside.
- In a medium bowl, combine the tomato sauce and tomato soup, Set aside.
- In a large pot, heat the olive oil and cook the sausage, chopping into small pieces, until done.
- Add in the onions and garlic and sauté until onions are translucent.
- Stir in the seasonings, diced tomatoes and 1/2 cup of the tomato sauce and soup mixture.
- Add in the rice and egg, and stir until well combined.
- Spread a very thin layer of the tomato sauce and soup mixture in a 9-by-13-inch pan.
- Remove or thin any thick stems on the cooled cabbage leaves.
- One by one, lay the cabbage leaves flat and add about 1/3 to 1/2 cup of the sausage and rice filling to the center of the leaves.
- Fold in the sides and roll the cabbage up as tightly as possible.
- Place each roll, seam side down, in the prepared pan.
- Once all the rolls are in the pan, pour the remaining tomato sauce and soup mixture evenly over the tops.
- Cover the pan tightly with foil, then place in the oven.
- Bake the cabbage rolls for about 60 to 75 minutes, then allow to cool for 10 minutes before serving.
The original recipe for these incredible cabbage rolls can be found here.
- 8 large flour tortillas or wraps (I used two varieties from Mission)
- 1 package (12 ounces) broccoli coleslaw
- 3/4 cup shredded carrots
- 1 red bell pepper, sliced thin fine
- 1 yellow bell pepper, sliced thin
- 1 block (8 ounces) cream cheese, softened
- 1 cup sour cream
- 1/2 cup prepared spinach dip
- 1 tablespoon dry minced onion
- 1-1/2 tablespoons ranch seasoning
- Prepare all the veggies and toss them together in a large bowl.
- In a medium bowl, combine the cream cheese, sour cream, spinach dip, minced onions and ranch seasoning.
- Spread about 1/3 cup of the cream mixture onto each of your tortillas and then cover about 2/3 of the tortilla with a thin layer of veggies.
- Tightly roll up the filled tortillas, wrap each one in plastic wrap, then refrigerate overnight.
- In the morning, slice the rolled tortillas into 1-inch slices and serve.
The inspiration for this recipe came from Tornadough Alli and can be found here.
- 2 tablespoons olive oil, divided
- 1 package (1 pound) shelf-stable gnocchi
- 1 small onion, diced
- 1 small bell pepper, diced
- 1-1/2 tablespoons minced garlic
- 1 teaspoon oregano (or more to taste)
- 1 can (15 ounces) can chickpeas, rinsed and drained
- 1 can (14 ounces) fire-roasted diced tomatoes
- 1 can (14 ounces) whole artichoke hearts, cut into bite-size pieces
- 8-10 black olives, sliced
- 1 tablespoon red wine vinegar
- 1/2 teaspoon black pepper
- Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat.
- Add gnocchi to the oil and cook, stirring often, until plumped and starting to brown, about 5 minutes.
- Transfer the gnocchi to a bowl and cover to keep warm.
- Reduce heat to medium, and add the remaining 1 tablespoon oil to the pan.
- Add the onions and sauté until tender.
- Add the bell pepper and continue cooking, stirring occasionally, until crisp-tender.
- Stir in the garlic and oregano, and continue cooking for another minute or so.
- Add the chickpeas, tomatoes and artichokes, stir until well mixed, then continue cooking and stirring until hot.
- Stir in the olives, vinegar and the gnocchi.
- Season with pepper, adding more if desired, and serve hot.
The original recipe for this tasty vegetarian-friendly dish can be found here.
- 3 medium overripe bananas
- 2/3 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 large eggs
- 1-2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 tablespoons butter
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Preheat oven to 375 degrees and place 15 silicone muffin cups onto a baking sheet (or spray, bottoms only, of a large muffin tin.
- In medium bowl whisk together the sugar, applesauce, vanilla and eggs.
- Mash bananas in a small bowl, then add to the sugar and egg mixture, whisking until well combined.
- In a large bowl, sift together the flour, baking soda, salt and 1/2 teaspoon of cinnamon.
- Add the wet ingredients to the dry mixture and mix until just combined.
- Divide batter evenly among prepared muffin cups, filling each one almost to the top.
- Bake about 20 minutes, or until a toothpick inserted in center comes out clean and muffins are golden and rounded on top.
- Remove from oven and allow to cool completely, then remove silicone muffin cups (if using).
- Melt the butter in a small bowl.
- In another small bowl, combine the sugar and cinnamon.
- Dip muffin tops into the melted butter, then into cinnamon and sugar mixture, then serve.
The original recipe for these amazing muffins can be found here.