1 tbsp olive oil
1 large sweet onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 cups carrots, sliced
4 cloves garlic, minced
1 1/4 pounds boneless skinless chicken breast (2 large breasts)
9 cups chicken broth
8.8 ounces tortellini
1/4-1/3 cup heavy cream
2 tbsp packed frozen spinach or 1/2 cup fresh baby spinach leaves
2 tbsp fresh chopped parsley
1 1/2 tsp dried leaves or 1 tbsp fresh thyme leaves
1/2 tsp crushed red pepper
1 1/3 cup heavy cream
1.Place a large sauce pot over medium heat. Add the olive oil and chopped onions.
2.Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
3. Add whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 tsp salt, and 1/4 tsp ground black pepper to the pot. Bring to a simmer 15 minutes, until the chicken in cooked through
4.Remove the chicken and place on a cutting board.
5.Turn the heat back to medium. With the broth still simmering, stir in the tortellini. Stir well so it doesn’t stick together. Then chop or shred the chicken and place back in the soup.
6.Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired, Taste, then salt and pepper as needed.
1 cup protein mix (or use 3/4 cup regular pancake mix and add 1/4 cup protein powder)
2/3 cup milk (can sub for non dairy milk)
1 cup fresh berries, rinsed and diced
powdered sugar, jam and/or syrup, for topping/dipping
1. Heat oven to 350°F. Lightly grease mini muffin pan.
2.In a medium bowl, whisk together pancake mix, milk, and egg. Batter will be slightly lumpy. Spoon 1 heaping tbsp into each well in mini muffin pan.
3.Top pancake batter with 3-4 berries, adding a variety to each.
4. Cook pancake bites for 12-14 minutes, until lightly browned. Cool in pan for 5 minutes. Remove and sprinkle with powdered sugar.
Dip bites in warm jam or syrup.
12 sugar cookies about 2 1/2 in diameter
4 tbsp (2oz) cream cheese, room temperature
2 cups white chocolate melting wafers, or candy melts
Red and green spinkles for decoration
1.Line a cookies sheet with parchment paper and set aside.
2.Place premade sugar cookies in a food processor and process until cookies turn into fine crumbs. Add cream cheese and process again until well-combined and mixture can be pressed into a ball.
3. Shape cookies into balls about 1-inch in diameter. Place on prepared cookies sheet and place in the freezer for 15 to 20 minutes.
4.While the truffles freeze, melt white chocolate in a medium bowl according to instructions.
5. Remove the cookie truffles from refrigerator.
6. Using two forks, dip and roll chilled truffles, one at a time, in chocolate coating. Return to lined cookie sheet and immediately top with sprinkles.
7. Repeat process for remaining truffles. Store in an airtight container in the fridge for up to a week or in the freezer for up to one month.
1 can (13.8oz) Pillsbury refrigerated artisan pizza crust with whole grain or Pillsbury refrigerated regular pizza crust
4 oz, or half brick, cream cheese
1 cup shredded mozzarella or Italian blend shredded cheese
2 tbsp butter
1 clove garlic, minced very fine
3 tbsp freshly chopped basil and rosemary
1 cup warmed marinara sauce for dipping
1.Heat oven to 400° F. Lay pizza dough on a work surface and stretch to 10×15.
2.Using a pizza cutter, cut the dough into 36 equal squares.
3. In a small bowl combine cream cheese and shredded cheese. Mix well.
4.Add one tablespoon of the cheese mixture to each dough square. Make a ball with the dough, sealing the edges. Place on a cookie sheet so the dough balls form a shape of a Christmas tree.
5.Bake for 15-17 minutes, or until golden brown.
6. After removing pull-apart from the oven, brush with butter and sprinkle with chopped herbs. Serve pull apart with marinara sauce for dipping.
3/4 lb green beans , trimmed and cut into 3″ pieces
2lb boneless skinless chicken breasts cut into 2″ cubes
1/4 cup toasted sesame oil
3 tbsp cornstarch
3 large garlic gloves, minced
1 tbsp fresh ginger grated
1/2 cup soy sauce or tamari
1 tsp ground chili paste (or 1 tsp red pepper flakes)
1/4 tsp salt
Sesame seeds for finishing
1.In a medium sized bowl toss chicken breast in cornstarch
2.In a large skillet (or wok) heat 2 tbsp of sesame oil over medium heat until glistening. Working in small batches, add in chicken and allow to crisp up.
3. Repeat steps until all chicken is cooked, adding more oil only if necessary.
4.Once chicken is cooked add 2 tbsp of sesame oil to the pan and bring to high heat. The oil should be glistening and almost smoking. Add in green beans stirring constantly until green beans are just barely tender.
5. Remove green beans from pan and set aside.
6. Allow skillet to cool down slightly. Over medium/low heat stir in garlic cloves, ginger, soy sauce and chili paste and salt. Stir until all ingredients are combined and garlic is fragrant.
7. Add chicken and green beans back to the pan stirring until coated in marinade. Top with sesame seeds and serve.