Ingredients:

• 1 cup brown rice
• 1 head of cauliflower, chopped into florets
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning, divided
• 1 14-ounce can of black beans, rinsed and drained
• 1/2 cup water
• 1 14-ounce can of corn; I picked up a ‘southwest’ style so it had some peppers added for some heat
• your favorite hot sauce for topping

Directions:

• Rice: Cook the rice according to package directions.
• Cauliflower: Heat the oven to 425 degrees. Toss the cauliflower florets with the olive oil and half of the taco seasoning. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing halfway through to prevent burning.
• Beans: Combine the black beans, water, and remaining taco seasoning in a small saucepan. Bring to a low simmer. Mash the black beans with the back of a spoon until the mixture starts to get creamy. It should continue to thicken as it stays over medium low heat.
• The Moment of Glory: Build a big bowl with rice, refried beans, corn, avocado, and a lime wedge. Top the bowl with your roasted cauliflower and add your hot sauce if you want!

Ingredients:

• 1 Tbsp vegetable oil
• 1 pound ground pork
• 1 pound ground turkey
• 2 large eggs
• 2 garlic cloves, finely chopped
• 1 cup fresh breadcrumbs
• 2/3 cup whole milk
• 1/2 tsp crushed fennel seeds
• 4 tsp finely chopped sage
• pinch of salt and pepper
• 1 (14 oz) can jellied cranberry sauce
• 2 tbsp fresh orange juice
• 2 tbsp dark brown sugar
• 1 tbsp finely chopped fresh ginger

Directions:

• Preheat oven to 450°F. Coat a rimmed baking sheet with oil.
• Using your hands, mix pork, turkey, eggs, garlic, breadcrumbs, milk, fennel, 4 tsp. chopped sage, 2 tsp. salt, and 1/2 tsp. pepper in a large bowl until incorporated. Roll into 1″ balls, making sure to pack firmly.
• Transfer balls to prepared baking sheet, packing them snuggly. Roast meatballs until firm and cooked through, about 15 minutes.
• Meanwhile, cook cranberry sauce, orange juice, brown sugar, ginger, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium saucepan over medium heat, whisking constantly, until smooth, about 5 minutes.
• Using a pastry brush, generously coat meatballs with 1/3 cup cranberry sauce mixture. Return meatballs to oven and continue to bake until glaze is shiny and caramelized, about 5 minutes more.
• Shake sheet to coat meatballs with sauce. Transfer remaining sauce to a serving bowl and transfer meatballs to a serving platter. Top meatballs with sage leaves before serving, if using.

Ingredients:

• 1 can black beans (drained/rinsed)
• 1 can corn (undrained)
• 1 can Rotel tomatoes (undrained)
• 1 package ranch dressing mix
• 1 Tbsp chili powder
• 1 tsp. cumin
• 1 tsp. onion powder
• 1 8 oz package cream cheese
• 2 chicken breasts

Directions:

• Place chicken at the bottom of a crock pot, then pour the can of corn (undrained), Rotel tomatoes, and black beans (drained) on top of the chicken.
• Top with seasonings and ranch dressing mix. Stir together,
• Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours.
• After cooking – take the chicken breasts from the crockpot, shred and stir back into chili.
• Let cook for another 10 minutes!
• Serve with tortilla chips, salad, whatever you desire!!

Ingredients:

For the Sweet Potato Falafel:

• 1 raw sweet potato, peeled and cut into chunks
• 1 cup cooked brown rice and/or quinoa
• 1/2 cup almonds or other nuts
• 1 egg
• 1 teaspoon salt
• 1/2 cup breadcrumbs

For the Bowls:

I used a ‘bagged’ salad that needed to be used. It had spinach, chopped carrots, iceberg lettuce and some red cabbage.

Then I added some tortilla strips, scallions and our favorite store bought dressing.

Directions:

• STEP ONE for the Falafel: Pulse the sweet potato through a food processor until finely minced. Add the brown rice/quinoa and almonds and pulse until well mixed and uniform in texture. Add the egg and salt and pulse until mixed. Transfer to a bowl and stir in the breadcrumbs.
• STEP TWO for the Falafel: Form the mixture into balls or patties. Bake in a preheat oven at 425 degrees for 25 minutes or until each falafel is golden brown and cooked through.
• BOWLS: Assemble all your ingredients in a bowl. Top with the falafels and spicy ranch dressing.

Ingredients:

• 3 boneless chicken breasts, halved horizontally to make 6
• 1/4 cup all purpose flour
• 2 tbsp. extra virgin olive oil, divided
• 2 tbsp. unsalted butter, divided
• 4 tbsp. of your favorite Cracked Pepper & Lemon Seasoning, divided
• 4 garlic cloves, minced
• 1 cup of low-sodium chicken stock
• 1/2 cup of half & half or heavy cream
• 2/3 cup of finely grated parmesan cheese
• 3 tbsp. of freshly squeezed lemon juice

Directions:

• Preheat oven to 375°F.
• In a shallow bowl mix flour and 2 tablespoons of lemon pepper seasoning.
• Dredge chicken in mixture, shake off excess and set aside.
• Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or cast iron pan over medium-high heat.
• Fry the chicken, skin side down, for 3-4 minutes until golden brown.
• Flip chicken and cook 2-3 minutes on other side. Remove from skillet.
• Place chicken on lightly greased baking sheet. Bake for about 10-20 minutes (depending on size and type), until chicken is fully cooked and juices run clear and is no longer pink in the middle.
• Heat 1 tablespoon of olive oil and 1 tablespoon of butter in medium saucepan.
• Add garlic and cook, stirring constantly, for about 1 minute.
• Add chicken stock and 4 tablespoon of pepper & lemon seasoning and bring to a boil.
• Add half & half or heavy cream and bring to a boil.
• Add parmesan cheese and stir until melted and creamy.
• Reduce heat to simmer, stirring frequently. Pour in lemon juice and stir together.
• Place cooked chicken into skillet. Garnish with lemon slices, parsley and/or capers.
• Serve over noodles, veggies, pasta or rice. This time I paired the chicken with Orzo Stuffing. Enjoy!

Ingredients:

• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 medium onion, diced
• 1 cup chopped celery
• 1 cup orzo pasta, cooked in chicken broth, drained
• 3/4 cup dried cranberries
• 3/4 cup sliced almonds
• 3 Tbsp. sliced fresh basil
• 2 tsp. lemon juice
• Pinch of salt and pepper

Directions:

• Melt butter with olive oil in medium skillet over medium heat. Add onion; cook for 4 minutes or until onions are translucent and golden brown. Add celery; cook for 4 more minutes.
• Combine orzo, celery mixture, cranberries, pecans, basil, lemon juice salt and pepper in a bowl; toss gently to combine.

Ingredients:

• 1 pound ground hot Italian sausage, browned (or any other sausage — chicken, pork, or turkey)
• 1 onion, peeled and diced
• 2 carrots, peeled and diced
• 2 celery sticks, diced
• 5 cloves garlic (or 1 1/2 tablespoons minced garlic)
• 4 cups good-quality chicken broth
• 2 teaspoons Italian seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3/4 teaspoon salt, (adjust to your tastes)
• 1/3 teaspoon cracked black pepper, (adjust to your tastes)
• 2 1/3 cups evaporated milk or half and half, (or reduced fat cream — full fat may also be used if not watching calorie intake)
• 3 heaping tablespoons cornstarch mixed and dissolved well in 2 cups of milk, (I use 2% milk)
• 1 pound fresh gnocchi (found in the fridge section of your supermarket)
• 4 cups shredded kale leaves, stems removed (or baby spinach leaves),
• extra salt and pepper, to taste
• optional toppings: freshly grated Parmesan cheese and crispy bacon

Directions:

• Place the browned sausage, onion, carrots, celery, garlic, broth, Italian seasoning, onion powder, garlic powder, salt, pepper in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours.
• Add the evaporated milk (or half and half or cream), milk/cornstarch mixture and gnocchi. Stir and replace cover. Cook another 30 minutes until the soup has thickened and the gnocchi has softened.
• Preheat your oven to 425 degrees. Add the chopped kale (or spinach) to a baking sheet, drizzle some olive oil over the greens. If you want to add some seasonings; S&P, chili powder go for it. Bake your greens until the turn crispy and brown; about 15 mins. You will top your soup with your crispy greens.
• Taste test and season with extra salt and pepper, if desired. Serve immediately with optional parmesan cheese and bacon. (If soup thickens too much when cold, just add extra milk in half cup increments until achieving desired consistency while warming it up to serve.)

Ingredients:

• 2 pounds stewing beef trimmed and cubed
• 3 tablespoons flour
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil
• 1 onion chopped
• 6 cups beef broth
• ½ cup red wine optional
• 1 pound potatoes peeled and cubed
• 4 carrots cut into 1 inch pieces
• 4 stalks celery cut into 1 inch pieces
• 3 tablespoons tomato paste
• 2 tablespoons cornstarch
• 2 tablespoons water
• ¾ cup peas

Directions:

• Combine flour, garlic powder and salt & pepper. Toss beef in flour mixture. 
• Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.
• Add beef broth and red wine while scraping up any brown bits in the pan.
• Stir in all remaining ingredients except for peas, cornstarch and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).
• Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry).  
• Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.

Ingredients:

• Two (14-ounce) bunches broccolini, larger stems halved lengthwise
•  2 tablespoons olive oil
•  3 or 4 garlic cloves
•  1/4 cup water
•  1 tablespoon olive oil
•  Coarse sea salt
•  2 tablespoons shaved Parmesan cheese
•  Squeeze of lemon

Directions:

• Wash the broccolini and shake off all but a little water clinging to the tops and stems.
• Heat a cast-iron skillet over high heat. Carefully add the garlic confit oil and cloves and let the garlic sizzle for about 1 minute.
• Add the broccolini to the skillet and cook, stirring occasionally, for 2 to 3 minutes.
• Carefully pour in the water (it will steam and may splatter), reduce the heat to medium, cover, and steam the greens for 3 to 4 minutes.
• Uncover the skillet and increase the heat to high. Add the olive oil and season with salt. Toss once with tongs in the skillet, then cook until the broccolini are charred to your liking, 2 to 5 minutes.
• Sprinkle in the cheese and allow it to melt over the broccolini.
• Remove the skillet from the heat, squeeze lemon juice over the top and serve right away.

Ingredients:

• 1 Tbsp granulated garlic
• Salt and pepper
• 1/4 cup fresh lemon juice
• 1/4 cup vegetable oil