Grilled Bruschetta Pizza

4 pieces Stonefire mini naan bread (about 50g each) 

Marinara sauce (1/2 Cup)

Shredded Mozzarella Cheese (1/2 C)

Grilled/cooked chicken tender 1 per pizza (8 oz cooked (10 oz. raw)) 

Dash paprika 

Dash garlic powder 

Dash onion powder 

Bruschetta Salad:

Chopped Tomatoes (6 oz)

Chopped Cucumbers (4 oz)

1 Tbs. olive oil 

½ tsp. minced garlic 

Dash sea salt 

Dash ground black pepper 

Pinch fresh basil, chopped 

Topping:

Grated Parmesan Cheese (2 Tbsp)

Balsamic Glaze (2 Tbsp)

Directions:

1. Grill or cook chicken.

2. Heat grill to low heat.

3. Spread marinara sauce over each piece of naan bread. Add mozzarella and chopped grilled chicken to each pizza. Sprinkle with paprika, garlic powder and onion powder. Place on the grill and cook until the cheese is melted.

4. Combine the tomatoes, cucumbers, olive oil, minced garlic, sea salt, pepper and fresh basil together in a bowl. Top the pizzas with the bruschetta salad mixture, Parmesan cheese and balsamic glaze.

Makes 4 servings 

Macros: 350 calories / 12F / 33C / 27P / per serving – Clean Simple Eats

Bang, Bang Chicken and Shrimp - Cheesecake Factory Copycat

Curry Coconut Sauce:

• 1 tsp Olive Oil
• 1 tsp Sesame Oil
• 1/8 tsp Red Pepper Flakes
• 2 cloves Garlic minced
• 1 small Onion chopped
• 1 tsp Ginger minced
• 1/2 C Water
• 1/2 tsp ground Cumin
• 1/2 tsp ground Coriander
• 1 tsp Paprika
• 1/4 tsp Salt or to taste
• 1/4 tsp Pepper or to taste
• 1/4 tsp Allspice
• 1/4 tsp Turmeric
• 14 fl oz Coconut Milk (1 can- not a carton!)
• 1 small Zucchini (julienned)
• 1 medium Carrot (julienned)
• 1/2 C Peas (Frozen)

Peanut Sauce

• 1/4 C Peanut Butter, creamy
• 2 Tbsp Water
• 1 Tbsp Sugar
• 1 Tbsp Soy Sauce, reduce salt
• 1 tsp Rice Vinegar
• 1 tsp Lime Juice
• 1/8 tsp Red Pepper Flakes

Chicken and Shrimp

• 2 Chicken Breast, cut into bite size pieces
• 10 medium Shrimp, shelled
• 1/4 C Cornstarch
• 2 Tbsp Vegetable Oil
• 2 C Rice Cooked

Garnish

• 1/2 C Flaked Coconut, toasted
• 1/4 C Peanuts, chopped
• 2 Green Onion, julienned or chopped
• Sesame Seeds, optional

Coconut Curry 

1. In a medium sauce pan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat.  
2. Add chopped onions, garlic and ginger and cook until onion is translucent.  
3. Add spices and water and stir well then bring to a boil. Add the coconut milk and bring mixture back to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens.  
4. Add julienned carrots and zucchini, then peas.  Cook for another 10 minutes or until carrots are tender.

Chicken and Shrimp Instructions:

1. Heat 2 tbsp. of vegetable oil in a large skillet. 
2. Season chicken pieces and shrimp generously with salt and pepper.  Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch.  
3. Add the coated chicken to the skillet and cook for a couple of minutes per side, until slightly golden.  
4. Remove from skillet and add shrimp.  Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside.

Peanut Sauce.

1. To make the peanut sauce add all ingredients in a small sauce pan and heat just until the mixture begins to bubble take off from heat right away; cover and remove pan from heat.

Assemble on plate as follows:

• Rice
• Chicken & Shrimp
• Coconut Curry
• Peanut Sauce
• Peanuts, sesame seeds, green onions and coconut

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 5 servings

Macros: 52F/51C/14P
Calories: 703kcal

From: Katie Delahunty

Brussel Sprouts Flatbread

Ingredients:

• 1/2 C Whole Milk Ricotta Cheese
• 1/2 C Shredded Parmesan Cheese, divided
• 2 small cloves garlic, minced
• 1 tsp fresh lemon juice
• Dash crushed red pepper flakes
• Kosher salt and freshly ground black pepper to taste
• 1 Tbls Olive Oil
• 1 C thinly sliced Brussels Sprouts
• 1/4 C thinly sliced Red Onions
• 1/2 C shredded Mozzarella Cheese
• 1 large store bought Flatbread or individual flatbreads will work too
• Additional Parmesan cheese for serving, if desired
• Lemon wedges for serving

Instructions:

1. Preheat oven to 400 degrees F.
2. In a small bowl, stir together the ricotta cheese, 1/4 c of parmesan cheese, minced garlic, fresh lemon juice, crushed red pepper, salt and black pepper to taste. Set aside.
3. In a small skillet, heat the olive oil over medium high heat.  Ad the sliced brussels sprouts and sliced red onions.  Cook for 3 minutes, just until Brussels sprouts and red onions are softened. Set aside.
4. Place the flatbread on a large baking sheet.  Spread the ricotta cheese mixture evenly over the flatbread with a spatula.  Top evenly with shredded mozzarella cheese, remaining parmesan cheese, brussels sprouts and onions.
5. Place the flatbread in the oven and bake for 10-12 minutes or until cheese is melted and the flatbread is golden brown.  Remove from the oven and squeeze a little fresh lemon juice over the top.  Sprinkle with extra parmesan cheese, if desired.  Cut into slices and serve immediately.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

From: Katie Delahunty

Veggie Mix

Ingredients:

·       2 lbs      Carrots

·       6            Whole Potatoes

·       1            Whole Sweet Onion

·       3            Cloves Garlic

·       6  Tbls   Olive Oil

·       ½ tsp     Dried Thyme

·       ½ tsp     Dried Parsley

·       Salt & Pepper to taste

Instructions:

1.       Preheat oven to 475 degrees.

2.       Peel carrots and cut into bite size pieces. Dice potatoes into bite size pieces (leaving skin on), Cut onions into eighths and mince garlic.

3.       Combine carrots, potatoes, and onions in a large bowl.  Drizzle olive oil over the vegetables, add garlic, thyme, parsley, salt and pepper.  Toss until the vegetables are covered in oil and seasoning. 

4.       Place on a cookie sheet in a single layer and cover with foil.

5.       Bake for 45 minutes.  Remove foil and continue to bake another 30 minutes or until golden brown, stirring every 10 minutes.

Cheesey Fondue

Ingredients:

·       2 cups lightly packed shredded Gruyere cheese (about 8 ounces)

·       1 1/2 cups lightly packed shredded Swiss cheese (about 6 ounces)

·       2 tablespoons cornstarch

·       1 cup low-sodium, good-quality chicken broth

·       1/8 teaspoon lemon juice (don't leave this out! I just gave a quick squeeze of a lemon without properly measuring)

·       1 tablespoon finely minced or pressed garlic

·       1/4 teaspoon ground black or white pepper

·       1/4 teaspoon nutmeg

·       Dash of paprika

Instructions

1.       Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.

2.       In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.

3.       Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.

4.       Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender potatoes - the options are endless!

Notes

Don't use pre-shredded cheese. It has a very different consistency than what you grate yourself - worth the tiny bit of extra work, I promise!

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

From: Mel’s Kitchen Café  https://www.melskitchencafe.com/classic-fondue-recipe/

Lo Mein Instant Pot

Ingredients:

• 2 tbsp sesame oil
• 2 cloves garlic (minced)
• 1/2 cup red onion (diced)
• 2 cups mushrooms (sliced)
• 1 cup carrots (julienned)
• 1 cup snow peas
• 2 tbsp rice wine vinegar
• 1 1 /2 cup vegetable stock
• Juice of 1 lemon
• 3 tbsp soy sauce
• 1/3 cup brown sugar
• 8 oz lo mein/rice noodles
• salt & pepper to taste

Directions:

1. Sauté sesame oil, garlic and onion until tender in the instant pot
2. Add rice wine vinegar, vegetable stock lemon juice soy sauce and brown sugar. Mix until blended well.
3. Add uncooked lo mein/rice noodles
4. Add carrots, mushrooms and snow peas
5. Lock lid and set vent to seal
6. Press manual button and set to high for 5 minutes
7. Quick pressure release carefully
8. Serve and enjoy

Tikka Masala

Chicken marinated:

• 1 lb chicken breast chopped into bite sized pieces
• 1 cup plain 2% fat Greek yogurt (7 oz)
• 1 tbsp garam masala
• 1 tbsp lemon juice
• 1 tsp pepper
• 1/4 tsp ground ginger

Sauce:

• 15 oz canned tomato sauce or puree
• 5 cloves garlic (minced)
• 4 tsp garam masala
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp cayenne
• 1 cup heavy whipping cream (added last)

For Serving:

• Basmati Rice or Naan
• Cilantro (chopped)

Directions:

1. Combine all marinade ingredients except chicken and mix well.  Add chicken chunks and coat with marinade.  
2. Let sit in the refrigerator for at least 1 hour.
3. Select the sauté mode on the instant pot for medium heat.  When it reaches temp add chicken chunks along with any marinade sticking to them).  Sauté until the chicken is cooked on all sides (about 5 min).  Stir occasionally.  Turn off sauté mode.
4. Add all of the sauce ingredients except the cream to the instant pot, over the chicken and stir.  Secure the lid and select manual mode to cook for 10 minutes at high pressure.  Use the quick release handle to release pressure.
5. Select sauté mode on the pressure cooker for low heat. When it has reached temp add cream to the pot, stirring with the other ingredients.  Simmer until the sauce thickens to your liking (a few minutes).
6. Serve with basmati rice or naan Garnish with cilantro

Prep time: 20 min

Cook time: 20 min

Serves: 4

Pull-Apart BBQ Chicken Sliders

Ingredients:

• 2 tbps olive oil
• 1 small onion (sliced)
• 2 cloves garlic (minced)
• 2 1/2 cups shredded roast chicken
• 1/2 tsp paprika
• 1 tsp Worcestershire sauce
• 1 cup BBQ sauce
• salt to taste
• pepper to taste
• 12 dinner Hawaiian rolls
• 12 slices American cheese or cheddar cheese

Directions:

1. Preheat oven to 350.  Coat a 9x13 baking dish with cooking spray
2. Add butter, garlic and parsley in a medium bowl and microwave till melted. Set aside.
3. Heat oil in a large skillet over medium heat.  Cook onions until soft (about 2 minutes).  Add garlic and cook until fragrant (about 30 seconds).  Add the chicken, paprika, Worcestershire sauce and BBQ sauce.  Season to taste with salt and pepper.  Stir to combine and cook until everything is heated through (about 2-3 minutes).
4. Cut the slider buns in half. Place the bottom halves of the slider buns in the baking dish.  Layer half of the cheese on the bottom buns. Top with bbq chicken mixture, then layer with the remainder of the cheese.  Place the top halves of the buns on top.
5. Brush the tops of the buns with the melted garlic parsley butter.  Bake until the cheese melts and everything is warmed through, 10-15 minutes. Serve warm.

Sweet Balsamic Glazed Pork Loin

Ingredients:

• 2-3 lbs boneless pork loin (trimmed of large fat)
• 1 tsp ground sage or poultry seasoning
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 clove garlic (finely minced or crushed)
• 1 cup water or chicken broth

Glaze:

• 1/2 cup brown sugar
• 1 tbsp cornstarch
• 1/4 cup balsamic vinegar
• 1/2 cup water
• 2 tbsp soy sauce

Directions:

1. Combine sage, salt, pepper and garlic.  Rub the spices all over the roast.
2. Place the roast in the insert of the instant pot then add the water/broth.  Secure lid and cook on high pressure for 60 minutes (hit manuel, dial up or down to 60 mins).  Let the pressure naturally release for 10 mins before doing a quick release.
3. Near the end of cooking time, whisk together all the ingredients for the glaze in a small sauce pan and bring to a boil.  Reduce heat and simmer, stirring occasionally, until the glaze thickens 2-3 mins.  Season to taste with salt and pepper.  Keep warm until ready to use.
4. Remove pork from pot and shred meat into pieces.  Drizzle the glaze over the pork and serve immediately.

From Mels Kitchen Café
https://www.melskitchencafe.com/sweet-balsamic-glazed-pork-loin-slow-cooker/

Breadsticks & Cheese Doodles

Mix till dissolves:

• 1/2 tbsp Yeast
• 1 tbsp Salt
• 1 tbsp Sugar
• 1 1/2 cup warm water

Add and mix well:

• 3 1/2 cups flour
• 3/4 oz oil

Directions to make dough: 

1. Mix and knead for 6 minutes. 
2. Raise till doubled and then roll as thing as possible.

For Breadsticks:

1. Cut into strips and spread with butter , sprinkle with garlic powder, sprinkle with mozzarella cheese.  
2. Bake 7-10 minutes and broil 7-10 minutes.

For Cheese Doodles:

1. Spread Garlic butter (see below) and then sprinkle mozzarella cheese.  Then roll up and slice like a cinnamon roll.  
2. Bake 7-10 minutes and broil 7-10 minutes.

Garlic butter:

• 1 stick of butter
• 1 1/8 tsp dried minced garlic
• 1 1/8 tsp dried parsley
• 3/4 tsp onion salt

Refried Beans

Ingredients:

• 2 Cups dried Black/Pinto beans
• 1 small Onion (chopped)
• 2 cloves Garlic
• 4 oz can chopped Green Chilies
• 2 tsp Salt
• 1 tsp Cumin
• 1/2 tsp Chili Powder

Directions:

1. Add beans, onions, garlic and chilies to the pressure cooker.  Cover with water by 2 inches then secure lid and turn pressure release knob to the sealed position.  Cook at high pressure for 40 minutes.
2. When cooking is complete use a natural release.
3. Place a strainer in a large bowl and pour the beans into strainer (keep the liquid). 
4. Add beans, salt, cumin, and chili powder to a high powered blender and blend until desired consistency is reached, adding the reserved liquid as needed.
5. Refried beans dry out as they sit so add a bit more liquid to the blender if they are really thick.  Store in a sealed container in the refrigerator.

Note: Refried beans freeze very well.  Measure 1 cup of beans for each sandwich size resalable bag. Flatten the bag and freeze.

Prep: 2 mins

Pressure: 40 mins

Total: 60 mins

Greek Avocado Salad & Dressing

Salad:

Greek Pork or Chicken
Washed & Shredded Romaine Lettuce
Cucumbers
Tomatoes
Green Pepper
Red Onion
Feta Cheese
Olives
Avocado
Shredded Zucchini

Dressing/Marinade:

1/4 C Olive Oil
1/4 C Lemon Juice
1 Tbls Red Wine Vinegar
2 tsp Minced Garlic
2 Tbls Dried Oregano
1 tsp Salt
Cracked Pepper

Directions:

1. Whisk together all the marinade/dressing ingredients.
2. If making with chicken use 1/2 of the marinade/dressing to marinade the chicken in.  Allow to marinade for 30 minutes.
3. Prepare the salad and grill the chicken.

Tzatziki Sauce

Ingredients: 

• Drizzle of olive oil
• Pinch of black pepper
• 1/4 tsp salt
• 2 tsp fresh lemon juice
• 1 clove garlic, finely minced or pressed through a garlic press
• 1/2 cup crumbled feta cheese
• 1/2 cup grated cucumber (seedless variety)
• 1 cup plain yogurt

Directions:

Mix in a medium bowl, stir together the yogurt, cucumber, feta cheese, garlic, lemon juice, salt and pepper until combined. Drizzle with a bit of olive oil. Refrigerate until ready to use.

Found on Mel's Kitchen:

https://www.melskitchencafe.com/falafel-meatball-wrap/ 

Korean Beef

Ingredients:
1 lb Ground Beef
1/2 C. Brown Sugar
1/4 C. Soy Sauce
1 Tbls. Sesame Oil
3 Cloves Garlic, minced
1/4 tsp. Ground Ginger
1/2 - 1 tsp. Crushed Red Peppers (depending on how spicy you like it)
Salt & Pepper
1 Bunch of Green Onions, diced
Rice Cooked
Broccoli
Lettuce - for lettuce wraps (optional)

Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.  Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend the flavors.  Serve over rice and top with green onions.

*Can serve broccoli separate or add before you simmer.

Spicy Garlic & Lime Shrimp

Ingredients:

Lime juice from one fresh lime

1 Tbls Olive Oil

1 Clove Garlic (pressed)

36 peeled Shrimp

1/2 tsp Salt

1/4 tsp Black Pepper

1/4 tsp Cayenne Pepper

1/4 tsp dried Parsley Flakes

1/4 tsp Paprika

1/8 tsp dried thyme

1/8 tsp Onion Powder

Directions:

In a small bowl mix all dry ingredients together.  In a large skillet over medium heat add the oil.  When the oil is heated stir in garlic then add shrimp.  Add all the lime juice into the pan over the shrimp.  Then sprinkle the dry seasonings blend over shrimp and saute for 5-8 minutes.   

Recommended to eat with rice.  The shrimp can have a kick. 

Grilled Steak Kebabs

Ingredients:

1/2 C. Olive Oil

1/2 C. Soy Sauce

3 Cloves garlic, minced

1 tsp. black pepper

2 lbs. Steak, cut in 1 inch cubes

1 Red Bell Pepper, seeded and cut in 1 inch pieces

1 Orange Bell Pepper, seeded and cut in 1 inch pieces

1 Green Bell Pepper, seeded and cut in 1 inch pieces

1 Red Onion, cut in 1 inch pieces

McCormick Grill Mates Montreal Chicken Seasoning

Olive Oil/ Veggetable Oil

8 (12 inch) Metal Skewers

Instructions:

1. Wisk together olive oil, soy sauce, garlic and pepper.  Add the steak to marinade and toss to coat.  Cover and let marinate for 30-60 minutes.

2. Put all the cut veggies into a bowl and coat with olive oil.  Sprinkle the Montreal Chicken Seasoning over and salt and pepper.

3. Thread steak onto the skewers and peppers and onions onto their own skewers.  (The reason being the meat and veggie cook at different rates.)

4. Grill kebabs over high heat, put the Veggetable kababs on 5 minutes before the steak turning often until till the steaks reach around 140 degrees and the vegetables are tender.  (Cook for about 5 minutes after the steaks are put on the grill)

Cilantro Lime Rice

4 C Chicken Broth 

2 C Uncle Ben's Original Long Grain Rice 

2 Cloves of Garlic 

1/2 Bunch of Cilantro 

1 Can Green Chilies-(or equivalent fresh) 

1/4 Onion 

1/2 Limes Juice 

Blend garlic, cilantro, green chilies, onion & lime juice together in food processor. Add all ingredients to your rice cooker stir and cook stirring a few times in between.

Oven Roasted Garlic Lemon Parmesan Zucchini

Ingredients:

1 1/2 lbs Zucchini (4-5 small/medium)
2 Tbsp Olive Oil
1 tsp zest of a lemon
2 cloves garlic (crushed or finely minced)
3/4 cup finely shredded Parmesan cheese
Salt & Pepper

Directions:

Preheat oven to 350.  Line a rimmed cookie sheet with aluminum foil.

Cut Zucchini into 4th (or halves if you want bigger pieces and it makes it easier to put the cheese on).

In a small bowl mix together the olive oil, lemon zest and garlic.  Brush the mixture over the top of the zucchini.  Try to get some of the garlic and lemon on each piece.  Then sprinkle the tops with the parmesan cheese.  Season lightly with salt and pepper.

Bake in preheated oven for 11-13 minutes then adjust the oven rack near the top and broil for several minutes until the parmesan is golden brown.  They are best if served warm.

Cilantro Ranch Dressing

Ingredients:
1 packet of TRADITIONAL Hidden Valley Ranch mix (not buttermilk)
1 c. Mayonnaise
1 c. Buttermilk
2 Tomatillo's, remove husk, diced
1/2 bunch of fresh cilantro
1 Clove garlic
Juice of 1 lime
1 Jalapeno (keep the seeds in to make it spicy)

Instructions:
Mix all ingredients together in the blender. 

Stewed Tomatoes

(This recipe is good for anything that you need a tomato base for.  If you want a chunky stewed tomato then you will need to blanch the tomatoes in boiling water for 30-60 seconds.  The skin should then slip off the tomato.  If it doesn’t slip off then peel it off.  Cut the tomatoes in ½ or ¼.  If you want a smooth stewed tomato base then put tomatoes (with skin still on) in a blender and blend until smooth.)

20 lbs. Tomatoes
2 c. Chopped Celery
2 c. Chopped Onion
2 c. Chopped Parsley
2 c. Chopped Green Peppers
4 Cloves of Garlic Chopped
3 Tbsp. Salt
2 Tbsp. Sugar
1 c.Vinegar

Pour ¼ c. of veg. oil into the bottom of a stock pot.  Mix all the above ingredients in stock pot.  Bring to a boil.  Pour into jars.  Wipe off jar rim.  Boil flats and place flats and rings on jars.  Pressure Cook – process at 15 lbs. pressure – pints for 25 minutes, quarts for 40 minutes.