Creamy Cajun Chicken Pasta

Ingredients

• 1 whole Rotisserie chicken, shredded
• 8 oz Rotini, cooked
• 4 teaspoons of Cajun seasoning
• 2 scallions
• 1 cup heavy whipping cream (or 1 cup fat-free half-and-half)
• 1 cup low fat milk
• ½ teaspoon salt
• ½ teaspoon dried basil
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• ½ cup shredded Parmesan cheese
• Fresh parsley, chopped, for garnish

Instructions

1. Cook pasta per directions on package and drain. Set aside.
2. Shred the Rotisserie chicken into bite size pieces and place in a ziplock bag.
3. Pour the cajun seasoning on top and shake well.
4. Finely chop the scallions.
5. In the pot where you made your pasta, add the milk and cream (or fat-free half-and-half)
6. Add chopped scallions, basil, salt, garlic powder, pepper and heat until it reaches a slight boil.
7. Add the pasta and chicken and stir until fully coated.
8. Add half of the cheese and stir until slightly thickened, and add the rest.
9. Top with parsley.
10. Serve with garlic or French bread.

Read Full Recipe >>>> Click Here

10-Minute Teriyaki Chicken

Ingredients

• 3 organic chicken breasts, cut into 1 1/2-inch pieces
• 3 cups broccoli, steamed
• 1 Tablespoon oil

TERIYAKI SAUCE

• 1/4 cup low sodium soy sauce (or liquid aminos)
• 3 Tablespoon coconut sugar
• 1 Tablespoon sesame oil
• 1 teaspoon ginger (grated fresh or dried)
• 2 teaspoon corn starch
• 2 garlic cloves, minced
• 1/2 teaspoon sesame seeds *optional 

Instructions

1. Whisk all of teriyaki sauce ingredients in a small bowl. 
2. On medium heat in a cast-iron skillet brown chicken in oil until cooked on all sides and slightly crispy. *If pan isn’t hot enough the chicken will steam so make sure pan is hot but not burning.* 
3. Add teriyaki sauce to cooked chicken and stir for 1 to 2 minutes for sauce to thicken. 
4. Stir in broccoli with chicken and sauce. Serve over rice with sprinkled sesame seeds and enjoy!

Read Full Recipe >>>> Click Here

Chicken Bacon Ranch Wraps

Ingredients

• 4 large tortillas
• 8 oz. deli sliced chicken breast
• 8 strips thick cut bacon, cooked crisp
• 2 cups lettuce leaves
• 1/2 cup diced tomatoes
• 4 tbsp ranch dressing

Instructions

1. Lay tortilla out on plate, top with 1/2 cup lettuce leaves in center of tortilla. Top with 2 tbsp diced tomatoes, 1 tbsp ranch dressing, 2 strips cooked bacon and 2 oz chicken breast.
2. Roll up tortilla tightly and cut in half. Enjoy!

Read Full Recipe >>>> Click Here

Chicken Gyro

Ingredients

For the chicken marinade:

• 1 lb. chicken breast sliced into ½-inch strips
• 3 tbsp. olive oil
• 1 tbsp. lemon juice
• 1 tbsp. red wine vinegar
• 1 tsp. paprika
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. pepper

For the Tzatziki Sauce:

• 1 medium cucumber
• 1 cup plain Greek yogurt
• 1 tbsp. extra virgin olive oil
• 1 tbsp. lemon juice
• 2 tbsp. chopped fresh dill
• 1 medium clove garlic pressed or minced
• ¼ teaspoon salt

For the Gyro:

• Pita bread
• Shredded iceberg lettuce
• Sliced tomatoes
• Sliced cucumbers
• Sliced onion
• Feta cheese
• Psst!
• Scroll up the post for detailed step-by-step photos!

Instructions

1. Marinate the chicken. Place the chicken in a medium bowl and add all of the marinade ingredients. Mix it well, cover with plastic wrap, and marinate for at least 2 hours, preferably overnight.
2. Make the tzatziki. Grate the cucumber and squeeze the excess liquid out with your hands. Discard the liquid. Place the cucumber in a mixing bowl with the rest of the tzatziki ingredients and mix well.
3. Cook the chicken. Heat a large, non-stick skillet over medium-high heat. Add the chicken slices and cook for about 4-5 minutes on each side, until cooked through. Slice the chicken into thin strips.
4. Make the Gyro! Warm the pita bread (in the oven or microwave). Add a bit of shredded lettuce, tomato, cucumber, onion, and chicken on top. Drizzle with a generous amount of tzatziki and feta cheese, if desired. Fold the gyro* in half and serve.

Read Full Recipe >>>> Click Here

Chicken Bacon Ranch Pull Apart Rolls

Ingredients

• 1 15-oz packaged 12-count potato rolls (i.e. Martin's)
• 1 lb thinly sliced deli chicken
• 8 slices bacon cooked and crumbled
• 12 slices colby jack cheese
• 1/3 cup prepared Ranch salad dressing
• 1/2 cup butter
• 1 Tbsp chopped fresh chives
• 1 tsp garlic salt
• 1/2 tsp onion powder
• 2 Tbsp grated Parmesan cheese

Instructions

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
2. Using a serrated knife cut through the middle of the potato rolls. Place the bottoms side by side on the pan. Set the tops aside.
3. In a small saucepan over medium heat, melt together the softened butter, chives, garlic salt and onion powder.
4. Brush the bottoms of the sliced rolls with about 1/3 of the seasoned butter.
5. Layer 1/2 of the cheese on the bottom, then arrange the chicken and bacon crumbles over the cheese. Break cheese slices if needed to fit.
6. Drizzle with Ranch dressing. Top with the final layer of cheese.
7. Brush liberally with butter mixture. Place the tops on the cheese.
8. Brush the remaining seasoned butter on top and sides. Sprinkle with grated Parmesan cheese.
9. Cover loosely with foil. Bake covered for 20 minutes then uncover and bake for an additional 10 minutes or until the tops are lightly golden.
10. Cut apart and serve immediately with additional Ranch dressing, if desired.

Read Full Recipe >>>> Click Here

Iced Oatmeal Cookies Recipe

Ingredients

Cookie

• 1 cup old fashioned rolled oats
• 1 cup al purpose flour and 2 tbsp
• 1 tsp cornstarch
• 1/2 tbsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/4 tsp cinnamon
• 1/4 tsp ground nutmeg
• 8 tbsp butter softened
• 1/2 cup brown sugar packed
• 1/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract

Glaze

• 1 cup powdered sugar
• 1/4 tsp vanilla extract
• 1 1/2 tbsp milk
• 1/4 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats. 
2. Pour oats into a food processor and pulse about 10-12 times (you want it to be an even mix of ground and whole oats). In a medium size bowl, combine the oats, flour, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg, whisk together.
3. In a large mixing bowl or the bowl of a stand mixer, cream the butter, sugars and vanilla extract together until light and fluffy, about 2 minutes on high speed. With mixing speed on low, add the egg and mix until incorporated. Gradually add the dry ingredients, mixing just until combined. The dough is fairly soft so I prefer refrigerating it for 20-30 minutes before rolling, that way my hands aren't a mess and it gives it time to rest.
4. Using a standard size cookie scoop, place balls of dough onto each sheet. Place in the oven and bake for 10-14 minutes. I prefer crisp iced oatmeal cookies so I leave mine in for the full 14.
5. Remove from the oven and allow to cool on the sheets for 3 minutes before transferring to a wire rack to cool completely. 
6. Once the cookies are cool, whisk together all of the ingredients for the glaze in a small mixing bowl. Dip the tops of the cookies in and swirl to remove any excess. Allow to set for 30 minutes.

Read Full Recipe >>>> Click Here

DEPRESSION-ERA CHOCOLATE CAKE RECIPE

Ingredients: 

• 3 1/2 cups organic powdered cane sugar *
• 1 1/4 cup cocoa powder
• 1/4 cup butter, ghee, or coconut oil (I decided to use ghee for my frosting this time, and it gave it a nice, slightly caramel flavor.)
• 1 tsp pure vanilla extract
• 1/2 cup water
• pinch sea salt (unless using salted butter) 

Directions:  

1. Combine powdered sugar and cocoa powder in a large mixing bowl.
2. Add vanilla extract and butter, ghee, or coconut oil.
3. Gradually add water, stirring well to combine until icing reaches the right consistency for spreading. (I just stirred mine by hand because I was too lazy to dig out my mixer and I didn’t want to have to wash the beaters afterward, but using a mixer is the best way to get a smooth icing without any little clumps of cocoa powder.)

Read Full Recipe >>>> Click Here