Creamy Southwest chicken

•  4 chicken breasts (frozen or thawed)
•  1 tbsp chili powder
•  2 tsp paprika
•  1 tsp ground cumin
•  1 tsp ground coriander
•  1 tsp garlic powder
•  1 tsp sea salt
•  1/2 tsp cayenne pepper
•  2 red bell peppers sliced
•  1 cup chicken broth
•  1/4 cup fresh lime juice
•  1 tbsp arrowroot starch*
•  1 tbsp water
•  1/2 cup coconut cream or coconut milk full fat
•  Fresh cilantro to garnish
•  Salt and pepper to taste

INSTRUCTIONS

FOR THE SLOW COOKER:

1. Begin by heating a large skillet to medium high heat. Use a non-stick spray or olive oil to lightly grease the pan.
2. In a small bowl, mix together all spices. Rub each chicken breast or thigh on both sides with rub. Place each piece of chicken on to the pan, and sear for 1-2 minutes per side (inside will be raw).
3. Bring chicken to the slow cooker, top with chicken broth and lime juice. Place peppers on top of chicken. Cook on low for 4-6 hours or until chicken is very tender. Mix together arrowroot with water, and add to the chicken broth mixture, if your mixture is extra runny feel free to add in another tbsp of arrowroot. Also add in coconut cream or milk. Cook on low for another 15-20 minutes until mixture is thickened and creamy.
4. Serve hot on top of vegetable noodles, rice, potatoes, or pasta.
   
   
   **I skipped the first two steps and just threw it all in the crockpot.  At the end I shredded the meat.  Delicious!!! 

Chicken fiesta soup

Ingredients:
4 chicken boneless, skinless chicken breasts (chicken tenders work too)
2 jalapenos, seeded and diced
1 cup green onions, diced
32 oz. chicken broth
2 tomatoes, diced
1/3 cup cilantro, chopped
3 tbsp lime juice
2 tbsp garlic, minced
1 tsp cumin, ground
1 tsp salt
2 avocados, diced

Cook chicken in slow cooker for 4 hours on high or 8 hours on low. When chicken is cooked thoroughly, remove from slow cooker and shred. Chop the tomatoes, onions, cilantro, and jalapenos. I usually save one or two of the jalapeno seeds to add to the soup. The more, the spicier the soup. Mince your garlic bulbs. In a large pot over medium high heat, pour in the chicken broth. Stir in all ingredients. Once soup starts to bubble, reduce to low heat and let simmer for 15 minutes. Serve with diced avocados on top.

Chocolate Crinkles

1¼ cups all-purpose flour, spooned and leveled
¾ cup unsweetened cocoa powder (preferably Dutch process)
1½ teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
1 cup light brown sugar
2 large eggs
¼ cup confectioners’ sugar

Directions

1. Heat oven to 350° F. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
2. With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.
3. Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the cookies are firm and the tops crack, 13 to 15 minutes.
4. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

       

Parmesan Chicken

What You'll Need:

• 1/3 cup Italian-seasoned bread crumbs
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 boneless, skinless chicken breasts
• 1 egg, lightly beaten
• 1 tablespoon olive oil
• 1 1/2 cups pasta sauce
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese

What To Do:

1. Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray. In a small bowl, combine bread crumbs, flour, salt, and cayenne pepper; set aside.
    
2. Place chicken between 2 sheets of heavy-duty plastic wrap, and using a meat mallet or rolling pin, flatten to 1/4-inch thickness. Dip each chicken breast in egg, then coat with bread crumb mixture.
    
3. In a large skillet over medium heat, heat oil; add chicken and cook 3 minutes on each side, or until golden.
    
4. Place chicken in a single layer in baking dish. Top evenly with pasta sauce and cheeses.
    
5. Bake 10 minutes, or until cheese is melted.

Read more at http://www.mrfood.com/Chicken/Chicken-Parmesan-for-Two-5902#pWEUXc3P7590BU1l.99

Pizza Stuffed Squash

What You'll Need:

• 1 spaghetti squash, cut in half and seeds removed
• 2 teaspoons olive oil, divided
• 1 1/2 teaspoon garlic powder, divided
• 1/4 teaspoon black pepper
• 1/4 cup onion, chopped
• 1/2 cup green bell pepper, chopped
• 1 cup fresh mushrooms, sliced
• 1/2 cup pizza sauce (whole30 approved)
• 1/4 cup low-fat shredded mozzarella cheese
• 6 slices pepperoni (whole30 approved)

What To Do:

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
2. Brush the inside of each squash with 1/2 teaspoon of olive oil. Sprinkle with 1/2 teaspoon of garlic powder and black pepper. Place the squash cut-side-down on baking sheet. Bake for 45 minutes.
3. Meanwhile, in a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the onion, bell pepper, mushrooms, and remaining garlic, and cook for 6 to 8 minutes, or until vegetables are tender, stirring occasionally. Stir in pizza sauce.
4. Spoon the mixture evenly into the cavity of the squash. Sprinkle with cheese, then top with pepperoni. Bake for 8 to 10 minutes, or until heated through.

Chocolate Mousse

Crust

2 1/2 cup chocolate chocolate chip cookies
2 1/2 cup nilla wafers
1 1/2 stick butter, melted

Press into springform pan and chill

Mousse

18 oz. semi sweet chocolate chips
1 1/2 squares Baker's unsweetened chocolate
3 whole eggs
6 separated eggs
1 tsp. vanilla
3 3/4 cup heavy whipping cream

Meal all chocolate and then remove from heat and let cool slightly so eggs won't cook when they are added. Beat in 3 whole eggs,  then beat in 6 egg yoke, one at a time. Add vanilla

In a separate bowl, beat egg whites until they form a peak. Then fold into chocolate mixture. Whip 3 cups heavy cream and fold into chocolate mixture. Spoon into springform pan and chill. Top with 3/4 cup of whipped cream if desired before serving.

Baked Ziti with Sausage

Ingredients

 

12 ounces uncooked ziti pasta

4 ounces pancetta or bacon, diced

1 large onion, chopped $

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3 garlic cloves, chopped

1 (1-lb.) package ground Italian sausage

1 cup dry red wine $

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1 (28-oz.) can crushed tomatoes

1/2 cup firmly packed torn fresh basil

1/2 teaspoon kosher salt

1/2 teaspoon dried crushed red pepper

1 cup ricotta cheese

1 (8-oz.) package shredded mozzarella cheese, divided

Vegetable cooking spray

1/2 cup grated Parmesan cheese  

Preparation

1. Preheat oven to 350°. Prepare ziti according to package directions for al dente.
2. Meanwhile, cook pancetta in a large skillet over medium-high heat 3 minutes. Add onion and garlic, and sauté 3 minutes or until onion is tender. Add sausage, and sauté 5 minutes or until meat is no longer pink. Add wine, and cook 3 minutes. Stir in tomatoes and next 3 ingredients. Reduce heat to low, and cook, stirring occasionally, 3 minutes.
3. Stir ricotta and 1 cup mozzarella cheese into hot cooked pasta. Lightly grease a 13- x 9-inch baking dish with cooking spray. Transfer pasta mixture to prepared dish, and top with sausage mixture. Sprinkle with Parmesan cheese and remaining 1 cup mozzarella cheese.
4. Bake at 350° for 25 to 30 minutes or until bubbly.