• 4 Large Organic Eggs, room temperature
• 3 Large Overly Ripe Organic Bananas, mashed
• 1/4 Cup Honey
• 1/4 Cup Organic Whole Milk (you can substitute almond milk if dairy free)
• 1 Tablespoon Vanilla Extract
• 2 Cups Gluten Free Flour Mix
• 1/4 Cup Almond Flour
• 2 teaspoons Baking Soda
• 1/4 Cup Chopped Walnuts (optional)
• 1 Tablespoon Ground Organic Flax Seed
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon Cinnamon

1. Preheat the oven to 350 degrees
2. Grease and flour (GF) a loaf pan � set aside
3. Combine the wet ingredients in a small bowl and whisk

• 8 cups of water
• 4 honeycrisp apples
• 1 pear ( I used a Bartlett pear)
• 1 orange, sliced
• 4 cinnamon sticks
• 2 tbsp mulling spices
• 1/4 pomegranate seeds

1. Core and slice the apples into quarters
2. Slice the orange into thin slices
3. Combine all ingredients in the bowl of your Crock-Pot slow cooker

• Sugar cookie crust:
• 1 Cup granulated sugar
• 1 Teaspoon vanilla extract
• 1 Cup butter at room temperature
• 2 Cups all purpose flour
• Lemon cheesecake:
• 8 Ounces cream cheese at room temperature
• 1/4 Cup lemon juice
• 2 Tablespoons lemon zest divided
• 1/2 Cup sugar

1. For the bars:
2. Preheat the oven to 350 degrees.
3. Line an 8x8 or 9x9 inch square baking dish with foil and spray liberally with non stick cooking spray.

• 1 1/2 cups whole wheat pastry flour or any flour you'd like
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pink himalayan rock salt (or sea salt)
• 1/3 cup coconut oil, melted
• 3/4 cup maple syrup
• 2/3 cup water
• 1/8 cup vanilla extract
• 1/8 cup apple cider vinegar
• 1/2 cup espresso or coffee, room temperature
• CHOCOLATE SAUCE
• 4 tbsp cacao or cocoa powder
• 3 tbsp maple syrup
• 2 tbsp coconut oil, melted
• CREAM FILLING
• 3/4 cup organic Florida Crystals
• 1 tsp agar flakes
• 1 tbsp water
• 1 (14 ounce) block of organic firm tofu
• 1/4 cup coconut oil
• 1 cup maple syrup or agave nectar
• 2 tsp vanilla extract
• 2 tbsp of espresso or regular coffee
• pinch of salt

1. Preheat oven to 350F. Line a standard baking sheet with parchment paper and spray it with coconut oil spray or non stick cooking spray.
2. In a large bowl sift together all dry ingredients: flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the wet ingredients: coconut oil, maple syrup, water, vanilla, and vinegar.

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1 egg � room temperature, lightly beaten
• 1 cup milk � I used 1%
• 2 teaspoons vanilla extract
• 1/3 cup plain greek yogurt or sour cream

• 1/3 cup granulated sugar
• 2 teaspoons cinnamon
• 2 tablespoons water

• 1/2 cup powdered sugar
• 1 tablespoon milk

• 1 cup (2 sticks) unsalted butter melted
• 1/2 cup granulated sugar plus more for sprinkling
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• the zest of one lemon divided
• 2 cups all-purpose flour

• 8 ounces cream cheese softened to room temperature
• 2 large eggs
• 1 cup granulated sugar
• 1-5.3 ounce container lemon flavored Greek yogurt
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 3 cups blueberries fresh or frozen-- if using frozen, do not thaw

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/3 cup unsalted butter, melted
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 2 teaspoons fresh grated lemon zest
• 2 Tablespoons fresh lemon juice
• 1/2 cup milk
• 1 cup fresh or frozen blueberries (I used fresh)
• 1 Tablespoons all-purpose flour

• 2 Tablespons butter, melted
• 1/2 cup powdered sugar
• 2 Tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract

• 1 1/2 c. finely crushed Nilla Wafers
• 4 tbsp. melted butter
• Pinch kosher salt

• 2 (8-oz.) blocks cream cheese, softened
• 3/4 c. granulated sugar
• 2 c. heavy cream
• 1 tsp. pure vanilla extract
• 1 (3.4-oz.) package instant vanilla pudding mix
• 1 3/4 c. whole milk
• 5 large ripe bananas, sliced
• 48 Nilla wafer, plus more, crushed, for garnish

• 1 pouch (1 lb 1.5 oz) sugar cookie mix
• 1 box (15.75 oz) white cake mix
• 3 large eggs
• 1 cup (2 sticks) melted butter
• 1 teaspoon vanilla extract
• 3 tablespoons rainbow sprinkles

• 1/2 cup butter, softened
• 1 1/2 cups powdered sugar
• 2-4 tablespoons milk (I use 4 tablespoons heavy cream)
• 1/4 teaspoon almond extract
• additional sprinkles for garnish

Classic Macaroni Salad

Ingredients

• 8 oz . dry elbow macaroni
• 1/2 cup Hellmann's or Best Foods Mayonnaise
• 1/2 cup fat free or low fat plain Greek yogurt
• 1 1/2 Tbsp white wine vinegar
• 2 tsp dijon mustard
• 2 tsp honey
• Salt and freshly ground black pepper
• 2 steamed or hard boiled eggs , peeled and chopped
• 1 cup diced red bell pepper
• 1 cup matchstick carrots , roughly chopped
• 3/4 cup diced celery
• 1/4 cup diced red onion
• 1 Tbsp minced fresh parsley

Next Instructions Click Here

INGREDIENTS:

• 2 � cups granola
• 1 cup peanuts-chopped
• 3 Tablespoons peanut butter
• 3 Tablespoons honey (or more if needed)

INSTRUCTIONS:

1. To make Peanut Butter Granola Cups, in a bowl combine granola, chopped peanuts, peanut butter and honey. If the mixture is too dry add more honey to get sticky consistency of the mixture.
2. Grease cupcake pan and divide the mixture in 12 cups. Press the mixture well to hold together and make a dent in the center of each cup. Freeze for 5-10 minutes, until the cups are firm.
3. Then, melt peanut butter and pour int the center of each granola cup. Now, freeze for another 5-10 minutes, until firm.
4. Finally, melt dark chocolate and coconut oil and spoon melted chocolate on top of peanut butter. Chill until chocolate has set.
5. Store in the fridge in air-tight container., or freeze for longer storage.

• Egg whites- 12 
• Cream of Tarter- 1 1/2 teaspoons.
• Water- 1 tablespoon.
• Vanilla Extract- 1 teaspoon
• Sugar Alternative- Equivalent to 1 3/4 cups of sugar. Please use granular alternative. 
• Salt- 1/2 teaspoon. Cake Flour- 1 cup sifted. 

• How to make Sugar Free Angel Food Cake 
• Start by prepping your pan well for nonstick. 
• On a mixing bowl use a whisk attachment to whip together the egg whites until some peaks begin to form. Then add the cream of tarter, water and vanilla extract. 
• While your ingredients are mixing,you can sift together your flour, sugar alternative, and salt. You will need to sift this very well so I would suggest sifting several times or even using a food processor. 
• Set your oven to 325 at this point and then mix together your ingredients by adding the dry ingredients to the mixing bowl with the wet ingredients. We do not want the oven to be too-preheated which is why we are doing a 'lazy' preheat. 
• Now pour the batter into your prepped pan and bake for 60-65 minutes or until golden. 
• To cool, invert this cake and allow to sit for about an hour until cool. Recipe Notes Please see post for details

•  3 large boneless, skinless chicken breasts, cut in half length-wise (to form two thinner chicken breast cutlets)
•  Salt and pepper
•  12 slices deli ham
•  6-8 slices Swiss cheese (6 to 8 ounces)
•  1 cup bread crumbs (I prefer panko in this recipe)
•  2 tablespoons butter, melted

•  2 tablespoons butter
•  2 tablespoons all-purpose flour
•  1 cup milk
•  1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
•  1 tablespoon Dijon mustard
•  1/2 teaspoon Worcestershire sauce
•  1/2 cup freshly grated Parmesan cheese

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish with cooking spray set aside.
2. Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Lightly sprinkle both sides with salt and pepper.
3. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese, shingling across the chicken breast to make sure the entire piece of chicken is covered with ham and cheese. Toss the bread crumbs with the melted butter and sprinkle the mixture over the top of the chicken.
4. Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
5. For the sauce, while the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, and cook for 1-2 minutes. Slowly pour in the milk while whisking quickly to avoid lumps.
6. Stir in the chicken bouillon granules. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
7. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. Season to taste with salt and pepper, if needed.
8. Serve each chicken cordon bleu portion with warm sauce.

DISCLAIMER: All images are copyrighted to their respective owners. All content cited is derived from their respective sources. Links to the sources can be found at the bottom of the page.

• 1 8-10 inch flour tortillas
• � c. grilled chicken breast, sliced
• 2-3 slices deli ham
• 4 slices of Swiss or Provolone cheese
• 2 T. toasted breadcrumbs
• 2 T. melted butter

• 2 T. butter
• 1 T. flour 1 cup milk
• 1 chicken bouillon cube
• 1 tablespoon Dijon mustard
• Dash hot sauce, optional
• � cup freshly grated Parmesan cheese
• Salt and pepper to taste

1. To make the sauce melt butter in a medium sized saucepan. Whisk in flour and add chicken bouillon and cook for 1-2 minutes. Slowly add milk while whisking. Add mustard and hot sauce. Continue cooking and whisking for about 5 minutes or until it�s thickened. Remove from heat and add parmesan cheese and stir. Keep warm over low heat.
2. To make the quesadilla.
3. Melt butter in a large skillet over medium heat.
4. Add one tortilla shell to skillet.
5. Add one layer of sliced cheese.
6. Add a layer of ham.
7. Sprinkle with breadcrumbs
8. Add another layer of cheese.
9. Add a layer of sliced chicken.
10. Drizzle with a couple spoonfuls of sauce.
11. Sprinkle with more breadcrumbs.
12. Add a layer of cheese.
13. Top with another tortilla shell.
14. Cook until the bottom tortilla is golden brown. Flip and continue cook until the other side is brown.
15. Cut into slices and serve with remaining sauce.

1. Be sure to cook your quesadilla over medium heat. If your heat is too hot the quesadilla will be golden brown before the cheese is melted and the fillings are warmed through.
2. Store bought breaded chicken may be used instead of adding breadcrumbs.
3. Grated cheese may be used instead of sliced cheese.
4. Exact amount of ingredients may vary depending on how much you add to your quesadilla!
5. This recipe enough sauce for several quesadillas. It�s easy to make as many quesadillas as you want!
6. You can make your own breadcrumbs by putting bread heels in a food processor and processing them until they are in crumbs. Bake them at 350 degrees for about 5 minutes.

DISCLAIMER: All images are copyrighted to their respective owners. All content cited is derived from their respective sources. Links to the sources can be found at the bottom of the page.

• 4 tbsp. butter
• 2 garlic cloves, minced
• 1/4 c. all-purpose flour
• 2 1/2 c. milk (preferably 2% or whole)
• 4 oz. cream cheese, softened
• 1/2 c. freshly grated Parmesan
• Juice of 1 lemon
• 1 tbsp. freshly chopped parsley, plus more for garnish
• Kosher salt
• Freshly ground black pepper
• 4 c. shredded rotisserie chicken
• 12 lasagna noodles, cooked according to package directions

1. Preheat oven to 350�. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more. Pour in milk, whisking constantly, and bring mixture to a simmer. Stir in cream cheese and Parmesan and simmer until sauce thickens, 2 to 3 minutes. Add lemon juice and parsley and season with salt and pepper.
2. Spoon a thin layer of sauce onto bottom of a baking dish. Spread sauce onto each cooked noodle and top with chicken, then roll up noodle. Place roll-ups in baking dish, seam-side down, and spoon over remaining sauce.
3. Bake until chicken is warmed through, about 20 minutes.

DISCLAIMER: All images are copyrighted to their respective owners. All content cited is derived from their respective sources. Links to the sources can be found at the bottom of the page.

•  3 cups cooked, chopped chicken (a rotisserie chicken works great here or this simple method for quick, cooked shredded chicken)
•  2 cans (4-ounces each) green chiles, lightly drained (see note)
•  1 package (8 ounces) cream cheese, light or regular, softened and cubed
•  1 can (15-ounces) white or black beans, rinsed and drained (you can really use any type of bean you prefer here or leave them out)
•  1/2 cup chopped fresh cilantro
•  1 tablespoon fresh lime juice

•  2 tablespoons butter
•  1/2 cup chopped onion (about 1/2 medium onion)
•  2 tablespoons flour
•  1/3 cup low-sodium chicken broth
•  1/4 cup milk
•  1/4 teaspoon salt
•  1/4 teaspoon pepper
•  1 cup (8 ounces) green chile enchilada sauce (or salsa verde) - homemade version here
•  1/2 cup sour cream, light or regular

•  8 ounces (about 2 cups) Monterey jack cheese, shredded
•  8 medium (soft taco size) flour or corn tortillas
•  Handful of chopped fresh cilantro for garnish

DISCLAIMER: All images are copyrighted to their respective owners. All content cited is derived from their respective sources. Links to the sources can be found at the bottom of the page.

• 1 12 oz box of spaghetti
• 2 chicken breasts cooked and chopped
• 1 cup Monterey Jack Cheese shredded
• 1/2 cup parmesan cheese shredded
• 1 cup sour cream
• 1 egg beaten
• 1 10 oz package chopped spinach, thawed
• 3 cloves or 1 tablespoon garlic powder minced
• 2 10 oz cans cream of chicken soup ?
• 1 teaspoon onion powder
• 1 6 oz can french fried onion, divided

DISCLAIMER: All images are copyrighted to their respective owners. All content cited is derived from their respective sources. Links to the sources can be found at the bottom of the page.

• 2 lbs. chicken wings (I do 1lb. drumettes and 1lb. wingettes)
• 2 tablespoons grape seed oil
• salt & pepper to season

• 2 tablespoons unsalted butter
• 1/2 cup honey
• 1 tablespoon lime juice
• 1 teaspoon sriracha sauce
• 1 teaspoon lime zest
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chipotle chili powder
• 1/4 teaspoon ancho chili powder

1. Preheat oven to 400 degrees F.
2. Add chicken to a large bowl. Pat chicken dry.
3. Drizzle with 2 tablespoons of grape seed oil. Season with sea salt and black pepper. Gently toss to coat all the chicken.
4. Place chicken on a wire rack lined baking sheet. (if you don�t have a wire rack, use parchment paper)
5. Bake for 40 minutes, flipping the chicken after 20 minutes.
6. Turn the Broiler on to HIGH.
7. Place chicken under broiler for 8-10 minutes, until browned.
8. In the meantime, to a small saucepan, add butter. Once melted add in honey, lime juice, sriracha sauce, lime zest, smoked paprika, garlic powder, chipotle chili powder and ancho chili powder. Whisk together to combine. Let simmer for 4-5 minutes.
9. Once chicken is done add to a large bowl. Pour chili lime sauce over the top and toss to coat all the wings with the sauce.
10. Garnish with lime zest.

DISCLAIMER: All images are copyrighted to their respective owners. All content cited is derived from their respective sources. Links to the sources can be found at the bottom of the page.

• 2 pounds chicken wings
• 2 cups fresh cilantro, finely chopped
• 1 cup fresh parsley, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons red chili flakes
• 1 jalape�o, minced
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• Salt to taste

1. In a large bowl, mix all ingredients, except the chicken, until well combined. Separate some for serving later.
2. Use paper towels to dry the wings, and then add to the marinade. Cover and place in the fridge to marinate for 2-3 hours.
3. Heat grill to medium, and cook the wings on indirect heat. Turn the wings occasionally to cook well on all sides. Garnish with more chimichurri sauce and jalape�o.

DISCLAIMER: All images are copyrighted to their respective owners. All content cited is derived from their respective sources. Links to the sources can be found at the bottom of the page.

• 4 cups White Barbecue Sauce, see recipe here
• 4 large skin-on, bone-in chicken breasts (ours were almost a pound each)
• � cup olive oil
• � teaspoon kosher salt
• � teaspoon freshly ground black pepper

1. Prepare a double batch of the White Barbecue Sauce, recipe here. Use two cups as the marinade and reserve one cup to cook the chicken and one cup to serve on the side.
2. Place the four breasts in a gallon zip lock bag with two cups of the White Barbecue Sauce and marinate four hours or overnight.
3. Heat grill to high.
4. Remove chicken from bag and discard marinade. Rinse the chicken and pat dry with paper towels.
5. Brush three tablespoons of olive oil over the skin and sprinkle with the salt and pepper.
6. Place skin down on the hot grill and cook two to three minutes just to give grill marks. Brush the back side with the remaining oil and flip. Cook two minutes.
7. Move the chicken to an upper rack or a cooler side of the grill, skin up and lower the temperature to medium. The internal grill heat with cover closed should hover around 425 degrees F.
8. Take the one cup of White Barbecue Sauce and brush a small amount onto the tops of the breasts. Cover grill and wait five minutes. Brush again and again close the lid and time five minutes.
9. Do this one more time. (Each time you do this, the sauce cooks into the chicken and eventually the tops get crispy and caramelized.)
10. After the final sauce goes on, cover the grill and cook another 10-20 minutes or until the internal temperature reaches 155 degrees F, using a probe thermometer. Total cooking time should be about 30 minutes but your time may vary based on the size of the breast.
11. Remove to a platter, brush a little of the remaining sauce on top and let rest five minutes.
12. Serve with the reserved cup of White Barbecue Sauce.

DISCLAIMER: All images are copyrighted to their respective owners. All content cited is derived from their respective sources. Links to the sources can be found at the bottom of the page.