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Did you know you can make a rich, creamy flavor packed sauce with ricotta as the main ingredient?? Pillowy pockets of cauliflower gnocchi, sweet roasted butternut squash and wilted spinach get coated in this creamy sauce. For this I used #TraderJoes cauliflower gnocchi but any gnocchi you prefer will work! I love these frozen cauliflower gnocchi prepared in the air fry until they're slightly crispy on the outside and warm and soft on the inside. If you prefer traditional gnocchi, a homemade version or another type of gnocchi, go for it! This sauce is SO easy. Just simple basic ingredients- butter, oil, cheese, lemon and chicken broth, so easy! I paired this with a protein- grilled chicken- that I seasoned with some mediterranean seasoning, salt and pepper and baked topped with sliced lemon. The lemon slices just melt onto the chicken and gives it a delicious lemony flavor that pairs perfectly with the lemon ricotta sauce! Lemon Ricotta Gnocchi with Roasted Butternut Squash 4 Servings | Cook time: 35 minutes Notes: the chicken in this recipe is optional and makes for a delicious vegetarian dish if you choose to leave out. Otherwise you can cook the chicken on the sauté pan prior to making the sauce while the squash is cooking. Ingredients: 2 10 oz bags frozen cauliflower gnocchi 1 small butternut squash, peeled and chopped into 1” chunks (~500g total) 1 lemon 1 tsp lemon zest 1/2 cup whole milk ricotta cheese 1 tbsp olive oil, divided 3 cloves garlic, sliced 4 cups spinach 1/4 cup butter 1/4 cup parmesan cheese 1 cup chicken broth Salt and pepper Optional: 12-16oz chicken breast, grilled then cubed Directions: Preheat oven to 400F. Toss the cubes of butternut squash in 1/2 tbsp olive oil, salt, pepper and pumpkin pie seasoning and arrange in a single layer on a sheet pan. Bake for about 30 minutes, turning halfway, until fork tender. Prepare gnocchi according to package or preference. I prefer to air fry it for 15 minutes at 325F, turning halfway. While the gnocchi is cooking, heat remaining 1/2 tbsp olive oil in a pan. Add sliced garlic and sauté until fragrant, about a minute or so. Whisk in lemon zest, the juice of one lemon and butter to the pan. Once the butter has melted, whisk in ricotta, parmesan and 2 tbsp chicken broth. Season with salt and pepper and cook on low another minute or so until well combined. When the squash and gnocchi are done, add spinach to the sauté pan and cook until wilted. Once the spinach has wilted, stir in gnocchi, squash and, if using, chopped chicken breast until everything is well coated. Serve warm topped with additional parmesan! Screenshot/Printer Friendly Version: Nutrition facts provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts provided for both the gnocchi dish with and without chicken.

Creamy chicken with the perfect buffalo punch pairs perfectly with fresh greens, cauliflower rice and crunchy chips in this recipe! A lunch to take you through the work day slump for sure. The chicken in this recipe is DELICIOUS and totally customizable. I typically make it in an instant pot with the spices and hot sauce so it all cooks together. If you don't have an instant pot- simply pre cook your chicken and combine all of the ingredients together in a bowl, pictured below. This is great for nights where you have leftover precooked chicken or a rotisserie chicken from the store. Looking to make it more filling? Swap cauliflower rice for classic jasmine or brown rice. Looking to take it on the go? Swap the chips for a tortilla and fill with all of these delicious ingredients! Big pieces of celery freak you out? Turn the whole thing into salad by chopping up the celery finely, crushing the chips and tossing everything together. Buffalo Chicken Rice Bowls 8 Servings | Cook time: 20 minutes Notes: This recipe is great for weekday lunch! Filling and can be made in a big batch. Sometimes instead of chips I’ll use a tortilla and make it into a buffalo chicken wrap! I love that the shredded chicken contains all the flavors and creaminess of both ranch and shredded chicken. Ingredients: 4 cups arugula 400g celery, chopped into 3” long stalks 4oz multigrain tortilla chips 2 tsp garlic powder 1 tsp dill weed 1/2 tsp onion powder 4oz 1/3 fat cream cheese 8oz plain greek yogurt 1/2-1 cup hot sauce (I usually start with half and add more after cooking to reach desired consistency) 24 oz raw chicken breast or 4 cups cooked chicken or 2 1/3-3 lb rotisserie chicken 8 cups cauliflower rice or 2 cups jasmine rice or 4 cups cauliflower rice and 1 cup jasmine rice 1/4 cup 2% Colby jack shredded cheese or Mexican cheese of choice Directions: If using instant pot, add garlic powder, dill, onion powder, hot sauce and chicken. Set to cook for 15 minutes, allow 5 minutes to naturally release. Note: if not using an instant pot, cook chicken however you prefer first or you can use leftover or rotisserie chicken and combine these ingredients together in a bowl. While the chicken is cooking, make the rice of preference. For me I used straight cauliflower rice. For my fiancé, I mixed cauliflower rice and jasmine rice for a filling option that still contained some veggies. Once the chicken is cooked, turn off the heat and add yogurt and cream cheese to the pot. Use two forks or a hand mixer to shred the chicken. The chicken will thicken as it cools but you can also turn on the sauté feature to remove excess liquid (personally I like it saucy to use as a dressing with the arugula and rice). Assemble the bowl- use a base of arugula and rice of preference. Top with shredded chicken and serve with celery and tortilla chips for dipping or topping. Feel free to dice the celery up and crush the chips for a full salad. Screenshot/Printer Friendly Version: Nutrition facts provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts provided for the buffalo chicken on its own and then two versions of the buffalo chicken rice bowls- one made with cauliflower rice and the other with all jasmine rice. For a mixture of the two you could simply average the two!

My mom is FAMOUS for her chili. It's simply delicious but of course it would start out with half a stick of butter, ground beef and high fat sausage- because flavor, right? Well this recipe is here to prove that you can DRASTICALLY cut the fat and still get the most amazing chili. I'm telling you this is just like the original. Full of flavor and the best consistency EVER- thanks to our secret ingredient. How do we get that perfect consistency? Well that is thanks to the secret ingredient- a can of refried beans. The refried beans thicken the chili while adding so much flavor. There's nothing worse than a soupy bowl of chili. You want to be able to scoop it up with a chip with ease. You could eat it with a fork (but don't- a spoon is much better). Chili is perfect on its own but we love ours served alongside some warm cornbread and cinnamon honey butter. We make ours straight from the #Krusteaz cornbread box! MY healthy hack is to sub the 1/3 cup oil for 1/3 cup unsweetened applesauce! You won't notice a difference (although I think it's even better). Modified Moms Famous Chili {With Ground Turkey and Chorizo Chicken Sausage} 12 servings | Cook time: 40 minutes Notes: serve with tortilla chips for dipping or warm cornbread. Elevate your cornbread with cinnamon honey butter (just mix 1 stick room temperature butter with 1 tbsp honey and 1 tsp cinnamon) Ingredients: 1 1/4 oz chili powder (5 tbsp) 1 tsp pepper 2 tsp salt 1/2 tsp marjoram 3/4 tsp cumin 1 tbsp sugar 2 lbs ground turkey 1 lb chorizo chicken sausage 12 oz bag frozen diced onions, defrosted 16 oz bag frozen diced bell peppers, defrosted 2 tbsp jalapeños in juice (plus juice), more if you like spicy! 1 15 oz can fat free refried beans 1 15 oz can low sodium dark red kidney beans, drained and rinsed 1 28 oz can no salt added crushed tomatoes 1 tbsp butter Optional: plain greek yogurt, lime juice, cilantro, shredded cheese, for topping Directions: In a large pot (use the biggest one you have) melt butter. Add diced onions and bell peppers to sauté for 3-4 minutes. Place chorizo chicken sausage links in food processor and pulse until ground into small pieces. Add ground turkey an ground chicken sausage to pot with peppers and onions. Break up the turkey sausage using a wooden spoon. Add all of the spices to the pot with the meat. Cook until meat is 3/4 of the way cooked through, stirring every minute or so. Pour in tomatoes and kidney beans. Stir to combine. Bring chili to a boil. Once heated through, stir in refried beans, breaking up with the spoon so its uniformly mixed. Lower the heat to med-low and simmer for at least 25-30 minutes to fully cook the meat, stirring occasionally. I will let it simmer up to 1-2 hours if I have time but only at least 25-30 minutes it necessary. Serve warm with your favorite chili toppings alongside a handful of chips or warm buttered cornbread. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Have you tried our Healthy No Yeast bagels yet? If you haven't I recommend doubling the dough and saving half for fresh bagels in the morning and half for Rosemary Garlic Knots tonight! These garlic knots are so easy to make, simply make the classic bagel dough and mix in dried rosemary and fresh minced garlic! One of my favorite tricks for keeping this recipe easy on you and your counter is to refrigerate the dough prior to rolling out. This keeps it from getting sticky! If you're reading this at 9AM feel free to practice for dinner tonight on an egg sandwich with a fresh bagel! But when you're ready for dinner... gear up for the most delicious savory version perfect with a bowl of pasta, beef stew or use it as a bun for your favorite sandwich! Garlic Knot {Healthy, No Yeast} Makes 4 Knots | Cook time: 25 minutes | Rest time: 10 minutes Air Fryer Alternative: to make in the air fryer, spray the bottom of the air fryer with nonstick spray or use an air fryer liner. Bake at 260F for about 15 minutes or until they are nice and brown on top. Remove and allow to cool fully. Ingredients: 1 cup (120g) unbleached all purpose flour 3/4 tsp salt 2 tsp baking powder 1 cup plain greek yogurt (225g) 1 egg white, whisked until frothy 2 cloves garlic, minced 1/2 tsp dried rosemary, plus additional rosemary for topping Sea salt and garlic salt for topping Other variation ideas: mix in cheddar, sun dried tomatoes, asiago, bacon, jalapeños, artichokes or parmesan! Directions: Preheat oven to 375F. Line a baking sheet with tin foil and spray with nonstick spray. In a large bowl combine flour, baking powder, salt, garlic and rosemary. Add plain greek yogurt and use a fork to mix the yogurt into the dry ingredients until combined and a dough forms. Lightly flour a surface and knead the dough until just combined, about 5-10 times. Cut the ball into 4 even quarters. Roll each quarter into a ball (tip: for easy handling, place dough balls on a plate and place in the fridge for about 10 minutes, then remove from fridge). Lightly flour the surface again and use your hands to roll the balls into a log and tie the log into a knot. You can also leave it as a log for easy breadsticks! Sprinkle salt, garlic salt and rosemary into 4 spots on the baking sheet. Place a bagel on each spot. Brush the top of each bagel with the whisked egg white and sprinkle the top with salt, garlic salt and rosemary. Bake the knots for 25 minutes. Remove from oven and allow them to cool for 10 minutes. Serve them warm with a pad of butter, dunked in your favorite sauce or as a roll on your favorite sandwich! Screenshot/Printer Friendly Version: Nutrition facts provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

My all time favorite authentic taco is an al pastor taco. Juicy flavorful pork, sweet pineapple, crunchy red onion and flavorful cilantro get wrapped up in a thin tortilla and make up this simple and delicious taco. I turned this into a salad for a delicious weekday lunch! To make this recipe, I took the essential ingredients here and served them over a bed of romaine and drizzled it with a flavorful lime cilantro dressing. For an added crunch, I used corn tortillas to make crunchy tortilla chips on top! I made this juicy and flavorful pork in the instant pot because it comes out so tends and shreddable. I didn't even use a fatty portion of pork either, but rather the tenderloin. This keeps the salad light and perfect to push off that afternoon slump! My absolute favorite part of this recipe is the sweet bright pineapple on top! The dressing comes together in just seconds. Simply add all of the ingredients to a blender or food processor, pulse, and you are good to go. The whole salad can be prepped ahead of time and enjoyed throughout the week. I keep the pork, chips and dressing separate from the actual salad part to make sure everything is crisp and fresh when serving. Al Pastor Taco Salad with Cilantro Lime Dressing 8-10 Servings | Cook time: 1 hour Notes: for bigger appetites you can add a tortilla on the side or serve over rice/beans! Ingredients: For al pastor pork: 2 lb pork tenderloin 1 tsp cumin 1 tsp chili powder 2 tsp onion powder 1 tbsp smoked paprika 1 tbsp liquid smoke 1 tsp pepper 1 tsp salt 1/2 cup water 8 cloves garlic, minced 50g onion, diced 4 tbsp chipotle peppers in adobo sauce (chopped) 1/3 cup pineapple juice (fresh squeezed) For the salad: 225g red onion, diced 9 cups romaine lettuce 7 ulta thin corn tortillas Cilantro lime dressing: 1 cup cilantro 1 tsp lime zest 3 cloves, garlic, chopped 2 oz avocado 9 oz plain greek yogurt 1 jalapeno, chopped 1 lime, juiced Directions: Pork: Cut pork tenderloins into 2” thick chunks. Turn instant pot onto brown/sauté and spray with nonstick olive oil spray. Add pork tenderloin and sear for about 2 minutes. Use tongs to rotate meat and sear another 2 minutes. Add spices, garlic and onion to the pot and toss. Allow to sauté another 2 minutes. Stir in chipotle peppers in adobo sauce, water and pineapple juice until well combined. Close instant pot lid and seal. Set to cook for 45 minutes. After 45 minutes, allow the instant pot to release naturally, about 15 minutes. Remove lid and use either 2 forks or a hand mixer to shred the meat in the liquid. If there is excess liquid once it is all shredded, turn the instant pot onto brown, sauté to steam off excess. Dressing: Combine all of the dressing ingredients in a blender or food processor. Pulse until well combined. Store in fridge until ready to use. Salad: Preheat oven to 350F. Cut tortillas into 1/2” by 1” strips. Spray a baking sheet with nonstick spray and arrange tortillas in a single layer on the sheet and again spray with nonstick spray. Optional: sprinkle the tortilla strips with a little salt, chili powder and cumin. Bake strips for about 8-10 minutes, flipping halfway. They should be crispy and just start to brown. Assemble the salad with a base of romaine lettuce and topped with red onion, tortillas strips, al pastor pork and lime cilantro dressing. Serve topped with additional cilantro and lime. Screenshot/Printer Friendly Version: Nutrition facts provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts for cilantro lime dressing are provided separately for conveinence. Additionally, nutrition facts are based on 9 servings as the recipe makes about 8-10 servings.

This pasta has EVERYTHING. Homemade tomato sauce with a dash of spice and ground turkey for some good fat and flavor. Delicious and healthy roasted eggplant and flavor packed sun-dried tomatoes are tossed with whole grain penne and fresh basil. It's finished with a few dollops of cool ricotta cheese leaving pockets of creamy deliciousness in every bite. I like this recipe because you can control the spice factor. I used garlic chili paste and kept it somewhat mild to start. Feel free to amp up the heat factor or to use red pepper flakes if you don't have chili garlic paste on hand. For an extra spicy dish, use both! Fresh basil makes all the difference here. Make sure you add it at the very end so it doesn't wilt away in the sauce and maintains its bright green color and basil flavor. To speed things up, sub the homemade bolognese for jarred bolognese or classic marinara. Personally I always reach for #raoshomemade if I'm using jarred. It's slightly more expensive but the ingredients are on point. Personally, if you're like me, once you learn how easy homemade sauce is, you'll just always keep crushed tomatoes in the pantry and save money on the grocery bill. Spicy Roasted Eggplant and Ricotta Bolognese 4 Servings | Cook time: 30 minutes Notes: Creamy ricotta, ample veggies and a little bit of spice make this dish a weeknight staple. Omit the ground turkey to make this vegetarian! Ingredients: 12-16 oz 93% ground turkey 1/2 tbsp olive oil plus 1/2 tsp olive oil 1/2 onion, diced (~100g) 2 tbsp carrots, minced/grated 1 shallot, chopped 2 cloves garlic, chopped 1 tsp Italian seasoning 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp salt 1/2 tsp pepper 1 28oz can crushed tomatoes 1/4 cup water 1/2-1 tbsp chili garlic paste (or 1/2-1 tsp red pepper flakes) more or less depending on spice preference 1 large or 2 medium eggplants 8oz whole grain pasta (penne or rigatoni) 1/4 cup sun dried tomatoes 1/2 cup whole milk ricotta cheese 1/2 cup fresh basil, plus more for topping Directions: Preheat the oven to 400F. Heat a large pot over the stove on medium with 1/2 tsp olive oil. Add ground turkey to the pot and use a wooden spoon to break up into pieces. Continue breaking the meat into smaller and smaller pieces until its nearly cooked through, 4-5 minutes. Push the meat to the side and add the carrots, onions, shallots, Italian seasoning, garlic powder, onion powder, salt and pepper to the pot. Allow the veggies to cook in the grease of the ground turkey for a minute or two. Toss the veggies, meat and seasoning every few minutes until veggies have started to soften. Add the garlic to the pot and toss for another minute or so until the garlic is fragrant. Stir in crushed tomatoes and turn the pot down to low. Use 1/4 cup water to collect any remaining crushed tomatoes and add it to the pot. If using, add chili garlic paste and/or red pepper flakes to the pot. Cover and leave the sauce on low to simmer, stirring every 5 minutes or so. Toss diced eggplant, remaining olive oil, salt and pepper together and arrange on a baking sheet. Bake for about 20 minutes, tossing once until the eggplant begins to roast and brown. It will shrink in size slightly as it cooks. While the eggplant cooks, bring a medium pot of water to a boil. Season with salt and add pasta, cook according to package. Remove from water about 1 minute before being fully done. Reserve about 1/4 cup pasta water, strain and rinse the pasta. Remove the eggplant from the oven. Fold the eggplant, sun-dried tomatoes and pasta into the sauce. Cover and let everything cook together for another 2-3 minutes. Stir in fresh basil and ricotta cheese. Serve warm topped with additional fresh basil and red pepper flakes for extra spice. Screenshot/Printer Friendly Version: Nutrition facts provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Is this anything more comforting than chicken tenders and french fries off the kids menu? No, the answer is no. Of course we can recreate them at home using breadcrumbs and an egg wash, which are delicious! But in this recipe we managed to recreate that restaurant quality buttery crust on the outside of these chicken tenders. The secret ingredient is crackers! Any buttery cracker will do. The classic option is ritz crackers but simple mills are another delicious option (slightly pricier but simpler ingredients). How fine you crush the crackers is up to you. I prefer to leave a few slightly larger breadcrumbs for extra crunch. The finer the easier the breadcrumbs stick and cover though so I wouldn't leave too many bigger pieces! I followed my classic breading process and set up 3 plates- flour, egg wash, breading. This keeps the process clean and organized especially if breading a lot of chicken. For an extra crispy outside, I prefer to air fry these but of course baking them in the oven is an option! When baking I like to broil them a little bit at the end for extra crispiness. Cracker Crusted Chicken Tenders (Air Fryer or Oven) 4 Servings | Cook time: 20-25 minutes Notes: The cracker crust adds a buttery unique flavor and makes for the perfect chicken tender like you get in the restaurant! Dunk in your favorite ketchup and enjoy! Ingredients: 1/2 cup crackers, crushed (I used 10 ritz crackers, recommend slightly more for a smaller cracker like simple mills crackers) 2 tbsp grated parmesan cheese 1.5 tbsp flour Salt and Pepper Nonstick olive oil spray 16 oz chicken breast, cut into 8-10 tenders Directions: Arrange three dishes: Plate 1: Whisk together the flour, salt and pepper until combined. Plate 2: Pour egg whites and milk in the second plate and whisk together. Plate 3: Add ritz crackers to a baggie and use your hands or fork in to very small pieces, nearly crumbs with a few larger pieces. Toss cracker crumbs with parmesan on third plate. Bread the chicken tenders by rolling each one in the flour (shake off any excess flour), then dipping them in the milk (allowing any excess to drip off for a second or two) and lastly by rolling them in cracker mixture until fully breaded. Air Fryer: Spray bottom of air fryer with nonstick spray, place the chicken in the air fryer and spray the top of the chicken with nonstick spray. Bake the tenders at 350F for 20 minutes, turning halfway. Oven: Preheat oven to 400F. Spray a sheet pan with nonstick olive oil spray and arrange the chicken tenders. Spray the top with nonstick olive oil spray. Bake for 25 minutes, turning halfway. For an extra brown at the end, turn the oven on to broil for the last 2-3 minutes. Serve warm dunked in your favorite ketchup! Screenshot/Printer Friendly Version: Nutrition facts provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

I have had a craving for Au Gratin potatoes for a while now so I finally satisfied that craving and created a cheesy, creamy skillet version that is sure to impress! The difference between scalloped potatoes and au gratin potatoes is as simple as- cheese- so obviously au gratin is better (scalloped are good but- cheese). The key here is in the layering of potatoes and cheese sauce and finishing off with extra cheese. I love to incorporate extra flavors in the sauce through spices and onions. Adding smoked paprika, a hint of cayenne and everyone's favorite garlic powder makes for a delicious flavorful sauce smothered between layers of potato! I love making these in a skillet because I think skillet's add delicious flavor and help to get the edges nice and crispy. Of course this recipe could be made in a small casserole dish or doubled and made in a 9x13" casserole dish. The key to a thick yet creamy sauce is covering for the first half of the cooking time. I have found that leaving it exposed for the full hour results in the sauce evaporating and the cheese being too cooked on top. I like the cheese on my au gratin potatoes when they just start to brown but are still cheesy. Skillet Potatoes Au Gratin 4 servings | Cook time: 1 hour Ingredients: 2 large russet potatoes (~700g), sliced thinly 1/2 small onion (~80g), roughly diced 1 tbsp butter 1 tsp salt 1/2 tsp pepper 1/4 tsp paprika Dash of cayenne 1/2 tsp garlic powder 2 tbsp all purpose flour 1 1/2 cups milk (I used unsweetened original almond milk) 1/2 cup Monterey jack cheese Directions: Preheat the oven to 350F. Melt butter in a medium/large skillet over medium heat. Add onions and stir to coat in butter. Cook about 2 minutes until the the onions start to soften. Stir in flour and coat butter and onions. Cook the flour another minute or so. Whisk in milk, salt, pepper, paprika, cayenne and garlic powder. Cook for about 3 minutes until the mixture is smooth. Turn the heat down to low and stir in 1/4 cup of cheese (half the cheese). Turn off the heat and pour the milk mixture in a bowl, set aside. Spray the bottom of the skillet with nonstick spray. Arrange the potato slices in a spiral on the bottom of the cask iron until the entire bottom is covered. Pour over 1/3 of the sauce mixture. Top the sauce with another layer or potatoes, followed by another 1/3 of the sauce. Finish with a third layer of potatoes and top with remaining sauce. Sprinkle the cheese evenly over all the top layer of sauce and season with additional salt, pepper and paprika. Cover the skillet tightly with tin foil and bake for 30 minutes. After 30 minutes, remove the foil and return to the oven for another 30 minutes. The potatoes are done when the cheese has started to brown, the potatoes are soft and the sauce has thickened. Screenshot/Printer Friendly Version: Nutrition facts provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts based off the use of unsweetened original almond milk.

This recipe is an adaptation of one of my absolute favorite dishes- Chicken, Broccoli and Ziti. I am not trying to replace or improve that recipe with this one, this is just an alternative for when you're looking to save on some fats and carbs! It is everything with love about the original- garlicky, creamy and PASTA. The creamy sauce is ironically made with no cream! Instead it is cauliflower based, flavored with plenty of garlic and thinned out with non dairy milk. I add a little bit of parmesan because I love cheese but this can totally be omitted or replaced with nutritional yeast to keep it dairy free and vegan! My favorite part of chicken, broccoli and ziti has always been the broccoli... I know weird. To the point where my sister and I used to split it at restaurants she'd eat mostly ziti and chicken and I'd go for mostly ziti and broccoli. Obviously I've graduated to eating my whole entree and then some and have rediscovered my love of chicken since then but I still have my love of broccoli. That's why I love to add extra broccoli and even a bit of zucchini but feel free to cut back on the veggies if you're not as into them as I am. For this lightened version I used #banza pasta. This pasta is made from chickpeas but tastes just like regular pasta! It is a great way to pack in extra protein and cut back on carbs while still filling you up with yummy pasta. It is definitely slightly more expensive than traditional pasta so I only use it every once in a while. Another option would be to choose whole grain pasta or a lentil pasta variety! Chicken, Broccoli and Banza Pasta with Cauliflower Alfredo 4 Servings | Cook: 20 minutes Notes: a lighter take on the classic chicken, broccoli and ziti! Ingredients: 12-16 oz chicken breast, diced 2-3 heads fresh broccoli, cut into florets 8 oz banza rotini (or other pasta) Salt and pepper Optional: 200g zucchini, diced Cauliflower Alfredo Sauce: 1 tbsp butter, olive oil or yogurt butter 6 cloves garlic, roughly chopped 1 10oz bag frozen cauliflower florets 1 cup low sodium chicken broth 1/4 cup unsweetened original almond milk 1 tbsp lemon juice 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp pepper Optional: 2 tbsp parmesan (can be omitted or replaced with nutritional yeast) Directions: Heat a large pot of water over high heat with a steam basket of fresh broccoli over top. Bring the water to a boil. While the water is heating, melt butter over medium heat in a large skillet. Add the chopped garlic to the skillet and sauté until fragrant, about 1-2 minutes, be careful not to burn the garlic. Remove the garlic and add to the bowl or blender of cauliflower. To the same skillet, add the diced chicken to cook. Season the chicken with salt and pepper. Tossing the chicken every few minutes, cook until completely cooked through and no longer pink, about 5-6 minutes but will depend on size of diced pieces. Remove chicken and set aside in a separate bowl. Pour 1/2 cup of the chicken broth to the skillet and use a spatula to deglaze the pan, scraping up any chicken, garlic or butter flavor stuck to the bottom. Pour the skillet of chicken broth over the cauliflower and garlic. At this time the water under the broccoli should be boiling. Season the water generously with salt and pour in the pasta. Turn the heat down to medium and boil according to box instructions. Check if the broccoli is fork tender. If not, continue to steam over the pasta until it is fork tender. Once the broccoli is done, dunk it in an ice bath to maintain the bright green color. Strain and set aside with the chicken. Add remaining sauce ingredients to the blender: almond milk, lemon juice, salt, pepper, garlic powder and optional parmesan. Blend until smooth and creamy. Add remaining 1/2 cup chicken broth as needed to reach desired consistency. When complete, rinse and strain the pasta and return to the pot. Add chicken, broccoli, and Alfredo sauce to the pot and toss to combine. Serve warm topped with additional parmesan and alongside yummy garlic bread if you so desire- I know I do. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts provided for Cauliflower Alfredo Sauce by itself and also for the entire dish (tossed with chicken, broccoli and rotini). Chicken, broccoli and rotini with no sauce are also provided separately for convenience.

If you have never heard of chicken cordon bleu it sounds much fancier than it is. Essentially chicken cordon bleu is a French dish meaning breaded chicken stuffed with meat and cheese. Sign me up! Especially when it’s drizzled with this tangy dijon sauce. The trick here is to pound your cutlets thin so that as much chicken as possible can be wrapped around the ham and swiss. My mom's secret trick here is to smear a little cream cheese on the chicken first for extra creaminess throughout. I served this alongside some creamy mashed potatoes and steamed broccoli. Everything was delicious dipped in the tangy dijon sauce! I received the tarragon flavored dijon as a gift and it was perfect in this sauce! Of course, regular dijon is easier to come by so classic sauce is made with that but I loved the bright green color tarragon brought to the dish. Chicken Cordon Bleu 4 servings | Cook time: 25 minutes Notes: Chicken stuffed with meat and cheese? Sign me up! Especially when it’s drizzled with this tangy dijon sauce. Ingredients: 16 oz chicken breast 4 slices good quality ham (8 slices if very thinly sliced) 4 slices swiss cheese (8 slices if thinly sliced) Optional: 2 tbsp 1/3 fat cream cheese 1/4 cup bread crumbs 2 tbsp parmesan 1 tsp Italian seasoning 1/2 tsp garlic powder 1/2 tsp salt 1/4 tsp pepper 2 tbsp egg whites 2 tbsp flour 2 tbsp milk (I used unsweetened original almond milk) Toothpicks (8-12) 1/4 cup dijon mustard (I used a tarragon dijon but classic or classic & 1/2 tsp tarragon works) 2 tbsp parmesan 1 tsp garlic powder 1 cup milk (I used unsweetened original almond milk) Directions: Preheat the oven to 350F. Line a baking sheet with foil and spray with nonstick spray. Divide breasts into 4 even chicken tenders, 4 oz each. Tenderize the chicken placing it between two pieces of plastic wrap and hitting it with a tenderizer (or heavy bottom pan if you do not have one- I use my cast iron). You want the chicken to be flat and even thickness throughout to ensure even cooking and make rolling the chicken easier. About 1/4-1/2” thick should work well. If using cream cheese, smear cream cheese on one side of each piece of chicken. Layer ham and swiss cheese over cream cheese. Beginning at one end of each piece of chicken, roll the chicken tightly towards the other end, tucking in any ham and cheese the spills over as you go. Once the chicken is rolled secure the end with a few toothpicks. I attach almost like a boutonniere but however you prefer to secure the chicken tightly in a roll. Keep track of how many you use! Arrange three dishes: Whisk together the flour, salt and pepper until combined. Pour egg whites and milk in the second plate and whisk together. Whisk together breadcrumbs, Italian seasoning and parmesan in the third plate. Bread the chicken by rolling the stuffed chicken in the flour (shake off any excess flour), then dipping them in the milk (allowing any excess to drip off for a second or two) and lastly by rolling them in breadcrumbs until fully breaded. Arrange chicken on baking sheet and bake for 25 minutes. While baking, heat a small saucepan over medium heat. Add dijon, parmesan and milk and whisk together. Bring to a boil, cover and turn down to low to simmer until ready to serve, stirring occasionally. Remove chicken from oven and remove toothpicks (can also be removed while eating but let everyone know how many toothpicks to look for)! Serve warm alongside mashed potatoes and veggies and with dijon sauce spooned over top. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. If including optional cream cheese add 15 calories, 1g fat and 1g protein to each serving of chicken.

You've probably seen bone broth on the shelves or accidentally bought it instead of chicken broth a time or two, you may even have an unused one in your pantry right now looking for a delicious pot of noodles and veggies to be added to. This soup is the perfect way to sneak some extra collagen and nutrients into your diet within just sipping bone broth. If you are set on bone broth, feel free to leave it out and sub it for chicken broth! You won't notice a difference which is the best part! A new year brings new challenges, ambitions, goals and jam packed calendars. This soup is perfect to satisfy any health goals, busy schedules or uninvited runny noses that 2021 may bring. It's the perfect meal prep dish, easy to freeze and warm and fuzzy for these chilly winter days! I've upgraded the usual chicken noodle soup by swapping chicken broth for bone broth. Not only does this add protein to the dish but it also helps with bone and joint lubrication, reduces inflammation, assists in gut healing, better sleep, weight loss and is full of collagen and other essential nutrients! Bone Broth Chicken Noodle Soup 8 servings | Cook time: 25 minutes Notes: Bone broth is optional here and can be substituted for chicken or vegetable broth. Bone broth adds protein and collagen to the soup which can aid in joint lubrication, reduced inflammation and better sleep. Ingredients: 1 medium onion (300g) 3-4 large carrots (300g) 4 stalks of celery (400g) 3/4 cup of frozen peas 2 cups egg noodles 1 tsp thyme 1 tsp oregano 1 bay leaf 2 tbsp fresh parsley 4 cups low sodium chicken bone broth or regular chicken broth 4 cups water 1-2 lbs chicken (~25 oz) breast 1 tsp olive oil Directions: Add olive oil to instant pot on brown/sauté feature or to large pot over medium heat on stove. Sauté chopped onions, carrots and celery in oil for ~5 min. Push the vegetables aside and add chicken breasts. Season chicken with salt and pepper. Sear for about 3 minutes, flip and repeat seasoning and searing. Add in remaining spices (except the fresh parsley), broth and water. Close lid and cook on soup for 15 minutes. Let it release naturally. If using a pot, bring the soup to a boil and boil the chicken for 25 minutes. Open lid and remove chicken to shred. Add in noodles and peas. Cook on brown/sauté or over medium heat for an additional 7 min or until noodles are cooked. Return shredded chicken to the pot and stir in fresh parsley. Serve hot with extra fresh parsley, bread and/or cheese! Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts provided for both soup made with bone broth and soup made with traditional chicken broth.

This may be my new favorite winter soup. It has a creamy base, wholesome classic vegetables and cloud-like gnocchi stocked throughout. Each spoonful is comforting from the inside out and just tastes like home. This soup has everything you could want and more. The pillowy pockets of cauliflower gnocchi make for a perfect spoonful alongside flavorful chunks of chicken breast and classic soup veggies like carrots, onions and celery. I used my favorite frozen cauliflower gnocchi from #TraderJoes for this recipe! If you don't have access to a Trader Joes near you, you can find frozen gnocchi in most local grocery stores! I love the creamy base in this soup. It makes it feel extra indulgent but the best part is that it's not nearly as high in calories as it tastes. A little goes a long way here. We use half a cup of flour to thicken the broth and incorporate half and half and skim milk to maintain the creamy factor while still cutting the fats. We finish the soup off with fresh spinach and basil for the perfect touch of freshness! Chicken Cauliflower Gnocchi Soup 10 servings | Cook time: 45 minutes Notes: This feels like a stick to your bones kind of lunch but is lightened up with cauliflower gnocchi and just a touch of half and half and skim milk! Seriously this stuff is GOOD. And all you have to do is dump in the gnocchi from a bag! Ingredients: 1 3/4 lb chicken breast 1/2 tbsp olive oil 1/4 tsp pepper 1/2 tsp salt 1 tbsp butter 3 stalks of celery (~150g) 1/2 cup carrot sticks (~100g) 1 sweet onion (~150g) 2 cloves garlic, minced 1/2 cup all purpose flour 1/2 tsp dried thyme 4 cups low sodium chicken broth 2 cups water 1 cup half and half 1 cup skim milk 3 cups spinach 20 oz cauliflower gnocchi (I used 2 10oz bags of #TraderJoes frozen cauliflower gnocchi) 1/4 cup fresh basil Directions: If you are not using an instant pot, you can use precooked shredded chicken and disregard Step 1. Instead add shredded chicken in Step 4 and simmer everything together for 20 minutes on the stove before adding the gnocchi in Step 6. Turn instant pot onto brown/sauté. Add olive oil to heat. Add chicken breasts throughout instant pot. Season the top of the chicken with salt and pepper and allow the chicken to brown for 3-4 minutes. Turn the chicken, season the top side and brown another 3-4 minutes. Remove chicken and set aside. Add butter to the pot along with celery, onions and carrots. Sauté for 2-3 minutes. Add dried thyme, garlic and flour to the pot. Stir to coat the veggies in the flour and cook another 2-3 minutes. Add in 4 cups chicken broth and whisk the flour and veggies into the broth until smooth. Return the chicken to the instant pot along with the 2 cups of water. Close the lid to the instant pot and cook for 20 minutes at high pressure. Allow the pot to release for 10 minutes, remove the chicken to shred. Whisk in half and half and milk to the soup. Use two forks to roughly shred the chicken and return it to the instant pot. Turn the instant pot onto brown/sauté and add in the frozen cauliflower gnocchi and spinach leaves. Cook the gnocchi for 5-6 minutes until soft. Turn off the instant pot. Stir in the fresh basil. Serve warm topped with additional fresh basil if preferred! Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.