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I love apple cider in the fall, especially warm with a matching donut for dunking. This recipe is a great way to use up that extra apple cider you just HAD to buy at this weekends apple picking festivities. Delicious caramelized onions, sweet cider and juicy pork melt together in one pot in this recipe. For this recipe I used thin boneless pork tenderloin, each piece about 2.5oz. This allows for quick cooking and ample surface area for the cider gravy to soak into. If using a thicker piece of pork, bone-in or a full tenderloin cooking times for vary. I served this pork over a creamy garlicky cauliflower-potato mash and roasted delicate squash. The perfect forkful with a little bit of everything and extra gravy. If there's any extra cider, I recommend a splash with some champagne for a delicious cocktail with dinner. Cider Braised Pork Tenderloin 2 Servings | Cook time: 25 minutes Notes: An elite fall dish. Serve me these apple cider caramelized onion juicy pork tenderloins on a cool night with a glass of delicious red wine any night of the week! I served this over creamy garlicky cauliflower/potato mash and alongside roasted delicata squash. Ingredients: 12oz boneless thin sliced pork tenderloin 1/2 tbsp flour Salt and Pepper 1/4 tsp pumpkin pie spice 1 tsp olive oil, divided 1/2 onion, sliced (80g) 1 shallot, diced 1 clove garlic, minced 1/4 cup apple cider 1/2 cup water Directions: Whisk flour, pumpkin pie spice, salt and pepper together in a bowl. Dredge pork tenderloin in flour mixture until lightly covered. For this recipe I used thinly sliced pork tenderloin, each piece about 2.5oz. Cook times may vary if using a thicker piece of pork. Heat 1/2 tsp olive oil in a pan over medium heat. Sear both sides of the pork for about 2 minutes or until they start to get a nice brown crust. Remove pork and set aside. Turn the heat down to low, add another 1/2 tsp olive oil and sliced onion to sauté. Cover and sauté a few minutes, until they start to brown and soften. Season with salt and sauté another minute. Add garlic and shallots to the pan and sauté about a minute or until fragrant. Pour in apple cider and stir to combine and deglaze the bottom of the pan. Turn the heat up to medium and stir in water, bring the mixture just to a simmer. Turn the heat back down to low and return the pork to the pot spooning some of the apple cider mixture over the pork. Cover and let simmer for 10 minutes. Remove the lid and plate the pork. Turn the heat up to medium to simmer the sauce allowing it to thicken into a gravy. Pour apple cider gravy over pork slices. I served all of this atop a cauliflower/potato mash and alongside roasted delicata squash. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

These big juicy swordfish steaks are the perfect recipe for summer grilling. The marinade sears in epic flavor and paired with fresh greens and rice you have a healthy summer dinner. Fresh or frozen works for this recipe! I bought the frozen swordfish steaks from #TraderJoes. They come in 6 oz pieces and I let them defrost in the fridge overnight. This recipe is as easy as 1, 2, 3. Simple mix up the marinade, store it all in a bag and sear on the grill! Similar to a beef steak, I like to aim for medium or about 135F internal temperature but a more well done steak is a breeze too. I like to ensure a solid sear on each side and then turn the grill off to let them finish cooking to get to the internal temperature I'm looking for. The marinade is the most important part here. The flavors in this marinade are insane and create a juicy flavor packed steak. I use tongs to remove the steaks from the marinade and carefully pour the excess on the steaks on the grill to ensure I don't waste a drop. Grilled Swordfish Steaks 4 Servings | Prep time: 30 minutes | Cook time: 10 minutes Notes: Blurring the lines between steak and fish in this recipe. I love cooking with swordfish because it’s one of the few fishes that can hold up on the grill, perfect for a summer night! Ingredients: 4-6oz steaks 2 tbsp olive oil 1 clove garlic, minced 1 tbsp low sodium soy sauce 1 tbsp lemon juice 1 tsp lemon zest 1 tbsp white wine vinegar 1/2 tsp salt 1/4 pepper 2 tbsp fresh parsley, chopped 1/2 tbsp fresh thyme, minced 1 tsp fresh rosemary, minced Directions: At least 30 minutes or up to 8 hours before cooking add all of the ingredients to a gallon plastic bag. Squeeze out the excess air and use your hands to lightly massage the marinade into the swordfish. Place the bag in a bowl in the fridge until ready to eat. When ready to cook, remove the fish from the fridge. Clean and prep the grill. Remove any leftover food bits and use a lightly oiled paper towel and tongs to oil the grill. Preheat the grill or cast iron to about 400F. Place each steak on the grill, pour some of the leftover marinade over top of each steak. Close the lid and set a timer for 5 minutes. After 5 minutes use a metal spatula to flip the steaks. Cook 5 minutes on the second side pouring any remaining marinade over top. Check the temperature of the steaks with an automatic meat thermometer. I like about medium, 130F but if you prefer more well done, cook to about 145F. If it’s not 130 after another 5 minutes, turn the grill off and close the lid until it comes to temperature. Remove and set aside to rest about 5 minutes. Serve alongside your favorite rice, risotto or potato and vegetable. Garnish with fresh parsley and a lemon wedge. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Level up traditional salsa this summer by swapping tomatoes for juicy watermelon! So long basic. Instead we're serving you a sexy watermelon salsa. The perfect poolside refreshing treat. Enjoy it with your favorite tortilla chip, atop summery balsamic chicken tacos or simply eat it with a spoon. By combining ripe watermelon with citrus and spicy flavors we created a delicious salsa variation everyone with enjoy. For an added twist I sprinkled in some chili lime seasoning from #TraderJoes. If you don't have that in your pantry create your own with some extra lime zest and chili powder (1/4 tsp of each). You can't go wrong with a classic salsa but you really can't go wrong with this summery twist. Sometimes I'll fold in some salt feta for some extra protein and flavor. If you're looking to turn this recipe into a meal we recommend tacos. I combined the watermelon flavors with our balsamic chicken marinade, fresh feta and crisp red onion and cucumbers for a perfect summer taco! Drizzle some balsamic glaze on top and these tacos are chef's kiss, truly! Watermelon Salsa 16 servings or 1/2 cup salsa | Prep time: 10 minutes Notes: This salsa is so refreshing and perfect for summer. We love it served with salty tortilla chips or on top of tacos. Ingredients: 1/2 small watermelon, diced (about 8 cups of watermelon) 1 jalapeño, minced, seeds removed 1 large shallot, minced 1/2 tsp chili lime seasoning (omit if you don’t like spicy) 1/4 cup lime juice 1 tbsp lime zest 1/2 tsp salt 1/4 cup mint, minced 1/4 cup cilantro, minced Directions: Add all of the ingredients to a large bowl. Use a large spoon to toss until well combined. Once combined, place in the fridge until ready to serve. Note the flavors with enhance when allowed to marinate over time so don’t be afraid to prep in advance but note that additional juices will develop over time. Best served within 24 hours of prepping but can store in the fridge for 3-5 days. Note: we enjoyed this recipe a few ways. The first being the traditional method with tortilla chips. Then we mixed things up by serving this a top balsamic chicken tacos, see below, with feta, rice, crisp veggies and a dollop of plain greek yogurt. Balsamic Chicken Tacos 4 Servings | Prep Time: 30 minutes Cook time: 20 minutes Notes: the perfect summery twist on basic tacos. Combining our flavorful balsamic chicken marinade and fresh watermelon salsa is truly a game changer. Ingredients: Balsamic Chicken Marinade Watermelon Salsa, see above 1-1.5 lb chicken breast 4 oz feta cheese 6-8 oz plain greek yogurt 4 cups spinach leaves 1/2 red onion, diced, 150g 1 small cucumber, diced, 150g 8 small tortillas, corn or flour For serving: jasmine rice, lime wedges, fresh cilantro, balsamic glaze Directions: At least 30 minutes or up to 1 day ahead of time, marinate your chicken in the balsamic marinade (add all ingredients and chicken to a gallon bag, massage until well coated and fully combined, store in fridge). If using a cast iron pan, preheat oven to 350F and heat cast iron pan over medium heat. Spray with nonstick olive oil spray. If using a grill, clean and preheat grill to about 400F. Use tongs or a fork to remove chicken and place on grill or pan. For cast iron, sear about 3-5 minutes, flip and transfer to oven to cook about 15 minutes or until an internal temperature or 165F. For a grill, cook about 8-10 minutes per side or until an internal temperature of 165F. Remove chicken and set aside to rest 3 minutes. Use a sharp knife to dice the chicken. Assemble taco station or bowls with a base of spinach leaves and/or cooked rice, top with diced chicken, crumbled feta, diced onion and cucumber, 1/2 cup watermelon salsa and a dollop of greek yogurt. Drizzle with balsamic glaze, a sprinkle of fresh cilantro and a few lime wedges. Serve with tortillas. Screenshot/Printer Friendly Version: Watermelon Salsa: Balsamic Chicken Tacos: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition for tacos does not include rice for simplicity.

I'm sure you are all familiar with the traditional Philly Cheesesteak we all know and love and if you're not- or if you're now craving one- check out our recipe here (but don't forget the old bay fries to go with it). Tonight we spiced up the classic with a buffalo twist. Instead of thinly shaved beef we use ground chicken and instead of bell peppers, a little sautéed spinach is the perfect hint of green. Of course we bring in all things buffalo here - I like to use a combination of #FranksRedHot hot sauce, buffalo seasoning and red hot seasoning. You can turn the heat up or down by playing with seasonings. Add in some cayenne or crushed red pepper for next level heat or increase the butter, add some greek yogurt to the meat and omit the seasonings to cool things off. You could also serve alongside some crunchy celery or carrots for a cooling healthy bite amongst the heat. Lastly - the dressing and cheese. I think provolone or cheddar cheese works best layered into the roll and meat. It holds up but melts really well. As for dressing I am a huge advocate for bleu cheese dressing, specifically our healthy bleu cheese dressing (seriously you need to try this SO SO SOOO good). If you are team ranch, we have a homemade version of that too, found here! Buffalo Chicken Cheesesteaks 2 Cheesesteaks | Cook time: 10 minutes Notes: A delicious twist on a Philly staple, arguably better than the original but that’s a decision you’ll have to make yourself! Ingredients: 1 demi baguette or 2 sub rolls (I like to use the half baked ficelle loaf from #TraderJoes) 1/2 cup onions, diced 2 tbsp hot sauce 2 tsp butter 12 oz ground chicken 1/4 tsp pepper 1/2 tsp garlic powder 2-3 oz provolone or cheddar cheese 2 cups spinach 2 servings bleu cheese or ranch dressing (we recommend our healthy homemade version) Optional: 1 tsp buffalo seasoning and/or red hot seasoning. I like Franks Red Hot/McCormick seasonings Directions: Heat a nonstick sauté pan to medium and spray with olive oil spray. Sauté the onions in the pan for 2-3 minutes until softened. Once softened, add ground chicken and use a wooden spoon to break it up. Season with pepper, garlic powder and optional buffalo seasonings. Once cooked, add the spinach leaves to the pan. Combine the meat mixture and the spinach and sauté until wilted, about 3 minutes Once spinach is cooked stir in the hot sauce and remaining butter. Turn off the heat. Slice the baguette or rolls in half and arrange on a baking sheet. If using a baguette slice in half both vertical and horizontal to form two open rolls. Alternate cheese and meat mixture to fill the bread, using about half the mixture in each. Turn the oven on to broil and transfer the sandwiches to the oven to broil for 2-3 minutes until the cheese is melted and the roll just starts to toast. Remove from oven, drizzle each sandwich with bleu cheese dressing, plus more on the side for dunking the sandwich in. Serve warm and enjoy! Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts are for half of the ficelle loaf from Trader Joe's (3 oz) they will vary slightly for other breads!

Fried Rice but with simple ingredients, veggie packed and touch of sweetness! My new favorite asian side dish! This recipe started as classic fried rice but I had pineapple on hand and thought what a perfect addition for summer and boy was I right. I diced it small and it was a subtle hint of sweetness and brought fantastic flavor to the recipe. I paired this as a side dish to our Chicken and Broccoli Teriyaki. To transform this into an easy entree simply add some diced chicken or shrimp to the rice. For summer I personally love shrimp. I added shrimp to my fiancés for extra protein! Perfect for kids, families, leftovers, lunch meal prep or - let's be honest - breakfast, I mean there are eggs involved here! Pineapple Fried Rice 4 Servings | Cook ahead time: 20 minutes (rice) | Cook time: 10 minutes Notes: If you’re looking to turn this side dish into a meal, sear some chicken or shrimp in the butter in step 2 until cooked, set aside and continue with the recipe. Add back in at step 5. Ingredients: 1/2 tbsp butter 100g carrots, diced 100g onions, diced 100g zucchini, diced 60g green peas 3 cloves garlic, minced 3 tbsp low sodium soy sauce 1/2 tsp sesame oil 100g pineapple, diced 1/4 tsp pepper Salt, as needed 3 green onions, diced 1 tsp oyster sauce 1 cup dry rice (as used jasmine) 2 eggs Directions: Cook rice according to preference. I prefer to spray a medium pot with nonstick olive oil spray and add water in a 2:1 ratio, water to rice (for this recipe 2 cups water per 1 cup dry rice). Bring the water to a boil and stir in rice. Turn the heat down to low, cover and simmer for 15 minutes. After 15 minutes, turn off the heat, fluff with a fork and let it sit without heat another 5 minutes. Set rice aside for later. Heat butter over medium heat in a nonstick sauté pan. Add carrots, zucchini, onions and pepper and cook for 3-4 minutes until soft and tender. Add in peas, pineapple and garlic to veggies and cook another minute. If the veggies start to stick, use a tbsp or two of water to deglaze the pan. Turn the heat down to low, push all of the veggies to the side and add in the sesame oil (Note: if you don’t trust your pan is completely nonstick you may want additional oil or to push the veggies around and spray with some nonstick olive oil spray to re-coat the pan since the rice can be sticky). Add the rice and toss everything to combine. Allow a few seconds between tosses to allow the rice to toast a bit. Fold in the soy sauce and oyster sauce until well combined. Push the rice and veggies to the side to expose about 1/4 of the pan. Push the pan to the side so the heat is mainly on the exposed area. Spray the pan with nonstick olive oil spray and crack in the eggs and immediately use a fork to whisk them. Push the eggs around in the area they were cracked in with a spatula and, once cooked, turn off the heat. Use the spatula to break up the eggs and fold them into the rest of the rice. Taste the rice and add salt to taste. Serve warm topped with green scallions. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

There isn't a better combination than chicken and broccoli. In these Japanese teriyaki combination we use a few simple ingredients to get the delicious teriyaki flavor. Here we served this with our pineapple fried rice! I love this dish because it's simple and easy. You don't need many ingredients and you can add or sub ingredients with what you have. Chicken could be subbed for shrimp, beef, etc. Broccoli could sub for cauliflower, zucchini, etc! For garnish I like to top with some fresh scallions and a little citrus, like a lime wedge, for a touch of freshness. To thicken the sauce I used arrowroot starch. You could sub for corn starch but I like to keep arrowroot starch on hand as my preferred thickener. Your choice! Teriyaki Chicken & Broccoli 4 Servings | Cook time: 15 minutes Notes: The perfect counterpart to simple white rice or turn things up a notch and serve with our delicious pineapple fried rice. Ingredients: 1/4 cup low sodium soy sauce 2 tbsp brown sugar 2 tbsp Shaoxing cooking rice wine (can replace with white dry white wine or cooking sherry) 2 tbsp white wine vinegar 2 cloves garlic, minced 1 shallot, minced 4 cups broccoli florets (fresh or frozen) 1 tsp arrowroot starch 2 tsp sesame oil 1-1 1/2 lbs boneless chicken chicken breast, cut into tenders Directions: Steam broccoli florets (either in the microwave or over boiling water) until just fork tender. Transfer to an ice bath to blanch them and stop the cooking process. Heat sesame oil over medium heat. Sear chicken tenders 3-4 minutes per side or until nearly cooked through. Remove chicken and add in shallots and garlic. Cook a minute. Slice chicken into strips. Add broccoli and chicken (and juices) back into the sauté pan along with soy sauce, brown sugar, rice wine and white wine over medium heat. Toss to combine and simmer the sauce along with the chicken and veggies for 1-2 minutes. Sprinkle everything with arrowroot starch and toss everything to combine. The sauce will start to thicken. Once desired consistency is reached, turn off the heat and serve immediately. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

There's something about bite sized nuggets that are just superior to any other chicken variety. I mean no knife required, no fork even required, but I do recommend so you can adequately dunk into our homemade healthy ranch or bleu cheese dressing. I love mixing a few seasonings into the breading so you get a punch of flavor all the way through. My favorite is the buffalo ranch seasoning made by Franks Red Hot. Along with some classic ranch-esque flavors like garlic and onion powder. Our homemade ranch or bleu cheese dressing is a requirement with this recipe. If you're not dunking your nuggets in our creamy yet chunky bleu cheese dressing (or ranch if you're not a bleu cheese fan) you are seriously missing out! Buffalo Chicken Nuggets 4 Servings | Cook time: 20 minutes Notes: this recipe can be made in an oven or an air fryer. So simple and takes you back to childhood! Enjoy as is or stuffed inside a wrap with lettuce, celery and tomatoes. The only must is our homemade ranch or bleu cheese dressing. Ingredients: 1-1 1/2 lbs chicken breasts 1 tbsp flour 1/4 tsp pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tbsp buffalo ranch seasoning, divided (I use the franks red hot one) 2 tbsp egg whites 2 tbsp unsweetened original almond milk 2 tbsp grated parmesan 1/4 cup breadcrumbs 1/4 cup hot sauce 2 tsp butter, melted Directions: If baking - preheat oven to 400F. Dice chicken breasts into 1 inch cubes. Prepare 3 plates: Plate 1: whisk together flour, salt, garlic powder, onion powder and half of the buffalo seasoning. Plate 2: whisk together almond milk and egg whites Plate 3: whisk together breadcrumbs, parmesan and remaining buffalo seasoning. Toss the chicken nuggets in the flour mixture, followed by the almond milk mixture shaking off excess between both plates. Then toss nuggets in the breadcrumb mixture until well coated. I used mixing bowls for this step so I could easily toss them. Gallon plastic bags would work as well. Arrange nuggets on a baking sheet (if baking) or in the air fryer. Bake at 400 for 20 minutes flipping halfway (for both cooking methods). While nuggets are cooking whisk together melted butter and hot sauce. Remove nuggets and toss in hot sauce mixture until well coated. Serve immediately. Best enjoyed dunked in our homemade healthy ranch or bleu cheese dressing. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Buckle up because this one comes together in just 15 minutes and may be my new favorite recipe. The key here is to keep things simple! Basic ingredients like jarred bruschetta, crab meat and creamy goat cheese allow this dish to come together in just 15 minutes. And we even sneak in some veggies here with spiraled zucchini. The bursting cherry tomatoes and diced onions add both flavor and color and everything cooks together in this simple flavor packed effortlessly creamy sauce. Simply whisk together the jarred bruschetta with a little goat cheese and almond milk and you have success! 15 Minute Creamy Blistered Tomato & Crab Spaghetti 2 Servings | Cook time: 15 minutes Notes: Shrimp would be delicious in this as well for added protein. For this I used a Sundried tomato & artichoke bruschetta but a traditional jarred bruschetta works well too (recommend jarred, not fresh). Lastly, if you don’t like goat cheese you could use cream cheese instead. Ingredients: 4oz whole grain spaghetti 1 large zucchini, spiralized (400g) 2oz goat cheese 4oz jarred bruschetta (I used a Sundried tomato & artichoke one) 1 cup crab meat (8 oz) 1/2 cup unsweetened original almond milk 1/2 cup cherry tomatoes 1/4 cup onions, diced (40g) 1 tsp olive oil Directions: Bring a pot of water topped with a steamer basket to a boil. Salt the water and add spaghetti, cook according to package (removing about 1 minute before al dente). Steam spiralized zucchini atop pasta. Heat olive oil in a sauté pan over medium heat. Add tomatoes and onions to sauté for 2-3 minutes or until soft. Season everything with salt and pepper. Add the crab meat to the pan and use a spatula to break up. Cook for 2-3 minutes. Turn the heat down to medium low and add bruschetta, goat cheese & milk. Let the goat cheese start to soften and melt and then carefully fold everything together. Remove the zucchini and strain the pasta and add both to the sauté pan. Fold everything together until well combined. Simmer everything together until most of the liquid has evaporated and the sauce has thickened. Serve warm as is, topped with extra goat cheese, a crusty chunk of bread or a fresh salad. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Bangers and mash was a staple meal in my Irish family typically indicating some combination of sausage and mashed potatoes. Sometimes served with a gravy or a vegetable. I took a healthy tweak on this Irish staple for fantastic work lunch or healthy dinner! Instead of beef or pork sausage I opted for a leaner sweet Italian flavored chicken sausage. These links are packed with flavor but much lower in fat content. I subbed potatoes for cauliflower here and I didn't miss the potato one bit! This keeps this meal lighter than it would with mashed potatoes and by adding garlic, sour cream and butter they pack all the flavor of the traditional side. For color and flavor I roasted bell peppers and onions. The juices from the sausage and veggies make for a simple sauce in the dish. For a heartier American style meal, throw some provolone cheese on a roll and make a sandwich out of it! Bangers & Cauliflower Mash 8 Servings | Cook time: 25 minutes Notes: A healthier tweak on the classic bangers and mashed using chicken sausage and cauliflower! Ingredients: 12-16 sweet Italian chicken sausage links 3-4 bell peppers, cut into strips (800g) 1 sweet onion, cut into strips (400g) 2 heads cauliflower, broken into florets (100g) 2 cloves garlic, minced 2 tbsp almond milk 2 tbsp sour cream 2 tbsp butter (I used Brummell and brown) Salt and Pepper Directions: Preheat the oven to 375F. Arrange bell peppers and onions on a baking sheet. Spray with nonstick olive oil spray and season with salt and pepper. Toss to combine. Arrange sausage links on baking sheet. Bake both in the oven for 25 minutes, tossing occasionally, until the veggies are soft and the sausages are cooked through. Add the cauliflower florets to a large pot full of water over high heat. Bring the pot to a boil and boil for 15-20 minutes until the cauliflower is fork tender. Once cooked through, strain the cauliflower reserving about 1 cup of the water. Season the cauliflower with salt and pepper. Add milk, sour cream, garlic and butter and use an immersion blender to combine. Blend until smooth. Serve with a scoop of mashed cauliflower served alongside some sausage and a scoop of veggies. For a more filling meal you could add provolone and a bun to make a hoagie! Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

A meal scooped from the liberty bell and delivered straight to your kitchen! Take your stomach on a trip down Broad Street in Philadelphia with two of these ICONIC Philly staples. No Rocky Step's running required after this one either because homemade means a whole lot healthier than the real thing! "Whiz wit or Whiz witout?" If you have no idea what I'm talking about you've probably never had to order a cheesesteak in Philly before. Well look no further because I'm bringing you a homemade version straight from the city of brotherly love! As a Massachusetts native, “Philly Cheesesteaks” and “Chickie’s & Pete’s Fries” were not the norm for me a few years ago. Once I moved to Philadelphia, I quickly adjusted and learned that in order to live here, you gotta get behind these Philly staples. Of course I had to put my own spin on things though! Try my homemade version and let me know if you are still craving the really thing. Last week I floored my boyfriend when I told him Cheesesteaks and fries were on the menu for dinner that night. I'm sure when you hear the word "cheesesteak" images of cheese wiz, greasy flat tops and massive hoagie rolls come to mind. Well, in reality, cheesesteaks can be a pretty healthy sandwich, especially when cooked at home! Shaved beef is typically pretty lean, the fresh bell peppers and onions add just enough veggie to keep it balanced and with just a touch of olive oil the recipe is pretty low in fat. Plus, I pass on the cheese wiz and instead opt for a nice slice of provolone. The star of the show here really is the roll. A fresh soft pillowy roll is the necessary vessel for melting the cheese and piling on the steak and veggies. With only a few ingredients this Philly staple is on the table in 10 minutes flat and in your mouth just moments after that. As a cheesesteak novice, I went to the expert- my cheesesteak eating boyfriend- for feedback. Initially I melted the provolone directly on top of the veggies but we decided putting the cheese directly on the bread is key for ideal cheese to beef ratio in every bite. I’ll probably still add a little bit on top too, for visual appeal of course. Put the cheese directly on the bread for ideal cheese to beef ratio in every bite! Philly Cheese Steaks 4 servings | 10 minutes Ingredients: 4 hoagie (yup hoagie) rolls or 2 demi (smaller) loaves of good quality bread, halved (I used the half baked ficelle bread from #traderjoes and it was PERFECT) 1 lb shaved beef steak 1 green bell pepper, seeded and sliced thinly (~100g) 1 red bell pepper, seeded and sliced thinly (~100g) 1/2 onion, sliced thinly (~150g) 1/2 tbsp olive oil 1/2 tsp pepper Optional (but I think they add great flavor so use whatever you have on hand): 1/4 tsp of each - garlic powder, onion powder, chili powder, smoked paprika, marjoram, dried basil 4 slices provolone cheese Directions: Optional first step: if using the ficelle bread (which I highly highly recommend) I cooked this first. Preheat the oven to 425 and cook on the middle rack for about 10 minutes. It’ll start to brown. Remove from oven and set aside to cool. If using already cooked loaves/rolls proceed to step 1. Preheat oven to 425. Heat olive oil in a large sauté pan. Arrange shaved beef steak in a single later around the pan. Season with pink side up with half the fresh cracked pepper. Once it browns on the first side, 2-3 minutes, use tongs to flip the beef. Season the other side with the remaining pepper. Allow it to brown on the second side for about 2 minutes. Use tongs to move the beef around and cook any additional pink pieces. Remove the beef and set aside. To the hot pan add the peppers and onions and toss in oil and juices from the beef (If you don’t have much juices/fat in the pan you can add another tsp of olive oil). Season with optional seasonings. Cover the pan and let the vegetables sweat for 3-5 minutes, tossing every minute or so until tender, add a tablespoon or two of water if the veggies start to dry out. Remove the veggies and set aside with the beef. Add the mixed beef and veggies back to the pan in layers adding some provolone cheese between each layer until everything is in the pan. Slice the loaves of bread in half and place facedown on top of the meat and veggies. Add 2 tbsp water to the pan and cover to steam the cheese and melt it. Use a large spatula to slide under the bread, meat and cheese and flip onto 4 places. Serve topped with additional cheese per your preference. We're team the more cheese the better here so don't be afraid to double my typical portion written in this recipe ;) Copy Cat Chickie’s & Pete’s Seasoned Fries 4 servings | 15 minutes Ingredients: 2 medium russet potatoes (~600-700g) 1/2 tbsp olive oil 1 tsp old bay seasoning 1/2 tsp salt 1/2 tsp flaky salt Directions: Cut russet potatoes into fries. Rinse off excess starch and arrange in a single later on a clean dish towel or paper towel. Top with another towel and add pressure to dry the potatoes. Add potatoes, seasonings and oil to a bowl and toss to coat the potatoes in the seasonings. If using an air fryer: Add potatoes to the air fryer and cook at 275 for 10-15 minutes, tossing halfway until soft but not crispy. Crank the temperature up to 400F and cook another 5-7 minutes or until brown and crispy, tossing occasionally. Overcrowding or under crowding may change these times slightly so keep an eye on them. If using an oven: Arrange potatoes in a single layer on a baking sheet. Bake at 400 for 20 minutes, flip and return to the oven for an additional 10-15 minutes. To get them extra crispy, place them under the broiler for a few minutes until nice and brown and crispy. Serve with some yummy ketchup for dipping! Note the nutrition for this recipe may vary depending on what bread is used. The macros provided do not include the roll for this reason. For my version I used half the half baked ficelle loaf from #traderjoes which was about 1.5 servings of the loaf and added 180 calories (40g of carbs and 6g of protein). #traderjoes #oldbay #PhillyCheesesteak #brainsandbalance #ChickiesNPetes #Philadelphia #Cheesesteak #traderjoesmeal

15 minutes and 6 ingredients between you and this Michelin star tasting dinner. Seriously this dish tastes like you worked for hours in the kitchen when it reality all it took was one pan and 15 minutes. For this recipe I used chicken breasts but chicken thighs or bone in chicken breasts would be delicious and even more flavorful! I just enjoy the ease and convenience of the basic breast. If using a different cut of chicken the cook times may vary and I recommend a meat thermometer to ensure it is cooked through. The secret ingredient here is the McCormick Cream Chicken and Vegetables Seasoning Packet (right). While you could recreate this seasoning using spices, the packet makes life so much easier and you're counter isn't covered in spice jars, win! The sauce tastes like thanksgiving gravy and we don't even use butter! Just the seasoning packet, almond milk and chicken broth! I served this with creamy dreamy mashed potatoes and green beans I steamed and then sautéed with shallots and olive oil. Simple and perfect! You could even mix some extra veggies into the sauce but I'm partial to these shallot beans, always. Creamy Skillet Chicken 4 Servings | Cook time: 15 minutes Notes: This literally tastes like you’ve been slaving over this meal for hours and you roasted a whole chicken and used the juices for a gravy. Impress your guests with this 15 minutes meal! Ingredients: 1 McCormick “One Skillet Creamy Chicken and Vegetables” Seasoning Packet 4 4-6 oz chicken breasts 1 tbsp olive oil 1 cup white onions, diced (100g) 1 cup unsweetened original almond milk 1 cup chicken broth Directions: Pound each chicken breast until evenly thick throughout (about 1/2” thick). This allows the chicken to cook evenly and results in more tender juicy chicken. Season both sides of chicken with salt and pepper. Heat a large skillet over medium with olive oil. Sear the chicken breasts for 3 minutes. Flip and sear the second side for 3 minutes. Remove the chicken and add the onion to the skillet to sauté for 2 minutes. Pour in the chicken broth and use a spatula to deglaze the pan and scrape up any flavorful bits. Pour in the almond milk and whisk in the seasoning packet. Bring the mixture just to a boil, lower to a simmer and return the chicken to the pan. Spoon some of the liquid over the chicken. Simmer for 5-7 minutes or until the liquid thickens to a sauce and the chicken is cooed through. Serve the chicken warm alongside creamy mashed potatoes and roasted vegetables. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

I loooove these Crab Cakes. There is so much flavor packed in one fat cake. So many colors, spices, vegetables and flavors. They compliment but don't overpower the crab. I hate a crab cake that has no crab... these are packed with good quality lump crab meat. The base for typical tartar sauce is mayo. I subbed the majority of that with greek yogurt and packed up the flavor with good quality ingredients. I scoured the relish on the shelves at the store and found none without yellow 5 or other weird ingredients. Instead I opted to buy good quality pickles (only whole ingredients like cucumbers, vinegar, spices and turmeric) and combine that with a little sugar to get that sweet relish flavor. We recommend a large pan to avoid overcrowding. See above for me overcrowding the pan... lol. This will lengthen the cook times and make it difficult to flip! Crab Cakes 4 servings or 8 crab cakes | Prep time: 1 hour | Cook time: 10 minutes Notes: So much flavor in one little cake! Each serving is super filling and flavor packed. We love this served with our yummy healthy tartar sauce! Ingredients: 1 lb lump crab meat 1/4 cup light Mayo 1/4 cup plain Greek yogurt 1 egg 1 tbsp Worcestershire sauce 2 tbsp finely diced orange bell pepper 2 tbsp finely diced red onion 1 tbsp Dijon mustard 1/4 cup breadcrumbs 1/4 cup grated parmesan 2 tbsp fresh herbs (parsley or cilantro) 1 tbsp lemon zest 1 tsp old bay 1/2-1 tsp hot sauce 1/2 tsp salt 1/2 tsp pepper 1 tsp olive oil Directions: Whisk the egg with a fork (I did this once I added it to the bowl). Add all ingredients to a bowl and combine. Try not to over mix the crab. From the mixture form 8 equal sized balls and arrange on a plate. Use the bottom of a glass or a spatula to flatten each of the balls slightly into a crab cake about 1/2”-1” thick. Cover the plate with plastic wrap and place in the fridge for 30 minutes-1 hour or until ready to prep. Heat a large sauté pan over medium and add olive oil to heat 1-2 minutes. You want a big pan here, otherwise you may want to do it in 2 batches (note in my pictures I should have used a larger pan but was in a rush). A larger pan allows for even and quicker cook times. It also makes flipping them much easier (which was my struggle). Add crab cakes into the hot pan and sear for 3 minutes. Flip and sear another 3 minutes. You want both sides golden brown and the cakes cooked all the way through. If you’re unsure or used thicker cakes, you can check the internal temperature to see if you need additional time. We want about 145F. The crab cakes should have a crispy outside with a creamy soft inside. Serve immediately topped with a dollop of our healthy tartar sauce. We love this with creamy mashed potatoes and a vegetable or in a bulky roll with lettuce and tomato! Healthy Tartar Sauce 4 servings | Prep time: 5 minutes Notes: A healthy tartar sauce recipe using simple ingredients with no unnecessary dyes or fillers. By using simple good quality pickles and sugar instead of relish we avoid a lot of added ingredients. We also sub some of the mayo for greek yogurt for extra protein and to pull back on fats. Ingredients: 1/4 cup light Mayo 1/2 cup plain Greek yogurt 2 tbsp minced pickles 1 tsp sugar 2 tbsp lemon juice 1 tbsp fresh herbs (parsley or cilantro) 1 tsp Dijon mustard 1 tbsp minced red onion Salt and pepper to taste Directions: Add all ingredients to a bowl and combine until well mixed. Cover and place in fridge until ready to eat. Serve alongside our delicious crab cakes, air fried fish fillets or really any meal you see fit. I love this on a sandwich or burger! Screenshot/Printer Friendly Version: Crab Cakes: Tartar Sauce: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.