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A pinch of spicy, a dash of healthy proteins, a touch veggies and you have a lot delicious hearty stew. This is not your average stew. With a Spanish flare in spice and proteins this meal will have your kitchen smelling GLORIOUS! As the days get cold things like stews, roasts and casseroles are top of the list for me. I love a hot meal through the winter. Say goodbye to cold salads and hello to warm meals like this. Personally I served this over some cauliflower rice for me and jasmine rice for my fiancé. I also added some homemade naan for days we were hungrier. This stew would be delicious on it's own too! I only added half the can of chickpeas and saved the rest for roasting in salads and with veggies but if you are a chickpea person feel free to add the whole can or cut back on the chicken. If you're a vegetarian, add 2 cans and omit the chicken! Pescatarian? Sub chicken for shrimp or white fish and cut the cooking time down by 10. Make this recipe work for you! Spanish Chicken and Chickpea Stew 8 Servings | Cook time: 30 minutes Notes: between the dark slightly spicy tomato sauce and the hearty chickpeas this stew will heal you from the inside out. Serve alone, over a scoop of rice/cauliflower rice or with crusty bread/pita/naan. Ingredients: 1 tbsp olive oil 1.5 lbs chicken breast (~3 large breasts) 1/2 large red onion, ~150g, diced 6 cloves garlic, minced 2 tbsp cumin 1 tbsp smoked paprika 1/2 tsp cayenne pepper 1 tsp salt 1/2 tsp pepper 1 tbsp brown sugar 2 tbsp tomato paste 2 28oz can whole peeled plum tomatoes 1/2-1 15oz can chickpeas, drained and rinsed 4 cups spinach 1/4 cup parsley, chopped Directions: Add 1/2 tbsp olive oil to a large pot over medium heat, I used a dutch oven for this but any large pot will work. Add chicken breasts to the pot to sear. Season the top side with salt and pepper. Sear for 2-3 minutes or until it starts to brown. Use tongs to flip the chicken, season the browned side and sear another 2-3 minutes. Use tongs to remove chicken from the pot and set aside. Add remaining olive oil to the pot along with red onion, garlic, cumin, paprika, cayenne and brown sugar to cook for a minute or so. Then add in tomato paste and stir into garlic and onion to evoke the flavor from it. Pour in the plum tomatoes and use a potato masher to mash the tomatoes into the onions and spices. Stir everything together. Bring the tomato mixture to a boil and turn the heat down to a simmer (medium-low to low). Return the chicken to the pot fully submerged in the tomatoes. Allow the stew to simmer uncovered for 20 minutes. After 20 minutes remove the chicken and carefully dice into bite size chunks. Return the chicken to the pot along with chickpeas and spinach. Continue to simmer for another 5 minutes until the stew has reduced and thickened and the spinach has wilted. Turn off the heat and stir in fresh parsley. Season with additional salt as needed. Ladle into bowls over rice. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Spaghetti squash is great way to pack in the veggies and the volume. I love making dishes with all of the squashes in the winter and spaghetti squash is easy to prep and make for a crowd. This may sound like a vegetable plus more vegetable - and it is - but it's also creamy, cheesy and delicious! We use a creamy Alfredo sauce and chicken or shrimp to turn this into a vegetable based variety of chicken, broccoli and ziti. I love the bonus step of taking pulling the squash out of the shell, adding breadcrumbs and broiling it. The broil gives it a perfectly crispy top and by taking it out of the shell it makes serving and make ahead prepping a breeze. If you have the time it would be even easier to make the squash up to a day early and let it cool before scooping since it will be hot. Spaghetti Squash Alfredo with Chicken or Shrimp and Broccoli 2 Servings | Cook time: 1 hour Notes: if you don’t have an oven safe pan, you can transfer to a small casserole dish before adding to the oven! Ingredients: Alfredo Sauce: 1 tbsp butter, divided 2 tbsp half and half 2 cloves garlic, minced 1/2 tsp Italian seasoning 1/4 tsp garlic powder 1/4 tsp onion powder 1/2 tsp salt 1/4 tsp pepper 1/4 cup milk (unsweetened original almond milk) 1/4 cup grated parmesan Spaghetti Squash: 1 medium spaghetti squash, halved Salt and pepper, to taste 1/2 lb shrimp (peeled an deveined) or chicken, diced) 2-4 cups broccoli florets 1 tbsp whole wheat breadcrumbs Directions: Preheat oven to 400F. Use a knife to carefully cut the spaghetti squash into 2 even halves. Place both halves, flesh side up, on a baking sheet. Spray both sides with nonstick olive oil spray and season with salt and pepper. Place in the oven to bake for 45-50 minutes or until flesh is fork tender. When there’s about 15 minutes left on the squash, heat a medium pot of water and place broccoli in a steamer basket over water to steam. Once nearly cooked (it will cook more later) place the broccoli in an ice bath to stop the cooking. If using chicken, melt 1/2 tbsp butter and add diced chicken to an oven safe pan. If using shrimp, skip this step and shrimp can be added in step 10. Season with additional salt and pepper. Sear the chicken for about 5-6 minutes, tossing every few minutes until about 3/4 of the way cooked. Remove chicken and set aside. Add remaining butter, garlic and spices to the pan. Allow the butter to sauté with the garlic until fragrant, ~1 minute. Whisk in milk and bring the sauce to a boil for 1-2 minutes to reduce slightly, lower it to a simmer and whisk in parmesan. Turn heat down to low. Remove squash from oven. Use a fork to remove as many seeds as you can. Carefully, use a fork to shred the flesh away from the shell, into “spaghetti strands”. I will usually hold the squash with an oven mitt to do this as it will be hot! Add squash, broccoli and chicken/shrimp to the pan with the sauce. Turn the heat up to medium and toss everything together with the sauce allowing excess liquid from the squash to steam off. Once majority of the liquid has evaporated and shrimp is cooked sprinkle breadcrumbs over the top. Turn the oven on to broil, spray the top with nonstick olive oil spray and transfer the pan to the oven to broil for 5-7 min or until the breadcrumbs start to brown. Carefully remove from the oven and allow to set for 2-3 minutes before serving. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

I found myself in a tricky situation where I was craving butter chicken but, alas, no garam masala to be found. Not to fear I created this instant pot butter chicken packed with flavor, real ingredients and creative spices you probably have on hand. Healthy Instant Pot Butter Chicken 4 servings | 25 minutes Notes: Bring even more flavor and freshness to this healthy dish with a squeeze of a lime wedge and a sprinkle of freshly chopped cilantro or parsley on top! Ingredients: 1/2 tsp salt 1/4 tsp pepper 2 cloves garlic, finely grated or minced 1-2 tsp fresh ginger, finely grated 1 tsp chili powder 1 tsp cumin 1/4 tsp cayenne pepper 1/4 tsp allspice 1 cup plain greek yogurt 1 lb chicken breast, diced into 1" cubes 1 can diced tomatoes, no salt added 1/2 onion, diced 1 tsp coconut oil or available oil (olive oil works fine) For topping: lime wedge and chopped cilantro or parsley Directions: Turn pot/instant pot onto sauté. Heat 1 tsp coconut oil. Add diced chicken and all spices to the pot and toss to coat chicken. Sear chicken for about 3 minutes, tossing halfway. Add onions, garlic and fresh ginger and toss to combine. Cook until fragrant or another 2 minutes. Turn off sauté feature or turn heat down to low and stir in 1/2 the can of diced tomatoes. Use an immersion blender or other blender to puree the remaining diced tomatoes (mashing with a fork works too!). Add pureed tomatoes to the instant pot and combine everything. Cook: Instant Pot: Put the lid on, seal the vent and cook on poultry for 15 minutes. After 15 minutes, turn off and allow to naturally release another 5 minutes. Pot: Turn the heat to medium, low, cover and simmer for 15 minutes, stirring occasionally. Turn heat off once cooked. Remove lid and ladle about 1 cup of the liquid out of the pot and into a separate bowl. Whisk 1/4 cup of greek yogurt at a time into the separated sauce until is all incorporated and is creamy and smooth. Return the sauce to the pot with the chicken and combine. Serve warm with rice or my favorite instant pot quinoa and naan. Keep scrolling for a no yeast super easy homemade naan recipe! Once again my pantry failed me and I found myself out of yeast! After a little research, a bit of tweaking to a no yeast bagel recipe I love and a few savory touches... this No Yeast Garlic and Herb Naan was born! Now that you know homemade Naan can be made THIS easily you'll never buy store-bought again! A little extra time goes into letting it rest a bit but it's so worth it and much lower in carbs then all the store bought ones. I love the addition of fresh herbs and using the garlic rubbing technique my mom taught me to bring tons of flavor without chunks of garlic. No Yeast Garlic and Herb Naan 4 servings | Prep: 15 minutes Rise: 30-60 minutes Cook: 3-5 minutes Ingredients: 1 tsp chopped fresh herbs, parsley or cilantro 1/2 tsp baking powder 1/2 tsp salt 50 mL skim milk (3 tbsp + 1tsp) 2 tbsp butter 64 g plain greek yogurt (~1/3 cup) 160 g unbleached flour (1 1/3 cup) 1/3 tsp sugar 1 clove garlic, sliced in half Directions: Combine baking powder, salt, flour, sugar and chopped herbs in a small bowl. In a separate small bowl combine milk and diced butter. Microwave on half power in intervals of 15 seconds, swirling between each interval, until butter is melted into warmed milk. Place plain greek yogurt in a medium bowl. Stir in 1/4 of butter milk mixture at a time until smooth. Add dry ingredients into yogurt mixture 1/4 at a time until combined. Knead dough for about 5 minutes on a. floured surface until well combined. Cover dough with bowl and leave for 30 minutes to an hour. After 30 minutes, divide dough into four equal portions and roll out into thin ovals. Add flour to surface as needed. Preheat oven to 200 with a medium casserole dish covered with tin foil. Heat a skillet on medium. Remove any excess flour from naan and place one naan at a time onto the skillet. Allow naan to cook for about 3 minutes or until it begins to bubble on the side facing up and brown on the side on the skillet. Flip and cook the other side for 1 minute or until it starts to brown. Remove from skillet and rub both sides of naan with the halved garlic cloves. Keep naan warm in casserole dish in oven. Repeat steps 9-12 with remaining naan. Screenshot/Printer Friendly Version: Butter Chicken: Homemade Naan: Simple Rice: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

This recipe literally has all of the delicious fall things. From bacon and cheese to apples and butternut squash. There's something for everyone! This dish is a delicious mash up between a meat and potatoes dish and a stew, both perfect comfort dishes for a cold night. The chicken is stuffed, the veggies are hearty and everything is so darn good. Cheddar cheese would be delicious with the bacon and apple flavors. I got fancy and used the cinnamon toscana (a seasonal cheese from Trader Joe's). It has a similar flavor to cheddar but a hint of cinnamon to compliment the salty bacon, fall vegetables and seasonings. One Dish Cheesy Bacon Apple Chicken with Butternut Squash 4 Servings | Cook time: 30 minutes Notes: all of the fall flavors in a one dish masterpiece! Ingredients: 1.5 lbs chicken breast 2 tbsp flour 1 tsp salt, divided 1/2 tsp pepper, divided 1 tbsp olive oil 1 large or 2 small apples, diced (~400g) 1 small butternut squash, peeled and diced (4-6 cups, ~800g) 1/3 cup onions, diced 1 tsp dried rosemary 1/2 tsp dried thyme 1/2 tsp pumpkin pie spice 2 cups low sodium chicken broth 4 slices turkey bacon 2 oz cheese (cheddar is a classic but I really turned things up with cinnamon dusted Toscana from Trader Joe’s) Directions: Preheat oven to 350F. Butterfly chicken breasts by slicing them in half almost to the end but being carefully not to cut all the way through. Mix flour, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/4 tsp pumpkin pie spice and 1/4 tsp rosemary together. Toss chicken in the flour mixture until evenly covered. Please cheese on half of each butterflied breast and recluse to the cheese is tucked inside. Heat an oven safe dish over medium heat and add bacon to sear for 2-3 minutes. Once browned, flip and repeat until cooked through. Remove bacon from dish. Heat 1/2 tbsp olive oil in dish. Once hot, sear the chicken breasts in the oil until brown, about 2-3 minutes, flip and sear the second side. Use tongs to carefully remove the chicken. Add remaining olive oil along with onions, squash, apples, thyme, rosemary, pumpkin pie spice, salt and pepper to the dish. Sauté the fruit and vegetables together 5-6 minutes or until everything starts to brown. Pour in chicken broth and use a wooden spoon to deglaze the pan of any stuck bits and toss the contents. Use the back of a spoon to push everything into the liquid. Return the chicken to the pan atop the veggies. Cook uncovered for 20-25 minutes or until the chicken has entirely cooked through, an internal temp of 165F, and the veggies are soft. Remove from the oven and serve the chicken over a pile of apples and squash, spooned over some mashed or roasted potatoes or with some crusty French bread to sop up the sauce. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

The easiest weeknight 15 minute meal. Delicious, nutritious and filling! A white fish like cod is something that's pretty widely liked so even picky eaters may enjoy this. It's by no means a "fishy fish". A lot of the flavor comes from what you put on it and this hearty breadcrumb topping is packed with flavor! There's also only a few steps in this recipe so even a new chef can master it the first time. Simply mix it all up, top the fish and pop it in the oven! I love to serve this with some simple rice and vegetables but lemony pasta or garlic mashed potatoes would be heavenly as well. I love adding the thin lemon slices on top because as it bakes we get that slightly crispy, slightly charred lemon peel on top which must bulks up the lemon flavor and adds a delicious textural component. If you are dealing with someone who hates fish then you could replace the protein in this with chicken. starting by dredging it in the butter lemon mixture before tossing it in the herb breadcrumb topping. The baking time should extend to 20-25 minutes or until an internal temperature of 165F in this case. Breadcrumb Crusted Cod 4 Servings | Cook time: 15 minutes Notes: This meal is for fresh and comforting. It’s both healthy and packed with protein and delicious on a cold night. Ingredients: 2 lbs Cod Filets (about 4 filets 2 tbsp fresh herbs (any combination of parsley, cilantro, basil, chives, etc.), chopped 1/4 cup whole wheat breadcrumbs 1 tbsp butter 2 tbsp lemon juice 2 cloves garlic, minced 2 tbsp parmesan 1/4 tsp salt 1/4 tsp pepper 1/2 tsp Italian seasoning 1 lemon, sliced thinly Directions: Preheat the oven to 400F. Spray a nonstick baking sheet with olive oil spray and arrange cod fillets on it. Melt the butter for 10-15 seconds in the microwave. In a bowl, mix together fresh herbs, breadcrumbs, butter, lemon juice, garlic, parmesan and spices. If mixture is very dry, add additional lemon juice as needed. The mixture should just stick together but stick be crumbly. Distribute the breadcrumb mixture across the cod filets. Top the cod with lemon slices. Place the baking sheet in the oven for about 15 minutes or until the fish is white and flaky. For a crispier topping, finish with 1-2 minutes under the broiler until the lemon slices and breadcrumb mixture start to brown. Remove from the oven and serve with rice sautéed green beans. This would also be delicious with some lemon pasta or garlic smashed potatoes. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Who doesn't love an aesthetically pleasing sandwich that is also delicious? Not only do these ingredients blend together to create a fresh nutritious lunch, it also makes for a lovely rainbow! The best part of the sandwich for me is the fresh sprouts! I love the perfect crunch of sprouts with the other fresh flavors. Sprouts are also very nutrient dense because they're picked closer to the seedling level of growth before all of the nutrients can sprout into a bigger plant. For this I used alfalfa sprouts but you can choose whatever you prefer/have available. For the bread, I really varied. Traditionally I will opt for some farmer's market sour dough or multigrain. I have also tried lavash wraps and tortillas and the results are as follows... Prettiest- Sour dough, Neatest- tortillas, Low-Carb friendliest- lavash, Delicious-est- ALL OF THEM! Rainbow Chicken Sandwich with Healthy Aioli 8 Sandwiches | Cook time: 20 minutes | Assembly time: 5 minutes Notes: This refreshing sandwich is not only super healthy, but it’s also so satisfying on the eyes! I love the sprouts for extra crunch and we use our healthy garlic aioli to add a bit of bite. Ingredients: 24oz chicken breast 8-16 slices bread, 8 lavash wraps or 8 tortillas 400g tomatoes, sliced 200g cucumbers sliced 200g red onions, sliced 200g yellow bell pepper, sliced 200g carrot sticks 16oz alfalfa sprouts 1/2 cup (4 servings) Healthy Garlic Aioli Directions: Grill chicken according to preference. I like to sear mine 2-3 minutes each side in a cast iron skillet and then transfer it to a 350F oven for about 15 minutes or until an internal temperature of 165F is reached. Assemble the sandwich: Lay out bread, wrap or tortilla. Smear each side (if applicable) with garlic aioli. Layer - chicken, red onion, sprouts, cucumber, yellow bell pepper, carrots and tomato. Secure with either second slice of bread or wrap with tortilla/lavash tightly. Slice in half and enjoy! Screenshot/Printer Friendly Version: Rainbow Chicken Sandwich Healthy Garlic Aioli Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts do not include bread, wrap or tortilla as they may vary. For reference 2oz sour dough (or 1 serving is about 100 calories, 22g carbs and 3g protein).

Last week I made a big batch of this before I left town because a big pot of soup is an easy thing to store in the freezer and heat up in a pinch. Perfect for my fiancé to eat while I'm out of town or me to have after a long day of travel. This soup has a little bit of everything but not one thing overpowers another. Each bite is full of cheese tortellini, creamy broth, hearty chicken and fiber packed veggies. Each delicious ingredient just compliments the next. For a vegetarian option feel free to omit the chicken as this soup will still pack a punch. I got my tortellini in the refrigerated section at Trader Joe's, it comes in a 10oz pack and will toss it in the freezer if I'm not using right away but you could use any tortellini, fresh, refrigerated or frozen. The cooking time may alter slightly but you'll know it's done when they all rise to the surface! Creamy Chicken & Tortellini Tomato Soup 8 Servings (~430g each) | Cook time: 35 minutes Notes: Delicious on its own or paired with a classic warm, toasted grilled cheese. Big chunks of chicken, cheesy tortellini and veggies come together in a creamy tomato based broth in this hearty soup… & it’s freezer friendly! Ingredients: 24 oz chicken breast 1/2-1 large onion (~200g), diced 1 zucchini (~150g), diced 3 cloves garlic, minced 1 tbsp fresh rosemary (or 1 tsp dried) 1 tsp Italian seasoning 1/2 tsp salt 1/2 tsp pepper 1 28oz can diced tomatoes 1 15oz can no salt added tomato sauce 4 cups low sodium chicken broth 10 oz tortellini 1/2 cup grated parmesan cheese 1/2 cup heavy cream 1/2 cup fresh basil, chopped Directions: Heat a large pot, dutch oven or instant pot. Spray bottom with nonstick spray and add chicken, onions, zucchini and garlic to sauté for 1-2 minutes. Add Italian seasoning, rosemary, salt and pepper to the chicken and vegetables. Toss to combine. Pour in diced tomatoes, tomato sauce and chicken broth. Stir to combine. Bring the soup to a boil. Instant pot: Cover and set to cook for 20 minutes and allow to naturally release another 10 minutes before releasing remaining pressure (I use the soup setting but not all instant pots have that settings). Pot or dutch oven: Turn the soup down to simmer and cook for 30 minutes or until the chicken is cooked through. Once the chicken is cooked, remove lid. Use a slotted spoon to fish out chicken breasts. Use two forks to shred chicken. Bring the soup to a boil and return chicken and tortellini to the pot. Cook for 5-6 minutes or until the tortellini have all floated to the surface and are soft. Turn off the heat and add in cream, parmesan cheese and fresh basil. Stir to combine. Serve warm topped with extra fresh basil and parmesan cheese. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

This healthy fall salad has hearty fall flavors like roasted broccoli and beets. Served over a bed of greens and alongside juicy chicken with a bit of lemon for flavor. The salad is brought together with a lemony tahini hummus dressing which you can keep as a hummus consistency and wrap it all up in a pita or loosen it to a classic dressing to drizzle over the salad. Currently this dish is entirely nut and dairy free for versatility but crumbled feta or gorgonzola or roasted walnuts or pecans would be delicious on top! Sometimes in the fall and winter I need a break from soups and chilis (but only sometimes lol) and that's when I reach for this bowl of delicious! Roasted Chicken and Veggie Tahini Bowls 8 Servings | Cook time: 35 minutes Notes: This salad is multi-seasonal. The incorporation of fall flavors makes this salad delicious in the fall/winter time as well as the usual spring/summer. Ingredients: 24 oz chicken breast 1 can beets, drained and chopped 2 large heads of broccoli (~800g), cut into florets 1/2 tbsp olive oil 1 cup quinoa 4 cups arugula 4 cups spinach 1/2 tsp salt 1/2 tsp pepper 1/2 tsp oregano 1 tbsp lemon juice Dressing: 4 tbsp hummus (I used garlic hummus) 4 tbsp tahini Juice of 1 large lemon (~1/4 cup juice) Water as needed Directions: Prepare quinoa according to package. I prefer my Instant Pot Minute Quinoa for this. Preheat oven to 400F. Whisk together olive oil, lemon juice, salt, pepper and oregano. Toss chicken and broccoli florets in olive oil lemon mixture. Spray a baking sheet with nonstick olive oil spray and arrange chicken and broccoli on the baking sheet. Season with additional salt, pepper and oregano as needed. Bake for 20 minutes or until chicken has cooked through. Remove chicken from the baking sheet, set aside, and toss the broccoli. Return to the to bake another 15-20 minutes or until slightly charred and fork tender. While the chicken and broccoli are cooking whisk together hummus, tahini and lemon juice. Add water and/or lemon juice 1 tbsp at a time until desirable consistency is reached. I preferred it like a thick dressing (think ranch dressing consistency). Remove broccoli from oven and chop the chicken into bite sized pieces. Then assemble the salads. Start with a base of arugula and spinach. Top with a scoop of quinoa, broccoli (~1/2 cup), beets (~2 tbsp), chicken and top with dressing (~1.5 tbsp). I like to sprinkle the top with flaky sea salt as well. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Got a garden of overly ripe tomatoes? I've got the answer. While scratch made marinara using real tomatoes may sound intimidating, it's not at all! A simple boil and ice bath makes for peeling the skin off a breeze. Followed by a few pulses in the blender, this recipe is fool proof! I like to add fragrant flavors like garlic, onions and fresh basil plus a little carrot to sweeten. My fiancé's favorite counterpart to a homemade sauce is sweet and spicy sausages. We let the sausages and sauce cook ALL DAY in the slow cooker which leaves you with a thick marinara and melt in your mouth bites of sausage. Perfect in a toasted roll with cheese or over a heaping plate of pasta! Topped with plenty of parmesan of course... Garden Tomato Scratch Made Marinara 6-8 servings, 4-5 cups sauce | Cook time: 30 minutes | Slow cook: for best results 6-8 hours slow cook Notes: A true Italian speciality. Sausages cooked low and slow in home GROWN tomato sauce. Truly nothing better. Ingredients: 5 lbs fresh tomatoes 1 tbsp olive oil 1 tbsp tomato paste 4 cloves garlic 1/2 large onion (~100g), diced 2 tbsp carrots (~30g), diced 1 tbsp Italian seasoning 1/2 tbsp salt 1 tsp pepper 1 tsp garlic powder 1 tsp onion powder 1/2 cup fresh basil Optional: 1 lb sweet sausage, 1 lb spicy sausage Directions: Rinse tomatoes of dirt etc. Remove stems from the top of tomatoes. Use a pairing knife to cut a small x on the bottom of each tomato. Bring a large pot of water to a boil and place a large bowl with ice water next to it. Use a slotted spoon to lower a few tomatoes at a time into the boiling water for a minute or so- you’ll see the skin start to wrinkle and peel back. Remove tomatoes and place in ice bath. Repeat steps 5 and 6 until all tomatoes have been placed in the ice bath. Once cool, peel the skin back off the tomatoes and discard. Place the peeled tomatoes in a blender (may need to work in batches). Dice onions, carrots and garlic roughly. Add to the blender along with Italian seasoning, garlic powder and onion powder. Pulse until desired consistency- more pulses, smoother sauce, less pulses more chunky (I prefer mine still a little chunky). Discard the boiled water and return the pot to medium heat. You could also replace the pot with a dutch oven, instant pot or slow cooker instead. Add olive oil to the pot and heat for a minute. If using sausage, add sausage to sear - not a necessary step but gives great flavor. Sear for about a minute or so each side until it has a nice brown outside but hasn’t cooked all the way through yet. Remove the sausages and set aside. Add the tomato paste to the oil and use a wooden spoon to mix and cook a minute. Pour the blended tomatoes into the pot and bring to a boil. Lower to a simmer and cover. Slice the sausages into 1” chunks and stir into the sauce. Cover and allow the sausages to cook for at least 30 minutes. Note: For best results I like to make the sauce in the morning and put my slow cooker/instant pot on low slow cook and cook until dinner. You could also use a dutch oven in a low heated oven or over a low flame. I prefer the slow cooker so I don’t have to worry about having my oven on or an open flame. After ~6 hours of slow cooking the sausages will literally melt in your mouth and the sauce should be nice and thick. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Spoiler alert! I just gave the whole recipe away in the title. It's that simple! Which makes this recipe crazy versatile, you'll be using it in EVERYTHING. Tacos, burritos, quesadillas, salads, enchiladas, dips, nachos, sandwiches or even with a fork! I could literally eat this salsa chicken with everything. You can make this recipe in either the instant pot or the crockpot. Both work just fine. Just dump in the ~2~ ingredients, set it and literally forget about it. Salsa Chicken Serving 10 servings | Cook time - Instant Pot: 30 minutes | Crock Pot: 4-8 hours Notes: Just two ingredients and so juicy and versatile. Perfect in all of your go to Mexican dishes. Ingredients: 1 jar salsa 2 lb chicken breast Directions: Spray instant pot or crockpot with nonstick spray. Dump in chicken breast and salsa into the pot. Close and seal the instant pot/crockpot. Instant Pot: Cook for 20 minutes, allowing to naturally release another 10 minutes. Crockpot: Cook for 3-4 hours on high or 6-8 hours on low. After cook time, remove chicken and use two forks or a hand mixer to shred the chicken and return to the pot. Use chicken for chicken tacos, burritos, taco salads or as the protein in any dish! Top with cheese, make a quesadilla or enjoy simply with chips, the options are endless! Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

A little spicy, a lot delicious. Ground chicken and turkey bacon make this decadent dish a healthy option for dinner for the family. Make the loaf ahead and toss in the oven whenever you're ready! One of the most coveted dishes I make for my fiancé is my classic turkey meatloaf cups. They only take 25 minutes and are a staple in our house. This time I decided to mix things up when I brought ground chicken home from the store. I brainstormed how I wanted to use the ground chicken and new I wanted to incorporate buffalo, and this recipe was born. I veered from my traditional quick cook muffin tin meatloaf style in order to make this a bacon wrapped loaf but you can easily do this in muffin tins as well. I recommend a strip of half a strip of bacon in the base of the muffin tin and then adding the mixture. You could also slice the bacon into one inch pieces and lay them on top. I love this meatloaf because it's so different from the traditional version and is bursting with flavor. I recommend serving it alongside some ranch dressing or ranch seasoned mashed potatoes to really drive the buffalo flavor home! Bacon Wrapped Buffalo Chicken Meatloaf 4 Servings | Cook time: 50-55 minutes Notes: You can make this in a muffin tin (makes 8 muffins). Instead of wrapping in bacon add half a slice to the base of each tin or slice and lay on top. Bake at 400F for 25 minutes. Ingredients: Meatloaf: 1 lb ground chicken 3 cloves garlic, minced 1/4 onion, diced (~100g) 1 tomato, diced (~100g) 1-2 stalks celery, finely diced (~100g) 1 egg 4 oz feta or bleu cheese 1/3 cup hot sauce 1/2 cup bread crumbs 1 tsp pepper 4 slices turkey bacon Glaze: 1 tbsp dijon mustard 2 tsp honey 1/4 cup hot sauce For serving: Scallions, diced Optional: alongside ranch or ranch mashed potatoes Directions: Preheat the oven to 350F. Combine all of the meatloaf ingredients together in a bowl. Line a baking sheet tightly with foil and spray with nonstick spray. Dump the contents of the bowl onto the baking sheet and use your hands to form a log or “loaf”. Once the meat is formed into a tight loaf, lay the strips of bacon horizontally across (long side of bacon perpendicular to long side of log) then use your hands to tuck the ends of the bacon under the loaf. Transfer the baking sheet to the oven and bake for 40 minutes. While the meatloaf is cooking prepare the glaze. Whisk together mustard, honey and hot sauce until well combined. After 40 minutes, check the temperature of the loaf. If it’s 145F or greater, remove the meatloaf from the oven and brush the entire loaf with the glaze mixture. If it’s not at 145F yet, bake another 5 minutes or so. Turn the oven up to broil and return the loaf to the oven for another 10 minutes or until the bacon is nice and crispy and the meatloaf reaches an internal temperature of 165F. Remove from oven, allow it to rest 5-10 minutes before slicing and top with fresh scallions. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Subbed grilled peaches for tomatoes in this Caprese themed sandwich. Whether you keep it cold or toss it on the grill to toast the bread and melt the cheese, you can't go wrong here. The key is fresh ripe peaches. They get even better when they're grilled, they are so juicy and bring so much flavor to the sandwich. Our basil plant has been booming lately so recipes with basil are at the top of my list. Peaches and basil is a killer yet underrated combination, commonly overshadowed by tomatoes but don't count them out! I almost always reach for thinly sliced sour dough for sandwiches. Sour dough is one of the healthiest breads you can find. It's typically made with very simple, clean ingredients, it's easier to digest than other breads since it's lower in gluten and since it's fermented it acts as a probiotic and is good for your gut! Peach Caprese Chicken Sandwich 4 servings | Prep time: 5 min Notes: This sandwich can be made warm or cold but is the perfect farmer’s market sweep this weekend. Fresh peaches, basil, mozz and sour dough are all there for the taking! Ingredients: 1 peach, sliced 1/2 cup fresh basil leaves 4-6 oz sliced mozzarella 3/4 lb cooked chicken breast (~1 lb uncooked) Balsamic glaze (~1 tbsp) 8 slices (~8oz) thinly sliced sour dough bread Homemade Garlic Aioli, linking the recipe here Directions: Heat a cast iron skillet over medium heat and spray with nonstick spray. Grill peach slices on skillet about 2 min/side or until you start to get grill marks. Remove peaches and set aside. Thinly slice cooked chicken breast. Lightly toast sour dough- can use skillet, toaster or oven. Spread garlic aioli on both slices of bread. Alternate layering sliced chicken, mozzarella, basil and peach slices. Top everything with a heavy drizzle of balsamic glaze. Secure with top slice of bread, slice in half and enjoy. Optional: If you would prefer a warm sandwich, omit toasting the bread in the beginning and toast it after assembly until it is heated through and the cheese starts to melt. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.